Tag Archives: cookie recipes

There’s nothing better than the smell of freshly baked cookies on a blustery Saturday afternoon.  This past Saturday was perfect for staying inside, cozying up with some thick socks and baking a batch of warm, delicious oatmeal cookies.

So, as a slew of Modern Family episodes played in the background, I decided to browse through the ingredients I had in the apartment to see what I could whip up without having to leave my warm, cozy apartment.

I came upon a bag of coconut palm sugar, which is similar to brown sugar, but it’s made with coconuts.  You can use it as a brown sugar replacement, and is delicious in tropical desserts, like pineapple upside down cake.  It was the only form of brown sugar I had in the house, so I decided to use that to make my oatmeal cookies.

This recipe for oatmeal cookies is not specifically designed for coconut palm sugar, so if you have light or dark brown sugar, you can use that.  In fact, I would recommend it.  While I do love the coconut sugar, it doesn’t have that dark, molasses taste I love about regular brown sugar and, as a result, my cookies ended up being a tad bit bland…but they still satisfied the craving!

These delicious morsels cook up to be thick and soft, almost like cake cookies.  Don’t like oats?  Omit them for a delicious spiced cookie that would go great with chi tea.  This is a wonderful recipe that’s perfect for those who like to experiment with flavors.  Add some ginger or chi spice to the batter and drizzle them with a sweet lemon glaze when they’re done.  Ohh, the wheels are turning now…

Easy Oatmeal Raisin Cookies

Ingredients:

• ¾ cup butter, softened
• 1 cup coconut palm sugar (or packed brown sugar)
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 2 eggs
• 1 teaspoon vanilla
• 1 ¾ cups all-purpose flour
• 2 cups rolled oats
• 1 cup raisins

Directions:

1.  In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and cloves.  Beat until combined, scraping sides of bowl occasionally.
2. Beat in eggs and vanilla until combined.  Add flour and mix until combined.  Stir in oats and raisins.
3. Drop cookie dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.  Bake in a 375 degree oven for 8 to 10 minutes, or until edges are golden brown.  Cool on cookie sheet for 1 minute.  Transfer to a wire rack and let cool.
   

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

When life gets you down, there’s no comfort like some delicious no fail peanut butter cookies.  This chewy peanut butter cookie recipe is full of yummy peanut butter flavor and lots of fall spices, making this a perfect accompaniment to a cup of chai tea or coffee.  I’m telling you, it’s impossible to just eat one!

Soft and Delicious Easy Peanut Butter Cookies:

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup light brown sugar, packed
• 2 large eggs
• 1/2 cup smooth peanut butter
• 2 tablespoons milk

Instructions:

1.  Combine flour, baking powder, baking soda, ginger, cinnamon, cloves, and nutmeg in a bowl.  Mix to combine and set aside.

2.  In a large bowl, beat together the brown sugar and the eggs.  Beat in the peanut butter and milk.  Gradually add in the flour mixture and mix until dough begins to form.

3.  Drop dough out onto a sheet of plastic wrap.  Form into a ball and wrap it in the plastic wrap.  Refrigerate for four hours or freeze for one hour.

4.  When you’re ready to bake, preheat the oven to 350 degrees F.

5.  Drop the dough on a greased cookie sheet and bake 8 to 10 minutes.  These cookies will brown quickly, so be sure to watch them.  I pulled mine out after 10 minutes and then let them rest a while on the pan.  They were perfectly soft and chewy in the middle and were still chewy three days later!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.