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Your Tray or Mine? Cookie Tray Recipe of the Day: Snickerdoodles

6 Dec
Snickerdoodle Cookies

These are fast and easy cookies to make and one of my kids’ favorites.

ORIGINALLY POSTED DECEMBER 12, 2011

Today’s recipe is a new addition to our cookie trays. It is not one that we did when I was growing up but it’s one I include every year now.

Several years ago when my kids were in preschool we attended a book fair there prior to Christmas. I got them a “Strawberry Shortcake Holiday Treats” cookbook and this recipe is from there! It had all “regular” ingredients (aka ingredients I had on hand) and that’s why I liked it.

I usually have them help me by dropping the cookie dough in the cinnamon and sugar and having them roll them. Rolled cookies are good for that!

I often double this one, it’s a fast tray filler.

Tomorrow be on the lookout for a fun craft for the kids to go along with this recipe!

Strawberry Shortcake Holiday Treats Cookbook

Here’s the girls’ cookbook that this recipe came from.

SNICKERDOODLES
Ingredients:
1 3/4 cups flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter, softened

1 cup white sugar

also 2 Tbl. white sugar

1 egg

2 Tbl milk or cream

2 tsp vanilla

1/2 tsp cinnamon

Directions:
Preheat oven to 375

In medium bowl, stir together the flour, baking soda, and salt. Set aside

Use the electric mixer to cream together the butter and 1 cup of sugar.

Beat in the egg. Add the milk and vanilla. Beat until all combined.

Add in dry ingredients and beat til well mixed.

In the small bowl, stir together the 2 TBL sugar and 1/2 tsp cinnamon.

Roll the dough into 1″ balls. Roll the balls in the cinnamon sugar mixture and place them about two inches apart on the baking tray.

Bake for 10-12 minutes or until cookies are done. Remove to wire rack and cool completely.

Your Tray or Mine? Cookie Tray Recipe of the Day: Chocolate Thumbprints

4 Dec

ORIGINALLY POSTED DECEMBER 1, 2011

I first posted this recipe on my FB page on December 5, 2008!! It’s a cookie recipe my mom and I make every year, and if I had to pick a top favorite, this would be in my top two. I LOVE these cookies. They’re easy to make and easy to just POP into your mouth!! And, they’re chocolate on chocolate. I mean really…how much better can you get than that?

This is a rolled cookie, so your kids can help you if you’d like them to. They can also use their thumbs to make the indentation in the cookies for the filling.

***As of 2013, I’ve added some modifications to the recipe to go with our dietary restrictions. You can either stick to the original recipe or try the healthified version.***

Chocolate Thumbprint Cookies
Makes six dozen
Preheat oven to 375 degrees

Thumbprints before baking

Almost ready to go in the oven!

Alex making thumbprint batter

Alex did almost all the measuring and mixing for the thumbprints herself, with very little help from me.

INGREDIENTS FOR COOKIES

1 cup margarine or butter, soft (We now use I Can’t Believe It’s Not Butter)
1 cup granulated sugar
1 tsp vanilla extract
2 oz (2 sq.) unsweetened chocolate, melted and cooled
1 egg
2 1/2 cups all purpose flour (you can sneak in some wheat flour, mixing half wheat and half white)

DIRECTIONS FOR COOKIES

In large bowl, cream margarine and sugar until light and fluffy.
Blend in vanilla, chocolate and egg.
Lightly spoon flour into measuring cup, level off. Gradually add flour to creamed mixture, mix well.
Chill dough 30 minutes for easier handling.

Shape dough into 1″ balls, place 2″ apart on ungreased cookie sheets or parchment lined sheets. With thumb, make imprint in center of each cookie.

Bake at 375 degrees 8-10 minutes. Let cool one minute before removing from cookie sheets. Fill with chocolate cream filling.

Thumbprints ready to fill

Thumbprints are ready to be filled!

INGREDIENTS FOR CHOCOLATE CREAM FILLING

6 oz. (1 cup) semisweet chocolate chips
2 Tablespoons corn syrup
1 Tablespoon water
1 Tablespoon margarine or butter
1 teaspoon vanilla extract

In small saucepan melt chocoalte chips with corn syup, water and margarine over low heat, stirring constantly. Stir in vanilla.
Spoon 1 tsp into each cookie.

Your Tray or Mine? Cookie Tray Recipe of the Day: Chocolate Chip Butterballs

2 Dec

These cookies could be made with nuts instead of chocolate chips if you prefer!

ORIGINALLY POSTED DECEMBER 5, 2011

Today’s recipe is another one of my favorite cookie recipes, one we’ve made for years and years. Way back when I was a Girl Scout, I used to participate in the Girl Scout Bake Off each year and one of the years I earned second place with these cookies! That’s how long my family has been making them.

We call them Chocolate Chip Butterballs, but they have many other names: Snowballs, Mexican Wedding Balls, Hazelnut Balls and probably other names I don’t even know about.

Traditionally they are made with nuts. I don’t like nuts, my family never baked with nuts growing up and I don’t either We all really love Chocolate Chips though, so my mom has always subbed in the chocolate chips for nuts. You can choose either mini chips or the regular sized chips. Personally, I prefer the big ones, but if you don’t, switch them for the minis instead. If you’re into tasting batter, this one is safe to eat, there are no eggs in this recipe. I’m always pretty sure I’d come out with about six more cookies in each batch if I ate less batter!

This recipe can be made fast and easy if you have extra set(s) of hands to help you roll the batter into balls! This is one I often let my kids help with. I don’t usually have them roll the hot ones in the sugar though, even though I use a spoon for that. Their “part” is the cold batter getting rolled into the balls for baking.

Be sure to check back tomorrow to see what the coordinating kids’ activities are for this recipe!

Enjoy!

Chocolate Chip Butterball Cookies

INGREDIENTS

2 cups flour **for a healthier version, I have used one cup of wheat flour mixed with one cup of white flour**
1 cup butter or margarine  **for a healthier version I have substituted “I Can’t Believe It’s Not Butter” for regular**
4 TBL granulated sugar
1/4 tsp salt
2 tsp vanilla

one 12 oz. package chocolate chips

Bowl of confectioner’s sugar

DIRECTIONS

Combine flour, butter, granulated sugar, salt, vanilla in bowl of electric mixer. Mix well.

Add in chocolate chips, mix them into the batter.

Refrigerate dough 30 minutes (or longer.)

Form into 1″ balls, place on cookie sheet. These don’t spread, so you can put a lot on a sheet, no need to spread them out a ton.

Bake at 375 for 15-20 minutes.

Cool only slightly, maybe a minute or so, and then roll each one in a bowl of confectioner’s sugar.

Roll a second time in confectioner’s sugar before serving.

Fun Friday: Jelly Thumbprint Cookies for a great after school snack

10 Dec
Once I tried these cookies the first time, I knew the recipe was a keeper!

Once I tried these cookies the first time, I knew the recipe was a keeper!

ORIGINALLY PUBLISHED JANUARY 2, 2014

I tend to enjoy cookies of the chocolate variety.

I know, you’re completely shocked by this news.

However, last year when I made my cookie trays, I thought the chocolate was a little bit overwhelming to the non-chocolate choices on my trays.

What if someone doesn’t like chocolate?

Doubtful, but what if?

Then they’d only have two of my cookies to choose from: Snickerdoodles and Oatmeal Scotchies. I felt like I needed another option for this year’s trays. I wanted something easy, something without a ton of ingredients or steps.

Enter the Jelly Thumbprint cookie.

I had a Chocolate Thumbprint cookie, but these would be completely different, other than the thumbs.

I went to Allrecipes.com and found this recipe, and modified it to suit my own needs.

I made it a little bit healthier, with the addition of some wheat flour and by using I Can’t Believe It’s Not Butter.  I didn’t want the peanut butter glaze, so I just left them plain.

I first made them as an after school snack, making half with strawberry jelly and half with grape. The kids loved them so I decided they’d make it onto the trays. This year I’d been invited to participate in a cookie swap, so I made a double batch of these, using half for the swap, some for a Christmas party we were going to, and the rest for my trays.

They were a hit, all around!

This is a cookie that can be made for my family throughout the year, and I intend to make them a permanent addition to my trays in the future as well.

Below is the recipe from Allrecipes.com as it appears on their site, along with my modifications. If you’d like to make them with the peanut butter, you can try that as well!

Jelly Thumbprint Cookies

Ingredients:
1 cup butter, softened (I used I Can’t Believe It’s Not Butter)
2/3 cup white sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour (I used one cup of white, one cup of wheat flour)
1/2 cup grape jelly (I also used strawberry jelly)
1/2 cup creamy peanut butter (I skipped the peanut butter)
1 1/2 teaspoons vegetable oil (When skipping the peanut butter, no use for the oil either)
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
2. Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
3. Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
4. Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 – 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.

Saving My Sanity Holiday Chex Mix

7 Dec
This Chex Mix recipe literally saved me this year.

This Chex Mix recipe literally saved me this year. I filled an entire laundry basket with gift bags, plus a Tupperware Cake Taker full of the mix itself.

ORIGINALLY POSTED DECEMBER 20, 2013:

I think we’d all agree that the holidays are much more enjoyable when you’re not totally and completely stressed out.

Agreed?

Agreed.

That being said, this school year, the holidays and the treat-giving season that goes along with them, had the potential to put me right over the edge. And really, as a working mom of three this time of year, that edge is awfully close most of the time anyway, so I really didn’t have far to be pushed.

Normally, I’m a cookie baker at Christmastime. Between my mom and I, we bake over a dozen different types of cookies, creating cookie trays for our family and friends.

As a mom of three, I have always given all of our kids’ teachers a cookie plate at Christmastime. I also have given one to the secretary, bus driver and bus monitor, teacher aides, principal and I make a tray for the faculty room. I also treat the staff at my husband’s school to a tray of cookies in the teachers’ room, and then I make them for our family as well.

It seemed doable when my oldest was first in school, and even when two were in school. It started to get a little tougher when all three were in school, as well as my husband at his own school, but I continued on.

Then last year came middle school.

SEVEN TEACHERS. A whole new set of office staff. A principal AND an assistant. TWO secretaries.

A lot of people will say, “Oh, in middle school that all ends. No gifts for those teachers anymore.”

I’m not sure where that theory came from, but I will say I used to BE a middle school teacher, and I love cookies, but more than that, I liked being thought of at this time of year just as much as when I was an elementary teacher.

My daughter didn’t want to stop our treat-giving tradition, and I couldn’t find a good reason why she had to. And she didn’t want to leave any of her teachers out. So we didn’t.

This year, my husband has a new job at a larger school.

With 90 staff members.

I knew something had to give. I was not going to be able to do it. There wasn’t any way that I could possibly make enough cookies for all of the teachers and staff in all three schools and my family, and keep my job. Or my sanity. I’d be baking all hours of the day and night for weeks to make that happen.

There had to be another answer.

Simple, affordable ingredients, few dishes to wash. A win-win!

Simple, affordable ingredients, few dishes to wash. A win-win!

Enter The Tailgateista and her Homemade Crock Pot Apple Cinnamon Chex Mix.

That’s right. I said CROCK POT.

That was the answer to my problem, thanks to my Crock Pot partner in crime, Gina, who was also searching for another solution to the gift-giving issue. She’s the one who found this recipe and sent it to me.

We both decided to go with Chex Mix gifts this year, although we each chose a different mix to make, and today, as I type this three days before the last day of school before the vacation, I can honestly say that this saved my sanity.

My gifts are done. Cooked, cooled, bagged, tagged and ready to be handed out on Friday, the day you’ll be reading this.

And I still have my job and my sanity, thanks to this recipe from The Tailgateista.

I doubled her original recipe and made a few modifications to it, to serve my purposes. I will put her recipe and my modifications below.

I doubled the recipe SIX TIMES.

That’s right, six times. 72 cups of cereal, and the equivalent of 48 two-cup gift bags of Chex Mix.

And the best part of all? Not only is it a very cost-effective gift, but it cooks while you accomplish other tasks!!

For me, a journalist who works from home a good part of the week, I could type all day and my gifts were cooking themselves over in the crock pot behind me as I worked. Or, if I was working away from the house all day, I could throw in a batch at night to cook itself while we worked on homework and showers and cleaned up from dinner. Some days, I did both: a batch in the daytime if I was here, and a batch again in the evening or after school.

Phenomenal.

And delicious.

I’ll still be making Christmas Cookies this weekend, all our favorites, and I’ll still share them amongst our family and some close friends, but I won’t be cooking over the mixer and oven,rolling and frosting, baking and cooling late at night for a week in between working and parenting obligations, and still not  having enough cookies to go around.

We’ve found a way to thank our teachers and staff members for their time, talent and hard work without pushing me over the proverbial edge the week before Christmas.

I even had enough gifts to give out extras to people I have always wanted to give cookies to, but didn't ever have enough!

I even had enough gifts to give out extras to people I have always wanted to give cookies to, but didn’t ever have enough!

Below is the Tailgateista’s recipe and my modifications follow below it.

Give it a try, it’s delicious! Maybe this Chex Mix will be the key to saving your sanity too!

Ingredients

6 Cups Chex Corn Cereal
1/4 Stick Butter
1/2 Cup Brown Sugar
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Ginger
1/2 Cup Chopped Dried Apples

***You can also add Pecans, M&M’s, any other candy,dried fruit or nuts!!

Instructions

* In a microwave combine all spices, sugar and butter until it is melted.
* Add the Dry ingredients (cereal, apples) into crock-pot
* Add all melted ingredients into the crock-pot and mix
* Cook in crock-pot on low for 3 hours
* Enjoy!

I used I Can't Believe It's Not Butter instead of real butter, which makes this a bit lower in fat.

I used I Can’t Believe It’s Not Butter instead of real butter, which makes this a bit lower in fat.

MY MODIFICATIONS

1) I doubled this recipe each time, since my crock pot is large enough to hold a double recipe.  ***2014: Another sanity-saving tip I have added in this year is using the plastic bag liners for the crock pot for every batch. The brand I used is an Aldi’s brand, Boulder, and they’ve been amazing. I would not make this again without using the bags.***

2) I substituted the Dulche le Leche flavored Cheerios for one cup of the Chex, (so two cups of Cheerios for a double recipe and ten cups of Chex.)  ***2014: Substituted Frosted Cheerios instead of Dulche le Leche.***

3) The butter should read 1/4 cup for a single recipe, in my opinion, not stick. I used 1 stick per double recipe.

4) I opted not to use the apples, because the first time I did a trial run, they burned.

5) I did not stir the Chex Mix in my trial run, which may be the reason why the apples burned. In every subsequent time however, I stirred the Chex Mix every 45-60 minutes while it cooked for the 3 hrs.

6) For my mix-ins, I used 1/2 bag of mini marshmallows, 1/2 bag of red and green mini M&Ms, and one full bag of white yogurt covered raisins, per double recipe.

7) Each double recipe with my mix-ins filled eight gift bags. For my husband’s school, I filled  a large Tupperware Cake Taker, normally used to carry layer cakes, with an entire double recipe, just for his faculty room. I sent in small plastic drinking cups for them to eat it out of.

Although cost is not always the deciding factor in gift-giving, it’s certainly taken into account. I think most everyone sticks to a budget when shopping for gifts. With each of the six double recipes yielding 8 two-cup bags of mix, and my ingredients costing a total of $40.68 for all six batches (I used coupons for the M&Ms and the cereals), these 48 gifts cost me $.85 per bag to make. I spent just under $2.00 on two packs of 20 gift baggies to put them in. Even still, that cost me less than $1 per gift.

Over 100 people will be enjoying my Sanity Saving Chex Mix this weekend, and I was able to accomplish it relatively stress-free and budget-consciously.

Have a great Christmas everyone!!

It’s that time of year again: a cookie recipe a day!

6 Dec

How is it already that time of year again?

I don’t know how it happened, but I blinked and now it’s December. It’s cookie-baking time again. Starting tomorrow, one cookie recipe or bar recipe will run every day until December 21, so be ready! You’ll have them all at your fingertips when you’re ready to start baking.

Have a wonderful holiday season!

Whole Wheat Snickerdoodles

11 Jan
I love making and eating Snickerdoodles and I was glad we didn't need to give them up this Christmas!

I love making and eating Snickerdoodles and I was glad we didn’t need to give them up this Christmas!

You all I know how much I love a good cookie.

A few years back I discovered a recipe for Snickerdoodles and ever since, I have used them on my trays for Christmas.

This year, before Christmas even came, way back in October, I found a recipe on one of my favorite blogs, Budget Gourmet Mom, for Whole Wheat Snickerdoodles.

I knew even back then, that I’d be trying out this recipe for my cookie trays this year.

Little did I know then, that I’d be overhauling our entire cookie tray plan as well. Thankfully, these cookies were easy to adapt to the lowfat diet we needed to incorporate.

Here is the recipe from the Budget Gourmet Blog, along with any notes or changes I might’ve made along the way to fit our needs. Snickerdoodles are great any time of year, and they’re a great recipe for involving your kids in the kitchen, so give this new recipe a try!

At Christmas time I need as much help as I can get so it's all hands on deck for cookie baking!

At Christmas time I need as much help as I can get so it’s all hands on deck for cookie baking!

BUDGET GOURMET MOM
WHOLE WHEAT SNICKERDOODLES
INGREDIENTS

  • 1/2 cup butter, softened (I used I Can’t Believe It’s Not Butter sticks for my baking this year.)
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 1/2 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

DIRECTIONS

Preheat oven to 375°.

In a medium bowl cream the butter and brown sugar.

Add the egg and vanilla and mix until combined.

In a separate bowl sift together the flour, baking soda, cream of tarter and salt.

Add to the creamed mixture and stir until it forms a dough. It helps to work it with a rubber spatula until it comes together.

In a small bowl mix the additional sugar and cinnamon.

Form tablespoon sized balls, roll in the cinnamon and sugar,  and place on a baking sheet 2″ apart.

Press slightly with the bottom of a cup (we used our fingers) and bake 8-10 minutes.

Rolled cookies are particularly great for kids who want to help out.

Rolled cookies are particularly great for kids who want to help out.

Not just rolling, but tasting is another favorite job for my little helpers.

After rolling and placing on the trays, pat them down slightly.

A new year, a new direction for The Whole Bag of Chips

31 Dec
Happy New Year!

Happy New Year!

It’s New Year’s Eve!

It is the very last day of 2012!

You know what that means? It means that it’s New Year’s Resolution time for many. I know that last year I talked a little bit about the fact that because our entire family runs on a school year schedule, I’m kind of programmed to set my own personal goals and resolutions for the “year” in September, rather than January.

And that’s still true, but this new year is going to be a bit different, and you’ll be seeing it with some changes to The Whole Bag of Chips as well.

This blog is designed so that it often follows the twists and turns of our family’s life. As with any family, there are always lots of twists! We like to keep things exciting at our house.

Some of you may know that for years we have had a variety of stomach issues here. I know I’ve mentioned it in some of my posts. It’s one reason we don’t eat out often (besides the financial reason), it’s the reason I do my “sweets” after school rather than at night before bedtime, and it’s the reason why we work so hard to make our meals from scratch, and try to eat as healthy as we can.

That said, we still love our homemade desserts.

A lot.

However, in an interesting twist, it was recently suggested to us that eating a strict low fat/healthy fat/healthy carb diet might  be beneficial in helping us to fight the chronic belly aches here at our house. It was suggested that one of us may have something similar to an allergy to fats.

The first reaction I had was similar to the day I was told that one of my kids was allergic to dust.

She’s doomed.

But, in keeping with my overachiever, Type A personality, my next reaction was to take a deep breath and find out all that I could about cooking a low fat/healthy fat/healthy carb menu for my family.

Immediately.

We needed to see if this suggestion held any water.

And it did.

It was recommended that if we wanted to truly try this out and we were looking for recipes, that The South Beach Diet might be a good one to try for guidelines and new menu ideas. I checked one cookbook out of the library the very next day and read the entire thing cover to cover in about two days’ time, the first weekend of December.

December.

Christmas month.

Cookies, desserts, parties.

Not the easiest time to make such a switch, but I was going to give it 100%.

And so, here it is, December 31, almost a full month into our experiment, and although the chronic stomach pain has not completely disappeared, we have seen an improvement, enough that we want to keep up with this new way of eating. Our family is not on the diet, per se, not following the strict Phase I, II and III plan, but rather using the facts in the beginning of the book about fats and carbs and sugars, along with the recipes throughout the book, to overhaul our menu.

Therefore, in keeping with many people’s top New Year’s Resolutions: losing weight, and staying fit and healthy, The Whole Bag of Chips recipes will be featuring the recipes that we have been using in our meals as of late. We have switched our entire family over to this “diet” so that we are all eating the same thing and all eating as healthy as possible, together.

I tried to keep my healthy versions as close to my regular versions as possible.

I tried to keep my healthy versions as close to my regular versions as possible.

When it came time for Christmas Cookie baking, I made two sets: a regular set of our favorites for our trays and a healthy set of our same favorites, using modified ingredients, for our family. We did not want to give up the things we loved but yet we needed to try to keep to as low fat a diet as possible, even at Christmas.

So today, in preparation for your New Year’s Day breakfast, I will post for you a breakfast recipe that you can use tomorrow morning if you would like to start your 2013 eating healthier too.  The recipe is a modified version of our homemade pancake recipe along with a delicious hot peach compote recipe to go on top. Neither is far off from what we normally would make (in fact this pancake recipe hardly differs from our own), but they both are in keeping with the low fat/healthy fat/healthy carb guidelines. One is a South Beach cookbook recipe and one is from the Farm Girl Gourmet blog that I found online.

Happy 2013 and enjoy!

PANCAKES (from the South Beach Diet Cookbook)

My entire family loved this compote and it was so easy! I'd double the recipe next time.

My entire family loved this compote and it was so easy! I’d double the recipe next time.

INGREDIENTS

2 cups whole wheat or whole grain pastry flour (We have always had whole wheat flour at our house all the time and will often do half wheat, half white flour in our recipes.)

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 egg

1 egg white (we just did two eggs instead of one egg and one egg white)

2 cups buttermilk (to make buttermilk use 1 T. white vinegar to 1 cup milk, so two and two here)

1 tablespoon vanilla extract

2 teaspoons canola oil (I used plain nonfat yogurt instead of oil, which is a tip we learned a few months back. We love how fluffy it makes our pancakes and waffles.)

DIRECTIONS

In a large bowl, whisk together the egg and egg white until very foamy. Whisk in the buttermilk, vanilla extract, and oil.

Stir into the flour mixture just until the batter is combined and pourable.

Heat a large, nonstick skillet coated with cooking spray over medium heat.

Pour 1/3 cup batter into the skillet to form a 4″ pancake. Cook for 2-3 minutes, or until the bottom is browned.

Turn and cook for 1-2 minutes or until golden brown.

I had everything I needed for this recipe at home already.

I had everything I needed for this recipe at home already.

FRESH PEACH COMPOTE (from the Farm Girl Gourmet blog)

INGREDIENTS

1 pound fresh peaches, skinned, pitted and sliced (or frozen)  *I used a bag of Aldi’s frozen peaches.
1/2 cup brown sugar
1/4 cup water
1 teaspoon cinnamon

DIRECTIONS

In a medium saucepan, add the peaches, brown sugar, water and cinnamon, bring to a boil.

Turn heat down to medium low and simmer for 15 minutes, stirring occasionally until mixture is thick and liquid is syrupy.

A week off for me, a cookie recipe for you!

28 Dec
IMG_8409

These are a great cookie for any time of year, but they have made it onto our trays for the past two years now.

With the holidays in full swing, I took a week off from my regular blog posting in order to prepare for, and celebrate the Christmas holidays with my family.

Today, however, I have one last cookie post for you. It’s a recipe I posted last year also, but it’s great for any time of the year, so I thought it would be a good one to post.

Next week you can look forward to a return to my regular posting schedule once again. I will be showing a few of the great gifts that we received for Christmas this year that I think you’ll enjoy, and I will be back to posting recipes again too.

My blog will also be taking on somewhat of a new twist in the new year, but you’ll have to wait until next week to see exactly what that means.

Until then, enjoy today’s recipe!

Oatmeal Scotchies
INGREDIENTS

1 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp grd. cinnamon
1/2 tsp salt
1 cup (2 sticks) butter or margarine, softened
3/4 cups granulated sugar
3/4 cups packed brown sugar
2 large eggs
1 tsp vanilla
3 cups quick or old fashioned oats
1 2/3 cup (or one 11 ounce bag) butterscotch chips

DIRECTIONS

Preheat oven to 375 degrees.

Combine flour, baking soda, cinnamon and salt in a small bowl.

Beat butter, granulated sugar, brown sugar, eggs and vanilla in large mixing bowl.

Gradually beat in flour mixture.

Stir in oats and chips.

Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 7-8 minutes for chewier cookies, 9-10 for crispier cookies.

Cool on cookie sheet 2 minutes, transfer to rack to cool completely.

A word about re-runs

19 Oct

Yup, I’m already thinking now about my holiday baking!

Fall is here, and winter is coming. Last year I began posting daily around this time of year, in order to fit in all of my holiday-worthy and seasonal recipes.

I also featured winter crafts and children’s book recommendations to go along with each of the recipes in December.

This year I will be re-running some of those recipe posts as I see fit, in order to let my newer followers in on those yummy treats. Although I do try out new recipes once a week or so, when it comes to my holiday baking, I am steeped in tradition and I do not veer off that path very often. Therefore, I won’t have 20 new Christmas Cookie Tray recipes for you again this year, since I shared most all of my tray treats with you last year. So if you are a regular, long-time reader, you may see a few things that ring a bell as looking awfully familiar. I hope those re-runs will remind you that you always wanted to try that recipe last year and never got to, or that you loved it so much you can’t wait to make it again.

In the meantime, if you’d like to look back at my holiday treats from last year right now, you can type in Pumpkin Palooza (Thanksgiving) or Your Tray or Mine? (Christmas), or even click on November and December 2011 to take a look!

As always, if you have a recipe you’d like me to try, feel free to email it to me and I’ll add it to my list, which is super-long, of things I want to try one day! Thank you in advance for sharing your recipes with me and for being such a great, supportive blog audience!

Jen