Granola Cookies

 

There are oatmeal cookies and then there are granola cookies. Oatmeal cookies use cooked oats whereas with granola cookies a baked mixture of oats with other ingredients are used. They are similar in taste, buttery and nutty, however the texture is a bit different. Oatmeal cookies have a chewy texture and granola cookies have more of a crunchy one. A crisp golden two bite cookie that is easy to make and bake.   

Granola Cookies

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1/2 cup butter 

1/3 cup granulated sugar

1/3 cup packed dark brown sugar

1/2 teaspoon vanilla extract

1 large egg

2 cups granola, any flavour, slightly crushed

1 cup all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 350ºF (180ºC). Line a baking tray with parchment paper and set aside.

In a large bowl, add the butter, granulated sugar, dark brown sugar, vanilla extract and egg. Using an electric handheld mixer, on medium speed, blend until mixed and well combined. You may also do this by hand using a wooden spoon. 

Place the granola in a zip lock bag, seal it, and using a rolling pin, roll over the bag to slightly crush the granola.  

In a medium bowl combine together the flour, baking soda, baking powder and salt.  

Add the granola and flour mixture to the butter mixture and stir until well combined. 

Drop the cookie dough by rounded spoonfuls about 2 inches apart onto the prepared lined baking tray.

Bake for 9 to 11 minutes or until the cookies are lightly golden brown and centres are set but not hard. Rest on the baking tray for 1 minute before removing to a wire rack to cool. 

  

Thumbprint Cookies

Some may say a holiday season wouldn't be complete without a thumbprint cookie however I would say any season or occasion for that matter, as the jam filling can be switched out according to the season. These sweet buttery biscuits are melt in your mouth scrumptious and do not last long in our house. I prefer chopped walnuts to roll and coat the cookies in however wanted to give finely ground almonds a go for a more lighter Spring texture and taste.   

Thumbprint Cookies

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makes approximately 30 cookies

2 1/2 cups (300 g) unbleached all purpose flour

1 teaspoon baking powder

1 cup (227 g) unsalted butter, room temperature and softened

1/2 cup (100 g) white sugar

1/4 cup ( 55 g) dark brown sugar, packed

1 large egg

2 teaspoons vanilla extract 

1/4 teaspoon sea salt

about 1/2 cup (170 g) apricot jam 

1/2 cup (60 g) finely ground almonds, for coating 

Preheat oven to 350ºF (180ºC). Line a baking tray with parchment paper and set aside.

In a medium bowl combine whisk together the flour and baking powder.

In a large bowl combine the butter, white sugar, and brown sugar and using a handheld mixer beat well until light and fluffy. Scraping down the sides of the bowl to ensure everything is combined evenly.

Add the egg, vanilla extract and salt to the butter and sugar mixture Beat well until all is incorporated and light and fluffy again. Fold in the flour and baking powder mixture until a cookie dough forms.

Using a 1 1/2 tablespoon cookie scoop, scoop the dough and roll each ball between your clean hands to form a smooth even ball. Place the finely ground almonds on a plate and roll the now formed cookie dough balls in the finely ground almonds. Then press the middles down of each with your thumb or a measuring teaspoon, preferably a 1 teaspoon, to create an indent space for the jam. 

Arrange the cookies on the parchment lined baking tray, about 2 inches apart to allow for possible spreading, and fill the indents with the apricot jam. Bake in the preheated oven for 8 to 10 minutes. Do not over bake, you do not want a hard cookie, they should be soft and melt in your mouth. Allow the cookies to rest on the tray for a few minutes before transferring them to a wire rack to cool. Repeat until all the dough is used up. 

Notes: you can use any seedless jam or fruit curd as your filling and you can use chopped walnuts or any chopped nuts, desiccated coconut or flavoured sugar as a coating. If you want to use Nutella as a filling, do not fill prior to baking, fill cookies after they are baked and are right out of the oven. 

150 Year Old Biscuit Recipe

 

I stumbled upon this recipe while researching ingredients, I know, the wonders of the internet, straight down a rabbit hole. This vintage biscuit recipe supposedly has not had one tweak in its century and a half existence... well until I made them however I am sure I am not the only one to make slight modifications. I used dark brown sugar instead of light brown sugar. I also made only 15 cookies because I chose to roll the dough into walnut sized balls. I set the oven temperature to 325ºF (170ºC) to bake them. Sprinkled cinnamon sugar on them while still warm from the oven and let them rest for 5 minutes on the baking tray before removing them to a wire rack. I quite like that I got fewer cookies that were of a fair size and the sprinkling of cinnamon sugar on top added a delicate touch, giving them a Snickerdoodle flavour to enhance their crunchy buttery butterscotch toffee texture. These are exceptional biscuits to make and can easily be whipped up in minutes and will be devoured just as quickly! 

150 Year Old Biscuit Recipe ( 3 Ingredient Recipe) 

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125 grams (approx. 1/2 cup or 1 stick) unsalted butter, softened

100 grams ( approx. 1/2 cup) brown caster sugar (light brown sugar)

150 grams (approx. 1 cup) self-raising flour

Add the butter, brown sugar and self-raising flour to a large bowl. Mix and knead everything by hand until well mixed and you can form a ball of dough.

Let the dough chill for 20 minutes in the refrigerator or a cold place.

Preheat the oven to 305ºF (150ºC). Make 25 small round balls and place them on a baking tray lined with parchment paper.

Gently press the pattern into the dough with a fork. Bake for 20 minutes. 

Notes: the biscuits do spread so place them on the baking tray with enough space in-between to accommodate for this. I did weigh ingredients with a kitchen scale and placed those amounts into a measuring cup to get cup measurements however it's best to measure by weight for the most accurate amounts.  

Pine Honey Cookies

 

Although these are a joy to make, they do hold bittersweet memories, as they were one of my mum's favourite cookies and throughout the years steadily becoming one of my favourite festive cookies too. The surprisingly delicate flavour of pine honey adds a touch of yule earthiness to these soft sweet biscuits.   

Pine Honey Cookies

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1 cup (2 sticks) butter, soft room temperature

1 cup packed dark brown sugar

1/2 cup pine honey

2 eggs, room temperature

1/2 teaspoon vanilla extract

3 1/2 cups unbleached all purpose flour

2 teaspoons baking soda

walnut pieces for decorating

Preheat oven to 350ºF (180ºC). Line a baking sheet with baking parchment.

Add the flour and baking soda to a medium bowl and whisk together.

In a large bowl cream together the butter and brown sugar until light and fluffy. Add the pine honey, eggs and vanilla extract and blend well.

Gradually add the flour mixture to the butter sugar mixture, stirring until well combined and a soft dough has formed. Do not worry the dough will be soft and a bit sticky. Using floured hands roll the dough into balls the size of a large walnut. Place on the prepared baking sheet and using the bottom of a smooth glass dipped in flour, gently press down each dough ball. You may cover and chill the dough for an hour, if you find the dough too soft to handle however I have never had to do this. Place a walnut piece on top of each. 

Bake for 8 to 12 minutes or until lightly golden, no imprint remains when toughed and the bottoms are evenly browned. Remove from the baking sheet and allow to cool on wire racks. Repeat until all the dough has been used up. 

Fleischmann's® Canada Corn Starch Shortbread

 

An easy four ingredient recipe to literally whip up with basic pantry essentials. This shortbread is an absolute cult favourite amongst home bakers. A melt in your mouth biscuit that may be also known as Benson's Shortbread, Grandma's Shortbread, Canadian Shortbread or Whipped Shortbread. Fleischmann's® Canada Corn Starch Shortbread is how I remember it; as our pantry growing up always had a box of this brand of corn starch and this recipe was always on the back. What I add to the recipe usually changes depending on the seasons because I make shortbread throughout the year. Pictured above, I added chopped dried cranberries and mini dark chocolate chips to the flour mixture before adding the butter and found using clean hands to help form a dough easiest. 

Fleischmann's® Canada Corn Starch Shortbread

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1/2 cup (125 ml) Corn Starch

1/2 cup (125 ml) icing sugar

1 cup (250 ml) unbleached all purpose flour

3/4 cup (175 ml) butter, softened

Add ins:

1/2 cup chopped dried cranberries

1/2 cup mini dark chocolate chips

Sift together corn starch, icing sugar and flour. Using a wooden spoon, blend in the butter until a soft and smooth dough forms. Shape into 1 inch (2.5 cm) balls. If dough is too soft to handle, cover and chill for 30 - 60 minutes. Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet; flatten with a lightly floured fork. Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts, if desired. Bake in a 300ºF (150ºC) oven for 15 - 20 minutes or until edges are lightly browned. Cool on wire rack. Makes about 24 cookies. 

Crescents: Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture. Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long. Twist into crescent shapes. When baked and cool, dip ends in melted chocolate. 

Notes: Avoid over mixing and overworking the dough. Score the surface for even baking without bubbles or cracks. Sifting the flour before mixing helps remove lumps. Add fruit, nuts and chocolate, if using to the flour mixture. 

Classic Shortbread

Traditional buttery shortbread are superb with a cup of afternoon tea and for me, they offer more... much more, solace as these were my mum and grandmothers staple biscuit they baked, gifted or sent in holiday care packages. I diligently carry on that tradition throughout the year and often times these have become the biscuits I share most with family and friends as they are the ones that frequently get asked for. This recipe is simple, no need for a food processor, it is all done by hand and it's important the butter be room temperature for a decent rich dense buttery shortbread.  

Classic Shortbread

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1 cup (227 g) unsalted butter, room temperature soft

1 teaspoon (5 g) Kosher salt

2/3 cup (134 g) granulated white sugar

1 1/2 teaspoons vanilla, optional

2 cups (256 g) unbleached all purpose flour

1 - 2 tablespoons fine white sugar for sprinkling

Heat oven to 325ºF (170ºC). Line the bottom of a 8 - inch or a 9 - inch square baking tin with baking parchment. 

In a large bowl stir the room temperature butter with a wooden spoon until soft and creamy, the texture should resemble mayonnaise. Add the salt and stir to combine. Add the sugar and vanilla and stir again until combined, then add the flour and stir until just combined, the dough will be coarse and a bit lumpy

Press the dough into the prepared baking tin, smooth the top using the bottom of a drinking glass and gently prick the top with the tines of a fork. Using a sharp knife carefully pre-mark or score slices, not cutting all the way through, this makes it easier to cut when warm.  

Bake until golden brown, approximately 40 to 50 minutes for an 8 - inch pan or 30 to 40 minutes for a 9 - inch pan. Checking around 30 minutes.  

Transfer pan to a wire rack to cool and carefully cut into bars or squares, using the pre- cut marks as a guide. Sprinkle with 1 or 2 tablespoons of sugar, I used a lavender vanilla sugar.  

Raisin Jumble Cookies ~ Li Kokii kaa Mamawinamihk avik lii Razeñ ~ National Indigenous Peoples Day

 

These golden fruit morsels are a Métis recipe. Although the recipe calls for the cookies to be iced, I didn't as I found the cookies themselves are abundantly sweet and buttery because I used butter instead of shortening, as that's all I had in my pantry. Still with the minor substitutions these cookies are deliciously moreish and would be absolutely enjoyable iced too. 

 

 

Raisin Jumble Cookies ~ Li Kokii kaa Mamawinamihk avik lii Razeñ (Courtesy of Heather Andersen, Nora Zilkie, Sigrid Schaus and Dixie Palmer)  

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1 3/4 cups shortening 

1 1/2 cups sugar

1 1/2 teaspoons vanilla

1/2 teaspoon almond extract

2 large eggs, well beaten

2 3/4 cups sifted flour

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup sour cream

1 1/2 cups dark or golden seedless raisins

1/2 cup candied cherries, chopped

For Frosting:

2 cups powdered sugar (icing sugar), sifted

1 teaspoon lemon juice

2 tablespoon cream

Instructions: 

• Cream together the shortening, sugar and flavourings [vanilla and almond extract] until fluffy. Beat in eggs.

• Sift flour with salt, baking powder and baking soda.

• Add the dry ingredients to the creamed mixture, alternately with the sour cream.

• Stir in fruits [raisins and candied cherries].

• Drop dough in small mounds onto a lightly-greased baking sheet, with spacing about 2 inches apart.

• Bake in the oven at 375ºF (190ºC) for 8 to 10 minutes or until lightly browned.

• Remove cookies to wire racks to cool.

For Frosting:

• Beat together until fluffy and smooth: sifted powdered sugar, 1/4 cup soft butter, 1 teaspoon lemon juice, 1 teaspoon vanilla and cream. 

Notes: Other dried fruit may be substituted for the candied cherries. I lined a baking sheet with baking parchment instead of lightly greasing it. 

Honey Shortbread

 

Not only do I make these for World Bee Day, I do make these during the summer months as well. With a sprinkling of dreamy lavender sugar these buttery golden biscuits are ideal for balmy sunny days. 

Honey Shortbread

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225g (8 0z) / 1 cup butter, softened

80 ml (3 fl. oz) / 1/3 cup honey

1 teaspoon vanilla

225g (8 oz) / 1 3/4 cups unbleached all purpose flour

110g (4 oz) / 1 cup finely chopped almonds

lavender sugar to decorate

1. Preheat the oven to 300ºF (150ºC or Gas Mark 2) and line a baking tray with baking parchment.

2. Beat together the butter, honey and vanilla until light and fluffy. Gradually add the flour almonds mixture and mix well.

3. Turn onto a lightly floured surface and knead lightly to about 10 mm (1/2 inch) thickness, to fit the shape of your baking sheet. Transfer to the baking tray, you may have to reshape the dough, and mark into slices with a knife. Alternatively, after kneading the dough, place on the lined baking tray, shape to fit the baking tray and mark into slices with a knife. 

4. Bake for 30 to 40 minutes, until golden. Transfer to a wire rack, and while still warm sprinkle generously with lavender sugar, allow to cool completely.  

   

Coconut Cherry Cookies

 

Sweet and chewy and definitely moreish these are unlike some coconut cookies that tend to be a quite crisp and snappy biscuit. The flavours are mellow and linger after each bite. A leisurely diminishing chew that is meant to be appreciated rather than decisively crunched.  

Coconut Cherry Cookies

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makes approximately 36 to 48 cookies 

2 cups unbleached all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsweetened shredded coconut

1/2 cup butter

1 cup white sugar

2 eggs

1/2 teaspoon coconut extract 

1 cup maraschino or glacé cherries, roughly chopped

Preheat oven to 350ºF (180ºC). Line a baking tray with baking parchment paper.

Sift together the flour, baking soda and salt in a medium bowl. Add the shredded coconut and stir to combine.

In a large bowl cream together the butter and white sugar. Beat in the eggs and coconut extract and continue to beat until light and fluffy. Stir in the flour mixture then fold in the cherries.

Drop batter from a teaspoon or roll into balls no larger than a walnut and gently flatten with the floured tines of a fork, and place about 2 inches apart onto the prepared baking tray. Bake in the preheated oven for 10 to 12 minutes or until golden brown. Transfer cookies to a wire rack to cool. Repeat until all the dough has been used.

Cornish Fairings

 

Cornish Fairings are a biscuit to celebrate St. Piran's Day, on March 5th. St. Piran is one of three patron saints of Cornwall, St. Petroc and St. Michael being the other two. Delicately spiced with a crunchy, chewy texture; these gingery biscuits were originally sold at seasonal fairs and given by men to their sweethearts or to children as a treat. 

Cornish Fairings

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225g (1 cup) unbleached all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

3 teaspoons ground ginger

2 teaspoons ground mixed spice

1 teaspoon cinnamon

pinch of salt

120g (1/2 cup) butter

120g (1/2 cup) caster sugar

5 tablespoons golden syrup

Preheat oven to 350ºF / 180ºC / Gas Mark 4.

Grease two baking trays or line baking trays with baking parchment.

Add the flour, baking powder, baking soda, ground ginger, mixed spice, cinnamon and salt into a large bowl and whisk together. 

Rub the butter into the flour mixture with your fingertips until it resembles a fine breadcrumb like texture; then add the sugar and stir.

Add the golden syrup and mix together well. Ultimately bringing the dough all together by using your clean hands to make a smooth dough.

Divide the dough in half; take one half and shape into 12 small walnut sized pieces, roll them into balls and place on the greased or lined baking trays with space between each ball as they will spread into shape.

Bake for 8 to 10 minutes until they have spread, turned golden brown and the tops have crackled.

Leave the biscuits to cool on the baking trays for 5 minutes before removing, carefully transfer to a wire rack to cool completely. 

Repeat with the other half of the dough or you may freeze it and use it at a later date. 

Biscuits will keep in a tin or air tight container for 3 to 4 days. 

Cheese and Herb Biscuits

 

A crispy cheesy buttery biscuit that deliciously compliments any cheeseboard or afternoon tea.  

Crunchy Cheese and Herb Biscuits

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makes approximately 24

115 grams (4oz) butter, softened

115 grams (4oz) mature cheddar cheese, grated

1 teaspoon fresh thyme

1 teaspoon summer savoury

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

175 grams (6oz) plain flour

1 to 2 tablespoons water, if needed

Cream the butter for 1 minute, then add the cheese, thyme, summer savoury, salt and pepper and mix to combine. Add the flour and combine for about 1 minute until the mixture is crumbly. If the mixture is a bit dry, add 1 tablespoon of water, at a time, to help bring the dough together. You want the dough to be thick but not sticky. 

Turn out the dough onto a work surface lightly dusted with flour and press into a ball. Roll the ball into a 23-cm/9 inch log. Wrap in clingfilm and chill for at least 30 minutes.

Meanwhile, preheat the oven to 350ºF/180ºC/Gas Mark 4. Line a baking tray with baking parchment paper. Cut the log into 24 rounds and place them on the prepared tray.

Bake in the preheated oven for 22 minutes until golden brown, turning the tray halfway through cooking. Leave the biscuits to cool on the tray for about 5 minutes, then transfer to a wire rack and leave to cool completely.  

The sun and warmer temperatures have returned just in time for the weekend. Hope everyone is well and staying safe. - JD 

Triple Goddess & Spiral Goddess Vanilla Sugar Cookies

I finally got to use the Bakerlogy cookie cutters. These are well crafted, easy to use and lovely. Bakerlogy offer all sorts of designs and shapes. I decided to use their vanilla sugar cookie recipe, they also have a chocolate and matcha recipe, rather than the one I normally use and I am sharing it here; however do visit their website if you are curious and interested in unique cookie cutters. 

Vanilla Sugar Cookies

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250g unsalted butter

200g granulated sugar

1 large egg

2 teaspoons vanilla extract

450g plain flour 

* for best results, mix all ingredients at room temperature.

*For citrus cookies use orange, lemon or lime (the zest of 2 and the juice of 1) at Step 2. You may also use almond extract instead of vanilla.   

Prep and baking time 20 minutes. Chill time 1.5 hours

Step 1: Mix softened butter and sugar until mixture is smooth.

Step 2: Add the egg and vanilla extract into the mixture and beat until combine.

Step 3: Add half of the flour and mix well. Then add the rest of the flour, mix and knead until you have a soft dough mixture.

Step 4: Split the dough equally into two and chill in the fridge for 1 hour.

Step 5: Once chilled, roll out your dough onto baking paper to 5mm thickness and cut out your shapes/designs. Use small amounts of flour to dust over the dough surface, cutter and rolling pin. For best results further chill for half an hour before baking.

Step 6: Bake at 170ºC (325ºF) for 10 minutes. Leave to chill before decorating and serving. 

Unfortunate and frustrating, as I like to have direct links within my posts, since Blogger has changed their format, I have been having some issues. Until it gets sorted I won't be able to add a direct link to a website, you will have to look items up in whatever search engine you use. Hope everyone had a nice weekend! - JD 

Rosemary Lemon Shortbread

Rosemary, is for remembrance and I make these shortbread around this time of year. I suppose you could say that this is my homage of giving thanks and remembrance to those who are no longer with us. Just remember when serving to use two plates, with fresh sprigs of rosemary, one for the living and one for the dead.   

Rosemary Lemon Shortbread

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1/2 cup cornstarch

1/2 icing sugar

1 cup unbleached all purpose flour

2 tablespoons chopped fresh rosemary

zest from 1 lemon

3/4 cup butter, softened

Preheat oven to 300ºF. 

In a large bowl combine the cornstarch, icing sugar, flour, chopped rosemary, lemon zest. Add the softened butter and stir until well blended. Roll portions of the dough into balls. Place on a baking tray, about 1 inch apart, and gently flatten with a floured fork or with the bottom of a smooth glass, that has been floured. Sprinkle with caster sugar. Bake in the preheated oven for 15 to 20 minutes, or until the edges are lightly golden brown. Remove from baking tray and cool on wire racks.   

Hope everyone is having a good week! - JD 

Crispy Coconut Cookies

One could liken these super crunchy and chewy cookies to a 'breakfast cookie' as they are made with corn cereal and oats; however these are satisfying anytime and are perfect on the go. 

Crispy Coconut Cookies

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1/2 cup butter

1/2 cup packed dark brown sugar

1/2 cup caster sugar

1 egg

1 teaspoon vanilla

1 cup unbleached all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup rolled oats

1 cup crushed cornflakes cereal

1 1/3 cups flaked coconut

Preheat oven to 350ºF (175ºC)

In a large bowl cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until nicely combined.

Drop the now formed dough by teaspoonfuls onto a baking tray. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from oven and transfer to wire racks allowing to cool.

Notes: I replaced the brown sugar with coconut sugar and added coconut extract instead of the vanilla. I found the dough to be just a bit dry however still managed to form the cookies into a ball, so I wonder if an increase in butter may be needed. Next time I make these I may decrease the sugars to 1/4 cup and add more butter.      

Despite the current news events, I hope everyone had a nice long weekend. - JD 

Granola Cookies

These no fuss cookies are crisp, chewy and buttery. An understated deliciousness that is quite satisfying.   

Granola Cookies

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1/2 cup unsalted butter, softened

1/3 cup caster sugar

1/3 cup dark brown sugar, packed

1 teaspoon maple extract

1 large egg

2 cups granola, any flavour, slightly crushed

1 cup unbleached all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 350ºF. Line a baking tray with baking parchment paper. 

In a large bowl, beat the butter, sugars, maple extract and large egg with an electric mixer on medium speed, or you can mix with a wooden spoon, until blended and creamy.

Stir and mix in the granola and the dry ingredients.

Using your hands, roll the dough into balls, no larger than a walnut, place on the prepared baking tray and gently press the tops. 

Bake 9 to 11 minutes or until lightly golden brown and the edges and centre are set but not hard. Allow to cool for 1 minute then remove the cookies to a wire rack. 

Hope everyone had a lovely weekend. - JD 

Buttermilk Biscuits

Effortless is the word I like to use when making this recipe; as they take very little effort and very little time and the same can be said about devouring these with butter and jam.  

 Buttermilk Biscuits 

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2 cups unbleached all purpose flour

4 teaspoons baking powder

1 teaspoon salt

1/4 cup sugar

1/2 cup cold butter

1 cup buttermilk or milk

Preheat oven to 350ºF. Line a baking tray with baking parchment. Set aside.

In a large bowl, mix the dry ingredients together then cut in the cold butter, using a pastry cutter, forks or clean hands. Mix well until the the dry ingredients become some what crumbly. Slowly add the milk until the dough forms a ball. 

Flour a clean flat surface and gently roll the dough to 1 1/2 inch thickness. Cut out into 2 1/2 inch rounds and bake, on the prepared baking tray, for 20 to 25 minutes or until nicely golden brown.  

Hope everyone has been enjoying the sunshine and staying warm. - JD   

Peanut Butter Oat Chocolate Chip Cranberry Cookies

These cookies are packed with plenty of delicious ingredients and are satisfying in both sweetness and flavour. A delightful afternoon cookie worthy of such a long name!   

Peanut Butter Oat Chocolate Chip Cranberry Cookies with Pumpkin Seeds

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1 1/4 cups peanut butter

1/2 cup butter

3/4 cup caster sugar

2/3 cup packed brown sugar

2 eggs

1 1/2 teaspoons vanilla

1 cup large flaked oats

3/4 cup flour

1/2 teaspoon baking soda

1teaspoon cinnamon

1/2 cup chopped dried cranberries

1/2 cup pumpkin seeds, optional

1 cup mini semi sweet chocolate chips

Preheat oven to 350ºF.

In a large bowl beat the peanut butter and butter with a mixer until creamy.

Add sugars and mix well. Blend in the eggs and vanilla.

In another bowl mix the oats, flour, baking soda, cinnamon, dried cranberries, and pumpkin seeds. Add to the peanut butter mixture until well blended. Stir in the chocolate chips. Drop teaspoonfuls of dough, 1 inch apart, onto baking tray. 

Bake 10 to 12 minutes, or just until the centres are set. Allow to cool for 3 minutes on baking tray then remove to wire racks to cool completely. 

Notes: you can use crunchy peanut butter, if you wish. Chocolate chips may be either mini or regular, just adjust the amounts.  

Hope everyone had a lovely long weekend. We had a bit of snow over the weekend however nothing that we aren't already used to. - JD 

Peanut Butter Oatmeal Chocolate Chip Cookies

These are absolutely delicious and vegan! They were so easy to make that I whipped up another batch. This is a great basic recipe, which ingredients may be substituted for others depending on your tastes or food requirements. It is hard to believe these are vegan! 

Peanut Butter Oatmeal Chocolate Chip Cookies

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1/2 cup white sugar

1/2 coconut sugar

1/3 cup soy milk

1/3 cup peanut butter

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1 cup oat flour

1 cup rolled oats

1 tablespoon flax seed

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup vegan semi sweet chocolate chips

Pre-heat oven to 400ºF. Line a large baking sheet with baking parchment paper. Set aside. It is a must to line the baking tray to prevent the cookies from sticking to the tray.

In a large bowl whisk together the sugars, soy milk, peanut butter, oil, and vanilla extract until completely smooth.

In another bowl, mix together the oat flour, oats, flax seeds, baking soda, salt, cinnamon, and the chocolate chips in a separate bowl; add to the peanut butter mixture and stir to combine. 

Drop the cookie dough by large spoonfuls onto the prepared baking sheet.

Bake cookies in the preheated oven until the edges are browned, about 8 to 10 minutes. Cool cookies on a the baking sheet for about 10 minutes before removing them to cool completely on a wire rack.

Notes: I made a second batch however I used 1 cup unbleached all purpose flour, instead of the oat flour, and added 1/2 cup of chopped walnuts. All other ingredients remained the same. This batch did not spread like the first batch did and were more compact. Regardless, both batches were great. I slight flatten... tapped the centre of each cookie with my fingers before baking the second batch (with all purpose flour and chopped walnuts.) 

The first batch was more crispy and chewy with a more pronounced  peanut butter taste and the second batch was dense and crunchy with a slight peanut butter taste that was then over taken by a walnut flavour due to the added chopped walnuts. Below is a photo of the second batch I made... 

Plenty of sunshine this weekend and for the coming week. Hope you had a lovely weekend too. - JD 

Chocolate Chunk Cookies

These chocolate chunk cookies are very reminiscent of brownies. Using milk chocolate chunks gave little burst of sweetness although if dark chocolate chunks were used the cookies would then be a nice deep rich chocolate flavour. Regardless, these are a pure chocolate lovers dream.    

Chocolate Chunk Cookies

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makes approximately 16 cookies

1/2 cup (125ml) margarine or butter

1/3 cup (75ml) packed brown sugar

1/3 cup (75ml) granulated sugar/caster sugar

1 egg

1 teaspoon (5ml) vanilla extract

1 1/4 cups (300ml) all purpose flour

1/4 cup (60ml) good quality cocoa powder

1/2 teaspoon (2ml) baking soda 

1/2 teaspoon (2ml) baking powder

1/4 teaspoon (1ml) salt

1 cup (250ml) chocolate chunks, like Hersey's Chipits Inspirations Milk Chocolate Chunks 

Pre-heat the oven to 350ºF (180ºC) and line a baking tray with baking parchment paper.

In a bowl combine the flour, cocoa powder, baking soda, baking powder and salt. Whisk together. Set aside.  

In another bowl and using an electric mixer, beat together the margarine or butter, if using, brown sugar and granulated sugar until light and fluffy. Beat in the egg and the vanilla.

Stir the dry ingredients into the butter mixture until smooth. Fold in the milk chocolate chunks.

Drop heaping spoonfuls of the cookie dough onto the prepared lined baking tray, 2 inches (5cm) apart. Bake for 10 to 12 minutes or until tops are firm; let cool on baking tray for 5 minutes. Transfer to wires racks to continue cooling. Repeat until all the cookie dough has been baked.  

Notes: If you can not find the Hersey's Chunks, then chop or break your favourite chocolate or chocolate bar into into pieces and use that. I found that 10 minutes was sufficient baking time, however ovens vary. Milk chocolate chunks gave the cookies a little hit of sweetness, although  

Enjoy the sunshine! - JD