Smitten With These Cookies

A while back I purchased some old fashioned oats for a topping to the fruit crisp that I made. The oats are not a usual "find" in my pantry. So, when I had some left over, I knew I had to make some oatmeal cookies.

Once I decided what to make, I set out through my thousands of recipes and cookbooks to find the perfect recipe that I wanted to use. Not only did I find one of the best recipes to use, but it was not in my 30+ cookbooks or on my blog.

No, this recipe actually came from Smitten Kitchen's blog. They were quite easy and tasted great as well. I did not want a recipe that called for both brown and white sugar, so that is another reason I was drawn to this recipe.

Oatmeal Cookies:

1/2 cup butter
2/3 cup light brown sugar
1 egg
1/2 tsp. vanilla
3/4 cup all purpose flour
1/2 tsp. baking soda
1/2 tsp, cinnamon
1/4 tsp. salt
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts-I left these out

Preheat oven to 350 degrees. Lightly grease 2 baking sheets. Using an electric mixer, cream together butter, brown sugar, egg, and vanilla. In another large bowl, combine the all purpose flour, baking soda, cinnamon, and salt. Pour the flour mixture into the butter mixture, incorporating the ingredients well. Stir in the rolled oats, raisins, and walnuts. Using a cookie scoop, drop mixture onto the prepared pans. Bake for 10 minutes. My cookies did very little spreading, so I placed them about an inch apart.

"M" is for Macaroons

Lemon Coconut Macaroons:

1 large egg white
1/8 tsp salt
3/4 cup sweetened condensed milk
1 T lemon zest
1/2 tsp lemon extract
1/2 tsp vanilla extract
1, 14-ounce bag shredded sweetened coconut, finely chopped

Preheat oven to 300. Line two baking sheets with parchment paper. In medium bowl, whisk together egg white and salt until frothy. This will take about two minutes. Stir in condensed milk, zest and extracts. Use rubber spatula and fold in coconut until well combined. Use small cookie scoop to shape mixture into 1 1/2 inch mounds. Place macaroons 1 inch apart on prepared baking sheet. Bake 20 minutes until lightly browned. Allow time to cool.

Hopping Along the Cookie Trail

Easter Bonnet Cookies:

1/2 cup unsalted butter, softened
1/2 cup sugar
1/4 cup confectioners sugar
1 large egg
2 T lemon zest
1/2 tsp vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking powder
1/2 cup prepared cake frosting
Butter mints
Lemon coconut macaroons (see recipe for this)

Combine butter and sugars. Beat at medium speed until combined and fluffy. Add egg, lemon zest and vanilla. Mix to combine. In small bowl, sift together flour, salt and baking powder. Gradually add flour mixture to butter mixture. Beat mixture at low speed until smooth. Divide dough into two separate balls, wrap with plastic wrap and refrigerate for one hour. Spray baking sheet with non-stick cooking spray. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with round, 2-inch cutters, and place cookies on prepared baking sheet. Chill for 15minutes before baking. Preheat oven to 350. Bake 10 minutes, or until lightly brown around edges. Allow to cool before removing from pan. Spread small amount of frosting onto the middle of the cookie, and top with butter mint. Spread a small amount of frosting on to butter mint, and gently press macaroon onto butter mint.

More Cookies

I know, I know. I promised I would begin to lay low on the cookies, and I will. I just have to get these in before Christmas. My family makes these. The recipe was given to me by my aunt when I married hubby. I feel pressure to get all the junk food over with before the holidays end, because I know we will be back to trying to eat healthier and lighter. So, you should try these if you like chocolate like we do.
Chocolate Crackles:

1 18 1/2 oz. pkg. Devil's Food cake mix
2 eggs, slightly beaten
2 tsp. vanilla
1 Tbsp. water
1/2 cup oil
powdered sugar

Combine cake mix, oil, eggs, vanilla, and water. Shape dough into 1 inch balls. Roll them in powdered sugar. Place on a greased baking sheet 1 1/2 inches apart. Bake at 375 degrees 8-10 minutes. I usually take them out at 8 minutes. We like ours on the softer side.

I'll Have My Cookie With....Everything!

Okay, I know that I have been posting nothing but sweets lately, but it is the holidays! I will be back to regular food soon. This cookie recipe is from Paula Deen. I printed it some time ago from the Internet. They are great for the holidays. That seems to luckily be the only time we think about them in our house.

Monster Cookies:

3 eggs
1 1/4 cups packed light brown sugar
1 cup sugar
1/2 tsp. salt
1/2 tsp. vanilla extract
12 oz. creamy peanut butter
1 stick softened butter
1/2 cup M&M's
1/2 cup chocolate chips
1/4 cup raisins
2 tsp. baking soda
4 1/2 cups quick cooking oatmeal (not instant)

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. In a very large bowl, mix eggs and sugars together until well combined. Add salt, vanilla, peanut butter, and butter. Mix well. Stir in M&M's, chocolate chips, raisins, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto cookie sheets. Bake 8-10 minutes. Allow to set for 3-5 minutes.

Tis The Season For Giving

This was a busy week, and I did not get as much posted as I really wanted to. Before Christmas is over, I wanted to share this yummy cookie recipe with you. If you still need some sweet treats to bake for friends or you just want something for your own family, this is a great recipe to try. It comes from the Taste of Home Best Loved Cookies magazine.

Cream Cheese Cutouts:

1 cup softened butter
3 oz. cream cheese
1 cup sugar
1 egg
1 tsp. vanilla extract
2 1/2 cups all purpose flour
1/4 tsp. salt

In a large mixing bowl, cream the butter, cream cheese, and sugar until fluffy. Beat in the egg and vanilla. Combine flour and salt. Gradually add to creamed mixture until well blended. Cover and refrigerate for 2 hours. On a lightly floured surface, roll dough to 1/8 inch thickness. Cut with holiday themed cookie cutters of your choice. (You may need to lightly dip cutters in flour). Place 1 inch apart on ungreased baking sheet. Bake at 375 degrees for 7 minutes. Cool and decorate with frosting.

In a Jam?

Sorry for not posting the last few days. I've been out of action due to illness. However, once I'm 100%, this is what I'd like to be eating.

Jam Bars:

1 cup rolled oats (not quick cooking)
1 1/2 cups all purpose flour
1 cup firmly packed light brown sugar
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup chopped pecans
1 cup cold unsalted butter, cut into cubes
3/4 cup preserves (any flavor)

Preheat oven to 375. Grease and line a 13 x 9 baking pan with parchment paper. Set aside. In a large bowl, combine oats, flour, brown sugar, cinnamon, baking soda and pecans. Mix on lowest speed with electric mixer. Add butter and beat until crumbs form. Reserve 1 1/2 cups of crumb mixture and set aside. Press remaining mixture into bottom of prepared pan. Bake 20 minutes or until golden brown. Spread preserves over crust, topping with reserved crumb mixture. Bake for another 20 minutes or until top is golden. Cool completely before removing from baking pan. Cut into bars.

Cookies for Co-Workers

On Election Day, I sent hubby to work with some snacks. One in particular, is something that I got from my mom. She suggested that James might like these because he likes Reese's cups. Needless to say, they have become very popular. Some of his co-workers (Hi co-workers!) asked for the recipe. So, here you go.

Peanut Butter Cup Cookies:

2 logs Peanut butter cookie dough (2 pkgs. of mix would work fine)
1 bag miniature Reese's cups

Preheat oven to 350 degrees. Using a miniature cookie scoop, divide batter into 1 inch rounds. Place each round in a 24 count mini muffin tin that has been greased with nonstick cooking spray. Bake 10 minutes. While dough is baking, unwrap 24 miniature Reese's. Take cookies out of the oven. Immediately press a Reese's into the center of each cookie. Allow to cool completely before removing them from the pan.

*****I have used the packaged mix when I can not find the ready to use dough. Just make according to package directions before scooping them into 1 inch rounds.

Ghosts With the Most

In keeping with my Halloween theme, I am giving you a cute little dessert that you may already know about. Kids and adults alike all get a kick out of these.

Ghost Cookies:

1 pkg. Nutter Butter cookies
1 container vanilla frosting
milk chocolate morsels

Cover each side of your cookies with vanilla frosting. Give each ghost two morsels for eyes. Enjoy! They always turn out cute, and children especially love making them.

Snowballs for any Season

I told you earlier it would be hectic this week. I am 1 for 4 in getting home before 6:30 p.m. I leave before 6:30 a.m. Then I came to the realization (after hubby reminded me) that I won't see him for the next 2 weeks due to his work. Oh well, that's life, and it happens to everybody. We will survive! So, I thought this little recipe would be appropriate for when anyone feels snowed under with many things to do.

Lemon Snowballs:

1 cup butter
1/2 cup powdered sugar
1 1/2 cup all purpose flour
3/4 cup cornstarch
2 tsp. grated lemon rind
1/4 tsp. salt
1 tsp. vanilla

Preheat oven to 350 degrees. Grease cookie sheet. Cream the butter and powdered sugar. Sift the flour, cornstarch and salt into the mixture. Stir in lemon rind and vanilla. Mix well. Using a 1 inch cookie scoop, form dough into balls and bake for 15 minutes. Spoon glaze over tops of cookies.

Lemon Snowball Glaze:

1 stick melted butter
2 cups powdered sugar
2 Tbsp. fresh lemon juice

Combine all ingredients, mixing well. Using a teaspoon, spread glaze over warm snowballs.