Our First Cookie Exchange

Santa Senna

Santa Senna helped us get ready

I’ve always wanted to host a holiday party, one that might become a tradition, and since we bought a house now’s as good a time as any to give it a go, right?

We brainstormed and decided since Adam and I both have a sweet tooth, we’d host a cookie exchange and that’s where this story begins.

About 3 weeks earlier, we sent out Paperless Post invites and started planning. I researched exchanges and swaps online and defined our “guidelines” based on what I read.

Several blogs I read recommended having each guest/family bring 7 – 11 DOZEN cookies each. We thought that was a bit extreme and went with an even 4 dozen per couple/family/friend. As guests arrived we had them grab a number off the table to label their cookies. These numbers would be used in the competition later – yes, we competed. Isn’t that what life’s about?

Guests ate, drank, and were exceedingly merry before we busted into the cookie sampling.

DSC_7761

B is for…

We had sugar cookies, chocolate chip varieties, bars, brownies, and more to sample before judging our favorites. The most festive and best tasting cookies were given prizes and bragging rights until next year.

DSC_7736

Most Festive

DSC_7742

Best Tasting

After everyone got their cookie induced sugar coma on, we had them fill boxes with their favorite cookies to take home and enjoy throughout the holiday season!

It was a wonderfully festive evening but since it was our first exchange we’ve made note of a few things we’d change for next year:

  • 4 dozen cookies per family/guest is waay too many, our house looked like Cookie Monster threw up in it, not that that’s a bad thing. (I can’t even begin to imagine the leftovers if everyone brought 10 dozen each) Next year we’ll have guests bring 2 dozen each.
  • Full size cookies were a bit too much for guests to sample everything everyone brought. Next year we’ll ask guests to bring bite size cookies or provide utensils for them to cut cookies into smaller pieces.

See? Cookie Monster.

Ultimately, our first cookie exchange was a success – we had a blast hosting it and learned that our house is PERFECT for entertaining. Which is great because we hope to host many more parties in the future.

A Kitchen Experiment

If you know me in real life, or are a regular reader of my blog, chances are you’ve either read about my mother’s famous Dishpan Cookies (aka Crack Cookies) or tried them for yourself and agreed.

Cookies

Well, kids. Hold on to your seats, because you’re in for a treat! Tonight? I created Dishpan Muffins. Yep, you read right. Muffins!

Last week I ran across a recipe for Oatmeal Chocolate Chip Cookie Muffins on the blog How Sweet It Is. As soon as I saw it, I knew I had a solid foundation from which to create my version: Dishpan Muffins.

I mixed and measured. Poured and baked. Cooled and ate. And upon trying my first bite I referred to myself as a culinary genius.

Obviously, I don’t have self-esteem problems.

These muffins are moist, sweet, and have a lovely hint of spice to them. Promise me you’ll make them immediately, okay?

Promise?

Good.

Dishpan Muffins
inspired by How Sweet It Is

Ingredients:

  • 1 cup unbleached all-purpose flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/3 cup brown sugar
  • 1 egg
  • 1/4 cup butter, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup milk (any kind will do)
  • 1 cup chocolate chips
  • 1/3 cup coconut
  • 1/3 cup cornflakes + a little extra for sprinkling on top
  • Raw turbinado sugar (optional)

Directions:

  1. Preheat oven to 350.
  2. Add oats to a bowl and add milk. Let soak for 5-10 minutes, while you prepare the first few steps of the muffins.
  3. In a large bowl, combine egg and brown sugar and whisk until smooth and caramel in color.
  4. Add in vanilla and butter, whisking well. Try to smooth the batter as much as possible – there still may be some small butter chunks.
  5. Add flour, oat mixture, baking soda, salt and cinnamon and mix until smooth.
  6. Fold in chocolate chips, coconut, and cornflakes .
  7. Line a muffin tin with liners and pour about 1/4 cup batter into each line.
  8. Sprinkle the tops with raw turbinado sugar and slightly crushed cornflakes
  9. Bake for 15-18 minutes, or until cooked through.

Yield: 15 muffins