Ingredients and Weight:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick/113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) evaporated milk
- 1/2 cup (75g) shredded coconut
- 1/4 cup (25g) chopped pecans
- 1/4 cup (25g) dried cranberries
- 1/2 cup (100g) semisweet chocolate chips
Preparation Time:
30 minutes
Cooking Time:
12-15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream together butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Alternately add the dry ingredients and evaporated milk to the wet ingredients, beginning and ending with the dry ingredients. Beat until just combined.
- Stir in coconut, pecans, cranberries, and chocolate chips.
- Roll dough into 1-inch balls and place on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown around the edges.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 250
- Fat: 13g
- Protein: 3g
- Carbohydrates: 30g
- Dietary Fiber: 2g
Dish Characteristics:
- Soft and chewy cookies
- Sweet and nutty flavor
- Festive red, white, and green colors
User Comments:
- "These cookies are so delicious! They have the perfect balance of sweetness and spice."
- "I love the festive look of these cookies. They're perfect for Christmas parties."
- "These cookies are easy to make and always a hit with my family."
Special Precautions and Tips:
- For a chewier cookie, bake for 12-13 minutes. For a crispier cookie, bake for 14-15 minutes.
- If you don't have evaporated milk, you can use regular milk or buttermilk.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
