Chunky Butter Christmas Cookies
Yield
servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
butter
softened |
|
| 1 | cup |
brown sugar
packed |
*
|
| ½ | cup |
sour cream
dairy |
|
| 1 | each |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | cups |
rolled oats
old fashioned or quick, uncooked |
|
| 10 | ounces |
vanilla milk chips
|
* |
| 1 | cup |
coconut
flaked |
*
|
| 1 | can |
macadamia nuts
coarsely chopped (3 1/2 oz) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
butter
softened |
|
| 237 | ml |
brown sugar
packed |
*
|
| 118 | ml |
sour cream
dairy |
|
| 1 | each |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 355 | ml |
rolled oats
old fashioned or quick, uncooked |
|
| 289 | ml/g |
vanilla milk chips
|
* |
| 237 | ml |
coconut
flaked |
*
|
| 1 | can |
macadamia nuts
coarsely chopped (3 1/2 oz) |
*
|
Directions
Beat butter and brown sugar in large bowl until light and fluffy.
Blend in sour cream, egg and vanilla.
Combine flour, baking soda and salt.
Add to butter mixture; mix well.
Stir in oats, vanilla milk chips, coconut and nuts.
Drop rounded teaspoonfuls of dough, 2 inches apart, onto ungreased cookie sheets.
Bake at 375℉ (190℃)F. for 10 to 12 minutes or until edges are lightly browned.
Cool on cookie sheet 1 minute. Remove to cooling rack; cool completely.
Makes 5 dozen cookies.
