Jackies Cookies from CKOX

 Jackie Cookies

Preheat oven to 350F. 

 1/2 cup butter

1/2 cup margarine

Cream well then add 

1 cup dark brown sugar

And then blend in 

1 egg

1 tsp. vanilla 

 In small bowl mix:

1 1/2 cups oatmeal

1 cup rice krispes

1/2 cup butterscotch chips

1/2 cup milk chocolate chips 

In another bowl mix:

1 1/2 cups flour

2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda 

Add flour mixture  to creamed mixture and mix well.

Then fold in oatmeal and rice krispes and butterscotch and milk chocolate 

chips. 

Spoon cookie dough onto cookies sheets. I use silpat on cookie sheets. 

I used a medium sized cookie scoop.

Flatten cookies with a fork.

Bake about 10 to 12 minutes.

Cool on rack then take off and put on cooling rack.

Makes 45 cookies.

 

 

 

Oatmeal Surprise Cookies

I found this recipe in the Hamilton Spectator in 2010.  I found the recipe again and thought I am going to try to now.  They are not to bad. The addition of the pumpkin pie spice is very nice.  Likely make them again.

Oatmeal Surprise Cookies

Ingredients 

1 cup butter, softened 

3//4 cup packed brown sugar

1/2 cup sugar

2 eggs

1 1/2 cup all purpose flour

1 tsp. baking soda

1 tsp. salt

1 tsp. pumpkin spice

2 3/4 cups quick cooking oats

1 1/2 cups chocolate covered rasins

Directions

In a large mixing bowl, cream butter and sugars until light and fluffy.  

Beat in eggs

Combine flour, baking soda, salt and pumpkin spice;  then gradually add to creamed mixture and mix 

well.

Stir in oats and raisins.

Drop by tablespoonful two inches apart onto greased baking sheets.

Flatten slightly.

Bake 350 F for 13 to 15 minutes.  

Cool for 5 minutes before removing to a wire racks.

Store in air tight container.

Makes about 3 dozen.

Chestnuts

I got this recipe from the radio many years ago. They are really good.

Chestnuts

Ingredients 

1 cup peanut butter

1 cup icing sugar

1 cup coconut

1/2 cup chopped walnuts or pecans

1 cup rice krispies

1/2 cup red and/or green cherries

1/4 cup melted butter

 1 box of semi-sweet chocolate squares

paraowax square

 Directions

Mix all ingredients together and shape into balls

  

Melt semi-sweet chocolate square and 1 square of paraowax in a medium sized pot.

 Dip the balls you made into the chocolate mixture and cool on wax paper.

Store in frig.

Makes about 40 balls

 

Chewy Oatmeal-Raisin Cookies

I  made these awhile ago they were very good.   This recipe came from the cookbook: Sweet 
Our Best Cupcakes, Cookies, Candy and More, which is all the best from the Food Network Magazine it is a nice cookbook worth looking at for sure.

Chewy Oatmeal-Raisin Cookies

Ingredients

1 1/4 cups rolled oats

3/4 cup all purpose flour

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature

3/4 cup molasses

1 large egg

1 teaspoon vanilla extract

1 cup raisins

Directions

Combine the oats, flour, cinnamon, baking powder and salt in large bowl.

Beat the butter, sugar and molasses in large mixing bowl, beat on medium-high until fluffy, about 5 minutes.

Beat in the egg and vanilla until it is smooth.

Reduce the mixer to low and add the flour mixture and beat this until combined. 

Remove mixer bowl and stir in raisins by hand.

Cover the dough and put in frig for at least 4 hours or overnight.

Preheat oven to 350°.

Line 2 baking sheets with parchment paper.

Form 12 balls, about 2 tablespoons each, arrange 3 inches apart on the prepared baking sheets.

Flatten with a fork.

Bake until golden brown, 15 to 17 minutes.

Let cool 5 minutes on the baking sheets, then transfer to cooling racks.

Enjoy!!

Oatmeal Cream Filled Cookies

I made these delicious cookies yesterday.  The recipe is from Bake or Break she has the best recipes.
The cookie is so good.  They will be added to my make again list for sure.  Give them a try and see for yourself.

Oatmeal Cream Filled Cookies

Ingredients:

Cookies:

1 1/2 cups unbleached flour

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. cinnamon ( I put in 1 tsp. )

3 cup large flake oatmeal

1 1/4 cups softened butter

1 cup firmly packed brown sugar

1/2 cup white sugar

1 large egg

2 tsp. vanilla extract

Filling:

1/2 cup softened butter

2 cups icing sugar

2 tbsp. heavy cream

1 tsp. vanilla extract ( I put in 2 tsp.)

Directions:

Preheat oven to 375°.  

Line baking sheets with parchment paper or silicone liners.

Cookies:

Whisk together flour, baking soda, salt and cinnamon.

Stir in oats; set aside.

In large mixing bowl beat butter, brown sugar and sugar until creamy.

Add egg and vanilla, mix well.

Gradually add flour mixture, stirring until well blended.

Drop dough by rounded tablespoonfuls, 2 inches apart onto prepared baking sheets.

Bake 10 minutes, until golden brown; remove and place on cooling rack.

While cookies are cooling prepare the filling.

Combine all ingredients into large mixing bowl on medium speed until combined.

Increase speed to high and beat until light and fluffy.

Spread about 1 tablespoon of filling onto bottom of cookie and then top with another cookie.

Enjoy! 

Peanut Butter Macadamia Nut White Chocolate Cookies

I went for groceries and saw the macadamia nuts and decided I wanted to make a cookie with them. In looking for a recipe ... thinking peanut butter would be good and white chocolate.
On Peter Pans page this recipe was the one I chose. These cookies are so good...I will make them again. I may even add oatmeal ground up next time.

Peanut Butter Macadamia Nut White Chocolate Cookies

Ingredients

2 1/4 cups unbleached flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 cups creamy peanut butter
1 cup butter, softened
1 cup sugar
1 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla extract
1 pkg. white chocolate chips (I used peanut butter and white chocolate swirl)
1 1/3 cups coarsely chopped macadamia nuts

Directions

Preheat oven 350°.
Combine flour, baking powder, baking soda and salt in small bowl, set aside.
Beat peanut butter, butter, sugar and brown sugar until creamy.
Add eggs one at a time, beating until well blended after each addition.
Add vanilla.
Gradually add flour mixture, beating on low speed after each addition.
Stir in chips and nuts.
Drop dough by rounded tbsp. full onto ungreased cookie sheet.
1 1/2" apart.
Bake 15 minutes or until lightly browned.
Cool 5 minutes on cookie sheet, then transfer to a wire rack and cool completely.

Oatmeal Bars

I get emails from Mr. Food. When I saw this recipe I decided to try it and loved it. I added raisins both dark and light, toffee bits with the chocolate chips. These would be great for kids lunches and to take for snack on any outing.

Oatmeal Bars

Ingredients:

3/4 cup butter
1 Tbsp. maple syrup
1 tsp. baking soda
1/2 tsp. allspice
2 cups large flake oats
1 cup unnbleached flour
1 cup sugar
1/4 cup each of chocolate chips, raisins, toffee bits and golden raisins

Directions:

Preheat oven 350º.
Lightly grease 9 X 13" baking dish
In small sauce pan melt butter and syrup over low heat.
In large bowl, combine butter mixture, baking soda and allspice; mix well and let cool.
In medium bowl combine flour, oats, sugar and chocolate chips, raisins, toffee bits.
Add the flour to the butter mixture and mix well.
Press dough into prepared baking dish.
Bake 15 to 20 minutes or until toothpick inserted comes out clean.
Let cool for 10 minutes then immediately cut into bars; then let cool completely then cut again.
Do not miss this step as they will be to hard to cut after.

♥

Chocolate Chip Cookies with Ganache Stuffing

This is the second cookie I have made with a filling and I think this one was much better. The recipe can be found on Food and Wine. The chocolate chip cookie was also really good just on its own. The Ganache part made enough for another batch, so I will be making more of the cookies to go with it. The other cookie is Triple Chocolate Chip Sandwich Cookie.

Chocolate Chip Cookies with Ganache Stuffing

Ingredients:

1 cup + 2 Tbsp. unbleached flour
1 tsp. Baking soda
1/2 tsp. salt
1/2 cup butter
1/2 cup brown sugar
1/4 cup white sugar
1/2 tsp. vanilla extract
1 egg
1 cup milk chocolate chips
1 cup chopped pecans

Ganache:
4 oz. semi-sweet chocolate
5 tbsp. heavy cream
2 1/2 tbsp. light corn syrup
2 tbsp. crème fraîche or sour cream


Directions:

Preheat oven to 375º.
On a cookie sheet spread nuts and roast for about 8 minutes.
Let cool; then chop; set aside.
In small bowl combine flour, baking soda and salt; whisk.
In mixer bowl cream butter, sugars and vanilla; for about 1 minute.
Beat in the egg.
On low speed add flour mixture, and mix until just mixed.
Remove from mixer and add nuts and chocolate chips.
Spoon 1 tablespoon full onto un-greased cookie sheet 2 inches apart.
Put in frig for 30 minutes to chill dough.

Make ganache:
Put chocolate in medium bowl.
In a small sauce pan bring cream and corn syrup to a boil; pour over chocolate and let stand for 1 minute.
Whisk until smooth.
Whisk in crème fraîche.
Refrigerate for about 1 hour and stir occasionally until thick and spreadable.

When dough has chilled.
Remove from frig and bake for 12 minutes or until golden brown.
Let cool on cookie sheet and then transfer to cooling rack.
Cool completely.
Take one cookie and spread ganache onto the bottom and then place another cookie on top.
Makes 18 cookies.

♥

Cookie Cupcakes

This recipe comes from Taste of Home. When I saw it I thought it would be an interesting cookie to try. If I made these again I would make them in a mini cupcake tin. We did enjoy them.

Cookie Cupcakes

Ingredients:
1/2 cup butter, softened
6 tbsp. sugar
6 tbsp. packed brown sugar
1 egg
1/2 tsp. vanilla extract
1 cup plus 2 tbsp. of unbleached flour
1/2 tsp. baking soda
1/2 tsp. salt

Filling:
1/2 cup packed brown sugar
1 egg
1/8 tsp. salt
1 cup semi-sweet chocolate chips or milk chocolate chips
1/2 cup chopped walnuts

Directions:

Preheat oven 350º.
Place cupcake liners in muffin tin.
In mixing bowl cream butter and sugars until light and fluffy.
Beat in egg and vanilla.
Combine flour, baking soda and salt.
Gradually add to creamed mixture and mix well.
Take this mixture and 1/2 fill paper lined muffin tins.
Bake for 10 minutes or until top of cupcake appears set.
Set aside.

While this is baking;
In a small bowl, beat egg, brown sugar and salt until just combined.
Stir in chocolate chips and walnuts.
Drop a rounded tbsp. full onto the center of each cupcake.
Bake for another 10 minutes or until toothpick inserted into the center comes out clean.
Cool for 10 minutes; then remove from muffin tin and cool on rack.
Makes 1 dozen.

♥

No Bake Cookies

I found this recipe on doughmesstic blog. Adding nutella and peanut butter and caramel just made sense. They were really good.

No Bake Cookies

Ingredients:

2 cups white sugar
1/2 cup peanut butter
1 cup semi-sweet chocolate chips
1/2 cup milk
1/8 tsp. salt
3 cups instant oats
1/4 cup caramel sauce(either bought jar or home made)
1/4 cup nutella
1 tsp. vanilla

Directions:

In medium sized pot combine sugar, chocolate chips, peanut butter, milk and salt.
When mixture comes to a full boil; boil for 1 minute.
Remove from heat and add oats, caramel sauce, nutella and vanilla.
Drop 1 tbsp. full onto parchment paper.
Let cool.

Peanut Butter Cookies with Mini Peanut Butter Cups

On Cookie Madness blog I found this cookie recipe. It is most likely the best peanut butter cookie I have made. Zehrs had the mini peanut butter cups so I was all set to make the cookies.

Peanut Butter Cookies with Mini Peanut Butter Cups
Ingredients:

1 1/2 cups unbleached flour
1/2 tsp. baking soda
8 tbsp. softened butter
3/4 tsp. salt
3/4 cup sugar
1/4 cup packed brown sugar
1 1/4 cups peanut butter (used Kraft)
1 large egg
1 tsp. vanilla
1/2 cup mini peanut butter cups
1/3 cup chopped salted peanuts (did not use)

Directions:

In medium bowl whisk flour and baking soda together and set aside.
In bowl of mixer add butter, sugar, brown sugar and salt and beat on medium until smooth and creamy. About 1 minute.
Add peanut butter, egg and vanilla and beat for about 30 seconds.
Remove bowl from mixer and stir flour mixture in until combined.
Cover dough with plastic wrap and put in frig for 2 hours or over night. (I put in frig overnight)

Preheat oven to 325º.
Take tablespoon sized bits of dough from bowl and roll into balls.
Place on baking sheet 2 1/2" apart.
Use a fork to make the marks on the cookies or whatever design you wish, just make sure they are about 1/2' thick.
Bake for about 15 minutes or until lightly golden brown.
Cool cookies before storing in your cookie jar.
Make about 36 cookies.

Toffee Thumbprint Cookies

When I received the new Bake Fest booklet and saw these cookies I had to try them. And everyone should try them. They are so very good. Definitely a wonderful addition to your Xmas cookie collection.

Toffee Thumbprint Cookies

Ingredients:

Cookies:
1 1/2 cups white sugar
1 1/3 cups butter, softened
8 oz. plain cream cheese
2 large eggs
4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 pkg. skor toffee bits

Filling:
1/4 cup 35% whipping cream
3/4 cup semi-sweet chocolate chips
1 tbsp. golden corn syrup

Directions:

In medium size bowl combine flour, baking powder and salt and whisk together.
In your stand mixer beat butter, sugar and cream cheese until light and fluffy.
Beat eggs in one at a time.
Add your flour mixture to creamed mixture until well combined.
Remove from mixer and stir in toffee bits.
Chill dough for 1 hour.

Preheat oven 350º.
Line cookie sheets with parchment paper.
Roll dough into 1" balls (use about 1 tbsp. of dough per cookie).
Place dough about 2" apart on prepared cookie sheets.
With the end of wooden spoon make an indentation in the centre of each ball.
Bake for 10 minutes or until edges are golden brown.
Remove from oven and reinforce the indents with the end of the wooden spoon once again.
Cool on baking sheet for 5 minutes, then transfer to cooling rack to cool completely.

Filling Directions:

While cookies are cooling prepare filling.
Heat cream until steaming.
Pour over chocolate chips in medium size bowl.
Whisk until melted and smooth.
Stir in corn syrup.
Spoon about 1/2 tsp. into each cooled cookie.
Let them stand until filling is set.
Makes about 6 dozen cookies.

Chocolate Peanut Butter Nutella Cookies

This cookie is Dan's creation. It was a nice cookie. I enjoyed the combination.

Chocolate Peanut Butter Nutella cookies

Ingredients:

1 cup peanut butter
1/2 cup nuttella
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 tbsp. corn syrup
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
2 cups chocolate chips
1 1/2 cups unbleached flour

Directions:
Preheat oven 350º.
Cream peanut butter, nutella and sugars in your mixer.
Add eggs one at a time and mix until light and creamy.
In medium bowl; combine flour, baking soda and salt, whisk together.
Add dry ingredients to your creamed mixture.
Add chocolate chips and mix until just mixed.

Using medium size ice cream scoop place onto parchment lined cookie sheets about 2 inches apart.

Bake for about 12 to 15 minutes.

The center should still be soft to touch.

Christmas Cake Cookies

This recipe came from a lady at work. I love this cookies.

Christmas Cake Cookies

Ingredients:

1 cup dates, diced
1/2 cup candied cherries
1/2 cup  dried pineapple, diced
1 cup walnuts or pecans
1 1/2 cups sugar
1 cup butter, softened
2 eggs
2 1/2 cups unbleached flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

Directions:

Preheat oven 350º.
Cream butter and sugar in your mixer until light and fluffy.
Add eggs one at a time until well mixed.
In medium bowl combine flour, baking soda, salt and cinnamon. Whisk together.
Take about 1/2 cup and add to dried fruit and nuts mix this until coated.
Add the rest of the flour mixture to creamed mixture.
Add fruit and nuts and stir until combined.
Spoon onto parchment lined cookie sheets.
Bake for 10 to 15 minutes.

Blueberry, Caramel and White Chocolate Oatmeal Cookies

On Picky Palate's blog I saw this cookie that uses blueberries and muffin top tin. I just had to give them a try. First I had to find the muffin top tins. Not an easy job. Finally I called a restaurant supply store and ordered them. The cookies are great. Loved the blueberries in them. I do not think I would put the caramels in them again though.

Blueberry, Caramel and White Chocolate Oatmeal

Ingredients:

1 cup butter, softened
3/4 cup sugar
1 cup brown sugar, packed
2 eggs
1 1/2 tbsp. vanilla
2 1/2 cups unbleached flour
2 1/2 cups large flake oatmeal
1 tsp. baking soda
1 tsp. salt
2 cups caramel, cut into pieces
1 1/2 cups dried blueberries, found at the Bulk Store
1 cup white chocolate chips

Directions:

Preheat oven to 350 degrees F.
Take your muffin top pan and butter them.
If using cookie sheets line with parchment paper.
Beat the butter and sugars until light and fluff in your mixer.
Beat in eggs one at a time and add vanilla.

In a large bowl combine flour, oatmeal, baking soda and salt whisk together.
Add dry ingredients to wet ingredients and mix until combined.
Add blueberries, white chocolate and caramels.
Mix until just combined.

Fill pan with dough and press down so it is just below the rim.
Bake for 11-14 minutes or until edges are just golden brown.
Bake 9 to 10 minutes if using baking sheets.
Cool on rack for about 5 minutes before removing from tin.

Pear Cinnamon Streusel Squares

This recipe came from Better Homes and Gardens; The Ultimate Cookie Book. You can use apples with this recipe as well. I did not have cinnamon chips so I used milk chocolate chips. This is a wonderful bar for a snack or a dessert you can serve company. Next time I would reduce white sugar to 3/4 cup as I did find them a bit sweet.

Pear Cinnamon Streusel Squares

Ingredients:

Base:

2 cups unbleached flour
1 1/4 cups large flake oatmeal
3/4 cup packed brown sugar
2 tsp. cinnamon
1 cup butter

Custard:

2 eggs
1 cup sugar(Next time I would use 3/4 cup)
2 tbsp. unbleached flour
1/4 tsp. baking powder
1/4 tsp. salt
2 cups chopped pears (peeled and cored)(or apples)
3/4 cinnamon flavor baking pieces (used milk chocolate chips)
Powdered sugar icing

Powdered sugar:

In small bowl stir together 1 cup icing sugar and 1 tbsp. milk. Add milk until drizzle consistency.

Directions:

Preheat oven to 350º.
Lightly grease 9 X 13 baking dish. Set aside.
In large mixing bowl combine flour, oats, brown sugar and cinnamon.
Using pastry blender cut in butter until mixture resembles coarse crumbs.
Take out 1 1/2 cups of this mixture for the topping.
Press the remainder into the bottom of the 9 X 13 baking pan.
Bake for 15 minutes.

In mixer bowl add eggs and white sugar and beat until smooth and sugar is dissolved.
Add 2 tbsp. flour, baking powder and salt. Mix just to combine.
Remove bowl from mixer and stir in pears (apples) and add cinnamon chips(or whatever you choose to add)
Spread this mixture gently over hot base.
Sprinkle remaining oat mixture over pear mixture.
Bake for 30 to 35 minutes until golden brown.
Cool in pan on wire rack.
Cut into squares.
Drizzle with Powdered sugar icing.

Chocolate Chip Or/And Raisin Oatmeal Cookies

I have had this recipe for years. The cookies are delicious, flaky, because of putting the oats into the food processor. Daniel's favorite is made with raisins. But, make them with the chocolate chips and raisins it is just a perfect combination.

Chocolate Chip Or/And Raisin Oatmeal Cookies

Ingredients:

1 3/4 cups unbleached flour
1/2 tsp. salt
1/2 cup coconut
2 cups rolled oats (Put into food processor and grind until mixture resembles coarse crumbs)
1 cup oil
1 cup lightly packed brown sugar
1 tsp. baking soda
1 tsp. vanilla
1/4 cup boiling water
1 cup raisins
1 cup semi-sweet chocolate chips

Directions:

Preheat oven 350º.
In medium size bowl combine flour and salt, whisk together.
Mix in oatmeal and coconut.
Mix oil and brown sugar together.
Dissolve baking soda in boiling water.
Stir into oil and brown sugar.
Add vanilla.
Add flour to oil mixture and salt.
Stir in raisins/chocolate chips.
Drop onto baking sheet and flatten with fork dipped in cold water.
Bake for 12 to 15 minutes.
Yields 6 dozen cookies.

Sleeping Cookies

I went to a book fair a few months back and bought a load of cookbooks. Actually, I went two days in a row. This cookie name caught my eye. The texture was very interesting and very light. The recipe came from Eat your heart out. Cookies you can go to bed and they bake.

Sleeping Cookies

Ingredients:

2 egg whites
1/8 tsp. salt
3/4 cup sugar
1 tsp. vanilla
1 cup chocolate chips
1 cups walnuts, chopped (used pecans)

Directions:

Preheat oven to 400º.
Grease cookie sheets well.
Chop nuts and set aside.
Beat egg whites at high speed until frothy.
Add salt and continue beating and add sugar, a bit at a time until stiff peaks form.
Add vanilla.
Fold in nuts and chocolate chips.
Using a heaping teaspoonful place batter on cookie sheet.
Place cookie sheets in oven and turn it off.
Leave in oven over night or for at least 3 hours.
They freeze well and thaw quickly.

Giant Honey and Oat Cookies

I have picked another cookie from Betty Crocker's Ultimate Cookie Book. This is a soft cookie with a lovely hint of honey in it. Would definitely make them again. I used the honey we bought from Hergott's Cider Mill.

Giant Honey and Oat Cookies

Ingredients:

1 1/2 cups sugar
3/4 cup butter, softened
2/3 cup honey
3 egg whites
4 cups large flake oatmeal
2 cups unbleached flour
1 tsp. baking soda
1/2 tsp. salt

Directions:

Preheat oven to 350º.
Grease cookie sheets
Mix sugar, butter, honey and egg whites in mixer bowl until combined.
Stir in remaining ingredients.

Drop dough by level 1/4 cupfuls about 3" apart onto cookie sheets.
Bake 11 to 14 minutes. Until edges are light brown.
Centers will be soft.
Cool on sheet for 3 minutes.
Remove sheet and place on cooling rack.
Store in air tight container.
Makes about 2 Dozen cookies.

Butterscotch Hay Stacks

I was looking around the blogs and came across this cookie...and I love butterscotch and had to try them. Thinking back to my childhood I remember my step mother making them....with chocolate. We loved these. So easy to make and taste great.

Butterscotch Hay Stacks

Ingredients:

1 bag butterscotch chips
1/2 cup peanut butter chips (I added this)
3/4 cup creamy peanut butter
8 oz. chow mein noodles
3 1/2 cups mini marshmallows

Directions:

Line cookies sheets with wax paper.
Melt the butterscotch chips & peanut butter chips over water bath until just melted.
Add peanut butter and stir to combine.
Add Chow mein noodles and marshmallows mix until well coated.
Take two forks and scoop onto prepared cookie sheets.
Let set and remove and place in cookie jar.