Kitchen

[peachesncream]

We love all kinds of oatmeal cookies, and this one is a new favorite. It has coconut (in place of nuts) and lots of raisins (I buy the large, soft Flame raisins at Sprouts - so good for baking).

These are really big cookies, made per the instructions, but you can make them any size you like. Great for family gatherings, bake sales, a neighborly gift.

Jumbo Oatmeal Raisin Cookies

http://www.marthastewart.com/330139/jumbo-oatmeal-raisin-cookies

Note: Because these are big, it's best to let them sit on the cookie sheet a minute or two after coming out of the oven. That way, they hold together.

[qualitygal]

I like Paula Dean's recipe (which I've also found to be an Amish recipe) for chocolate chips cookies. It's one of those everything but the kitchen sink ones. No coconut in it though...LOL

[qualitygal]

On 10/1/2014 Yahooey said:

On 10/1/2014 Maggie charlie said: My mother 's Italian Lemon Cookies ,A festive Holiday treat ,that all enjoy.

can you post the recipe pls

Oh yes, please, I love Lemon.

[Yahooey]

Tyler Florence - white chocolate, salted macadamia nuts and cranberry cookies are festive during the holidays. You can google Florencr Tyler cookies and it should pop up. It was printed in Bon Appetit Mag

[chickenbutt]

On 10/2/2014 melly1964 said: My favorite cookies to make (and eat) are No Bake cookies aka Boiled cookies or Stove top cookies. Some folks call them mud cookies or cow paddies. I just call them delicious! These are the chocolate/oatmeal/peanut butter among other ingredients cookies. I'll post a recipe soon. I tweek the original recipe to suit my taste buds. Less sugar, more cocoa, and I use half and half for part of the milk called for in the recipe. When I post my recipe, I'll add in my revisions and tips.

I also mentioned these as one of my favorites. Like you, I also cut back on the sugar from the recipe I use. I find that about 99.9% of recipes with sugar have way too much.

I'm pretty sure I put more peanut butter in, too (not measured, just a bunch that looks like about 30-40% more than the recipe states.

I also add raisins to mine. Love them with raisins (add in at the end and fold in).

I use one of the recipes that I found on All Recipes years ago.

[BLH]

On 10/2/2014 Dusty1 said:

On 10/1/2014 BLH said:

The best cookie that I make are snickerdoodles. They turn out every time.

Do you use butter or shortening? I love Snickerdoodles, but they are great right out of the oven & then they are stale tasting. Do you have that problem?

I use butter. Mine don't seem stale. I even made them for my son's wedding.

[cookinfreak]

Mine are what my mom called "Cry Baby Cookies". Not sure why but they are a molasses cookie with coffee in the batter. Then I drizzle powdered sugar glaze over the tops. Can add raisins, but I like them without. Remind me of a gingerbread cookie.

cookin

[little miss sunshine]

I just made pumpkin snickerdoodles and they are fantastic! Got recipe off the Internet I also make choc chip cookies from my Betty Crocker cookie book and add 1 tsp of expresso coffee. The coffee seems to ""kick up"" the chocolate. Give it a try.

[house_cat]

Allow me to apologize in advance for the next few cookie photos. My photos always post so large. I'm not a cookie monster, but I can't resist these. I'll type up the recipe after I post the photos.

[house_cat]

• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 1/2 cup cocoa powder, unsweetened baking cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar (plus extra for dredging)
• 1/2 cup brown sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup smooth peanut butter
• 1 teaspoon vanilla extract
• 1 large egg

• 3/4 cup peanut butter, crunchy or smooth, your choice
• 3/4 cup confectioners' sugar

1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

2. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.

3. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then

4. stir in the dry ingredients, blending well.

5. To make the filling: In a small bowl, stir together the peanut butter and confectioners’ sugar until smooth.

6. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.

7. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.

8. Bring the cookie dough up and over the filling, pressing the edges together cover the center;

9. roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.

10. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.

11. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.

12. Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.