The Great Food Blogger Cookie Swap

Christmas is just a little over a week away, so obviously we need to talk cookies! This year I participated in the great food blogger cookie swap and not only was it a lot of fun, but by participating you helped raise money for Cookies for Kids’ Cancer, which was the main reason I signed up for the swap.

The Great Food Blogger Cookie Swap 2014

I’ve done a few cookie swaps already with some of my fellow blogger friends, but for this one we were assigned people based on our dietary needs which was awesome.  Since the bloggers I had couldn’t have nuts, I went with my favorite tried and true recipe: oatmeal chocolate chip cookies adapted from the Tartine cookbook (seriously, if you haven’t made these yet, DO IT).

Loaded Oatmeal Cookies Close UpMy first set of cookies I received came from Heather from Majorly Delicious.  She made salted caramel bars, and as expected, they were amazing.

My husband pretty much devoured two right on the spot, and we ended up freezing a couple to have as a frozen treat when the mood strikes as well.  Heather was also SO great in listing out all the ingredients she used as well as the brand so I could double-check to make sure there weren’t any hidden allergens in there.

Our next batch came from TammyJo from the Chocolate Cult, and they were chocolate banana cookies. Banana and chocolate are pretty much a harmonious combo (as is banana and pb) so these were great.  Loved the tin they came in as well!

Last but certainly not least, Betsy from Java Cupcake sent her easy chocolate chip cookies with holiday sprinkles!  And really, you can’t go wrong when sprinkles are involved.

I loved that the 3 batches of cookies I received were all so different and I felt really reflected each blogger’s personality.  The cookie swap definitely got me in the holiday spirit and I can’t wait to do some more holiday baking this month.

Chocolate Oatmeal Pecan Cookies (adapted from the Tartine Cookbook)

Makes 24 cookies

Ingredients:
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 cups old fashioned rolled oats
1 cup coconut oil, softened
½ cup sugar
2 eggs
2 tbsp almond milk
1 tbsp vanilla extract
1 tsp salt
¼ cup semi-sweet chocolate chips
¼ cup white chocolate chips

Directions:
1. Pre-heat your oven to 350F. Lightly grease two baking sheets with cooking spray or line with parchment paper.
2. In a mixing bowl blend your flour, baking powder, baking soda and oats and set aside.
3. Using a stand mixer or a hand mixer (or you can whisk by hand) beat your coconut oil until creamy and begin to fold in your sugar. 4. Add your eggs one at a time and continue to mix until well blended.
5. Add your milk, vanilla and salt to your wet mixture and then slowly fold in your dry ingredients.
6. Lastly add your pecans and chocolate chips and continue to mix until everything is nicely combined.
7. Scoop spoonfuls of dough onto the baking sheet and flatten. You may need to wet your hands a bit since the dough will be sticky.
8. Place cookies in the oven and bake for 10-12 minutes or until the bottoms are lightly browned. Remove cookies from oven and let cool, then enjoy!

Chocolate Oatmeal Pecan CookiesInterested in participating in the Great Food Blogger Cookie Swap?  Learn more here.

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