Category Archives: cookies

My Favorite Macaroons–Traditional Style for Passover

macaroons for passover

I am not sure why I only make these macaroons during Passover. They are definitely my favorites; they are very easy to make, look totally professional, and are the Passover cookie in my book. These can be made ahead of time and stored. I usually make a few days before the Seder because I dip them in melted chocolate (just the tops). You don’t have to dip, you can leave plain. I dip up to 1/2 the macaroon in the chocolate. They are sweet and crunchy on the outside, and moist and chewy on the inside. After Passover, if there are any left over, I freeze them. Cannot have them lying around. Of course you may make these any time of year…they are always welcome on the menu.

*When dipping, just turn macaroon upside down (with top part into the chocolate). I usually go just a bit more than the top (probably 1/2 the macaroon into the chocolate). Use as much or as little as you like.

*just a little note, silpat is awesome to use for this recipe instead of parchment paper. You must cool completely before trying to lift off the paper. Also before you dip into chocolate I like to cool down completely.

Ingredients:

3  large egg whites (When I bake, I always leave eggs out so that they are at room temp.)

1/2  cup sugar

1/4 teaspoon salt

1 package (14 oz.) sweetened, flaked coconut ( I like this Angel Flake Baker’s Brand, but they’re all fine)

*1 package semi-sweet chocolate chips (You can really use any semi-sweet chocolate to melt. It’s just easy with the chips.)

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper (you can use non stick cooking spray, like Pam, but I just line with parchment, which works really well).

In a large bowl, whisk together egg whites, sugar and salt until frothy. With a fork, stir in coconut until moistened.

Using a level tablespoon (measuring ones are perfect), pack the mixture into the spoon, so all macaroons are equal size. Drop mixture onto prepared sheet (cookies will not spread). Bake until golden brown, about 25 – 30 minutes. Towards the end, check on them to be sure they don’t burn. I make a little peak with my fingers on the cookies before I bake them (this makes for easier dipping). You can also just leave the top round — this is perfectly fine.

*To melt chocolate on stove top: I bring a small saucepan of water to a rolling boil, and on top of it put a small stainless (oven proof) bowl filled with the chocolate.( works like a double boiler if you don’t have one) When it completely melts, take off heat. Once macaroons are completely cool, you can dip the tops. Just make sure chocolate and macaroons are cooled off first. Just dip top of cookie in chocolate and place on a plate to cool. When I am all done, I refrigerate the macaroons to set the chocolate. You can leave in fridge until you are ready to serve and take out with enough time to bring to room temp. Before serving, I usually use a cool cookie sheet with parchment paper to cool off cookies once they’ve been dipped.

*should yield about 20 – 25 cookies. You can double if you’d like.

My Favorite Macaroons–Traditional Style for Passover

macaroons for passover

I am not sure why I only make these macaroons during Passover. They are definitely my favorites; they are very easy to make, look totally professional, and are the Passover cookie in my book. These can be made ahead of time and stored. I usually make a few days before the Seder because I dip them in melted chocolate (just the tops). You don’t have to dip, you can leave plain. I dip up to 1/2 the macaroon in the chocolate. They are sweet and crunchy on the outside, and moist and chewy on the inside. After Passover, if there are any left over, I freeze them. Cannot have them lying around. Of course you may make these any time of year…they are always welcome on the menu.

*When dipping, just turn macaroon upside down (with top part into the chocolate). I usually go just a bit more than the top (probably 1/2 the macaroon into the chocolate). Use as much or as little as you like.

*just a little note, silpat is awesome to use for this recipe instead of parchment paper. You must cool completely before trying to lift off the paper. Also before you dip into chocolate I like to cool down completely.

Ingredients:

3  large egg whites (When I bake, I always leave eggs out so that they are at room temp.)

1/2  cup sugar

1/4 teaspoon salt

1 package (14 oz.) sweetened, flaked coconut ( I like this Angel Flake Baker’s Brand, but they’re all fine)

*1 package semi-sweet chocolate chips (You can really use any semi-sweet chocolate to melt. It’s just easy with the chips.)

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper (you can use non stick cooking spray, like Pam, but I just line with parchment, which works really well).

In a large bowl, whisk together egg whites, sugar and salt until frothy. With a fork, stir in coconut until moistened.

Using a level tablespoon (measuring ones are perfect), pack the mixture into the spoon, so all macaroons are equal size. Drop mixture onto prepared sheet (cookies will not spread). Bake until golden brown, about 25 – 30 minutes. Towards the end, check on them to be sure they don’t burn. I make a little peak with my fingers on the cookies before I bake them (this makes for easier dipping). You can also just leave the top round — this is perfectly fine.

*To melt chocolate on stove top: I bring a small saucepan of water to a rolling boil, and on top of it put a small stainless (oven proof) bowl filled with the chocolate.( works like a double boiler if you don’t have one) When it completely melts, take off heat. Once macaroons are completely cool, you can dip the tops. Just make sure chocolate and macaroons are cooled off first. Just dip top of cookie in chocolate and place on a plate to cool. When I am all done, I refrigerate the macaroons to set the chocolate. You can leave in fridge until you are ready to serve and take out with enough time to bring to room temp. Before serving, I usually use a cool cookie sheet with parchment paper to cool off cookies once they’ve been dipped.

*should yield about 20 – 25 cookies. You can double if you’d like.

My Favorite Macaroons–Traditional Style for Passover

photo 5 (40)I am not sure why I only make these macaroons during Passover. They are definitely my favorites; they are very easy to make, look totally professional, and are the Passover cookie in my book. These can be made ahead of time and stored. I usually make a few days before the Seder because I dip them in melted chocolate (just the tops). You don’t have to dip, you can leave plain. I dip up to 1/2 the macaroon in the chocolate. They are sweet and crunchy on the outside, and moist and chewy on the inside. After Passover, if there are any left over, I freeze them. Cannot have them lying around. Of course you may make these any time of year…they are always welcome on the menu.

*When dipping, just turn macaroon upside down (with peaked part into the chocolate). I usually go just a bit more than the top (probably 1/2 the macaroon into the chocolate). Use as much or as little as you like.

*just a little note, silpat is awesome to use for this recipe instead of parchment paper. You must cool completely before trying to lift off the paper. Also before you dip into chocolate I like to cool down completely.

Ingredients:

3  large egg whites (When I bake, I always leave eggs out so that they are at room temp.)

1/2  cup sugar

1/4 teaspoon salt

1 package (14 oz.) sweetened, flaked coconut ( I like this Angel Flake Baker’s Brand, but they’re all fine)

*1 package semi-sweet chocolate chips (You can really use any semi-sweet chocolate to melt. It’s just easy with the chips.)

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper (you can use non stick cooking spray, like Pam, but I just line with parchment, which works really well).

In a large bowl, whisk together egg whites, sugar and salt until frothy. With a fork, stir in coconut until moistened.

Using a level tablespoon (measuring ones are perfect), pack the mixture into the spoon, so all macaroons are equal size. Drop mixture onto prepared sheet (cookies will not spread). Bake until golden brown, about 25 – 30 minutes. Towards the end, check on them to be sure they don’t burn. I make a little peak with my fingers on the cookies before I bake them (this makes for easier dipping).

*To melt chocolate on stove top: I bring a small saucepan of water to a rolling boil, and on top of it put a small stainless (oven proof) bowl filled with the chocolate.( works like a double boiler if you don’t have one) When it completely melts, take off heat. Once macaroons are completely cool, you can dip the tops. Just make sure chocolate and macaroons are cooled off first. Just dip top of cookie in chocolate and place on a plate to cool. When I am all done, I refrigerate the macaroons to set the chocolate. You can leave in fridge until you are ready to serve and take out with enough time to bring to room temp. Before serving, I usually use a cool cookie sheet with parchment paper to cool off cookies once they’ve been dipped.

*should yield about 20 – 25 cookies. You can double if you’d like.

My Favorite Macaroons–Traditional Style for Passover

photo 5 (40)

I am not sure why I only make these macaroons during Passover. They are definitely my favorites; they are very easy to make, look totally professional, and are the Passover cookie in my book. These can be made ahead of time and stored. I usually make a few days before the Seder because I dip them in melted chocolate (just the tops). You don’t have to dip, you can leave plain. I dip up to 1/2 the macaroon in the chocolate. They are sweet and crunchy on the outside, and moist and chewy on the inside. After Passover, if there are any left over, I freeze them. Cannot have them lying around. Of course you may make these any time of year…they are always welcome on the menu.

*When dipping, just turn macaroon upside down (with peaked part into the chocolate). I usually go just a bit more than the top (probably 1/2 the macaroon into the chocolate). Use as much or as little as you like.

*just a little note, silpat is awesome to use for this recipe instead of parchment paper. You must cool completely before trying to lift off the paper. Also before you dip macaroons into the chocolate they must be completely cooled down.

Ingredients:

3  large egg whites (When I bake, I always leave eggs out so that they are at room temp.)

1/2  cup sugar

1/4 teaspoon salt

1 package (14 oz.) sweetened, flaked coconut ( I like this Angel Flake Baker’s Brand, but they’re all fine)

*1 package semi-sweet chocolate chips (You can really use any semi-sweet chocolate to melt. It’s just easy with the chips.)

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper (you can use non stick cooking spray, like Pam, but I just line with parchment, which works really well).

In a large bowl, whisk together egg whites, sugar and salt until frothy. With a fork, stir in coconut until moistened.

Using a level tablespoon (measuring ones are perfect), pack the mixture into the spoon, so all macaroons are equal size. Drop mixture onto prepared sheet (cookies will not spread). Bake until golden brown, about 25 – 30 minutes. Towards the end, check on them to be sure they don’t burn. I make a little peak with my fingers on the cookies before I bake them (this makes for easier dipping).

*To melt chocolate on stove top: I bring a small saucepan of water to a rolling boil, and on top of it put a small stainless (oven proof) bowl filled with the chocolate.( works like a double boiler if you don’t have one) When it completely melts, take off heat. Once macaroons are completely cool, you can dip the tops. Just make sure chocolate and macaroons are cooled off first. Just dip top of cookie in chocolate and place on a plate to cool. When I am all done, I refrigerate the macaroons to set the chocolate. You can leave in fridge until you are ready to serve and take out with enough time to bring to room temp. Before serving, I usually use a cool cookie sheet with parchment paper to cool off cookies once they’ve been dipped.

*should yield about 20 – 25 cookies. You can double if you’d like.

My Favorite Macaroons–Traditional Style for Passover

photo 5 (40)I am not sure why I only make these macaroons during Passover. They are definitely my favorites; they are very easy to make, look totally professional, and are the Passover cookie in my book. These can be made ahead of time and stored. I usually make a few days before the Seder because I dip them in melted chocolate (just the tops). You don’t have to dip, you can leave plain. I dip up to 1/2 the macaroon in the chocolate. They are sweet and crunchy on the outside, and moist and chewy on the inside. After Passover, if there are any left over, I freeze them. Cannot have them lying around. Of course you may make these any time of year…they are always welcome on the menu.

*When dipping, just turn macaroon upside down (with peaked part into the chocolate). I usually go just a bit more than the top (probably 1/2 the macaroon into the chocolate). Use as much or as little as you like.

*just a little note, silpat is awesome to use for this recipe instead of parchment paper. You must cool completely before trying to lift off the paper. Also before you dip into chocolate I like to cool down completely.

Ingredients:

3  large egg whites (When I bake, I always leave eggs out so that they are at room temp.)

1/2  cup sugar

1/4 teaspoon salt

1 package (14 oz.) sweetened, flaked coconut ( I like this Angel Flake Baker’s Brand, but they’re all fine)

*1 package semi-sweet chocolate chips (You can really use any semi-sweet chocolate to melt. It’s just easy with the chips.)

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper (you can use non stick cooking spray, like Pam, but I just line with parchment, which works really well).

In a large bowl, whisk together egg whites, sugar and salt until frothy. With a fork, stir in coconut until moistened.

Using a level tablespoon (measuring ones are perfect), pack the mixture into the spoon, so all macaroons are equal size. Drop mixture onto prepared sheet (cookies will not spread). Bake until golden brown, about 25 – 30 minutes. Towards the end, check on them to be sure they don’t burn. I make a little peak with my fingers on the cookies before I bake them (this makes for easier dipping).

*To melt chocolate on stove top: I bring a small saucepan of water to a rolling boil, and on top of it put a small stainless (oven proof) bowl filled with the chocolate.( works like a double boiler if you don’t have one) When it completely melts, take off heat. Once macaroons are completely cool, you can dip the tops. Just make sure chocolate and macaroons are cooled off first. Just dip top of cookie in chocolate and place on a plate to cool. When I am all done, I refrigerate the macaroons to set the chocolate. You can leave in fridge until you are ready to serve and take out with enough time to bring to room temp. Before serving, I usually use a cool cookie sheet with parchment paper to cool off cookies once they’ve been dipped.

*should yield about 20 – 25 cookies. You can double if you’d like.

Michele’s White Chocolate Macadamia Jumbos

Michele sent me this as her entry for my CWC Thanksgiving Contest. Wow! they are amazing and before I keep eating them they are going in the freezer for Thanksgiving. Michele always makes these for her fabulous Christmas party. They will keep in the freezer for up to 3 months, so the plan is to make ahead for Thanksgiving, because these have to be on my table.  I didn’t get dried cherries, but I had craisins so I used them. They cooked up in 17 minutes at 325 degrees and were just beautiful. I am happy that I went to the gym this morning that’s all I can say. Thanks Michele for participating and for your support of my blog :). These are going on my Thanksgiving dessert table without a doubt.  These are decadent, but if you’re eating a cookie shouldn’t it be? These were so amazing that everyone who ate them fell in love with them, so I must give this prize to Michele. Thanks to everyone else who participated, and I loved Shelly’s muffins and Julie’s Pie which may find it’s way on to my Thanksgiving table.

*P.S. they never did stay in our freezer because of Hurricane Sandy.  Alot of people got to eat these delicious cookies and everyone agreed they were some kind of wonderful.

Ingredients:

2 1/2 cups all purpose flour

3/4 cup butter or margarine ( 1 1 2/ sticks softened)

3/4 cup granulated sugar

1/2 cup dark brown sugar

3 Tblsp. corn syrup

2 tsps. vanilla extract

1 tsp. baking soda

1 tsp. salt

2 large eggs ( room temperature please)

12 oz. bag white chocolate chips

1 jar ( 6 1/2 oz) macadamia nuts chopped about 1 1/3 cups

1 1/2 cups dried tart cherries or cranberries, I actually used craisins

Directions:

Preheat oven to 325 degrees. In a large bowl, I placed flour, baking soda and salt  and mixed together. In bowl of kitchen aid mixer I placed softened butter, sugars, corn syrup , vanilla, butter and eggs, mixed at medium speed while adding the flour in. When it’s all combined scrape bowl with rubber spatula, and stir in white chocolate chips , nuts and cherries.

Drop by slightly rounded 1/4 cups, 3 inches apart onto ungreased cookie sheet, I used a Silpat and an ungreased cookie sheet. These cookies are large so be sure to space 3 inches apart. Transfer to a wire rack and cool. Can be frozen up to 3 months.

I baked for 17 minutes, check them after 15 depending on your oven.

These cookies are amazing. Enjoy!

My Favorite Cookie Dough–2 ways

photo 1 (22) photo 1 (23)Ummm…..one of my most favorite cookie dough recipes. I was wondering how it would turn out if I just spread it in a baking pan and made Blondie type cookie bars. It came out so absolutely perfect !   You can even freeze the dough and take it out when you want to bake cookies or blondies ! These are a little deadly so I made a big tray and froze about 75% of them and of course we ate the rest of them. It was New Years and couldn’t resist. These are great to bake with the kids or grandkids. Perfect dessert for anytime. Super Easy.

I prefer these with the chopped walnuts, it gives it a lot of extra flavor and crunch. I understand that there are many people out there with nut allergies however. If it’s not a nut allergy thing I would keep nuts in the recipe. I also love using chunks of chocolate and not chips in this. Very important is to leave butter and eggs out at room temperature. You will spoil your dough if you put cold ingredients into the batter.

These blondies were a little darker than usual because I used dark brown sugar which is what I had in my pantry when I set out to try this. I would use light brown sugar though because they will look lighter and more Blondie. The taste is the same however and they weren’t all that dark but I am still recommending “Light” Brown Sugar here.

*you’ll need an electric mixer for this

Ingredients:

2 sticks of unsalted butter (softened at room temperature) I left out of fridge for about 4 hours

2 extra-large eggs, at room temperature

1 cup light brown sugar, lightly packed

1/2 cup granulated sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 1/2 cups chopped walnuts

1 1/4 pounds semi-sweet chocolate chunks

Directions:

Preheat oven to 350 degrees. I sprayed an 8 x 12 inch baking pan with Baking Spray. ( I love Bakers Joy )

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with both of the sugars on high speed for about 3 minutes till it’s light and fluffy.

With the mixer on low, add the vanilla, then the eggs one at a time, and mix well. Scrape down the sides of the bowl.

In a small bowl , sift together the flour, baking soda and salt and with the mixer still on low, slowly add in the dry ingredients to the butter mixture.

Remove the bowl from the electric mixer stand and fold in walnuts and chocolate chunks with a rubber spatula.

Spread the batter into the prepared pan and smooth the top so it’s all even. Bake for exactly 30 minutes. Don’t overbake. A toothpick or cake tester will NOT come out clean. Let cool completely in the pan before you cut into bars.

I actually put them in fridge overnight and cut into pieces the next day.

If you would like you can also bake as cookies. Putting spoonfuls of dough on prepared sheets ( I love Silpat) and with your hands just press down each ball of dough to flatten the top a little bit. Makes a great chocolate chip cookie.

Grandma Sally’s Mandel Bread

photo (2) photo (4) photo (5) photo (6) photo (8) photo (9) photo (11) photo (12) photo (13)Now Grandma Sally was not my Grandma but she was my friend Joy’s Grandma. Joy is a friend of mine and has been such a great supporter of Cooking with Candi. I know what a good cook she is and she sent me this recipe and was kind enough to share her family’s secret to an awesome mandel bread. She sent it to me a while back and I haven’t been able to test it out until now. I highly recommend this delicious treat for anytime but why not for the New Year? Thanks again Joy for all your support, it is so appreciated and of course to Grandma Sally for this delicious recipe. Perfect for Break Fast during Yom Kippur.

You can make 2 different mandel breads, one with nuts and one with chocolate or just mix them together . If you use them together use a little less nuts and a little less chocolate. If you like you can add the raisins as well . Use whatever you prefer. I used both chocolate and nuts.

If you love biscotti this is almost identical. There are so very many ways to make Mandel Bread but this one  was really worth the effort. Give it a try and let me know what you think. I think Joy gave me this recipe last year and I promised myself I would make it for this Rosh Hashana .  I did make a few tweeks to the actual baking but the ingredients and most of the recipe stayed the same as Grandma Sally’s . I love to dunk these crunchy cookies in tea or coffee. Yum!

P.S. woke up to these sitting in my kitchen and did a little dunking during breakfast with my morning coffee! They are hard to resist.

Ingredients:

2 heaping tablespoons of Crisco vegetable shortening

3/4 cup of sugar

3 eggs–always room temperature for baking unless otherwise stated

1 tsp. vanilla

2 1/2 cups of all-purpose flour

1 tsp. baking powder

2/3 cup of chopped walnuts* optional

2/3 cup of chocolate bits , chocolate chips are fine here , if using alone without nuts you may want a little more . You can always use raisins as well. Whatever you like will work. Raisins and Nuts are great.

For topping:

2 tablespoons granulated sugar and 3/4 teaspoon cinnamon, mix together for a cinnamon/sugar mixture.  Set aside.

Directions:

Cream together the shortening and sugar to mix well and add 3 eggs one at a time and continue beating in electric mixer, add in the vanilla on low speed until creamy. Then add in the dry ingredients, the flour and the baking powder and mix on low speed until just incorporated. ( don’t overmix)  Then stir in chocolate, nuts, and or raisins to the mixture. I took out dough and refrigerated it over night, you don’t have to but I recommend refrigerating dough for at least 1-2 hours. ( I find dough is easier to handle and holds together better) I had a time constraint and that’s why I did overnight, but just do till it gets cold at least.)

To bake cookies:

Preheat the oven to 350 degrees. Line baking sheet with parchment paper or Silpat liners which I swear by ( awesome). Shape the dough into 2 or 3 logs about 2 inches wide ( see photos) making sure logs aren’t too close together because they will spread. So 2″ from edges from each other and 2″ from the edges. I used 2 baking sheets for 3 logs, you can just use 1 for 2 longer ones. If dough is super sticky , dust your hands with a little flour.

Bake for 25-30 minutes at 350 degrees. Now lower the oven to 250 degrees. Let the baked logs cool down for about 15 minutes, then slice them diagonally about every 3/4 inch ( see picture) Flip the cookies on their sides back on baking sheet. Sprinkle 1/2 of the cinnamon-sugar mixture over top of cookies with a spoon. Flip the cookies over and repeat with the remaining cinnamon-sugar mixture. Place the cookies back in the oven ( be certain you turned temp. down to 250 degrees) I cooked for about 45 minutes ,you can cook anywhere from 45 minutes to an hour till they were golden and crisp. Let the cookies cool down, then store in an airtight container.

*cookies will get crunchier as they cool

Peanut Butter Cookies with Oats and Chocolate Chips

Winter cont'd 028Winter cont'd 030Winter cont'd 034Winter cont'd 039How can anything with these ingredients be bad? I suppose you have to love Peanut Butter and Chocolate Chips and the way that rolled oats makes almost any cookie taste better. I actually froze these and ate them right out of the freezer, and they tasted awesome. They of course taste delicious at room temperature, but I made so many and the bag is right there on the door of the freezer that I couldn’t resist. Bit into it frozen and it was so good with a hot cup of tea! Awesome snacking going on here. If you’re so inclined go for this recipe, there are a lot of ingredients but if you’re a cookie baker this one’s worth trying.

Ingredients:

1 1/2 cups all purpose flour

1 tbsp. baking powder

1/2 tsp. salt

3/4 cup unsalted butter, softened at room temperature

3/4 cup chunky peanut butter

2/3 cup granulated sugar

2/3 cup packed light brown sugar

3 eggs ( always room temperature )

2 tsp. vanilla extract

3 1/2 cups. quick-cooking rolled oats

1 1/2 cup chopped semi-sweet chocolate or semi-sweet chocolate chips ( I used chips)

1 1/2 cup peanut butter chips

*now this recipe yields one hell of a lot of cookies so feel free to cut recipe in half. I made full recipe which is why I have so many in my freezer. Why not make whole recipe? then you have cookies in your freezer for whenever you may want them. They do defrost super quickly.photo

Directions:

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silpat sheets.

In a bowl, whisk together flour, baking powder and salt, until well combined. Set aside.

In another large bowl, using an electric mixer on medium speed, cream butter, peanut butter, sugar and brown sugar until light and fluffy, about 3- 4 minutes. Add eggs one at a time, beat well after each egg. Beat in vanilla. Scrape down the side of the bowl.

On low-speed or using a wooden spoon, gradually add flour mixture , beating until just combined (don’t overbeat) gradually stir in oats. By hand, fold in chocolate and peanut butter chips.

Using a cookie scoop or spoons, drop tablespoonfuls of dough about 2 inches apart on prepared cookie sheets. Bake one sheet at a time in preheated oven for between 12- 15 minutes or until edges start to turn lightly golden.

I removed cookies to wire cooling rack to cool completely. As I continued to bake other sheets of cookies.

*makes betweenn 4 – 5 dozen cookies, depending on size of cookies you make. They freeze very well .

Oatmeal Raisin Cookies – Old Fashioned Goodness

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Misc. dinners and New Years Eve 054Misc. dinners and New Years Eve 061Oatmeal Raisin 002

I have made many oatmeal raisin cookies in my day, but this one just suited me perfectly. I like a crispy cookie and I really think the secret behind this one was refrigerating the dough. This is a combination of many years of baking oatmeal raisin cookies. No chocolate in this one and no nuts, I do it differently when I add chocolate to my oatmeal cookies. I made this for New Years Eve because if you just want a little something sweet , it’s perfect. Who doesn’t like a cookie? I actually had this dough in my freezer from another time. I just put dough into a freezer bag, if you put it in smaller amounts you’ll be able to take dough out for a dozen cookies at a time. If you would like you can double this recipe ( this recipe should make 2 dozen) This cookie bakes up in about 12 minutes, but you’ll have to check after 10 minutes. Edges are crispy and cookie is soft at the same time. Perfection!

Ingredients:

1/2 cup ( 1 stick) unsalted butter softened

2/3 cup light brown sugar , I have to admit I only had dark brown sugar and they were perfectly fine. I think they look better with light brown sugar though.

1 large egg ( room temperature)

1/2 teaspoon vanilla extract

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon table salt ( I know it’s a lot but I like how it comes out)

1 1/2 cups rolled oats ( not instant)

3/4 cup raisins

*optional 1/2 cup chopped walnuts

Directions:

In bowl of mixer, (or electric hand beater) cream together the butter, brown sugar, egg and vanilla until smooth. In another bowl, whisk the flour, baking soda, cinnamon and salt. Add to the butter/sugar mixture, and stir in the oats , raisins and walnuts with a spoon by hand.

I usually chill my dough for a while at this point, clean up the kitchen and go about my business. When I’m ready I scoop cookies using a small ice cream scooper , and I am now addicted to the Silpat liners which I use for baking . If you haven’t bought these use parchment paper. ( I highly recommend making the investment in Silpat liners they are worth every penny)  Preheat oven to 350 degrees and when oven is ready bake for 10 – 12 minutes. I baked for about 12 minutes actually. You’ll have to check at 10 minutes depending on your oven and how cold the dough was when it went into the oven.

Cookies should be at least 2 inches apart, or they will melt into one another. They should be golden at the edges but still a little undercooked on the tops. Let them sit on the baking sheet till they cool down ( at least 5 minutes) .

Yummy! Joel loves Oatmeal Raisin Cookies, and he loved these. Great with a glass of milk, tea or coffee.