Tour the World Food Blog Hop: Kentucky
This is our first year participating in the Tour the World Food Blog Hop. We are representing the great commonwealth of Kentucky. Our recipe is for Hootycreeks. I have to admit that the name is what caught my attention for these cookies. Hootycreeks…what are hootycreeks? Since I had never heard of these cookies before moving to Kentucky..I have to give credit to the folks in Kentucky for their awesome cookies! The combination of white chocolate and cranberries work their magic by taking a normal oatmeal cookie to a new level.
Thanks for stopping by as you travel the world on our blog hop. I hope you enjoy this recipe as well as all the others.
This recipe is to make one jar as a gift. We make up our jar gifts one at a time. It seems to provide a more consistent cookie as compared to our making a larger batch and trying to measure out for each jar.
1 quart Canning Jar, band and lid
1 cup all-purpose Flour
1⁄2 teaspoon Baking Soda
1⁄2 teaspoon Salt
1⁄2 cup Rolled Oats, uncooked
1⁄3 cup granulated Sugar
1⁄3 cup Brown Sugar, packed
1 cup dried Cranberries
1⁄2 cup white chocolate Baking Chips (any chocolate chip will be awesome)
1⁄2 cup nuts (walnuts, pecans your choice) chopped
In a large bowl whisk together the flour, baking soda and salt
Gently spoon in the flour mixture into the canning jar and tap down well
Create a layer with the Rolled Oats and tap down well
Continue to add layers with the granulated sugar, brown sugar, dried cranberries, white chocolate baking chips, and chopped nuts – tapping down after each layer (if not you will NOT get everything in the jar!)
Seal the jar with lid and ring
Attach a gift tag with the baking instructions
Cranberry Hootycreeks Cookies
Preheat oven to 350°F.
Prepare baking sheet with non-stick spray, foil or parchment paper
In a medium bowl, beat together 1 stick softened butter, 1 egg and 1 teaspoon vanilla on medium speed or by hand until smooth
SLOWLY add contents of jar and stir until all ingredients are well incorporated (you may have to add a couple of teaspoons of water if too dry depending on the temperature of the butter)
Using a scoop or a spoon, drop dough onto the prepared cookie sheet
Bake for 8 to 10 minutes or until the edges start to darken
Remove from oven and allow to cool on wire rack