Saturday, December 5, 2015

Amanda’s Christmas Cookies

Amanda’s Christmas Cookies

5 cups rolled oats (blended in a blender)
4 cups all-purpose flour
2 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cup granulated sugar
2 cup light brown sugar
4 eggs
1 teaspoon vanilla extract
24 ounces white chocolate chips
2 cups chopped pecans
2 cups craisins

1. Preheat oven to 375 degrees F.
2. Blend the oats in a food processor or blender to a fine powder. In a medium bowl, whisk together the blended oats with the flour, baking powder, and salt; set aside.
3. In the bowl of an electric mixer, cream together the butter and both sugars, 3-4 minutes. Scrape down the sides of the bowl and beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, beating just until well mixed. With a rubber spatula, fold in the chocolate chips, craisin  and pecans.
4. Roll the dough into 2-ounce balls (or about 2 heaping tablespoonfuls worth) and place about 2 inches apart on the baking sheets. Bake one sheet at a time until the edges are set but the center still looks undone, about 10 minutes. Cool the cookies on cooling racks. The cookies can be stored in an airtight container at room temperature for up to 4 days (they can also be frozen for up to 2 months).

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