Get ready to transform your kitchen into a festive paradise with the most incredibly delicious holiday cookies you'll ever taste! These Loaded Holiday Slice and Bake Cookies are not just a treat; they're a culinary experience that combines the perfect blend of chocolate, nuts, and cranberries in one mouthwatering bite. Whether you're a seasoned baker or a kitchen novice, this recipe promises to deliver crowd-pleasing cookies that will have everyone begging for more. Imagine the aroma of freshly baked cookies filling your home, creating memories that will last long after the last crumb is gone!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1/2 cup chopped nuts
- 1/2 cup dried cranberries
Instructions
- Ensure all ingredients are at room temperature before beginning. Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer. Beat until light and fluffy, approximately 3-4 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture. Mix until completely incorporated and smooth.
- Gradually add the all-purpose flour to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in chocolate chips, chopped nuts, and dried cranberries using a spatula, distributing evenly throughout the dough.
- Transfer the dough onto a large piece of plastic wrap. Shape into a log approximately 2 inches in diameter, wrapping tightly. Refrigerate for at least 2 hours or overnight to firm up the dough.
- Preheat the oven to 350°F (175°C) about 15 minutes before you plan to bake.
- Remove the chilled dough log from the refrigerator. Using a sharp knife, slice into 1/4-inch thick rounds.
- Place cookie slices about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until edges are lightly golden.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature for the most consistent and smooth dough. This helps ingredients blend more easily and creates a better cookie texture.
- Don't Overmix: When adding flour, mix just until combined. Overmixing can lead to tough, dense cookies instead of soft, tender ones.
- Chill for Success: The refrigeration step is crucial! Chilling the dough helps prevent spreading and allows the flavors to meld together.
- Slice Evenly: Use a sharp knife and try to keep cookie slices consistent in thickness to ensure even baking.
- Watch Carefully: Cookies can quickly go from perfectly golden to overdone. Start checking at the 10-minute mark and look for lightly golden edges.
- Customize Your Cookies: Feel free to swap nuts or dried fruit based on your preferences. Pecans, walnuts, or even dried cherries can add a unique twist!
- Storage Hack: To keep cookies fresh longer, place a piece of bread in the airtight container – it helps maintain moisture and keeps the cookies soft.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
