I don’t know about you, but I am struggling a little bit when I think of how little time I have before Christmas and how much I have yet to do. How does this happen to me every year?!!! I mean, I know it is coming and yet I am always pressed for time. Ugh. Baking helps me settle the voices, but I know that is not true for everyone. Lucky for you, these two cookie recipes are easy to manage, and they freeze really well. The first is an Oatmeal Cookie with Golden Raisins and Dried Cranberries. I know…I know…you don’t like raisins. I will tell you this- these cookies are such a hit that the teachers who receive them every year won’t let me make anything else. I have to share this recipe with someone every year as they can’t get over how much they love them. But, if you insist that you will not like the oatmeal cookies then I submit to you the Chocolate Chocolate Chip with Peppermint Cookies. Chocoholics can rejoice, and they look nice and festive as well. The best part about both of these cookies is that you can use a small ice cream scoop to drop them onto your baking sheet. Seriously, you can finish one batch in less than one hour. Heat up your ovens, don your aprons, and don’t forget the holiday music and a glass of wine while you cook. After all, you deserve it! Let’s do this!
Oatmeal Cookies with Golden Raisins and Dried Cranberries
What you’ll need:
2 ½ sticks of butter, unsalted, room temp
1 cup light brown sugar
1 1/8 cup of regular sugar
1 large egg
1 ½ tsp vanilla
3 cups old fashioned oats
1 ½ cup all purpose flour
¾ tsp salt
2 ½ tsp baking soda
1 ½ cup combo of golden raisins, cranberries, cherries, etc.
(I like the golden raisins and cranberries)
(I think I use about ½ teaspoon, but honestly I just shake it out over the flower and oat mixture until I can smell it)
What you’ll do:
Preheat oven to 350. Cream butter and sugars in a stand mixer with paddle attachment until fluffy. Add egg and vanilla- mix until combined. In separate bowl, stir together oats, flour, salt, baking soda and cinnamon. Add the flour mix to the butter mix (half first and then the rest) until combined. Finally, add the dried fruit. Use the scoop to portion onto the cookie sheets, and bake 8-10 minutes depending on your oven. They should be golden brown and a little underdone in the center as they will continue to cook some once removed.
And then try these…
Chocolate Chocolate Chip Cookies with Peppermint
What you’ll need:
12 oz package of dark chocolate chips (go as dark or semi as you prefer)
2 TBS water
6 TBS unsalted butter, room temp
¾ cup sugar
½ tsp salt
2 large eggs
1 tsp vanilla
1 ¼ cups all purpose flour
½ tsp baking soda
peppermint chips or crushed peppermint candies
What you’ll do:
Heat oven to 375. Set up double boiler with 1 cup of the chips and the water- melt together and let cool some. Meanwhile, in mixer with paddle attachment, cream butter, sugar and salt. Add eggs and vanilla until combined. Add melted chocolate until combined. In bowl, combine flour, baking soda and the last cup of chocolate chips. Add the flour mixture to the butter mixture. Here you can add the peppermint chips into the batter. Or, as I did this time, I scooped my dough, and then sprinkled or dipped the tops into the crushed candies. Bake for 10-12 minutes depending on your oven.
BTW, both of these cookies go great with a glass of milk! Also, they’re total Santa pleasers. Proven.
Kristin Paull is a baker who makes the best cookies I’ve ever consumed in my life. They are like little works of art. Like better than wine. With more traces of lemon zest and cardamom. Read more about Kristin here.