Chocolate Chip Oatmeal Cookies – made with canola oil

1/2 cup canola oil
3 Tbsp. butter, softened
3/4 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 tsp. vanilla

1 cup whole wheat flour
1 cup all-purpose flour
1 cup quick oats
1/2 tsp. baking soda
3/4 – 1 tsp. salt
1 cup chocolate chips

Stir together oil, butter and sugars and beat. Beat in eggs. Add vanilla and stir in. Add flours, quick oats, baking soda and salt. Stir until well combined. Add chocolate chips and stir in.

Drop by spoonfuls on ungreased or lightly greased cookie sheet and bake for about 10 minutes at 350*F, just until set. Store in covered container.

Notes: These cookies will not brown overly much by the time they are done because of the use of mostly oil (instead of butter) and not too much baking soda, both of which increase browning. I used not quite 3/4 tsp. salt in my batch, and though they were good, they could use a smidge more, according to my taste buds. (Since canola oil is used primarily instead of regular salted butter, the salt content is a little lower than usual.) I kept some butter in the recipe to keep a little of that buttery taste, but you could also make these with all vegetable oil (or all butter). And although I used half whole wheat flour and half unbleached, you could use all whole wheat (or all unbleached for that matter!).

Extra Rich and Tender Chocolate Chip Cookies

1/2 cup unsalted butter, softened
1/4 cup brown sugar, firmly packed
1/4 cup white sugar
1 egg
1 1/4 cup all-purpose flour
1/8 tsp baking soda
1 cup chocolate chips
1 1/2 cups chopped nuts (optional – I didn’t add these)

Cream butter and sugars. Beat well. Beat in egg. Combine flour and baking soda and add. Mix well. Stir in chocolate chips.
Drop by small spoonfuls onto ungreased cookie sheets and bake at 375*F for about 11-12 minutes until set.

Butterscotch Brownies

1/4 cup butter, melted (or shortening)
1 cup brown sugar
1 egg
1 tsp vanilla
3/4 cup flour (can increase to 1 cup for a slightly less gooey version)
1 tsp baking powder
pinch salt
1/2 cup nuts, chopped or pieces (opt)
handful chocolate chips (opt)

Melt butter in microwave (or over low heat on the stove). Mix in brown sugar, egg and vanilla. Stir in flour, baking powder, small pinch salt, and (optional) nuts or chocolate chips, or sprinkle on top.
Bake in greased 8×8 pan at 350*F for about 25 minutes. Cut in squares while still warm.

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P.S. I made these again the next week for my book club. Unfortunately, after a good evening of discussion, I forgot the pan on the top of the car as I drove away… So long, my poor Anchor Hocking 8 x 8 …. I shall miss thee. Reminder to self: never, ever leave something on top of the car. If you’ve got to set it somewhere, it’s much better to put it on the ground – at least it’s got a better chance of staying in one piece!

You can make rolled cookies, thumbprint cookies, sandwich cookies, or ball/drop cookies.

Basic Icebox Cookie Dough
1 cup butter, softened
3/4 cup sugar (superfine is considered best for cookies; may increase to 1 cup or substitute other sweetener)
1 egg yolk, lightly beaten (may substitute a whole egg – increase the flour as necessary)
2 tsp. vanilla extract (may decrease to 1 tsp. or substitute other flavoring)
2 1/2 cups (sifted) all-purpose flour (approximate – adjust according to other additions)
pinch salt
optional: 1 tsp. baking powder (leavening is optional; may substitute 1/4 – 1/2 tsp. baking soda if there is an acidic ingredient it can react with)

Cream butter and sugar. Beat in egg and vanilla. Sift together flour and salt (and optional leavener) and stir in. Mix until thoroughly combined. Shape into balls, flatten slightly onto ungreased or non-stick cookie sheets (or sheets lined with baking parchment). Bake at 375*F for about 10 – 12 minutes, or until edges are a light golden brown.

The dough can be shaped in different ways: rolled or scooped into balls, thumb-printed, or flattened; chilled, rolled (between sheets of wax paper, or on a floured surface), and cut into shapes; or rolled into logs, covered in wax paper, chilled, and then sliced into round cookies.

Use your imagination as to what to put into these cookies. The rule of thumb is to put moist with moist, dry with dry, and add chips, nuts, dried fruits and the like, last of all. For example, sift cocoa with the flour before adding, and put liquid flavorings or pastes in with the butter and sugar, or add with the egg yolk.

Chocolate – cocoa; bittersweet, semi-sweet, milk or white chocolate chips or chunks; chocolate bars or baking bars, chopped or grated, etc.
Nuts – walnut, pecan, almond, cashew, macadamia, pistachio, hazelnut, peanut, peanut butter, pine nuts, etc.
Seeds – sesame, poppy, pomegranate, melon, sunflower, fennel, etc.
Dried Fruit – apple, apricot, cranberries, cherries, blueberries, currants, raisins, dates, figs, pineapple, mango, coconut, ginger (preserved), papaya, pear, peach, prunes/plums, banana, etc.
Fresh or Cooked Fruit, Vegetables or Juice - banana, berries, cranberries, grated citrus rind, juice, passion fruit, mango, pineapple, apple (grated or chopped), applesauce, carrots (grated, or cooked and mashed), pumpkin (cooked and mashed, or canned), etc.
Candied Fruit – cherries, peel, mixed fruit, ginger, etc.
Spices – cinnamon, allspice, ginger, nutmeg, cloves, saffron, apple pie spice, etc.
Herbs, Teas (leaves or infusions) and Coffee – fennel (seeds), angelica (fresh), chamomile, green tea, peppermint, mint, lavender, jasmine tea, apple mint, coffee, etc.
Instant Drink Mixes – instant latte and cappuccino, instant cocoa, etc.
Candy and Sweet Toppings – marshmallows, caramels, thin mints, gum drops, jelly beans, sprinkles, nonpareils, colored or flavored sugar, jelly fruit slices, etc.
Flavorings and Extracts - vanilla, peppermint, almond, orange flower water, rose water, lemon or orange extract, strawberry, banana or other fruit flavoring, grenadine, brandy, tequila, rum, amaretto, etc.
Frostings, Fillings and Spreads - cream cheese, jams, jellies, marmalades, preserves, chocolate & hazelnut spread (eg. Nutella), heavy cream (for making whipped cream or ganache), pudding mix, etc.
Basic Ingredients – substitute or add: granulated sugar, confectioners sugar, brown sugar, turbinado sugar, other dry sweeteners, rolled oats, oat flour, rye flour, whole wheat flour, dry breakfast cereals, etc.
Syrups and Liquid Sweeteners – molasses, maple syrup, corn syrup, honey, berry syrups, pancake syrup, agave syrup, etc.

You can use many creative flavor combinations with other favorite basic cookie doughs, as well, such as a chocolate chip or oatmeal drop style cookie, or a sugar cookie dough.

Portzelky (say “portzelchya”)

2 cups milk
2 eggs, well beaten

1 cup warm water
1 tsp. sugar
2 pkgs. yeast (4 1/2 tsp)

4 1/4 – 5 1/2 cups flour
1 1/2 Tbsp. salt
1 Tbsp. sugar
2 cups raisins

1. Scald milk, then cool to lukewarm. Add beaten eggs and beat all together well.

2. Dissolve 1 tsp. sugar and yeast in 1 cup of warm water. Stir yeast mixture into milk and egg mixture.

3. In large bowl, mix flour, salt and 1 Tbsp. sugar. Make well and pour in liquids. Stir all together well. Add raisins and stir in.

4. Let raise until doubled.

5. Stir down and let raise again.

6. To deep fry, drop by spoonfuls into hot fat or oil, heated to about 350*F. Bake until browned on both sides, about 4 -5 minutes, to make sure center is done.

7. Serve warm. Very good dipped or rolled in sugar.

Keeps well frozen for later use. May be reheated in the oven.

Makes about 4 – 5 dozen.

1 1/2 cups packed light brown sugar
1/2 cup vegetable oil
1/4 cup reduced-fat sour cream
1 egg
1 tsp. vanilla
1 3/4 cup all-purpose flour
3/4 cup cocoa powder
2 tsp. instant espresso or coffee granules
1 tsp. baking soda
1/4 tsp. salt
1/8 tsp. black pepper (can omit)

1/2 cup powdered sugar – for rolling cookies in

1. Beat brown sugar and oil with electric mixer. Mix in sour cream, egg and vanilla.

2. In separate bowl, stir together flour, cocoa, espresso or coffee granules, baking soda, salt and pepper.

3. Add dry mixture to wet mixture and mix well.

4. Refrigerate 3 to 4 hours until well chilled and firm.

5. Shape dough into 1″ balls and roll in bowl of powdered sugar. Put on ungreased cookie sheet.

6. Bake at 350*F for 10 – 12 minutes or just until cookies are set and tops are firm to touch (not wet). Do not overbake.

Plain Chocolate Variation: omit coffee granules and pepper.

Gingerbread Roll-Out Dough

1 cup margarine
1 1/4 cup sugar
1 egg
1 cup molasses
1/3 cup hot water
1 tsp. baking soda
1/4 tsp. nutmeg
1 tsp. ginger
1/2 tsp. cloves
1 Tbsp. cinnamon
5 cups flour

1. Cream margarine and sugar until light and fluffy (use a mixer, if you like).

2. Add egg, molasses and hot water. Stir together.

3. Add baking soda and spices and stir again.

4. Stir in flour, one or two cups at a time, until dough is workable with hands.

5. Knead dough a little on floured surface.

6. Roll to desired thickness and cut out gingerbread men or other cut outs. Decorate with currant eyes or cinnamon candy, if desired.

7. Bake on ungreased cookie sheets at 350*F for 8 to 10 minutes.

8. Cool and decorate as desired with icing or candy.

At any rate, my mom made them the same way, and no I do today (as do my sisters). They are Christmas must-haves. Even if nothing else gets baked, I try to get out a batch of these.

Christmas Peppernuts a.k.a. “Papenate” (say pay-puh-nate)

2 cups sugar
1 cup shortening (can substitute butter or marg. if need be)
1 cup milk
1 cup cream (can use all milk if you don’t have cream, but cream is best)
1 Tbsp. peppermint extract
1 egg
5 – 6 cups flour
2 tsp. baking powder

Cream sugar and shortening. Add milk, cream, peppermint and egg. Last, stir together flour and baking powder, and then mix in. If dough seems too sticky to handle, add more flour. With floured hands, roll snakes of dough about an inch or a little more in diameter, then scissor cut into short pieces, about 1 1/2 inches long, and drop onto cookie sheets. Bake at 375*F for 10 – 12 minutes, or just until getting barely light brown on the bottom (don’t overbake). If you like, you can add a little bit of green food coloring to jazz them up.
These cookies will stay soft in a sealed container.

The last two….

Chocolate No-Bake Cookies

2 cups sugar
2 Tbsp. cocoa (can increase up to 1/4 cup)
1 square margarine (1/2 cup)
1/2 cup milk

3 – 3 1/2 cups oatmeal (quick oats is good)
1 tsp. vanilla

1. Melt and stir together the sugar, cocoa, milk and margarine in a saucepan over medium heat. Bring to a boil and boil for 1 minute.

2. Stir in oatmeal and vanilla. Mix well.

3. Line cookie sheets with wax paper and drop by spoonfuls while still warm. Allow to cool.

4. When cooled and hardened enough to handle, store in covered container.

Optional add-ins:
raisins, coconut, or other dried fruit, nuts

Peanut Butter No-Bake Cookies

2 cups sugar
1 square margarine (1/2 cup)
1/2 cup milk
1/2 cup peanut butter
4 1/2 cups oatmeal (approx)
1 tsp vanilla (opt)

1. Cook sugar, margarine, and milk (and peanut butter – or can be mixed in afterward with oatmeal) until it has boiled 1 minute.

2. Stir in oatmeal and optional vanilla.

3. Drop by spoonfuls onto waxed paper lined cookie sheets.

4. Let cool and harden.

Chocolate Peanut Butter No-Bake Cookies

2 cups sugar
2 Tbsp. cocoa
1 square margarine (1/2 cup)
1/2 cup milk
1/2 cup peanut butter
4 1/2 cups oatmeal
1 tsp. vanilla

Make as above.

Optional add-ins:
raisins or other dried fruit, or nuts

1. Cream butter and almond extract. Beat in sugar until fluffy. Add egg and beat again.

2. Add flour gradually, stirring after each addition. Stir in almonds until well blended.

3. Cover and chill dough well in fridge.

4. Working with part of the dough at a time while leaving the rest to stay cold in the fridge (or working quickly), press dough into sandbakelse or sandbakkel tins or molds. Press firmly and cover the bottom and sides of each mold evenly.

5. Set on cookie sheets and bake at 375*F for 6 – 8 minutes.

6. Remove from oven and immediately invert molds (ie. turn upside down) onto counter or table and allow to cool for just a bit.

7. Tap back of molds with spoon to remove cookies. Finish cooling, then sprinkle with powdered sugar or Vanilla Powdered Sugar (poke pieces of vanilla bean into a bag of icing sugar, cover tightly and store – the longer, the richer the flavor).