White Chocolate Chip & Cranberry Oatmeal Cookies
I participated in my first online cookie swap this year. I remember when I found that last year and it was too late for me to join so when the chance came this year I jumped on board. I signed up and made my $5 donation (all donations collected was donated to the Cookies For Kids Cancer organization). I got three names and I had to send them a dozen of the same cookies each. Two of my recipients were from California and one from North Carolina. The hardest part was picking which cookies to bake. The only requirement was that it had to be a recipe I hadn’t shared on the blog before so that meant I couldn’t do one of my favorites so I just added a twist to one of my hubby’s favorites and I decided on While Chocolate Chip & Cranberry Oatmeal Cookies.
I was a bit nervous participating in the cookie swap because I wanted to make a cookie that everyone would enjoy, one that would ship well and after getting mines in the mail I knew I was going to get to be creative with shipping. (I even had to change my packing when shipping because I had to use Office Depot and they didn’t offer all the options like the Post Office so my cookies was sent off pretty basic) I do apologize to my recipients for that but I hope the taste made up for it because these cookies were great. My family loved them, especially my toddler. I had to bake an additional batch to make sure I had enough to ship out and some for them to snack on.
This was the first set of cookies I received they were Salted Nutella and Caramel Stuffed Chocolate Chip Cookies and they were so good. Alyson these were a flavor exploration for me, each time I took a bite I got a new flavor profile and all these flavors were amazing together. You were so right after 15 seconds they were perfect. I have to bake them on my own just to see how amazing it is fresh from the oven.
These Toffee Shortbread cookies were gone in less than a day. The kids loved them. Thanks so much Allison.
My final set is a Andes Mint Chocolate Cake Mix Cookies and it arrived in this lovely tin and lots of Andes mints in the can. My toddler had a field day with them before I could get a picture of the cookies but we loved them as well. Thanks so much for these Amanda, my son loves you for introducing him to Andes. He couldn’t eat these fast enough.
These goodies arrived in the mail from OXO who was one of the sponsors of the Cookie Swap and they along with Dixie Crystals,Gold Medal Flour and Grandma’s Molasses. In total the 622 participants raised $4400 dollars for the charity and with the match from the sponsors the cookie swap raised a grand total of $18,000 for such an amazing cause. I can’t wait to sign up again next year. And if you want to sign up as well be sure to sign up for the mailing list so you know when it’s that’s time next year.
Be sure to visit my cookie swap matches and see what they baked up for the swap and see who they were swapping with.
Miriam at Tales From the Crumb Tray
Jordan at Where Has All the Flour Gone?
Ashleigh at A Daily Cup of Asheejojo
Here’s the recipe to make the cookies if you want to give them a try.
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 5-ounce package Dried Cranberries
2/3 cup white or semi-sweet chocolate chunks or chips
Preheat oven to 375ºF.
Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and chocolate chips.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Makes approximately 2 1/2 dozen cookies.