(This recipe is a repost from The List.)
'Tis the season! Break out the punch bowl...or, in this case, the cookies.
This is a tweaked and much-improved version of a recipe I improvised at Mumma's house last Christmas. This time around, I used finely ground Nilla Wafers instead of graham crackers, and I cut way back on the nutmeg.
The original cookies were good, but the graham crackers distracted from the vanilla and butter flavors I wanted to highlight, and 2 tablespoons of nutmeg were just too much. (With this potential side effect, what was I thinking?)
As far as I know, there is no eggnog extract, and store-bought eggnog alone isn't enough to impart the right amount of eggnogginess. (Update: See here.) I use a small shortcut to capture the rich, smooth, calorie-laden flavor I want: butterscotch. Melt a mere 1/4 cup of butterscotch chips and add it to wet ingredients that include (surprise!) store-bought eggnog, vanilla and rum extracts, an egg yolk, and nutmeg, and you've got yourself a super shot of flavor. (If you've got rum on hand, feel free to use it to replace or supplement the rum extract.)
To finish these cookies off, I give the dough balls a quick glaze of eggnog before baking.
Makes 3 1/2 dozen cookies. (To see this recipe in process, check out Picturing Eggnog Cookies.)
2 stick butter
2 cups dark brown sugar
1/4 cup white sugar
1/4 cup butterscotch chips, melted
1/4 cup store-bought eggnog
1 egg yolk
1 1/2 teaspoons vanilla
1 1/2 teaspoons rum extract
1 teaspoon nutmeg
3 cups oatmeal|
1 1/2 cups flour
1 cup finely ground Nilla Wafer cookies
2 teaspoons nutmeg
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
- In a small bowl, heat the butterscotch chips and eggnog in the microwave in 20-second increments until the chips melt. Stir to combine the melted chips and eggnog, and set aside to cool until Step 4.
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- Add the egg yolk, vanilla and rum extracts, and nutmeg to the cooled butterscotch-eggnog mixture. Whisk together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls--about 2 tablespoons each.
- Place the dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Glaze each dough ball with a small amount of eggnog.
- Bake at 350º for 10-12 minutes, or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.