It's cookie contest time! You might win $100 in sweet rewards.

November 01, 2011
  • Tricia Johnson of Hagerstown created Everything Christmas Cookies, the winning cookie in the 2010 Herald-Mail Cookie Exchange contest.
File photo

Bring us your best cookie and you might end up with a sweet reward.

The Herald-Mail's 20th annual Cookie Exchange contest will be held Monday, Dec. 5.

Tri-State residents are asked to share their best cookie recipes for a chance to win $100.

Cookies are judged on taste, appearance, overall quality and originality — meaning original recipes. If submitting recipe that have been previously published, we will only accepted recipes that have been significantly adapted.

Contest entries will be accepted from 8 a.m. to 5 p.m. on Monday, Dec. 5, at The Herald-Mail. With a dozen cookies, bakers must include a copy of the cookie recipe on a 3-inch-by-5-inch index card. Please include the source of the recipe. Also include name, hometown, daytime and evening phone numbers — in particular, the number at which bakers can be reached during the day on Tuesday, Dec. 6.

We will accept one cookie recipe per person.

Contestants also must be available on Thursday, Dec. 8, or Friday, Dec. 9, to have their photo taken with their winning cookies. We suggest saving some extra cookies in case you win.

The grand-prize winner and top five cookie recipes will be published Wednesday, Dec. 14, in the Lifestyle section of The Herald-Mail.

Bring cookies to The Herald-Mail, 100 Summit Ave., in downtown Hagerstown. For more information, call Lifestyle Editor Crystal Schelle at 301-791-7136, or email

If you want your container returned, please note so on the recipe card and make sure the container is labeled with your name and contact information.

Contestants must live in Washington or Frederick counties in Maryland; Franklin or Fulton counties in Pennsylvania; or Berkeley, Jefferson or Morgan counties in West Virginia.

Herald-Mail employees and their relatives are not eligible to win.

Everything Christmas Cookies

1/2 cup almonds, slivered and toasted

2/3 cup brown sugar

10 tablespoons butter

2 eggs

1 1/2 cups flour

1 1/2 cups oatmeal

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon orange zest

2 teaspoons orange extract

1 cup dried cranberries

1 cup white chocolate chips

1/4 cup powdered sugar

1 teaspoon allspice

1 tablespoon cinnamon

Preheat oven to 375 degrees.

On a cookie sheet, toast almonds in the oven for 10 minutes.

Cream brown sugar and butter in a mixing bowl. Add eggs and mix thoroughly.

Add flour and oatmeal, baking soda, salt, zest and orange extract. Stir in cranberries, white chocolate chips and almonds.

Line cookie sheets with parchment paper. Drop dough by heaping tablespoons onto cookie sheets. Bake for 12 minutes. Let cool.

Mix powdered sugar, allspice and cinnamon. Dust cookies with sugar-spice mixture.

— Original recipe by Tricia Johnson of Hagerstown, winner of the 2010 Herald-Mail Cookie Exchange

Southern Comfort

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon ground cinnamon

1 teaspoon salt

1 1/2 cups (3 sticks) butter at room temperature

1 1/2 cups sugar

1 1/2 cups packed light brown sugar

3 eggs

1 tablespoon vanilla

3 cups semi-sweet chocolate chips

3 cups old-fashioned rolled oats

2 cups sweetened, flaked coconut

1 1/2 cups dried cranberries (Craisins)

2 cups (8 ounces) chopped pecans

16 ounces melting chocolate, optional

Heat oven to 350 degrees.

Mix flour, baking soda, baking powder, cinnamon and salt in a bowl.

In a separate, 8-quart bowl, beat butter on medium speed for 1 minute until smooth and creamy. Gradually beat in sugars; beat for 2 minutes to combine.

Add eggs, one at a time, beating after each one. Beat in vanilla.

Stir in flour mixture. Add chocolate chips, oats, coconut, cranberries and pecans.

For each cookie, drop 1/4 cup of dough onto ungreased baking sheets, spacing 3 inches apart.

Bake for 17 to 25 minutes, until edges are lightly brown. Remove cookies from rack to cool.

Optional: Dip cookies halfway into melting chocolate and cool on waxed paper.

Yields about 3 dozen cookies.

— Courtesy of Rejeanne Moy, from a family recipe, 2010 Herald-Mail Collie Exchange contest finalist

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