Category: Cookies

• 1 cup brown sugar
• 1/4 cup shortening
• 1/4 cup butter
• 1 egg
• 1/2 teaspoon vanilla
• 1 cup all-purpose flour
• 1 cup oatmeal
• 3/4 cup coconut
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Method

1. Preheat the oven to 350°F.
2. Line cookie sheets with parchment paper.
3. Cream together butter, shortening, and sugar in a stand mixer with paddle attachment.
4. Beat in egg and vanilla.
5. In a separate bowl, mix together the dry ingredients.
6. Add the dry ingredients to the butter mixture and stir until just combined.
7. Drop cookies onto pans.
8. Bake until bottoms of cookies turn golden brown (about 12-15 minutes).
9. Remove from oven, allow to cool for a few minutes, then move cookies to a wire rack to cool completely.

Source

• 1/3 cup unsalted butter
• 3/4 cup brown sugar
• 1 egg
• 1/2 cup molasses
• 2 teaspoons vanilla
• 1 teaspoon lemon juice
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground ginger
• 1 3/4 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves

Method

1. Cream butter, sugar, and egg together in a stand mixer with paddle attachment.
2. Add molasses, vanilla, and lemon and mix until well blended.
3. In a separate bowl, mix together the dry ingredients.
4. Add the dry ingredients to the butter mixture, and stir until well blended.
5. Wrap dough in plastic wrap and refrigerate for at least 2 hours.
6. Preheat the oven to 375°F.
7. Line cookie sheets with parchment paper.
8. Roll dough out on lightly floured surface until 1/4 inch thick.
9. Cut cookies out and put on pan.
10. Bake one pan at a time until bottoms begin to brown (7-10 minutes, longer is crispier).
11. Remove from oven and cool cookies on a wire rack.

Source

• 1 cup unsalted butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 2 cups chocolate chips

Method

1. Preheat the oven to 325°F.
2. Line cookie sheets with parchment paper.
3. Cream together butter and sugars in a stand mixer with paddle attachment.
4. Beat in eggs and vanilla.
5. In a separate bowl, mix together the dry ingredients.
6. Add the dry ingredients to the butter mixture and stir until just combined.
7. Mix in the chocolate chips.
8. Drop cookies onto pans.
9. Bake until bottoms of cookies turn golden brown (about 12-15 minutes).
10. Remove from oven, allow to cool for a few minutes, then move cookies to a wire rack to cool completely.

Source

• 1 cup cranberries
• 1 cup chopped pecans
• 1/4 cup brown sugar
• 1 cup unsalted butter softened
• 1 1/2 cups white sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 2 teaspoons orange zest
• 3 cups all purpose flour

Method

1. Using blender or food processor, blend cranberries, pecans, and brown sugar until evenly chopped.
2. In a separate bowl, cream butter, sugar, baking powder, and salt.
3. Mix eggs and orange zest into butter mixture.
4. Mix in flour until just combined.
5. Cover and chill for 1 hour.
6. Divide dough into two.
7. On a lightly floured surface, roll each piece of dough out into a 10×12 rectangle.
8. Spoon half of cranberry mixture onto each rectangle of dough and gently spread it out to within half an inch of each side.
9. Roll dough into a tight log.
10. Wrap logs in parchment paper and secure with tape.
11. Put logs in fridge to chill for a day.
12. Preheat oven to 375°F.
13. Line baking sheets with parchment paper.
14. Using a very sharp knife, cut logs into 1/4 inch slices.
15. Place slices on baking sheet with 2 inches between cookies.
16. Bake until edges turn golden (about 12 minutes).
17. Cool on wire rack.

Source