Earlier this week was National Cookie Day. I hope you didn’t miss it but in case you did, you’re in luck, courtesy of The Cravory.

Recently, I raved about a dozen cookies I received from The Cravory, known for taking any dessert, drink, flavor, or concept and baking them into a cookie, from Red Velvet to Rosemary Balsamic. There are over 950 flavors to choose from or you can create your own, choosing from a variety of handmade dough flavors and over 60 mix-ins to design the cookie of your dreams and you can order online.

The Cravory logo

They sent me a sampler pack of their Holiday 2012 cookies and they are some of the best cookies I’ve ever received from a vendor and I’m extremely picky about my cookies.

The Cravory cookies

Their Chocolate Truffle Cookie inspired me to make a version of my own, Quintuple Chocolate Fudgy Brownie Cookies. I incorporated chocolate five different ways for the serious chocaholic.

Quintuple Chocolate Fudgy Brownie Cookies

I really enjoyed The Cravory’s Gingerbread House, Rocky Road Brownie Batter, and White Chocolate Peppermint cookies, but the Spiked Eggnog stole my heart.

Right after their Chocolate Truffle Cookies.

The Cravory's december cookies

One winner will win a mixed dozen cookies from the Cravory’s holiday flavors.

The Cravory's holiday meny

Some of my favorite cookies include:

Peanut Butter Oatmeal White Chocolate Chip Cookies– These are likely my favorite cookies I have on my blog. Soft and moist from the peanut butter, chewy with plenty of texture from the oats, complemented with sweet white chocolate chips. Of all the cookie recipes on my site, people write to me the most frequently about these telling me they made them and really enjoyed them

Peanut Butter Oatmeal White Chocolate Chip Cookies

Chocolate Chip Peanut Butter Oatmeal Cookies – Inspired be the Cooks Illustrated Thick and Chewy Chocolate Chip Cookies, but I also added peanut butter and oatmeal, creating a soft and moist cookie, with plenty of chewy texture. Because the cookies call for melted butter, no mixer is required and the higher ratio of brown to granulated sugar keeps them just as soft on day four as on day one. A very similar dough base to the white chocolate chip cookies above

Chocolate Chip Peanut Butter Oatmeal Cookies

Chocolate Chip and Chunk Cookies – This is my new favorite chocolate chip cookie recipe for ‘just’ chocolate chips cookies; without adding peanut butter, oatmeal, candy bar bits, or the like. They’re soft, chewy, tender, moist, stay soft for days, are a snap to make, and have two kinds of chocolate in every bite. I wrote extensively about why I love them and if you need a solid, fuss-free, and straightforward recipe for chocolate chip cookies that yields fabulous results on every level, try this one. It’s my new gold standard

Chocolate Chip and Chunk Cookies

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie – This cookie combines three of my favorite cookies into one – chocolate chip, peanut butter, and oatmeal. The edges bake up crispy and chewy, and sweetened condensed milk is baked into the cookie, keeping the interior a literal hot, sweet, and gooey mess

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie

Molasses Triple Chocolate Cookies – I used chocolate three ways in these soft, chewy, moist and tender molasses cookies. All that chocolate pairs perfectly with robustly-flavored molasses and the intensity of spices used, making these a new holiday favorite

Molasses Triple Chocolate Cookies

Sugar-Doodle Vanilla Cookies – These cookies are much more than the sum of their simple parts and ingredients. I adore them and want try using the dough as a base for chocolate chip cookies. I’ve played around with it and used it as the base for another recipe coming up with great success, but not with chocolate chips. The beauty of these soft, extra chewy, and easy cookies is that the batch size is only 11, because I don’t need huge batch sizes laying around

Sugar-Doodle Vanilla Cookies

Cranberry and White Chocolate Cranberry Cookies – Inspired by my love of the Sugar-Doodle Vanilla cookie dough, I used that dough as the base for these cookies, and added ample amounts of both white chocolate chip and dried cranberries. The cranberries lend a pop of tartness and texture against the sweeter white chocolate morsels and buttery dough. Filled with plenty of texture, and a new favorite cookie

Cranberry and White Chocolate Cranberry Cookies

New York Times Chocolate Chip Cookies (from Jacques Torres) – I learned many valuable lessons when making these cookies, from loving bread flour in cookies to baking cookies bigger to stuffing in extra chocolate. On day one, I loved these cookies, even if I find shelf life, among other things, to be less than perfect and wrote extensively about my thoughts overall on them. Because it’s such a popular recipe, I’d be remiss to omit them

New York Times Chocolate Chip Cookies

Quintuple Chocolate Fudgy Brownie Cookies – Five different types of chocolate is used: Cocoa powder, melted bittersweet baking chocolate, semi-sweet chocolate chips, diced chocolate truffles, and chopped chocolate-filled chocolate sandwich cookies. The cookies are rich, smooth, intense, very decadent and for the serious chocaholic. They are hands down the best chocolate cookie I’ve ever had or made and likely ends future searches for a chocolate cookie recipe

Quintuple Chocolate Fudgy Brownie Cookies

Mounds Bar Chocolate Coconut Cake Mix Cookies – Chocolate and coconut is a winning combination and I baked both chocolate chips and Mounds Bar candy bars into these easy, goofproof chocolate cake mix cookies that turn out soft and moist every time. The chocolate cookies above are amazing, but are a bit more labor-intensive and based on the work-reward scale, the cookies below get very high marks

Mounds Bar Chocolate Coconut Cake Mix Cookies

 Flourless Peanut Butter Cookies (gluten-free) – I love peanut butter and if you need a good-old fashioned peanut butter cookie recipe for cookies that are bursting with flavor, that only has four ingredients in the recipe, and is naturally gluten-free, look no further from this one. Chewy edges with tender centers, robustly-peanut butter flavored, and a snap to make

Flourless Peanut Butter Cookies

Pumpkin Whoopie Pies – These cookies really grew on me, to the point of re-making them just days after the first batch, which is very rare for me. They’re both dense yet light, and incredibly moist and soft. Although pumpkin season may technically be over for awhile, I don’t plan to let that stop me from making these year-round

Pumpkin Whoopie Pies

Comment below to enter to win a mixed dozen cookies from the Cravory’s holiday flavors:

1. What’s one of your favorite cookie recipes of all time or what cookies do you want to make?

You must include a recipe link for either your favorite cookie recipe or for a recipe you’d like to try in order to be entered in the giveaway. Share up to three links – any more and your comment will go into moderation.

2. For a second entry, Twitter Follow @AverieCooks and and then tweet the following:

Win a dozen cookies from The Cravory in the @AverieCooks @TheCravory Giveaway http://tiny.cc/qf2wow

3. For extra entries and you must leave a separate comment for each (please don’t do these ‘just’ for the giveaway and then unsubscribe or unfollow immediately):

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Contest ends Wednesday, December 12, 2012 and winner will be chosen randomly. Open to continental U.S. residents only.

Reminder to enter the Holiday Chocolate Tower Giveaway – open until 12/11

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