Tag: Christmas Cookies

World’s Best Oatmeal Cookies

I’m visiting Mom this week – so I thought I’d share some of my favorite cookie recipes with you while we’re away.

And this is one of my family’s favorites.

I have it on good authority (as in everyone I’ve ever baked these for) that these are the best oatmeal cookies you will ever eat.

I will also confess and tell you it’s not my original recipe. There is a gal that cooks for the scrapbook retreats that I used to go to and this is a modification of her grandma’s cookie recipe. I tried them there and absolutely fell in love with them. There are no oatmeal cookies to compare.IMG_0168

These are a chewy texture cookie. Not crunchy, but not gooey either.  Just right.

You start the cookies the day before you bake them. I think the overnight soak in the brown sugar and oil is what makes these cookies so chewy and good.

I used the blueberry flavored Craisins in the batch I made this year.  I thought they were particularly good, although I’ve used raisins and plain Craisins in the past and they were good, too.

A couple more tips – you really do have to use the parchment paper that is called for. And you really do  need to let them cool thoroughly before you move them off the paper. If you don’t, the cookies will fall apart. Trust me, I’ve tried it and had disastrous results.

Ok, here’s the recipe.  Do let me know if you try them and what your loved ones think of them.

WORLD’S BEST OATMEAL COOKIES

Ingredients:

4 cups oatmeal (not instant)
2 cups brown sugar (I have successfully substituted 1 cup brown sugar Splenda blend)
1 cup oil (I have used safflower, vegetable, and canola)

Instructions:

Mix these together in a large bowl or zip top bag. Store in refrigerator overnight.

The next day, transfer to a mixing bowl and add:

3 well-beaten eggs
1/2 tsp. salt
1 tsp almond extract
1 tsp vanilla extract
1 cup craisins
(optional) 1 cup chopped nuts

Drop by teaspoonfuls onto parchment paper-covered cookie sheets. They do not spread much so you can fit them relatively closely together.

Bake at 350 for 15 minutes.

Slide parchment paper off cookie sheet and transfer to cooling racks. Let cookies cool completely before removing from parchment paper.

Stores for at least a week (if they last that long!) in a sealed container.

Oatmeal Lace Cookie

I thought I would share another family cookie recipe with you all… as I mentioned yesterday the girls and I are hanging out this week with family – enjoying some cousin time.

This recipe is one that was made by one of the ladies at my 2005 cookie swap.  They are yummy delicious and so light and crispy.  I hope you enjoy them.

I experimented and made them with some instant Apple Cinnamon Oatmeal instead of plain quick cooking oats.  I also added 1/2 tsp of almond extract. Everything tastes better with almond extract.

Oh.my.goodness. SO, so yummy.

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Can you see how thin and crispy they are? And yet, the little apple bits are chewy and sweet in there.

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Just so you know, if you happen to break one as you are pulling it off of the foil, you must consume the evidence.

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Here’s the recipe. I have to go get the rest out of the oven now. They are calling to me…

Oatmeal Lace Cookies

Ingredients:

1/2 cup butter
3/4 cup sugar
1 egg
1 tsp vanilla extract
3 tbsp four
1/2 tsp salt
1 cup quick-cooking oatmeal

Instructions:

Cream butter and sugar.  Add egg and vanilla. Add flour, salt, and oatmeal, mixing well.  Drop by teaspoons onto foil-lined pans.  Bake at 350F for 5-8 minutes or until lightly browned. Let cool before removing from foil.

*foil is important – parchment paper won’t give them the brown crispiness. They just get chewy and beige. Oh, and they spread; a lot. So be sure you give them plenty of room to grow.

Makes about 2 1/2 dozen. (unless you break a few)

Santa’s Surprises

I’m vacationing this week at my Mom’s house – my brother and family are visiting and we’re in full cousin-crazy-playtime here.  I thought I’d share some of my favorite cookie/holiday sweets recipes with you this week while we’re livin’ the good life at Grandma’s house.

Here’s one of my favorite cookies (from my pre-surgery days) –

Santa’s Surprises –

It’s a yummy concoction made of peanut butter, brown sugar and the “surprise” inside:

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Now, let’s get baking! (or mixing, as we must do before we can bake!)

In a large mixing bowl you will combine 2 sticks of butter (I used one salted, one unsalted), 1 cup of creamy peanut butter, and 1 cup of light brown sugar (sounds good already, doesn’t it?)

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Next, add in 2 eggs and 1 teaspoon of vanilla.  Mix and add 3 1/2 cups of all-purpose flour, 1 teaspoon of baking soda and 1/2 teaspoon of salt.

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You will end up with a nice dough like this:

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Then, cover your dough and let it chill in the refrigerator for a few hours.

After it’s chilled thoroughly, take the dough by teaspoon-sized pieces and flatten into round circles.

Place one Snickers mini on top of the dough circle and shape the dough around the candy. (your hands will smell so yummy when you are done!)

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Place each ball of dough onto a greased cookie sheet and bake at 325 F for 10-12 minutes.  Cool on a cooling rack. 

Note: you will want to let them cool before you handle them too much. I put them on parchment paper on the cookie sheet and I slide the entire sheet of parchment paper onto the cooling rack.  This allows the “gooey” insides to cool and set. If you pick them up too soon, they break open – and, then, well, you have to eat the evidence!

IF you want to go all-out, drizzle them with some melted chocolate. They never last long enough at my house for me to do this, though!

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I hope you enjoy!

And, here’s the complete recipe, without my commentary and photography:

Santa’s Surprises

Ingredients:

2 sticks butter, softened
1 cup creamy peanut butter
1 cup light brown sugar
2 eggs
1 teaspoon vanilla
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag Snickers Miniatures

Instructions:

  1. Cream butter, peanut butter, brown sugar until light and fluffy.
  2. Slowly, add eggs and vanilla (mixer should be on low)
  3. Add flour, baking soda & salt.
  4. Cover and chill dough 2-3 hours.
  5. Divide dough into teaspoon-sized balls. Flatten into circles.
  6. Wrap dough ball around Snickers mini.
  7. Place on greased cookie sheet. Bake at 325F for 10-12 minutes.
  8. Cool on wire rack.
  9. Drizzle with melted chocolate (optional).

Oh, and here is a BONUS RECIPE. 

Oreo Ice Dream

1/2 gallon vanilla ice cream, softened
1 large tub of Cool Whip whipped cream (I never said it was low fat!)
1 package of Oreo Cookies, crushed

Mix all three ingredients in a LARGE bowl.  Place in freezer to set.

ENJOY.  (and you WILL enjoy.  it is “awesome,” according to the pre-teens in the house)

More Cookies, Anyone?

I thought I would share another family cookie recipe with you all… If I am going to gain a zillion pounds from all the baking I will be doing this holiday season, I figure you should join me in the fun!

I have had a cookie swap party at my house for the past five years (this is the first year I had a virtual one, though, did you join us?)

This recipe is one that was made by one of the ladies at my 2005 cookie swap.  They are yummy delicious and so light and crispy.  I hope you enjoy them.

I experimented tonight and made them with some instant Apple Cinnamon Oatmeal instead of plain quick cooking oats.  I also added 1/2 tsp of almond extract. Everything tastes better with almond extract.

Oh.my.goodness. SO, so yummy.

 
IMGP1665_edited-1

Can you see how thin and crispy they are? And yet, the little apple bits are chewy and sweet in there.

IMGP1663_edited-1

Just so you know, if you happen to break one as you are pulling it off of the foil, you must consume the evidence.

IMGP1664_edited-1

Here's the recipe. I have to go get the rest out of the oven now. They are calling to me…

Oatmeal Lace Cookies

1/2 cup butter
3/4 cup sugar
1 egg
1 tsp vanilla extract
3 tbsp four
1/2 tsp salt
1 cup quick-cooking oatmeal

Cream butter and sugar.  Add egg and vanilla. Add flour, salt, and oatmeal, mixing well.  Drop by teaspoons onto foil-lined pans.  Bake at 350F for 5-8 minutes or until lightly browned. Let cool before removing from foil.

*foil is important – parchment paper won't give them the brown crispiness. They just get chewy and beige. Oh, and they spread; a lot. So be sure you give them plenty of room to grow.

Makes about 2 1/2 dozen. (unless you break a few)