Today we are on our 2nd day of the 12 Days of Christmas Cookies. I will be bringing you 12 different Christmas cookie recipes and pictures as the kids and I bake and eat our way to deciding which is our favorite Christmas cookie!
Please leave your FAVORITE Christmas cookie recipe in the comments for us to try!
Yesterday we did Cowboy Cookies. This might not be the typical Christmas Cookie cookie, but it seems to be the time of year that I see everyone making these. THEY ARE AWESOME! It is a souped up chocolate chip cookie, in my opinion. With nuts, and coconut. If you have not tried these, give them a chance!
The recipe calls for semi-sweet chocolate but up. I just used a bag of chocolate chips.
- 3/4 cup pecans (3 ounces)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups old-fashioned oats (not instant or quick-cooking)
- 6 ounces semisweet chocolate, cut into 1/4-inch chunks
- 1/2 cup shredded unsweetened coconut
- Vegetable-oil cooking spray
- Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven, tossing occasionally, until darkened and fragrant, 10 to 13 minutes. Let cool, then coarsely chop. Into a bowl, sift together flour, baking soda, salt, and baking powder.
- With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until just combined. (Dough can be covered with plastic and refrigerated up to 3 days.)
- Coat baking sheets with cooking spray; line with parchment, and spray parchment. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
- Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. Cookies can be stored up to 3 days at room temperature in airtight containers
Previous Cookie Recipes:
Day 1 – Candy Cane Cookies