Have you begun your Christmas baking yet? I have to be honest, I really haven’t. Which is kind of funny because usually, I love baking this time of year. It makes the house smell good, and feel warm and cozy as the winter winds blow outside. But this year? Not so much. I’ve taken requests, and will bake my family’s favorites….graham cracker toffee, Christmas bark, Cowboy and chocolate star cookies. I’m thinking this year, that might be it.
Maybe the baking spirit has eluded me this year because it’s been 50 degrees and sunny. So unlike Nebraska in December (I’m not complaining). Or maybe because it hasn’t snowed. Whatever the reason might be, I perfectly fine with it. Instead, I’ve filled the time I’d normally be baking by teaching the boys how to make homemade hot cocoa. We’ve watched more than our share of Christmas movies and cut out so many paper snowflakes our house looks like it’s been hit by a paper blizzard. The best kind of blizzard, in my opinion.
I have managed to make some cookies though. I’m not sure these qualify as Cowboy Cookies exactly, I’ve altered the recipe adding in cranberries, cinnamon and pecans. Maybe more of a dressed up version of Cowboy Cookies? After all, it is the holiday season.
- 1 cup butter, room temperature
- 1 cup brown sugar
- 1 cup maple sugar or granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups white whole wheat flour (AP flour or whole wheat pastry flour can be substituted)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 2 cups old fashioned oats
- 1 cup white or dark chocolate chips
- 1 cup dried cranberries
- 1/2 cup chopped pecans (any chopped nut will do)
- Preheat oven to 350 degrees.
- Using and electric mixer, beat butter, eggs, both sugars and vanilla until creamy.
- In a separate bowl mix dry ingredients; flour, baking soda, baking powder, salt and cinnamon.
- Slowly add in dry ingredients until well combined.
- Finally, add in oats, dried cranberries, white/dark chocolate chips and nuts.
- Spoon by teaspoon onto parchment lined baking sheet.
- Bake for 12-15 minutes at 350 degrees.
- Transfer to wire rack to cool.
- Store in an airtight container.