Oatmeal cookies are so good! I love oatmeal for breakfast, but much more in chewy cookie form! Oatmeal is very healthy, and keeps you full. It’s definitely a part of my breakfast when I want a break from egg whites. Today was national oatmeal cookie day, who knew! so I figured I’d go along with it, and make a chewy oatmeal cookie that isn’t too sweet, but not bland either. These were just perfect, and my family really gobbled them up too! I figured they would. I enjoyed a couple myself, after all I made them! Check out the recipe below, you’ll love it.
1/2 cup Unsalted Butter, Softened
1 cup Packed Light Brown Sugar
1 teaspoons Vanilla Extract
1 whole Eggs, beaten
3/4 cup All-purpose Flour
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
1 1/2 cups Old Fashioned Oats
1 teaspoon Cinnamon
Preheat your oven to 350 F. In a large mixing bowl, beat together butter and brown sugar until fluffy with a hand mixer. Add in vanilla next. Follow with your eggs, one at a time. In another bowl, mix the flour, salt, cinnamon and baking soda, set aside. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined. Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you’d like a crispier cookie, just cook a little longer! Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving. This batch makes approximately 30 cookies using a tablespoon. Enjoy!
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Spring is less then a month away now, and I cannot wait! Here in New York the snow is still covering my lawn, and although I love the snow, I am over it! I made these Sunshine Lemon Cookies to remind myself that soon Spring will be here! I love the taste of lemon. Lemons are fresh and light, and add a burst of flavor to many things. I found a recipe that I thought was perfect, but tweaked it to my liking. The original recipe called for lemon oil which I swapped for olive oil and more lemon juice which I cut back on. I also added some yellow food coloring to tint my sugar for rolling my cookies in. With that said, here is the recipe I found and tweaked. Hopefully you can make it, and it will remind you that Spring soon will be here…
2 Cups Flour
1 Cup Sugar
1/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
3/4 Cup Olive oil
4 Teaspoons Grated Lemon Zest
Juice of 1 Medium Lemon
1 Teaspoon Vanilla Extract
Sugar, for rolling
Yellow Food Coloring
For Tinted Sugar
In a small bowl add 1/2 cup white sugar, add 1-2 drops of yellow food coloring and mix well with a fork until your sugar has turned yellow.
Preheat your oven to 350 degrees. In a bowl, whisk flour, sugar, salt and baking soda together.
In another small bowl, stir together the olive oil, lemon zest, lemon juice and vanilla.
Add wet ingredients to the dry ingredients, then mix lightly until it resembles wet sand . Using your hands, roll into one inch balls. Roll cookie balls in a little tinted sugar and roll in your hands to distribute it. Put the cookies about 2 inches apart on cookie sheets and bake for about 12-15 minutes. Makes about 36 to 40 cookies.
You may need to add a little more flour, so keep it aside when your mixing ingredients. You may also use more or less lemon juice depending on the size of your lemons. I used medium sized lemons.
So it’s a few days until Christmas so I wanted to make one more type of cookie. This Christmas cut out cookie recipe is light, buttery, and so good you’ll want to eat them all! You know can’t though right, or at least you shouldn’t! The thing I love about these cookies is that they stay soft, and are so simple and quick to prepare. I actually made half of the batch last night, and have some cookie dough leftover in my fridge to make today. You may want to freeze your dough too if you don’t have time to make them all the same day. Let’s get started with how I made them.
1 cup butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
3 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
sprinkles, edible sugar pearls, French dragees
Makes about 2 1/2 dozen cookies
In a large mixing bowl, beat butter and sugar at medium speed with an electric mixer until light and fluffy. Beat in your eggs, and vanilla extract until combined.
In a medium bowl, combine flour, baking powder and salt. Gradually add to sugar mixture, beating until smooth. Wrap dough in heavy-duty plastic wrap, and refrigerate 1 hour. This makes the dough easier to roll out later on.
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or a silpat.
Next on a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with assorted holiday cookie cutters and place at least 2 inches apart on prepared baking sheets. Bake for 10 minutes, or until edges are very lightly browned. Let your cookies cool for 2 minutes on baking sheet. Remove from pans with your spatula and cool completely on wire racks.
To ice your cookies, you can use this recipe below, or use frosting from a can and add food coloring. That is what I did. I used cream cheese frosting and added my food coloring. You can make your frosting as light or as dark as you like.
Edible Paint Icing:
- 1/4 cup cold water
- 3 tablespoons meringue powder
- 2 cups confectioners’ sugar
- Food coloring, optional
In a medium bowl, combine water and meringue powder; whisk until foamy. Whisk in confectioners’ sugar until smooth. Add food coloring, if desired. Use immediately.
Ok so I love peppermint, I love peppermint and chocolate even more…
Today I made white chocolate peppermint cookies. It’s the first cookie on my Christmas cookie list, and they were a big hit! Both my husband and my little one loved them, and I even shared some with my good neighbor. I found this easy recipe on the back of my white Ghirardelli chocolate chips, and the only thing I really added was peppermint extract, red chocolate chips from Nestle, plus crushed candy canes for a minty topping. I know you will enjoy these, and perhaps you’ve already made them. I just wanted to share with you how I made them.
1 cup butter, (2 sticks) room temp
1 1/2 cup granulated sugar
1 cup brown sugar
1 1/2 tsp vanilla
2 tablespoons peppermint extract
3 cups unsifted flour
1/2 tsp baking powder
1 tsp salt
2 cups Ghirardelli white chocolate chips
1/2 cup Nestle red chocolate chips, ( see side note at bottom)
2 tablespoons peppermint extract
crushed candy canes
Preheat your oven to 350F. In a large mixing bowl cream your granulated sugar, brown sugar, and butter until fluffy. Add your vanilla, eggs, and peppermint extract. Beat well. In another bowl add your flour, baking soda, and salt. Stir in your white and red chocolate chips. Crush your candy canes and sprinkle on top of cookies. On an ungreased cookie sheet drop teaspoon sized dough and bake for 10-12 minutes. You can make your cookies your own size, I got approximately 5 dozen cookies!
Ok for the red chocolate chips I had to separate a bag of Nestlé’s holiday chips which had brown and green chips as well. I literally took all the red ones and added them to my recipe. Easy as that! You may freeze these, or chomp on them with friends and family right after they are done baking! Enjoy!