Christmas Cookie Countdown – Oatmeal Fruit Cookies

cookie, contest, newfoundland

This week’s cookie is one that I personally like.  While it can technically be made any time of the year (as are most cookies), I personally like cinnamon flavour around this time.  It makes you feel warm and brings forth visions of sitting by the fire while sharing these cookies with your loved ones. Oatmeal cookies have always been a favourite of mine.  I like the more chewy ones over the crisp cookie.  So this cookie is perfect for that reason.

This is another drop cookie.  It’s one of the easiest cookies to make.  You can try other drop cookies, like my molasses drop cookies, or the Newfoundland classic, scrunchies.

I’m just going to dive right in with this one.  You’ll need to mix your brown and white sugars with the oil in a bowl with the mixer on medium.  Add the egg and vanilla.  Mix well.  Then add the banana, coconut, and raisins.  In a separate bowl mix together the flour, salt, baking soda, and cinnamon.  With your mixer on low, slowly add the dry ingredients until clear.  Then add the oatmeal.  I’ve used quick cooking oats for my cookie, but you could use regular oats for an even more chewy cookie.  Mix until well combined.

I let my batter sit in the fridge to firm up a little.  You want the batter to be a bit cooler for scooping.  Just throw it in the fridge for 30-45 minutes.  While that is happening, you can preheat your oven to 350F.  The cooler batter will mean that the cookies won’t spread as much as a batter that is at room temperature.  Because these cookies are only about a couple of inches across after baking, I though it was a good idea to chill the dough.

Scoop onto a parchment or Silpat lined cookie sheet and bake for 12-14 minutes.  The cookies will be a nice brown colour when done, with slightly darker edges.  Again these cookies freezer very well, so if you make them today, you can store them away until the holidays.

cookie, newfoundland, oatmeal, banana, cinnamon, raisin, chewy

Oatmeal Fruit Cookies

Course Dessert
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 1 hour 14 minutes
Servings 4 dozen

Ingredients

  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup mashed banana approximately one whole banana
  • 1/2 cup shredded coconut
  • 1/2 cup raisins
  • 1 cup All purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 cups quick cooking oats

Instructions

  1. In a large bowl with the mixer on medium, combine the brown sugar, granulated sugar, and oil.
  2. Add the egg and vanilla. Mix well.
  3. Add the mashed banana, shredded coconut, and raisins. Combine.
  4. In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Mix with a whisk until all the ingredients are evenly distributed. Turn mixer to low and slowly add the dry ingredients to the wet. Mix until clear.
  5. Add the oatmeal and mix until combined. Transfer batter to fridge to cool for 30-45 minutes.
  6. Preheat oven to 350F. Scoop batter onto parchment of Silpat lined baking sheets with a couple of inches between scoops.
  7. Bake for 12-14 minutes until the cookies are lightly browned and the edges are a little darker. Let cool on sheet for 5 minutes and then transfer to rack to cool completely.

Christmas Cookie Countdown – Christmas Snowballs

cookie, contest, newfoundland

The second week of the cookie countdown has begun and I can’t wait to share with you this wonderful recipe.   One little confession though, it’s not really a cookie per se.  For holiday baking I like to be a bit general in saying cookie, so it encompasses cookies, bars, rolled cookies, balls, and the like.  I hope you will let me indulge.  I may have to tweak these a little as they are a bit soft, but if you like that sort of thing, then don’t worry.  These will be perfect for you.

When you mention snowballs in Newfoundland for baking purposes most people will think if the chocolate/coconut/oatmeal ball which is rolled in sweetened coconut.  Those are the most common and are divine.  I usually end up making at least 50-100 of them each year.  They are so easy and quick to make.  If you like I can post that recipe later.

christmas, newfoundland, cookie, ball, snowball, dessert, holiday, coconut, marshmallow, cherries, graham, condensed, milkThese wonderful snowballs are closer to the real thing, but flecked with Christmas colours of red and green from the glace cherries.  I like to keep them in my freezer and pull them out just before serving because they are a little on the softer side.  You’ll want to make a few batches for the holidays.  Some for yourself and some to give away to others.

This recipe requires a little preplanning.  The batter has to sit to set up in the fridge so it’s best to do this at least a day before you actually need them to give you enough time to prepare.  I’ve made that mistake too many times where I needed some baking right away.  I’ve gone through about half of the recipe only to find that the batter needed to sit for a few hours or overnight.  Leaving me stranded and trying to find something quick to whip up.

This is great one bowl mix too.  Throw (almost) everything together and just roll them out.  How easy is that?  So, let’s get started.

Combine in a large bowl the marshmallows, graham crumbs, glace cherries, condensed milk, and chopped nuts.  Stir the mixture until everything is combined well.  Then wait.  You’ll want to let this set overnight in the fridge so all the flavours mix together.  The next day roll the mixture into balls about one inch in diameter.  Then roll in sweetened coconut.  Keep the snowballs in the freezer and pull out when needed.  You can serve them almost directly from the freezer because they don’t really freeze completely.  (There’s too much sugar!)

christmas, newfoundland, cookie, ball, snowball, dessert, holiday, coconut, marshmallow, cherries, graham, condensed, milk

Christmas Cookie Countdown - Christmas Snowballs

These wonderful Christmas snowballs are perfect for any holiday get-together, or as a treat when the kids come in from the cold.
Prep Time 20 minutes
Total Time 8 hours 20 minutes
Servings 4 dozen

Ingredients

  • 2 cups miniature marshmallows
  • 2 cups graham crumbs
  • 1/2 cup red maraschino cherries cut into quarters
  • 1/2 cup green maraschino cherries cut into quarters
  • 1 can sweetened condensed milk 15 oz or approx. 400 ml.
  • 2 cups shredded coconut approximate amount - for rolling

Instructions

  1. Combine marshmallows, graham crumbs, cherries and condensed milk in a large bowl. Mix until well combined. Store in a covered container in the fridge for at least eight hours or overnight.
  2. Roll the mixture into one inch balls and then roll in shredded coconut. Keep refrigerated or in the freezer.
  3. Makes approximately four dozen.

Christmas Cookie Countdown – Sour Cream Raisin Cookies

cookie, contest, newfoundlandWell, the Christmas music is playing, I’ve got a nice hot cup of tea by my side so I’m ready to start giving you some of my favourite holiday cookies.  I’m starting off with a drop cookie.  Drop cookies are one of the easiest cookie to make.  Cookies like my molasses drop cookie or chocolate chip are examples of a wonderfully easy cookie.  You just scoop out the batter onto a cookie sheet and bake.   You can be more precise with a cookie scoop so they all look the same and bake evenly.  I like using a scoop for that reason.  And it’s a little faster than using spoons.  Not to worry though, if you don’t have a cookie scoop, just use you tablespoons and you’ll be fine.

sour cream, raisin, cookie, christmas, newfoundland, dessert, brown sugar, holidayWhile most wouldn’t think about using sour cream in a cookie, it works really well.  It gives in a nice creamy texture with a hint of sourness.  And this cookie keeps well too.  You can make some and freeze them for the holidays and they’ll stay soft (after thawing, of course) and won’t crumble.  Perfect for your holiday get-togethers when you have to bring a housewarming gift.

First preheat your oven to 375F.  Now cream the butter.  You’ll want to get your butter nice and fluffy, so whip the butter for at least a minute.  Remember to have the butter at room temperature first.  It will make this step so much easier to do.  Add the sour cream to the mixture.  You’ll want to use full fat sour cream for this recipe.  It adds to the creaminess of the cookie.  Don’t worry about the fat content.  It’s not like you’re going to eat a dozen of them while watching a Christmas movie because you got home late and skipped supper.  No, nothing like that ever happened.  Ahem.

After you blended the sour cream and butter, add the brown sugar, eggs, and vanilla.  Mix well.  In a separate bowl combine the flour, baking soda, and salt.  Mix well to evenly distribute the ingredients.  Put your mixer on low and slowly add the dry to the wet batter.  Mix until clear.  That means you shouldn’t see any specks of flour in the batter.  Fold in the raisins.

Scoop by the tablespoon onto parchment or Silpat lined cookie sheets leaving about an inch between each scoop.  Bake for 12 to 15 minutes.  The cookies will have a slight colour so don’t be tempted to keep them in longer.  They will continue to cook as they sit on the cookie sheet.  Let them cool for about 10 minutes and then transfer to a cooling rack to cool completely.sour cream, raisin, cookie, christmas, newfoundland, dessert, brown sugar, holiday

Sour Cream Raisin Cookies

Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 dozen

Ingredients

  • 1/3 cup butter unsalted if possible
  • 2/3 cup sour cream full fat
  • 2 cups brown sugar lightly packed
  • 1 tsp vanilla extract
  • 2 large eggs
  • 3 cups All purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup raisins Can substitute currants or Craisins if desired.

Instructions

  1. Preheat oven to 375F
  2. Cream butter on medium until fluffy. Add sour cream. Blend well.
  3. Add the brown sugar, vanilla, and eggs to butter/sour cream mixture. Mix on medium until well combined.
  4. In separate bowl combine the flour, baking soda, and salt. Blend together with a wire whisk to evenly distribute the ingredients. Turn mixer to low and slowly add the dry ingredients to the wet. Mix until clear.
  5. Slowly fold in raisins to batter.
  6. Drop by tablespoonfuls onto a parchment or Silpat lined baking sheet, leaving about an inch between scoops. Bake for 12 to 15 minutes until set.
  7. Let cool on pan for about 10 minutes and then transfer to cooling rack to cool completely.

Recipe Notes

Currants or Craisins can be substituted for the fruit.

Always have your ingredients at room temperature for baking unless specified.

Christmas Cookie Countdown and Contest

cookie, contest, newfoundlandIt’s the first week of November and already the shops are filled with holiday decorations and I’m starting to hear the holiday music being played over the airwaves.  And I LOVE it!  Don’t get me wrong, I know there are many out there who think the holiday starts way too early and one part of me does as well.  I totally get it.  I am still of one mind that holiday decor and goodies should be set out after Remembrance Day here in Canada, November 11.  It gives enough time for the average person to bathe in the holiday without getting too sick of it.

I, on the other hand, don’t mind the music playing.  I’ve been known to watch Christmas movies in the July heat.  Crank the Christmas tunes while driving in April.  There isn’t a time where I mind having a little Christmas in my life.

And we have busy lives.  With school, work, getting everyone organized and prepped for the holidays, it can get a little overwhelming.  That’s why I like to bake.  You can make a double batch and freeze some for the holidays.  That way it will seem that you’ve slaved for hours and hours, making all these different types of cookies, right before all your guests show.

So, I wanted to start a little early and give you a new cookie recipe each week before Christmas to help you along.  These recipes are ones of my favourites and I’ve gone back to them again and again.  Of course you can also find some more of my cookie recipes from previously to try as well.   Scrunchies are a great Newfoundland classic and are great for using up some pantry staples.  Or try the wonderful molasses drop cookies that seem to be in every Newfoundland kitchen during the holidays.

Starting this week I’m going to post a new cookie recipe for you to try and keep for your holiday gatherings.  And mid December I’m going to have a contest in which someone will win a great prize for themselves or a loved one.  I’m not going to give it away just yet.  Stay tuned.

Remember, don’t be hungry, be Gutfounded.