A Little Bit About a Lot of Things

This year was the 5th annual Great Food Blogger Cookie Swap. Here’s how it worked – you had to have a food blog and sign up for the cookie swap. You make 3 dozen cookies and send a dozen to 3 bloggers. In return, 3 bloggers will send you a dozen cookies – so you end up with 3 dozen cookies!!! I ended up with some seriously delicious cookies that vanished before I knew what happened!

This year the organization as a whole partnered with COOKIES FOR KIDS’ CANCER, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.

Here’s the recipe, adapted from Quaker’s vanishing oatmeal raisin cookies:

Ingredients

1/2 cup (1 stick) plus 6 tablespoons of butter, softened

3/4 cup firmly packed brown sugar

1/2 cup of granulated sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups of all purpose flour

1 teaspoon of baking powder

1 teaspoon of cinnamon

1/2 teaspoon of salt

3 cups of Quaker Oats

1 cup cranberries

1 cup white chocolate chips

Preparation

Heat oven to 350 degrees. In a large bowl, beat butter and sugars on medium speed in an electric mixer until creamy. Add eggs and vanilla, beat well. Add combined flour, baking soda, cinnamon and salt, mix well. Add oats, cranberries and white chocolate chips, mix well. Press dough into uncreased 13 x 9 inch baking pan. Bake 30-35 minutes or until light golden brown. Cool completely on wire rack.

I made these plain, but these would be great with a little extra white chocolate drizzled over top.

 

 

Tags: recipes