Christmas Treasure Nuggets

A holiday cookie tin staple that earns its “treasure” name from the whole blanched almond pressed onto each one before baking, a little jewel gleaming on top of a rustic oat cookie. Quick-cooking rolled oats give the body, and two cups of your favorite crunchy cereal (cornflakes, rice crispies, bran flakes, dealer’s choice) add unexpected crackle that keeps these cookies feeling different from a standard oatmeal cookie.

Cream the margarine and sugars until genuinely fluffy, not just combined. That aeration gives the cookies their distinctive puff. Once the dry ingredients fold in, work the dough just enough to moisten; over-mixing develops gluten and makes tough cookies.

Two inches apart on the sheet gives enough room for spread but keeps them close enough to fill a single tray. Bake only until golden at the edges, they firm up on the cooling rack and overbaking turns them dry.

Pro Tips

• Chill the dough 15 minutes if your kitchen is warm, soft dough spreads too thin.
• Press the almond firmly but not through the center, it should sit pretty on top.
• Rotate the sheet halfway through for even browning.
• Store tightly covered with a slice of bread to keep them soft for a week.

Variations

• Swap the cereal for crushed cornflakes or Rice Krispies for different crunch textures.
• Add ½ cup dried cranberries or chopped candied ginger for holiday color.
• Use pecan or hazelnut halves instead of almonds for a nuttier top.