Cookies
I've always had fond memories of homemade Cookies, especially when my grandmother baked them. She was our family's official cookie baker. In honor of her birthday (which would have been this Saturday), here are six cookie recipes, including Grandma’s Oatmeal Cookies and Grandma’s Peanut Butter Cookies. Enjoy!
SHORTBREAD COOKIES
This yumminess is from Ina Garten on the Food Network.
Prep Time: 15 minutes; Inactive Time: 30 minutes; Cook Time: 30 minutes; Total Time: 1 hour 15 minutes; Level: Easy; Yield: 20 cookies
To view this online, click here.
Ingredients
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3-1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.
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
CHRISTMAS PEANUT BUTTER BLOSSOMS
This yumminess is from Betty Crocker, and begins, "A universal favorite Christmas cookie gets dressed up for the occasion. With an ultra-easy baking process (thanks to Betty Crocker™ Peanut Butter Cookie Mix) this recipe leaves you some extra time for having fun in the kitchen. Gather up your decorating goodies and give your HERSHEY'S KISSES some finishing flair that’ll stand out on the cookie tray. Decorate with swirls, stripes, sprinkles and more—let your imagination (or that of some little kitchen helpers) run wild. You’ll end up with peanut butter blossoms that are every bit as good as you remember, but with a little extra festive spirit."
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 36
To view this online, click here.
Ingredients
1 pouch (17.5 oz) Betty Crocker™ Peanut Butter Cookie Mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
Sugar
36 HERSHEY'S KISSES Milk Chocolate Candies, unwrapped
Betty Crocker™ White Writing Gel
Betty Crocker™ Red Decorating Icing
Holiday candy sprinkles
Instructions
Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
Shape dough into thirty-six 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Immediately press 1 chocolate in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Decorate as desired using remaining ingredients.
ZUCCHINI-OAT DARK CHOCOLATE CHIP COOKIES
This decadent yumminess is from Very Best Baking. Prep Time: 15 minutes; Cook Time: 9 minutes; Servings: 48 cookies; Level: Easy
To view this online, go to https://www.verybestbaking.com/toll-house/recipes/zucchini-oat-dark-chocolate-chip-cookies/.
Ingredients
1-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 large egg
3/4 teaspoon vanilla extract
1-1/2 cups shredded zucchini (1 medium)
1 cup quick oats
1 cup chopped nuts
1-2/3 cups (10-ounce package) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
Directions
Preheat oven to 350° F. Lightly grease baking sheets.
Combine flour, cinnamon and baking soda in small bowl. Beat butter, sugar in large mixer bowl until well combined. Add egg and vanilla extract, beat well. Add zucchini; gradually beat in flour mixture. Stir in oats, nuts and morsels. Drop by rounded teaspoon 2 inches apart onto prepared baking sheets.
Bake for 9 to 11 minutes or until light golden brown around edges. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Store in tightly covered container at room temperature.
BEST SUGAR COOKIES
This is from Susan Spungen in The New York Times cooking enewsletter. For this recipe, Susan wrote, "This easy sugar cookie dough is perfect for rolling and cutting and bakes into cookies ideal for frosting. It holds its shape well during baking, tastes great, and the flavor can be changed according to whim: Swap out the vanilla and try adding orange zest, lemon zest, finely chopped rosemary or almond extract. You can also give these cookies a radical makeover by decorating them with icing. A few drops of gel food coloring turn them into Color-Field Cookies; red stripes transform them into Peppermint Stripe Cookies; or a sprinkle of pomegranate seeds and pistachios create Abstract Art Cookies. Rubber spacers on your rolling pin are especially helpful here: They’ll help you roll the dough to an even thickness, resulting in beautiful, uniform cookies."
Total Time: 1 hour; Yield: 2 dozen cookies
This was featured in "12 Stunning Cookies That Will Impress Everyone You Know," and can be viewed online at https://cooking.nytimes.com/recipes/1020651-best-sugar-cookies.
Ingredients
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter (2 sticks), softened
3/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
Preparation
Combine flour, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla, and beat on medium speed until well combined, scraping the bowl as needed.
Add flour mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour.
Heat oven to 350 degrees. Roll out dough 1/4-inch thick. Use 3-inch floured cutters to cut out cookies, and transfer to two parchment- or silicone mat-lined baking sheets, spacing the cookies about 1-1/2 inches apart. Reroll scraps as needed, chilling as needed until firm before rolling and cutting again. Freeze until very firm, about 10 minutes.
Bake until golden brown at the edges, 12 to 14 minutes.
Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for up to 2 weeks, or frozen up to 3 months.
SHORTBREAD COOKIES
This yumminess is from Ina Garten on the Food Network.
Prep Time: 15 minutes; Inactive Time: 30 minutes; Cook Time: 30 minutes; Total Time: 1 hour 15 minutes; Level: Easy; Yield: 20 cookies
To view this online, click here.
Ingredients
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3-1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.
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
CHRISTMAS PEANUT BUTTER BLOSSOMS
This yumminess is from Betty Crocker, and begins, "A universal favorite Christmas cookie gets dressed up for the occasion. With an ultra-easy baking process (thanks to Betty Crocker™ Peanut Butter Cookie Mix) this recipe leaves you some extra time for having fun in the kitchen. Gather up your decorating goodies and give your HERSHEY'S KISSES some finishing flair that’ll stand out on the cookie tray. Decorate with swirls, stripes, sprinkles and more—let your imagination (or that of some little kitchen helpers) run wild. You’ll end up with peanut butter blossoms that are every bit as good as you remember, but with a little extra festive spirit."
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 36
To view this online, click here.
Ingredients
1 pouch (17.5 oz) Betty Crocker™ Peanut Butter Cookie Mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
Sugar
36 HERSHEY'S KISSES Milk Chocolate Candies, unwrapped
Betty Crocker™ White Writing Gel
Betty Crocker™ Red Decorating Icing
Holiday candy sprinkles
Instructions
Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
Shape dough into thirty-six 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Immediately press 1 chocolate in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Decorate as desired using remaining ingredients.
ZUCCHINI-OAT DARK CHOCOLATE CHIP COOKIES
This decadent yumminess is from Very Best Baking. Prep Time: 15 minutes; Cook Time: 9 minutes; Servings: 48 cookies; Level: Easy
To view this online, go to https://www.verybestbaking.com/toll-house/recipes/zucchini-oat-dark-chocolate-chip-cookies/.
Ingredients
1-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 large egg
3/4 teaspoon vanilla extract
1-1/2 cups shredded zucchini (1 medium)
1 cup quick oats
1 cup chopped nuts
1-2/3 cups (10-ounce package) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
Directions
Preheat oven to 350° F. Lightly grease baking sheets.
Combine flour, cinnamon and baking soda in small bowl. Beat butter, sugar in large mixer bowl until well combined. Add egg and vanilla extract, beat well. Add zucchini; gradually beat in flour mixture. Stir in oats, nuts and morsels. Drop by rounded teaspoon 2 inches apart onto prepared baking sheets.
Bake for 9 to 11 minutes or until light golden brown around edges. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Store in tightly covered container at room temperature.
BEST SUGAR COOKIES
This is from Susan Spungen in The New York Times cooking enewsletter. For this recipe, Susan wrote, "This easy sugar cookie dough is perfect for rolling and cutting and bakes into cookies ideal for frosting. It holds its shape well during baking, tastes great, and the flavor can be changed according to whim: Swap out the vanilla and try adding orange zest, lemon zest, finely chopped rosemary or almond extract. You can also give these cookies a radical makeover by decorating them with icing. A few drops of gel food coloring turn them into Color-Field Cookies; red stripes transform them into Peppermint Stripe Cookies; or a sprinkle of pomegranate seeds and pistachios create Abstract Art Cookies. Rubber spacers on your rolling pin are especially helpful here: They’ll help you roll the dough to an even thickness, resulting in beautiful, uniform cookies."
Total Time: 1 hour; Yield: 2 dozen cookies
This was featured in "12 Stunning Cookies That Will Impress Everyone You Know," and can be viewed online at https://cooking.nytimes.com/recipes/1020651-best-sugar-cookies.
Ingredients
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter (2 sticks), softened
3/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
Preparation
Combine flour, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla, and beat on medium speed until well combined, scraping the bowl as needed.
Add flour mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour.
Heat oven to 350 degrees. Roll out dough 1/4-inch thick. Use 3-inch floured cutters to cut out cookies, and transfer to two parchment- or silicone mat-lined baking sheets, spacing the cookies about 1-1/2 inches apart. Reroll scraps as needed, chilling as needed until firm before rolling and cutting again. Freeze until very firm, about 10 minutes.
Bake until golden brown at the edges, 12 to 14 minutes.
Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for up to 2 weeks, or frozen up to 3 months.
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