Zucchini Oatmeal Breakfast Cookies

I promise we're at the end of the zucchini recipe barrage (or very close to it). There's still plenty of zucchini to go around and with the cooler fall temps sneaking in, it's a great time to bake. If you want to eat cookies on a regular basis (as I do), it's best to make them of the healthier variety. These little cookies are just the right balance of healthy breakfast (or snack) fare and delicious dessert goodness and the kind of snack that gets me through my morning at work. Zucchini is obviously a summer squash, but the combination of spices used here make this cookie feel perfectly at home in fall. The healthy amount of oats, fruit, and nuts make me think of these as a breakfast cookies, all the flavor of a hearty oatmeal baked into delicious, portable bites. The schizophrenic weather plaguing Wisconsin in these early days of September might making planning to bake a bit of a gamble (nobody wants to fire up the oven when it's 90+ degrees), but these store happily in the freezer for breakfast-on-the-run or bite to satisfy your sweet tooth anytime. Can't get around to these cookies until after zucchini season has passed? Swap in some grated carrots for convenient bites of carrot cake heaven.

Zucchini Oatmeal Breakfast Cookies
adapted from Two Peas and Their Pod

makes about 2 dozen cookies

1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup applesauce
3/4 cup dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup shredded zucchini
2 cups old fashioned oats
1/2 cup raisins or dried cranberries
1/2 cup chopped toasted walnuts or pecans

1. Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.

3. In a large mixing bowl, combine applesauce and brown sugar, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.

4. Slowly add flour mixture until just combined. Stir in oats, raisins, and walnuts.

5. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-14 minutes or cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.

Peanut Butter and Cacao Nib Quinoa Cookies

There's not all that big a gap between granola bars and healthy cookies, so I've decided to transfer my DIY granola bar efforts to back to healthy cookies. A quick search for healthy cookie recipes reveals myriad sources, but these quinoa cookies immediately stood out to me since I had just purchased a bag of cacao nibs. Cacao nibs are raw, unsweetened chocolate, so if you're looking for a Hershey bar fix, they are not the snack for you. But if you blend them with rich nut butter and coconut, sweet honey, and whole grains, they come out tasting like a peanut butter version of a Mounds bar with a nutritional bonus. They bake low and slow, drying out just slightly to help bind all the ingredients together and end up much like a no-bake cookie. I made a full batch and froze the extras, and although I ate most at room temperature, these cookies are a wonderful warm weather treat when still slightly frozen. A couple of these portable little nuggets are packed with enough whole grains, protein, and healthy fats to fuel you for a few hours on a long hike, but are also the perfect way treat yourself with zero guilt.

Peanut Butter and Cacao Nib Quinoa Cookies

adapted from Shape

makes about 24 cookies

2 c. cooked quinoa, cooled
1/2 c. natural salted peanut or almond butter
1/3 c. raw honey
1 c. rolled oats
1/2 c. dried, unsweetened, shredded coconut
1/2 c. raw cacao nibs

1. Preheat oven to 170 degrees. Mix all the ingredients together in a bowl. Line a cookie sheet with parchment paper. Flatten tablespoons of the mixture onto parchment paper and bake for approximately one hour.

Banana Sunflower Seed Cookies

Because I'm packing up to move, I've been forced to dig in the archives for recipes to share. I'm being as culinarily creative as I can with most of my cooking equipment packed away, but there's been no baking for a while as that was some of the first kitchen stuff to be packed. That being said, I can't believe that I've let these simple, tasty little cookies linger in the to-be-published list for so long! The batter takes just minutes to prepare, rewarding you with little banana bread-esque pillows of deliciousness. There's enough sweetness to be appropriate for a light dessert, but these are definitely healthy enough to be breakfast on the go. Whole wheat pastry flour keeps these cookies incredibly light and tender with a generous helping of salty, crunchy sunflower seeds making them a filling, wholesome snack. The next time you have some very ripe bananas that you don't want to throw away, give this recipe a try. Not only will it save some bananas from the trash, but you'll end up with a tasty, crowd-pleasing snack with just a small time investment.

Banana Sunflower Seed Cookies
from Bob's Red Mill
makes about 3 dozen

2 very ripe medium bananas

1/2 cup canola oil
1/2 cup sugar
1 1/2 cup whole wheat pastry flour
1 cup sunflower seeds, roasted and salted
1 tsp baking soda

1. Preheat oven to 350°F. Peel and mash bananas. In large bowl, beat oil, bananas and sugar. Mix flour with sunflower seeds and soda. Add dry ingredients to banana mixture and stir until thoroughly mixed.

2. Drop dough by rounded tablespoons about 2 inches apart onto ungreased cookie sheet. Bake about 15 minutes, until edges are golden brown. Makes about 3 dozen cookies.

Coconut Oatmeal Cookies

My mid-morning snack focus has turned from cookies to granola bars lately, so I've been holding on to this recipe for quite some time. This cookie rides the line between healthy and indulgent, and is a wonderful way to sneak in some nutrition while still feeling like you're treating yourself. Whole wheat pastry flour keeps the cookies light and tender and gives them a slightly nutty flavor, old-fashioned oats add a nice chewiness, coconut lends a touch of richness, with just enough sweetness from the brown rice syrup. These cookies make an excellent snack with a cup of tea or a delightful light dessert with a small scoop of vanilla ice cream. It won't be too long before summer temperatures arrive and firing up the oven will sound less than appealing, so use these first days of spring to indulge in some delicious baked goods.

Coconut Oatmeal Cookies

makes about 2 dozen

adapted from Whole Foods Market

1 1/4 cups whole wheat pastry flour
3/4 cup fine unsweetened coconut
3/4 cup old-fashioned oats
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup canola oil
1/2 cup brown rice syrup
1 egg, slightly beaten
1 1/2 teaspoons vanilla extract
1/4 teaspoon  extract

1. Preheat oven to 350°F. Combine flour, coconut, ground oatmeal, soda and salt in a medium sized bowl. Blend oil, rice syrup and barley malt together in a small bowl. Add egg, vanilla and orange extract. Combine liquid ingredients with flour mixture. Batter will be stiff.

2. Drop dough by rounded teaspoonfuls onto a lightly oiled cookie sheet. Press cookies with a fork to about 1/2 inch thickness. Bake for 12—14 minutes or until bottoms are golden.

Cranberry Walnut Flax Oatmeal Cookies

When trying to decide what post to put up today, I discovered I've been hoarding all manner of cookie recipe posts. With  my recent discovery of my two new favorite workday snacks, I seemed to have forgotten all about delicious cookie recipes like this one. The perfect compromise between a healthy snack and tasty treat, this tempting cookie kept me going through many a busy workday and certainly doesn't deserve to be relegated to my library of unshared recipes. It's no revolutionary recipe, the classic combination of cranberries and walnuts uniting a slightly sweet oatmeal cookie, made tender and even more nutritious and flavorful by the use of whole wheat pastry flour. While these cookies will never be a show-stopper, this is a reliable recipe to come back to time and time again, adapting for whatever dried fruit and nut combination you have on hand. Quick to prepare and crowd-pleasing, this recipe is an easy way to sneak more whole grains and omega-3s into your diet. Take advantage of the (hopefully) last days of winter to bake up a big batch of these cookies, filling the house with tempting aromas and pure comfort.

Cranberry Walnut Flax Oatmeal Cookies
from King Arthur Flour
makes 3 1/2 dozen cookies

1 cup soft butter
3/4 cup brown sugar, lightly packed
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 1/2 cups whole wheat pastry flour
1 1/2 cups old-fashioned rolled oats (not instant or quick cooking)
1/2 cup whole flax meal
1/4 cup whole flax seeds
1 1/2 cups dried cranberries
1 cup chopped toasted walnuts

1. Lightly grease two baking sheets, or line them with parchment.

2. In a large bowl, beat together the butter, brown sugar, cinnamon, vanilla extract, baking soda, salt, and egg until fluffy.

3. Mix in the flour, oats, flax meal and seeds, cranberries, and walnuts.

4. Let the dough rest for 30 minutes or so at room temperature, for the oats to soften. Towards the end of the rest period, preheat the oven to 350°F.

5. Scoop the dough by rounded tablespoonfuls onto the prepared baking sheets. Flatten each ball of dough slightly.

6. Bake the cookies for 10 to 12 minutes, until golden brown. Cool them on the baking sheets for 15 minutes or so, to allow them to set. Move them to a cooling rack to finish cooling.

Pumpkin Pecan Cookies

With the New Year approaching and many people making a resolution to eat healthier, I offer up yet another in my series of healthy cookie recipes. I hate how a lot of people think that eating healthier means eating enjoyable tasteless food and I hope that my culinary adventures inspire people to experiment with and appreciate healthy ingredients, even if only in the smallest of ways. Although it does take a change in the way you cook and think about food, it's well worth the small effort to shift your attitudes and practices so that healthy and delicious food is a natural component of your diet and not a punishment (though life should never be without indulgences as well).

These tender and moist cookies get a bright citrus flavor from the orange juice and zest, wonderful toasty and nutty notes from the pecans and whole wheat pastry flour, with just a touch of sweetness and chewiness from the dates. One of the greatest things I have gained in my healthy cookie experimentation is an appreciation of the ability of dates to sweeten, act as a binder, and impart just a bit of chew with a subtle, yet delightful, flavor.

After the dessert smörgåsbords have been devoured but you're left needing a treat sans guilt, whip up a batch of these easy, nutritious, tasty little morsels. Equally appropriate for breakfast, a snack, or dessert, these will give you the energy to clean up the Christmas chaos and getting going on those New Year's resolutions.

Pumpkin Pecan Cookies
from Whole Foods Market
makes about 30 cookies

2 cups pecans, toasted and cooled
1/2 cup rolled oats
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup puréed pumpkin
1 tablespoon orange zest (from 2 small oranges)
3/4 cup freshly squeezed orange juice (from 3 small oranges)
2 teaspoons vanilla extract
1 cup chopped, pitted dates

1. Preheat oven to 375°F. Line two baking sheets with parchment paper. Put pecans and oats in the bowl of a food processor. Pulse until a fine meal forms, about 25 times. Add flour, baking soda, salt, cinnamon and cloves and pulse another 20 times to combine all the ingredients. Transfer to a large mixing bowl.

2. Add pumpkin, orange zest, orange juice, vanilla extract and dates to the food processor. Blend until a smooth puree forms, scraping the sides down occasionally, about 1 minute. Form a well in the center of the dry ingredients. Scrape the pumpkin mixture into the well and fold all the ingredients together with a large spatula.

3. Scoop little heaps (about 2 tablespoons) of batter onto the prepared baking sheets, spacing them about 1 1/2 inches apart. Flatten the batter slightly. Bake 20 minutes, until the bottoms are just browned. Remove to a cooling rack and cool slightly before serving. Store in an airtight container.

Cinnamon-Walnut Oatmeal Cookies

I am nothing if not a creature of habit, and since I've been offering up a healthy cookie recipe each Sunday for some weeks, I figured I might as well keep in up since I still have a few waiting to be shared. At first glance, the first ingredient might turn off anyone not in the over-60 set, but I can assure you the prunes only bring good things to this cookie, keeping it moist and tender (as well as provide all of their legendary benefits). Unless you're enjoying these cookies with an issue of the AARP magazine and a Centrum Silver, these cookies won't make you feel like a geriatric, and will probably even make you feel a little healthier and energetic at a time of year when we can all use a little boost. In the holiday season, when butter and sugar laden desserts abound (and I enjoy them with great vigor), I also need tasty and healthy treats, lest I feel completely bogged down with indulgence, without enough energy for all the holiday shopping, wrapping, and celebrating (as well as the unfortunately-timed overtime at work). These tender, chewy little nuggets are packed with flavor and holiday spice, the perfect thing to keep you going during the hectic holiday season. Whip up a quick batch just to treat yourself, or share them with friends and family who aren't adverse to a little nutrition during the holidays.

Cinnamon-Walnut Oatmeal Cookies
from Whole Foods Market
makes about 30 cookies

1 cup pitted prunes
1 cup walnuts
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/8 teaspoon baking soda
1/4 cup unsweetened applesauce
1/4 cup canola oil
1 cup old-fashioned rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper; set aside.

2. Put prunes, walnuts and sugar into a food processor and pulse until finely chopped. In a large bowl, whisk together egg, vanilla, baking soda, applesauce and oil. Stir in prune mixture then add oats, flour, cinnamon and salt and stir until just combined.

3. Drop dough by the spoonful onto prepared baking sheets. Moisten your fingertips with a bit of water then gently press down each cookie to make a round shape. Bake until cooked through and deep golden brown, 20 to 25 minutes. Transfer to wire racks and set aside to let cool.

Oatmeal, Coconut and Sunflower Seed Cookies

These cookies are yet another experiment in my search for delicious mid-morning snacks to keep me going through the work day. I've made many kinds of bars (see here, here and here) and cookies recently that have fulfilled this need with great success, but the scientist and enthusiastic chef and eater in me just won't leave well enough alone so I've taken to the kitchen again, armed with another recipe from Whole Foods to make oatmeal, coconut and sunflower seed cookies. This recipe immediately peaked my interest because I have a deep love for Grace's Best Cookies, and although this is not a clone recipe (Grace's Best Cookies don't contain coconut), this delicious collusion of ingredients does not disappoint. As these are, for my purposes, a snack rather than a dessert, the hint of sweetness combined with the richness of the butter and coconut and the nutty sunflower seeds achieves a wonderfully satisfying balance that keeps my stomach from growling until nearly lunchtime. If these are intended as a special occasion dessert I would recommend increasing the amount of sugar, adding a bit of honey or serving them with a scoop of good vanilla ice cream. Although I certainly go all out and indulge myself with desserts made with sugar and white flour (although I generally find myself preferring the taste of whole wheat) from time to time, I love being able to treat myself in a small way every day with a cookie that feels like a indulgence, but is still filled with nutrition.

Oatmeal, Coconut and Sunflower Seed Cookies
from Whole Foods
makes about 2 dozen cookies

1/2 cup (1 stick) butter, softened
1/2 cup sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon sea salt
1/2 cup grated unsweetened coconut
1/2 cup sunflower seeds
1 1/4 cups rolled oats, either quick-cooking or regular (quick cooking will make a finer cookie)
1 cup whole wheat pastry flour
3/4 teaspoon baking powder

1. Preheat oven to 375°F. Line two large baking sheets with parchment paper and set aside.

2. Put butter and sugar into a bowl and beat with an electric mixer until fluffy. Add egg, vanilla and salt and beat again just until combined. Stir in coconut and sunflower seeds. In a separate bowl, combine oats, flour and baking powder, then add to butter mixture, stirring until thoroughly combined.

3. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake until lightly browned and cooked through, 10 to 12 minutes, then set aside to let cool. Serve immediately or store in an airtight container. 

Pumpkin Raisin Oatmeal Cookies

In the summer, much more of my culinary efforts are focused on savory dishes than baking. Starting up the oven is less than appealing in ninety degree heat and there is so much beautiful fresh local fruit available that is delightful on its own or on top of (or in) homemade ice cream. But now that the temperatures have gotten cooler, I'm ready to throw myself back into baking.

I made these for my morning snack at work, so these cookies are not as rich as ones I'd make for dessert, but packed full of dried fruit and whole grains that give me that much-needed mid-morning energy boost. I often have a granola bar for my midmorning snack, but I feel much more satisfied eating something I made myself than just picked up at the store. I always buy granola bars without lots of whole grains, fruits, and nuts and no high fructose corn syrup or preservatives, but even most of the natural brands have more sugar than I really prefer. These are flavorful, but not overly sweet, so they hit that happy spot of treat and healthy snack and give me something to look forward to each day at work (my stomach often loudly growls in anticipation). I used raisins in these cookies because I didn't have enough dried cranberries, but I think either makes a delightful pairing with pumpkin. Next time I make these I'll probably cut back on the dried fruit and add either walnuts or pecans, but for a more indulgent cookie, some good dark chocolate would be most welcome in the delightful little bites. By the same token, you could also replace the pumpkin purée with butternut or acorn squash puree or sweet potato puree for something a little more off the beaten path. Like so many recipes I love, this recipe allows to be as creative as you'd like to be, so go forth and bake up some tasty fall treats!

Pumpkin Raisin Oatmeal Cookies
adapted from Whole Foods
makes about 3 dozen cookies

2 cups old-fashioned rolled oats
1 cup whole wheat pastry flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon sea salt
10 tablespoons unsalted butter (1 stick plus 2 tablespoons), softened
2/3 cup packed brown sugar
1 1/2 cups canned pumpkin purée
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups raisins

1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.

2. In a medium bowl, stir together oats, flour, pumpkin pie spice, baking powder and salt. In a separate bowl, use an electric mixer to beat butter and sugar until light and fluffy, about 3 minutes. Add pumpkin, eggs and vanilla and beat until combined. Stir in flour mixture until just combined, and then fold in raisins.

3. Drop cookies by heaping tablespoon onto prepared baking sheets and gently press with fingers to flatten into discs (note that cookies will not spread while baking). Bake 20 to 24 minutes or until lightly browned. If baking two sheets at a time, rotate sheets half way through baking. Transfer to wire rack to cool. Store cookies in an airtight container.

Carrot-Walnut Cookies

I used to eat a granola bar and piece of fruit as my morning snack each morning at work, but although I chose granola bars without high fructose corn syrup, artificial sweeteners or non-whole grains, I was not happy with how high sweeteners fell on the ingredient list. I changed by snack to nuts and dried fruit without added sugar, but I've been missing having something a little more special for my morning snack. I've made granola bars many times in the past, but when I saw this recipe on the Whole Foods website, I knew it was a great new solution to my problem. It's only filled with healthy ingredients-nuts, whole grains, and fruit-but still a sweet little treat that will go splendidly with a piece of fruit and cup of green tea. Food is a very important part of my life and having 10 minutes with a healthy, delicious snack in the morning goes a long way towards buoying my energy and mood for the rest of the workday. This is truly a cookie you can feel good about eating, be it morning, noon, or night.

Carrot-Walnut Cookies
adapted from Whole Foods
makes about 24 cookies

1 cup raw unsalted walnuts
1 cup old-fashioned rolled oats
1 cup raisins
1/2 cup whole wheat pastry flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 carrots, grated
1 apple, grated
1 very ripe banana, peeled and mashed
1/2 cup apple juice

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. Combine walnuts, oats and raisins in a food processor and pulse until finely ground. Transfer to a bowl and stir in flour, baking powder, cinnamon and ginger. Add carrots, apples, banana and apple juice and stir until combined. Drop by rounded tablespoons an inch apart on the prepared baking sheets, making about 24 cookies. Press down on each cookie with the back of a fork to flatten them slightly. Bake until tops and bottoms are lightly browned, 20 to 25 minutes.

Sweet Pumpkin Cookies

One of the first things I do when I get a new cookbook these days is turn to the index to see if there are any pumpkin recipes. Luckily for me, my newest acquisition, Moosewood Restaurant New Classics, had a pumpkin cookie recipe that was just begging to be tried. These most definitely do not disappoint, though I'm pretty easy to please as I do love most pumpkin-based baked goods that come my way. To these cookies credit, my husband wandered into the kitchen, lured in by the wonderful smells wafting from the oven. When, after sneaking off with a couple freshly-baked cookies, I asked him what he thought, he said he really liked them and would like another one, the best complement of all.

I opted for a combination of raisins and pecans, though there are many wonderful dried fruit and nut combinations that would work well in this cookie, like cranberries and walnuts. The original recipe uses peanuts, but I prefer almonds, pecans, walnuts, hazelnuts, or most other nuts to peanuts, particularly in baking applications. It's not that I don't like peanuts, but I just wouldn't pick them when presented with other options. These cookies are light and cakey with a tender crumb, and the perfect combination of indulgence and healthy ingredients.

Sweet Pumpkin Cookies
adapted from Moosewood Restaurant New Classics

1 cup butter, at room temperature
1 cup sugar
1 cup pumpkin puree
1 egg, lightly beaten
1 teaspoon pure vanilla extract
2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup chopped toasted walnuts or pecans
1 cup raisins, golden raisins, currants, or sweetened dried cranberries
1/2 cup bittersweet chocolate chips (optional; I like Ghiradelli 60% Cacao baking chips)

1. Preheat oven to 375 degrees F.

2. In a large mixing bowl, cream together the butter and sugar. Add the pumpkin, egg, and vanilla and mix until well blended. Sift together the flour, baking powder, baking soda, cinnamon, allspice, and salt, and add to the mixing bowl. Stir well to form a soft batter. Stir in the chopped nuts, raisins, and, if you like, the chocolate chips.

3. Drop by rounded teaspoonfuls onto a large, unoiled baking sheet (or two smaller ones), allowing a little space for the cookies to spread as they bake. Bake for 10 to 15 minutes, until a toothpick inserted into the center comes out clean and the cookies just begin to brown slightly on the bottom. Use a spatula to transfer to a cooling rack or plate. Store in your favorite cookie jar.

Cranberry-Raisin Oatmeal Cookies

I've been really excited about cooking with cranberries, both fresh and dried, lately and was on the search for a dessert or scone recipe using cranberries when I came across this gem from King Arthur Flour, which I adapted just a bit to use whole wheat pastry flour. I often prefer whole wheat pastry flour because it retains the wonderful nutty flour of whole wheat flour, but has a light and delicate texture that is perfect in baked goods, pancakes, and waffles. These cookies are full of fruits, nuts, and whole grains (admittedly along with a healthy portion of butter and sugar) and are, most importantly, delicious!

Cranberry-Raisin Oatmeal Cookies

adapted, slightly, from King Arthur Flour

3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter
1/4 cup (1 7/8 ounces) trans-fat-free vegetable shortening
1 3/4 cups (13 1/8 ounces) brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice or nutmeg
1/2 teaspoon salt
1 tablespoon (1/2 ounce) vanilla extract
2 large eggs
3 tablespoons maple syrup (preferably Grade B)

1 cup (4 ounces) dried cranberries, packed
1 cup (4 ounces) golden raisins
1 cup (4 ounces) chopped pecans or almonds
2 cups whole wheat pastry flour
3 cups (11 ounces) old-fashioned rolled oats

 

1. Preheat your oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

2. In a large mixing bowl, combine the butter, shortening, sugar, baking powder, baking soda, spices, salt, and vanilla, beating until smooth. Add the eggs one at a time, beating well after each addition; then add the maple syrup. Stir in the fruit and nuts, then the flour, beating gently until well combined. Add the oats last, making sure they’re thoroughly distributed throughout the bowl.

3. Now, you can make these cookies three different sizes. A tablespoon cookie scoop will make traditional 2 ½" cookies. A heaped scoop of dough, using a tablespoon cookie scoop (3 tablespoons, about 2 ounces), will make 3 ¼" cookies. A muffin scoop (1/4 cup) will make big 4" cookies, suitable to wrap individually and sell at a bake sale. Drop balls of dough onto the prepared sheets, leaving about 2" between them. Bake the cookies until they’re just barely set on top–about 12 minutes for the small cookies, 13 to 14 minutes for the medium cookies, and 16 minutes for the large cookies. Remove them from the oven, and cool them on the baking sheets, or transfer them to a rack to cool. 

Yield: about 4 dozen small, 30 medium, or 2 dozen large cookies.

 

Strawberry Shortcake Cookies

Yes, it's another strawberry recipe. With gorgeous strawberries still everywhere at the farmer's market, I'm making the most of it with another strawberry dessert.

I can't say that these cookies are as good as real strawberry shortcake or Drop Biscuits with Strawberries and Cream, which might be my favorite strawberry dessert ever, but they are good, portable, and easier to store than a lot of strawberry desserts. I found that my cookies baked much faster than the recipe indicated and would have been completely burnt if I'd followed the recipe and not checked them early. My oven may run hot, but I've never had a bake time be so far off from what a recipe indicated. I would suggest keeping a close eye on them during the baking time.

Strawberry Shortcake Cookies
from Martha Stewart

makes about 3 dozen

These tender cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert.

12 oz. strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 t. fresh lemon juice
1/2 c. plus 1 T. granulated sugar
2 c. all-purpose flour
2 t. baking powder
1/2 t. coarse salt
3 oz. (6 T.) cold unsalted butter, cut into small pieces
2/3 c. heavy cream
Sanding sugar, for sprinkling

 
1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.

2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

Triple-Chocolate Chunk Cookies

After trying out the America's Test Kitchen chocolate chip cookie recipe last weekend, I was thinking of trying the Better Homes and Gardens chocolate chip cookie recipe, to continue studying chocolate chip cookie recipes. Flipping through the Better Homes and Gardens New Baking Book, I stumbled across this recipe and decided to try it instead.

These are cookies have a brownie-like consistency and are extremely moist. Even only one of these cookies should to satisfy a chocolate enthusiast.

Triple-Chocolate Chunk Cookies
from the Better Homes and Gardens New Baking Book

1 c. butter
3/4 c. granulated sugar
3/4 c. packed brown sugar
1 t. baking soda
2 eggs
1 t. vanilla
3 oz. unsweetened chocolate, melted and cooled
2 c. all-purpose flour
8 oz. semisweet chocolate, cut into 1/2-inch pieces or 1 1/3 c. large semisweet chocolate pieces
6 oz. white baking bar, cut into 1/2-inch pieces or 1 c. white baking pieces
1 c. black walnuts or pecans (optional)

1. Lightly grease a cookie sheet; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar, brown sugar, and baking soda until combined. Beat in eggs and vanilla until combined. Stir in melted chocolate. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate and white baking pieces, and if desired, nuts.

2. Using a 1/4-cup dry measure or scoop, drop mounds of dough about 4 inches apart on the prepared cookie sheet.

3. Bake in a 350 degree F oven for 12 to 14 minutes or until edges are firm. Cool on a cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool.

Thick and Chewy Chocolate Chip Cookies

I made a New Year's Resolution to try at least one new recipe a week this year, which usually isn't a problem, but so far this week I've only made tried-and-true recipes and really quick and easy stuff for dinner. I was flipping through the America's Test Kitchen Family Baking Book today as I was watching America's Test Kitchen and decided that today was the day to try out their chocolate chip cookie recipe. My go-to chocolate chip cookie recipe as of late is the famed New York Times chocolate chip cookie recipe, but that requires at least a day to let the dough rest, thus preventing whipping up a quick batch when the mood strikes. This recipe was created by America's Test Kitchen after the NY Times recipe came out (I've see the America's Test Kitchen episode where the discuss it), and they believe that it's an improvement, although I'm not sure I agree.

The secrets to making these cookies chewy are melted butter, an extra egg yolk, and slightly underbaking the cookies and letting them finish baking on the hot baking sheet for 10 minutes. Do not take the cookies off the cookie sheets early.

The most important part of a good chocolate chip cookie, at least in my opinion, is the chips. While Nestle morsels will do, my personal preference is Ghiradelli 60% Cacao chocolate chips. These are widely available at grocery stores, but are significantly more expensive than Nestle or store brand chocolate chips. I get mine in 3 lb. bags at Sam's Club where they are much cheaper.

My final verdict on this recipe: better than the recipe on the back of the chocolate chip bag, but not quite as good as the New York Times chocolate chip cookie recipe. But when you want to whip up a batch on the spot, this recipe is wonderful.

Thick and Chewy Chocolate Chip Cookies
from the America's Test Kitchen Family Baking Book

2 c. plus 2 T. (10 2/3 oz.) all-purpose flour
1/2 t. baking soda
1/2 t. salt
12 T. (1 1/2 sticks) unsalted butter, melted and cooled
1 c. packed (7 oz.) light brown sugar
1/2 c. (3 1/2 oz.) granulated sugar
1 large egg
1 large egg yolk
2 t. vanilla extract
1 1/2 c. (9 oz.) semisweet chocolate chips

1. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl.

2. In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in egg, egg yolk, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.

3. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the chips until incorporated.

4. Working with 2 tablespoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 20 minutes, rotating the baking sheet ahdlway through baking.

 

 

 5. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack to cool completely.

Peanut Butter Cookies

Since we have enough leftover Barbecue Pork with Mop Sauce and Parmesan Potato Wedges for dinner tonight (and maybe lunch tomorrow too), I decided that I should dedicate my cooking efforts to a sweet treat, since we don't have any Cocoa Fudge Cookies left. Since I'd just made a chocolaty cookie, I knew I didn't anything with chocolate so I decided on peanut butter cookies, since I haven't made them in a long time and they're quick and delicious. I looked at couple peanut butter cookie recipes, but decided to go with my favorite from The Joy of Cooking because it had more peanut butter and less butter than other recipes, and I already know my husband and I adore these cookies. They are rich, crumbly, and wonderful.

Peanut Butter Cookies
from The Joy of Cooking

1.5 c. all-purpose flour
1/2 t. baking soda
1/3 c. unsalted butter, softened
1/2 c. sugar
1/2 c. packed brown sugar
1 large egg
1 c. peanut butter (smooth or chunky)
1/2 t. vanilla

1. Whisk together flour and baking soda in a medium bowl; set aside.

2. In a large bowl, beat butter and sugars together until well blended. Beat in egg, peanut butter, and vanilla. Stir in the flour mixture until blended.

3. Shape into 1-inch balls and arrange about 2 inches apart on prepared cookie sheets. Press flat with a fork to form classic crosshatch pattern in the cookies. Bake, 1 sheet at a time, about 10 to 12 minutes. Let stand briefly, then remove to a rack to cool.

Cocoa Fudge Cookies

Happy New Year's everyone! One of my New Year's resolutions was to try at least one new recipe every week this year. And, of course, in a clichéd move, I also want to eat healthier this year so I'm starting out this year with a recipe from the Cooking Light cookbook. I haven't made any sweet treats in a while, so I thought this was a nice compromise between having sweets and not indulging too much. This also gave me an opportunity to use the new cookie sheets my father-in-law got me for Christmas. I'd been thinking about buying new cookie sheets for a while, so they were a nice surprise, particularly because nobody suggested that to him. I've also made an unofficial resolution to use parchment paper with these cookie sheets so they last longer than their predecessors. I got a number of other new kitchen implements and cookware that I'm also dying to test out, so look for recipes using those hopefully sometime soon.

For some reason Cooking Light needs to explain how to measure out the flour in the directions, which I was tempted to cut out. The only change I made to the recipe was using full-fat plain yogurt instead of low-fat because that's what I eat on a regular basis.

Cocoa Fudge Cookies
from the Cooking Light Cookbook

makes 2 dozen cookies

1 c. all-purpose flour
1/4 t. baking soda
1/8 t. salt
5 T. butter
7 T. unsweetened cocoa
2/3 c. granulated sugar
1/3 c. packed brown sugar
1/2 c. plain low-far yogurt
1 t. vanilla extract

1. Preheat oven to 350 degrees.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Melt butter in a saucepan over medium heat. Remove from heat; stir in cocoa and sugars. Stir in yogurt and vanilla. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheet coated with cooking spray (or parchment paper).

3. Bake at 350 degrees for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

Carrot Cake Cookies

Carrot cake is one of my favorite desserts, but I don't often make large cakes unless there's a special occasion. This cookie recipe makes sandwich cookies that are like tiny, inside-out carrot cakes. My dad is coming to visit tomorrow and watch the Packer game with me, so I thought these would be a nice sweet treat in addition to the salty snacks I'll be making for the game tomorrow.

Carrot Cake Cookies
from Martha Stewart's Cookies

1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar
1 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for flattening cookies
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots (about 3 large carrots)
1 cup raisins
Cream Cheese Frosting (recipe follows)

1. Line two baking sheets with parchment paper. In an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well-combined.

2. Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour mixture to the butter mixture; mix on low speed until just blended. Mix in oats, carrots, and raisins. Chill until firm, at least 1 hour.

3. Preheat oven to 350 degrees. Shape tablespoons of dough into balls and place on prepared baking sheets, spacing 2 inches apart.

4. Bake until browned and crisp, 12 to 15 minutes, rotating halfway through. Transfer to a wire rack to cool completely. Using an offset spatula, spread about 2 teaspoons of frosting onto flat sides of half the cookies. Sandwich together with remaining cookies. Cookies can be refridgerated in airtight containers up to 3 days.

Cream Cheese Frosting
8 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

Place cream cheese in a mixing bowl. Using a rubber spatula, beat cream cheese until smooth. Gradually add butter and continue beating until smooth and well blended. Sift in confectioners' sugar and continue beating until smooth. Add vanilla and stir to combine.

Ranger Cookies

I found the recipe for Ranger Cookies when I was looking for a high-energy treat that my husband could bring along with him when he goes hunting this weekend. Packed with coconut, raisins, and rolled oats, Ranger Cookies are an amped-up version of oatmeal raisin which should help keep the munchies at bay.

Ranger Cookies
from the Better Homes and Gardens New Cookbook

makes about 48 cookies

1/2 c. butter, softened
1/2 c. granulated sugar
1/2 c. packed brown sugar
1/2 t. baking powder
1/4 t. baking soda
1 egg
1 t. vanilla
1 1/4 c. all-purpose flour
1 c. quick-cooking rolled oats
1 c. coconut
1 c. raisins, dried cherries, dried cranberries, or mixed dried fruit bits

1. Preheat the oven to 375 degrees. In a large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in rolled oats, coconut, and raisins.

2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown and centers are set. Cool on cookie sheet 1 minute. Transfer to wire rack and let cool.