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.

Date Squares

Serves: 9 by 13 pan

Source: Anne Marie

Serves: 9 by 13 pan
Source: Anne Marie

Ingredients:

  • 3 cups dates, chopped
  • 1 1/2 cups water
  • 1 tablespoon lemon juice
  • 1/2 cup canola margarine
  • 3/4 cup brown sugar
  • 3 tablespoons white sugar
  • 1 cup flour
  • 1/4 teaspoon baking soda
  • 1 cup rolled oats

Instructions:

  1. Combine dates, water, and lemon juice in a saucepan. Bring to a boil stirring often. Reduce heat, and simmer gently for about 10 minutes or until thickened. Cool.
  2. Cream margarine, brown sugar, and white sugar. Combine flour, oats, and baking soda. Stir flour mixture into sugar mixture until crumbly.
  3. Pat 2/3 of the crumb mixture into the bottom of a 9 by 13 baking dish. Spread dates over the base. Sprinkle remaining crumbs over dates and bake at 350 degrees for 20 to 25 minutes.

Dried Cranberry Almond Biscotti

Serves: 40 cookies

Source: Anne Marie

Serves: 40 cookies
Source: Anne Marie

Ingredients:

  • 1/2 cup canola margarine
  • 1 cup white sugar
  • 3 large eggs
  • 2 teaspoons amaretto
  • 2 3/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cups dried cranberries
  • 1/2 cup blanched almonds

Instructions:

  1. Preheat oven to 325. Line baking sheet with parchment paper.In a large bowl, beat margarine with sugar until fluffy. Beat in eggs one at a time; beat in amaretto. In a separate bowl, stir together flour, baking powder, and salt. Add to butter mixture all at once , stirring just until combined.
  2. Turn dough onto a lightly floured surface. Divide in half and shape into 2 – 12inch long logs. Place logs about 4 inches apart on a baking sheet and flatten to about 3 inches wide.
  3. Bake at 325 degrees for about 30 minutes. Remove from oven and let cook for 10 minutes. Transfer to a cutting board, and slice diagonally into 1/2 inch thick slices. Place on baking sheets lined with parchment and bake for an additional 30 minutes. Let cool on rack.
  4. Note: If using a convection oven reduce baking times. First bake – 22 minutes; Second bake – 18 minutes

Sugar Free Lemon Cherry Biscotti

Serves: 24 cookies

Source: Canadian Living Home Baking

Serves: 24 cookies
Source: Canadian Living Home Baking

Ingredients:

  • 3/4 cup sugar substitute
  • 2 eggs
  • 1 egg yolk
  • 1/4 cup canola oil
  • 1 1/2 teaspoons grated lemon rind
  • 1 1/2 teaspoons vanilla
  • 2 cups all purpose flour
  • 3/4 cup dried cherries
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions:

  1. Line a rimless baking sheet with parchment paper. Preheat oven to 350 degrees.
  2. In a large bowl, beat together sugar substitute, eggs, and egg yolk; beat in oil, lemon rind, and vanilla. In a separate bowl, mix together flour, baking powder, salt, and dried cherries. Stir into egg mixture.
  3. Divide dough in half. On a lightly floured surface. Roll each half into a 12 inch (30 cm) long log. Place logs 2 inches (5 cm) apart on prepared baking sheet; flatten logs to 3/4 inch (2 cm) thickness, leaving slightly rounded tops.
  4. Bake at 350 degrees for 20 minutes. Remove from oven and let logs cool on a rack for 10 minutes. Transfer to a cutting board; with a serrated knife or electric knife, cut diagonally into 1/2 inch (1cm) thick slices. Bake an additional 15 minutes at 350 degrees rotating pans halfway through baking time. Transfer to racks and let cool.

Chocolava Cookies

Serves: 2 dozen

Source: Marge Tweedy

Serves: 2 dozen
Source: Marge Tweedy

Ingredients:

  • 1 1/3 cups all purpose flour
  • 1 cup white sugar
  • 1/3 cup brown sugar, packed
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup non-hydrogenated margarine
  • 3 large egg whites, beaten
  • 1 teaspoon vanilla extract
  • 4 tablespoons icing sugar

Instructions:

  1. Preheat oven to 350 degrees.
  2. Combine flour, white sugar, brown sugar, baking powder and salt. Stir in margarine until mixture is well combined and crumbly. Add egg whites and vanilla. Stir by hand until dough comes together.
  3. Place a few heaping tablespoonfuls of icing sugar into a shallow dish. Roll dough into 1 1/2 inch balls. Roll the balls in icing sugar to coat.
  4. Place 2 inches apart on a baking sheet coated in cooking spray or on parchment. Bake for 12 to 14 minutes, until just set around the edges but still soft in the middle. Transfer to a rack to cool.

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.