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Oatmeal Raisin Pecan Cookies
Cookies are cookies - Here's one of the best oatmeal raisin cookie recipes I've tried.
Whisk together and set aside: Cream wet ingredients:
1 tsp. baking soda 1 cup unsalted butter, softened
1 tsp. baking powder 1 cup sugar
1 tsp. kosher salt 2 large eggs
2 tsp. vanilla
Stir in:
3 cups oats (not instant)
1 1/2 cups raisin
toasted and salted pecans
Preheat oven to 350*. Whisk dry ingredients; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible. (Over mixing develops the gluten, making a tough cookie.) Now add the oats, raisins, pecans; stir to incorporate. Fill cookie scoop with dough. Drop 2-inches apart onto baking sheet sprayed with nonstick spray. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
Whisk together and set aside: Cream wet ingredients:
1 tsp. baking soda 1 cup unsalted butter, softened
1 tsp. baking powder 1 cup sugar
1 tsp. kosher salt 2 large eggs
2 tsp. vanilla
Stir in:
3 cups oats (not instant)
1 1/2 cups raisin
toasted and salted pecans
Preheat oven to 350*. Whisk dry ingredients; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible. (Over mixing develops the gluten, making a tough cookie.) Now add the oats, raisins, pecans; stir to incorporate. Fill cookie scoop with dough. Drop 2-inches apart onto baking sheet sprayed with nonstick spray. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
Molasses Cookies
These are my all time favorites!
Whisk together and set aside: Cream wet ingredients:
1 3/4 cups unbleached flour 1 1/2 sticks sweet butter (melted)
1/2 tsp. ground cloves 1 cup sugar
1 tsp. cinnamon 1/4 cup molasses
1/2 tsp. ground ginger 1 egg
1/2 tsp. salt
1/2 tsp. baking soda
Mix butter, sugar molasses, and egg. Then in separate bowl mix remainder dry ingredients with liquid ingredients. Foil line a cookie sheet and bake. Take tablespoon size scoops at 350* for 8-10 minutes. Sprinkle sugar on top of cookies when removed from oven.
Whisk together and set aside: Cream wet ingredients:
1 3/4 cups unbleached flour 1 1/2 sticks sweet butter (melted)
1/2 tsp. ground cloves 1 cup sugar
1 tsp. cinnamon 1/4 cup molasses
1/2 tsp. ground ginger 1 egg
1/2 tsp. salt
1/2 tsp. baking soda
Mix butter, sugar molasses, and egg. Then in separate bowl mix remainder dry ingredients with liquid ingredients. Foil line a cookie sheet and bake. Take tablespoon size scoops at 350* for 8-10 minutes. Sprinkle sugar on top of cookies when removed from oven.
Orange Almond Boscotti
I love these in the afternoon with coffee or tea. Thanks Mackey for sending the cookies and the recipe!
2 cups all-purpose flour 2 large eggs
1 tsp baking powder ¾ cup whole almonds with skins, toasted, cooled, chopped coarse
¼ tsp salt 2 tbl grated orange zest
4 unsalted butter, softened ½ tsp vanilla extract
1 cup sugar ¼ tsp almond extract
Heat oven to 350 degrees. Line baking sheet with parchment paper. Whisk flour, baking powder, and salt together in a small bowl. Using a mixer, beat butter and sugar together at medium-high speed until light and fluffy. Add eggs one at a time. Add almonds, orange zest, vanilla, and almond extract until combined. Half dough and quickly stretch each portion of dough into rough 13 by 2 inch loaf. Bake, until loaves are golden and just beginning to crack on top, about 35 minutes, rotating baking sheet halfway through baking. Let loaves cool for 10 minutes; reduce oven temperature to 325 degrees. Cut each loaf diagonally into 3/8 inch slices. Lay slices with about ½ inch apart on baking sheet and return them to the oven. Bake until crisp and golden brown on both sides, about 15 minutes, turning over each cookie half-way through baking. Immediately transfer biscotti from baking sheet to wire rack and let cool completely.
2 cups all-purpose flour 2 large eggs
1 tsp baking powder ¾ cup whole almonds with skins, toasted, cooled, chopped coarse
¼ tsp salt 2 tbl grated orange zest
4 unsalted butter, softened ½ tsp vanilla extract
1 cup sugar ¼ tsp almond extract
Heat oven to 350 degrees. Line baking sheet with parchment paper. Whisk flour, baking powder, and salt together in a small bowl. Using a mixer, beat butter and sugar together at medium-high speed until light and fluffy. Add eggs one at a time. Add almonds, orange zest, vanilla, and almond extract until combined. Half dough and quickly stretch each portion of dough into rough 13 by 2 inch loaf. Bake, until loaves are golden and just beginning to crack on top, about 35 minutes, rotating baking sheet halfway through baking. Let loaves cool for 10 minutes; reduce oven temperature to 325 degrees. Cut each loaf diagonally into 3/8 inch slices. Lay slices with about ½ inch apart on baking sheet and return them to the oven. Bake until crisp and golden brown on both sides, about 15 minutes, turning over each cookie half-way through baking. Immediately transfer biscotti from baking sheet to wire rack and let cool completely.
Lemon Bar Cookies
These are scrumptious anytime, but especially in the summer with sorbet!
2 cups sifted all-purpose flour 4 eggs
1 cup confectioner's sugar 2 cups white sugar
1 cup butter, melted 1 teaspoon baking powder
1/4 cup all-purpose flour
5/8 cup lemon juice
Preheat oven to 350 degrees. Grease a 9x13 inch pan. In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan. Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.
2 cups sifted all-purpose flour 4 eggs
1 cup confectioner's sugar 2 cups white sugar
1 cup butter, melted 1 teaspoon baking powder
1/4 cup all-purpose flour
5/8 cup lemon juice
Preheat oven to 350 degrees. Grease a 9x13 inch pan. In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan. Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.
Chocolate Espresso Buzz Cookies
These were made to order for me - chocolate and espresso!
For Cookies: For Mocha Filling:
2 1/3 cups all-purpose flour 4 tablespoons unsalted butter (room temp)
1/4 teaspoon kosher salt 1 tablespoon cocoa powder
16 tablespoons unsalted butter (room temp) 2 tablespoons milk
1/2 cup sugar 2 teaspoons instant espresso
6 ounces dark chocolate 1 to 1 1/2 cups confectioners sugar
Preheat oven to 350 degrees. Place racks in middle. Line two baking sheets with parchment paper. Melt chocolate in microwave (or double boiler), whisking occasionally until smooth. Let cool slightly. In large bowl beat together butter and sugar until light and fluffy. Beat in cooled chocolate until evenly distributed. Mix together in small bowl salt and flour. Beat flour into chocolate mixture in two additions, continuing until dough just comes together. Divide dough into two balls and chill for 30 minutes. Flour large work surface and roll out dough into a 1/8 thick rectangle. Use 2 inch fluted cookie cutter to cut about 24 cookies. Arrange on baking sheets. Bake until dry looking on surface, but not cracked (15 minutes). Let cool completely. Make Mocha Filling: In medium bowl, beat together butter, cocoa powder, milk, and instant espresso. Beat in one cup confectioners sugar. Taste and add more sugar if desired. Top half of the cookies with mocha filling. Use the other halves to complete the sandwiches.
For Cookies: For Mocha Filling:
2 1/3 cups all-purpose flour 4 tablespoons unsalted butter (room temp)
1/4 teaspoon kosher salt 1 tablespoon cocoa powder
16 tablespoons unsalted butter (room temp) 2 tablespoons milk
1/2 cup sugar 2 teaspoons instant espresso
6 ounces dark chocolate 1 to 1 1/2 cups confectioners sugar
Preheat oven to 350 degrees. Place racks in middle. Line two baking sheets with parchment paper. Melt chocolate in microwave (or double boiler), whisking occasionally until smooth. Let cool slightly. In large bowl beat together butter and sugar until light and fluffy. Beat in cooled chocolate until evenly distributed. Mix together in small bowl salt and flour. Beat flour into chocolate mixture in two additions, continuing until dough just comes together. Divide dough into two balls and chill for 30 minutes. Flour large work surface and roll out dough into a 1/8 thick rectangle. Use 2 inch fluted cookie cutter to cut about 24 cookies. Arrange on baking sheets. Bake until dry looking on surface, but not cracked (15 minutes). Let cool completely. Make Mocha Filling: In medium bowl, beat together butter, cocoa powder, milk, and instant espresso. Beat in one cup confectioners sugar. Taste and add more sugar if desired. Top half of the cookies with mocha filling. Use the other halves to complete the sandwiches.
Coconut Cookies with Fleur de Sel
I love coconut cookies and these are the best ever!
3 tablespoons butter
2 1/2 cups unsweetened shredded coconut
2 large eggs
2/3 sugar
1 - 1 1/2 teaspoons fleur de sel (hand harvested sea salt) for sprinkling.
Prehead oven to 350 degrees. Line two baking sheets with parchment paper. Melt the butter in saucepan. Remove from heat and add coconut. Mix well so coconut is well-coated with butter. Beat eggs with mixer on medium until blended. Add sugar and beat on medium-high until mixture is light-colored and fluffy. Combine the butter-covered coconut gently with egg mixture and mix well. Drop the batter onto the parchment-covered baking sheets and press down gently on the mound until it is relatively flat. Bake for 7 - 10 minutes until golden. Remove from oven and immediately sprinkle the tops of each cookie with a pinch of fleur de sel. Enjoy!
3 tablespoons butter
2 1/2 cups unsweetened shredded coconut
2 large eggs
2/3 sugar
1 - 1 1/2 teaspoons fleur de sel (hand harvested sea salt) for sprinkling.
Prehead oven to 350 degrees. Line two baking sheets with parchment paper. Melt the butter in saucepan. Remove from heat and add coconut. Mix well so coconut is well-coated with butter. Beat eggs with mixer on medium until blended. Add sugar and beat on medium-high until mixture is light-colored and fluffy. Combine the butter-covered coconut gently with egg mixture and mix well. Drop the batter onto the parchment-covered baking sheets and press down gently on the mound until it is relatively flat. Bake for 7 - 10 minutes until golden. Remove from oven and immediately sprinkle the tops of each cookie with a pinch of fleur de sel. Enjoy!
Chewy Key Lime Cookies
I didn't think coconut cookies could get better than the ones previously posted, but wait until you try these. They are perfect summer time treats! A friend found them online at Will Cook for Smiles. I'm smiling!
2 1/4 cups unbleached, all-purpose flour 1/2 tsp. baking soda
1 tsp. baking powder 1 cup shredded coconut
1/2 tsp. salt 1 cup sugar
3 oz. cream cheese, room temp. Zest of 1 key lime
1/2 cup butter, warm melted 1 large egg, room temp.
1 Tbsp. whole milk 1 Tbsp. key lime juice
1/2 cup powder sugar for rolling cookies
Preheat oven to 350 and line the cookies sheet with parchment paper. Place sugar, cream cheese, and lime zest in a large bowl. Pour warm butter over sugar and cream cheese and whisk until all combined. Add egg, milk, and lime juice, whisk well. Add flour, salt, baking soda, baking powder and coconut. Mix with rubber spatula until completely combined. Form 1-inch balls and lightly coat them in powder sugar. Place the cookies on the baking sheet about 2 inches apart. Bake for 11 to 12 minutes. Enjoy!
2 1/4 cups unbleached, all-purpose flour 1/2 tsp. baking soda
1 tsp. baking powder 1 cup shredded coconut
1/2 tsp. salt 1 cup sugar
3 oz. cream cheese, room temp. Zest of 1 key lime
1/2 cup butter, warm melted 1 large egg, room temp.
1 Tbsp. whole milk 1 Tbsp. key lime juice
1/2 cup powder sugar for rolling cookies
Preheat oven to 350 and line the cookies sheet with parchment paper. Place sugar, cream cheese, and lime zest in a large bowl. Pour warm butter over sugar and cream cheese and whisk until all combined. Add egg, milk, and lime juice, whisk well. Add flour, salt, baking soda, baking powder and coconut. Mix with rubber spatula until completely combined. Form 1-inch balls and lightly coat them in powder sugar. Place the cookies on the baking sheet about 2 inches apart. Bake for 11 to 12 minutes. Enjoy!
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