:: The Cookie Recipe Blog ::

A visitor to the main cookie recipe site asked today about what the best cookies are for shipping. This is for care packages for members of the military, friends or family overseas or just across the country. Many of us will be shipping holiday cookies this year, so here are some tips for shipping cookies:

First, choose the right cookies. Thin, crispy cookies will break apart the first time it’s thrown into the mail truck. Don’t bother with those, this includes sugar cookies, crispy cookies, any thin cookie and any soft and crumbly type of cookie. Your best option will be to pick a recipe specifically for larger size cookies, a good option would be our best ever chocolate chip cookie recipe. This is a big, thick cookie that won’t break apart too easily. You can also vary the ingredients and choose different types of chocolate chips or add nuts. Bar cookies are also excellent choices. These include brownies, blondies and any other bar cookies. Many drop cookies and refrigerator cookies will also be good options, since they are smaller and denser, therefore more difficult to break.

More Tips

- For extra protection and to make sure the cookies are fresh when they get to the recipient, wrap each one in plastic wrap. For some types of cookies, it may be better to wrap two together at a time.
- Make sure the cookies are completely cooled before wrapping them and boxing them.
- Make sure there are no large spaces in between the cookies, pack them tightly and use tissue paper or newspaper to fill the space between them. You don’t want the cookies moving around inside their container.
- For maximum freshness, bake them as close to your shipping time as possible. Meaning, don’t bake them on Tuesday and send them on Friday if you can help it. You want them to taste good right?
- Most importantly, place the wrapped cookies into an airtight container. This can also be a gift for the recipient, so you can use a new Tupperware or other plastic container or use a tin. You can also decorate the container.
- Make sure to cushion the sides of the box with some packing peanuts, bunched up newspaper, tissue paper or other lightweight filler, so the container doesn’t bounce around in the box.
- Don’t forget to write “Perishable” or “Fragile” in big, clear letters on each side of the package.

Cookies are a great, heartfelt gift that’s sure to please anyone, it’s also economical too. So start baking and sending!

3/4 C butter (softened)
3/4 C peanut butter
1 1/4 C brown sugar (packed)
1 1/4 C sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3 eggs
1 1/2 tsp vanilla
2 1/4 C all purpose flour
2 2/3 C rolled oats
1 10-oz. mini chocolate kisses

Beat the butter with peanut butter in mixing bowl with mixer on medium-high speed for approx. 30 seconds. Add in the sugar, brown sugar, baking powder and the baking soda. Beat until well combined, scraping sides of bowl. Beat in the eggs and vanilla until well combined. Then mix in flour. Stir in the oats and chocolate kisses. Drop dough by tablespoons, about 3 inches apart onto a ungreased cookie sheet. Flatten dough slightly with hand to make a flatter cookie, if so desired. Bake in oven at 375 degrees F for about 8-10 minutes or until edges are lightly golden brown. Let cool on wire racks.

3/4 C butter
1 1/2 C sugar
1/4 tsp salt
3 eggs
3 ounces unsweetened chocolate (melted)
1 C flour (sifted)
1 C chopped nuts (walnuts, almonds or pecans work best)

Brownie Icing -

1/4 C butter
2 ounces unsweetened chocolate
3 C confectioners’ sugar
4-5 TB milk
1/2 tsp vanilla

Cream the butter, sugar and salt until it’s fluffy and light. Add the eggs, one at a time, mixing well after each egg has been added. Blend in the chocolate. Stir in the flour. Stir in the nuts. Reserve 1/4 cup of nuts. Pour mixture into greased jelly roll pan (or cookie sheet with higher sides). Bake at 350 degress for 20 min. Let cool about 10-15 minutes. To make the frosting, melt the butter and chocolate over low heat and then remove from heat. Stir in confectioners sugar. Alternate the confectioners sugar with the milk. Stir in the vanilla. Frost the brownies while still warm, then sprinkle reserved nuts over the top.