Category: Cookies

Oatmeal Fruit Chews

Serves: 4 Dozen

Source:

Serves: 4 Dozen
Source:

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1 1/2 cups rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter and 3/4 cups canola margarine (total 1 1/4 cups)
  • 1 cup white sugar
  • 2/3 cup brown sugar, lightly packed
  • 1 egg
  • 1/4 cup honey and 1/4 cup of milk
  • 1 teaspoon vanilla
  • 1 cup each candied cherries, raisins, coconut
  • 3/4 cups each chopped dates, and chopped nuts

Instructions:

  1. Preheat oven to 350 degrees.
  2. Combine flour, oats, baking soda, and salt. Cream butter and margarine with white sugar, brown sugar, egg, milk, honey, and vanilla on medium speed of an electric mixer until mixture is light and creamy.
  3. Gradually add dry ingredients until smoothly blended. Stir in fruit, raisins, coconut, dates, and nuts. Mix well.
  4. Drop dough by tablespoonfuls onto an ungreased cooked sheet,leaving room for the cookies to spread.
  5. Bake 9 to 11 minutes for chewy cookies or 11 to 13 minutes for crisp cookies.

Slice’n Bake Fruitcake Cookies

Serves: 8 Dozen

Source: Chatelaine, November 2006

Serves: 8 Dozen
Source: Chatelaine, November 2006

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1 cup icing sugar
  • 1/2 cup white sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1/2 cup raisins
  • 1/2 cup chopped red and green glacé cherries

Instructions:

Combine flour, baking soda, and salt in a bowl. Place butter in a large bowl and gradually mix in icing and white sugar with an electric mixer. Beat until butter sugar mixture is light, about 2 minutes. Beat in egg and vanilla. Stir in flour mixture, raisins, and cherries.

Divide dough in three portions. Place each portion on a large piece of wax paper, and shape into a log about 12 inches long. Refrigerate until firm for at least 4 hours or up to 5 days. Dough can be frozen for up to a month. When ready, slice dough into 1/4 inch slices and bake on a parchment lined cookie sheet for 7 to 10 minutes. Remove from cookie sheet and cool on rack.

Marsha, Marsha, Marshmallow Squares

Serves: 24 squares

Source:

Serves: 24 squares
Source:

Ingredients:

  • 1 package (400g) marshmallows
  • 1/3 cup light margarine or butter
  • 1 tsp vanilla
  • 1 box (525g) Oatmeal Crisp cereal (raisin or regular)
  • 1/2 cup semisweet chocolate chips

Instructions:

  1. In a large saucepan, melt marshmallows and margarine over medium heat, stirring constantly.
  2. When mixture is smooth, remove from heat and stir in vanilla.
  3. Add cereal in small batches, stirring well after each addition.
  4. Stir in chocolate chips.
  5. Spray a 9×13 baking pan with non-stick spray. Press cereal mixture evenly into pan.
  6. Cover with plastic wrap and store in refrigerator until firm, about one hour. Store in refrigerator or at room temperature.

Chocolate Chip Cookies

Serves: 4 dozen

Source: The Canadian Living Cookbook

Serves: 4 dozen
Source: The Canadian Living Cookbook

Ingredients:

  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup of chocolate chips

Instructions:

  1. Preheat oven to 375° degrees.
  2. In a large bowl cream together sugars, shortening, and butter. Beat in eggs and vanilla.
  3. In a separate bowl, combine together flour, baking soda, and salt and blend into creamed mixture. Stir in chocolate chops. Let dough cool for 30 minutes. Roll into 48 balls and flatten cookies with your hands to neaten the edges.
  4. Bake for 8 to 9 minutes or until cookies are golden brown around the edges and slightly under baked in the centre.

Oatmeal Peanut Butter Chocolate Chip Cookies

Serves: 30 Cookies

Source:

Serves: 30 Cookies
Source:

Ingredients:

  • 1 cup flour
  • 1 cup old-fashioned or quick-cooking oats
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup KRAFT Smooth Peanut Butter
  • 1 egg
  • 1-1/2 tsp. vanilla
  • 2/3 cup chocolate chips

Instructions:

  1. PREHEAT oven to 375°. Mix flour, oats, baking soda, baking powder and salt; set aside. Beat butter, sugars and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chocolate.
  2. DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
  3. BAKE 10 to 12 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely.

Gingerbread Biscotti

Serves: 2 dozen

Source: Anne Marie

Serves: 2 dozen
Source: Anne Marie

Ingredients:

  • 3/4 cup sugar
  • 1/2 cup canola margarine
  • 3 eggs
  • 1/2 cup molasses
  • 3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 cups whole blanched almonds

Instructions:

  1. Preheat oven to 350 degrees. Prepare two 12 x 15 inch baking sheets(parchment paper works best). In a large bowl, beat together canola margarine and molasses until light. Add one egg at a time, beating between each addition. Combine dry ingredients, and then add half to the butter mixture. Stir until mixed. Add the remaining dry ingredients and stir just until blended. Fold in almonds.
  2. Divide dough between two prepared baking sheets, forming a rectangle about 8 inches long by 5 inches wide. Bake in a preheated oven for about 30 minutes rotating the cookie sheets halfway through the first bake. The top feels set when pressed with your finger. Cool for 10 to 15 minutes.
  3. Carefully slice each rectangle crosswise into 3/4 inch slices. Place the slices flat. side by side on the baking sheets. Return to the oven and bake for an additional 15 minutes. Transfer to wire racks to cool. The cookies will firm up when cooling.

Molasses Sugar Cookies

Serves: 3 dozen

Source: Anne Marie

Serves: 3 dozen
Source: Anne Marie

Ingredients:

  • 3/4 cup canola oil
  • 1 cup white sugar
  • 1/4 cup molasses
  • 1 large egg
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • 1/2 cup white sugar for coating

Instructions:

  1. Preheat oven to 375 degrees. Cream together vegetable oil, sugar, molasses, and egg.
  2. Combine flour, baking soda, cinnamon, cloves, ginger, and salt. Mix dry ingredients with vegetable oil, sugar, molasses, and egg. Cover and refrigerate for 4 hours.
  3. Shape into balls and roll in granulated sugar. Bake at 375 degrees for 7 to 9 minutes. Cool on wire rack.

Chocolate Chip Biscotti

Serves: 40 cookies

Source: AnneMarie

Serves: 40 cookies
Source: AnneMarie

Ingredients:

  • 1/2 cup canola margarine
  • 1 cup sugar
  • 3 eggs
  • 2 tsp irish cream liquor
  • 2 3/4 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cups chocolate chips
  • 1/2 cups pecans

Instructions:

  1. Beat butter and margarine until fluffy. Beat in eggs one at a time; beat in Irish cream liquor. In a separate bowl, stir together flour, baking powder, and salt. Add to butter mixture all at once stirring just until combined. Add chocolate chips and pecans.
  2. Turn dough onto to a lightly floured surface. Divide dough in half and shape into two 12 inch long logs. Place 4 inches apart on a greased baking sheet. Flatten until about 3 inches wide leaving the top slightly rounded. Bake at 325 degrees for about 22 minutes or until firm and beginning to turn brown. Remove from oven and let cool for ten minutes.
  3. Transfer to a cutting board and cut diagonally into 1/2 inch thick slices. Place slices on baking sheets and bake another 18 minutes until dry and crisp. Let cool on a rack.
    Note: Baking times listed are for a convection oven. For a conventional oven, bake cookies for 30 minutes for the first bake and then bake an additional 30 minutes for the second baking.

Coconut Tea Squares

Serves: 12

Source: Anne Marie

Serves: 12
Source: Anne Marie

Ingredients:

  • 1/4 cup canola margarine
  • 1/2 cup white sugar
  • 2 egg yolks
  • 1 cup white flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/4 cup milk
  • 3/4 cup raspberry jam
  • 2 egg whites
  • 1/2 cup white sugar
  • 1 tsp. vanilla
  • 1 cup coconut

Instructions:

  1. Cream sugar and canola margarine. Beat in egg yolks.
  2. Combine flour, baking powder, and salt. Add to sugar mixture alternately with the milk. Spread batter in a greased 8 inch baking dish and bake for 20 minutes at 325 degrees. Let cool.
  3. Spread crust with raspberry jam.
  4. Beat eggs until stiff. Gently fold in sugar. Add vanilla and coconut and spread over raspberry jam. Bake an additional 5 to 10 minutes at 325 until lightly browned.

Chocolate Macaroons

Serves: 30 macaroons

Source: Helen McGill

Serves: 30 macaroons
Source: Helen McGill

Ingredients:

  • 2 cups white sugar
  • 6 tablespoons cocoa powder
  • 1/2 cup milk
  • 1/3 cup canola margarine
  • 1/2 tsp. vanilla
  • 3 cups rolled oats
  • 1 cup coconut, shredded

Instructions:

  1. In a medium saucepan, combine sugar, cocoa, margarine,and milk. Cook over medium high heat until mixture comes to a boil. Boil for 1 minute, stirring constantly.
  2. Remove from heat. Stir in vanilla. Add rolled oats and coconut and mix well. Drop by tablespoons onto a cookie sheet lined with wax paper. Cool until firm. Store in an airtight container.