Christmas Baking-palooza 2011

It's been several years since I did the Christmas baking thing. I found some recipes that I wanted to try out. Once I got started baking, I couldn't stop.

I don't remember not knowing how to bake; however, I don't remember the first time I baked. What I do remember is my mom (Marilyn) teaching me how to bake. The majority of what I know about baking is because of her. Several of the cookies recipes she shared with me were her mom's recipes. It always surprises me to meet someone that claims they do not know how to bake.

One of my new recipes came from Leigh Anne at Your Homebased Mom, her Oatmeal Peppermint Dipped Cookies are delicious!

I tweaked her recipe a bit and came up with what I'm calling Oatmeal Chunk Peppermint Bark Cookies. I can't help myself, I always like to put my twist on recipes. I rarely follow a recipe exactly. This causes a bit of anxiety with a few of my friends that insist on following a recipe exactly.

I like to call these Oatmeal Chunk Peppermint Bark Cookies.

I use a Kitchen Aid Mixer because I like to let it do all the work.

For the cookies, you'll need the following:

• 1 cup unsalted butter at room temperature
• 1 cup brown sugar
• 1 cup white sugar
• 1 tsp vanilla
• 2 eggs
• 1 1/2 cup flour
• 1 tsp cream of tartar
• 1 tsp baking soda
• 1 tsp salt (Kosher or Sea)
• 3 cups oats (Quaker Old Fashioned)
• 1 bag of Nestle Chocolate Chunks

I always mix / fluff the butter then add the sugars. After the butter and sugar are fluffy, I add the eggs and vanilla. 

While that's all mixing, I measure out the flour, cream of tartar, baking soda, salt and oats and mix in a bowl. Gradually add the flour mixture to the butter mixture.

Add in chips. I use around half a bag of Nestle Chocolate Chunks.

Bake at 350 degrees for 10 to 12 minutes. The cookies will spread out on the pan, so be sure to leave plenty of space.

For the dip, you'll need:

1 bag of chocolate chips (select your favorite kind - semi-sweet, milk or dark)

*2 Tbl Crisco

Crushed Peppermint

I melt the chocolate the old school way over with a double boiler. Pampered Chef has one that fits most saucepans. The amount of Crisco to use depends on on smooth the chocolate melts. All chocolate does not melt the same. I find it usually takes one to two tablespoons.

When I dip the cookies, I don't worry too much about covering the back of the cookie. I do a quick dip of the front then place on parchment paper. Sprinkle the crushed peppermint on the chocolate while it's still soft. I used miniature candy canes - they come individually wrapped. I just tapped them with a hammer a few times and they broke apart great. 

I would love to know what you think of Leigh Anne's recipe and mine. Let me know if you how you put your twist on it. I think butterscotch chips might be yummy!