25 Days of Cookies, day 25

Cookie number 25 was not a cookie that is requested around here, but seemed to me the perfect cookie for baking on Christmas Day-if plans had worked out properly… 🙂

My list of gift sewing projects was very long this year. In fact, I didn’t spend anytime in a store other than JoAnn Fabrics throughout the entire Christmas shopping season, so on Christmas Day I found myself with one more project to finish before wrapping it and heading off to my family celebration. When I woke on Christmas morning I was still hopeful that I could fill the house with the smell of cookies baking before we left, that last project just used up too much time and this last cookie had to wait for another day.

Two days late, we enjoyed our last cookie of our 25 Days of Cookies, Oatmeal Raisin Cookies. I didn’t have a family recipe for Oatmeal Raisin Cookies, so again I turned to the internet. Even though this isn’t a requested cookie, I love the combination of oatmeal, raisins, cinnamon, and in this recipe, molasses all in one cookie.

Oatmeal Raisin Cookies

Recipe: http://www.centercutcook.com/oatmeal-raisin-cookies/

1/2 cup butter, room temperature

1/2 cup brown sugar

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla

1 tablespoon molasses

1 cup flour

1 1/2 cups rolled oats

1 teaspoon cinnamon

1/2 teaspoon salt

2 teaspoons cornstarch

3/4 cup raisins

  1. Preheat oven to 350° and line a sheet tray with parchment paper. I like to use two sheet trays so I always have one in the oven, and one ready to go in.
  2. In a large bowl, combine butter, brown sugar, and granulated sugar until smooth.
  3. Add in the egg, vanilla, and molasses and stir well.
  4. Add the flour, oats, cinnamon, sat, and cornstarch. Stir until fully combined and no dry spots remain.
  5. Fold in the raisins.
  6. Scoop dough into 18 balls. I like to do this all at once to make sure they are the same size. A cookie scoop works best to make sure they are all even in size.
  7. Place 6 cookies on the sheet tray and bake for 9-10 minutes.
  8. Let cool for 5-10 minutes on the tray, then transfer to a cooling rack.

Servings: 18

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Oatmeal Raisin Cookies

This is a wonderful cookie, especially hot out of the oven and a perfect end to 25 days of yummy, homemade cookies. We have enjoyed the “dessert journey” and some of us will now be looking for 25 days of diet food ideas! 🙂

25 Days of Cookies, day 24

Day 24, Christmas Eve, wow, I can’t believe I made it this far in this cookie baking gift. :-0

Once again I didn’t have a special cookie from my recipe books to bake so I did a little more searching in cyber world and found a cookie that had two things that Dear Husband loves, white chocolate and macadamia nuts.

White Chocolate Macadamia Nut Cookies

from http://www.thechunkychef.com/white-chocolate-macadamia-nut-cookies

  • 2 cups + 2 tablespoons all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup butter, softened (1½ sticks)
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 tsp vanilla extract
  • ¾ cup white chocolate chips
  • ¾ cup chopped macadamia nuts
  1. “In a medium bowl, mix together the flour, baking soda and salt (I use a whisk), and set aside.
  2. Cream the butter and sugars together with a mixer (stand or hand-held). Add the egg, egg yolk, and vanilla and mix well until just combined.
  3. Add the flour mixture in batches, mixing to combine in between each batch, until all the flour is incorporated.
  4. Stir in the white chocolate chips and macadamia nuts.
  5. Cover the bowl with plastic wrap and chill dough for about an hour.
  6. Preheat oven to 325 degrees. Roll dough into 1 inch balls and place on a parchment paper lined baking sheet.
  7. Press a few more white chocolate chips and macadamia nut pieces onto the tops for extra flavor and presentation. Bake for 8-10 minutes or until edges just ever so slightly browned. The centers of the cookies will look very soft and a little puffy. Let the cookies cool on the baking sheet for a few seconds, then transfer to a wire cooling rack.”

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Because this cookie requires the dough to be chilled, I mixed this cookie the night before and that gave me the extra time I needed on Christmas Eve to prepare other things and still bake this 24th Cookie.

This is another one of those all butter cookies and it baked up flatter than I like. When I do it again, I may substitute a few TBS of shortening to get a texture closer to my liking. I will also chop my macadamia nuts into bigger pieces, this time I used my nut chopper and they seemed to have blended into the dough more than I was expecting.

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White Chocolate Macadamia Nut Cookies