Cookies - Part 1 - Drop Cookies

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.

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

1/3 bag butterscotch 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.

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.

 
COOKIES WITHOUT CHOCOLATE CHIPS

(I know - no chocolate - but they can be good)

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.

 

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.

 

I'll do some bar cookies, shortbread and brownies next time.

Baking with Pumpkin and Squash

 We love things baked with pumpkin. These are some of our favorite cookies. They are healthy. Sort of.

 PUMPKIN COOKIES

1 c. butter      

1 c. white sugar       

1 c. brown sugar         

2 eggs                   

2 c. pumpkin              

1 tsp. vanilla

3 ½ c. flour        

½ tsp. baking soda           

1 tsp. baking powder           

2 tsp. pumpkin pie spice     

½ tsp. salt      

2 c. oats

3 c. choc. chips  

1 c. chopped nuts

1 c. raisins (optional)      

Cream butter and sugar. Beat in pumpkin and eggs. Add dry ingredients. Stir in chips and nuts. Drop on ungreased cookie sheet (or cookie sheet sprayed with cooking spray).

Bake at 375˚ for 10-12 minutes. About 3 dozen light fluffy wonderful cookies.

Just a note about baking: when it says butter - I use butter. Really. I don't use butter on toast or muffins or vegetables, but when the recipe says to add butter, I add butter. I love the texture and the taste that butter gives to baked goods.

 

 

Another note: when something calls for flour, I use at least half whole wheat flour, sometimes more. It does change the texture, but for the better. And I like having unrefined whole wheat flour. I also add flax seed to most baked goods - for the texture and for the omega 3 fatty acids, B-vitamins, fiber, and antioxidants. I add 1/3 to 2/3 c. to most recipes.

While we're at it: I use a lot of honey. When a recipe calls for sugar, I try to substitute at least a part with honey. Again, it pays to stay away from too much refined flours and sugar.

Final note. I promise. I use Penzey's Spices (see the link on the right). I don't buy dried herbs or spices at the store - they've been on the shelf too long. You might have another source, but I really like Penzey's. Their spices are fresh and flavorful, and they have a great variety. Who knew fresh grated nutmeg could be so absolutely decadent.

Ok - back to baking. Here are two variations on pumpkin bread – both are delicious!

PUMPKIN STREUSEL BREAD

Topping:          ¼ c. chopped pecans        

2 tbs. sugar

1 ½ tbs. butter 

¼ tsp. cinnamon      

Combine and cut in butter till crumbly

Bread:

2 c. flour      

½ c. sugar             

½ c. raisins    

1 tsp. baking soda          

1 tsp. salt               

½ tsp. cinnamon            

½  tsp. cloves  

½ tsp. nutmeg 

1 c. pumpkin  

½ c. plain yogurt

½  c. honey     

¼ c. oil       

1 tsp. vanilla

1 egg, beaten

Combine dry ingredients. Combine pumpkin, and rest of ingredients. Make a well in dry ingredients, add pumpkin mixture. Stir till moist. Spoon into 9x5“ loaf pan coated with cooking spray and dusted with flour. Sprinkle with topping. Bake at 350° for 1 hour or so. Cool 10 minutes. Remove from pan.

PUMPKIN BREAD

3 c. sugar (or part sugar and part honey)

1 c. vegetable oil (or use less oil and more pumpkin)

4 eggs, lightly beaten

16 ounces canned unsweetened pumpkin (or 2 c. pureed)

3 ½ c.flour

2 tsp. salt

2 tsp. baking soda

1 tsp. baking powder

1 tsp. nutmeg

1 tsp. allspice

1 tsp. cinnamon

½ tsp.cloves

2/3 cup water  

Preheat oven to 350°. Spray with cooking spray, then flour 2- 9 by 5” loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool. 

This next makes a great Sunday dessert. It doesn’t use too much pumpkin, so you could adjust the pumpkin/banana ratio. 

Vegan Pumpkin Banana Bread Pudding
Servings: 10

6 c. whole wheat bread, cut into 1-inch cubes (about 1 lb)
3 very ripe bananas, mashed
2 ¼ c. vanilla soy milk
¼ c. pumpkin
3 tbs. corn starch
½ c. maple syrup
1 tsp. vanilla extract
1 tsp. pumpkin pie spice
Brown sugar 

Preheat oven to 350° and grease a 9 x 5-inch loaf pan with softened margarine. Place cubed bread in a large bowl. 

In a small bowl, whisk together 1/2 cup soy milk and the cornstarch until no lumps remain. Add 1 1/2 cups soy milk to the mix and then the maple syrup, vanilla and pumpkin pie spice and whisk to combine. Pour mixture over cubed bread and stir to coat every piece. Allow to sit for at least 15 minutes so the liquid can soak into the bread. Mixture will be mushy and wet. 

Mash together bananas and pumpkin. Fold them into the soggy bread. Pour mixture into loaf pan, patting down to make an even top. Tasting is optional (and highly encouraged). 

Sprinkle brown sugar on top. Bake for 30 minutes until the top is slightly browned. Allow to cool slightly before serving. If you’re eating this later on, warm it in a 200° oven until you’re ready to serve.

Nutrition Info (per serving):
Calories: 230; Total Fat: 3 grams; Saturated Fat: 0 grams; Cholesterol: 0 milligrams; Sodium: 260 milligrams; Carbohydrates: 46 grams; Fiber: 5 grams; Sugar: 27 grams; Protein: 6 grams

And you should have at least one of these every fall. This is the best pumpkin pie recipe I’ve tried:

PUMPKIN PIE

2 eggs slightly beaten      

2 c. pumpkin           

3/4 c. sugar      

½ tsp. salt     

1 (12 oz.) can evaporated milk         

1 tsp. cinnamon       

½ tsp. ginger

1/4 tsp. cloves 

1/4 tsp. nutmeg    

1 pie shell (bake at 425° for 10 minutes before adding filling) (I use Ree Drummond's pie crust - see link at the right)
This makes lots of filling - make in a deep dish pie plate.

A little about the pie crust: I make up a big batch then freeze individual pie crusts. It's a very tender crust so it's best to roll it out partially frozen. I also use 1/2 white and 1/2 whole wheat flour. When you bake it for the 10 minutes before filling it, cut out a bit of parchment paper and lay it on the bottom of the pie. Fill with beans (I use some old pinto beans and just keep them in the cupboard for this purpose). This is the hardest part of this whole pie.

Then just pour the beans into a bowl till they cool and put them away for next time. Do make sure you cut the parchment paper big enough to pick the beans up and dump them back in the bowl without spilling back into the crust (those little hummers are a pain to pick out of the bottom - just sayin').

Mix spices and salt with sugar - that way the spices aren't in little clumps when you add the liquids.

Add all ingredients.

Pour into pie shell.

Bake at 425 degrees for 15 minutes then 350° for 30 minutes. Sprinkle on topping.

Bake 15 minutes. Cool.

Topping: 

½ c. flour

1/3 c. packed brown sugar
½ tsp. cinnamon

Mix together. Cut in:

¼ c. (½ stick) butter

 

 

Stir in:

½ c. chopped pecans or walnuts

½ tsp. vanilla

Sprinkle on pie last 15 minutes of baking.

This is the richest, crunchiest, most lovely pumpkin pie. I'm going to eat this now. Whipped topping? No way. Just give me the pie.

So bake away - fill your house with the smell of spices and fall.