Raspberry Coconut Macaroons

Ok folks, you are about to get bombarded with some raspberry concoctions, as our raspberry bushes received an abundance of rain during the spring and are quite plentiful.

First up are Raspberry Coconut Macaroons.  These little cookies are quite fun as they come out a bright magenta colour.  You can create a more marbled effect if you like by not blending the raspberries in all the way.  I used our blendtec blender which made the process move along super fast, but if you don’t have a ridiculously expensive and loud blendtec blender, a food processor will work just fine 😉

There are a few versions of these out there (I believe Smitten Kitten being the originator), and after tasting mine I’m pretty sure all versions are probably quite delicious.  Ideally, you want the outsides to have a slight crisp to them and a lovely chewy middle.

Raspberry Coconut Macaroons

2½ cups unsweetened coconut

½ cup raw cane sugar

2 egg whites

½ tsp vanilla extract

pinch of salt

¾ cups raspberries

1. Preheat oven to 325º

2.  Food process coconut until it is crumbly.  Add egg, vanilla, sugar & salt.  Then pulse in the raspberries (if you desire a marble effect, leave raspberries in chunks).

3. Place 1 tbsp scoops onto a baking sheet lined with parchment paper.  Bake about 25 mins.  Remove from oven and let them sit for about 10 mins before transferring to a wire rack.  Store in a cool place.

Makes about 2 dozen

Reese’s Chunk Cookies

So because we had a dismal turnout of 12 kids this halloween (I blame Black & Orange day, but don’t get me started on that) and I was expecting over 100, we had a large amount of leftover halloween candy.  I set aside the Reese’s Peanut Butter Cups with the intentions of making something yummy, and the other day settled on making my Mom’s Chocolate Chipper recipe and replacing the chocolate chips with some Reeses Peanut Butter Chunks.

The result was amazingly delicious, so much so, that I ate a couple and sent the remainder with Richard to work out of fear that I could not show any restraint with these little nuggets of goodness.  The great thing about them is that the peanut butter filling in the cups melts into the cookie and that combined with bites of milk chocolate is fantastic.

I think this recipe would work great with any chocolate bar treats chopped up, just make sure you chill them first before stirring into the batter so they hold their “chunkiness”.

Reese’s Chunk Cookies

1 cup butter, softened

¾ cup white sugar

¾ cup brown sugar, packed

2 eggs

2 tsp vanilla

2¼ cups all-purpose flour

½ tsp salt

1 tsp baking soda

2-2½ cups chunked & chilled Reese’s Peanut Butter Cups (approx. 12 halloween size cups)

1.  Preheat oven to 350°. Cream butter and sugars together.  Beat in eggs 1 at a time and add vanilla

2.  In another bowl mix together flour, salt and baking soda.  Stir dry mixture into wet mixture.  Stir in Reese’s chunks.

3.  Drop spoonfuls onto a parchment lined cookie sheet.  Bake for approx. 12 mins.

Makes approx. 4½ dozen

Butterscotch Oatmeal Cookies

It’s cookie time!

I have had some butterscotch chips in my cupboard for quite some time just waiting to be used, so I decided upon a Butterscotch Oatmeal Cookie.  I wanted these cookies to have a lot of texture and lots of bits of goodness in every bite so I added some walnuts and flaxseeds in with the oats and butterscotch chips….Just a side note, every time I type butterscotch, I type it like butterschotch, sigh.

These little gems came out tasting great and were full of flavour.   They have made it into my top 5 cookie list, and will be making some repeat appearances.

 

Butterscotch Oatmeal Cookies

¾ cup butter

¾ cup brown sugar

½ cup granulated sugar

2 tsp vanilla

2 tbsp water

1 egg

1 cup flour

¾ tsp baking soda

1 tsp cinnamon

2½ cups rolled oats

1 tbsp flaxseeds

1 cup butterscotch chips

½ chopped walnuts

1.  Preheat oven to 350º.  Cream together butter and the 2 sugars.  Mix in water, egg and vanilla.

2. In a separate bowl, mix together flour, baking soda and cinnamon.  Combine wet and dry mixtures.

3.  Stir rolled oats, flaxseeds, butterscotch chips and walnuts into the mixture.

4.  Drop spoonfuls onto a greased cookie sheet.  Bake for 12-15mins.

Makes about 4 dozen

White Chocolate Macadamia Nut Cookies

Alright….I’m back.  Have been fairly busy lately and quite frankly by the end of my day, I haven’t found the energy to sit down and get some posts done.  Kudos to those of you that manage to keep this up! Lately, by the end of the day, the only thing I find myself doing is watching some really bad tv.  I will stop that nonsense, and get on top of this as I have many recipes ready to be posted.

So today, we have White Chocolate Macadamia Nut Cookies!  While in the process of making these, I realized that my oven  was not heating up.  This was of course not only happening when I was in the middle of making cookie dough but also prepping a lasagna for dinner, yeesh.  So what I did was rolled them up into balls and popped them into a ziploc freezer bag (as pictured below) for a couple of days while we figured out what happened.   They stored great and I just plopped the frozen suckers down on the cookie sheet and put them in the once again working oven with an extra couple minutes tacked on.  Enjoy!

 

White Chocolate Macadamia Nut Cookies

1 cup butter, softened

1½ cups brown sugar, packed

2 eggs

1 tsp vanilla

2 cups a.p. flour

¼ cup cornstarch

¾ tsp salt

1 tsp baking soda

2 cups white chocolate chips

1 cup chopped macadamia nuts

1.  Preheat oven to 350°.  Cream butter and brown sugar together.  Beat in the eggs 1 at a time and add vanilla.

2.  Mix flour, cornstarch, salt and baking soda together and add to the wet mixture.  Stir in the white chocolate chips and macadamia nuts.

3.  Drop spoonfuls onto  a greased cookie sheet.  Bake for 10-12 mins,

Makes about 5 dozen

Coconut Raisin Hermits

Alright, I have been a little bit MIA from the blog in the past couple of weeks as it has been quite busy (I turned 30….eep!), but I am back and I am back with cookies!  I decided to go with Hermits which are bite size little pieces of deliciousness.  The original recipe called for several things which I didn’t have on hand so I made a few substitutions and came up with Coconut Raisin Hermits.   Feel free to toss in whatever you would like as these are very versatile.  I think next time I am going to try out some cranberries and walnuts.

These are in an out of the oven in no time and are the perfect accompaniment to a tea or coffee.

Coconut Raisin Hermits

1 cup butter, softened

1½ cups packed brown sugar

3 eggs

1 tsp vanilla

3 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

½ tsp nutmeg

½ tsp salt

¾ cup shredded coconut

1 cup raisins

1.  Preheat oven to 375º.  Cream butter and sugar together.  Beat in the eggs one at a time and add vanilla.

2.  In another bowl mix flour, baking powder, baking soda, cinnamon, nutmeg, salt and coconut together.  Mix into wet mixture.  Stir in raisins.  Drop or roll heaping teaspoonfuls onto a greased baking sheet and bake for 6-8 minutes.

Makes about 4½ dozen

Ginger Snaps

My Mom’s ginger snaps were the best, but I usually referred to them as Ginger Chews because they were so soft and would just melt in your mouth. I followed her recipe and the results were great! They were not quite my mom’s, but she had some sort of magic mom power….Maybe I’ll harness some of it the more mom like I become 🙂  Anyways, delicious, so try and enjoy!

Ginger Snaps

¾ cups butter – softened

1 cup granulated sugar

1 egg

½ cup molasses

2½ cups all purpose flour

½ tsp salt

2 tsp baking soda

2 tsp ginger

1 tsp cinnamon

approx. 2 tbsp granulated sugar

1.  Preheat oven to 350º. Cream butter and the 1 cup of sugar.  Beat in the egg, and stir in the molasses.

2.  In another bowl stir flour, salt, baking soda, ginger and cinnamon.  Add dry mixture to wet mixture, mix well.

3.  Roll into 1 inch balls.  Dip into remaining sugar and place on greased baking sheet. Bake for approximately 10 minutes.

Makes 6 dozen

Peanut Butter Oatmeal Cookies

These Peanut Butter Oatmeal Cookies are thin little chewy treats.  To get these right, keep a close eye on them as they bake, as there is a fine line where they cross over from chewy to crispy and either way they taste good, but chewy is just better.  The peanut butter in them will still be really soft when you remove them from the oven and make you think they are not done, but they will set as they cool.  I found 12 mins to be just enough in my oven.

Peanut Butter Oatmeal Cookies 

½ cup butter, softened

1 cup packed brown sugar

1 large egg

½ tsp vanilla extract

½ cup smooth peanut butter

2 cups rolled oats

½ cup all-purpose flour

½ tsp baking powder

½ tsp baking soda

¼ tsp salt

1.  Preheat oven to  375°.  Cream butter and sugar.  Beat in the egg.  Stir in vanilla extract and peanut butter.

2.  Mix together dry ingredients and stir into wet ingredients.

3.  Shape into small balls and place onto an ungreased cookie sheet, they will expand quite a bit so leave room.  Bake for 12-15 mins.

Makes about 3 dozen