Cookie Recipes

Apple Oatmeal Cookies

  • 1 C apple, peeled and finely diced
  • 1/4 C golden raisins
  • 1/4 C chopped pecans
  • 1/3 C sugar or honey granules
  • 1 C butter
  • 3/4 C brown sugar or sucanat
  • 2 eggs
  • 2 C flour
  • 2 t baking powder
  • 1 t ground cinnamon
  • 1/2 t salt
  • 1/2 t nutmeg
  • 1/2 C milk
  • 2 C quick cooking rolled oats

In saucepan combine fruits, nuts, light sugar, and 2 T water.  Cook and stir till thick and apple is tender, about 10 minutes.  Cream butter and brown sugar till fluffy.  Beat in eggs.  Mix together dry ingredients; add alternately with milk to creamed mixture.  Stir in oats.  Reserve 3/4 C dough. Drop remainder from teaspoon onto baking stone; make depression in centers; top with apple filling and dab of reserved dough.  Bake at 370 degrees for 12 minutes.  Makes 36

Better Homes and Gardens New Cook Book

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Bev’s Peanut Butter Cookies

  • 1 1/2 C peanut butter
  • 1 1/2 C butter, room temperature
  • 1 1/2 C sucanat (or brown sugar)
  • 3/4 C molasses (or honey)
  • 1 1/2 t vanilla
  • 3 eggs
  • 4 1/2 C flour
  • 1 T baking soda
  • 1 1/2 t salt

Cream the peanut butter and butter.  Add the sucanat, molasses, and vanilla and mix till fluffy.  Add the eggs and mix.  Add the flour, soda, and salt and mix.  Shape into balls and flatten with a flour coated fork.  Bake at 350 degrees for 10-12 minutes.

(Another rare original recipe from me.  Be prepared, this makes a LOT!)

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Carrot Cake Cookies

  • 2 C quick oats
  • 2 C flour
  • 1 t baking soda
  • 1 t baking powder
  • 1/4 t salt
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t ginger
  • 1/2 C butter, room temperature
  • 1/3 C brown sugar or molasses sucanat
  • 1 C sugar or honey sucanat
  • 1/2 C vanilla yogurt
  • 1 t vanilla extract
  • 1 1/2 C shredded carrots
  • 1 C chopped walnuts
  • 3/4 C coconut

Combine oats, flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; set aside.  Beat butter and sugars in large bowl with electric mixer until creamy, about 2 minutes.  Beat in eggs, yogurt, and vanilla.  Gradually beat in oat mixture just until blended.  Stir in carrots, walnuts, and coconut.  Chill dough in refrigerator for 30 minutes.  Scoop dough onto stones/baking sheets leaving 2 inches between cookies.  Bake 15 minutes or until edges are golden and centers set.  Transfer to wire rack to cool.

Adapted from grouprecipes.com

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Chewy Coconut Chocolate Cookies

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Cookie Dough:

  • 1/2 cup coconut oil (or 1 stick of butter)
  • 1/2 cup honey granules (or sugar)
  • 1/4 cup sucanat (or brown sugar)
  • 1 egg
  • 1 tsp vanilla
  • 1 cup whole-wheat flour
  • 1/4 cup ground flax seed
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cup flaked unsweetened coconut

With a mixer, cream the coconut oil, honey granules, sucanat, egg, and vanilla. In a separate bowl, whisk together the flour, flax seed, baking soda, and salt. Gradually blend the flour mixture into the wet mixture until combined. Mix in the coconut. Drop cookie dough by heaping teaspoons onto baking sheets. Make sure to place the cookies about 2″ apart, since they will spread quite a bit while baking. Bake at 350 degrees for 10-11 minutes, or until just beginning to turn golden. Let the cookies stay on the tray for a few minutes before transferring to wire racks to cool.

Chocolate Drizzle: 

  • 1/4 cup semi-sweet mini chocolate chips (or chopped chocolate)
  • 1 Tbs coconut oil

Melt the chocolate chips and coconut oil in a saucepan on low heat, stirring until smooth. Arrange the cookies on a tray and drizzle the chocolate over the cookies. Place the tray in the freezer for a few minutes until the chocolate hardens. Once hardened, store the cookies in a container in the refrigerator so that the chocolate stays firm.

Chocolate Coating: (For a thicker topping)

  • 3/4 cup semisweet mini chocolate chips (or chopped chocolate)

Melt the chocolate over low heat, stirring until smooth. Place a small dollop of chocolate in the center of each cookie and spread into a circle in the middle of the cookie. Arrange cookies on a tray and place in the freezer for a few minutes until chocolate is hardened. Store in a container at room temperature.

Makes about 3 1/2 dozen cookies

From www.blogofjoy.com

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Chewy Coconut Cookies


Ingredients:
  • 1 ¼ c. flour
  • ½ t. baking soda
  • ¼ t. salt
  • ½ c. butter
  • ½ c. sugar (or honey granules)
  • ½ c. brown sugar (sucanat)
  • 1 egg
  • ½ t. vanilla extract
  • 1 ⅓ c. flaked coconut

Directions:

  1. Combine flour, baking soda, and salt in a bowl.
  2. In separate bowl, cream the butter and sugars. Beat in the egg and vanilla until light and fluffy.
  3. Gradually blend the flour mixture into the wet mixture, then stir in the coconut.
  4. Drop dough by teaspoonfuls onto a baking sheet.
  5. Bake at 350 for 8 -10 minutes. Cool on wire racks.

makes about 5 dozen tiny cookies

from allrecipes.com

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Chinese Almond Cookies

  • 3 C flour
  • 1 C sugar or honey granules
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 C butter
  • 1 slightly beaten egg
  • 1 t almond extract

Sift flour, sugar, soda, and salt together in bowl.  Cut in butter till mixture resembles cornmeal. Add egg and almond extract; mix well.  Shape dough into 1 inch balls and place 2 inches apart on ungreased baking stone. Bake at 325 degrees 15 to 18 minutes.  Cool on rack.  Makes 4 1/2 dozen cookies.

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Chocolate Chippers

Chocolate Chip Cookies
  • 1 C butter (or 1 stick of butter & 1/2 cup melted coconut oil)
  • 1/2 C sucanat with honey (or sugar)
  • 1/2 C sucanat with molasses (or brown sugar)
  • 2 eggs
  • 2 t vanilla
  • 2 1/2 C flour
  • 1 1/2 t salt
  • 1 t soda
  • 1 1/2 C semi-sweet chocolate chips

Cream butter, sucanats, eggs and vanilla.  Mix in flour, salt and soda well.  Add chocolate chips and walnuts.  Bake at 350 degrees for 11-12 minutes (or place in 9 x 13″ pan and bake for 15 minutes).

(adapted from Better Homes and Gardens New Cook Book)

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Citrus-Kissed Honey Buttons

  • 2 C flour
  • 1/2 t baking soda
  • 1/2 t cream of tartar
  • 1/4 t salt
  • 1/2 C sugar or honey granules
  • 4 T butter, softened
  • 1 large egg
  • 1 T honey
  • 1 T grated lemon zest (need 1 lemon)
  • 1 T grated orange zest
  • 1 t lemon extract

Whisk flour, baking soda, cream of tartar, and salt in a small bowl.  Beat sugar and butter in a mixing bowl on medium-high speed until light and fluffy.  Add egg, honey, lemon zest, orange zest, and lemon extract, and beat until blended.   Gradually add the flour mixture, beating on low speed just until combined.  Cover and refrigerate the dough for 30 minutes or overnight.  Roll the dough into 36 balls (about 2 level teaspoons each) with your hands.  Place 2 inches apart on a baking stone (or parchment covered baking sheet).  Bake at 375 degrees one batch at a time until puffed and beginning to crack (8 minutes).  Cool on the stone for 2 minutes, then transfer to a wire rack to cool completely.

from eatingwell.com

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Coconut Lover’s Oatmeal Cookies

Coconut Lover's Oatmeal Cookies

1/2 cup melted or very soft coconut oil
1/2 cup sucanat (or light brown sugar)
2 egg
2 cups rolled oats
1 1/2 cups flaked coconut
Splash of vanilla (as desired)

Stir together the coconut oil, sucanat, vanilla and eggs until smooth. Add the oats and coconut, and stir until well combined. Scoop by tablespoons onto a baking stone.  Bake at 325 for 12 minutes (or until starting to golden and crisp) and then let cool at least 5, preferably 10 minutes, before removing to a wire rack or plate.

recipe from Barefoot in the Kitchen

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Double Chocolate Cookies

Double Chocolate Cookies

1 1/2 cups honey granules (or sugar)
1 1/4 cups butter, softened
2 eggs
2 cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips

Cream together the first three ingredients. Add remaining ingredients and mix well. Spoon by tablespoons onto baking sheets. Bake 8-12 minutes at 350 degrees, or until the cookies are just done but not well-done. Overcooking will make them dry and hard. Cookies will flatten as they cool. Leave on pan for a few minutes before removing to cooling racks, or they will fall apart.

from tammysrecipes.com

Note: We love these cookies the best when they’re frozen.

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