It’s Holiday Cookie Swap Contest time! I think you’ll love these Fruity Cherry Chipper Cookies!
Visit eBookFoodie on Facebook or the event page here for details and to join in the fun! I’m starting this event off with my version of Grans Holiday Fruit Cookies. Fruity Cherry Chipper Cookies! They are very similar (or identical to my Ascanio’s Chocolate Chip and Cherry Brown-Butter cookies) but very festive with red and green cherries! Though I’m not eligible to win, I’m adding some recipes to the swap for you! Join me for a chance to win $25 and support eBookFoodie.com!Jump to Recipe
This virtual cookie swap is just like a real cookie swap except that we get recipes instead of the actual cookies, and hopefully you find new friends and new recipes to enjoy for years to come! The prize will be an Amazon eGift card.
The rules are simple!
- Post your favorite holiday cookie recipe on the Facebook event page in the discussion section, with at least one photo of the process, and at least one photo of the finished cookie(s) between now and midnight Est Sunday, December 20, 2020. A picture of the recipe card is fine! You can even post a link to the original recipe if you didn’t create it. If you added something special to the recipe, let us know!
- Everyone should refrain from voting until the contest is closed.
- Monday, December 21, 2020, & December 22, 2020 everyone “likes” their favorite 3 recipes. The recipe with the most likes by midnight wins! *Message me on Facebook or in the comments section below for any questions or concerns.
- I’d love to see original recipes, but if you don’t have one, just credit the source of your recipe.
- Let’s get started. When you decide you are going to attend the cookie swap, post a quick hello and introduce yourself in the event discussion!
Brown-Butter Holiday Fruity Chipper Cookies
- 1 medium bowl, 1 large bowl, measuring cups, spoons, fork, spatula, cookie sheet, parchment (optional), knife
- Saucepan to brown a stick of butter
- food processor/chopper – Optional, but will make chopping the oats and nuts much, much quicker!
- 1 stick butter Simmerred in a skillet until browned. I use salted.
- 2 eggs Lightly beaten in large bowl
- 4 tbsp milk
- 1½ tsp vanilla extract
- ¼ tsp lemon juice (This allegedly helps poof them up and make them chewy)
- ¼ cup butter flavored Crisco While I prefer Butter-flavored Crisco, you can use more butter instead, but not melted or browned.
- 1 cup chocolate chips or chunks I use whatever chocolate I have. I prefer a mixture of milk and dark chocolate, Dove, Hershey, Private Selection chunks and/or Godiva chips. Or chop your own from bars.
- 1 cup pecans Walnuts or pecans, I use pecans.
- ¾ cup oats Chopped- some fine, some coarse.
- ½ cup brown sugar If you like sweeter cookies, add 2 additional tb brown sugar.
- 2 tbsp sugar If you like sweeter cookies, add 2 additional tb white sugar.
- ¾ cup Grape-Nuts cereal Shhh, it’s a secret ingredient! You can use Post Grape-Nuts, or a generic brand. It makes these cookies mysterious, like there’s slightly crunchy butter toffee in them.
- 1½ cup flour I use half AP and half white whole wheat, or whatever I have.
- 2 tbsp flour Used when chopping the cherries.
- ¼ tsp salt Just a pinch if the butter is salted.
- ½ tsp baking soda
- 1 tsp baking powder
- ⅛ tsp nutmeg Just a few fresh gratings or a pinch of nutmeg
- ¼ tsp cinnamon I like Enspice Sri Lankan Cinnamon. Can be omitted.
- 8 oz candied cherries For holiday cookies, get one 8 oz container of red, and an 8oz container of green. Not maraschino, but candied cherries like these found in the baking aisle. *You can also add some fruitcake mix like this. *If you love cherries, use about 10-12 oz chopped.
- 10 dates Pits removed, roughly chopped.
- Add the stick of butter to a skillet and simmer until it starts to brown. This will take just a few minutes, stir occasionally. Once browned, remove from heat.
- Stir the Grape-Nuts into the browned butter and set aside to cool.
- Preheat oven to 350°
- Lightly whisk eggs, milk, and vanilla together.
- Add in lemon juice, both sugars and butter flavored Crisco. Stir and mix with a spatula until the largest chunks of Crisco or butter are smoothed out.
- Chop the nuts coarsely, remove half and add to your medium bowl. Continue to chop the remaining nuts until almost ground. Feel free to use a food processor or chopper, it will speed this up a lot! Add to the medium bowl.
- Chop the oats coarsely, remove half and add to your medium bowl. Again, a food processer will speed this up a lot! Continue to chop the remaining until finely chopped, almost like a course flour. Add to the medium bowl.
- Add all but the reserved 2 tbsp. of flour to your medium bowl.
- Add spices, a pinch of salt, baking powder and soda to the medium bowl.
- Add your reserved 2 tbsp. flour to your cutting board and add all but about 15 assorted candied cherries to it and lightly stir to separate them. (Set aside those extra cherries to decorate the tops of the cookies.)
- Chop the cherries carefully into halves or quarters and gently stir them into the dry ingredients.
- Chop the dates roughly so you have some large and some small pieces. If they get sticky, add a sprinkle of flour. Stir the dates into the dry ingredients.
- Set aside about half of the chocolate chips, whole. Chop the remaining chocolate into small bits, continue chopping some, to that you have a mix of small bits and finely chopped. Set aside. You'll have some that will melt into the dough, some whole chips and some small chips/chunks of chocolate throughout.
- Stir the brown butter Grape-Nuts mixture into your large bowl with your wet ingredients.
- Stir all the dry ingredients into your large bowl of wet ingredients.
- Add in all the chocolate and stir gently to combine.
- Chop the remaining cherries and use the pieces to decorate the tops of the cookies before baking.
- Drop heaping tablespoons of dough onto the cookie sheet and roll into balls. Add a few cherries to the top to decorate and press down lightly to flatten to a cookie shape, and to adhere the cherries to the tops.
- Bake in a 350° oven for 15-20 minutes or until lightly browned and spring back gently when pressed.
What’s your favorite holiday cookie? Whip up a batch and join the contest!