Recipe: My Chocolate-Chip and Oat Button Cookies Guarantee Smiles All Around

These cookies keep well.

This recipe that I’m about to share with you is really a great one to add to your recipe box because it’s a delicious and foolproof. My Chocolate-Chip and Oat Button Cookies are soft, chewy puffs of cookies with plenty of oat goodness and slightly less sugar that is better balanced through chocolate chips.  

This is also another easy recipe that just requires a minimum of effort since I hate spending too much time in the kitchen when it is not necessary.  In fact, I simplified my cookie even further by using a small melon scoop to drop the cookie batter onto the cookie sheet instead of using a spoon.  The secret for using a scoop is to keep a cup of water handy to dip it in after a fresh drop of batter.  

Recipe: Today Is a Good Time to Bake My Easy Molasses Drop Cookies!

Wouldn't you love to try one with a hot cup of coffee right about now?

Though spring is around the corner, winter is hanging in there with snow storms for most of the country.  On days like this, I like to bake something delicious to help put smiles on faces when my family walks through the door, cold and disgusted.  What I decide to make depends on how much I have left to do on my schedule so I search my recipe box for the easiest goodies that I didn’t make in awhile like the cookie recipe that I’m about to share with you.

Recipe: My Chewy Coconut Puffs Can Make a Wonderful Addition to Your Holiday Cookie Assortment

These have a cake-like texture and quite chewy due to all the shredded coconut!

When you are deciding which cookies that you plan to bake for the holidays this year, I do hope that you will want to include the one that I have for you today.  My Chewy Coconut Puffs is a delicious drop cookie with almond flavor that puffs out and possesses a nice chew to them.  

Furthermore, this recipe is not complicated.  Basically, you cream, sift and then mix before dropping onto your cookie sheets for baking.  In fact, you can speed along with this by using a small round squeeze scoop for this purpose.  The way that you don’t stick is by keeping a cup of cold water handy to dunk the scoop back in after you finish one and are ready for a new cookie.


My Chewy Coconut Puffs


1-1/3 cups of flour
1/4 teaspoon of salt
½ cup or 1 stick of butter
2/3 cup of sugar
2 large eggs
1 teaspoon of vanilla 
½ teaspoons of almond extract
1-1/2 cups of grated coconut
1 teaspoon of baking powder, leveled


Cream the butter and sugar thoroughly until fluffy in your mixing bowl.

Add the eggs, one at a time and beat into the creamed ingredients with your electric mixer along with the extracts.

Sift together the flour, salt and baking powder in another mixing bowl.  Then add slowly to the creamed ingredients and eggs.  I prefer to finish mixing with just a wooden spoon.

The last ingredient that I add is the shredded coconut flakes and gently incorporate this until well combined.

Drop onto greased cookie sheets with either a small round squeeze scoop or using two teaspoons to deposit small balls of the dough. 

Bake in a 375-degree oven for about 10-12 minutes, depending on how your oven is regulated.  The cookies will lightly brown at the bottom.

You get about three dozen small cookies.

ENJOY!

Recipe: Who Is in the Mood for My No Work Chocolate-Peppermint Drops?

This drop cookie is not only delicious, but as simple as they come!

This morning I was in the mood to bake, but  I wasn’t sure what it would be.  The only thing I knew was that it had to be something easy and bursting with chocolate.  After scanning through my recipes, I finally decided on the perfect one. 

My No Work Chocolate-Peppermint Drops are puffy cookies, but not soft or hard. These yummy delights have a wonderful, in between texture brimming with finely, chopped walnuts and flavor fortified with peppermint extract, which magnificently compliments the chocolate.

Recipe: My ALDI Inspired Chewy Oatmeal Delights

*Disclaimer:  This is a sponsored post.

ALDI

My Chewy Oatmeal Delights

Now is probably the time that you’re thinking about what holiday cookies that you’re planning to bake this year.  The recipe that I have is for a chewy, oatmeal cookie packing hidden goodness with semi-sweet chocolate, white chocolate and butterscotch chips to set off its rich buttery flavor for a decadent combination of ultimate sweetness.

I use three different varieties of morsels for this drop cookie.  Though you can use regular semi-sweet chips, I prefer the mini ones because it distributes the chocolate more evenly to get maximum enjoyment out of every luscious bite.

Baker's Corner Mini Real Semi-Sweet Chocolate Morsels

Baker's Corner Butterscotch Morsels

You can use a tablespoon to drop these cookies onto your greased baking sheets.  However, an easier way is to use a mini ice cream scoop to deposit the dough.  What I do is have a cup of water handy to immerse my scoop after dropping to keep the dough from sticking.  This little tool really speeds up the cooking baking process for me.

Baker's Corner White Morsels

For all my baking essentials that went into this recipe, I went to my favorite grocery store, ALDI  since they have the best prices in my opinion, especially for ingredients like the chips, oatmeal, flour and even the dairy products. Look over their holiday catalog first because this store has what you will need from unsweetened cocoa, coconut, nuts, candied fruit, evaporated milk, raisins, etc. more reasonably than their competitors, especially if you keep up with their weekly specials!

You get a great chew with my Chewy Oatmeal Delights!

If you ask me, the quality of the ALDI products is just as good as name brands.  The only thing that you might miss is the fancy packaging of name brands–but that is basically it.  

Hopefully, you’ll want to print out my recipe and take it with you when you pick up all those baking essentials where I shop–ALDI.  

Happy Holidays!

My Chewy Oatmeal Delights

1 cup (2 sticks) of ALDI Countryside Creamery butter
1 cup of firmly packed ALDI Baker’s Corner Light Brown sugar       
1-2/3 cups ALDI Baker’s Corner All-Purpose flour
1 cup of ALDI Baker’s Corner sugar
3 cups of ALIDI Millville Quick Rolled Oats
2 large eggs
1 teaspoon of baking soda, leveled
½ teaspoon of baking powder, leveled
2 teaspoons of pure vanilla extract
1 teaspoon of salt
1/3 cup of ALDI Baker’s Corner Real Mini Semi-Sweet Chocolate Chips
1/3 cup of ALDI Baker’s Corner Butterscotch Chips
1/3 cup of ALDI Baker’s Corner White Chocolate Chips


Cream your butter with the sugars until well combined in a large mixing bowl.

Next, beat in the eggs to the creamed mixture, one at a time before adding the vanilla extract.

Sift the flour with the baking soda, baking powder, and salt and slowly beat into the creamed ingredients until the flour mixture is incorporated into the butter mixture.

Stir in the oats and chips last.

Drop by tablespoons or using a mini ice cream scoop on your greased cookie sheet.  Try to keep each one about two inches apart.

Bake in a 375-degree oven for about 9-10 minutes or until lightly golden.  

Give the baked cookies a few minutes to set before attempting to remove.  

ENJOY!

Recipe: My Giant Pumpkin Puff Cookies Are Spectacular!

Giant Pumpkin Puff Cookie

This is the size Ice Cream Scoop that I use.

The recipe that I have for you today is delicious and truly easy to make. Imagine a soft, cake-like pumpkin cookie with just some ginger and cinnamon for spices to go along with fresh or canned pumpkin that is accompanied by plump raisins to pump up the flavor in each moist bite.   

You won’t need to waste your time creaming butter or shortening for this since my recipe uses only four tablespoons of canola oil. 

The most difficult step is just assembling the ingredients and then dropping this wet batter with an ice cream scoop to your greased cookie sheets. Actually, the hardest part is waiting for your oven’s timer bell to ring so that you can finally taste these fragrant puffs that smell so good while baking.

My Giant Pumpkin Puff Cookies

3 cups of flour
2/3 cup of sugar

Plate of Giant Pumpkin Puff Cookies

1 tablespoon of baking powder, leveled
1 teaspoon of baking soda, leveled
3/4 teaspoon of salt
1 teaspoon of ground ginger
1 teaspoon of ground cinnamon
4 tablespoons of canola or corn oil
1 cup of canned or cooked, fresh mashed pumpkin
3/4 cup of buttermilk or sour milk
1 large egg
3/4 cup of raisins


Sift all your dry ingredients together in a large mixing bowl.

Add the oil and mix through until it gets somewhat crumbly.

In another mixing bowl, you combine the pumpkin, egg, and milk.

Now mix the moist ingredients with the dry and blend together.  This will be a wet batter.

Stir in your raisins last.

Use an ice cream scoop to drop the batter onto your greased cookie sheets, leaving room for them to spread.

Bake at 400-degrees for about 15 minutes, depending on how your oven is regulated.  Insert a toothpick to see if anything sticks testing if done.

ENJOY!

Recipe: When You Want to Bring Out Smiles, Then Bake Up My Delectable Coconut-Orange Drop Cookies!

Instant smiles appear when these cookies are baking.

As I mentioned, I hate involved, complicated recipes when you can have the same delicious results for whatever you cook or bake.  Today’s recipe for my Delectable Coconut-Orange Drop Cookies fits that bill because they are easy to put together and taste sensational from all the requests that I had from my friends after tasting these cookies.

My Delectable Coconut-Orange Drop Cookies is a fairly soft cookie that is abundant with plenty of grated coconut mingling with some chocolate chips in the batter.  What is different about these is that I use almond extract and some grated orange peel to coax more of the chocolate flavor as it marries with that almond extract.  The result is scrumptious once you get a taste.

If you don’t have any fresh oranges on hand, you could substitute a teaspoon of orange extract in a pinch. Instead what I like to do is to grate some orange rind when I have the ones with thick skins, wrap in some plastic wrap to store in the freezer for later use.  This is handy for whenever I need the rind for other recipes because it is already prepared.

My Delectable Coconut-Orange Drop Cookies

½ cup of butter
3/4 cup of sugar
1 egg
1 cup of shredded coconut flakes
½ teaspoon of almond extract
1 tablespoon of freshly grated orange rind
1 cup of sifted flour
1 teaspoon of baking powder, leveled
½ cup of semi-sweet chocolate chips


Cream your softened butter with the sugar thoroughly with your electric mixer in your mixing bowl.

Beat in your egg, almond extract,  and the grated rind next.

Use a wooden spoon to stir in the coconut flakes and mix in with the above ingredients.

Sift your flour with the baking powder, gradually as you continue to beat through your mixer until all the ingredients are incorporated and combined.

Grease at least two cookie sheets and drop by rounded teaspoons with some space between them, leaving room for them to grow on those sheets.

Bake in a 375-degree oven for about 10-15 minutes, depending on how your oven is regulated or until the edges start getting a light golden brown.  

ENJOY!

Baker’s Secret New Colored Cooking Gadgets Review + Mary’s Amazing Chip-a-Roos Recipe!

Disclaimer: This post is based on a free product provided by a company as a press sample so that I may offer my own opinion, which may be the same or differ from yours.

Here's my Amazing Chip-a-Roos.

When Baker’s Secret sent boxes with their new colored cooking gadgets for this review, I was told the contents could vary.  I got to try one of their silicon whisks, a spatula, and a pastry blender. 

Baker's Secret Colored Cooking Gadgets

Those that read my blog know that I will not be using the pastry blender for making pastry because I am faithful to my oil pie crust recipe that requires no creaming.  However, I liked how it worked for initially softening real butter with the sugar for the delicious cookie recipe that I am also going to share with you before attempting to further cream it with my electric mixer.  

I put those tools to good use for this recipe by whisking the egg before I added it to my mixing bowl to the spatula for constantly scraping the ingredients in my bowl. My Amazing Chip-a-Roos are drop cookies of multiple delights from chocolate chips, butterscotch chips, coconut, raisins swimming in a light mix of chocolate and almond flavor to make it irresistible in a blend of flour and oats.

You can make this cookie a small size by using two teaspoons or a tiny scoop, but I like to enjoy my weekend treats so I use my ice cream scoop for giant size cookies.  

I hope you try my yummy recipe and look for the new Colored Cooking Gadgets Collection from Baker’s Secret where you shop. 

Mary’s Amazing Chip-a-Roos

½ cup of butter
½ cup of packed brown sugar, ( light or dark )
1/4 cup of sugar
1 cup of flour
1 cup of uncooked rolled oats
½ cup of semisweet chocolate chips
½ cup of butterscotch chips
½ cup of raisins
½ cup of grated, flaked coconut
1 large egg
½ teaspoon of baking powder, leveled
1/4 teaspoon of baking soda, leveled
1 teaspoon of vanilla extract
½ teaspoon of almond extract
2 tablespoons of unsweetened cocoa

Cream your butter with the sugars thoroughly with your electric mixer.

Next, add the egg, vanilla and almond extracts and beat to blend.

Sift the flour, baking soda, cocoa, oats, and baking powder and slowly combine with the moist ingredients.  

Stir in the chocolate chips, butterscotch chips, coconut, and raisins and mix into the batter.

For a substantial cookie, I recommend the ice cream scoop.  Drop onto a greased cookie sheet and give about two inches of space between each.

Bake in a 375-degree oven for about 12 minutes, depending on how your oven is regulated or just until lightly browned around the edges.  Test with a toothpick to see if anything sticks.

ENJOY!

Recipe: Who’s Hungry for My Supreme Pineapple-Coconut Drop Cookies?

I had a craving for pineapple and decided what better way to enjoy it then in a batch of incredible cookies.  The recipe that I have for you takes the tropical goodness of juicy, sweet pineapple and combines it with some flaky coconut, crunchy walnuts, and raisins in a drop batter that is mildly spiced to produce my Supreme Pineapple-Coconut Drop Cookies.

This is another easy recipe that requires very little effort on your part. One thing though that I want to stress is trying not to crowd your cookies on your baking sheets.  Give them plenty of room (about two inches apart) to grow because they will do that beautifully for you.  

Another important tip is to use your measuring spoons and leveling off your baking soda for the best results.  Too much or little can ruin your work instead of helping it so do keep that in mind when baking.

I do hope you try it soon because these cookies are really delicious!

My Supreme Pineapple-Coconut Drop Cookies

1-1/4 cups of flour
3/4 cup of sugar
½ cup of shortening or butter
1 large egg
½ teaspoon of baking soda, leveled
1/4 teaspoon of ground ginger
1/4 cup of molasses, light or dark
1 cup of flaked coconut
½ cup of crushed, drained pineapple
½ cup of walnuts, chopped
1/3 cup of raisins, optional
1 teaspoon of vanilla extract
½ teaspoon of salt
½ teaspoon of baking soda, leveled


Cream your butter or shortening with the sugar thoroughly before beating in the egg and vanilla.

Sift the flour, soda, salt, and ginger together and gradually add to your creamed mixture to blend through.

Stir in the coconut, raisins, walnuts, and pineapple next to combine.

Grease your cookie sheets and drop from a teaspoon or a small scoop to your cookie sheet, allowing two inches apart for each.

Bake in a 375-degree oven for about 8-10 minutes, depending on how your oven is regulated.  Test with a toothpick to see if anything sticks.

Allow to remain in the pan about a minute or so before attempting to remove.

ENJOY!

My Easy Pineapple Drop Cookies Recipe is Delectable and a Favorite of Mine

Drop cookies are less work than rolling the dough out into shapes before baking.

Pineapples are so delicious.  With their juicy tropical sweetness they bring an added moistness to your  baking besides that unique flavor.  This beloved recipe of mine is so easy that I like to make this when I'm short of time or not particularly ambitious, only hungry for something yummy.

Don't worry about having a lot of ingredients on hand.  My Easy Pineapple Drop Cookies require a few basics in addition to that can of crushed pineapple.  

These happen to be drop cookies that you can deposit on a greased cookie sheet in one of two ways.  The first is by the teaspoon or taking out your small ice cream scoop to dump onto the tray.  This method is faster when you click and dump over working the batter off of two spoons.  In fact, I use the regular size ice cream scoop for making giant muffins. 

I hope you take a chance and make a batch soon. 

Easy Pineapple Drop Cookies

1/2 cup shortening
1 cup brown sugar, firmly packed (light or dark)
1 large egg
3/4 cup crushed pineapple, well-drained
2 cups of flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon baking soda, leveled
1 teaspoon of baking powder, leveled

Cream your shortening with the sugar thoroughly. 

Beat your egg in to well combine.

Next, add your drained pineapple and continuing beating to mix through.

Sift your flour, salt, baking soda, baking powder, and cinnamon together.

Now add a little of those sifted ingredients to your mixing bowl at a time.  Beat well to mix.

Grease your cookie sheet and drop by teaspoons or using a small ice cream scoop to drop spoonfuls onto your sheet. 

Bake in a 375-degree oven for about 12-15 minutes until a lightly golden color.  Use a toothpick to insert to test it is done.

ENJOY!