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Vanishing Oatmeal Raisin Cookies-Grandma Bev and Grandpa Bob Brocklehurst

Ingredients:

  • 1 stick (1/2 cup) plus 6 Tablespoons butter, soffened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 cups Quaker Oats (old fashioned, uncooked)
  • 1 cup craisens
  • 1 cup white chocolate chip morsels

Directions:

Heat oven to 350. In large bowl, beat butters and sugars on medium speed with electric mixer until creamy. Add eggs and vanilla and beat well. Add combined flour, baking soda, cinnamon and salt and mix on lower speed. Add oats and craisens and mix by hand. Add white chocolate chips and mix into batter.

Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 minutes or until light brown. Cool 1 min on cookie sheet, remove to wire rack and cool completely. Store in container or zip lock to keep safe.

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Key Lime White Chocolate Coconut Crunch

Ingredients:

  • 9 cups Golden Grahams Cereal
  • 1 1/4 cups white chocolate chips
  • 1/4 butter
  • 1 tbsp lime zest
  • 2 tbsp fresh key lime juice
  • 2 cupspowdered sugar
  • 1/2 cup toasted coconut*

Method:

In a microwavable bowl, melt chocolate, butter, lime juice, and zest on high for 1 minute.
Stir and repeat process for an additional 30 seconds, or until smooth. Stir in coconut. Pour over cereal, and stir to evenly coat.
Pour into a 2 gallon Ziploc bag. Add powdered sugar and shake until well coated. Spread on parchment paper or foil to cool.
To toast coconut: place amount on baking sheet. Cook at 350, stirring occasionally until golden brown.
Store in an airtight container.