Today is Christmas Eve. A magical day indeed. My Dad and I have a tradition to go out and shop on Christmas Eve. Crazy, right? We go out and brave the crowds and get last minute gifts. Sometimes we even score a few deals! Last year, we added to this tradition and began wrapping Christmas gifts at a local mall for a charity. Now that gets crazy! And I am by no means a great wrapper (nor a good rapper haha 🙂 ). My Dad is, fortunately. So he wraps the package and my artsy/creative side does the bow decorations (that’s my favorite part)! So we make a great team. Then later in the evening we attend a Church service for the Christmas Eve service. My favorite part of that is when the entire church sings Silent Night at the end with lit candles. It’s so pretty!
For my last cookie recipe, and the final day before Christmas, ONE more day before the big day, I am sharing my recipe entitled: ONE SIMPLE COOKIE. How fitting?! All ingredients have a measurement of ONE in front of it – whether it be a cup, tsp, tbsp, etc. It is essentially a chocolate chip cookie with the addition of walnuts. And those walnuts, are of course optional or can be substituted for another nut, like pecans, or even another chip flavor like peanut butter chips! Make the recipe your own, if you dare :)!
Enjoy, and Merry Christmas Eve!
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup light brown sugar
- 1 egg
- 1 Tbsp vanilla
- 1 Tbsp heavy cream
- 1 tsp baking soda
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 cup oats, ground
- 1 cup semisweet chocolate chips
- 1 cup milk milk chocolate chips
- 1 cup walnuts, chopped
- Preheat oven to 350F. Line baking sheet with parchment paper or a silicone baking mat.
- Cream Butter and sugars together in mixer until light and fluffy.
- Add egg, vanilla and heavy cream and mix well.
- Add in flours, baking soda and oats and mix until just blended.
- Stir in by hand the chocolate chips and walnuts.
- Scoop 2 Tbsp for big cookies, or 1 Tbsp for smaller cookies and place 2 inches apart on cookie sheet.
- Bake for 10-12 minutes or until lightly browned at edges. Allow to cool 5 minutes on baking sheet before transferring to a wire rack to cool.