If there is one dessert that gets made every fall in my house, it’s these oatmeal cream pies. They are also Aaron’s favorite. He even talks about them in his sleep (I wish I were kidding about that…)

These oatmeal cream pies aren’t trying to copy the original- those are a different experience altogether. These are a grown up version. The texture is more rustic, and the cream cheese filling pairs with the spices and tames the sweetness of the cookie. I don’t have anything against marshmallow fluff, but trust me, these are better.

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Happy New Year! Now that the first week of January is almost over, does that mean you’ve given up your resolutions yet? No? Good, me either. Believe it or not, this is one of the few recipes on my website that’s not a diet buster. At least, it’s not an “eating everything in moderation” buster, which I’m all about these days. This small batch cookie recipe makes only 5 cookies. Yay for built in portion control! But wait…it get’s even better! *cue Billy Mays*

They’re vegan, and it’s a super simple one bowl recipe. Excited yet? Click on over to Food Fanatic for the recipe.

Have you ever used herbs in cookies? I’ve always found the idea intriguing, so when a friend gave me some rosemary from her garden, I thought about using it in shortbread. I suspected that it would be one of those “cool in theory but kind of weird” recipes that at worst would make my kitchen smell nice and at best would make good Christmas gifts, but I never expected them to blog worthy. I like to keep this space for the best of the best and the favoritest of the favorites, and these cookies definitely made the cut.

I originally started by adding rosemary to my usual shortbread base, but when I came across this recipe, I decided to add some honey. The honey not only added flavor, but made a more tender cookie. I was such a fan of this dough that I made a second variation on this recipe. For the thyme raspberry cookie, I used the same shortbread base, but replaced the rosemary with 1 1/2 teaspoons of fresh thyme and 2 tablespoons of coarsely chopped freeze dried raspberries.

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