And for Dessert...Stuffing?

When we heard the Downtown Cookie Co.'s cookie of the month for November was a Stuffing Cookie, we were skeptical.

When we heard the Downtown Cookie Co.'s cookie of the month for November was a Stuffing Cookie, we were skeptical. Can you blame us? Stuffing belongs at the dinner table, not on the dessert menu. Or so we thought.

It turns out that adding stuffing to your cookies can result in a subtle and welcome savory note. Downtown Cookie Co. tested a variety of stuffings before ending on Pepperidge Farm for their recipe. We think it has less to do with the brand and more to do with choosing a stuffing that's loaded with herbs. The end result reminded us of an oatmeal cookie, with a hint of herbs and loaded with cranberries.

You can order a bag from Downtown Cookie Co.'s website or, if you are feeling ambitious, make a batch at home. They were kind enough to share the recipe:

Downtown Cookie Co. Stuffing Cookies
Yields 15 cookies
1 cup butter (two sticks)
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1 3/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon

2 1/2 cups boxed stuffing with herbs (Recommended: Pepperidge Farms Herb Seasoned Stuffing)

1 cup dried cranberries (in small pieces)

Mix flour, stuffing, baking powder, salt and cinnamon in a bowl and set aside. Cream the butter and sugars. Add eggs and vanilla extract and beat well. Add dry ingredients until combined. Mix in cranberries. Drop two ounce cookies onto ungreased baking sheet and bake in 350 degree oven for approximately ten minutes. Remove from oven, let cool, and enjoy!

Baking time may vary depending on oven. For smaller cookies decrease baking time.

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