* 1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 1/2 teaspoons ground cinnamon
* 3 cups quick cooking oats
DIRECTIONS
1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
beetlejuice49423posted: 26 Sep at 9:16 am
PB&J Cookies
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 cup creamy peanut butter
1/4 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
3 tablespoons strawberry jelly, plus
1 teaspoon strawberry jelly
6 tablespoons confectioners’ sugar
1 1/2 tablespoons whole milk
Preheat the oven to 350 degrees F. In a small bowl,
stir together the flour and baking powder. Set aside.
In the bowl of a mixer, blend 3/4 cup of the peanut
butter with the butter on medium speed. Add the
granulated sugar and brown sugar and beat until
smooth, about 5 minutes. Beat in the egg until
incorporated. Stir in the reserved flour mixture until
just combined.
Using a small (1 1/2-inch) ice cream scoop or a
tablespoon, drop the dough 2 inches apart on 2
ungreased baking sheets. Using the back of a melon
baller or your thumb, gently dent the center of each
cookie. Spoon about 1/2 teaspoon of jelly into each
center. Bake until lightly golden, about 12 minutes.
Remove to a rack and cool.
In a small bowl, beat together the remaining 1/4 cup
of peanut butter and the confectioners’ sugar. Whisk
in the milk, a little at a time, until the frosting
reaches a good consistency for piping. Using a
resealable sandwich bag with a tiny corner snipped
off, pipe the frosting over the cookies.
Yield: 20 servings
Wedgeposted: 27 Sep at 8:56 am
These are some of my all time favorite cookies and when I make them, people love them – even those that don’t normally like oatmeal or coconut.
CRISP AND CHEWY COCONUT OATMEAL
COOKIES
3/4 cup butter
1/2 cup sugar
1 1/2 cups brown sugar
2 eggs
1 tsp. baking powder
1/2 tsp. salt
1 cup flour
1 tsp. vanilla
2 1/2 cups oats
1 cup coconut
Cream butter and sugars. Add eggs and beat. Sift baking powder, salt and flour; add. Add and mix in vanilla. Fold in oats and coconut. Drop by spoonfuls on cookie sheet. Bake at 375 degrees for 10 minutes. Makes 6 dozen.
********************************************************************
CHEWY COCONUT OATMEAL COOKIES
1 1/2 cups flour
1 tsp. soda
1 tsp. salt
3 cups oatmeal
1 cup moist coconut
1 (6 oz.) bag chocolate chips
1 tbsp. milk
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
Beat butter, sugar, eggs and vanilla with mixer until fluffy. Add flour, soda and salt. When completely mixed add oatmeal, coconut and milk. Add chocolate chips. Batter will be stiff. Drop by rounded teaspoonfuls on ungreased cookie sheets. Bake 10 to 12 minutes at 350 degrees. Store in tightly covered tin.
**********************************************************************
CHEWY CHOCOLATE CHIP COOKIES
1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 cup oatmeal
1 cup coconut
1 cup Rice Krispies or Cocoa Krispies
2 1/2 cups flour
2 cups chocolate chips
Cream butter, sugars and vanilla. Add eggs, add dry ingredients; mix well. Fold in chocolate chips. Drop by teaspoon on greased pan. Bake 10 to 12 minutes or until done at 350 degrees.
*********************************************************************
This is not a cookie but a candy and it goes over well are bake-offs – the alcohol cookes out leaving only the flavor. One teaspoon of vanilla extract can be used in place of the liqueur.
Irish Crème Fudge
I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs.
3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip)or 1 shot Irish Crème
2 cups walnuts or pecans – optional
2 8-inch square pans sprayed with non-stick spray
In a 3 quart sauce pan – preferably enameled cast iron – melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.
Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.
Pour mixture into pans and cool thoroughly before cutting into squares and serving.
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♥Alyssa♥ posted: 25 Sep at 5:08 pm
Soft Oatmeal Cookies:
INGREDIENTS
* 1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 1/2 teaspoons ground cinnamon
* 3 cups quick cooking oats
DIRECTIONS
1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
beetlejuice49423 posted: 26 Sep at 9:16 am
PB&J Cookies
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 cup creamy peanut butter
1/4 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
3 tablespoons strawberry jelly, plus
1 teaspoon strawberry jelly
6 tablespoons confectioners’ sugar
1 1/2 tablespoons whole milk
Preheat the oven to 350 degrees F. In a small bowl,
stir together the flour and baking powder. Set aside.
In the bowl of a mixer, blend 3/4 cup of the peanut
butter with the butter on medium speed. Add the
granulated sugar and brown sugar and beat until
smooth, about 5 minutes. Beat in the egg until
incorporated. Stir in the reserved flour mixture until
just combined.
Using a small (1 1/2-inch) ice cream scoop or a
tablespoon, drop the dough 2 inches apart on 2
ungreased baking sheets. Using the back of a melon
baller or your thumb, gently dent the center of each
cookie. Spoon about 1/2 teaspoon of jelly into each
center. Bake until lightly golden, about 12 minutes.
Remove to a rack and cool.
In a small bowl, beat together the remaining 1/4 cup
of peanut butter and the confectioners’ sugar. Whisk
in the milk, a little at a time, until the frosting
reaches a good consistency for piping. Using a
resealable sandwich bag with a tiny corner snipped
off, pipe the frosting over the cookies.
Yield: 20 servings
Wedge posted: 27 Sep at 8:56 am
These are some of my all time favorite cookies and when I make them, people love them – even those that don’t normally like oatmeal or coconut.
CRISP AND CHEWY COCONUT OATMEAL
COOKIES
3/4 cup butter
1/2 cup sugar
1 1/2 cups brown sugar
2 eggs
1 tsp. baking powder
1/2 tsp. salt
1 cup flour
1 tsp. vanilla
2 1/2 cups oats
1 cup coconut
Cream butter and sugars. Add eggs and beat. Sift baking powder, salt and flour; add. Add and mix in vanilla. Fold in oats and coconut. Drop by spoonfuls on cookie sheet. Bake at 375 degrees for 10 minutes. Makes 6 dozen.
********************************************************************
CHEWY COCONUT OATMEAL COOKIES
1 1/2 cups flour
1 tsp. soda
1 tsp. salt
3 cups oatmeal
1 cup moist coconut
1 (6 oz.) bag chocolate chips
1 tbsp. milk
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
Beat butter, sugar, eggs and vanilla with mixer until fluffy. Add flour, soda and salt. When completely mixed add oatmeal, coconut and milk. Add chocolate chips. Batter will be stiff. Drop by rounded teaspoonfuls on ungreased cookie sheets. Bake 10 to 12 minutes at 350 degrees. Store in tightly covered tin.
**********************************************************************
CHEWY CHOCOLATE CHIP COOKIES
1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 cup oatmeal
1 cup coconut
1 cup Rice Krispies or Cocoa Krispies
2 1/2 cups flour
2 cups chocolate chips
Cream butter, sugars and vanilla. Add eggs, add dry ingredients; mix well. Fold in chocolate chips. Drop by teaspoon on greased pan. Bake 10 to 12 minutes or until done at 350 degrees.
*********************************************************************
This is not a cookie but a candy and it goes over well are bake-offs – the alcohol cookes out leaving only the flavor. One teaspoon of vanilla extract can be used in place of the liqueur.
Irish Crème Fudge
I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs.
3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip)or 1 shot Irish Crème
2 cups walnuts or pecans – optional
2 8-inch square pans sprayed with non-stick spray
In a 3 quart sauce pan – preferably enameled cast iron – melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.
Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.
Pour mixture into pans and cool thoroughly before cutting into squares and serving.