Guest Recipe – Tri-Cookies

 

Here’s another great recipe from Sunflower Sue.  These sound yummy and they’re a great way to use up some of your leftover baking supplies!

Susan’s Tri-Cookies

1 pkg of Betty Crocker sugar cookie mix

1/2 stick of melted butter

1/4 cup creamy peanut butter

1 egg
6 oz. chocolate chips

I mix the first 4 ingredients, then add the chocolate chips.

Spoon them onto an ungreased cookie sheet and bake for about 7 min. at 375 degrees. Allow to cool on the cookie sheet for 3 - 4 min. then move to a cooling rack.

Chewy Chocolate Oatmeal Cookies

 

Can you tell I have an abundance of oats on hand? I wanted to bake some chocolate cookies for a friend, but didn't want to make a trip in to the grocery store. So, searched online and found this recipe -
Hershey's Kitchens - Chocolate Oatmeal Cookies
Since this was a new recipe, I assembled all of my ingredients while my butter was softening. Ever done that? It makes you feel like a cook on the Food Network! I had some Hershey's Special Dark Chocolate Cocoa on hand that needed to be used up, so this was a perfect recipe. I think you could add chocolate chips if you wanted, and I did not add any nuts to my version. I also didn't have quite enough Special Dark Cocoa, so I made up the difference with regular cocoa. Click the link above for the original recipe and here's how I tweaked it.
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Chewy Chocolate Oatmeal Cookies
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1 cup butter, softened
1 and 1/2 cups granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 and 1/2 cups self-rising flour
1/2 cup Hershey's Special Dark Cocoa
3 cups old-fashioned oats
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Pre-heat oven to 350 degrees. Beat butter and sugars in a large bowl until creamy. Blend in eggs and vanilla. Sift flour and cocoa together in a separate bowl to remove any lumps. Gradually add flour mixture and mix well. Stir in oats. Drop by rounded tablespoon onto greased cookie sheet. Bake 11 minutes. Allow to cool on cookie sheet 2-3 minutes. Then remove to a clean linen towel to cool completely. Be careful not to overcook the cookies as they will not look done when you pull them from the oven. This makes 4 dozen.

Simple Iced Date Cookies

 

I hope you noticed my recent posts of recipes for Date Cookies and Oatmeal Raisin Cookies. These cookies taste great and are definitely different. However, they look very similar. While you can keep them separate during storage, it gets tricky when putting them on a serving platter.
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I had a little leftover white chocolate almond bark and decided to experiment with it as an 'icing'. I melted the chocolate and dipped the bottom of the date cookies in it, just allowing it to cover the edges. Then I placed it on wax paper to cool. Not only were the results delicious, but the cookies were easily identified. This also works great to hide the bottom of the cookie if it gets a little overcooked!

Simple Date Cookies

 

I love using dates in cookies.   Somehow it makes the cookie healthier!

Simple Date Cookies

1 stick butter, softened

1/2 cup packed brown sugar

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla

3/4 cup self-rising flour

1 teaspoon cinnamon

1 and 1/2 cups old fashioned oats

1/2 cup chopped walnuts

1 cup chopped dates

Pre-heat oven to 350 degrees.  Cream butter and sugars together.  Beat in eggs and vanilla.  Gradually add flour and mix well.  Stir in oats, dates and nuts.  Drop by tablespoonful onto greased cookie sheet two inches apart.  Bake 11-12 minutes.  Cool at least 2 minutes on cookie sheet before removing to finish cooling on a clean, dry linen towel.

Check out more great recipes at The Grocery Cart Challenge Recipe Swap.

Simple Oatmeal Raisin Cookies

 

I love the smell of cookies baking.  There’s just something about cinnamon, vanilla and sugar.  These cookies are chewy and delicious.  When you pull them from the oven, they won’t look done.  Letting them cool  on the cookie sheet finishes the job.  If you let them cook until they are brown, they will be overdone.  Try adding nuts or some other dried fruit for your own twist.

Simple Oatmeal Raisin Cookies

3/4 cup self-rising flour

1 teaspoon cinnamon

1 and 1/2 sticks butter

3/4 cup granulated sugar

3/4 cup brown sugar

1 egg

1 tablespoon water

2 teaspoons vanilla

3 cups old-fashioned oats

1 and 1/2 cup raisins

Pre-heat oven to 375 degrees.  Combine flour and cinnamon.  Set aside.  Beat butter and sugars together until creamy.  Add egg, water and vanilla.  Beat well.  Gradually add flour mixture.  Blend at low speed.  Stir in oats and raisins until mixed.

Drop by tablespoonful onto buttered cookie sheet, about 2 inches apart.  Bake 10-11 minutes.  The edges will have just turned brown.  Allow to cool on cookie sheets at least 2 minutes.

Mayan Chocolate Chunk Cookies

I love to mix cinnamon and chocolate. I actually tried some premium chocolate ice cream that had cinnamon mixed in and thought it would be a great addition to chocolate chip cookies. I followed the basic Nestle Toll House Chocolate Chunk Cookie recipe. And, if you want to cheat, buy the pre-packaged cookie dough and follow the rest of my directions. I won't tell!
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Mayan Chocolate Chunk Cookies
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Nestle Toll House Chocolate Chunk Cookies recipe
1/4 teaspoon cinnamon (added to batter)
1/4 cup granulated sugar
1/4 teaspoon cinnamon
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Mix cookie batter according to Nestle Toll House Chocolate Chunk Cookies recipe. Add 1/4 teaspoon cinnamon to batter and mix well. In a separate bowl, mix remaining cinnamon and sugar together. After you drop by rounded tablespoon onto cookie sheet, sprinkle with cinnamon/sugar mixture. Bake for 10 minutes at 375 degrees. After removing from the cookie sheet, I prefer to cool my cookies on a clean kitchen towel. This keeps them softer.
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Check out more great recipes at the Grocery Cart Challenge Recipe Swap.

Christmas Cookies - Chocolate Raisin Almond Drops

These look and taste like you spent hours making them. It actually only takes a few minutes. You can mix and match ingredients. I started making these by using the leftover ingredients from making candy. After a while, friends started asking for the leftovers. Mixing the chocolate chips with the almond bark gives the chocolate a richer taste. And, the candy is not as hard as it would be using almond bark alone.

Chocolate Raisin Almond Drops

Ingredients:

1 pkg chocolate almond bark (1 lb 8 oz)

1 cup milk chocolate chips

1 cup raisins

1 cup coconut

1 cup almond slivers

Melt almond bark according to package directions. Mix in chocolate chips and stir until melted. Stir in raisins, coconut, and almonds. Mix well and drop by teaspoonful onto wax paper. Let cool to harden. Makes approximately 4 dozen.

Christmas Cookies - Pumpkin Cookies

I love this recipe. The batter gets really hard to stir as all the ingredients are added, but it is definitely worth it! If you don't like nuts, raisins, or cranberries, feel free to substitute the dried fruit of your choice. I like to make these into muffins. Simply put the dough into muffin tins and increase your cooking time to about 20 minutes.

Pumpkin Cookies

Ingredients

2 cups all-purpose flour
1 1/3 cups old-fashioned oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) margarine, softened
1 cup packed brown sugar
1 cup granulated sugar
1 can (16 oz) Pure Pumpkin (not pie mix)
1 large egg
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
1/2 cup raisins
1/2 cup dried cranberries
1 cup semi-sweet chocolate morsels
1 container cream cheese frosting

Preheat oven to 350 degrees. Grease baking sheets.


Combine flour, oats, baking soda, cinnamon and salt in a medium bowl. Beat butter, brown sugar, and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg, and vanilla extract; mix well. Add flour mixture a little at a time and mix well. Stir in nuts, chocolate chips, raisins and cranberries. Drop 1/4 cup dough onto greased baking sheet and spread into 3-inch circle.

bake for 14-16 minutes or until cookies are firm and lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Decorate with icing. Makes about 2 dozen.

Christmas Cookies - No Bake Chocolate Oatmeal Cookies

You absolutely must remember to lick the bowl when making these No Bake Chocolate Oatmeal Cookies! I like to use rolled oats, but you can also use quick-cooking oats. Nuts are optional! Fudge rules apply to this recipe, so don't make it on a rainy day.

No Bake Chocolate Oatmeal Cookies

Ingredients

1 stick butter
1/2 cup evaporated milk
2 cups sugar
3 tablespoons cocoa
1/2 cup peanut butter
1 teaspoon vanilla extract
2 cups rolled oats (uncooked)

Mix sugar and cocoa together so that no lumps of cocoa remain. Melt butter in heavy saucepan over low heat. Add evaporated milk. Stir in sugar mixture. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Add peanut butter and vanilla, stir and pour over uncooked oats. Mix thoroughly and drop by teaspoon full on wax paper.

Christmas Cookies - Rum Balls

Since Thanksgiving is over, I can now, officially, begin the Christmas season. Thanksgiving was a little late this year, so we don't have much time before December 25th! While I want to give you healthy recipes, a little indulgence (in moderation) can be a good thing. So, here is the first of many Christmas Cookie recipes that I want to share with you.

This is one of the first Christmas Cookie recipes that I learned to make as a child. No baking is involved with these Rum Balls, so it is very easy. If you don't like Rum, you can add Bourbon instead. If you want to make these without alcohol, simply omit it and increase the amount of corn syrup. Making these in advance will save you some valuable Holiday time!

Rum Balls

Ingredients

2 cups crushed vanilla wafers
1 cup finely chopped pecans or walnuts
2 tablespoons cocoa
2 tablespoons corn syrup
1/4 cup rum
1 cup powdered sugar

Mix crushed cookies, nuts, sugar and cocoa in a large bowl. Add syrup and rum. Mix well. Shape into 3/4-inch diameter balls and roll in powdered sugar. It works well if you coat your hands with butter before making the balls. Place balls in an air tight container with wax paper between layers. Let these sit for a few days in the refrigerator or a cool room since these balls improve with age.