White Chocolate Oatmeal Craisin Muffies

Muffie: a cross breed between a mini-muffin and a cookie



I created muffies one day while making oatmeal raisin cookies. The recipe I used yielded 2 and a half dozen. I had only 2 cookie sheets at the time which was enough for 2 dozen to go in at the same time. Off they go into the oven and I'm left to stare at the batter that makes the alleged half dozen cookies.

To be honest, I just didn't feel like waiting for the batch in the oven to come out and free up a cookie sheet so I scrambled through my baking shelves and grabbed my mini-muffin tin. I wasn't sure if it would work out or not, but much to my delight they came out really well. I've only used the muffie approach with oatmeal based cookies since the batter seems to hold up well. I might branch out in the future, but until then I'll make some variations on the classic.



This one is a twist on the good ol' Oatmeal Raisin/Chocolate Chip. I saw the recipe on the back of a bag of Craisins and thought it sounded truly scrumptious. You can view the original recipe here or you can scroll down where I have it typed out with my muffie adaptation.
My thoughts were correct. They are indeed delectable and if you are a fan of dried cranberries and or white chocolate chips you MUST try this pronto!

INGREDIENTS:

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips



DIRECTIONS:

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Muffie Approach: Drop by rounded heaping teaspoonfuls into an ungreased mini muffin tin. You should have enough dough to reach the top. Press down lightly with your fingers to flatten it out. Baked for 10-15 minutes depending on your oven.

Cookie Approach: Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Orange Kissed Chocolate Brownies

'Tis the season for holiday baking . . . and holiday baking I will do.

There were some tangerines in my fridge that I needed to use so I whipped out my cookie magazines to get some ideas. Yes, I save some of my magazines. I originally thought about doing a biscotti or some type of shortbread cookie and then I flipped open the pages of my Better Homes and Gardens magazine to this recipe.



I followed the recipe almost exactly except that I substituted shortening for the butter when it was time to make the orange icing and that was only because my refrigerator was lacking in the butter department.



Other than taking a few 30 minute breaks to let the brownies cool and the chocolate set these were relatively easy to make. I put them in the freezer for about 20 minutes after putting the chocolate coat on and they sliced wonderfully. There's a nice contrast with the creamy frosting and the cake-like brownie and they aren't too sweet.



These would be great to serve at a party or a holiday lunch or dinner. I'll be taking them to work for a holiday luncheon and I'll let you know the verdict. But don't wait for me to tell you how they were devoured and loved by all. Strap your apron on and get to baking so you can enjoy them yourself!!