by Paige Schultz, Fashion Writer
Baking cookies may be an age-old Christmas tradition, but it is one that never gets old in my family. Despite the fact that we have always been an extremely busy family, we never fail to find a way to work around our hectic schedules so we can designate a day for relaxation, watching Christmas movies and of course baking delicious and ever-so-festive treats.
So from my family to yours, we would like to share two of our favorite cookie recipes. This weekend we made our traditional sugar cookies with buttercream frosting and our oatmeal scotchies. Both recipes have been in the family for years, and they’re absolute crowd pleasers. Serve them with my famous vanilla caramel hot cocoa and you’ll truly have something to celebrate. Happy holidays, everyone!
Sugar Cookie Recipe
For sugar cookies we always use Pillsbury Sugar Cookie Dough. Absolutely no other recipe can beat it! For frosting we use a classic and very traditional recipe from my grandmother. It’s simple, quick and amazingly delicious.
- 1 stick (8 tablespoons) softened butter
- 5-6 tablespoons of 2% milk
- 1 ½ teaspoons vanilla extract
- 4 ½ cups powdered sugar
Using an electric mixer beat the softened butter until light and fluffy. Then add the milk, vanilla extract and powdered sugar. If necessary, add a little bit of extra milk until you reach your desired consistency.
Oatmeal Scotchie Recipe
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup (2 sticks) butter or margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract or grated peel of 1 orange
- 3 cups quick or old-fashioned oats
- 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
- Preheat oven to 375° F.
- Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Vanilla Caramel Hot Chocolate
- 2 packets of Nestle Caramel Hot Chocolate
- 2 tablespoons powdered vanilla coffee creamer (I use Coffee Mate Vanilla Coffee Creamer)
- 1 tablespoon of caramel syrup (I use Smucker’s Caramel Sundae Syrup)
- Whipped Cream (Use as much as you would like!)
- Caramel Syrup for drizzling
- Fill a coffee mug with water and heat in the microwave for 2-3 minutes.
- Add two hot chocolate packs, 2 tablespoons coffee creamer, and 1 tablespoon of caramel syrup. Stir.
- Top with whipped cream and a caramel drizzle! Enjoy!