This year, I decided to participate in the Food Blogger Cookie Swap for the first time. I mean, it's not a hard sell -- bake 3 dozen cookies and send a dozen to each of the three people you're assigned, and receive a dozen cookies from 3 people in return...all while raising money for Cookies4Kids. I ended up receiving Double Chocolate Chip Sea Salt cookies from The Laughing Spatula, Shortbread Thumbprint cookies from Bless This Mess, and Molasses Crinkle cookies from A Southern Fairytale. They were all delicious!
For my part, I shipped everyone some Chai-Spiced Oatmeal Cookies, and some bonus Holiday Funfetti Biscotti (recipe here). As you're trying to find last minute cookie recipes to feed to your friends or family over the next couple of weeks, try these out -- or, check out the full roundup of cookie recipes over on the Food Blogger Cookie Swap site.
Chai-Spiced Oatmeal Cookies
makes about 40 cookies
1 cup (5oz) all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground cloves
8 TB unsalted butter, softened
6 TB unsalted butter, browned and cooled
3/4 cup granulated sugar
1/4 cup (packed) dark brown sugar
1 1/2 tsp vanilla extract
2 1/2 cups old-fashioned oats
- In a medium bowl, mix flour, baking powder, baking soda, salt, and spices.
- In the bowl of your mixer, beat both kinds of butter and both sugars until light and fluffy (about 2-3 minutes). Scrape down sides and bottom of mixer bowl.
- Add in the egg and vanilla, and mix for another 30 seconds. Scrape down the bowl again.
- On low speed, add in flour mixture in two batches, mixing only until incorporated and smooth.
- Add in oats, still on low speed, and mix until just combined.
- Refrigerate dough for 30 minutes.
- Preheat oven to 350F, and line cookie sheets with parchment.
- Divide dough into rounded tablespoon-sized balls.
- Place balls 2.5 inches apart on cookie sheets, and gently flatten a little bit with the palm of your hand.
- Bake for 12-18 minutes, until cookies are deep golden brown and crispy along the edges.
- If you want to add glaze, wait until the cookies are completely cooled to do so. All I did for mine was take a couple of cups of powdered sugar, add a tsp of vanilla, and then add milk in very small quantities until I reached my desired consistency.