Cranberry Chews Recipes

CRANBERRY CHEWS RECIPE

Steps:

• Preheat oven to 180 degree C.
• Take butter, sugar, vanilla in a bowl and mix well.
• Add in egg and mix well.
• Add in baking powder and all purpose flour and mix well.
• Add in chocolate chunks, cranberry and mix well.
• Place dough in fridge for 30 mins.
• Take small portion of dough and flatten it.
• Arrange it in a baking tray and bake for 15 mins.
• Remove and cool completely.
• Serve.

CRANBERRY CHEWS

Steps:

• Preheat oven to 350℉ (180℃). Grease a 10x15 inch jellyroll pan (9x13 inch is okay). In a large bowl, combine 2 cups flour, brown sugar, cinnamon, nutmeg, cloves and salt. Cut in butter until resembles coarse meal. Stir in oats. Reserve 1½ cups of mixture. Firmly press remainder in bottom of prepared pan. Bake 15 minutes. Cool 10 minutes before filling. In medium bowl, stir together cranberry sauce, marmalade and vanilla. Slowly add remaining ⅓ cup flour, blending thoroughly. Spread evenly over baked and cooled crust. Add nuts to reserved oat mixture, sprinkle over top of cranberry filling. Bake 30 minutes or until lightly browned. Cool in pan on rack. Cut into bars. Store in airtight container one week, freeze for longer storage.

CRANBERRY CHEWS

Steps:

• Preheat oven to 350 degrees farenheit. Grease a 10x 15-inch jelly-roll pan.
• In a large bowl, combine 2 c flour, brown sugar, cinnamon, nutmeg, cloves and salt. Use a pastry blender or 2 knives to cut in butter until mixture resembles coarse crumbs (or you can do this in a food processor using pulses).
• Stir in oats. Reserve 1 c mixture. Firmly press remainder over bottom of prepared pan. Bake 15 minutes. Cool 10 minutes before filling.
• In a medium bowl, stir together cranberry sauce, marmalade and vanilla. Sift remaining 1/3 c flour over cranberry mixture 1 tablespoon at a time, blending well after each addition. Spread evenly over baked and cooled crust. Add nuts to reserved oat mixture; sprinkle over top of cranberry filling.
• Bake about 30 minutes, or until lightly brown. Cool in pan on rack. Cut into 64 (about 1 1/2 x 2-inch) bars, cutting 8 strips both ways. Store in airtight container at room temperature for 1 week or freeze for longer storage.

CHEWY CRANBERRY OATMEAL COOKIES

Steps:

• Oven to 350 degrees F.
• (if baking right away).
• Line sheet pans with parchment.
• Mix the dry ingredients together (not including sugars), then stir in the oats.
• Set aside.
• Beat the butter and both sugars together until light and fluffy.
• Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
• Add the flour mixture in two additions, beating each until well combined.
• Stir in the cranberries and pecans.
• At this point, you can either bake, or freeze.
• To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.
• Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16" thick slices and bake as directed.
• To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
• Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
• Let cool on the pan for 5 minutes, then transfer to a rack to cool.