THE BEST CHEWY OATMEAL RAISIN COOKIE

THE BEST CHEWY OATMEAL RAISIN COOKIE

From Lucy Reid (passed along by Dale McClure)

Original Source: The Girl Who Ate Everything

Prep: 10 minutes Cook: 15 minutes Total: 25 minutes

 2 cups all-purpose flour

 ½ teaspoon baking soda

 ½ teaspoon salt

 ¾ cup unsalted butter, melted (1 ½ sticks)

 1 cup packed brown sugar

 ½ cup white sugar

 1 tsp. cinnamon

 1 Tablespoon pure vanilla extract

 1 egg

 1 egg yolk

 1 ½ cup old fashioned oats

 1 heaping cup raisins

 ½ cup chopped walnuts or pecans (optional)

 Preheat the oven to 325 degrees. Line cookie sheets with parchment paper.

 Melt butter and let cool slightly.

 Mix flour, baking soda and salt; set aside.

 In a medium bowl, cream together the melted butter, brown sugar and white sugar until

well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. 

Mix in the flour mixture until just blended. 

Add the oats, nuts, and raisins - mix until just blended.

Place ¼ cup balls of dough onto parchment line cookie sheet and bake for 14-16 minutes. 

Do not overbake. (I’m at sea level so if you aren’t you may need longer.)

The edges should look brown and the center still slightly soft. Let the cookies rest

on the cookie sheet for a couple of minutes before transferring to a cooling rack.

Make sure when you measure your flour that you don't pack it into the measuring cups. Spoon the flour into your measuring cup. This can make the difference between a fluffy and a chewy cookie.

If you make smaller cookie; bake less time.

CHOCOLATE CHIP SEA SALT COOKIES

CHOCOLATE CHIP SEA SALT COOKIES

From Niki Reid

Preheat oven to 350.

2 1/4 cups cake flour
1 1/2 cups all-purpose flour
1  1/4 t. baking soda
1  1/2 t. baking powder
1 t. salt
2 1/2 sticks (1  1/4 cups) unsalted butter, softened
1  1/2 cups light brown sugar
3/4 cups granulated sugar
2 large eggs, room temperature
2 t. vanilla extract
12 oz. semisweet chocolate chips
sea salt

Sift flours, baking soda, baking powder and salt into a medium-sized bowl.

Using a mixer fitted with a paddle attachment, cream butter and sugars together until fluffy, about 3-4 minutes.

Add vanilla and eggs, one at a time, mixing well after each addition.

Reduce speed to low, add dry ingredients and mix until just combined.

Drop chocolate chips in and incorporate them by hand.

Press plastic wrap against dough and refrigerate for 1 hour. Dough can be refrigerated up to 48 hours if making ahead of time.

Line a baking sheet with parchment paper or a nonstick baking mat.

Roll cookie dough by hand into golf ball sized pieces, arrange on baking sheet.

Sprinkle lightly with coarse sea salt.

Bake until golden brown and to desired level of doneness, 10-12 minutes for soft chewy cookies, 12-15 minutes for crisp cookies.

Cool cookies for 10 minutes on baking sheet before removing.

Repeat with remaining dough, or reserve dough in refrigerator for baking remaining batches the next day.

Niki's Note:  I often make all dough into balls and freeze so it's super easy to make when I have a craving or we are entertaining.

CHOCOLATE MACAROONS

CHOCOLATE MACAROONS

From Lucy Reid (From Aunt Juanita Stevenson)

Melt to smooth paste shortening size of an egg.

Cream:
1 cup sugar
2 unbeaten eggs
1 cup plus 1 T. sifted flour
2 T. cocoa
1 t. vanilla
1 t. baking powder
dash salt
1 1/2-2 cups coconut 

Mix well and set in refrigerator until cold or overnight.

Make into balls the size of an English walnut and roll in powdered sugar.

Bake on cold cookie sheet 8-10 minutes at 350 degrees.

PEANUT BUTTER PINWHEELS

PEANUT BUTTER PINWHEELS

From Lucy Reid (Aunt Juanita Stevenson)

1/2 cup shortening
1 cup sugar
1/2 cup chunky peanut butter
1 egg
1 t. vanilla
1  1/4 cup sifted flour
1/2 t. salt
1/2 t. soda
2 T. milk
1 pkg. (6 oz.) chocolate bits

Cream shortening, sugar, peanut butter, egg and vanilla.

Add sifted dry ingredients alternately with milk.

Roll out cookie dough to rectangle 1/4 inch in thickness.

Melt chocolate bits over hot water and cool slightly.

Roll in jelly roll fashion and chill 1/2 hour.

Slice with a sharp knife into thin slices (1/8 inch thick).

Bake at 350 degrees for 8 minutes.

Makes 5-6 dozen cookies.

CHOCOLATE COOKIES

CHOCOLATE COOKIES

From Lucy Reid (Grandma Stevenson)

3 squares unsweetened chocolate
4 T. butter
2/3 cup sugar
1 egg
2/3 cup milk
1 t. vanilla
1  1/2 cups sifted flour
1  1/2 t. baking powder
1/2 t. salt

Melt butter and chocolate.  Cool.

Add sugar, egg, vanilla and salt. Mix well.

Add flour and baking powder, alternately with the milk.

Drop by teaspoon on greased cookie sheet.

Bake 7 minutes at 375 degrees.  Makes 3 dozen.


Frost with the following:
1  1/2 squares of chocolate, melted
1 T. butter 
6 marshmallows cut. 
1/8 cup water
1 t. vanilla

Thicken with 1 cup powdered sugar

BAKERY LIKE CUT OUT COOKIES

BAKERY LIKE CUT OUT COOKIES

From Lucy Reid

1  1/4 cups powdered sugar
1 t. salt
1 egg
1/2 t. vanilla
1  1/4 cups Crisco shortening
1/4 t. baking soda
1/2 cup milk
4  1/4 cups cake flour

Mix all ingredients at once in a large bowl.

Roll out desired thickness - cut and bake at 375 for 7-8 minutes or until bottoms are slightly brown. Do not over bake.  Cookies do not spread.

Paint on Icing:

(Color as desired)
2 cups powdered sugar
1 t. corn syrup
1/8 t. meringue powder

Add water until desired consistency.

NO-CHILL ROLL-OUT COOKIES

NO-CHILL ROLL-OUT COOKIES (GRANDMA REID'S COOKIES)

From Ada Myers Parks

Preheat oven to 400 degrees.

1 cup butter
1 cup sugar
1 large egg
1 t. vanilla
2 t. baking powder
3 cups flour

Combine all ingredients.

Roll out on board covered with equal parts sugar and flour.

Cut shapes with cookie cutter.

Bake on ungreased cookie sheet at 400 degrees for 6-7 minutes, depending on thickness of the cookie.

Ada's note:  Grandma always put 2 raisins in the center of each cookie. I always hated those raisins AND I still do! 

MINT CHOCOLATE CHIP COOKIES

MINT CHOCOLATE CHIP COOKIES

OR EMILY'S FAVORITE "GREEN COOKIES"

From Kristin Troyer

1 pouch Betty Crocker sugar cookie mix
1/2 cup softened butter
1/4-1/2 t. mint extract
6-8 drops green food coloring
1 egg
1 cup Andes creme de menthe baking chips
1 cup semisweet chocolate chunks

Preheat oven to 350.

In large bowl mix butter, egg, cookie mix, mint extract, and food coloring.

Stir in baking chips and chocolate chunks.

Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

Bake 8-10 minutes or until set.

Cool 3 minutes and remove to cooling rack. 

Store cooled cookies tightly covered at room temperature.

NO BAKE CRACKER BARS (COOKIES)

NO BAKE CRACKER BARS (COOKIES)

From Billie Reid

Club Crackers
1 stick butter
1 1/2 cup graham cracker crumbs
1 cup brown sugar
1/2 cup milk
1 t. vanilla
1 1/2 cup chocolate chips

3 T. peanut butter

Place one layer of club crackers in bottom of 9 x 13" pan.

In saucepan or microwave, heat the stick of butter, graham cracker crumbs, brown sugar, and milk.  Boil 5 minutes.

Remove from heat; add vanilla. Cool slightly.

Pour mixture over crackers in pan.  

Place another layer of club crackers over the mixture.

Melt together chocolate chips and peanut butter.

While hot, spread over top of crackers.

Let cool. Cut into squares.

BUCKEYE DELIGHTS

BUCKEYE DELIGHTS

From Lucy Reid

Preheat oven to 350.

Cookie Base 
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter, softened
1 egg

Filling
1/2 cup powdered sugar
1/2 cup peanut butter
2 T. butter, softened
1 t. vanilla
1/4 t. salt

Topping
1/2 cup whipping cream
1 cup plus 2 T. semisweet chocolate chips
1 T. peanut butter

Cookie Base:

Line 36 mini muffin cups with mini foil candy cups (about 1 1/4").

In large bowl, stir cookie base ingredients until dough forms.

Press about 1 tablespoon dough into each foil cup.

Bake 8-9 minutes, or until puffy and set.

Cool completely, about 30 minutes.

Remove from pan.

Filling:

In small bowl, mix filling ingredients until well blended.

Press about 1 teaspoon mixture on top of each cooled cookie.

Topping:

In 1 qt. saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat.

Stir in 1 cup of the chocolate chips.

Refrigerate about 30 minutes, or until cooled.

Spread about 2 teaspoons chocolate mixture over each cookie cup.

Drizzle:

Place remaining 2 T. chocolate chips and 1 T. peanut butter in resealable food-storage bag; seal bag.

Microwave on high 30-60 seconds, or until softened; knead to mix.

Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup.

Refrigerate about 30 minutes or until set.  Store in covered container in refrigerator.

CHOCOLATE CHIP SEA SALT COOKIES

CHOCOLATE CHIP SEA SALT COOKIES

From Niki Reid

Preheat oven to 350.

2 1/4 cups cake flour
1 1/2 cups all-purpose flour
1  1/4 t. baking soda
1  1/2 t. baking powder
1 t. salt
2 1/2 sticks (1  1/4 cups) unsalted butter, softened
1  1/2 cups light brown sugar
3/4 cups granulated sugar
2 large eggs, room temperature
2 t. vanilla extract
12 oz. semisweet chocolate chips
sea salt

Sift flours, baking soda, baking powder and salt into a medium-sized bowl.

Using a mixer fitted with a paddle attachment, cream butter and sugars together until fluffy, about 3-4 minutes.

Add vanilla and eggs, one at a time, mixing well after each addition.

Reduce speed to low, add dry ingredients and mix until just combined.

Drop chocolate chips in and incorporate them by hand.

Press plastic wrap against dough and refrigerate for 1 hour. Dough can be refrigerated up to 48 hours if making ahead of time.

Line a baking sheet with parchment paper or a nonstick baking mat.

Roll cookie dough by hand into golf ball sized pieces, arrange on baking sheet.

Sprinkle lightly with coarse sea salt.

Bake until golden brown and to desired level of doneness, 10-12 minutes for soft chewy cookies, 12-15 minutes for crisp cookies.

Cool cookies for 10 minutes on baking sheet before removing.

Repeat with remaining dough, or reserve dough in refrigerator for baking remaining batches the next day.

Niki's Note:  I often make all dough into balls and freeze so it's super easy to make when I have a craving or we are entertaining.

CONGO SQUARES

CONGO SQUARES

From Lyn Sewell

1 1/2 sticks butter
1 lb. dark brown sugar
3 large eggs
2  3/4 cup flour
2 1/2 t. baking powder
1 6 oz. pkg chocolate morsels
1/2 cup chopped pecans, optional

Melt butter; cool.

Mix butter with brown sugar.

Add eggs to butter mixture.

Add dry ingredients to mixture; blend.

Add chocolate chips and nuts (optional).

Spread in greased cookie sheet (11 x 17 x 1)

Bake at 350 for 15 minutes.

Cut immediately into squares.

ROCKY ROAD BROWNIES

ROCKY ROAD BROWNIES

From Barbara Thompson

1 cup all purpose flour
1 cup sugar
1 cup melted butter
1 cup chopped nuts
2 t. cocoa
2 eggs
1 t. vanilla
1 pkg. mini-marshmallows

Combine flour, sugar and cocoa; stir in melted butter.

Add eggs, one at a time, beating well after each addition.  

Stir in vanilla and nuts.

Pour batter into a greased and floured 13x9 pan.  Bake 30-40 minutes at 375.

Sprinkle marshmallows evenly over top of hot brownies.

Spread with Fudgy Frosting.  

Cool and cut into squares.

Makes about 30 brownies.

FUDGY FROSTING

1 box powdered sugar
1/3 cup cocoa
1/2 cup melted butter
1/3 cup evaporated milk
1/2 t. vanilla

Combine powdered sugar and cocoa; add remaining ingredients and beat well.

Makes about 2 cups.  Spread on brownies and marshmallows.

Tip:  I usually half this recipe to cut down on sweetness and calories and it's still plenty rich.

GINGER COOKIES

GINGER COOKIES

From Jennifer Johnson  (Tabatha Colson recipe)

yummiest and only 46 calories, 1.5g fat per cookie

3/4 c. margarine, softened
1 1/3 c. sugar + (1/3c. for later to roll in)
1/2 c. molasses
2 eggs
4 c. flour
1 T. + 1 t. baking soda
2 t. ground ginger
2 t. ground cinnamon
1 t. ground mace


Cream margarine, gradually add 1  1/3 cup sugar, beating at medium speed until light and fluffy.  

Add molasses and eggs, beat well.

Combine flour and next four ingredients. Gradually add to creamed mixture, mixing until well blended.  

Divide dough in half, wrap each portion in plastic wrap and freeze for 30 minutes.

Roll dough into 1 inch balls and roll in remaining sugar.  

Place 2 inches apart on a cookie sheet that has been sprayed with cooking spray.  

Bake at 350 degrees for 12 min. for soft cookies and 15 min for crunchy cookies.  

Remove and cool.  Store in airtight container.  

Makes 100 cookies.

BAKERY LIKE CUT OUT COOKIES

BAKERY LIKE CUT OUT COOKIES

From Lucy Reid

1  1/4 cups powdered sugar

1 t. salt

1 egg

1/2 t. vanilla

1  1/4 cups Crisco shortening

1/4 t. baking soda

1/2 cup milk

4  1/4 cups cake flour

Mix all ingredients at once in a large bowl.

Roll out desired thickness.

Cut in shapes. Bake at 375 for 7-8 minutes, or until bottoms are slightly brown. Be careful not to over bake. Cookies do not spread.

ICING FOR PAINTING  (color as desired)

2 cups powdered sugar

1 t. corn syrup

1/8 t.  meringue powder

Add water until desired thickness.

SUGAR COOKIES

SUGAR COOKIES

From Judi Troyer   (Betty Crocker)

1 1/2 cups powdered sugar
1 cup butter, softened
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups flour
1 teaspoon soda
1 teaspoon cream of tartar

Mix powdered sugar, butter, egg, vanilla and almond extract.
Mix in flour, baking soda and cream of tartar.

Cover and refrigerate for at least 2 hours. Heat oven to 375 degrees. Divide dough in halves.
Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into shapes.

Sprinkle with granulated sugar (unless you are going to frost them). Place on lightly greased sheet.
Bake until edges are light brown, 7-8 minutes.
makes about 5 dozen  2-inch cookies

Frosting:
3 cups powdered sugar
1/3 cup butter, softened
1 1/2 t. vanilla
  About 2 Tablespoons milk

Mix powdered sugar and butter. Stir in vanilla. Add milk 1 T. at a time, until desired consistency. 

For coloring, divide the frosting into separate small bowls and add a drop or two of color as desired.

DAN'S FAVORITE NO BAKE COOKIES

DAN'S FAVORITE NO BAKE COOKIES

From Angie Reid

4 cups sugar

½ cup cocoa

½ lb. butter (2 sticks)

1 cup milk

½ cup peanut butter

1 tsp. vanilla

6 cups quick cooking oats

Combine sugar, cocoa, butter, and milk and boil 3-4 minutes, stirring constantly.  Remove from heat and add peanut butter, vanilla and oats.  Stir well.  Drop by teaspoonful onto waxed paper and let stand until firm.  Makes a lot!!

CHOCOLATE OATMEAL UNBAKED COOKIES

CHOCOLATE OATMEAL UNBAKED COOKIES

From Lyn Sewell

4 c. sugar                             ½ - 1 c. peanut butter
½ c. cocoa                           1 t. vanilla
½ lb. butter                        6 c. quick-cooking oats
1 c. milk                               (1 c. coconut, optional)

Combine sugar, cocoa, butter, milk.  Boil 2 minutes, stirring constantly.  Remove from heat and  quickly add peanut butter, vanilla and oatmeal.  Stir well.  Drop by teaspoons onto wax paper and let stand till firm.

MONSTER COOKIES

MONSTER COOKIES

From Lyn Sewell

1 lb. butter                        3 lb. peanut butter
2 lb. brown sugar              8 tsp. baking soda
4 c. sugar                          18 c. quick oatmeal
1 dozen eggs                     1 lb. chocolate chips
¼ c. vanilla                       1 lb. M & M candies
1 lb. chopped nuts

Mix all ingredients well.  May omit nuts and use chunky peanut butter if desired.  Bake at 350 degrees for 15 minutes.  Makes approx. 300 small cookies.  

(Can be made into rolls and frozen to slice.  Baked cookies freeze well.  For Monster (large) Cookies, use ice cream scoop for cookie size and bake 18 minutes or until golden.  Air-bake cookie sheets work well.)