christmas cookies

Oatmeal Chocolate Chip Cookies with Flax

On my 5th day of Homemade Christmas I have one of my second son’s favorite cookies, Oatmeal Chocolate Chip Cookies with Flax.
Oatmeal Chocolate Chip Cookies with Flax | Country Girl Gourmet

I have been making Oatmeal Chocolate Chip Cookies for years. I love oatmeal chip cookies. They are so much better than those ones with raisins. These cookies are the only ones I make that Mr Great requests on a regular basis and this year he told me that I need to make them for Christmas and Santa.

These cookies are his special cookies. When we lived in El Paso he participated in his school district’s special olympics every year. One of things was parents and the school would supply food and snacks for the kids. I wanted to bring something that was a bit healthier. So I made cookies! I know cookies don’t scream healthy but these are filled with wholesome oatmeal and flax. So they are a bit better than your traditional chocolate chip.
Well, my son ate probably too many cookies that day in addition to pizza and who knows what else but he still had to run. His run was one of the last ones of the day. I was fully expecting him to puke, start walking or worse have a meltdown. None of that happened though, he won his race! He was so happy and I was very proud of him. If you asked him about the race he would tell you it was all because of the cookies, his special oatmeal chocolate chip cookies.

Mr Great went on the following years to win again and again at the special olympics. He always had his special cookies too. The recipe has been tweaked a bit since those days to turn it into a gluten free oatmeal cookie but it is still delicious and we love it! Hopefully Santa will like them too! I have a sneaking suspicion that he will.

Oatmeal Chocolate Chip Cookies with Flax | Country Girl Gourmet

Check out my 12 Days of Homemade Christmas for other great ideas!

Oatmeal Chocolate Chip Cookies with Flax
Serves: 3 Dozen
  • ½ Cup Butter
  • ½ Cup Shortening
  • ¾ Cup Brown Sugar
  • ¾ Cup White Sugar
  • 2 Eggs
  • 2 Teaspoons Vanilla Extract or Paste
  • 1½ Cups Gluten Free All Purpose Flour
  • 1 teaspoon Xanthan Gum
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • ½ cup Flax Meal
  • 2 Cups Rolled Oats
  • 2 Cups Chocolate Chips
  1. Preheat oven to 350 degrees
  2. Cream together butter, shortening, brown sugar and white sugar until fluffy. Mix in eggs and vanilla.
  3. Stir in flour, flax meal, xanthan gum, baking soda, salt and cinnamon. Add Oats and incorporate well. Finally stir in chocolate chips.
  4. Drop by tablespoon or cookie scoop onto a parchment lined baking sheet.
  5. Bake for 10-12 minutes

Butterfinger Chunkies and How to Mail Them

It’s been almost 2 weeks since Halloween, do you still have candy? If you have some Butterfingers candy bars laying around I have an awesome cookie recipe for you, Butterfinger Chunkies. These cookies  have become one of my families favorite new cookies. It is full of peanut buttery goodness. First you have peanut butter, then some chopped peanuts and the icing on the cake is crushed up bits of Butterfingers. Can you say yum?

As I was making these cookies I was reminded of my husband’s last deployment and all the baked goods that I use to send him. He is the guy to be friends with while deployed. His last deployment I sent him delicious treats such as chocolate chip cookies with oreos in the middle and then there were the slutty brownies. He always had the good homemade stuff. These cookies would be perfect for a care package and that got me thinking about my best tips for shipping cookies. I have been asked more than a handful of times for tips so here are some of my best tips for shipping cookies.

Butterfinger Chunkies | Country Girl Gourmet

 Tips for Shipping Cookies

The best cookies to ship are easy drop cookies like these Butterfingers Chunkies or Chocolate Chip. Bar cookies and brownies ship wonderfully also. This isn’t saying that you cannot ship other cookies such as rolled out sugar cookies, they just need more care such as individually wrapping.

You want to package your cookies in an airtight container to keep them from going stale. If you have a vacuum sealer it is perfect for this but if you don’t, don’t fret. You can do a poor man’s vacuum seal. Simply place cookies in a freezer ziploc bag, seal bag except for a tiny area where you can insert a straw and suck out all the air. Remove straw and seal. I use the freezer bags because they are thicker and more heavy duty.

When packaging your cookies you can add a slice of white bread or a few marshmallows (yes, marshmallows!) to help keep your cookies soft.

Ship cookies in a box not a padded envelope.  The post office’s flat rate boxes are perfect. wrap cookies in bubble wrap and fill extra space in box with with popcorn, packing peanuts and/or used shopping bags. Used Target and Walmart bags are perfect for packing material.

 Shipping priority mail (2-3 days) is usually good but if you are  worried you can do next day. Fresh cookies are better than stale cookies after all. Pay attention to when you are mailing your cookies so they don’t sit in a post office over a weekend.   Another thing to remember is when mailing overseas it can take a week or two, sometimes longer.

So there are my tips for sending homemade cookies to your friends and family. Sending homemade goodies is an awesome treat that your friends and family will love receiving especially if you are sending them some Butterfingers Chunkies! I can’t wait to bake some up to add to some holiday care packages.

Butterfinger Chunkies | Country Girl Gourmet

What are your best tips for shipping homemade treats?


Butterfinger Chunkies
Serves: 2.5 dozen
  • ½ Cup Margarine (such as Imperial Margarine, I Can’t Believe It’s Not Butter, Country Crock)
  • ¾ Cup Sugar
  • ½ Cup Brown Sugar
  • 1 Egg
  • 1 Cup Peanut Butter
  • 1 ½ Teaspoons Vanilla Extract
  • 1 ¼ Cup All Purpose Flour
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • ¼ Cup Peanuts, chopped
  • 1 Cup Butterfingers, crushed
  • *All Purpose Gluten Free Flour Blend can be substituted for All Purpose Flour with the addition of ½ teaspoon Xanthan Gum.
  1. Preheat oven to 350F. Line cookie sheets with parchment paper.
  2. In a bowl cream together margarine and Sugar and Brown Sugar until light and fluffy.
  3. Add egg and combine well. Next mix in both Peanut butter and Vanilla Extract.
  4. In another bowl combine flour, baking soda and salt. Add Flour mixture to creamed mixture, mixing well.
  5. Stir in chopped peanuts and crushed Butterfinger pieces.
  6. Drop cookie dough by rounded 1 ½-2 Tablespoon scoops onto parchment lined cookie sheets.
  7. Bake cookies for 10-12 minutes or until golden.
  8. Cool on wire cooling rack
  9. Enjoy, sharing with friends and family!

recipe adapted from

Cranberry Orange White Chocolate Chip Cookies

For my last day of my 12 days of Homemade Christmas I have Cranberry Orange White Chocolate Chip Cookies. These are a fancied up version of a chocolate chip cookie that I love. Throw a raisin in a cookie and I won’t touch it, as a matter of fact neither will my kids. We are of the believers that raisins should not be in cookies and the ones that look like chocolate chips are cruel tricks. If you put a Craisin in a cookie though that story is completely different! I will happily eat a cookie with a Craisen. Throw in some orange and white chocolate chips and you have an awesome cookie and I think it is the perfect addition to any Christmas cookie tray.

Traditionally Chocolate, Eggnog, Peppermint, Gingerbread and Sugar and Spice are the dominant flavors of the season but they are not the only flavors. Are the not as traditional flavors of the Christmas season your favorite? What do you think? What is your favorite Christmas flavor?

Cranberry Orange Chip Cookies | Country Girl Gourmet


Cranberry Orange White Chocolate Chip Cookies
Serves: 3 dozen
  • ½ cup butter
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1teaspoon vanilla
  • 1 11/2 cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon xanthan gum
  • 1-2 cups white chocolate chips
  • ½-1 cup dried cranberries (Craisins)
  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, cream together butter, brown sugar and white sugar until fluffy. Beat in the eggs, and vanilla until light and creamy.
  3. Stir in in gluten free flour, baking soda, xanthan gum and salt and stir until well combined, forming cookie dough. Last, fold in your desired amount of white chocolate chips and dried cranberries.
  4. Cover cookie dough and refrigerate the dough for 1-2 hours.
  5. Drop cookies by rounded spoonfuls (I use a cookie scoop) onto cookie sheets that have been lined with parchment paper.
  6. Bake for 10-14 minutes or until cookies have spread and the edges have turned golden brown.
  7. Try to allow cookies to cool on a cooling rack otherwise they will fall apart and you could burn your mouth 😉 Be patient! They are worth the wait!


Peppermint Meringues

We are coming to the tail end of my 12 days of Homemade Christmas and I have a simple 5 ingredient treat. They are considered a cookie, not candy and are completely gluten free. My day 11 pic for my Homemade Christmas is Peppermint Meringues. These are sweet bites of airy and light with a bit of crispness, deliciousness! I seriously could eat them all. It is a good thing that they are only 13 calories!

Don’t let the meringue part scare you, making meringue is easy. All you really need is a good mixer as mixing by hand will not get you the same results. Here are a few of my best tips:

  • Pick a dry day to make your meringues. They will turn out better on a dry day compared to a rainy or extra humid day. The moisture will prevent the stiff peaks from properly forming.
  • Remember to use room temperature egg whites.
  • Be sure not to get any yolk mixed in with your egg whites. Your egg whites will not properly stiffen.
  • Do not beat your egg whites until they are just white, beat for an extra couple minutes. You are wanting stiff peaks.
  • Add your sugar and other add in’s (crushed candy canes, chocolate chips, etc.) slowly, don’t plop it in! You will lose air and your peaks can deflate.
  • You can dollop with a spoon but if you want to get fancy a freezer ziplock bag makes an excellent piping bag! Just cut the corner off for the tip.
  • Use parchment instead of foil or a silpat when baking.
  • Use an oven thermometer! Check your oven temperature to make sure it isn’t too hot before baking.
  • To help avoid cracks, do not take out of the oven until completely cool. My family is impatient so mine almost always have cracks. They are still pretty tasty with cracks.
  • Baking low and slow also help prevent cracks.I hope you and your family and friends like these Peppermint Meringues as much as mine does!


Peppermint Meringues | Country Girl Gourmet


Peppermint Meringues
A light and airy peppermint cookie
  • 2 egg whites
  • ⅛ teaspoon salt
  • ⅛ teaspoon cream of tartar
  • ½ cup white sugar
  • 2 peppermint candy canes, crushed
  • *optional* ½-1 cup mini chocolate chips
  1. Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper.
  2. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. If desired carefully fold in mini chocolate chips. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
  3. Bake for 1½ hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

Adapted from

Snow Flakes Spritz

Thanks to a friend on Facebook I learned that today is National Chocolate Covered Anything Day. So many things are made even better by simply covering them with chocolate. There is chocolate covered peanut butter things like Buckeyes, classic chocolate covered cherries, chocolate covered pretzels to even chocolate covered bacon and potato chips. Chocolate covered things are generally good and something I like to make and my family enjoys eating. During Christmas I like to dip all the things in chocolate including my favorite spritz cookie, Snow Flakes.

About 8 years ago I discovered the recipe for Snow Flakes Spritz and they became an instant Christmas cookie must have for my family. Spritz cookies are delicate little buttery shortbread cookies that are Swedish.  They are pretty simple to make but you do need a cookie press or as my kids call it a cookie gun to make them. There are all different types of cookie presses out there but I will tell you I use a basic manual cookie press with a trigger handle (hence why my kids call it a cookie gun) although I do own a vintage Mirro dial a cookie press that was my husband’s grandmother’s. I just need to learn how to use that vintage press. With the cookie press it allows you to press a large amount of cookies in a short time in a variety of shapes. Then the cookies can be decorated either before or after baking. Therefore making it look like you spent hours making fancy cookies.

Snow Flakes Spritz are a bit more special than your typical spritz cookie in my opinion.  They are more than just a simple butter cookie. The dough is peppered with orange peel and cinnamon has been sprinkled in as well. Add chocolate into the mix and you have one mighty tiny yet tasty explosion of flavor going on. I know I have a hard time eating just one and that is why I had to add them to my 12 days of Homemade Christmas. Something this good deserves to be shared! Oh and did I mention they are gluten free also! Add them to your must bake Christmas cookie list and amaze your friends with how delicious they are.
Snow Flakes Spritz | Country Girl Gourmet


Snow Flakes Spritz
Serves: 6 dozen
Better than your typical buttery spritz with plenty of orange and cinnamon flavor.
  • 1 cup butter
  • 3 ounces cream cheese, softened
  • 1 cup white sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh orange zest
  • 2½ cups gluten free all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon xanthan gum
  • ½ teaspoon cinnamon
  • *Optional*
  • food coloring,colored sugar, nonpareils,other sprinkles
  • or
  • 1 cup chocolate chips
  • 1TB shortening
  • Carefully melt chocolate and shortening together in either microwave or using a double boiler.
  1. In a medium bowl, cream together butter, cream cheese,sugar and fresh orange zest. Beat in egg yolk and vanilla. Continue beating until light and fluffy. Gradually stir in flour, salt,xanthan gum and cinnamon.
  2. Optional- if desired dough can be dyed different colors with food coloring.
  3. Fill the cookie press, and form cookies on ungreased cookie sheet.
  4. Optional- If desired sprinkle with colored sugar, nonpareils or other sprinkles.
  5. Bake in preheated oven for approximately 12 minutes. Remove from cookie sheet, and cool on wire racks.
  6. Optional- If desired dip or drizzle cookies in melted chocolate. Sprinkle with nonpareils or other sprinkles.

Adapted from Snow Flakes on

12 Days of Homemade Christmas

It’s that time of year again Christmas time! Seriously, the year has just flown by how can it be time for Christmas again! I have been working hard to bring you my 12 Days of Homemade Christmas again this year. I have made a list, and have checked it more than twice. Heck, i’m still going back and forth with a few of the recipes. I only have a few more days until I start my list but it is coming and you will be able to find links to all 12 days here after they are posted. Just like last year the recipes range from super easy to others that take a little bit of patience and time. There will be cookies and candy and more!

The list is now complete! Check out my 12 days of Homemade Christmas! What treats will you be making for your family? I’d love to see your pics of my treats! Just use the tag #countrygirlgourmet on Facebook, Twitter, Instagram or Pinterest.

12 Days of Homemade Christmas | Country Girl Gourmet

Country Girl Gourmet’s 12 Days of Homemade Christmas

Day 1: Hot Cocoa Mix

Hot Cocoa Mix | Country Girl Gourmet

Day 2: Homemade Peppermint Patties

Homemade Peppermint Patties | Country Girl Gourmet

Day 3: Bacon Pralines

Bacon Pralines |Country Girl Gourmet

Day 4: Gluten Free Red Velvet Cookies

Red Velvet Chip | Country Girl Gourmet

Day 5: Gluten Free Snow Flakes Spritz 

Snow Flakes Spritz | Country Girl Gourmet

Day 6: Melt in your Mouth Toffee

Melt in your Mouth Toffee | Country Girl Gourmet

Day 7: Gluten Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies | Country Girl Gourmet

Day 8: Gluten Free Gingerbread Cupcakes with Maple Buttercream

Gingerbread Cupcakes with Maple Buttercream | Country Girl Gourmet

Day 9: Peppermint Bark

peppermint bark |CountryGirl Gourmet

Day 10: Caramels

Caramels | Country Girl Gourmet

Day 11: Peppermint Meringues

Peppermint Meringues | Country Girl Gourmet

Day 12: Cranberry Orange White Chocolate Chip Cookies (gluten free)
Cranberry Orange Chip Cookies | Country Girl Gourmet

From my Family to yours, Merry Christmas!

Merry Christmas from Country Girl Gourmet

White Chocolate Peppermint Cookies

One of my favorite flavors of the holiday season is Peppermint. After searching and not coming up with  any recipes I really liked I decided to come up with my own White Chocolate Peppermint Cookie recipe and I am sharing it with you today on my 5th day of Homemade Christmas. These cookies were a big hit with my kids and i’m sure you will like them too. They are soft and chewy and full of peppermint flavor. So go ahead and give these White Chocolate Peppermint Cookies a try!

Peppermint Chip Cookies / Day 5 Homemade Christmas


White Chocolate Peppermint Cookie


1 cup Butter

1 cup Brown Sugar

1/2 cup Sugar

2 Eggs

2t Vanilla Extract

1T Milk

1t Baking Soda

1/2t Salt

3 cups Flour

1 cup Candy Canes, crushed (approx 12)

1 cup White Chocolate Chips


1. Preheat oven to 375*

2. In a bowl cream together butter and sugars until fluffy.

3. Mix in eggs, vanilla and milk

4. Add in dry ingredients and combine well forming a dough.

5. Drop by walnut sized spoonful onto a parchment lined cookie sheet and bake 8-10 minutes until lightly golden.

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