Let me just warn you now: cookie cravings are a likely side-effect of reading this blog post!
In 2012, I participated in the Great Food Blogger Cookie Swap (see my post from that year here). It’s a fantastc annual event that partners with COOKIES FOR KIDS’ CANCER, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.
Anyways, you pay a very small fee to participate, and that goes to the charity, and the total money raised is then matched by 1-3 other partners. The cost is so small (less than $10) but you have to factor in the price you pay when you go to the post office. I’d forgotten that each box of cookies would cost at least, but probably more, than $10 to send. Ouch!
Each person is paired with three other food bloggers, so for instance I sent one dozen of my cookies to three people, and three other people sent one dozen of their cookies to me. What a wonderful surprise to come home to!
I sent my cookies to:
(recipe I used for these Mint Dark Chocolate M&M cookies is at the end of this post)
The first dozen I received were adorable but fruity, and if you know me, you know I don’t really enjoy fruit in my dessert. Luckily, my boyfriend had the exact opposite taste in this department, so he was more than happy to eat them.
Thank you Just Us Four! Check out her blog (which has professional-looking photos) hhttp://www.justusfourblog.com/ere.
Next I got a bag of somewhat crumbled but very delicious, crispy tahini cookies. I would never have thought to use tahini and sesame seeds in cookies, but it was great, especially for anyone who craves a slightly savory option. At first the taste reminded me of molasses and peanut butter, before I read the card. Thank you Cats & Commas! Check them out here.
Lastly, I received a batch similar to the ones I sent out: peanut butter M&M cookies. Simple but so satisfying! These had the consistency of peanut butter (even falling apart a little when eaten, but I’m not complaining). Thank you 24 Carrot Life! Check here out here; I am SWOONING over the sea salt chocolate chip cookie recipe she just posted!
And finally… what cookies did I make?
Well, I used the perfect cookbook to find a recipe: The 250 Best Cookie Recipes by Esther Brody. In the recipe below, instead of chocolate chips, I substituted half dark chocolate M&Ms & half mint chocolate chips. YUM!!!
Dad’s Favorite Chocolate Chip Cookies
Makes about 7 dozen
- 3.5 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 2/3 cup softened shortening
- 2/3 cup softened butter or margarine
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 tsp. vanilla
- 2 packages (12 oz. / 375 g) semi-sweet chocolate chips
- 1 cup chopped nuts (optional) *I opted out.
Preheat oven to 375 degrees F (190 C)
Ungreased cookie sheet
- In a bowl, mix together flour, salt and baking soda.
- In another bowl, beat shortening, butter or margarine and sugars until smooth and creamy. Best in eggs, one at a time, until incorporated. Stir in vanilla. Add flour mixture and mix well. Fold in chocolate chips and nuts, if using.
- Drop by rounded teaspoonfuls (5 mL), about 2 inches (5 cm) apart, onto cookie sheet. Bake in preheated over for 10 minutes or until lightly browned. Cool on sheet for 2 minutes, then transfer to wire racks to cool completely.