Tag Archives: cookie

Oatmeal Raisin Cookies

The secret to the recipe is to measure exactly (no guessing on the amounts) and to not overbake.
Wendy Coalwell, Abbeville, Georgia
Makes about 3-1/2 dozen

Ingredients

1 cup shortening
1 cup sugar
1 cup packed light brown sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups old-fashioned oats
1 cup raisins
1 cup coarsely chopped pecans, optional

Directions

In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and cinnamon. Add to creamed mixture, stirring just until combined. Stir in the oats, raisins and pecans if desired.

Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a greased glass bottom.

Bake at 350F until golden brown, 10-11 minutes. Do not overbake. Remove to a wire rack to cool.
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Iced Orange Cookies

Lori DiPietro, New Port Richey, Florida
Makes about 5-1/2 dozen

Ingredients

1/2 cup shortening
1 cup sugar
2 large eggs
1/2 cup orange juice
1 tablespoon grated orange zest
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt

Icing:

2 cups confectioners’ sugar
1/4 cup orange juice
2 tablespoons butter, melted
Orange paste food coloring, optional

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; gradually add to the creamed mixture.

Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350F for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.

Tip: Proceed with substituting your preferred citrus (lemon, lime, etc.) in place of orange and proceed as the recipe instructs. However, keep in mind that using baking substitutions may change the flavor and texture of your cookies.
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Toffee Almond Sandies

Alice Kahnk, Kennard, Nebraska
Makes about 12 dozen

Ingredients

1 cup butter, softened
1 cup sugar
1 cup confectioners’ sugar
1 cup canola oil
2 large eggs
1 teaspoon almond extract
3-1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped almonds
1 package (8 ounces) milk chocolate English toffee bits
Additional sugar

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, eggs and extract. Combine the flours, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in almonds and toffee bits.

Shape into 1-in. balls; roll in sugar. Place on ungreased baking sheets and flatten with a fork. Bake at 350F for 12-14 minutes or until lightly browned.
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Snickerdoodles

Taste of Home Test Kitchen
Makes 2-1/2 dozen

Ingredients

1/2 cup butter, softened
1 cup plus 2 tablespoons sugar, divided
1 large egg, room temperature
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon ground cinnamon

Directions

Preheat oven to 375F. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture.

In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets.

Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.
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Chocolate Chip Oatmeal Cookies

Diane Neth, Menno, South Dakota
Makes about 7 dozen

Ingredients

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick-cooking oats
1-1/2 cups all-purpose flour
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped nuts

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts.

Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375F for 10-12 minutes or until lightly browned. Remove to wire racks.

Note: Quaker Oats featured its first oatmeal cookie recipe on the package in 1908, more than 30 years after the company’s founding. The recipe used just three ingredients: oats, butter and eggs. Fancier ingredients, such as sugar, vanilla, cinnamon, raisins, nuts and chocolate chips, were added to later recipes.
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White Chocolate Macadamia Cookies

Cathy Lennon, Newport, Tennessee
Makes 4-1/2 dozen

Ingredients

1/2 cup butter, softened
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 cup macadamia nuts, chopped
1 cup white baking chips

Directions

Preheat oven to 350F. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips.

Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely.

Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350F oven 3-4 minutes.
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Amish Sugar Cookies

Sylvia Ford, Kennett, Missouri
Makes about 5 dozen

Ingredients

1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners’ sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
4-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Directions

Preheat oven to 375F. In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture.

Drop by small teaspoonfuls onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.

Test Kitchen Tips:

Salted butter and a splash of extract (try almond!) make these extra flavorful.

If you like your treats on the sweeter end of the spectrum, add a pinch of coarse sugar to the tops of these light and airy cookies.

Why cream of tartar? Baking soda needs an acidic ingredient to create the gas bubbles that make baked goods rise and lighten. Cream of tartar (aka tartaric acid) provides that in this recipe.
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Cherry Chocolate Nut Cookies

Sybil Brown, Highland, California
Makes 5 dozen

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1/4 cup 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup semisweet chocolate chips
3/4 cup chopped maraschino cherries
3/4 cup chopped pecans

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the remaining ingredients.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375F for 10-12 minutes or until golden brown. Remove to wire racks to cool.
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Chocolate Truffle Cookies

These enticing cookies are crisp on the outside and soft on the inside, somewhat bittersweet and very chocolaty.
Delaine Fortenberry, McComb, Mississippi
Makes about 4 dozen

Ingredients

2 cups semisweet chocolate chips, divided
4 ounces unsweetened chocolate, chopped
1/3 cup butter, cubed
1 cup sugar
3 large eggs
1-1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
2 tablespoons baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
Confectioners’ sugar

Directions

In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth. Cool 10 minutes.

In a large bowl, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture. Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours.

Preheat oven to 350F. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool. Dust with confectioners’ sugar.

Note: use butter, not margarine
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Pecan Meltaways

Alberta McKay, Bartlesville, Oklahoma
Makes 4 dozen

Ingredients

1 cup butter, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup chopped pecans
Additional confectioners’ sugar

Directions

In a large bowl, cream butter and confectioners’ sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled.

Preheat oven to 350F. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners’ sugar; cool completely on wire racks. Roll cooled cookies again in confectioners’ sugar.

Test Kitchen tips:

This recipe will be satisfying with almost any nut. Try adding chopped almonds, hazelnuts or macadamia nuts.

Pecans have a higher fat content than other nuts, so they’re more prone to going rancid. They’ll stay fresh for twice as long in the freezer as they would at room temperature.
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