Cookies
Today's desserts are a yummy batch of cookies. Check out the Strawberry Maple Oat Cookies, The Whole Jar of Peanut Butter Cookies, and the rest of today's cookie recipes. Enjoy!
CHOCOLATE FUDGE COOKIES
This is from the infamous long-since-forgotten emailing list. Prep: 15 min.
This begins, “This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.”
Ingredients
1-1/2 cups unsalted butter
3 cups sugar
1/4 cup plus 2 Tbs. cocoa powder
3/4 cup milk
4 cups quick oatmeal
1 tsp. vanilla extract
2 cups walnuts, chopped
1 cup raisins (optional)
Directions
Combine butter, sugar & cocoa in heavy saucepan over medium heat. Stir until butter is melted & mixture is combined. Stir in milk. Increase heat to high & bring to boil. Let boil 1-1/2 minutes, stirring constantly. Remove from heat & stir in remaining ingredients until mixed thoroughly. Drop by tablespoonfuls onto waxed paper. Set aside to dry completely.
OATMEAL CRANBERRY COOKIES
This also comes 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.
CHOCOLATE PEPPERMINT COOKIES
This is from Leah Maroney at The Spruce Eats. This recipe begins, "These peppermint cookies are bursting with chocolate and minty goodness. The dark chocolate treats are chewy and fudgy—like a brownie in cookie form. We add extract peppermint extract to the dough and top them with crushed peppermint sticks for a nice crunch.
"Bake up these cookies for Santa Claus or bring them to your annual holiday cookie swap. They’re different from your average sugar cookie, but still embrace classic Christmas flavors. Pair them with a steaming cup of peppermint hot chocolate on a cold winter night. They're sure to please every mint chocolate fan in your life."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 12 servings
To view this online, go to https://www.thespruceeats.com/chocolate-peppermint-cookies-4768572.
Ingredients
2/3 cup all-purpose flour
1/3 cup cocoa powder
1/8 teaspoon baking soda
1/2 teaspoon salt
8 ounces semi-sweet chocolate chips
4 tablespoons butter
2 eggs
3/4 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1/4 cup peppermint candy canes (crushed)
Directions
Gather the ingredients.
Preheat the oven to 350 F. Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl.
Melt the chocolate chips and butter together in a microwave-safe bowl. Microwave in one-minute increments. Whisk after each increment until the mixture is totally smooth. Be careful not to overheat as the chocolate can scorch.
Beat the eggs, brown sugar, vanilla, and peppermint extracts together in a large bowl.
Beat the chocolate mixture into the egg and brown sugar mixture and continue to mix until a smooth batter forms.
Gradually add in the flour mixture until it is combined. Be careful not to overbeat.
Scoop the batter onto a parchment-lined baking sheet with a cookie scoop. Leave a few inches in between each scoop.
Use a spatula to flatten the tops of the cookies. Keep the shape round and smooth the top as best as you can.
Place the cookies on the center rack of the oven and bake for 8 to 10 minutes or until the cookies have spread and the tops are cracked.
Spray each cookie with cooking spray and sprinkle the crushed peppermint sticks over the top. Make sure to do this immediately while the cookies are still warm.
Serve immediately with a glass of milk or store them in an airtight container for up to three days.
Tips
You can freeze these cookies for up to three months.
If you’d prefer to keep the cookies puffy then don’t flatten them before cooking. You can also replace the small amount of baking soda with a 1/2 teaspoon of baking powder. This will make smaller and rounder cookies. They will still be chewy, but a little more on the cakey side.
Recipe Variation
You can add in chopped walnuts to the dough or extra chocolate chips. The mini ones work especially well and keep the nice fudgy texture.
THE WHOLE JAR OF PEANUT BUTTER COOKIES
This is from Kevin Ryan on AllRecipes. It begins, "This cookie got its name because a whole 18-ounce jar of peanut butter is used to make it. It is the creamiest, moistest cookie I have ever had, and bound to be a favorite with anyone who makes them. Just don't over bake them!"
Servings: 30; Yield: 5 dozen
To view this online, go to https://www.allrecipes.com/recipe/11520/the-whole-jar-of-peanut-butter-cookies/.
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 egg yolk
2 teaspoons vanilla extract
1 (18 ounce) jar peanut butter
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped peanuts
Directions
In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked.
LOW-FAT HOLIDAY SUGAR COOKIES
While this recipe has “holiday” in the title, there’s no reason you can’t bake this yumminess year ‘round!
This is from Fiona Haynes, who wrote for The Spruce Eats. For this yummy recipe, Fiona wrote, "With almost half the butter of most sugar cookies, and all of the flavor, these cookies are a crowd pleaser and offer a blank canvas for decorating. They come together much the same way as typical sugar cookies, with a dough that needs to chill for a bit before rolling it out.
"Top with festive holiday sprinkles before baking or add a glaze afterward using confectioners' sugar, lemon juice, and some food coloring."
Prep Time: 15 minutes; Cook Time: 10 minutes; Chill Time: 2 hours; Total Time: 2 hours 25 minutes; Servings: 15; Yield: 30 cookies
To view this online, go to https://www.thespruceeats.com/low-fat-holiday-sugar-cookies-2245912.
Ingredients
5 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1-2/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
Directions
Gather the ingredients.
Using a stand mixer fitted with the whisk attachment, cream together the butter and sugar. Alternatively, use a hand-held electric mixer.
Add egg and vanilla, mixing well to combine.
In another medium bowl, whisk together flour, baking powder, and salt. Gradually stir flour mixture into butter-sugar mixture until a dough forms. Don't worry if dough seems a little crumbly at first; it will come together as you mix it.
Shape the dough into a disk, rap in plastic, and refrigerate for 2 hours.
Position a rack in the upper and lower third of the oven and heat to 350 F. On a lightly floured surface, roll the dough to a 1/4-inch or 1/8-inch thickness.
Use holiday cookie cutters dipped in flour to make cutouts. Gather scraps and reroll until all the dough is used.
Place cookies 1 inch apart on parchment-lined cookie sheets.
Bake in batches, if necessary, until edges are lightly browned, 9 to 10 minutes. Let cool 1 minute, then transfer cookies to a wire rack to cool completely.
Tips
Feel free to customize the recipe a bit to your liking. For example, you can use a little more vanilla extract than what we've called for if you'd like to accentuate that flavor, or combine it with almond extract, or use almond extract all by itself.
Cut the ball of dough in half and keep one half in the refrigerator while you roll, cut out, and decorate the other half with frosting or sanding sugar.
How to Store and Freeze Low-Fat Christmas Sugar Cookies
Store in a tightly covered container for a week to 10 days. You can also freeze butter cookies, albeit very carefully. Lay them out on a rimmed baking sheet lined with parchment or waxed paper. Once they are frozen, transfer them to a zip-close bag that you then put in a tightly covered container. They should be safe from freezer odors and protected from accidental breakage for up to three months.
STRAWBERRY MAPLE OAT COOKIES
This is from Crofter’s Organic, and was featured in the December 2018 issue of Taste For Life, which I’d picked up at one of my favorite places, Rollin’ Oats in St. Petersburg, Florida. If you’re ever in St. Pete (especially if you live nearby), check it out!
Anyway, the recipe begins, “This recipe is far from your grandma’s oatmeal cookie. These cookies are the epitome of summer - chewy oatmeal goodness bursting with juicy strawberry flavor all thanks to our strawberry premium fruit spread. Count us in. This flavor combination is one for the books and will take your cookie game to the next level. Not to mention, they’re healthier than your average cookie but shhh no one needs to know. That’s because they taste great. Give them a try and see for yourself! Yum!”
Serves 6 - 8; Prep Time: 10 minutes; Cook Time: 15 minutes.
Check them out online at https://croftersorganic.com/recipe/strawberry-maple-oat-cookies/.
Ingredients
1 cup rolled oats
3/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon Himalayan salt
1 teaspoon Ceylon cinnamon
1/2 teaspoon cardamom powder
1/2 cup coarsely ground walnuts
1 egg
2 tablespoons coconut oil melted and cooled
1 teaspoon vanilla extract
1/2 cup maple syrup
1 cup Crofter’s Organic Strawberry Premium Fruit Spread
Directions
In a bowl, mix the dry ingredients - flour, oats, baking powder, and salt. Add spices and walnuts. Mix all together until combined.
In a separate bowl whisk the egg, coconut oil, vanilla, and maple syrup. Mix well with a whisk until well combined.
Add the dry ingredients to the wet mixture and mix. Finally, stir in the diced strawberries. Mix gently with a spoon. Let the mixture sit for few minutes.
Preheat oven to 356F (180C). Line a large baking sheet with parchment paper.
With a scoop or spoon, scoop the dough, and place it on the baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough with the spoon.
Bake 12-15 minutes until the edges of the cookies begin to brown.
Remove cookies from the oven, and let them cool for few minutes on a baking sheet. Then transfer cookies to a wire rack to cool completely.
CHOCOLATE FUDGE COOKIES
This is from the infamous long-since-forgotten emailing list. Prep: 15 min.
This begins, “This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.”
Ingredients
1-1/2 cups unsalted butter
3 cups sugar
1/4 cup plus 2 Tbs. cocoa powder
3/4 cup milk
4 cups quick oatmeal
1 tsp. vanilla extract
2 cups walnuts, chopped
1 cup raisins (optional)
Directions
Combine butter, sugar & cocoa in heavy saucepan over medium heat. Stir until butter is melted & mixture is combined. Stir in milk. Increase heat to high & bring to boil. Let boil 1-1/2 minutes, stirring constantly. Remove from heat & stir in remaining ingredients until mixed thoroughly. Drop by tablespoonfuls onto waxed paper. Set aside to dry completely.
OATMEAL CRANBERRY COOKIES
This also comes 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.
CHOCOLATE PEPPERMINT COOKIES
This is from Leah Maroney at The Spruce Eats. This recipe begins, "These peppermint cookies are bursting with chocolate and minty goodness. The dark chocolate treats are chewy and fudgy—like a brownie in cookie form. We add extract peppermint extract to the dough and top them with crushed peppermint sticks for a nice crunch.
"Bake up these cookies for Santa Claus or bring them to your annual holiday cookie swap. They’re different from your average sugar cookie, but still embrace classic Christmas flavors. Pair them with a steaming cup of peppermint hot chocolate on a cold winter night. They're sure to please every mint chocolate fan in your life."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 12 servings
To view this online, go to https://www.thespruceeats.com/chocolate-peppermint-cookies-4768572.
Ingredients
2/3 cup all-purpose flour
1/3 cup cocoa powder
1/8 teaspoon baking soda
1/2 teaspoon salt
8 ounces semi-sweet chocolate chips
4 tablespoons butter
2 eggs
3/4 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1/4 cup peppermint candy canes (crushed)
Directions
Gather the ingredients.
Preheat the oven to 350 F. Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl.
Melt the chocolate chips and butter together in a microwave-safe bowl. Microwave in one-minute increments. Whisk after each increment until the mixture is totally smooth. Be careful not to overheat as the chocolate can scorch.
Beat the eggs, brown sugar, vanilla, and peppermint extracts together in a large bowl.
Beat the chocolate mixture into the egg and brown sugar mixture and continue to mix until a smooth batter forms.
Gradually add in the flour mixture until it is combined. Be careful not to overbeat.
Scoop the batter onto a parchment-lined baking sheet with a cookie scoop. Leave a few inches in between each scoop.
Use a spatula to flatten the tops of the cookies. Keep the shape round and smooth the top as best as you can.
Place the cookies on the center rack of the oven and bake for 8 to 10 minutes or until the cookies have spread and the tops are cracked.
Spray each cookie with cooking spray and sprinkle the crushed peppermint sticks over the top. Make sure to do this immediately while the cookies are still warm.
Serve immediately with a glass of milk or store them in an airtight container for up to three days.
Tips
You can freeze these cookies for up to three months.
If you’d prefer to keep the cookies puffy then don’t flatten them before cooking. You can also replace the small amount of baking soda with a 1/2 teaspoon of baking powder. This will make smaller and rounder cookies. They will still be chewy, but a little more on the cakey side.
Recipe Variation
You can add in chopped walnuts to the dough or extra chocolate chips. The mini ones work especially well and keep the nice fudgy texture.
THE WHOLE JAR OF PEANUT BUTTER COOKIES
This is from Kevin Ryan on AllRecipes. It begins, "This cookie got its name because a whole 18-ounce jar of peanut butter is used to make it. It is the creamiest, moistest cookie I have ever had, and bound to be a favorite with anyone who makes them. Just don't over bake them!"
Servings: 30; Yield: 5 dozen
To view this online, go to https://www.allrecipes.com/recipe/11520/the-whole-jar-of-peanut-butter-cookies/.
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 egg yolk
2 teaspoons vanilla extract
1 (18 ounce) jar peanut butter
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped peanuts
Directions
In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked.
LOW-FAT HOLIDAY SUGAR COOKIES
While this recipe has “holiday” in the title, there’s no reason you can’t bake this yumminess year ‘round!
This is from Fiona Haynes, who wrote for The Spruce Eats. For this yummy recipe, Fiona wrote, "With almost half the butter of most sugar cookies, and all of the flavor, these cookies are a crowd pleaser and offer a blank canvas for decorating. They come together much the same way as typical sugar cookies, with a dough that needs to chill for a bit before rolling it out.
"Top with festive holiday sprinkles before baking or add a glaze afterward using confectioners' sugar, lemon juice, and some food coloring."
Prep Time: 15 minutes; Cook Time: 10 minutes; Chill Time: 2 hours; Total Time: 2 hours 25 minutes; Servings: 15; Yield: 30 cookies
To view this online, go to https://www.thespruceeats.com/low-fat-holiday-sugar-cookies-2245912.
Ingredients
5 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1-2/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
Directions
Gather the ingredients.
Using a stand mixer fitted with the whisk attachment, cream together the butter and sugar. Alternatively, use a hand-held electric mixer.
Add egg and vanilla, mixing well to combine.
In another medium bowl, whisk together flour, baking powder, and salt. Gradually stir flour mixture into butter-sugar mixture until a dough forms. Don't worry if dough seems a little crumbly at first; it will come together as you mix it.
Shape the dough into a disk, rap in plastic, and refrigerate for 2 hours.
Position a rack in the upper and lower third of the oven and heat to 350 F. On a lightly floured surface, roll the dough to a 1/4-inch or 1/8-inch thickness.
Use holiday cookie cutters dipped in flour to make cutouts. Gather scraps and reroll until all the dough is used.
Place cookies 1 inch apart on parchment-lined cookie sheets.
Bake in batches, if necessary, until edges are lightly browned, 9 to 10 minutes. Let cool 1 minute, then transfer cookies to a wire rack to cool completely.
Tips
Feel free to customize the recipe a bit to your liking. For example, you can use a little more vanilla extract than what we've called for if you'd like to accentuate that flavor, or combine it with almond extract, or use almond extract all by itself.
Cut the ball of dough in half and keep one half in the refrigerator while you roll, cut out, and decorate the other half with frosting or sanding sugar.
How to Store and Freeze Low-Fat Christmas Sugar Cookies
Store in a tightly covered container for a week to 10 days. You can also freeze butter cookies, albeit very carefully. Lay them out on a rimmed baking sheet lined with parchment or waxed paper. Once they are frozen, transfer them to a zip-close bag that you then put in a tightly covered container. They should be safe from freezer odors and protected from accidental breakage for up to three months.
STRAWBERRY MAPLE OAT COOKIES
This is from Crofter’s Organic, and was featured in the December 2018 issue of Taste For Life, which I’d picked up at one of my favorite places, Rollin’ Oats in St. Petersburg, Florida. If you’re ever in St. Pete (especially if you live nearby), check it out!
Anyway, the recipe begins, “This recipe is far from your grandma’s oatmeal cookie. These cookies are the epitome of summer - chewy oatmeal goodness bursting with juicy strawberry flavor all thanks to our strawberry premium fruit spread. Count us in. This flavor combination is one for the books and will take your cookie game to the next level. Not to mention, they’re healthier than your average cookie but shhh no one needs to know. That’s because they taste great. Give them a try and see for yourself! Yum!”
Serves 6 - 8; Prep Time: 10 minutes; Cook Time: 15 minutes.
Check them out online at https://croftersorganic.com/recipe/strawberry-maple-oat-cookies/.
Ingredients
1 cup rolled oats
3/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon Himalayan salt
1 teaspoon Ceylon cinnamon
1/2 teaspoon cardamom powder
1/2 cup coarsely ground walnuts
1 egg
2 tablespoons coconut oil melted and cooled
1 teaspoon vanilla extract
1/2 cup maple syrup
1 cup Crofter’s Organic Strawberry Premium Fruit Spread
Directions
In a bowl, mix the dry ingredients - flour, oats, baking powder, and salt. Add spices and walnuts. Mix all together until combined.
In a separate bowl whisk the egg, coconut oil, vanilla, and maple syrup. Mix well with a whisk until well combined.
Add the dry ingredients to the wet mixture and mix. Finally, stir in the diced strawberries. Mix gently with a spoon. Let the mixture sit for few minutes.
Preheat oven to 356F (180C). Line a large baking sheet with parchment paper.
With a scoop or spoon, scoop the dough, and place it on the baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough with the spoon.
Bake 12-15 minutes until the edges of the cookies begin to brown.
Remove cookies from the oven, and let them cool for few minutes on a baking sheet. Then transfer cookies to a wire rack to cool completely.
Comments
Post a Comment