White chocolate & bissap oatmeal cookies

I've been experimenting with bissap flowers lately and wanted to try a recipe using them in place of dried cranberries. Score.

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp orange zest
3 cups oats
1 cup white chocolate, chopped into pieces
1 1/2 cups dried bissap flowers, rinsed

Dried bissap flowers

Soak the bissap flowers in hot water for 10 minutes. Carefully drain water (it stains!) then chop the flowers into small pieces (raisin-sized)

Combine, flour, baking soda, salt and cinnamon in small bowl. Beat butter, sugar, brown sugar, eggs and vanilla extract in large bowl. Gradually beat in flour mixture. Stir in oats and white chocolate chips, then the bissap at the end. Drop by rounded tablespoon onto baking sheets.

Bake for 10-12 minutes. Cool on baking sheets for two minutes, then remove with a spatula.

Daim cookies with walnuts

The Daim bar (originally known as Dajm in the original Swedish) is a crunchy butter almond bar covered in milk chocolate. You can buy them at IKEA!

1/2 cup butter, softened
1 cup sugar
1 egg
2 teaspoons vanilla
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 handful Daim candy bars, chopped
1 handful walnuts, broken



Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds). Beat in the egg and the vanilla extract for another 30 seconds. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the walnuts and Daim candies.

Using a tablespoon, drop cookie dough onto a greased cookie sheet about 3 inches apart. Bake in preheated oven for about 12 minutes or until nicely browned around the edges.



Tip: They are even better on the second day!

Oatmeal cookies with cranberries and orange zest

These won't win any points for looks, but oh wow are they good!

3/4 cup sugar
3/4 cup brown sugar
1 cup butter; softened
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
2 tsp baking soda
1 teaspoon salt
4 cups oats
1 cup dried cranberries
1/2 tsp orange zest

Cream butter and sugars, beat in eggs and vanilla until smooth. Mix dry ingredients together, and add gradually, incorporating to the mixture on low. Stir in oats, cranberries and zest. Shape dough into 2 inch balls, place on greased baking sheets and flatten slightly.

Bake in preheated oven at 325° until lightly browned, about 12-15 min. Remove and cool on wire racks.

Soft honey & ginger cookies

No molasses for ginger snaps? No problem.

2 1/4 cups flour
2 tsp ground ginger (I know it sounds like a lot, but just trust me)
1 tsp baking soda
1 tsp ground cinnamon
1/4 teaspoon ground cloves
1/4 tsp salt
3/4 cup butter, softened
1 cup sugar + 2 Tbsps sugar (set aside)
1 egg
1 tablespoon water
1/4 cup honey

Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and honey. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven at 350°.

Peanut butter oatmeal cookies

1/4 cup oil
1/2 cup butter, softened
1 cup brown sugar
3/4 cup sugar
1 cup peanut butter
2 eggs
1 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup oats



In a large bowl, cream together oil, butter, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt. Stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets. Press twice with a fork.

Bake for 10 to 15 minutes preheated oven at 350°F until just light brown. (Don't over-bake.) Serve with cold milk for dunking.

Dark chocolate cookies with walnuts

These cookies are going to be amazing for watching my weight. Seriously. They're not low-fat or low-sugar, but they are HIGH in chocolate flavor. Perfect for quenching chocolate cravings because they are deep, deep chocolate. Not in a rich, cloying way, but in a very satisfying way. Normally I can eat (insert high number here) cookies in a sitting, but I ate two of these and my craving was perfectly satisfied.

1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/3 teaspoon baking soda
1/4 teaspoon salt
¼ cup butter
1/2 cups packed light brown sugar
1 egg
1/2 cup walnuts coarsely chopped

Cream the butter. Add the sugar, then cream for two minutes. Mix in the egg. In a separate bowl mix together the dry ingredients - flour, baking soda, cocoa and salt. Stir into the creamed mixture, then stir in the walnuts.

Spoon the dough onto a cookie sheet. Space the cookies abour 2 inches apart. Bake in a preheated oven at 350° for 8-10 minutes or until golden and browned on the edges.

Almond biscotti

Crunchy, twice-baked Italian cookies perfect for dipping in coffee, tea, hot chocolate or milk. They don't take long to make and store well.

1/4 cup sugar
1 egg
1/2 tsp almond extract
1 TBSP melted butter
1 Tbsp milk
1 cup flour
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 cup chopped almonds

In a bowl mix together the dry ingredients (flour, baking powder, spices). In a second bowl the sugar, egg, extract and butter. Once completely blended, stir in dry ingredients. Stir until completely mixed in, then stir in walnuts. The dough will be stiff and heavy.

Shape the dough into a wide, flat loaf about 1/2 inch tall. Place on a baking stone or nonstick cookie sheet. Bake in preheated oven at 375 degrees for 20 minute or until the top is browned and begins to crack.



Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer loaf to a cutting board and, using a serrated knife, cut into slices 1/2 inch thick on the diagonal. Arrange evenly on the baking sheet or stone. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.

Let the biscotti dunking begin!



(If there are any left, let cool completely before storing in an airtight container.)

Cookie bars with fresh apricots

I had a craving for some sweet, but not too sweet. We had apricots, so I made a thin cookie batter that cooked up almost like a brownie. Not bad! One tip: Let cool completely before eating. The tastes come out more when cool as opposed to fresh from the oven.

8 apricots, cut in half
1/4 cup of butter, melted
1/4 cup milk
1/2 cup sugar
1 egg
1/2 tsp baking powder
pinch of salt
1 cup flour

Whisk together the melted butter, milk and sugar in a bowl. Add the egg and whisk. Add the flour, baking powder and salt, mix it all together.

Pour into an 8x8 pan and spread evenly. Place apricot halves on top, pressing in gently. Bake in preheated oven for 350° for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.

Spiced molasses cookies

2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup butter, softened
1 egg
1/4 cup molasses

In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt. Pour remaining 1/2 cup into a plate and set aside.

With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.

Pinch off and roll dough into balls, each about1 tablespoon. Roll balls in sugar to coat.

Arrange balls on baking sheets, about 3 inches apart. Bake in preheated oven at 350°For exactly 11 minutes. Cool 1 minute on baking sheets; transfer to racks to cool completely.

Peanut butter cookies with chocolate chips

1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter
1/2 cup peanut butter
1 egg
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Cream the butter. Add the sugars, then cream for two minutes. Mix in the peanut butter and egg. In a separate bowl mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir into the creamed mixture, then stir in the chocolate chips.

Spoon the dough onto a cookie sheet. Space the cookies abour 2 inches apart. Bake in a preheated oven at 350° for 8-10 minutes or until golden and browned on the edges.

Walnut biscotti

Crunchy, twice-baked Italian cookies perfect for dipping in coffee, tea, hot chocolate or milk. They don't take long to make and store well.

1/4 cup sugar
1 egg
1 tsp almond extract
1 TBSP melted butter
1 cup flour
1/4 tsp baking powder
1/2 tsp cinnamon
pinch ground cloves
small handful walnuts

In a bowl mix together the dry ingredients (flour, baking powder, spices). In a second bowl the sugar, egg, extract and butter. Once completely blended, stir in dry ingredients. Stir until completely mixed in, then stir in walnuts. The dough will be stiff and heavy.



Shape the dough into a wide, flat loaf about 1/2 inch tall. Place on a baking stone or nonstick cookie sheet. Bake in preheated oven at 375 degrees for 20 minute or until the top is browned and begins to crack.

Remove from oven and let cool on a wire rack for about 10 minutes.



Transfer loaf to a cutting board and, using a serrated knife, cut into slices 1/2 inch thick on the diagonal. Arrange evenly on the baking sheet or stone. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.

Let the biscotti dunking begin!

(If there are any left, let cool completely before storing in an airtight container.)

Coconut cookies with chocolate

1 cup flour
1/2 tsp baking soda
1/4 tsp salt
1/3 cup oil
1/4 cup brown sugar
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flaked coconut
dark chocolate, cut into pieces

Combine the flour, baking soda, and salt in a small bowl.

In a large bowl, combine oil, brown sugar, and sugar until smooth. Beat in the egg and vanilla. Gradually blend in the flour mixture, then mix in the coconut.

Gently roll the dough into balls, each about the size of quarter. Gently push a piece of chocolate in the top of each.

Place cookies on a baking sheet about 3 inches apart. Bake for 8 to 10 minutes in the preheated oven at 350 degrees, or until lightly toasted.

Chewy coconut cookies

1 cup flour
1/2 tsp baking soda
1/4 tsp salt
1/3 cup oil
1/4 cup brown sugar
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 3/4 cups flaked coconut (divided)

Combine the flour, baking soda, and salt in a small bowl.

In a large bowl, combine oil, brown sugar, and sugar until smooth. Beat in the egg and vanilla. Gradually blend in the flour mixture, then mix in 1 1/2 cups coconut.

Gently roll the dough into balls, each about the size of quarter. Roll the dough balls in the remaining coconut to coat lightly.

Place cookies on a baking sheet about 3 inches apart. Bake for 8 to 10 minutes in the preheated oven at 350 degrees, or until lightly toasted.

Orange spice bicotti

Crunchy, twice-baked Italian cookies perfect for dipping in coffee, tea, hot chocolate or milk. They don't take long to make and store well.

1/4 cup sugar
1 egg
1 tsp almond extract
1 TBSP melted butter
1 cup flour
1/4 tsp baking powder
1/2 tsp cinnamon
pinch ground cloves
2 tsp grated orange zest



In a bowl mix together the dry ingredients (flour, baking powder, spices). In a second bowl the sugar, egg, extract, zest and butter. Once completely blended, stir in dry ingredients. Stir until completely mixed in. The dough will be stiff and heavy.



Shape the dough into a wide, flat loaf about 1/2 inch tall. Place on a baking stone or nonstick cookie sheet. Bake in preheated oven at 375 degrees for 20 minute or until the top is browned and begins to crack.



Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer loaf to a cutting board and, using a serrated knife, cut into slices 1/2 inch thick on the diagonal. Arrange evenly on the baking sheet or stone. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.

Let the biscotti dunking begin!

(If there are any left, let cool completely before storing in an airtight container.)

Chewy oatmeal raisin cookies

3/4 cup butter
1/3 cup brown sugar
1/3 cup white sugar
1 egg
1/4 c water
1 tsp vanilla
3 cups oats
1 cup flour
1 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves

Cream butter and sugars until fluffy. Add egg, water and vanilla and beat well.

In a separate bowl mix together oats, flour, salt, baking soda and spices. Stir dry ingredients into wet. Mix in drained raisins.

Drop on a cookie sheet by small spoonfulls. Bake in preheated oven at 350 degrees for 10-12 minutes. Serve with milk for dunking.

Everything nice spice cookies

1/3 cup sugar
1/3 cup brown sugar
1/3 cup butter, softened
1 teaspoon vanilla
1 large egg
1 1/2 cups flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice

Combine sugars and butter in a large bowl. Beat with a mixer at medium speed until light and fluffy. Add vanilla and egg, beating well. In a separate bowl, combine flours and reamining ingrediants, stirring with a whisk. Add flour mixture to sugar mixture. Beat at low speed until well blended.

Shape the dough into 30 balls. Place on baking sheets and flatten cookies with bottom of a glass.

Bake in preheated oven at 350 degrees for 10 minutes.

Drizzle with sauce caramel for extra yumminess.

Molasses spice cookies

2 cups flour
3/4 cup brown sugar
1 1/2 tsp baking soda
1/3 cup molasses
1/2 cup butter
1 egg
2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp ground cloves
1/2 tsp allspice
1/4 tsp salt
dash black pepper
1/4 cup white sugar (for rolling)

In a large bowl cream butter and brown sugar. Add molasses and egg. Mix well.

In a separate bowl mix flour, baking soda, salt, and spices.

Slowly mix in dry ingredients with wet. The dough will be soft. Using a spoon, scoop out about 2 teaspoons of dough. Roll into a ball then roll in white sugar. Place on a cookie sheet. Repeat with remaining dough.

Bake in preheated oven at 350 degrees for 10-12 minutes or until puffy and edges just begin to dry. These cookies are very soft!

The dough also freezes well. I separated the dough into 6 parts, then wrapped each in plastic wrap and put it in the freezer - just enough in each package for us to enjoy cookies after dinner.

Peanut butter cookies

So light and buttery...yum!

1/2 cup peanut butter
1/2 cup butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
pinch salt

In a large bowl, cream together the peanut butter, butter, brown sugar and white sugar. Beat in the eggs and vanilla. Combine the flour, baking soda, and salt. Stir into the peanut butter mixture. Form dough into walnut sized balls and place them 2 inches apart onto ungreased cookie sheets. Dip a fork into flour and criss cross each cookie to flatten slightly.

Bake for 12 to 15 minutes in oven preheated to 375 degrees until just lightly browned. Allow cookies to cool on baking sheet for two minutes before removing to a wire rack to cool completely.

Late night chocolate-chips

Cream:
1 c butter (or ½ c butter + ½ c margarine)
¾ c sugar
¾ c brown sugar

Add, beating well:
2 eggs
1 t vanilla

Mix separately, then add:
2 ¼ c flour
1 t baking soda
1 t salt

Stir in :
2 c chocolate chips

Preheat oven to 350 degrees. Drop by spoonfuls onto cookie sheets. Bake 8 to 10 minutes until light brown. Allow cookies to cool on a baking sheet for five minutes, then remove and cool on a wire rack.

School snack granola

This is a fun, healthy snack recipe that you can play with - the best kind!

2 cups oatmeal
1 cup all-purpose or wheat flour
1/3 cup packed sugar
3/4 cup raisins or chopped fruit (I did apples)
1/2 cup wheat germ (I substituted cornmeal, but any grain will work)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped peanuts
1/4 cup vegetable oil
1/2 cup honey
1 egg
2 teaspoons vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with aluminum foil and grease well. In a large bowl, stir together oats, flour, sugar, raisins/fruit, wheat germ, salt, cinnamon, and walnuts. In a smaller bowl, thoroughly blend oil, honey, egg, and vanilla; pour into the flour mixture, and mix by hand until the liquid is evenly distributed. Press evenly into the prepared baking pan.
Bake 25 to 30 minutes in the preheated oven, or until the edges are golden. Cool completely in pan before turning out onto a cutting board and cutting into bars.