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Cookies, Desserts, Recipes, Snacks

Pumpkin Chocolate Chip Cookies – Pumpkin Harvest Series #10

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[typography font=”Myriad Pro” size=”22″ size_format=”px” color=”#d67d1e”]Pumpkin Chocolate Chip Cookies[/typography]

Pumpkin Chocolate Chip Cookies are heavenly, but frosted or filled with sweetened cream cheese makes them divine. This is a recipe that you will want to make soon and repeat often.

Cookies

INGREDIENTS

  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 4 tablespoons butter, softened (do not use margarine)
  • ½ cup light brown sugar, packed
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup whole milk
  • ¾ cup pumpkin puree (canned or fresh)
  • 1½ cups chocolate chips

Cream Cheese Filling

INGREDIENTS

  • 6 tablespoons butter, softened
  • ½ 8 oz. package cream cheese
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

DIRECTIONS

  1. Pre-heat the oven to 350° F.
  2. Grease a large cookie sheet, or line with parchment paper.

Make the Cookies

  1. Place flour, baking powder, baking soda, salt and cinnamon in a medium-sized bowl and whisk together until blended.
  2. With a hand-held electric mixer, beat the butter, brown sugar, and sugar until light and fluffy.
  3. Add the eggs and vanilla and beat until well-mixed.
  4. Slowly stir-in the milk and pumpkin.
  5. Add the dry ingredients and mix until blended.
  6. Stir in the chocolate chips.
  7. Drop dough onto the prepared baking sheet. (Don’t make the cookies too large or the filled cookies will be gigantic.)
  8. Bake for 12-14 minutes. (Remember, these are soft cookies, so don’t overcook.)
  9. Remove from oven, let sit for a minute before placing on a wire rack to cool.

Make the Filling                                                                      

  1. Mix the butter, cream cheese, and vanilla together until well blended.
  2. Add the powdered sugar and beat until creamy and smooth.
  3. Cover the flat side of one cookie with the filling and top with a second cookie. Press together like a sandwich. EASY PEASY!

NOTE:  Cookies can be eaten plain, simply frosted, or filled as directed in the recipe.

[typography font=”Myriad Pro” size=”18″ size_format=”px”][print_link][/typography]

Cookies, Recipes

Old-Fashioned Gingerbread Cookies

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Frosted Gingerbread Cookies

I found this recipe for Gingerbread Cookies on the back of an old edition of “The Gingerbread Man” by Jim Aylesworth, which I picked up at the library for $.50. It is a wonderful recipe for this delightful traditional cookie that your children will love. The cookies are easy to make and perfect for sharing the joy of cooking with your children or grandchildren.

In addition to being a taste-delight, the recipe is extremely versatile. It can be used for making gingerbread houses and gingerbread men that can be decorated for the holidays, or for everyday cookies that you can roll in sugar, top with frosting, or fill with white chocolate chips. All that is required is a happy heart and an imagination to create this wonderful treat that is perfect with an ice cold glass of milk.

Decorated Gingerbread Man[typography font=”Myriad Pro” size=”16″ size_format=”px” color=”#cc2d35″]INGREDIENTS[/typography]

  • 2½  cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 1 large egg, room temperature
  • 1 cup dark brown sugar, firmly packed
  • 2/3 cup dark molasses (Grandma Moses recommended)
  • 6 tablespoons butter, softened (do not use margarine)

[typography font=”Myriad Pro” size=”16″ size_format=”px” color=”#cc2d35″]DIRECTIONS[/typography]

Make the Dough

  1. Sift all dry ingredients into a medium-sized bowl.
  2. Whisk together lightly until blended – set aside.
  3. Place remaining ingredients in a large bowl and mix with a hand-held electric mixer until smooth and thoroughly blended.
  4. Add dry ingredients to the butter/molasses mixture – a cup at a time.
  5. The batter will become stiff very quickly and will have to be mixed by hand.
  6. Continue to stir until all the ingredients are completely blended.
  7. Cover and refrigerate for one hour.

Bake the Cookies

  1. Pre-heat the oven to 350° F.
  2. Sift a fine layer of flour on your board and your rolling pin. Keep the flour handy as you work to keep the dough from sticking.
  3. Roll out a portion of dough ¼” thick.
  4. Cut out your gingerbread men with a floured cookie cutter.
  5. (Use any other cookie shape you want, or cut into squares)
  6. You can also roll the dough into 1″ balls that can be placed on the cookie sheet and pressed flat with the bottom of a glass or a fork.
  7. Lay the cookies 1″ apart on a buttered cookie sheet.
  8. Bake for 9-10 minutes or until slightly firm to the touch.
  9. Remove from the cookie sheet and cool on a wire rack.
  10. When completely cool, decorate or frost the cookies, as you please. 
  11. (You can also roll the balls in granulated sugar before pressing them flat and placing on the cookie sheet to bake) 

[typography font=”Myriad Pro” size=”16″ size_format=”px” color=”#b81f52″][print_link][/typography]

Cookies, Recipes

Oatmeal Butterscotch Cookies

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Oatmeal Butterscotch Cookies – YUM!  Butterscotch has always been one of my favorite dessert flavors. So, this was a recipe I had to try. Some members of my family actually prefer these to traditional chocolate chip cookies. I have to admit, they are mighty tasty. Try them, and see if you agree.

 

Oatmeal Butterscotch Cookies

[typography font=”Lucida” size=”20″ size_format=”px” color=”#ab0929″]Ingredients[/typography]

  • 1 cup butter, softened (do not use margarine)
  • ¾ cup sugar
  • ¾ cup brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¾ teaspoon salt
  • 3 cups rolled oats
  • 1½ cups butterscotch chips

 

[typography font=”Lucida” size=”20″ size_format=”px” color=”#ab0929″]Directions[/typography]

  1. Preheat the oven to 375º F.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon and salt – set aside.
  3. In a large bowl, cream together butter and sugars.
  4. Add eggs and vanilla – mix with electric hand-held mixer until smooth.
  5. In 3 parts, add the flour mixture to butter/sugar mixture – mixing well after each addition until all ingredients are well blended.
  6. Add the oats and butterscotch chips – stir until thoroughly mixed.
  7. Drop rounded tablespoonsful (large balls) of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spread.
  8. Bake for ~10 minutes, until the edges begin to brown. Let cookies cool on the baking sheet for about 5 minutes and transfer to a wire rack to cool completely before storing in an airtight container.

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[typography font=”Lucida” size=”20″ size_format=”px” color=”#ab0929″]Recipe Tip[/typography]
Use oat flour instead of regular flour, or use a food processor to grind the oats to right consistency. It will give the cookies an interesting texture and nice flavor.

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Cookies, Recipes

Cookie Recipes for Cooking with Children

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Below are three excellent cookie recipes to make with children. They are well-tested by my granddaughter, Bella. She loves them.

[typography font=”Amaranth” size=”24″ size_format=”px”]Melt Away Cookies[/typography]

Ingredients:

1 cup flour

½ cup corn starch

½ cup powdered sugar

¾ cup (1½cubes) butter, softened

1 teaspoon vanilla

Directions:

  1. Preheat oven to 350° F.
  2. Combine flour, corn starch and powdered sugar in medium bowl – set aside.
  3. Beat butter in large bowl with mixer at medium speed until creamy and smooth.
  4. Add flour mixture and vanilla; beat until well blended.
  5. Refrigerate for 30 minutes to 1 hour or until easy to handle.
  6. Shape dough into 1-inch balls.
  7. Place 2 inches apart on ungreased baking sheets; flatten slightly with floured fork.
  8. Bake 10 to 12 minutes or until edges are lightly browned.
  9. Remove from baking tin and cool completely on wire rack..
  10. Store in a tightly covered container.

Prep Time:  15 minutes
Cook Time:  10 to 12 minutes
Chill Time:  30 minutes
Yield:  3 dozen cookies

 

[typography font=”Amaranthl” size=”24″ size_format=”px”]Quick Chocolate Oatmeal Cookies[/typography]

Quick Oatmeal Cookies

These are wonderful, quick cookies. It is one of the first things my children learned to “cook.” You can add more or less oats. I have found that the weather makes a difference on the consistency. It is very important not to boil them for longer than a minute.

Ingredients:

2 cups sugar

½ cup Nestle Quik©

½ cup milk

1 cube butter

2 cups uncooked oatmeal

1 cup nuts, chopped

1 teaspoon vanilla

Directions:

  1. Mix sugar, Nestle Quik, milk and butter in a sauce pan – boil for one minute (no longer than 1 minute)
  2. Remove from the heat and add the oatmeal, nuts and vanilla
  3. Drop on waxed paper – let cool

Yield: 2 1/2 dozen

Preparation Time: 10 minutes

 

[typography font=”Amaranth” size=”24″ size_format=”px”]Lemon Shortbread Cookies     [/typography]

Lemon-Shortbread-Cookies-2

Ingredients:

4 cups flour

1 pound (4 cubes) unsalted butter, softened

1½ cups granulated sugar

1½ cups powdered sugar, sifted

4 tablespoons lemon juice (~3 lemons)

1 tablespoon vanilla extract

½ teaspoon salt

Directions:

  1. Pre-heat the oven to 350º F.
  2. Line baking sheets with parchment paper – set aside.
  3. Sift flour – set aside.
  4. Cream butter and sugars until light and fluffy.
  5. Add lemon juice, vanilla, and salt – beat until well combined.
  6. Stir in flour – 1 cup at a time.
  7. Scoop a heaping tablespoon for each cookie onto prepared cookie sheets about 2 inches apart.
  8. Bake for approximately 15 minutes or until very light brown around the edges.
  9. Allow cookies to cool on cooling rack.

Yield:  5 1/2 dozen cookies

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