• Home
  • About Me
  • Contact Me
    • Accessibility
  • Privacy
  • Blog

The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

  • Recipe Index
    • Browse by Flavor
      • Cake Batter
      • Caramel
      • Cheesecake
      • Coconut
      • Coffee
      • Cookie Dough
      • Lemon
      • Mint
      • Peanut Butter
      • Pumpkin
      • S’mores
      • Snickerdoodle
      • Sweet and Salty
    • Brownies, Blondies & Bars
    • Brownie Bombs
    • Candy, Bark, and Candy Toppers
    • Chocolate
    • Cookies
    • Cupcakes & Cake
    • Donuts & Other Breakfast Fare
    • Drinks
    • Fudge
    • Guilt-Free Treats
    • Holiday Goodies
    • Ice Cream & Frozen Confections
    • No-Bake Treats
    • Pie
    • Miscellaneous Truffles & Treats
  • Cookbooks
  • Work With Me

Muffin Mix Cranberry Orange Cookies & My Trip to IFBC

September 30, 2015 by thedomesticrebel | 16 Comments

311 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

muffin mix cranberry orange cookies stacked on red and white fabricTwo weeks ago I traveled to Seattle for the International Food Bloggers Conference, or IFBC, on behalf of Krusteaz. As you know, I’m working with Krusteaz this year as part of their Bakers Dozen team which brings you delicious recipes featuring Krusteaz products.

It was my second time visiting Seattle and the first time I was a tween and didn’t really get to experience the city. I was so glad to be able to experience it as an adult who could explore without her parents and little siblings around, and see what this magical, chilly city had to offer.

First off, I flew in a day early to the conference so I could film some cooking videos with Krusteaz! I was SO nervous you guys. I know I’ve made some videos in the past, but that was with my ex-boyfriend filming me and the pressure was minimal. This, however? Totally nerve-wracking.

Imagine dorky ol’ me, standing there with a hair and makeup team getting dolled up and shoved in front of two HUGE cameras in a tiny studio kitchen with like, ten people on staff watching me talk about muffins. It was surreal, admittedly kinda cool, but also a total nail-biter. Needless to say, I was beyond thrilled it was over because I was rewarded with a fresh-baked blueberry muffin and the chance to breathe and not have my palms dripping with sweat. Best. Reward. Ever.

Later in the day, I happened to go on a chocolate tour with my close blog friends. We walked around a very stormy downtown Seattle and tried different chocolate treats at different hot spots around the city. My favorite? A “drinking chocolate” right across the street from Pike’s Place Market. It was as thick as ganache and tasted like it, too. Crazy good.

photo of author and several friends holding cupcakesPictured with Holly, Joan, Lynne, Dorothy, and Roxana.

The next day we went back to the Krusteaz HQ and toured their facility. Did you know Krusteaz started in 1932 when a group of women wanted to create a fast, foolproof way to make pie crust? Prepared pie crust was their first product, hence the name ‘Krust – Eaz.’ Get it?

photo of author and friends in Krusteaz test kitchenLater, we prepared lunch for everyone and I was on Team Salad with Liz and Lindsay. We rocked our salad station!

Later on, we had a photography workshop with professional photog Todd Coleman. Todd taught us some awesome tips on how to use our smartphones to create stunning, frame-worthy pictures. One of the genius tips was to prop your phone up using two clothespins for a landscape shot. So brilliant.

photo of a crumb cake arranged on a dark plateAnd I managed to take this moody, mysterious shot of a blueberry coffee cake. Who knew a coffee cake could be so mysterious and dark?

Later, I had Beecher’s Mac & Cheese for dinner. It. Was. Phenomenal. So creamy, spicy, and perfectly balanced with Beechers’ very own blend of cheese. A must-stop in Seattle for sure!

photo of Beecher's macaroni and cheese in a cupOn Saturday was the main conference. Krusteaz had a super fun cookie and crafting demo I attended and helped set up. Basically, any attendee of the conference could stop by and craft with us and some Krusteaz cookies, including some of the new flavors like Brown Sugar Oatmeal, Oatmeal Scotchie, and Pumpkin Spice. We’d then make adorable, portable crafts in which to store the cookies. It was a great way to take a break from the conference learning and do something creative and fun … and sample some of Krusteaz’ fabulous new cookies!

photo of a Krusteaz booth with "Krusteaz" balloons

photo of author and friends at Krusteaz booth with gift bagsOverall, the conference was fun, informative, and Seattle was awesome. I highly recommend it to any food blogger looking to explore a fun new city, meet up with new friends and old, and try some amazing food. I’m so grateful Krusteaz sent me there to have a blast!

Now, let’s talk about these cookies. They’re made with Krusteaz’ Cranberry Orange Muffin Mix, which you can find at your local grocery store on the baking aisle. They’re plush, chewy, and studded with real cranberries, a fresh orange flavor and white chocolate chips, which add sweetness and texture. And they’re a cinch to whip up! You can’t beat these easy, festive, fall-inspired cookies.

Make them now!

muffin mix cranberry cookies scattered on red and white fabric

Print Recipe
5 from 2 votes

Muffin Mix Cranberry Orange Cookies & My Trip to IFBC

These Cranberry Orange Cookies taste like real cookies but are made from muffin mix! Give them a try next time you're pressed for time and want an authentic, deliciously chewy cookie that tastes like it's made from scratch.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Cookies, Dessert
Cuisine: American, Dessert
Servings: 16
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 pkg Krusteaz Cranberry Orange Muffin Mix
  • 3/4 cup old fashioned oats
  • 1/3 cup + 2 Tbsp vegetable or canola oil
  • 1 egg beaten
  • 1/4 cup brown sugar
  • 2 Tbsp milk
  • 1/2 cup white chocolate chips

Instructions

  • Preheat oven to 375 degrees F. Line 2 baking sheets with silicone liners or spray lightly with cooking spray. Set aside.
  • In a large bowl, combine the muffin mix (the dry mix only), oats, oil, egg, brown sugar and milk with a spoon or rubber spatula until just barely blended. Drain the cranberries and toss them in with the chocolate chips, folding into the dough evenly.
  • Drop rounded Tablespoonfuls of dough using a cookie dough scoop onto the baking sheets about 1-2" apart. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the sheets, then serve!

cranberry orange cookies arranged on red and white striped fabricBursting with cranberries, zesty orange flavor and white chocolate chips, these soft & chewy cookies taste so authentic, no one will know they aren’t from scratch!

I hope you enjoy, and have a sweet day!

xo, Hayley

In the interest of full disclosure, I was generously sent to Seattle on behalf of Krusteaz for IFBC. All opinions are 100% my own and I was compensated for this post. 

Print Friendly, PDF & Email

Comments

  1. Michele @ Alwayzbakin says

    September 30, 2015 at 2:21 am

    I’m so jealous! Looks like you all had so much fun. And THESE cookies! The flavor combos sound awesome!

    Reply
    • thedomesticrebel says

      September 30, 2015 at 9:06 am

      Thanks so much Michele!

      Reply
  2. Julie @ Julie's Eats & Treats says

    October 1, 2015 at 8:00 am

    I’ll take that entire stack of cookies! Love those flavors. Sounds and looks like you had a blast in Seattle!

    Reply
    • thedomesticrebel says

      October 1, 2015 at 11:15 am

      Thanks Julie, I totally did! 🙂

      Reply
  3. Rachel @ Bakerita says

    October 2, 2015 at 10:51 am

    It was so fun to meet you in Seattle!! Such a good weekend…and I feel you on the nerves for those videos! Hahaha…excited/nervous to see them. These cookies look amazing! Love that they’re made from muffin mix.

    Reply
    • thedomesticrebel says

      October 2, 2015 at 10:53 am

      I’m SO nervous to see the videos! I’m sure yours will look amazing, Rachel! xoxo!

      Reply
  4. Kerri says

    January 31, 2017 at 2:13 pm

    5 stars
    Ok I made these this afternoon exactly as the recipe called. I really thought they were gonna spread a little, so the first 12 were a llittle small. Made second tray and of course I had to make them bigger, because I couldnt just put a baking pan in with one cookie for another 16 minutes. Waste, lol! They taste amazing!

    Reply
  5. joan k dacey says

    November 4, 2018 at 5:16 am

    5 stars
    Can you make other cookies with muffin mix? I would love to make a cookie with the almond poppy seed muffin mix. Please and thank you. Joan D.

    Reply
    • thedomesticrebel says

      November 4, 2018 at 6:09 am

      Hi Joan! Yes, I would just follow this recipe but substitute the almond poppyseed muffin mix!

      Reply
  6. Beka says

    November 19, 2019 at 12:49 pm

    Yeah, they don’t spread, they just stay rounded? Help?

    Reply
    • thedomesticrebel says

      November 19, 2019 at 1:59 pm

      Hi Beka, you can gently flatten the cookie ball with the bottom of a drinking glass!

      Reply
  7. June says

    August 24, 2020 at 6:24 am

    I bought the 18.6 ounce box. Is that the package size you used?

    Reply
    • thedomesticrebel says

      August 24, 2020 at 7:10 pm

      Hi June, I believe so!

      Reply
  8. Joyce Garner says

    December 7, 2021 at 1:21 pm

    Will these keep for a week or so if I make them early?

    Reply
    • thedomesticrebel says

      December 10, 2021 at 7:38 pm

      Hi Joyce, I would keep them airtight at room temperature and they should be alright.

      Reply
  9. Lynda says

    October 30, 2022 at 5:22 am

    I would like to make these cookies without the oatmeal. How would I adjust the recipe if I leave the oatmeal out?
    They look so delicious!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

Connect!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Featured Post

the photographer is holding a carrot cake cheesecake bar against a lightly colored dotted background.

Carrot Cake Cheesecake Bars

More Posts from this Category

Newsletter

Stay up to date with all posts

Order My Cookbooks!

Out of the box Holiday

Archives

Archives

Categories

Search

Visit my Instagram

Copyright © 2023 · Designer Blogs

311 shares