I am participating in Diana’s Holiday Cookie Challenge. “Bake a new cookie recipe every weekend through Christmas (or just one time this season). Spread the holiday cheer by vowing to gift some of your sweet treats to someone deserving. ”
These cookies were baked for distribution at our Holiday Cookie Exchange tomorrow. My churches 20s-30s Group decided that we’d like to have a cookie swap and I volunteered to host it. We each bake 6-8 cookies per family attending and packaged the cookies individually. I served Spinach Artichoke Dip and Hot Apple Cider; a few others are planning to bring a light appetizer as well.
- 1 c all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 c butter, softened
- 1/4 c packed brown sugar
- 1/2 c sugar
- 2 eggs
- 1 tsp vanilla
- 4 oz bakers white chocolate, chopped
- 3/4 c macadamia nuts, pecans or walnuts, chopped
- 2 1/2 c old fashioned oats
- 1 c dried cranberries
Preheat oven to 375.
Combine flour, baking powder, baking soda and salt.
In another bowl beat butter and sugars until creamy. Add eggs and vanilla, beat well. Add flour mixture. Mix well. Stir in coarsely chopped white chocolate and nuts, oats and cranberries. Mix well.
Drop by rounded tablespoons onto a lightly greased baking sheet. Bake 14 - 16 minutes or until edges are golden brown. Cool and store in a tightly covered container.