Becky's Cookie Recipes // Acre Homestead

Chocolate Chip Oatmeal 

 

Ingredients

  • 3⁄4 cup salted butter, softened
  • 1 1⁄2 cups dark brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1⁄4 cups all-purpose white flour 
  • 3⁄4 teaspoon baking powder
  • 1⁄2 teaspoon salt1 1⁄4 cups old-fashioned rolled oats 1 1⁄2 cups chocolate chips
  • 1 cup walnuts, chopped (optional)

Directions

Pre-Heat Oven to 350ºF and line two baking sheets with parchment paper

Line cookies sheets with parchment paper and set aside

  1. Combine flour, baking powder, baking soda, and salt; set aside.
  2. In a stand mixer, cream butter and brown sugar together until creamy, about 2 minutes. Add in your egg and vanilla and mix until fully combined.
  3. Turn the mixer speed to low and slowly add the flour mixture. Once combined add in rolled oats, chocolate chips, and walnuts (if using).
  4. Using a 1/4 cup measuring, measure out cooking dough and place it onto the prepared cookie sheet 2 1/2 inches apart.
  5. Bake until cookies start to set around the outside edges but the center still seems soft about 12-15 minutes, be sure to rotate the baking sheets halfway through the cooking process.
  6. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Notes

How to Freeze: Using a 1/4 cup measuring, measure out all the cooking dough and place it onto a baking sheet, and flash freeze. Once the cookies are frozen place them into a freezer bag. Freeze for 2-3 months.

How to Cook From Frozen: Preheat the oven to 350 Fahrenheit and place frozen cookies 2 1/2 inches apart on the prepared cookie sheets. Bake cookies until they look set around the outside edge but slightly underbaked in the middle, about 12-15 minutes. Let them cool for 5 minutes on the baking sheet before placing cookies on a cooling rack to completely cool.


Chewy Oatmeal Raisin Cookies

Ingredients

  • 3⁄4 cup salted butter, softened
  • 1 cup brown sugar, packed
  • 1⁄4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla
  • 1 tablespoon molasses
  • 1 1⁄4 cups all-purpose white flour 3⁄4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt 2 teaspoons cinnamon
  • 3 cups old-fashioned rolled oats 1 cup raisins chips
  • 1 cup walnuts, optional

Directions

Pre-Heat Oven to 350ºF and line two baking sheets with parchment paper

Line cookies sheets with parchment paper and set aside

  1. Combine flour, baking soda, salt, and cinnamon; set aside.
  2. In a stand mixer, cream butter, brown sugar, and white sugar together until creamy, about 2 minutes. Add in your egg, vanilla, molasses, and mix until fully combined.
  3. Turn the mixer speed to low and slowly add the flour mixture. Once combined, add in rolled oats, raisins, and walnuts (if using) and mix to combine.
  4. Using a 2 tablespoons cookie scoop, measure out the cooking dough and place it onto the prepared cookie sheet 2 1/2 inches apart.
  5. Bake until cookies start to set around the outside edges but the center still seems soft about 12-14 minutes, be sure to rotate the baking sheets halfway through the cooking process.
  6. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Notes

How to Freeze: Measure out all the cooking dough and place it onto a baking sheet, and flash freeze. Once the cookies are frozen place them into a freezer bag. Freeze for 2-3 months.

How to Cook From Frozen: Preheat the oven to 350 Fahrenheit and place frozen cookies 2 1/2 inches apart on the prepared cookie sheets. Bake cookies until they look set around the outside edge but slightly underbaked in the middle, about 12-15 minutes. Let them cool for 5 minutes on the baking sheet before placing cookies on a cooling rack to completely cool.

Soft, Chewy peanut Butter

Ingredients

  • 1 cup salted butter, room temperature
  • 1 cup granulated white sugar
  • 1⁄2 cup brown sugar, packed
  • 1 cup creamy peanut butter
  • 2 eggs
  • 1 tablespoon vanilla extract 
  • 2 1⁄2 cups all-purpose flour 
  • 1 1⁄2 teaspoons baking soda
  • 1 teaspoon salt 

Directions

Pre-Heat Oven to 375ºF

Line cookie sheets with parchment paper and set them aside

  1. In a bowl, combine flour, baking soda, and salt; set aside.
  2. In a stand mixer, cream butter, brown sugar, white sugar, and peanut butter together until creamy, about 2 minutes.
  3. Scrape down the sides of the bowl and add each egg one at a time. Mix until fully combined.
  4. Scrape down the side of the bowl again and mix in vanilla.
  5. Turn the mixer speed to low and slowly add the flour mixture that was previously set aside. Mix until combined.
  6. Roll dough into 1-inch balls and place 2 inches apart on the baking sheet.
  7. Bake for 8-10 minutes remove from the oven and allow cookies to cool for 5 minutes on the cookie sheet before transferring them to the cooling rack.

Notes

How to Freeze: Measure out all the cooking dough and place it onto a baking sheet, and flash freeze. Once the cookies are frozen place them into a freezer bag. Freeze for 2-3 months.

How to Cook From Frozen: Preheat the oven to 350 Fahrenheit and place frozen cookies 2 1/2 inches apart on the prepared cookie sheets. Bake cookies until they look set around the outside edge but slightly underbaked in the middle, about 8-10 minutes. Let them cool for 5 minutes on the baking sheet before placing cookies on a cooling rack to completely cool.

Soft and Chewy Snickerdoodles

Ingredients

Dough
 

  • 1 cup salted butter, softened
  • 1 1⁄2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 3⁄4 cups all-purpose white flour 
  • 1 1⁄2 teaspoons cream of tartar
  • 1⁄2 teaspoon baking soda
  • 1 teaspoon salt 

  • Cinnamon-Sugar Mixture
  • 1⁄4 cup granulated sugar
  • 1 1⁄2 teaspoons cinnamon

Directions

Pre-Heat Oven to 350ºF and line two baking sheets with parchment paper

Line cookies sheets with parchment paper and set aside

  1. Combine flour, cream of tartar, baking soda, and salt; set aside.
  2. In a stand mixer, cream butter and sugar together until creamy, about 4-5 minutes. Add in your egg and vanilla and cream for another 2 minutes.
  3. Turn the mixer speed to low and slowly add the flour mixture. Referiate dough for 20-30 minutes.
  4. In a small bowl, mix together sugar and cinnamon and sugar.
  5. Roll the dough into 1-inch balls and drop them into the cinnamon-sugar mixture until well coated.
  6. Place dough balls onto prepared apartment paper. Press dough balls down in the center to make a flatter-cookies, if desired.
  7. Bake for 8-10 minutes and let cool for 5-10 minutes on the cookie sheet before transferring them to a cooling rack.

Notes

How to Freeze: Place dough balls onto a baking sheet, and flash freeze. Once the cookies are frozen place them into a freezer bag. Freeze for 2-3 months.

How to Cook From Frozen: Preheat the oven to 350 Fahrenheit and place frozen cookies 2 1/2 inches apart on the prepared cookie sheets. Bake cookies for 9-11 minutes. Let them cool for 5 minutes on the baking sheet before placing cookies on a cooling rack to completely cool.

Butter Pecan Cookies

★★★★★4.6 from 32 reviews
  • Author: Sally
    •  
  • Prep Time: 3 hours, 10 minutes
    •  
  • Cook Time: 12 minutes
    •  
  • Total Time: 3 hours, 30 minutes
    •  
  • Yield: 30 cookies

Buttery, soft ‘n chewy cookies exploding with toasted pecans and brown sugar flavor. This cookie dough requires chilling – at least 3 hours and up to 3 days.

Ingredients

  • 1 and 1/2 cups (195g) chopped pecans
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 cup (200g) packed dark or light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 and 1/2 cups (313g) all-purpose flour (spoon & leveled)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Optional

  • 1/3 cup (67g) granulated sugar, for rolling
  • sea salt, for sprinkling

Instructions

  1. In a 300°F (149°C) oven, toast the chopped pecans on a large parchment paper or silicone mat-lined baking sheet for 15 minutes. Stir twice during this time. Turn oven off and set pecans aside.
  2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
  3. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the toasted chopped pecans, mix on low for about 5-10 seconds until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.
  4. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes– if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
  5. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  6. Once chilled, the dough might be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. You may roll the cookie dough balls into the 1/3 cup of granulated sugar listed under the “optional” ingredients. It’s optional because I merely did this for looks– the sugar gives them a pretty sparkle. Or you can bake the cookies without the sugar rolling and sprinkle with a little sea salt when they come out of the oven. If you love salty/sweet, do the sea salt.
  7. Bake the cookies for 11-12 minutes (13 minutes for crispier cookies), until slightly golden brown around the edges. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

Notes

  1. Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
  2. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Find it online: https://sallysbakingaddiction.com/butter-pecan-cookies/


Snow Ball Cookies

Powder sugar-covered balls of yumminess, these cookies never disappoint!

Ingredients

  • 2 1⁄4 cups all-purpose flour 
  • 3⁄4 cup walnuts, finely chopped
  • 1⁄2 teaspoon non-iodized salt 
  • 1 cup butter, salted
  • 1⁄2 cup powdered sugar  plus extra for dusting
  • 1 teaspoon vanilla

Directions

Pre-Heat Oven to 400 F degrees

Line baking sheets the parchment paper and set them aside.

  1. In a bowl, combine flour, walnuts, and salt and set aside.
  2. In a stand mixer, cream butter, vanilla, and powdered sugar together until creamy.
  3. Turn the mixer to low and slowly add flour mixture and mix until combined.
  4. Use a 1-inch cooking scoop to make dough balls. Place on cookie sheet.
  5. Bake for 8-10 minutes or until the cookie bottoms are slightly golden.
  6. As soon as cookies are cool, roll them in powdered sugar.
  7. Enjoy!

Thumb Print Cookies

Ingredients

  • 1 cup salted butter, room temperature
  • 1⁄2 cup brown sugar, packed
  • 2 eggs, yokes and white separated
  • 1 teaspoon vanilla
  • 2 1⁄2 cups all-purpose flour 
  • 1 teaspoon non-iodized salt 
  • 1 1⁄2 cups walnuts, chopped finely
  • 1⁄4 cup jam of choice or jelly of choice

Directions

Pre-Heat Oven to 375ºF. Separate the egg yokes and whites. Slightly whisk the egg white and set aside.

Making the Dough

  1. In a stand mixer, cream butter and brown sugar together until creamy, about 2 minutes.
  2. Add egg yokes and vanilla to stand mixer, mix to combine.
  3. Scrape down the side of the bowl, add flour and salt, and mix until well combined.

Shaping and Filling Cookies

  1. Roll dough into 1-inch balls. Roll balls in egg white and then in the chopped walnuts.
  2. Place on a cookie sheet and use your thumb to create an indention in the dough.
  3. Fill with your choice of jam or jelly.

Baking the Cookies

  1. Bake for 12-15 minutes, or until lightly browned.
  2. Transfer to a cooling rack and let cool completely.
  3. Makes about 3 1/2 dozen, enjoy!
Chewy Mollasses Ginger Cookies

Cinnamon Sugar Palmier

Ingredients

  • 1 cup white sugar
  • 1⁄8 teaspoon non-iodized salt 
  • 1 teaspoon ground cinnamon
  • 1 frozen puff pastry, sheet

Directions

Pre-Heat Oven to 425 F degrees. Line two cookie sheets with parchment paper and set them aside.

  1. Mix sugar, salt, and cinnamon together.
  2. Sprinkle 1/2 cup sugar mixture on the work surface. Unfold puff pastry over sugar. Sprinkle the remaining sugar mixture over the puff pastry.
  3. Roll out the pastry until it reaches a 13 by 13-inch square.
  4. Fold the sides of the square until they reach the middle, fold each side to the middle again and then fold that in half at the middle.
  5. Refrigerate for 10-15 minutes, slice dough into 1/4 inch slices, and place cut side down on prepared baking sheet about 1.5 inches apart.
  6. Bake for 6 minutes then flip, bake for an additional 6 minutes or until golden and crispy. Allow cookies to rest on the baking sheet for 1 minute before transferring to a wire rack to cool completely.
  7. Enjoy!

HOMEMADE SAMOAS: GIRL SCOUT COOKIES

Ingredients

Cookies

    Recipe adapted from Instructables.

    • 2 sticks unsalted butter (1 cup) at room temperature
    • 1/2 cup sugar
    • 2 cups all purpose flour
    • 1/4 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 tablespoons milk
    • 1/2 teaspoon vanilla extract

    Coconut Topping

    • 3 cups shredded sweetened coconut
    • 20 ounces store bought caramel
    • 4 tablespoons milk
    • 12 ounces dark chocolate

    Instructions

    Make the cookies

    • Preheat the oven to 350° F
    • In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy
    • In a separate bowl, whisk together the flour, baking powder and salt. Slowly add the flour mixture to the creamed butter, mixing between each addition and being sure to scrape down the sides of the bowl as needed.
    • Add the milk and vanilla and blend together to combine.
    • Once combined, remove dough from mixer and separate dough in half. Press each half into a disk and wrap in plastic wrap. Refrigerate for about an hour.
    • Once the dough has chilled, roll out each disk on a lightly floured surface until it is about ⅛" thick. Cut out as many cookies as possible with a doughnut cutter or use two cookie cutters of different sizes to get the hole in the middle. Place the cookies on a baking sheet lined with parchment paper.
    • Bake the cookies for 10 - 15 minutes until they are pale golden brown. Transfer cookies onto a wire rack to cool.

    Coconut topping

    • Spread the coconut onto a baking sheet lined with parchment paper. Bake the coconut for 10 - 15 minutes in a 350° oven until toasted. Stir frequently to make sure the coconut does not burn.
    • Once done, remove from oven to cool.
    • Melt the caramels and milk in a double boiler over medium-low heat. Stir until fully melted. Remove from heat and combine ½ of the melted caramel with the toasted coconut in a large bowl. Stir until mixed.
    • Use the remaining caramel to spread a thin layer onto the cookies. You will want to move quickly through this step so the caramel does not cool. Use your hands, and press the coconut mixture onto the caramel. And remember you are looking for the perfect ratio of cookie to toppings, so don't overdo it with the caramel and coconut.
    • Let the cookie cool.
    • Melt the dark chocolate in a double boiler. Once melted dip the bottom of the cookie into the chocolate and place them on a wax paper lined baking sheet. Use a piping bag (if you don’t have one, a ziploc bag will work with a corner cut off) to drizzle the remaining chocolate on the top of the cookies.
    • Let the cookies sit until the chocolate hardens.

    Salted Caramel

    1/2 cup (113 grams) unsalted butter (1 stick)

    1/2 cup (120 ml) heavy cream or heavy whipping cream (36-40% butterfat content)

    3 tablespoons water

    1/4 cup (60 ml) light corn syrup

    1 cup (200 grams) sugar

    1/2 teaspoon course or flaked sea salt

    Directions

    • PREPARE PAN AND INGREDIENTS

      • 1Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside.

        Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later.

      • MAKE CARAMEL

        • 1In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar.

        2Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar.

        3Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes, until the sugar reaches a temperature of 320 degrees F. At this temperature, the sugar will take on a light amber color around the edges of the pan.

        4The moment the sugar reaches 320 degrees F, carefully pour about a sixth of the butter and cream mixture then stir, using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter (adding a sixth of it at a time then stirring). The sugar will bubble violently as you add the butter and cream – so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.

        5By adding the cream and butter, the temperature will drop. Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F. This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F.

        6The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.

      Homemade Thin Mint Cookies

      ★★★★★4.8 from 24 reviews
      • Author: Sally
        •  
      • Prep Time: 2 hours 15 minutes
        •  
      • Cook Time: 8 minutes
        •  
      • Total Time: 3 hours 15 minutes
        •  
      • Yield: 36 2-inch cookies

      Here’s exactly how to make homemade thin mint cookies using a simple from-scratch cookie dough recipe with cocoa powder, real chocolate, and peppermint. Try them cold or out of the freezer—they’re incredible!

      Ingredients

      • 3/4 cup (172g) unsalted butter, softened to room temperature
      • 1 cup (200g) granulated sugar
      • 1 large egg, at room temperature
      • 1 teaspoon pure vanilla extract
      • 1/4 teaspoon peppermint extract*
      • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
      • 3/4 cup (62g) unsweetened natural cocoa powder (or dutch process)
      • 1 teaspoon baking powder
      • 1/8 teaspoon salt

      Topping

      • 14 ounces (395g) quality semi-sweet chocolate, coarsely chopped
      • 1/2 teaspoon canola or vegetable oil
      • 1/4 teaspoon peppermint extract*

      Instructions

      1. Make the cookies: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape down the sides and bottom of the bowl as needed.
      2. Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
      3. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
      4. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 2-inch round cookie cutter, cut in circles. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
      5. Bake for 8-10 minutes or until the edges appear set. The cookies will seem very soft in the centers. Make sure you rotate the baking sheet halfway through bake time. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping in chocolate.
      6. Once the cookies are cool, begin the topping: Melt the chopped chocolate and oil together in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate and oil in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Once melted, stir in the peppermint extract. Dip each cooled cookie completely into the chocolate and use a fork to lift out. Tap the fork gently on the side of the bowl to allow excess chocolate to drip off. Place cookie onto a parchment or silicone baking mat-lined baking sheet. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!
      7. Cover and store leftover cookies at room temperature for up to 2-3 days or in the refrigerator for up to 1 week. The cookies taste delicious cold. I love eaten straight from the freezer!

      Notes

      1. Make Ahead & Freezing Instructions: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator if desired. You can chill the cookie dough for up to 2 days (step 3). You can also freeze the cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator. Then allow to come to room temperature for about 1 hour. Then roll and continue with the recipe as directed.

      2. Muddy Buddy Cookies

        Muddy Buddy Cookies are a soft-baked peanut butter cookie with a smooth milk chocolate center and dusted in powdered sugar.
        CourseDessert
        CuisineAmerican
        Keywordchocolate peanut butter cookies, christmas cookies, muddy buddy cookies
        Prep Time20minutes 
        Cook Time8minutes 
        Cooling/Fridge Time1hour 
        Total Time1hour  28minutes 
        Servings24 cookies
        Calories166kcal
        AuthorJessica

        Ingredients

        Peanut Butter Cookies

        • 1/2 cup (1 stick) butter softened
        • 1/2 cup creamy peanut butter
        • 1/2 cup granulated sugar
        • 1/2 cup light brown sugar
        • 1 large egg
        • 1½ cups all-purpose flour
        • ¾ teaspoon baking powder
        • ¼ teaspoon baking soda

        Milk Chocolate Center

        • 1 cup milk chocolate chips
        • ½ teaspoon canola or vegetable oil
        • 1/2 cup powdered sugar

        Instructions

        • Preheat oven to 375°. Prepare a cookie sheet by lining with parchment paper or spraying with cooking spray.

        Make the Peanut Butter Cookies

        • In the bowl of a stand mixer, or use a handheld blender, blend together the butter, peanut butter, sugar, and brown sugar until creamy and light in color. About 1-2 minutes.
          Add in the egg and beat to combine.
        • In a separate smaller bowl, add the flour, baking soda, and baking powder. Stir with a wire whisk. Add to the wet ingredients and beat on low speed until combined.
        • Take about 1 tablespoon of dough and roll into a ball. Place 12 dough balls onto the cookie sheet.
        • Bake 8 minutes.
          * Cookies do not flatten at all while cooking
        • Immediately after baking, take a small flat-bottomed cup (or bottom of a measuring cup) and gently press down on the cookie. This will flatten them as well as give those pretty crinkly edges.
        • Let cookies cool completely on the cookie sheet. This takes about an hour.

        Make the Milk Chocolate Center

        • Melt chocolate chips and canola oil in microwave-safe bowl (I use a 2-cup glass measuring cup) for 2 minutes. Stirring every 30 seconds.
          * You may not need the full 2 minutes. My chocolate is melted and smooth at 1:30.
        • Immediately use a spoon and place a small amount of chocolate onto the center of each cookie and spread it gently.
        • Let chocolate set and cool completely (about 2 hours at room temperature OR place the cookie sheet in the fridge for 15 minutes) before dusting with powdered sugar.
          When you're ready to dust with powdered sugar use a powder sugared sifter (found on Amazon), a fine mesh strainer, or your clean hands.
        • Store cookies at room temperature as the chocolate won't melt once it's hardened. If you prefer, these can be stored in the fridge but I prefer them at room temperature.

        Notes

        Do not use all-natural peanut butter : It will make these cookies, and any baked goods, really dry and crumbly. Use the real peanut butter with the oil and fat, and sugar! It's much better for cookie recipes. Most of the time when I get a comment from saying that the cookies were dry it's because all-natural peanut butter was used. So please use normal creamy peanut butter like Jif brand, Skippy, or Peter Pan brand. 
        How do I sprinkle powdered sugar on the cookies? I found a very inexpensive powdered sugar sifter on Amazon (just search for it). You can also just use a spoon or your clean hand, and sprinkle it over tops the cookies. Or a fine mesh strainer will do the trick too. 
        Roll the dough into balls : You want those round edges because you have to press down on the cooked dough balls to get that nice, crinkly edges. 
        Follow the directions exactly especially the cooling times : There is a reason you have to wait for the cookies to cool before adding the chocolate; if you add the melted chocolate onto a warm cookie it will just spill all over the cookie. Again, there is also a reason to wait and sprinkle the powdered sugar on until the chocolate is hardened. It's because if you try to sprinkle it on the warm, wet chocolate it will just melt and dissolve into the chocolate. 
        Don't press down too hard when you press the cookies out of the oven. Depending on how thin or thick you want your cookies is how hard you should press down with the bottom of flat-bottomed glass or cup. For thicker cookies just barely press down until the edges start to crinkle. For a thinner cookie (which results in the chocolate being more spread out in the middle) press down slightly more. 
        What do I use to press the cookies? You want to use a flat-bottomed glass or cup. If you don't have one with a flat bottom then use a measuring cup. That's what I do. I use a stainless steel 1/3 cup measuring cup to press the cookies. 
        Put the cookies in the fridge to speed up the process of the chocolate hardening. If you leave the cookies at room temperature for the chocolate to harden then it will take about 2 hours. Put that cookie sheet into the fridge and the chocolate is hardened in about 15 minutes. 
      3. Chocolate Chip Cranberry Cookies

      4. Ingredients

        • 1/3 cup coconut flakes toasted
        • 1/2 cup unsalted butter 1 stick, at room temperature or slightly melted
        • 1/3 cup brown sugar
        • 1 cup sugar
        • 1 teaspoon vanilla extract
        • 1 egg
        • 1 egg white
        • 1 3/4 cup all purpose flour
        • 1 teaspoon baking soda
        • 1 cup semi sweet chocolate chips
        • 4 ounces 1 cup fresh cranberries

        Instructions

        • Preheat oven to 350 degrees. Line baking sheet(s) with silicone baking mat(s) or parchment paper and set aside.
        • Toast coconut by placing coconut flakes on a lined baking sheet and baking for 5 minutes, until slightly browned and fragrant. Remove from oven and set aside.
        • Warm the butter (I always keep mine in the fridge, so I simply microwave it for 30 seconds -1 minute).
        • In a large bowl combine the butter, brown sugar and granulated sugar. Beat with a hand or stand mixer until well combined (about 1 minute). Add in vanilla extract and egg and egg white and beat again until well combined (about 30 seconds.)
        • Add flour and baking soda to the bowl, then stir it with a wooden spoon. Add in coconut flakes, semi sweet chocolate chips and fresh cranberries. Stir to combine.
        • With a
          large cookie scoop(or forming large 3 tablespoon each dough balls with your hand), scoop cookie dough and place on prepared baking sheet about 3 inches between cookies (I get 6 cookies per tray). Slightly press dough down and bake for 13-17 minutes, or until the edges of the cookies start to brown.
        • Remove from oven, and allow to cool for 10 minutes before transferring to a wire rack to cool completely.

        Coconut Macaroons
      5. Ingredients:
      6. 5 1⁄2 cups shredded coconut, not sweetened
      7. 14 ounces sweeten condensed milk, 1 can
        • 2 eggs whites
        • 1 teaspoon vanilla extract 

        • 1⁄2 teaspoon salt 

        • Directions

        Preheat oven to 350 F (175 C), Line cookie sheet with parchment paper.

        1. In a large bowl combine coconut, milk, egg whites, vanilla, and salt. Mix to combine.
        2. Using 2 tablespoon cookie scoop, drop dough onto cookie sheet.
        Haselnussmakronen (German Hazelnut Macaroons) These traditional German Christmas cookies are naturally grain free without any alterations to an old time recipe.
        1. Bake for 13-15 minutes or until lightly brown.
      9. Ingredients:
      10.  4 egg whites 3/4 cup sugar, or sub. 3 Tbsp. Honey instead of sugar 
      11. 1/2 tsp cinnamon 
      12. 1/2 tsp salt 
      13. 1 1/2 cups hazelnut flour, or hazelnuts pulsed in a food processor whole hazelnuts, optional- for decoration Instructions 
      14. 1. Preheat oven to 300 degrees f.
      15.  2. Beat egg whites until they form stiff peaks 
      16. 3. Add in sugar, cinnamon, and salt. Beat for another 30 seconds until incorporated. 
      17. 4. Fold in hazelnut flour (premade or grind whole hazelnuts in a food processor until they form a meal).
      18.  5. Spoon dough onto a cookie sheet. Optionally, add 1 hazelnut to the top of each cookie for decoration. 
      19. Bake for about 23-25 minutes, until browned on the bottom and cooked through. 
      20. Notes:
      21.  Substituting 3 tablespoons of honey in place of the sugar makes these refined sugar free. 

      22. Sweetheart Coconut Cookies

        TOTAL TIME: Prep: 30 min. Bake: 10 min./batchYIELD: about 3-1/2 dozen.
        Ruby red jam and coarse sugar add a festive look to these crisp sandwich cookies that are the perfect gift for loved ones. My husband likes coconut, so I make these for his birthday. —Jo Ellen Helmlinger, Columbus, Ohio

        Ingredients

        • 1 cup sweetened shredded coconut
        • 1 cup sugar
        • 3/4 cup cold butter, cubed
        • 2-1/4 cups all-purpose flour
        • 2 large eggs, lightly beaten
        • 1/2 teaspoon vanilla extract
        • GLAZE:
        • 3/4 cup confectioners' sugar
        • 1 tablespoon water
        • 1/2 teaspoon vanilla extract
        • Coarse white sugar, optional
        • 1/2 cup seedless raspberry jam

        Directions

        • 1. Place coconut and sugar in a food processor; cover and process until coconut is coarsely chopped. In a large bowl, cut butter into flour until crumbly. Stir in coconut mixture. Stir in eggs and vanilla.
        • 2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. heart-shaped cookie cutter dipped in flour. Using a 1-in. heart-shaped cookie cutter, cut out the center of half of the cookies. Reroll small cutouts if desired.
        • 3. Place solid and cutout cookies 1 in. apart on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are lightly browned. Remove to wire racks.
        • 4. In a small bowl, combine the confectioners' sugar, water and vanilla; brush over warm cookies with cutout centers. Immediately sprinkle with coarse white sugar if desired. Spread 1/2 teaspoon of jam over the bottom of each solid cookie; place cookies with cutout centers over jam.

        • Chocolate Marshmallow Cutouts

          TOTAL TIME: Prep: 35 min. + chilling Bake: 10 min./batch + coolingYIELD: about 2 dozen.
          I make rich, fudgy cookies that taste like brownies with a marshmallow filling. I usually use heart-shaped cutters, but I've also left them uncut and filled with pink marshmallow creme.—Kelly Ward, Stratford, Ontario

          Ingredients

          • 1-1/4 cups butter, softened
          • 2 cups sugar
          • 2 large eggs, room temperature
          • 2 teaspoons vanilla extract
          • 2 cups all-purpose flour
          • 3/4 cup baking cocoa
          • 1 teaspoon baking soda
          • 1/2 teaspoon salt
          • 1 jar (7 ounces) marshmallow creme

          Directions

          • 1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to shape.
          • 2. Preheat oven to 350°. Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Bake until cookies are set, 6-8 minutes. Using a 1-1/4-in. heart-shaped cookie cutter, score the center of half the cookies. Cool completely on pans on wire racks.
          • 3. Using the same heart-shaped cookie cutter, gently cut scored cookie tops and remove the center of each. Spread marshmallow creme over the bottom of the solid cookies; cover with remaining cookies.

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