Ruth’s Crafterly » Blog Archive » M&Ms and Hootycreeks

More holiday cookie yummies!

First of all, my favorite cookie secret weapon - a mini scoop! Great for nicely shaped balls of cookie dough, and it comes off the scoop cleanly (no scraping with a second spoon).

Other cookie tips: don’t overmix the dough - overworking the flour will make your cookie tough. In any baking recipe, measure your ingredients carefully. Brown sugar should be packed, flour should not (level off with your finger). Butter should be the unsalted kind (so you can control the sodium in your product), and ought to be softened and room temperature, which is very different from melted butter (which you can put in your microwave, and is liquid).

First off, a yummy oatmeal M&M cookie:

Oatmeal M&M Cookie

1/2 cup softened butter
1 egg
1/2 tsp vanilla extract
1 1/4 cup flour
1/2 cup sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup rolled oats
1/2 cup brown sugar
1 cup baking M&M’s (the mini kind)

Bake at 350 degrees F, 12-15 minutes.

***

Second - This is by far my favorite cookie as of today. I’m so glad I found it! As for it’s name… don’t ask me what a hootycreek is, but this may get you in the vicinity of it:

Cranberry Hootycreeks

1/2 cup softened butter
1 egg
1 tsp. vanilla extract
1 1/8 cups flour
1/2 cup rolled oats
1/2 tsp baking soda
1/2 tsp salt
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans

Bake at 350 degrees F, 8-10 minutes.

Ravelry

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