Ingredients:
1 cup whole wheat flour
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup vegetable oil
1/4 cup molasses
1 teaspoon vanilla extract
1 1/2 cup rolled oats
1/4 cup fat-free chocolate milk
1/2 cup dark chocolate chunks (optional; you can substitute Craisins or raisins )
1/2 cup chopped buts (optional)
Preheat oven to 350 degrees. Mix flour, cinnamon, baking soda and powder, and salt in a large bowl. In another bowl, mix sugar, oil, molasses, and vanilla until smooth. Fold in flour mixture and rolled oats, and milk. Then stir in raisins/chocolate/nuts, and mix well.
Drop cookie dough in tablespoon-ful lumps onto a well-greased cookie sheet, about 2 inches apart. Bake until light brown, about 10-15 minutes. Transfer to rack to cool.
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Monday, February 15, 2010
Wednesday, December 17, 2008
Norwegian Lace Cookies
These pretty cookies are super easy to make and go well dipped in vanilla ice cream or served with tea. They have a delicious chewy caramel crunch and they come out as see-through cookies with a delicate lacy look (thus, the name).
Ingredients:
1/2 cup firmly packed light brown sugar
6 T. unsalted butter
3 T. honey
1 T. heavy cream
1/4 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/2 cup all-purpose flour 3/4 cup regular rolled oats
Preheat oven to 375 degrees. Line baking sheets with aluminum foil and grease. In a saucepan, combine sugar, butter, honey, cream, salt, cloves, and ginger. Heat over medium heat until bubbly. Remove from heat and stir in flour and oats. Drop dough by teaspoonfuls about 4 inches apart on baking sheets. Bake one sheet at a time for about 6 minutes or until lightly browned. Transfer baking sheets to wire racks to cook for 1 minute. The slip foil, along with cookies, onto a counter to cool completely. Peel cookies from foil.
Makes about 4 dozen.
Source: The Christmas Cookie Deck (Chronicle Books)
Ingredients:
1/2 cup firmly packed light brown sugar
6 T. unsalted butter
3 T. honey
1 T. heavy cream
1/4 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/2 cup all-purpose flour 3/4 cup regular rolled oats
Preheat oven to 375 degrees. Line baking sheets with aluminum foil and grease. In a saucepan, combine sugar, butter, honey, cream, salt, cloves, and ginger. Heat over medium heat until bubbly. Remove from heat and stir in flour and oats. Drop dough by teaspoonfuls about 4 inches apart on baking sheets. Bake one sheet at a time for about 6 minutes or until lightly browned. Transfer baking sheets to wire racks to cook for 1 minute. The slip foil, along with cookies, onto a counter to cool completely. Peel cookies from foil.
Makes about 4 dozen.
Source: The Christmas Cookie Deck (Chronicle Books)
Friday, December 12, 2008
Sugar Cookies for Every Season
1 cup sugar
1 stick butter
1 egg
1 tsp. vanilla (you can also use almond extract)
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
Cream sugar and butter. Add egg and vanilla. Sift flour, salt, baking powder; add to wet mixture. Chill at least one hour. The dough is easier to cut into shapes when cold. Bake at 375ยบ` for about 8 minutes. Keep an eye on them so as not to burn. Makes 3 dozen cookies. Dough freezes really well.
White Chocolate Frosting
4 two-ounce squares of white chocolate
1/4 cup of whipping cream
Food coloring (I used red to make red and pink frosting and then kept some of it white for our Valentine's Day cookies.)
Microwave chocolate and whipping cream in glass bow at 50% for about 3 minutes, stirring once. Add food coloring to achieve desired color. Warm in microwave if frosting hardens.
1 stick butter
1 egg
1 tsp. vanilla (you can also use almond extract)
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
Cream sugar and butter. Add egg and vanilla. Sift flour, salt, baking powder; add to wet mixture. Chill at least one hour. The dough is easier to cut into shapes when cold. Bake at 375ยบ` for about 8 minutes. Keep an eye on them so as not to burn. Makes 3 dozen cookies. Dough freezes really well.
White Chocolate Frosting
4 two-ounce squares of white chocolate
1/4 cup of whipping cream
Food coloring (I used red to make red and pink frosting and then kept some of it white for our Valentine's Day cookies.)
Microwave chocolate and whipping cream in glass bow at 50% for about 3 minutes, stirring once. Add food coloring to achieve desired color. Warm in microwave if frosting hardens.
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