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Category Archives: Cookies

Fudgy Cocoa No Bake Treats

Perfect for summer time when you don’t want to turn on the stove!

Total cook time: Around 3 hours
Total hands on time: Around 30 minutes

Fudgy Cocoa No Bake Treats

3 cups quick cooking oats
1 stick (1/2 cup) butter
2/3 cup creamy peanut butter (Jif)
1/2 cup milk
1/2 cup peanuts, chopped (optional)
1/3 cup cocoa
2 cup sugar
2 tsp vanilla

Instructions:

  • Line cookie sheet with waxed paper.
  • Measure out all ingredients and set aside.
  • In a medium saucepan, combine sugar, butter, milk and cocoa.  Cook over medium heat, stirring constantly, until mixture comes to a rolling boil.
  • Remove from heat. Add oats, peanut butter, peanuts, and vanilla.  Stir quickly, mixing well.
  • Immediately drop heaping teaspoons of dough onto prepared sheet.
  • Put into the refrigerator to cool so cookies firm up, about 2-3 hours.  Store in a cool dry place.
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Northland Cookies

This recipe is a real throwback.  These cookies don’t have any modern techniques, or modern ingredients.  But they are simply good.  Yet another cookie that brings me back to holidays with my family.

Total cook time: 4 hours
Total hands on time: 30 minutes

Northland Cookies

1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
6 TBSP shortening, softened
1 cup brown sugar
1/4 cup cold water
1/2 cup almonds, chopped

Instructions:

  • Preheat oven to 400 F. Use ungreased baking sheets.
  • In a separate bowl, sift together dry ingredients – flour, baking soda, salt, and cinnamon
  • In mixing bowl, cream together shortening and brown sugar.
  • Stir in water
  • Stir dry ingredients into dough.
  • Add in almonds.
  • Mix thoroughly with hands.
  • On a sheet of waxed paper, press into a long roll. Wrap, and chill, until stiff. About 2-3 hours.
  • Cut into thin slices, place on cookie sheets.
  • Bake for 5-6 minutes until lightly brown.

Peanut Blossoms

The peanut butter cookies with a Hershey’s kiss on top!

Total cook time: About an hour

Peanut Blossoms

1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar
1/2 cup shortening
1/2 cup creamy peanut butter (Jif)
1 egg
2 TBSP milk
1 tsp vanilla extract
48 milk chocolate kisses (usually one bag is enough)

Plus:
1/2 cup sugar for rolling the dough balls in

Instructions:

  • Preheat oven to 375 F. Use ungreased cookie sheets.
  • In a mixing bowl combine all ingredients except for the candies.  Mix on low speed (Kitchenaid 2) until dough is well formed.
  • Shape dough into teaspoon sized balls.
  • Roll dough balls in sugar and place on cookie sheet.
  • Bake 8-9 minutes. (8 minutes for thin cookie sheet, 9 minutes for the thicker aluminum sheet)
  • Take out of oven and top each cookie with a candy kiss, pressing down firmly to make cookie crack around the edges.
  • Remove to a wire rack to cool.

Oatmeal Raisin or Chocolate Chip Cookies

These can be either oatmeal raisin or oatmeal chocolate chip depending on your crowd!
This recipe is the Quaker Oats recipe.

Total cook time: Maybe an hour

Oatmeal Raisin Cookies

1 cup butter, softened
1 cup brown sugar, firmly packed
1/2 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups oats (either old fashioned or quick cooking)
1 cup raisins OR chocolate chips
1 cup walnuts

Instructions:

  • Preheat the oven to 350 F. Use ungreased cookie sheets.
  • In mixer, cream together the butter, brown sugar, and sugar. About 5 minutes.
  • Add eggs and vanilla, beat well.
  • In a separate bowl, sift together flour, baking soda, cinnamon, and salt.
  • Add in to the dough mixing well.
  • Stir in the oats, raisins/chocolate chips, and nuts. Mix well.
  • Drop by teaspoonful onto cookie sheet.
  • Bake 10-12 minutes until golden brown.

Granny’s Sugar Cookies

Probably one of my favorite cookies ever.  Such great memories of making these cookies with my family.  These are great to make with kids! They can either be topped with sprinkles before they go into the oven, or frosting once they come out.  Either way, they are a must around holiday time.

Total cook time: About 90 minutes

Granny’s Sugar Cookies

1/2 cup butter, softenened
1 cup sugar
1 large egg
1/2 tsp salt
2 tsp baking powder
2 cups flour
1/2 tsp vanilla extract

Instructions:

Note: Decorate with sprinkles before the cookies go into the oven, or with frosting once cookies come out of the oven.

  • Preheat the oven to 400 F. Lightly grease the cookie sheets.
  • In the mixer, cream together the butter and sugar.
  • Blend in the egg.
  • Sift together salt, baking powder, and flour.  Then gradually add in to the dough.
  • Blend in vanilla extract.
  • On a clean counter top, roll out small batches of dough, and cut with cookie cutters.
  • Bake for 8-10 mins per batch.

Crispy Nuggets

A holiday time staple!  I often double the recipe since this doesn’t produce that many cookies.

Total cook time: About an hour

Crispy Nuggets

2 cups flour
1 tsp salt
3/4 cup shortening
1/4 cup butter
1/2 cup confectioner sugar
1 tsp almond extract
1 tsp vanilla
1/2 cup chopped walnuts

Plus:
1 cup confectioners sugar – for rolling cookies

Instructions:

  • Preheat oven to 325 F.  Use an ungreased cookie sheet.
  • Sift together flour and salt.
  • In the mixer, cream together shortening, butter, and confectioners sugar.
  • Blend in the almond extract, vanilla, and nuts.
  • Gradually add in the flour and salt mixture.  Mix until dough is smooth.
  • Bake for 25 minutes.
  • Once out of the oven, roll in confectioners sugar while hot.

Peanut Butter Cake Cookies

So Rob and I used to get this type of cookies at the grocery store and we nicknamed them “crack cookies” because we swore that there must be some sort of addictive property in them.  Finally I have a recipe for crack cookies, and to make them even more addictive, they’re PEANUT BUTTER based!!! Thanks Averie Cooks!

Total cook time: minimum of 4 hours
Total hands on time (including baking): about an hour
Baking time: 9 mins per sheet

For the Cookies:

1 large egg
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 tsp vanilla extract

1 3/4 cups cake flour
2 tsp cornstach
1/4 tsp baking powder
1/4  tsp baking soda
pinch salt

10-oz bag Reese’s Peanut Butter Chips

For the Frosting:

1/3 cup creamy peanut butter (Jif)
1/4 cup (1/2 stick) unsalted butter, softened
1 1/2 cups confectioner’s sugar
pinch salt
splash cream or milk, if needed to achieve proper consistency

Instructions:

Cookies are made in two stages.  First, you make the cookie dough.  It’s easy, just like most cookies.  Then the cookies have to chill for at least 3-4 hours before they are baked.  I made the frosting while the cookies were baking.

Make the cookie dough:

  • In the kitchenaid (set to 6) cream together the egg, butter, sugars, and vanilla till light and fluffy, about 5 minutes.
  • Meanwhile, in a small bowl, stir together the dry ingredients: cake flour, cornstarch, baking soda, baking powder, and salt.
  • Stop the mixer and scrape down the sides of the bowl.
  • Turn the mixer back on (set to 4-6) and add the dry ingredients. Mix until just incorporated.
  • Add in the peanut butter chips. Stir until just incorporated.
  • Cover a large cookie sheet with waxed paper.
  • Use a large tablespoon form dough balls that are approximately 2 heaping tablespoons worth.  It should make 16ish cookies.
  • Round the cookies as best as possible, they will be sticky, and place them on the prepared cookie sheet.  Once on the sheet flatten them slightly with a spatula.  You may need a touch of water to help the dough to not stick to everything!
  • Cover the cookies in plastic wrap and refrigerate for a minimum of 3 hours. OP says they can be refrigerated for up to 5 days.

TAKE A BREAK!

  • Once well chilled. Preheat the oven to 350 F. Line a large cookie sheet with a silpat.
  • Bake 8 cookies at a time for 8-9 mins.  Till they are just setting.  The dough may still look a bit shiny.  DON’T overcook!
  • Once out of the oven, leave them to set on the baking sheet for 5 minutes.  Then transfer to a wire rack for cooling.

Make the frosting:

  • While the cookies are baking and cooling, make the frosting!!
  • In the kitchenaid (set to 6) cream together the peanut butter and butter till light and fluffy.  Around 3 minutes.
  • Slowly add the sugar and salt.
  • If frosting seems too dry and crumbly, add in splashes of cream or milk to smooth it out.
  • Frost the cookies!

It is mandatory to eat at least one cookie right away!
Otherwise they’ll stay fresh in a good airtight container for a few days.