I, like Santa, am a bit of a cookie connoisseur. My trusted favorite is a traditional chocolate chip cookie, but oatmeal chocolate chip cookies are a close second. If you’re looking for some tried and true recipes to make for the jolly man this year, try one of these:
Salted Caramel Thumbprints (from Food.com)
1 (17 1/2 ounce) package Sugar Cookie Mix
2 tablespoons All Purpose Flour
1/2 c butter, softened
1 egg
2 egg whites, beaten until foamy
1 teaspoon almond extract
1 1/2 cups finely chopped pecans
2/3 cup Caramel Flavored Topping
1 1/4 teaspoons coarse sea salt
Directions:
HEAT oven to 350°F
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Mix cookie mix, flour, softened butter, egg and almond extract in medium bowl. Mix with spoon until soft dough is formed.
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Use a level measuring teaspoon of dough to make 3/4-inch balls. Dip into egg whites, then roll in pecans. Place on prepared cookie sheet. Make a rounded indentation in the center of each cookie.
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Bake 10 minutes. Remake rounded indentation in cookie. Fill with scant 1/2 teaspoon caramel topping. Bake an additional 2 minutes or until lightly browned. Sprinkle caramel with a pinch of coarse salt. Cool on cookie sheet 5 minutes. Transfer to wire rack. Cool completely.
Hello Dollies (from food.com)
- 4 -6 tablespoons butter, melted (many reviewers prefer the higher amount)
- 1 cup graham cracker crumbs
- 1 cup chopped walnuts or 1 cup nuts, of choice
- 1 cup semi-sweet chocolate chips
- 1 cup flaked coconut
- 1 (14 ounce) can sweetened condensed milk
Directions:
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Preheat oven to 325 degrees Fahrenheit.
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Spread melted butter in a 9 x 13 pan.
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Sprinkle with graham crumbs.
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Add the nuts, chips and coconut, sprinkling evenly over crumbs.
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Cover all with condensed milk.
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Bake for 25 minutes.
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Allow to cool and cut into squares.
