I love baking cookies. The preparation, the smells permeating the house. And I also love Christmas, with all the special smells such as cinnamon, apples, peppermint and pine. In this recipe, I simply added a dash of chopped up candy cane and voila! Christmas cookies! I found the smaller ones work best, Just put them in a ziploc bag and either mash with your hand or place under a cutting board and press down. The amount of candy canes used is arbitrary. I go a little heavy. You can, and I encourage everyone to do so, play with the ingredients. Try nutmeg, cinnamon and cloves for flavor depths. Try this recipe out and leave me a comment. I’d love to hear from you!
Christmas Oatmeal Raisin Cookies
This recipe adds a holiday spin to a classic cookie recipe.
Ingredients
- Dry ingredients:
- 1 C all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 2 tbl crushed candy cane ( the small ones work best)
- Wet ingredients:
- 1 C unsalted butter
- 1 C sugar
- 1 C dark brown sugar, firmly packed
- 2 large eggs
- 2 tsp vanilla
- Then stir in :
- flour mixture ( do not over mix)
- 3 C oats
- 1 1/2 C raisins
Directions
- Step 1 Whisk together the dry ingredients and set aside
- Step 2 Starting with the unsalted butter, cream together wet ingredients
- Step 3 After creaming, add the dry ingredients and mix, being careful to not overmix
- Step 4 Bake at 350 for 13 minutes. To check for doneness, insert toothpick into cookie. If it comes out dry, the cookie is done.
Notes about the recipe: creaming is a culinary term that means to combine sugar and butter at a high speed until you have a yellowish cream. I used a food processor while working this recipe and it only took a few seconds. Make sure you cream all the wet ingredients. If you only cream the sugar and butter, the mix will not combine. If this happens, add more cream and egg and throw the whole thing in the processor, just don’t overmix. The dough will be dry.
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