Cranberry Chocolate Chip Cookies

I have a problem with chocolate chip cookies.  I love them.  They are my favorite.  I like them chewy though and not crispy.  My favorite way to make them is with oatmeal, a trick I learned from a friend, because then they are even more chewy.

These cookies have lots of goodies them.  And they are delicious!


Cranberry Chocolate Chip Cookies

  • 1 cup butter, softened
  • 1/2 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 cup quick cooking oats
  • 1/2 teaspoon baking soda
  • 1 tsp salt
  • 2 cups semi sweet chocolate chips 
  • 1 cup craisins
  • 1 cup unsweetened coconut flakes
  • 1 cup sliced almonds


Preheat oven to 350 degrees.

In a large bowl, cream together the butter and sugars until smooth.  Add one egg at a time and vanilla, blend well.  Pour the flour, oats, baking soda, & salt into the bowl and mix well.  Stir in chocolate chips, craisins, coconut, & almonds.

Drop by the tablespoonful full onto an ungreased cookie sheet.  Bake for about 10 minutes or until the edges are just lightly browned.  Let them sit for a minute or 2 on the hot pan and removed, (this gives them time to firm up slightly so they don’t fall apart when they are piping hot).

This batch makes A LOT of cookies, about 30.  They are best cold, but I’m a cold chocolate chip cookie kinda gal.

3 Super Easy No Bake Christmas Goodies

I had big plans to post a bunch of individual Christmas ideas.  But you know, life happens and it doesn’t always go as planned.

So today I’m going to jam just some of the goodies that we made this year.

Since we’re in the camper, we cut down on baking this year.  Significantly.  In fact I did a baking day at a friend’s house and that was it.

But you’ll notice that the recipes below have some things in common.

  1. no bake
  2. almond bark (I’m not obsessed with the stuff, I promise)
  3. quick and easy to make

We did make other goodies and I swear, and they didn’t even have almond bark!  These are just the quickest things we made and are perfect for last minute treats.

So here they are…

Grasshopper Mint Truffles



  • 1 (10 oz pkg) Grasshopper cookies
  • 4 oz cream cheese
  • 8 oz almond bark
  • 1 tsp peppermint extract
  • green food coloring


In a food processor or blender (I used my Ninja), place the cookies and pulse them until they are a fine crumb consistency.  In a bowl, pour the cookie crumbs into a bowl and mix with the cream cheese, use your hands if necessary.  Refrigerate mixture for about 20 minutes.  Shape mixture into 3/4 inch ball size and place them on wax paper.  Refrigerate for about 20 minutes more.

Once cold, place the almond bark in a microwave safe bowl.  Microwave on high for about 1 1/2 minutes or until almond bark is almost melted. Stir well (heat in 15 second increments if its not quite melted).

To the almond bark, add the peppermint extract and food coloring.  Dip the truffles into the flavored and colored almond bark.  Tap slightly to remove excess almond bark and place them on wax paper.

Refrigerate in an air tight container.


  • The peppermint extract causes the almond bark to thicken slightly so these don’t end up as smooth as they would if you dipped them in melting chocolate alone.
  • We tried these with regular chocolate and white chocolate (Trust me, DON’T even try the white chocolate – peppermint makes it clumpy and nasty for whatever reason and it’s not a good coating choice).  These are far better with pepperminted almond bark or you can use the mint Ghirardelli (I couldn’t find any though).
  • Other candies and cookies absorb peppermint flavor so if you bring this with other cookies, just be sure to keep the peppermint separate.


Ritz Peanut Butter Cookies

*These are about as easy to make as you can get.  My aunt made these last year and I was surprised at how good they were.



  • 1 (24 oz) pkg almond bark
  • Ritz crackers
  • creamy peanut butter


Place the almond bark in a microwave safe bowl.  Microwave on high for about 1 1/2 minutes or until almond bark is almost melted. Stir well (heat in 15 second increments if its not quite melted).

Meanwhile, spread one Ritz cracker with peanut butter.  Place another Ritz on top to sandwich the crackers.

Dip “sandwich” in melted almond bark. Place on wax paper to cool.

NOTE:  1 pkg almond bark is enough to make about 60 cookies.


Peanut Almond Chewies



  • 1 (24 oz) pkg almond bark
  • 1 c. peanut butter
  • 2 c. peanuts
  • 3 c. miniature marshmallows
  • 4 c. rice krispies cereal


Place the almond bark in a microwave safe bowl.  Microwave on high for about 1 1/2 minutes or until almond bark is almost melted. Stir well (heat in 15 second increments if its not quite melted).

Mix in the peanut butter until smooth.  Let the mixture cool slightly, then add the peanuts and marshmallows. Gently stir in the rice krispies, you don’t want to crush them.

Using a small cookie scoop, spoon candy onto wax paper and let cool.


So there you have them….some great, easy last minute treats to make for Christmas.

But I have to ask, am I the only last minute cook??  I find that if I make goodies to early, we eat them all.

How about you?

Mint Chocolate No Bake Cookies

I know, I know, you’re probably thinking, “No Bakes??  Really?  Why is she posting that recipe?”

Well most no bakes have peanut butter in them.  This version has NO peanut butter and in their original form, you can either add vanilla or opt for no extract in them at all, which is what my mom always did when I was growing up.

But I’m a sucker for mint and this is my winter version of her no-bakes.  My mom still calls her no bakes Fudge Kisses, but given the advent of the Hershey Kisses, I’ll conform and call them No Bakes as well.

If you want to try them with vanilla instead of peppermint, have at it.  They are very good that way as well.  In my opinion, these are better than their peanut butter counterparts.

A couple things to note, it’s important to cook the mixture long enough.  There are instructions in the recipe, but I just want to show in photo the difference you can see before you start testing for soft-ball stage.

You don’t want to test when your mixture looks like the following photo.  It’s real thin and will just spread apart in the bowl of water.

When it starts to thicken and look like the photo below, I start testing it.

Overcooked, these cookies will be crumbly, but they still taste yummy.  If they don’t set and stay gooey, they are undercooked.

Mint Chocolate No Bakes


  • 2 cups Sugar
  • 1/2 cup Butter
  • 3 tablespoons Cocoa
  • 2/3 cups Milk
  • 2 + cups Quick Oats
  • 1/2 cup Coconut
  • 1 teaspoon Peppermint Extract


Step 1
In a medium sized saucepan, mix together butter, cocoa, & milk. Bring mixture to boil, over medium to medium high heat.
Step 2
Continue to stir and cook until mixture reaches the soft-ball stage.

*To test, drop small amount of the chocolate mixture into a bowl of very cold water. When the chocolate sauce pulls together into a soft ball it is ready. You can also use a candy thermometer and cook until mixture reaches 235 degrees.
Step 3
Immediately remove from heat and add the coconut, 2 cups of oatmeal, and the peppermint extract. Stir until mixture is consistent, adding more oatmeal if necessary.

Drop spoonfuls of cookie mixture onto a sheet of waxed paper. Let cool and enjoy.