Chewy Pumpkin Oatmeal Cookies

Recipe slightly modified from original by The Baker Chick.

I've been meaning to post this recipe for a while, but it seems my new baby girl does not like it when I split my attention between her and the computer. Understandable. Fall and the season of pumpkin baking is pretty much over, but considering this weekend will be American Thanksgiving, I figure it's still not to late to post a good pumpkin recipe.

I have to say these cookies are scary good. I don't think I'll make them again for a while because I liked them far too much and had little self control. That being said, you should try them. Not because I don't care about your health and the possibility of a new addiction, but because I think they are tasty enough to make your day!

What you'll need
2 cups all-purpose flour
1 1/2 cups old fashioned oats
1 tsp baking soda
2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
1 cup unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup pumpkin puree
1 cup pecans, coarsely chopped

How to
1.  Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside.

2.  In a medium-sized bow, mix together the flour, oats, baking soda, spices and salt.

3.  In the bowl of a stand mixer, cream the butter and sugars on medium-high until light and fluffy. Add the egg and vanilla and mix until well combined and smooth. Stir in the pumpkin puree.

4.  On low speed, gradually add the dry ingredients and mix just until incorporated. Fold in the pecans.

5.  Use a small cookie scoop to dollop cookie dough onto prepared sheets, 2-3 inches apart. Bake for 12-16 minutes, or until cookies are golden brown around the edges.

6.  Cool on cookie sheet for 5 minutes before transferring to a wire rack to cool.

Peanut Butter Oatmeal Sandwich Cookies

Recipe from fakeginger.com.

If you love everything peanut butter, you will die for these cookies! Warning: drink with a tall glass of milk!

What you'll need

1 1/2 cups old-fashioned oats

1/2 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 egg

1/2 cup creamy peanut butter

1/2 tsp vanilla

Filling:

2 tbsp butter, softened

1/2 cup powdered sugar

1 cup creamy peanut butter

1-2 tbsp milk or cream

(note: if using natural unsweetened peanut butter for the filling, use 1/2 cup peanut butter and adjust milk according to desired consistency.)

How to

1.  Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper.

2.  In a medium bowl, whisk together the oats, flour, baking powder, baking soda, and salt. Set aside.

3.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both the sugars until light and fluffy. Add egg, peanut butter, and vanilla. Pour oat mixture into peanut butter mixture, mixing until just combined.

4.  Place rounded teaspoonfuls of batter on the baking sheets, leaving about 2" between each one. Pat dough down so they form small flattened circles. Bake for about 8 minutes or until golden. Let cool on a wire rack.

5.  Meanwhile for the filling: beat the butter, sugar and peanut butter until combined. Add milk as needed to achieve desired consistency. 

6.  To make cookie sandwich, spread a bit of frosting on one cookie, top with another cookie. 

Chocolate Chip Cookies

Recipe slightly modified. Original recipe by Chipits.

I realized that I have never posted my chocolate chip cookie recipe, which is surprising because it's kind of my specialty. I have tried a lot of chocolate chip recipes over the years, but the best recipe I've found is simply the recipe on the back of the chocolate chip bag. They're quite wonderful. Perfectly soft and chewy! I hope you find as much success with this recipe as I have!

What you'll need
1 cup Butter, softened
1 cup Brown sugar, packed
1/2 cup Granulated sugar
2 Eggs
1 1/2 tsp Vanilla
2 cups All-purpose flour
1 tsp Baking soda
1/2 tsp Salt
1 1/2 cups Chocolate chips
1 cup Pecans, chopped (optional)

How to
1.  Heat oven to 325°F.

2.  In large bowl, beat butter and sugars until fluffy. Beat in eggs and vanilla until creamy.

3.  In medium bowl, mix together flour, baking soda and salt. Gradually blend into creamed mixture.

4.  Stir in chocolate chips and chopped nuts, if using.

5.  Drop dough by tablespoonfuls onto a parchment lined baking sheet. Bake for about 10 minutes until, or until bottoms are golden brown. Makes 4 dozen.

Almond Crescents

Recipe from Anna magazine.

Last week I started decorating for Christmas. My husband Andrew came home from work and started teasing me, saying it was crazy that I was already decorating for Christmas. Well, decorating led to me listening to Christmas music, which led to Christmas baking. So, Andrew's teasing didn't last long after he realized that it is actually quite awesome that Christmas came so early in our house this year. I decided to start this season off with some deliciously tasty almond crescents. When Andrew tried one he said, "mmm tastes like Christmas". I told him that was the best compliment he could have given me.

What you'll need

3/4 cup Blanched whole almonds, toasted

1 cup Unsalted butter, softened

1/2 cup Icing sugar, sifted, plus more for dusting

1/2 tsp Vanilla 

1/2 tsp Almond extract

1 tbsp Water

1 3/4 cups All-purpose flour

1/2 tsp Coarse salt

How to

1.  In food processor, finely grind almonds; set aside.

2.  In bowl of electric mixer, beat butter with sugar until fluffy; beat in vanilla, almond extract and water. 

3.  In separate bowl, combine flour, salt and ground almonds. Add flour mixture to butter mixture and mix until just combined. Wrap and chill dough for 30 minutes.

4.  Preheat oven to 350°F. Shape dough by hand into small crescents; place on parchment lined baking sheet. Bake for 15-20 minutes or until pale golden.

5.  Let cool; dust with icing sugar to serve. Makes 24.

Coconut Sugar Cookies

Recipe from the Winnipeg Free Press.

Sugar cookies are not just for Christmas anymore! Here is a delicious recipe that is perfect for summer. These cookies are soft and chewy and the hint of lemon keeps people coming back for more!

What you'll need
1 1/4 cups Flour
1/4 tsp Baking powder
1/4 tsp Salt
1/2 cup Butter, softened
1/2 cup Sugar
1/2 cup Brown sugar, packed
Juice of 1 lemon
1 Egg
1 tsp Vanilla extract
Coconut

How to
1.  Preheat oven to 350°F.

2.  Sift together the flour, baking powder and salt; set aside.

3.  In a mixing bowl, cream together the butter and sugars. Mix in the lemon juice, egg and vanilla. Stir in the dry ingredients.

4.  Wrap dough in plastic wrap and chill in refrigerator over night.

5.  Roll dough into 1-inch balls, then roll in coconut. Place on a parchment lined cookie sheet and flatten with fingers. Bake for 12-15 minutes.

Chocolate Crinkle Cookies

Recipe slightly modified. Original recipe from www.williams-sonoma.com

This is the perfect way to fix a chocolate craving!

What you'll need
1 2/3 cup All-purpose flour
1/2 cup Cocoa powder
1 1/2 tsp Baking powder
1/4 tsp Salt
1/2 cup Butter, softened
1 1/4 cups Sugar
2 Eggs
1/2 tsp Vanilla
1/2 cup Icing sugar

How to
1.  Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2.  In a small bowl, stir together the flour, cocoa, baking powder and salt. Set aside.

3.  In a large bowl, with an electric mixer on medium speed, beat together the butter and sugar until creamy, about 3 minutes.  Add one egg at a time while continuing to mix on medium speed. Add the vanilla and mix until combined.

4.  With a spatula, stir in the flour mixture just until combined.

5.  Place the icing sugar in a shallow bowl. Using a tablespoon, scoop up a rounded spoonful of dough. Roll in the palms of your hands, then roll in the icing sugar until coated. Place cookies on baking sheet about 2 inches apart.

6.  Bake until cookies are puffed and crackled, 10-12 minutes. Let cool on wire rack.

Chewy Gingersnaps

Recipe by Real Simple.

This gingersnap recipe is amazing.  These cookies are perfectly chewy and they're even better the next day.

What you'll need

4 cups All-purpose flour

2 tsp Baking soda

2 tsp Ground cinnamon

1 tsp Kosher salt

1 tsp Ground nutmeg

1 tsp Ground ginger

1/2 tsp Ground cloves

1 cup Unsalted butter, at room temperature

2 cups packed Light brown sugar

2 large Eggs

1/2 cup Molasses

1/4 cup Canola oil

1/2 cup Granulated or coarse decorating sugar

How to

1.  Heat oven to 350°F.  In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger and cloves; set aside.

2.  Using an electric mixer, beat the butter and brown sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs, then the molasses and oil.

3.  Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).

4.  Place the granulated sugar on a plate. Shape the dough into balls (about 2 tbsp each) and, a few at a time, roll in the sugar to coat. Place 3 inches apart on baking sheets.

5.  Bake, rotating the baking sheet halfway through, until the edges are firm but the centers are still slightly soft, 16 to 18 minutes (I found 14 minutes was perfect). Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely. 

Makes 36 cookies.

Sugared Pecan Balls

Recipe by Real Simple.

I have a weakness for anything slightly resembling shortbread.  These cookies have the wonderful simplicity of shortbread with the richness of pecans, while the powdered sugar makes them pretty and sweet.

What you'll need

2 cups Pecans

2 cups All-purpose flour

1 tsp Salt

1 cup Butter, unsalted at room temperature

2/3 cup Confectioners' sugar

1 tsp Vanilla extract

How to

1.  Heat oven to 350°F.  Spread pecans on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 6 to 8 minutes; let cool. In a food processor, process the pecans until finely ground.

2.  In large bowl, whisk together the ground pecans, flour, and salt; set aside.

3.  Using an electric mixer, beat the butter and 1/3 cup of the sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the vanilla.

4.  Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not over mix).

5.  Shape the dough into balls (about 1 tbsp each) and place 2 inches apart on baking sheets.

6.  Bake, rotating the baking sheets halfway through, until just beginning to brown, 12 to 14 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

7.  Place the remaining 1/3 cup of sugar on a plate.  A few at a time, roll the cookies in the sugar to coat.  Makes 36 cookies. 

Peanut Butter Flax Cookies

Recipe by President's Choice.

I'm generally of the belief that if you're going to eat a cookie, make it a good one.  None of this apple sauce instead of oil, or using whole wheat flour.  Go all out.  The more sugar and butter, the better!  Well, yesterday when I should have been studying for my exam today, I found a recipe that intrigued me.  Peanut butter cookies with flax.  Hmmm, that might actually work.  So, I gave it a try. Would you believe, they're actually quite good!  Don't get me wrong, they taste healthier than you're average peanut butter cookie, but they're still quite delicious.  They're soft and chewy, just how a peanut butter cookie should be.  So if you have a sugar craving, but you're guilt is getting the best of you, these might make you feel a bit better.

What you'll need
1 1/4 cups Whole wheat flour
1/3 cup Milled flaxseed
1 1/2 tsp Baking powder
1/2 cup Creamy peanut butter
1/2 cup Butter, salted, at room temperature
1 cup Sugar
2 Eggs, lightly beaten

How to
1.  Preheat oven to 350°F.  Line baking sheet with parchment paper.

2.  In large bowl, stir together flour, flaxseed and baking powder.

3.  In another bowl, stir together peanut butter, butter and sugar until smooth; beat in eggs.  Using a wooden spoon, stir peanut butter mixture into dry ingredients until smooth dough forms.

4.  Drop by 2 tbsp amounts onto prepared baking sheet.  Press down with tines of fork.

5.  Bake in centre of oven for 12-14 minutes (I found 11 minutes was perfect).  Cool for 5 minutes on baking sheet.  Transfer to wire rack to cool completely.

Peanut Butter Cookies

I love peanut butter cookies, but they have to be soft. For years my peanut butter cookies would turn hard once they cooled. So after many dozens of cookies, I finally came up with a recipe that makes them soft and delicious!

What you'll need

1/2 cup Sugar

1/2 cup Brown Sugar

1/2 cup Butter, softened

1/2 cup All natural 100% peanuts, peanut butter

1 Egg

1 1/4 cups All-purpose flour

3/4 tsp Baking Soda

1/2 tsp Baking Powder

1/4 tsp Salt

How to

1. Pre-heat the oven to 350 F.

2. Put the sugars, butters and egg into a bowl and mix until well combined.

3. In a separate bowl combine all the dry ingredients. Add to the wet ingredients and stir until just combined.

4. With a teaspoon spoon out the dough and shape into balls. Place on a parchment covered baking sheet. Press down the centre of each cookie with a fork. Bake for 8 minutes. Cool and enjoy!