<p>Bars are definitely allowed. The chocolate gingerbread ones are definitely a contender. I’m going to be watching the competition closely coming up to my day to see where it’s going. (We compete in pairs, then there’s a semi-final of the pairs, then a final match.)</p>
<p>Keep those recipes coming… Thanks!</p>
<p>[Cranberry</a> Hootycreeks Recipe - Allrecipes.com](<a href=“http://allrecipes.com//Recipe/cranberry-hootycreeks/Detail.aspx]Cranberry”>http://allrecipes.com//Recipe/cranberry-hootycreeks/Detail.aspx)</p>
<p>These Hootycreeks are Wonderful! The recipe is written as if you were giving the cookie ingredients in a jar, but it’s easy to decipher. (Kind of crazy that it calls for a cup and an eighth of flour–discovered that one-eighth cup equals 2 tablespoons.)…I’ve never given them in a jar, but have made them for gifts for several years now–always met with rave reviews. A very interesting combination of flavors, think they’d be well-received in a contest…white chocolate, cranberries, pecans, oatmeal…Outstanding!</p>
<p>I just read Thumper’s above description–sounds similar to Hootycreeks…</p>
<p>If you want a weird cookie she could try this one: Goat Cheese and Rosemary Thumbprints with Fig Jam [Cookie</a> Swap contest returns for holidays with new recipes | LoHud.com | The Journal News](<a href=“http://www.lohud.com/article/20101205/LIFESTYLE01/12050354/Cookie-Swap-contest-returns-for-holidays-with-new-recipes]Cookie”>http://www.lohud.com/article/20101205/LIFESTYLE01/12050354/Cookie-Swap-contest-returns-for-holidays-with-new-recipes)</p>
<p>I just baked Youdontsay’s ginger cookies and drizzled them with the lemon icing (I added a little extra lemon zest to the icing) and they are fantastic! The peanut butter, oatmeal and chocolate chip ones are great too. The chocolate ginger ones were okay but paled in comparison. The Hootycreeks are mixed up and waiting in the fridge for the dried cranberries I forgot to buy. I’m on a total sugar rush because I keep trying each cookie multiple times.</p>
<p>Actually I just tasted the chocolate ginger ones again after they sat awhile and I am totally enthralled with the taste and finish of them. I will continue to sacrifice my thighs in the name of research. Stay tuned.</p>
<p>Can I come over Lassie?</p>
<p>I’ll be right there.</p>
<p>Everybody loves these…and you don’t use your oven…just your stove top.</p>
<p>MISSOURI COOKIES </p>
<p>2 c. sugar
1/2 c. butter or real margarine
3 tbsp. cocoa
1/2 c. milk
3 c. oatmeal
1/2 c. peanut butter - smooth or chunky</p>
<p>Put sugar, butter, cocoa, and milk into saucepan. Bring to boil over medium heat. Boil 2 1/2 minutes. Stir in oatmeal and peanut butter. Drop by teaspoon onto wax paper. Let cool. Makes 3 dozen.</p>
<p>where do I find scharffen berger chocolate? I am definitely making the chcolate gingerbread cookies!</p>
<p>And want to note that I use ice cream scoops of various sizes to put the dough on the pan. Cookies are all equal size and nicely shaped and the lever thing on the scoop makes the dough pop right out.</p>
<p>M2CK…I love those cookies–we called them Chocolate No-Bakes when I was growing up…My recipe adds 1 t. vanilla extract…sometimes use crunchy peanut butter, sometimes use creamy, sometimes add pecans, sometimes add coconut…YUMMY, somewhat unusual and always much-appreciated! Wonder why they’re called Missouri Cookies?</p>
<p>I can buy SB chocolate at my grocery store (Wegmans), but any good chocolate will do.</p>
<p>I also use a scoop for cookies, but this dough will be too heavy after you chill it. What I do is take the chilled disk of dough and cut it into wedges (like a pie) using a French knife, first into quarters, then eighths, then into twenty-four. That way all the pieces are close to the same size. Then I roll them all into balls.</p>
<p>Thanks 1mm; maybe that chocolate is regional. </p>
<p>Yes, I was replying to too many different cookie issues! The scoop was for the drop cookies mentioned earlier!</p>
<p>A ha, I see my ginger cookie receipe has made a reappearance on this thread. I’m planning on making a batch tomorrow, as S arrives on a 2 pm flight.</p>
<p>Here’s an interesting cookie (more like a crisp) I just made last night. It’s super easy and would go well with French Vanilla ice cream. I followed the reviewers suggestion and added a bit more curry. Yes, curry! I would have thought WT… if I hadn’t tried a brownie with red pepper flakes years ago that was wonderful.</p>
<p>[Pistachio</a> Dark-Chocolate Crisps Recipe at Epicurious.com](<a href=“http://www.epicurious.com/recipes/food/views/Pistachio-Dark-Chocolate-Crisps-240988]Pistachio”>http://www.epicurious.com/recipes/food/views/Pistachio-Dark-Chocolate-Crisps-240988)</p>
<p>Scharffenberger chocolate was bought by Hershey a while back, so they should have national distribution. Around here it’s in the more high-end stores, like Whole Foods.</p>
<p>However, I agree… any good chocolate will do.</p>
<p>I’m reporting back on the Cranberry Hootycreeks…oh my goodness…delicious! So many cookies, so little time…</p>
<p>swimcasMUM:
</p>
<p>I hear you. As I gain back those pounds I lost with so much discipline.</p>
<p>But, cookies are required, expected, THE FOUNDATION OF CIVILZATION, sorry…er—um–traditional at this time of year.</p>
<p>I will wait until after this Intense Time to post my DH’s family’s cookie, which I have christened “The Cookies from H*ll”, and which we make every year (takes THREE days). I will only post if some masochistic CCers ask for it. Not being coy, really:</p>
<p>You may not want to ask if:
<p>Meanwhile, I will be baking some of the cookies highlighted here.</p>
<p>Love and kisses,</p>
<p>mafool</p>
<p>Yes, please, Mafool. I inherited Grandma’s springerle mold and need a good recipe. I don’t mind if it takes three days. DS will be home Sunday and has said he wants to spend all next week baking cookies.</p>
<p>Seriously? OK. I will be in touch!!!</p>
<p>I thought I had the recipe on my hard drive, but no. DH is very excited that someone is interested, so he will send the recipe for me to post (for fellow masochists).</p>
<p>I’ve done doing Springerle…the molds are on the tippy top shelf of my to the ceiling covers and have not moved since I quit the Springerle 5 years ago! But, they are special. Cookies start at our house next weekend. Each of the 5 of us has a favorite so I make 5 batches. Hard to believe but the kids will be home from college by next weekend. Wow. The ones that go the fastest at our house are Cognac balls. Melted chocolate, ground up vanilla wafers, cognac, ground up pecans, a touch of corn syrup to bind and rolled in granulated sugar. Decadent with a after dinner cup of coffee.</p>
<p>jacquelynw- look for a PM</p>