I recently came across Washington Post's Holiday cookie Guide. For a new baker, that's me... this guide is pretty awesome. I'm used to the basics, so some of these recipes are so new to met, yet the recipes show that they aren't too hard to do.
So far I've only tried one recipe and I kind of botched it... but the cookies still came out good...
The Haute-Meal cookie from Chef Michael Richard.
Chef Michel Richard set out to produce a cookie that would create a legacy. Because this one contains oatmeal and bacon, he might have achieved cookie immortality.
MAKE AHEAD: The dough needs to be refrigerated for at least 1 hour and up to overnight. The cookies can be stored in an airtight container for up to 3 days.
Makes about 24 cookies
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1 large egg
1/4 cup heavy cream
1 cup old-fashioned rolled oats (do not use instant or quick-cooking)
1 cup flour
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
4 strips bacon, cooked just until crisp, blotted dry with paper towels and chopped into small pieces
1/2 cup pecans, toasted and coarsely chopped (see NOTE)
Flaky sea salt, such as fleur de sel (optional)
Combine the butter and brown sugar in the bowl of a stand mixer; beat on medium-high speed until creamy, about 5 minutes.
Reduce the speed to medium. Add the egg and cream; beat until well incorporated.
Reduce the speed to low. Add the oats, flour, vanilla extract, cinnamon, bacon and pecans; beat just until blended.
Transfer the dough to a large piece of plastic wrap; wrap well, and refrigerate for at least 1 hour and up to overnight.
Position oven racks in the upper and lower thirds of the oven. Preheat the oven to 325 degrees. Line 2 baking sheets with silicone liners or parchment paper.
Use a small scoop or spoon to form 1 1/2-inch balls of the dough and place them in staggered rows on the baking sheets; the cookies will spread when they bake. Top each dough ball with a tiny pinch of flaky salt, if desired. Bake for 7 to 8 minutes, then rotate the sheets top to bottom and front to back. Bake for 8 to 10 minutes, until the cookies turn dark brown around the edges.
Let the cookies sit on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely before serving or storing in an airtight container for up to 3 days.
NOTE: Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes, until fragrant. Let cool before using.
Go check out the Holiday Cookie Guide and let me know what your favorite recipe is, I think there are at least three more on there i want to try out :)