It’s November 1st and we are less than two months away from Christmas! I guess that means time to start trying out Christmas cookie recipes. That’s exactly what I just did and am going to share.
I’ve looked at the Giant Cranberry Oatmeal Cookie recipe in one of my standby magazines a few times now, but it’s a bit rustic for a Christmas cookie. The flavors lend themselves to something more fall-like.
Which is why today is a great day for them. We’re moving into the holiday season but it’s still very much Fall. I had everything I needed on hand so I was off and running. I had the dough mixed up in no time.
Yes, those are snowflakes on the handle of the spatula. Anyway, I did omit the corn syrup (didn’t have that) and subbed the cake flour with regular. Then it’s time to roll them out. You can see that they’re already looking pretty big.
I made half of these without the white chocolate and coconut. The DH requested them that way, so the first batch was for him. This recipe only made about 16 large cookies. That’s a good thing for us as it makes it slightly easier to not go overboard. Slightly.
Up next was the loaded batch.
These were really easy to make which is always nice. The flavor was great! Very fall-like with the cranberries and nuts. I’ll keep these in rotation through Thanksgiving. I could see myself making these the weekend before Thanksgiving when my in-laws are coming over. We’re going to have a pre-Black Friday shopping day and I have been trying to decide what to make for dinner afterwards. These will be a good dessert, very seasonal.
Alright, one recipe to try is down! Now, I’m going to go read through my cookbooks for some more holiday recipes to try. The in-law dinner is going to be here quick and I want it to be nice, without being too heavy right before a big holiday.
Until next time!