Can we have the recipe for cranberry hootycreeks?
Looks like to make cranberry hootycreeks you just make chocolate chip cookies, but instead of chocolate chips and walnuts, you add oats, white chocolate chips, dried cranberries and nuts. I had never heard of this cookie but I like the name.
I’ve made that cookie before but I never knew some people referred to them by that name.
This is the Cranberry Hootycreeks recipe I have used for the last several years, with good success. The name is so cute, so I experimented!
As Cardinal Fang mentioned, these are similar to chocolate chip cookies, but don’t think they’d be interchangeable, although I could be wrong. We really enjoy them and they’ve become a ‘regular’ in our cookie boxes for friends and neighbors. For me, baking cookies is a big part of the Christmas season!
https://www.geniuskitchen.com/recipe/cranberry-hootycreek-cookies-77695
^^^We made similar but the recipe on back of the Ocean Spray dried cranberry bag. I actually prefer milk or dark chocolate chips over the white.
@abasket Thanks for posting that. I was planning in trying the recipe but substituting in dark chocolate instead. I dislike the sweetness of white and milk chocolate. I was wondering if the lack of sweetness would make that a bad idea.
I’m not a big cookie baker, but I do always bake something else for Christmas … the Chex mix stuff (Chex cereal, mixed nuts, Worchestershire sauce, etc.) It is definitely a tradition and I usually do at least a double batch. It’s nice to have a little salty snack to go with all the cookies.
^^^ We used to do a sweet chex mix - called it “Christmas Crunch”. Chex cereal, pretzels, M and M’s, peanuts all tossed with melted white chocolate. Haven’t done that for awhile.
Does anyone know the name of a cookie you make by dipping a metal device (it’s pretty - looks like a snowflake) into batter and frying it? We have a device from my MIL (passed 7 years ago) and I’m not sure what to do with it.
Timbali or Rosette iron is used to make those cookies @threebeans
They are tasty cookies, but fragile. The rosette iron is used to make the snowflake shapes, IIRC. Once cooled, you dust with powdered sugar.
My grandmother used to make rosettes. This is similar to what I recall: https://www.thespruceeats.com/how-to-make-scandinavian-rosette-cookies-2952742
Here you go!
I know what you are talking about, @threebeans! My grandfather had one of those snowflake sticks!!! I believe it is Scandinavian… the secret is in the batter.
Like this?
https://www.kudoskitchenbyrenee.com/fried-rosette-snowflake-cookies/
Hungry. 
@"Cardinal Fang- I thought madeleines were hard to make. What recipe do you have? I was given a silicon pan, so I might give it a try. I have already made gluten free sugar cookies (not too bad!), pretzel rounds with chocolate and m&ms, and I plan on making buckeyes and Mary Berry’s florentines.
A madeleine is just a little pound cake. Here’s the recipe Fang Jr. made:
Madeleines, from America’s Test Kitchen
makes 24
1 c (4 oz) flour
1/4 t salt
2 large eggs plus 1 large yolk
1/2 c (3 1/2 oz) sugar
1 T vanilla
10 T (a stick and a quarter) unsalted butter, melted and cooled
Heat oven to 375. Grease madeleine mold (ours was brand new and nonstick, so Fang Jr didn’t and it was fine).
Whisk flour and sugar together in a small bowl.
Using a stand mixer, beat eggs and yolk on medium until frothy, 3 to 5 minutes. Add sugar and vanilla and beat until very thick, 3 to 5 minutes. Gently fold in flour mixture, then melted butter.
Spoon half the batter into the mold, filling each hollow just to the top. Bake until madeleines are golden and spring back when lightly pressed, about 10 minutes, rotating the pan halfway through to equalize the baking.
Cool cookies 10 minutes in mold (we did not do this). Make the second batch like the first batch. Let madeleines cool before serving (we did not do this either and they were amazingly delicious).
Corrected recipe! I typed it wrong. Madeleines are made with CAKE FLOUR. It makes a difference.
Madeleines, from America’s Test Kitchen
makes 24
1 c (4 oz) cake flour
1/4 t salt
2 large eggs plus 1 large yolk
1/2 c (3 1/2 oz) sugar
1 T vanilla
10 T (a stick and a quarter) unsalted butter, melted and cooled
Heat oven to 375. Grease madeleine mold (ours was brand new and nonstick, so Fang Jr didn’t and it was fine).
Whisk flour and sugar together in a small bowl.
Using a stand mixer, beat eggs and yolk on medium until frothy, 3 to 5 minutes. Add sugar and vanilla and beat until very thick, 3 to 5 minutes. Gently fold in flour mixture, then melted butter.
Spoon half the batter into the mold, filling each hollow just to the top. Bake until madeleines are golden and spring back when lightly pressed, about 10 minutes, rotating the pan halfway through to equalize the baking.
Cool cookies 10 minutes in mold (we did not do this). Make the second batch like the first batch. Let madeleines cool before serving (we did not do this either and they were amazingly delicious).
I like orange and basil biscotti from food network http://www.foodnetwork.com/recipes/melissa-darabian/orange-and-basil-biscotti-recipe.html
It’s easy -aside from the fact that you have to bake it twice =))
I make sugar cookies with peppermint frosting and something called roly-poly cookies which have lots of butter, mini chocolate chips and are rolled in powdered sugar.
And I make toffee. It’s relatively easy. And yummy.
Has anyone else discovered that a cookie scoop has changed their life? I find I use the small size most.
I always use a portion scoop to make cookies and muffins so they’re a uniform size. They are amazing. I think I’ve become a little obsessed with them and now have 12 different sizes in my baking drawer. I too use the smaller ones most.