Wait, wait, wait, let’s edit that title up there a bit. Today we reveal our recipes for the Food Blogger Cookie Swap, and if I am going to reveal the full name of the cookies I made, it’s Flourless Browned Butter White Chocolate Cranberry Cashew Oatmeal Cookies. Crisp and chewy oatmeal cookies studded with white chocolate chips, tart dried cranberries and chopped cashews, enhanced with the nutty richness of browned butter, these festive gems will be a lovely addition to your holiday cookie platter. And these are simple and perfect whether you bake gluten free or not, because the only flour in them is made from grinding up more oats.
What’s is the Food Blogger Cookie Swap? It’s like if you combined a Secret Santa and a Cookie Exchange, and then invited all of your blogger friends. You bake some awesome cookies, send out a dozen each to three different bloggers, then stalk your mailbox daily till you receive your three packages. Not only do you get three different kinds of cookies to eat or share, you get to send to or receive from some old bloggy friends, or make some new ones!
Only this is wayyy better than any normal Secret Santa, because, you know, it’s cookies, not regifted picture frames and vases. And it’s better than any regular cookie exchange because we are all showcasing our cookies on our blogs, so we want to make sure they are super yummy. No burnt, nasty rocks from the well-meaning but bad-baking coworker.
And I was lucky enough to receive three amazing types of cookies! It is taking every last bit of willpower to not polish off all three dozen. Check out the links to those recipes at the bottom of this post, and thank you thank you thank you to Jaime, Mark, and Susan!!
And even better than sending and receiving cookies is that through the Food Blogger Cookie Swap, we are raising money for Cookies for Kids Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease. This year’s grand total – $13,778.40!!! Awesome!
So about these cookies. Well, I didn’t want to join the gluten free group since my kitchen if not 100% gluten free, but I still wanted to make a cookie without flour so that I could enjoy the leftovers. I saw these Gluten-Free Oatmeal Cookies from Martha Stewart and was immediately drawn to them because they are held together with a bit of cornstarch and ground oats. I’ve had hit or miss luck with oatmeal cookies in the past, but I wanted to give it another go.
Then, since I was making them for other food bloggers, I had to cram in some more trends and interesting ingredients. Browned butter adds a nutty richness (though I am sure you could do without browning the butter). I was falling like cashews don’t get enough love in the cookie world, so I tossed them in, I went with white chocolate for sweet pockets with a more subtle flavor than milk or dark, and cranberries just feel so festive and add a tart contrast to the sweet butteriness of the other ingredients. I’m kind of in love! And don’t they look Christmas-y?!?!
In retrospect, I might have given them a sprinkle of sea salt, but perhaps that would have been food trend overload, y’think?
Enjoy Flourless Browned Butter White Chocolate Cranberry Cashew Oatmeal Cookies with some milk, put them out on your Christmas cookie platter, take them to a cooke exchange yourself, or package them up and send them off to someone special! A little crisp, a little chewy, and so full of flavor, I hope you love them, and I hope Brittany at Kitchenette, Robyn at Almacucina, and Jessica at Someplace That’s Green enjoyed them, too!
What is the worst Secret Santa gift you ever received?
- 2 sticks unsalted butter, room temperature, divided
- 4½ c old-fashioned oats, divided (gluten-free if needed)
- 2 T cornstarch
- 1½ t ground cinnamon
- 1 t baking powder
- ½ t salt
- ¾ c granulated sugar
- ½ c packed light-brown sugar
- 2 large eggs
- 2 t pure vanilla extract
- ½ c white chocolate chips
- ½ c dried cranberries
- ½ c chopped cashews
- in a small pan, brown one stick of the butter by melting over medium low heat until melted, then cook slowly until the butter begins to turn brown, stirring or whisking occasionally. Be careful not to burn the butter. Set aside to cool to room temperature.
- Preheat oven to 350°F.
- In a blender, grind 1½ cups oats into a fine powder.
- In a bowl, whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
- In a large bowl, with a stand mixer or hand mixer, beat the cooled browned butter, the remaining stick of butter, sugar and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then the vanilla.
- Reduce mixer speed to low, and gradually add the ground oat mixture, beating until combined.
- With a spatula, fold in white chocolate chips, dried cranberries, cashews, and remaining 3 cups oats.
- Drop dough in about 1 tablespoon mounds onto a parchment-lined baking sheet, 2 inches apart.
- Bake about 12-15 minutes, or until cookies are golden brown at edges.
- Let cool on sheet on a wire rack 2 minutes, then transfer to rack to cool completely.
Want to do some more baking with oatmeal?
And here are the cookies I received…
- Creme de Menthe Chocolate Pudding Cookies from Mom’s Test Kitchen
- Salted Vanilla Chip Oatmeal Cookies from Neufangled Desserts
- Salted Caramel Hot Cocoa Cookies from The Foodette