The Hillbilly Holiday Sharin’ Event – Post Three

Here is Santa’s Milk and Cookies all made and ready for him tonight. I sure hope he likes em!

Don’t they just look scrumptious? I thought so to.

Thanks for readin’.

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Chubby Tate’s Chocolate Chip Cookies

This cookie is for the thicker, softer, chewy chocolate chip lover. This is the kind of cookie I love to eat warm, when the chips are still melting. Keep a bag of these in the freezer and microwave a couple at a time for a just out of the oven tasty snack. Try it with a variety of different ingredients including raisins, chocolate chips and walnuts; white chocolate, apricots and pistachios or even peppermint candy and chocolate chips.

Ingredients

• 2 ¼ cup all-purpose flour or bread flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¾ cup salted butter, softened
• 1 cup dark brown sugar, packed
• ½ cup sugar
• 1 Tablespoon corn syrup
• 2 teaspoons vanilla
• 1 egg yolk, 1 egg
• 2 cups chocolate chips

Preparation

Step 1

Preheat oven to 325 degrees. Line two sheet pans with silpat or parchment paper.

Step 2

In a small bowl, mix flour, baking soda and salt. Set aside.

Step 3

In a large mixing bowl, combine butter, brown sugar and sugar. Mix till combined.

Step 4

Add corn syrup, vanilla, egg yolk and egg. Mix till combine. Scrape down bowl.

Step 5

Add flour mixture and mix till just combined.

Step 6

Stir in chocolate chips.

Step 7

Using an ice cream scoop or two tablespoons, drop cookie dough onto prepared sheet pans, 3 inches apart.

Step 8

Bake for 18 minutes, or until golden brown.

Tip from Tate’s

You can scoop out all the cookies and bake right away, refrigerate and bake the next day, same time and temperature or freeze the scooped out dough on a sheet pan, then bag them in a Ziploc bag to bake a few at a time, directly from the freezer, but bake at 325 degrees.

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Coconut-Salted Caramel Thumbprint Cookies

Ingredients

• 3 & 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 12 ounces sweetened flaked coconut
• 1 & 1/2 cups unsalted butter, softened
• 1 cup granulated sugar
• 1 & 1/2 teaspoons vanilla extract
• 9 ounces Werther’s Original® Baking Caramels (about 30 caramels)
• 1/4 cup heavy cream
• sea salt, for garnish

Instructions

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

Whisk together flour and salt. Set aside.

Place eggs in a bowl. Place coconut in another bowl. Set aside.

Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Mix in vanilla.

Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined. Dough will be crumbly.

Using a tablespoonful of dough at a time, press the dough in your hands to form balls.* Roll each ball in beaten egg, and then roll in coconut. Place balls on prepared baking sheets. Use the handle of a wooden spoon to make an indentation in each cookie.

Bake cookies for 10 minutes. Then, remove pan from oven, and use the handle of a wooden spoon to make indentations again.

Bake cookies 8 to 10 more minutes, or until cookies are golden brown.

Cool cookies on pans on wire racks.

Place caramels and cream in a small saucepan. Cook over medium-low heat until mixture is smooth.

Spoon caramel into cookie indentations. Sprinkle with sea salt. Allow caramel to set before serving.

Notes

*The dough is very crumbly. Squeeze it in your hand for a few seconds to get it to hold together. Then, you should be able to roll it into a ball.

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