Cookies with Perks

Cranberry Orange Oatmeal Cookies postCookies with perks.

That’s dietitian-speak for a cookie that gives you great flavor AND lots of health benefits. So put those extra bags of cranberries to use that are in your freezer (leftover from Thanksgiving!) and whip up a batch of these easy cookies: Cranberry Orange Walnut Oatmeal Cookies.

Hot & Spicy Grammy Perks:
*Oats for soluble fiber to help promote healthy cholesterol levels and heart

*Cranberries for natural phytonutrients that help promote healthy urinary tract and ward off urinary tract infections. And even help with heart health and fight inflammation.

*Walnuts for plant-based omega-3 fatty acids for healthier heart.

*75% whole grain goodness from white whole wheat flour and oats; whole grains help provide satiety, offer many vitamins, minerals and fiber and helps promote healthy heart, blood pressure and digestive system.

Cooking with Grandkids:
*Young toddlers can help measure flour and sugar, whisk flour mixture and add ingredients to mixer, and even help turn mixer on and off and scrape sides of bowl. They can even click the cookie scoop and help get dough on cookie sheet – as long as they’re old enough to have a strong grip with the scoop.

Great opportunity to teach all young children oven safety, too.

Liam (2 1/2) and Elijah (5 1/2) making Papa Pancakes with Grammy Kim. Aug 2015

Liam (2 1/2) and Elijah (5 1/2)  baking with Grammy Kim.

Eli Grammy Aprons

                                                    Elijah & Grammy Kim in our favorite aprons.                                                           



Cranberry Orange Walnut Oatmeal Cookies
Prep time
Cook time
Total time
Recipe type: snack, dessert
Serves: 48-52 cookies
  • ¾ cup white whole wheat flour
  • ½ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 sticks (1 cup) butter, softened
  • ¾ cup sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 heaping teaspoon orange zest (from 1 medium orange)
  • 3 cups quick-cooking oats (dry)
  • 1½ cups coarsely chopped fresh or frozen cranberries
  • ⅔ cup each butterscotch and chocolate chips
  1. Heat oven to 375°F. In a small bowl, whisk together both flours, baking soda and powder and salt. Set aside. In large bowl of electric mixer, combine butter, sugars, eggs and vanilla until nearly blended. Mix in orange zest. Mix in oats. Add cranberries and both chips and mix again just until thoroughly blended. Drop by rounded tablespoons onto ungreased cookie sheets. Bake about 8-9 minutes for a chewier cookie (slightly browned) or 9-11 for a crispier cookie. Cool cookies on cookie sheet about 1-2 minutes before removing cookies to wire racks to completely cool. Store in tightly covered container. Makes about 48-52 cookies.


Pot Pie, Bacon & Peanut Butter

I just talked with Ed Wenck of WIBC about Pot Pie being the hottest food craze right now within the fashion industry.  I think it’s great such a home-style comfort food is in vogue. And you know I always look on the bright side of things, so with pot pie, you’re at least getting some vegetables. Peas, carrots, onions hopefully/maybe? And I’m optimistic that some of the chefs making these pot pies are using part whole-wheat flour in that mouth-watering crust made with loads of creamy butter.

 We also talked about bacon being such a hot thing over the past year. Now I realize bacon may seem so “last year” to some in the fashion industry, but I believe it’s always in style. Sort of like traditional khakis or that classic white shirt/blouse. Some things are just meant to be popular forever.  Like bacon, butter and peanut butter! Mix them all together and you end up with Peanut Butter Bacon cookies.  Enjoy them in moderation, balanced with plenty of activity and exercise! And a big glass of 1% milk.

 Peanut Butter Bacon Cookies

1½ cups white whole wheat flour

1 cup all-purpose flour

¾ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup firmly packed light brown sugar

1 cup creamy peanut butter

2 large eggs

2 teaspoons vanilla extract

1 pound bacon, cooked and coarsely chopped

¾ cup coarsely chopped honey-roasted peanuts

Raw sugar for garnish

Heat oven to 375°F. Whisk flours, baking soda, baking powder and salt together in a large bowl; set aside.  Mix butter, sugar, brown sugar and peanut butter together in bowl of electric mixer on medium speed.  Add eggs and vanilla and mix until blended. Add flour mixture slowly, blending at low speed until blended.  Stir in bacon and peanuts.

Shape the dough into 1-inch balls. Arrange on ungreased cookie sheets about 2-inches apart. Gently flatten each cookie by pressing crisscross pattern into tops with fork. Sprinkle cookies liberally with turbinado/raw sugar.

 Bake 8 to 10 minutes, until cookies are lightly golden and set, but not hard. Take care not to over-bake. Cool completely on wire rack. Store in tightly covered container. Makes about 5 to 6 dozen cookies.