I am so excited to be participating in Barbara’s first cookie exchange party through The Everyday Home! Now before my immediate family reads this, let me clarify something! I always burn the bread and cookies. You see, I get distracted, and they say I forget….but I say I don’t hear the buzzer or it simply doesn’t work right!
I was extra careful to stay in the kitchen while my cookies baked this time….I needed pretty cookie pictures after all!
You will find the complete listing of blogs below.
Guess what! I have 2 recipes to share with you…..a sweet and a savory. Yes, I have trouble making my mind up!
First up is the sweet! This is not my recipe. It is from one of my many Paula Deen cookbooks, but I thought it was worth sharing. They make a lot and are perfect for gift giving. Woods just delivered several dozen to a few neighbors, and Ashlyn is talking a dozen to share with friends at lunch tomorrow. Why am I getting rid of them? They are so stinking good….if I keep too many, I’ll eat them all day. I have a big sweet tooth! I did not make with the raisins or cranberries. The kids don’t like either!
Perfect after school snack with a glass of milk….well maybe not three!
- 6 eggs
- One- 1 pound box of light brown sugar
- 2 cups of granulated sugar
- 1/2 teaspoon of salt
- 1/2 teaspoon of vanilla extract
- One 24 ounce jar of creamy peanut butter
- 2 sticks of butter softened...not melted
- 8 ounces of M&M's
- 8 ounces of chocolate chips
- 1/2 cup of raisins or dried cranberries (optional)
- 4 teaspoons baking soda
- 9 cups of quick-cooking oatmeal (not instant)
- Preheat the oven to 350 degrees
- Pre-cut 6 sheets of parchment paper to fit standard sized cookie sheets whether you have 1 or more cookie sheets
- I use my kitchen Aid stand mixer to mix the eggs, brown sugar and granulated sugar very well to thoroughly blend
- I then add the salt, vanilla,butter and peanut butter mixing well
- Then add the M&M's, chocolate chips, baking soda and raisins if using blending well on slowest speed
- You will see that the mixer bowl is quite full! I transfer this mixture to a very large mixing bowl
- Add your 9 cups of oatmeal and really work to mix it together. You may need to use your hands
- Drop by tablespoonfuls 2 inches apart onto the prepared cookie sheets
- Bake for 8-11 minutes depending on oven until very light golden brown. Do not overbake.
- Let stand for 3 minutes before transferring to wire racks to cool
- Store in airtight containers
- I find that it works much better for me to mix all of the ingredients with the electric mixer with the exception of the oatmeal. I know all is blended well before adding oatmeal. I do end up using my hands to mix in the end
- I only have 2 cookie sheets. I pre-cut 6 sheets of parchment paper in advance. I know that 12 cookies will fit on 1 sheet. I then place all of the cookies on the paper. All that I have to do is slide the empty cookie sheet under the parchment paper and it is ready to go into the oven
Now the next recipe is from my mom. It is a savory cookie and really more for the adult. I never liked them as a child, but she made them for her and Dad. Now, as an adult….I love them. They are great as an appetizer served with grapes and wine. They are a Pecan Cheese Wafer. Thanks Mom!
Just the right blend of cheese and spiciness!
Even better with a glass of wine!
- 8 ounce block of sharp cheddar cheese
- 2 sticks of butter, softened not melted
- 2 cups of all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon red cayenne pepper
- 1 teaspoon of water
- 30 pecan halves
- Makes 30 cookies
- Let the cheese and butter get soft at room temperature
- grate the block of cheese
- Mix the cheese and butter together with a mixer
- Add the salt and cayenne pepper and mix
- Gradually add the flour
- Add the 1 teaspoon of water
- Chill in refrigerator for about 15-30 minutes so it isn't as sticky
- Mixture is quite dry!
- Use a regular teaspoon and scoop out rolling into a ball
- Flatten ball slightyly trying to maintain a nice circle shape
- Place 1 pecan half in the center
- Place on parchment lined baking sheet
- Bake for approximately 20-22 minutes until just lightly golden
- Cool slightly and transfer to a wire rack
- This mixture is very dry that is why I decided to add the 1 tsp of water at the end. I was out, but I'd like to experiment with Worcestershire sauce.
- Mom usually made these much smaller than mine yielding twice the amount. If using as an appetizer with other foods, you may want to make smaller. If making as more of a cookie size it will yield 30.
I hope you are having a wonderful holiday season! After all of these wonderful cookie recipes, I’m going to need to do a post on 30 days of stomach crunches in January! Lots of yummy recipes. Don’t miss out on any. The full list is below!
Please visit the following blogs to see what cookies
they have “brought” to the Christmas Cookie Exchange…
Click on any picture or the link below it to see your favorite cookies!
Now it’s YOUR turn to share your favorite Christmas Cookie,
Bar or Christmas Treat Recipes.
Link Parties that OSH parties at on occasion!
Wednesday: Savvy Southern Style
Friday: French Country Cottage, My Repurposed Life, Miss Mustard Seed Furniture Friday, Common Ground, The Charm of Home, Rooted in Thyme,Imparting Grace, Keep Calm and Link Up, at the picket fence – Inspiration Fridays, My Romantic Home – Show and Tell Friday, Craftberry Bush – Inspiration Gallery Friday, SnapCreativity – Show and TellBuffer