Tag Archives: cookies

Here Comes Cookie Day

I spent the entire evening baking cookies yesterday. It made my house smell delicious. I made several dozen oatmeal chocolate chip Craisin cookies. They’re chewy and cinnamony and absolutely perfect, but this batch isn’t for me. These are sharing cookies. I made enough to give away to the family this weekend, when we all get together for Cookie Day.

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C is for coooookie

Cookie day is an annual tradition here with my Maryland family. December comes, and it’s so easy to get swept up in a Christmas panic. We all take a Saturday off, away from the crowds at the mall, and spend an afternoon at my in-laws’. The guys put up and decorate the tree, and the women bake and decorate dozens of Christmas cookies. It’s a comfy, casual day, and I always look forward to it.

We always have to make Hershey’s kiss “peanut blossom” cookies, because there would be a general revolt from the guys if we didn’t. We’ve been alternating between sugar cookies and shortbread cookies, both of which wear holiday sprinkles well. We’ve tried a few other kinds, too, including the oatmeal ones I just got done with tonight. We won’t have time to bake more than two kinds of cookie this weekend, though. Even with someone making the sugar cookie dough in advance. See, Cookie Day got more complicated once my nephew arrived on the scene. A baby (and then a toddler) needs constant supervision, so there was less time and attention available for baking. This year, we’ve got his little sister around, distracting us even more from the tough cookie work. No complaints here; a cute nephew and niece are much more worthy of my attention than sugar cookies! But we all love cookies, and it’s more fun to have a big variety. And, honestly? A few dozen cookies, split between three families, taken home on the first weekend of December? They have no hope of lasting until Christmas. I figured that I’d use up a bit of my spare energy and chocolate chips and bring a couple dozen to Cookie Day. All the cookies, none of the effort (for them, anyway)!

This year, my nephew will be old enough to help us decorate the sugar cookies with sprinkles, which will be so much fun. I know he’s probably just going to dump sprinkles all over everything, but I can’t wait to eat his masterpieces.

Cookie day just keeps getting better.

Oatmeal Chocolate Chip Craisin Cookies

These are currently my favorite cookies. Make them. You will not be disappointed. If you are disappointed, mail them to me and I will eat them.

Oatmeal Chocolate Chip Craisin Cookies

1/2 cup room temp butter
3/4 cup packed brown sugar
1/2 cup regular sugar
1tsp vanilla
2 eggs
1 1/2 cups flour
1tsp baking soda
1tsp ground cinnamon
1/2 tsp salt
3 cups oats, either quick-cook or old-fashioned (uncooked, of course)
About a cup of chocolate chips
About a cup of Craisins (dried sweetened cranberries)
Also: A gallon of milk – because you’ll want a glass with your cookies later. You shouldn’t make these if you’re out of milk, because you’ll regret it. I speak from experience.

Crank the oven to 350F. Cream the butter and sugars, then mix in eggs and vanilla. Sift all dry ingredients together (or be lazy and stir them in a bowl with a fork, like I did) and then add them to the sugar mixture, half at a time. It will be pretty thick at this point. Add the oats and stir them in. This is the point at which I wished I’d remembered I have a lovely cobalt blue KitchenAid mixer hidden away in a cupboard, because my arm was hurting. This is a very hard batter to mix well by hand! If you have a mixer, use it! Stir in Craisins and chocolate chips. Use as many as you think you need to have a few in each cookie. I ended up using about 3/4 cup of each for this batch because it seemed like enough, but I’ve used the full cup in the past with no problems.

Drop the dough onto an ungreased cookie sheet in tablespoon-sized blobs. Leave a little room for them to expand, but you don’t need much.

Bake them for 10-12 minutes, until golden brown. Because I’m paranoid that my oven is crazy, I started peeking at 8 minutes. 10 minutes was definitely the “done” point for my batch.

Let them sit on the cookie sheet for at least one minute before taking them off to cool or they will crumble apart. Unless you want them to crumble apart on purpose because the broken ones have no calories, in which case you should remove them immediately.

This recipe makes 4 dozen. But you should double it. Because they disappear fast.