These cookies are super cute and quite tasty. I used the Wilton Easy Cut-Out Cookie recipe to make quick work of this project. Just make the dough, pinch off a small ball, form it around the treat stick, and place your cookie cut-out on top. I used three chocolate chips to top the cookie and then popped them in the oven. Here’s the video for the Wilton recipe.
This is a great alternative to the Cowboy Cookie recipe that I’ve made for years. The addition of coconut adds moisture and a unique flavor to the batter.
Ranger Cookies
1 cup butter, softened
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla or vanilla paste
2 cup flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup old fashioned oats
2 cup Rice Krispies cereal
1 cup chocolate chips
1/2 cup coconut
1 cup nuts
Preheat oven to 350 degrees. Cream butter and sugars together. Add eggs and vanilla; continue to mix until eggs are fully incorporated.
In a bowl combine flour, baking soda, baking powder and salt. Add the flour mixture to the mixer and blend until smooth.
Fold in oats, rice cereal, coconut, and chocolate chips. Use a round ice cream scoop to drop round mounds balls on a cookie sheet. Flatten each ball with clean, damp fingers. Bake for 12-15 minutes.
Cool slightly and move to cookie rack to cool completely. Store in airtight container.
I have a fabulous cookbook that highlights favorite recipes from bed and breakfast inns across the country. This week I found a recipe for apricot chicken breasts that called for a portion of a jar of apricot preserves to top the breasts while baking. I thumbed through the cookbook shortly thereafter and found a recipe for these apricot and oatmeal bars. What a great way to use up the balance of my preserves. This turned out to be a delicious treat as my family raved over these simple bars.
Apricot-Oatmeal Bars
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups quick-cooking rolled oats
1 cup brown sugar
3/4 cup unsalted butter, melted
1 – 12 ounce apricot jam/preserves
Preheat oven to 350 degrees.
Combine all ingredients to form a crumb mixture.
Pat 1/2 of crumbs into a greased 11x7x1 1/2” or a 9×9” pan.
Spread the entire surface with apricot jam. Top with remaining crumbs.
Bake for 40 minutes or until the surface is golden bown.
Cool before cutting.
This recipe takes a (slightly) healthier spin on a traditional bar brownie. A couple cups of old fashioned oats act as a substitute for a hearty helping of cocoa. When munching on these tasty squares, I am often reminded of a few other family favorite recipes. The flavors are a cross between a sweet crunchy oatmeal cookie and the hearty texture of my baked oatmeal. Adding a hearty helping of chopped walnuts adds a bit of crunch to an ooey-gooey oat-filled center. Pair this sweet treat with a tall, cold glass of milk, or a piping hot cup of tea.
Hearty Oatmeal Brownies
1 cup butter, softened
1 cup brown sugar, packed
1/2 cup sugar
2 eggs, slightly beaten
2 teaspoons vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 1/2 cups all-purpose flour
2 cups rolled oats
1 cup walnuts, chopped
Preheat oven to 350 degree. Grease a 13×9” baking pan.
In a large bowl, cream butter, brown sugar, and sugar. Beat in the eggs and vanilla extract until well combined. In a medium bowl, mix salt, baking soda, baking powder, cinnamon, flour, rolled oats, and chopped nuts. Mix to combine all ingredients, and spread into the prepared baking pan.
Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool completely before cutting into bars.
This is a crazy easy short-cut, if you’re looking for a last minute Christmas cookie recipe. A semi-homemade treat that combines a pouch of cookie mix with a little cinnamon and sugar makes these cookies taste honey bun yummy! I use turbinado sugar for a crunchier exterior, while the interior stays moist and flavorful.
Easy Snickerdoodles
1 pouch sugar cookie mix
2 tablespoons flour
1/3 cup butter or margarine, softened
1 egg
1/4 cup turbinado sugar
1 teaspoon ground cinnamon
Heat oven to 350 degrees. In large bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into 1-inch balls. In small bowl, mix turbinado sugar and cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets; slightly flatten. Bake for 11 to 13 minutes. Cool slightly and remove to cooling racks.
Over the years, I have had a few favorite “go to” cutout cookie recipes. Most have similar ingredients and use specific techniques for preparing a crispy, yet tender almond flavored disk. Recently, we purchased a 3 pound package of bees and placed them in a backyard hive. Since then, I have been testing recipes that have a very special ingredient in the mix…that ingredient is honey. I recently made this recipe for a baby shower that my office hosted for a co-worker. While I don’t eat a lot of sweets, I’m told these crispy, tender morsels tasted divine. 
Glazed Almond Cutouts
2 1/4 cups flour
1 tsp. baking powder
1/2 teaspoon baking soda
3/4 cups butter, softened
3/4 cups sugar
1/2 teaspoon salt
1 large egg yolk
2 tablespoon honey
1 teaspoon almond extract
1 teaspoon vanilla extract
In medium bowl, whisk together flour, baking powder and baking soda; set aside. In a separate bowl, beat butter, sugar and salt until creamy. Beat in yolk, then honey and extracts until smooth. Carefully beat in the flour mixture until smooth. Divide the dough in half. Wrap each half in plastic and refrigerate 15 to 30 minutes.
Preheat oven to 375 degrees. Roll out dough to a 1/4″ thickness. With a 2″ cookie cutter, cut shapes and place on cookie sheets. Optional: freeze for 30 minutes before placing in preheated oven. Bake 10-12 minutes or until golden.
Let cookies cool on cookie sheet 5 minutes. Transfer cookies to wire rack to cool completely. Glaze cookies and decorate cookies as desired. The recipe that I use for the glaze can be found here.
While on our annual spring break visit to Disney World, we passed many bakery style shops displaying an assortment of carefully prepared baked goods and other sweet treats. Most items were meticulously iced with a thick layer of frosting representing the familiar red, yellow, black, and white colors that Mickey and Minnie traditionally wear. For my family, this thick layer of icing is a bit too much; the “sweet” on top of the “sweet” is more than we can take. Especially when there are so many other treats that entice us throughout the parks.
This year, as we were checking out the shops, my oldest daughter spied a scrumptious square of deliciousness that reminded her of my traditional blondie recipe. Unfortunately, a layer of icing donned the top. In a disappointed tone, she asked if I might bake some blondies when we returned home. She also requested the addition of butterscotch chips. Here is my traditional recipe with a twist of butterscotch and walnut flavors.
Butterscotch Blondies
3/4 cup butter, softened
3/4 cup light brown sugar, firmly packed
1/2 cup sugar
2 eggs
1/4 cup water
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups butterscotch chips
1 cup walnuts, chopped
Preheat oven to 350 degrees. Grease a 13 x 9″ baking pan.
In a large mixing bowl, beat butter and sugars until creamy. Add eggs and water; beat well. In a medium bowl, Combine flour, baking soda and salt; add to butter mixture, mixing well until completely combined. Stir in butterscotch chips and nuts. Batter will be thick. Spread into prepared pan.
Bake 30 to 35 minutes or until top is golden brown and center is set. Cool completely. Cut into 1 1/2″ bars.
This is one of the easiest cookies you’ll ever assemble. These little gems are melt-in-your-mouth delicious and take no time to prepare. The festive green color makes these cookies a great addition for a spring or Easter dessert, a spring wedding or baby shower luncheon, a St. Patrick’s Day celebration, or even a Christmas holiday table. I often add a lightly drizzled glaze with lemon zest to the top of each cookie but this is completely optional.
Easy Pistachio Cookies
1 pouch (1 lb. 1.5 ounce) sugar cookie mix
1 box (4-serving size) pistachio instant pudding and pie filling mix
1/4 cup flour
1/2 cup butter or margarine, melted
2 eggs, slightly beaten
1 cup roasted and salted pistachios, chopped
(Optional: Powdered Sugar Glaze)
Heat oven to 350 degrees. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and mix well. Using small cookie scoop or teaspoon, drop dough 2 inches apart on lined cookie sheet. Flatten slightly with your fingers.
Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely.
Optional: Prepare glaze and drizzle over cookies. I often add some fresh lemon zest for a tart addition. Store in a tightly covered container at room temperature.
This is a great basic cookie recipe that is truly scrumptious as the mix of chips adds a special taste to the batter. Have you ever started a recipe only to find that you didn’t have all of the ingredients needed?
Well, resourceful M found herself in this situation and took a simple recipe and added a mixture of chips that we had available on the baking shelf, turning this into an absolutely delicious treat.
M’s Triple Chippers
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
3 cups all-purpose flour
1/2 teaspoon salt
3/4 cup semisweet chocolate chips
3/4 cup peanut butter chips
1/2 cup butterscotch chips
Preheat oven to 350 degrees. Cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter; stir completely. Stir in flour, salt, and chips. Use large ice cream scoop to drop onto cookie sheets. Bake for 10-12 minutes in the preheated oven, or until edges are nicely browned.
There’s nothing like a quiet weekend morning when all in the house are still asleep. I so enjoy tiptoeing through the kitchen to watch the sun come up while sipping a cup of freshly brewed coffee. I use this time to plan weekly meals and search my “kitchen file” for clipped recipes from years past that I’ve been wanting to try again. This “kitchen file” holds recipes from my college days, the early years of marriage, the harried years of raising young children, and the middle aged years of managing a busy work schedule. My recipe interests seem to morph depending on my stage of life. During my college years, my favorite recipes were quick and inexpensive. During the early ears of marriage, my favorite recipes showcased new and interesting ingredients. While raising my young children, as I had three children within one year, it was mandatory that my recipes be quick and easy! Now, in my middle aged years, I’m all about prepping for a week’s worth of meals so I don’t have to fuss too much after a long day of work.
I think you’ll enjoy this recipe as my family seems to grab these cookies for any occasion. An “on the go” breakfast with a cup of tea, an afternoon snack, or a quick evening dessert… Delicious!
This is the version I make most often but I have also posted a link for a low sugar version that is delicious as well.
Crispy Ginger Snaps
1 cup oat bran flour
1 cups flour
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup margarine, softened
1/4 cup unsalted butter, softened
1/2 cup brown sugar, firmly packed
1/2 cup coconut sugar
1/4 cup molasses
1 large egg
1/4 cup turbinando sugar
Preheat the oven to 350 degrees. In a medium bowl, whisk together the oat bran,flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves. Set aside. In a large bowl, combine the margarine, butter, and brown sugar and coconut sugar. Beat until light and fluffy. Next, add the molasses and egg, beat until fully combined. Add the flour/oat bran mixture to the wet ingredients; mix until combined.
In a small bowl, pour in the turbinado sugar. Roll the dough into 1″ balls, then roll in the sugar. Place on a baking sheet roughly 2″ apart. Bake at 350 degrees for 10-12 minutes. Slightly cool before removing from baking sheets to cool completely.
For a healthier version of this recipe try this website…
http://amyshealthybaking.com/blog/2014/12/11/soft-baked-ginger-cookies/
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