I hosted my second annual cookie exchange in our neighborhood last weekend. It was a lot of fun! We have drinks and hors d’oeuvres, an ornament gift exchange and then exchange our cookies at the end. I look forward to this event, not only because I adore Christmas time, but I am getting great recipes and ideas for my baking hobby!
I decided to layer my cookie recipe in a jar with attached directions for one of my take home gifts for my friends. This year I made Cranberry Hootycreeks. I originally found this recipe on Allrecipes and made them for the first time about 4 years ago. They are delicious!! I wanted to share this holiday recipe for your next cookie exchange, or maybe your next craving….
Cranberry Hootycreeks
Ingredients
1. 5/8 cup unbleached white wheat flour 6. 1/3 cup packed brown sugar
2. 1/2 cup rolled oats 7. 1/3 cup organic sugar
3. 1/2 cup white wheat flour 8. 1/2 cup dried cranberries
4. 1/2 teaspoon baking soda 9. 1/2 cup white chocolate chips
5. 1/2 teaspoon sea salt 10. 1/2 cup chopped pecans
Directions
Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
Attach a tag with the following instructions:
Attach a tag with the following instructions:
Cranberry Hootycreeks
Preheat oven to 350 degrees.
In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy.
Add the entire jar of ingredients, and mix together by hand until well blended.
Drop by heaping spoonfuls onto parchment lined baking sheets.
Bake for 8 to 10 minutes, or until edges start to brown.
Cool on baking sheets, or remove to cool on wire racks.
Fresh from the oven
Treats for my guests
How to Make Cranberry Hootycreeks Cookies:
Cranberry Hootycreeks Cookies
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Sweet chewy cookies packed with dried cranberries, white chocolate and pecans, these cookies are perfect for holiday gift giving or as an addition to a Christmas cookie platter.
Servings: 24 cookies
Ingredients
- 1/2 cup softened butter
- 1 large egg
- 1 teaspoon of vanilla
- 5/8 cup unbleached white wheat flour
- 1/2 cup rolled oats
- 1/2 cup white wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/3 cup packed brown sugar
- 1/3 cup organic sugar
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, use a stand mixer or electric hand mixer to beat together softened butter, egg and vanilla until fluffy.
- Add all other ingredients to the bowl and mix together using a wooden spoon until well blended.
- Drop by heaping spoonfuls onto parchment lined baking sheets.
- Bake for 8 to 10 minutes, or until edges start to brown.
- Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely.
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HootyWhat?! These look fabulous 🙂 I love cookies, brownies in a jar! The finished cookie looks perfect 🙂
Yum! We got a jar of these last year & my husband loved them… I am glad to have the recipe finally. I have a linky running through Fri at my blog. I would love it if you would link up!
http://cookingwithkaryn.blogspot.com/2011/12/what-makes-you-say-mmmmm-linky-creamy.html
I love the look of these cookies! I’ve never put craberries in a cookie before, but I think I need to start with these! YUM! Thank you for linking up with #FooddieFridays this week!
Thank you Christie! 🙂 Merry Christmas!