I’m.so.tired. This week has been a busy yet very fun week. Saturday was Judah’s first birthday party (so fun!), Monday we had a Christmas party to attend, Tuesday we hosted the college girls for a Christmas baking night and last night we hosted the Ugly Sweater Christmas party where we ate the sweets we baked. Today, we are finishing off the week with some final Christmas shopping “down the hill”. (We quickly learned that’s what these desert people call it when you head down the mountain pass towards LA.) Phew! ‘Tis the season, huh? 🙂
Because of this busyness, I haven’t even had time to bake for my Christmas baskets. I’m now toying with not doing it this year. <sigh> But, I think I can say I’ve done enough Christmas baking for the season. There are, however, a couple of recipes I want to try yet this weekend. We’ll see if I get to them…
These Christmas Crunch Cookies are one of the sweets we baked together on Tuesday. I was excited to add this recipe to the list at the last minute because of the Christmas colors in it. Just pick out the red and green M&M’s, then you can save the rest to make this White Chocolate Chex Mix, or something else you may have in mind.
The super cool thing about these cookies is that the original source also gives instructions on how to assemble most of the ingredients in a jar and give as a gift! I just wanted to make the cookies, so I didn’t create any jars. But, I might put it on my “to do” list next year!
Christmas Crunch Cookies
- 1/2 cup butter , softened
- 1/2 teaspoon vanilla
- 1 egg
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1 1/2 cups flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup M&M’s
- 1/2 cup rolled oats
- 1/2 cup Rice Krispies
- 1/2 cup white chocolate chips
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, vanilla and egg. Add the sugars and cream together until smooth. In a separate bowl, whisk together the flour, baking soda and baking powder. Slowly stir it into the egg mixture. Add the rest of the ingredients and stir until blended. (The dough will be crumbly.) Drop rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes.
- Source: Blue-Eyed Bakers