(Closed) [Spinoff] Holiday Cookie Recipe Exchange!

posted 6 years ago in Cooking
Post # 3
2652 posts
Sugar bee
  • Wedding: July 2012 - Catholic Church

Ooh, I want to play! I make Butterscotch Oat Drops (from Company’s Coming) but I make tweaks to the recipe:

  • 1 cup/250 mL Butter or margerine, softened
  • 1/2 cup/125 mL Granulated sugar
  • 2 Eggs
  • 1 tsp./5 mL Vanilla

  • 2 cups/500 mL All-Purpose Flour
  • 2 cups/500 mL Rolled Oats
  • 1 tsp./5 mL Baking Soda
  • 1 tsp./5 mL Baking Powder
  • 1 tsp./5 mL Salt
  • 2 cups/500 mL Butterscotch Chips*
  • 1 cup/250 mL Chopped Nuts (optional)

Combine butter and both sugars in bowl. Cream well. Beat in eggs 1 at a time. Add vanilla.

Measure in remaining ingredients. Mix together. Drop by spoonfuls onto ungreased baking sheet. Bake in 350 F (180 C) oven for 8-10 minutes**. Makes 6 dozen.

*I usually do 1 cup butterscotch chips and 1 cup white chocolate chips and I always get rave reviews from people. I’ve also done white chocolate, butterscotch, milk chocolate, semi-sweet chocolate, and raisins in the same batch of cookies and people loved them! Just play around with it. You can add up to 3 cups of chips, etc but I normally do 2 cups.

**I find that I have to reduce the cooking time as I go along because the oven just gets hotter and hotter or something. Start low and work your way up if necessary.

Edit: I forgot. I almost always add extra vanilla to the dough because I love vanilla.

Post # 5
3552 posts
Sugar bee
  • Wedding: August 2014

These are my absolute favorites:

Acorn Cookies

1.5 C butter

1.125 C brown sugar

1.5 C ground pecans

1.5 tsp vanilla

4.125 C flour

.75 tsp baking powder

.75-1 C melted chocolate (melts better with shortening)

Mix everything except half a cup of nuts and the chocolate into a dough. Shape the dough into an acorn shape with a spoon. Bake at 375 F for 12 minutes. When the cookies are cool dip one end into the chocolate and then into the ground nuts to make them look like acorn caps. You can also dip them into jimmies if you want, but I find them harder to eat that way.

Post # 7
3552 posts
Sugar bee
  • Wedding: August 2014

@hiroshymatetrastar:  the dough is a bit crumbly but basically the texture of playdough. I just grab a glob of it and press it into the spoon (like a teaspoon that you eat with) it’s kinda an elongated acorn unless you have the sugar spoon.

Post # 9
2286 posts
Buzzing bee
  • Wedding: Central Park

Best drop sugar cookies ever. 

1.5 C sugar for baking

.5 C sugar for rolling

2.5 C all purpose unbleached flour

.5 tsp baking powder

.5 tsp salt

1.75 sticks butter (14 Tbs) softened

2 tsp vanilla extract

2 large eggs

parchment paper

Bake at 350 for 9-11 minutes

1. Cream butter and sugar 3-6 minutes then add eggs and vanilla

2. In separate bowl combine flour, baking powder, and salt

3. Add flour mixture slowly to wet ingredients

4. In a separate dish pour in 1/2 cup sugar

4. Roll tablespoon size balls in sugar then flatten with hands

5. Put on baking sheet lined with parchment paper and bake until edges turn golden, let rest on baking sheet for 10 minutes to firm before transferring to cooling rack

Post # 10
1522 posts
Bumble bee

mmmm delicioso (in my dora voice)

Post # 14
504 posts
Busy bee

Pumpkin chocolate chip cookies. Simply the best!


1/2 Cup of Pumpkin Puree

1 Egg

1 3/4 Cup Flour

1 Teaspoon of Vanilla

1 Cup of Sugar

1/4 tsp. Baking Powder

1/2 Cup of Butter

3 tsp. Pumpkin Pie Spice

All the Chocolate Chips You Can Handle!


Combine dry ingredients in a bowl and wisk together then set aside. Cream together butter and sugar then add pumpkin and vanilla. Mix well. Add dry ingredients a little at a time until sticky. Add chips to your liking and bake at 375 for 12-15 minutes.

I make these every year and they are delicious. I actually made 4 dozen this morning. I gave 2 dozen to my Mother-In-Law and the other 2 dozen have been eaten already.



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