Olive Oil Oatmeal Cookies with Dried Cranberries

olive-oil-oatmeal-cookieI know what you are thinking. “What?! Joann is not fattening us up with butter in her cookies like always?” No worries. I made these more out of curiosity rather than trying to be more health conscious. And actually, these were not bad at all. They turned out sweet, savory and moist all in one.

INGREDIENTS:

  • 1 cup extra virgin olive oil
  • 1 cup packed light brown sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 1 cup flour
  • 1 tablespoon cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 4 cups rolled oats
  • 1 cup dried cranberries (or dried cherries or raisins)

DIRECTIONS:

  1. Preheat your oven to 350 F degrees. Meanwhile line baking sheets with parchment paper or a silicone baking mat.
  2. Mix together olive oil, brown sugar, vanilla and eggs in a large mixing bowl until blended.
  3. In a separate bowl, mix together flour, cinnamon, salt, baking soda, cloves and nutmeg.
  4. Add flour mixture, rolled oats and dried cranberries to olive oil mixture.
  5. Drop in tablespoon balls on prepared baking sheets.
  6. Bake for 10-12 minutes.
  7. Let cool at least 3 minutes before transferring to baking rack to completely cool.
  8. This recipe yielded 32 cookies. Store in an airtight container for up to 5 days.
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Lemon Snowball Cookies

lemon-snowball-2These cookies you can make all year round. But come on. They call them snowball cookies. SNOWBALLS! When I think of snowballs, I think winter. And when I think winter, I think the holidays. These are similar to Russian tea cookies without the walnuts or pecans. I just don’t really like nuts in my cookies.

INGREDIENTS:

  • 2 sticks unsalted butter, at room temperature
  • 1/2 cup powdered sugar
  • 2 teaspoons lemon juice
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon kosher salt
  • 2 teaspoons lemon zest
  • 2 1/4 cups all purpose flour
  • 1-2 cups powdered sugar for coating

DIRECTIONS:

  1. Preheat oven to 350 F degrees. Line two cookie sheets with parchment paper or silicone mats.
  2. Beat butter, powdered sugar, lemon juice, lemon extract, kosher salt and lemon zest.
  3. Add the flour and mix until dough forms into consistency of small pebbles.
  4. Roll dough into tablespoon sized balls. Leave 1-2 inches between cookies as the dough does no spread.
  5. Bake for 8-10 minutes or until cookies no longer look wet.
  6. Cool for 10 minutes before rolling in additional powdered sugar.
  7. Roll cookies in powdered sugar added to a bowl or go add powdered sugar to a ziploc bag and shake to cover cookies.

Cookies will store for 3 days in air tight container or freeze up to one month. This recipe yielded 30 cookies.

Holiday Explosion Cookies

xmas-explosion-cookiesOkay, technically these are my Holiday Cranberry Chocolate Chip Cookies. But they are amped up to be even more festive and more chocolatey. How can you resist three types of chocolate chips, sweet cranberries, holiday M&M’s and holiday sprinkles?! I know I can’t. Make a batch of these for your favorite little elves and don’t forget about Santa.

INGREDIENTS:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter at room temperature
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries or cherries
  • 1/2 cup dark chocolate chips
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/3 cup red and green holiday M&M’s
  • 1/2 cup red and green holiday sprinkles

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Prepare 2 large baking sheets with non stick baking mats or use parchment paper.
  3. In a small bowl, sift together the flour, baking soda and salt.
  4. Using a mixer, combine the butter, sugar and brown sugar and beat on medium speed for 2 minutes until light and fluffy.
  5. Add the egg and vanilla extract and beat on medium speed until combined, about 1 minute.
  6. With the mixer on low speed, add the flour mixture in 3 batches, stirring until just combined.
  7. Add the dried cranberries/cherries, the 3 types of chocolate chips, M&M’s and holiday sprinkles to the mixture.
  8. Mix manually with a wooden spoon until all are combined.xmas-explosion-cookies-2
  9. Drop the dough by heaping tablespoons onto the prepared baking sheets, leaving about 2 inches between cookies.
  10. Bake until light golden brown and just set, 8-10 minutes.
  11. Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Note: These cookies can be baked ahead and stored in an airtight container at room temperature up to 3 days. This recipe yields about 24 -30 cookies. 

  1. xmas-explosion-cookies-1

Oatmeal Raisin Chocolate Chip Cookies

Oatmeal Raisin Chocolate Chip CookiesToday I took my mom grocery shopping. On an empty stomach. Bad decision. Whatever delicious smelling concoction they were making in the bakery department left an everlasting craving for something sweet in me all day. Good thing I was shopping with my mom and not alone. My growling stomach would have led me to load up the cart with all sorts of goodies!

INGREDIENTS:

  • 1 1/2 stick unsalted butter, room temperature
  • 1/2 cup sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 2 3/4 cups rolled oats (I used quick cooking oats)
  • 1 cup raisins
  • 1/2 cup mini chocolate chips

DIRECTIONS:

  1. Preheat oven to 350 F degrees.
  2. Prepare your baking pans with parchment paper or silicone baking sheets.
  3. Add hot water to cover your 1 cup of raisins to plump them up. Drain any excess water after 5 minutes.
  4. In a large bowl, cream together butter, sugar and brown sugar until smooth. Beat in the eggs one at a time. Add vanilla extract and stir until fluffy.
  5. In a small bowl stir together flour, baking soda, cinnamon, nutmeg and salt. Gradually add the flour mixture to the butter and sugar mixture. ( About 1/3 of the flour mixture at a time.)
  6. Continue stirring until all the flour mixture is incorporated.
  7. Next stir in the oatmeal, raisins and chocolate chips.
  8. Roll dough into tablespoon sized balls onto prepared baking pans.
  9. Bake 8 to 9 minutes in the preheated oven, or until golden brown. Let cool for 2-3 minutes before transferring to a cooling rack to completely cool.
  10. This cookie dough made 3 dozen plus cookies for me. You can probably get 4 dozen out of it because you make your cookies uniform.

Oatmeal Raisin Choc Chip Cookies

Easy Cookie Bars

M&M Cookie Bar 2Do you need  a quick dessert or treat you can bake? Do you need something easy to make with the kids? Or perhaps, you just want something sweet to eat?  I wasn’t going to publish this recipe because it’s so simple and there’s probably hundreds of variations of it. But I haven’t made anything new to blog about this week. And I know I always like to find quick, semi-homemade recipes like this. So why not share?

INGREDIENTS:

  • 1 box yellow cake mix
  • 2 eggs
  • 1 stick unsalted butter, melted
  • 1/3 cup vegetable oil
  • 2 cups M&M’s  (I used 1 cup regular plain M&M’s and 1 cup dark chocolate M&M’s)

DIRECTIONS:

  1. Preheat your oven to 350 F degrees.
  2. Line a 9×9 baking pan with aluminum foil and coat the foil with nonstick cooking spray.
  3. In a large bowl combine cake mix, eggs, melted butter and oil. Stir until smooth.
  4. Stir in M&M’s and spread batter into prepared baking pan.
  5. Bake for 25-28 minutes or until lightly golden at the edges.
  6. Allow to completely cool before cutting into squares.

From five ingredients to tasty cookie bars!

Chocolate Cake Batter Cookies

Chocolate Cake Batter CookiesSo I tried the standard one package of cake mix, eggs and butter recipe. But those turned out more like circular brownies and not cookies.  Boo! This recipe has a few more ingredients, but I assure you it is still just as easy to make. And when you are done, you will have soft and chewy cookies.

INGREDIENTS:

  • 1 1/2 sticks unsalted butter, softened to room temperature
  • 1 cup light brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/4 cup boxed chocolate or Devil’s Food cake mix (save the rest for another batch)
  • 1/2 teaspoon baking soda
  • 1 cup mini chocolate chips (or regular sized)
  • 1 container (3 ounces) rainbow sprinkles or more if you really like them to be colorful. I only had the one container.

DIRECTIONS:

  1. In a mixer, blend butter and brown sugar until fluffy. Add in egg and vanilla extract and mix for another 30 seconds.
  2. In another bowl, mix together flour, cocoa, cake mix and baking soda.
  3. Add flour mixture to blended butter and sugar mixture. Blend until combined.
  4. Add chocolate chips and rainbow sprinkles and combine by using a wooden spoon.
  5. Place cookie dough into the refrigerator to chill for 30 minutes.
  6. Preheat your oven to 350 F degrees.
  7. Prepare baking sheets with silicone mats or parchment paper.
  8. Roll dough into one tablespoon sized balls. About the size of a small walnut.
  9. Bake in oven for 8-9 minutes and let cool for a few minutes before transferring to a cooling rack.

You can use other ingredients instead of rainbow sprinkles, like chopped up mini peanut butter cups or different flavored baking chips. The combinations are up to you and your tastes. This recipe yielded 36 cookies. Enjoy!

Peanut Butter and Jelly Cookies

Peanut Butter and Jelly Cookies PlatedMy daughter is allergic to peanuts and my son out of solidarity and/or convincing from his older sister always thought he was too. Even to this day he will not eat peanuts. So I was deprived of making peanut butter and jelly sandwiches for them when they were younger. This also meant I never made peanut butter cookies back then either. Now that my kids are young adults and can fend for themselves, I find myself craving foods from my long lost childhood. Tonight, I caved in. Once in a while I find I need to treat myself to something sweet. I hope you treat yourself too.

This recipe yielded 32 cookies for me.

INGREDIENTS:

  • 1 1/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 stick butter, room temperature
  • 1/2 cup granulated sugar, plus additional for rolling
  • 1/2 cup light brown sugar
  • 1 cup creamy peanut butter
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • jam or jelly flavor of your choice

DIRECTIONS:

  1. In a small bowl add flour, baking powder and salt. Mix well. Set bowl aside.
  2. In a large mixing bowl add butter and both granulated and brown sugar. Mix until fluffy. About 1-2 minutes.
  3. Add peanut butter and mix another minute.
  4. Add egg and vanilla extract and mix until combined.
  5. Gradually add flour mixture to mixing bowl until just combined.
  6. Cover cookie dough with plastic wrap and refrigerate for an hour.
  7. Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone mats.
  8. Use a 1 tablespoon sized cookie scoop. Shape the dough into a ball and roll it into a shallow dish with some granulated sugar. Place the cookies about two inches apart onto the prepared baking sheets. Discard any leftover sugar used for rolling the cookies.
  9. Bake the cookies for 10-12 minutes and the cookies are golden brown. Right after the cookies come out of the oven, make an indent in the center of each cookie using a clean 1 teaspoon measuring spoon. Use caution as the cookies will be very hot. Allow the cookies to cool for 5 minutes before transferring them to a cooling rack to fully cool.
  10. Once the cookies have cooled fill the center with 1/4 teaspoon of your favorite jam or jelly.

Peanut Butter and Jelly Cookies