Kismet Cookie Recipe

Kismet Cookie Recipe

These festive Kismet Cookies are a delightful combination of sweet and tart, sure to tantalize your taste buds. The chewy base is studded with bursts of white chocolate chips, tart cranberries, and crunchy nuts (optional) for a textural contrast that keeps you coming back for more. This recipe is surprisingly simple to make, requiring minimal effort for a show-stopping dessert.
Kismet cookies are the perfect treat for any occasion, from potlucks and bake sales to holiday gatherings. Not only are they delicious, but they're also vegetarian-friendly, making them a great option for everyone to enjoy.

Ingredients

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• 14 tablespoons unsalted butter, softened
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 1 large egg
• 1 large egg yolk
• 2 cups rolled oats
• ¾ cup shredded coconut
• 1 ½ cups dried cranberries
• ¾ cup chopped macadamia nuts, toasted (optional)

Directions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour and baking soda. Set aside.
3. In a large mixing bowl, cream together the softened butter, brown sugar, granulated sugar, and salt until light and fluffy. Beat in the vanilla extract, egg, and egg yolk until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Fold in the rolled oats, shredded coconut, dried cranberries, and chopped nuts (if using).
6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Tips:
10. For chewier cookies, bake for a shorter amount of time.
11. Allow the browned butter to cool slightly before adding the sugars and eggs.
12. Toasting the nuts adds an extra layer of flavor, but it's optional.
13. If you don't have macadamia nuts, you can substitute with another chopped nut of your choice, such as pecans or walnuts.
14. These cookies store well in an airtight container at room temperature for up to 3 days.