Nicole's Mini Pans

By Nicole Smith Wed., Dec. 21 2011 at 12:39 PM

Our latest Chow Bella showdown: a traditional holiday cookie exchange. From now through Christmas, we present Chow Bella's 12 Days of Christmas Cookies. Today: Nicole Smith's Mini Pans.

Some people say, "I'm turning into my mother" like it's a bad thing. Yeah, so there are a few traits I've been known to curse (i.e. embarrassing phrases, leaving my keys in the front door), but for the most part, I'm totally okay with every passing day I become a "mini" version of my mother (with maiden name, "Pan"aro). Especially since it means inheriting Holy Grail cookie recipes like (cue drum-roll and singing angels), "The Mini Pan."
Biting into these little morsels will change your life and (yeah, whatever) maybe your waistline. But hey, its the mini price you pay for the nutty/chocolate chip/dried fruit flavor party that will soon take place inside your mouth.

Note: Mom was sure to include a warning in the copy of her beloved recipe, which states: "this recipe is not to be shared, left unattended, or placed in an 'unsafe environment' where the wandering eyes of others may view it-- basically, it is to be guarded with nothing less than your life."

Oops... Hi Mom!

(Get the recipe, after the jump).

Cream together:
2 cups butter
2 cups sugar
2 cups brown sugar

Add:
4 eggs
2 tsp vanilla

Dry ingredients to mix separately:
3 1/2 cups flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
3 cups rolled oats (quick or regular)

Mix the wet and dry ingredients together and add 1-4 cups of these ingredients (depending on your palette and how dense you want the final cookie to be:
dried coconut
semi-sweet chocolate chips
milk chocolate chips
roasted hazelnuts (walnuts or pecans work too)

Bake at 325 to 350 degrees. For best gooey results, under-cook these little suckers (look for a bit of browning but the top of the cookie will still appear soft).