Sam’s 3rd Annual Cookie Swap!

Last Weekend was my 3rd Annual Cookie Swap!  I LOVE hosting this Christmas Party every year!  Each person basically ends up with the same amount of cookies as they brought, but instead of one kind… you end up with a bunch of different kinds!  So much fun… and so tasty to sample!  One of the things I like to do is compile all the recipes, so all those attending the party can have the recipes if they find any new cookies they particularly enjoyed!  So I’ve linked or typed up the recipe for all the cookies brought this year below!  And thank you to the ladies that came this year… looking forward to next year already!

The Best Chocolate Chip Cookie!  Find the recipe: HERE.

Monster Cookies, Peanut Butter & Oatmeal!  (Please note, this recipe is very large and keeps well in the freezer! Or you could probably cut it in half or thirds!)

1 cup butter

2 cups brown sugar

2 cups white sugar

3 cups peanut butter

6 eggs

4 tsp baking soda

8 cups oatmeal

1 cup all bran

Pick two of the following: 1-2 bags M&Ms

2 cups raisins

1-2 bags chocolate chips

2 cups peanuts or other nuts

Pre-heat oven to 350F.  Mix all but the oatmeal and bran in a mixing bowl.  Transfer the first 6 ingredients to a very large bowl.  Add and mix in the oatmeal and bran.  Mix in the M&Ms, Raisins, Choc Chips, and/or Nuts.  Bake cookies for 10-12 minutes.

Fruitcake Cookies!  Find the recipe: HERE.

Cranberry Cookie Bars! Find the recipe: HERE.

Pepparkakar Cookies!

4 cups flour

2 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground cardamom

1 3/4 tsp baking soda

1 cup light molasses

1 cup sugar

1 cup (2 sticks) unsalted butter

2 large eggs

1/2 tsp finely grated lemon zest

3 oz white chocolate

1/3 cup coarsely chopped crystallized ginger

Combine molasses, sugar and butter in a saucepan.  Stir over medium heat until butter melts, let cool to room temp.  Using a large wooden spoon, beat eggs into molasses mixture until thoroughly blended.  Stir in lemon zest.  Pour molasses mixture over combined dry ingredients.  Stir until smooth.  Cover and refrigerate for 30 minutes.  Roll dough into 1 1/4 inch balls.  Bake at 375F on greased baking sheet for 9-11minutes until edges turn brown.  Transfer to cooling racks after 1 minute.  Top with a dab of melted white chocolate and some chopped ginger. From “The International Cookie Cookbook” by Nancy Baggett; topping is different.

Glazed Pumpkin Cookies!

2 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

1/2 tsp salt

1/2 cup butter

1 1/2 cup sugar

1 cup canned pumpkin

1 egg

1 tsp vanilla

Glaze (recipe to follow)

Cream butter, sugar.  Add egg, pumpkin and vanilla and beat to creamy.  Add dry ingredients.  Bake 15-20min at 350F.  Cool for a few minutes then drizzle glaze.

For glaze combine: 2 cups powdered sugar, 3tbsp milk, 1 tbsp butter, 1 tsp vanilla

Pistachio Chocolae Chip Cookies!  Find the recipe: HERE.

Dark Chocolate Pistachio Sea Salt Cookies!  Find the recipe: HERE.  And my post about them: HERE.

Company’s Coming Cookies!

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 1/2 cup flour
1 tsp cream of tarter
1 tsp soda
1 tsp salt
3 cups oats

Cream butter and sugars. Add eggs and vanilla. Beat well. Add dry ingredients. Mix in oats. Shape into two logs, wrap in wax paper. Refrigerate overnight. Slice.

Bake @ 350 degrees, 10-12 minutes, cool on a rack.

Peppermint Blossom Cookies!  Find the recipe: HERE!  (that Mom created!!)

White Chocolate Snickerdoodle Cookies!  Find the recipe: HERE.

And if that’s not enough for you… check out the recipes from last year: HERE.

Enjoy!  And get baking… 6 more days til Christmas!!

Sam