Gingerbread Cookie Butter Oatmeal Cookies

These might be my new favorite cookie! They remind me a little bit of Mom's Oatmeal Coconut Crispies, but the flavor is slightly more complex with the cookie butter and ginger. Adapted from here.

Gingerbread Cookie Butter Oatmeal Cookies

Makes about 6 dozen cookies

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1 c. unsalted butter, softened

14 oz. jar Trader Joe's Cookie Butter

3/4 c. granulated sugar

3/4 c. light brown sugar, packed

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1/2 tsp. ground ginger

1/4 c. molasses

1 tsp. vanilla extract

2 large eggs

2 c. flour

2 c. oats

Preheat the oven to 350F. Line baking sheets with silpats or parchment paper.

In the bowl of a stand mixer, cream together the butter, cookie butter, sugars, baking soda, baking powder, salt, and ginger, until creamy and fluffy (about 1-2 min). Scrape down the sides of the bowl as needed.

Add the molasses, vanilla, and eggs, and mix until well combined (about 1-2 min). Scrape down the bowl.

Add the flour and oats, and mix until just evenly combined.

Scoop the dough into balls with a medium cookie scoop, and place a few inches apart on the baking sheets (about 1 dozen per sheet). Bake for 10-12 min until set around the edges with a few cracks on top, but still soft in the middle. Let the cookies rest for a few minutes on the sheet.

Move the cookies to a cooling rack. The cookies will stay soft for a couple of days stored well-covered at room temperature, and freeze well for several months.

Kinda Fancy Oatmeal Cookies

I made 2 batches of these oatmeal cookies last Friday, and they're still chewy 3 days later! I really like them plain, Brian, of course, prefers them with chocolate chips. The flaked sea salt on top was a really nice, kinda fancy touch, to counteract the sweetness of the cookies. (Adapted from here.)

Kinda Fancy Oatmeal Cookies

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PREP TIME:  15 min.

COOK TIME:  up to 12 min.
YIELD:  2.5 dozen

1.5 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. sea salt
1 c. unsalted butter, at room temperature
1 c. packed brown sugar
0.5 c. granulated sugar
1 large egg
1 large egg yolk
1 Tbsp. pure vanilla extract
3 c. old fashioned oats
Flaked sea salt, for sprinkling on cookies

Preheat oven to 350°F.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar. Beat with the paddle attachment until creamy and smooth, scraping down the sides with a spatula if necessary, for 1-2 minutes.
Add in the egg, egg yolk, and vanilla extract and beat until combined and smooth.
With the mixer off, add all of the dry ingredients. Turn the mixer on low and mix until just combined. Be sure to not overmix, or the cookies will turn out dense. Stir in the oats.
Line large baking sheets with a Silpat or parchment paper. Scoop the cookie dough into round balls, about 2 Tbsp. per ball. Place on the lined baking sheets, about 2” apart.
Bake for 10-12 min. or until the edges of the cookies are golden brown but the centers are still light golden and soft. Remove from the oven and sprinkle the cookies with flaked sea salt. Cool on the baking sheet for 5 min., then transfer cookies to a wire rack.

Optional Mix-Ins:    (Add up to 1.5-2 c. of the following ingredients)   chocolate chips, butterscotch chips, white chocolate chips, chocolate chunks, chopped nuts, raisins or dried cranberries, M&M’s, flaked coconut, chopped toffee

Chewy M&M Cookies

M&Ms have always been one of Connor's favorite candies! These easy cookies, adapted from here, did not disappoint!

Chewy M&M Cookies

1 c. sugar

1 c. brown sugar
1/2 c. butter, softened
1/2 c. oil
2 eggs
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
3 c. flour
M&M's chopped and whole, separated

Cream together sugars, butter and oil.
Add eggs and beat until fluffy.
Add dry ingredients as well as vanilla.
Mix in chopped M&Ms (however many you want).
Place in balls on greased pan, insert 3-5 M&Ms on top.
Bake at 350°F for 7-8 minutes.

Cookie Butter Snickerdoodles

I made these for Christmas this year, and they might be my new favorite way to make snickerdoodles! The cookie butter adds a little extra spice and covers up the tang of the cream of tartar quite nicely. The cookies also stayed soft for a good, long time. (Adapted from here.)

Cookie Butter Snickerdoodles

3 c flour
1 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp cinnamon
1/2 tsp salt
3/4 c unsalted butter, softened
3/4 c light brown sugar
1/2 c sugar
1/2 c cookie butter
2 large eggs
1 tsp vanilla extract
cinnamon-sugar mixture:

     1 c sugar

     1 Tbsp cinnamon

Preheat oven to 350°F. Line baking sheets with silpat liners.
Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
Using a hand mixer on medium speed, beat the butter, brown sugar, sugar, and cookie butter until thoroughly combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Using a small cookie scoop, roll the dough into balls, 1 at a time. Then roll each ball in the cinnamon-sugar mixture to coat. Place 2 inches apart on the prepared pans.
Bake, one pan at a time, 8 to 10 minutes or until lightly browned. Cool on the pans for 5 minutes. Then transfer the cookies to wire racks to cool completely.

Yield: 4-5 dozen cookies

Super Soft Chocolate Chip Cookies

I'm a sucker for a super soft cookie!  Try these out - they will not disappoint!  (Recipe adapted from here.)

Super Soft Chocolate Chip Cookies

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2 sticks (1 c.) butter, softened
3/4 c. packed light brown sugar
3/4 c. granulated sugar
2 large eggs
2 tsp. vanilla extract
3 - 3 1/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 c. (12 oz.) chocolate chips


Preheat the oven to 350°F. 

Line baking sheets with parchment paper or lightly grease with cooking spray. (I used my silpat mats.)

In a large bowl, or in the bowl of an electric stand mixer, cream together the butter, brown sugar, granulated sugar, eggs, and vanilla until light and fluffy – about 2-3 minutes.

Add the flour, baking soda, baking powder, salt and chocolate chips, and mix until combined.

Roll into balls and drop onto the prepared baking sheets.

Bake for 10-11 minutes until the edges are just set and the middles are still light and fluffy.

Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.

I used a small cookie scoop, and this recipe made at least 5 dozen cookies.

Toffee Crunch Cookies

These might be my most favorite cookies that I've ever made!  Perfectly chewy and crunchy, all at the same time.  There isn't any toffee in them, but something magical happens between the Rice Krispies and the marshmallows... YUM!  I made them this past Christmas, and will definitely make them again - but I won't wait until December.  :)  They were a big hit with family and friends.  (I adapted this recipe from here.)

Toffee Crunch Cookies

2 sticks (1 c.) butter, softened
1 c. white sugar
1 c. brown sugar
2 eggs
1 Tbsp. vanilla
2 c. flour
½ tsp. baking soda
1 tsp. baking powder
2 c. quick oats
1 c. Rice Krispies cereal
1-¼ c. milk chocolate chips
1 c. mini marshmallows

Beat butter with sugars.
Add eggs one at a time, then add vanilla.
Beat in flour, baking soda and baking powder.
Fold in oats, cereal, morsels and marshmallows.
Drop by 1-2 tablespoonfuls onto a parchment-lined cookie sheet.  (I used a small ice cream scooper.)
Bake in a 350ºF oven for 10-12 minutes.

Pecan Pie Cookies

I made these at Christmas for Brian... he loved them!  They turned out pretty large, so 1 cookie is plenty to satisfy.  Super easy to make - I definitely want to experiment with other no-bake fillings next time!  (I adapted this recipe from here.)

Pecan Pie Cookies

1 pkg. (regular-sized roll) Pillsbury Sugar Cookie Dough
1-1/2 c. chopped pecans
3 Tbsp. butter
1/2 c. brown sugar
1/3 c. corn syrup
1/4 tsp. salt
1 tsp. vanilla extract
1/2 tsp. rum extract (optional - I didn't use any.)
1/4 c. powdered sugar for dusting (optional)

Preheat oven to 350ºF.
Prepare muffin top pan with baking spray.  (I don't own a muffin top pan, so I just used a large muffin pan instead.)
Slice cookie dough in 1/2-inch slices.
Place one slice into each area of the pan.
Bake for 10 minutes, or until the cookies are golden on the edges.
Place butter, sugar, corn syrup, salt in medium saucepan and bring to a boil.
Adjust to medium heat and boil for 2 minutes.
Remove from heat, stir in pecans and vanilla (& rum extract).
Allow cookies to completely cool in pan before removing from pan.
Place 2 heaping Tbsp. of pecan filling into each deep dish cookie.
Allow filling to cool and set up before serving.

Makes 14 cookies.

Everything Cookies

I made these cookies a couple of weeks ago... the recipe is a conglomeration of 5-6 different "monster" cookies I found online.  We really enjoyed these cookies - even took some to the neighbors... they're still talking to us, so the cookies must have been good to them, too!

Everything Cookies

2 sticks (1/2 lb.) unsalted butter, softened
1/2 c. white sugar
1.5 c. brown sugar
2 eggs
1 Tbsp. vanilla
1.5 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1.5 c. oats
3/4 c. M&Ms
1 c. chocolate chips (I mixed milk & semi-sweet)
1/2 c. peanut butter chips
2.5 c. Rice Krispies

Preheat oven to 375F.

Cream butter and sugars until fluffy.  Add eggs one at a time, beating well.  Add vanilla and beat.

Combine flour, baking powder, baking soda, and salt.  Add to butter mixture and mix until combined.

Add in remaining ingredients - oats, M&Ms, chocolate and peanut butter chips.

Add Rice Krispies last, and mix only until just combined.  Be careful to not overmix.

Use a cookie scoop to create balls of dough for the cookie sheet.  Bake about 10 minutes, until golden brown, and then cool them on a rack.

Makes ~5 dozen.

SOFT Sugar Cookies

I still haven't found, in the two I've used ever in my baking career, a sugar cookie recipe that is good enough to stand alone. (i.e. sweet) I know typically they are always frosted and that gives the sugar hit, but sometimes you just want them plain. I actually added about 1/4 cup of sugar to this recipe, and it didn't really do much to the sweetness, but they were certainly edible to eat plain. I've had them sitting out uncovered and they are still soft when you bite into them. I call that success! I rolled my dough to about 1/4+ thick and put on parchment. I think they look the most edible when the bottoms get a bit brown, but to each his/her own. With one sheet of larger sized cookies (thanks Emily for the cookie cutters!) I think 9 minutes worked well, but every oven can vary.

Also, I need directions spelled out in a recipe, this one doesn't do that. It says to combine everything at once except the flour, etc. but I think you should cream the butter and sugar first. I did it all at once and the butter never got totally smooth. It all still worked out, but I'd suggest doing just butter, sugar until smooth, THEN the rest of whatever it says. I used my Kitchenaid mixer as well.

Soft Sugar Cookies
by Alison Tolbert

1 cup sour cream
2 cups white sugar
1 cup butter
4 eggs
1 tsp vanilla or almond extract
6 cups flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt

Preheat oven to 350.

Combine sour cream, sugar, butter, eggs, and vanilla. Beat for a 2-3 minutes.

Add dry ingredients and mix well. Let the dough chill in fridge for 25 minutes or until firm.

Roll it out to about 1/4 inch thick and use cookie cutters to make shapes or circles. You may have to add a little flour to roll them out so the dough is workable but remember the less flour you use the softer your cookie will be.

Bake until LIGHT golden brown-no more than 10 minutes. When you take them out they will seem underdone but they aren't. Let them cool on the pan and they will be perfect and moist. It you like them harder and more crunchy just bake them a little longer.

Makes around 4 dozen.

Soft Sugar Cookies

This recipe was given to me by my sister. Haven't tried it yet, but she says it's good.

Preheat oven to 375 degrees


1 c. Butter
1 1/2 c. Sugar
1 Egg
1 tsp Vanilla
2 3/4 cup Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
5 Tbl Butter Milk

Cream butter, sugar and vanilla together in a mixing bowl. Add the egg and mix. In another bowl, mix the dry ingredients. Alternate adding the dry ingredients and buttermilk to the sugar mixture. Roll the dough into 1-1 1/2 inch balls, roll in sugar and place on an un-greased cookie sheet. do not press down. Bake for 10 to 12 minutes.

Margene's Snickerdoodles

I've tried other recipes over the years, and these are by far my favorite.  Guaranteed to make your mouth water!

Margene's Snickerdoodles

1/2 c. shortening
1/2 c. margarine
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 Tbsp. sugar
2 tsp. cinnamon

Preheat oven to 400 degrees.
Mix shortening, butter, 1 1/2 c. sugar, and eggs thoroughly.
Measure flour by sifting.
Blend flour, cream of tartar, baking soda, and salt.
Stir into shortening mixture.
Shape dough into 1" balls.
Mix together 2 Tbsp. sugar and cinnamon.
Roll dough balls in cinnamon-sugar mixture.
Place 2" apart on ungreased cookie sheet.
Bake 7-8 minutes.

Makes 6 dozen.

Margene's Chocolate Chip Cookie Cake

Always a hit!

Margene's Chocolate Chip Cookie Cake

1/2 c. butter, softened
6 Tbsp. sugar
6 Tbsp. brown sugar, packed
1/2 tsp. vanilla
1 egg
1 c. & 2 Tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. chocolate chips (if no nuts, add 1/2 c. add'l)
1/2 c. chopped nuts (opt.)

Combine butter, sugars, & vanilla; beat until creamy.
Beat in egg.
Gradually add flour, soda, & salt.
Stir in chocolate chips (& nuts).
Spread onto greased & floured pizza pan.
Bake at 375F for 12-15 minutes.


FROSTING TO DECORATE

1 c. + powdered sugar
1/4 c. shortening
1/6 c. milk
pinch of salt
food coloring (as desired)

Mix together.
Beat at high speed for 2 minutes.
Add food coloring and add'l powdered sugar as necessary.

Chocolate, Chocolate Chip Cookies

One word... DIVINE!  I like to make these at Christmastime - I use 3/4 bag of chocolate chips and 3/4 bag of Andes mint chips - either the green or the red ones, and omit the nuts.  YUMMY!

Chocolate, Chocolate Chip Cookies

1 chocolate cake mix (I used a chocolate fudge cake mix)
1 family-size brownie mix (I used a dark chocolate brownie mix)
4 eggs
1 cup oil
1.5 bags of chocolate chips (any type of cookie chips would be good... peanut butter, mint, regular chocolate, etc.)
1-2 cups of nuts (I've used walnuts, but I usually omit nuts altogether)

Mix all ingredients together.. but DO NOT USE A MIXER!  (The dough is very thick and will burn up the motor... mix by hand.)
Roll the dough into balls, or ice-cream scoop onto an ungreased cookie sheet.

Bake at 375 for 10 minutes (for crunchy cookies, bake for 12 minutes).

Margene's Oatmeal Coconut Crispies

Margene's Oatmeal Coconut Crispies

Makes about 7 doz cookies

1 cup shortening (part butter or margarine)
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs
1 tsp. vanilla
2.5 cups flour
1 tsp. soda
1 tsp salt
1 cup rolled oats
1 cup flaked (shredded) coconut

Mix shortening, sugars, eggs, and vanilla until fluffy.
Measure flour by dipping method or by sifting (not packed).
Blend flour, soda, and salt thoroughly: stir into shortening mixture.
Blend in rolled oats and coconut. (Dough will be soft)
Shape in 2 rolls, each about 2" in diameter.
Wrap in waxed paper; refrigerate overnight (or at least 4 hours)

Heat oven to 350 degrees.
Cut rolls of dough into 1/4" slices.
Place on lightly greased baking sheet.
Bake 6-8 min, or until lightly browned.

Note: If you use self-rising flour, omit soda and salt.

Oatmeal Chocolate Chip Cookies

I've had really bad luck baking homemade cookies over the last year. They always taste great right out of the oven, but by the next morning, they're either way too soft, or rock hard. (Unless I made these.) Finally, I've found a cookie recipe that maintains its delicious texture day after day... it does not disappoint!

Oatmeal Chocolate Chip Cookies

1 c. butter or margarine
1 c. brown sugar, packed
1 c. sugar
2 eggs
1 tsp. vanilla
1.5 c. flour
1 tsp. baking soda
0.5 tsp. salt
3 c. oatmeal
1 bag chocolate chips

Preheat oven to 375 degrees.
In a large bowl, beat butter/margarine until light.
Add sugars; beat until fluffy.
Add eggs and vanilla, beat well.
Add flour, baking soda, and salt; mix well.
Stir in oatmeal and chocolate chips until thoroughly combined.
Drop by rounded tablespoonfuls onto a cookie sheet.
Bake 10-12 minutes or until cookies are just set. Do not overbake. (I used a silpat, and baked mine to perfection with 10.5 minutes in a 360 degree oven.)
Makes about 5 dozen.