Carrot Oatmeal Cookies Recipe

72 Servings / Prep: 30 min. + chilling Bake: 10 min./batch

Ingredients:

• 1 cup butter, softened
• 1 cup shortening
• 1-1/2 cups sugar
• 1-1/2 cups packed brown sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups shredded carrots
• 4 cups quick-cooking oats
• 3-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons salt
• 1 cup chopped walnuts
• 1 cup miniature semisweet chocolate chips

Directions:

1. In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Beat in carrots. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and chocolate chips. Cover and refrigerate for at least 4 hours.
2. Drop by rounded tablespoonfuls 3 in. apart onto baking sheets coated with cooking spray. Bake at 375 degrees for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 6 dozen.

Nutrition Facts: 1 cookie equals 147 calories, 8 g fat (3 g saturated fat), 19 mg cholesterol, 133 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Chocolate Heart Peanut Butter Cookies

Chocolate and peanut butter marry in a favorite cookie combo. Make the classic easier with an easy-mix cookie mix.

Prep: 40 minutes / Total: 40 minutes / Makes: 3 dozen cookies

Ingredients:

• 1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
• 3 tablespoons vegetable oil
• 1 tablespoon water
• 1 egg
• 2 tablespoons sugar
• 36 heart-shaped milk chocolate candies

Directions:

1. Heat oven to 375 degrees F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
2. Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on un-greased cookie sheets.
3. Bake 8 to 10 minutes or until golden brown. Immediately press chocolate candy into top of each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes, before storing in tightly covered container.

Success: For even baking, make sure cookies are the same size.

Do-Ahead: Cookie dough can be covered and refrigerated up to 24 hours before baking. If it’s too firm, let stand at room temperature 30 minutes.

Nutrition Information:

1 Serving (1 Cookie)

• Calories 80
  • (Calories from Fat 30),

• Total Fat 3 1/2g
  • (Saturated Fat 1g,
  • Trans Fat 0g),
• Cholesterol 5mg;
• Sodium 70mg;
• Total Carbohydrate 11g
  • (Dietary Fiber 0g,
  • Sugars 7g),
• Protein 1g;

Chocolate Peppermint Thumbprint Cookies

Adapted from Fine Cooking

ingredients:

• 1-1/3 cups (6 oz.) unbleached all-purpose flour
• 1/2 tsp. table salt
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 cup (4 oz. - 1 stick) unsalted butter, softened
• 1-1/3 cups granulated sugar
• 1-1/2 oz. (1/2 cup) natural, unsweetened cocoa powder, sifted if lumpy
• 3 large eggs
• 1/2 tsp. pure vanilla extract
• 1/2 tsp. peppermint extract
• 1/2 cup (3 oz.) bittersweet chocolate, melted and cooled slightly (I used semisweet chocolate)

For The Chocolate Filling:

• (I used 1 cup Ghiradelli Double Chocolate Dipping & Candy-Making Bar and no butter)
• 1/2 cup (3 oz.) Bittersweet chocolate, coarsely chopped
• 4 Tbs. (2 oz.) unsalted butter, cut into 3 pieces

Preparation:

1. Position a rack in the center of the oven and heat the oven to 350 degrees F. Spray a mini muffin tin with spray with cooking spray.
2. In a medium bowl, whisk the flour, salt, baking powder, and baking soda.
3. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and cocoa powder on medium speed until well blended, about 2 minutes. Scrape down the bowl and the beater. Add the eggs one at a time, mixing until blended after each addition, about 30 seconds, and adding the vanilla and peppermint extract along with the last egg. Continue mixing on medium speed until well blended, about 1 minute. Add the cooled, melted chocolate and mix until just blended, about 30 seconds. Add the flour mixture and mix on low speed until well blended, about 1 minute.
4. Using a mini ice cream scoop or spoon, drop a tablespoon of dough into each cup of prepared mini muffin tins. Fill the muffin cups only about 2/3 full. Bake, one tin at a time, until the cookies are puffed and the tops are cracked and look dry, 11 to 15 minutes. When the cookies are just out of the oven, use the end of a thick-handled wooden spoon to make a small, deep well in the center of each cookie. Let the cookies sit on the muffin tin for 5 minutes and then transfer them to a rack to cool completely. (At this point, you can fill the cookies immediately, or store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month before filling.)

Make the filling

1. Melt the chocolate and butter in the microwave or in a medium bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove from the heat and set aside until cool and slightly thickened.

Fill the cookies

1. Spoon the chocolate mixture into the wells of the cooled cookies. Set aside until the chocolate firms up, about 1 hour. Serve immediately or store in an airtight container at room temperature for up to 3 days.

Yield: about 4 dozen cookies.

Frosted Peanut Cookies Recipe

Oats, chopped peanuts and peanut butter frosting make this a nice change of pace from a traditional peanut butter cookie. After folks sample these, compliments and recipe requests always follow.

This recipe is: Quick

30 Servings / Prep: 20 min. Bake: 10 min./batch + cooling

Ingredients:

• 1 cup butter, softened
• 1-1/2 cups packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup quick-cooking oats
• 1 cup chopped salted peanuts

Frosting:

• 1/2 cup peanut butter
• 3 cups confectioners’ sugar
• 1/3 cup milk

Directions:

1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in oats and peanuts.
2. Drop by rounded teaspoonfuls 2 in. apart onto un-greased baking sheets. Bake at 350 degrees F for 10-12 minutes or until golden brown. Remove to wire racks to cool.
3. In a large bowl, beat the frosting ingredients until smooth. Frost cookies. Yield: 5 dozen.

Nutrition Facts: 2 cookies equals 244 calories, 11 g fat (5 g saturated fat), 31 mg cholesterol, 138 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.

Golden Syrup Oatmeal Chip Cookies 

Yield 4 dozen

Ingredients:

• 1/2 cup butter, at room temperature
• 1/2 cup white sugar
• 3/4 cup brown sugar
• 1 egg
• 1/2 cup Golden Syrup*
• 1 teaspoon vanilla
• 1 1/3 cups all-purpose flour
• 1/8 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups quick cooking oatmeal
• 1 cup semi-sweet chocolate chips

instructions:

1. Heat the oven to 375 degrees F and line two sheet pans with parchment paper.
2. In the bowl of a stand mixer combine the butter, both sugars, golden syrup, and vanilla. Cream the mixture until smooth and starting to lighten in color. Add the egg and mix until well combined.
3. Scoop the cookies out onto the prepared cookie sheet by rounded tablespoons. Bake for 9 to 12 minutes, or until puffed and golden brown. Allow the cookies to cool for five minutes on the pan before transferring to a wire rack to cool completely.
4. Enjoy!

Banana Almond Butterscotch Cookies

Ingredients:

Yield: 34 cookies

• 2 eggs, at room temperature
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract (optional)
• 2 teaspoons banana extract
• 2-1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 16 tablespoons unsalted butter (2 sticks), softened to room temperature
• 1 cup brown sugar, tightly packed
• 1/4 cup sliced almonds
• 3/4 cup butterscotch baking morsels
• 1/4 cup freeze-dried bananas, halved

Preparation:

1. Preheat the oven to 375 degrees F.
2. In a mixing bowl, beat the eggs with the superfine sugar for about 5-6 minutes. You’ll get a pale, yellow foam and the texture of the eggs will be thicker. Add vanilla and almond (if used) extracts.
3. In a bowl, combine the flour, salt, baking powder and baking soda.
4. Cream the butter with brown sugar (whisk using a stand-mixer to get as much air as possible in the butter). Add the egg mixture and the dry ingredients. Mix well. Add the banana extract. It will bring a nice aroma to the cookie dough. Mix well using a silicone spatula. Add the sliced almonds, butterscotch morsels and dried bananas. Divide the dough and roll into 2 (2-1/4” diameter) logs. Chill them in the freezer until firm (this step is optional but it helps make evenly-shaped cookies). It will take at least 30 minutes to harden (see storing tips).
5. Slice the logs into 1/4” to 1/2” thick disks. Place the cookies on a baking sheet previously lined with parchment paper or a silicone mat. Make sure they are spaced apart so they don’t touch each other when they expand while baking.
6. Bake for about 5 minutes at 375 degrees F, then lower the heat to 350 degrees F for another 6-8 minutes, depending on how soft you prefer them. Don’t over-bake them; you want them to be moist and chewy. Remove from the oven. Transfer the cookies to cooling racks. Allow to stand for 10 minutes.
7. Enjoy with a tall glass of Sharbat (pink-colored Indian milk drink)

Bon Appetit!

[Gluten Free] Peanut Butter and Nutella Thumbprint Cookies

What you’ll need: {makes approx 18 small-medium cookies}

• 1 cup creamy peanut butter
• 1 cup sugar
• 1 large egg - beaten
• 1 teaspoon salt
• 1 teaspoon baking soda
• 9 teaspoons Nutella

What to do:

1. Preheat oven to 350 degrees.
2. Into your stand mixer add sugar, peanut butter, egg, salt and baking soda. Mix until well combined.
3. Measure approx 1 tablespoon of dough. Roll dough into a ball and place onto cookie sheet. Gently press dough ball down using the palm of your hand. Continue forming balls until dough is gone. Space approx 1” apart.
4. Bake for approx 8-10 minutes. CAREFULLY remove tray from oven. Using a 1/2 teaspoon measuring spoon, GENTLY make an indentation in the middle of each cookie. Fill each cookie with dollop of Nutella. Return tray to oven and continue cooking for 2-4 minutes until golden.
5. Transfer cookies to a cooling rack and allow to cool before serving.

Buon Appetito!

Pumpkin Cookies with Cream Cheese Frosting

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 stick (1/2 cup) butter, softened
• 1 cup white sugar
• 1/2 cup brown sugar
• 1 1/4 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract

• 4 oz. cream cheese
• 3/4 cup powdered sugar
• 1/2 teaspoon pumpkin pie spice

Directions:

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars. Add pumpkin, egg, and vanilla to butter mixture, and bat until combined. Drop on prepared baking sheets by heaping tablespoonfuls; Butter the bottom of a drinking glass and then dip the bottom of the glass in a bowl of sugar. Flatten the dough balls with the bottom of the glass until they are about 3/4 inch thick, dipping the glass in sugar as necessary to prevent sticking.
3. Bake in preheated oven for 13 to 15 minutes. Cool cookies on wire rack. Once cookies have cooled completely, frost or drizzle with cream cheese frosting.
4. While the cookies are cooling make frosting: in the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, confectioners’ sugar and pumpkin pie spice and beat until smooth and creamy.

Chocolate Mint Pinwheels

No mixer’s needed when you use a cookie mix to jumpstart your cookie baking.

Prep: 30 minutes / Total: 3 hr 20 mins / Makes: 4 dozen cookies

Ingredients:

• 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
• 1/2 cup butter or margarine, softened
• 1 egg
• 1/4 cup unsweetened baking cocoa
• 2 tablespoons Gold Medal all-purpose flour
• 1/2 teaspoon mint extract
• 2 to 3 drops green food color

Directions:

1. In large bowl, stir cookie mix, butter and egg until dough forms. Divide dough in half. Stir cocoa into one half. Stir flour, mint extract and food color into other half. Place chocolate dough on 17x12-inch sheet waxed paper. Top dough with second sheet of waxed paper. Roll dough to form 12x7-inch rectangle. Repeat with green colored dough.
2. Remove top sheet of waxed paper from both doughs. Using waxed paper to lift green dough, invert onto chocolate dough. Gently press layered dough to 14x8-inch rectangle. Remove top sheet waxed paper. Use bottom sheet waxed paper to help roll doughs up together tightly, beginning at long side. Wrap tightly in waxed paper, freeze at least 2 hours or until very firm.
3. Heat oven to 375 degrees F. Unwrap dough; cut into 1/4-inch slices. Place slices about 2 inches apart on ungreased cookie sheet. Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack.

Do-Ahead: Keep a roll or two of this cookie dough on hand ready to bake. Cookie dough can be covered and refrigerated up to 24 hours before baking.

Success: Each time you slice a cookie, roll the dough a quarter turn to prevent flattening on one side.

Nutrition Information: 1 Serving (1 Cookie)

• Calories 70
  • (Calories from Fat 30),

• Total Fat 3g
  • (Saturated Fat 1g,
  • Trans Fat 0g),
• Cholesterol 10mg;
• Sodium 40mg;
• Total Carbohydrate 9g
  • (Dietary Fiber 0g,
  • Sugars 5g),
• Protein 0g;

• Calcium ;

• 0 Starch;
• 0 Fruit;
• 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 1/2 Fat;

• 1/2;

Oatmeal Cookies

Ingredients:

• 1 1/2 cups self rising flour
• 3 cups Quick Cook Oats
• 2 large eggs
• 1 tsp vanilla
• 8 oz unsalted butter - room temperature
• 1 cup packed brown sugar
• 3/4 cup local honey
• 1 cup semisweet chocolate chips

Method:

1. Cream butter and sugar together in a mixer and add honey and eggs. Add vanilla and then the flour and oats. Stir in the Chocolate chips and scoop onto a cookie sheet and bake at 350 degrees for 14 - 16 minutes.

Makes roughly 36 cookies.