My toffee oatmeal coconut cookies are are a big hit and a personal favorite. I have noticed they can be very chewy... adding an extra 1/2 cup of flour turns them into more of a cake type cookie. Either way, they are delicious.
Ingredients:
1 cup (2 sticks) butter or margarine, softened
2 cups packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick-cooking oats
1-1/3 cups (8 oz. pkg.) HEATH Bits of Brickle Toffee Bits
1 cup Coconut Flakes
Heat the oven to 375°F. Lightly grease cookie sheet, especially if you're not adding any extra flour. Beat butter, brown sugar, eggs and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended. Stir in oats, toffee bits, and coconut. Drop dough about 2 inches apart onto cookie sheet. 3. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack, they stick if you leave them on the sheet to cool.
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
May 31, 2019
April 26, 2019
Molasses Cookies
Granny's Molasses Cookies:
1 and 1/2 cups of oil
2 cups sugar
1/2 cup molasses
2 eggs
4 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
4 cups flour
Mix in order given. Batter works much better if chilled over night. Roll into 1 inch balls. Roll balls in granulated sugar. Bake at 375 Degrees for 8-10 minutes on an ungreased cookie sheet. Take off cookie sheet while still warm, or they may stick.
Enjoy!
1 and 1/2 cups of oil
2 cups sugar
1/2 cup molasses
2 eggs
4 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
4 cups flour
Mix in order given. Batter works much better if chilled over night. Roll into 1 inch balls. Roll balls in granulated sugar. Bake at 375 Degrees for 8-10 minutes on an ungreased cookie sheet. Take off cookie sheet while still warm, or they may stick.
Enjoy!
December 19, 2018
Nana's Spritz Cookies
These are the best tasting Spritz Cookies you will ever have. However, using a cookie press takes a little getting used to.
Pre-heat oven to 350 degrees.
Cream together (use a mixer)
1 cup Butter or Shortening at room temperature
1 3 Ounce package of Cream cheese
Add gradually
1 cup of Sugar
Beat in
1 Egg yolk
1 teaspoon Vanilla
1 teaspoon finely grated orange rind
Sift together
2 and 1/2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
Mix dry ingredients a little at a time into wet ingredients. Once completely mixed together, fill your cookie press. ( you can divide dough and color it if wanted) Form cookies on ungreased cookie sheets. They will not spread while baking. Decorate with sugar, cinnamon-sugar, or chopped almonds.
Bake 12- 15 minutes, just until brown on bottom edges. Remove at once from cookie sheets.
Pre-heat oven to 350 degrees.
Cream together (use a mixer)
1 cup Butter or Shortening at room temperature
1 3 Ounce package of Cream cheese
Add gradually
1 cup of Sugar
Beat in
1 Egg yolk
1 teaspoon Vanilla
1 teaspoon finely grated orange rind
Sift together
2 and 1/2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
Mix dry ingredients a little at a time into wet ingredients. Once completely mixed together, fill your cookie press. ( you can divide dough and color it if wanted) Form cookies on ungreased cookie sheets. They will not spread while baking. Decorate with sugar, cinnamon-sugar, or chopped almonds.
Bake 12- 15 minutes, just until brown on bottom edges. Remove at once from cookie sheets.
November 23, 2016
Mint Chocolate Delights
Mint Chocolate Delights is adapted from the back of a mint chip bag:
2 cups of Flour
2/3 cup Baking Cocoa
1 tsp Baking Soda
1/2 tsp Salt
1 cup (2 sticks) Butter
2/3 cup Granulated Sugar
1 cup Brown Sugar
1 tsp Vanilla
2 large Eggs
10 ounce Package Dark Chocolate and Mint Morsels
Combine the sugars and butter. Then add the cocoa, followed by the baking soda and salt. Add eggs and vanilla. Then add the flour, one cup at a time. Add the Cholate and Mint Morsels last. Chill in Fridge for at least an hour, overnight is fine. Pre-heat the oven to 350. The cookie dough should be 1 tsp per cookie on baking sheets covered with parchment paper. Bake for 10 - 11 minutes per sheet.
The result will be bite-sized chewy cookies.
2 cups of Flour
1 tsp Baking Soda
1/2 tsp Salt
1 cup (2 sticks) Butter
2/3 cup Granulated Sugar
1 cup Brown Sugar
1 tsp Vanilla
2 large Eggs
10 ounce Package Dark Chocolate and Mint Morsels
Combine the sugars and butter. Then add the cocoa, followed by the baking soda and salt. Add eggs and vanilla. Then add the flour, one cup at a time. Add the Cholate and Mint Morsels last. Chill in Fridge for at least an hour, overnight is fine. Pre-heat the oven to 350. The cookie dough should be 1 tsp per cookie on baking sheets covered with parchment paper. Bake for 10 - 11 minutes per sheet.
The result will be bite-sized chewy cookies.
December 24, 2013
Cinnamon - Chocolate Cutouts
2 (1 ounce) squares unsweetened chocolate
1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
Melt chocolate in double boiler over hot not boiling water. Remove from heat and let cool. Cream butter, melted chocolate, sugar, egg and vanilla in large bowl until light. Combine flour, cinnamon, baking soda and salt in small bowl. Stir small bowl into creamed mixture with sour cream until smooth. Cover and refrigerate for at least 30 minutes.
Preheat oven at 400 degrees. lightly grease cookie sheets or line with parchment paper. Roll out dough 1/4 at a time, a quarter inch thick on lightly floured surface, Cut out with cookie cutters. Place 2 inches apart on prepared cookie sheets. Bake 10 minutes or until lightly browned but not dark. Remove to wire racks to cool. Frost with decorator icing.
Decorator Icing
1 egg white
3&1/3cups powedred sugar
1 teaspoon almond or lemon extract
2 to 3 tablespoons water
Beat egg white in large bowl until frothy. Gradually beat in powdered sugar until blended. Add almond extract and enough water to moisten. Beat until smooth and glossy.
1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
Melt chocolate in double boiler over hot not boiling water. Remove from heat and let cool. Cream butter, melted chocolate, sugar, egg and vanilla in large bowl until light. Combine flour, cinnamon, baking soda and salt in small bowl. Stir small bowl into creamed mixture with sour cream until smooth. Cover and refrigerate for at least 30 minutes.
Preheat oven at 400 degrees. lightly grease cookie sheets or line with parchment paper. Roll out dough 1/4 at a time, a quarter inch thick on lightly floured surface, Cut out with cookie cutters. Place 2 inches apart on prepared cookie sheets. Bake 10 minutes or until lightly browned but not dark. Remove to wire racks to cool. Frost with decorator icing.
Decorator Icing
1 egg white
3&1/3cups powedred sugar
1 teaspoon almond or lemon extract
2 to 3 tablespoons water
Beat egg white in large bowl until frothy. Gradually beat in powdered sugar until blended. Add almond extract and enough water to moisten. Beat until smooth and glossy.
December 21, 2013
Rum Balls
This recipe is from Aunt Nancy's cookbook. Actually she was my Great-grandmother's sister, so that means she was a great-grand aunt. I never knew Aunt Nancy Bouffard, she died back in 1957. Born Nancy Osborn in 1897, she was one of 17 children in a blended family. She kept a little recipe book that I now have. When I can decipher her writing I'll post a few recipes here.
Rum Balls - the ones Alice Colman makes. (marked very good)
1 cup crushed vanilla wafers
1 cup confectionary sugar
1 & 1/2 cups chopped pecans
2 tablespoons cocoa
2 tablespoons light corn syrup
1/4 cup brandy or sherry
Mix all ingredients together. Roll into small balls. Roll in granulated sugar.
Rum Balls - the ones Alice Colman makes. (marked very good)
1 cup crushed vanilla wafers
1 cup confectionary sugar
1 & 1/2 cups chopped pecans
2 tablespoons cocoa
2 tablespoons light corn syrup
1/4 cup brandy or sherry
Mix all ingredients together. Roll into small balls. Roll in granulated sugar.
October 12, 2012
Tina's Cornflake Cookies
Step one: Cream together
1 1/4 cup shortening
1 cup brown sugar
1 cup sugar
Step two: Add
2 eggs
1 tsp. vanilla
Step three: Sift together
2 cups flour
1/2 tsp. salt
1 tsp baking soda
1/2 tsp baking powder
Step four: Add
Sifted step ingredients until mixed.
2 cups coconut until mixed
2 cups of cornflakes until mixed
Step five: Bake
at 350 for 8-10 minutes after dropping dough by spoonfuls onto greased cookie sheets.
1 1/4 cup shortening
1 cup brown sugar
1 cup sugar
Step two: Add
2 eggs
1 tsp. vanilla
Step three: Sift together
2 cups flour
1/2 tsp. salt
1 tsp baking soda
1/2 tsp baking powder
Step four: Add
Sifted step ingredients until mixed.
2 cups coconut until mixed
2 cups of cornflakes until mixed
Step five: Bake
at 350 for 8-10 minutes after dropping dough by spoonfuls onto greased cookie sheets.
August 14, 2012
Nana's Snickerdoodles
Mix together
3 cups sugar
4 eggs
2 cups soft shortening. Do not use margarine but you can use butter.
Sift together and stir in:
5 1/2 cup flour
4 tsp cream of tartar
2 tsp soda
1 tsp salt
Chill dough
Roll into walnut size balls
Roll into mixture of 2 tablespoon sugar and 2 tsp cinnamon
Bake at 400 degrees for 8 to 10 minutes on an un-greased cookie sheet
Makes 10 dozen
Mom's tips:double the sugar cinnamon mix. If you like them chewy start with 8 minutes and adjust accordingly for the bake time. Using parchment paper makes the whole process much easier. Batch can be halved for a smaller amount of cookies.
Nana is Marjorie Gladys Dykeman Cornell
May 17, 2012
Sesame Seed Cookies
Ingredients for Sesame Seed Cookies
3/4 cup sugar
1/2 cup Crisco
3 eggs
2 cups flour
3 teaspoons baking powder
1 teaspoon vanilla
a lot of sesame seeds
Cream Crisco with sugar. Add eggs one at a time, mixing well. in a separate bowl, combine flour with baking powder. Add flour mixture a little at a time to the egg mixture. Add vanilla. Shape into 1 inch balls. roll into sesame seeds, using about a tablespoon of seeds per cookie. Bake on ungreased cookie sheet for 10 minutes at 375 degrees or until light golden brown. makes about 70 cookies.
3/4 cup sugar
1/2 cup Crisco
3 eggs
2 cups flour
3 teaspoons baking powder
1 teaspoon vanilla
a lot of sesame seeds
Cream Crisco with sugar. Add eggs one at a time, mixing well. in a separate bowl, combine flour with baking powder. Add flour mixture a little at a time to the egg mixture. Add vanilla. Shape into 1 inch balls. roll into sesame seeds, using about a tablespoon of seeds per cookie. Bake on ungreased cookie sheet for 10 minutes at 375 degrees or until light golden brown. makes about 70 cookies.
April 11, 2012
Peanut Butter Pokies
This is the world's simplest peanut butter cookie. And despite the absence of a lot of ingredients, its quite good.
Put 2 egg whites into a bowl. mix them up with a cup of white sugar, along with one and a half cups of peanut butter.
Grease a cookie sheet. drop teaspoonfuls of cookie mix on it. Press gently with a fork to get that peanut butter cookie pattern. Bake 8-10 minutes at 350 degrees.
Put 2 egg whites into a bowl. mix them up with a cup of white sugar, along with one and a half cups of peanut butter.
Grease a cookie sheet. drop teaspoonfuls of cookie mix on it. Press gently with a fork to get that peanut butter cookie pattern. Bake 8-10 minutes at 350 degrees.
October 19, 2011
Oatmeal Coconut Cookies
Ingredients
1 cup sugar
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
2 eggs
2 cups all purpose flour
1 teaspoon baking powder 1 teaspoon baking soda
1 teaspoon salt
2 cups quick-cooking rolled oats
1 cup coconut
1 cup sugar
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
2 eggs
2 cups all purpose flour
1 teaspoon baking powder 1 teaspoon baking soda
1 teaspoon salt
2 cups quick-cooking rolled oats
1 cup coconut
Instructions
In large bowl, combine sugar, brown sugar, margarine and eggs; beat well. Add flour, baking powder, baking soda and salt; mix well. Stir in oats, coconut and nuts. Divide dough in half. On waxed paper, shape each half into a roll 2 inches in diameter. Wrap; refrigerate at least 2 hours or until firm.
Heat oven to 375°F. Cut dough into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheets. Bake at 375°F. for 8 to 11 minutes or until golden brown. Immediately remove from cookie sheets
In large bowl, combine sugar, brown sugar, margarine and eggs; beat well. Add flour, baking powder, baking soda and salt; mix well. Stir in oats, coconut and nuts. Divide dough in half. On waxed paper, shape each half into a roll 2 inches in diameter. Wrap; refrigerate at least 2 hours or until firm.
Heat oven to 375°F. Cut dough into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheets. Bake at 375°F. for 8 to 11 minutes or until golden brown. Immediately remove from cookie sheets
December 18, 2010
Citrus Slice an Bake Cookies
Something a little different to mix in with the Christmas cookies:
To make the cookies:
2 cups all-purpose flour
1 teaspoon baking powder
l 1/4 cups powdered sugar
1/2 teaspoon salt
3/4 cup Butter,
1/4 teaspoon baking soda
1 teaspoon grated orange peel
1 egg
2 teaspoons lemon extract
To make the rind:
1/3 cup granulated sugar
2 tablespoons butter, melted
4 drops yellow food coloring
2 drops red food coloring
For cookies, in large mixer bowl combine all cookie ingredients. Beat at low speed, scraping bowl often, until well nixed, 2 to 3 minutes. Mold dough into 2 rolls each 6 inches long. Make longer rolls if you want smaller slices, but you may need to make more rind if you shrink the size of the cookie. Wrap in waxed paper; refrigerate at least 2 hours.
For rind, in medium jar combine granulated sugar and yellow food coloring;cover. Shake until well blended, 1 to 2 minutes. Remove half colored sugar; add red food coloring to remaining sugar. Cover; shake until well
blended, 1 to 2 minutes. Heat oven to 375°. Cut each roll in half lengthwise; brush with 2 tablespoons melted butter. Roll 2 halves in yellow sugar and 2 halves in orange sugar. Cut rolls into 1/2-inch-thick slices. Place 1 inch apart on ungreased cookie sheets. Bake for 7 to 10 minutes or until edges are lightly browned.
To make the cookies:
2 cups all-purpose flour
1 teaspoon baking powder
l 1/4 cups powdered sugar
1/2 teaspoon salt
3/4 cup Butter,
1/4 teaspoon baking soda
1 teaspoon grated orange peel
1 egg
2 teaspoons lemon extract
To make the rind:
1/3 cup granulated sugar
2 tablespoons butter, melted
4 drops yellow food coloring
2 drops red food coloring
For cookies, in large mixer bowl combine all cookie ingredients. Beat at low speed, scraping bowl often, until well nixed, 2 to 3 minutes. Mold dough into 2 rolls each 6 inches long. Make longer rolls if you want smaller slices, but you may need to make more rind if you shrink the size of the cookie. Wrap in waxed paper; refrigerate at least 2 hours.
For rind, in medium jar combine granulated sugar and yellow food coloring;cover. Shake until well blended, 1 to 2 minutes. Remove half colored sugar; add red food coloring to remaining sugar. Cover; shake until well
blended, 1 to 2 minutes. Heat oven to 375°. Cut each roll in half lengthwise; brush with 2 tablespoons melted butter. Roll 2 halves in yellow sugar and 2 halves in orange sugar. Cut rolls into 1/2-inch-thick slices. Place 1 inch apart on ungreased cookie sheets. Bake for 7 to 10 minutes or until edges are lightly browned.
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