Maple Pecan Cranberry Cookies

by Jessica on November 30, 2016

Maple Pecan Cranberry Cookies | http://mybakingheart.com #StonyfieldBlogger

Once again, I’ve partnered with Stonyfield and Bob’s Red Mill to bring you a sweet treat for the holidays! These festive Maple Pecan Cranberry Cookies bring the right amount of charm and sweetness to any Christmas party or cookie tray. I dipped these in white chocolate, but milk or dark would be just as yummy!

Maple Pecan Cranberry Cookies | http://mybakingheart.com #StonyfieldBlogger

Maple Pecan Cranberry Cookies

Yield: 2 dozen cookies

Ingredients

  • 3 tbsp unsalted butter, at room temperature
  • 3 tbsp Stonyfield organic Greek nonfat yogurt, plain
  • 1/4 c light brown sugar, packed
  • 1/4 c dark brown sugar, packed
  • 1/4 c pure maple syrup
  • 1 lg egg, at room temperature
  • 1 tsp pure vanilla extract
  • 1/2 tsp Kosher salt
  • 1 c + 5 tbsp all-purpose flour
  • 1 c dried cranberries
  • 1-1/4 c pecan halves, chopped & divided
  • 3/4 c Ghirardelli Candy Making & Dipping Melting Wafers

Instructions

Preheat oven to 350 degrees F. Line two cookie sheets with a Silpat and set aside.

Using a stand mixer with the paddle attachment, cream the butter, yogurt, both sugars and maple syrup for 2 minutes, until light and fluffy. Add the egg, vanilla extract and salt and beat for an additional minute. Turning the mixer to low, add in the flour and mix only until the flour is incorporated.

Fold in the cranberries and 1 cup of chopped pecans, then scoop cookie dough onto prepared cookie sheets using a 2 ounce cookie scoop.

Bake cookies for 10-12 minutes, or until they turn a light, golden brown. Remove sheets from oven and let cookies cool for an additional 10 minutes. Transfer cookies to a wire rack to cool completely. When cool, microwave in 10-second bursts the candy making & dipping wafers, stirring in-between each heating to ensure it doesn't burn.

Dip each cookie half-way, placing them on a piece of wax paper. Sprinkle each with the remaining chopped pecans and let chocolate harden before serving.

http://mybakingheart.com/2016/11/30/maple-pecan-cranberry-cookies/

Maple Pecan Cranberry Cookies | http://mybakingheart.com #StonyfieldBlogger

I was also surprised with a Silpat and a set of Levoons to use in creating these cookies. I’ve baked with Silpat baking mats for several years now and I love the convenience they provide and the way baked goods leave the oven. The Levoons are an amazing tool that I don’t know how I’ve lived without until now. These measuring spoons (in 1/4 teaspoon, 1/2 teaspoon, teaspoon and tablespoon sizes) squeeze together to scrape a level and accurate measure. They snap together for space-saving nested storage, fan out for quick selection and easily pull apart for individual use. These are super-cool and (along with a platter full of these cookies!) would make a fab stocking stuffer!

Maple Pecan Cranberry Cookies | http://mybakingheart.com #StonyfieldBlogger

Signature

Disclosure: I am honored to be a member of the Stonyfield Clean Plate Club. Compensation was provided in the form of product and coupons by Stonyfield, Bob’s Red Mill, Silpat & Dreamfarm; however, the photography & opinions expressed herein are solely those of the author.

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Monster Candy Cookies

by Jessica on October 31, 2016

Monster Candy Cookies | http://mybakingheart.com #StonyfieldBlogger

Happy Halloween, dear friends! Spooky things are happening in the kitchen this week and I’m so excited to share these Monster Candy Cookies with you. I teamed up with my pals at Stonyfield and Unreal Candy to create something wickedly sweet and these tasty treats are just the ticket.

Monster Candy Cookies | http://mybakingheart.com #StonyfieldBlogger

Unreal Candy’s mission is not unlike Stonyfield’s, in that ingredients are sustainably sourced and free of GMOs from second, third and even fourth-generation farms. Putting good food into your body leads to a healthier life and it’s something I’m so much more aware of these days. I love the branding they stamp on the bottom of their peanut butter cups, too… adorable, right?

Monster Candy Cookies | http://mybakingheart.com #StonyfieldBlogger

Monster Candy Cookies

Yield: 2-3 dozen cookies, depending on how small or large you make them

Ingredients

  • 3 c old-fashioned oats
  • 1/2 c pecans, chopped
  • 1/2 c Unreal dark chocolate peanut butter cups, chopped
  • 1/2 c Unreal candy-coated milk chocolates
  • 7 tbsp unsalted butter, at room temperature
  • 1/3 c Stonyfield Organic Greek yogurt, plain
  • 3/4 c light brown sugar, packed
  • 1/4 c granulated sugar
  • 1 lg egg
  • 1/4 tsp Kosher salt
  • 1 cup all-purpose flour

Instructions

Preheat the oven to 375 degrees F and line two baking sheets with parchment paper; set aside.

In a large bowl, combine the oatmeal, pecans and candies, mixing together.

Using a hand mixer and another large bowl, beat the butter at medium speed until smooth, about 2 minutes. Add the yogurt and both sugars and beat for another 3 minutes, or until creamy. Add the egg and salt and beat until well blended. Reduce the mixer speed to low and add flour, mixing only until it is incorporated, then steadily add the oatmeal, nut & candy mixture. Stop the mixer when most of the oatmeal mix is blended into the batter and finish with a sturdy rubber spatula, making sure to get up any dry ingredient bits left at the bottom.

Scoop out large, rounded tablespoons of dough, packing them between your palms and arrange them on the baking sheets with about 1-1/2 inches between them. Flatten them slightly with your fingertips.

Bake for 10 to 12 minutes, or until cookies are golden brown but not firm. Let rest on the baking sheets for 1 to 2 minutes before transferring them to racks to cool to room temperature.

http://mybakingheart.com/2016/10/31/monster-candy-cookies/

Monster Candy Cookies | http://mybakingheart.com #StonyfieldBlogger

Signature

Disclosure: I am honored to be a member of the Stonyfield Clean Plate Club. Compensation was provided in the form of product and coupons by Stonyfield & Unreal Candy; however, the photography & opinions expressed herein are solely those of the author.

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