You can take away cakes, you can take away ice cream – just don’t take away my cookies. I love cookies – chocolate chip, oatmeal, maple, fruit, pumpkin, shortbread, peanut butter – you name it. Having a cookie is one of the little things in life that makes a day wonderful. I’ve gathered most of my favorite cookie recipes here. I’ll save some for a Christmas cookie blog, but these are some of our preferred family treats.
COOKIES WITH CHOCOLATE CHIPS
This first recipe was given to me by my friend, Lindy. She brought these cookies to a picnic, and I fell in love. I’ve tweaked it a bit by using whole wheat flour and flax seed. You can use any flavor chips you want, just make the final measurement 4 cups. Another thing – I don’t like chopped nuts; I mean the actual chopping. I love nuts, but chopped nuts make the nuts too small. So I break them.
I know – who has time, right? But when I make these cookies, I want everything to be just right. Oh, and when the recipes call for butter, use butter.
I know – who has time, right? But when I make these cookies, I want everything to be just right. Oh, and when the recipes call for butter, use butter.
CHOCOLATE/WHITE CHIP COOKIES
2 cubes butter (1 c.) at room temperature
3/4 c. sugar
3/4 c. brown sugar
2 eggs
2 tsp. vanilla
1 c. oats
1 ¼ c. white flour
1 ¼ c. whole wheat flour
1/3 c. flax seed
½ tsp. baking powder
½ tsp. soda
1 tsp. salt
1/3 bag milk chocolate chips
1/3 bag peanut butter chips
1/3 bag white chocolate chips
 |
| 4 c. of chips |
Finish with good quality semi-sweet chocolate chips to make 4 cups
1 c. nuts – pecans or walnuts
Cream butter and sugars.
Add eggs and vanilla.
Sift together and beat in dry ingredients.
Add chips and nuts and stir.
Keep stirring. This takes some stirring. The dough is basically just to hold the chips and nuts together.
Drop by spoonfuls on a cookie sheet sprayed with cooking spray.
Bake at 375˚ for 10-12 minutes. Let cool on the cookie sheet for 2 minutes before removing to a cookie rack. This recipe makes a lot of cookies.
Let cool long enough to get another cookie sheet ready and in the oven. Eat one while it’s still warm. Oh my.
I make these when we go to the cabin. Hence the name. They have a little extra protein and fat with the peanut butter. They are great for a long hike. You can add more oats for a little more healthy carbs.
CABIN OATMEAL COOKIES
1/2 c. peanut butter
1 c. butter
3/4 c. brown sugar
1/2 c. sugar
2 eggs
2 tsp. vanilla
1 1/2 c. flour
1 tsp. soda
½ tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1/3 tsp. nutmeg
1 c. oats
2 c. semi-sweet chocolate chips
1 c. raisins
Cream peanut butter, butter, and sugars. Add eggs and vanilla. Add flour, soda, salt, baking powder, cinnamon and nutmeg. Stir in oats, chips, and raisins. Drop by spoonfuls on baking sheets sprayed with cooking spray. Bake at 375° 8-10 minutes. Let cool on baking sheet 2 minutes, then remove to a cookie rack.
The grandkids love these – I don’t know if it’s the name or the candies. Note that there is no flour in this recipe.
MONSTER COOKIES
½ c. (1 cube) butter
1 ½ c. chunky peanut butter
1 c. sugar
1 c. brown sugar
3 eggs
1 tbs. vanilla
2 tsp. baking soda
4 ½ c. oatmeal
2-3 c. M&M’s, chocolate chips. Reese’s peanut butter chips, whatever you have on hand.
Cream butter, peanut butter and sugars. Beat in vanilla, soda, and oats. Stir in candies. Drop by giant spoonfuls on a baking sheet sprayed with cooking spray. Bake at 350° for 8-9 minutes. Let cool on baking sheet for 2 minutes, then remove to a cookie rack.
My friend, Sandra, gave me this recipe years ago. It’s a great way to use up bananas and is relatively healthy.
BANANA NUGGET COOKIES
3/4 c. butter 1 c. sugar
3 mashed bananas
1 egg
1 tsp. salt
1 3/4 c. oats
3/4 tsp. cinnamon
¾ c. white flour
¾ c. whole wheat flour
½ tsp. soda
1 c. semi-sweet chocolate chips
Cream butter and sugar. Beat in bananas and egg. Sift together and add dry ingredients. Stir in chips. Drop by spoonfuls on baking sheets sprayed with cooking spray. Bake at 375° 8-10 minutes. Let cool on baking sheet 2 minutes, then remove to a cookie rack. About 3 dozen.
I tried all sorts of pumpkin cookie recipes and tweaked them until I came up with this. They are moist, fairly healthy, and yummy.
KIM’S PUMPKIN COOKIES
1 c. butter
1 c. white sugar
1 c. brown sugar
2 eggs
2 c. pumpkin
1 tsp. vanilla
1 ½ c. whole wheat flour
2 c. white flour
1/3 c. flaxseed
½ tsp. baking soda
1 tsp. baking powder
2 tsp. pumpkin pie spice
½ tsp. salt
2 c. oats
3 c. semi-sweet chocolate chips
1 c. chopped nuts
1 c. raisins (optional)
Cream butter and sugars. Beat in pumpkin, vanilla and eggs. Sift together and add dry ingredients. Stir in chips, nuts, and raisins. Drop by spoonfuls on baking sheets sprayed with cooking spray.
Bake at 375° 10-12 minutes. Let cool on baking sheet 2 minutes, then remove to a cookie rack.
Bake at 375° 10-12 minutes. Let cool on baking sheet 2 minutes, then remove to a cookie rack.
You need to make some cookies fast! These are soft, moist, so good!
Pumpkin Cookies
1 box carrot cake or spice cake mix --just the dry ingredients from the box
1 -15 oz. can pumpkin--not the pie filling!
About 2 cups of chocolate chips--(I mix semi, milk, and white)
Beat it all together, scoop medium size balls onto greased cookie sheet, and bake at 350° for 15-22 minutes, depending on your oven. Let cool on baking sheet 2 minutes, then remove to a cookie rack.
1 box carrot cake or spice cake mix --just the dry ingredients from the box
1 -15 oz. can pumpkin--not the pie filling!
About 2 cups of chocolate chips--(I mix semi, milk, and white)
Beat it all together, scoop medium size balls onto greased cookie sheet, and bake at 350° for 15-22 minutes, depending on your oven. Let cool on baking sheet 2 minutes, then remove to a cookie rack.
COOKIES WITHOUT CHOCOLATE CHIPS
OATMEAL APPLE COOKIES
¾ c. butter
1¼ c. firmly packed brown sugar
1 large egg
¼ c. skim milk
1½ tsp. vanilla
1 c. flour (plus 1-2 tbsp. flax seed)
1¼ tsp. cinnamon
½ tsp. salt
¼ tsp. baking soda
¼ tsp. nutmeg
3 c. quick oats (or mix with regular)
1 c. peeled, diced apples (or cranberries)
½ to ¾ c. raisins
¾ c. coarsely chopped walnuts (optional)
Preheat oven to 375° and spray cookie sheets with cooking spray. Cream butter and sugar. Beat in egg, milk and vanilla.
Combine flour, cinnamon, salt, soda and nutmeg in a small bowl and mix into creamed mixture at low speed until just blended. Stir in oats, apples, raisins and nuts. Drop rounded tablespoonfuls of dough about 2-inches apart onto prepared cookie sheets. Bake for 12-13 minutes or until just set. Cool for 2 minutes on cookie sheets and then remove to a wire rack to cool completely. Makes about 46 cookies.
I found this recipe last year and these are a wonderful fall or winter cookie! Well, anytime, really.
Vermont Maple Pecan Cookies
3 cups old-fashioned oats
1 cup shredded unsweetened coconut
2 2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
2 cups packed light brown sugar
1 cup (2 sticks) unsalted butter
1/2 cup maple syrup
2 tablespoons light corn syrup
2 teaspoons baking soda
1/4 cup boiling water
1 teaspoon maple or vanilla extract
2 cups chopped toasted pecans
Preheat oven to 300° and position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
Combine oats, coconut, flour, salt, cinnamon and brown sugar in a large bowl; whisk to blend.
Combine butter, maple syrup and corn syrup in a medium saucepan. Heat over medium heat until butter melts, stirring occasionally; remove from heat.
Combine baking soda and boiling water, stirring to dissolve. Add to maple syrup mixture, stirring well. Add maple extract. Stir into dry ingredients. Add pecans; stir well.
Place ¼-cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
Bake 15-18 minutes, until golden brown and set, rotating positions halfway through the baking process. Cool on the baking sheets 5 minutes; transfer to a wire rack to cool completely. Makes about 2 ½ dozen cookies.
1 cup shredded unsweetened coconut
2 2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
2 cups packed light brown sugar
1 cup (2 sticks) unsalted butter
1/2 cup maple syrup
2 tablespoons light corn syrup
2 teaspoons baking soda
1/4 cup boiling water
1 teaspoon maple or vanilla extract
2 cups chopped toasted pecans
Preheat oven to 300° and position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
Combine oats, coconut, flour, salt, cinnamon and brown sugar in a large bowl; whisk to blend.
Combine butter, maple syrup and corn syrup in a medium saucepan. Heat over medium heat until butter melts, stirring occasionally; remove from heat.
Combine baking soda and boiling water, stirring to dissolve. Add to maple syrup mixture, stirring well. Add maple extract. Stir into dry ingredients. Add pecans; stir well.
Place ¼-cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
Bake 15-18 minutes, until golden brown and set, rotating positions halfway through the baking process. Cool on the baking sheets 5 minutes; transfer to a wire rack to cool completely. Makes about 2 ½ dozen cookies.
There are so many peanut butter cookies recipes, but this one is quick, easy, and wonderfully peanutty buttery.
THE BEST PEANUT BUTTER COOKIE
1 c. peanut butter
1 c. sugar
1 large egg
1 tsp. soda
Oven - 350˚. Spray baking sheets with cooking spray.
Beat together the peanut butter and sugar. Beat in the egg. Sprinkle the soda over the mixture and beat till combined. Measure heaping teaspoon size pieces and roll in balls. Place on baking sheet and flatten with fork. Bake about 10 minutes. Cool 2 minutes on baking sheet then transfer to cookie racks. About 3 dozen.
My grandmother made these whenever my brother and I would visit. So I don’t know if these are so good because they are a comfort food or if they are just plain delicious.
BUTTERSCOTCH COOKIES
Melt 1 package (6 oz) butterscotch bits and ½ c. peanut butter. Pour over 1 can Chinese noodles and 2 c. miniature marshmallows. Mix, drop on wax paper, chill. (Can also use 6 oz. chocolate chips.)
These are a Greek cookie. You can’t eat just one. Or two. These are so good!
MELAMAKARONA
1/3 c. oil
½ c. butter
1/3 c. sugar
1 tbs. orange juice
1 tsp. baking powder
½ tsp. baking soda
1 3/4 - 2 c. flour
Blend oil and butter. Add sugar. Add juice, baking powder and soda. Add flour to make a medium soft dough. Shape into 2" ovals and place on baking sheet sprayed with cooking spray. Bake at 350˚ for 20-25 minutes. Cool. Meanwhile, prepare:
3/4 c. sugar
½ c. water
1/3 c. honey
Boil this for 5 minutes. Use a fork as a scoop and dip the cookies in this mixture. Drain on cookie racks and store in loosely covered container. About 2 1/2 - 3 dozen.
These are also some of the easiest cookies ever. You know how sometimes in the summer you want a cookie, but who wants to heat up an oven? These are the solution.
CHOCOLATE PEANUT BUTTER OATMEAL COOKIES
1/2 c. milk
1/2 c. butter
2 c. sugar
Boil 1 minute and pour over: (have this ready before you boil the milk, butter, and sugar)
3 c. oats
3/4 c. peanut butter
1 tsp. vanilla
1 c. semi-sweet chocolate chips
Stir quickly and drop from teaspoon on wax paper on cookie sheets. Flatten with fork and cool. Store in the refrigerator if they last that long.
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