Pecan Bars

Every time I look at the name of these bars, I have a little voice in my head that says, " Pecan" in the twangest southern drawl ever. I obviously have issues. But moving on, lets talk about these, shall we? Shortbread base- a thousand times yes. Gooey caramel made with real cream- you know it baby. And finally, these bad boys are loaded with nuts, the good kind not the creepy kind. Sooo glad Staci wanted to make these. Good call mi amiga!
Thanks Martha Stewart Cookie Book!

Ingredients:

for the crust-
1 cup plus 2 tbsp unsalted butter (2 1/4 sticks), softened
3/4 cup packed light brown sugar
1/2 tsp salt
3 cups all purpose flour

for the filling-
1/2 cup butter
1/2 cup packed light brown sugar
1/4 cup plus 2 tbsp honey
2 tbsp white sugar
2 tbsp heavy cream
1/4 tsp salt
2 cups (8oz) pecan halves
1/2 tsp pure vanilla extract

Directions:
1. Preheat oven to 375. Make crust: Put butter and brown sugar into bowl of electric mixer fitted with the paddle attachment; mix on medium speed until light and fluffy, about 2 minutes. Mix in salt. Add flour, 1 cup at a time, mixing until fully incorporated after addition. Continue mixing until dough begins to come together in large clumps.

2. Press dough about 1/4 inch thick into a 9x13 pan. Pierce the dough with a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18-20 minutes. Transfer to a wire rack to cool completely. Reduce oven to 325.

3. Make filling: Place butter, brown sugar, honey, white sugar, and heavy cream in a saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in salt, nuts and vanilla. Pour filling into the cooled crust.

4. Bake until filling bubbles, 15-20 minutes. Carefully transfer to a wire rack to cool completely. Run a paring knife around edges of the pan and invert onto cooling rack. Invert again on a cutting board. Use a sharp knife to cut into 1 by 3 inch bars. Bars can be stored in an airtight container at room temperature up to 1 week.

* a note. I didn't invert my pan onto a cutting board. I'm low class I guess, we just cut them out of the pan when we served them.

Cashew Caramel Cookies

My BFF and fellow Good Eats bloggerista (just made the word up, go with it) Staci gave me a wonderful Christmas present. A Martha Stewart Cookie Cookbook. This was the first recipe I tried, they practically begged me to make them. These were FANTASTIC! Shout it from the rooftops baby! Mmmmm, love cashews. Mmmm, love caramel. Put them together and throw in a tasty cookie and you've got heaven in your hand. Now, to be fair, I need to confess something. This is the part where I tell you I *didn't* actually make the caramel sauce from the recipe but instead I used a jar of Mrs. Richardsons in my fridge. This is the part where instead of judging me, you say, "Oh Anne! You were in a time crunch and of course we still love you!" Thanks guys, you're the best! Glad we sorted that out.

Makes about 3 dozen

• 1 2/3 cups all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 cups roasted salted cashews
• 2 tablespoons plus 1 teaspoon canola oil
• 1 stick (8 tablespoons) unsalted butter, softened
• 3/4 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 24 cubes soft caramel candy (7 ounces)
• 1/4 cup heavy cream

Directions

1. Preheat oven to 350 degrees. Sift flour and salt together. Coarsely chop 1 cup cashews; set aside. Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy, about 2 minutes.
2. Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.
3. Shape dough into 1 1/2-inch balls; space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks.
4. Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookies; let set. Store airtight in single layers.

Read more at Marthastewart.com: Cashew-Caramel Cookies - Martha Stewart Recipes

Cowboy Cookies

Another recipe I made for the soldiers with Operation Baking GALS. I wanted a cookie recipe that was hardy and used shortening, as opposed to butter, so it would have a bit longer shelf life. These came from Wendy Busenbark via the World Wide Word Cookbook. There is a little story printed next to the recipe in the book that tells how she teaches cooking classes at the junior high and how everyone, faculty and students alike, rave about these cookies.
They are rave worthy alright!

Ingredients:
1 cup shortening ( I use butter flavored crisco baking sticks)
1 cup packed brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups oats (I used old fashioned oats, but you could use quick, NEVER instant)
1 cup chopped nuts (I used pecans)
1 cup chocolate chips (I am a milk chocolate chip fan)

Directions:
Cream the shortening, brown sugar, and sugar until smooth. Add eggs and vanilla, cream for 3-5 minutes. Trust me, its what makes the cookie. Sift flour, baking soda, baking powder and salt together. Mix into batter. Stir in oats, nuts and chocolate chips. Spoon onto cookie sheet or use your cookie scoop, placing about 2 inches apart on the cookie sheet. Bake at 350 for 10-12 minutes. Makes 3-4 dozen cookies.

Chocolate Toffee Cookies

(notice my new silpat liners on the right? and also my new 3 tier cookie rack? Santa was good to me!)

Its the new year and what do I bring you? salad? something low fat/carb-free/zero calories? guess again. Its chocolatey, loaded with toffee and goes well with ice cold milk. You guessed it, the chocolate toffee cookie! They are rich, rich, rich and that is fine with me. Melanie has never led me astray yet, these are another My Kitchen Cafe hit! Make sure you use actual chopped chocolate and that you are not sneakily substituting chocolate chips. Chocolate chips, while lovely in many recipes, have wax around them to help them hold their shape and therefore, when using chocolate that is to be melted for cookies, use REAL chocolate and chop it up. And don't be grossed out because I just told you chocolate chips have wax, its a scant amount and you'll get over it. Meanwhile, start chopping!

1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound semisweet chocolate, chopped (I like the Bakers brand)
1/4 cup (1/2 stick) butter
1 3/4 cups brown sugar, (unless noted, always pack brown sugar when measuring)
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (I used Skor bars), coarsely chopped

Whisk flour, baking powder and salt together in small bowl. Place chocolate and butter in a microwave-safe bowl and heat on 50% power for two minutes. Stir and continue microwaving in one minute (50% power) increments, stirring after each minute, until chocolate and butter are melted and combined. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 3 minutes. Beat in chocolate mixture and vanilla.

Stir in flour mixture, then chopped toffee bars. Chill batter until firm, about 45 minutes.

Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by rounded tablespoonfuls onto sheets, spacing two inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes.

Let them cool on the PAN for at least 5 minutes before you move to the RACK. they are too soft to move any earlier. :)
(Can be made 2 days ahead. Store airtight at room temperature.)

Pumpkin Cookies

These cookies have a history. I remember my mom making these when I was little, so soft and irresistible. (FYI, she got the recipe from the Libby's cans of pumpkin. Incidentally, its not on the cans anymore, they now exclusively promote their pumpkin roll.) Fast forward to my college years at the Y and I made them for my fabulous roommates. We would eat the whole batch ourselves! Fast forward over 10 years. All four of us are married and have kids of our own and without fail, we all make these cookies every fall. Repeat, all of us, every year. I have received several, "Hi, how are you, but really, what's that pumpkin cookie recipe again?" phone calls from across the country. This recipe has glued us together over the years and if that sounds sappy, its only because you have yet to make them and eat them. And a shout out to Angel, Amber and Bonnie, I think of you every time I make these. :)

Ingredients:
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
dash of salt
1/2 cup butter (or 1/4 cup butter, 1/4 cup shortening)
1 1/2 cups sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla

Combine dry goods in a large bowl. In another large bowl, cream sugar and butter until light and fluffy. Add pumpkin to the creamed mixture until well combined. Add egg and vanilla, mixing well. Add dry ingredients to creamed and mix well. Using medium cookie scoop (or just dropping by spoonful) onto lined (silpat, parchment, tin foil, something or else they are prone to sticking) cookie sheet, bake at 350 for 15-20 minutes. Makes approx 3 dozen. Let cool completely before frosting.

Butter Frosting: (from Better Homes and Gardens cookbook)

1/3 cup butter
4 1/2 cups powdered sugar
1/4 cup milk
1 1/2 tsp vanilla

In a mixing bowl, beat butter until fluffy. Gradually add 2 cups powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla. Slowly beat in remaining powdered sugar. Beat in any additional milk by the teaspoon, if needed, until frosting reaches desired consistency. Tint any colored desired, but of course, when making pumpkin cookies, I think orange looks very festive.

PS- Angel and Amber would put the frosted cookies in the freezer and said that was their very favorite way to eat them, super cold, straight out of the freezer.

Ultimate Chocolate Chip Cookies

This is Anne posting a recipe Staci made. :) While I might not have been the cookie maker, I had the honor of being a cookie eater and these were super yummy. They were in the Oct 09 issue of Everyday Food. To quote from Everyday Food, "These cookies are crispy at the edges, chewy in the center, and loaded with two kinds of chocolate." No alterations to the recipe, make, eat and eat some more!

Ingredients:
3 1/2 cups all purpose flour (spooned and leveled)
1 1/4 tsp baking soda
1 1/4 tsp baking powder
2 tsp salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temp
1 1/2 cups packed light-brown sugar
1 cup sugar
2 large eggs
1 1/2 tsp pure vanilla extract
1 1/4 cups milk chocolate chips
8 oz semisweet chocolate, chopped

Directions:
1. In a bowl, whisk together flour, baking soda, baking powder and salt.
2. In a large bowl, using an electric mixer, beat butter and sugars on medium-high speed until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, on at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
3. Using a 1/4 cup ice cream scoop or a large spoon, drop dough onto a parchment lined baking sheet (you should have 24) and refrigerate for 1 hour. Preheat oven to 350 with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17-18 minutes, rotating sheets halfway through baking. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.

To Freeze: Freeze unbaked cookie on a baking sheet until firm; store in a resealable plastic bag in the freezer up to 1 month. Bake from frozen.

Black Bottom Coconut Bars

Thanks to Cookie Carnival for making this the challenge for September, these were fabulous! What's funny is that Staci sent me an email with the link to the recipe and told me I should make these. So it seems I was destined to make these delectable treats. Martha never leads me astray, I knew I would love these. If you like coconut, you'll love these. If you like brownies, you'll love these. And, a side note, I enjoyed watching the tutorial video on her website. It made it all the easier to follow the directions. I made these for a bake-sale last weekend and they were snatched right up. Make your day coco-choco-liscious!

Ingredients

Makes 24

• FOR CHOCOLATE BASE
• 1/2 cup (1 stick) unsalted butter, plus more for pan
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup unsweetened cocoa powder
• 1/4 cup all-purpose flour (spooned and leveled)
• FOR COCONUT TOPPING
• 2 large eggs
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour (spooned and leveled)
• 1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling

Directions

1. For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).
2. Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.
3. Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.
4. For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling).
5. Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut.
6. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars. Store in an airtight container 3 to 4 days.

Tried and True Chocolate Chip Cookies

Everyone has one, a chocolate chip cookie recipe that is their tried and true. The one they turn to when they want that homey comfort food. And this is mine. I dressed them up a bit and threw in white chocolate chips as well. The recipe comes from my "Just a Matter of Thyme" cookbook. I have the recipe memorized and this is my kids' favorite cookie, hands down. My husband insists I save some dough for him a baggie in the fridge for him to eat when he gets home from work. In short, these are one of my favoritest cookies ever ever ever.
(Tina, these are the ones I brought to Relief Society, this post is for you!)

1/2 cup butter, softened
1/2 shortening (I use Crisco butter sticks)
3/4 cup brown sugar
3/4 cup white sugar
2 eggs, room temperature
1 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 (12oz) package chocolate chips (I use Hershey's milk chocolate)

Blend together softened butter and shortening until smooth. Cream with sugars. Add eggs and vanilla and beat well (5 MINUTES!) In a separate bowl, mix the flour, baking, baking soda and salt. Add to the creamed ingredients and mix well. Fold in chocolate chips. Do not crowd- allow at least 2 inches between each cookie. Bake @ 350 for 10-12 minutes. It is very important not to overbake! The cookies should be lightly golden brown, but not shiny on top. This dough will keep nicely in the fridge for several weeks enabling you to make just one dozen at a time if you like. Makes approx 3 dozen.

Oatmeal Raisin Cookies

This recipe comes from Travis' girlfriend from high school's family. How's that for a connection? We call them Nebeker oatmeal cookies. These are fantastic, pretty much my favorite oatmeal cookie ever. A few things, #1, I hydrate my raisins before I throw them in the dough. This consists of me taking about 1 and 1/2 cups of raisins, putting them in a medium size bowl, filling the bowl mostly full of water and popping it in the ol' microwave for about 5 minutes. I always hydrate before I start making the cookies, then the raisins have time to cool down, soak up that water and become plump little beauties. #2, Just for cookies in general, I cream the sugar, butter, eggs, vanilla for 5 minutes. Seriously. I set my timer for 5 minutes, and let my Kitchen Aide work some magic. EVERY cookie will benefit from the extra "creaming" time. Thought I'd share that wonderful tid-bit.

1 cup white sugar
1 cup brown sugar
1 cup shortening (I resisted my natural impulse to use butter, and used butter flavored Crisco, love how they turned out)
2 eggs
1 tsp vanilla
1 tbsp hot water
2 cups flour
1 tsp salt
1 tsp soda
2 cups oatmeal (I use quick oats, never use instant oatmeal)
tons of raisins

Cream together sugars, shortening, eggs and vanilla

Add the tablespoon of hot water

Combine dry ingredients, flour, salt, and soda and add them to the creamed mix. Mix just long to have it sorta pull together, then add the oats and raisins. Then mix thoroughly to combine.

Bake at 370 (odd temp, I know. I'm just going off the recipe card, folks and its always worked for me) for 10-12 minutes. Enjoy!

Milk Chocolate Chip Plus Cookies

A while ago, the youth in our ward had a cookie baking contest and it was these cookies vs. the Nieman Marcus cookies. And these cookies were the winner. You are asking yourself, how can anything beat the Nieman Marcus cookie? These cookies, with their toffee goodness, are remarkable. (And I think someone mentioned the Nieman Marcus cookies had oatmeal and that turned a bunch of the teenagers off) Anyway, give these babies a whirl. They are addicting. Thanks to Katie Bowles for sharing her recipe!

2 ¼ cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
¾ cup sugar
¾ cup brown sugar
1 tsp vanilla
2 eggs
1 12oz pkg milk chocolate chips
½ bag Skor or Heath Toffee bits
¼ package flaked coconut

Preheat oven to 350.
In a small bowl combine: flour, soda, salt and set aside
In a large bowl combine: butter, sugars and vanilla. Cream together several minutes and add eggs, continue to cream for several minutes.
Gradually add flour mixture and while mixing well to combine ingredients, do not over mix as this toughens the dough. Stir in remaining ingredients. Bake each sheet of cookies for ONLY 9 MINUTES! Do not over bake. Let them sit on the sheet for another few minutes after they have come out of the oven, then remove them to a cooling rack.

Levain Bakery Copy Cat Chocolate Chip Cookies

* Credit should be given to the rightful recipe creator and that is the lovely Lisa Michelle at lisamichelle.wordpress.com. Her recipe blog is "Parsley, Sage, Desserts and Line Drives"

Have you ever had a chocolate chip cookie and thought to yourself, it should be bigger than this? Well, look no further than this brute of a cookie! Weighs a ton, worth every bite! Thanks to Sally, I looked at a lot of copy cat recipes and hers looked the best. If they last longer than a day at your house, re-heat in the microwave for about 10 seconds or so, just to soften the inside. MMMMmmm, delish. Can't wait to try the real thing sometime in NYC!

Ingredients

2 sticks ‘cold and cubed’ unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar - (not packed too hard. Just spoon it in the cup(s) and press down lightly when full, sweeping off any extra that runs over.)
2 eggs
3 1/4 to 3 1/2 cups All Purpose flour - Spoon and Sweep method. (feel the dough, it should be moist, kind of like cold cookie dough in a tube.. but not super sticky, so you can portion the cookies with your hands)
3/4 teaspoon Kosher salt
3/4-1 teaspoon baking powder ( I don’t fill the tsp fully, hence the 3/4 tsp)
1/4 tsp baking soda
2 cups good quality semisweet chocolate chips or chunks (I am a milk chocolate kinda gal)
1 cup walnuts (optional, I omitted these. Sally used macadamia nuts)

Directions

Preheat oven to 350 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time.. and beat until well incorporated.
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chunks and nuts.
3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, **about 4 oz each..
4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 16-23 minutes depending on how gooey and raw’ish you like the middles (I bake mine at 375 for 18-20 minutes, as I prefer a less raw interior), until very lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat, in an airtight container.

*notes. The 1st 3 italicized notes in the ingredient area are Sally's notes. Just want to give her the credit and not plagiarize! I followed her advice and baked mine at 375 for 18 minutes, and they turned out perfect. Have a gallon of milk ready!

Strawberry Shortcake Cookies

I joined the very fun "Cookie Carnival" and this was the recipe of the month for June. Kate is the blogger-extraordinaire at the clean plate club and hosts the cookie carnival every month. This is a Martha Stewart recipe and they tasted yummy, very sweet, and more like a fancy biscuit rather than a cookie cookie. The strawberries were the star of the show!

Ingredients

Makes about 3 dozen

• 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
• 1 teaspoon fresh lemon juice
• 1/2 cup plus 1 tablespoon granulated sugar (I actually used a splenda blend)
  
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
• 2/3 cup heavy cream
• Sanding sugar, for sprinkling

Directions

1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

*notes. I used my regular cookie scoop and maybe got 30 cookies out of the batch. I set the timer for 10 minutes, thinking I would rotate the sheets halfway through baking. Lo and behold, they were done! The bottoms were golden brown and they were very ready to be taken out of the oven. So baker beware, these babies bake up quickly! And they really are best served immediately, slightly warm or barely at room temperature. The next day, not so fantastic. But they are very tasty and if you are looking for more strawberry baking recipes, this is a must try.

Buttermilk Cookies

One day I was in the mood for a fancy cookie, something pretty and tasty. This was it! So moist and flavorful, I really, REALLY liked them. And the icing makes them uber fancy. Thanks Melanie!

ps-sorry I was lame and didn't snap a photo of my finished product, here's a glass jar of buttermilk to inspire you! or just visit My Kitchen Cafe, her pictures turned out great!

Stolen from My Kitchen Café who adapted from Gourmet and found on Sweets by Sarah

Makes 3 dozen

For Cookies:
3 c all purpose flour
zest of 1 lemon (about 2-3 teaspoons)
1/2 t baking soda
1/2 t salt
1 1/2 sticks butter, softened

1 1/2 c granulated sugar
2 large eggs
1 t vanilla
2/3 c well-shaken buttermilk

For Glaze:
1 1/2 c confectioners sugar
3 T well-shaken buttermilk
1/2 t vanilla

Preheat oven to 350 degrees with rack in middle. Butter 2 large baking sheets (I lined with parchment) Whisk together flour, zest, baking soda, and salt. Set aside.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs, 1 at a time, beating well after each addition, then beat in vanilla. Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth. At this point, its recommended to chill the dough for roughly 20 minutes. I stuck mine in the freezer in the garage for about 15 and it seemed fine.

Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheet. Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute, then transfer to racks.

Whisk together all glaze ingredients and brush onto tops of warm cookies. Let stand until cookies are completely cooled and glaze is set.

Jumbo Oatmeal Raisin Cookies

from the Everyday Food Magazine, april 2005 issue, pg. 114. great, jumbo, oatmeal goodness. I haven't tried freezing them, but apparently you can freeze unbaked cookies on a baking sheet until firm (30 min) and then transfer to a ziploc baggie and keep for up to 6 months in the freezer, no need to thaw before baking, bake 20-25 minutes. so now you know. ;)

1 1/2 cups all purpose flour, (spooned and leveled)
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup packed brown sugar
3/4 cup sugar
2 large eggs
1 tsp vanilla
2 1/2 cups rolled oats (i used quick oats, i know some people like the chewiness that old fashion oats add to a cookie)
2 cups raisins (i hydrate my raisins first. take the 2 cups, add 2 cups water and heat in the microwave for 3 minutes. let stand 20 minutes while the raisins absorb the liquid and plump up into juicy little darlin's)
1 cup shredded coconut (i viewed this as optional and didn't add it this time)

1. preheat oven to 350. in a medium bowl, whisk together flour, baking soda and salt; set aside.
2. with an electric mixer, cream butter and sugars until light and fluffy, approx 2-3 minutes. beat in eggs and vanilla, scraping down sides of bowl as needed. add flour mixture, beat until just combined. add oats, raisins and coconut, beat until just combined. do not over mix!
3. drop by level 1/4 cup measures of dough. 1 1/2 inches apart, onto baking sheets. (we averaged 6 on a sheet)
4. bake until cookies have spread and are golden brown and soft to the touch, 18-20 minutes, rotating sheets halfway through. cool 5 minutes on sheets, transfer to wire rack to cool completely.

Chunky Chocolate and Coconut Cookies

from one of my tried and true cookbooks, "Just a Matter of Thyme." i was craving cookies today and these fit the bill and then some. Very yummy!

2 cups flour
1tsp salt
1tsp baking soda
1/2 cup butter
1/2 cup margarine (i use butter flavored crisco)
1/2 cup sugar
3/4 cup brown sugar
1 tsp vanilla
1/4 cup sour cream
1 egg

mix flour, soda and salt together and set aside. cream together the margarine, butter, sugars and vanilla. blend in egg and sour cream until light and creamy. add dry ingredients to creamed mixture until just incorporated, fold in the following:

1 cup chopped nuts (i used pecans)
8 oz broken candy bar (i used a symphony bar)
1 cup shredded coconut

drop by heaping tablespoon on an ungreased baking sheet. bake at 375 for 8-10 minutes or until golden brown. watch the edges!! makes about 2-3 dozen.

White Velvet Sugar Cookies

these came from the talented melanie over at the kitchen cafe. thanks for sharing, these are my new all-time favorite sugar cookie! so buttery, so tasty!

2 cups butter, softened (that's right, one pound of butter)
1 (8 oz) package cream cheese, softened
2 cups sugar
2 egg yolks
1 teaspoon vanilla
4 ¾ cups flour

Cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour. The dough will be VERY soft; don't worry, it gets firmer after chilling. Cover and chill two hours or until firm. Roll out on floured surface to ¼ inch thickness. Cut into shapes; place on greased baking sheets (or use parchment paper). Bake at 350 degrees for 10-12 minutes or until set (but not browned). Cool 5 minutes. Place on wire racks to cool. Frost as desired.


Frosting: (also from kitchen cafe)
1 cup butter, softened to room temperature
1 teaspoon vanilla
pinch of salt
4 cups powdered sugar
4-6 tablespoons milk
food coloring (if desired)

Combine butter, vanilla and salt and beat until light and fluffy. Add powdered sugar in 1-2 cup increments until combined. Add milk and food coloring gradually until you reach your desired spreading consistency. Frost away!

Butterscotch Brownies

from my "Essential Mormon Celebrations" cookbook, found these gems. I've also heard them referred to before as "blondies" but whatever you call them, these were so incredibly yummy!
ps- i didn't have to break out my mixer, i mixed by hand

3/4 cup butter
3 cups packed brown sugar
3 eggs, beaten
2 1/4 cups flour
2 tsp baking powder
3/4 tsp salt
1 tsp vanilla
1 cup pecans, chopped
1 cup flaked coconut

in a large saucepan, melt butter over low heat; remove from heat and cool. blend in brown sugar and eggs. in a separate bowl, mix together flour, baking powder, and salt; add to brown sugar mixture and blend well. stir in nuts, vanilla and coconut. spread into greased 9x13 pan and bake at 350 for 30-35 minutes. Let cool before cutting into bars.

Cranberry Oatmeal Cookies

from the lovely Jan Russell's blog, thanks Jan!

Ingredients
1 cup butter
1 cup sifted powdered sugar
1/2 teaspoon baking soda
2 teaspoons finely shredded orange peel (I can't be bothered with this)
1/3 cup orange juice
2 teaspoons vanilla
1 1/2 cups all purpose flour
1 cup rolled oats
1 cup Nestle white chocolate chips
1 cup Sunsweet dried cranberries (snipped)

Heat oven to 375
Beat butter with electric mixer at high speed for 1 minute
Add powdered sugar and baking soda - beat until combined
Beat in orange peel, orange juice, and vanilla
Beat in flour and oatmeal
Add white chocolate chips and cranberries

Drop by teaspoon full onto ungreased cookie sheet and bake for ten minutes or until the edges lightly browned.

Makes about 42 cookies.

One Bowl Brownies

stole these from mykitchencafe.com, made them for book club, have been craving them ever since. love that satiny finish!

Easiest Brownies in the World

1 12-ounce bag chocolate chips (use the kind you prefer)
1 cup butter (2 sticks)
1 1/2 cups sugar
4 large eggs at room temperature
1 1/2 cups flour

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet). Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.

Loaded Chocolate Peanut Butter cookies

Lara’s Allrecipes Chocolate Peanut-Butter-Cup Cookies
(notes from Lara)

1 c. butter, softened
3/4 c. peanut butter (Lara used Skippy Super Chunk)
3/4 c. white sugar
3/4 c. packed brown sugar
2 eggs
1 tsp. vanilla extract
2 1/3 cups all-purpose flour
1/3 c. cocoa powder
1 tsp. baking soda
1 c. semisweet chocolate chips
1 c. peanut butter chips
1 package mini Reese’s peanut butter cups, frozen and cut into halves (freezing is key!)
1 c. Reese’s Pieces (Since chocolate chips, peanut butter chips, and peanut butter cups aren’t decadent enough)

Preheat oven to 350 degrees.

In a large bowl (I used my KitchenAid mixer), cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and Reese’s Pieces.

Drop by tablespoonfuls onto ungreased cookie sheets. (Whoops – I sprayed mine with cooking spray and they turned out fine). Push one (or if you are over-the-top, like me, two) peanut butter cup half into the center of each ball of dough. Bake for 8 to 10 minutes. ***Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.***

36 cookies

Note from Anna: Recipe calls for regular butter and does not include salt. If you use unsalted butter, you might want to add some salt (generous half teaspoon) to the batter to keep the cookies from tasting flat.