Kristen Lummis is a Colorado native who lives where the powder meets the red rocks in Western Colorado. She blogs on Brave Ski Mom, sharing her love of skiing and the outdoors with other families, through ski area and resort reviews, equipment reviews and tips, and musings on raising two crazy-active boys. While her recreational passion is for skiing of all types, her deepest passion is for her family. You can read her posts at braveskimom.com or follow her on Facebook or Twitter @braveskimom.
These cookies are Kristen’s 5th place-winning entry into the Better Homes and Gardens State Cookie Contest. Kristen and her son brainstormed and came up with these cookies to represent Colorado’s state flower, the Columbine. Blueberries, white chocolate, and sliced almonds color the cookies just like the flower, the oats are for the Eastern plains, and dried cherries represent the Western Slope, known for its fruit. Want to view all the state cookie entries? Visit BHG’s Facebook page!
Republished from the Grand Junction Free Press
Colorado Columbine Cookies
- 2 sticks of butter, softened
- 3/4 cup dark brown sugar
- 2 teaspoons vanilla
- 2 large eggs
- 2 cups of old-fashioned oats (not instant or quick)
- 1-1/2 cups white flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sliced almonds
- 1/2 cup dried blueberries
- 1/2 cup dried cherries
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees.
In a large bowl beat sticks of butter, dark brown sugar, and vanilla until light and fluffy.
Add eggs at room temperature and mix well. Add old-fashioned oats, white flour, baking powder and salt. Mix on low until blended.
Stir in sliced almonds, dried blueberries, dried cherries, white chocolate chips and semi-sweet chocolate chips. You can use a mixer on low for this or a wooden spoon.
Using an ice cream scoop, place balls of dough onto your baking sheet and flatten them slightly with the back of a large spoon or your hand. Leave an inch between cookies.
Bake 17-20 minutes or until the edges begin to turn golden brown. Remove the baking sheet from the oven and let the cookies rest on the sheet for a few minutes. Remove cookies from sheet and cool on a cooling rack.
Makes 24 large cookies.