This year, I decided to join the Great Food Blogger Cookie Swap hosted by Love and Olive Oil and The Little Kitchen. The proceeds from this year's fundraising goes to Cookies For Kids' Cancer, in support of funding new therapies against pediatric cancer.
To join, each food blogger signs up, donates $4.00 and receives swap matches to whom you send one dozen cookies. All cookies must be sent by a specific deadline. Today, all participants share their recipes. I've done blogger swaps before and I've always found them a fun and worthwhile way to create and meet new people.
Here is the recipe for the cookies I sent to Tracy of Pale Yellow, Ruthy of Omeletta, and Susan of ThatSusanWilliams.
Oatmeal-Chocolate Chip Cookies
1 ½ cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 cups quick-cooking oats
1 ½ cups all-purpose or unbleached flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup semi-sweet chocolate chips (6 oz)
1 cup chopped nuts, if desired
- Pre-heat oven to 350° F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt until well combined. Stir in chocolate chips and nuts.
- Onto an ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake for 10 to 12 minutes or until golden brown. Cool slightly, then transfer to wire rack.
- This cookie dough can be covered and refrigerated for up to 24 hours before baking.
- This cookie dough can be frozen in an airtight container for about 9 months. Thaw prior to baking.
I, in turn, received some really yummy goodies like Zesty Cranberry and Pistaschio Biscotti from Amy Lee Scott of Club Narwhal, Spicy Gingerbread Linzer Cookies with Orange White Chocolate Ganache from Tux of Brooklyn Homemaker, and Peppermint Sugar Cookies from Taylor from Greens & Chocolate. All links bring you to the recipes on these fabulous blogs. (I'm feeling a little insecure about my photography skills right now.)
This was fun, and I will certainly be doing this again next year!