Category Archives: Cookies

Snickerdoodles

 

Snickerdoodles

Who doesn’t love a Snickerdoodle?  Snickerdoodles are easy to make cookies that are delicately sweet, light and buttery, and with just the right amount of spicy cinnamon.   Not to mention that a batch of these tasty cookies make the BEST thank you gift ever.  These Snickerdoodles were baked as a big thank you to a coworker who so generously offered to share his office space with a person from my department.  Thanks again Bob, I hope that you enjoyed the cookies! – Tessa

Ingredients:

  • 2 3/4 cups white flour
  • 2 tsp. baking powder
  • 1/4 tsp coarse salt (I like pink Himalayan salt)
  • 1 cup salted butter (room temp)
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 Tbls. turbinado (coarse) sugar
  • 1 Tbls white sugar
  • 2 tsp. ground cinnamon
  • pinch of coarse salt

Begin by preheating your oven to 350 degrees.  In a medium size mixing bowl mix together the flour, baking powder, and salt.  In a separate mixing bowl cream the butter and sugar until fluffy.  Add the eggs and vanilla and beat for about a minute more.   Gradually add dry ingredients to wet ingredients until well mixed.

In a small bowl, mix together the turbinado sugar, white sugar, cinnamon and a big pinch of the coarse salt.  Using a cookie scoop, shape dough into 48 – one inch balls.  Roll each ball in the sugar/cinnamon mixture.  Place on a parchment paper or silicone mat lined cookie sheet and bake for 12-15 minutes.  Remove from oven, cool on a wire rack, and enjoy!  Makes 48 cookies.

 

Blackberry Blondies

 

 

 

 

 

 

 

 

 

 

 

 

Blackberry Blondies

Sunday is the day that I put together care packages to send up to my son who is away at college.  I always like to bake him cookies, and pack them along with items that I know that he will need while up at school.  Today, I made him a box of goodies that are very reminiscent of home.  Blondies baked with fresh Oregon blackberries…

Here in the valleys of Southern Oregon we have blackberry bushes growing all over the place.  They are found growing on roadsides, along the banks of creeks, and even in the middle of town right next to the freeway.  Some people consider them a noxious weed, but I think otherwise and consider them a gift.  I adore the sweet succulent blackberries and decided to bake them in one of my favorite blondie recipes.

The toughest part about baking these Blackberry Blondies is that I have to figure out just how many of these I will send up to G and how many I will keep here at home.  Enjoy!  Tessa

Ingredients:

  • 1/2 cup melted butter
  • 1 cup packed brown sugar
  • 1 egg (beaten lightly)
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 1 cup flour
  • 1/3 cup white chocolate chips
  • 1/3 cup coarsely chopped blackberries

Begin by preheating your oven to 350 degrees.  Grease and flour an 8 inch square pan.  Grab a medium sized mixing bowl and mix together the butter and brown sugar.  Add the eggs and vanilla.  In a separate bowl, mix together the baking powder, baking soda, salt and flour.  Slowly add the dry ingredients to the wet ingredients.  Fold in the white chocolate chips.  Gently fold in the blackberries.  Be careful to not over mix the blackberries.  If you do, you won’t have blondies, you will be purplies…

Place in pan, and spread batter evenly.  Bake for 20-25 minutes or until a toothpick comes out clean. Remove from oven, let cool and slice into 16 – 2 inch squares.  Enjoy!

 

 

Lime Currant Cookies

 

 

 

 

 

 

 

 

 

 

 

 

Lime Currant Cookies

Nine times out of ten, whenever I shop at the grocery store I will have limes in my grocery basket.  I love limes.  If I lived in a warmer climate you could comfortably bet that I would have a lime tree in my yard.  No, wait, I would have two…oh… maybe three!  There is something about limes that draws me toward the bright green color and the sourness of the fruit.  My Lime Currant Cookies have a distinctive lime flavor, sprinkled with tart little dried zante currants and a have a wonderful hint of ginger.  These cookies are so good that you might be able to exchange these for currency! Enjoy!  Tessa

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. ground ginger
  • 1/4 tsp. salt
  • 1 stick of butter (softened)
  • 2 eggs
  • 1/4 cup fresh lime juice
  • 1 Tbls lime zest
  • 1/2 cup dried zante currants
  • powder sugar for dusting

Begin by preheating oven to 350 degrees.  Using a stand mixer, add the flour, sugar, baking powder, ginger and salt to the mixing bowl.  Mix well.  Add butter, eggs, lime juice and zest and mix well.  Add currants until blended.  Using a small cookie scoop or by spoonfuls, drop on silicone lined cookie sheet.  Bake for about 20 minutes, rotating the cookie sheet halfway through.  Remove from heat, let cool on wire racks, and then dust with the powdered sugar.  Makes about 3 dozen cookies.  Enjoy!  Tessa

Dark Chocolate Espresso Cookies

 

 

 

 

 

 

 

 

 

 

 

 

Dark Chocolate Espresso Cookies

I am so thrilled that my son came home from school to visit for the weekend. We spent the morning shopping in town and picking up items that he will need while up at school.  While he was upstairs studying, I thought I’d whip out a batch of cookies for him to take home with him tomorrow.  I was imagining of cookies flavored with dark chocolate, espresso, and a hint of spicy cinnamon.  I wanted to make cookies that tasted like Mexican Hot Chocolate…

I call these cookies Dark Chocolate Espresso Cookies.  They were fairly simple for I started with a basic chocolate chip cookie recipe and went on from there…  These cookies taste absolutely fantastic!  There is no doubt that I will be making these again.  Enjoy!  Tessa

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1 cup brown sugar (lightly packed)
  • 1/2 cup white sugar
  • 2 sticks or 1 cup  butter (softened)
  • 5 Tbls. cocoa powder
  • 2 Tbls. espresso powder
  • 2 eggs
  • 2 tsp vanilla extract (use the real not imitation)
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 10 oz. dark chocolate chips

Preheat your oven to 375 degrees.  Line a cookie sheet with a silicone liner.  In a large mixing bowl with a mixer, blend together all the ingredients except for the dark chocolate chips.  Mix well.  Fold in the dark chocolate chips.  Drop the dough using a teaspoon or a small cookie scoop onto the cookie sheets.  Bake for about 12 minutes.  Remove from oven and cool on wire racks.  Store in a tightly covered container.  Makes about 3 1/2 dozen cookies.

Cranberry Oatmeal Cookies

 

 

 

 

 

 

 

 

 

 

 

 

It’s been almost a month since my son moved back up to the university and I gotta tell you that I really miss him.  I hear about other parents enjoying the fact that they are finally empty nesters but not me.  I don’t like it one bit.  The house is eerily quiet and my husband and I  have to get used to cooking for two.  Fortunately, we stay in touch via cell phones, email, Facebook and Skype.

However, the one thing that helps me deal with this situation is the opportunity to send care packages up to my son.  It helps me feel like I  am still a mom by baking and mailing him some of his favorite cookies.  My Cranberry Oatmeal Cookies are deliciously chewy and are perfect for packing in a box to send up to a busy college student while at school.  Make these cookies for your college student and they just might miss you too!  Enjoy!  Tessa

(adapted from Everyday Food)

Ingredients:

  • 1 1/2 cups old fashioned oats
  • 1/2 cup all purpose flour
  • 1/2 cup dried cranberries
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 cup white chocolate chips (optional)
  • 6 Tbls. butter
  • 1/2 cup packed brown sugar
  • 1/4 c. white sugar
  • 1 large egg
  • 1 tsp. vanilla extract

Preheat oven to 350 degrees.  In a medium sized bowl mix together the oatmeal, flour, baking soda, salt, dried cranberries and the optional white chocolate chips.  Set aside.  In another mixing bowl beat together the butter and sugars until creamy.  Add the egg and vanilla.  Mix well.

Add your dry ingredients to the wet ingredients and continue to mix until well incorporated.  Drop by spoonfuls onto a silpat or silicone lined cookie sheet (I like to use a cookie scoop for more precise portions).  Bake for 12-16 minutes until a light golden brown.  Place cookies on wire racks to cool.  Makes about 2 dozen cookies.

White Chocolate Cranberry Cookies

 

 

 

 

 

 

 

 

 

 

 

 

A short while ago my family and I spent a week vacationing in a town a called Bandon on the Oregon Coast.  Bandon is a small touristy town with beautiful golf courses, gift shops, art galleries, fishing, boating, and cranberry bogs. Whenever we go to Bandon for a visit, I like to pick up a pound or two of the their locally grown Oregon cranberries and a couple of bottles of Sea Mist cranberry wine.

 

 

 

 

 

 

 

 

 

 

 

It is not unusual to stroll along the beach in Bandon and not see other people.  While on a walk early one morning I fortunate enough to see deer tracks heading back from the ocean.  How cool is that?

 

 

 

 

 

 

 

 

 

A  deserted beach.  The perfect place to walk and clear a busy mind…

Oregon grown cranberries are sweet, tart and perfect for my White Chocolate Cranberry Cookies.  These cookies are similar to a traditional chocolate chip but with white chocolate chips and bright little red cranberries.  Next time you see a bag of dried sweet Oregon grown cranberries, snag some and make these cookies.  Oh, and by the way, the dried cranberries and the cookies freeze well.  Enjoy!  – Tessa

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1 cup brown sugar (lightly packed)
  • 2 sticks or 1 cup  butter (softened)
  • 2 eggs
  • 2 tsp vanilla extract (use the real not imitation)
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 12 oz. white chocolate chips
  • 8 oz. dried cranberries

Preheat your oven to 375 degrees.  Grease your cookie sheets or use a silicone liner on the sheets.  In a large mixing bowl with a mixer, blend together all the ingredients except for the white chocolate chips and dried cranberries.  Mix well.  Fold in the white chocolate chips and dried cranberries.  Drop the dough using a teaspoon or a small cookie scoop onto the cookie sheets.  Bake for 10-12 minutes or until golden.  Remove from oven and cool on wire racks.  Store in a tightly covered container.  Makes about 6 dozen cookies.