Maple Oatmeal Cranberry Cookies

Source: Technicolor Kitchen Blog
Yield: 5 doz.

1 ¾ cups flour
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
½ cup unsalted butter, softened
1 cup packed dark brown sugar
1/3 cup granulated sugar
2 large eggs
½ cup maple syrup
2 teaspoons vanilla extract
1 ¾ cups oatmeal (not quick cooking)
1 ½ cups dried cranberries

Preheat the oven to 350°F.

Mix the flour, baking soda, salt and cinnamon in a medium bowl and set aside.

In a large bowl, beat the butter, brown sugar and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing.

On low speed, add the eggs, maple syrup and vanilla and mix until blended, about 1 minute. Mix in the flour mixture to incorporate it. Mix in the oatmeal, then the cranberries.

Scoop balls of dough onto the prepared sheets, spacing the cookies 2 inches apart.

Bake the cookies until the tops feel firm and the tops and bottoms are lightly browned, about 18 minutes. Transfer the cookies to a wire rack to cool completely.

The cookies can be stored in an airtight container at room temperature for up to 4 days.

I made a cheater version of these last spring for a baby shower, but stuck to the real thing for Christmas. Shamelessly taken from Technicolor Kitchen, one of my favorite cooking blogs. I eliminated a few of the steps (like parchment paper, which I hate using) and they still came out delicious.

Peppermint Snowballs

Source: Mom
Yield: 3 dozen

1/4 c. crushed candy canes
1/4 c. confectioner's sugar

1 c. margarine
1/3 c. confectioner's sugar
1/4 c. crushed candy canes
1 tsp. vanilla
2 1/4 c. flour
1/4 tsp. salt

1. Mix 1/4 c. crushed candy canes and 1/4 cup confectioner's sugar. Set aside.
2. Mix margarine and confectioner's sugar together. Add 1/4 c. candy canes and vanilla. Mix well.
3. Add salt. Slowly beat in flour until combined.
4. Roll into 1 inch balls. Place balls 2 inches apart on ungreased cookie sheet. Bake 12-15 minutes at 375 degrees.
5. Roll in sugar and candy mixture as soon as cookies are done. Cool. Roll in candy mixture again before serving or storing.

Hello Dolly Bars (or Magic Bars)

Source: Shannan Loven (and her mom, Donna!)
Yield: 30ish, depending on how small you cut them.

Ingredients:
1 stick of butter
1 ½ cup graham cracker crumbs (1 pkg from the box)
1 cup chocolate chips
1 cup walnuts
1 cup coconut, shredded
1 can sweetened condensed milk
1 tsp. vanilla extract

Directions:
Melt butter in a large bowl. Add graham cracker crumbs and stir until combined. Press evenly over bottom of a 9 x 13 pan. In layers, add chocolate chips, nuts, and coconut. Add vanilla extract to sweetened condensed milk and pour over the top of all ingredients. Bake at 350 degrees for 30 minutes.

Note: Parchement paper would be useful in this one, as the edges tend to stick to the pan. I used a slightly smaller pan since I like thicker bars, and it worked well.

The last time we had one of our big family Christmas parties, Shannan and her mom brought these and they were a huge hit. When she offered to share recipes this year, I jumped for this one! I think they turned out amazing, and I can't wait to share them at work tomorrow.

Peanut Butter and Jelly Thumbprints

Adapted from: Martha Stewart
Yield: 3.5 dozen

Ingredients:
3/4 cup smooth peanut butter
4 ounces (1 stick) unsalted butter, softened
1/3 cup packed light-brown sugar
1/3 cup granulated sugar, plus more for rolling
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raspberry jam

Directions:

Preheat the oven to 350 degrees.

Beat together butter and peanut butter on medium with an electric blender until smooth and combined. Add sugars and mix again. Add egg and vanilla, and mix until thoroughly incorporated.

Slowly add flour, baking powder, baking soda, and salt (you can sift them together first if you like). Roll dough into balls and then into granulated sugar. Place on cookie sheet about 2 inches apart.

Bake for 8 minutes. Remove from oven, poke indentation into each cookie with handle of wooden spoon. Return to oven and bake for another 8 minutes. Remove to wire rack and cool completely.

When cookies are cool, slowly heat jam until it begins to break down, stirring frequently. Drop 1/2 tsp. jam into each cookie, and let cool completely before storing.

Guess what my favorite sandwich is? I'd eat it every day and be perfectly happy forever. When I first thought of this, I really wanted to believe I had invented the idea. Alas, I went to Google to check and it figures, Martha Stewart had done it before me. I have a grudge against Martha and her glitter-pumpkin millions of dollars. Still, she makes a mean cookie.

Rocky Road Clusters

Source: Christmas Cookie Magazine
Yield: about 50

Ingredients:
12 oz. semisweet chocolate chips
1 cup creamy peanut butter
10 ½ oz. package tiny marshmallows
1 ½ cups honey roasted or dry peanuts

Line three cookie sheets with waxed paper; set aside. In a medium saucepan, combine chocolate pieces and peanut butter; stir over medium-low heat until mixture is melted and smooth. Remove from heat.

In a large mixing bowl, combine mini-marshmallows and peanuts. Pour chocolate mixture over top. Stir well to coat marshmallows and peanuts. Drop mixture by heaping tablespoons onto prepared cookie sheets. Dust with powdered sugar shaken through a sifter. Chill in refrigerator for 1 hour or until set.

To store: Place clusters in layers separated by waxed paper in an airtight container. Cover. Store in refrigerator for up to 14 days.

These are simply awesome. They're super easy, the only thing you really need is a lot of room in your fridge to chill them. Technically, they're more candy than cookie, but no one will complain.

Chocolate Chip Cookies

Source: Nestle Toll House
Yield: 6 dozen

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg) chocolate chips

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Starting 2010 out simply with one of my favorites. I know everyone already has this recipe, but if you're going to make chocolate chip cookies, don't even bother with anything else. Make these!

Lime Meltaways

Every summer, one of my favorite activities in Boston is attending Shakespeare in the Park. This year, for our picnic, I wanted a light dessert, something that wouldn't melt in the heat or sit heavy in the stomach during the 3 hour performance. These Lime Meltaways cookies were perfect.

Since I have no photo and am not sure about copyright issues, I'm going to send you to the recipe source, Ms. Martha herself.

Lime Meltaways Recipe