Glazed Chewy Oatmeal Raisin Cookies

cookies

Chewy and super yummy – these are the perfect Spring/Summer treat!  🙂

“Spring is the time of plans and projects.”
― Leo Tolstoy,  Anna Karenina

Ingredients:

  • 1 & 1/2 stick Butter, room temperature
  • 1/4 cup Coconut Oil (Or replace the coconut oil by making the recipe with 1/2 lb. Butter total)
  • 1 – 1/4 cups packed Brown Sugar
  • 3/4 cup granulated Sugar
  • 2 Eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 2 cups all-purpose Flour
  • 4 cups rolled Oats
  • 1 teaspoons Baking Soda
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 10 oz. bag Cinnamon Chips
  • 1 cup toasted chopped Walnuts
  • 2 cups, soaked & drained Raisins

For the Glaze: Powdered Sugar & Water

Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.

Cream together the sugars and butter. Add the vanilla and the eggs one at a time, combining well after each addition.

Combine the flour, oats, baking soda, cinnamon, nutmeg and salt in a separate bowl.

Add the flour mixture to the egg mixture and blend well. Stir in the chips, raisins and nuts.

Using a small ice cream scoop, scoop out onto lined baking sheets.

Bake for about 12-13 minutes and remove from oven to cool on sheet.

Make the glaze by combining powdered sugar and a bit of water to a good drizzle consistency.  Drizzle over cooled cookies and allow the glaze to set up.

Bon Appètit!

Advertisements

Grammy’s Chocolate Cookies

Good morning~

These are an amazing, moist, chocolate, cookie!  They are one of Maratha Stewart’s wonderful recipes.:)

“Faith goes up the stairs that love has made and looks out of the windows which hope has opened.” Charles H. Spurgeon
 
Enjoy!

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup Dutch cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups (2 sticks plus 4 tablespoons) unsalted, butter room temperature
  • 2 cups sugar, plus more for dipping
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Directions

  1. Sift together flour, cocoa powder, baking soda, and salt. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.
  3. Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.