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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

CRANBERRY HOOTYCREEK COOKIES Recipe

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This recipe for CRANBERRY HOOTYCREEK COOKIES is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
5/8 cup all purpose flour
½ cup rolled oats
½ cup all purpose flour
½ tsp baking soda
½ tsp salt
1/3 cup packed brown sugar
1/3 cup white sugar
½ cup dried cranberries
½ cup white chocolate chips
½ cup chopped pecans

Directions:
Directions:
Layer the ingredients in a 1 quart jar, in the order listed.

Attach a tag with the following instructions: Cranberry Hootycreeks
1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper.
2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets.
3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks

Personal Notes:
Personal Notes:
The recipe is written so that you can put most of the ingredients for these cookies in a mason jar and gift them for Christmas. It is a fun gift and looks great in the jar with the red from the cranberries. But you can also just bake them for eating now.

 

 

 

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