Quaker Vanishing Oatmeal Raisin Cookie Recipe

QUAKER VANISHING OATMEAL RAISIN COOKIES

“A goal properly set is halfway reached.” –Zig Ziglar

Makes about 4 dozen cookies
INGREDIENTS

Mint Polka Dot Cookies

Recipe and photo source: http://www.ldsliving.com/-Food-Dish-My-Family-s-Favorite-Cookie-Recipe/s/67377
Mint Polka Dot Cookies
Recipe adapted from Guittard
2 cups (12 ounces) Guittard semi-sweet chocolate chips
1/2 cup unsalted butter (NOT margarine)
1 1/2 cups all-purpose flour (do not sift)
1/2 teaspoon baking soda
heaping 1/8 teaspoon salt
3 large eggs
1/2 cup sugar
2 teaspoons vanilla
1 2/3 cups (10 ounces) Guittard Green Mint Chips
Preheat oven to 350F.
Heat semisweet chips and butter in microwave inside a small bowl at medium power (50% or level 5) for 2-3 minutes, stirring well after each minute until smooth. Set aside to cool. In a small bowl, combine flour, baking soda, and salt. Set aside.
In a large bowl, beat eggs, sugar, and vanilla until light. Blend in melted chocolate, then dry ingredients. Stir in green mint chips and chill for 10-15 minutes or until slightly stiff. (If you chill it for longer, make sure to roll dough into balls before placing on cookie sheet.) Drop by well-rounded teaspoonfuls onto ungreased cookie sheets (preferably lined with parchment or Silpat).
Bake 8-10 minutes. Cookies will be soft in centers but will harden as they cool.
To judge doneness:
-cook until the tops look crusty, but there’s still a little gloss through the cracks. (With dark cookies, it can be hard to tell when things are cooked; it helps to smack the pan against the rack–if they deflate a little when you do it, they’re cooked.)
-leave cookies on the pan for 5-10 minutes after you pull them. The residual heat helps to bake them a little, but doesn’t overcook them. They shouldn’t fall apart when you remove them with a spatula, but they will still be a little gooey.

The Best Gingerbread Cookie Recipe

These are hands down the BEST gingerbread cookies I have ever had.

They were thick and soft and they were delicious. Emilie made them last night and we decorated them with homemade icing and red hots and jelly beans.  Recipe source: http://theparsimoniousprincess.blogspot.com/search?q=gingerbread+cookies

gingerbread

 

1 1/2 cups unsalted butter (3 sticks), softened
1 cup brown sugar
2 large eggs
1 cup molasses
1 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
2 tsp. ground ginger
5 cups all-purpose flour

Directions:

In a large bowl, combine butter and sugar until smooth. Add eggs one at a time until incorporated.

Add molasses.  Mix.

In a separate bowl, combine the soda, salt, spices, and flour.  Add to the wet mixture. Mix until smooth.

Before you roll out the dough, you need to let the dough chill for a couple hours.  Flatten the dough on a piece of plastic wrap, then wrap it up, and put it the fridge. This makes rolling out the chilled dough a little easier because it’s ready to go.

Once your dough has chilled, roll it out onto a floured countertop until it’s about 1/4 inch thick.  Cut into desired shapes.

Preheat oven to 350 degrees F.

On a lined or greased baking sheet, bake the cookies for 10-12 minutes or until just golden brown.  Let the cookies cool on wire racks before you decorate.

We used homemade icing that we put in a large plastic bag with a hole cut at the edge to squeeze the icing from before adding the candy.

Almond Joy Cookies

 

Ingredients

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Directions

Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chocolate Chunk Cookies

Chocolate Chunk Cookies

Sara’s neighbor brought over a plate of these cookies to her after she had a baby.  Dallin liked the cookies so much he wouldn’t return the plate until the neighbor texted him the recipe:

Cream together: 3/4 c butter or margarine, 1/2 c of sugar, 1/4 c brown sugar

Add: 1 egg

Sift together: 2 1/2 c flour, 1/2 tsp salt

Add to creamed mixture: 1 tsp vanilla, 1 tsp almond flavoring, 1 10-oz bar of chocolate (any kind) cut into 1/2 inch pieces (or use a bag of Ghiradelli chocolate chips)

Spoon small one inch balls of cookie dough onto cookie sheet.  Bake 8-10 minutes at 350 degrees.  They won’t look done but they are.

Jeanette’s Gingersnap Cookies

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  • 1 ½ cups of butter (softened)
  • 2 cups of brown sugar
  • ½ cup molasses
  • 2 eggs

Mix together in mixer until fluffy.

Sift Together in another bowl:

  • 6 cups of flour
  • 4 tsp. soda
  • 1 tsp. salt
  • 2 tsp. ground ginger
  • 2 tsp. ground cinnamon
  • 1 tsp. ground cloves

Mix 2 bowls together.  Form into small balls, roll in sugar.

Bake @375 for 11-12 minutes.

No Bake Chocolate Oatmeal Cookies

Trials and tribulations tend to squeeze the artificiality out of us, leaving the essence of what we really are and clarifying what we really yearn for. — Neal A. Maxwell

This recipe is one of my all time favorite cookie recipes.  I used to mail these cookies to your dad when he was on his mission.

Ingredients:

  • 2 cups granulated sugar
  • 1 stick (8 Tablespoons) of butter
  • 1/2 cup low-fat milk
  • 1/3 cup baking cocoa
  • 3 cups Quaker® Oats (quick or old fashioned, uncooked)
  • 1 teaspoon vanilla extract
Preparation:

In large saucepan, combine sugar, butter, milk and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently. Remove from heat. Stir in oats and vanilla. Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered.

Three Ingredient Pumpkin Cookies

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This is the recipe for those yummy-ridiculously easy to make-pumpkin cookies:

  • 1 18-1/4 box spice cake mix
  • 1 15-ounce can 100-percent pure pumpkin
  • Chocolate chips

Preheat oven to 350 degrees.

Pour cake mix into a large bowl and whisk to remove lumps.  Add the canned pumpkin and stir into the cake mix until well blended.  Add chocolate chips and stir.  Drop large spoonfuls onto greased baking sheet and bake for 16-18 minutes until done.

 

Kneaders’ Sugar Cookies

Photo credit: Artist Toni Grote

Photo credit: Artist Toni Grote

This recipe makes 4 dozen cookies.

  • 2 cups butter
  • 2 ¼ cups sugar
  • 4 large eggs
  • 1 cup milk
  • 7 ¾ cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp lemon flavor
  • ½ tsp salt
  • ¼ tsp nutmeg
  • 1 Tbsp honey

Icing:

  • 4 ½ cups powdered sugar
  • 4 T corn syrup, light
  • 3 Tbsp milk
  • ¼ tsp lemon flavor

Cream together butter and sugar until fluffy.

Add eggs, then milk.  Scrape the sides of the bowl often.

Stir in remaining ingredients.  Dough will be soft and sticky.

Place dough on well-floured pastry cloth or workspace.  Knead in just enough flour to make dough workable.  Dough will be very soft.  It is best to knead with rolling motion so you have a smooth surface and you will not get cracks on the tops of your cookies.

Gently roll out to 3/8 inch thickness.  Cut into desired shapes and place on baking sheet lined with parchment.  Bake at 325 to 10-12 minutes or until just the edges barely start to change color.  Makes 4 dozen.

For icing:

Mix together all ingredients until smooth.  Dip cookie in icing and smooth with wide side of palm of hand.

Chocolate Chip Lava Cookies

Chocolate Chip Lava Cookies

 

Ingredients:

  • 1 (12-oz) bag semisweet chocolate chips, divided
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 stick unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract

Directions:

  1. Preheat the oven to 350°F.
  2. Lightly grease a 12-cup muffin pan with oil spray. Place 2/3 cup of the chocolate chips into a microwave safe bowl and melt the chocolate chips, in 30 second intervals, until completely melted. Set aside.
  3. Combine the flour, salt, baking soda, and baking powder in a small bowl. Set aside.
  4. Cream together the butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment. Add the egg and vanilla and mix until well blended. Add the flour mixture and mix until just combined. Pour the remaining chocolate chips into the bowl and mix until they’re evenly distributed.
  5. Place 2 Tbsp of the cookie dough into the bottom of each prepared muffin cup. Press down on the cookie dough to flatten it, creating a small well in the middle. Place 1 Tbsp of the melted chocolate over each flattened dollop of cookie dough. Refrigerate the cups for 3-4 minutes. Scoop 2 more Tbsp of the cookie dough on top of each of the refrigerated cups and press around the edges to seal the melted chocolate in the middle. Bake on the bottom rack of the oven for 23-25 minutes, until golden brown.
  6. Remove the cookies from the oven and run a knife around the edges of each cup to loosen them from the pan. Let cool for 15 minutes, and then carefully remove the cookie cups by inverting the muffin pan onto a cookie sheet. Serve immediately with vanilla ice cream.