A spread of cookies isn’t complete without the drops. Drop cookies are a dessert lovers equivalent to a hug. Yes, fudge, cutouts and bars are delicious and fun, but nothing says cookie like a buttery, sugary circle filled with your favorite chunks.
I’m salivating just thinking about my Christmas trio.
I made three drop cookies this holiday season. First, of course, a chocolate chip dream. Yes, I make chocolate chip cookies more than anything else, but I never make the same recipe. And unfortunately I have no idea what recipe I used, but I’m sure you can find one. My favorite thing to do for these chippers is to mix the flavors. Thanks to my mom’s amazing chocolate chip shopping skills this year I had plenty to choose from. I threw in equal parts milk, semi-sweet and dark chips and voila – sweet deliciousness ensued.
The second drop cookie was inspired by my mom and dad’s recent winter trip to Hawaii. They brought all of us back some amazing (and fresh!) macadamia nuts. Since I have a tendency to eat entire packages of things, I refrained from opening my can until it was cookie baking time and made some white chocolate macadamia oatmeal drop cookies. I’m not lying when I say these were one of the best things I’ve ever devoured. I used the entire can (well minus like 6 that I ate myself) of nuts, which led to a chunkier result that the original recipe, but it was the cookie that defied all laws of yummy.
And finally, no cookie smorgasbord of mine is ever complete without a little blue oatberry chilling out in the corner. These michelle originals were even more fun this time because I made them in mini’s. Bite size soft and chewy cookies, perfect for that last bite.
If only there were leftovers.