Archive for the ‘Cookies’ Category

No-Bake Chocolate, Peanut Butter & Oatmeal Cookies

Yield: 2 to 3 dozen cookies

½ cup (1 stick) butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

Ingredients

1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.
2. Bring to a rolling boil and let boil for 1 minute.
3. Remove from heat.
4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.
5. Drop by heaping tablespoons onto wax paper-lined baking sheets.
6. Let cool until set.

 

Soft and Chewy Peanut Butter Cookies

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups packed brown sugar
  • 1 1/4 cups white sugar
  • 1 cup butter, softened
  • 3 eggs
  • 1 cup creamy peanut butter
  • 2 teaspoons vanilla extract

Directions

  1. Preheat oven to 300 degrees F.
  2. In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
  3. In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
  4. Add the flour mixture and mix at low speed until just mixed.
  5. Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.

 

Long Winter Molasses Cookies

makes about two dozen large cookies

2 cups all purpose flour
1 egg
1/4 cup molasses
1 tsp cinnamon
1/2 tsp ground ginger
1/4th tsp ground white pepper
1/2 tsp salt
1 cup granulated sugar
2 tsp baking soda
1 stick + 4 T melted butter

 

In a medium sized bowl, combine the flour, cinnamon, ground ginger, white pepper, baking soda and salt. Set aside.

In a large bowl, combine the melted butter, sugar, egg and molasses. Stir well to combine.

Add dry ingredients to wet and stir to form a sticky dough. Wrap in wax paper and chill in the fridge for at least an hour before rolling out on a flour surface and punching with either cookie cutters or a glass.

Bake cookies on a lined sheet tray at 375 for eight minutes.

 

Thumbprint Sugar Cookies

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
  3. Bake 8 to 10 minutes in the preheated oven, or until golden. Put your thumbprint in the middle of ach cookie and fill with your favorite jelly. Let stand on cookie sheet two minutes before removing to cool on wire racks.

 

Peanut Butter Cookie Dough Balls

Makes 12-18 dough balls

  • 1/2 c. butter
  • 3/4 c. creamy peanut butter
  • 1/2 c. brown sugar
  • 3/4 c. powdered sugar
  • 1/2 t. vanilla extract
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 3/4 t. salt
  • 1 c. whole wheat pastry flour
  • 1/2 c. all-purpose flour
  • 1/2 c. peanut butter chips
  • 1/2 c. chocolate chips
1. Using a stand mixer, beat butter, peanut butter, sugars and vanilla until fully incorporated.
2. In a separate bowl, combine baking powder, baking soda, salt and flours. Add dry mixture to the mixer bowl a little at a time and mix until a dough forms.
3. Add your chips. Combine and chill dough for 30 minutes.
4. Preheat your oven to 350 degrees.  Scoop dough with a mini ice cream scoop (or your fingers) and place balls on a cookie sheet.
5. Bake for 10-12 minutes.  They’ll still be soft and look much like they did going in, but don’t overbake.  Let the dough balls rest on the pan for a minute before transferring to a cooling rack.

 

Pumpkin Ginger Snaps

Makes 20-24 cookies

  • 2 c. whole wheat pastry flour
  • 1 T. ginger
  • 2 t. baking soda
  • 1/2 t. baking powder
  • 1 t. cinnamon
  • 1/2 c. margarine
  • 1/2 c. canned pumpkin
  • 1 c. sugar + additional 1/4 c. for rolling
  • 1/4 c. molasses
1. In a medium bowl, combine flour, ginger, baking soda, baking powder and cinnamon.  Set aside.
2. Using an electric or stand mixer, cream together margarine, pumpkin, sugar and molasses.
3. Gradually add flour mixture to wet ingredients, mixing until a dough comes together.
4. Chill dough for at least an hour.  When dough is chilled, preheat oven to 350 and pour remaining 1/4 c. of sugar into a shallow bowl.
5. Roll heaping tablespoons full of dough into balls. Roll each ball in the sugar until completely covered. Transfer dough to a cookie sheet and continue until sheet is filled.
6. Because vegan cookies generally don’t spread when you bake them, you’ll want to take the base of a drinking glass or the palm of your hand to flatten the dough.
7. Bake cookies for 10-12 minutes or until edges are set.  Do not overbake. Cookies will seem soft, but allow them to cool on the pan for 1-2 minutes before transferring to a cooling rack.

 

Peanut Butter-Oatmeal Chocolate Chip Cookies

Makes about 16 cookies

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.