Nana’s Old Fashioned Oatmeal Cookies

I grew up believing my Dad’s favorite cookie was chocolate chip. My Dad loves those too but his mothers (my Nana) oatmeal cookies were his favorite. Recently I dug up her recipe and made a batch for my Dad. They were delicious, raisins and all. I am not a huge raisin fan so I did use my preference, golden raisins. I admit, I loved them too.

Ingredients:

1 1/4 cups packed brown

2 1/2 sticks butter, room temperature

2 teaspoons vanilla

1 egg, room temperature

1 1/2 cups flour

1 teaspoon soda

1/2 teaspoon salt

3 cups of rolled oats oats

1 cup of raisins, I used golden raisins*

1 cup of chocolate chips, optional if you do not to use raisins

Preheat oven to 375 degrees.

In a mixing bowl, cream butter and brown sugar. Add vanilla and eggs. In a separate mixing bowl, combine flour, soda and salt. Gradually add flour mixture to wet ingredients. Stir in oats and raisins or chocolate chips if you are not using raisins. Drop by tablespoons on an ungreased cookie sheet. Bake for 8 -10 minutes. Eight minutes will give you a chewy cookie and 10 minutes will give you a crunchy cookie. Cool for a minute on the cookie sheet and cool completely on a cooling rack before storing in an air tight container.

*Golden raisins are my personal preference. I think they are not as dried out as brown raisins. However, when golden raisins are baked, they do turn brown. 😊

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Maple Toffee Cookies

I love fall baking. When I discovered Nestle had made new Maple Flavored Morsels, they hopped right into my shopping cart. What better way to embrace fall baking with Maple Toffee Cookies.

Ingredients:

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup vegetable shortening, I used Crisco

3/4 cup granulated sugar

3/4 cup brown sugar

2 extra large eggs

1 1/2 teaspoons vanilla

1 package of Maple Flavored Morsels

1 package of Heath Toffee Bits

Preheat oven to 375 degrees.

Combine dry ingredients in a small bowl and whisk together. In a mixing bowl, beat sugars and shortening until creamy. Add vanilla, and add eggs one at a time. Add flour mixture gradually. Mix well. Stir in maple morsels and toffee bits. Drop by rounded tablespoon on an untreated cookie sheet. I did not use a silicone mat or parchment paper when I baked my cookies. I highly recommend using one.

Bake 9-11 minutes until golden brown. Cool in cookie sheet for 2 minutes and remove to finish cooling on a cooling rack. Once cool, store cookies in an airtight container.

Orange Creamsicle Cookies

I love and adore Orange Creamsicle anything. My Dad loves it too. I purchased a bag of Orange Vanilla Cream M&M’s* and knew I could turn this magical bag of candy into a great recipe(s). Listed below is my recipe for Orange Creamsicle Cookies and Orange Creamsicle Ice Cream Sandwiches. Both recipes will knock your socks off.

Ingredients:

2 1/4 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup of shortening, the white kind like Crisco

3/4 cup granulated sugar

3/4 cup brown sugar (I used light brown)

2 teaspoons vanilla

2 eggs

1 bag of Orange Vanilla Cream M&M’s (8 ounce bag only available at Dollar General)

Preheat oven to 350 degrees. Combine dry ingredients in a bowl. Whisk together and set aside.

Add vanilla and eggs and blend well. Slowly combine flour mixture a little at a time. Stir in M&M’s. Drop by tablespoons (I used a medium scoop) onto an un-greased cookie sheet. Bake for 9 minutes or until done according to your cookie size. Larger cookies for ice cream sandwiches will take a couple of minutes longer. Leave on cookie sheet for 1 minute, remove and remain cooling on a cooling rack. Store in an airtight container. Enjoy!

Bonus Recipe

Orange Creamsicle Ice Cream Sandwiches

Ingredients:

Large cookies

Breyers Orange Creamsicle Ice Cream

Make large cookies from the recipe above. Place one softened scoop of ice cream on one cookie and top with another. Place in freezer, Best if frozen overnight. The perfect summertime treat.

This photo was taken before freezing overnight.

*Orange Cream Vanilla M&M’s are a Dollar General Store exclusive.

Chocolate Chip Cookie Skillet

I was gifted Sugar from Imperial Sugar Company. It was my pleasure to create a recipe using Imperial Sugar for #Choctoberfest2017.   I love chocolate chip cookies and cookie skillets. I have added a few fun extras in this recipe besides the chocolate chips. I added crushed pretzels and toffee bits. Top this with ice cream and hot fudge sauce, this is a winner.  Home is where the cookies are!


Ingredients:
1 c flour

1/2 t baking soda

1/2 salt

1 stick butter, room temperature

6 T granulated sugar

6 T brown sugar

1 Egg

2 t vanilla

1 cup semi sweet chocolate chips

3/4 cup toffee chips

1/2 cup pretzels, crushed into small pieces (I placed mine in a plastic bag and crushed them with a rolling pin)

Vanilla Ice Cream

Hot fudge ice cream topping


Preheat oven to 350 degrees.
Whisk together flour, baking soda and salt in a separate bowl and set aside. Mix together softened butter, granulated and brown sugar. Add egg and vanilla and blend well. Gradually add dry ingredients and combine. Stir in chocolate chips, toffee chips and pretzels.

No skillet?  No worries, just make a big cookie on a cookie sheet and eat it from a bowl when the cookie is baked. I highly recommend parchment paper or a silpat on your cookie sheet if you are just baking cookies.


No skillet, no problem. Use a bowl.
Place cookie dough in a small cast iron skillet or make big cookies on a cookie sheet. Bake 8-11 minutes for normal size cookies. If you are making larger dessert size or skillet size cookies on a cookie sheet, they will take longer. I used a 4 inch skillet, pictured. Time will vary with the size of cookies you make and what size skillet you use. You will have plenty of cookie dough left to make cookies and several skillets. You will love these cookies without the ice cream too. Top with a big scoop of vanilla ice cream and hot fudge sauce ice cream topping. Serve warm. Enjoy!


Leftover Cookies that don’t make it into the skillet will gladly be eaten just as they are. They are excellent.

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Outback’s Salted Caramel Cookie Skillet


One of my favorite restaurants to eat at is Outback Steakhouse.  Outback was founded here in Tampa Florida in 1988. The original restaurant on Henderson Bouvelard is still open. I have so many favorites that I have tried and enjoyed the many years since I have been dining there. Their Salted Caramel Cookie Skillet is my latest favorite. The star is the cookie with white chocolate chips, toffee bits and pretzels. Just the cookies alone would be delicious. Outback changes their menu frequently so when I find something I like, I try to figure it out so I can enjoy it at home after it vanishes from the menu.


Ingredients:

1 cup flour
1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick butter, room temperature

6 Tablespoons granulated sugar

6 Tablespoons brown sugar

1 Egg

2 teaspoon vanilla

3/4 cup white chocolate chips

3/4 cup toffee chips

1/2 cup pretzels, crushed into small pieces (I placed mine in a plastic bag and crushed them with a rolling pin)

Vanilla Ice Cream

Salted Caramel ice cream topping


Preheat oven to 350 degrees.

Whisk together flour, baking soda and salt in a separate bowl and set aside. Mix together softened, granulated and brown sugar. Add egg and vanilla and blend well.  Gradually add dry ingredients and combine with wet ingredients. Stir in white chocolate chips, toffee chips and pretzels.


No skillet?  No worries, just make a big cookie on a cookie sheet and eat it from a bowl when the cookie is baked. I highly recommend parchment paper or a silpat on your cookie sheet if you are just baking cookies.
Place cookie dough in a small cast iron skillet or make big cookies on a cookie sheet. Bake 8-11 minutes for normal size cookies. If you are making larger dessert size or skillet size cookies on a cookie sheet, they will take longer. I used a 6″ cast iron skillet and mine baked about 16 minutes. Time will vary with the size of cookies you make. Top with a big scoop of vanilla ice cream and salted caramel ice cream topping. Serve warm. This recipe yields 4 very large cookies.  Enjoy!

Chocolate Chip Candy Cane Cookies


I had planned on making this cookie recipe for 2 years. Finally found time to create the recipe and make them. I love peppermint and I love chocolate. What a match made in heaven. Chocolate and peppermint go so well together. A great cookie to add to your cookie collection.


Ingredients:

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup of vegetable shortening, I use Crisco

3/4 cup granulated sugar

3/4 cup light brown sugar, packed

2 eggs

2 teaspoons vanilla

1 12 ounce package of mini chocolate chips

1 package of Andes Peppermint Crunch Baking Chips


Preheat oven to 350 degrees. In a separate bowl add flour,  baking soda and salt. Whisk together and set aside.  In your mixing bowl, cream shortening and sugars until combined. Add eggs and vanilla and blend. Add flour, a little at at time and incorporate. Repeat until all four is mixed in. Add chocolate chips and peppermint baking chips.  Drop by spoonfuls or use a small scoop. Bake for 9-11 minutes until cookies are done. Don’t forget to leave some for Santa!  🎅🏻  Enjoy!

Imperial Chocolate Chocolate Chip Cookies


I am so thrilled to be able to participate in #Choctoberfest2016. Thank you Imperial Sugar for sugar and making my cookies a sweet treat.


Ingredients:

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup unsweetened cocoa powder

1 cup solid vegetable shortening

3/4 Imperial granulated sugar

3/4 cup light brown sugar

2 extra large eggs

2 teaspoons vanilla

1 12 ounce bag of semi-sweet chocolate chips


Preheat oven to 350 degrees. In a small bowl, whisk together the dry ingredients and set aside. Cream together sugars and shortening until creamy. Add in vanilla and the eggs, one at a time. Gradually add flour. Mix well. Stir in chocolate chips. Drop on an ungreased cookie sheet by the teaspoon or small scoop. Bake for 8-11 minutes depending on how soft or crispy you like your cookies. Let cool on baking sheet one minute before transferring to cooling racks. Cool completely before storing in an airtight container. Enjoy!


*I received free products but the opinions are my own.