I was even more apt to join on board with this massive cookie swap when I found out all of the money raised by bloggers joining onto this cookie swap and any additional donations they may give go directly to the Cookies for Kids' Cancer program.
Not only did I get another excuse to bake up some cookies in the oven and ship them off to some lucky food blogger recipients, but I also got to contribute to a great cause. Cookies for the win!
Butterscotch Cranberry Oatmeal Cookies
1/4 cup (1/2 stick) unsalted butter, softened to room temp.
1/4 cup Splenda brown sugar blend OR regular brown sugar
1/4 cup stevia
1 large egg
1 tsp. orange zest
1 tsp. vanilla extract
1 cup white whole wheat flour OR whole wheat flour
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup rolled quick oats
1/2 cup dried cranberries
1/2 cup butterscotch chips
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper. In a large bowl, cream together the butter with sweeteners of your choice (I used stevia and Splenda brown sugar blend) using a handheld or stand mixer until smooth. Add in the egg, orange zest, and vanilla extract. Beat again until just well incorporated.
In seperate bowl, combine flour, baking soda, and salt. Add this mixture to the wet mixture slowly. I added about 1/3 of the dry mixture to the wet mixture, blended it well, then the second 1/3 portion of the dry mixture, etc.
Stir in the oats, cranberries, and butterscotch chips until well incorporated. Drop the dough by rounded spoonfuls onto prepared baking sheets with parchment paper. Press the dough down just slightly to result in a flatter cookie. Bake 10-12 minutes until just golden brown.
Remove from oven, allow the cookies to set on baking sheets for 2 minutes before removing to wire rack to cool down.
Are you doing a cookie swap this year or have you ever participated in one?