Cookie Day 2015


I am the Cookie Queen! And I have spawned two Cookie Princesses. Cookie Day is sacred. Cookie Day now has a West Coast version, presided over by one of my Cookie Princesses and her best friend.

Cookie Day originated many years ago when I became a “Working Mother”. I no longer had every day between Thanksgiving and Christmas Eve to produce the monumental amount of cookies that the family and neighbors thought was necessary for their holiday to be a success. I figured out how to make an epic amount of delicious homemade cookies in a little over 24 hours. The secret is prep work, and organization and (blush) not cleaning bowls , utensils and pans between every batch. Think about it-every cookie recipe has nearly the same ingredients: flour, butter, sugar, vanilla (or some flavoring) salt, baking soda etc…So why make all those dirty dishes?

The first thing you do (smart Cookie Queens do this the night before) is load all of your cookie ingredients on to the counter within easy reach of that most valued tool-the Kitchenaid Stand Mixer. Gather up at least 3 big cookie sheets and their Silpat covers. Search out the Royal Cookie Scoop and the 41 year old spatula with the cracked wooden handle-no other will do. Find all of the measuring cups and spoons, and tie on a tacky Christmas apron.


Cookie Day 2015 started out a little strangely. It was 67 degrees….in Ohio….in mid December. So the windows were thrown open to the breezes, of which there were none.


The Cookie Queen requires a good and strong cuppa to keep up her stamina. There is a batch of turkey pot pie soup started in the crock pot, because ain’t nobody got time for sandwiches on Cookie Day!

The recipes are scheduled with 2 factors in mind:

  1. The lightest cookies first-work your way through spice to chocolate.

2.If you make cut-out cookies that need to chill-make those first, and place in fridge.


These are two items that have revolutionized Cookie Day. Silpats require no greasing-the pans and your hands stay cleaner. If you get sprinkles melted on them between batches, you just shake them off into the trash. The one inch batter scoop keeps your cookies uniform in size which makes them bake more evenly, and makes your finished cookie platter more appealing. There will be links at the end of the article available. Remember that we do receive a small reward if you visit Amazon through these links.


The one item that I forgot to add to the preparations was the aloe plant. Because, yet again, I moved the very first pan out of the oven with the hot pad-then grabbed it with the other hand to position closer to the cooling rack. Yes I grabbed the cookie sheet that had come out of the 375 degree oven with my bare-RIGHT-hand.

So you continue through the day, moving smoothly from one recipe to the next, while the cookies are spread to cool on the dining room table. With some assistance, you can make it through at least 10 recipes in the one day, maybe more, depending on if the Piper spikes your eggnog.

The experienced Cookie Queen has also planned on storage for the finished cookies. When storing cookies we try to keep all the peanut butter in one container, the chocolates in another, and more delicate cookies in shallower  containers.

And having blabbed on and on, I am now going to share with you the Piper’s favorite cookies-Monster Cookies. They have no flour in them-only oatmeal. The recipe is from an old segment of Paula Deen’s, that I cannot find a link to. I may never have made these exactly as written. I keep the same base and ratio of additives to background dough, but experiment with different goodies. For Christmas this year, I used red and green M &Ms, dried cherries from Pike’s Place Market in Seattle, 1/2 cup of organic coconut in place of 1/2 cup oatmeal, and white chips. In years past I have used dried apricots, chopped dates, various nuts and flavored baking chips. Peanut butter replaces a good deal of the butter in this recipe.

Paula Deen's Monster Cookies


  • 3 eggs
  • 1 cup sugar
  • 1 1/4 cups packed brown sugar
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • 1 12 ounce jar of creamy peanut butter
  • 1 stick butter, softened
  • 1/2 cup M&Ms
  • 1/2 cup chocolate chips
  • 1/4 cup raisins
  • 2 tsp baking soda
  • 4 1/2 cups quick oats


  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or nonstick baking mats.
  2. In a very large mixing bowl, combine the eggs and sugars. Mix well. Add salt, vanilla, peanut butter, and butter. Mix well. Stir in M&Ms, chocolate chips, raisins, baking soda and oatmeal. Drop by tablespoons 2 inches apart onto the prepared baking pan.
  3. Bake for 8-10 minutes. Do not over bake. Let stand for 3 minutes before transferring to wire cooling racks.
  4. This makes a boatload of cookies-like 5 dozen or more.

Here are links to some of the Cookie Queens favorite baking tools:



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