cookies


I love spice cookies and the photo from this spice cookie recipe looked perfect!  It was super easy to mix, but I would recommend doubling the amount of raisins.  Yes, I actually had some in my cupboard and used them in the recipe.  I would also put the dough in the fridge so the cookies don’t spread quite as much.

Sour Cream Spice Cookie Dough  Sour Cream Spice Cookies

They smelled awesome baking and the taste?  Moist, spicy, sweet, and perfect!

I sometimes hate the fact I bake.  Why?  Because when I have a sweet tooth, I can easily go to my kitchen and make something.  Damn it!

So I was having a serious craving for cookies and decided I’d try Cooking Light’s low-fat chocolate peanut butter cookies.

They are very easy to throw together and I relied on my typical baking method of “throwing everything in the bowl,” so my cookies didn’t look like the photo.  I used a small cookie scoop and threw a couple of pans in the oven.

Low fat Peanut Butter Chocolate Chip Cookie Dough  Low fat Peanut Butter Chocolate Chip Cookies  Low fat Peanut Butter Chocolate Chip Cookies  Low fat Peanut Butter Chocolate Chip Cookies

When they come out of the oven, the cookies are soft and awesome.   When they cooled, they become crunchy and kinda reminded me of the size of the Keebler chocolate chip cookies…but they tasted so much better.  I really liked these cookies and would definitely recommend this recipe.

I love banana, oatmeal, and chocolate so finding this recipe for a cookie with all three was perfect.  If you need a metric conversion, here you go.  These are approximate, but they are the amounts I used to make my cookies:

  • 150g butter – 2/3 cup
  • 180g mashed ripe bananas – 1 cup
  • 140g granulated sugar – 5/8 cup or 10 TBSP
  • 210g plain flour – 2 cups
  • 230g quick cook oats – 2 cups
  • 360g chocolate chips – 2 1/2 cups
  • 80g chopped nuts (opt)

Once I figured out all the measurements and mixed, I baked at 375 for about 12 minutes.   I used a medium cookie scoop. 

Banana, Oatmeal & Chocolate Cookie Dough  Banana, Oatmeal & Chocolate Cookies  Banana, Oatmeal & Chocolate Cookie

I thought they were moist and tasted exactly like a banana, oatmeal, and chocolate chip bread.  Awesome cookie!

In my fridge, I found I had a few ounces of cream cheese and decided to find some recipes to use it up.  While I like watching Martha Stewart’s TV show since EVERYTHING is perfect, I had never tried one of her recipes. 

Until now.  I thought her recipe for cream cheese walnut cookies sounded delicious.  While there are more directions than I usually care to follow, they were surprisingly simple. 

When you’re making these cookies, don’t forget to factor in extra time for the dough to go into the fridge/freezer.  Also, I used a small heaping 1/4 tsp of Kosher salt (even though it called for more).

Once I molded into the best circular logs as I possibly could (meaning when I grew tired of trying to make them perfect), I cut them using a knife and a sawing back-and-forth motion.  Otherwise, you “rough” up the dough. 

Martha Stewart Cream Cheese Walnut Cookie Dough  Martha Stewart Cream Cheese Walnut Cookie Dough  Martha Stewart Cream Cheese Walnut Cookies  Martha Stewart Cream Cheese Walnut Cookies

When I took them out of the oven and tried a bite, the cream cheese gave the cookies a bit of a bite and the walnuts a crunch.  The cookies are definitely rich and reminded me a bit of shortbread. 

Seriously, if you find yourself with a little time, you should try to make these.  I liked them.

I had some buttermilk leftover and when I typed in “buttermilk recipes,” I found this one for buttermilk cookies

As one would expect, they were very easy to make.  I used a small cookie scoop and found they were slightly chewy with a rich and buttery flavor.  If you added lemon or orange zest, it’d be delicious!

Buttermilk Cookie Dough  Buttermilk Cookies

I don’t think I’d necessary run out to make these again, but if you’re looking for something different to help you use up your buttermilk, you won’t go wrong with these.

I love my Cooking Light subscription.  I really enjoy the photos and the numerous healthier recipes.  In their Septembere 2008 issue, a woman from Anninston, AL submitted this recipe for her favorite low-fat chocolate coconut oatmeal cookies. 

Since I couln’t find it posted anywhere, I thought I’d share it with you here:

  • 1 cup flour
  • 1 cup oats
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup of brown sugar
  • 6 TBSP sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 cup coconut
  • 1/4 cup dark chocolate chips

Mix everything together in a bowl and bake at 350 for 12-15 minutes. 

When I was making it, I had to add another egg the dough would combine, but you may find you don’t need it.  I used a small cookie scoop and the cookies came out perfect! 

Lower in fat Chocolate Coconut Oatmeal Cookie Dough  Lower in fat Chocolate Coconut Oatmeal Cookies  Lower in fat Chocolate Coconut Oatmeal Cookies

They were absolutely delicious with a pleasant coconut and chocolate taste — a perfect combination!  You have to try these!

If I don’t have a shopping list, I’m aimless in the grocery store and I end up buying things I don’t really need.  This is why I found myself with a couple of purposeless lemons.

I thought I’d try to make this recipe for lemon spritz cookies since the recipe looked easy.  But there’s no call for baking powder, baking soda, or eggs.  A strange recipe but one that I thought I’d try anyway.

When I was mixing everything together, I realized that the mix was too crumbly and was never going to work.  So I added 1 egg.  When I noticed it was starting to come together but still needed more, I added one more egg. 

Lemon Spritz Cookie Dough  Lemon Spritz Cookies  Lemon Spritz Cookies

Also, my lemons must have been very juicy too because I squeezed the juice from 1 lemon which meant there was about 3-4 TBSP of juice. 

The cookies were tart and lemon-y.  I liked them!

I have a Betty Crocker recipe book from 1982 that my grandma gave to my mother.  It’s so awesome and I love this cookbook.

Anyway, I decided to try some of the recipes from the book, including this one for coconut chews.

  • 3/4 cup powdered sugar
  • 3/4 cup shortening (half margarine or butter softened)
  • 1 1/2 cup of flour
  • 2 eggs
  • 1 cup brown sugar
  • 2 TBSP flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • 1/2 cup chopped walnut
  • 1/2 cup flaked coconut

Heat oven to 350.  Mix powdered sugar and shortening.  Stir in 1 1/2 cup of flour.  Press in an ungreased 13×9 pan.  Bake until golden brown, 12-15 minutes.

Betty Crocker Coconut Chew Dough

Mix remaining ingredients.  Spread over baked layer.  Bake for 20 minutes; cool.  Cut into bars about 3×1.  32 cookies. 

Betty Crocker Coconut Chew Dough  Betty Crocker Coconut Chews  Betty Crocker Coconut Chews

There is a recipe for a frosting with the chews, but I didn’t make it because the bars were rich enough without.  They are seriously awesome. 

Heads up — for the second baking, you may want to bake the bars only 15-20 minutes.  You’ll need to check it so the ingredients don’t get overbaked.

I bought a bunch of large naval oranges and thought it’d be fun to make this recipe for orange cookies.   It’s an easy recipe to throw together.  And the cookies? 

Orange Cookies  Orange Cookies  Orange Cookies  Orange Cookies

They are buttery, moist, soft, and really good.  If you wanted to subsitute lemon zest for the orange zest plus a little more sugar, I think that’d work.  And lime zest would probably work too.

I had never heard of magic cookie bars, but this recipe was shockingly simple and easy.  I wasn’t sure how they’d turn out and more importantly, how they’d taste.

They taste pretty good, but you definitely have to give them a long time to cool down before you can handle.  The graham cracker crust is quite crumbly and soft.  Actually, now that I think about it, I think next time I wouldn’t make it in such a big pan — maybe half the size they call for so then there’s a thicker crust.

Here are the step-by-step photos:

Magic Cookie Bars  Magic Cookie Bars  Magic Cookie Bars  Magic Cookie Bars  Magic Cookie Bars  Magic Cookie Bars  Magic Cookie Bars

Growing up, this was one of the cookies my mom always made for the holidays.  So I thought I’d make them this year.  They were always huge hits and we rarely had any leftover.  Here’s her recipe:

  • 1/2 cup powdered sugar
  • 1 cup cold butter
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup finely chopped pecans (or almonds)
  • 1 cup powdered sugar

Pre-heat oven to 325 F. In a large bowl combine 1/2 cup powdered sugar, vanilla,flour, and salt.  Similar to when you make biscuits, don’t over mix!  Add the butter and mix with either your hands or dough blender.  The mixture is going to be very sticky!  Once it’s mixed together, then add the pecans and mix.   Put the dough in the fridge for an hour or so until the dough is cold (this prevents spreading). 

Mexican Wedding Cookie Dough

Now shape into 1-inch balls (or use your small cookie scoop).  Place inch apart on un-greased cookie sheets and bake for 15-20 minutes until set but not brown.

Mexican Wedding Cookie Dough  Mexican Wedding Cookie Dough 

Immediately remove from cookie sheets and let them cool for 5 minutes. 

Mexican Wedding Cookie  Mexican Wedding Cookie

Quickly roll them in 1 cup of powdered sugar and let them cool completely.  Then re-roll them in powdered sugar and serve. 

Mexican Wedding Cookie

I love watching Giada De Laurentiis’ Everyday Italianbecause the food always looks delicious.  So I was intrigued when I saw this recipe for Italian Chocolate Sandwich Cookies with an orange filling.

To be honest, I was unsure how this was going to taste, but it was a fantastic cookie.  I’m not sure if kids would like this because the corn meal gives it a little crunch.   But the combination of  dark cocoa cookie and orange filling makes it a sophisticated cookie recipe.

Italian Sandwich Cookie Dough  Italian Sandwich Cookie Dough  Italian Sandwich Cookie Dough  Italian Sandwich Cookie Dough  Italian Sandwich Cookies  Italian Sandwich Cookie  Italian Sandwich Cookie

A few tricks —

  • Put flour down on your workspace and rolling pin when you’re rolling the dough pretty thin.
  • To pick up the dough, use a scraper so the dough stays in a perfect circle.
  • Make sure to let the cookies cool before you put in the filling!
  • Be careful when you’re putting in the filling — those cookies are fragile.
  • I was able to make 23 cookie sandwiches

My recipe for shortbread is really good (if I may say so myself).  But I was looking for new cookie recipe and I thought this recipe for orange shortbread cookies would be good. 

They were awesome and went into my holiday cookie gift bags.

Orange Shortbread Cookie Dough  Orange Shortbread Cookie  Orange Shortbread Cookie  Orange Shortbread Cookies

I also dipped them in dark chocolate to make them even better! 

Chocolate Dipped Orange Shortbread

While I love these pumpkin and chocolate chip cookie recipe, I thought I’d try making some “regular” pumpkin cookies

These are very light and fluffy cookies with a delicious mix of spices and pumpkin.  They are really good, but my favorite pumpkin cookie recipe is this one

Pumpkin Cookies  Pumpkin Cookies

I know I’m using mangos in the wrong season, but after this recipe, I am down to only 1 jar left of my Trader Joe’s mango sauce. 

  • 3 cups of flour
  • 1 cup of mango puree **
  • 2/3 cup of sugar
  • 1/2 cup of butter
  • 1 egg
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp of vanilla
  • 1/8 tsp salt
  • 1/4 tsp cloves
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger

**My cookies weren’t too heavy on the mango flavor.  I think next time, I’d either double up on the mango puree or I’d add chunks of mango to the cookies.

DIRECTIONS: Pre-heat your oven to 350.  Mix all the ingredients together.  Using a medium scoop, put about 1.5″ between the cookies (or a perfect 12 per sheet). 

Before you put in the oven, gently press the cookie down with a flat bottom (I like to use the bottom of a drinking glass).  When you press down, do it quickly and put sugar at the bottom so then when you press down on the cookie, the sugar stays on.

These are going to be thicker/fluffier cookies.  If you prefer thinner ones, use only 1/2 tsp of baking powder.

This makes about 40 medium sized cookies.

Mango Cookies  Mango Cookies

 

Chocolate and peanut butter.  They go together so well.  Here’s my super simple and relatively quick recipe for 28 buckeyes. 

There are only 4 ingredients.  Stay tuned, I’m refining this recipe…so don’t make this one yet!  I figured it out.  The original recipe was too soft so it didn’t really work.

  • 1 cup of creamy peanut butter 1.5 cup of crunchy peanut butter
  • 2 cups of powdered sugar 2 cups of powdered sugar
  • 1/2 cup of butter (at room temperature) 1 tsp of butter (at room temperature) — OPTIONAL
  • 1 1/2 cup of chocolate

Cream the peanut butter and powdered sugar.  Make sure it’s very well mixed because you don’t want to get a clump of any of these ingredients.  If you notice it’s not coming together, add the 1 tsp of butter.  

4 Ingredient Buckeye Dough 

Roll the dough into 1-inch balls.  If you want, you can put toothpicks in the middle so you can pick up and dip into chocolate.  I chose not to though and just hand-dipped.  Put in the freezer for about 30 minutes-1 hour until firm. 

4 Ingredient Buckeye Dough   4 Ingredient Buckeye Dough

Create a double boiler to melt the chocolate.  You can do this in the microwave, but make sure to watch it carefully! 

Now dip the peanut butter balls in the chocolate and put back on parchment paper.  Let the chocolate harden and then enjoy!

4 Ingredient Buckeyes  4 Ingredient Buckeyes  4 Ingredient Buckeyes

I must be on a cookie roll!  While these ginger cookies came out thin, they were delicious.  I didn’t mind — plus, I could have left them in the ball to make them a bit more poofy, instead of flattening them down.

One of the things I find happens a lot with ginger cookies is that there’s too much spice, but not with these.  They are a perfect combination of spice and sweet. 

The dough was a bit sticky, but wasn’t so bad that you couldn’t work with the dough.   If you find the dough too sticky, put it in the fridge for 30-45 minutes.  Plus, make sure to give your cookies more room to spread out!

Ginger Cookie Dough  Ginger Cookies

Considering how long it took me to find the perfect chocolate chip cookie recipe, I was shocked that the first oatmeal cookie recipe was perfect! 

They came up big and poofy.  If anything, they might be a little too sweet.   Also, my oven has been a bit hotter than normal so 375 was causing the bottoms to burn.  Once I turned it down to 350, then it worked. 

Soft Oatmeal Cookie Dough  Soft Oatmeal Cookies  Soft Oatmeal Cookies

Plus, you could add raisins to this (or dried cranberries).  If you do though, I’d cut the sugar down even more…maybe only 1/2 cup of the brown and white sugar.

You know I tried to make a copy cat version of the Girl Scout Thin Mint cookies.  While those cookies were good, they weren’t really like the Girl Scout cookies.

So I kept looking and found this recipe.  I started making the cookies and then was surprised when it said to put the dough in the fridge for 5 hours.

Yeah…so shockingly, I actually did put the dough in the fridge.  It makes sense, don’t get me wrong.  I just wasn’t planning on it.  There is a brief window of time where the dough is cold enough that you can shape but not too cold that it’s impossible.  Since I wsn’t sure how these were going to turn out, I didn’t take too much time to shape them into a cyclinder.  But for anyone who does want to make a pretty cookie, pay attention to that window of opportunity!

 Girl Scout Thin Mint Dough  Girl Scout Thin Mint Dough  Girl Scout Thin Mint Cookies

The cookies were good and had a perfect mint flavor. 

Are they like the Girl Scout version though?  Definitely no.  These are still more cookie than they are wafer…and I think that means I’m going to have to make this recipe up on my own…

From some other recipe, I had a little more than a cup of frozen strawberries left.  So this recipe for strawberry cookies not only sounded delicious, it’d also use up the very last of those strawberries. 

For my first batch, I followed the recipe, but realized the cookies were very thin and were spreading out more than I wanted. 

Strawberry Cookies  Strawberry Cookies

So for the subsequent batches, I added about another cup (or so) of flour.  I also made the cookies smaller by using my small scoop.

 Strawberry Cookies

Success!  Flatter cookies worked, but I prefer a thicker cookie.  These cookies had a great strawberry flavor and weren’t too sweet.  Next time, I would definitely add the walnuts to add some texture and crunch since they’re very soft cookies. 

But they are good!

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