Cranberry Hootycreeks make a festive holiday cookie recipe made with rolled oats, white chocolate chips, dried cranberries and pecans.
I hosted my second annual cookie exchange in our neighborhood last weekend. It was so much 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 building a pretty awesome collection of great recipes and holiday entertaining ideas.
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, because they’re not only super tasty but easy to layer too. 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
And, of course, everyone needs a goodie bag to take home. 😉
Our amazing cookie spread….
How to Make Cranberry Hootycreeks Cookies:
Cranberry Hootycreeks
Ingredients
- 5/8 cup unbleached all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup unbleached all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
- 1/2 cup chopped pecans
Instructions
Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
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.
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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!