Christmas Crunchies are the precise combination of crunchy cookie on the outdoor and chewy cookie on the internal. A easy sugar cookie batter is loaded with oats, corn flakes, shredded coconut and coarsely chopped pecan. The batter is rolled into balls after which baked until lightly golden brown.
every chunk yields a extraordinary contrast of textures and salty-candy flavors – my idea of the appropriate cookie! these Christmas Crunchies are so precise – you may want to reflect onconsideration on making a double batch – one to eat yourself and the alternative to offer as gifts.
INGREDIENTS
- Non-stick cooking spray
- 1 cup all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup regular rolled oats, uncooked
- 1 cup corn flakes
- ½ cup shredded sweetened coconut
- ½ cup coarsely chopped pecans
INSTRUCTIONS
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper, very lightly spray parchment with non-stick cooking spray. Set aside.
- In a small bowl, integrate flour, baking powder, baking soda and salt. Stir to mix with a whisk. Set apart.
- inside the bowl of a stand mixer with the paddle attachment, cream collectively butter and both sugars till well combined. add egg and beat till light and fluffy. Stir inside the vanilla extract.
- upload flour aggregate to the butter mixture and blend to thoroughly combine. Fold in oats, corn flakes, coconut and pecans, blending till evenly distributed for the duration of the batter.
- shape dough into 1-inch balls. place balls approximately 2 inches apart on organized cookie sheets.
- Bake for 10-12 minutes or until cookies are very gently golden brown. Cool cookies on wire rack.
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