December 18, 2013

Eggnog Oatmeal Cookies

Eggnog Oatmeal Cookies

I hope you all are with me when I say this week is crazy with a capital “C”! Raise your hands if you have so much left to do before Christmas and seemingly no time to do it. (Me! Me!) It has been a great year but between the baby, move, and the next book, I’ve pretty much lost all of my free time. This Christmas I’ve parred down my baking ambitions in order to keep up with daily life. This means I’ve concentrated on a few cookies and desserts and we’re sticking with a great Christmas dinner menu of tried-and-trues. One of the few new recipes I’ve tried recently are these eggnog oatmeal cookies. They are rich and spicy but still chewy like the classic oatmeal cookie everyone loves.

The point of this cookie is that it is delicious and easy. There is no decorating, no chilling, just your basic drop cookie full of festive flavor. I hope you understand that I am not trying to discourage you from making the extra effort to bake all those fantastic cut-out cookies are all love so much. But, if you are pressed for time, these cookies will work beautifully and always be welcome on a Christmas cookie plate!

Eggnog Oatmeal Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Yield: About 30 cookies

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Ingredients

  • 2 cups unbleached all-purpose flour
  • ½ teaspoon kosher
  • ½ teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • ½ cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons eggnog
  • 2 large eggs
  • 3 cups old-fashioned oats

Instructions

  1. 1. Preheat the oven to 350 degrees F. Line two baking sheets and set aside.
  2. 2. In a small bowl whisk the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. 3. Cream the butter and sugars until light and fluffy. Then beat in the vanilla, eggnog, and eggs. With the mixer on low add in the dry ingredients. Then stir in the oatmeal.
  4. 4. Drop the dough onto the lined sheets with a large cookie scoop and flatten the top slightly with your finger tips, and bake for 10 to 12 minutes.
  5. 5. Allow the cookies to cool for 2 minutes on the cookie sheet, then move to a cooling rack to cool completely.
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