Cookies
Cookies are one of the better desserts: you can bake one pan of cookies or several; they taste good; they travel well; you have enough to share with friends. To that end, here are six yummy cookie recipes to help you through the day, including Chocolate Oatmeal Cookies and Cream Cheese Thumbprint Cookies. 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
This was one of my grandmother's recipes. You can find it in my e-cookbook, Off The Wall Cooking.
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
CREAM CHEESE THUMBPRINT COOKIES
These yummy cookies are from Diana Rattray on The Spruce Eats. Diana wrote, "These thumbprint cookies are made with rich butter and cream cheese dough. Press your thumb into the center of each ball of cookie dough and fill them with your favorite fruit preserves or jam. Strawberry or seedless raspberry jam is an excellent choice, or use apricot preserves.
"The cookies are made with the addition of chopped pecans. The cookies may be rolled in extra chopped pecans before filling. Chopped almonds or walnuts may be substituted."
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Makes 48 servings
To view this online, go to https://www.thespruceeats.com/cream-cheese-thumbprint-cookies-3052207.
Ingredients
1 (8-ounce) package cream cheese, softened
3/4 cup (6 ounces) unsalted butter, softened
1 cup sugar
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup chopped pecans
1 cup raspberry or strawberry preserves
Directions
Gather the ingredients.
Heat the oven to 350 F. Line baking sheet(s) with parchment paper or a silicone baking mat.
Beat the butter and cream cheese in a mixing bowl until light. Add the sugar and beat at medium speed until well blended. Beat in the vanilla.
Add flour and baking soda; mix well.
Fold in the chopped pecans; mix well; chill dough for 30 minutes.
Shape the chilled dough into 1-inch balls and place on the prepared baking sheets.
Make an indentation in the center of each ball with a thumb or finger. Fill each indentation with about 1 teaspoon of the preserves.
Bake for 8 to 12 minutes, or until lightly browned. Remove to cooling racks to cool completely.
Makes about 4 to 5 dozen.
Tips and Variations
Use walnuts or chopped almonds in place of the pecans, or omit the nuts.
Instead of adding nuts to the dough, coat the cookies with chopped nuts. Beat 1 egg with 1 tablespoon of water. Roll the dough balls in the egg mixture, then in chopped nuts or coconut. Place the dough balls on the prepared baking sheet and make the thumbprint indentation in each cookie; fill with preserves.
Instead of chopped nuts, fold crumbled toasted coconut into the cookie dough.
BROWN-EYED SUSAN COOKIES
These yummy cookies are from Diana Rattray on The Spruce Eats. Diana wrote, "These delicious thumbprint butter cookies are topped with a chocolate candy, making them look similar to brown-eyed Susan flowers, hence the name. Portions of the simple cookie batter—made with butter, sugar, egg, vanilla, and flour—are rolled into balls, placed on the baking sheet, and then topped with chocolate candies partway through baking. In this recipe, a chocolate kiss is used to push the dough ball flat while on the baking sheet."
Prep Time: 10 minutes; Cook Time: 10 minutes; Chill Time: 60 minutes; Total Time: 80 minutes; Makes 12 servings; Yield: 24 cookies
To view this online, go to https://www.thespruceeats.com/brown-eyed-susans-cookies-with-chocolate-3052182.
Ingredients
3/4 cup (6 ounces) unsalted butter, room temperature
1/3 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1-3/4 cups sifted all-purpose flour
2 dozen milk-chocolate candy kisses, or use a similar chocolate candy, unwrapped
Directions
Gather the ingredients.
In a medium bowl, cream together the butter, sugar, egg, vanilla extract, and salt.
Stir in the flour. Cover and refrigerate the dough for 1 hour.
Heat the oven to 400 F. Shape the cookie dough into 1-inch balls and place about 2 inches apart on an ungreased baking sheet.
Bake for 6 minutes, remove baking sheet from oven, and quickly press one kiss into the center of each cookie.
Return to the oven to bake for 2 to 4 minutes, until cookie is light golden and chocolate is soft.
Cool cookies on the pan for 2 minutes, then transfer individual cookies to a wire rack to cool completely. Store cooled cookies in an airtight container with waxed paper or parchment paper between the layers.
Recipe Variation
You may come across other recipes for brown-eyed Susan cookies where the chocolate candy is melted and spread onto the cookie, or instead of a chocolate candy, the center is filled with chocolate frosting.
Cookie Lingo
In addition to the flavors and ingredients, cookies are distinguished by how the dough is used, whether it is simply spooned onto the baking sheet or molded into a shape. Thumbprint cookies are considered a type of molded cookie, where the dough is shaped by hand into a ball and then flattened with an indent in the center. Molded cookies can also be rolled into logs or crescents, as well as other shapes. Drop cookies, also known as scooped cookies, are the most basic type of cookie to make. Using a tablespoon or teaspoon—or a cookie dough scoop, which is like a mini ice cream scoop—the batter is dropped onto the prepared pan and then baked.
Another easy cookie method is the slice-and-bake cookie. The dough is formed into a log, chilled, and then sliced into rounds. Each round is placed on the baking sheet to result in a circle-shaped cookie. To use cookie cutters to create different shapes, you need to make a rolled dough; the cookie dough is rolled out using a rolling pin and then cut into shapes using cookies cutters or a knife. You can also make decoratively shaped cookies, called pressed cookies or spritz cookies, with a cookie press or pastry tube; the dough is pushed through resulting in intricately detailed cookies.
If you don't have time to make individual cookies, then bar cookies are the answer. The dough is spread in a rectangular or square pan and baked; it is then cut into bars, hence their name. Most drop cookie recipes can be baked as bar cookies.
PEANUT BUTTER COOKIE BITES
Recipe Yield: Yield: 24 cookies
Source: Splenda
Recipe and image appear courtesy of Splenda
View this online at https://diabeticgourmet.com/diabetic-recipes/peanut-butter-cookie-bites.
Ingredients
1/4 cup margarine, softened
1 cup creamy style peanut butter
1/4 cup egg substitute
2 tablespoons honey
1/2 teaspoon vanilla
1 cup SPLENDA No Calorie Sweetener, Granulated
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Preheat oven to 350 degrees F.
Beat margarine and peanut butter in a large mixing bowl with an electric mixer until creamy, approximately 1 minute.
Add egg substitute, honey and vanilla. Beat on high speed for approximately 1-1/2 minutes.
Add SPLENDA Granulated Sweetener and beat on medium speed until well blended, approximately 30 seconds.
Combine flour, baking soda and salt in a small mixing bowl. Slowly add flour mixture to peanut butter mixture, beating on low speed until well-blended, about 1-1/2 minutes. Mixture may be crumbly.
Roll level tablespoons of dough into balls and drop onto a lightly oiled or parchment lined sheet pan, two inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.
Nutritional Information Per Serving: Calories: 120; Fat: 8 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 150 mg; Protein: 4 g; Carbohydrates: 10 g; Sugars: 3 g
CHOCOLATE OATMEAL COOKIES
Recipe Yield: Yield: 40 cookies; Serving size: 1 cookie
Source: Splenda
Recipe and image appear courtesy of Splenda.
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/chocolate-oatmeal-cookies.
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup SPLENDA Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Fat: 2 g; Fiber: 1 g; Sodium: 55 mg; Cholesterol: 10 mg; Protein: 1 g; Carbohydrates: 7 g
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
This was one of my grandmother's recipes. You can find it in my e-cookbook, Off The Wall Cooking.
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
CREAM CHEESE THUMBPRINT COOKIES
These yummy cookies are from Diana Rattray on The Spruce Eats. Diana wrote, "These thumbprint cookies are made with rich butter and cream cheese dough. Press your thumb into the center of each ball of cookie dough and fill them with your favorite fruit preserves or jam. Strawberry or seedless raspberry jam is an excellent choice, or use apricot preserves.
"The cookies are made with the addition of chopped pecans. The cookies may be rolled in extra chopped pecans before filling. Chopped almonds or walnuts may be substituted."
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Makes 48 servings
To view this online, go to https://www.thespruceeats.com/cream-cheese-thumbprint-cookies-3052207.
Ingredients
1 (8-ounce) package cream cheese, softened
3/4 cup (6 ounces) unsalted butter, softened
1 cup sugar
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup chopped pecans
1 cup raspberry or strawberry preserves
Directions
Gather the ingredients.
Heat the oven to 350 F. Line baking sheet(s) with parchment paper or a silicone baking mat.
Beat the butter and cream cheese in a mixing bowl until light. Add the sugar and beat at medium speed until well blended. Beat in the vanilla.
Add flour and baking soda; mix well.
Fold in the chopped pecans; mix well; chill dough for 30 minutes.
Shape the chilled dough into 1-inch balls and place on the prepared baking sheets.
Make an indentation in the center of each ball with a thumb or finger. Fill each indentation with about 1 teaspoon of the preserves.
Bake for 8 to 12 minutes, or until lightly browned. Remove to cooling racks to cool completely.
Makes about 4 to 5 dozen.
Tips and Variations
Use walnuts or chopped almonds in place of the pecans, or omit the nuts.
Instead of adding nuts to the dough, coat the cookies with chopped nuts. Beat 1 egg with 1 tablespoon of water. Roll the dough balls in the egg mixture, then in chopped nuts or coconut. Place the dough balls on the prepared baking sheet and make the thumbprint indentation in each cookie; fill with preserves.
Instead of chopped nuts, fold crumbled toasted coconut into the cookie dough.
BROWN-EYED SUSAN COOKIES
These yummy cookies are from Diana Rattray on The Spruce Eats. Diana wrote, "These delicious thumbprint butter cookies are topped with a chocolate candy, making them look similar to brown-eyed Susan flowers, hence the name. Portions of the simple cookie batter—made with butter, sugar, egg, vanilla, and flour—are rolled into balls, placed on the baking sheet, and then topped with chocolate candies partway through baking. In this recipe, a chocolate kiss is used to push the dough ball flat while on the baking sheet."
Prep Time: 10 minutes; Cook Time: 10 minutes; Chill Time: 60 minutes; Total Time: 80 minutes; Makes 12 servings; Yield: 24 cookies
To view this online, go to https://www.thespruceeats.com/brown-eyed-susans-cookies-with-chocolate-3052182.
Ingredients
3/4 cup (6 ounces) unsalted butter, room temperature
1/3 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1-3/4 cups sifted all-purpose flour
2 dozen milk-chocolate candy kisses, or use a similar chocolate candy, unwrapped
Directions
Gather the ingredients.
In a medium bowl, cream together the butter, sugar, egg, vanilla extract, and salt.
Stir in the flour. Cover and refrigerate the dough for 1 hour.
Heat the oven to 400 F. Shape the cookie dough into 1-inch balls and place about 2 inches apart on an ungreased baking sheet.
Bake for 6 minutes, remove baking sheet from oven, and quickly press one kiss into the center of each cookie.
Return to the oven to bake for 2 to 4 minutes, until cookie is light golden and chocolate is soft.
Cool cookies on the pan for 2 minutes, then transfer individual cookies to a wire rack to cool completely. Store cooled cookies in an airtight container with waxed paper or parchment paper between the layers.
Recipe Variation
You may come across other recipes for brown-eyed Susan cookies where the chocolate candy is melted and spread onto the cookie, or instead of a chocolate candy, the center is filled with chocolate frosting.
Cookie Lingo
In addition to the flavors and ingredients, cookies are distinguished by how the dough is used, whether it is simply spooned onto the baking sheet or molded into a shape. Thumbprint cookies are considered a type of molded cookie, where the dough is shaped by hand into a ball and then flattened with an indent in the center. Molded cookies can also be rolled into logs or crescents, as well as other shapes. Drop cookies, also known as scooped cookies, are the most basic type of cookie to make. Using a tablespoon or teaspoon—or a cookie dough scoop, which is like a mini ice cream scoop—the batter is dropped onto the prepared pan and then baked.
Another easy cookie method is the slice-and-bake cookie. The dough is formed into a log, chilled, and then sliced into rounds. Each round is placed on the baking sheet to result in a circle-shaped cookie. To use cookie cutters to create different shapes, you need to make a rolled dough; the cookie dough is rolled out using a rolling pin and then cut into shapes using cookies cutters or a knife. You can also make decoratively shaped cookies, called pressed cookies or spritz cookies, with a cookie press or pastry tube; the dough is pushed through resulting in intricately detailed cookies.
If you don't have time to make individual cookies, then bar cookies are the answer. The dough is spread in a rectangular or square pan and baked; it is then cut into bars, hence their name. Most drop cookie recipes can be baked as bar cookies.
PEANUT BUTTER COOKIE BITES
Recipe Yield: Yield: 24 cookies
Source: Splenda
Recipe and image appear courtesy of Splenda
View this online at https://diabeticgourmet.com/diabetic-recipes/peanut-butter-cookie-bites.
Ingredients
1/4 cup margarine, softened
1 cup creamy style peanut butter
1/4 cup egg substitute
2 tablespoons honey
1/2 teaspoon vanilla
1 cup SPLENDA No Calorie Sweetener, Granulated
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Preheat oven to 350 degrees F.
Beat margarine and peanut butter in a large mixing bowl with an electric mixer until creamy, approximately 1 minute.
Add egg substitute, honey and vanilla. Beat on high speed for approximately 1-1/2 minutes.
Add SPLENDA Granulated Sweetener and beat on medium speed until well blended, approximately 30 seconds.
Combine flour, baking soda and salt in a small mixing bowl. Slowly add flour mixture to peanut butter mixture, beating on low speed until well-blended, about 1-1/2 minutes. Mixture may be crumbly.
Roll level tablespoons of dough into balls and drop onto a lightly oiled or parchment lined sheet pan, two inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.
Nutritional Information Per Serving: Calories: 120; Fat: 8 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 150 mg; Protein: 4 g; Carbohydrates: 10 g; Sugars: 3 g
CHOCOLATE OATMEAL COOKIES
Recipe Yield: Yield: 40 cookies; Serving size: 1 cookie
Source: Splenda
Recipe and image appear courtesy of Splenda.
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/chocolate-oatmeal-cookies.
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup SPLENDA Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Fat: 2 g; Fiber: 1 g; Sodium: 55 mg; Cholesterol: 10 mg; Protein: 1 g; Carbohydrates: 7 g
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