Raisin Filled Cookies

This started off as Golden Raisin cookies from King Arthur Flour. Some basic changes had to happen though because I don't like hard chewy raisins.  So I simmered the raisins in cinnamon water until they were soft and then chopped them up a little. The drawback to that was while they were really good, they don't keep over night. The raisins make the cookies soft, which was actually delicious as well.


2 c. flour

1/2 c. powdered sugar

2 tsp. baking powder

1/2 tsp. salt

1 stick butter, frozen

1/4 tsp. vanilla extract

1/4 c. coconut oil

7-8 Tbsp. ice water

Filling

2 c. raisins

1 Tbsp. cinnamon

water to cover

Cream

Coarse Sugar

Simmer the raisins together with the cinnamon. Once they are plump and soft drain and chop. Put them on a paper towel for a little while preparing the dough to dry out as much as possible.

Another change I made was cream on the top instead of egg with the sugar to top.

The rest of the directions are the same as on the King Arthur web site so you can look there for directions. 

Homemade Oreo Cookies (Gluten Free)

3/4 c. Arrowhead mills gluten free All-purpose baking mix

1/2 c. cocoa

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

1 c. sugar

10 Tbsp. butter

1 egg

Mix all the dry stuff, beat in the butter cold and then the egg. 

Use about a tsp of dough per cookie, don't be tempted to make them any bigger, they spread quite a bit. Roll the dough into balls and flatten slightly. Place on an ungreased, tin foil lined, baking pan about 2-inched apart. 

Bake at 375 for 8 minutes. Remove from the oven, take the tin foil off the cookies pan and let cool. 

Once the cookies are completely cool pipe frosting into the middle and top with another cookie.

A regular buttercream frosting is nice. Other flavors that are good are mint, or the ones in the picture are pumpkin spice. 

Pumpkin spice buttercream

1 stick butter

1 (3.4 oz) Pumpkin Spice Instant pudding mix

1 Tsp. vanilla extract

Powdered sugar

Beat the butter until fluffy. Beat in the pudding mix, and vanilla. 

Beat in powdered sugar, half a cup at a time until stiff. 

Oatmeal Scotchie Bars

My mom used to make a cookie with butterscotch chips called oatmeal scotchies. The recipe was the one on the back of the chip bag. I made this recipe up using my favorite cookie recipe, and of course a few tweaks. Cookies would be good, but bars are easier to make and taste just as good. 

I would have made this with all butter instead of the oil and syrup but I one stick was all I had. So if you aren't as neglectful as I am then try it with all butter and let me know how it goes.And I know corn syrup has a really bad reputation right now, but really, it's a dessert. What were you expecting?

1 stick butter, softened

2 Tbsp oil

2 Tbsp corn syrup

3/4 c. brown sugar

2 Tbsp granulated sugar

1 egg

1 tsp vanilla extract

1 c. flour

3/4 c. whole wheat flour

1 tsp. baking soda

1/2 tsp. salt

1 c. oats

2 tsp. cinnamon

1 bag butterscotch chips

Beat together the butter, oil, and syrup. 

Beat in both sugars, the egg, vanilla, soda, salt, and cinnamon. 

Once mixed beat in the flours and oats then the butterscotch chips.

Spread evenly into a 9 x 13 pan. 

Bake at 350 for 20 - 30 minutes until a dark golden brown. 

Let cool for 10 minutes before cutting into bars.

Chocolate Peanut Butter Cookies

These cookies are perfectly soft and chewy, and the first cookie I have ever had that is fantastic right out of the oven but ever better the next day.

Adapted from Apple a Day

3 sticks unsalted butter, softened

1 1/2 c. brown sugar

1/2 c. granulated sugar

2 eggs

1 Tbsp vanilla extract

4 c. flour

4 tsp. cornstarch

2 tsp. baking soda

1 tsp. salt

1 (10 oz) bag peanut butter chips

1 (12 oz) bag chocolate chips

Beat the butter until smooth. Beat in the brown and granulated sugar and continue beating until light. Beat in the eggs and vanilla extract.

In a separate bowl combine the flour, cornstarch baking soda, and salt. Beat into the butter and mix until thoroughly incorporated.

Beat in both bags of chips. 

Shape dough into 1 inch balls, flatten slightly, place on a baking tray and bake at 350 for 8 - 10 minutes. (They wont be browned on the top) Let sit on the pan for 5 minutes then transfer to a cooling rack. They are very soft when they first come out of the oven but they are cooked. 

Makes 8 dozen cookies

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Form the dough into balls, flatten slightly, and freeze until solid in a single layer on a baking sheet. When the dough balls are solid store in a plastic freezer bag. To use, let the dough thaw for 15 minutes then bake at 350 for 15 - 18 minutes

Chocolate Mint Cookies

A special thanks to "Two peas and Their Pod" for this tasty recipe. The only thing I changed was instead of the mint chips I used Andes red and white Peppermint crunch baking chips to make them more festive looking. The mint chips would also be good, as would regular chocolate, walnuts, or peanut butter chips. 

I was worried about several things with this recipe and they turned out just fine. 

First was no eggs. Don't worry about it, they turn out fine.  

Second I was worried about pulling them out of the oven before they looked done, but again don't worry, they set up just fine.

2 1/2 c. flour
2 tsp. baking powder
1 tsp salt
1 1/3 c. cocoa powder 

1 c. (2 sticks) unsalted butter, room temp
1 c. white sugar
1 c. brown sugar
1 Tbsp. vanilla extract
2/3 c milk

2 bags Andes Peppermint Crunch baking chips

Beat the butter until light. Beat in both sugar until well mixed and add the vanilla. Beat in the baking powder, salt, and cocoa powder. Mix well and beat in the milk. Then mix in the flour, when well mixed add the baking chips.

Let the dough chill for 15 minutes before baking. Cover your baking sheet with parchment paper and shape into a 1 inch balls. Press flat a little bit so they aren't round, they don't spread.

Bake for 13 - 15 minutes at 325. Remove from oven and let cool on baking sheet. Remove to a cooling rack and enjoy. I baked my first batch for only 12 minutes and they didn't look done when they came out but once they cooled they where like brownies. 

Makes about 5 - 6 dozen fairly large cookies

Christmas Cookies

This is my Grandmas. She is making Christmas Tree cookies. Grandmas are great like that. Especially mine.

Christmas Tree Cookies
1/2 c. butter, softened
1/2 c. sugar
1 egg
1 tsp. vanilla
Mix all together.

Sift together:
1 1/2 c. flour
1/4 tsp. baking soda
1/2 tsp. salt

Beat into the butter mix.

Remove 1/3 of the dough and set aside. Tint the remaining dough green. On wax paper shape into a triangle. Roll the while dough out and wrap around the green trees dough.

Chill 2 hours.

Slice and place on a un-greased baking sheet. Place a yellow star sprinkle on the top and colored sprinkle "lights" on the tree.

Bake at 375 until just before the edges turn golden, about 8 - 10 minutes.


You can also me shaped and tinted into anything you want. This makes them great for other Holidays too. A few years ago I added a little peppermint extract and then dyed half of it red. I shaped them into starlight mints. Just make sure you don't store them in the same container as the unflavored ones.