Autumn Harvest Starbucks Via Nuts Recipes

AUTUMN HARVEST COOKIES

Autumn Harvest Cookies image

An oatmeal-raisin cookie with a twist.

Provided by ramie7224

Categories Desserts Cookies Oatmeal Cookie Recipes

Time 25m

Yield 42

Number Of Ingredients 13

Ingredients

1 cup softened butter
½ cup brown sugar
½ cup white sugar
2 eggs
½ teaspoon orange extract
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
2 ½ cups rolled oats
½ cup chopped walnuts
1 cup dried cranberries

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 114 calories, Carbohydrate 14.3 g, Cholesterol 20.5 mg, Fat 5.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3 g, Sodium 61.1 mg, Sugar 6.9 g

AUTUMN HARVEST STARBUCKS VIA® NUTS

Autumn Harvest Starbucks VIA® Nuts image

This colorful blend of nuts, cranberries and golden raisins makes a great tailgate treat or energy snack while hiking!

Number Of Ingredients 11

Ingredients

3 Cups Pecans
1 1/2 Tablespoons Orange juice
1 Tablespoons Butter, melted
1/4 Cup Honey
1 Packet Starbucks VIA®
1/4 Cup Sugar
1/2 Teaspoons Salt
1 Oranges
1 Lemon
1/4 Cup Cranberries
1/4 Cup Golden raisins

Steps:

Toast pecans on a sheet pan for 10 minutes at 300F degrees. Remove nuts from oven and turn temperature down to 225F degrees.
While nuts are toasting, combine all ingredients together, except dried fruit, in a heat-proof microwave container. Microwave briefly (20 seconds) to melt and combine mixture.
Add pecans to mixture and stir to coat. Spread in an even layer on a baking sheet.
Bake for 45 minutes at 225F degrees. Stir nuts to evenly coat and bake on all sides.
Spread and press dried fruit onto nuts and place back in the oven for an additional 15 minutes.
When candied nuts and fruit have cooled enough to handle - break up and place in an air tight container.

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