I know that nobody really cares about my baking besides me. But hey… it’s my blog and I like to have a record of stuff I’ve made, with a link to the recipe and photos.

In case you’ve been lying awake at night wondering what I did with the rest of those white chocolate chips after I made Sally’s White Chocolate Cranberry Cookies, rest assured. I used them up in yet another holiday cookie recipe from Sally: Snickerdoodle Blondies.

Studded with white chocolate chips and ribboned with sweet cinnamon-sugar, they’re a bit like thick and chewy cinnamon-vanilla brownies. No dough chilling or individual cookie making required.

Recipe

I didn’t have a 9×9 pan, so I used an 8×8 pan and baked them at a lower temperature (325 degrees) for about 6 minutes longer than the recipe said – about 41 minutes.

Yum. Especially good with a glass of milk. I’m going to bed now and I’ve only had one. My self-control is off the charts tonight…but I’m pretty sure they’re going to make a delicious breakfast cookie.