Classic Oatmeal Cookies

These classic oatmeal cookies are made with large flake oats, for lots of texture and greek yogurt for extra protein. They are crispy on the outside and chewy on the inside. If you are a purist you bake them as is, but if you are Team Raisin, you can add raisins; Team Chocolate Chip, you can add chocolate chips!

Classic Oatmeal Cookies

In a large bowl, cream together:

  • 3/4 cup butter
  • 1/4 cup shortening

When the fats are creamy, beat in:

  • 1 cup brown sugar
  • 1/2 cup white sugar

Then mix in:

  • 1/2 cup plain unsweetened greek yogurt (equal to 2 eggs)
  • 1 tsp vanilla

Then add in dry ingredients:

  • 3 cups large flake oats
  • 1 and 1/2 cups flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • pinch salt
  • 1 tsp cinnamon

Mix until combined. Scoop out into large balls onto a parchment lined cookie pan and flatten with a fork. I use a large cookie scoop, equal to 2 and 1/2 tablespoons. These large cookies take 13-15 minutes at 350 degrees F until the bottoms are lightly golden brown. Makes 20 large cookies. If you make smaller cookies, reduce the baking time.

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Biscotti

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Biscotti seems more of a holiday type cookie to make and not a summer treat, but I wanted to make these because I was watching my favourite British baking reality cooking show and they were making biscotti. I made these with pecans and chocolate chips with a hint of cinnamon but really the possibilities are endless. If you want to make these nut free, omit the pecans and replace them with coconut or dried fruit or simply leave them out. You can change these up by keeping the base the same and changing the flavour combinations.

Chocolate Pecan Biscotti

In a large mixing bowl, cream together:

  • 1/2 cup softened butter
  • 3/4 cup sugar

Then mix in:

  • 1/2 cup plain unsweetened yogurt (or egg replacer equal to 2 eggs)

In a separate bowl, sift together:

  • 2 and 1/4 cups flour
  • 1 and 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

Add the dry ingredients into the butter mixture and combine until it looks like cookie dough. Then add in until just mixed:

  • 3/4 cup chopped pecans (dried fruit or coconut can be used instead to make nut free)
  • 2/3 cup semi-sweet chocolate chips

Form into a long oval, partly flattened log, approximately 14 inches long and 3 inches wide. Bake at 350 degrees F on a parchment lined cookie sheet for approximately 35-40 minutes until lightly golden brown.

Cool for 30 minutes. Using a cutting board and sharp serated knife, cut the log into diagonal 1/2  to 3/4 inch pieces. Place on the parchment lined cookie sheet and bake again for approximately 15 minutes at 350 degrees F until lightly golden brown and crisp. Cool. Makes approximately 15.

 

 

 

 

Molasses Cookies

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My Mother often made Molasses Cookies while we were growing up. They are one of my Dad’s favourites and he enjoyed them slathered in butter. While I wasn’t a huge fan when I was younger, every once in a while I get a craving for them. This is a good cookie to make eggless as it has enough flour in the dough to prevent them from crumbling. My Mother’s recipe calls for shortening but this recipe has all butter in the dough as I try to bake with butter when I can. These are a soft cookie.

Molasses Cookies

Cream together:

  • 1 cup softened butter
  • 1/2 cup brown sugar
  • 1/2 cup white sugar

Then add in and mix well:

  • 1 cup molasses

When incorporated, add in and mix well:

  • 1/4 cup plain unsweetened yogurt (or egg replacer equal to 1 egg)

In a separate bowl, sift together dry ingredients:

  • 4 cups flour
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ginger

Alternate, adding the dry ingredients into the butter and molasses mixture with:

  • 1/2 cup milk

Mix until the dough is thoroughly incorporated. Refrigerate for 1 hour. Scoop and roll into balls. I use a large cookie scoop for this. Flatten with a fork and Bake at 350 degrees F for approximately 12-15 minutes on parchment lined cookie pans. Makes 3 dozen large cookies.

 

 

Ricotta Cookies

 

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My sister raves about her Mother-in-law’s Italian Ricotta Cookies that she always makes for her during visits over the holidays. I have never had them so I asked her to get the recipe so I could replicate the cookies without eggs. These cookies are yummy and fun to make. No refrigeration of the batter or rolling out required for these easy-to-make drop cookies. The cheese is a great binder so that you don’t need to worry about them falling apart!  This recipe makes a lot of cookies!

 

Ricotta Cookies

In a large mixing bowl, cream together:

  • 1 cup butter softened
  • 2 cups sugar

Then add in and mix well:

  • 475g Ricotta cheese
  • 1/2 cup plain unsweetened yogurt (or egg replacer equal to 2 eggs)
  • 1 tsp vanilla

In a separate bowl, sift together dry ingredients and then gradually add to the butter and cheese mixture:

  • 4 and 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Drop by spoonfuls onto parchment-lined cookie sheets. I use my small mellon-baller to do this. Bake at 350 degrees F for approximately 12 minutes. Cool on a wire rack. Makes 5 dozen.

Frosting:

  • 3 and 1/2 cups icing suagr
  • 1/3 cup butter softened
  • 3/4 tsp vanilla
  • pinch of salt
  • 4-5 tbsp milk

Beat together the ingredients until fluffy adding the milk in last. Frost the cooled cookies and top with multi-colored sprinkles.

Note: These would be great with either orange or lemon zest in the cookie batter for some extra flavour!

Triple Chocolate Cookies with Sea Salt

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These triple chocolate cookies will satisfy any chocolate cravings! The 3 kinds of chocolate come from the cocoa, semi-sweet chocolate chips, and white chocolate chips. A sprinkle of sea salt on the top enhances the chocolate flavour but is optional.

Triple Chocolate Cookies with Sea Salt

Cream together:

  • 1/2 cup softened butter
  • 1/2 cup shortening or lard
  • 1 cup packed brown sugar
  • 1/2 cup white sugar 

Add:

  • 1/2 cup plain unsweetened yogurt (or prepared egg replacer equivalent to 2 eggs)
  • 2 tsp vanilla

Mix well and add the sifted dry ingredients:

  • 2 and 1/4 cups flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Mix until combined and then fold in 1 cup white chocolate chips and 1 cup semi-sweet chocolate chips.

I use a melon baller to scoop out the cookie dough. Flatten slightly with a fork.

Bake at 325 degrees F for approximately 15 mins on parchment lines cookie pans.

When the cookies come out of the oven and are still hot, sprinkle sea salt on top to enhance the flavour.

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Lemon Butter Cookies

 

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I wanted to use this recipe as a base for making Easter cookies with my daughter. This recipe rolls out easily and can be made into fun shapes with cookie cutters. These are nice and bright and very portable to take with you for family visits.

Lemon Butter Cookies

Cream together:

  • 1 cup softened butter
  • 1 cup sugar

Mix in:

  • zest of 1 lemon (or 2 if you want more lemon coming though)
  • 1/4 cup plain unsweetened yogurt (equal to 1 egg or use an egg replacer equivalent to 1 egg)
  • 2 tbsp lemon juice

When mixed, add in:

  • 2 and 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Mix until a soft dough forms. Wrap in plastic wrap and refrigerate for an hour. Roll out about 1/4 inch thick and cut into fun Easter Shapes. We added coloured sprinkles before baking.

Bake 350 degrees F for 10-12 minutes.

Note: You can glaze these with a lemon glaze instead of sprinkles to bump up the lemon taste!

Chocolate Chip Blondies

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It was Thursday yesterday, so that meant virtually no food in the house for lunches. So I had to get baking! My kids call these “crownies” as they are kind of a cross between a cookie and a brownie.

Chocolate Chip Blondies

In a large mixing bowl combine:

  • 2/3 cup melted butter
  • 2 tbsp egg replacer mixed with 6 tbsp water (or 1/2 cup plain unsweetened yogurt)
  • 1 tsp vanilla
  • 1 and 1/2 cup brown sugar

In a separate bowl sift dry ingredients and then add to butter and sugar mixture. Mix well:

  • 2 and 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Then mix in:

2 cups choc chips 

Spread in a 9 by 13 pan and Bake 350 F degrees for approximately 20 mins.