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Rainbow Cookies

Rainbow Cookies

2 large egg
2/3 cup plus 2 tablespoon granulated sugar (5-1/2 ounces)
2 teaspoons lemon zest, from 1 lemon, freshly grated
2-1/2 sticks (10 ounces) unsalted butter, softened
1/2 teaspoon table salt
1 teaspoon vanilla extract
3 cups unbleached all-purpose flour (15 ounces)
1 teaspoon large egg white , lightly beaten
Food coloring: red, orange, yellow, green, blue, purple

cookie_rainbow_main

Place eggs in small saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let sit 10 minutes. Meanwhile, fill small bowl with ice water. Using slotted spoon, transfer eggs to ice water and let stand 5 minutes. Crack eggs and peel shell. Separate yolks from white; discard white. Press yolks through fine-mesh strainer into small bowl.

Add sugar and lemon zest to a bowl. Use finger tips and rub the mixture until in resemble pale yellow wet sand.

In bowl of stand mixer fitted with paddle attachment, beat butter, sugar mixture, salt, and cooked egg yolk on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl and beater with rubber spatula. Turn mixer to low, add vanilla, and mix until incorporated, about 30 seconds. Stop mixer; add flour and mix on low speed until just combined, about 1 minute. Using rubber spatula, press dough into cohesive mass.

Divide dough in six equal portions; add food coloring to each piece and mix to achieve desire color. Roll each portion, on a piece of plastic wrap, into a long strip about 3 x 11 inches, 1/4 inch thick. Wrap each strip with the plastic wrap and chill until firm, about an hour.

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Place purple dough on a cutting board and brush with egg white. Place blue dough on top of purple and brush with egg white. Repeat with remaining dough in the order of green, yellow, orange and red (see photos). Using chef’s knife, trim edges and slice dough into 1/4-inch-thick rectangles. Place cookies 1 inch apart on baking sheets. (If dough is too soft when slicing, chill it for an additional 20-30 minutes.)

Bake cookies for 14-16 minutes, rotating baking sheets front to back and top to bottom halfway through baking. Cool cookies on baking sheet 5 minutes; using thin metal spatula, transfer cookies to wire rack and cool to room temperature.

S’mores Cookies

S’mores Cookies

Gooey S’mores Cookies

 

1/2 cup (1 stick) butter, softened

1/2 cup sugar

1/4 cup brown sugar

1 egg

1 teaspoon vanilla

1 1/3 cups flour

3/4 cup graham cracker crumbs (7 full graham cracker sheets)

1 teaspoon baking powder

1/2 teaspoon salt

1 cup Mini Hershey’s Kisses (or chocolate chips/chunks)

1 cup Jet Puffed Mallow Bits

 

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray. Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes. Meanwhile, use a food processor or blender to crush 7 graham cracker sheets into 3/4 cup fine crumbs. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. Add the chocolate and marshmallows and stir to combine. Place 1.5 tablespoon sized scoops of dough onto the prepared cookie sheet. Bake at 350 for 10-12 minutes. Makes 2 dozen cookies.

 

S’mores Cookies

 

11 T. unsalted butter, softened

1 C. brown sugar, packed

½ C. granulated sugar

2 large eggs

1 tsp. vanilla

1 tsp. baking soda

½ tsp. sea salt

1 tsp. cinnamon

2 ½ C. flour

1/2 C. semi-sweet chocolate chips

1 C. mini marshmallows

3 regular sized Hershey’s bars, broken into pieces

1-2 packages graham crackers, broken into squares

 

In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined. Add the flour mixture to the butter mixer and combine on low speed. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.) Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11×17 pan and one 9×13 pan but you can really use any sized pans you want. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers. .Place T. of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 T. of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want. Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp

 

Reeses Peanut Butter Chip Chocolate Cookies

Reeses Peanut Butter Chip Chocolate Cookies

1 C. Butter
1 ½ C. Sugar
2 Eggs
2 tsp. Vanilla
2 C. Flour
2/3 C. Cocoa
¾ tsp. Baking Soda
½ tsp. Salt
2 C. Peanut Butter Chips

Cream butter, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, soda and salt; add to creamed mixture. Stir in chips and chill until firm enough to handle. Shape small amounts of dough into 1-inch balls. Place on ungreased cookies sheet and flatten slightly with fork. Bake at 350 for 8-10 minutes. Cool one minute before lifting from removing cookies to wire rack.

Sweet & Savoury Dandelion Rosemary Shortbread

Sweet & Savoury Dandelion Rosemary Shortbread

2 cups brown or white rice flour
1 cup organic, unsalted butter
1/2 cup honey
1/2 cup organic sugar of your choice
1/4 cup emmental cheese (Swiss cheese – You can substitute sharper hard cheeses, but watch the salt! If you go for parmesan or asiago, then skip the sea salt)
1/4 cup dandelion petals & greens, finely chopped
2 tablespoons finely-chopped rosemary
black pepper to taste
sea salt to sprinkle on top

In a large bowl, beat butter with sugar and honey until light & fluffy. Add in dandelion petals and chopped leaves. Be sure to remove the green sepals. I just pinch them until petals pop out. Mix in just until combined. Stir the rice flour into butter mixture in 2 additions. After the first addition, stir in the emmental cheese, rosemary and a bit of fresh ground black pepper (to taste). Stir in the 2nd addition of flour to make smooth dough. Roll the dough in waxed paper to form a firm cylinder. Cover and refrigerate until firm, about 1 hour. Preheat oven to 325°F (160°C) Slice your cylinder of gorgeous, dandelion/rosemary/pepper-flecked dough into 1 inch thick rounds (*note* in the photo the cookies are thinner – I was running short on dough and needed A LOT of cookies for an event, so I cut them thinner and reduced the time) using a sharp knife and place a good 2 inches apart. Sprinkle with a little sea salt. Bake for 20 minutes—rotating your pan half-way through. Keep a keen eyeball on them during the last few minutes. You want them just golden. The cookies will be very delicate when they first come out of the oven. Spare yourself some heartache and let them cool on the cookie sheet. When cool, transfer them to…your mouth.

Aunt Velma’s Shortbread

Aunt Velma’s Shortbread

1 C. Butter
1/2 C. Icing Sugar
2 1/2 C. all purpose Flour, sifted

Preheat oven to 350Fø. Place butter in bowl, should be at room temperature. Add icing sugar. work together with hands. Add flour. Keep working with hands till well mixed. Put the dough on a board and pat to 1/2″ thickness. Cut in rectangles or fancy designs. Bake 20 – 25 minutes at 350Fø till brown on edges.

Aunt Velma’s Crunch Jumbo Cookies

Aunt Velma’s Crunch Jumbo Cookies

1 C. Sugar
1/2 C. Oleo
1 1/4 C. sifted Flour
2 C. Rice Crispie Cereal
1 C. Chocolate Chips
1/4 tsp. Salt
1/2 tsp. Baking Soda
1 Egg
1 tsp. Vanilla

??? Bake at 350 degrees. Flatten. ??? I assume mix all together. Bake how? Drop like batter in X amount???

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Gram: “Good Lola”

Cream 1 C. shortening, 1 C. sugar, and 3 eggs. Add 1 C. cooked raisins, squeezed dry, 1 C. quick oats, 1 C. nuts, 7 T. raisins juice, 3 C. flour, ½ tsp. baking soda, ½ tsp. cinnamon, ½ tsp. nutmeg and ½ tsp. salt. Bake at 350 for 12-15 minutes.

Mom’s No Bake Cookies

Mom’s No Bake Cookies

2 C. Sugarcookies
3 T. Cocoa
1/2 C. Milk
1 stick Margarine
1/2 tsp. Salt
3 C. Quick Oats
1/2 C. Peanut Butter
1 tsp. Vanilla

Over medium heat, melt margarine, sugar, milk, salt and cocoa. Heat to a rolling boil and cook over medium/medium high burner exactly one minute (under or over cooking will affect the texture of the final cookie, causing it to be chalky or to fail to set up). Remove from heat; add vanilla and peanut butter, stirring until melted. Stir in oats until well mixed. Drop by tablespoonfuls onto waxed paper.

Jam Tarts from Finland (Joulutortuttu)

Jam Tarts from Finland (Joulutortuttu)

1 cup butter, soft
1/2 teaspoon salt
1 egg yolk
8 oz. cream cheese
2 cups all-purpose flour
2 tablespoons heavy cream
1 cup apricot jam
powdered sugar

Place first 6 ingredients in a large bowl and use your hands to mix together. Wrap in plastic and chill for 2–3 hours. Preheat oven to 350°F. Roll the dough out in flour until thin, and cut into 3” squares. Place 1 teaspoon of jam in every square. Cut 1 slit in every corner. Pull down alternate corners of the square. Place on a baking tray covered with parchment paper.  Bake until golden, about 12–13 minutes. Cool on a wire rack. Dust with powdered sugar.

Doris’ Chocolate Oatmeal Cookies

Doris’ Chocolate Oatmeal Cookies

1 C. Flour, measured after sifting
1/2 tsp. Baking Soda
1/4 tsp. Baking Powder
1/2 tsp. Salt
1 1/2 C. Rolled Oats
1/2 C. Shortening
1 C. light Brown Sugar
1 Egg, well beaten
2 ounces unsweetened Chocolate, melted
1 tsp. Vanilla
1 C. moist Shredded Coconut

Add baking soda, baking powder and salt to sifted flour and sift again. Stir in rolled oats. In separate bowl, cream together shortening and sugar. Add egg and melted chocolate; mix until smooth. Stir in dry ingredients. Add vanilla and coconut, mix well. Drop by tablespoonfuls onto a greased baking sheet. Press down in grid pattern with back of fork. Bake at 325 degrees 12-15 minutes.

Cathy Tyner’s Unusual Sugar Cookies

Cathy Tyner’s Unusual Sugar Cookies

1/2 C. Powdered Sugar
1 C. Butter
1 Egg
1 tsp. Vanilla
1/2 tsp. Almond Extract
2 1/2 C. All-Purpose Flour
1 tsp. Baking Soda
1 tsp. Cream of Tartar
Granulated Sugar

Sift together all dry ingredients except granulated sugar. Mix all wet ingredients together, then add to flour mixture, stirring until well combined to form dough. Refrigerate at least 2 hours. When dough is chilled, heat oven to 350 degrees. Divide dough and roll portions into 3/16th inch thickness on lightly floured board. Cut into shapes and place on cookie sheet. Sprinkle with granulated sugar, or leave plain for decorating. Bake 7-8 minutes.

Pumpkin Cookies

Pumpkin Cookies

1 C. Shortening
1 C. Sugar
1 C. Pumpkin
1 tsp. Vanilla
2 C. Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cinnamon

Cream together shortening, sugar and pumpkin. Sift together remaining ingredients and then add them to pumpkin mixture and stir until combined. Drop from teaspoon onto baking sheet and bake at 350 degrees for 15 minutes.

Frosting:
3 T. Butter
4 T. Milk
½ C. Brown Sugar
1 C. Powdered Sugar

Stir together butter, milk and brown sugar in a saucepan and bring to a boil. Cook at boil for 2 minutes; remove from heat and allow to cool. Stir in the powdered sugar and spread on cookies.

Gram’s Pecan Balls

Gram’s Pecan Balls

1/2 lb. Margarine
2 tsp. Vanilla
4 T. Sugar
2 C. Flour
2 C. Nuts

Cream margarine, sugar and vanilla; add flour and finely diced nuts. Roll into small balls. (Roll dough into a long rope about the diameter of a dime and slice into 1” pieces to easily make balls all the same size.) Place on cookie sheet and bake in middle of oven at 350 degrees about 15 minutes, until lightly browned. After cooling, place into paper bag with powdered sugar, shake to coat. Repeat.

Pink Peppermint Cookies

Pink Peppermint Cookies

1 C. butter
1/2 C. sugar
1 egg
12 drops red food coloring
3/4 tsp. peppermint extract
2 C. flour
1/2 tsp. baking soda
1/4 tsp. cream of tartar
1/4 tsp. salt
1 T. chocolate syrup

Cream 3/4 C. butter and sugar. Beat in egg with food coloring and peppermint extract. Combine 1 3/4 C. flour, baking soda, cream of tartar and salt. Stir into creamed mixture. Chill 2 hours. Meanwhile, combine remaining butter, flour and syrup. Spoon into pastry bag with small round tip. Shape pink dough into 3/4″ balls; place on baking sheets; flatten to 1-1/2″ dia.; pipe chocolate mixture on cookies in simple holiday designs like stars, snowflakes or trees. Bake at 375º for 5-7 minutes. For variety, garnish some of the cookies with crushed peppermint candy.

Campbell’s “Candy Cane” Christmas Cookies

Campbell’s “Candy Cane” Christmas Cookies

1/2 C. butter
1/2 C. shortening or butter
1 egg
1 tsp. peppermint extract
1/2 tsp. almond extract
1 C. powdered sugar
2 1/2 C. flour
1 tsp. salt
red food coloring
2 tsp. Peppermint Vanilla Bean Sugar

Cream first 5 ingredients together in an electric mixer. In a separate bowl, whisk together powdered sugar, flour and salt. Mix dry ingredients into wet until well combined. Divide dough in half and color one half red with several drops of food coloring. On a lightly floured surface, roll out 1 tsp. dough of each color into 6-inch long ropes. Twist ropes together and shape like a candy cane. Bake at 375 degrees for 10 min. on an ungreased cookie sheet. Remove from oven and sprinkle with Peppermint Vanilla Bean Sugar while still warm.

Graham Cracker Swirls

Graham Cracker Swirls

1 cup whole wheat flour
1 1/2 cups all purpose flour
1/2 cup dark brown sugar, packed
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup butter, chilled & cubed
1/4 cup honey
1/4 cup water
1/2 cup Nutella, peanut butter or preserves

Preheat oven to 350 F. Place the flours, sugar, salt, cinnamon and baking soda in the bowl of your KitchenAid® Stand Mixer fitted with the paddle attachment and mix to combine. Add the cubed and chilled butter and mix until it resembles coarse meal, about 2 minutes. Add the honey and water and continue to mix until it combines and forms a dough. Divide the dough into 2 equal pieces and roll each piece into a 9 x 13 inch rectangle until 1/4 inch thick. If the dough is soft it can be refrigerated 30-60 minutes. Spread 1/4 cup of the Nutella or other filling in a thin layer over each sheet of dough. Starting at the 13 inch side, use your fingertips to roll the dough tightly into a spiral like a cinnamon roll, and pinch the seams to seal. Slice the dough into 1/2 inch pieces, place on a silpat or parchment lined cookie sheet, and bake for 12-15 minutes, or until golden brown and set. Tip: Cookies can be frozen before or after baking. Place cookies on a baking sheet in the freezer for about 30 minutes, until frozen solid, then transfer to a zip top bag or other freezer-safe container and freeze for up to 4 months.

Pistachio-Orange Cocktail Cookies

Pistachio-Orange Cocktail Cookies

Pistachio-Orange Cocktail Cookies1 C. (4 ounces) raw, shelled pistachios
6 T. salted butter, at room temperature
¾ C. (3 ¾ ounces) crumbled feta cheese
2 T. granulated sugar
1 T. very finely minced orange zest
1 tsp. orange flower water (optional)
¾ C. all-purpose flour
½ C. semolina flour
1 ½ T. whole milk
Kosher or coarse sea salt for sprinkling

Preheat the oven to 325° F. Roast the pistachios on a baking sheet about five minutes. Let cool, and coarsely chop. Combine the butter, feta cheese, sugar, orange zest and orange flower water in the bowl of an electric mixer and beat, on medium speed, until light and fluffy. Whisk together both flours in another bowl. With the mixer on low speed, gradually add the flours to the butter and cheese mixture until combined, scraping down the sides of the bowl as necessary. Add the milk, and mix briefly. Add the chopped pistachios, and mix briefly until evenly distributed throughout the dough. Divide the dough in half and roll each portion into a log about 6 inches long and 1-½ inches in diameter. Wrap each log tightly in plastic wrap. Refrigerate the dough logs until firm, about two hours, or freeze for 30 minutes. (The dough can be frozen for up to one month; refrigerate overnight before slicing and baking.) When you are ready to bake the cookies, preheat the oven to 325° F and line two baking sheets with parchment paper or silpat mats. Slice each dough log into about ¼-inch-thick rounds and place the rounds on the baking sheets, about one inch apart. Sprinkle lightly with the salt and bake for 12-14 minutes, until the cookies are lightly golden on the bottom and still pale on top. Remove from oven and let cool slightly. Serve warm or at room temperature. Cookies can be stored in an airtight container for up to five days.

Keebler Soft Batch Cookies

Keebler Soft Batch Cookies

Keebler Soft Batch Cookies1 Pound Butter softened
2 Eggs
2 T. Molasses
2 Tsp. Vanilla extract
1/3 C. Water
1 1/2 C. Granulated sugar
1 1/2 C. Packed brown sugar
1 Tsp. Baking powder
1 1/2 Tsp. Baking soda
1 Tsp. Salt
5 C. All purpose flour
6 Ounce Semisweet Chocolate Chips

Preheat the oven to 375. Cream the butter, eggs, molasses, vanilla and water in a medium bowl. In a large bowl sift together the sugars, baking powder, baking soda, salt and flour. Combine the moist mixture with the dry mixture add the chocolate chips. Shape the dough into 1 inch balls and place them 1 inch apart on an ungreased cookie sheet. Bake for 8 minutes or until light brown around edges.

Mexican Hot Chocolate Sables

Mexican Hot Chocolate Sables

2 3/4 C. all-purpose flour
1/3 C. unsweetened cocoa powder (I used Scharffen Berger natural unsweetened)
1 T. espresso powder
10 ounces unsalted butter (2 ½ sticks), at room temperature
2/3 C. granulated sugar
1 tsp. salt
1 tsp. vanilla extract (I use Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract)
4 ounces bittersweet chocolate, finely chopped

Cookie Coating
1/4 C. granulated sugar
1 T. ground cinnamon
1/4 – 1/2 tsp. chili powder, to taste

Sift the flour, cocoa powder and espresso powder together in a medium bowl. Put the butter in the bowl of a mixer fitted with a paddle attachment and beat at medium speed until the butter is soft and creamy. Add the sugar, salt and vanilla extract and beat for another 1 or 2 minutes. Reduce the speed to low and add the sifted dry ingredients in three additions. Mix only until the dry ingredients are incorporated. Mix in the chopped chocolate. Work the dough as little as possible for the best texture. Turn the dough out onto a smooth work surface and divide in half. Working with one half at a time, shape the dough into a log that is about 2 inches in diameter. Wrap the logs in plastic wrap and chill them for at least 3 hours. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for 1 month.) Mix together the sugar, cinnamon and chili powder coating and set aside. Center a rack in the oven and preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats. Working with a sharp, thin-bladed knife, slice the dough into 1/2-inch thick rounds. Gently submerge each dough round in the mixture of sugar, cinnamon and chili powder, turning over a few times until fully coated. Place cookies on prepared baking sheets, leaving an inch of space between them. Bake only one sheet at a time. Keep the second baking sheet of cookies in the refrigerator until ready to bake. Bake cookies for about 15 minutes, until slightly firm to the touch. Transfer the sheet to a cooling rack and let the cookies rest, on the sheet, for about 5 minutes. Note: If the cookies spread a bit, and the edges look ragged, use the appropriate sized round cookie cutter to cut away the edges and even them out while still warm. Gently transfer the cookies to a cooling rack and allow to cool completely. Repeat with the second sheet of cookies. Baked cookies will stay fresh in an airtight container for 2-3 days.

Ev’s Skorpas

Ev’s Skorpas

These versatile cookies are best described as Swedish Biscotti. They are not as jaw-snapping hard as their Italian cousins which often taste delicious, but require a serious drowning in coffee to prevent shattering the cookie upon taking a bite. Skorpa on the other hand are made with butter, which promotes a tender crumb; so while they are toasted in the oven to dry them to a pleasant crispiness, they remain very easy to bite. They make a wonderful complement to a strong cup of coffee or cappuccino, which is of course the only way a true Swede would eat them.

1/2 C. (1/4 lb.) butter, cut into chunks, at room temperature
1 C. plus 2 T. sugar
2 large eggs
1 tsp. almond extract
3 C. all-purpose flour
1 T. ground cardamom (see note above)
2 tsp. baking powder
1/3 C. half-and-half
1 large egg white
1/4 C. slivered almonds

In a bowl, with a mixer on medium speed, beat butter and 1 C. sugar until well blended. Beat in the 2 whole eggs and the almond extract until completely incorporated, scraping down the sides of the bowl as necessary. In a small bowl, stir together flour, cardamom, and baking powder; stir or beat into butter mixture along with half-and-half (dough will be stiff). Divide dough equally between two buttered and floured 9- by 5-inch loaf pans and spread or pat level. Beat the egg white until foamy and brush over tops of dough. Sprinkle evenly with the almonds and remaining 2 T. sugar. Bake in a 350° oven until tops are golden, 25 to 30 minutes. Let cool on a rack for 5 minutes, then invert pans to release loaves onto rack. Let stand until cool enough to handle, about 20 minutes. With a serrated knife, cut loaves crosswise into 3/4-inch-thick slices and arrange on a 10- by 15-inch baking sheet. Return to a 325° oven and bake until golden brown and firm to the touch, about 25 minutes longer. Let cool completely. Store airtight for up to 2 weeks.

Bien Cuit Shortbread

Bien Cuit Shortbread

Bien Cuit Shortbread

 

302 grams unsalted butter

93 grams confectioners’ sugar

3.5 grams kosher salt

302 grams all-purpose flour

1/8 cup regular or raw sugar, for sprinkling

 

Cut the cold butter and reserve at room temperature to temper slightly. Line a 13×9-inch baking sheet or baking dish with parchment paper. Mix the confectioners’ sugar, salt, and flour in a mixer fitted with a paddle attachment. Mix for a few seconds to combine the dry ingredients. Add the cubed butter and mix on low speed until a smooth dough is formed and butter is fully incorporated. At first, the dough will look extremely flaky and dry; let it keep mixing and it will eventually come together into a dough. Dump the dough into the baking sheet or dish and spread it evenly to the corners. Cover with plastic wrap and chill overnight. The next day, heat the oven to 300°F. Dock the dough every inch or so with a fork. Bake until the shortbread is golden brown, 60-75 minutes. Remove the pan from the oven and let cool for 5 minutes. Turn the shortbread out onto a cutting board, and slice into 4-inch x ¾-inch slices. Sprinkle with raw sugar and transfer to a baking rack to cool completely. Store in airtight containers.

Sunbutter Oatmeal Cookies

Sunbutter Oatmeal Cookies

Sunbutter Oatmeal Cookies

 

½ cup (1 stick) unsalted butter, softened

½ cup packed brown sugar

¼ cup and 2 T. white sugar

½ cup Sunbutter or creamy peanut butter

1 egg

¾ cup all-purpose flour

1 tsp. baking soda

½ tsp. kosher salt

⅔ cup old-fashioned oats

⅔ cup chocolate-covered sunflower seeds or chocolate chips

 

In a large bowl, cream together butter, brown sugar, white sugar, and Sunbutter until smooth. Beat in the egg until well blended. Combine the flour, baking soda, salt, oatmeal, and chocolate-covered sunflower seeds; stir into the creamed mixture. Refrigerate for at least two hours or up to five days in a bowl covered in plastic wrap. When you’re ready to bake, preheat the oven to 350ºF. Use a cookie scoop to form cookies and place, evenly spaced about 2-inches apart, on a parchment-lined baking sheet; press down slightly. Bake for 10 minutes in the preheated oven, or until the outsides are set and the middle is just beginning to set. Don’t over-bake. Cool on the baking sheet for 10 minutes, and then transfer to a wire rack to finish cooling. They should be soft. Cool completely and store in an airtight container.