Rolo-Filled Chocolate Cookies

All Recipes Website. Recipe by Malory Larson.
www.allrecipes.com

2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup white sugar
1 cup firmly packed brown sugar
1 cup butter
2 teaspoons vanilla extract
2 eggs
48 chocolate-covered caramel candies (such as Rolo).

Preheat oven to 375 F (190 C).

Mix flour, cocoa powder and baking powder together in a small bowl. Beat 1 cup white sugar, brown sugar and butter together in a large bowl until light and fluffy. Add vanilla extract and eggs. Beat well. Stir flour mixture into sugar mixture; mix well.

Lightly flour hands. Shape about 1 tablespoons dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.

Place 2 tablespoons white sugar in a small bowl. Press one side of each ball into sugar. Place balls, sugar side up, onto a baking sheet, about 2 inches apart.

Bake in the preheated oven until cookie is set and slightly cracked, 7-10 minutes. Cool on the baking sheet for about 2 minutes. Transfer cookies to a wire rack to cool completely.


Makes 48 cookies

Healthier Version of No Bake Chocolate Cookies

2 1/2 cups old-fashioned rolled oats
1/2 cup honey
1/2 cup coconut oil
1 cup smooth or chunky peanut butter
21/2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/3 cup sweetened shredded coconut
1/2 cup semi-sweet chocolate chips
1/2-1 cup slivered almonds, toasted

In a medium saucepan combine coconut oil, peanut butter, honey, chocolate chips and cocoa powder. Once everything is melted and smooth. Let boil for about 1 minute on low temperature and add vanilla stirring constantly. Immediately, stir in the coconut, oats and almonds if using. Combine well.
Drop tablespoonfuls onto a tray lined with parchment paper or aluminum foil. Place in the fridge to set.

Anzac Biscuits

Katrina woodman

www.taste.com.au

I had these cookies while living in Australia. I have tried so many recipes I have found in cookbooks and even online and this is THE BEST and tastes exactly the same as the ones I had in Perth many years ago.


1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
3/4 cup caster sugar (I use granulated sugar)
1 teaspoon finely grated lemon rind
125 grams butter
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
1 tablespoon boiling water

Preheat oven to 180 C. Line 2 baking sheets with baking paper; sift flour; add oats, coconut, sugar and lemon rind. Stir to combine. Make a well in center.

Place butter and golden syrup in a microwave-safe bowl, Microwave on HIGH for 30 seconds until butter has melted. Stir to combine.

Combine bicarbonate and water in a bowl. Add to butter mixture. Stir to combine. Roll levels teaspoons of mixture into balls. Place 3 centimeters apart, slightly flatten on prepared trays. Bake 13-15 minutes swapping trays halfway during cooking or until golden. Let stand on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.

Makes 24 cookies

Note: I only baked the cookies for 10 minutes.

Oatmeal Raisin Cookies

Taste of Home magazine, Best Loved Cookies and Bars

www.tasteofhome.com

2 cups butter
2 cups packed brown sugar
1 cup sugar
2 eggs
1/2 cup water
2 teaspoon vanilla extract
6 cups quick-cooking oats
2 1/2 cups all-purpose flour
2 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon baking soda
2 1/2 cups raisins
2 cups (12 oz) semi-sweet chocolate chips
1 1/2 cups chopped walnuts
1 cup flaked coconut

In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine the oats, flour, salt, cinnamon and baking soda; gradually add to creamed mixture and mix well. (Transfer to a large bowl if necessary). Stir in the raisins, chocolate chips, walnuts and coconut.

Drop by tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 350 F for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Yield: About 12 1/2 dozen.

Note: Mine baked in 10 minutes.

                                              Sandi Swartzenberger
                                       
                                              Kalispell, Montana

Soft and Chewy Granola Cookies

Pillsbury, Cookie Recipes to Treasure
www.pillsbury.com

3 cups rolled oats
1 1/2 cups Pillsbury's BEST all-purpose or unbleached flour
1 cup wheat germ
1 teaspoon baking powder
1/2 teaspoon salt
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
1/2 cup honey
1 1/2 teaspoons vanilla
2 eggs
1/2 cup raisins
1/2 cup chopped almonds
1/4 cup sesame seeds
1/4 cup sunflower nuts (I used shelled pumpkin seeds)

Heat oven to 375 F. Lightly greased cookie sheets. Lightly spoon flour into measuring cup; level off. In medium bowl, combine oats, flour, wheat germ, baking powder, salt; mix well. Set aside. In large bowl, beat brown sugar, margarine and honey until light and fluffy. Add vanilla and eggs; blend well. Stir in flour mixture. Add raisins, almonds, sesame seeds and sunflower nuts; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake at 375 F for 7-8 minutes or until edges are light golden brown. Immediately remove from cookie sheets.

Makes 5 dozen cookies

HIGH ALTITUDE- ABOVE 3500 Feet. No change.

Five-Spice Apple Cookies

Cookie Recipes to Treasure, Pillsbury
www.pillsbury.com

3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon each: ground allspice, ground cardamon and ground ginger and nutmeg
2 cups rolled oats
1 cup (1 medium) apple, shredded

Heat oven to 375 F. Lightly grease cookie sheets. In large bowl, beat sugar, brown sugar and margarine or butter until light and fluffy. Add vanilla and eggs, blend well.
Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda, salt, cinnamon, allspice, cardamon, ginger and nutmeg; mix well. Stir in oats and apple. Drop by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets.

Bake at 375 F for 9-11 minutes or until light golden brown. Cool  1 minute; remove from cookie sheets.

Makes 4 dozen cookies

HIGH ALTITUDE -Above 3500 feet: No change.

My personal touch: Since I love nuts, I would add 1/2 cup chopped walnuts.

Seven-Layer Bars

Recipe from Julia Baker

www.neighborjulia.com

1 1/2 cups Graham cracker crumbs (about 1 sleeve plus 5 or 6 more crackers)
1/2 cup butter, melted
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup chopped nuts (pecans or walnuts work great)
1 1/2 cups shredded coconut
1 (14 oz) sweetened condensed milk

Crush Graham crackers into crumbs. Combine crumbs with melted butter until coated. Press crumb mixture evenly into the bottom of a 13 x 9-inch baking pan.
Cover crust with chocolate and butterscotch chips, nuts and coconut. Drizzle the entire can of sweetened condensed milk evenly on top of the ingredients.

Bake at 350 F for 25 to 30 minutes or until the edges turn golden brown. Allow to col, and set for about 30 minutes before cutting and eating.

Ali's Snickerdoodles

Very yummy cookies.
Courtesy of my friend Ali.

1 cup shortening
1 1/2 cups sugar
2 eggs
1/2 teaspoon vanilla
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

2 tablespoon sugar
2 teaspoons ground cinnamon

Cream shortening with 1 1/2 cups sugar. Add eggs stirring until combined. Add in vanilla extract. Stir.
Reserving the 2 tablespoons sugar and 2 teaspoons cinnamon aside, mix the remaining dry ingredients and sift. Add 1/2 cup dry mixture to wet mixture stirring until combined. Form into balls the size of walnuts (it is easier to form the balls before chilling the dough so they stay together, if you do it after, they tend to crumble more and tend to take more time to "coax" together.

Mix the 2 tablespoons sugar and 2 teaspoons cinnamon in a coffee mug. Drop the balls into the mug and swirl around to coat. Refrigerate to chill dough for about 1 hour.

Preheat oven to 400 F (high altitude 410 F). Place coated balls 2 inches apart on  ungreased flat stone or cookie sheet.  Bake 10-12 minutes on a stone or 8-10 on cookie sheet. Remove from the oven when they are cracked and puffed on top. Allow to cool (they will fall a bit here) before transferring to a cooling rack.

High Altitude adjustments:

Less 1 tablespoon shortening
Less 1 1/2 tablespoons sugar
More 5 1/2 teaspoons flour
Less 1/8 teaspoon baking soda
More 10 F on original temperature


Makes 37 cookies cooked closer to 9-10 minutes.

Sugar Cookies

1 cup butter, softened
1 egg
1 cup Confectioner's sugar
1/2 teaspoon salt
1 1/3 cups all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1 egg
1 teaspoon vanilla extract

Cream the butter for a couple of minutes. Add the sugar and keep beating. Sir in the egg and vanilla and combine well beating at low speed.

Mix the dry ingredients in a medium bowl. Little by little add the flour mixture to the butter mixture beating on low speed until thoroughly combined.

Using a rubber spatula, remove the dough from the mixer bowl onto a floured surface. If  the dough is too sticky, add more flour tablespoon by tablespoon until the dough is no longer sticky.

Using a floured rolling pin, roll the dough out to 1/4-inch thickness. Using floured cookie cutters, cut out some shapes. Bake at 350 F on an ungreased baking sheet for 9-11 minutes or until lightly golden brown. Remove the cookies to a cooling rack. Cool completely.

Glaze:

Powdered sugar mixed with a little bit of water until it has a thick consistency.

Spread some glaze on the cooled cookies and decorate as desired. My kids sprinkled some colored sugar and some sprinkles.

Yield: It depends on the size of the cookie cutters.

High Fiber Banana Cookies

I found a very healthy recipe on Pinterest using bananas, rolled oats and chocolate chips. I decided to add more ingredients to increase the heartiness to this cookie without sacrificing the healthy part.

1 very ripe medium banana, mashed
2 tablespoons honey
1/3 cup rolled oats
2 tablespoons each: flaked sweetened coconut, oat bran, wheat bran
1 tablespoon flax seed flour
1/8 cup semi-sweet chocolate chips
1/4 cup chopped pecans

Mix all the ingredients. Spray a cookie sheet with non-stick cooking spray. Place the cookie batter by tablespoons using a scoop and flatten slightly with your fingers if you want.

Bake in a preheated 350 F for 10 minutes. Remove to a wire rack to cool completely.

Oatmeal Cranberry White Chocolate Chunk Cookies

Ocean Spray Craisins (dried cranberries)
Special thanks to Jane Cleghorn

2/3 cup butter or margarine, softened
2/3 cup brown sugar, packed
2 large eggs
1 1/2 cups Old-fashioned oats (I use quick-cooking)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup Craisins -dried cranberries
2/3 cup white chocolate chips or chunks

Preheat oven to 375 F. Beat margarine or butter and sugar together. Add eggs, mixing well. Add oats, flour, salt and baking soda while mixing well. Stir in craisins and white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen

Note: I generally need to add about 1/4 cup oats and also up to 1/4 cup flour. Add slowly until they come out like you would like. I like to be a rounded cookie and not flat on cookie sheet.

No Flour Monster Cookies

Courtesy of Becca Betts

Full Recipe:

12 eggs
4 cups sugar
1 tablespoon vanilla
8 teaspoons baking soda
1 lb butter
18 cups whole oats
4 cups craisins
4 cups M&M's or chocolate chips
2 cups ground flax seed
2 cups sunflower kernels

(Makes 70 large cookies)


1/4 of the Recipe:

3 eggs
1 cup sugar
1 teaspoon vanilla
2 teaspoons baking soda
1 1/2 cups peanut butter
1 stick butter
4 1/2 cups whole oats
1 cup M&M's or chocolate chips
1 cup craisins
1/2 cup ground flax seed
1/2 cup sunflower kernels

(Makes 18 large cookies)

Mix in the order given. Drop onto a greased cookie sheet with an ice cream scoop and flatten slightly with a pancake turner. Only put 6 on a half sheet cake pan.

Bake at 350 degrees for about 13 minutes at high altitude. Cool on cookie sheet before removing for about 10 minutes.

Wrap individually and store in an empty oatmeal container.

Anzac Biscuits

I had the most amazing Anzac Biscuits living in Australia. I have tried to find a great recipe and failed many times. This one is pretty close to the ones I had Down Under.

Cooking Light, Annual Recipes 1998

1 cup regular oats (not quick-cooking)
1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup shredded sweetened coconut
1/2 teaspoon baking soda
1/4 cup stick margarine, melted ( I used butter)
3 tablespoons water
2 tablespoons Golden cane syrup such as Lyle's or light-colored golden corn syrup. (I used 1 tablespoon honey and 1 tablespoon light corn syrup since it is hard to find golden cane syrup)
Vegetable cooking spray ( I used parchment paper)

Preheat oven to 325.

Combine first 5 ingredients in a bowl; stir well. Add margarine, water and syrup. Stir well. Drop by level tablespoonfuls, 2 inches apart onto baking sheets cooking with cooking spray. Bake at 325 F for 12 minutes or until almost set. Remove from oven; let stand 2-3 minutes or until firm. Remove cookies from baking sheets. Place on wire racks; let cool completely.

Yield: 2 dozen (serving size: 1 cookie)
Calories: 98

                                                                                                     Sandy Bennett
                                                                                                     Waldport, Oregon
                                                                                             

Vanishing Oatmeal Raisin Cookies

www.quakeroats.com

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 cinnamon
1/2 teaspoon salt
3 cups Quaker Oats (quick or old-fashioned, uncooked)
1 cup raisins

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 8-10 minutes or until light golden brown. Cool 1 minute on cookie sheets. Remove to wire rack, Cool completely. Store tightly covered.

Makes about 4 dozen cookies

High Altitude: Increased flour to 1 3/4 cups

Jumbo Oatmeal-Raisin Cookies

Everyday Food Magazine, April 2005

www.everydayfood.com

1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups rolled oats
2 cups raisins
1 cup sweetened shredded coconut

 Preheat oven to 350 F. In a medium bowl, whisk together flour, baking soda and salt; set aside.

With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, coconut; beat just until combined.

Drop level 1/4 cup measures of dough, 1 1/2 inches apart, onto baking sheets.

Bake until cookies have spread and are golden brown and soft to the touch, 18-20 minutes (I bake mine 13-15 minutes only on cookie trays lined with parchment paper), rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

Makes 20.

Freeze and bake: Freeze unbaked cookies on baking sheet until firm about 30 minutes. Transfer to resealable plastic bags (label and date); keep up up to 6 months. Bake as many as you need (without thawing); place 1 1/2 inches apart on a baking sheet. Bake 20-25 minutes.

Cream Cheese Cut-out Cookies

www.happyhomemakercindy.com

Picture courtesy of Sara Nay

1 cup butter, softened
8 oz cream cheese, softened
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder

1 tub vanilla or cream cheese frosting
Food coloring (if you would like to make the frosting a different color)
Sprinkles

In a large bowl beat butter and cream cheese until well combined. Add sugar and beat until fluffy. Add egg, vanilla and almond extract and beat well. In a small bowl, combine flour and baking powder.
Add dry ingredients to cream cheese mixture. Beat until well mixed.

Divide dough in half. Wrap each portion in plastic wrap and refrigerate until easy to handle-about 1 1/2 hours. Preheat oven to 350 degrees. Roll out 1/4-inch thick or thicker on a lightly floured surface. Using cookie cutters, cut out and place 2 inches apart on a parchment paper lined cookie sheet.

Bake 10-13 minutes depending on how thick you made the cookies or until edges are lightly browned. Remove to wire rack. Allow to cool completely. Ice the cookies with frosting and decorate with sprinkles.

No Bake Energy Bites

www.smashedpeasandcarrots.blogspot.com

1 cup oatmeal
1/2 cup peanut butter (or other butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1 cup miniature chocolate chips
1 teaspoon vanilla

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for 1/2 an hour. Once chilled, rolled into balls and enjoy. Store in an airtight container and keep refrigerated for up to 1 week. Chocolate chips were not added to this recipe.

Makes 18-20 balls

Variations:

You can use almond butter, cashew butter, soy butter, sunbutter instead of peanut butter.

Agave nectar or maltitol syrup instead of honey.

Use wheat germ or granola instead of coconut.

Dried cranberries, raisins, crushed nuts or carob chips instead on chocolate chips.

Note: A special thanks to my friend Sara Nay for making these cookies and letting me take pictures of them.

Danielle's Yummy Cookies

A dear friend shared this wonderful cookie recipe with me.

2 sticks unsalted butter
2 eggs
1 1/2 cups brown sugar (unpacked)
2 teaspoons vanilla extract
1 1/4 teaspoons baking powder
2 1/2 cups all-purpose flour
1/2 teaspoon salt

1 cup chopped walnuts or pecans
1/2 cup Heath English Toffee Bits (Milk Chocolate Toffee Bits)
1/2 cup miniature semisweet chocolate chips or chocolate chunks

Cream the butter and sugar until light and fluffy, Add the eggs and vanilla and combine.

In a different bowl, combine flour, baking powder and salt. Add this mixture to the butter mixture beating at low speed after each addition.

Once the dough is ready; stir in the nuts, chocolate toffee bits and miniature chips.

Line cookie sheets with parchment paper and drop teaspoonfuls of the dough onto the paper 2-inches apart.

Bake at 350 F for 7-10 minutes or until they are lightly golden brown.

Rest in cookie sheets for 1 minute and immediately remove to cookie racks.

Makes 50 small cookies

Toffee Pecan Cookies

1 box Butter Pecan cake mix
1/2 bag toffee bits or Heath
1/2 cup chopped pecans
2 large eggs
1 tablespoon water
1/2 stick butter, softened

Mix the cake mix, butter, eggs and water; beat with a hand mixer.

Stir in the toffee chips and pecans and combine with a wooden spoon.

Line cookie sheets with parchment paper and drop the cookie dough by teaspoonfuls 2 inches apart.

Bake in a preheated 350 F for 8-10 minutes or until lightly golden brown. Let it reat for 1 minute and then, transfer to a cooling rack.

Home-made Apple Pie Spice Recipe

www.cdkitchen.com

1 1/2 teaspoons groung nutmeg
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves

Store, tightly covered in a cool dry place.

Makes 2 tablespoons