This Holiday Season, I participated in The Great Food Blogger Cookie Swap! The Cookie Swap is a seriously delicious Food Blogger’s version of Pen Pals. I cooked up 3 dozen cookies, sent them out to 3 different food bloggers, and 3 other food bloggers sent me cookies!!
As if getting 3-dozen cookies isn’t reason enough to participate, the Cookie Swap raises money for the charity “Cookies for Kids’ Cancer” which OXO (the company that makes my absolute favorite coffee to-go mug ever btw) will match up to $100,000! I loved hearing this so I was signed up right away!
The cookies I baked up were based on this yummy Heart-Healthy recipe from Cooking Light. The funny thing about baking these cookies were that I totally forgot I had to make THREE dozen for the swap, not TWO. I baked JUST over 3 dozen, so instead of having a leftover 15-ish cookies… I only had 4! I guess it was for the best though, because these cookies are really really good… I would have eaten too many
Dark Chocolate Cherry-Berry Oatmeal Cookies
- 1.5 ounces all-purpose flour (about 1/3 cup)
- 1.5 ounces whole-wheat flour (about 1/3 cup)
- 1 1/2 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 cup dried cherries
- 1/2 cup dried cranberries
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 1/2 bag dark chocolate chips
- cooking spray
- Preheat oven to 350°.
- Spoon flours into dry measuring cups and level. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.
- Melt the butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. It will completely combine well with only a small layer of melted butter ontop.
- Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries and cranberries, vanilla, and egg; beat until combined.
- Fold in the chocolate chips. Drop dough by Tablespoonfulls onto a cookie sheet lined with parchment or silpat.
- Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.
A few notes I have to share with you… these cookies might be on the healthier side, but they are REALLY tasty! I found the batter to be very crumbly, to the point where I had trouble at times making the cookies into scoops to drop. I was worried they would fall apart, but they DO NOT. So, it’s okay if yours turn out a little crumbly! Also, I did try a few cookies where I rolled them into a ball (when they were super-fally-aparty) and they did not turn out as pretty as the drop.
I will certainly whip these up again, next time making more leftovers for us
The cookies I received for the swap were so yummy! I wanted to give these awesome bloggers a little shout-out because their cookies really made my day.
I would have loved to say I had a picture of these really interesting Vanilla Cardamom Cookies but between myself and all of our moving crew/family ate them all! They were so good! I never would have thought to put Cardamom (do I even have Cardamom?? Probably not!) into crisp vanilla cookies, but I’m glad Molly did! You can find more of her recipes and blog posts on Bytes and Bites. Good luck on your finals, Molly!
*Unfortunately (or luckily for my diet, I can’t decide which), I only received two of my three batches of cookies for the swap so far! *