A Holiday Cookie Post of Enormous Magnitude
Posted by Susan
Today, we are talking about one of my favourite things in the world.
Scratch that, they are my favourite things in the world.
I put out a call to you, my bloggie friends, to share your favourite cookie recipes with me. I wanted to create a one-stop shop of the best. Tried and true recipes you make over and over for your adoring friends and family. There are a million crazy cookie recipes out there you can attempt for your holiday parties and exchanges. But today, I give you our classics.
My cookie obsession began as a small child. The Cookie Monster was my hero. I can pinpoint this love all the way back to 1990.
I was four years old. My kindergarten printed their annual cookbook featuring recipes submitted by parents. The children made drawings to accompany them.
My mom shared her Seafood Casserole recipe, and I drew a chocolate chip cookie. Needless to say, I had cookies on the mind.
The real reason why I share this little cookbook with you though, is that it also contains my favourite chocolate chip recipe ever. And friends, I have made a lot of chocolate chip cookies.
Click the photo to enlarge!
Even though I made cookies last week, I knew I would have to make this version this week just to share them with you. It’s a hard life this blogging business.
I’m happy to report that I properly creamed together the brown sugar, soft butter and egg this time. No lumps!
What really makes this recipe is the touch of oatmeal. It adds a heartier sweetness to the cookie without overpowering it. Well, that and the whole cup of chocolate chips ;)
A heaping tablespoon of this batter makes the perfect sized cookie. Make sure to give them lots of space – they spread out!
The recipe says bake for 12 minutes, but I only bake for 10 minutes.
This has been the key to my success with these cookies, otherwise they brown and get crispy on the bottom. Take them out as soon as they show signs of browning and get them off the pan once they harden enough.
The result is a thin, soft, chewy, chocolate chip filled cookie.
This was the first cookie recipe I ever made, and it will surely be my last. They always get positive reviews from taste testers!
It doesn’t end there my friends.
Astrid’s Amazing Chocolate Chip Cookies
1 cup flour
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp sea salt
1/2 tsp dry active yeast
Mix together until well combined
1 stick unsalted butter browned
1 cup brown sugar packed
1 egg and 1 egg yolk
1 tsp dark rum (go ahead and use vanilla extract if you want!)
Mix together until well combined
Combine the dry and wet ingredients and mix in:
1 cup dark chocolate chips
Refrigerate dough for 1 hour to overnight
Preheat oven to 325 F. Place 1/4 cup balls of cookie dough on the baking sheets. Bake for 15 minutes. Allow to cool on the baking sheets.
Janetha’s Best Chocolate Chip Cookies Ever
- 1 cup butter, softened
- 3/4 cup granular sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups all purpose flour
- 3/4 tsp baking soda
- 3/4 tsp salt
- one 12 oz package chocolate chips
- cream together butter, sugars, eggs and vanilla.
- sift together flour, salt and soda.. or use your hand
- add flour mixture to creamed ingredients, mix well
- stir in chocolate chips.
- place heaping tablespoonfuls of dough on an ungreased cookie sheet a couple inches apart.
- bake at 350 degrees (fahrenheit) for 10 minutes.
- let cool on baking rack.
- enjoy with a tall glass of milk.
Coco’s Coconut Apricot Oatmeal Cookies
makes 12 large cookies
1/2 C. virgin coconut oil
1/2 C. organic cane sugar
1 large egg
3/4 C. whole wheat pastry flour
1/2 tsp. baking soda
1/4 tsp. kosher salt
1 1/2 C. rolled oats
1/2 C. shredded unsweetened coconut
1/2 C. slab apricots, roughly chopped
1. In a medium bowl, stir the coconut oil and sugar until evenly mixed and no lumps of coconut oil remain.
2. Add the egg, and stir to combine. Next, mix in the flour, baking soda, and salt.
3. Fold in the oats, coconut, and apricots.
4. Cut a piece of parchment paper about a foot wide. Put the cookie dough in the center of the parchment paper, and use your hands to form it into a log. Roll up the parchment paper, twist the ends tightly, and refrigerate for one hour.
5. Preheat the oven to 350F. Line a baking sheet with parchment paper. Slice the cookie dough into twelve rounds, and place on baking sheet, spaced evenly. Bake for about 15 minutes, until very lightly browned. Remove from oven, and allow to cool on baking sheet for 2 minutes, then transfer to a cooling rack.
Rhonda’s Favourite Oatmeal Cookies
2/3 cup butter or margarine, softened [please, please, please don’t use margarine]
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips
[1/2 c chopped macadamia nuts]
Preheat oven to 375ºF.
Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries, white chocolate chips and [chopped macadamia nuts].
Drop by rounded teaspoonfuls or using a measured scooper place onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Tiff’s Sharing is Caring Cookies
- 1/2 c butter
- 1/3 c white sugar
- 1/3 c brown sugar
- 1 t vanilla
- dash of salt
- 1 egg
- 1/2 t baking soda
- 1/4 t baking powder
- 1/3 c whole wheat pastry flour
- 1/3 c peanut flour
- 1 1/2 c oats
- 1/3 c each peanut butter chips and chocolate chips
Cream butter sugars and vanilla
Add egg, salt, baking powder, peanut flour, and flour. Mix.
Add oats, and chips, stir until combined.
Drop spoonfuls onto cookie sheet, and bake at 375 for about 9 minutes.
Makes about 2 dozen.
Tamzin’s Choco-Coconut Bites
1 cup almond flour
1.5 cup soya flour(or any GF flour)
0.5 cup dessicated coconut
0.5 cup grapeseed oil
0.5 algave syrup
1 tbsp vanilla extract
1 cup dark chocolate chips
0.5 tsp baking soda
pinch of salt
Mix all dry ingredients in a large bowl.
Mix all wet ingredients in a small bowl.
Combine wet ingredients with dry.
Take small amounts of mixture and form into balls.
Place on greased baking sheet.
Bake for about 15 minutes gas mark 4
Cool. Serve. Enjoy!
Averie’s Vegan, GF, PB Caramel Choc. Chip Cookies
1/2 c Vegan Butter (room temperature, softened)
1 c White Sugar
1/2 c Brown Sugar
1/4 c Water
Cream these ingredients together
1 c Peanut Flour
1/4 Tsp Baking Powder
1 Tsp Vanilla Extract
Add 1 c Chocolate Chips and stir in by hand
Form into golf-ball sized balls on a greased/sprayed cookie sheet
Bake at 375F (I baked one tray for 10 minutes and one tray I left in for 12 minutes)
The cookies will spread, so don’t crowd on the cookie sheets. They will puff up in the oven and not look quite done. Take them out anyway and just let them sit on the cookie sheets for about 15-20 minutes or until cool enough to transfer to a container. At this point, they will be thin (not puffy) and hardened around the edges and gooey in the middle.
Note: There is not actually any caramel in this recipe. But because of what the brown sugar did, caramelization, they take on a lovely caramel flavor.
Same with Peanut Butter. No actual PB was used. The Peanut Flour morphed into a Peanut Butter-like state. No complaints!
Sister Sara’s Nigerian Sesame Seed Cookies
Also called Zakin Ridi.
3/4 cup butter
1 c. sugar
1 t. vanilla
1t. baking powder
1 t. salt
1 c. sesame seeds
cover and let chill, preheat oven to 400F. Roll dough 1/8 inch thick, cut into desired shapes (I cut with an old german beer testing cup to make little round shapes) I usually chop red and green marachino cherries into bits and put cherry bits on top for decoration. Bake 8-10 min.
Note from Susan: I can attest to their deliciousness! I’m a sucker for sesame seeds!
Kelly’s Cookie Dough Truffles
1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla
2 cups flour
14 oz sweetened, condensed milk
3/4 cup milk chocolate chips
1 1/2 lbs chocolate disks or chocolate chips
– In a large bowl cream butter and brown sugar with an electric mixer at medium speed, until creamy
– Add vanilla, then gradually beat in flour and add the milk
– Add chocolate morsels, mixing well
– Shape into 1″ balls and place on waxed paper (to make it easier to shape them into balls, dip your fingers in flour)
– Chill for 2 hours (I put mine in the freezer)
– Melt chocolate disks or chips in a double boiler
– Using 2 forks, dip cookie balls into candy coating to cover
– Place on waxed paper and chill to set (Store in refrigerator for at least one hour)
– I kept mine in the freezer for awhile, and now they’re sitting on my cold, enclosed porch. Make sure you keep them chilled — they’re better that way!
Kelly’s Italian Lemon Cookies
Approximately 100 cookies (this is according to the Noble Pig page — I only got 60 or so? I guess mine are bigger!)
For the cookies:
1/2 cup butter
1/4 cup shortening
3/4 cup granulated sugar
3 cups all-purpose flour
5 teaspoons baking powder
1/2 teaspoon table salt
2 teaspoons lemon extract (okay to use anise or vanilla too!)
Directions for cookies:
– Sift flour, baking powder and salt together in a bowl. Set aside.
– In the microwave melt butter and shortening (make sure the shortening is fresh or it will taste bad) together in a bowl.
– Beat the melted butter and shortening together until it is completely incorporated, about 2 minutes.
– Add granulated sugar and mix well.
– Add eggs, one at a time, beating well after each addition, about 1 minute each.
– Mix in lemon extract.
– Add the flour mixture to the creamed mixture slowly, until fully incorporated. Don’t overmix.
– If the cookie dough is too sticky to roll in the palm of your hand, add a bit of flour. However, the dough should remain very soft, so don’t add too much.
– Roll the cookie dough in small balls (they puff up quite nicely) and place them on ungreased cookie sheets.
– Bake at 375 degrees F for 8-10 minutes (mine took 8 minutes). The bottoms of the cookies should be lightly browned but the tops of should remain light in color.
– Remove cookies from the cookie sheet immediately and move to a wire rack. Cool completely before glazing.
For the glaze:
3-4 Tablespoons milk
2 cups powdered sugar
1 teaspoon lemon extract (okay to use anise or vanilla)
Directions for the glaze:
– Slowly mix milk with powdered sugar and lemon extract.
– The glaze needs to be thick to adhere to the cookie.
– Dip the top of each cookie into the glaze.
– Sprinkle each cookie with nonpareils and leave them to completely dry.
Kelly’s Cut-Out Sugar Cookies
1 1/2 cups butter
1 1/2 cups granulated sugar
1/2 cup powdered sugar
1 tsp vanilla
1/2 tsp almond extract
1 Tbsp lemon zest
5 cups flour
2 tsp baking powder
1 tsp salt
Powdered sugar, for rolling
– Preheat oven to 400 degrees.
-Cream butter and sugars in a mixer for 5 minutes.
-Add eggs one at a time, mixing thoroughly.
-Add vanilla, almond, and lemon zest.
-Sift in flour, baking powder, and salt a little at a time.
-Do not over mix, this process should take about one minute.
-Chill dough for up to a week in the fridge, or roll out and cut right away.
-Line a cookie sheet with parchment paper and bake cookies for 7-8 minutes.
-Wait until cookies are cooled before icing.
Kelly’s Pittsburgh-Style Rice Krispie Treats
(Original recipe makes 1 8″x8″ pan)
1 – 6oz. butterscotch chips/morsels (you can also use peanut butter morsels)
1 – 6oz. milk chocolate chips/morsels
1/2 cup peanut butter
4 cups rice krispie cereal
1 tbsp. water
– Melt the butterscotch morsels and the peanut butter in a non-stick pan over low heat, stirring occasionally.
– Pour the butterscotch-peanut butter mixture over the rice krispie cereal in a bowl, mixing until completely coated.
– Press 1/2 of the rice krispie/butterscotch-peanut butter mixture into an 8×8 pan with a fork, then (the first time you do this, you may be tempted to press with your fingers. don’t. seriously. use the fork.)
– Refrigerate your 8×8 pan with 1/2 the butterscotch rice krispies.
– Melt chocolate morsels with the water over low heat in a non-stick pan.
– Pull your 8×8 pan out of the refrigerator and spread the chocolate over the layer of rice krispies.
– Refrigerate again for 5 minutes
– Press the other 1/2 of the rice krispie mixture on top of the chocolate-water mix
– Refrigerate for 45 minutes to an hour.
– Remove from the fridge, cut into squares, and serve. I recommend pulling them out 10 minutes or so before you serve them, so the chocolate layer isn’t rock hard.
– Refrigerate any leftovers
Erika’s Peanut Butter Oatmeal Cookies
- ½ cup all-purpose flour
- ¾ cup whole wheat flour
- 1 cup quick cooking rolled oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup brown sugar, packed
- 1/3 cup butter, softened
- 1/3 cup creamy peanut butter
- 1/3 cup nonfat buttermilk
- 1 tablespoon olive or canola oil
- ½ cup dark chocolate chips
*Note: I tweaked the recipe a bit because the first time I made it, it was a bit dry. I suggest adding the ingredients a bit at a time and stopping once you reach the right consistency.*
- Preheat oven to 350 degrees.
- Spray a cookie sheet with nonstick spray.
- Combine the first five ingredients [through salt] in a medium bowl.
- In a large mixing bowl, beat sugar, butter, peanut butter and buttermilk together.
- Stir in flour mixture until a soft dough forms.
- Add chocolate chips.
- Roll dough into walnut-sized balls and place on prepared cookie sheets, 2 inches apart.
- Flatten gently with the back of a spoon.
- Bake 10-14 minutes.
Yield: approximately 2 dozen cookies
Lori’s Nutmeg Logs
1 cup butter, softened
2 teaspoon vanilla
2 teaspoon rum flavoring
3/4 cup sugar
3 cup sifted flour
1 teaspoon freshly grated nutmeg
1/4 teaspoon salt
Preheat oven to 350 F. Cream softened butter with the flavorings. Beat in the sugar, then mix in the egg. In a separate bowl, stir the flour, nutmeg, and salt. Mix with the butter/sugar mixture. Shape the resulting dough into snakes about 1/2 inch in diameter, and cut the pieces to 3 inches in length. Bake on a greased cookie sheet for 12-15 minutes. Remove to a wire rack to cool. Frost with rum frosting. Make grooves in the frosting with a fork, and sprinkle ground nutmeg on the logs while the frosting is still moist.
1/3 cup soft butter
1 teaspoon vanilla
2 teaspoon rum flavoring
2 cup confectioner’s sugar
2 tablespoons milk
Cream together butter, vanilla, and rum. Stir in sugar and milk and beat until creamy.
Ang’s Cranberry Bliss Bars (Starbucks Copycat)
- 1 cup butter (2 sticks, melted and cooled)
- 1 cup brown sugar
- 1/3 cup granulated sugar
- 3 large eggs
- 2 teaspoons orange extract or 2 teaspoons vanilla extract
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground ginger
- 3/4 cup craisins (dried cranberries)
- 3/4 cup white chocolate chips
- 3 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 3 cups confectioners’ sugar
- 1 teaspoon orange extract (or vanilla)
- 1/3 cup craisins, chopped
- 1 -2 tablespoon grated orange rind
- 1/3 cup white chocolate chips
- 1/2 teaspoon canola oil
Prep Time: 40 mins
Total Time: 2 3/4 hrs
- Preheat the oven to 350 degrees (325 for a glass or dark pan). Prepare a 10×15 by lining it with parchment paper or use a non-stick spray.
- BARS: Melt butter; cool slightly. With an electric mixer, beat together melted butter and sugars 3-5 minutes until light; gently blend in eggs and orange extract (don’t overbeat). Add the flour, baking powder, and ginger and beat briefly. Add the cranberries and chips, stirring just until incorporated.
- Spread thick batter in prepared 10×15 pan. Bake 350 for 23-24 minutes until light brown at edges and a skewer tests clean. Don’t overbake. Let it cool completely. NOTE: If you use a 9×13 pan, the bars will be thicker and will take 27-29 minutes.
- FROSTING: Blend cream cheese and butter until fluffy. Add orange extract and confectioner?s sugar and beat until frosting is fluffy and spreadable (adding 1 t. milk if needed). Spread evenly over COOLED bars.
- GARNISH: Use a zester to remove rind from an orange; sprinkle zest over frosted bars. Chop 1/3 cup Craisins coarsely; sprinkle over frosted bars.
- DRIZZLE: Mix white chocolate and oil in a glass measuring cup. Microwave 1 minute; stir until melted. Use a fork or whisk to drizzle the white chocolate diagonally across the bars.
- Allow one hour for the white chocolate to set before cutting. **To make signature Starbuck triangles, cut into 20 large squares (5 cuts by 4 cuts with the knife). Then cut each square in half diagonally to create triangles.
3/4 cup unsalted butter, room temperature
1/2 cup dark brown sugar
1/4 cup white granulated sugar
1/4 cup unsulphured molasses
1 large egg
1/2 teaspoon pure vanilla extract
1 cup whole wheat pastry flour
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
Pinch of black pepper
Red and green sprinkles or raw sugar
In a large bowl, beat the butter and sugars until light and fluffy. Add the molasses, egg, and vanilla extract and beat until incorporated.
In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined.
Cover and chill the batter for about 30 minutes or until firm.
Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper, or lightly grease them.
Place about 1/2 cup sprinkles or raw sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch (2.5 cm) balls. Then roll the balls of dough into the sugar, coating them thoroughly.
Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass or the palm of your hand, flatten the cookies slightly.
Bake for about 12 – 15 minutes or until the cookies feel dry and firm on top. (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack.
Makes about 3 dozen cookies.
***Edit: Another late-comer recipe from Andrea!
Grandma’s Molasses Cookies*
1 cup shortening
1 cup sugar
1 cup molasses
5 1/2 cups flour
3 tsp baking soda
2 tsp ginger
2 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
1 tsp salt
1 cup sour milk
Cream the shortening and sugar. Beat in the molasses. Mix in about one cup of flour and then all the spices. Alternate milk and flour ending with flour. Chill dough. Roll 1/4 inch thick. Scrap dough can be rerolled about twice before it becomes too tought. Bake at 375 F for 5 to 8 minutes. Remove and allow to cool before icing.
White of one egg
2 tbsp cream
Thicken with icing sugar
*This recipe is over 100 years old (which is why our actual written directions read quite differently); my mom remembers calling them “Grandma’s Molasses Cookies” when she was growing up and my grandma used to have a copy written out in German which suggests it was her grandma who wrote it!
Thank you to everyone who submitted cookie recipes! I’m going to fall into a sugar coma just from posting all of these. But not without some positive thoughts first ;) Happy baking!!!