Oatmeal Cookies [Four Ways] with Real Butter

Merry Christmas, sweet Oven Lovers!

I've got some treats for you today.

Treats that I created with a little help from Foodbuzz's Tastemaker Program and Real Butter.

Let's get to it.

 It was so cool to have all of these goodies show up on my doorstep.  Christmas definitely came early for me.  Foodbuzz and Real Butter hooked me up with baking tools, cookie cutters, holiday packaging, and most importantly- butter!

I wanted to showcase some of the fun holiday packaging, so I decided to show you a handful of variations on the classic oatmeal cookie.  These cookies are quick to throw together and great as a gifts (and even easier if you put together this cookie dough gift idea. I love this!!).  You should go ahead and loosen your belt now.

Coconut Cranberry Oatmeal Cookies

I love this first combo- sweet and tart with a little extra chewiness from the coconut.  Macadamia nuts would be a great add-in here, too.  Throw them in a sweet little tin, wrap it with ribbon, and you're good to go.

 

 Chocolate Chip Sunflower Oatmeal Cookies.

A great salty and sweet option.  I'm a big fan of the chocolate/oatmeal combo myself and there are plenty of people who prefer chocolate to raisins in their oatmeal cookies.  Tie two cookies up with ribbon and drop them in neighboring cubicles with your Christmas card.

Easy Granola Oatmeal Cookies.

These are the easiest of the bunch- you just add any type of granola you like- zero thought involved with these babies.  Tie them up in a cellophane bag and pass them out to neighbors and friends.

 White Chocolate Apricot Oatmeal Cookies.

These were actually my favorite of the bunch.  I love the white chocolate- it's just perfect.  Fill up a holiday takeout box with these tasty gems.  You could even get a plain white takeout box and decorate your own- or better yet, let the kids decorate them!

I really love the versatility of this base recipe.  You can throw just about anything into this batter and have delicious results.  Any of these batters would be great to have in the freezer for impromptu holiday guests.  Everyone loves the smell of cookies baking, I know I do!  Thanks again to Foodbuzz and Real Butter for sending all the goodies that inspired this post.

I hope you're all enjoying your Christmas week so far.  It always seems to be a crazy week for us.  With my birthday (Wednesday, ahem!), a baby who's getting into e-v-e-r-y-t-h-i-n-g and all of the traveling, things can get nuts/bananas; but it's always fun and full of memories.  I hope to have another post or two up for you this week, but I know you'll give me some grace if I don't.  I'm sure you'll be too busy hanging out with your families to be reading blogs anyways.  Wishing you all of God's blessings and the merriest Christmas!

Oatmeal Cookies (Base Recipe)
adapted from Smitten Kitchen


1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, and then add your mix-ins. *See below!*

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them.   You could also bake them right away, if you’re impatient, but they won't be as thick or chewy.  I definitely suggest chilling them.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 15 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Classic Raisin Version (not pictured): add 3/4 cup raisins and 1/2 cup chopped nuts (optional)
Coconut Cranberry Version: add 1/2 cup dried cranberries and 1/2 cup shredded sweetened coconut
Chocolate Chip Sunflower Version: add 3/4 cup chocolate chips and 1/3 cup sunflower seeds
Easy Granola Version: omit 1 cup rolled oats and add 1 cup granola (I suggest a chunkier granola with some fruit and nuts)
White Chocolate Apricot Version: add 1/2 cup chopped white chocolate (or chips) and 1/2 cup diced dried apricots