Can you believe another holiday season is upon us? I hope you have been soaking up all the turkey, ham, pumpkin spice and pies that you can! With all the kids programs, plays, sports, parties to attend; I know you are in need of some quick treat ideas. For my family, this year has been especially busy, so I chose to stock my freezer full of cookie dough in November so all I had to do was bake it. It has saved me so much time and headache! All my neighbor treats are prepared and there are extras for family dinners. Let’s be honest there are also some in there just for me, after the kids are down to be enjoyed with ice cream sitting next to the glow of the Christmas tree. However you decide to enjoy these cookies I hope they make your holiday extra special!
Cranberry White Chocolate Oatmeal cookies
½ c. + 6tbsp. butter
3/4c. brown sugar
½ c. granulated sugar
2 eggs
1tbsp. pure vanilla extract
1 ½ c. AP flour
1tsp. baking soda
2tsp. cinnamon
½ tsp. salt
2 ½ c. oats
½ c. dried cranberries
½ c. sliced almonds
½ c. white chocolate chips
Instructions:
Preheat oven to 350 degrees
With hand held or stand mixer, cream butter and sugars together until light and fluffy. (About 3 minutes.) Add in eggs and vanilla. Beat on low speed until mixed. Add in flour, baking soda, and salt. Add oats and mix until just combined. Next, add all other dry ingredients. Mix slowly and until just mixed. Scoop onto parchment lined cookie sheet and bake for 10-12 minutes. Cool on baking rack.
*To Freeze: scoop cookies onto tray. Place uncovered in the freezer for 45 minutes. Then remove from tray and put into a plastic freezer bag. Keep for 2-3 months. If baking from frozen add 2-3 minutes to the bake time.
Soft Ginger Cookies
2 ¼c. AP flour
2tsp. ground ginger
1tsp. baking soda
1tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. ground nutmeg
¼ tsp. salt
¾ c. butter
½ c. granulated sugar
½ c. brown sugar
1 egg
1tbsp. water
¼ c. molasses
For Rolling:
½ c. finely diced candied ginger
2tbsp. sugar or sugar in the raw
Instructions:
Preheat oven to 350 degrees. With hand held or stand mixer, cream together butter and sugars. Add in egg, water and molasses. In separate bowl combine all dry ingredients. Add dry mixture to liquid mixture and mix until just combined. Refrigerate dough for 3 hours before baking. (If freezing skip this step, just scoop and freeze per instructions on the bottom.) In a small bowl combine sugar and candied ginger. Scoop dough into small balls and roll in sugar mixture. Place onto a parchment lined baking sheet. Bake for 8-10 minutes and cool on baking tray for 3-4minutes before placing on a cooling rack. The cookies may appear under done but they will stiffen as they cool.
I usually prefer to double this recipe. They will go quick! My favorite way to serve them is baked in a small ramekin with a scoop of vanilla bean ice cream on top!