Oatmeal, Peanut Butter, and Dark Chocolate Cookies

I read the other day that the secret to successful weight loss is to start small...change one bad habit at at a time. So, I swapped out a cup of white flour for white whole wheat flour in these cookies. This is not diet food--way too much butter and sugar for that--but it's got dark chocolate and some whole wheat flour! And peanut butter! If you haven't guessed, I'm in the midst of trying to lose lead a healthier lifestyle. My motto has always been "everything in moderation". Somehow, that moderation got away from me....time to reel it in.

Oatmeal, Peanut Butter, and Dark Chocolate Cookies

Simply swap one cup of regular flour for one cup of white whole wheat flour to make these tasty cookies just a bit healthier!

Ingredients

• 3/4 cup unsalted butter, softened
• 1/2 cup peanut butter
• 1 cup granulated sugar
• 1 cup dark brown sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla
• 1 cup all purpose flour
• 1 cup white whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups quick cooking oats
• 1 (12 oz) package dark chocolate chips

Instructions

1. Preheat oven to 375 degrees F.; line cookie sheets with parchment paper.
2. Beat together the butter, peanut butter, granulated sugar and brown sugar in a large bowl until light and fluffy.
3. Add the vanilla and eggs; continue to beat for another one to two minutes.
4. Combine the flours, salt, baking powder and baking soda in a medium bowl. Whisk until well combined. Fold the flour mixture into the butter mixture. Add the oatmeal and mix thoroughly. Fold in the chocolate chips.
5. Drop the dough by rounded tablespoons onto the prepared cookie sheets. Bake for about 12 minutes, or until the cookies just start to brown around the edges. Allow the cookies to set on the cookie sheet for a few minutes before transferring to a cooling rack. Makes about 4 dozen.

Yield: 4 dozen
Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 12 mins.
Total time: 22 mins.

Nutrition

• Calories: 138
• Fat: 6.9 (g)
• Totalcarbs: 19 (g)
• Dietaryfiber: 1.3 (g)
• Protein: 2.1 (g)
• Sodium: 143.4 (mg)
• Cholesterol: 16.4 (mg)

Tags: cookies, oatmeal, peanut butter, healthy, dark chocolate

Use a cookie scoop to get them all the same size.....

Next time, I'm going to freeze these dough balls to make fresh cookies quick.

Believe it or not, this changing one small thing at time thing is working quite well. I may never be a health fanatic, but I've learned to appreciate all things cauliflower (have you tried cauliflower rice? life changing!) and exercise is becoming routine. Cookies, however, will always be part of my diet. 

A few years ago, my husband pestered me into calling his sister for his mom's recipe for Hermits. Carol was happy to comply, but apparently she couldn't read her own writing....it was a disaster! I had wanted to surprise his mom with one of her favorite Holiday cookies, since she wasn't able to bake anymore and had misplaced her copy of the recipe.

Fast forward to last Saturday morning. Both Carol and my mother-in-law are no longer with us, and Pete and I (feeling a bit nostalgic, I suppose) were bemoaning the fact that I never got a copy of the recipe. Later that morning, something compelled me to go upstairs and into the bedroom that was my mother-in-law's. We pretty much use it as a big closet now...I rarely go in there....but there I was checking to see if I could find one of my sweaters. I didn't see my sweater, but I did notice an old wicker basket Pete's mom used to keep various odds and ends...half empty nail polishes and such. I opened the lid and, lo and behold, folded into a square, there it was. The Hermit recipe. Coincidence? Maybe. I prefer to think that she is still looking out for us.

Just a list of ingredients...but I knew what it was. It was nice to see her handwriting.

I researched these cookies (trying to find a comparable recipe) and found many variations. It's an older American cookie, found in cookbooks from the mid to late 1800's. On the East coast, Hermits are most often made into a bar. These cookies are a simple, not too sweet, drop cookie with spices, raisins, and chopped walnuts. They actually taste better a few days after they are made.

Hermits

An American cookie found in cookbooks dating back to 1880, the Hermit comes in many variations. This version, a simple spicy drop cookie, tastes even better a few days after it is made.

Ingredients

• 1 cup golden raisins
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup unsalted butter, softened
• 1/4 cup dark brown sugar
• 1 egg, room temperature
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1/2 cup chopped walnuts

Instructions

1. Place the raisins in a small bowl. Boil one cup of water and pour over the raisins. Soak for one hour. Drain completely.
2. Preheat oven to 375 degrees F.; line cookie sheets with parchment paper.
3. In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
4. In a large bowl, cream together the butter and the brown sugar. Add the egg and continue to beat until the mixture is light and fluffy. Beat in the milk and the vanilla.
5. Add the flour mixture to the butter mixture and beat until just mixed. Fold in the drained raisins and the walnuts.
6. Drop the dough by heaping teaspoonfuls onto the prepared cookie sheets. Bake for 10-12 minutes, or until the cookies just begin to brown. Cool completely. Makes 36 cookies

Yield: 36 cookies
Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 12 mins.
Total time: 22 mins.

Wrap 'em up and give them as a gift...or just eat them yourself.

What is your favorite Holiday cookie?

Dark Chocolate White Chocolate Chunk Cookies with Sea Salt....#improv

It's the third Thursday of the month...this can only mean that it's an Improv day! Improv is a monthly blogger challenge put forth by the lovely Kristen of Frugal Antics of a Harried Homemaker. Each month Kristen gives us two seasonal ingredients with which we are to create something wonderful. This month our theme is Ebony and Ivory!

Of course I went for the chocolate....why wouldn't I? Actually, a few months ago I had created a Sea Salted Dark Chocolate Cookie. I loved them, but I forgot to write the recipe down and I couldn't remember where I got the inspiration. So, I Googled. What I found was a pretty good sounding cookie from a certain Martha Stewart. You can find her recipe here ------ >  XXX  Of course I had to put my spin on things (not to mention make it an Ebony and Ivory themed cookie), so I changed it up. Here's what I made:

Dark Chocolate White Chocolate Chunk Cookies with Sea Salt

Printable Recipe

1 cup flour

1/2 cup dark cocoa (I used Hershey's Special Dark)

1/2 teaspoon baking powder

1/2 teaspoon sea salt, plus more for sprinkling

1 1/2 cups granulated sugar

1/2 cup coconut oil

2 eggs, room temperature

1 teaspoon vanilla

1/3 cup dark chocolate chips (60% Cacao), melted

2 teaspoons espresso powder or instant coffee

1/2 cup good quality white chocolate chips

2 oz good quality white chocolate, chopped

Preheat oven to 350 degrees F; line a large baking sheet with parchment paper or a silicone baking mat.

In a medium bowl, whisk together the flour, cocoa, baking powder, and salt. Set aside.

In a large bowl, beat the sugar and the coconut oil for several minutes or until light. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Stir the espresso powder into the melted chocolate and add to the sugar mixture. Fold in the flour/cocoa mixture just until completely blended; stir in the white chocolate chips and chopped white chocolate. 

The coconut oil can make the cookies spread, so be sure to chill the dough for a few minutes after you've dropped them on the cookie sheet. 

Drop the dough by tablespoons (I use a cookie scoop) onto the prepared pan. Sprinkle each mound of cookie dough with a little sea salt. Chill the dough for a few minutes before baking (so the cookies don't spread too much), then bake for 10-12 minutes. Let them cool on the pan for about 5 minutes before transferring them to a wire rack.

It might be worth your while to pour a glass of milk before you dig in....

Perfectly fudge-y in the middle.

Okay--wipe the crumbs off and let's take a look at what everyone else is making---

An InLinkz Link-up

Eggnog and Cranberry Thumbprints

Welcome to Day #5 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting, Monday, December 9th and ending Saturday, December 14th.

For me, it's just not the holidays with out a little eggnog. Truthfully, I can't drink the stuff straight, but I do like the eggnog flavor in things. The year before last, there were Eggnog Pancakes with Cranberry Maple Syrup, and Eggnog and Cranberry Cinnamon Rolls. Last year, I made an Eggnog and Cranberry Christmas Braid. And this year? How about some Eggnog and Cranberry Thumbprints? Ok...I'll admit it...I like a little eggnog and a little cranberry for the holidays....

Want to know a secret? I didn't put any eggnog in my cookies...just eggnog flavors. Think plenty of freshly grated nutmeg.....

Eggnog and Cranberry Thumbprints

3/4 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar

1 egg

1 1/2 teaspoon vanilla

2 cups all purpose flour

1/2 teaspoon grated nutmeg

1/4 teaspoon salt

1/2 cup whole cranberry sauce, drained

Frosting:

1/2 cup unsalted butter, softened

2 cups powdered sugar

2 tablespoons spiced rum (or 2 tablespoons eggnog)

Nutmeg for garnish

Preheat oven to 350 degrees F.; line cookie sheets with parchment paper.

In a large bowl, beat together the butter and sugars until light and fluffy, about 2 minutes. Add the egg and the vanilla and continue to beat until creamy. Whisk together the flour, nutmeg, and salt. Slowly add the flour mixture to the butter mixture and mix until until just blended.

Roll the dough into 1 1/2 inch balls and place on prepared cookie sheets. Use your thumb to make indentations in each cookie. Fill each indentation with about 3/4 teaspoon cranberry sauce. Bake for 12 to 15 minutes, or until lightly golden brown. Cool completely before frosting.

Leftover cranberry sauce? I can't think of a better use for it. Just set it in a strainer to drain while you are making the cookie dough.

For the frosting, beat together the butter, powdered sugar and spiced rum or eggnog. Pipe the frosting on the cooled cookies using a pastry bag fitted with a star tip. Sprinkle each frosted cookie with more nutmeg.

Be sure to cool those cookies completely or the frosting is going to melt. I wouldn't know anything about that first hand....

Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:

■     Christmas Fudge by Cravings of a Lunatic

■     Peanut Butter Cup Fudge by Dinners, Dishes, and Desserts

■     Peppermint Mocha Tart by See Aimee Cook

■     Peanut Brittle by Noshing With The Nolands

■     Spiced Cranberry Holiday Margaritas by Pineapple and Coconut

■     Turtle Bark by The Girl In The little Red Kitchen

■     Peppermint Stick Ice Cream Sauce by Frugal Antics of a Harried Homemaker

■     Mexican Spiced Hot Chocolate by My Catholic Kitchen

■     Pomegranate-Ginger Champagne Cocktail by The Little Ferraro Kitchen

■     Kletzenbrot – Christmas Fruit Bread from Tyrol by Masala Herb

■     Spiked Butterscotch Hot Chocolate by Dizzy Busy and Hungry

■     Frozen Mint Cookie Pie by The Messy Baker

■     Stuffed Nut Roll Cookies by Rants From My Crazy Kitchen

■     Irish Cream Tiramisu by Cooking In Stilettos

■     Lemon Sandwich Cookies by Try Anything Once Culinary

■     Orange Creamsicle Fudge by Home Cooking Memories

■     Stained Glass Window Cookies by Like Mother Like Daughter

■     Eggnog and Cranberry Thumbprints by The Dutch Baker’s Daughter

Today's #ChristmasWeek giveaway comes courtesy of Freund Container & Supply. Freund Container & Supply has been helping build businesses since 1938 as the largest distributor of glass bottles, containers, and wholesale packaging supplies online. Freund offers over 5,000 items in stock every day, 98% same day shipping, and low-price guarantees. Take a look at Freund’s wide selection of jars, tins, bottles and vials for all your crafting and food related needs!

Today's winner will receive one $250 Freund gift certificate, as well as one copy of "The Pioneer Woman Cooks: A Year of Holidays". To enter, read the details and use the Rafflecopter below!

***This giveaway is for one $250 gift certificate to Freund Container & Supply, as well as one copy of "The Pioneer Woman Cooks: A Year of Holidays". Gift certificate is a one-time use certificate and must be used in its entirety; any leftover monies on the gift certificate will be forfeited. This giveaway is open to both US and Canadian residents. However, it should be noted that due to current International shipping rates, any Canadian winners will pay higher shipping costs for orders. ***

a Rafflecopter giveaway

***Disclaimer: This gift certificate is being provided by Freund Container & Supply, while the cookbook has been provided by Juanita's Cocina. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***

Sea Salt and Dark Chocolate Chip Cookies

You will have to excuse me if I'm a little obsessed with Coconut Oil. Seriously, to me it's like butter you can store in your cupboard. For the most part it stays nice and solid, even at room temperature. Of course, when the heat index hits over 95 degrees, it does turn to liquid...but that's ok. It still works. I have used it for both cooking and baking by simply subbing it for butter and it has worked well. Apparently, it even has heath benefits...just ask the Dr. Oz show: The Surprising Benefits of Coconut Oil

It's not a surprise that Trader Joe's has a good deal on Organic Coconut Oil. I happen to prefer a little of the coconut taste, so this brand is perfect.

I had to wonder, though, if Coconut Oil would make a good cookie? Then a couple of months ago, I tried it in my Fish 'N Chips Cookies (you really have to try these...not as gross as they sound), and the results were spectacular!

I'm a big fan of putting "stuff" in my cookies...."kitchen sink" cookies, if you will. My daughter, on the other hand, is a purest. No nuts, no pretzels, no coconut flakes. I still irritate her (mothers learn to do this in mother school) by asking each time I make cookies if I should put some walnuts in the batter (the answer is always no..or so the eye roll tells me). Sigh. So, instead I revved up the taste with some sea salt and dark chocolate. Result? Perfection. No nuts needed.

Sea Salt and Dark Chocolate Chip Cookies

Printable Recipe

1¾ cups flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon sea salt

½ cup coconut oil

1 ½ cup dark brown sugar

2 eggs

2 teaspoons vanilla

1 cup dark chocolate chips

½ cup chopped dark chocolate (I used a dark chocolate candy bar)

Preheat oven to 400 degrees F; line a cookie sheet with parchment paper or a silpat.

In a medium bowl, whisk the flour, baking powder, baking soda and salt; set aside.

Place the coconut oil and the brown sugar in a mixing bowl. Beat until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.

Add the flour mixture into the sugar mixture, stirring until well blended. Fold in the chocolate chips and the chopped chocolate.

Use a cookie scoop to drop the dough onto the prepared baking sheets. Chill for a few minutes (this will avoid spreading) Bake for 9-11 minutes or until the cookies are just golden. Remove from oven and cool on wire racks.

Penzey's is another essential place for me...I have a bag of sea salt just for baking.

I found the consistency of the dough to be a little tacky. Chilling the dough makes it hard..the coconut oil hardens quickly--so chill after you scoop.

As you can see there is some spread, but not too much.

I like to add additional chopped chocolate...you can see the extra little chocolate chunks next to the chocolate chips.

Chewy, with crisp edges. These cookies are great warm from the oven ---melt-y dark chocolate and a little taste of sea salt....chocolate chip heaven!

How do you use Coconut Oil?

Fish 'N Chips Cookies....#Improv

Betcha can't guess the theme for this month's Improv challenge. Fish and Chips! Don't you love it? Of course I had to figure out how to make a baked good using those two ingredients. Enter the lovely baked Goldfish crackers....

Improv is a monthly challenge for bloggers sponsored by Kristen of Frugal Antics of a Harried Homemaker. Each month Kristen chooses two seasonal ingredients and we have our way with them. So far, Fish and Chips has been the most challenging for me. :)

Luckily, Kristen gives us some leeway. The challenge wasn't quite so hard when I could include some ingredients that weren't so...well, so fishy. I do love fish, but somehow tilapia doesn't sound quite right in a cookie. The chips part was easy for me. Besides the usual chocolate chips, I was ready to give some roasted coconut chips a try. Oh my. They are good! 

There are times when my husband wonders if I will ever make just a normal baked good. Everything has to have a twist with me. Last week, I was craving an ordinary chocolate chip cookie. While checking around for a good recipe (wow...there are hundreds (!)--I do have to try one of those sea salt and dark chocolate varieties....), I came across a really good one using coconut oil. The recipe, Chewy Chocolate Chip Cookies, from The Cheeky Kitchen is awesome. It is the basis for the recipe I am going to share today.

Fish 'N Chips Cookies
Printable Recipe

1 3/4 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda

1/2 cup coconut oil

1 1/2 cups brown sugar
2 eggs

1 tablespoon vanilla
1 cup chocolate chips

1 cup pretzel Goldfish crackers

1/2 cup roasted coconut chips (or shredded coconut)

Preheat oven to 400 degrees F; line a cookie sheet with parchment paper or a silpat.

In a medium bowl, whisk the flour, salt, baking powder, and baking soda; set aside.

Place the coconut oil and the brown sugar in a mixing bowl. Beat until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.

Add the flour mixture into the sugar mixture, stirring until well blended. Fold in the chocolate chips, Goldfish, and coconut chips.

Use a cookie scoop to drop the dough onto the prepared baking sheets. Bake for 9-11 minutes or until the cookies are just golden. Remove from oven and cool on wire racks.

So, I've been a little tired and forgot to set the timer on this batch. I call them "Blackened Grouper" cookies. They actually tasted really good...just a bit crunchy. 

Easiest fish I've ever prepared....no bones about it.

These cookies are really, really good. As I write this I am digesting the three that I had for dinner. They are just the right amount of chewy, salty, crunchy, and sweet. I heart them. 

Please check out what everyone else is making with Fish and Chips!

Baby Elephant Ears...#ImprovChallenge

Welcome to another edition of Monthly Improv. Hosted by Kristen of Frugal Antics of a Harried Homemaker, the Monthly Improv challenges bloggers to come up with fabulous recipes incorporating two ingredients. This month our ingredients are Cinnamon and Sugar!

I confess to having been largely absent from the blogging scene lately as I have been consumed with another cooking related obsession---entering recipe contests. In actuality, it's really just one contest I've been obsessing about-- the mother of all cooking contests-- the Pillsbury Bake-Off®.
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This year, the Bake-Off® is all about easy. Recipes are limited to only 7 ingredients and 30 minutes or less of prep time. Funny how "easy" becomes an oxymoron when you are trying to come up with the recipe....yikes! Keeping it seven ingredients was hard!

I'll admit it...I don't always make my own pie crust...these are always in my fridge.

Even harder than coming up with 7-ingredient recipes is keeping all of my entries private. I really want to share and get feedback! So, while I have to keep the lid on my actual entries, I can certainly share a few "easy" ideas that came to me while I was using up some ingredients.

Just 5 ingredients for these very easy cookies....

Have you ever had an Elephant Ear? You know, those huge pastries that are flaky and full of pecans, cinnamon and sugar? My dad made the best Elephant Ears! Around here, I see something similar called a Pecan Crispie (good, but not quite there) or I see big deep fried dough versions that aren't the same at all. My inspiration for this month's Improv comes from the Elephant Ears from my youth and from the "easy" recipe concoctions I've been immersed in. Let me present Baby Elephant Ears!

Baby Elephant Ears

1 refrigerated pie crust, softened per package directions

1 tablespoon melted butter

1/4 cup granulated sugar

1/2 teaspoon cinnamon

1/4 cup pecans, finely chopped

Preheat the oven to 375 degrees; line a large baking sheet with parchment paper.

Unroll the pie crust onto the parchment paper. Brush with the melted butter. Combine the sugar and the cinnamon and sprinkle evenly over the crust. Top with the pecans. Roll the crust back up. Cut into 12 slices (if you like a thinner cookie, cut into 18 slices). Use a drinking glass to press each slice into a 2" circle (the end pieces will be smaller). Bake for 12-15 minutes, or until the sugar is caramelized and the cookies start to brown.

I may have cut them too thick...next time I'll try a thinner cookie. 

I initially used too much sugar, but it was all good since I threw the remainder over the tops.

Who knew easy could be so tasty? They went very quickly when I brought them to work, no matter that I thought I could have made some changes. Wouldn't these be fun to make with kids? You could leave out the nuts, make them smaller (or bigger!) and they will still taste good. Plus, there's no wasting of dough...it all bakes up. Another successful Improv!

Now, take a look at what everyone else is making with Cinnamon and Sugar.

Cherry-White Chocolate Chunk Cookies

Welcome to Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Each day we will be celebrating a new holiday baking theme where each blogger makes a dish they love. We hope you enjoy this fabulous event. Tune in each day starting Monday December 3nd and ending Friday December 7th.

Wow--this is the very first time I have committed to writing five (count 'em--five!) blog posts on consecutive days, but isn't holiday food worth it? Not only will you see five days worth of Christmas goodies coming from me, but the sweets will be flowing from eleven other bloggers. Isn't this fun? Now, let's talk about the cookies.....

A few years ago, my friend DeeDee posted one of the prettiest cookies I had ever seen. Full of maraschino cherries, white chocolate, and macadamia nuts, it really stood out as a stellar Christmas cookie. As luck would have it, DeeDee has allowed me to post her recipe to kick off Christmas Week. So, without further ado, let me share with you this spectacular cookie....

Cherry-White Chocolate Chunk Cookies (adapted from DeeDee Pierce)

Ingredients:

3 cups all purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

2 large eggs

½ teaspoon vanilla extract

½ teaspoon almond extract

½ cup chopped macadamia nuts

6 oz good quality white chocolate, coarsely chopped

1 (10 oz) jar maraschino cherries, well drained and chopped

I found a package of macadamia nuts all nicely chopped up for me. If you prefer larger pieces, feel free to chop your own.

Preheat oven to 375 degrees F; line cookie sheets with parchment paper.

In a large bowl, whisk together the flour, baking powder, and salt; set aside.

Using a stand mixer with the paddle attachment*, cream the butter and the sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and the almond extracts.

Add the flour, half at a time, to the creamed mixture, stirring just until well-incorporated. The dough will be stiff. Stir in the nuts and the white chocolate, then gently stir in the cherries. 

Since my jar of cherries was larger than I needed, I measured out one cup.

Drop the cookie dough by rounded tablespoons on to the lined cookie sheets. Bake for 8-10 minutes, until they are firmly set, but not browned. Remove from the oven and allow the cookies to cool completely, before removing from the sheets (if you need to reuse the pan, simply slide off the parchment paper with the cookies, and reline).

*Using a stand mixer is recommended, as the cookie dough is rather stiff.

It's important to cool the cookies on the parchment paper...if you try removing them while they are still warm, they may fall apart. Trust me on this....

There you have it---beautiful cherry cookies! While you can certainly make these year-round (wouldn't that cherry-red color be great for Valentine's day?), I hear that this particular recipe is Santa's favorite. Please leave a few out for the jolly old guy.

Today’s theme for Christmas Week is “Cookies and Bars”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.

• Mice Cookies from Kim of Cravings of a Lunatic
• Biscoff Blossoms from Jen of Juanita’s Cocina
• Double Chocolate Thumbprints from Liz of That Skinny Chick Can Bake
• Cookie Sticks from Anuradha of Baker Street
• Snickerdoodles Snowballs from Kristen of Frugal Antics of a Harried Homemaker
• Cranberry Pistachio Christmas Biscotti from Isabelle of Crumb
• Mint Chocolate Pudding Cookies from Erin of Dinners, Dishes and Desserts
• Hot Cocoa Blossoms from Erin of Spiffy Cookie
• Jam Thumbprints from Ramona of Curry and Comfort
• Fudgy Cathedral Cookies from Heather of Girlichef
• Cherry White Chocolate Chunk Cookies from Cathy of The Dutch Baker’s Daughter
• Cranberry Sauce Brownies from Chung-Ah of Damn Delicious