Pecan Maple Breakfast Cookies

Pecan Maple Breakfast Cookies 

From: 100DaysofRealFood.com

Modified by Allison Whalen (click the title for the original recipe link)

Original Recipe:

Ingredients

• 1 cup whole-wheat flour
• ¾ cup rolled oats
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup applesauce
• 3 tablespoons maple syrup
• 2 tablespoons butter, softened but not melted
• 1 egg
• ½ teaspoon vanilla
• ½ cup chopped pecans

Instructions

1. Preheat oven to 375 degrees F and grease a cookie sheet.
2. Whisk together the flour, oats, baking soda, and salt.
3. In a separate bowl using an electric mixer beat the applesauce, maple syrup, butter, egg, and vanilla.
4. While beating the mixture on a low speed add the dry ingredients until well blended.
5. Fold in the nuts with a spatula.
6. Drop onto prepared cookie sheet with a spoon. Bake for 8 – 9 minutes or until they start to brown.

Here are Allison's modifications:

i added one ripe banana,

increased oats to one cup,

added 1/4 cup of flaxseed,

added about 1/2 cup of raisins,

sprinkled about 2 tbsp of coarse sugar on the top before baking,

and spread into a square pan, baked for 20-25 minutes, then cut out hearts.

you could also use a slightly larger pan - mine came out pretty thick from the 8x8 square pan. you would just need to reduce the cooking time. but any way you cook them they will be great! i hope you enjoy them!

Oatmeal Coconut Cookies

Oatmeal Coconut Cookies
From the Kitchen of Margot Bass

2 cups butter
1 cup sugar
1 cup brown sugar
(cream together)
2 eggs
2 teaspoons vanilla
(add to the creamed mixture)
4 cups flour
1 teaspoon salt
2 teaspoons baking soda
3 cups oats
2 cups coconut flakes
(mix & add to the creamy egg mixture)


I use my kitchen aide & it really makes the motor groan :) Don't get nervous it's dry dough...
You can easily 1/2 the recipe and that makes things easier on your arm or mixer.
Place a teaspoon mounds on a baking sheet @ 350 for 8-10 minutes.
as soon as they come out of the oven smash one Hershey bar square in the center of each cookie!
Enjoy at least one while the cookie's hot and the chocolate's gooey!

Peanut Butter Cookies

Peanut Butter Cookies
From the Kitchen of Kelly Hunt

Ingredients
• 1 cup unsalted butter
• 1 ½ cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 teaspoon vanilla


Directions
1. Cream together butter, peanut butter, vanilla and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
3. Form dough into balls, roll in sugar, gently fork top to create cookie shape.
4. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 350 degrees F oven for about 9-10 minutes or until cookies begin to brown. Do not over-bake.
5. You can put a Hershey’s Kiss in the middle once baked if you wish.

Glazed Lemon Cookies

Glazed Lemon Cookies

From the Kitchen of Kristin Sumption

Cookie Ingredients:
3/4 cup unsalted butter
3/4 cup sugar (although I think I would have been happier with 1/2 cup)
2 egg yolks
1/2 teaspoon vanilla (I used 3/4 teaspoon, I also have a love for vanilla :))
1/4 teaspoon salt (leave this out if you use salted butter)
2 cups flour

Glaze Ingredients
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest (I went crazy here and used two lemons worth of zest, I think it was about 2-3 teaspoons)

Beat butter and sugar until fluffy. Add the egg yolks, vanilla and salt, beat until combined. Slowly add the flour and mix until just incorporated.

Divide the dough in half and shape into 1 1/4 inch diameter logs. Wrap in wax paper and pop them in the freezer for about 20-30 minutes

Heat oven to 350 degrees, slice the logs less then 1/2inch thick and bake on parchment paper lined cookie sheets for 13-16 minutes. Let cool completely.

In a small bowl whisk together the glaze ingredients until it forms a thick yet pourable glaze. Dip the top of each cooled cookie and let set, about 15 minutes.

Red, White, and Blue Stars

Red, White, and Blue Stars

From MarthaStewart.com

Ingredients

5 cups cake flour (not self-rising), plus more for surface
2 teaspoons baking powder
1 1/2 teaspoons salt
12 ounces (3 sticks) unsalted butter, softened
1 1/3 cups granulated sugar
4 large egg yolks
1 tablespoon pure vanilla extract
2 tablespoons heavy cream, plus more for brushing
3/4 cup raspberry jam
3/4 cup blueberry jam
2 tablespoons sanding sugar

Directions

Sift flour, baking powder, and salt into a large bowl. Cream butter and granulated sugar, with a mixer on medium speed, until pale and fluffy. Beat in yolks and vanilla until well combined. Add flour mixture in 3 additions, alternating with cream and beating well after each addition. Shape dough into 4 disks, wrap each in plastic, and refrigerate for at least 3 hours (or up to 3 days).

On floured parchment, roll 1 disk of dough into a 1/8-inch-thick rectangle. Repeat with remaining disks. Stack sheets of dough and parchment, and refrigerate for 1 hour or freeze for 30 minutes.

Spread raspberry jam on 1 sheet of dough, blueberry jam on another. Top each with a plain sheet of dough. Refrigerate for 1 hour or freeze for 30 minutes.

Preheat oven to 350 degrees. Cut out cookies using a 2 1/2-inch star-shaped cutter, and space 1 inch apart on parchment-lined baking sheets. Brush with cream, and sprinkle with sanding sugar. Refrigerate for 30 minutes or freeze for 15 minutes.

Bake, rotating sheets halfway through, until golden, 16 to 20 minutes. Transfer cookies to wire racks, and let cool completely. If desired, bake dough scraps.

Amanda Graber Monster Cookies

Amanda Graber Monster Cookies
Recipe from: "An Amish Gathering: Life in Lancaster County" By Beth Wiseman, Barbara Cameron, Kathleen Fuller
From the kitchen of Erica McNicoll

1.5 sticks butter
1 c white sugar
1 c brown sugar
4 eggs
1 lb crunchy peanut butter
2.5 t baking soda
1/4 c flour
4.5 c quick oats
powdered sugar

1. cream together 1.5 sticks butter, 1 c white sugar, 1 c brown sugar.
2. Add 4 eggs, 1 pound crunchy peanut butter.
3. Mix until blended. Add 2.5 t baking soda, 1/4 c flour, 4.5 c quick oats.
4.1/2 pound M&M's and 12 oz chocolate chips.
5. Dough will be stiff. Form teaspoon-sized balls and roll in powdered sugar.
6. Bake at 350 degrees for 10 minutes. Do not overbake.

Grandma's Oatmeal Raisin Big Cookies

Grandma's Oatmeal Raisin Big Cookies
By: Todd Wilbur

Grandma's Cookie Company was founded back in 1914 by Foster Wheeler, but it wasn't until 1977 that the company introduced the popular Big Cookie. This large, soft cookie comes two-to-a-pack and is offered in several varieties, including oatmeal raisin. Now you can bake up a couple batches all your own with this kitchen clone. Just be sure not to over do it in the oven. You want these cookies soft and chewy when cool -- just like a happy grandma would make 'em - - so take them out when they are just beginning to turn light brown around the edges.

1/2 cup raisins
1/3 cup water
1/2 cup vegetable shortening
1 egg
1 1/2 cups dark brown sugar
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 1/4 cups oats (not instant)
2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon salt
1/2 cup raisins

1. Preheat oven to 275 degrees.
2. Combine raisins with water in a food processor and blend on high speed for about 1 minute or until very smooth.
3. Combine this raisin puree with the vegetable shortening, egg, brown sugar and vanilla in a large bowl. Mix well with electric mixer until smooth.
4. In a separate bowl, combine the flour with the oats, baking soda, cinnamon and salt. Pour this dry mixture into the wet mixture and mix well until ingredients are incorporated. Mix in raisins.
5. Roll 3 tablespoon portions of the dough into a ball in your hands and press to 1/2-inch flat on an ungreased baking sheet. Bake for 18-20 minutes. Be careful not to overcook, or the cookies will not be chewy. Store in a sealed container. (http://www.topsecretrecipes.com) Makes 16 to 18 cookies.

Red Velvet Sandwich Cookies

Red Velvet Sandwich Cookies
From the Kitchen of Emma Caro, brought to you by: bakerella.com

They are sweet and red and a perfect little treat to give on the 14th. And even better, they are super-easy!

All you need is:

1 Box red velvet cake mix*
1/2 Cup butter, softened to room temperature
2 Eggs

Preheat oven to 350 degrees.
Mix ingredients until combined.
Drop spoonfuls of cookie batter onto baking sheet about two inches apart.
Bake for 10-12 minutes.
Cool.

Cream Cheese Filling

1/2 Cup butter, softened to room temperature
1 8 oz. Package cream cheese, softened to room temperature
1 1lb. Box of confectioner’s sugar
1 tsp Vanilla

In a mixer, cream butter, cream cheese and vanilla.
Gradually add sugar and mix until smooth.
Makes about 24 cookies or 12 cookie sandwiches

***you can also split the frosting in half and dye part of it green so that you have red and white cookies and then also red and green cookies!***

Happy Baking!

Peanut Butter Thumb Print Cookies

Peanut Butter Thumb Print Cookies
From the PetitChef.com Website

Recipe type: Dessert
Number of serving: 8
Preparation time: 30 Minute(s)
Cook time: 10 Minute(s)
Difficulty: Easy

Ingredients:

ngredients:
1 cup firmly packed light brown sugar
3/4 cup peanut butter
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate morsels

Directions:
1. Preheat oven to 375 degrees. Line baking sheets with parchment paper; set aside.

2. In a large mixing bowl, combine brown sugar, peanut butter, and butter. Beat at medium speed with an electric mixer until fluffy. Add eggs and vanilla, beating until well combined. Ina small bowl, combine flour, baking soda, and salt. Add flour mixture to sugar mixture, beating until well-combined.

3. Shape dough into 1-inch balls. Place 2 inches apart on prepared baking sheets. Using your thumb, make an indention in center of each cookie. Bake for 7 minutes. Remove from oven; press indention down again. Return to oven, and bake for 1 to 2 minutes more, or until set. Let cool on pan 2 minutes. Remove from pan, and let cool completely on wire racks.

4. In a small bowl, microwave chocolate morsels on High in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 minute total). Spoon about 1 teaspoon melted chocolate into center of each cookie. Let stand until set.

Monster Cookies

Monster Cookies
From the kitchen of Lisa Jewell

3 eggs
1 1/4 cup light brown sugar
1 cup sugar
1/2 tsp salt
1/2 tsp vanilla
1 12oz jar of peanut butter
1 stick of butter, softened
1/2 cup m&m's
1/2 cup chocolate chips
2 tsp baking soda
4 1/2 cups quick oats

Line baking pan with parchment paper (optional). Combine eggs and sugars. Mix well. Add the salt, vanilla, peanut butter and butter. Mix well. Stir in m&m's, chocolate chips, baking soda and oats. Drop by the tablespoon 2 inches apart. Bake at 350 for 8-10 minutes.

Springtime Butter Cookies

Springtime Butter Cookies
From the Kitchen of Lisa Jewell

1 cup butter, softened
1/2 cup sugar
1/2 cup powdered sugar
1 egg
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar

Combine butter and sugars in a large bowl. Beat at medium speed until creamy. Add egg and vanilla, continue beating. Reduce speed to low, add flour, baking soda, and cream of tartar. Beat until well mixed. Divide dough in half. Wrap up on plastic wrap. Refrigerate for two hours. Roll out dough (thin) and use favorite cookie cutters, keeping other half of it in the fridge. Bake at 375 for 10 minutes

Amy's Oatmeal Cookies

Amy's Oatmeal Cookies
from the kitchen of Amy

2 cups of brown sugar
2 cups of white sugar
2 cups of real butter
2 cups of coconuts
4 cups of flour
3 cups of oatmeal (not instant)
4 eggs
2 tsp vanilla
2 tsp baking soda
2 tsp baking powder

Cream sugars and butter together
beat in eggs and remaining ingredients
spoon with small scoop on a greased cookie sheet
back 350 degrees until brown 8-10min

Chocolate Chip Cookies

Chocolate Chip Cookies
From the Kitchen of Renee Hill

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped pecans
Directions

Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

No Bake Cookie Balls

No Bake Cookie Balls
from Taste of Home

60 ServingsPrep: 20 min. + standing

Ingredients
1 cup (6 ounces) semisweet chocolate chips
3 cups confectioners' sugar
1-3/4 cups crushed vanilla wafers (about 55 wafers)
1 cup chopped walnuts, toasted
1/3 cup orange juice
3 tablespoons light corn syrup
Additional confectioners' sugar

Directions
In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the confectioners' sugar, vanilla wafers, walnuts, orange juice and corn syrup.
Roll into 1-in. balls; roll in additional confectioners' sugar. Store in an airtight container.
Yield: 5 dozen.

Butterscotch Gingerbread Cookies

Butterscotch Gingerbread Cookies
from Taste of Home

24 ServingsPrep: 15 min. + chilling Bake: 10 min. + cooling

Ingredients
1 cup butter, softened
1 cup packed brown sugar
2 eggs
3 cups all-purpose flour
2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix
3 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon

Directions
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs. Combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with lightly floured cookie cutters. Place 1 in. apart on ungreased baking sheets.
Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired.
Yield: about 2 dozen.

Nutrition Facts: 1 cookie equals 194 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 144 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.

Almond Crescents

Almond Crescents
from the kitchen of Oriana Montani

There are always a big hit when I make them. Don't forget to really pile the powered sugar on at the end while they're still a little warm.


1 1/4 cups almonds unblanched
1 cup butter (2 sticks) - room temperature
1/2 cup sugar
1 tsp vanilla
1/2 tsp salt
2 cups sifted flour
powder sugar for dusting

Grind almonds fine (but not to a paste) in processor
Cream butter and sugar together
Stir in ground almonds, vanilla, salt and flour
Chill dough until firm

Set oven at 350 degrees.
Lightly grease baking sheets.
Break off walnut size pieces of dough. roll pieces into sticks 1/2 inch thick.
Bend stick into crescent shapes.
Place on prepared baking sheets leaving space between crescents

Bake 15 minutes until crescents are dry but not brown.
Cool slightly. Roll each cookie in powder sugar.
Makes 36 cookies

Chewy Oatmeal Cookies with Butterscotch and Chocolate Chips

Chewy Oatmeal Cookies with Butterscotch and Chocolate Chips Recipe
from the kitchen of Susie McEveety

Ingredients

1 cup butter or margarine
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3 cups rolled oats
1 6-oz. package (1 cup) semisweet chocolate pieces
1 cup butterscotch pieces
1 cup more each of chocolate and butterscotch chips for drizzle.

DRIZZLE:

Follow directions on chocolate chips pkg for “fruit dip”, which I believe is adding 1 TB of shortening to 1 c. of chips, microwaving until melted. (do the same with butterscotch chips, but you may have to use a bit more shortening to get the same consistency). Drizzle over top of cookies, letting first drizzle harden before drizzling the second round. So you will end up with both chocolate AND butterscotch drizzle. Less is NOT more here! Hahaha..

Directions

In a large mixing bowl, beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Beat in the eggs one at a time, adding second egg after first is fully mixed in. and vanilla Add sugar and brown sugar. Beat until combined.. Beat in flour, baking soda, and salt (mix flour, baking soda, and salt before adding to wet mixture). Stir in the oats. Stir in chocolate and butterscotch pieces.
Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree oven for 11 - 104minutes or until golden brown around edges and center still appears raw. Remove cookies from oven, cool on cookie sheet 5 min then transfer to wire rack to cool completely.
Makes about 30-40
Let cookies cool completely, then follow directions for drizzling top of cookies.

TIPS

Pull eggs and butter first when you are gathering ingredients so that they are soft and room temp when you add them to batter. I even put the butter by the pre-heating stove to soften it up more.
Mix wet ingredients ENTIRELY before adding the dry, however don’t let it mix on and on…or the cookies will come out cakey.
Be sure cookie sheet is not warm when you drop the dough
Be GENEROUS with the dough balls. This original recipe says that it yields 50-60, but with the way I make the dough balls I only get about 36/38 out of it. Almost the size of golf balls.
I rotate the cookie sheet halfway through baking (after about 6 min)
Always a good idea to cook ONE cookie to start and see what happens. You may have to adjust the time or temp depending on your oven. My first batch is never as good a the rest.
Cookies look very raw in the center (about the size of a quarter) and browned along edges when I pull them.
Let cookies sit on cookie sheet 5 min. before removing them to wire rack to cool completely.
Let cookies cool completely before adding drizzle
Let chocolate drizzle harden and cool before adding butterscotch drizzle.
Ta-da! J

Harvest Pumpkin Cookies

Harvest Pumpkin Cookies
from: Homemade Cookies and Bakery Treats Cookbook

2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground all spice
1 cup butter, softened
1 cup sugar
1 cup canned pumpkin (can be either regular or pumpkin pie mix)
1 egg
1 tsp vanilla
1 cup chopped pecans
1 cup dried cranberries
Pecan halves (about 36...for decorating cookie)

Preheat oven to 375. Combine flour baking powder, cinnamon, baking soda, salt and all spice in a medium bowl.

Beat butter and sugar in a large bowl with electric mixer at medium speed until light and fluffy. Beat in pumpkin, egg, and vanilla. Gradually add flour mixture. Beat at low speed until well blended. Stir in chopped pecans and cranberries, if desired.

Drop heaping tabelspoonfuls of dough 2 inches apart onto ungreased cookie sheets. Flatten slightly with back of spood. Press one pecan into center of each cookie.

Bake 10-12 minutes or until golden brown. Let cookies stand on cookie sheets for 1 minute and then transfer to wire racks to cool completely. Store tightly covered at room temperature or freeze for up to 3 months.

Makes about 3 dozen.

Apple Oat Drops (vegan and low fat)

Apple Oat Drops
by: unknown source on yahoo

1/4 cup brown sugar
1/4 cup sugar
3/4 cup unsweetened applesauce, canned or fresh
1 cup sifted plain/all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1/2 cup seedless raisins
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

Preheat the oven to 375

Stir the sugars into the applesauce.

Sift together the flour, baking powder, salt and spices.

Stir dry ingredients into the applesauce mixture.

Add the oats and the raisins. Mix well.

Drop by the tablespoonfuls onto lightly greased cookie sheet.

Bake for about 10 minutes. Cool slightly and then place on wire rack to cool completely.

**I have made these a couple of times and they are definitely "healthy cookies." They are similar
in texture to a soft granola bar. We enjoy them!

Snicker Doodle Cookies

Snicker Doodle Cookies
From the kitchen of Amy Young

1 cup Butter
1 1/2 cups of Sugar + 4 TBLS
2 Eggs
2 3/4 cups flour
1/4 tsp. Salt
3 tsp. Cinnamon
1 tsp Baking Soda
2 tsp Cream of Tarter

In a large bowl cream butter and 1 1/2 cups sugar; add eggs and mix at medium speed until light and fluffy.
In a separate bowl mix flour, salt, baking soda, and cream of tartar.
Add slowly to creamed mixture until well blended
Chill dough in freezer for 30 minutes.

Preheat oven to 375 degrees

Combine remaining 4 tbls of sugar and 3 tsp of cinnamon into a flat dish. Form dough into 1 to 2
inch balls, roll in the sugar/cinnamon mixture until coated. Place on ungreased cookie sheet about 3
inches apart.

Bake 12-15 minutes or until lightly browned...DO NOT OVER COOK

Cookies should be soft when taken out of the oven and they will harden as they cool.

Hint: Between batches of cookies keep dough in freezer so the dough will remain stiff.

ENJOY!!!!