Snickerdoodles

 These are good.

• 2 ⅔ cups flour
• 1 cup butter
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp vanilla
• 2 large eggs
• Sugar
• 2 tsp cinnamon

Mix at low speed: flour, butter, cream of tartar, soda, salt, vanilla, eggs and 1.25 cups sugar.  Shape into a ball and wrap with plastic and chill 2 hours.

Preheat oven 400. In small bowl mix cinnamon and 2 T sugar. Shape dough into 1.5 inch balls, roll into cinnamon mix and place 2 inches apart on untreated cookie sheet. Make 10-12 minutes. Makes 2.5 dozen.

Ranch Cookies

from Brenda Fortner, Harrogate First Baptist Church friend

Combine: 

• 2 cups Crisco
• 2 cups sugar
• 2 cups brown sugar

Add:

• 4 eggs
• 2 tsp vanilla
• 4 tsp H2O

Sift and add:

• 4 c flour
• 2 tsp soda
• 2 tsp baking powder
• 1 tsp salt

Add:

• 4 c quick oats
• 4 cups rice crispies
• 1 cups walnuts
• 1 cup chocolate chips

Bake 325 degrees 10-12 minutes. Makes 300 cookies.

Crispy Almond Butter Chocolate Chip Cookies

Adapted from The Oh She Glows Cookbook.

1 T ground flax
1/4 c oil
1/4 c almond butter
1/2 c br. sugar
1/4 c coconut sugar or white
1 tsp vanilla
1/2 tsp soda
1/2 tsp baking powder
1/2 tsp salt
1 oat flour
1 c almond flour
1/4 c mini dark chocolate chips

Oven 350 degree.
Mix flax and 3 T water and set 5 minutes to thicken.
Beat oil and almond butter. Add both sugars and beat 1 more minute. Beat in flax mixture and vanilla.
One by by, beat in soda, baking powder, salt, oats, and almond flour. Dough is slightly sticky. Fold in chips

Place into 1 inch balls on cookie sheet. No need to flatten.
Bake 12 to 14 min. Let cool 5 minutes on sheet, then move to cooling rack.

No Bake Avalanche Cookies

from cookiesandcups.com
2 c crispy rice cereal
1 c tiny marshmallows
1/2 c creamy peanut butter
1 lb white chocolate

line two cookie sheets with parchment
mix cereal and marshmallows in large bowl. set aside.
melt chocolate and peanut butter.
pour over cereal and stir til coated.
drop onto cookie sheets.
refrigerate until set.
Just ok.  Probably won't make again..

Peanut Butter Cookies

Oven 375 degrees
1 egg
1 c peanut butter (or almond, etc.)
1 c sugar
Grease cookie sheet. Stir ingredients, drop by rounded tsps onto cookie sheets. Can roll in sugar first. Flatten with fork. Bake 10-13 min until set in centers. 32 cookies.

Fiona McGuinness's Shortbread

14 biscuits
3/4 c flour
1/4 c rice flour
1/2 tsp salt
1/4 c super-fine sugar
1/2 c butter
Mix flours, salt, sugar, add butter and stir until dough holds together. Form into a ball and knead well. Roll out and cut into round shapes. Bake 350 degrees for 40 min.
From Home to Big Stone Gap, by Adriana Trigiani

Molasses Cookies

from http://www.theprairiehomestead.com/

SOFT MOLASSES COOKIES RECIPE

1 cup sucanat or rapadura 

1/2 cup butter, softened                             

1/2 cup coconut oil, melted 

1/2 cup blackstrap molasses 

1 egg

3 cups flour 

1 1/2 t. baking soda

1 t. ground cinnamon 

1 t. ground ginger

1/2 t. sea salt 

Coarse sugar– optional

1. Mix sugar, butter, coconut oil, molasses, and egg in a large bowl until smooth. Stir in remaining ingredients.

2. Drop dough by rounded tablespoonfuls about 2 inches apart on an ungreased cookie sheet or baking stone. For extra crunch, dip the top of each dough ball in coarse sugar.

3. Bake 8-10 minutes in a 375 degree preheated oven. Don’t overbake!

ANZAC Biscuitrs

• 1 cup of rolled oats
• 1 cup GF plain or self-raising flour*
• 1/2 cup desiccated coconut
• 1/2 cup brown sugar
• 1/2 teaspoon of baking powder
• 145g of butter
• 2.5 tablespoons of maple syrup

*I have used both. Plain flour gives you biscuits like in the photo, so they tend to be a bit more moist, but self raising makes them swell up so there’s more cookie, and still very tasty!

1. Preheat oven to 180 degrees Celsius
2. Mix dry ingredients together in a large bowl.
3. In a separate bowl, melt butter and stir in the syrup.
4. Pour the wet ingredients into the dry ingredients and mix together**
5. Form the mixture into balls the size of golf balls. Place on a baking tray lined with baking paper, and press flat
6. Bake for about 15 minutes.

**The creator of this recipe said that you could add a few teaspoons of hot water to the mixture if it doesn’t stick together, however as we added more butter, this did not seem to be an issue.

Lee's Favorite Gumdrop Cookies

Thoroughly cream:
1 c. shortening
1 c. brown sugar
1 c. white sugar

Add and beat well:
2 eggs
1 tsp vanilla

Sift, (I don't) then add to creamed mixture:
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Add:
2 c. quick oatmeal
1 c. coconut
1 c. gumdrops, cut in pieces

Roll into small balls, put on greased sheet (I use silicon liners nowadays) and press flat. Bake 375 degrees for 10 minutes. Makes about 6 doz.

Coconut Chocolate Chip Cookies

1/2 cup coconut oil or butter, melted
1/2 tablespoon vanilla extract or vanilla bean
4 eggs
1/2 cup unsweetened almond milk (or whatever milk you prefer)
1 cup coconut flour
dash of salt (I used pink Himalayan salt)
3/4 cup semi sweet chocolate chips  – I used Whole Foods 70% dark chocolate mini-chunks 

1/4 cup walnuts  (if you like)

1/4 cup Sugar in The Raw, to sprinkle on top

Preparation

Preheat the oven to 350°F.
Line two cookie sheets with a silpat mat or parchment paper . You can also grease a cookie sheet.
In a small bowl, mix the coconut oil or butter, vanilla extract, eggs and almond milk together.
In a larger bowl, stir coconut flour and salt together.
Pour the wet ingredients into the dry and stir until combined.
Stir in the chocolate chunks and walnuts
Scoop by the tablespoon, roll into a ball with your hands, flatten out and sprinkle sugar on top before putting into the oven.
Bake for about 20 minutes until lightly brown.

Marshmallow Crunch Brownies

From Yammies Noshery'Flourless Marshmallow Crunch Brownies

For the Brownies*:

2 cups white sugar

3/4 cup vegetable oil

4 large eggs

2 teaspoons vanilla

1 1/2 cup care cocoa powder

1/4 teaspoon salt

1/2 cup choice chips or chopped chocolate

For the Topping:

1 bag mini marshmallows (10.5 oz. or 5.5 cups)

2 cups chocolate chips (or chopped chocolate)

1 1/4 cups peanut butter

5 tablespoons butter

3 cups Rice Krispies

Preheat the oven to 350°F. Lightly grease a 9x13 inch pan.

Combine the sugars and oil and beat until well combined. Add in the eggs and vanilla and whisk together. Beat for about two minutes. 

Add the cocoa powder and salt to the batter and blend until smooth. Fold in the chocolate chips. Pour into prepared pan. 

Bake the brownies for about 17 minutes and then top with the marshmallows. Continue baking 8 more minutes (if using a different recipe for the brownies, just make sure you add the marshmallows during the last 8 minutes of bake time). Allow to cool while you prepare the topping.

For the topping, combine the chocolate chips, peanut butter, and butter in a microwave safe dish. Microwave thirty seconds at a time, stirring at each interval, until smooth and melted. Fold in the Rice Krispies. 

Lay dollops of the topping evenly across the top of the cooled brownies and then spread to cover the entire top. Wait until completely cooled to cut. You can keep these in the fridge for a chewier crispier brownie or on the counter for a gooier brownie. 

Note: I halved the recipe and used a 9x9 inch pan (a strange European size), so my brownies were a little bit thin.

Read more at http://www.yammiesnoshery.com/2016/05/flourless-marshmallow-crunch-brownies.html#XtkDHUIx3gFsvGdq.99

GF Oatmeal Cookies

From Yammies Noshery
The Best Gluten Free Oatmeal Cookies Ever
Makes about 14 big cookies

1 stick (1/2 cup) softened butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1 cup rolled oats

1 1/2 cup oat flour
1/2 teaspoon salt
1/2 teaspoon baking soda 
1 teaspoon cinnamon

1/2 cup dried cherries
1/2 cup chocolate chips

Preheat oven to 350ºF. 
Combine the butter and sugars and stir until well combined. Add the egg and vanilla and mix well. 
Combine the oats, flour, salt, soda, and cinnamon and add to the wet ingredients mixing until well combined. Stir in the cherries and chocolate chips.  Place balls of dough on a cookie sheet and bake for about 10 minutes (depending on size and desired doneness). I pressed some chopped dark chocolate pieces into the tops of each cookie right when they came out of the oven.

Read more at http://www.yammiesnoshery.com/2015/01/the-best-gluten-free-oatmeal-cookies.html#SpIcS22CitYFiQfH.99

These were just ok.  I had to add another egg, and I didn't care for the combination of chocolate and cherries. Would have been much better with raisins and nuts.  I might give this one more try.

Chocolate brownie cookies

Brownie cookies

• 130g (1 cup) gluten free all purpose flour ★
• 50g (1/2 cup) cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 250g dark chocolate ★
• 120g dairy free spread (olive oil spread or butter) ★
• 285g (1 & 1/4 cups) white sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• ★ Check buying, gluten free, and dairy free tips

1. Preheat your oven to 160°C / 320 ºF bake function and place the wire racks just above and below the centre of the oven.
2. In a medium sized bowl place the all purpose gluten free flour, cocoa powder, baking soda and salt. If your cocoa powder is really lumpy you will need to put it through a sieve to refine it. Then whisk all the dry ingredients together until they are well mixed.
3. In a medium sized saucepan melt 150g (5.29oz) of the dark chocolate with the dairy free spread (olive oil spread or butter). Use a medium-low heat setting and stir the mixture constantly so it doesn't burn (do not leave the chocolate mixture as it will burn). You can use a double broiler if you prefer.
4. Remove the saucepan from the heat and whisk in the eggs, white sugar, and vanilla extract.
5. Then mix the wet and dry mixtures until they are well combined. Then roughly chop the remaining 100g (3.53oz) of chocolate and fold them into the cookie mixture.
6. Line two flat baking trays with baking paper. Spoon the wet dough onto the trays in small balls (flattened if you need to - the mixture should be quite wet so you shouldn't need to do this) a few centimetres apart (the cookies will expand so make sure they are spread out). The dough should make about 32 cookies.
7. Place the baking trays in the oven. Cook for five minutes and then turn the trays around and cook for another five minutes. You want to remove the cookies just after the top layer cracks so they don't dry out too much. Allow to cool for five minutes before transfering to wire cooling racks.
8. These cookies go great with tea and coffee and should last about five days in an air tight container. Remember to limit yourself to 1 to 2 cookies at a time. Enjoy!

From a little bit yummy

Orange Pecan Cookies

Oh, yes. Make these again, please!

Author: Julie-Calm Belly Kitchen             

Makes 28 to 30 cookies (1 serving = 2 cookies)

• 2 cups (225 grams) pecans
  2/3 cup (133 grams) granulated sugar
  2 large or extra large egg whites
  Zest of 1 naval orange
  1 tsp vanilla extract
  ¼ tsp almond extract (optional)
  ½ tsp sea salt
  Cooking spray or shortening

1. Preheat oven to 350F. Spread pecans on a large rimmed baking sheet and bake until fragrant and lightly toasted, 7 to 8 minutes, stirring them around about halfway through. Cool completely. You can do this ahead of time. If I'm not using them within a couple days, I keep them in the freezer so they stay fresh.
2. Add the cooled pecans (they must be cool or they'll get pasty) and sugar to the bowl of a food processor fitted with the metal blade. Pulse several times until finely chopped with a chunky, slightly sandy texture.
3. In a large bowl, combine egg whites, orange zest, extracts and salt. Add pecan mixture and stir until combined. Refrigerate until completely chilled, 90 minutes to 2 hours.
4. Preheat oven to 350F and position racks in upper and lower thirds. Line 2 baking sheets with parchment paper and grease the parchment with cooking spray or shortening. Scoop heaping teaspoons of batter onto parchment about 2 inches apart. You should get 28 to 30 cookies.
5. Bake until cookies are puffed and just set in the center, 13 to 15 minutes. Switch position of the baking sheets up and down and back to front about halfway through. Cool on baking sheets for 5 minutes, then transfer to a rack and cool completely.

Adapted from this recipe at Self Magazine.

Nutrition Information
For 1 cookie of 28:  Calories: 76 Fat: 6g Saturated fat: 1g Carbohydrates: 6g Sugar:  5g Sodium: 45mg Fiber: 1g Protein: 1g

Flourless Oatmeal Cookies

• 2/3 cup (58g) old-fashioned rolled oats¹
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 large egg
• 1 cup (250g) peanut butter at room temperature or cold²
• 6 Tablespoons (90g) packed light brown sugar³
• 1/2 cup (90g) semi-sweet or dark chocolate chips

1. In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside. In a medium bowl, beat the egg. Mix in the peanut butter and brown sugar with a large rubber spatula until combined. Pour in the dry ingredients and slowly mix until everything is combined. Depending how thick and/or cold your peanut butter is, you'll have to use some arm muscles. Fold in the chocolate chips.
2. Chill the cookie dough for 30 minutes.
3. Preheat oven to 350°F (177°C). Line two large baking sheets with silicone mats or parchment paper. Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches - 7 cookies on each baking sheet. Gently press down on the dough mounds with the back of a spoon to slightly flatten as pictured in this recipe. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel.
4. Bake for 9-10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispier cookies, bake for up to 11-12 minutes. Sometimes I press a couple more chocolate chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks!
5. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days, if they last that long!
6. Make ahead tip: For longer storage, freeze the cookies for up to 3 months then thaw overnight in the refrigerator.
7. These were good but they fell apart. If I do these again, I'll follow note numbers 1 and 2 below. I didn't think these were the best cookies ever.

Additional Notes:

Gluten intolerant readers: make sure your oats are certified gluten free.

1. I typically use 3/4 cup of oats in these cookies, however 2/3 cup makes the cookie dough a little easier to handle and the baked cookies less crumbly. Make sure you use old-fashioned oats, not quick oats.
2. About the peanut butter: you can use homemade, natural, or commercial peanut butter, however the type you use will alter their texture slightly. I found the best texture was with 1 cup of my homemade honey roasted peanut butter or 1 cup Skippy Natural Peanut Butter. If using my homemade peanut butter, make sure it is at room temperature or cold. Freshly processed, it's quite warm and you do not want to use warm peanut butter in the cookie dough. I find natural and oily peanut butters tend to dry out these cookies, so keep that in mind.
3. About the sugar: you can use white sugar instead, but keep in mind you'll lose the mild molasses flavor from brown sugar. If the peanut butter you are using is not sweet and on the salty side, increase brown sugar to 1/2 cup.

from Sally's Baking Addiction

 

SWIG Sugar Cookies

Another Internet recipe! These sugar cookies are good and fairly easy to make with a mixer. I like to make them for taking to college study night. They are still not quite as good as Alicia's recipe, but this recipe makes more at a time.

·       1 C Butter (room temperature)

·       3/4 C Vegetable Oil

·       1 1/4 C Sugar

·       3/4 C Powdered Sugar

·       2 T Water

·       2 Eggs

·       1/2 t Baking Soda

·       1/2 t Cream of Tarter

·       1 t Salt

·       5 1/2 C Flour (I needed 6 cups flour)

Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.

Combine dry ingredients and slowly add to butter mixture.

Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.

Roll into golf-ball-size balls and place on cookie sheet. I used my silicon liners with no greasing.

Now it’s time to give these babies their signature rough edge.  Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press.

Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip it’s even better.

Bake at 350 for 8 minutes. They should just barely be browning on the bottom.    Move cookies to a cooling rack.  Once they are cool put them in the fridge.