Date-Oatmeal Cookies

Date-Oatmeal Cookies

Preheat Oven to 365 degrees

Cream together:

1 cup room temperature butter

3/4 cup sour cream

3/4 cup packed brown sugar

1/2 cup white sugar

Add and mix:

2 large eggs (slightly beaten before adding)

1 teaspoon vanilla

Sift together:

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon cinnamon

3/4  teaspoon baking soda

Add slowly and mix just until combined – do not over mix

Stir in:

1 1/2 cups dates finely chopped

1 cup quick cooking oats

1 1/2 cups chopped pecans or nut of choice

After ingredients are well incorporated, drop by teaspoon or ice cream scoop onto parchment lined cookie sheet and bake for 13 to 15 minutes or until light golden brown.  Transfer cookies to wire racks to cool.  A glass of milk or cup of coffee or tea go great with one of these cookies.  Enjoy!

Chocolate Hint of Orange Cookies

Chocolate Hint of Orange Cookies

Preheat Oven to: 365 degrees
Makes approximately 2 dozen

Cream together:
1/4 plus 4 tablespoons lb. butter (softened)
1 1/3 cups sugar

1 ex-large egg
1 1/2 teaspoon vanilla

Mix together until fluffy.

Sift together:
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon sea salt
1/2 cup unsweetened cocoa powder

Zest two oranges and squeeze juice of both into a cup. Alternate flour mixture and orange juice/zest in thirds until blended. (do not over mix)

With a ice cream scoop, drop cookie dough onto parchment lined cookie sheet and bake 13 to 14 minutes. Cool on wire rack and enjoy with a cup of tea, coffee or milk.

Orange & Molasses Cookies

Orange & Molasses Cookies

Pre- heat oven to 375 degrees. Line cookie sheet/sheets with parchment or silicone baking pad.

1 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs large — room temperature
1/4 cup molesses
1 tablespoon grated orange peal
2 cups all- purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

Cream softened butter and sugar together until light and fluffy. Added eggs one at a time mixing well after each one. Added molasses and orange peal and mix. Sift together in separate bowl flour, cinnamon, soda, baking powder, salt, nutmeg and cloves then slowly add one third mixture at a time mixing after each addition until all is just incorporated. Do not over mix or your cookies will become tough.

Mix together:

1 cup of Turbinado sugar (you can use regular sugar) and 2 teaspoons cinnamon and mix together.

Using small ice cream or mellon scoop, form balls and roll each one in sugar/cinnamon mixture and place 1 inch to 2 inches apart on cookie sheet. Bake for 10 to 12 minutes or until golden brown.


Chocolate Chip-Craisian Cookies

Chocolate Chip-Craisian Cookies

Pre-heat oven to 365 degrees
Line 2 cookie sheets with parchment paper or silicone mat

1 cup butter (2 sticks) unsalted
1 1/2 cups light brown sugar

Cream together until light and fluffy

2 Tablespoons orange zest
1/2 cup orange juice
2 teaspoons vanilla

Mix into creamed mixture

2 large eggs (room temperature) into separate bowl then add one at a time while mixer is running into creamed mixture
Until well blended

Sift together:
1 cup unbleached white whole wheat flour
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

Slowly add to creamed mixture.

Stir in:
1 cup chocolate chips ( semisweet)
1 cup craisins
1 cup raisins
1 cup slivered almonds or walnuts, pecans

Using a medium sized ice cream scoop or table spoon, drop dough at least 1 inch apart on cookie sheets (I usually only put six cookies per sheet pan)

Bake 15 to 18 minutes or until golden brown


Grandma’s Gluten Free Cookies

Pre-heat oven to 365 degrees. Line cookie sheet with parchment paper.

Cream together:

1 cup butter softened
1 3/4 cup sugar – white
1 cup brown sugar
2 teaspoons vanilla

2 large eggs — one at a time mixing well after each addition

Sift together:

3 cups gluten-free all-purpose flour
3 teaspoons Xanthan Gum
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon sea salt

1 cup milled flaxseed
21 Tablespoon orange zest

Add to butter mixture, mixing well but do not over-beat

2 cups chocolate chips
1 cup pecans chopped

Optional additions:
1/3 cup flaked coconut
2 cups old fashioned oats
2 cups raisins — soak in boiling water and drained before adding

By omitting the chocolate chips, you can replace with old-fashioned oats and other optional items and you now have oatmeal cookies.

AFter dough is mixed, use ice-cream scooper and drop onto prepared cookie sheet with at least 1 inch between each cookie. It is actually best to let dough rest in the refrigerator for 30 minutes to overnight before baking, however, if you don’t have that kind of time, they are still very good. Bake cookies for 13 to 15 minutes or until golden brown.



Craisins Oatmeal Cookies

Craisins Oatmeal Cookies

Pre-heat oven to 365 degrees

Line two cookie sheets with parchment paper and set aside.

Yields about 4 dozen cookies depending on the size you make them.

2 cups shortening

3 cups brown sugar – lightly packed

4 eggs

2 teaspoon vanilla

4 cups old-fashioned oats

3 cups all-purpose flour

2 teaspoon baking soda

2 teaspoon sea salt

1 1/2 cups pecans chopped

2 cups craisins

In a large bowl cream together shortening and brown sugar.  Add in and mix well one egg at a time until all is mixed in.  Add vanilla and mix.  Sift together flour, baking soda and sea salt.  Add and mix but do not beat, making sure to mix up from the bottom.  Add in old-fashioned oats, pecans and craisins and mix until just blended — do not beat.


With a scoop about 2 inches, drop onto the lined parchment cookie sheets and bake for 13 to 14 minutes or until golden brown.   Cool on racks.  Now all that is left to do is enjoy!!

Everything But The Kitchen Sink Cookies

Everything But The Kitchen Sink Cookies

These cookies can be made with the bits and pieces of ingredients that you may have lying about, so some of what I have put in this recipe is only a suggestion or option.  I will note what the basic recipe is and you can put in the optional ingredients or those ingredients in italics or feel free to add your own to make the cookies into your own special recipe.

1 cup of butter or ½ cup of lard and ½ cup of butter all room temperature

1 cup of white sugar

1 ½ cups brown sugar

2 teaspoon vanilla

1 cup milled flax seed or ½ cup flax seed and ½ cup Chia seed

2 ¾ cup all-purpose flour or 1 cup whole wheat flour and the rest all-purpose flour

2 eggs room temperature

½ cup coconut (I prefer unsweetened)

2 teaspoons baking soda

2 teaspoons ground cinnamon

2 cups granola

1 cup semisweet chocolate chips or optional any portion of butterscotch, peanut butter or cinnamon

Dash of sea salt

Pre-heat oven to 365 degrees.  Line cookie sheets with parchment paper or use silicone pad that fits cookie sheet.

In a large bowl, cream together fat (butter or lard), sugar (both white and brown) along with vanilla until light and fluffy.  Break eggs into a separate bowl and then add one at a time into creamed mixture, beating well after each addition.

Sift together flour, salt, soda, cinnamon in separate bowl.  Mix together then add granola, chocolate chips or optional ingredients along with any dried fruit you may want to add like dried cranberries, raisins.  The add coconut and flax seed and or Chia seed.  Mix everything together in flour mixture.  Now spoon gradually into egg and butter mixture a little at a time while mixing on low speed.  Periodically, scrape the bowl and make sure you get to the bottom so that there won’t be any unmixed portions.

With a med-sized scoop, place each cookie onto a prepared cookie sheet pan and bake 13 to 15 minutes or until golden brown. Remove from oven and wait 5 minutes before placing each cookie onto a cooling rack.  UMMMM!! They are soooo… good.