The Christmas tree is finally coming down and work is back to normal. I’ve been back at work for a week but a few more days off would be nice.
This holiday season I followed Pip’s instructions and made some crocheted Christmas baubles. I picked up the glass baubles from Lincraft after Christmas for less than 50% of the usual price.
I think I paid $3.50 for 10.
I made cranberry and white chocolate cookies from this mixture in a jar given to us by my aunt and uncle. My aunt bought it from a market somewhere around Sydney but there is no branding or label on the jar, just hand written baking instructions inside.
I think I made three batches of these kitchen sink cookies over the Christmas season, and ate more of them than I could count.
I wish every day could be like Christmas!
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 cups old-fashioned rolled oats
2 cups milk chocolate chips
1 cup chopped milk chocolate
2 cups Christmas M&Ms
- Preheat oven to 175 degrees Celsius. Line baking sheets with baking paper.
- In a large bowl with a wooden spoon or hand mixer, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
- In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Stir in oats, M&M’s, butterscotch chips and chocolate.
- Drop heaping tablespoons of batter onto trays, about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes (10 minutes in my oven). Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.