Mississippi Mudpie Cookies

For my wedding, a family friend gave me a lovely gift off my registry – a “cookie package” that included nice baking sheets & a cooling rack, a cookie press, a silicon baking mat, parchment paper, a silicon cookie spatula (which is awesome by the way!)… however, the hit of her gift was a cookie cookbook, Southern Living’s Best Loved Cookies. This is the second recipe I’ve tried from there (the first being Peanut Butter Caramel Turtle Cookies) and bot got outstanding reviews. So thank you, LJ, for a wonderful gift that keeps on giving. 🙂

Southern Living did not disappoint me with Mississippi Mudpie Cookies – this new recipe was probably the biggest hits of the night. Soft and chewy, all were gone at the end of the night.

Mississippi Mudpie Cookies

Source: Southern Living, Aug. 2007

Makes 3-4 dozen cookies

Ingredients:

  • 1 c. semisweet chocolate chips
  • 1/2 c. unsalted butter, softened
  • 1 c. sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. chopped pecans (optional)
  • 1/2 c. milk chocolate chips
  • 1 c. plus 2 Tbs. mini marshmallows

Preheat oven to 350°F and line two baking sheets with parchment paper.

In a microwave-safe bowl, heat semisweet chocolate chips for 30 seconds. Stir and heat for another 30 seconds. Stir until smooth. If necessary, microwave chocolate again for 15 seconds.

Using an electric mixer, beat together butter and sugar until creamy. Add eggs, beating until combined. Add vanilla and melted chocolate, beating until combined.

Add flour, baking powder, and salt to mixture, half a cup at a time.

Stir in pecans and milk chocolate chips.

Using a tablespoon, portion out batter onto prepared baking sheets. Press 3 marshmallows onto each mound of dough.

Bake for 10-12 minute, until cookies are set. Allow to cool briefly on baking sheets before moving cookies to a wire rack to cool.

Amazing Cranberry Oatmeal Cookies

Bright cranberry and white chocolate flavors and a dough sweetened with coconut flakes make this oatmeal cookie stand out above many others.

Cranberry Oatmeal Cookies - Bright cranberry and white chocolate flavors and a dough sweetened with coconut flakes make this oatmeal cookie stand out above many others.

Let’s talk about Thanksgiving traditions, shall we? Are you Team Pumpkin or Team Pecan? Me? I grew up in a house on Team Cranberry. There was never a Pumpkin or Pecan Pie on the dessert table unless a guest brought it over. Instead, we gravitated toward wonderful fall cranberries, with a Cranberry Pear Tart always sitting in the center of our holiday table.

Alongside that tart were these cookies, which are so delicious that we enjoy them all year round. These Cranberry Oatmeal Cookies stand out from the typical oatmeal cookie, as the coconut flakes, white chocolate chips, and dried cranberries create a sweeter cookie than the standard oatmeal cookie. And the best part? They freeze incredibly well (I actually prefer them a bit frozen) and are still soft and chewy after freezing. The trick is to hide them in the back of the freezer, behind the frozen vegetables, so that they don’t disappear when you’re not looking. 😉

Print
Bright cranberry and white chocolate flavors and a dough sweetened with coconut flakes make this oatmeal cookie stand out above many others.

Cranberry Oatmeal Cookies

Bright cranberry and white chocolate flavors and a dough sweetened with coconut flakes make this oatmeal cookie stand out above many others.

Course Dessert
Cuisine American
Author Liz

Ingredients

  • 12 Tbs. 1 1/2 sticks unsalted butter at room temperature
  • 1 large egg at room temperature
  • 1/2 c. sugar
  • 1/2 c. light brown sugar packed
  • 1 Tbs. light corn syrup
  • 1 tsp. vanilla extract
  • 1 1/2 c. unbleached all-purpose flour
  • 1/4 c. cake flour
  • 1 tsp. baking soda
  • 1/2 tsp. table salt
  • 1/2 c. sweetened dried cranberries
  • 1/2 c. old-fashioned rolled oats
  • 1/2 c. sweetened coconut flakes
  • 3 1/2 oz. white chocolate coarsely chopped
  • 1/2 c. pecan coarsely chopped

Instructions

  1. Preheat oven to 325°F and line two baking sheets with parchment paper.
  2. Using a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, about 2 minutes.
  3. Add egg, corn syrup, and vanilla. Beat until combined.
  4. With the mixer running, mix in all-purpose flour, cake flour, salt, and baking soda, 1/2 cup at a time, scraping the sides of the bowl as needed.
  5. Using a sturdy spoon or spatula (I like my silicon spatula), stir in the bowl of coconut, white chocolate, cranberries, oatmeal, and pecans.
  6. Using a 1-inch ice cream scoop, portion out cookie dough onto the prepared cookie sheets.
  7. Bake for 9-12 minutes, until edges are golden and top of the cookie is dry but still soft.
  8. Allow to cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
  9. Store in an airtight container at room temperature.

Recipe Notes

Makes 2 1/2 dozen cookies.

Recipe Notes:

  • Fine Cooking recommends you lightly toast the coconut flakes and pecan pieces. I never do — too lazy!
  • These cookies store well in the freezer for 2-3 months.

This recipe was adapted from Fine Cooking Magazine No. 74, p.73 but is also found online here.

Cranberry Oatmeal Cookies - Bright cranberry and white chocolate flavors and a dough sweetened with coconut flakes make this oatmeal cookie stand out above many others.

This post was updated in March 2018.

Cranberry White Chocolate Shortbread Cookies

Dec 2009 Update: So very sorry to all my readers! A friend pointed out a typo in this recipe in the amount of flour used. The correct amount is 2 1/4 cups of flour!

Cranberry White Chocolate Shortbread Cookies

Adapted from Ocean Spray

Makes 5 dozen cookies.

Ingredients:

  • 1 1/4 c. butter, softened
  • 1 c. confectioner’s sugar
  • 2 1/4 c. flour
  • 1 c. dried cranberries
  • 1 c. white chocolate chips

Cranberry Shortbread Cookies 003-1

Directions:

Preheat oven to 325 F and prepare a baking sheet with a sheet of parchment paper.

Cream together butter and confectioner’s sugar, until light and fluffy.

Gradually add flour, beating until combined. Dough will be a bit crumbly looking.Cranberry Shortbread Cookies 001-1

Stir in cranberries and white chocolate chips.

Gather dough into small balls, using a 1/8 measuring scoop for guidance. Roll dough together.

Put dough onto baking sheet and press down slightly.

Cranberry Shortbread Cookies 002-1Bake for 14 minutes (less if you pressed the cookies fairly flat). Let sit on the cookie sheet for a minute or two before moving to a wire rack to cool, as cookies will be very soft.

Enjoy with a cup of tea or an afternoon coffee.  🙂

Cranberry Shortbread Cookies 004-1

PB&J Bars

These were quite yummy, especially when slightly warm. My favorite was is that they bars stayed soft, even after a couple days.

BB's PB&J Bars 2

Peanut Butter & Jelly Bars

Source: Recipe from the Barefoot Contessa, Ina Garten

Makes 24 bar cookies

Ingredients:

nocoupons

  • 2 sticks unsalted butter, at room temperature
  • 1 1/2 c. sugar
  • 1 tsp pure vanilla extract
  • 2 extra-large eggs, at room temperature
  • 2 c. creamy peanut butter (recommended: Skippy)
  • 3 c. all-purpose flour
  • 1 tsp baking powder
  • 1 1/2 tsp kosher salt
  • 1 1/2 c. raspberry jam or other jam (I used blackberry preserves)
  • 2/3 c. salted peanuts, coarsely chopped

Directions

Preheat the oven to 350.

Grease a 9×13 pan. Grease and lightly flour the pan. (You can also lay parchment paper on bottom of pan, and grease & flour that.)

Cream the butter and sugar on medium speed until light yellow, about 2 minutes. Lower the mixer to low speed and add the vanilla, eggs, and peanut butter. Mix until all ingredients are combined.

Sift together the flour, baking powder, and salt and gradually add to peanut butter mixture. Mix just until combined.

BB's PB&J Bars 1Spread 2/3 of the dough into the prepared pan and spread over the bottom with a spatula. Spread the jam evenly over the dough. Drop small bits of the remaining dough evenly over the jam. (Note: The original recipe said that the dough would spread in the oven, but mine did not.) Sprinkle chopped peanuts on top of bar cookies and bake for 45 minutes, until golden brown.

BB's PB&J Bars 3