November: The advent of decorations, shopping and holiday spirit throughout the land.

In downtown Westminster, November means Holiday Open Houses and the fourth annual Cookie Walk.

For those who have never been to this event before, it can be summarized in a few words -- all receiving and no giving (or no baking and all eating).

Residents and guests are invited to visit downtown Thursday Nov. 6, 5 to 9 p.m., and enjoy an old-fashioned cookie exchange where they can enjoy sights, sounds and tastes of Christmas.

Seventeen businesses will offer unique goodies, complete with recipes to add to your own holiday tables, while you peruse the wares they offer during this bustling holiday season.

Here's a sneak peek at just a few of the sweet indulgences you'll find at the fourth annual cookie walk:

Tangles Hair Salon is offering homemade chocolate macaroons, and The Olde Liberty Shoppe will provide treats hand made by Ruth Thompson and Larry Terroy from Rare Opportunity Farm.

"Our mocha chunk cookies are made from all fresh, all local ingredients," says Ruth Thompson. (The recipe for these delicious cookies may be found below.)

Clementine's Country Boutique is offering a fun departure from the traditional sugar cookie with a chocolate version. "Because we love chocolate, we decided to add some to our sugar cookie recipe -- and the result is incredible," says Shelly Seitz, co-owner of the boutique.

Ballard-Bunting Boutique will offer "Anna's Surprise Cookies," so named for the owner's granddaughter who often changes the ingredients based on the contents in her pantry.

"Because of the surprise element, we can't yet provide the cookie recipe, but it will be available the evening of the Cookie Walk," notes Julie Ballard, who owns the shop with daughter Stephanie Bunting.

In addition to sampling the cookies, patrons can enter a drawing to win a $25 gift certificate.

To decide which cookie to offer, The Hickory Stick team conducted an employee poll, and oatmeal won in an election without any debate.

"We all have a favorite oatmeal cookie, and this one is with a twist from the old oatmeal raisin," says Morgan Brown, employee at The Hickory Stick. (The recipe for the Oatmeal Butterscotch cookies being served at the shop is also listed below.)

And don't let this Cookie Walk be reserved just for your human family members -- Clip Clip Hooray will offer both human and pet cookies for pets, a perfect way to celebrate "Feliz Navidog."

So grab some friends, save room for dessert and start early for an evening of holiday fun.

Just follow the scent of freshly baked cookies, and you will be sure to spend your evening sampling delicious desserts and see all of the latest holiday gift ideas. It's the perfect recipe for a great evening!

See you around downtown.

Hickory Stick's Oatmeal Butterscotch

1 1/4 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup (2 sticks) butter or margarine- softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

3 cups quick or old-fashioned oats

1 2/3 cup butterscotch chips

Preheat oven to 375 degrees. Combine flour, baking soda, cinnamon and salt in a small bowl.

Beat the butter, granulated sugar, brown sugar, eggs and vanilla extract in a large bowl and gradually beat in flour mixture.

Once blended, stir in oats and morsels, and bake on an ungreased baking sheet.

Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for more crisp cookies.

Olde Liberty Shoppe and Rare Opportunity Farm Mocha Chunk

1 1/2 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons instant coffee crystals (French roast or other dark coffee)

2 teaspoons coffee liqueur

1 cup granulated white sugar

3/4 cup dark brown sugar, packed

1 cup salted butter, softened

2 large eggs

2 cups (10 oz) semisweet chocolate chips

Preheat oven to 300 degrees. In a medium bowl combine flour, cocoa, soda and salt.

Mix well with a wire whisk and set aside. In a small bowl, dissolve coffee crystals in coffee liqueur and set aside. In a large bowl blend sugars with an electric mixer at medium speed.

Add butter and mix to form a grainy paste. Add eggs and dissolved coffee crystals, and beat at medium speed until smooth.

Add the flour mixture and chocolate chunks, being careful not to over mix.

Drop by rounded tablespoons onto ungreased cookie sheet, 2 inches apart.

Bake for 23-25 minutes.

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