Chocolate Cranberry Pecan Oat Cookies

By Paula Deen

Featured in:

Paula Deen's Southern Baking

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Get your copy of Paula Deen’s Southern Baking here.

 Difficulty: Easy

 Prep time: 25 minutes

 Cook time: 14 minutes

 Servings: 24

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Ingredients

• ½ cup plus 3 tablespoons unsalted butter, softened
• ½ cup granulated sugar
• ½ cup firmly packed light brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• 2 cups old-fashioned oats
• ½ cup semisweet chocolate morsels
• ½ cup toasted chopped pecans
• ⅓ cup dried sweetened cranberries

Directions

Preheat oven to 350°. Line baking sheets with parchment paper.

In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in vanilla.

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in oats and all remaining ingredients. Scoop dough by 2 tablespoonfuls, and roll into balls. Place 2 inches apart on prepared pans, and flatten slightly. Freeze for 15 minutes.

Bake until golden brown, 12 to 14 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 3 days.

Baking Tip: Have some fun with flavor variations when making these cookies. Try swapping chocolate, cranberries, and pecans for white chocolate, cherries, and walnuts.

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 Soft Chocolate Sugar Cookies Recipe

Prep Time

1 hr 15 mins

Cook Time

Total Time

10 mins

1 hr 25 

Servings: 24 cookies

Calories: 180kcal

Equipment

• Kitchenaid Stand Mixer

• Nonstick Sheet Pan

• Cookie Spatula

Ingredients

• 1/2 cup unsalted butter melted

• 1/2 cup unsalted butter room temperature

1 cup brown sugar packed

1/2 cup granulated sugar

2 large eggs

1 1/2 tsp vanilla extract

1/2 tsp expresso powder

• 2 cup all purpose flour

• 3/4 cup +2 tbsp unsweetened cocoa powder

• 1 tsp baking soda

3/4 tsp salt

1/3 cup granulated sugar for rolling

Instructions

1. In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the butter

and sugars until light and fluffy, about 4 minutes.

2. Add in eggs, one at a time, mixing well after each addition. Add vanilla and espresso

powder, mix until combined.

3. In a medium mixing bowl, whisk together the cocoa powder, flour, baking soda, and salt.

With mixing speed on low, gradually add the dry ingredients. Mix until a soft dough forms.

4. Cover the dough with plastic wrap and refrigerate for at least 1 hour. Refrigerate dough for

one hour.

5. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone

baking mats, set aside.

6. Using a standard size cookie scoop (#40 or 1.5 tablespoons), scoop dough and roll in the

granulated sugar, if desired. Place on prepared sheet, then bake for 8-10 minutes. The

cookies should be soft in the center but set on the edges.

7. Remove from the oven and allow the cookies to cool on the sheets for 5 minutes before

transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookie | Calories: 180kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g

I Cholesterol: 36mg | Sodium: 136mg | Potassium: 70mg | Fiber: 1g | Sugar: 16g | Vitamin A: 259IU

I Calcium: 17mg | Iron: 1mg

              Sour Cream Coffee Cake 

Ingredients:

1 1/2 sticks margarine or butter

2 cups sugar

2 eggs

2 cups all purpose flour 

1 teaspoon vanilla

1 teaspoon baking powder

1/2 teaspoon salt

1 cup sour cream

Sugar Nut Mixture:

3 tablespoons brown sugar

1 teaspoon cinnamon

1/2 cup chopped nuts

Cream the butter and sugar, then add eggs and then vanilla.

Sift flour, baking powder and salt together.

Add alternating with sour cream.

Place half the batter in a greased and floured Bundt pan.

Sprinkle the sugar nut mixture around the batter.

Add remaining batter on top.

Bake at 350 for 1 hour and 20 min or until done.

 Connie's delicious Zucchini Bread

Ingredients:

3 cups flour

1/2 cup sour cream

3 eggs

2 cups sugar

1 cup oil

1 teaspoon vanilla

1 cup grated zucchini

1 cup chopped nuts or raisins

1 teaspoon cinnamon

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

Directions:

Grease (2) 9x5x3 loaf pans.

Mix all ingredients for several minutes.

Pour into pans and bake at 350 for 1 hour and 20 min or when done (check after 1 hour).

Let cool in pans in wire racks.

Enjoy!

 

Liza's High Protein Breakfast Bars

2 cups of almond flour

2 cups of cottage cheese

8 whole eggs

2 tbsp of vanilla extract

Mix all ingredients and evenly fill  (2) pre-greased 9x4 loaf pans. 

Bake at 350 for 20 - 25 min or until done.  Cut into small bars.

 

Cindy's Party Keilbasi

1 lb keilbasi

1 can crushed pineapple

1 jar chili sauce

1/2 cup brown sugar

Cut keilbasi into 1/2" pieces, mix in the remaining ingredients and marinate overnight.

Cook at 350 for 2 hours.  If making for a crowd, I use 4 lbs of keilbasi, 2 cans of crushed pineapple, 4 jars of chili sauce and 1 cup of  brown sugar.

Oatmeal Raisin Cookies

• Author: Cookies & Cups
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 36 cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: Dessert

★★★★★5 from 10 reviews

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Description:

These thick, chewy Oatmeal Raisin Cookies are the BEST!

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Ingredients:

• 1 cup butter, room temperature
• 1 1/2 cups dark brown sugar
• 2 eggs
• 1 tablespoon vanilla
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon coarse sea salt
• 3 cups old fashioned oats
• 1 1/2 cups raisins
• 1 cup white chocolate chips

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Instructions

1. In stand mixer cream the butter and sugar together about 2 minutes until fluffy. Add eggs and vanilla and beat until combined.
2. In separate bowl whisk flour, baking soda, sea salt, and cinnamon together.
3. Turn mixer to low and slowly add flour mixture into butter mixture until combined.
4. Slowly add in oats and mix until evenly incorporated.
5. Finally add in raisins and white chips and stir until mixed in.
6. Let dough chill for at least 2 hours (overnight is best)
7. When ready to bake preheat oven to 350°
8. Line baking sheets with parchment paper.
9. Using a medium cookie scoop, portion out the dough and place 2 inches apart on baking sheet.
10. Bake for 9-11 minutes until golden around edges, but still soft in center. Do not over-bake!!
11. Let cool on baking sheet for 3 minutes and transfer to cooling rack.

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Notes:

You can substitute in nuts or semi-sweet chips for the white chocolate chips, if desired.
Also, you don’t have to let the dough chill, but cookies may spread more if you don’t. I prefer the dough to chill, as I find the flavors come together better and also, the cookie bakes nicer, in my opinion.

Keywords:: cookies, recipe, oatmeal raisin cookies, raisins, oats, oatmeal

Apple Cake (Nancy Hower's recipe)

Ingredients:

1 1/2 c Oil

2 c Sugar (402 g)

3 eggs

3 c Flour (375.5 g)

1 tsp Baking Soda

2 tsp Cinnamon

1/2 tsp Nutmeg (optional)

1/2 tsp Salt

3 c Tart diced apples (455 g)

1 c chopped walnuts

2 tsp Vanilla

• Pour into Bundt pan
• Cook for 1 hour 15 min at 325F

Glaze:

2 tbsp Butter

2 tbsp Brown Sugar

2 tbsp White or granulated Sugar

2 tbsp Heavy Cream 

1/4 tsp Heavy Cream

1/4 tsp Vanilla

• Cook (boil) for 1 min and spoon over warm cake

Chocolate Walnut Fudge Cookies

Ingredients:

2 c Almond Flour

4 Tbsp Cacao Powder

1/2 tsp Sea Salt

1/4 tsp Baking Soda

1/4 cup Ghee, melted

2 Eggs

2 tsp Vanilla

2 Tbsp Nut Milk

1/2 tsp Stevia

1/2 Dark Chocolate Bar, melted

1/3 c Walnuts, chopped

Optional:  1/3 c Chocolate Chips

Prep:

1. Pre-heat oven to 325 F 
2. In a large bowl, add Almond Flour, Cacao Powder, Sea Salt and Baking Soda; mix well
3. In a separate bowl, add the wet ingredients:  melted ghee, eggs, vanilla and nut milk.  Using an electric mixer, mix well
4. Add melted chocolate bar and stir again
5. Slowly, add the dry mixture to the wet mixture and stir until fully incorporated. The batter should be thick and sticky, but dry enough to form a dough balls with your hands.  
6. The dough balls should be about 1-2 tbsp in size.  Spread the dough balls out on a greased or parchment-lined tray.  
7. Bake for 10 min.  Let cool for a few minutes before serving.

Nutrition facts:  

• each cookie has 3 g of carbs, 8 g fat, 2.5 g of protein and 90 cal

Grandma Rooney's Filled Cookies

from Pittsburgh Press, Nov 9, 1980
contributed by Mrs. Charles Fortier Jr. of Glenshaw


Cookie Dough"
1/2 cup lard
1/2 cup butter or margarine
1 cup white sugar
1 cup brown sugar
2 eggs
5 cups flour
1 teaspoon soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup milk

Cookie Filling:
1 cup raisins
1 tablespoon cornstarch
1 teaspoon vanilla
1 cup sugar
1 cup water
1/4 teaspoon nutmeg

For cookie dough Cream lard and butter together, add white and brown sugar a little at a time; beat in eggs.  Sift together flour, soda, baking powder, salt and nutmeg and add to mixture alternately with the milk.  Roll out and cut into 2 1/2 to 3 inch circles.

For raisin filling:  Boil the above ingredients until thickened.  Let cool before using.  Press two circles of dough together with 1 teaspoon of filling inside.  (Dates and nuts may be used instead of raisins.). Bake about 10 minutes in a 350-degree oven.  Makes 50-60 cookies.

Keto Pancake

Keto Pancakes MADE IN 1 MINUTE 
THE BEST Low Carb, Fluffy, and EASY Almond Flour Keto Pancake Recipe

The BEST low carb keto pancakes. This recipe makes thick and fluffy almond flour keto pancakes in 1 minute! As far as quick and easy keto breakfast recipes go it doesn’t get much better than these pancakes, or should I say pancake? … That just depends on how many you make! 

• Author: The Diet Chef
• Prep Time: 4 Minutes
• Cook Time: 1 Minute
• Total Time: 5 minutes
• Yield: 2 Pancakes 1x
• Category: Breakfast
• Cuisine: Keto

SCALE 

Ingredients

1 Egg
1/2 Tbsp (7g) Melted Salted Butter
1/4 Tsp Pure Vanilla Extract (or Almond Extract which I prefer)
2 1/2 Tbsps (35g) Keto Maple Syrup
1/2 Cup (56g) Almond flour
1/2 Tsp Baking Powder

Instructions

Add all of the liquid ingredients into a medium sized bowl or large measuring cup (for easier pouring), and mix until combined.
Now, add all of the dry ingredients into the same bowl, and mix those until combined with the wet ingredients.
Once combined cook the pancake/s…

1 MINUTE VERSION:

Coat 8 Ounce ramekin – or bigger – with baking spray, add the batter to the ramekin, and microwave.
Microwave times will vary!! In my 1100 Watt microwave, 45 seconds is the perfect cook-time.
However, I highly, HIGHLY recommend, erring on the side of less cooktime and slightly underdone, than overdone.
YOU CAN ALWAYS ADD COOK-TIME!
The middle should be slightly “wet” and look a little underdone when it comes out of the microwave. Don’t worry, it will continue to cook once it’s out of there.
Add butter, keto maple syrup, and enjoy!!

COOKING THESE PANCAKES ON THE STOVETOP:

Turn the stove up to medium heat, coat a pan with baking spray (or butter) and heat the butter/oil.
Once the oil/butter is heated add 1/2 to 1/3 of the batter to the middle of the pan and cook until bubbles start to form, and the outside ring of the pancake turns a “lighter” color. This will take a 3ish minutes to happen.
*Note: This pancake makes 2 medium sized pancakes, and 3 small sized ones.
Now, give your pancakes a flip, and cook for another 1-2 minutes. Just until you can press down on it, and you can feel some “give” to it…and it doesn’t feel wet.

Notes

Nutritional info is for 2 pancakes. Since the “mug version” of the recipe makes such a large amount of pancake, and the stove top version makes 2+ normal sized ones….It’s listed for 2 pancakes. 
2 Net Carbs Each!
5g Carbs – 3g Fiber = 2 Net Carbs

Nutrition

• Serving Size: 1 Pancake Stovetop, 1/2 mug Cake
• Calories: 242
• Fat: 20
• Carbohydrates: 5
• Fiber: 3
• Protein: 9

Find it online: https://www.thedietchefs.com/keto-pancakes-1-minute/

Bacon and Cheese Quiche by Pillsbury

Bacon and Cheese Quiche

10 MIN Prep Time
1 HR 5 MIN Total Time
9 Ingredients
8 Servings Ingredients


1 Pillsbury™ refrigerated pie crust, softened as directed on box
1 cup half-and-half or milk
4 eggs, slightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss or Cheddar cheese (4 oz)
1/4 cup grated Parmesan cheese
1 tablespoon chopped onion, if desired

 Directions

Heat oven to 350°F.
Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
In medium bowl, mix half-and-half, eggs, salt and pepper; set aside.
Layer bacon, cheeses and onion in crust-lined plate.
Pour egg mixture over top.
Bake 40 to 50 minutes or until knife inserted in center comes out clean.
Let stand 5 minutes; cut into wedges.

My modifications for deep dish crust:

1 Marie Callendar's Pastry Pie Shell
3/4 cup milk and 1/2 cup half-and-half
5 eggs, slightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
5 slices bacon, crisply cooked, crumbled
1 1/4 cup shredded Swiss or Cheddar cheese (4 oz)

Coffee Cake Banana Bread (from Paleomg.com)

Print

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

Serves: 6-8

Ingredients

• 3 brown bananas, mashed
• ¼ cup maple syrup (or coconut sugar)
• 1 teaspoon vanilla extract
• 3 eggs
• ½ cup almond butter (or other nut/seed butter)
• ¼ cup coconut flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• pinch of salt

For the toppings

• 4 tablespoons (1/4 cup) grass fed butter, at room temperature (or coconut oil)
• 2 tablespoons coconut sugar
• 2 tablespoons almond flour
• 1 teaspoon cinnamon
• ¼ cup pecans, crushed

Instructions

1. Preheat oven to 350 degrees. Grease an 8.5×4.5 baking dish with oil then line the middle with parchment paper. It will make it easier to remove from the pan without it coming apart.
2. In a large bowl, mix together bananas, maple syrup, vanilla extract, eggs, and almond butter.
3. Then add coconut flour, baking soda, baking powder, cinnamon and salt and mix well.
4. Pour batter into baking dish. Place on a baking sheet.
5. In a small bowl, add butter, coconut sugar, almond flour, cinnamon, and pecans. Use your hands to mix the toppings together.
6. Place chunks of the toppings all around the top of the banana bread mixture.
7. Place in oven to bake for 50 minutes.
8. Remove from oven, place on cooling rack and let rest for 5-10 minutes before cutting and serving.