Amanda’s Christmas Cookies
INGREDIENTS:
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
DIRECTIONS:
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).
