From our readers: Cookie recipes make Christmas dreams ‘crumb’ true


Photo by Jennifer Christman Cia

Cranberry Hootycreek Cookie Mix

Makes about 2 dozen cookies.

  • 1/2 cup plus 2 tablespoons flour
  • 1/2 cup old-fashioned oats
  • 1/2 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3  cup brown sugar
  • 1/3  cup sugar
  • 1/2 cup dried cranberries
  • 1/2 cup white chocolate chips
  • 1/2 cup pecans, chopped

In a 32-ounce wide-mouth canning jar, layer all ingredients in the order given (yes, flour is layered twice), packing each layer in place. See below for preparation.

Cookie Baking Instructions

  • 1 stick butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 jar Hootycreek Cookie mix

Heat oven to 350.

In a large bowl, cream butter, egg and vanilla extract. Add Hootycreek Cookie mix, and stir by hand until well-blended. Drop by heaping tablespoons onto greased or parchment-lined baking sheets. Bake for 8-10 minutes or until edges start to brown. Allow to cool.

Notes: The jarred mix makes a great gift! Be sure to include directions for preparing cookies.

Jana Barnes, Mountain Home

Peanut Butter Cookies

Makes about 4 dozen cookies.

  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg

Heat oven to 350.

In a large bowl, combine peanut butter, sugar and egg. Roll mixture into balls. Place on parchment-lined cookie sheets, and press with tines of a fork to form crisscross design. Bake for 8-10 minutes, and allow to cool.

Notes: Yes, no flour! This three-ingredient recipe (adapted from Mature Living) is easy to remember and to make. A good recipe to let children try. The cookies are very fragile.

Carol Burdyshaw, Jonesboro

Cherry Cotton Candy Cookies

  • 1 (16-ounce) box angel food cake mix
  • 1/2 cup maraschino cherry juice (can add water to make 1/2 cup liquid if needed)
  • 1 teaspoon vanilla extract
  • 1 cup maraschino cherries, stems removed and diced

Heat oven to 325.

In a large bowl, combine cake mix, maraschino cherry juice and vanilla extract, mixing well. Stir in diced cherries. Drop by spoonsful onto parchment-lined baking sheets about 2 inches apart. Bake for 15-20 minutes, and allow to cool.

Note: Tastes just like cotton candy!

Jacki Spotts, Mountain Home