Yummy Oatmeal Applesauce Doggie Cookies

Karma, aka Queen of the House, turned 13 today so she got some special treats like these applesauce oatmeal cookies. Just 2 ingredients! (3 if you count the dab of peanut butter but that's an option)

Ingredients:

1/2 cup unsweetened applesauce 

1 cup rolled oats

PB optional (make sure it doesn't contain xylitol)

Mix the applesauce and oatmeal together and let stand 5 minutes for the oats to absorb the moisture from the applesauce. It should stick together nicely. If too sticky add more oats, if too crumbly add more applesauce.  Then take a tablespoonful and press together. Place on a lined cookie sheet. If going for the peanut butter option make a small divot in the cookie and fill with a scant 1/4 tsp of PB. Bake at 350°F for 15 minutes then cool completely before handing out the treats! Makes 8 cookies

Also had this little treat that her little human nephew didn't care for. Frozen Greek yogurt with a slice of banana. She says he doesn't know what he's missing!!

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Chickpea Chocolate Chip Cookies

Sshh! Don't tell them there are chickpeas in these cookies. They'll never know! They're just the most tender chocolate chip cookie you've ever had.

Ingredients:

15 oz canned chickpeas, drained and rinsed

1/2 cup tahini

1/4 cup applesauce

1/2 cup maple syrup

2 tbsps olive oil

1 1/2 cups flour

2 tsps baking powder

pinch of salt

3/4 cup chocolate chips

sesame seeds, optional 

Preheat oven to 375°F and line baking sheets with parchment or a silicone mat. In a food processor add the chickpeas, tahini, applesauce, maple syrup and olive oil and process about 2 minutes until smooth. Pour into a mixer bowl and with the spatula attachment add the flour, baking powder and salt. Fold in the chocolate chips. Take heaping tablespoons of dough and spoon onto the prepared baking sheets. Flatten slightly and if using sesame seeds, spray lightly with olive oil then sprinkle on the seeds. (No seeds means no giveaway though...they'll look like just regular chocolate chip drop cookies!) Bake for 12-15 minutes. Makes 18 cookies

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Lemon Dunking Cookies

Whether starting the day off with a breakfast cookie or sitting down for an afternoon break, these crisp on the outside tender on the inside dunkers are perfect with a cold glass of milk, hot tea or coffee.

Ingredients:

2 cups flour

1/2 cup super fine or regular granulated sugar

2 tbsps and 1 tsp lemon juice

zest of 1/2 a lemon

1 1/2 tsps baking powder

1 egg

1/3 cup extra light olive oil

extra lemon juice to brush and sugar to sprinkle 

Combine the flour and baking powder in a medium bowl. In another bowl, whisk the egg and sugar together then add the lemon juice, zest and olive oil. Add the wet ingredients to the dry using a fork, then bring together with hands to form a dough. It may be a little sticky, but resist the urge to add more flour. If needed, flour hands to form dough into 10 oval shaped cookies and place on a parchment-lined baking sheet. Brush with lemon juice and sprinkle some sugar on the tops of the cookies. Bake at 350°F for 15-17 minutes. They will be quite light and just a little golden on the bottom. Cool on rack. 

Makes 10 large cookies

And if you want a little sweetness add 1/4 cup mini chocolate chips to the dough. 

 Adapted from: mangiawithnonna.com

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Coffee Butter Cookies

Subtly sweet and tender little two bite nuggets for National Cookie Day. The original recipe was a piped cookie but I couldn't pipe them. Either the dough was too stiff or my carpal tunnel just wouldn't let me do it. Anyhow necessity is the mother of invention and these Coffee Butter Cookies were born.

Ingredients:

2 tbsps instant coffee granules

2 tbsps hot water

1 cup icing sugar

1 cup unsalted butter, at room temperature

1 large egg, beaten

2 1/2 cups flour

1/4 cup cornstarch

1 tsp cinnamon

2 oz semi sweet chocolate

1/4 tsp shortening

1/4 cup chopped pistachios 

1 tbsp cocoa powder 

Dissolve the coffee in hot water and allow to cool. Beat the butter and icing sugar together until light in colour then add the egg. In a separate bowl combine the dry ingredients. Add the cooled coffee to the butter and icing sugar then add the dry ingredients to wet in 3 additions. Make 1" balls from the dough and place on parchment lined baking sheets. Take a mini whisk, dip it in cocoa powder then press into one side of each ball to make a star pattern. Chill 5-10 minutes then bake at 350°F for 8 minutes. Once the cookies are cooled, melt the chocolate with a little shortening. Dunk one side of the cookie into the chocolate allowing excess to drip off, then dip into chopped pistachios. Chill 15 minutes in the fridge to set the chocolate. Makes 64 cookies. 

Adapted from: jasmafusioncuisine.com

 

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Candy Corn Cookie Squares

The nostalgic fall favourite candy in sweet cookie bar form. Perfect for Halloween or Thanksgiving! 

Ingredients:

1/2 cup butter, at room temperature

1 cup sugar

1 egg

2 tsps vanilla

2 cups flour

1 tsp baking powder

1/2 tsp salt

yellow and orange food colouring gel

 

Frosting:

1/2 cup butter, at room temperature

1/2 tsp vanilla

3 tbsps milk

1/2 tsp salt

2 1/2 cups icing sugar

1/2 cup candy corn

sprinkles 

First line an 8 X 8" baking pan with parchment paper and preheat the oven to 350°F. In a large bowl blend the butter and sugar together until light yellow. Add the egg and vanilla. In another bowl mix the flour, baking powder and salt together. Add the dry ingredients to the wet in 2 or 3 additions until combined. Divide the dough in half. Add 3-4 drops of yellow food colouring to one half and orange to the other, using gloved hands to knead the colour through. Press the yellow dough into the lined pan, then cover with a piece of parchment and smooth out the surface with a flat object like a measuring cup. Leave the parchment in place and put the orange dough on top. Press out evenly then carefully lift out and remove that piece of parchment. Lay the orange dough over the yellow, place the parchment on top again to smooth it out. Remove the parchment and bake the cookie at 350°F for 18-20 minutes. Cool completely in pan. Mix the frosting ingredients together then lift out of the pan and frost adding candy corn and sprinkles to decorate. Cut into 16 squares.

 Adapted from: tosimplyinspire.com

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Cut Out Chocolate Chip Cookies

Sorry to all you soft chocolate chip cookie lovers, but this recipe makes crisp cut out chocolate chip cookies. They're perfect for dipping in your morning coffee or hot chocolate.

 Ingredients:

1 cup butter, at room temperature

3/4 cup sugar

3/4 cup brown sugar

1 tbsp vanilla

1 egg, at room temperature

3 cups flour

1 tsp baking powder

1/2 tsp salt

3/4 cup mini chocolate chips

extra butter if dough is too dry 

 

Preheat oven to 375°F and line baking sheets with parchment paper or silicone.

Cream the butter together with both sugars and beat for 2 minutes. Then beat in the vanilla and egg. Mix the flour, salt and baking powder together and add the dry mix to the wet in 3-4 additions. If your dough is crumbly add a teaspoon at a time of extra butter just until it holds together. Fold in the chocolate chips. Divide batter into 4 balls. Then working with one ball at a time, roll out the dough between 2 pieces of wax paper to 1/4" thick. The heart cutter I used here is 2" wide. Place the cut-outs on the lined trays and chill in the fridge for about 30 minutes. This will help them keep there shape and not spread out. Bake at 375°F for 8-9 minutes.

Makes 42 - 2" cookies

Adapted from: yourbakingbestie.com

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Crack Cookies

Crack because they are just that addictive!

Start off with graham cracker/toffee/chocolate crack a.k.a. heaven. Combine that with a buttery cookie dough for the most decadent cookie ever!

Ingredients:

For crack/heaven:

1 cup butter 

1 cup brown sugar 

1 sleeve of graham crackers

1 cup chocolate chips 

For the cookie dough:

3 1/2 cups flour

1 tbsp cornstarch

1 1/2 tsps baking powder

1 1/4 tsps baking soda

1/2 tsp salt

1 1/4 cups butter, at room temperature

1 1/3 cups brown sugar

1 cup white sugar

2 tsps vanilla extract

2 eggs

1 egg white

First, make a pan of crack/heaven.

Boil the brown sugar and butter together in a saucepan. Line a cookie sheet with parchment paper then lay out the graham crackers side by side to cover the pan. Pour the hot toffee mixture over the crackers. Bake at 350°F for 5 minutes. Remove from the oven and sprinkle the chocolate chips on top. Cover loosely with foil for 5 minutes. Then uncover and spread the melted chocolate with a silicone spatula. Pop in the freezer for about 10 minutes to set. When cold break into small pieces (try not to eat too much of it while you do that!)

For the cookie dough, combine the flour, cornstarch, baking powder, baking soda and salt. Set aside. Cream together the butter, brown sugar and white sugar. Add the vanilla, eggs and egg white and beat until frothy. Add the dry ingredients in 3 additions and mix until combined. Now, if using a mixer bowl, empty the contents into a much larger bowl (my Kitchen Aid bowl wouldn't cut it! Not big enough!) 

Reserve 1 1/2 cups of crack/heaven then fold the rest into the cookie dough. Roll into plum sized balls adding more crack from the reserved stuff with a piece or 2 on the top.

Place on parchment lined sheets 2" apart. 

Bake at 350°F for 12-14 minutes.

Makes 54

 

Here's my original link to the Heaven recipe with more pictures: https://www.hotandcoldrunningmom.ca/2016/10/heaven.html

Hmmm, SO good! 

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Simple S'mores Cookies

Sweet and slightly addictive,these s'mores cookies leave you wanting "some more"! The base is simply refrigerated cookie dough, then it's filled with marshmallows and chocolate chips. I used graham crumbs on top but for more graham goodness you could crumble in pieces of graham crackers.

Ingredients:

1 package refrigerated cookie dough (like Pillsbury)

1/2 - 3/4 cup chocolate chips

1 cup mini marshmallows

1/4 cup graham crumbs

Preheat oven to 350°F

Open the cookie dough package and slice into 12 pieces. Form into an even circle then roll the edge in graham crumbs. Place in a muffin tin and shape a slight edge up.

Evenly distribute the marshmallows and chocolate chips into the center of each cookie and sprinkle graham crumbs on top.

Bake at 350°F for 14-16 minutes. Cool 15 minutes then run a thin knife around the edges and pop them out to cool completely.

If you don't wait the full 15 minutes to cool the cookies this might happen 🠟

Makes 12

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Peeps Easter Cookies

Easy, gooey Easter treats and just 3 ingredients!

Ingredients:

16.5 oz (468g) tube of sugar cookie dough

8-10 marshmallow peeps

coloured sprinkles

Spray an 8 X 8" square baking pan with cooking oil and preheat oven to 350°F. Divide the cookie dough and press just a little more than half into the bottom of the pan. Add sprinkles and sit the peeps on top. Add the remaining cookie dough in blobs between the peeps and add more sprinkles.

Bake for 8 minutes. Spray a silicone spatula with oil and swirl it through the peeps without going through to the cookie bottom. Return the pan to the oven for 12 minutes. Then cool before refrigerating for 1 hour. Once cold cut into squares.

Makes 16 squares.

Store in refrigerator.

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Date Filled Oatmeal Cookies

With the help of my husband whose specialty is date squares we put together two recipes in one to make these tender date filled oatmeal cookies. He made the filling usually made for date squares or matrimonial cake and I made the oatmeal cookies. It turned out to be the perfect marriage of sweet filling and chewy, perfectly textured cookies!

Ingredients for Oatmeal Cookies:

3/4 cup butter, at room temperature

1/2 cup white sugar

1 cup lightly packed brown sugar

1 egg

2 tbsps water

2 tsps vanilla

2/3 cup flour

3/4 tsp baking soda

1 tsp cinnamon

3 cups rolled oats

 

Cream butter, sugars, egg, water and vanilla together until fluffly. Combine the flour, baking soda and cinnamon and add to the butter mixture. Stir in the oats. Scoop onto parchment lined baking sheets leaving 2" between each ball. I used a 1" scoop here. Gently press just to flatten the dome of the ball.

Bake at 350°F for 12-15 minutes.

Ingredients for Date Filling:

1 lb pitted dates, chopped

1/2 cup hot water

1/4 cup orange juice

1/4 cup brown sugar

1 tsp lemon juice

zest of 1/2 orange

1 tsp vanilla

 

Combine everything except the vanilla in a saucepan. Cook over medium heat until the dates soften and the liquid is absorbed. Remove from heat, stir in the vanilla and cool. Or you can even prepare the filling the day before. 

Assembly:

Turn the cooled cookies upside down and pair them off with equally sized partners. Even though I used a scoop the cookies were not all the same.  Evenly distribute the date filling on half the cookies. Start with about 1 tsp each at first then go around and add more.

Place another cookie on top of the filling and they're ready for snacking! Store in air tight containers.

Makes 28

And here's the link to our Date Squares (Matrimonial Cake):

https://www.hotandcoldrunningmom.ca/2014/05/date-squares-matrimonial-cake.html 

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