cookies

Fresh Raspberry Chocolate Chip Cookies

/ Jodi / 36 Comments

Fresh Raspberry Chocolate Chip Cookies

O – M – G !  Fresh raspberries meet freshly baked homemade chocolate chip cookies – Can you even imagine the yumminess?!?!

Fresh Raspberry Chocolate Chip Cookie

I was a little skeptical about trying this, but I wanted to do something a little different…

something a little extra special…

You see I have a very special house guest arriving tonight.  My sweet McSister, Kelly.

And what kind of hostess would I be if I had no fresh cookies on hand??!!  (And besides – last week’s batch of chewy oatmeal raisin cookies has vanished, so we needed a fresh stash for my hungry guys.)  🙂

Fresh Raspberry Chocolate Chip Cookie 2

All I did was take my standard chocolate chip cookies recipe and fold in some fresh raspberries.

In order to avoid making a big pink, smooshy mess of the dough, I simply added a fresh raspberry to each ball of cookie dough as I formed it assuring that some of the berry remained in tact and the rest spread around to flavor more of the cookie.

If you love red raspberries, you are going to go crazy for these!

I hope my McSis likes them.

In case you are wondering why Kelly is so special…

Well – besides being an incredibly amazing woman, hospice advocate, and the best dirty martini maker east of the Mississippi, Kelly saved my life…

At least that’s the way I see it.

Several years ago, I was on a business trip to our Northeast PA office in Wilkes-Barre, PA.  It was a newly acquired entity to our business, and I didn’t know many of our new employees.  I don’t remember a lot of the details of the trip, with the exception of one biggie – the town decided to flood during my trip.

It was scary!  People were being evacuated, businesses were closed, and I was very anxious to get home.

Problem was – every road that led back home was flooded – even the major interstate.  Try as I might to drive home, I kept getting turned around and blocked by rushing water.

Giving up, I found the first hotel in the town I was in when I got stuck, but alas no room at the inn…  At every place I tried….

Kelly was one person in this area that I had talked to at least a couple of times.  I had her number in my cell phone, and I called her, practically in tears, seeking direction.

Kelly calmly informed me that she lived on “high ground” near the Pocono Mountains, and didn’t even hesitate to guide me, road by road, turn by turn, to her home, welcome me in with a hug as if we’d been friends for life, provide me with a soft, warm bed, some simple delicious food, and the best dang dirty martinis I have ever ever ever had (and I’ve had my share!)

Another co-worker had been evacuated from her home, so Kelly invited her to join our “party.”

That night, three ladies – all with last names that start with Mc – became “sisters.”

We laughed, we cried, we drank, we ate, we hugged, and we formed a bond that I will never ever ever forget.

My sweet Kelly has moved away from that area to a warm southern climate where her hubby got a new job, but she is still a valuable member of our company’s hospice team and a lifelong friend.  So when she informed me she was heading to Mars to visit our HQ office, there was no questions where she would be staying.  Her room is waiting.  Cookies are baked.  Olives are ready to be stuffed with blue cheese to float in martinis.

And my hubby will finally get to meet my McSister, Kelly.

Love you buddy!

Fresh Raspberry Chocolate Chip Cookies

Ingredients:Fresh Raspberry Chocolate Chip Cookie 2

4 sticks butter, softened
1 1/2 cups packed brown sugar
1 1/2 cups white granulated sugar
2 tsp vanilla
4 eggs
2 tsp baking soda
2 tsp salt
5 cups all purpose flour
3 cups Nestle Semi-Sweet Chocolate Chunks (1 1/2 bags)
2 cups fresh red raspberries

Directions:

With electric mixer, beat butter and sugar together until completely incorporated. Add vanilla and eggs, and beat until light and fluffy. Add baking soda and salt, and mix another minute. Gradually add flour and beat until well incorporated, but do not overbeat.

Fold in chocolate chunks. Refrigerate dough for at least 2 hours or up to 2 days.

When ready to bake, preheat oven to 375 degrees F. With your hands, form a cookie dough ball about 1-1/2 inches in diameter. Make an indentation with your thumb and place a fresh raspberry in the indentation. Squeeze together, shape and flatten slightly. Place on baking stone. Bake for 8-10 minutes. Do not overbake. Allow to cool on baking stone for 2-3 minutes, then remove to cooling rack to cool completely.

To make eating these even more special, enjoy with a nice glass of Port wine. Oooooo Laaaa Laaa!

Cheers & Hugs,
Jodi

Chewy Oatmeal Raisin Cookies

/ Jodi / 11 Comments

Oatmeal Raisin Cookies

Oatmeal cookies are one of my hubby’s faves, and I was surprised to notice I had not posted my recipe here yet.

When I make oatmeal cookies, I like to make them ginormous – – – typically about 3 inches in diameter.

It just seems to be the right way to make them….  Do you think I subconsciously consider them healthier in the cookie category?  There are oats.  There is fruit.  Sometimes there are nuts….   (no worries about that little ole’ bit of butter and sugar!)  😉

I also tend to flatten them a bit before baking, which I do not do with my chocolate chips and others.  I think because they are so full of HEALTHY oats, they don’t tend to spread and flatten as much on their own.

oatmeal raisin cookies 3

To me, the best oatmeal cookies are not puffy or fluffy, but crispy on the outside edges and chewy on the inside.

I change up the fruit or nuts for however the wind is blowing for me that day, so sometimes I add just golden raisins (which I always buy over the standard “brown” ones), other times I use raisins and dried cranberries (like this time).  Sometimes I add chopped walnuts… and sometimes not.  I’ve been known to add dried cherries or dried blueberries (and even candy orange slices once!).

oatmeal raisin cookies 2

So for you oatmeal cookies lovers, here’s my favorite tweaked from the Quaker Oats canister lid called “Vanishing Oatmeal Raisin Cookies:”

Chewy Oatmeal Raisin Cookies

  • Servings: 2 dozen ginormous or 4 dozen regular sized cookies
  • Print

Ingredients:oatmeal raisin cookies 3

14 Tbsp softened butter
3/4 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 1/2 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups uncooked oats
1 cup golden raisins (or fruit/nuts of your choice)

With electric mixer, beat butter and sugars until creamy. Add eggs and vanilla and beat for two more minutes. Add dry ingredients and mix well. Add oats and raisins and mix well.

Refrigerate for at least 2 hours or up to 2 days.

When ready to bake, preheat oven to 350 degrees F.

Roll dough into large 2 inch balls (or smaller 1 inch if you prefer), place on baking stone, and flatten with the palm of your hand.

Bake 8 minutes for small, 10 minutes for large.

Jodi’s Best Cookie Baking Tips: Electric oven provides most even, consistent baking. I always bake on stones as opposed to aluminum or glass or metal.  I always refrigerate my cookie dough for several hours before baking. I always under bake as the cookies continue to cook slightly while cooling on the baking stone for 2-3 minutes before removing to cooling rack. Cookies freeze well if stored in airtight freezer bags after completely cooled.

Enjoy!

Cheers & Hugs,
Jodi

Cadbury Mini Egg Blondie Bars

/ Jodi / 14 Comments

cadbury mini egg blondies

I’ve been randomly buying Easter candy to play with in baking (don’t you?!?) and couldn’t resist picking up a huge bag of Cadbury Mini Eggs just knowing they would be great in something (because they ARE great – right?!).

cadbury mini egg blondies 4

And according to one of my guests last night, these Cadbury Mini Egg Blondies are her new favorite.  (Thanks sweet Katie!)

cadbury mini egg blondies 5

When perusing for ideas, I came across this recipe by  Bakeaholic Mama.

cadbury mini egg blondies 2

And since the recipe only made an 8×8 pan, I obviously doubled it!  But then realized (after I began cutting them…) that doubling an 8×8 recipe in a 13×9 pan makes for some pretty thick blondies!  (Next time I would do in a bar pan if doubling.)

cadbury mini egg blondies 3

Since they were extra thick, I just cut them in smaller pieces.

Below is the single recipe.  Double it if you dare!  And if you don’t like blondies (boo to you!), these little mini eggs would taste great in a batch of brownies too!

Cadbury Mini Egg Blondies

Ingredients:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups Cadbury Mini Eggs

Directions:

Combine flour, baking soda and salt in a medium bowl and set aside.

Cream melted butter with sugars using electric mixer.  Add vanilla and eggs, and beat until light and fluffy.

Slowly add in flour mixture until incorporated.

Fold in Mini Eggs.

Spread batter into a greased 8×8 or 9×9 baking dish.

Bake at 325 for about 40 minutes or until a tooth pick is inserted in the center and comes out clean. 

Let the bars cool for 30 minutes before slicing.

Recipe from Bakeaholicmama.com

ENJOY!

Cheers & Hugs,
Jodi

Girl Scout Thin Mint Chocolate Chip Cookies

/ Jodi / 16 Comments

Girl Scout Thin Mint Chocolate Chip Cookies 1
It is Girl Scout cookie time around here!  Thin Mints are a perennial favorite for many – right?!  Well – this “Kitchenista” (as my sweet blogging friend, Laura has dubbed me) is not satisfied with just a regular ole’ Thin Mint Cookie.

So last year I decided to try chunking them up in my Jodi’s Almost Famous Chocolate Chip Cookie dough, and POW!  Winner Winner Chicken Dinner!  Nick (my son) awarded these his ALL-TIME FAVORITE version of my chocolate chip cookies.

Girl Scout Thin Mint Chocolate Chip Cookies

So I couldn’t wait to get my hands on a box or two and make them for him again this year.  After all, his birthday is coming up very soon, and for me, any excuse will do to bring a smile to my guys’ faces and bellies.   🙂

Girl Scout Thin Mint Chocolate Chip Cookies 2

Hope you’ll give them a try!  If you do, let me know what you think.

Girl Scout Thin Mint Chocolate Chip Cookies

  • Servings: 5 dozen large cookies
  • Print

Ingredients:

1 lb (4 sticks) butter, softened to room temperature
1 1/2 cups packed brown sugar
1 1/2 cups granulated sugar
4 eggs
2 tsp vanilla extract
4 3/4 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 bag Nestle’s Semi-Sweet Chocolate Chunks (or Chips)
1 sleeve of Girl Scout Thin Mint Cookies – crushed into chunks, but not pulverized

Mix softened butter and sugars with mixer until well blended. Add vanilla and eggs and mix until creamy. Add dry ingredients (flour, salt, baking soda) until well incorporated. Fold in chocolate chips and thin mint chunks.

Refrigerate dough for several hours or overnight.

Preheat oven to 375 degrees F. Shape dough into 1 1/2 – 2 Tbsp balls and flatten slightly. Bake on baking stone for 8-9 minutes. Let cool on stone for approximately 5 minutes, then remove to cooling rack to cool completely.

Cookies freeze well in Ziploc bags (and Nick actually prefers to eat them straight out of the freezer).

Cheers & Hugs,
Jodi

Chocolate Chunk & Peanut Butter Chip Cookies

/ Jodi / 17 Comments

chocolate chunk and peanut butter chip cookies

Some days just call for baking cookies…  Like when you wake up and it is 13 degrees BELOW ZERO F!…  What a great way to warm up the house – right?

chocolate chunk and peanut butter chip cookies 3

And besides, my son, Nick, has been whining for requesting some chocolate chip cookies for a couple of weeks now.  I’m kind of “famous” for my chocolate chip cookies, but I hate doing the same old thing.  I’m a change junkie.  So instead of the usual chocolate chip cookies, I kicked it up a notch by mixing chocolate chunks and peanut butter chips in my classic recipe.

chocolate chunk and peanut butter chip cookies 4

They taste pretty awesome…  with a glass of milk…. coffee… hot chocolate… red wine (LOL!  Everything goes with red wine – right?).

chocolate chunk and peanut butter chip cookies 2

Chocolate Chunk & Peanut Butter Chip Cookies

  • Servings: 5 dozen large cookies
  • Print

Ingredients:

1 lb (4 sticks) butter, softened to room temperature
1 1/2 cups packed brown sugar
1 1/2 cups granulated sugar
4 eggs
2 tsp vanilla extract
4 3/4 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 bag Nestle’s Semi-Sweet Chocolate Chunks
1 bag Reese’s Peanut Butter Chips

Mix softened butter and sugars with mixer until well blended. Add vanilla and eggs and mix until creamy. Add dry ingredients (flour, salt, baking soda) until well incorporated. Fold in chocolate and peanut butter chips.

Refrigerate dough for several hours or overnight.

Preheat oven to 375 degrees F. Shape dough into 1 1/2 – 2 Tbsp balls and flatten slightly. Bake on baking stone for 8-9 minutes. Let cool on stone for approximately 5 minutes, then remove to cooling rack to cool completely.

Cookies freeze well in Ziploc bags.

Enjoy!

Cheers & Hugs,
Jodi

Chocolate Sprinkle Cherry Kiss Cookies

/ Jodi / 19 Comments

chocolate sprinkle cherry kiss cookie 5

Chocolate Cookies…  Sprinkles…. Hershey’s Kisses…. How can you go wrong?!?!

chocolate sprinkle cherry kiss cookie 1

Before heading away for a week, I had to make a special sweet treat for the guys.

chocolate sprinkle cherry kiss cookie 2

I had some Hershey’s Cherry Cordial Kisses in the pantry and thought it was time I used them.  PLUS I was dying to eat one or two or ten or twenty.

chocolate sprinkle cherry kiss cookie 4

I found a recipe for a Chocolate Valentine Kiss Cookies on The Kitchen is My Playground that sounded good, but since I didn’t have “Valentine” sprinkles, I just used some fun colorful ones and some chocolate ones.  Tracey’s are really cute with Valentine sprinkles though, so check the out here if you want to see.

chocolate sprinkle cherry kiss cookie 3

They are really chocolatey fudgy inside, a little crispy on the outside with the sprinkles and just the right amount of creamy chocolate cherry cordial in the center for a bite or two!

chocolate sprinkle cherry kiss cookie 6

Enjoy!

Chocolate Sprinkle Cherry Kiss Cookies

  • Servings: 25-30 cookies
  • Print

Ingredients chocolate sprinkle cherry kiss cookie 4

  • 1 c. all-purpose flour
  • 1/3 c. cocoa powder
  • 1/4 tsp. salt
  • 8 T. (1 stick) butter, softened
  • 2/3 c. sugar
  • 1 egg yolk
  • 2 T. milk
  • 1 tsp. vanilla extract
  • 3/4 to 1 c. assorted  sprinkles
  • 25 to 30 Hershey’s Cherry Cordial Kisses (or your own favorite flavor)

Directions

  1. Combine flour, cocoa, and salt; set aside.
  2. With an electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce mixer speed to low and add the flour mixture until just combined.
  3. Wrap dough in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
  4. Roll chilled dough into 1-inch balls and roll each ball in sprinkles completely covering the dough ball with sprinkles. Place balls about 2 inches apart on a baking sheet. Gently press down into the center of each ball slightly to make a very small indentation.
  5. Bake at 350 degrees 10-12 minutes.
  6. After removing cookies from the oven, immediately place a Hershey’s Kiss in the center of each cookie. Let cookies cool on the baking sheet for about 3 minutes, remove to a cooling rack to cool.
Original recipe found at The Kitchen is My Playground – please check out Tracey’s yummy blog.
Cheers & Hugs,

Jodi

Apricot Chocolate Chip Cookies

/ Jodi / 28 Comments

apricot chocolate chip cookies

Apricot and semi-sweet or dark chocolate is such a yummy combination, so I thought I’d try it in a cookie – as a twist to my “almost famous” chocolate chips cookies.

apricot chocolate chip cookie

and it’s a winner according to my guys.

apricot chocolate chip cookie batter

I snipped a half pound of dried apricots into the batter.

apricot chocolate chip cookies on rack

and tweaked up my original chocolate chip recipe by exchanging vanilla extract with half almond and half orange extract (though I think vanilla might be yummy too) and used 1/2 a bag of mini semi-sweet chocolate chips to allow the apricot to be the “star” of the cookie.

apricot chocolate chip cookies plate

The balance of flavors seemed just right.

Hope you’ll give them a try.

And can you believe it is the last day of January 2015 already!?!?  We are hunkering down for a snow storm here in Mars this weekend, and of course, the Super Bowl, so we will be set with some sweet treats if “needed.”  🙂

How about you?  What’s happening in your part of the world this weekend?

Have a good one!

Cheers & Hugs,
Jodi

And here is the recipe.  Enjoy!

Jodi's Apricot Chocolate Chip Cookies

  • Servings: 2 dozen large cookies
  • Difficulty: Easy
  • Print

1 cup butter, softenedapricot chocolate chip cookies plate
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1/2 tsp. almond extract
1/2 tsp. orange extract
2 eggs
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/2 lb. (8 oz.) dried apricots, snipped into small chunks
1/2 lb. (8 oz.) Nestle’s Mini Semi-Sweet Chocolate Chips

Blend softened butter with granulated and brown sugar with mixer until well incorporated. Add in almond and orange extract and eggs and mix on medium-high speed until creamy. Add in flour, baking soda, and salt on low speed until incorporated. Fold in apricots and chocolate chips.

Chill dough for at least 2 hours.

Preheat oven to 375 degrees F. Roll dough into golf ball sized balls and flatten slightly.

Bake for approximately 10 minutes.

I think I will share this recipe with my friends over at Fiesta Friday for the Anniversary Party, because every party needs cookies – right?!  Check it out for lots of awesome recipes by some amazing foodie bloggers!

Blackberry Blondies

/ Jodi / 15 Comments

Blackberry Blondies 1

My son, Nick declared these Blackberry Blondie Cookie Bars “the best dessert” I’ve made in a long time!  (I think he ate four last night – and he usually has extreme self control over sweets)  Score!  🙂

Anyway, I have literally been longing to bake something…

I had a big, juicy carton of fresh blackberries in the fridge I bought to eat with my morning cereal, but when I found this recipe for Blackberry Blondies from Nicole Weston at BakingBites.com, I knew this is what I wanted to make.  Thanks for sharing Nicole!

Blackberry Blondies 2

Blondies are basically the opposite of brownies in that they are the same idea of a bar-type cookie, but typically vanilla flavored instead of chocolate.  Blondies can be plain or they can be the base for many different additions – like these yummy blackberries.

blackberry blondies 3

And since this recipe uses fresh, vitamin-packed blackberries (not a sugar-laden preserve or fruit filling) – they are a teensy bit healthy – eh? 🙂

I only had a bite of one, so I could know what they taste like, and it was so worth it!  YUM!  (And yes – I did go to the gym today)

These remind me of blackberry cobbler in a cookie.  How divine is that?!?!

Here is the recipe from Nicole at Baking Bites with just a few small tweaks I made.  I was out of vanilla extract (seriously don’t know how that happened!), so I used all almond extract, and you know what?  I don’t think I would change it.

Hope you will try, and hope you enjoy.  Let me know if you do.

Blackberry Blondies

1/2 cup butter, melted and cooled
1 cup sugar
1/4 tsp salt
1 large egg
1 tsp almond extract
1 cup all purpose flour
1 1/2 cups fresh blackberries

Preheat oven to 350F.
Line a square 8×8-inch baking pan with parchment paper and lightly grease.
Whisk together butter and sugar in a large bowl until well combined.
Beat in salt, egg, and almond extract until well combined.
Stir in flour and mix just until fully incorporated.
Gently fold in blackberries.
Transfer dough to prepared pan and spread carefully into an even layer.
Bake for about 35-40 minutes, until bars are set and golden.
Cool completely in the pan before cutting.

Makes 16.

Cheers & Hugs,
Jodi

Orange Creamsicle White Chocolate Chip Cookies

/ Jodi / 15 Comments

Orange Creamsicle White Chocolate Chip Cookies 1

As promised yesterday, today I am sharing the other orange cookie recipe that I made this weekend: Orange Creamsicle White Chocolate Chip Cookies.

And they really taste like Orange Creamsicles!  Remember that yummy ice cream treat we used to get as kids?  A little orange citrusy tang, but oh so ice creamy!!

Orange Creamsicle White Chocolate Chip Cookies 2

I have never made a cookie recipe that called for cornstarch before, but I love how tender these cookies turned out – just a tiny bit crispy on the outside, but softbatch-like on the inside.

They also get their intense flavor from using three extracts:  vanilla, almond, and orange, as well as a couple tablespoons of freshly grated orange zest.

Orange Creamsicle White Chocolate Chip Cookies zest

The creamy flavor comes from the addition of half and half and from the white chocolate chips.

Orange Creamsicle White Chocolate Chip Cookies 3

I took both these and the Orange Slice & Oatmeal Cookies to our Chinese New Year’s Party yesterday, as oranges are supposed to bring good luck.

Come back tomorrow to see some highlights from that great celebration.  (Here’s a little sneak peek – appetizer time with tender teriyaki beef on skewers.)

chinese new year 2015 teriyaki beef

Here’s today’s cookie recipe:

ORANGE CREAMSICLE WHITE CHOCOLATE CHIP COOKIES

INGREDIENTS:  (As adapted from Averiescooks.com)

1/2 cup butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 teaspoons almond extract
2 teaspoons orange extract
2 tablespoons half-and-half
2 tablespoons freshly grated orange zest
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt
12 ounce bag white chocolate chips

DIRECTIONS:

With electric mixer,cream together butter, sugars, egg, and extracts on medium-high speed until very light and fluffy, about 5 minutes.

Scrape down the sides of the bowl, and add the cream, zest, and mix on medium speed until incorporated, about 1 minute.

Scrape down the sides of the bowl again, and add the flour, corn starch, baking soda, and salt, and mix on low speed until just incorporated, about 1 minute. Do not overmix.

Add the white chocolate chips, and mix on low speed until just incorporated.

Form heaping two-tablespoon mounds. Place mounds on a large plate, flatten slightly, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Preheat oven to 350F. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not overbake because cookies will firm up as they cool. Baking longer than 10 minutes could result in cookies with overly browned undersides.

Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooking. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 4 months. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months.

Orange Slice & Oatmeal Cookies

/ Jodi / 14 Comments

orange slice oatmeal cookies stacked

Looking for a way to take your oatmeal cookies to the NEXT LEVEL?  How about add orange slice candies?!

orange slices

We are going to a Chinese New Year’s Party this weekend, and oranges are meant to bring good luck.

In looking for recipes that included orange that wouldn’t interfere with the meal I knew our hosts would have planned, I came across a couple of orange cookie recipes.

I was looking for something different, so I tried two different recipes.  Today I am featuring the Orange Slice and Oatmeal Cookies.

It’s kind of like substituting chopped candy orange slices for the raisins in your oatmeal cookies.

orange slices chopped

If you’re a fan of these sweet jelly gum drops, you’re gonna love these cookies.

orange slice oatmeal cookies

And if this doesn’t strike your fancy, or even if it does, tomorrow’s post is going to kick it up a little bit more with Orange Cookie #2:  Orange Creamsicle White Chocolate Chips Cookies!  oooooo laaaa laaa!

Happy Baking!

ORANGE SLICE & OATMEAL COOKIES (as found on AllRecipes.com)

INGREDIENTS:
1 cup white sugar
1 cup packed brown sugar
1 cup shortening
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick cooking oats
2 cups orange-flavored fruit slice jelly candies, chopped

DIRECTIONS:
In large mixing bowl, cream together sugars and shortening till fluffy. Add eggs and vanilla; beat well. Stir together the flour, baking powder, baking soda, and salt. Stir into creamed mixture.

Stir in the oats and chopped orange slice candies (Hint:  dip a pair of kitchen shears into a glass of hot water or spray with a non-stick spray to make snipping the orange slices easier)

Using about one tablespoon of mixture for each cookie, roll into one inch balls. Place on greased cookie sheets.

Bake in a 350 degree F oven for 10 to 12 minutes or until lightly browned. Remove and cool on a wire rack.

ENJOY!

Cheers & Hugs,
Jodi