The Culinary Connoisseur
Comfort Cookies
07
Feb
Feb
Cold winter days when you don’t want to step outside are
the perfect time to bake cookies. The aroma of freshly baked cookies will bring
smiles to your children’s faces as they walk in the door from school. A plate
of cookies along with a cup of hot cocoa is the best way to greet them. Filling your freezer with tasty treats need
not mess up your kitchen or require hours of work. We’ve got some delicious
recipes that take only minutes to prepare; now what will you do with the rest
of the afternoon?
the perfect time to bake cookies. The aroma of freshly baked cookies will bring
smiles to your children’s faces as they walk in the door from school. A plate
of cookies along with a cup of hot cocoa is the best way to greet them. Filling your freezer with tasty treats need
not mess up your kitchen or require hours of work. We’ve got some delicious
recipes that take only minutes to prepare; now what will you do with the rest
of the afternoon?
These are a favorite with all my friends! Plus, they
take about 5 minutes to prepare.
take about 5 minutes to prepare.
1 cup (2 sticks) margarine, room temperature
2 cups packed light-brown sugar
2 large eggs
2 cups flour (or substitute half the flour with whole
wheat pastry flour)
wheat pastry flour)
1 teaspoon baking soda
2 cup2 old-fashioned rolled oats
16 ounces caramel chips
Preheat oven to 350 degrees. Grease a 9”x13” baking pan
with baking spray. Line the bottom and two sides of the pan with parchment
paper, leaving a 2-inch overhang on both sides. Spray the paper, and set pan
aside.
with baking spray. Line the bottom and two sides of the pan with parchment
paper, leaving a 2-inch overhang on both sides. Spray the paper, and set pan
aside.
Using an electric mixer, cream the margarine and sugar
until the mixture is light and fluffy. Add egg, and beat until combined. With
mixer on low, gradually add flour and baking soda; mix just until combined. Mix
in oats and butterscotch chips. Pour batter into prepared pan.
until the mixture is light and fluffy. Add egg, and beat until combined. With
mixer on low, gradually add flour and baking soda; mix just until combined. Mix
in oats and butterscotch chips. Pour batter into prepared pan.
Smooth batter evenly across the top of the pan using a
metal offset spatula. Bake until a toothpick or cake tester inserted in center
comes out with only a few moist crumbs attached, 50-55 minutes. Let cool in pan
30 minutes.
metal offset spatula. Bake until a toothpick or cake tester inserted in center
comes out with only a few moist crumbs attached, 50-55 minutes. Let cool in pan
30 minutes.
Grasp overhanging paper, transfer blondies (still on
paper) to a wire rack to cool completely. Place on a cutting board (peel off
paper); using a serrated knife, cut into squares.
paper) to a wire rack to cool completely. Place on a cutting board (peel off
paper); using a serrated knife, cut into squares.
This deep flavor of this cookie makes cinnamon lovers
happy!
happy!
1 cup margarine (2 sticks)
1 cup brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1½ cups flour
½ teaspoon cinnamon
1 teaspoon baking soda
3 cups oats (quick or old-fashioned)
1 cup cinnamon chips
Preheat oven to 350 degrees F. Line 2 cookie sheets with
parchment paper or silicone liners.
parchment paper or silicone liners.
Beat margarine and sugar in your mixer until smooth and
creamy. Add eggs and vanilla and beat
well. Add flour, cinnamon and baking
soda and combine. Stir in oats and
chips. Drop by tablespoonfuls prepared
sheet pans.
creamy. Add eggs and vanilla and beat
well. Add flour, cinnamon and baking
soda and combine. Stir in oats and
chips. Drop by tablespoonfuls prepared
sheet pans.
Bake 10-12 minutes or until golden. Remove and cool.
To bake bars, spread batter into a 9”x13” ungreased pan
and bake for 30-35 minutes or until a cake tester inserted in the center of the
pan comes out clean. Cool and cut into
3” x 1 1/2” bars. Store airtight.
and bake for 30-35 minutes or until a cake tester inserted in the center of the
pan comes out clean. Cool and cut into
3” x 1 1/2” bars. Store airtight.
The bright flavors of this cookie make it a change
from traditional chocolate chip cookies
from traditional chocolate chip cookies
1/2 cup margarine (1 stick) softened
1 cup sugar
3/4 cup packed brown sugar
1/3 cup orange juice
1 large egg
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 ½ cups dried cranberries (craisins)
1 cup chopped walnuts
Frosting:
1/3 cup canola oil
2 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
2 to 4 tablespoons hot water
Preheat oven to 350 degrees F. Line 2 cookie sheets with
parchment paper or silicone liners.
parchment paper or silicone liners.
Cream margarine and sugars well with an electric mixer. Add egg and orange juice; mix well. Combine
the flour, baking powder, salt and baking soda; add to the creamed mixture and
mix well. Stir in craisins and nuts.
the flour, baking powder, salt and baking soda; add to the creamed mixture and
mix well. Stir in craisins and nuts.
Drop by tablespoonfuls onto prepared baking sheets. Bake
at 350° until golden brown, 12-15 minutes. Cool on wire racks.
at 350° until golden brown, 12-15 minutes. Cool on wire racks.
For frosting place oil in a small bowl, add sugar and
vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired
consistency. Spread frosting on the cookies. Store airtight.
vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired
consistency. Spread frosting on the cookies. Store airtight.