Cookie Challenge

Cookies are a holiday baking tradition, and everyone has their favorite recipe.

Who wants to share it?

Whether it came from grandma, mom or a distant cousin in Tucson, we want to know who has the yummiest cookie recipe in The Herald Bulletin coverage area.

If you think your traditional cutout cookies or oatmeal delights have what it takes, send your recipe, complete with ingredients and directions, to our features team, editor Heather Bremer and reporter Traci Miller. Recipes need to arrive at our office by Dec. 9.

There are two categories – traditional cookies, such as chocolate chip, cutouts or Italian wedding cakes, and health-conscious cookies, for those who need to limit their sugar intake, can’t have gluten or are watching their weight.

Once the recipes have been received, our team will select at least three recipes to make for a taste test. We’ll capture their baking adventures on video and share it with you at heraldbulletin.com.

In the Dec. 20 edition, we’ll share our favorite recipe in each category in the Life & Times section. Other submitted recipes will be posted at heraldbulletin.com.

Contributors of the featured recipes will each receive The Herald Bulletin Golden Spoon, a small trophy to recognize their feat of baking.

Here’s what you need to know to submit your recipe:

  • All recipes must be original recipes, not copied from a publication.
  • Recipes can be emailed to heather.bremer@heraldbulletin.com or submitted in person or by mail to The Herald Bulletin, c/o Heather Bremer, 1133 Jackson St., Anderson, IN 46016.
  • Recipes are due in our offices by 5 p.m. on Dec. 9.
  • Recipes must include all ingredients and clear, concise directions.
  • By submitting your recipe, you are agreeing to allow it to be shared at heraldbulletin.com.
  • For more information, call Heather Bremer at 648-4254.

In the spirit of sharing, here’s one of our favorite recipes:

Daddy’s Cookies

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, room temperature

1/4 cup solid vegetable shortening, room temperature

1 cup sugar

1 cup (packed) dark brown sugar

1/4 cup honey

2 large eggs

1 tablespoon vanilla extract

3 cups old-fashioned oats

1 cup raisins

1 cup chopped pitted dates

1 cup chopped walnuts

Directions

Preheat oven to 350°F. Line two baking sheets with foil; butter foil. Blend first five ingredients in medium bowl. Using electric mixer, beat butter, vegetable shortening and both sugars in large bowl until fluffy. Beat in honey, eggs and vanilla. Gradually beat in flour mixture. Stir in oats, raisins, dates and walnuts. Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten cookies slightly. Bake cookies until golden brown, about 10 minutes. Cool completely on sheets. (Can be made two days ahead. Store airtight at room temperature.)

​Follow managing editor - digital Heather Bremer on Twitter (@HeatherBTHB) or email her at heather.bremer@heraldbulletin.com.

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