Category: Cookies

Oatmeal Raisin Cookies

11/27/2023

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Ingredients:

1/2 cup(s) (1 stick) plus 6 tablespoons butter (200 g), softened
3/4 cup(s) firmly packed brown sugar (156 g)
1/2 cup(s) granulated sugar (100 g)
2 Eggs
1 Teaspoon(s) vanilla (5 ml)
1-1/2 cup(s) all-purpose flour (180 g)
1 Teaspoon(s) Baking Soda (6 g)
1 Teaspoon(s) ground cinnamon (6 g)
1/2 Teaspoon(s) salt (optional) (4 g)
3 cup(s) Quaker Oats (quick or old fashioned, uncooked) (242 g)
1 cup(s) raisins (200 g)
1/2 cup walnuts, chopped (100 g)

Method:

Heat oven to 350°F.
In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Add oats and raisins/nuts; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown.
Cool 1 minute on cookie sheets; remove to wire rack.
Cool completely.
Store tightly covered.

Source: quakeroats.com, "Vanishing Oatmeal Raisin Cookies," 2023

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Peanut Butter Cookies

11/27/2023

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Ingredients:

1 and 1/3 cups (170g) all-purpose flour (spooned & leveled)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar, plus 1/2 cup (100g) for rolling
1 large egg, at room temperature
3/4 cup (about 185g) creamy peanut butter (see note)
1 teaspoon pure vanilla extract

Method:

Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. Switch to medium-high speed and beat in the brown sugar and 1/4 cup (50g) granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and beat until combined.
Add the dry ingredients to the wet ingredients and beat on low speed until combined. The dough will be very creamy and soft. Cover and chill the cookie dough in the refrigerator for at least 1–2 hours, and up to 3 days.
Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
Roll & coat the dough: Place remaining 1/2 cup (100g) of sugar into a bowl. Roll chilled cookie dough into balls, about 1 scant Tablespoon (5/8 ounce or 18g) of dough each. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart. Use a fork to make a criss-cross indent on top of each. To prevent the cookies from over-spreading, after indenting the cookies, use your fingers to reshape into a thicker disc (since indenting the balls flattened them out.
Bake for 10 to 12 minutes or until the edges appear set and are very lightly browned. The centers will still look very soft.
Allow cookies to cool on the baking sheet for 5 minutes. After 5 minutes, transfer to a wire rack to cool completely.
Cookies stay fresh covered at room temperature for up to 1 week.

Notes:

Peanut butter: Creamy peanut butter is ideal for this recipe because crunchy peanut butter creates an overly crumbly cookie. You can use processed peanut butter such as Jif or Skippy, or natural-style peanut butter. If using natural peanut butter, make sure it’s at room temperature, stirred well, and expect a slightly crumblier cookie. 3/4 cup of peanut butter weighs anywhere between 185-195 g.

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Peanut Butter & Jelly Bars

8/27/2022

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Ingredients

½ pound (2 sticks) unsalted butter at room temperature, plus more for greasing the pan
1½ cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups creamy peanut butter, such as Skippy (18 ounces)
3 cups all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
1½ teaspoons kosher salt
1½ cups raspberry jam or other jam (18 ounces)
2/3 cups salted peanuts, coarsely chopped

Method

Preheat the oven to 350 degrees. Grease a 9 x 13 x 2-inch baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until well combined.
In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread two thirds of the dough in the prepared pan, using a knife to spread it evenly. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; the dough will spread when it bakes. Sprinkle with the chopped peanuts and bake for 45 minutes, until golden brown.
Cool and cut into small squares.

Source: Barefoot Contessa at Home by Ina Garten, 2006

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Orange-Butterscotch Balls

7/4/2022

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Ingredients

1 c butterscotch chips
3 T light corn syrup
1/2 c granulated sugar
1/3 c frozen orange juice concentrate
2 2/3 c crushed vanilla wafers (1 12oz box)
3/4 c chopped cashews
1/8 c superfine sugar

Method

Line a cookie sheet with wax paper and set aside.
Melt butterscotch chips in a double boiler over simmering water, stirring frequently with a rubber spatula.
When butterscotch is completely melted, add corn syrup, sugar, and orange juice, and continue stirring over low heat until well blended.
In a large mixing bowl, combine the wafers, cashews, and the orange-butterscotch mixture. (The wafers are easily crushed with a hammer or a rolling pin in a plastic bag.) Use a wooden spoon to mix the ingredients together thoroughly.
Shape the dough into 1-inch balls, roll the balls in superfine sugar, and place on the already prepared cookie sheet. Allow to dry for two to three hours. Store in an airtight container.

Yield: About 50 balls
Note: They freeze wonderfully and last frozen for up to six months.
Source: Candy!: A Sweet Selection of Fun and Easy Recipes by Laura Dover Doran (1998)

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Pumpkin Bars

7/4/2022

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Ingredients

1 C. oil
4 eggs
1 can pumpkin (about 2 cups)
2 C. Sugar
2 C. Flour
2 tsp. Baking powder
1 tsp. Soda
1/2 tsp. Salt
1/4 tsp. Ground cloves
2 tsp. Cinnamon

FROSTING:

3 oz. cream cheese
1 stick butter
2 C. powdered sugar
2 tsp. vanilla

Method

Combine and mix until smooth. Pour into jelly roll pan (do not oil the pan) Bake at 350 for 30 min.
Cream together frosting ingredients and spread over bars

Source: Barbara Moody
Note: I have substituted equal amounts of apple sauce for the oil

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Oatmeal Scotchie Cookie

7/4/2022

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Ingredients

1-1/4 C. flour
1 tsp soda
1/2 tsp salt
1/2 tsp cinnamon
1 C. Butter
3/4 C. Sugar
3/4 C. Packed brown sugar
2 eggs
1 tsp. Vanilla
3 C. Oatmeal
1 bag butterscotch chips

Method

Combine first 4 ingredient. Cream together sugars, eggs, and vanilla. Gradually beat in flour mixture. Stir in oats and chips. Bake on non-greased pans at 375 for about 8 min.

Source: Barbara Moody
Note: In Italy I add 1/4 tsp. baking powder too

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DELICIOUS

Oatmeal Raisin Cookies

Peanut Butter Cookies

Peanut Butter & Jelly Bars

Orange-Butterscotch Balls

Pumpkin Bars

Oatmeal Scotchie Cookie

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