Sweet!

AP Food Editor

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The trouble with the holiday season is the baking guilt.

The issue is that I don’t like baking. It’s too precise a practice for me to enjoy. I prefer the little-of-this-little-of-that approach to cooking, which works fine for pasta dinners, but generally is a disagreeable way to bake.

But at this time of year, we are constantly reminded that happy families are supposed to have special bonding moments while baking luscious holiday treats. If we really loved our children, we’d be delighted by the mess they make while dumping flour on the floor and spilling raw eggs down the side of the stove.

And so begins the guilt. Not only are we supposed to be baking, we’re also supposed to be enjoying it.

To attempt to assuage my guilt, every year I search for something I can handle. A recipe that is fast and easy. A recipe that is forgiving enough to accommodate my freewheeling approach to the kitchen. A recipe that requires minimal mess, minimal fuss, that is child-friendly and that will satisfy that peculiar holiday carb-driven urge.

This year I decided to do away with the trouble of a search and simply create my own. I wanted a cookie that is versatile and simple. A drop cookie was ideal; no bothersome shaping or chilling or decorating. If it could be made in one bowl, all the better. And flexibility was a must.

These cherry-chocolate drop cookies are the easy and delicious result. If you don’t like dried cherries, substitute another dried fruit (Raisins? Cranberries? Apricots? Dates? Whatever.). Prefer semi-sweet chocolate or no chocolate or nuts? Have at it. However you make these cookies, they’ll come together fast and easy so you can ditch the holiday baking guilt and get on with the holidays.

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CHERRY-WHITE CHOCOLATE DROP COOKIES

Start to finish: 30 minutes

Makes 2 dozen cookies

2 sticks (1 cup) butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 egg

1 teaspoon almond extract

1/4 cup milk

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 cup dried cherries

1/2 cup dried cranberries

1 cup white chocolate chips

Heat the oven to 375 F. Line 2 baking sheets with kitchen parchment.

In a large bowl, use an electric mixer to beat the butter and both sugars until fluffy, 2 to 3 minutes. Add the egg, almond extract and milk, then mix well. Add the flour and baking soda, then mix just until the dry ingredients are well mixed in. Mix in the cherries, cranberries and chocolate chips.

Drop the dough in 2-tablespoon mounds on the prepared baking sheets, leaving 2 inches between them. Bake, in batches if necessary, for 12 to 14 minutes, or until just lightly browned at the edges and still slightly soft at the center. Leave on the baking sheet for 2 minutes, then use a spatula to transfer to a wire rack to cool completely.

Nutrition information per serving: 210 calories; 90 calories from fat (43 percent of total calories); 10 g fat (6 g saturated; 0 g trans fats); 30 mg cholesterol; 28 g carbohydrate; 1 g fiber; 15 g sugar; 3 g protein; 40 mg sodium.

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J.M. Hirsch is the food editor for The Associated Press. He blogs at http://www.LunchBoxBlues.com and tweets at http://twitter.com/JM—Hirsch . Email him at jhirschap.org

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For this cookie, we created a hybrid of two of our favorite treats — fig bars and jam-filled thumbprint cookies. We started with a basic thumbprint cookie dough, but enriched it with the deep flavors of browned butter. And instead of filling it with any old jam, we made a thick, rich fig jam. The result is a delicious and beautiful holiday treat.

The finishing touch on these cookies is a sprinkle of vanilla sugar, which some grocers sell in the baking aisle. If you can’t find it, you can substitute regular granulated sugar or make your own vanilla sugar. To do so, stir together 1 teaspoon of vanilla bean paste with 1 cup granulated sugar. Spread the mixture on a rimmed baking sheet and cook for 10 minutes at 250 F to dry.

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BROWN BUTTER FIG THUMBPRINT COOKIES

Start to finish: 2 hours (1 hour active)

Makes 2 dozen cookies

1 cup (2 sticks) unsalted butter

1/4 cup powdered milk

6 ounces dried figs, chopped

1/3 cup orange juice

1/3 cup water

1/2 cup sugar

1/4 teaspoon salt

2 1/2 cups all-purpose flour

1 tablespoon vanilla sugar (or regular granulated sugar)

In a small saucepan over medium-high heat, combine the butter and powdered milk. Cook, stirring frequently, until lightly browned and nutty in fragrance. Remove from the heat and allow to cool and solidify.

Meanwhile, make the filling. In a small saucepan over medium heat, combine the figs, orange juice and water. Cook, stirring regularly, until the figs are broken down and very soft, about 15 minutes. Transfer to a food processor and processor until smooth. Transfer to a bowl and allow to cool completely.

When the butter mixture is ready, in a medium bowl combine it with the sugar and salt. Use an electric mixer to beat until creamy and well combined. Stir in the flour until a thick dough comes together.

Heat the oven to 400 F. Line a baking sheet with kitchen parchment.

To shape and fill the cookies, pinch off a tablespoon of dough. Roll the dough into a ball, then press your thumb into the center to make an indentation. Fill the center with 2 teaspoons of the fig mixture, then arrange on the prepared baking sheet. Sprinkle the tops of the cookies with vanilla sugar. Bake for 20 to 25 minutes, or until golden brown.

Transfer the cookies to a rack and allow to cool completely. Store in an airtight container at room temperature.

Nutrition information per cookie: 150 calories; 70 calories from fat (47 percent of total calories); 8 g fat (5 g saturated; 0 g trans fats); 20 mg cholesterol; 19 g carbohydrate; 1 g fiber; 7 g sugar; 2 g protein; 25 mg sodium.

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And you thought you were done with ice cream cones for the season. But we found a way not just to bring them back, but to do so deliciously and with just the right festive spirit for the holidays.

We combine crushed sugar ice cream cones, toasted pecans and jammy cooked dates in a delicious bar topped with melted caramel candies and — of course — more pecans and crushed ice cream cones. The dates combine with the caramel to form a luscious sticky, rich filling reminiscent of sticky toffee pudding.

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ICE CREAM CONE CARAMEL DATE BARS

Start to finish: 45 minutes

Makes 2 dozen cookies

6 tablespoons unsalted butter, room temperature

1 1/2 cups packed brown sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon baking powder

1 egg

1 1/3 cup all-purpose flour

1 cup crushed toasted pecans, divided

1 cup crushed sugar ice cream cones (about 6 cones), divided

8-ounce package pitted dates, finely chopped

3/4 cup half-and-half

8 ounces soft caramel candies

Heat the oven to 350 F. Coat a 9-by-13-inch baking pan with baking spray.

In a medium bowl, use an electric mixer to beat together the butter, brown sugar, vanilla, salt and baking powder. Beat in the egg. Stir in the flour, then 3/4 cup of the pecans and 3/4 cup of the crushed sugar cones. Press the mixture in an even layer into the prepared pan and bake for 15 to 18 minutes, or until golden brown.

While the crust bakes, make the filling. In a medium saucepan over medium heat, combine the dates and half-and-half. Cook until the dates soften and begin to break down, about 10 minutes. Add the caramels and cook until melted, stirring constantly, about another 10 minutes.

When the crust is baked and the filling is made, pour the filling over the crust and spread evenly. Sprinkle the reserved toasted pecans and crushed sugar cone over the top, then let set up until firm. Cut into 24 bars.

Nutrition information per cookie: 230 calories; 80 calories from fat (35 percent of total calories); 8 g fat (3 g saturated; 0 g trans fats); 20 mg cholesterol; 37 g carbohydrate; 1 g fiber; 27 g sugar; 3 g protein; 95 mg sodium.

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Peanut butter cookies — with that iconic crosshatch pattern pressed into their tops — are a holiday classic for many Americans. But as good as they are, we decided to play with the tradition a bit. We spiked our peanut butter cookies with a “jelly” of finely chopped golden raisins. We also ditched the flour in favor of upping the peanut flavor.

The result is a slightly sweeter and delightfully chewy take on this holiday cookie. And of course we kept the crosshatch.

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PEANUT BUTTER AND JELLY COOKIES

Start to finish: 30 minutes

Makes 3 dozen cookies

1/2 cup granulated sugar

1 cup golden raisins

1 1/2 cups packed brown sugar

15-ounce jar natural peanut butter

2 eggs

2 teaspoons vanilla extract

1/2 teaspoon kosher salt

Heat the oven to 350 F. Line a baking sheet with kitchen parchment.

In a food processor, combine the granulated sugar and golden raisins, then pulse until chopped to small pieces, but not a puree.

In a medium bowl, beat together the brown sugar, peanut butter, eggs, vanilla and salt until thoroughly mixed. Mix in the sugar and raisins until evenly distributed.

Working in batches, scoop 1 tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between cookies. Use a fork to make crosshatch design on the top of each cookie, slightly flattening them in the process. Bake for 11 to 13 minutes, or until light golden brown.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a rack to cool completely. Allow the baking sheet to cool between batches. Store in an airtight container at room temperature.

Nutrition information per cookie: 130 calories; 60 calories from fat (46 percent of total calories); 6 g fat (1 g saturated; 0 g trans fats); 10 mg cholesterol; 17 g carbohydrate; 1 g fiber; 14 g sugar; 3 g protein; 35 mg sodium.

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For anyone who loves macaroon’s, these chewy, cranberry-speckled no-bake cookies should help you satisfy your coconut cravings.

Feel free to decorate these cookies however you like. We prefer to roll them in yet more shredded coconut (toasted is a nice touch), but you also could roll them in chopped pistachios, peanuts, hazelnuts, even pine nuts would be delicious. Or for a sweeter version, get colored decorating sugar from the baking supply shop and roll them in that.

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NO-BAKE CRANBERRY COCONUT BITES

Start to finish: 1 hour (20 minutes active)

Makes 3 1/2 dozen cookies

14-ounce can sweetened condensed milk

4 cups shredded coconut, preferably unsweetened

1/2 cup water

1/2 cup packed brown sugar

1 teaspoon cinnamon

1/4 teaspoon ground cloves

Pinch salt

1 cup chopped dried cranberries

1 cup toasted shredded coconut, finely chopped nuts or colored sugar

In a large skillet over medium heat, combine the sweetened condensed milk, 4 cups of shredded coconut, the water, brown sugar, cinnamon, cloves and salt. Cook, stirring constantly, until it forms a thick paste, about 8 to 10 minutes. Stir in the cranberries, then set aside off the heat and allow to cool completely.

Once the mixture has cooled, set out a bowl of toasted coconut, finely chopped nuts or colored sugar. Form the mixture into 1-inch balls, then roll each ball in the coating of your choice. The cookies should be stored in an airtight container between layers of kitchen parchment or waxed paper.

Nutrition information per cookie: 110 calories; 60 calories from fat (55 percent of total calories); 6 g fat (6 g saturated; 0 g trans fats); 0 mg cholesterol; 13 g carbohydrate; 2 g fiber; 11 g sugar; 1 g protein; 15 mg sodium.

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Many people would balk at the idea of eating holiday cookies for breakfast, but this recipe might make you reconsider.

These double-the-oats oatmeal cookies are so jammed with oats — making them tender and wonderfully chewy and rich — that I’ve been known to take them on vacation just so I can enjoy a familiar breakfast. Because if you could enjoy your morning bowl of oatmeal in the form of a cookie, why not?

The inspiration for this cookie actually began with my dislike of raisins. Most oatmeal cookies are packed with raisins, which usually turns me off. So I wanted to create my own take on this classic cookie.

I started with a basic cookie dough made with creamed butter, then added twice as many oats as a traditional cookie. I also substituted dried cherries for the raisins. The result was a good cookie, but it wasn’t a great cookie. I wanted to be able to taste the individual ingredients, and I wanted a crispier texture.

I was at loss until a trip to Houston unexpectedly gave me the answer. I was visiting a friend whose mom recently had sent him a tin of her oatmeal cookies. I tried one and wanted to eat the entire batch. I loved the texture and the light, clean taste. They were crisp and toothsome, everything I was looking for.

The secret? She used vegetable oil instead of butter.

At first, I thought this was odd, but then I realized that a lot of my favorite cakes were made with oil, not butter. As soon as I got home, I tested my recipe with oil and I could not believe the difference. My cookies had gone from good to great and I started baking them weekly.

Because I like to eat these cookies for breakfast with a cup of coffee, I bake them and keep them in the freezer so I have them on hand most of the time. I generally bake the cookies with dried cherries and pecans, which makes me equate them with eating a bowl of granola.

But during the holidays, I love making them with dark chocolate chips and walnuts. The addition of the rich chocolate makes them more decadent and takes them from a breakfast cookie to a special occasion cookie.

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DOUBLE-THE-OATS OATMEAL COOKIES

Feel free to substitute 1 1/2 cups of dark chocolate chips and 1 cup of chopped walnuts for the dried cherries and pecans. Either version is delicious and perfect for a holiday — or any day — treat.

Start to finish: 30 minutes

Makes 3 dozen cookies

2 eggs

1 tablespoon vanilla extract

1 cup packed dark brown sugar

1/2 cup granulated sugar

1 cup vegetable oil

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon ground cardamom

1/2 teaspoon salt

3 1/2 cups old-fashioned rolled oats (not quick-cooking), divided

1 1/3 cups dried cherries

1 generous cup pecan halves, coarsely chopped

Heat the oven to 350 F. Line a baking sheet with kitchen parchment.

In a large bowl, whisk the eggs and vanilla until frothy. Add both sugars and the oil. Mix until well blended and creamy in appearance.

In a medium bowl, whisk together the flour, baking soda, cinnamon, cardamom and salt. Add to sugar and egg mixture and mix until completely combined. Mix in 2 cups of the oats, then the cherries and pecans. Add the remaining 1 1/2 cups of oats and mix well. The batter will be stiff.

Working in batches, use a teaspoon to drop cookie dough on the prepared cookie, leaving about 2 inches between cookies. Bake for 14 to 15 minutes, or until golden brown and still soft at the center. Cool for 2 minutes on the baking sheet, then use a spatula to transfer to a rack to cool completely.

Nutrition information per cookie: 180 calories; 80 calories from fat (44 percent of total calories); 9 g fat (1 g saturated; 0 g trans fats); 10 mg cholesterol; 22 g carbohydrate; 2 g fiber; 11 g sugar; 2 g protein; 70 mg sodium.

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EDITOR’S NOTE: Elizabeth Karmel is a grilling and Southern foods expert and executive chef at Hill Country Barbecue Market restaurants in New York and Washington, as well as Hill Country Chicken in New York. She is the author of three cookbooks, including “Soaked, Slathered and Seasoned.”

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I was a happy little butterball when I was a kid. Sweets were my thing, desserts in particular. And chocolate desserts most of all. The one exception to the rule? My grandmother’s oatmeal cookies.

They were sweet, of course, but also lacy and crispy. Back then I didn’t know or care that oatmeal cookies were a healthier choice than most other treats (thanks to the oats, which are a concentrated source of fiber and nutrients). But healthfulness alone has never done it for me.

During my hippy days, I was well aware of the nutritional benefits of granola cookies — which are, in essence, soft oatmeal cookies stuffed with dried fruit and nuts — but they struck me as more like medicine than dessert. Besides, I missed the crispiness of my grandmother’s version.

This is an embellished rendition of Grandma Ruth’s cookies. We start with a pure base: oatmeal, butter, white sugar, a whole egg and vanilla extract. No low-fat ingredients. I firmly believe that a modest serving of a full-fat, full-sugar dessert is more enjoyable than a larger serving of something with no fat or fake sugar.

In a festive nod to the holidays, I’ve spruced up the basic recipe with chocolate and orange, a combination that plays beautifully together. Bittersweet chocolate chips are my chocolate of choice, but you’re welcome to substitute chopped bittersweet chocolate or semi-sweet chocolate chips, if you prefer.

If you’re not the most accomplished baker, but like the idea of whipping up a homemade treat for family and friends during the holidays, these are the cookies for you. They’re so easy that even my husband could make them. And yet they come off more like a specialty item from a fancy bakery than a prosaic little oatmeal cookie.

Also, they’ll stay fresh for several weeks in an airtight container at room temperature, which allows you to keep eating when your guests and the holidays are gone, but your cravings remain!

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CHOCOLATE ORANGE LACE COOKIES

Start to finish: 50 minutes (30 minutes active)

Makes 2 dozen cookies

2 tablespoons unsalted butter, softened

1/4 cup plus 3 tablespoons sugar

1 large egg

1 teaspoon vanilla extract

1 tablespoon freshly grated orange zest (about 1 orange)

1 1/4 cups rolled oats

1 teaspoon double-acting baking powder

1/8 teaspoon table salt

1/2 cup bittersweet chocolate chips

Heat the oven to 350 F. Line 2 baking sheets with kitchen parchment.

In a medium bowl, use an electric mixer to beat together the butter and sugar until the mixture is light and fluffy, about 3 minutes. Add the egg, vanilla and orange zest, then beat until light and fluffy, about another 4 minutes. In another medium bowl, mix together the oats, baking powder and salt. Add the dry ingredients to the wet ingredients and beat just until combined. Stir in the chocolate chips by hand.

Scoop the dough a tablespoon at a time onto the prepared baking sheets, arranging them about 2 inches apart and about 12 per baking sheet. Use the back of a spoon to lightly press down on each mound to slightly flatten it. Bake the cookies, one sheet at a time, on the oven’s center rack until the edges are browned, 8 to 10 minutes.

Transfer the cookies to a wire rack immediately and let them cool completely.

Nutrition information per serving: 50 calories; 25 calories from fat (50 percent of total calories); 3 g fat (1.5 g saturated; 0 g trans fats); 10 mg cholesterol; 7 g carbohydrate; 1 g fiber; 4 g sugar; 1 g protein; 40 mg sodium.

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EDITOR’S NOTE: Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows. She currently stars in public television’s “Sara’s Weeknight Meals” and has written three cookbooks, including “Sara Moulton’s Everyday Family Dinners.”