Cowboy Christmas Cookies

I am excited to have been involved in the first annual Food Blogger Cookie Swap.  Hosted by Lindsay from Love and Olive Oil and Julie from The Little Kitchen, so thanks ladies!  I really can't imagine all of the work and organization that went into this!

The idea was to bake 3 dozen cookies and send 1 dozen to three different food bloggers.  In return you get a dozen cookies from 3 other bloggers.  Brilliant.  I believe there were 625 to sign up. That's like 22,000 cookies baked, shipped and I'm sure consumed!

I knew I needed a sturdy cookie to ship through the mail and I had been intending to share these cookies with you anyway.  These are a slight adaptation of my Aunt's Cowboy Cookies.  They are incredible fresh out of the oven and one of my all time favorites. They are quick to disappear and I know you will love them too!  The recipe makes 4 ½ dozen so you will have plenty to share.

 

Christmas Cowboy Cookies

Ingredients:

• 1 cup butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 2 cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 cups quick cooking oats
• 1 ½ cups dried cranberries
• 1 cup chopped pecans
• 12 oz white chocolate baking chips

Cooking Directions:
In a mixing bowl, beat butter with an electric mixer until creamy.  Add sugars and beat until combined. Mix in eggs and vanilla.  Add flour, baking soda, baking powder, and salt.  Mix until combined.  Add oats and mix just until incorporated.  Fold in cranberries, pecans and white chocolate chips.

Scoop onto a greased or lined baking sheet about 2 inches apart.  Bake for 12-14 minutes or until cookies are lightly browned around the edges.  Remove to a wire rack to cool.