Cookies
There's something special about homemade cookies. They taste yummy, they make the whole house smell good, and they can be shared with quite a few friends.
I have pleasant memories of my grandmother coming to visit, bringing along tons of her freshly baked cookies, then regaling my sister and me of her childhood. Does it get any better than that?
With that said, here are six yummy cookie recipes, including Cream Cheese Cookies, Oatmeal Cranberry Cookies, and more. Enjoy!
GRANDMA'S PEANUT BUTTER COOKIES
This was one of my grandmother's recipes, along with the oatmeal cookie recipe that follows. You can find them in my e-cookbook, Off The Wall Cooking.
Ingredients
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1 egg, well beaten
1-1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Directions
Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
GRANDMA'S OATMEAL COOKIES
Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking
Ingredients
1 C flour
1 C brown sugar
3 C quick cooking oatmeal (NOT the instant oats!)
1 C butter or margarine
1/4 C boiling water
1-1/2 tsp. baking soda
Directions
Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.
Oatmeal Cookie dough, taken from the freezer; showing first cuts before baking
Then cut down the center, like so:
Placed on parchment paper-covered baking sheet, for easier handling
OATMEAL CRANBERRY COOKIES
This is from the infamous long-since-forgotten emailing list.
Ingredients
1/2 Pound Unsalted Butter (2 Sticks)
1-1/4 Cups Brown Sugar
1/2 Cup Granulated Sugar
2 Large Eggs
2 Teaspoons Vanilla Extract
2 Tablespoons Milk
2 Cups Rolled Oats
2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Salt
2 Cups Dried Cranberries
Directions
Cream butter and sugars until fluffy, beat in eggs, vanilla and milk. In a separate bowl, combine oats, flour, baking soda, cinnamon, salt. Add dry ingredients to butter mixture and stir until combined. Stir in cranberries. Divide dough in half, roll into a log about 1-1/2 inches in diameter. Refrigerate until firm. Heat oven to 350, slice logs into cookies, bake on parchment lined cookie sheets leaving 1-1/2 inches between cookies. Bake for 12 to 14 minutes or until golden brown. Cool on a wire rack.
CHEWY OATMEAL MOLASSES COOKIES
This is from Diana Rattray in The Spruce Eats. She wrote, "These oatmeal molasses cookies are wonderfully chewy, and the cinnamon and ginger add just the right amount of spice.
"If you love oatmeal cookies for their chewiness and molasses cookies for their flavor, this recipe is an excellent choice. Add some chopped walnuts or pecans for extra texture."
Prep Time: 10 minutes; Cook Time: 12 minutes; Total Time: 22 minutes; Servings: 36 to 48 servings
To view this online, go to https://www.thespruceeats.com/chewy-oatmeal-molasses-cookies-3058382.
Ingredients
1 cup sugar
1/2 cup shortening
1 teaspoon vanilla extract
1 large egg
1/2 cup molasses
2 cups/9 ounces all-purpose flour
1 scant teaspoon salt
1-1/4 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1 cup quick-cooking oats
Directions
Heat the oven to 375 F.
Lightly grease a baking sheet or line it with parchment paper or a silicone baking mat.
Cream the sugar and shortening together in a large mixing bowl with an electric mixer.
Add the vanilla, egg, and molasses; beat until well blended.
Combine the flour, salt, baking soda, and spices in another bowl; blend well.
Add the dry mixture to the first mixture; mix well. Fold in the oatmeal.
Shape the cookie dough into 1-inch balls or drop the dough from a small cookie scoop onto the prepared baking sheet.
Bake in the preheated oven for 10 to 12 minutes.
Cool the cookies completely and store in a tightly covered container or food storage bag for up to 5 days or freeze for up to 3 months.
Recipe Variation
Add about 1/2 cup of finely chopped pecans or walnuts to the cookies.
CREAM CHEESE COOKIES
This recipe, from The Food Network, begins, “A triple dose of cream cheese (mixed into the batter, in chunks in the dough and as a glaze on top) makes these pillowy cookies extra tangy. Freezing the cream cheese before stirring it into the dough makes it easier to cut into clean pieces and keeps the chunks from disintegrating when shaping the dough into balls.” Total Time: 3 hr 25 min; Prep: 40 min; Inactive: 1 hr. 30 min; Cook: 1 hr 15 min; Yield: 3 dozen cookies; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/cream-cheese-cookies.html?oc=linkback
Ingredients
2-3/4 sticks (1 cup plus 6 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract or vanilla bean paste
One 8-ounce package cream cheese, 6 ounces at room temperature, 2 ounces frozen
1-1/4 teaspoons kosher salt
4 cups confectioners' sugar, sifted
1 large egg yolk
3-1/2 cups all-purpose flour, plus more for flouring (see Cook's Note)
2 tablespoons whole milk, plus more if needed
Very finely grated lime zest or finely minced cranberries, for garnish, optional
Directions
Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
Combine the butter, vanilla, 4 ounces of the room-temperature cream cheese and 1 teaspoon of the salt in a large bowl and beat with an electric mixer on medium speed until creamy, about 1 minute. Add 2 cups of the sugar and beat until pale and fluffy, about 3 minutes. Add the egg yolk and beat until smooth, then add the flour and beat on low until the dough just comes together. Remove the frozen cream cheese from the freezer and chop into 1/4-inch cubes. Add the cubes to the dough, quickly stirring with a rubber spatula to evenly incorporate them into the dough. Refrigerate the dough for 1 hour.
Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 12 portions of dough, roll into balls and transfer to the prepared baking sheet, spacing them evenly apart. Lightly flour the bottom of a 1/2-cup measuring cup and use it to flatten each cookie into a disk about 1/2 inch thick, re-flouring the cup after each cookie.
Bake, rotating the baking sheet halfway through, until the cookies look set but are still pale and barely brown on the bottom, 20 to 24 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
Meanwhile, combine the remaining 2 ounces room-temperature cream cheese, 2 cups sugar and 1/4 teaspoon salt in a medium bowl and beat with an electric mixer on low speed until the mixture forms a thick paste. Add the milk and stir slowly until a thick glaze forms.
When the cookies are cool, dip the entire surface of the top of each cookie in the glaze and lift up, letting the excess glaze drip off, then flip the cookie right-side up and onto the cooling rack. If the glaze is too thick, add another teaspoon of milk to loosen it. If using the cranberries or lime zest, sprinkle on top of the cookies while the glaze is still wet. Allow the glaze to set before serving, at least 10 minutes. Store the cookies in a single layer in an airtight container for up to 5 days.
Special equipment: a 1-ounce ice cream scoop, optional
Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
CHOCOLATE CHIP ICEBOX COOKIES
This comes from Diana Rattray, who writes for The Spruce Eats. For this recipe, Diana wrote, “Recipes for icebox cookies have been around a long time, passed down from generation to generation. The concept is simple: prepare the dough, form it into a log, and chill until firm. Then simply slice and bake. Perfect for when you want to make just a few cookies or want to churn out an entire batch in a short amount of time. The flavors can range from orange to coconut to (of course) chocolate chip.
"Chocolate chip icebox cookies are buttery and delicious. Instead of whole chocolate chips, these cookies are filled with ground or finely chopped chocolate chips (you can use a small food processor to do this). Plan to let the dough logs chill for at least 4 hours or leave them in the refrigerator overnight. Feel free to add finely chopped pecans or walnuts to these cookies for extra crunch and flavor.” Prep Time: 15 minutes; Cook Time: 11 minutes; Total Time: 26 minutes; Yield: About 3 dozen
To view this online, click here.
Ingredients
1 cup (2 sticks) unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups all-purpose flour, 13-1/2 ounces
1 cup semisweet chocolate chips, ground or finely chopped
Preparation
In large mixing bowl with an electric mixer cream the butter and sugars together until light; add eggs, vanilla and salt and beat until light and fluffy.
With the mixer on low speed, gradually add the flour. Stir in the ground chocolate chips.
Chill the dough for about 30 minutes to 1 hour, or until firm enough to shape.
Divide dough into 2 portions; form each portion into a log and wrap in plastic wrap or waxed paper.
Refrigerate the dough logs for at least 4 hours, or until very firm.
Heat the oven to 350° F. Line a baking sheet with parchment paper or a silicone baking mat, or lightly grease the pan.
Cut a log into 1/4-inch slices and place on the prepared baking sheet about an inch apart.
Bake for 9 to 12 minutes.
Diana ends this recipe with one word: Enjoy!
I have pleasant memories of my grandmother coming to visit, bringing along tons of her freshly baked cookies, then regaling my sister and me of her childhood. Does it get any better than that?
With that said, here are six yummy cookie recipes, including Cream Cheese Cookies, Oatmeal Cranberry Cookies, and more. Enjoy!
GRANDMA'S PEANUT BUTTER COOKIES
This was one of my grandmother's recipes, along with the oatmeal cookie recipe that follows. You can find them in my e-cookbook, Off The Wall Cooking.
Ingredients
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1 egg, well beaten
1-1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Directions
Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
GRANDMA'S OATMEAL COOKIES
Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking
Ingredients
1 C flour
1 C brown sugar
3 C quick cooking oatmeal (NOT the instant oats!)
1 C butter or margarine
1/4 C boiling water
1-1/2 tsp. baking soda
Directions
Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.
Oatmeal Cookie dough, taken from the freezer; showing first cuts before baking
Then cut down the center, like so:
Placed on parchment paper-covered baking sheet, for easier handling
OATMEAL CRANBERRY COOKIES
This is from the infamous long-since-forgotten emailing list.
Ingredients
1/2 Pound Unsalted Butter (2 Sticks)
1-1/4 Cups Brown Sugar
1/2 Cup Granulated Sugar
2 Large Eggs
2 Teaspoons Vanilla Extract
2 Tablespoons Milk
2 Cups Rolled Oats
2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Salt
2 Cups Dried Cranberries
Directions
Cream butter and sugars until fluffy, beat in eggs, vanilla and milk. In a separate bowl, combine oats, flour, baking soda, cinnamon, salt. Add dry ingredients to butter mixture and stir until combined. Stir in cranberries. Divide dough in half, roll into a log about 1-1/2 inches in diameter. Refrigerate until firm. Heat oven to 350, slice logs into cookies, bake on parchment lined cookie sheets leaving 1-1/2 inches between cookies. Bake for 12 to 14 minutes or until golden brown. Cool on a wire rack.
CHEWY OATMEAL MOLASSES COOKIES
This is from Diana Rattray in The Spruce Eats. She wrote, "These oatmeal molasses cookies are wonderfully chewy, and the cinnamon and ginger add just the right amount of spice.
"If you love oatmeal cookies for their chewiness and molasses cookies for their flavor, this recipe is an excellent choice. Add some chopped walnuts or pecans for extra texture."
Prep Time: 10 minutes; Cook Time: 12 minutes; Total Time: 22 minutes; Servings: 36 to 48 servings
To view this online, go to https://www.thespruceeats.com/chewy-oatmeal-molasses-cookies-3058382.
Ingredients
1 cup sugar
1/2 cup shortening
1 teaspoon vanilla extract
1 large egg
1/2 cup molasses
2 cups/9 ounces all-purpose flour
1 scant teaspoon salt
1-1/4 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1 cup quick-cooking oats
Directions
Heat the oven to 375 F.
Lightly grease a baking sheet or line it with parchment paper or a silicone baking mat.
Cream the sugar and shortening together in a large mixing bowl with an electric mixer.
Add the vanilla, egg, and molasses; beat until well blended.
Combine the flour, salt, baking soda, and spices in another bowl; blend well.
Add the dry mixture to the first mixture; mix well. Fold in the oatmeal.
Shape the cookie dough into 1-inch balls or drop the dough from a small cookie scoop onto the prepared baking sheet.
Bake in the preheated oven for 10 to 12 minutes.
Cool the cookies completely and store in a tightly covered container or food storage bag for up to 5 days or freeze for up to 3 months.
Recipe Variation
Add about 1/2 cup of finely chopped pecans or walnuts to the cookies.
CREAM CHEESE COOKIES
This recipe, from The Food Network, begins, “A triple dose of cream cheese (mixed into the batter, in chunks in the dough and as a glaze on top) makes these pillowy cookies extra tangy. Freezing the cream cheese before stirring it into the dough makes it easier to cut into clean pieces and keeps the chunks from disintegrating when shaping the dough into balls.” Total Time: 3 hr 25 min; Prep: 40 min; Inactive: 1 hr. 30 min; Cook: 1 hr 15 min; Yield: 3 dozen cookies; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/cream-cheese-cookies.html?oc=linkback
Ingredients
2-3/4 sticks (1 cup plus 6 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract or vanilla bean paste
One 8-ounce package cream cheese, 6 ounces at room temperature, 2 ounces frozen
1-1/4 teaspoons kosher salt
4 cups confectioners' sugar, sifted
1 large egg yolk
3-1/2 cups all-purpose flour, plus more for flouring (see Cook's Note)
2 tablespoons whole milk, plus more if needed
Very finely grated lime zest or finely minced cranberries, for garnish, optional
Directions
Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
Combine the butter, vanilla, 4 ounces of the room-temperature cream cheese and 1 teaspoon of the salt in a large bowl and beat with an electric mixer on medium speed until creamy, about 1 minute. Add 2 cups of the sugar and beat until pale and fluffy, about 3 minutes. Add the egg yolk and beat until smooth, then add the flour and beat on low until the dough just comes together. Remove the frozen cream cheese from the freezer and chop into 1/4-inch cubes. Add the cubes to the dough, quickly stirring with a rubber spatula to evenly incorporate them into the dough. Refrigerate the dough for 1 hour.
Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 12 portions of dough, roll into balls and transfer to the prepared baking sheet, spacing them evenly apart. Lightly flour the bottom of a 1/2-cup measuring cup and use it to flatten each cookie into a disk about 1/2 inch thick, re-flouring the cup after each cookie.
Bake, rotating the baking sheet halfway through, until the cookies look set but are still pale and barely brown on the bottom, 20 to 24 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
Meanwhile, combine the remaining 2 ounces room-temperature cream cheese, 2 cups sugar and 1/4 teaspoon salt in a medium bowl and beat with an electric mixer on low speed until the mixture forms a thick paste. Add the milk and stir slowly until a thick glaze forms.
When the cookies are cool, dip the entire surface of the top of each cookie in the glaze and lift up, letting the excess glaze drip off, then flip the cookie right-side up and onto the cooling rack. If the glaze is too thick, add another teaspoon of milk to loosen it. If using the cranberries or lime zest, sprinkle on top of the cookies while the glaze is still wet. Allow the glaze to set before serving, at least 10 minutes. Store the cookies in a single layer in an airtight container for up to 5 days.
Special equipment: a 1-ounce ice cream scoop, optional
Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
CHOCOLATE CHIP ICEBOX COOKIES
This comes from Diana Rattray, who writes for The Spruce Eats. For this recipe, Diana wrote, “Recipes for icebox cookies have been around a long time, passed down from generation to generation. The concept is simple: prepare the dough, form it into a log, and chill until firm. Then simply slice and bake. Perfect for when you want to make just a few cookies or want to churn out an entire batch in a short amount of time. The flavors can range from orange to coconut to (of course) chocolate chip.
"Chocolate chip icebox cookies are buttery and delicious. Instead of whole chocolate chips, these cookies are filled with ground or finely chopped chocolate chips (you can use a small food processor to do this). Plan to let the dough logs chill for at least 4 hours or leave them in the refrigerator overnight. Feel free to add finely chopped pecans or walnuts to these cookies for extra crunch and flavor.” Prep Time: 15 minutes; Cook Time: 11 minutes; Total Time: 26 minutes; Yield: About 3 dozen
To view this online, click here.
Ingredients
1 cup (2 sticks) unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups all-purpose flour, 13-1/2 ounces
1 cup semisweet chocolate chips, ground or finely chopped
Preparation
In large mixing bowl with an electric mixer cream the butter and sugars together until light; add eggs, vanilla and salt and beat until light and fluffy.
With the mixer on low speed, gradually add the flour. Stir in the ground chocolate chips.
Chill the dough for about 30 minutes to 1 hour, or until firm enough to shape.
Divide dough into 2 portions; form each portion into a log and wrap in plastic wrap or waxed paper.
Refrigerate the dough logs for at least 4 hours, or until very firm.
Heat the oven to 350° F. Line a baking sheet with parchment paper or a silicone baking mat, or lightly grease the pan.
Cut a log into 1/4-inch slices and place on the prepared baking sheet about an inch apart.
Bake for 9 to 12 minutes.
Diana ends this recipe with one word: Enjoy!
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