Burnt Butter Banana Oatmeal Cookies

Burnt Butter Banana Oatmeal Cookies

A favorite around our house is most any kind of oatmeal cookie. The only argument is whether to add raisins or not. This recipe always comes to mind when I notice the bananas aging rapidly on the kitchen counter.

1 cup softened butter (2 sticks)
1 cup granulated sugar
1 cup packed, dark brown sugar
2 eggs
1 cup very ripe, mashed bananas
2 teaspoons vanilla extract
Zest of one orange
1 teaspoon ground cinnamon
2 cups oatmeal*
2 cups all-purpose flour
1 teaspoon baking powder
1 cup chopped walnuts
½ cup mini-chocolate chips

Preheat oven to 350 degrees. Line baking pans with parchment paper or use vegetable oil spray.

Cream together the butter, sugar, brown sugar, and eggs. Mixture should be well-combined. Add bananas, vanilla, orange zest, ground cinnamon oats, flour, and baking powder. Stir in walnuts and chocolate chips.

Scoop teaspoonfuls (a cookie scoop comes in handy about now!) onto the prepared baking sheets. Bake for 10-12 minutes. Let cookies set a few minutes before removing to cooling rack. You will get 3-4 dozen cookies depending on the size.

Apple Oatmeal Bars

There is the slightest bit of coolness most mornings now which we call cold in California! Apple season is upon us with a huge variety starting to grace the shelves of our grocery stores. Combine apples with cooler weather and upcoming holidays means cookies! And adding oatmeal can only give you claim to them being healthy so you can permit yourself to down several along with hot tea or a cold glass of milk.

Apple Oatmeal Bars

When Fall approaches, apples are in abundance. Nothing like a spicy apple and cinnamon concoction to put the sent of holidays into the air just a bit! This is a cookie-type bar cookie with a lot of taste and goes well as a snack or dressed up for dessert.

½ cup shortening
1 cup granulated sugar
2 large eggs, room temperature
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup rolled oats
2-3 green or tart apples, peeled and diced (about 2 cups total)
Juice and zest of one, small lemon
2 teaspoons vanilla extract
½ cup chopped pecans

Preheat oven to 375 degrees. Line a baking pan (approximately 12x9x2-inches) with parchment paper or use vegetable oil spray.

Cream together the shortening and sugar until light and fluffy. Beat in the eggs, one at a time.

In another bowl, mix together the flour, baking powder, baking soda, salt, and spices. In a small bowl, mix together the lemon juice, zest, vanilla extract, and the apples. Now stir in the rolled oats, apple mixture and nuts into the flour/butter mixture. Spread the batter in the prepared baking pan.

Bake for approximately 20-25 minutes. Cool in the pan on a cooling rack. Cut into desired-sized bars and either sprinkle with powdered sugar or drizzle with a lemon glaze. Goes well with a scoop of vanilla ice cream or a generous portion of freshly-whipped cream.

 

 

 

 

 

 

Thinking About Holiday Baking!

Now that the Halloween, Thanksgiving, and Christmas items have joined ranks together on the shelves at the stores, I think it is okay to start sharing cookie recipes in anticipation of the holidays. I’m on an oatmeal binge right now as they can be appropriate for any of the three aforementioned holidays. Why? Because I say so!

My husband doesn’t like coconut but, for some reason, he likes these cookies! They are easy to make and a nice contrast to all the chocolate and spice cookies that show up at Christmas. Don’t get me wrong, I have absolutely nothing against chocolate and spice cookies but don’t mind chomping down on an extra coconutty cookie in addition to the rest! Sometimes, I use bran flakes for the called-for crushed flake cereal in the ingredients. I’m always sneaking in extra vitamins and fiber even with treats.

Crispy Coconut Chews

½ cup butter
½ cup packed brown sugar
½ cup granulated sugar
1 egg
2 teaspoons vanilla extract
2 teaspoon grated lemon zest
1 cup all-purpose flour
1 cup crushed flake cereal
1 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup coconut
½ cup chopped walnuts

Preheat oven to 350 degrees.

Cream the butter and sugars until smooth and fluffy. Stir in egg, extract, and lemon zest. Add the flour, baking soda, and baking powder to the butter mixture. Add the oatmeal, cereal, coconut, and walnuts. Mix gently until well combined.

Drop dough by tablespoons onto greased baking sheet, keeping them about 2 inches apart to allow for spreading. Bake for approximately ten minutes or until cookies are lightly browned at the edges. Cool on wire racks. Makes approximately 4 dozen cookies depending on size.

If you are gluten-intolerant, I have heard that King Arthur’s Cup for Cup Gluten-Free Flour blend is just that . . . measure it out according to your ‘gluten’ recipe and you should have a good result. Guess who already ordered a supply last week?

Cookie Giants

As I was looking for something to cook for dinner in the freezer, this morning, I came across some great ingredients left from Christmas baking and decided to make a batch of cookies. This cookie recipe has a lot of leeway in what you want to add but here is how I devised my version.

Cookie Giants

2 cups creamy peanut butter
2/3 cup softened butter
1 1/3 cup granulated sugar
1 1/2 cup packed dark brown sugar
4 eggs
2 teaspoons baking soda
2 teaspoons vanilla extract
1 teaspoon corn syrup
1 tablespoon freshly grated orange zest
2 teaspoons ground cinnamon
3 cups uncooked oatmeal
3 cups all-purpose flour (I went gluten-free and used King Arthur’s Measure for Measure Gluten-Free blend)
1/2 cup chocolate chips
1 cup chocolate M&M’s
1 cup roughly chopped pecans
1/2 cup white chocolate chips
1/2 cup English toffee baking bits

In a large mixing bowl, cream together the peanut butter, butter, and sugars until fluffy. Beat in the eggs, baking soda, vanilla, cinnamon, orange zest. and corn syrup. Add in the oatmeal and flour and stir in to combine. Add in the the rest of the ingredients making sure to distribute them evenly in the dough.

Preheat the oven to 350 degrees and line baking sheets with parchment paper. Scoop up 1/4 cup portions of the dough and place them on the prepared baking sheet about three inches apart to allow for spreading. Bake for approximately 15 minutes or until the cookies are nicely browned and set.

Cookies with Crunch

I have made a lot of cookies in my time and while I enjoy fancy icing and interesting ingredients, the cookie I prefer to settle down with along side a cup of hot tea will always be these cookies. They have flavor, they have crunch, and they have a variety of different tastes as you make your way through several of them because, of course, you deserve them!

Cookies With Crunch
1 cup shortening
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon freshly-ground black pepper
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon freshly-grated orange zest
1 cup oatmeal
1 cup of your favorite flaked cereal (I like the ones that pack the most grains)
1/2 cup chopped walnuts
1/2 cup shredded coconut

Cream shortening and sugars until light and fluffy. Add eggs and vanilla and mix well. Add the rest of the ingredients and mix until well combined.

On parchment-lined baking sheets, drop rounded teaspoons of dough about two inches apart to allow for spreading. Bake in a 350 degree oven for approximately ten minutes our until golden brown. Let rest on baking sheet for a few minutes before removing them to the cooling rack. Make approximately six dozen cookies.

Refrigerator Cookies – An Easy Recipe

Refrigerator cookies are a favorite of mine. You can make a batch of cookies and put them in the refrigerator for later use. The time comes that you need a sweet snack, you preheat your oven, slice some cookie dough into rounds and bake. You can have your kitchen smelling amazing within minutes and thoroughly impressing your family.

This is a favorite recipe of mine. Often I will double the recipe to have some emergency dessert/snacks at the ready!

Slightly Citrus Sugar Cookies

2/3 cup butter
2/3 cup granulated sugar
2 eggs
1 ½ teaspoons vanilla
1/8 teaspoon nutmeg
2 cups all-purpose flour
1 ½ teaspoons baking powder
1/4 teaspoon salt
2 teaspoons of finely grated orange zest

Cream the butter until soft and fluffy. Beat in the sugar until well incorporated then add the eggs and vanilla, beating until smooth.

Stir together the flour, baking powder, nutmeg, salt, and zest together in a separate bowl. Now, add it to the butter mixture until well-mixed but don’t over beat it!

On a sheet of waxed paper, form your dough into a long log about two or three inches in diameter. Wrap it into the waxed paper and refrigerate for four hours to overnight.

Now you have two choices. You can cut slices of cookie rounds for baking or you can roll out your dough and use cookie cutters!

Anyway, put your cookies on a parchment-lined baking sheet and bake in a preheated 350 degree oven for 8-10 minutes. Let rest on the baking sheet for a few minutes before removing them to a cooling rack. You will have approximately four dozen cookies.

For a fancier cookies, you can brush the tops of your cookies with slightly beaten egg white and sprinkle with finely chopped nuts, colored sugar, or other cookie decorations before baking. A simple icing would be good, too. Extra fancy? Cut and bake cookies into rounds and make sandwich cookies filling them with jam, melted chocolate, or peanut butter.

Walnut Spice Cookies

Walnut Spice Cookies

2 large eggs
2/3 cup vegetable oil
1 tablespoon milk
½ cup wheat germ
3/4 cup granulated sugar
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons vanilla extract
Grated zest of one orange, finely chopped
2/3 cup roughly chopped walnuts

Beat the eggs and then stir in the oil, milk and wheat germ. Stir in the sugar until it thickens and loses its graininess.

Stir together the flour, baking power, salt, and spices and blend into the wet mixture. Add the vanilla, zest, and walnuts.

Drop by teaspoonfuls onto a parchment paper lined baking sheet about two inches apart. Bake in a preheated 350 degree oven for approximately 8-10 minutes or until set and golden brown. Makes about 4 dozen cookies.

Icing glaze
1 ½ cups confectioners sugar
Enough orange juice to make a thin glaze

Dip the top of each cooking into the glaze and let dry on a cooling rack. Before they dry, you can sprinkle them with colorful decorations, bits of grated chocolate, etc.