Chunky butter christmas cookies
60 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Butter, softened |
| 1 | cup | Packed brown sugar |
| ½ | cup | Dairy sour cream |
| 1 | Egg | |
| 2 | teaspoons | Vanilla |
| 1½ | cup | All-purpose flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 1½ | cup | Old fashioned or quick oats, uncooked |
| 1 | pack | Vanilla milk chips (10 oz) |
| 1 | cup | Flaked coconut |
| 1 | can | Macadamia nuts, coarsely chopped (3 1/2 oz) |
Directions
Beat butter and brown sugar in large bowl until light and fluffy.
Blend in sour cream, egg and vanilla. Combine flour, baking soda and salt. Add to butter mixture; mix well. Stir in oats, vanilla milk chips, coconut and nuts. Drop rounded teaspoonfuls of dough, 2" apart, onto ungreased cookie sheets.
Bake at 375'F. for 10-12 minutes or until edges are lightly browned.
Cool on cookie sheet 1 minute. Remove to cooling rack; cool completely.
Makes 5 dozen cookies.