I will not take credit for this awesome recipe. I read it in Food and Wine magazine and I knew I had to make it. Granted this is more of a Christmas Cookie, I say yumminess is allowed all year round. Also, it is snowing outside so I can pretend that it is the holidays !
A 5 ingredient wonder ! This is cookie is rich and moist and guilt-free ! So here goes !
Mix the following in a bowl:
1 cup quick-cooking oats
1/4 crunchy almond butter (use smooth if you like)
2 tsp of ground cinnamon
Drop batter to form cookies, I made 5 large cookies for breakfast, you could get a dozen small cookies.
Bake at 350F for 20-25 minutes.
Enjoy with coffee or a cold glass of milk !
If you ever wondered what 4lbs of butter looked like. Here is a snapshot of my annual cookie baking. 12 kinds, for 12 days of Christmas !
- 1 cup natural creamy almond butter
- 3/4 cup maple syrup
- 6 tablespoons unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 2 eggs
- 3 cups whole wheat pastry flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup turbinado sugar
In a large bowl, beat almond butter, maple syrup, butter, vanilla and eggs with an electric mixer until creamy, about 1 minute. Add flour, baking soda and salt, and beat again, just until combined.
Transfer a third of the dough to a large piece of wax paper and shape into a 10-inch log. Roll up snugly, twisting the ends like a piece of candy. Repeat with remaining dough, making 3 logs total. Chill until firm, 4 to 6 hours or overnight.
Preheat the oven to 350°F. Spread turbinado sugar in a shallow bowl. Working with one log at a time, cut dough crosswise into 12 rounds, press 1 side of each round into the sugar and arrange on a large, parchment-paper-lined baking sheet, sugar-side up, about 2 inches apart. Bake for 12 minutes, and then set aside to let cool completely. Store in an airtight container for up to 1 week.
1 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 package Cookies n’Creme pudding mix
1 tsp. vanilla
2 1/4 cups flour
1 tsp salt
1 tsp baking soda
10 Oreos, chopped
1/2 cup white chocolate chips
Preheat oven to 350 degrees.
Cream together butter and sugars.
Stir in pudding mix.
Add eggs and vanilla to cream mixture.
Mix flour, baking soda and salt into mixture.
Chop ten oreos into small pieces.
Add chopped Oreo’s and white chocolate chips to dough.
Stir until all ingredients are combined.
Drop spoonfuls of dough onto greased cookie sheet and bake for 7-9 minutes or until slightly brown on top.
Yield: 84 cookies
Prep 45 mins Bake 350°F 9 mins per batch
3/4 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 teaspoon salt
2 teaspoons finely shredded tangerine peel or orange peel
1 teaspoon vanilla
1 teaspoon orange extract
3/4 cup olive oil
1/2 cup white cornmeal
4 cups all-purpose flour
1/2 cup sugar
1. In a very large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 1/2 cups sugar, the baking soda, cream of tartar, and salt. Beat until light and fluffy, scraping side of bowl occasionally. Beat in eggs, tangerine peel, vanilla, and orange extract until combined. Gradually beat in oil until smooth. Beat in cornmeal. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill for 30 to 60 minutes or until dough is easy to handle.
2. Preheat oven to 350 degrees F. Place the 1/2 cup sugar in a small bowl. Shape dough into 1-inch balls; roll balls in sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using a wooden skewer or toothpick, press an “X” into each ball of dough.
3. Bake in the preheated oven for 9 to 11 minutes or until tops are very lightly browned. While warm, lightly press again with wooden skewer to make deeper “X” indentations. Transfer cookies to a wire rack; let cool. Makes 84 cookies.