Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!! Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her favorite recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors. Introducing author, Melissa West, and her favorite recipe for WHITE CHOCOLATE CHIP CRANBERRY OATMEAL COOKIES!
Hamilton Stables Series Book 1
BY MELISSA WEST
In the lush heart of Kentucky, the Hamiltons are horse racing royalty, born to produce champions. To win takes heart and soul—and to love takes the wild spirit of the land itself…
The oldest of three headstrong brothers, Trip Hamilton is considered the best horse trainer in the world. But he learned long ago to keep his focus on the horses and away from the riders. He’s seen the way heartbreak can waylay a career, and he’s determined not to risk it—until a stubborn, sexy rider thunders into his life, breaks his resolve, along with several of his rules, and takes his heart right out of the gate…
Emery Carlisle has a point to prove. She’ll be the first woman to win the prestigious Kentucky Derby, if only Trip will hire her, and let her ride the spirited colt she fell for at first sight. He won’t—unless she agrees to train with the horse at Hamilton Stables, under his guidance. It’s supposed to be strictly business, but as the race approaches, and their undeniable chemistry builds, Trip and Emery may be headed for the greatest win of all—as long as the losses of the past don’t gain on them…
Melissa West writes heartfelt Southern romance and YA sci-fi romance,
all with lots of kissing. Because who doesn’t like kissing? She lives outside of Atlanta, GA with her husband and two daughters and spends most of her time writing, reading, or fueling her coffee addiction.
Links to Melissa’s website, blog, books, etc.
Connect with Melissa at www.melissawestauthor.com or on Twitter @MB_West. And for sneak peeks at upcoming titles, prizes, and more, join Mel’s Madhouse: https://www.facebook.com/groups/MelsMadhouse
I hope you enjoy the recipe Melissa is sharing with us today on Karen’s Killer Fixin’s. Happy eating!
P.S. We’re at 224 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
Hi there! My name is Melissa West, and I am the author of RACING HEARTS, book 1 in the Hamilton Stables series, featuring horseracing and a second chance at love.
But one of the parts of this story that I love the most is the feud between my heroine’s aunt, Annie-Jean, and her childhood best friend, Patty. Both women are bakers now, one residing in my heroine’s town and the other in my hero’s town, and you can imagine the antics as one tries to one up the other!
The first introduction to Annie-Jean is her attempting to make 100 dozen cranberry oatmeal cookies for an order by the next morning, so I thought it would be fun to share my favorite cranberry oatmeal cookie recipe!
This recipe is courtesy of Julesong on Food.com (my go-to site for awesome recipes), and it is absolutely delicious! Enjoy!
WHITE CHOCOLATE CHIP CRANBERRY OATMEAL COOKIES
- 3⁄4 cup sugar
- 1⁄4 cup packed brown sugar
- 1⁄2 cup butter, softened
- 1 large egg
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup all-purpose flour
- 1 1⁄2 cups quick-cooking oats (not instant)
- 3⁄4 cup dried cranberries
- 6 ounces white chocolate chips
- Preheat oven to 375°F.
- In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
- Add in egg and vanilla extract and mix until combined.
- Add the cinnamon, baking soda, salt and flour and mix well.
- Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
- Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
- Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.