Freshly baked cookies! Yum! Here are six cookie recipes sure to help you through the day. Enjoy!
RASPBERRY-HAZELNUT THUMBPRINT COOKIES
From the December 2014 Vegetarian Times, p.65. This one starts off, “Oat flour, rice flour, and toasted nuts make a tender gluten-free cookie with a little crunch.” Makes 24 cookies
To click this online, click here.
1 1/2 cups oat flour
1/2 cup finely chopped roasted hazelnuts
1/2 cup coarsely chopped roasted hazelnuts
1/2 cup white rice flour
1/2 tsp. baking powder
8 oz. (2 sticks) unsalted butter, softened
1/2 cup sugar
1 large egg
1/4 cup raspberry jam
Confectioners’ sugar, for dusting
Preheat oven to 350°F. Line baking sheets with parchment paper.
Stir together oat flour, hazelnuts, rice flour, and baking powder in medium bowl. Set aside.
Cream butter and sugar in large bowl with electric mixer until smooth. Add egg, and beat until soft and creamy. Reduce mixer speed to low, and add oat flour mixture. Beat until just combined.
Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into walnut-size balls, and place on baking sheet 3 inches apart. Gently press each ball in center with thumb to make small wells. Spoon 1/2 tsp. raspberry jam into each thumbprint well.
Bake cookies 15 to 20 minutes, or until golden brown. Cool on baking sheet. Dust with confectioners’ sugar, then transfer to storage container.
nutritional information Per Cookie: Calories: 163; Protein: 2 g; Total Fat: 11 g; Saturated Fat: 5 g; Carbohydrates: 15 g; Cholesterol: 28 mg; Sodium: 16 mg; Fiber: 1 g; Sugar: 7 g; Gluten-Free
THE $250 COOKIE RECIPE
This comes from Barbara Whitaker, also in The New York Times cooking e-newsletter. Barbara wrote, “Almost everybody has heard the one about the woman lunching at the Neiman Marcus Cafe in Dallas, who enjoyed the chocolate chip cookies so much that she asked for the recipe. For "only two-fifty," the waitress said, it was hers. But when the credit card bill arrived, the woman found the total near $300. Turns out the recipe cost $250, the story goes. In 1997, after years of enduring the myth, Neiman Marcus came up with a recipe – and gave it out for free. It's a delicious variation on chocolate chip cookies, using ground oatmeal, nuts and adding extra chocolate with a grated Hershey bar (you can use any brand you love).” Guess that the woman from Dallas probably gave the recipe out to everyone and anyone and that after it got around, there was little choice on N.M.’s side but to let it out for free. Moral? Don’t p.o. your customers!
Yield: About 55 cookies; Time: 45 minutes.
The recipe was featured in “The $250 Cookie Recipe Exposed”, and can be viewed online here.
Ingredients
1 cup butter
1 cup dark brown sugar, packed
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups oatmeal
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
12 ounces chocolate chips
1 4-ounce milk chocolate bar
1 1/2 cups chopped nuts
Preparation
Heat oven to 375 degrees.
Cream together butter and both sugars. Stir in eggs and vanilla.
Finely grind oatmeal in a blender or food processor. Combine the oatmeal, flour, salt, baking powder and soda in a medium bowl, and slowly add it to the wet ingredients. Beat just until combined. Grate chocolate bar using a microplane grater and add it, along with chocolate chips and nuts to the batter. Mix just to combine.
Drop by heaping tablespoonfuls, 2 inches apart, on a greased cookie sheet. Bake for 10 minutes.
CHOCOLATE ESPRESSO OATMEAL COOKIES
This recipe comes from page 75 of the December 2011 issue of Vegetarian Times, and begins, "Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats." Makes 48 cookies.
To view this online, click here.
3/4 cup all-purpose flour or oat flour
1/4 cup unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. baking soda
4 oz. (1 stick) margarine, softened
3/4 cup sugar
1/4 cup cooled espresso or strong coffee
1/2 tsp. vanilla extract
1 1/2 cups oats
1/2 cup mini semisweet chocolate chips
Whisk together flour, cocoa powder, salt, and baking soda in bowl.
Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.
Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.
4. Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack.
from the December 2011 issue, p.75
nutritional information Per Cookie: Calories: 56; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan
SPICED VEGAN OATMEAL CRANBERRY COOKIES
This comes from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “This vegan recipe for spiced oatmeal cranberry cookies is thick and chewy, just the way oatmeal cookies should be, and, it has consistently been one of the most popular vegan cookie recipes here on About.com year after year. Vegans apparently love their oatmeal cranberry cookies, and you'll love this recipe, whether you're vegan or not! Unlike many vegan cookie recipes, this one doesn't require any egg replacer or egg substitute, so it's a good one to try if you're new to baking vegan (or just don't have any egg replacer on hand).
“Use a vegan margarine or a vegan butter substitute to make these oatmeal cookies vegan, egg-free and dairy-free. Betsy DiJulio of The Blooming Platter made these cookies and suggests adding chopped walnuts or pecans. Her verdict? These cookies are ‘the best’!”
To view this online, click here. Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: about 18 cookies.
Ingredients
3/4 cup vegan margarine or butter substitute
1/3 cup regular white sugar
3/4 cup brown sugar
1 tsp vanilla
1/2 cup soy milk (or other non-dairy milk substitute)
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ginger powder
1/4 tsp ground cloves
1/4 tsp nutmeg
3 cups quick cooking or rolled oatmeal
1 cup dried cranberries
Preparation
First, pre-heat the oven to 350 degrees. You don't need to grease a cookie sheet for this recipe.
In a large bowl, cream together the vegan margarine with the regular white sugar and the brown sugar until smooth and creamy. Add the vanilla and soy milk (or other non-dairy milk substitute) and mix well until well combined.
Add the flour, baking soda, cinnamon, ginger powder, ground cloves, and nutmeg and stir again until well mixed, then stir in the quick cooking oats and the cranberries.
Spoon the dough by about one and a half-inch balls onto an ungreased cookie sheet and bake 10-15 minutes, or until done.
Enjoy your vegan oatmeal cranberry cookies!
Recipe note: If you're missing one of the spices (ginger powder, ground cloves, cinnamon and nutmeg), it's ok to omit it without too much trouble, and just add a bit more of one of the other spices. If you're missing two of the spices, your oatmeal cranberry cookies will still be reliably delicious, but they'll be even better with the full combination of spices. If you happen to have pumpkin pie spice on hand, you can also use that as a reasonable substitute.
THE SPICIEST GINGERBREAD COOKIES EVER
This recipe from The Food Network Kitchen begins, “This gingerbread cookie is super-spicy from the very first bite. Molasses makes it chewy and white sugar rounds out the spices. Cayenne, allspice and a hefty dose of black pepper result in a complex, lingering heat that is surprising and pleasant.” Total Time: 5 hr 20 min; Prep: 1 hr 10 min; Inactive: 3 hr 40 min; Cook: 30 min; Yield: Eighteen 4-inch gingerbread people; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/the-spiciest-gingerbread-cookies-ever.html?oc=linkback
Ingredients
3 cups all-purpose flour, plus more for dusting and rolling (see Cook's Note)
3 tablespoons ground ginger
1 tablespoon ground cinnamon
1 tablespoon freshly ground black pepper
1 teaspoon fine salt
3/4 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne
1/4 teaspoon baking powder
1 stick (1/2 cup) unsalted butter cut into 1-inch pieces, at room temperature
3/4 cup granulated sugar
1/2 cup molasses
1 large egg
2 cups confectioners' sugar
1/4 cup meringue powder (egg white powder)
Cinnamon candies, such as Red Hots, chocolate chips, raisins or other candies for decorating
Directions
Make the cookies: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl.
Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes (scrape down the sides of the bowl, as needed). Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Divide the dough in 2 pieces, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours or up to overnight.
Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
Keeping one disk refrigerated, roll the other disk on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (If the dough looks crackly or breaks apart, press it back together from the outside edge in). Using cookie cutters, cut out gingerbread shapes as close together as possible. Pull away the extra dough around each shape then use a small offset spatula to transfer the shapes to the prepared cookie sheets, spacing them 1 inch apart. Reroll the scraps and cut out more cookies. Freeze the cookies until firm, about 15 minutes.
Bake the cookies, rotating the baking sheets from top to bottom and from front to back halfway through cooking, until they are slightly firm to the touch but not browned at the edges, about 12 minutes. Repeat the rolling, cutting and baking with the remaining dough disk.
Cool the cookies for 5 minutes on the baking sheet then transfer them to a cooling rack to cool completely, about 20 minutes (The cookies will continue to firm as they cool).
Make the icing: Combine the confectioners' sugar, meringue powder and 3 tablespoons water in a large bowl and beat with an electric mixer on low speed until the frosting thickens, trying not to incorporate too much air. (The icing should be pure white and thick, but not fluffy and bubbly.)
Scrape the icing into a resealable plastic bag and snip the corner to the desired size. Pipe the icing onto the cookies to decorate, as desired, sticking the candy onto the icing while it is still wet. Let the cookies stand at room temperature until the icing hardens, at least 1 hour.
Special equipment: a small offset spatula
PEANUT BUTTER SANDWICH COOKIES
This comes from the December 2012 issue of Vegetarian Times, page 55. It starts off, “These sandwich cookies are held together by a rich (and ridiculously easy) chocolate filling.” Makes 24 sandwiches.
To view this online, click here.
Cookies
2 cups smooth natural-style peanut butter
4 oz. Earth Balance margarine (1 stick)
1 cup dark brown sugar
1/2 cup evaporated cane sugar
2 tsp. vanilla extract
1/2 cup plain soymilk or almond milk
3 1/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1/3 cup roasted unsalted peanuts, chopped
Filling
1/2 cup coconut creamer or soy creamer
8 oz. vegan chocolate chips (1 1/4 cups)
To make Cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.
Cream peanut butter, margarine, brown sugar, cane sugar, and vanilla 2 to 3 minutes with electric mixer, or until smooth. Beat in soymilk and 1/4 cup water.
Whisk together flour, baking soda, baking powder, salt, and peanuts in separate bowl. Add flour mixture to peanut butter mixture, and beat just until dough forms.
Scoop 1 Tbs. dough onto prepared baking sheets 2 to 3 inches apart. Make crisscross pattern on top of each Cookie by pressing down with fork. Bake 9 to 11 minutes or until edges of Cookies begin to brown. Cool on baking sheet.
To make Filling: Heat creamer in top half of double boiler over medium heat until steaming. Pour hot creamer over chocolate chips in bowl, and let stand 30 seconds. Mix creamer and chocolate with wooden spoon until chocolate is melted, then whisk until smooth.
Spread 2 tsp. Filling on flat sides of 24 Cookies. Top with remaining Cookies.
nutritional information Per Cookie sandwich: Calories: 344; Protein: 7 g; Total Fat: 18 g; Saturated Fat: 5 g; Carbohydrates: 38 g; Cholesterol: 0 mg; Sodium: 304 mg; Fiber: 3 g; Sugar: 18 g; Vegan
