Chocolate Chunk Cherry Oatmeal Cookies

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This combination of chocolate chunks and dried cherries take this cookie to a truly delicious level. Dried cherries can be substituted with dried cranberries if desired. This dough can be optionally chilled in the refrigerator for up to 2 days before baking off the cookies.

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Ingredients:

2 sticks unsalted pareve margarine, room temperature
¾ cup brown sugar
¾ cup granulated sugar
2 tsp. pure vanilla extract
2 large eggs, room temperature
1 ¾ cups unbleached all-purpose flour
1 tsp. baking soda
½ tsp. kosher salt
1 ¼ cups large flake oats
10 oz. (284g) semisweet or bittersweet chocolate chunks
¾ cup dried cherries

Directions:

Preheat oven to 375F and line cookie sheets with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the margarine and sugars until light and fluffy.

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Add in the vanilla, and the eggs, one at a time, scraping down the bowl as necessary.

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In a separate bowl, combine the flour, baking soda, salt, chocolate chunks and dried cherries.
Slowly add the dry ingredient mixture to the bowl and blend until the dough just begins to come together.

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Using a 1 ½ -inch scoop, form the dough into approximately 40 balls, spaced on the cookie sheet with a maximum of 12 cookies per sheet.

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Bake for 11 minutes, rotating the racks halfway through.

Building Block Biscotti

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I gave this cookie the name, “building block,” because the fillings can be modified to suit your taste.  The versions below are nut-free.  They are dairy-free if pareve white chocolate chips are used.

Ingredients:

2 ½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1 ½ cups granulated sugar
½ cup (1 stick) unsalted pareve margarine, room temperature
2 large eggs, room temperature
1 tsp. pure vanilla extract
1 cup white chocolate chips/semisweet chocolate chips
1 cup dried berries/toasted flaked coconut/toffee pieces
1 egg white

Directions:

Preheat oven to 350F.  Line 2 baking sheets with parchment paper.  Combine flour, baking powder and salt in medium bowl; whisk to blend.

In the bowl of an electric mixer fitted with the paddle attachment, beat margarine and sugar until light and fluffy. Add eggs, one at a time, followed by vanilla and beat until smooth.

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Mix in flour mixture, then chips and berries/coconut/toffee.  Cover the dough with plastic wrap for 2-24 hours.

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Divide dough into 3-4 logs each approximately 6×2.5 inches (15x7cm) long.   The logs will expand during baking.

Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.

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Bake logs until golden brown about 35 minutes.

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Cool for 10 minutes, then slice logs on diagonal into ½-inch wide slices.  Bake for 10 more minutes.  Allow biscotti to cool.  Makes approximately 40 biscotti.

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Ginger Molasses Cookies

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These spiced cookies smell and taste great any time of year.

Ingredients:

2 ¼ cups unbleached all-purpose flour
1 tsp. baking powder
¼ tsp. kosher salt
1 tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground cloves
1/8 tsp. ground nutmeg
¾ cup (1 ½ sticks) unsalted pareve margarine, room temperature
1 cup packed brown sugar
1 large egg
1 tsp. pure vanilla extract
¼ cup molasses
½ granulated sugar, to roll the cookie dough in

Directions:

 

Preheat oven to 375F. Line 3 baking sheets with parchment paper.

In a medium bowl, combined the flour, baking powder, salt, ginger, cinnamon, cloves and nutmeg.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the margarine and sugar until creamy.

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Add the egg, vanilla and molasses and beat, scraping down the bowl as necessary.

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Add the flour mixture slowly and beat on low speed until just combined.

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Chill the dough for 1-24 hours.

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Using an ice cream scoop, form balls and roll in granulated sugar.  Bake for 10 minutes.

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Confetti Shortbread

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This recipe is originally from Mom on Timeout and it is is my second variation of this shortbread. I based it on the Cranberry Orange Biscotti from last month, although these ones aren’t vegan. You can easily swap the butter to make them vegan if you want!

Ingredients:

3/4 cup sugar
2 1/2 cups all purpose flour
1 cup butter, cut into small cubes
1 tsp vanilla extract
1/2 cup sprinkles
zest of one orange
2 tbsp milk
additional sugar for coating

Directions:

In a large bowl combine flour and 3/4 cup sugar. Cut butter into small cubes, add to dry ingredients and combine with a pastry cutter.

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Add vanilla, milk, and sprinkles. Combine with your hands until forms a dough.

Roll dough into a log (2 inches in diameter). Roll in plastic wrap and refrigerate for 2 hours and up to 3 days.

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Preheat oven to 325˚F.

Cut slices of cookie dough into 1/4 inch thick. Coat cookie slices in additional sugar.

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Bake for 12-15 minutes. Let cool and use royal icing if you wish.

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Cookies can be stored in a container on the counter or frozen for later.

Special Purim Edition: Hamentashen

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Here are two easy ways to bake hamantaschen cookies for Purim. Fill them with jam, chocolate chips, chocolate spread, prune/apricot or poppyseed filling. The first recipe is from kitchen-tested.com and the second is a cake mix hack with a unique taste from naomi_tgis. The folding technique is from toriavey.com. The latter site has multiple filling recipes from scratch.

Cake Mix Hack:

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Ingredients:

1 box Duncan Hines classic yellow cake mix
2 eggs
1 stick unsalted pareve margarine, room temperature
1 tsp. pure vanilla extract
¾-1 cup unbleached all-purpose flour

Directions:

Preheat oven to 350F. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cake mix, eggs, margarine and vanilla until well combined.

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Add the flour and mix until the dough begins to come together.

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Roll the dough out on a lightly floured surface to ¼-inch thickness.

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Use a 3-inch cookie cutter to roll out rounds and place them on a parchment lined cookie sheet.  Spoon not more than 1 tsp. of filling into the center and fold into a triangle.

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First, grasp the left side of the circle and fold it towards the centre to make a flap that covers the left third of the circle.  Grasp the right side of the circle and fold it towards the centre, overlapping the upper part of the left side flap to create a triangular tip at the top of the circle.  Grasp the bottom part of the circle and fold it upward to create a third flap and compete the triangle.  When you fold this flap up, be sure to tuck the left side of this new flap underneath the left side of the triangle, while letting the right side of this new flap overlap the right side of the triangle, creating a “pinwheel” effect.  Pinch each corner of the triangle gently but firmly to secure the shape using your fingers which you can lightly moisten with water. Bake for 13 minutes, rotating the racks halfway through.  Makes approximately 24 hamantaschen after the dough scraps have been rerolled as necessary.

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From scratch:

Ingredients:

2 eggs
½ cup grapeseed oil
½ cup granulated sugar
½ tsp. pure vanilla extract
2 cups unbleached all-purpose flour
½ tsp. baking powder
¼ tsp. kosher salt

Directions:

In the bowl of a food processor fitted with the steel blade, process the eggs, oil, sugar and vanilla until well combined.

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Mix the flour, baking powder, and salt in a medium bowl and transfer to the food processor.

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Pulse until the dough begins to come together.

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Proceed as per the previous recipe with rolling, filling and shaping.

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Bake at 350F for about 15-16 minutes, rotating the sheets halfway through.  Makes approximately 20 hamantaschen.

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Vegan Cranberry Orange Shortbread Cookies

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This recipe is originally from Mom on Timeout and is absolutely delicious. I swapped the almond extract for vanilla extract and change the butter to be margarine – making these a great vegan treat.

Ingredients:

1/2 cup dried cranberries
1/4 + 1/2 cup sugar
2 1/2 cups all purpose flour
1 cup margarine, cut into small cubes
1 tsp vanilla extract
zest of one orange
2 tbsp fresh orange juice
additional sugar for coating

Directions:

Put cranberries and 1/4 cup sugar in a food processor and pulse until cranberries are chopped into smaller pieces.

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In a large bowl combine flour and other 1/2 cup sugar. Cut margarine into small cubes, add to dry ingredients and combine with a pastry cutter.

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Add vanilla, zest, and orange juice. Combine with your hands until forms a dough.

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Roll dough into a log (2 inches in diameter). Roll in plastic wrap and refrigerate for 2 hours and up to 3 days.

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Preheat oven to 325˚F.

Cut slices of cookie dough into 1/4 inch thick. Coat cookie slices in additional sugar.

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Bake for 12-15 minutes. Let cool and use royal icing if you wish.

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Cookies can be stored in a container on the counter or frozen for later.

Lemon Crinkle Cookies

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Adapted from How Sweet Eats/Jessica Merchant, these cookies both look and taste great.  A terrific combination of tart lemon and sweet sugar.
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Ingredients:

2 cups unbleached all-purpose flour
½ tsp. baking soda
¼ tsp. kosher salt
½ cup grapeseed oil
1 cup granulated sugar
1 large egg
1 large egg yolk
2 tbsp. freshly squeezed lemon juice
Zest of one lemon
1 tsp. pure vanilla extract
1 tsp. lemon extract
Powdered sugar for coating

Directions:

In the bowl of an electric mixer fitted with the paddle attachment, beat together the oil and sugar until smooth.

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Add the egg, egg yolk, lemon juice, lemon zest, vanilla and lemon extracts and beat until well combined.

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In a small bowl, combine the flour, baking soda, and salt.  Transfer the flour mixture to the mixer and blend until just combined.

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Cover with plastic wrap and refrigerate for 2-24 hours.

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Preheat oven to 325F and form 21 cookies by using a 1 ½-inch (4cm) ice cream scoop and shaping into balls. Coat them in the powdered sugar then bake on 3 baking sheets covered with parchment paper for 12 minutes.

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Oatmeal Raisin Chocolate Chip Cookies

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I tasted these cookies in a professional competency tutorial and immediately asked MA for the recipe.  They were delicious, filled with oats, chocolate chips and raisins. The recipe originally comes from AverieCooks, with one slight modification to use bread flour to make them chewier, and margarine to make them non-dairy. As well, I doubled the recipe from below to make extra, because who doesn’t want cookies that count as breakfast lying around. Yes, I believe this should count as a healthy balanced breakfast. This recipe makes about a dozen medium sized cookies.

Ingredients:

1 large egg
1 stick margarine
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 tbsp vanilla extract
1 1/2 cups rolled oats
3/4 cup bread flour
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
1/2 cup raisins

Directions:

Beat egg, margarine, sugars, and vanilla until well combined.

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Combine the dry ingredients in a separate bowl (oats, flour, cinnamon, baking soda, and salt)

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Scrape down the bowl and add the dry ingredients. Beat until combined.

Scrape down the bowl, add chocolate chips and raisins and mix until combined.

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Roll the cookies into balls just larger than a golf ball, and place on a baking sheet. Refrigerate for at least 2 hours (and up to 5 days).

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Preheat the oven to 350˚F and bake for 10-13 minutes until golden brown.

“Anything But The Kitchen Sink” Cookies

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These cookies were based on a recipe from The Silver Platter. I decided to add some extras to these, to make them an “anything but the kitchen sink cookie”. My first change was adding white chocolate (because it goes perfectly with craisins). After that I figured I should throw in some pecans to round out the cookie flavours. Lastly I decided to add pretzels because I love a good sweet and salty snack.

I made these because I wanted to bring a snack to my tutorial group. I saw the original recipe and I figured I would give it a shot. With these changes the cookies were very well received, so I highly recommend you give them a shot.

Ingredients:

3/4 cup vegetable oil
1 cup brown sugar, lightly packed
1/2 cup granulated sugar
2 eggs
1 tsp pure vanilla extract
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
2/3 cup chocolate chips
2/3 cup white chocolate chips
2/3 cup pecans
2/3 cup crushed pretzels
2/3 cup craisins (dried cranberries)

Directions:

In a large bowl/electric mixer, beat oil, sugars, eggs and vanilla until well mixed.

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Add flour, baking soda and salt and mix until blended.

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Add all the “fixin’s” and mix well (by hand).

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Refrigerate dough for 45 mins (can be kept up to 2 days).

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Preheat oven to 350˚F. Line 3 baking sheets with parchment paper.

Roll out dough into balls about the size of a golf ball.

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Bake for 13-15 minutes.

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Super Soft Pumpkin Cookies with Cream Cheese Frosting

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Tis the season for pumpkin spice, so here’s another pumpkin recipe to contribute to your fall baking collection. This recipe comes from Gimme Some Oven. It was super quick to make, and I modified it slightly so it only required one bowl (for the cookie).

Ingredients:

For the Cookie:

1/2 cup (1 stick) butter or margarine
1 cup granulated sugar
1/2 cup brown sugar
1 1/4 cups canned pumpkin puree
1 egg
1 tsp vanilla extract
1 tsp baking powder
1 tbsp pumpkin pie spice
1/2 tsp salt
2 1/2 cups all-purpose flour

For the Frosting:

1 brick (8 oz) low-fat cream cheese, softened
3 tbsp butter, softened
1 tsp vanilla extract
2 cups powdered sugar

Directions:

For the Cookies:

Preheat oven to 350˚F.

Cream butter and sugars in the bowl of an electric mixer. Beat until light and fluffy for 1-2 minutes.

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Add pumpkin, egg and vanilla and beat again. Scrape down the sides as needed.

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Add the baking powder, pumpkin pie spice and salt. Mix until combined.

Add the flour and mix well.

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Transfer to lined cookie sheets using a tablespoon or small ice cream scoop. The scoops should be smaller than a golf ball.

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Dip your finger in warm water and flatten the scoops of cookie dough.

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Bake for 13-17 minutes. Allow to cool completely before frosting.

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For the Frosting:

In the bowl of a stand mixer beat cream cheese, butter and vanilla until smooth. Gradually add powdered sugar on low speed. If the frosting is too thick, add milk, or too thin add more powdered sugar.

Either spread frosting on cookies or drizzle on using a piping bag/ziplock with the end.