November Spotlight Special and Cookies!

Every year after Thanksgiving my mom would start baking...and she'd keep on baking up until the week before Christmas (or so it seemed). Her supply of cookies was endless and the variety was unbelievable. You can't imagine my disappointment when I got married and started baking Christmas cookies...I had made about 5 different kinds when I found out that my husband really didn't like anything much else than Chocolate Chip cookies. What?!? Talk about traditions up in smoke. I still sneak in a different kind of cookie every once in a blue moon...I happen to love White Chocolate and Cranberries - so what if I end up eating the whole batch, right?! tee hee.

This month's November Spotlight from a•muse studio is Cookie Exchange so it's only fitting that I leave with you a cookie recipe. Be sure to scroll all the way down to the end for that yummy treat. And in the meantime, enjoy these rubber stamp and paper treats - at least they are calorie free!! To see all of the projects up close (and they are beautiful!) click here


White Chocolate, Cranberry, Almond, and Oatmeal Cookies

Makes 2 dozen.
Leftover Potential: Keeps in an airtight container for up to 2 weeks.

3/4 cups butter
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups all purpose flour
1 1/2 cup oats
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
pinch nutmeg
1 cup dried cranberries
1 cup chopped almonds
1 cup white chocolate chips

1. Cream the butter and sugars until light and fluffy. Add the eggs one at a time, mixing until fully incorporated. Mix in the vanilla.
2. In a large bowl, mix the flour, oats, baking soda, baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients and mix just until fully incorporated.
3. Add the cranberries, almonds, and white chocolate and mix just to combine.
4. Scoop the dough onto a baking sheet and bake in a 350 degree oven until they are golden brown, about 10-12 minutes. Let cool completely.
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