Oatmeal Raisin Cookies



This is my favorite cookie recipe, soft inside and chewy just like a bakery store.  You can add whatever you want such as raisinets, chocolate chips, nuts, or cranberry etc.
 

 

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda     
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 cup unsalted butter, softened
• 1 cup white sugar
• 1 cup dark brown sugar, firmly packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups old fashioned rolled oats (not instant)
• 1 1/2 cups raisins    

 

 

Directions:

1.       Preheat oven to 350°. Grease cookie sheets.

2.    Whisk dry ingredients; flour, baking soda, baking powder, salt and ground cinnamon and set aside.

 

3.      In a medium bowl combine butter, white sugar, brown sugar, eggs and vanilla with a hand mixer on low.  To cream, increase speed to high and beat until fluffy and the color lightens.

4.    Stir the flour mixture into the creamed mixture until no flour is visible.(Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.

5.    Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough). Drop 2-inches apart onto baking sheet.

6.   Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
 

7.     Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

This recipe is from http://www.food.com/recipe/oatmeal-raisin-cookies-35813  Thank you for sharing your recipe.

Pineapple Cookies

Make: about 60 cookies

Pineapple Filling:
4 (20 ounce) cans crushed pineapple in juice, drain very well
2 cups sugar
1 teaspoon salt
3 tablespoons fresh lime juice

Directions:
In a medium saucepan, mix all ingredients together. Cook on over low heat about for 1 hour until most liquid has evaporated and thickens to a jam consistency, stir constantly. Remove from the heat and let cool. Divide the pineapple jam into a small ball about 1 teaspoon and keep in refrigerator. You can make it ahead of time.

Pastry:
400 gram cake flour or all-purpose flour
10 grams corn starch
10 grams milk powder (Instant nonfat dry milk)
1/4 teaspoon baking soda
1 teaspoon baking powder
100 grams butter, softened
100 grams margarine, softened
100 grams confectioners’ sugar
1 egg
1 teaspoon vanilla extract

Directions:

1. Sift flour, corn starch, milk powder, baking soda and baking powder together, set aside.

2. Beat butter, margarine and confectioner’s sugar until smooth. Add egg and vanilla. Gradually add flour mixture and mix until the mixture form smooth dough. Shape dough into a ball. Cover with plastic wrap and refrigerate for 30 minutes.

3. Keeping your hands floured lightly, pinch off dough in about large marble sized pieces and roll into balls. Press balls into circles and place pineapple filling in the center. Pinch edges together to seal. Roll between the palms of your hands to create a ball shape

4. Place about an inch apart on an ungreased baking pan. Bake in preheat oven at 350 degree F for 20-25 minutes.

Cat’s Tongue Cookies

The cat in the picture is name Mee Sook (means happy). My sister found poor kitty on the side of the street. I’m very surprised to know my family has a cat because we love dogs! My mom said, Mee Sook is a sweet cat and she loves him. I heard a lot of his stories and am excited to go back to see him in Thailand soon.


I had leftover egg white from making coconut-pecan frosting. First time I had no idea what to do with them and I didn’t want to throw away. Just freeze them to keep longer, drop one egg white in each section of ice cube tray and freeze until firm. Remove the egg white cubes and store in a freezer bag. Thaw in refrigerator to use.

Cat’s Tongues cookies taste like Nilla Wafer but thinner and crispy. It’s very easy to make and you can’t go wrong with it. It’s good with ice-cream, milk, hot tea or by itself.


I doubled the recipe.

Make: 40-50 cookies

Ingredients:
1 stick (8 tablespoons) unsalted butter, softened
¾ cup confectioner’s sugar
Small pinch of salt
¼ teaspoon vanilla extract
¾ cup all-purpose flour
2 white from large eggs, room temperature


Directions:
1. Prepare two baking pans lined with parchment or aluminum foil and grease with butter, set aside.


2. Sift confectioner’ sugar and salt in to the large bowl, add softened butter and using a spatula mix until smooth. Fold in half of the flour; slowly mix in the egg whites and vanilla followed by the rest of the flour. Continue mixing only until thoroughly incorporated.


3. Put the cookie dough in a pastry bag fitted with a round pastry tip (about 1/4-inch opening). Pipe the dough onto the prepared pans in 2 1/2-inch lengths. Space the piped dough at least 1 1/2 inches apart to allow for spread.


4. Bake in preheated oven at 400 degree F for 8 to 10 minutes or until the edges are lightly browned and the middle is still pale.


5. Transfer the cookies to a wire rack to cool. The cookies will be pliable straight from the oven but will crisp within minutes.

Neiman Marcus Chocolate Chip Cookies

First year I came to America, Victor and I baked cookies on thanksgiving eve until midnight. We had 200 cookies because we over load ingredients!! Victor is a cookie lover so he can finish all of the cookies with milk.


Make: 120 cookies, but recipe can be halved (I make 1/4 of recipe)

Ingredients:
2 cups butter, softened
2 cups granulated sugar
2 cups light brown sugar
4 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
5 cups blended old-fashioned rollde oat (measure and blend in a blender to a fine powder)
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
24 ounces chocolate chips
1 (8 ounce) Hershey Chocolate Bar, grated
3 cups chopped nut, your choice

Directions:
1. Heat the oven to 375 degrees F.

2. Cream butter and both sugar. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add grated chocolate, chocolate chip and nuts.

3. Drop by rounded tablespoonfull 2 inches apart onto ungreased cookies sheet. Bake in preheated oven for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Cookies will appear soft and moist. Do not over bake. Cool 2 minutes; remove from cookies sheet to wire rack. Cool completely.

Award Winning Soft Chocolate Chip Cookies

Fist time I baked chocolate chip cookies and everybody likes it.

Ingredients:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

This recipe is from www.allrecipe.com