Wednesday, June 9, 2010

COOKIES!!!!

It's been several months since I posted anything! We've gotten super busy with school lessons, starting veggie & fruit seeds indoors for our garden, and many, many other things.

Anyway, I was looking over my past posts and realized that I hadn't posted many of our favorite cookie recipes! So, here goes:



Okay, everyone's got their favorite chocolate chip cookie recipe, but how about a healthier YUMMY version? (don't knock 'em until you try 'em!)

Whole Wheat Chocolate Chip Cookies
Preheat oven to 350 degrees. Grease baking sheets.

OPTIONAL STEP: Grind 3/4 cup rolled oats in a blender or food processor, then transfer to a medium bowl.

Add in flour, cinnamon (if using) baking soda and salt; mix to combine. In a bowl beat butter until fluffy. Add in oil, both sugars, egg, vanilla and maple extract; beat until smooth an creamy. Add in dry ingredients and mix just until combined. Add in chocolate chips and nuts (if using).Drop by heaping teaspoonfuls onto greased baking sheet. Bake (one sheet at a time) until firm around the edges and golden on top (about 12-15 minutes). Cool cookies for 2 minutes on sheet then remove to wire rack to cool completely.



These are a bit of work, but are WELL worth it!!!

German Chocolate Sandwich Cookies

For Cookies

For Pecan Coconut Filling


Heat oven to 350°. To toast coconut: Spread coconut in even layer on baking sheet and bake 6 to 8 minutes, stirring occasionally, until golden.
For cookies: combine flour, sugar, butter, cocoa, baking soda, salt, 2 eggs, milk and vanilla in large bowl. Beat at medium speed of mixer until blended (batter will be stiff). Stir in pecans. Shape batter into 1-inch balls using slightly floured hands. Place on ungreased cookie sheet; flatten slightly. Bake 9-11 minutes or until almost set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Spread about 1 tablespoon coconut pecan filling onto bottom of one cookie. Top with second cookie to make sandwich. Serve warm or at room temperature.

For coconut pecan filling:
. Melt butter in medium saucepan over medium heat; add brown sugar and corn syrup. Stir constantly, until just bubbly. Do not overcook, it makes filling to hard to spread. Remove from heat; stir in coconut, pecans and vanilla. Use warm for spreadability.



Ranger Cowboy Cookies

  • 1 c. margarine or butter
  • 1 c. brown sugar
  • 1 c. white sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 c. flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 c. oatmeal
  • 2 c. cornflakes (not crushed)
  • 1 c. coconut
  • 2 cups. chocolate or butterscotch chips (or a mix of both!)

Cream margarine and sugars. Mix together eggs and vanilla. Mix together flour, soda and salt. Add egg mixture to margarine and sugars. Gradually add flour mixture. Mix in remaining ingredients. Drop by tablespoonfuls onto greased cookie sheet. Bake at 350° for 10 minutes. Cool slightly before removing from cookie sheet. Makes about 2 dozen.



This is a recipe that my husband's grandpa passed down and it's become our ONLY peanut butter cookie recipe!

Grandpa's Peanut Butter Cookies
  • 1 c. white sugar
  • 1 c. brown sugar
  • 1 c. margarine
  • 2 tsp. baking soda
  • 2 Tbsp. hot water
  • 3/4 c. peanut butter
  • 2 eggs
  • 1 tsp. vanilla
  • 3 c. flour
  • 1 tsp. salt
  • more granulated sugar for rolling cookies

Cream together sugars and margarine. Add baking soda, water, peanut butter, and eggs. Mix well. Add vanilla, flour, and salt. Mix well. Roll dough into 1 inch balls and then roll balls in sugar before placing on a baking sheet. Flatten cookies with a fork. Bake at 325° for 15 to 20 minutes until golden brown. Remove from baking sheet and let cool.



Here's my favorite oatmeal raisin cookie recipe. It's not puffy or cake-y, more like a chocolate chip cookie, crisp and chewy in one.

Delicious Oatmeal Raisin Cookies
  • 1 c. sugar
  • 1 c. brown sugar
  • 1 c. margarine
  • 2 eggs
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 c. raisins
  • 2 cups rolled oats (not instant or quick)

Cream sugars and margarine in mixer bowl until light and fluffy. Beat in eggs and vanilla. Stir in flour, baking soda, and salt. Add raisins and oats; mix well. Chill, covered, overnight. Drop by teaspoonfuls onto cookie sheet. Bake at 350° for 10 to 12 minutes or until lightly golden. Cool on pan for a minute before removing.



Here's a kids favorite:
Monster Cookies
  • 1 c. peanut butter
  • 1/2 c. margarine
  • 1 1/4 c. brown sugar
  • 1 c. white sugar
  • 3 eggs
  • 2 tsp. baking soda
  • 1 tsp. vanilla
  • 4 c. quick or old fashioned oats
  • 1 c. M & Ms
  • 1 c. butterscotch chips
  • 1 c. salted peanuts
  • 2 c. flour
Cream peanut butter & margarine and sugars. Add eggs & beat well. Add baking soda and vanilla. Add oats, candy, chips and peanuts. Let stand 10 minutes. Stir in flour. Shape 1/4 cupfuls into balls. Place on greased cookie sheets, 6 to a large sheet. Flatten gently. Bake at 325° for 15 - 18 minutes.




Okay, so these are probably the most favorite cookies in this household:
Chocolate No-Bake Cookies
  • 2 c. sugar
  • 1/2 c. milk
  • 1/2 c. baking cocoa
  • 1/2 c. margarine or butter
  • 1/2 c. peanut butter
  • 1/2 tsp. vanilla
  • 2 1/2 c. rolled oats (not instant or quick)
Combine sugar, milk, baking cocoa, and margarine in a medium sized pot. Bring to a boil over medium heat, stirring frequently/constantly. Boil for 90 seconds. Remove from heat and add peanut butter, vanilla, and rolled oats. Stir to mix until peanut butter is blended. Drop by tablespoonfuls onto waxed paper. Let cool to harden.

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