Super Quick All-Natural Chocolate Snacks!

                                                 

                                                                                                 everything "p"

Sometimes, you just NEED chocolate!  This "cookie" (I think it's more like candy!) that is ready in just a few minutes takes those cravings away and it's made with ALL-NATURAL ingredients!

ALL-NATURAL Chocolate Snacks (12 pieces)

INGREDIENTS:

1/4 cup Honey

1/4 cup virgin organic Coconut Oil

1/4 cup unsweetened Cocoa Powder

1 cup Old Fashioned Oats

1/2 cup natural Peanut Butter

1 cup unsweetened flaked Coconut

1/2 tsp real Vanilla Extract

INSTRUCTIONS:

Combine all ingredients, mix very well.  (No need to cook anything!)

Scoop with a small cookie scoop onto a cookie sheet lined with waxed paper or parchment.

Put into freezer until set.  Store in refrigerator (or freezer).

Enjoy!

Perfectly Pink Cherry Almond Chip Cookies

Homemade PINK cookies-- just in time for Valentine's Day!!!

I LOVE the Maraschino Cherry and Almond flavors together in this delicious cookie!  

The chopped cherries, toasted almonds and white chocolate chips gives them a nice chunky texture!






Cherry Almond Chip Cookies

INGREDIENTS:
1 cup powdered sugar
1 cup butter, softened
3 tbsp. Maraschino Cherry liquid
1/2 tsp. Pure Almond Extract
2 1/2 cups Un-Bleached All Purpose Flour
1/2 tsp. salt
10 oz. jar (about 3/4 cup whole cherries) Maraschino Cherries, coarsely chopped 
1 cup White Baking Chips, divided
1 cup blanched almonds, toasted and coarsely chopped

INSTRUCTIONS:
Pre-heat oven to 350 degrees.

Strain the cherries (SAVING THE LIQUID!!) and coarsely chop.  (I put them into my mini food processor and pulsed a few times--worked perfectly!!)

In mixer bowl, beat powdered sugar, butter, cherry liquid and almond extract until well blended.

Slowly add flour and salt, mixing until combined.

Add cherries, 1/2 cup white chips and the toasted almonds.

Use your small cookie scoop to get even portions (and great texture!) and place on an un-greased baking sheet at least 1 1/2" apart.

Bake 10-12 minutes or until edges are very lightly browned.  Remove to cooling racks to cool completely.

When cookies are cool, melt the remaining white chips in a small bowl in the microwave.  Use a fork to drizzle the chocolate lightly over the cookies.

I got about 28 cookies out of this recipe.  If you want more you can use your hands (instead of a scoop) to make smaller round balls of dough.  Just be sure to watch the bake time--might only need 8-10 minutes.

ENJOY!

Gluten Free Chocolate Chip Cookies

I had a lot of GF flour left over from baking Sugar Cookies at Christmas time, so I figured I'd try making some Chocolate Chip Cookies.

I don't follow a GF diet but, both the Sugar Cookies and these Chocolate Chip Cookies are REALLY good!  

Cup4Cup Gluten Free Flour is the way to go for GF baking!!

I think I'll use the last of it for Lemon Bars!






GLUTEN FREE CHOCOLATE CHIP COOKIES

INGREDIENTS:
2 sticks butter, softened
1/4 cup cane sugar
2 cups light brown sugar, packed
2 large eggs
2 tsp. real Vanilla Extract
3 1/2 cups Cup4Cup multi-purpose flour
1/2 tsp. baking soda
1 tsp. salt
1 1/2 bags Dark Chocolate Chips (or about 16 oz. of your favorite Chocolate)

INSTRUCTIONS:
Pre-heat oven to 350 degrees.

Cream butter and sugars together.

Add eggs and vanilla, mix until combined.

Combine dry ingredients then slowly add to wet ingredients in mixer bowl, mix until incorporated.

Stir in chocolate chips.

Use small cookie scoop and drop dough 2" apart onto un-greased baking sheets.  Flatten slightly.

Bake for approximately 12 minutes or until light golden brown.  

Cool on wire racks.

Enjoy!!!

Gluten Free Sugar Cookies

I made these cookies this year but, I forgot to take pictures.  They came out WONDERFUL and really tasted good!  I couldn't even tell that they were gluten free!!!  

Since we make cookies all year round, I figured I'd just go ahead and post this recipe! PLUS--Valentine's Day is coming!! How about some heart shaped sugar cookies with red sprinkles for your Valentine this year!!  

p.s.  You don't have to roll these out and cut them with cutters.  You can simply scoop them with your cookie scoop and top with sprinkles before baking OR bake them plain then dip into a glaze and sprinkle with decorative sugar!  


GLUTEN FREE SUGAR COOKIES

INGREDIENTS:
1 cup sugar
1/2 cup butter, softened
1 large egg
1 tbsp. milk or water
1 1/2 tsp. pure vanilla extract
1/4 tsp. salt
1/4 tsp. cinnamon (optional)
2 cups gluten free all purpose flour (I used Cup4Cup) +extra for surface if rolling out.
1/2 tsp. xantham gum (only if it’s not in the flour!  Cup4Cup has it already in the flour)

INSTRUCTIONS:
Cream butter and sugar in large mixing bowl at medium speed.

Add egg, milk (or water), vanilla, salt and cinnamon (if using).  Blend until combined.

Add xantham gum (if necessary) and flour.  Mix until combined.

Cut dough in half, wrap each half in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 350 degrees.

Roll dough about 1/4” thick on a heavily floured surface with a floured rolling pin.

Cut with cutters and place 2” apart on baking sheet.  

Decorate cookies now (before baking) with colored sugars/sprinkles OR decorate with frosting after cookies are completely cooled.

Bake 10-12 minutes or until edges are very lightly browned.

Cool on sheet a few minutes then move to wire rack to cool completely.

Enjoy!

I love Gingerbread Cookies!

These little guys are SO cute!  Santa is going to LOVE THEM!  

The cinnamon candy buttons are perfect with this lightly spiced cookie!

• GINGERBREAD COOKIES (kingarthurflour.com)
INGREDIENTS:

3/4 cup unsalted butter

3/4 cup brown sugar, packed
3/4 cup molasses
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons ground ginger
1/4 teaspoon allspice or cloves (I used allspice)
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
3 1/2 cups King Arthur Unbleached All-Purpose Flour

• INSTRUCTIONS:
• 1. In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.  (I put the butter in the microwave for 1 minute.)

2. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.

3. Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture.

4. Divide the dough in half, and wrap well. Refrigerate for 1 hour or longer.

5. Preheat your oven to 350°F. Get out several baking sheets; there's no need to grease them, though lining with parchment saves effort on cleanup.

6. Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface, and the dough. Roll it out as thin or thick as you like; for slightly less crisp cookies, roll it out more thickly.   (I rolled mine kind of thick because I like them soft--I baked for 10 minutes.)

7. Use flour under and on top of the dough to keep it from sticking to the table or rolling pin. Alternatively, place the dough on parchment, and put a sheet of plastic wrap over it as you roll, pulling the plastic to eliminate wrinkles as necessary when rolling; this will keep dough from sticking without the need for additional flour. For soft dough, or dough to be rolled extra-thin, you may choose to roll right onto the ungreased back of a baking sheet.

8. Cut out shapes with a cookie cutter, cutting them as close to one another as possible to minimize waste.

9. Transfer the cookies to ungreased cookie sheets (or, if you've rolled right onto the parchment, remove the dough scraps between the cookies). Bake the cookies just until they're slightly brown around the edges 8 to 12 minutes, or until they feel firm. Let the cookies cool on the baking sheets for several minutes, or until they're set. Transfer them to a rack to cool completely. Repeat with the remaining dough.  

10. Decorate the cookies with Royal Icing or Simple Cookie Glaze and food safe markers.  (I used cinnamon candies for buttons and Royal Icing to decorate.)

I got 3 dozen cookies out of this recipe.

Re-Run...Buckeyes (with tips!!)

                                                                                              everything "p"

Here's the Buckeye recipe again...  

I made these last night and figured it might be helpful to you if I give you some HELPFUL TIPS & TRICKS to get these looking beautiful! 

PEANUT BUTTER BUCKEYES (jif.com)

(about 5 dozen)

1 1/2 cups Jif® Creamy Peanut Butter
Or 1 1/2 cups Smucker's® Natural Creamy Peanut Butter

1/2 cup butter, softened

1 teaspoon vanilla extract

1/2 teaspoon salt

3 to 4 cups powdered sugar

2 cups semi-sweet chocolate chips

2 tablespoons Crisco® All-Vegetable Shortening

COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.

PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.

INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.

TIPS:  
--Use the FULL 4 cups of powdered sugar.

--To make it easier to roll the balls, refrigerate about an hour, then roll the balls.

--Put rolled balls on a waxed paper lined tray and put them into the freezer until
   VERY firm, about a half an hour.

--Melt chocolate in a DEEP BOWL (this is so you can dip the entire ball into the 
   chocolate) while the peanut butter balls are in the freezer.

--Take out only a few balls at a time.  One at a time, insert toothpick into ball,
   dip quickly into the chocolate, shake, shake, shake over the bowl until ALL
   EXCESS has been removed.  (or they will have a puddle of chocolate under
   them, and you'll run out of chocolate!  Buy extra chocolate just in case!)

--Use a new toothpick for each ball.  I know, seems wasteful but, if you re-use 
   the toothpicks, the oil from the peanut butter makes the toothpicks slick and
   then the next peanut butter ball will not stay on while you dip it into the
   chocolate.

--Put dipped balls (with toothpicks still in them) onto a waxed paper lined
   baking sheet and put into refrigerator (or freezer) until chocolate has set.

--Use a piece of waxed paper to hold the ball (or you will put fingerprints all 
   over them) while you remove the toothpick and smooth over the hole.

--Store in refrigerator, between sheets of waxed paper.

ENJOY!!!

Re-Run...Sugar Cookie Cut-Outs!

                                                      everything "p"

Sugar Cookie Cut-Outs are a must EVERY Christmas!

Decorating Sugar Cookies is a Holiday Tradition that I started with my kids when they were very little. (a Tradition that my Mom started with me when I was little!)

They would be SO careful, decorating each one with all kinds of sugars and sprinkles.  

My kids are all grown up now so, I did these all by myself.  (With Royal Icing)  

It's SO much more fun when the kids help!  I hope it's a tradition they will continue with their own families someday!

  





SUGAR COOKIE CUT-OUTS

INGREDIENTS: 
1 1/2 cups butter, softened but, still cold 
2 cups sugar (I use organic cane sugar)
4 large eggs
1 tsp. pure vanilla extract
5 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt

INSTRUCTIONS:
Pre-heat oven to 400 degrees F.

In a large bowl, stir together the flour, baking powder, and salt--set aside.

In mixer bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs (one at a time), and the vanilla extract.

Slowly (or your kitchen will be covered with flour!!) add the dry ingredients to the mixer bowl, mix until combined.

Divide the dough into two or three pieces and wrap in plastic wrap, chill for at least 1/2 an hour.

Take a piece of dough out of the refrigerator and open the plastic wrap, put another piece of plastic wrap on top and roll out the dough in between the plastic. (this is the best way to make cut-out cookies!!  No messy flour everywhere or stress trying to scrape the cookie off of the counter!!)  Roll the dough 1/4 to 1/2" thick (want crunchier cookies--roll thinner, want softer cookies--roll thicker).  

Pull back the top piece of plastic wrap and use a cookie cutter to cut out about 4 cookies.  Lift the bottom piece of plastic off of the counter and flip the cookie into your hand, and then onto an ungreased baking sheet.  (those ugly plastic wrap marks on top--don't worry about them, they disappear when you bake the cookies!!!)  Keep cookies about 1" apart on the baking sheet.

HOW ARE YOU DECORATING THE COOKIES?  If using frosting, leave plain and continue with baking.  If using sugars or other sprinkles--put them on the cookies NOW, before baking!

Depending on the thickness, bake the cookies for 6-8 minutes.  The edges should be VERY lightly browned.

Cool on the baking sheet for a few minutes then move to wire racks.  Cool completely, then frost with your favorite frosting.  

I roll my cookies thick, and use a large cookie cutter.  I got 24 BIG cookies out of this recipe.

Enjoy!!!
    

Italian Ricotta Cookies--a new Christmas Tradition!

I came across this recipe while trying to figure out what to do with a tub of Ricotta Cheese.  I never even thought of making COOKIES with Ricotta!  Silly me!!

These little mini tea-cake type cookies are perfect with a cup of coffee!!  The cookie itself isn't very sweet so, a little bit of that sweet, buttery frosting on top is SO perfect!

Meet the newest addition to my Christmas Cookie list! 

ITALIAN RICOTTA COOKIES (tasteofhome.com)

INGREDIENTS:

1 cup butter, softened

2 cups sugar

3 eggs

1 carton (15 ounces) ricotta cheese

2 teaspoons vanilla extract

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

FROSTING:

1/4 cup butter, softened

3 to 4 cups confectioners' sugar

1/2 teaspoon vanilla extract

3 to 4 tablespoons milk

Colored sprinkles

DIRECTIONS:

In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

In a large bowl, butter, confectioners’ sugar, vanilla and enough milk to reach spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator. 

Yield: 8-1/2 dozen.

I must have make my cookies WAY too big!!  They seem like the perfect size to me!  I got 48 cookies out of this recipe.  I used my small cookie scoop.  Oh well, I like a 3 bite cookie!

TIP:  Use parchment paper, that way you don't need to grease the baking sheets.  The clean up was a BREEZE!!  

OLDIE but, GOODIE!

My all time favorite Chocolate Chip Cookie recipe...

The ORIGINAL NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIE!

The recipe on the outside of the bag seems to be getting smaller every year!  (or maybe, it's just me getting older?!!)  So, this post is mainly for me-- with LARGE PRINT!!

Anyhow, every time I want a chocolate chip cookie, this is the recipe I use.  Why change something that works???

ORIGINAL NESTLÉ® TOLL HOUSE® CHOCOLATE CHIP COOKIES 

INGREDIENTS

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

1 cup chopped nuts

INSTRUCTIONS

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 

SLICE AND BAKE COOKIE VARIATION: 

PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. 

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. 

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

MY ONLY TIP:  Use a cookie scoop so the cookies are all the same size!
                             Oh!  I say nuts are OPTIONAL!!  (sometimes, nuts are good!!)
                             And...sometimes, I add a teaspoon of espresso powder!

LOVE these COOKIES!!

These taste like sugar coated brownies!

The recipe makes about 6 dozen--  I baked 2 dozen yesterday and put the rest of the dough into the freezer to bake in a few weeks!

Be sure to check out my tips at the bottom of the recipe!!!

Snowy Cocoa Crinkles (hersheys.com) 

Ingredients

• 2 cups granulated sugar
• 3/4 cup canola oil
• 1 cup HERSHEY'S Cocoa
• 4 eggs OR 2/3 cup liquid eggs (such as AllWhites)
• 2 teaspoons vanilla extract
• 2-1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup powdered sugar for rolling

Directions

1. Combine granulated sugar and oil in large bowl; add cocoa, beating until well

    blended. 

    Beat in eggs and vanilla. 

    Stir together flour, baking powder and salt. 

    Gradually add to cocoa mixture, beating well.

2. Cover; refrigerate until dough is firm enough to handle, at least 6 hours.

3. Heat oven to 350°F. 

   Grease cookie sheet or line with parchment paper. 

   Shape dough into 1-inch balls; roll in powdered sugar to coat. 

   Place about 2 inches apart on prepared cookie sheet.

4. Bake 10 to 12 minutes or until almost no indentation remains when touched lightly

    and tops are crackled. 

   Cool slightly. Remove from cookie sheet to wire rack.  Cool completely. 

Makes about 6 dozen cookies.

MY TIPS!

~I put the bowl of dough in the back of the refrigerator where it's the coldest,

  and they were ready to roll in about 3 hours.

~Roll out the chocolate dough balls first.  (I did a cookie sheet of 12 at a time)  

~THEN roll them in the powdered sugar, otherwise, you get a big sugary

  mess in your chocolate dough!  

~After you roll each ball in the powdered sugar, roll it again between

  your hands to remove the excess sugar--this also makes the dough balls

  nice and round!! 

   

I have used this recipe for 25 years!

photo by jif.com

These are a favorite of family and friends!  I'm ALWAYS asked to make them!  They are DEFINITELY on my list this Holiday Season!

Thank you, Jif!

p.s.  This is another one of those recipes that you just don't mess with! It's perfect just as it is!!

PEANUT BUTTER BUCKEYES

(about 5 dozen)

1 1/2 cups Jif® Creamy Peanut Butter
Or 1 1/2 cups Smucker's® Natural Creamy Peanut Butter

1/2 cup butter, softened

1 teaspoon vanilla extract

1/2 teaspoon salt

3 to 4 cups powdered sugar

2 cups semi-sweet chocolate chips

2 tablespoons Crisco® All-Vegetable Shortening

COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.

PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.

INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.

(recipe copied from jif.com)

another cookie for your HOLIDAY BAKING LIST!

I love Oatmeal Cookies!  This one is a bit different.  Since the oats are ground into course crumbs they have a totally different texture than a regular oatmeal cookie.  The icing on top really makes them SPECIAL!!


Iced Oatmeal Cookies 
(approximately 24 cookies)

INGREDIENTS:
2 cups old-fashioned oats
2 cups all purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ground nutmeg
2 sticks butter, softened
1 cup light brown sugar, packed
1/2 cup sugar
2 large eggs
1 tsp. pure vanilla extract

ICING INGREDIENTS:
2 cups powdered sugar, sifted
3 tbsp. milk 

INSTRUCTIONS:
Pre-heat oven to 350 degrees.  Lightly spray baking sheets.

Put oats into blender or food processor and pulse a few times until you have course crumbs.

Mix oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg, set aside.

Cream together butter and sugars with mixer.

Add the eggs, one at a time, to the butter mixture. Add vanilla extract, mix well. 

Gradually add the flour mixture into the butter mixture and mix until combined.

Use your small cookie scoop to roll dough into balls, place on baking sheet 2” apart.

Bake for 10-12 minutes, or until the edges are lightly browned.

Cool on baking sheet a few minutes, then transfer to wire racks to cool completely.

ICING INSTRUCTIONS:
Mix powdered sugar and milk together in a shallow bowl.

Dip the tops of the (cooled) cookies quickly into the icing, let the excess drip back into the bowl.  (if the icing is too thick, add a TINY bit more milk.)

Let the icing set until dry.

Store cookies in an airtight container.

Enjoy!!

add these to your Holiday baking list!

Only THREE ingredients to make these buttery, melt in your mouth cookies!






These sinful cookies are a must for your Holiday cookie tray!  

Take the easy route like I did and bake them in a full sheet, or be fancy and roll out the dough and cut it with cookie cutters!  Either way, this simple and delicious cookie is a perfect quick fix for the busy Holiday season!   


Shortbread Cookies

INGREDIENTS:
2 Sticks Unsalted Buttter
1/2 cup Sugar
2 1/2 cups Flour
Chocolate, melted (optional)
Decorative Sugars or Sprinkles (optional)

INSTRUCTIONS:
Pre-heat the oven to 300 degrees.

Cream together the butter and the sugar.

Add flour and mix just until the dough comes together.

Press the dough into a 9 x 13 pan lined with parchment paper (let the parchment hang over on the two ends to make it easy to pull the cookies out).

TIP:  You can sprinkle the dough with colored sugar or sprinkles now, or leave plain.  OR, sprinkle the dough with regular sugar--so many options!  

Bake for about 35 minutes or until the edges are very lightly browned.

Let cool in pan for 5-7 minutes then lift out onto a cutting board.

Cut cookies into squares or rectangles while still warm.

Cool completely, and then if you want to, drizzle with melted chocolate.

VARIATION:
After the dough comes together, wrap it in plastic wrap and refrigerate for about 45 minutes.  Roll out the dough 1/4 inch thick and cut with cookie cutters.  Sprinkle with decorative sugars or sprinkles and bake for about 20 minutes or until the edges are light golden brown.

 Enjoy!

sometimes the best recipes are the ones we've used for years...

Why mess with a good thing?  There's nothing better than biting into a cookie that reminds you of your childhood.  This recipe does that for me.  

Those cookies just came out of my oven!  Warm oatmeal raisin cookies on a beautiful fall day--how perfect is that??

Vanishing Oatmeal Raisin Cookies  
(from quakeroats.com)

INGREDIENTS:
1/2 Cup (1 stick) plus 6 tablespoons butter, softened
3/4 Cup firmly packed brown sugar
1/2 Cup granulated sugar
2 Eggs
1 Teaspoon vanilla
1-1/2 Cups all-purpose flour
1 Teaspoon Baking Soda
1 Teaspoon ground cinnamon
1/2 Teaspoon salt (optional)
3 Cups Quaker^® Oats (quick or old fashioned, uncooked)
1 Cup raisins

PREPARATION:

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.