12 Days of Christmas Cookies -- Day 5: Oatmeal Cookies

This summer I found this recipe for Oatmeal Cream Pies.  I gave them a try and they were so good they disappeared before I had a chance to take pictures of them.  But, I'll make them again in the future and promise I'll get them posted.  Anyhow, I wanted to make an oatmeal cookie for the 12 Days of Christmas Cookies, but (can anyone guess what's coming??) I don't like oatmeal cookies, in general.  I find them to be hard and dry, usually.  But, these Oatmeal Cream Pies were soft and moist.  And delicious.  So, I decided to use the "pie" part of the Oatmeal Cream Pies as my oatmeal cookies.  They stay soft for days.  And, I swear, because they've got molasses in them, they get softer as time goes on.  


Source: Running Around Normal


Here's what you need: 

6 tbsp Butter, softened

1 cup brown sugar, packed

1/2 tbsp Molasses

1 egg

1/4 tsp Salt

1 cup Flour

1/2 tsp Baking Powder

1/2 tsp Cinnamon

1 cup Quick Cook Oats

1 tsp Baking Soda

1.5 tbsp boiling Water

Here's what you do:

1. Put a pot of water on the stove to boil.

2.  Cream together the butter and sugar. 

3.  Add the egg and the molasses until combined. 

4.  In a separate bowl, mix together the flour, salt, and baking powder. 

5.  Gradually pour the and stir the dry ingredients into the wet until combined.

6.  Add the oats and the cinnamon and combine. 

7.  Add the baking soda to the water and stir until baking soda is dissolved. 

8.  Stir the baking soda mixture into the batter. 

9.  Wrap the dough in parchment paper and place in a baggie.  Refrigerate for about an hour or freeze for about 15 minutes. 

10.  While the dough is chilling, preheat the oven to 375 degrees and line a cookie sheet with parchment paper. 

11.  After the dough has chilled, drop spoonfuls of dough on the baking sheet. 

12.  Bake for about 8 minutes. 

13.  Remove cookies to cooling rack upon removing the cookie sheet form the oven. 

Enjoy!

12 Days of Christmas Cookies -- Day 4: Soft Snickerdoodles

I've always thought that all Snickerdoodles were created equally.  I've never really been a huge fan of Snickerdoodles, although I make them every year.  They're always a bit too hard for me.  I like a soft, chewy cookie.  So, when I decided to do the 12 days of Christmas Cookies, I knew I wanted to include some traditional Christmas cookies.   So, I went on the hunt to find a Snickerdoodle recipe that makes soft, chewy Snickerdoodles.  I found one.  And, it makes some pretty delicious cookies. 

My mom helped me make these cookies (or she made these cookies while I made others, whatever), which was lots of fun!  It's been a long time since we baked Christmas cookies together.  

Source: Food.com

Here's what you need:

• 1 cup Butter
• 1 1/2 cups Sugar
• 2 large Eggs
• 2 3/4 cups Flour
• 2 teaspoons Cream of Tartar
• 1 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 3 tablespoons Sugar
• 3 teaspoons Cinnamon

Here's what you do:

1.  Preheat the oven to 350°F.

2.  Mix the butter, 1 1/2 cups sugar, and eggs thoroughly in a large bowl.

3.  Combine flour, cream of tartar, baking soda and salt in a separate bowl.

4.  Blend dry ingredients into butter mixture.

5.  Chill dough for about 10-15 minutes in the fridge.

6.  While the dough is chilling in the fridge, also chill an ungreased cookie sheet for the same amount of time. 

     Hint:  We didn't have enough room in the fridge to fit a cookie sheet, so 

      we just sat ours outside while the dough was chilling. 

7.  While the dough is chilling, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.

8.  Roll one inch balls of dough in cinnamon and sugar mixture. 

9.  Bake for about 10 minutes. 

10.  Remove the cookies from the baking sheet to a cooling rack immediately upon removing them from the oven. 

Enjoy!