Different Chocolate Chip Cookie

OMG these are delicious!!!  I made this last summer as yet another work treat.  I've been trying to use up some of my baking goods before the get to old.  I've never really put salt on top of a cookie before but WOW..  These make large size cookies and made 41 cookies.  These will be a great addition to my Holiday cookie list.  Sure hope you try them.

Ingredients

• 14 ounces assorted dark, milk, or white chocolate (not commercial chips), roughly chopped (2 1/2 cups; 395g)
• 12 1/2 ounces all-purpose flour (2 3/4 cups, spooned; 355g), such as Gold Medal
• 8 ounces unsalted butter (2 sticks; 225g), soft but cool, about 65°F (18°C)
• 7 1/4 ounces white sugar (1 cup; 205g)
• 8 ounces light brown sugar (1 cup, gently packed; 225g)
• 1/2 ounce vanilla extract (1 tablespoon; 15g)
• 2 teaspoons (8g) Diamond Crystal kosher salt, plus more for sprinkling; for table salt, use about half as much by volume or the same weight
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon grated nutmeg
• 1 large egg (about 1 3/4 ounces; 50g), straight from the fridge

1. Directions:
3. Adjust oven rack to middle position and preheat to 350°F (180°C). Set aside a handful of chopped chocolate (about 2 ounces) and place the remainder in a medium bowl. Sift flour on top and toss together. Combine butter, white sugar, brown sugar, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour/chocolate all at once, and mix to form a stiff dough.
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6. Divide in 2-tablespoon portions (about 1 1/2 ounces or 40g each) and round each one into a smooth ball. (If you like, portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F or 21°C, and proceed as directed.)
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9.  Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Garnish each with reserved chocolate and a pinch of kosher salt. Bake until puffed and pale gold around the edges but steamy in the middle, about 15 minutes. For crunchy cookies, continue baking until golden, 3 to 5 minutes more. Cool directly on baking sheet until crumb is set, about 5 minutes. Enjoy warm or store in an airtight container up to 2 days at room temperature.
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11. Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.
12. Donna
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Golden Raisin-oatmeal cookies w walnuts

I made these awhile back.  A very tasty cookie and well worth making.  Hope you try them.

Ingredients

 ¼ cup unsalted butter 

6 tablespoons neutral flavored oil (canola, melted coconut, etc.)

1 teaspoon vanilla extract

½ cup granulated sugar ¼ cup plus

2 tablespoons brown sugar

1 large egg

2 cups old fashioned oats + ¼ cup hot water

1 cup all purpose flour

 1 tablespoon ground cinnamon

½ teaspoon baking soda

 ½ teaspoon salt

⅓ cup each: dried golden raisins, chopped pecans or walnuts, chocolate chips

Instructions

 1. Preheat the oven to 350.

 2. In a bowl, combine butter, oil, and vanilla. Mash until butter is soft. Add in sugars and stir to cream them together, and then stir in an egg. 

3. In a separate bowl, combine oats and hot water and let it sit for 5 minutes until oats are slightly softened. Add them to the wet mixture. 

4. Add in flour, cinnamon, baking soda, and salt, and stir to combine it all with the wet mixture. Add in your mix­ins (no more than 1 cup of total assorted mix­ins). 

5. Refrigerate dough for at least 10 minutes.

 6. Measure out tablespoon­sized cookies, and bake them onto parchment lined cookie sheets for 12 minutes, or until the bottoms are golden. 

7. Let the cookies cool fully before removing them from the baking sheet.

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

Pecan Pie Cookies

A co worker posted these on FB back in October and I asked if this was a hint that she wanted me to make them for work.  Her reply "hell yes".  I am not a fan of pecan pie because I think it's way to sweet but there were good.  Maybe because it's just a bite or two.  I doubled the recipe because it said it only made 12 cookies, well that would never be enough for the crew at work, they've been know to eat 4 dozen.  :)

1 prepared single pie crust (homemade or purchased, I used Pillsbury) 

2 tablespoons butter, melted 

½ cup pecans, chopped 

⅓ cup packed brown sugar 

¼ cup corn syrup 

2 eggs 

⅛ teaspoon salt 

Optional ¼ cup semi sweet or milk chocolate chip for decorating 

Instructions 1. Preheat oven to 400 degrees. 2. Combine butter, pecans, brown sugar, corn syrup, salt and eggs. While constantly stirring, cook on the stove top over medium­low heat just until thickened. (You don't want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside. 3. Unroll dough and using a 3" cookie cutter, cut out circles. Gently fold about ⅛­1/4" up on the edges. 4. Spoon 1 tablespoon of the pecan mixture into each circle. 5. Place on a parchment lined pan (it's important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack. 6. Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

Ginger Cookies

Yet another goodie for work.  I was going to make a pumpkin swirl muffin but didn't have the ambition so decided on these.  I had just made three trays of stuffed shells and Manicotto for a birthday dinner so was kind of tired.  I thought if I made these then I could just bake them the next day.
The stuffed shells and Manicotti are in another post here and here.

Ingredients:
2¼ cups flour 
2 teaspoons ground ginger
 1 teaspoon baking soda 
1 teaspoon cinnamon 
½ teaspoon ground cloves
 ¼ teaspoon salt 
1/4 cup butter, softened 
1/2 cup coconut oil
1 cup white sugar 
1 egg 
1 tablespoon orange juice *I substuted pumpkin puree*
¼ cup molasses
 ¼ cup sugar (to roll cookies)



INSTRUCTIONS:
Sift together the dry ingredients (flour, ginger, baking soda, cinnamon, cloves and salt) 
Cream the butter and 1 cup sugar. Add the egg and beat until fully incorporated. Add the orange juice and molasses (I use light molasses) until combined. 
Add in the dry ingredients in small batches until just combined. 
Refrigerate for 2-3 hours, if you can't at least put it in the freezer for a half an hour. 
Preheat the oven to 350 degrees. In about 2 tablespoon balls, roll into the sugar and flatten so it looks like the thickness of a double stuff Oreo, really thick but clearly flattened. Bake for 9-11 minutes.

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do All the Things You L♥ve.
Donna

Cranberry Orange Short Bread Cookie

I made these cookies to have after Thanksgiving dinner but instead we had so much dessert I saved them and then baked them on Sunday and took them to work.  I will probably made this cookie during the Christmas Holiday's.  It's an easy recipe to put together and yields a wonderful cookie.  Give them a try.

 2½ dozen cookies

Ingredients

½ cup dried cranberries (Craisins)
¾ cups sugar, divided
2½ cups all purpose flour - spooned and leveled, not scooped
1 cup butter, cubed (and cold)
1 tsp almond extract
zest of 1 orange
1 to 2 tbsp of fresh orange juice (otional)
additional sugar to coat cookies before baking if desired

• Instructions

1. Line a baking sheet with parchment paper and set aside.
2. Combine cranberries and ¼ cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.
3. Combine flour and remaining sugar in a large bowl.
4. Use a pastry cutter to cut in butter. You want very fine crumbs.
5. Stir in extract, cranberries and sugar mixture, orange zest and orange juice (optional).
6. Use your hands to knead the dough until it comes together and forms a ball. Work the dough until it comes together.
7. Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.
8. Preheat oven to 325F.
9. Cut slices of cookie dough about ¼ inch thick.
10. Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar.
11. Place cookies on baking sheet and bake for 12 to 15 minutes or just until cookies are set. Do not over bake.   Usually they take about 12 minutes, depends on your oven.
12. Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
13. Store in airtight container for 3 days or freeze for up to 3 months.

thanks for taking time to stop by, have a great week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.

Donna

Lemon Toffee Cookies

• I've been experimenting with cookie recipes trying to make a list of what I will make at Christmas time.  I usually make about 7 or 8 different kinds of cookies, some are favorites, some are requests from the folks I give cookies to at the holidays and some are just new recipes I've tried.    
• I think recipe will be a keeper, you can change it up by adding chocolate, nuts or other type of flavoring.  It's a very simple basic cookie recipe.
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• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 2 teaspoons lemon extract
• 2 Tablespoons light corn syrup
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¾ cup toffee pieces
• ¼ cup granulated sugar, for rolling cookies in

Directions:

1. Cream together butter and 1 cup of sugar with an electric mixer until fluffy. Add in the egg, lemon extract, and corn syrup,  and beat until combined.
2. In a medium bowl, sift together the flour, baking soda, and baking powder. Add to creamed mixture, beating a little at a time until fully incorporated and smooth. Stir in the toffee  chips. Cover dough and chill in the fridge for one hour. (may do longer just take out 15 minutes or so before you are ready to bake)
3. Preheat oven to 325 degrees and line baking sheets with parchment paper. Roll chilled dough into balls (about ⅛ cup each) and roll in the remaining ¼ cup sugar. Bake on prepared cookie sheets for 10-12 minutes, until edges are set. Cool on a wire rack before enjoying.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Donna

Almond shortbread cookie

These are AMAZING.  A quick easy cookie for any time of the year.  These are light and delicious.  A great cookie to add to your holiday list.  I made these for work and they were a big hit.  Shape them any way you like.  This will definitely be added to my holiday cookie list.

Prep time: 35 min (not counting freezer and fridge time)
Ingredients:
40-50 cookies

1 cup (2 sticks) unsalted butter, room temperature

1 cup confectioners’ sugar

1 teaspoon amaretto liquor or almond extract (I used amaretto)
1/4 teaspoon salt
2 cups all-purpose flour (sifted)
3/4 cup sliced almonds, lightly toasted

  In a large mixing bowl, using mixer, beat butter, sugar, amaretto, salt until smooth and creamy.
2) With mixer on low speed, add flour and mix until dough forms.
3) Using rubber spatula, mix in almonds.
4) Form dough into a rectangular log (or 2 rectangular logs). Wrap each log in plastic wrap. Once the log is wrapped in plastic wrap, it is easier to continue shaping it as a more perfectly shaped rectangular log. Freeze the log for 40 minutes in freezer, then 20 minutes in refrigerator.
5) Preheat oven to 325. Using sharp knife, cut dough into 1/4 inch thick slices, place them on parchment lined baking sheet 1 inch apart. Bake until edges are golden, about 15-18  minutes. (depending on your oven)
6) Cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.

Thanks for stopping by,  have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

Almond Joy Cookie

 I made these for work back in August.  They were very easy but I found them to be very sweet.   They would be a great addition to Holiday baking.  These were a big hit.
Makes about 44 cookies
  from here

Ingredients

1 14 oz bag sweetened coconut flakes

2 cups semi-sweet chocolate chips
⅔ cup chopped lightly salted almonds (I used Blue Diamond Low Sodium Lightly Salted - light blue bag)
1 14 oz can sweetened condensed milk (regular or fat-free works)

Instructions

1. Preheat the oven to 325F.
2. Line a large baking sheet with parchment paper and set aside.
3. In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
4. Stir until combined.
5. Scoop out dough with a cookie scoop onto prepared baking sheet.
6. Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.
7. Bake cookies for 13 to 16 minutes or until tips of coconut are just starting to turn golden brown.
8. Let cool on baking sheet.
9. Store cookies in an airtight container.

thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

oatmeal peanut butter chocholate chip cookies

 I made these for work and made the and increased it by another 1/2  because the guys would eat them all and then there would not be any left for the rest of the co-workers.  If you want to make them as follows you'll get about 32 cookies using the small ice cream scoop.  These are really good so will be making them again for sure.  The guys loved them and with making a batch and a half they were able to have cookies two days in row.  (Of course I had to hide them and portion them out or they would have eaten them all the 1st day.  :)

 ½ cup butter
½ cup white sugar
⅔ cup unpacked brown sugar
½ cup smooth peanut butter (chunky can be used also)
½ teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup rolled oats
¾ cup chopped milk chocolate 
¾ cup chopped dark chocolate
1/4 cup reeses pieces
1/4 cup caramel pieces
1/4 cup roasted peanuts


Instructions:

1. Preheat oven to 350 degrees.
2. Cream together the butter, white sugar and brown sugar until smooth. Beat in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt. Stir until just moistened. Mix in the oats and chocolate chips, peanuts, reeses peices and caramel peices until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

Chocolate Chip Turtle Cookies

These are a very good cookie and make a good amount.   You can get about 4 1/2 doz. of a decent size cookie.  You could probably add other ingredients if you like and also omit some if you like.  I've never put corn starch in my cookies before.  Wonder what it really does to the dough.  I did notice with these cookies they didn't flatten out, which I really like.  Hope you give them a try, well worth the little bit of time it takes to make them.

adapted from here

printable

Ingredients

¾ cup unsalted butter, room temperature
¾ cup brown sugar
¼ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
¼ teaspoon baking powder
¼ teaspoon salt
1 cup dark chocolate chocolate chips
1 cup pecans, chopped
¾ cup caramel bits

Instructions

1. In a large bowl, cream together the butter and sugars with a hand or stand mixer until light and fluffy, about 3-4 minutes. Mix in the eggs and vanilla, scraping down the sides of the bowl as needed.
2. In a separate bowl, add the flour, baking soda, cornstarch, baking powder, and salt and whisk to combine. With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix until just combined. Stir in the chocolate chips, pecans and caramel bits by hand and cover the bowl with plastic wrap. Chill the dough in the refrigerator for at least 2 hours and up to 24 hours.
3. Preheat the oven to 350ºF and line baking sheets with parchment paper. Scoop balls of dough onto the baking sheets, and bake for 9-12 minutes until the edges are just starting the brown and the top still looks slightly undercooked. Remove from the oven and cool for 2-3 minutes on the baking sheet before moving the cookies to a wire rack to cool completely.

Thanks for stopping by,  leave a comment if you want.  Have a wonderful week and Always Remember to Find the Time to Do ALL the Things YOU L♥ve.
Donna

magic cookie bars *xmas*

I made these for Christmas this year.  They were a big hit and oh so easy to make.  These were on the list to make this Christmas, and as it turns out they were a favorite.  Everyone that I gave treats too really liked them, so guess they will be one that I make every year and the best part is they are sooooooooooooooo simple to make.  A big plus at Holiday Time.  Everyone that I have cookies to I asked to please be honest and tell me what they liked and didn't like.  I don't want to be making things that people don't really enjoy.  ☻  So give these a try and see if you like them too.

 Magic Cookie Bars from Eagle Brand

• non-stick cooking spray
• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1 (14 oz.) can sweetened condensed milk
• 2 cups (12 oz. pkg.) semi-sweet chocolate chips
• 1 1/3 cups flaked coconut
• 1 cup chopped nuts

Heat oven to 350°F. Spray 13 x 9-inch baking pan with non-stick cooking spray.

Combine graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.

Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

 Thanks for stopping by, have a wonderful week and always remember to Find the Time to Do ALL the Things Y♥u  L♥ve.
Donna

Chewy Ginger Snaps *xmas*

These were a Monday Work Treat.  I decided to try some cookies that I will be making for Christmas and see how they were liked.  I made these a bit bigger than they should have been..had forgotten how much bigger they get during cooking.  When I make the batch for Christmas gifts I'll make them small.  I find it's hard a times to judge what a 1" ball is suppose to look like.  As you can tell mine were much bigger.  :)

Printable
Ingredients

¾ cup butter or margarine

½ cup granulated sugar
½ cup brown sugar
1 egg

¼ cup fancy molasses
2 cups all purpose flour (or substitute half whole wheat)
2 tsp baking soda
¼ tsp salt
2 tsp ginger
2 tsp cinnamon
Sugar for rolling cookies in

Instructions

1. Preheat oven to 350 degrees.
2. In large bowl, cream together butter and sugar until light and fluffy. Beat in egg and molasses.
3. In separate bowl, combine flour, soda, salt and spices. Blend dry ingredients into creamed mixture.
4. Shape dough into 1" balls and roll in sugar. Place 2" apart on greased or parchment paper-lined cookie sheets. Bake for 8-10 minutes, or until edges are golden. (Don't overbake - cookies should be slightly soft when removed from oven.)
5. Cool on baking sheet a few minutes before removing to racks to cool completely. Store in an airtight container at room temperature for 5 days (plastic container if you want them to stay chewy, glass if you prefer crispy cookies). These can also be frozen for 3-6 months.

Thanks for taking the time to stop by, have a wonderful week and Always Remember to find the Time to Do ALL the Things You L ♥ve.
Donna

Butter Toffee Cookies

This is one of the easiest cookies to make and are so tasty.  I made these for my Monday work treat.  I've added this recipe to my Holiday Baking list.  It's a must try.  

3/4 cp butter
sugar
1 lg egg
1 tsp vanilla
2 cups flour
1/4 tsp salt
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup toffee bits

Heat oven to 350°F.
Combine sugar, butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and baking soda; beat at low speed until well mixed. Stir in toffee bits.
Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart onto ungreased cookie sheet. Flatten to 1 1/2-inch circles using bottom of glass. If glass sticks, dip glass in sugar.
Bake 9-11 minutes or until edges are just lightly browned. Do not over bake. Sprinkle with sugar while warm. Cool completely.  Makes about 3 doz. cookies.

Thank for stopping by, have a wonderful week and Always Remember to Find the Time To Do ALL the things YOU L♥ve.

Donna

Poppy Seed Almond Cookies

My Monday work treat.  These were a big hit with my boss he even had his wife ask me for the recipe.  They are very tasty and would be great as an added treat for a Bunch...but really a great cookie for any time.  I will be adding them to my Holiday Cookie List.

printable
adapted from here
Ingredients

1/2 cup butter, softened

1/2 cup coconut oil
1½ cups sugar
1 egg
1 teaspoon almond extract
1 Tablespoon plus 1 teaspoon Poppy Seeds
1 teaspoon vanilla
½ teaspoon salt
½ teaspoon baking powder
2¼ cups flour
sliced almonds to garnish

Almond Glaze

1½ cup powdered sugar
1 teaspoon almond extract
1 Tablespoon milk
¼ teaspoon vanilla

Instructions

Preheat oven to 350 degrees F.
In a large bowl, cream butter and sugar together.
Add egg and beat in well.
Add almond extract, vanilla, and Poppy Seeds and mix until well blended.
Add salt, baking powder and flour and mix until well incorporated.
Roll cookies into 1 inch balls and place on greased cookie sheet. Space cookie dough balls about 2 inches apart from each other.
Bake at 350 degrees F for 8-10 minutes or until lightly golden on the edges of cookies.
Combine glaze ingredients in a medium bowl and whisk until smooth glaze is formed. Drizzle as much as desired over slightly warmed cookies and ganish with almonds.
Let finish cooling completely before eating

 Have a wonderful week and Always Remember to Find the Time to Do All the Things You L♥ve.
Donna

Orange Sugar Cookie

Ingredients:
1 1/2 cups sugar, plus more for dipping
1/2 cup (1 stick) butter, softened
1 large egg, beaten
1 teaspoon vanilla extract
2 tablespoons fresh orange juice
1 tablespoon orange  zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Pinch of ground ginger

Preheat the oven to 350°F and either lightly grease or line a baking sheet with parchment paper.

Cream together the sugar and the butter until well combined. Stir in the egg, vanilla extract, grapefruit juice, and grapefruit zest until well combined. Whisk together the flour, baking powder, cinnamon, salt, and ginger and then combine with the liquid ingredients until a soft dough is formed. (This is supposed to be a soft dough, but if you find it’s too soft then chill it for 15 minutes before proceeding.)

Pour some granulated sugar into a bowl and then form the dough into tablespoon-sized balls. Dip each dough ball into the sugar and then place on the sheet 2-inches apart, as they’ll spread as they bake. Bake one sheet at a time for 10-12 minutes, or until the edges are just set. They’ll be puffy when they come out of the oven but as they cool they’ll flatten and form those glorious cracks in the surface. Continue for the rest of the dough.
Thanks for taking time to stop by.  Leave a comment if you want and Remember to Find the Time to Do ALL the Things you love.
Donna

White Chocolate Oatmeal Raisin Cookie

These are cookies that my daughter made over the Holidays.  I just love their flavor so of course had to make more.  There is just enough hint of orange, the dough freezes well too.  Just either put the entire batch in a plastic bag and write the instructions on the outside or make the balls and freeze them on a cookie sheet and when frozen place them in a plastic bag, of course with the instructions on the outside.  You can keep these frozen for about 4-6 months so when company happens buy you could pop them into the oven and have fresh homemade cookies to serve.
adapted from here 
Ingredients:

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup plus 2 Tbsp. unsalted butter, softened
1/2 cup granulated  sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon fiori di sicilia or orange extract (see note)
1 cup uncooked regular oats
8 ounces white chocolate, chopped (about 2 cups)
1/2 cup raisins or golden raisins 

1/2 cup chopped pecans or walnuts (optional)

 Directions:

Combine first 4 ingredients in a medium bowl.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Beat in egg and orange flavoring just until combined. Add flour mixture and oats; stir until blended. Stir in white chocolate and raisins. Cover and chill dough 1 hour, if desired.
Line 2 large baking sheets with parchment paper. Drop batter by heaping tablespoonfuls, 3" apart, onto prepared baking sheets.
Bake at 350° for 13 to 15 minutes or until lightly browned. Cool on baking sheets 5 minutes. Transfer cookies to wire racks to cool completely.
Prep: 10 min.; Cook: 15 min. per batch; Other: 5 min.
Editor's favorite; Make ahead
Note: Order fiori di sicilia from king arthur
Thanks for stopping by,  have a wonderful day and Remember to Find the Time to Do All the Things YOU Love.
Donna

Chocolate Chunk Chewy Cookie

 These cookies are soooooooooooooo good.  I made these for my grandson, he loves chocolate chip type cookies.  These could be a great addition to your cookie recipe stash.  They are simple to make and the dough freezes well too.

Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup real butter, at room temperature
1/2 cup shortening
1 1/2 cups firmly packed brown sugar
2 teaspoons vanilla
2 large eggs
1 (12 ounce) packages semi-sweet chocolate chips or you can use large hersey bars chopped in large pieces
1 cup chopped nuts (optional)

Directions

Mix flour, baking soda, and salt in a small bowl.
In a separate bowl, beat butter and shortening until creamy.
Add sugar and vanilla and beat with a mixer on medium speed until well blended.
Beat in eggs, one at a time, mixing well.
Add flour mixture, and beat slowly to incorporate, then beat to blend well.
Stir in chocolate chips and nuts.
Refrigerate for about 1 hour.
Drop batter in 2-tablespoon portions ( or use a small ice cream scoop) about 2 inches apart on baking sheets.
Bake in a 375°F preheated oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, about 10 minutes.
If using 2 pans in 1 oven, switch positions at half-time.
Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula.
Serve warm or cool.

For freezing, scoop the dough onto a cookie sheet lined with wax paper.  Place in freezer until frozen.  Remove from cookie sheet and place in large plastic bag, write the temp time and cookie time on outside of bag, along with the date you put them in the freezer.  You can take them out and cook a dozen at a time.  Great way to have cookies on hand.

 Thanks for taking time from you busy day to stop by.  Have a wonderful day and Remember to Find the Time to Do ALL the things YOU love.
Donna

Ricotta Cookies

These cookies are from Lidia's site, we had a family dinner and these were 1 of the desserts.  My daughter made Tarimasu which I will post later.  As you can guess we had Italian.  I made home made Cannelloni with meat and cheese filling.  Two trays were with beef and two were made with Pork 

I must say these cookies are really good, light and so tasty.  I will make them again and again.  Oh yes one other thing they go together very quickly.  A big plus.

Printable
Ingredients:

2¼ cups all-purpose flour
1 teaspoon baking powder
Pinch kosher salt
1 cup granulated sugar
½ cup (1 stick) unsalted butter, at room temperature
2 large eggs
8 ounces fresh ricotta, drained
½ teaspoon vanilla extract

For the glaze
2 teaspoons lemon zest, plus** 1/4 cup lemon juice

**2 cups confectioners' sugar, sifted

Preheat oven to 325 degrees F. Sift together flour, baking powder, and salt into a bowl, and set aside.
**those  two starred items I used less than a 1/4 cup of juice and 1 1/2 cups of sugar, it made more than enough

Directions:
Line two baking sheets with parchment paper.

Cream the sugar and butter in a mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes. Reduce the speed to medium, and crack in the eggs one at a time, beating well between additions. Plop in the ricotta, vanilla, and lemon zest, and beat to combine. Add the flour mix, and beat on low until just combined, but do no over mix.

Drop the dough in heaping tablespoons onto the baking sheets. Place in oven, and bake, rotating pans halfway through the baking time, until the cookies are puffed, golden, and cooked all the way through, about 20 to 22 minutes. Remove from oven, and cool on wire racks.

When the cookies are completely cool, make the glaze. In a bowl, whisk together the confectioner’s sugar and lemon juice to make a smooth glaze. Adjust the consistency with a little water or more confectioners’ sugar to make the glaze thick enough to stick to the cookies when dipped. Hold each cookie with two fingers, then dip the top of the cookies in the glaze and let dry on racks until all are done. Let dry for 2 hours before storing.

 Thanks for stopping by.  Have a great day and Remember to Find the Time to DO all the Things YOU love.
Donna

Mexican Orange Sugar Cookie

This is the other cookie I made for my Marine grandson, Josh.  It is an easy recipe and even though I messed up the recipe they were still pretty good.  Next time I will add more orange zest, I didn't feel that they had enough orange flavor.  HMMMM wonder if that is because I put the cinnamon in the dough.  I'll have to try these again and see.

  adapted from here

printable

Ingredients:

1 1/4 cups vegetable shortening*
1/2 cup granulated sugar , divided
1/2 teaspoon ground anise seeds
1 egg
1/8 cup freshly-squeezed orange juice
3 cups AP flour
1/2 tablespoon baking powder
1/4 teaspoon cream of tartar
1/4 teaspoon salt
 1 1/2teaspoons ground cinnamon
1 TBL orange zest

* Butter may be substituted for the vegetable shortening.

Preparation:

In a large bowl using an electric mixer on medium speed, beat vegetable shortening, 1/4 cup sugar, and anise seeds until creamy. Add egg beat well. Add orange juice and continue beating until light and fluffy.

In a separate bowl, combine flour, baking powder, cream of tartar and salt. Gradually beat flour mixture into shortening mixture to form dough. Remove dough from bowl and knead dough on a lightly floured surface. Form dough into disc, wrap in plastic wrap, and refrigerate at least 30 minutes.

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silpat.

In a small bowl, combine remaining 1/4 cup sugar and cinnamon; set aside.

  Roll out dough on lightly floured surface to 1/4-inch thick. Cut with cookie cutters and place on prepared cookie sheets. Gently press any remaining dough trimmings together, re-roll, and cut out more cookies.

Bake cookies approximately 8 to 10 minutes or until light brown. Remove from oven. When still hot, dip in the cinnamon/sugar mixture.

Makes about 3 1/2dozen cookies.
I didn't freeze any of these but don't see why you couldn't.  
Thanks for stopping by, have a wonderful day and Remember to Find the time to Do All the things YOU Love.
Donna

Chewy Chocolate Mint Cookies

 

I made these cookies for my grandson Josh, who is a Marine.  We are soooooo proud of him.  My daughter tries to send him a box every month with his favorite cookies and I always send him new recipe cookies so maybe he can add some to his list.  Last time I sent the Potato Chip cookies.   The other cookie I made will follow it's a Mexican Orange Sugar Cookie. Also I made these some with the nuts and some without.  There are times Josh is not crazy about nuts in cookies so thought I'd send him ones without.

  printable

Chewy Chocolate Mint Cookies

2 1/2 cps AP flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) melted butter, slightly cooled
1 cup firmly packed light brown sugar
1/2 cup sugar
1 tsp vanilla
2 lg eggs
1 10.5 oz pkg andies mint chips
Optional 1 1/2 cup walnuts or pecans chopped

Preheat oven to 375F degrees. Line baking sheets with parchment or silicone liners. In a medium bowl combine the four, baking soda and salt and set aside.  In a large bowl, stir the cooled melted butter and sugars with a wooden spoon until creamy.  Add the eggs and vanilla beating until smooth.  Stir in the flour mixture just until incorporated.  Stir in the chocolate morsels and nuts (if using).  Place the cookie dough in the refrigerator for 10 minutes (or up to 6 hours) to let the dough firm up.  Drop by heaping tablespoons onto lined cookie sheets, leaving about 3 inches between cookies. I used my small ice cream scoop.  Bake for about 8 to 10 minutes or until golden around the edges but still soft on top.  Cool on baking sheets 5 minutes then transfer cookies to wire racks to cool completely or enjoy warm.  This recipe made 60 cookies.  You can also freeze these, just scoop them onto a cookie sheet lined with wax paper and set in freezer for a couple of hours.  When frozen put in plastic bag and write on the outside what they are with the cooking temperature and time.  That way you could have cookies whenever you like.  I froze 16 of these so when my friends come next time I don't have to worry about dessert.

I must admit I didn't put them in the refrigerator.  I think I was at a point that I wanted to be done because I had just made a batch of  Mexican Orange Sugar Cookies and messed that recipe up too. I added the cinnamon to the flour mixture instead of saving it for the sugar topping.  Oh well, we all have those times I think. They both came out good but it just makes me so irritated when I do things like that.
Thanks for stopping by, have a wonderful day and Remember to Find the time to Do ALL the things YOU Love.
Donna