Tuesday, March 15, 2011

Raspberry Swirl Oatmeal black and white Chocolate Chip Cookies plus 2 Giveaways from Cornaby's Farm.

About two months ago I noticed that @Cornabys had started to follow me on twitter and soon after they contacted me about a new product called Cornaby’s Fruit Spread. Their product sounded very interesting and I they sent me a sample and I tasted the raspberry fruit spread and I fell in love with their product. I next tweeted about these fabulous fruit spreads and jams and soon I was contacted asking me asking if I would like to do a giveaway with them. Since then I have learned that.

Cornaby's products are currently available in several stores in Utah and Idaho:
Smith and Edwards, Maceys, Lyns, Dicks, Dans, Some Harmon Stores and Bosh Kitchen Centers. Cornaby’s will be expanding outside of the state in the next 2-3 months. Though they also have an Internet site and ship anywhere in the world. Here is their link to Cornaby’s website, Cornaby’s store and Cornaby’s Blog. You too can either design a fabulous recipe to use your Cornaby’s or just eat their wonderful product for breakfast or even a snack anytime.

Now on to the recipe Raspberry Swirl Oatmeal black and white Chocolate Chip Cookies!! Oh My Goodness, what a yummy and taste cookie to make for your family or loved ones.

Raspberry Swirl Oatmeal black and white Chocolate Chip Cookies Ingredients:
½ cup softened butter
1/2 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1/8 teaspoon Xanthium gum
2 cup gluten free all purpose flour
1 teaspoon baking soda
2 cups Old Fashioned Oats
1cups white chocolate chips
1cups semi sweet chocolate chips
1/4 cup Cornabys Raspberry fruit spread.

Preheat convection oven to 350 degrees
Cream Sugars and butter

Next add Eggs and Vanilla

Sift together flour, Xanthium Gum and Baking Soda and mix with creamed Butter mixture and add the old fashioned oats until thoroughly blended together.

Fold in the White Chocolate Chips and semi sweet chocolate chips.

Last take the back of a spoon and poke 3 inch holes in batter and fill with cornaby’s fruit spread and close up.

Scoop out with a melon baller or cookie scoop and place on either parchment lines or silpat lined baking sheet .

Bake for 11minutes until golden brown cool then serve.

Bon Appetite and Enjoy,

Sheila Fretz


  1. I would use these yummy spreads to make a lovely fruit-filled muffin with a jam/cream cheese swirl!

  2. I know this sounds weird- but I love jam and spreads on gouda cheese so I would probably use them on that!

  3. Oh yum! I would use the SF raspberry to make a lemon-raspberry thumbprint cookie!

  4. boy do these look GOOD! they remind me of a cookie i used to buy from a little shop when i lived in seattle. i wish you were giving away the cookies too ;) thank you for sharing with tuesday night supper club.

  5. Following Cornaby's on Twitter (@bearabledeals)

  6. Follow you on Twitter (@bearabledeals)