Tag Archive | Cookies

White Chocolate Raspberry Gooey Cookies

May is a fun time of year, not only because it’s Mother’s Day (Hi Mom!), but it’s the time when we start seeing more fresh fruit making its way into our local markets. In particular we see a lot of berries and as raspberry growers that makes us ever so happy. Down on the farm our own plants are soaking up the spring rain and you can almost watch them growing, with most of the bushes upto about 24 inches this far.

So, in the spirit of raspberries to come tonight I made some White Chocolate Raspberry Gooey Cookies. This is a fun and easy recipe that starts with a cake mix as a base, but then gets interesting by adding extra butter, cream cheese, Ultra Gel and fresh berries. The final cookie is rich and a bit cakey, kinda half way between a cookie and a cup cake and that’s just fine by me. So here you go, something to do with those berries that don’t get eaten on the way home from the store and a recipe for your files when the farmer’s markets start filling up with raspberry goodness!

White Chocolate Raspberry Gooey Cookies

White Chocolate Raspberry Gooey Cookies

1 cake mix (white, lemon or yellow work best)

1/2 cup softened butter

1 8 ounce bar low fat cream cheese

1 tsp vanilla

1 egg

2 Tbl Ultra Gel

1/2 cup fresh or frozen raspberries (If there is a lot of juice with the berries drain the juice first)

1 cup white chocolate chips

Combine butter, cream cheese, egg, vanilla and ultra gel in a stand mixer and mix until well combined. Add cake mix and incorporate. Fold in berries and chocolate chips. Move batter to the refrigerator for 30 minutes. Preheat oven to 350 degrees. Drop batter by teaspoons onto a cookie sheet and bake for 10-12 minutes until golden brown around the edges.

Easy Pumpkin Oat Cookies

I love these cookies for the fall.  They are full of spice and pumpkin and craisins and all things that make me happy.  As well they freeze nicely so it’s easy to make a big batch and portion them out over the holidays.

Pumpkin Oat Cookies

Easy Pumpkin Oat Cookies

¼ cup unsalted butter, softened

½ cup pumpkin puree (not pumpkin)

½ cup granulated sugar

½ cup brown sugar

2 eggs

1 teaspoon vanilla

1 Tbl Ultra Gel

1teaspoon kosher salt

½ teaspoon baking soda

2 cups oat flour*

1 teaspoon cinnamon

1 cup flour (whole wheat flour also works well)

1 cup unsweetened craisins

½ to 1 cup mini chocolate chips or vanilla chips (optional)

¼ cup milk (if necessary)

Preheat oven to 350 degrees. In a medium bowl combine Ultra Gel, salt, soda, cinnamon and flours and set aside. Cream together butter, pumpkin and sugars. Add eggs and vanilla. Add dry ingredients and mix to combine. Fold in craisins and chocolate if desired. If dough is too dry, which can happen with whole wheat flour, add milk one tablespoon at a time until desired consistency is achieved.

Drop full tablespoons of the batter onto an ungreased cookie sheet and cook 9-12 minutes until browned on the edges.

These cookies do not spread flat but are ball cookies. They can be pressed down with the bottom of a clean glass when they come out of the oven if a flatter cookie is desired.

*To make oat flour at home toast 1-2 cups of oats over medium heat until they just start to brown and smell nutty.  Remove to a blender or food processor and grind until the consistency of wheat flour.  I grind 8-10 cups each time I make oat flour so that I have it for cookies, waffles and anything else that comes up.

Find these and other recipes at Cornaby’s!