Tag Archives: sandies

Eleventh Annual Twelve Days of Christmas Cookies: Loaded Chocolate Chip Sandies

Loaded Chocolate Chip Sandies 3

DAY 12: Loaded Chocolate Chip Sandies

A crispy cookie loaded with chocolate chips, coconut, nuts, oats, and crushed Chex cereal. All of your favorite things packed into a hand-held treat!

Loaded Chocolate Chip Sandies 2

RECIPE:

Loaded Chocolate Chip Sandies

Loaded Chocolate Chip Sandies 3

1 cup unsalted butter, softened
1 cup oil
1 cup sugar
1 cup brown sugar
1 egg
2 tsp vanilla extract
3 ½ cups flour
1 tsp baking soda
1 tsp salt
1 cup rolled oats
1 cup crushed Chex cereal (corn or rice)
1 ½ cups chocolate chips
½ cup shredded coconut
½ cup chopped walnuts

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

In a large mixing bowl, beat butter, oil, and sugars until light and fluffy. Beat in egg and vanilla.

In a small mixing bowl, whisk together flour, baking soda, and salt. Gradually beat into butter/sugar mixture, until just mixed. Beat in oats, crushed cereal, chocolate chips, coconut, and walnuts.

Let dough sit at room temperature for 10-15 minutes before scooping.

Using a cookie scoop, place level scoops of dough on baking sheets, about 2” apart. Bake for 8-10 minutes. Cool 2-3 minutes on the baking sheets and then remove to wire racks to cool completely.

Makes about 4 dozen cookies.

Light-The-World-Image-26

1 Comment

Filed under Cookies, Desserts

Eleventh Annual Twelve Days of Christmas Cookies: Coconut Cornflake Sandies

Coconut Cornflake Sandies 3

DAY 6: Coconut Cornflake Sandies

For those that like their cookies crisp, these are perfect: crispy, but not dry or crumbly. And a great way to use up some cornflakes in the cabinet that no one wants to finish.

Coconut Cornflake Sandies 2

RECIPE:

Coconut Cornflake Sandies

  • Servings: 4 dozen cookies
  • Print

Coconut Cornflake Sandies 3

1 cup unsalted butter, softened
1 cup oil
1 cup sugar
1 cup brown sugar
1 egg
2 tsp vanilla extract
3 ½ cups flour
1 tsp baking soda
1 tsp salt
1 cup rolled oats
1 cup crushed cornflakes cereal
½ cup shredded coconut
½ cup chopped pecans

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

In a large mixing bowl, beat butter, oil, and sugars until light and fluffy. Beat in egg and vanilla.

In a small mixing bowl, whisk together flour, baking soda, and salt. Gradually beat into butter/sugar mixture, until just mixed. Beat in oats, crushed cereal, coconut, and pecans.

Let dough sit at room temperature for 10-15 minutes before scooping.

Using a cookie scoop, place level scoops of dough on baking sheets, about 2” apart. Bake for 8-10 minutes. Cool 2-3 minutes on the baking sheets and then remove to wire racks to cool completely.

Makes about 4 dozen cookies.

Light-The-World-Image-26

1 Comment

Filed under Cookies, Desserts

9th Annual Twelve Days of Christmas Cookies: Almond Toffee Sandies

Almond Toffee Sandies 3

Welcome to December and No Empty Chairs’ 9th Annual Twelve Days of Christmas Cookies Celebration! Twelve more days – Twelve more cookies.

DAY 1: Almond Toffee Sandies

Similar to Pecan Sandies, but with the sweet, crunchy addition of caramel toffee bits. A new family favorite!

Almond Toffee Sandies 1

Sharing cookies and treats is one of my favorite ways to show love during the Christmas season. Another great tool to find ways to love and serve is this Light the World campaign.

Need some inspiration on ways to Light the World? This 25 Ways, Over 25 Days calendar gives great inspiration from the ultimate source of light, whose birth we celebrate. Click through for ideas on how to apply the Savior’s teachings this Christmas season:

 

Image result for light the world calendar jpg

RECIPE:

Almond Toffee Sandies

Makes about 7 dozen small cookies

Almond Toffee Sandies 2

(adapted from Taste of Home)

1 cup unsalted butter, softened
1 cup sugar
1 cup powdered sugar
2 eggs
1 cup mild flavored olive oil (or vegetable oil)
1 tsp vanilla extract
½ tsp almond extract
4 ½ cups flour
1 tsp baking soda
1 tsp salt **
1 tsp cream of tartar
2 cups coarsely chopped whole roasted almonds
1 package (about 8 oz) toffee bits

(**reduce salt in recipe if using salted almonds)

Preheat oven to 350°F.

In a large mixing bowl, beat butter and sugars until light and fluffy. Add eggs, one at a time, beating after each addition. Gradually beat in oil and vanilla and almond extracts.

Combine the flour, baking soda, salt””, and cream of tartar. Mix into the butter mixture gradually. Add chopped almonds and toffee bits and mix well.

Drop by tablespoonfuls onto ungreased baking sheets. Bake for 12-13 minutes, until bottom of cookies just begin to brown. Cool on wire racks.

Light the World Image

Leave a comment

Filed under Cookies, Desserts