Breakfast Cookie

Ingredients
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. kosher salt
2 tbsp. butter, softened
1/4 cup brown sugar
3 tbsp. sugar
1 egg
1/2 cup applesauce
1 tsp. vanilla
1/2 cup oats
1/2 cup cereal flakes (Note: I used Special K brand, but bran flakes would be good as well)
1/3 cup dried cranberries
1/3 cup chocolate chips


Directions
1.Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.

2. Whisk together the flours, baking soda, cinnamon, and salt in a medium-sized bowl.

3. Combine the butter and sugars in a bowl and beat with an electric mixer until well combined. Scrape down the sides of the bowl as needed. Add egg, applesauce, and vanilla, and beat until well combined. Add flour mixture and beat until well combined. With a rubber spatula, fold in the oats, cereal flakes, cranberries, and chocolate chips until just combined. The dough will be sticky.

4. Score the dough into four equal portions and, using wet hands, form three dough balls from each fourth, for a total of 12 cookies.

5. Place dough balls evenly spaced on the prepared cookie sheet. Using wet hands, slightly flatten each dough ball, as cookies will not spread as they bake.

6. Bake for approximately 14 minutes or until cookies are light brown and soft.

7. Let them rest on the cookie sheet for 10 minutes, and then transfer to cooling rack to cool completely.

Makes 12 cookies.

Cherry Double Chocolate Cookies

Ingredients
1 1/4 cup all-purpose flour
3/4 cup unsweetened cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/2 cup light brown sugar
2 eggs
3 1/2 ounce milk chocolate chips
1 cup chopped pecans, toasted
1 cup dried cherries.-purpose flour

Directions
Preheat oven to 375 degrees.
Whisk together flour, cocoa, baking soda and salt in a small bowl. Beat together butter and brown sugar at medium speed of electric mixer until fluffy. Add eggs one at a time, beating until well combined. Reduce speed to low and add flour mixture, mixing until just combined. Add chocolate chips, pecans and cherries until incorporated. Drop tablespoon of dough about 2 inches apart on ungreased cookie sheets and flatten slightly.
Bake, switching positions of sheets halfway through baking until puffed and set, 12-14 minutes. Allow to cool one minute then transfer to wire rack to allow to cool completely. 
Makes 24 cookies.

Chocolate Oatmeal No Bake Cookies

Perfectly easy cookies for your party. 

Ingredients
2 cups granulated sugar
1/2 cup cocoa powder
1/2 cup (1 stick) unsalted butter at room temperature
1/2 cup milk

1/2 cup peanut butter
1 tbsp vanilla
3 cups oatmeal


Directions
Whisk together the sugar, cocoa powder, butter & milk and boil in saucepan for two minutes. 

Remove from the heat and add the vanilla, peanut butter and oatmeal.

Once it has thickened, drop tablespoons onto a wax paper lined cookie sheet

Makes 36 cookies.

Chocolate Ginger Crinkle Cookie

Ingredients
¾ cup all-purpose flour
¼ cup Dutch-process cocoa powder
1 teaspoon baking powder
½  teaspoon salt
1 ½  teaspoons ground ginger
1 teaspoon ground cinnamon
½ cup (1 stick) unsalted butter at room temperature

7 ½ oz. semi-sweet chocolate 
1 cup granulated sugar
¼ cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup finely chopped crystallized ginger
Confectioners’ sugar for rolling

Directions
Whisk together the flour, cocoa powder, baking powder, salt, ginger, and cinnamon in a medium bowl.

Combine the butter and 3 ounces of the chocolate in a medium, heat-proof bowl. Set the bowl over a saucepan filled with about 11/2 inches of simmering water (being sure not to let the bottom of the bowl touch the water) and stir occasionally until the chocolate and butter have melted and the mixture is smooth.

Remove the bowl from the saucepan and set aside to cool slightly, about 10 minutes. (You can also melt the mixture in the microwave, heating it at about 20-second intervals and stirring periodically until it is melted and smooth.)

Stir the granulated and brown sugars into the melted chocolate mixture, using a wooden spoon or heatproof spatula. Drop in the eggs, one at a time, mixing briskly until smooth. Stir in the vanilla extract and gradually incorporate the flour mixture. Fold in the remaining 41/2 ounces of chocolate and the crystallized ginger. Cover the dough with plastic wrap and set in the refrigerator to chill for at least 2 hours or overnight.

Position a rack in the middle of the oven and preheat the oven to 350°F. Line baking sheets with parchment paper.

Shape the chilled dough into walnut-size balls, roll in confectioners’ sugar, and arrange them about 2 inches apart on the prepared baking sheets. (If your kitchen is quite warm and the dough becomes too soft, return it to the refrigerator until chilled and fairly firm.) Bake for 10 to 12 minutes, or until the cookies have spread and the tops are cracked.

Cool the cookies on the baking sheets set on wire racks for about 2 minutes before removing them to the racks to cool completely. Store the cookies in an airtight container or in a zip-top bag for up to 4 days.

Makes 40 cookies.

Brown Butter Fig Thumbprint cookies

• 1 cup (2 sticks) unsalted butter
• 1/4 cup powdered milk
• 6 ounces dried figs, chopped
• 1/3 cup orange juice
• 1/3 cup water
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 1/2 cups all-purpose flour
• 1 tablespoon vanilla sugar (or regular granulated sugar)

In a small saucepan over medium-high heat, combine the butter and powdered milk. Cook, stirring frequently, until lightly browned and nutty in fragrance. Remove from the heat and allow to cool and solidify.

Meanwhile, make the filling. In a small saucepan over medium heat, combine the figs, orange juice and water. Cook, stirring regularly, until the figs are broken down and very soft, about 15 minutes. Transfer to a food processor and processor until smooth. Transfer to a bowl and allow to cool completely.

When the butter mixture is ready, in a medium bowl combine it with the sugar and salt. Use an electric mixer to beat until creamy and well combined. Stir in the flour until a thick dough comes together.

Heat the oven to 400 F. Line a baking sheet with kitchen parchment.

To shape and fill the cookies, pinch off a tablespoon of dough. Roll the dough into a ball, then press your thumb into the centre to make an indentation. Fill the centre with 2 teaspoons of the fig mixture, then arrange on the prepared baking sheet. Sprinkle the tops of the cookies with vanilla sugar. Bake for 20 to 25 minutes, or until golden brown.

Oreo Stuffed Chocolate Chip Cookies

Ingredients

• 2 sticks or 1 cup softened butter
• 3/4 cup packed light brown sugar
• 1 cup sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 10 oz bag chocolate chips
• 1 package Oreo 

  Directions

  Preheat oven to 350 degrees.
  • 
    
  • Cream butter and sugars together with a mixer until well combined.Beat in eggs and vanilla
  
  In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
  
  
  Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo cookie,take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough.
  
  Place onto a parchment or silpat lined baking sheet,I'll admit these cookies will expand pretty big so try not to put them too close together, and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

Apple Pie Cookie

1 Box of frozen Pillsbury Pie Crust (2 sheets per box)
Approx. 1 Can of Apple Pie Filling (just enough for a thin layer)
Approx. 1 Cup of Caramel Sauce (just enough for a light coating)
1 Egg
2 tbsp. Cinnamon/Sugar
1 tbsp. Nutmeg
Flour
A round cookie cutter

Lay out a sheet of Pie Crust, sprinkle it with some flour and slightly roll it out, just to increase its surface area.
Pour some of the Caramel Sauce (Just enough to coat the crust) onto the crust and evenly spread it around, creating a thin layer of caramel
Top the caramel layer  with a layer of the chopped up Apple Pie Filling, making sure not to add too much pie filling…
Roll out the second sheet of Pie Crust the same size as the first sheet, and slice it into strips
Create a lattice crust (just like on a pie) for the top of the pie filling
Dip your cookie cutter into some egg wash and cut out your Pie Cookies

Place them onto a baking sheet and bake them at 350 degrees for approx. 20-25 minutes, until they’re golden and firm.   Let them cool just a little

source: http://www.ohbiteit.com/

Ginger Molasses Crinkle Cookies

Ingredients

• 1-1/4 cups (300 mL) granulated sugar
• 2/3 cup (150 mL) vegetable oil
• 1/4 cup (60 mL) fancy molasses
• 1 egg
• 1-3/4 cups (425 mL) all-purpose flour
• 1-1/2 tsp (7 mL) ground ginger
• 1 tsp (5 mL) cinnamon
• 1 tsp (5 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1/2 tsp (2 mL) salt

Preparation

In large bowl, whisk together 1 cup (250 mL) of the sugar, oil, molasses and egg until smooth.

In separate bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda and salt ; stir into sugar mixture.

Shape by rounded tablespoonfuls (15 mL) into balls; roll in remaining sugar to coat. Place 2 inches (5 cm) apart on parchment paper–lined or greased rimless baking sheets.

Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until cookies spread out and tops crack, about 12 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely.(Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 1 month.)

Pumpkin Squares not Pumpkin latte

Its pumpkin latte time so how about these pumpkin squares

"These are good any time of year. They are excellent frosted with cream cheese icing."

Ingredients

• 4 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 1 (15 ounce) can solid pack pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a medium bowl, mix together the eggs, oil, sugar and pumpkin until smooth. Sift together the flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder and salt. Stir into the pumpkin mixture.
3. Spread evenly into the prepared pan and bake for 25 to 30 minutes. The bars should spring back to the touch when done. Allow to cool before frosting.

Maple Toffee Shortbread Cookies

"This yummy cookie combines melt-in-your-mouth shortbread with sweet toffee and maple, producing a delightful treat. Fantastic with a cup of coffee or tea!"

Ingredients

• 1 cup butter, softened
• 1/2 cup brown sugar
• 1/2 teaspoon maple-flavored extract
• 1 1/2 cups all-purpose flour, or more if needed
• 3/4 cup toffee baking bits

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Mix butter, brown sugar, and maple extract together in a bowl until smooth. Add flour; stir to combine. Fold in toffee bits. Spoon batter, about 1 tablespoon per cookie, onto a baking sheet.
3. Bake in the preheated oven until edges are lightly browned, about 15 minutes.

src. momskitchen

Cucidati (Italian Fig Cookies)

Dough
4 cups all-purpose flour
1½ tablespoons baking powder
¼ teaspoon salt
½ cup sugar
1 cup vegetable shortening
1 egg
1 tablespoon vanilla extract
½ cup milk

Filling
1 cup dried figs
1 cup dried dates, pitted
¾ cup raisins
½ cup walnuts, chopped or ground in food processor
½ teaspoon ground cinnamon
¼ cup honey
¼ cup orange marmalade

Icing
2 cups powdered sugar
1 teaspoon vanilla extract
4 tablespoons milk (approximately)
Colored sprinkles (optional)

1. Sift flour, baking powder, and salt in a large mixing bowl. Whisk in the sugar and combine well.

2. Cut in the shortening with a fork or pastry blender and work the mixture until it looks like cornmeal.

3. In a separate bowl whisk together the egg, vanilla, and milk.

4. Add the egg mixture to the flour mixture and mix with an electric mixer for a full 3 minutes. Dough will be soft.

5. Remove the dough from the mixer and knead by hand for 5 minutes.

6. Divide the dough into 4 equal pieces, wrap each with plastic wrap, and refrigerate for at least 45 minutes.

7. To make the filling, grind figs, dates, and raisins in a food processor until coarse.

8. Place fig, date, and raisin mixture in a bowl. Add the remaining ingredients and mix well. Mixture will be thick. Set aside.

9. Preheat oven to 375° and line two cookie sheets with parchment paper.

10. Work with one piece of dough at a time, leaving the remaining pieces in the refrigerator until needed. On a floured surface roll the dough into a 12-inch square. Cut dough into 2×3-inch rectangles. Spoon about 1 teaspoon of filling into the middle of each rectangle. Carefully fold the short edges over to meet in the center and pinch to seal. Seal the sides as well.

11. Place each cookie, seam-side down, on a baking sheet, leaving 1-2 inches between each cookie.

12. Bake for 12 to 15 minutes, or until the cookies are golden in color.

13. Remove from oven and transfer to a wire rack to cool. Cool completely before icing.

14. For the icing, mix together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. You’ll want the icing to be thick enough not to be runny, but still easily spreadable. Ice the tops of the cookies and decorate with sprinkles, if desired. Let the icing set completely before storing in an airtight container.

Classic Peanut Butter Cookies

Ingredients:

1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup butter, softened
1/4 cup solid shortening
1/2 cup peanut butter, plain
1 egg, beaten
1 teaspoon vanilla
1-1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preparation:

• In a large bowl, cream sugars, butter, and shortening. Add peanut butter, egg, and vanilla. Mix thoroughly.
• Combine flour, soda, baking powder, and salt in a medium bowl. Gradually add to peanut butter mixture until completely combined.
• Cover bowl and chill for 1 hour or overnight.
• Preheat oven to 375 degrees F. Lightly grease cookie sheet(s). Shape dough into 1-inch balls. Place on cookie sheet 3 inches apart. Flatten balls in a criss-cross pattern with a fork dipped in flour. A flour-dipped cookie press or the flat bottom of a small glass may also be used.
• Bake 10 to 12 minutes.

thanks baking.about.com

Coconut Cookie

Ingredients

• 1 package (14 ounces) sweetened shredded coconut (5 1/3 cups)
• 1 cup sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour, (spooned and leveled)

• Directions

  1. Preheat oven to 350 degrees. Set aside 2 loosely packed cups of coconut on a plate. Place remaining coconut in a food processor along with sugar, salt, and baking powder; process until finely ground. Add butter, and process just until no lumps remain. Add egg and vanilla; process just until smooth. Add flour; pulse until a crumbly dough begins to form, scraping sides of bowl as needed (do not overmix).
  2. Forming 5 or 6 at a time, scoop level tablespoons of dough, and place in reserved coconut. Roll into balls, coating with coconut.
• Arrange balls, about 2 inches apart, on baking sheets. Bake until lightly golden, 23 to 25 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
• 
  
• via Martha Stewart

Toffee Crunch Cookies

Ingredients

1 package graham crackers

1¼ cups butter

1¼ cups brown sugar

2½ cups sliced almonds

Method

Preheat oven to 400 F. Butter a 15-by-11-inch cookie sheet. Line with whole graham crackers. Melt butter and sugar together in a heavy pot and bring to aboil. Pour the butter/sugar mixture over crackers. Sprinkle with almonds.

Bake 8 minutes, or until bubbling on top. Cool slightly, cut into rectangles and remove from the cookie sheets. Cool on wire racks. Cut in half.

Recipe courtesy Globe and Mail

Chewy Brownie Cookies

• 2 2/3 cups (about 16 ounces) bittersweet chocolate, chopped
• 4 tablespoons unsalted butter, at room temperature
• 4 eggs
• 1 1/3 cups granulated sugar
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ½ teaspoon baking powder
• 1 cup semisweet or bittersweet chocolate chips
• 
  

Preheat the oven to 350°F. Line two large baking sheets with parchment paper of a silicone baking mat. Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth. In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside. In a small bowl, sift together the flour and baking powder.

Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips. Scoop 1½ tablespoons of dough (a medium cookie scoop’s worth) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.

Brown Eyed Baker

Oatmeal Cookies with Dried Apricots and White Chocolate

Instead of old-fashioned oatmeal raisin, swap in apricots and white chocolate. The white chocolate's sweetness tempers the tang of the fruit, creating a balanced batch that will appeal to kids and adults alike

1 1/2 cups all-purpose flour

1 1/2 cups old-fashioned oatmeal

1/2 teaspoon baking soda

8 ounces (2 sticks) unsalted butter, softened

1/4 cup granulated sugar

1 cup packed light-brown sugar

1 teaspoon salt

1 teaspoon pure vanilla extract

2 large eggs

8 ounces white chocolate, chopped

7 ounces dried apricots, preferably California, chopped (1 1/2 cups)

Preheat oven to 350 degrees. Mix flour, oatmeal, and baking soda in a medium bowl. Cream butter and sugars with a mixer until light and fluffy. Reduce speed to low. Add salt, vanilla, and eggs, and beat until well combined, about 1 minute. Add flour mixture gradually, beating until just combined. Stir in chocolate and apricots. Cover, and refrigerate until cold, about 30 minutes.

Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are golden brown around the edges but still soft in the center, 14 to 16 minutes. Let cookies cool on baking sheets for 2 minutes. Transfer cookies to a wire rack; let cool. Cookies will keep, covered, for up to 1 week.

Oatmeal Cookies with Dried Apricots and White Chocolate - Martha Stewart Recipes

Cranberry/Honey Pinwheel cookies

Cranberry/Honey Pinwheel Cookies

1 1/2 cups sweetened dried cranberries
1 cup cranberries, fresh or frozen, thawed
1/2 cup honey
2 teaspoons freshly grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom or allspice

1. To prepare filling: Combine dried and fresh cranberries, honey, orange zest, cinnamon and cardamom (or allspice) in a medium nonreactive saucepan (see Note) over medium heat. Bring the mixture to a gentle boil and cook, stirring, until the fresh cranberries burst and soften, 4 to 5 minutes. Let cool slightly. Transfer to a food processor and puree. If the mixture seems dry, stir in up to 2 teaspoons water. Transfer the mixture to a nonreactive container and refrigerate while preparing the dough.
2. To prepare dough: Whisk all-purpose flour, whole-wheat flour, baking powder, salt, baking soda, cinnamon and cardamom (or allspice) in a large bowl. In another large bowl, combine oil, butter, sugar, honey, eggs, milk, orange zest, vanilla and almond extracts. Beat the wet ingredients with an electric mixer first on low speed, then on medium speed, until well combined. Add half the dry ingredients and beat on low speed until just incorporated. Stir in the remaining dry ingredients with a wooden spoon until evenly incorporated. If the mixture is too dry to hold together, stir in up to 1 tablespoon more milk. Cover and refrigerate the dough for 30 to 45 minutes to reduce its stickiness.
3. Turn the dough out onto a work surface and divide in half. Shape each half into a 6-inch-long log. Working with one log at a time, center it on a 16-inch-long sheet of baking parchment or wax paper. Cover with a second sheet. Press and then roll into a 12-by-15-inch rectangle of even thickness, inverting the dough occasionally to roll out any wrinkles and patching it to make the sides as even as possible. Transfer the dough, in the paper, to a baking sheet. Repeat with the remaining log of dough and transfer to the baking sheet. Place the baking sheet in the freezer until the dough is slightly firm, about 15 minutes.
4. To prepare pinwheel rolls: Place one sheet of dough on a work surface. Peel off the top sheet of paper. Spread half the reserved filling evenly over the dough (it will be a thin layer). Working from a 15-inch-long side, tightly roll up the dough jelly-roll style, leaving the bottom sheet of paper behind. While rolling, slightly stretch out the center to yield an evenly thick roll. Wrap the roll in a clean sheet of wax paper, twisting the ends to prevent unrolling (see Tip). Place on a baking sheet. Repeat with the second piece of dough and place on the baking sheet. Freeze until firm, at least 3 to 4 hours.
5. To bake cookies: Position racks in the upper third and center of the oven; preheat to 350 degrees F. Line 2 large baking sheets with parchment paper. Working with one pinwheel roll at a time, trim the uneven ends. Cut the roll crosswise into 1/4-inch-thick slices using a large serrated knife; periodically turning the roll to maintain a relatively round cookie shape. Place the cookies on the prepared baking sheets, spacing them about 1/2 inch apart. Bake the cookies until puffed and barely golden brown, 12 to 16 minutes, switching the pans back to front and top to middle halfway through baking. Immediately transfer the cookies to wire racks to cool completely. Cut and bake the remaining pinwheel roll.
Makes about 90