Stuffed Oatmeal Raisinet Cookies-The Great Food Blogger Cookie Swap 2011
I’m proud to announce that I participated in the first annual Great Food Blogger Cookie Swap!
“The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them all yourself (or, you know, share. If you want. No judgment either way.) Post your cookie recipe on your blog. See everyone else’s cookie recipes. Salivate. Get lots of great ideas for next years’ cookie swap. Rinse and repeat.”
I was sold. Apparently, so were 624 other food bloggers.
I knew exactly what cookies I wanted to make. Way back when, I participated in a blog bake sale and bought some amazing cookies from Erin at The Spiffy Cookie. I didn’t know Erin but I knew that Stuffed Raisinet Cookies sounded like something I needed to try. Boy, was I right.
Now I have come to love Erin and all of her creations but this one is my personal favorite. It’s not your standard oatmeal cookie. These babies have Raisinets in them and are stuffed with cream cheese. Yes, you heard me right.
Stuffed Oatmeal Raisinet Cookies
Makes about 2 Dozen Cookies
Original Recipe: The Spiffy Cookie
8 oz cream cheese, softened
4 Tbsp sugar
2 tsp vanilla extract
1 cup butter, softened
1-1/2 cups dark brown sugar, packed
1/2 cup granulated sugar
1 tsp vanilla extract
1-3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1-1/2 tsp cinnamon
1/4 tsp nutmeg
3 cups rolled oats
1 cup Raisinets
- Add the filling ingredients to a medium bowl and mix well. Let the mixture cool and solidify in the refrigerator until ready for it.
- Preheat oven to 375 degrees.
- In a large bowl beat butter, brown sugar, granulated sugar, eggs and vanilla with a hand held mixer until well blended. In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring until just combined.
- Fold in rolled oats and Raisinets. Shape dough into balls—about 2 tablespoons each.
- Remove the filling mixture from the refrigerator and stuff each dough ball with 1 teaspoon of the mixture. Place about 2 inches apart onto a silpat-lined cookie sheet.
- Bake for 8-10 minutes or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely.
I sent all the cookies to the three people I was matched to. In return, I received 3 (one dozen) boxes of cookies! Sounds like a great deal right!
Even though it’s too late to join this year, if you are interested in participating next year, please visit HERE to sign up.
I am already debating what to make next year!