Harvest Cranberry Oatmeal Cookies

I was inspired to try this recipe after a friend raved about the Archer Farms Harvest Cookies that are sold at Target.  I did a quick google search and found this copycat recipe on Modern Day Moms.  I confess I've never tasted the Archer Farms version, but wow, this copycat version is fabulous.

Harvest Cranberry Oatmeal Cookies

makes 36 cookies

Printable Recipe

Ingredients

• 12 tablespoons unsalted butter, softened

• 3/4 cup granulated sugar

• 3/4 cup firmly packed light brown sugar

• 2 large eggs

• 2 teaspoons pure vanilla extract

• 1 cup all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/4 teaspoon fine salt

• 2 3/4 cups old fashioned rolled oats

• 1 cup dried cranberries (I used Craisins)

• 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350F. Line 3 sheet pans with silpat liners or parchment paper.

2. In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.

3. In a large bowl, cream butter and sugars together until light and fluffy.

4. Add eggs and vanilla; mix until combined.

5. Add flour mixture; mix to combine.

6. Stir in oats and dried cranberries.

7. Drop by rounded tablespoon onto prepared sheet pans and bake for 10-12 minutes.

8. Allow cookies to rest for 2 minutes before transferring to a cooling rack to cool completely.

Notes

• I use a #50 cookie scoop to portion the dough, which helps all the cookies turn out the exact same size.

• To prevent the cookies from spreading too much in the oven, chill the cookie dough before baking and be sure to bake on cool sheet pans.

adapted from Modern Day Moms

(affiliate links)

Chocolate Chip Cookie Sticks

So there I was, around 9pm the other night, when out of nowhere my daughter tells me she needed to bring cookies to school in the morning.  *Sigh*  I really hate when that happens.

So I started brainstorming my memory banks for a fast cookie recipe and this one came to mind.  It was perfect for this situation because you don't have to wait for butter to soften to room temperature, the dough is easily mixed by hand, and all 36 cookies bake on one sheet pan in less than 10 minutes.  Oh and they're super cool looking too.

Mix the dough and divide it into two equal portions.

Pat each portion into a 3x15-inch rectangle.

You don't have to do this, but I like to use a pastry scraper to make the edges nice and neat.

Chocolate chips are gently pressed into the cookie dough before baking.

The baked cookie rectangles are allowed to cool for 5 minutes before removing from the sheet pan. Allow cookie rectangles to cool completely before cutting into 1-inch wide sticks. For best results, use a serrated knife.

Now grab a beverage and dunk away. Enjoy!

Items used to make this recipe:

(affiliate links)

• plastic dough scraper https://amzn.to/2U1rEQq

• silpat baking mat https://amzn.to/3dagP62

• serrated knife https://amzn.to/2U3XEnb

• mini chocolate chips https://amzn.to/2QpMCq7

• pure vanilla extract (the good stuff) https://amzn.to/3H2wtz4

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Chocolate Chip Cookie Sticks

Printable Recipe

Ingredients

• 1/2 cup canola oil (see note below)

• 1/2 cup granulated sugar

• 1/2 cup packed brown sugar

• 1 large egg

• 2 teaspoons pure vanilla extract

• 1 1/2 cups all purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine salt

• 1 cup (6 ounces) semisweet chocolate chips

Directions

1. Preheat oven to 375F.

2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

3. In a large bowl, combine oil, both sugars, egg, and vanilla; add the dry ingredients and stir until well blended.

4. Divide dough in half.

5. On a silicone or parchment lined sheet pan, shape each half into a 3x15-inch rectangle.

6. Sprinkle each rectangle with 1/2 cup chocolate chips; gently pressing the chocolate chips into the dough.

7. Bake in the center of the oven for 6-7 minutes for chewy cookies (8-9 minutes for crisper cookies).

8. Allow to cool completely before cutting into 36 cookie sticks.

9. Use a serrated knife for best results.

Note

• Melted butter may be substituted, but cookies will spread a bit more.  

adapted from Taste of Home