Soft Oatmeal Raisin Cookies

Soft Oatmeal Raisin Cookies

1 1/2 cups butter, softened
1 1/2 cups white sugar
1 1/2 cups packed brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 cups all purpose flour
1 1/2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1/2 tsp ground cloves
4 1/2 cups rolled oats
1 cup raisins

In a bowl, cream together butter and both sugars. Beat in eggs, one at a time, then stir in vanilla.
Combine flour, baking soda, salt, cinnamon and cloves.  Stir into the creamed mixture.  Mix in oats.
Cover and chill dough for one hour.  Do t skip this step!

Preheat oven to 375. Spoon out dough and flatten with a sugared fork (I don’t do this, but the original recipe called for it.)

Bake 10 minutes, cool a bit, then transfer to a cooling rack.

Makes about 3 dozen, depending on how big you make the cookies.

The Best Primal Cookie

I found this recipe on the MDA forum, posted by TabithaToes. I haven't tried it yet, but have a mind to tomorrow. :) This reportedly makes 8-10 cookies and is easily modified by changing extracts and nut combinations, subbing out the chopped nuts with dried fruit, or adding cocoa powder.  Some folks even froze the dough after rolling it into balls, for easy future cookies or a quick, frosty snack. 

The Best Primal Cookie

1 1/4 cup Almond Flour/Meal
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
1/2 teaspoon Vanilla Extract (optional)
1/4 teaspoon Cinnamon (essential!)
1 large Egg
1/4 cup Honey
1/4 cup chopped Pecans

Stir ALL ingredients together until smooth.Drop by heaping tablespoonfuls onto a really well buttered/greased cookie sheet about 2 inches apart from eachother. They really like to stick to the pan, so use parchment paper if you have it. Bake at 350 degrees for 10-12 minutes or until desired doneness. Allow to cool before removing from pan.

These are soft, fluffy, and chewy around the edges. Also great with chocolate chips!
 



Another forum member made some alterations and came up with this adaptation:

The Best Primal Cookies 

1 1/4 cup Almond Flour/Meal
1 T Butter
1 T Coconut Oil
1/2 teaspoon Vanilla Extract
1/4 teaspoon Cinnamon
1 large Egg
2 T Sweetener of Choice (Stevia or Honey or Maple Syrup, etc)
1/4 cup Chopped Pecans
2 T Cocoa Powder

Stir ALL ingredients together until smooth.

Drop by heaping tablespoonfuls onto a really well buttered/greased cookie sheet about 2 inches apart from each other and lightly press down. They really like to stick to the pan, so use parchment paper or a silpat if you have it. Bake at 350 degrees for 10-12 minutes or until desired doneness. Allow to cool before removing from pan.

Spiced Persimmon Cookies

I hobbled together a couple recipes to come up with this one.

Spiced Persimmon Cookies

2 cups persimmon puree
1/2 cup softened butter
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
2 eggs
4 cups flour
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
1 tsp ground cloves
1 tsp nutmeg
1 tsp pumpkin pie spice
2 cups chopped nuts (optional)
2 cups raisins

Cream sugars and butter. Add egg and persimmon pulp.
Mix dry ingredients together; add to liquid mixture.
Stir in nuts and raisins.

Spoon onto greased or lined cookie sheets, flatten, and bake at 350 for 10-12 minutes.  Cool 2 minutes before removing to a cooling rack.

Makes 5-6 dozen, depending on size of cookies.

Coconut Lemon Meltaway Cookies

I found this recipe at Addicted to Veggies.  

Coconut-Lemon Meltaway Cookies

Makes roughly 22 to 24 Cookies

1 & 1/2 cups Almond Flour (you can make this, or buy it - however most store bought Almond flour is not raw)

1 & 1/2 cups dried Shredded Unsweetened Coconut (I used medium shred, but fine shred would also work well)

1/3 c Coconut Flour

2 big pinches of Salt

Mix all of your dry ingredients together - set aside and move onto the next step.

In a small mixing bowl combine the following:

6 Tbsp Agave//or//Grade B Maple Syrup//or//Raw Organic Honey

4 Tbsp Lemon Juice

2 tsp Vanilla 

1 Tbsp Lemon zest (Tip: Zest your Lemon before you juice it)

Mix together all of the above ingredients...

With your mixer on, slowly stream in the wet ingredients...

1/4 cup AND 1 Tbsp melted Coconut Oil

While your Mixer is on, stream in your melted Coconut Oil. Your batter will thicken fairly quickly as it mixes with the Oil and the oil cools down.

The final step is up to you.

You can either - 

Option 1. 

Warm them in either your Dehydrator or Oven (set at it's lowest heat, leaving the door cracked open). 

Warm your Cookies for 1 hour, maybe a bit longer 

Your finished Cookie will be dry on the outside and melt-in-your-mouth moist on the inside 

Place your cookies in the fridge after they've cooled down, letting them chill and set before you eat them.

Option 2. Place your Cookies to set/chill in the fridge for about an hour.

If you opt not to heat/dry your cookies the texture will be soft and moist.

Paleo Spiced Cookies

This is from the wonderful blog The Paleo Mom.  Make sure to go over and see all her other goodies! This makes only about 20 cookies, so we'll double it next time.


Paleo Spiced Cookies

1 ½ cup Blanched Almond Flour

1 tsp Coconut Flour

1 Egg

¼ cup Extra Virgin Coconut Oil

¼ cup Blackstrap Molasses

½ tsp Ground Cinnamon

¼ tsp Ground Cardamom

¼ tsp Ground Nutmeg 

¼ tsp Salt and Baking Soda

1 Tbsp Granulated Sugar or Sucanat

1 Tbsp Ground Cinnamon

1.    Line a baking sheet with parchment paper. Melt coconut oil in saucepan on low heat.

2.  Combine almond flour, coconut flour, egg, molasses, coconut oil and spices in a medium bowl.  Stir well to

ccombine.

3.    Add baking soda and stir well to incorporate.

4.    Chill dough in fridge at least 30 minutes prior to rolling. Meanwhile, preheat oven to 350F. 

5.    Combine sugar and extra cinnamon and place on a small plate or shallow dish.  Remove cookie dough from fridge and roll tablespoonfuls into 1-inch balls.  Roll cookie dough balls in cinnamon and sugar mixture to coat completely and place on cookie sheet.  Do not flatten cookies prior to baking.

6.    Bake for 8-9 minutes.  Remove from oven and let cool on baking sheet for a couple of minutes before moving to a wire cooling rack.

S'More Bars

This is a recipe from Taste of Home, slightly adapted. Oh, it sounds so good! It's another one I'll try sometime in the future, for a birthday or Christmas or something...

S'More Bars

• 1 cup butter, softened
• 1 1/2 cup sugar
• 2 egg
• 2 teaspoon vanilla extract
• 2-2/3 cups all-purpose flour
• 1 1/2 cup graham cracker crumbs
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 10 milk chocolate candy bars (1.55 ounces each)
• 1 package mini marshmallows
• 3 Tbsp butter

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1 cup for topping. Melt marshmallows over low heat in 3 Tbsp butter.

Press remaining mixture into a greased 9 x 13 baking pan. Place candy bars over crust; spread with melted marshmallows. Crumble remaining graham cracker mixture over top.

Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.

Carrot Zucchini Breakfast Cookies

I adapted these for breakfast this morning, They are yumm-my!

Carrot Zucchini Breakfast Cookies

1 cup butter
1 cup coconut oil
1/4 cup applesauce
1 1/2 cups sugar (you can use less, if desired)
3 eggs
1 Tbsp vanilla
7 cup flour
1/2 cup ground flax
2 Tbsp baking powder
1 1/2 tsp baking soda
2 Tbsp cinnamon
3 cups grated zucchini
1 1/2 cup grated carrots
1 cup raisins (optional)

Cream butter, oil, applesauce and sugar. Add eggs and vanilla and mix well. Combine dry ingredients, including veggies, in a separate bowl. Add dry ingredients to the wet ones and combine just until mixed. Bake at 350 degrees for 12 minutes.

Classic Chewy Snickerdoodles

These are so quick to make!

Classic Chewy Snickerdoodles

2 cups butter
3 cups sugar
4 eggs
5 1/2 cups flour
4 tsp cream of tarter
2 tsp baking soda
1/2 tsp salt

cinnamon-sugar mixture

Heat oven to 350.

Mix butter, sugar and eggs in bowl.

Combine flour, cream of tarter, baking soda and salt in another bowl.

Blend dry ingredients into the wet. Chill dough 10-15 minutes.

Roll into 1" balls and cover in cinnamon sugar mixture. Place on ungreased cookie sheet.

Bake 10 minutes. Cool.

Harvest Cookies

I found these at Enola Gay's blog Paratus Familia. They sound SO good!

Harvest Cookies

1 cup butter
3 cups packed brown sugar
2 tsp baking soda
2 tsp salt
2 tsp ground cinnamon
2 tsp ground cloves
1 tsp ground nutmeg
2 eggs
2 cups chopped peeled apples
2 cups chopped walnuts
1/2 cup milk (or apple juice)
2 C all-purpose Flour

Vanilla Glaze:
3 cups confectioners' Sugar
2 Tbsp butter
1/2 tsp vanilla
1/4 tsp salt
5 Tbsp milk

In a large mixing bowl, cream butter, sugar, baking soda, salt, spices and egg. Stir in apples, nuts, milk and half of the flour; mix well. Blend in remaining flour. Drop by heaping tablespoons onto greased baking sheets. Bake at 400 degrees for 10 - 12 minutes. Remove to wire racks. Combine glaze ingredients and spread over cookies while warm. Yield: about 6 dozen.

Old Fashioned Lemon Sugar Cookies

This is a Food.com recipe.

Old Fashioned Lemon Sugar Cookies

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup light brown sugar, packed
Zest from one lemon
Juice of one lemon juice
1 cup unsalted butter, softened
2 large whole eggs

Preheat oven to 350°.
Sift flour, baking soda, and salt into a bowl and set aside.
Put sugars and lemon zest in your mixer and mix at medium speed for about 30 seconds (until well blended). Add butter, mix at medium speed until pale and fluffy, about 1 to 2 minutes. Mix in eggs, one at a time, at medium speed, then add lemon juice and continue mixing at medium speed for about 30 seconds.
Reduce speed and gradually add flour mixture. Mix until just combined.

Chill mixture for at least 15 minutes.

Drop cookie dough onto non-stick cookie sheets spaced 2 inches apart. Place remaining cookie mixture in refrigerator and cookie sheet(s) in freeze for 15 minutes. Using the flat bottom of a drinking glass, press the cookies till about 1/2 inch thick. If desired, sprinkle cookies with colored sugar and brush lightly with wet pastry brush. Sprinkle with more sugar to taste.

Return to freezer for approximately 5 minutes. Bake at 350° for 15 minutes. Let cool on sheets for 3 minutes and transfer cookies to cookie rack and cool. Makes about 4 dozen cookies.

Lemon Shortbread Cookies with Frosting Options

I have an abundance of lemons right now, so I will be adding some of the lemon recipes that we enjoy. This cookie is wonderful!

Lemon Shortbread Cookies

2 cups softened butter
1 1/2 cup light brown sugar
6 tsp fresh lemon juice (you can use more, too)
1 tsp vanilla extract
zest from 2 lemons (or more, depending on your taste)
4 cups all purpose flour

Preheat over to 325. Cream butter and sugar. Add lemon juice, vanilla, zest and flour and mix well. Shape level tablespoonfuls into logs or balls and place on ungreased cookie sheets or press into a jelly roll pan for bars. Bake 15-20 minutes till cookie spreads and is very light brown in color. Cool. You can dip cookies into melted chocolate or soft lemon frosting when cooled, or drizzle with a lemony powdered sugar glaze.

Lemon Buttercream Frosting

1/4 cup butter
1/2 pound powdered sugar
1/4 tsp lemon zest
1 1/2 Tbsp. lemon juice
1/2 Tbsp milk
dash of salt

Beat butter till soft. Add powdered sugar alternatively with combined zest, juice, salt and milk. Beat till smooth. Add more zest if not lemony enough for your taste. Add a drop or two more milk if it's too thick. You can tint with yellow food coloring, if desired.


Lemon Glaze

1 cup powdered sugar
2 Tbsp melted butter
2 Tbsp lemon juice

Mix well. Drizzle or pour over cookies. This works without the butter, as well.

Patricia's Breakfast Cookies

This recipe came from my friend Patricia. She made them for a snack for our fellowship to share after service. They are very good! I modified the recipe slightly to suit our tastes.

Patricia's Breakfast Cookies

1 cup butter
1 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup honey
2 eggs, beaten
1 1/2 cup all purpose flour
1 tsp EACH baking soda, baking powder and cinnamon
1 3/4 cup oats, uncooked
1 1/4 cup raisins
1 medium apple, peeled and grated, shredded or finely chopped
2/3 cup grated carrot
1/4-1/2 cup flaked coconut

Oven to 350.

Cream butter, peanut butter and sugars in bowl. Beat in eggs.

Combine flour, baking powder, baking soda and cinnamon. Add gradually to the creamed mixture on low speed. Beat till blended. Stir in oats, raisins, apple carrot and coconut. Drop by tablespoon onto ungreased baking sheet.

Bake for 9-11 minutes or until browned on the edges. Do not overbake. Cool on cookie sheet 2 minutes. Remove to wire racks for cooling.

Honey-Almond Triangles

I found this intriguing recipe over at The Common Room, one of the very few blogs I read daily. I am looking forward to trying it next week, after I visit the grocery store to get the almonds.

Honey-Almond Triangles

1/2 cup butter
1/4 sugar
2 tablespoons honey
2 tablespoons milk
1 cup chopped, slivered, or sliced almonds
1 tsp almond extract
1 3/4 cup sifted flour
1/2 cup sugar
2 tsp baking powder
1/4 teaspoon salt
1/2 cup butter
1 egg

In saucepan combine 1/2 cup butter, 1/4 cup sugar, honey, milk, almonds and almond extract. Bring to a full rolling boil, stirring constantly. Set aside to cool slightly.

Sift together flour, 1/2 cup sugar, baking powder and salt. With pastry blender, cut in 1/2 cup butter until particles are very fine.

Beat egg with a fork until blended; add to crumb mixture, tossing with a fork to mix. Gather dough and work with hands until mixture holds together, with lightly floured fingertips, press evenly over bottom of lightly greased 15 1/2 X 10 1/2 x 1" Jelly roll pan.

Pour honey-almond topping over dough and spread evenly. Bake in moderate oven (350) 20 to 25 minutes, or until a deep golden color. Place pan on rack at least 10 minutes, or until cool. Cut in 2 1/2 inch squares, then cut each square diagonally to make triangles. Makes 4 dozen.

Leftover Oatmeal Cookies

I am making these for tomorrow's snack with leftovers from today's breakfast.

Leftover Oatmeal Cookies

4 c. sifted flour
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. salt
1 Tbsp. cinnamon
3/4 tsp. nutmeg
2 c. sugar (more if you didn't season the leftover oatmeal already)
1 1/3 c. butter
4 eggs
3 c. cooked oatmeal
2 c raisins (optional)

Sift dry ingredients together. Add butter and eggs and beat until creamy (about 2 minutes). Stir in oatmeal. Drop from teaspoon onto greased baking sheets. Bake at 375 degrees for 12-15 minutes. Yield: 8 dozen small cookies, fewer large ones.

These came out like breakfast cookies, not dessert cookies. The Lambies liked them.

Cowboy Cookies

Cowboy Cookies, adapted from Saveur

Ingredients:
1/2 cup white flour
1/4 cup whole wheat flour
3⁄4 teaspoon baking powder
3⁄4 teaspoon baking soda
3⁄4 teaspoon cinnamon
1⁄4 teaspoon sea salt
6 tablespoons unsalted butter, at room temperature
6 tablespoons sugar
6 tablespoons brown sugar
1 large egg
3⁄4 teaspoon vanilla extract
3⁄4 cup rolled oats
1 cup semisweet chocolate chips
1⁄2 cup pecans, roasted for 10 minutes and chopped (optional; I hate pecans. Peanuts work, though!)

Method:
Preheat the oven to 350 degrees.

Cream the butter and sugar until smooth. Add the egg and vanilla and beat until fluffy.

Mix together the flours, baking powder, baking soda, cinnamon and salt, and add to butter, sugar and egg mixture. Beat until well incorporated, and then stir in oats, chocolate chips and nuts.

Roll dough into walnut-sized balls, place on parchment-sheet lined cookie sheets and bake for 17 minutes.

Should make about 24 cookies.

Lemon Meltaways

Lemon Meltaways

1 1/2 cup butter, softened
2/3 cup powdered sugar
2 tsp lemon juice
2 1/2 cup flour
1 cup cornstarch

Frosting
1/2 cup butter, softened
1 1/2 cup powdered sugar
2 tsp lemon juice
2 tsp lemon peel

In a bowl, cream sugar and butter. Add lemon juice. Combine flour and cornstarch, then add to the creamed mixture. using your hands, roll a small ball and press into a cookie shape. Place on an ungreased baking sheet. Bake at 350 for 10 minutes. Cool completely.

In bowl mix all frosting ingredients until smooth. Frost the cooled cookies.

Hyacinth's Everything Cookies

This is from Pioneer Woman's great blog. These have become quite the popular treat around here. I can even make them for breakfast and feel ok about it, since there are so many good goodies inside! I generally use less sugar than called for and skip the nuts.

Hyacinth's Everything Cookies

• 1-½ cup Butter
• 1-½ cup Sugar
• 2 cups Brown Sugar
• 4 whole Eggs
• 2 teaspoons Vanilla
• 4-¼ cups Flour
• 4 teaspoons Baking Soda
• 1 teaspoon Salt
• 1-⅓ cup Quick Oats
• 3 cups Granola
  
• 1-½ cup Chopped Pecans
• 1-½ cup Cran-raisins
• 1-½ cup Apricots, diced
  

Cream butter and sugars. Add egg and vanilla. Next add flour, baking soda, and salt. Add in oatmeal and granola. Fold in pecans and other ingredients.

With cookie scoop or two spoons, drop onto cookie sheet and bake at 375 for 10 minutes.

This post is shared in The Four Mom's Cookie Exchange

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Soft Banana Cookies

Please make sure to use regular whole wheat flour, not pastry as I first wrote. Most of the time pastry flour is used for cookies, but not in this case!

Soft Banana Cookies

3/4 cup butter

1/2 cup raw sugar

1 egg

1 tsp. vanilla

1 cup mashed banana

2 cups whole wheat flour

1 tsp. baking soda

Opt. 1/4 cup chopped nuts

Cream butter and sugar. Add egg, vanilla, and bananas. Stir in baking soda and flour. Drop by tablespoonful onto lightly oiled cookie sheet. Bake about 12 minutes at 350, just until edges are browning.

Though not the prettiest cookie, these are very tasty, even without a lot of spice!

Baker's Dozen Breakfast Cookies

Baker's Dozen Breakfast Cookies:
Cream 1 cup butter
1 1/2 cup natural peanut butter
2 cups sugar (white or brown)

add 4 eggs
1 Tablespoon vanilla
3/4 cup milk

Combine separately
3 1/2 cups flour (freshly ground whole wheat, or white, or a blend)
2 teaspoons baking soda
1 teaspoon salt
4 cups oats (rolled)
3/4 cup sunflower seeds

Combine wet and dry ingredients. Mix very well. Spoon onto cookie sheet. These have more of a cake texture and will not spread out much during baking. I like to make them big, since they are breakfast cookies.

Bake at 350 for 12 minutes, or until done.

Apple Butter Cookies

Apple Butter Cookies

1/2 c butter, softened
2 c brown sugar, packed
2 egg
1 c oatmeal
1 c apple butter
2 c flour, all-purpose
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 c milk
1 c nuts; chopped
1 c raisins

In a mixing bowl, cream butter and sugar. Beat in egg, oats, and apple butter. Combine dry ingredients; gradually add to creamed mixture along with milk. Beat until blended. Stir in nuts and raisins. CHILL. Drop by teaspoonful onto lightly greased cookie sheets. Bake at 350 for 15 minutes.