Despite the million other things we all have going on around the holidays, when I saw the call for a blogger cookie swap to raise money to fight kids cancer, I knew I wanted to participate. Julie at The Little Kitchen and Lindsay at Love and Olive Oil were the brave organizers of the Great Food Blogger Cookie Swap. For a small registration fee of $4 (which all went to Cookies for Kid’s Cancer), each blogger receives 3 contacts Secret Santa style. You send a dozen cookies to each and in return, you receive a dozen cookies from 3 other bloggers. Neat, huh?
In addition, the good folks at OXO are matching the donations and sent each participant the super cute “be a good cookie spatula”. Half of the sales from the spatula are also being donated to CFKC
The cookies I received were so tasty! Big thanks to DJ’s Sugar Shack for the Chocolate Cookies Stuffed with Salted Caramel , In Her Chucks for the Chocolate Peppermint Bark Cookies, and Pennies on a Platter for the Butterscotch Cornflake Cookies. All delicious!
I sent cookies to The Not So Exciting Adventures of a Dabbler, Chocolate and Carrots, and blogchickabowow. I included both my business cards, a Scooby Doo Christmas card, and still neglected to tell them what kind of cookies I was sending. Although I usually like a soft cookies, I had box of Crispy Rice cereal (yes, I spelled it right, it is the generic version) I wanted to use. I dug through my recipe box for my grandmother’s Cowboy Cookies and got to work.
Cowboy Cookies are a highly versatile version of a chocolate chip cookie, usually containing oats and chocolate chips but pretty much open to interpretation after that. The combination of oil and butter gives a crisp, shortbread texture and the crispy rice cereal adds an extra crunch that is hard to identify on first bite. So you must follow up with many more bites, just to be sure. I also added a cup of dried fruit that I had on hand that gave a nice chewy sweet kick to them as well. I am not a raisin fan but little bits of dried mango, pineapple, and cranberries go well in cookies as well as homemade granola. I used a smaller scoop for the cookies to make sure I had enough and boy, did I. This made almost 5 dozen 3 inch cookies. Quality control is very important. I had to taste a few before I boxed them up. Then decided I better send 1 1/2 dozen to each of my bloggers before I ate them all.
- 1 cup Butter, softened
- 1 cup Canola Oil
- 1 cup Sugar
- 1 cup Brown Sugar
- 1 large Egg
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 2 teaspoons Baking Powder
- 3 1/2 cups Flour
- 1 cup Crispy Rice Cereal
- 1 cup Quick Oats
- 1 (12 ounce) bag Chocolate Chips
- 1 cup Dried Fruit
Preheat oven to 350° and line sheet pans with parchment paper.
Combine butter and oil as well as you can and then blend in sugars until creamy and smooth.
Add egg, salt and vanilla to butter and sugar.
In separate bowl, combine flour, and baking powder. Then add oats and cereal to flour mixture.
Combine butter mixture with flour mixture to make a soft dough, then fold in chocolate chips and dried fruit.
Drop dough by heaping tablespoon onto parchment paper and bake for 10-12 minutes until lightly browned.
Two more bonus links- to the Round Up of all of the participating bloggers! Part one at Love and Oil and part 2 at The Little Kitchen. Just a few hundred more cookie recipes to drool over 🙂