Chunky Butter Christmas Cookies
Submitted by cookingcrazy
Buttery drop cookies loaded with oats, vanilla milk chips, flaked coconut, and macadamia nuts. Sour cream keeps them soft and chewy. Makes 5 dozen for the holiday cookie swap.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minThese cookies are absolutely stuffed with good things. Vanilla milk chips, flaked coconut, macadamia nuts, and oats all packed into a brown sugar butter dough that gets its soft, tender crumb from a secret weapon: sour cream.
They bake up golden on the edges and chewy in the center, with little pockets of melted vanilla chips and toasty coconut in every bite. The macadamia nuts bring a buttery crunch that makes these feel a cut above your standard holiday cookie.
The recipe makes five dozen, so you’ll have plenty for gift boxes, cookie swaps, and the ones that mysteriously vanish off the cooling rack.
Chef Tips
- Make sure the butter is truly softened, not melted. Creaming it properly with the brown sugar gives these cookies their lift.
- Chop the macadamia nuts coarsely so you get real nutty chunks, not crumbs that disappear into the dough.
- Pull them from the oven when the edges are just golden but the centers still look slightly underdone. They firm up on the sheet.
- Store in an airtight container with a slice of bread to keep them soft for days.
Ingredients
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.
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