I love this time of the year because I dust off my apron and experiment with baking. It's especially fun this year now that I can use one of our wedding gifts, our Kitchen Aid (thanks Mom and Dad!). It really does save a lot of time and energy when you have a nice mixer. Our old hand mixer used to smoke on batch two or three of cookies...probably should throw that away.
This year I was a part of a Cookie Swap with other bloggers. After baking a batch of cookies, you ship a dozen off to 3 different people. It's like a secret Santa with cookies...the best kind! Also, donations are made to Cookies for Kids' Cancer and Oxo will match $100,000! What a tasty way to help those in need this holiday season!
A few years ago, I made cookie jars for gifts and this was by far our favorite variety. It's nice to step away from plain old (but delicious!) sugar cookies. I was going to make something with peppermint, but this recipe just kept popping into my head.
I'm sure not too many people have tried a hootycreek, so I thought I would share! The only hootie I've heard of is of the blowfish variety...don't lie, you loved them too.
Cranberry Hootycreeks(Adapted from this jar cookie recipe)
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 2/3 cup sugar
- 2/3 cup brown sugar (packed)
- 2 eggs
- 2 teaspoons vanilla (I always add extra for cookies)
- 1 cup oatmeal
- 1 cup white chocolate chips
- 1 cup pecans
- 1 cup Craisins
- Preheat oven to 350. Line cookie sheets with parchment paper (or simply spray with Pam).
- Combine flour, soda and salt in a medium bowl and set aside.
- Cream butter and sugars with a mixer. Add eggs and vanilla.
- Mix in dry ingredients, slowly. Next add oatmeal and pecans. Finish up with Craisins and chips.
- Drop onto cookie sheets and cook for 8-10 minutes, or until done. (Mine tend to take 11-12 in our new oven).
Hopefully the lucky recipients of these cookies have received their cookie box. They are: