Category: Cookies

Source: iStock


  • ½ cup (1 stick) unsalted butter, melted
  • ½ cup plus 2 tablespoons firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup unbleached all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ cups old-fashioned rolled oats (not instant)
  • 1 cup semisweet chocolate chips
  • Nonstick cooking spray

Directions: Heat the waffle iron according to the manufacturer’s instructions. In a large bowl, whisk the butter and brown sugar until smooth. Whisk in the eggs and vanilla. Stir in the flour, baking soda, and salt. Stir in the oats and chocolate chips.

Coat the grids of the waffle iron with nonstick cooking spray. Use a tablespoon or small ice cream scoop to portion out a cookie onto each waffle square. Close the iron and cook until set and beginning to brown, 1-1/2 to 3 minutes, depending on the heat of your waffle iron. Use a thin metal spatula to transfer the cooked cookies to a wire rack and repeat with the remaining dough, coating the grids with spray as necessary.   Makes about 24 cookies


Mexican Hot Chocolate Cookies

Bakerella Mexican Hot Chocolate Cookies
I saw these online and it took me to a magazine site so I decided to copy it over here in case it disappeared off of the People Magazine site.   I LOVE anything with the Mexican chocolate flavor, so I can’t wait to try these.

Mexican Hot Chocolate Cookies (Bakerella)

Makes 32

1½ cups all purpose flour
½ cup unsweetened cocoa powder  (I will use dark cocoa)
¾ tsp. baking soda
½ tsp. sea salt
4 tsp. cinnamon
¼ tsp. cayenne pepper
½ cup unsalted butter
1½ cups sugar
⅓ cup chocolate hazelnut spread
2 eggs
2 tsp. Mexican vanilla extract or regular vanilla
10 oz. bittersweet chocolate chips (I will use Dark Chocolate chips)

1. Preheat oven to 350 degrees and line baking sheets with parchment paper.

2. In a medium bowl, sift flour, cocoa, baking soda, salt, cinnamon and cayenne using a wire whisk. Set aside.

3. Using a mixer, cream butter, sugar and hazelnut spread until light and fluffy, about two minutes.

4. Add eggs and vanilla and mix until combined. Add flour mixture in two additions, with the mixer on low until just combined.  Stir in chocolate chips.

5. Scoop cookie dough onto prepared baking sheet and bake for 10 minutes. Cool and enjoy!

Cocoa Oatmeal Cookies


Yeah, not so much in the presentation department, but they are tasty.  I needed to take the picture and get going

so these aren’t plated well but they are beauties and SO SOFT.  It was time to bake

up a sweet treat for my 95 year old mother in law.  So I started with a basic oatmeal cookie and just started adding

things and making it my own.

 Cocoa Oatmeal Cookies

  1 cup butter, softened          1 cup packed brown sugar          1/2 cup white sugar

2 eggs                                        1 Tsp. vanilla extract                    1 tsp. cinnamon

1 1/2 cup flour                        1/3 unsweetened cocoa powder         1 tsp. baking soda

1/2 tsp. sea salt                   1 cup plumped raisins                         3 cups rolled oats

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Put the 1 cup of raisins in a large microwave proof measuring cup or bowl.  Cover with water and microwave for about 3 minutes.  Let sit in hot water while mixing up the cookies then DRAIN and stir in plumped raisins last. 
  3. Beat butter or margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa powder, baking soda, cinnamon and salt; mix well.  Stir in oats and plumped DRAINED raisins, mix well.
  4. Divide up and roll into logs and place in freezer to stiffen up a bit or place in fridge for a few hours or over night….this helps cookies not spread too much when made with butter.


Raisins sitting in boiled water for a few minutes to plump…batter ready for them to be added.

  1. Drop dough by rounded tablespoonfuls or slice off of rolled up log and place onto ungreased cookie sheets. Bake 10 to 12 minutes, until cookies are almost set. Do not overbake. Cool 1 minute on cookies sheets, then move to wire racks. Cool – store tightly covered.

note: after being in the freezer for under an hour my cookies took about 12 minutes to bake.

 Image They are wonderfully soft while still warm from the oven.  After some storage, being sealed up we will see how soft they stay.  I can always add a piece of bread to soften them before delivering them to my 95 year old mother in law.  I wonder what it would taste like to add a bit of cayenne to make them a Mexican version cookie.  Hmmmm….sounds worth trying to me.


Oh my word, these are the softest sugar cookies we’ve ever had.  Once you get the timing right for your oven with how thick you want to make them it isn’t hard to find nirvana….barely colored beyond their pale creamy start…YUM.




1 1/2 c. sugar                        1 c. Crisco Oil (better taste with Crisco over generic or Canola oil)

2 eggs                         1 c. sour cream (lite or regular—I’ve never used fat free)

Mix the above four ingredients together and add:

1 tsp. baking soda             1 tsp. salt            1 tsp. baking powder

 4 cups of flour. 


Cover bowl and refrigerate over night or at least 2 hours.   Roll out and cut.  We like a thicker cookie, but cut according to your preference and then bake at 375 degrees for 7-8 minutes.  You will have to figure out your time by your thickeness and your oven.  They are supposed to BARELY show any brown around the edges.  They will mostly be a creamy white color.  Don’t leave them on the hot cookie sheet very long so they don’t keep cooking.  Sugar before baking or frost afterwards….or leave them plain.