The lovely Dawn over at So Cal Foodie is hosting the third and final Holiday Cookie Exchange this weekend. So head over there for even more last-minute cookie ideas.
Oatmeal Spice Cookies
(These are from Cooking Light)
1 1/2 cups all-purpose flour (I used ½ wheat and ½ white flour)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 cup packed brown sugar
1/2 cup granulated sugar (I used 1/4 cup Splenda For Baking)
1/2 cup stick margarine, softened
3 tablespoons light-colored corn syrup (I used honey instead)
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
3 cups quick-cooking oats
1 1/3 cups raisins (I used butterscotch chips instead)
Preheat oven to 350°.
Combine first 6 ingredients in a small bowl, and set aside.
Combine brown sugar and next 6 ingredients (brown sugar through egg) in a large bowl, and beat mixture at medium speed of a mixer until well-blended.
Stir in oats and raisins or butterscotch chips, and let stand 5 minutes.
Stir in flour mixture.
Drop dough by level tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray.
Bake at 350° for 10 minutes or until lightly browned. Remove cookies from pans, and cool on wire racks.
Store cookies in an airtight container for up to 1 week. Makes about 4 1/2 dozen.
1/2 cup softened butter
1 cup sugar (I used 1/4 cup Splenda For Baking)
1 15oz can of pumpkin
1 tsp vanilla
2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 cup butterscotch chips
Preheat oven to 375 degrees.
Cream egg and butter until light anf fluffy.
Add sugar and pumpkin and mix well.
Add vanilla, salt, baking soda, baking powder, and cinnamon, and mix well.
Stir in butterscotch chips.
Drop by the teaspoonful onto ungreased cookie sheets.
Bake for 12-14 minutes or until firm.
Transfer to wire rack to cool.
Makes 3 dozen.
These were the little cookie bags I made for my friends to take home.