Almond Bark, Peanut Bark, Cranberry Oatmeal Cookies

****Susan's note: An easy, delicious holiday treat. The photo is by Ben Eley, copyright 11/27/08. It is my holiday cookie tray this year! All the treats shown are on this blog, except for the Honey Peanut cookies (recipe from MasterCook) which were just ok - not my favorite.


ALMOND BARK
Toss raw almonds with a little oil and salt on a rimmed baking sheet. Roast at 425 degrees for about 3 minutes. Cool.

Pour 1 bag butterscotch chips and 1 bag semisweet chocolate chips in a microwave-safe bowl. Microwave at 30 second intervals and stir, until melted together, about 1 minute.

Spread melted chocolate mixture over nuts. Allow to cool (refrigeration or freezing is ok). Break up with hands to make "bark" pieces.


PEANUT BARK
Follow directions above, using raw peanuts and peanut butter chips instead of butterscotch chips. Yum.



Chewy Cranberry Oatmeal Cookies
"These cookies are absolutely delicious and absolutely addictive! I keep rolls of it on hand in the freezer and just slice off as many as I want to bake at one time. They never last long. My 2 year old LOVES them. Another winner from FC..."

31 min | 20 min prep

48 cookies

* 6 3/4 ounces all-purpose flour (1 1/2 c.)
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 2 1/2 cups old fashioned oats
* 8 ounces unsalted butter, slightly softened
* 1 cup packed light brown sugar
* 1/2 cup granulated sugar
* 2 large eggs, beaten lightly
* 1 tablespoon honey
* 2 teaspoons pure vanilla extract
* 6 ounces dried cranberries (1 1/3 c.)
* 5 ounces chopped pecans (about 1 c.)

1. Oven to 350 degrees F.
2. (if baking right away).
3. Line sheet pans with parchment.
4. Mix the dry ingredients together, then stir in the oats.
5. Set aside.
6. Beat the butter and both sugars together until light and fluffy.
7. Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
8. Add the flour mixture in two additions, beating each until well combined.
9. Stir in the cranberries and pecans.
10. At this point, you can either bake, or freeze.
11. To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.
12. 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.
13. To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
14. Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
15. Let cool on the pan for 5 minutes, then transfer to a rack to cool.