Cranberry ~ Macadamia Nut ~ White Chocolate Chip Cookies

Charles called me at work tonight; luckily I answered the phone because after my “thank you for calling….blah blah blah…” the response is “holy *explicative* that’s a good cookie” He went on to say that he might actually have a new favorite.  Oatmeal cookies have always been his favorite but these came out amazing.  Not too sweet and the cranberries are the perfect complement to macadamia nuts and white chocolate chips.

Cranberry Macadamia White Chip Cookies

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 cup macadamia nuts
  • 1/2 cup white chips
  • 1/2 cup dried cranberries

Mix together butter and sugars.  Add egg and vanilla mixing well.  Stir in flour and baking soda.  Add nuts, chips, and cranberries. Bake at 350 degrees for 12 – 15 minutes. Makes 2 to 2 1/2 dozen cookies.

Enjoy ~ Kimberly

Chocolate Peanut Butter Chip Cookies

I thought some cookies might be tasty today so I went with a chocolate cookie with peanut butter chips.  I like the way these came out; chewy and not too sweet.  I used butter today which tends to make a flatter cookie; if you like your cookies a bit fluffier butter flavored shortening might be a better choice.

Chocolate Peanut Butter Chip Cookies

  • 1 square unsweetened baking chocolate
  • 1/2 stick butter
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 cup flour
  • 1/4 tsp baking soda
  • 1/2 cup peanut butter chips

Melt chocolate and allow to cool.  Add softened butter and sugar to melted chocolate; cream together.  Mix in egg and vanilla.  Combine flour and baking soda; stir into creamed mixture.  Stir in peanut butter chips.  Drop by spoonfuls onto baking sheet.  Bake at 350 degrees for about 8 – 9 minutes.  Makes about 15 – 16 cookies.

Enjoy ~ Kimberly

Homemade Peanut Butter Cookies – with peanut butter filling!

I love these peanut butter sandwich cookies.  Homemade peanut butter cookies are my favorite; adding a creamy filling makes them even better.  The cookies are so soft and the filling is perfectly creamy. This recipe makes about 1 dozen sandwich cookies.

Peanut Butter Cookies

  • 1/3 cup butter
  • 1/3 cup peanut butter
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 cup flour
  • 1/2 tsp baking soda

Filling

  • 1/3 cup peanut butter
  • 1 1/2 cup powdered sugar
  • 1/2 tsp vanilla
  • 3 – 4 Tbs heavy cream

Cream together butter, peanut butter, and sugars.  Add egg and vanilla; mixing well.  Stir in flour and baking soda. Drop by spoon full onto 2 baking sheets making 2 dozen cookies. Bake at 375 degrees for about 8 – 10 minutes. Remove from baking sheets onto wire rack; allow to cool. Meanwhile prepare filling adding cream a little at a time.  Spread filling onto half of the cookies and place remaining cookies on top to make sandwiches.

Enjoy ~ Kimberly

Snickerdoodles ~ Cinnamon and Sugar Cookies

I hate snickerdoodles. Well, when I was 9 years old I hated them.  It was my first year of 4-H and snickerdoodles were the cookie to make.  I had 3 older sisters who had made their blue ribbon snickerdoodles and I was not going to have any of it.  I think I made some fairly un-memorable chocolate cookies against my mothers wishes; to be honest I couldn’t say what ribbon I even got. So, I think it’s safe to say I wasn’t grand champion or anything special and who knows where that recipe has even ended up.

Well, these aren’t perhaps any 4-H state fair grand champion cookies but I whipped up a batch of snickerdoodles tonight and they were pretty tasty. Maybe I don’t hate snickerdoodles after all!

Snickerdoodles

  • 3 Tbs shortening
  • 1 Tbs butter
  • 1/2 cup sugar
  • 1/8 tsp cream of tartar
  • 1/8 tsp baking soda
  • 1 egg
  • 1/4 tsp vanilla
  • 1 cup flour
  • 2 Tbs sugar
  • 1 Tbs cinnamon

Mix together shortening and butter.  Add sugar, cream of tartar, and baking soda.  Add egg and vanilla.  Stir in flour.  Form dough into small balls ~ 18 – 20 balls per batch.

Mix 2 Tbs sugar and 1 Tbs cinnamon in small bowl.  Roll balls in sugar mixture.  Bake at 375 degrees for about 10 – 11 minutes.  Transfer to wire rack to cool.

Enjoy ~ Kimberly

Oatmeal Cookies ~ chewy and moist ~ delicious

Charles’ favorite cookies are oatmeal; with or without raisins, it matters not just so long as they are oatmeal.  We usually keep the cookie baking to a minimum and wait for my sister Chris to bring the cookies over but I guess the “cookie fairy” has been busy lately or forgotten us! Anyway, I now have a new recipe for her to try.  I flipped through a few cookbooks yesterday and came up with my own combination using what I had on hand.  These were chewy and moist and perfectly balanced.  I have to say the molasses were the perfect addition, just a hint of flavor to bring out the best in these cookies.

Oatmeal cookies

  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 Tbs molasses
  • 1 tsp vanilla
  • 1 cup oats
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup raisins

Cream together shortening and sugar, add egg beating well.  Mix in molasses and vanilla.  In separate bowl mix together oats, flour, baking powder, baking soda, and salt.  Gradually add to creamed mixture.  Stir in raisins and drop by the spoonful onto baking sheets.  Makes about 2 dozen cookies.  Bake at 350 degrees for 10-12 minutes.

Enjoy ~ Kimberly