Cookies
If you love Cookies, today's post is sure to please. Check out my grandmother's cookie recipes (Peanut Butter and Oatmeal), the Strawberry Maple Oat Cookies, and the rest of today's yumminess. 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
SKILLET CHOCOLATE CHIP COOKIE
This is from Samantha Seneviratne at The New York Times cooking enewsletter. For this recipe, Samantha wrote, "Skillet cookies are perfect for lazy nights when everyone wants something sweet, but no one wants to work that hard for it. The batter comes together in one bowl, and it’s baked in a big skillet so there is no portioning dough, no baking in batches and very little time spent overall. It is important to use an oven-safe skillet. A well-seasoned cast-iron pan is perfect but a basic skillet or an enameled version works well, too. Just be sure to avoid anything with wooden or plastic handles. Serve big scoops of warm cookie in bowls topped with ice cream or whipped cream. Or, serve cooled slices like you would any cookie."
Time: 45 minutes; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024224-skillet-chocolate-chip-cookie. While you're there, if you haven't signed up for The New York Times cooking enewsletter, you really should. You won't regret it.
Ingredients
8 tablespoons unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon kosher salt (such as Diamond Crystal)
1 cup chopped semi-sweet chocolate
1 cup whole walnut halves or walnut pieces
Preparation
Heat the oven to 350 degrees. In a large bowl, with a wooden spoon or an electric mixer on medium, combine the butter, brown sugar and granulated sugar and beat until smooth and creamy, about 1 minute. Add the egg and vanilla and beat to combine.
Add the flour, baking soda and salt to the butter mixture and mix until just combined. Mix in the chocolate and the walnut halves.
Spread the batter evenly in a 12-inch oven-safe skillet. It will be thin. Bake until golden brown and set but still slightly gooey in the center, 20 to 22 minutes. Let stand for at least 5 minutes before serving warm or at room temperature. The cookie is best the day it’s made, but leftovers will last, well-wrapped, up to 3 days at room temperature.
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.
3 INGREDIENT PEANUT BUTTER COOKIES
Three ingredients? Who'da thunk?
The people at the Food Network, that's who. This recipe starts off, "It only takes three basic ingredients and 20 minutes to make these cookies from start to finish. They're also gluten-free—no alt flours required!—but you would never guess it by their rich taste and texture."
Active Time: 10 minutes; Total TIme: 50 minutes (includes cooling time); Yield: 24 cookies; Level: Easy
To view this online, click here.
Ingredients
1 cup creamy, salted peanut butter
1 cup packed dark brown sugar
1 large egg
Directions
Preheat the oven to 350 degrees F.
Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.
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.
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
SKILLET CHOCOLATE CHIP COOKIE
This is from Samantha Seneviratne at The New York Times cooking enewsletter. For this recipe, Samantha wrote, "Skillet cookies are perfect for lazy nights when everyone wants something sweet, but no one wants to work that hard for it. The batter comes together in one bowl, and it’s baked in a big skillet so there is no portioning dough, no baking in batches and very little time spent overall. It is important to use an oven-safe skillet. A well-seasoned cast-iron pan is perfect but a basic skillet or an enameled version works well, too. Just be sure to avoid anything with wooden or plastic handles. Serve big scoops of warm cookie in bowls topped with ice cream or whipped cream. Or, serve cooled slices like you would any cookie."
Time: 45 minutes; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024224-skillet-chocolate-chip-cookie. While you're there, if you haven't signed up for The New York Times cooking enewsletter, you really should. You won't regret it.
Ingredients
8 tablespoons unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon kosher salt (such as Diamond Crystal)
1 cup chopped semi-sweet chocolate
1 cup whole walnut halves or walnut pieces
Preparation
Heat the oven to 350 degrees. In a large bowl, with a wooden spoon or an electric mixer on medium, combine the butter, brown sugar and granulated sugar and beat until smooth and creamy, about 1 minute. Add the egg and vanilla and beat to combine.
Add the flour, baking soda and salt to the butter mixture and mix until just combined. Mix in the chocolate and the walnut halves.
Spread the batter evenly in a 12-inch oven-safe skillet. It will be thin. Bake until golden brown and set but still slightly gooey in the center, 20 to 22 minutes. Let stand for at least 5 minutes before serving warm or at room temperature. The cookie is best the day it’s made, but leftovers will last, well-wrapped, up to 3 days at room temperature.
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.
3 INGREDIENT PEANUT BUTTER COOKIES
Three ingredients? Who'da thunk?
The people at the Food Network, that's who. This recipe starts off, "It only takes three basic ingredients and 20 minutes to make these cookies from start to finish. They're also gluten-free—no alt flours required!—but you would never guess it by their rich taste and texture."
Active Time: 10 minutes; Total TIme: 50 minutes (includes cooling time); Yield: 24 cookies; Level: Easy
To view this online, click here.
Ingredients
1 cup creamy, salted peanut butter
1 cup packed dark brown sugar
1 large egg
Directions
Preheat the oven to 350 degrees F.
Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.
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.
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