1 1/2 cups chopped walnuts
1 cup dried cherries or cranberries
1. Heat oven to 375 degrees; process oats in a food processor to a fine powder. Combine oatmeal, flour, baking soda, baking powder and salt in a medium bowl; set aside.
2. Beat together butter and sugars in bowl of an electric mixer on medium speed until combined; beat in eggs and vanilla until fluffy. Reduce speed to low; add dry ingredients, about 1/2 cup at a time. Stir in chips, walnuts and dried cherries.
3. Drop by tablespoons on greased baking sheets. Bake in batches until golden, about 10-12 minutes, rotating baking sheet after 5 minutes. Remove to wire racks; cool.
Cranberry-swirled white chocolate cheesecake bars
Prep: 30 minutes.
Cook: 55 minutes.
Setting time: 1 hour.
Chilling time: 2 hours.
Makes: 32 bars.
This recipe earned Elizabeth Holmes third place honors in the 2001 Holiday Cookie Contest.
2 1/2 cups gingersnap crumbs
1/2 cup sugar
1 tablespoon orange zest
1/2 teaspoon cinnamon
1 stick (1/2 cup) unsalted butter, melted
2 cups fresh or frozen, thawed cranberries