BLUEBERRY CHOCOLATE CHIP OATMEAL COOKIES

I set out to make Cherry Chocolate Chip cookies but discovered a cache of dried blueberries in my pantry–temptation. Yes, I bypassed the dried cherries, which turned out to be a good move. Another good move was cutting back on the flour so I could toss in a bit of oatmeal (love oatmeal cookies). The result: one of those rare cookies that tastes terrific hot, warm, or cold. To wit, had I not foreseen their popularity and stashed half in the fridge for lunches this week, there might not be any left. Score!

3/4  cup unsalted butter, room temperature

1-1/4 cup granulated white sugar

2 eggs

2 tbsp milk

2 tsp vanilla extract

1 tsp baking soda

1/2 tsp fine sea salt

1-1/4 cups old-fashioned oats

2-1/2 cups all-purpose flour

1 cup whole dried blueberries

3/4 cup mini semi-sweet chocolate chips

1) Preheat oven to 325 degrees

2) In large mixing bowl, using an electric mixer, beat butter and sugar on medium-high speed until light and fluffy; on medium-low speed, add eggs, milk, vanilla extract, baking soda, and salt; mix until combined

3) On low speed, add oats; gradually add flour and mix until just combined

4) Stir blueberries and chocolate chips into cookie dough

5) Drop cookie dough by overly generous tablespoonfuls onto non-stick cookie sheet; bake 14-16 minutes until cookies begin to go gold; remove from oven and cool 5 minutes on cookie sheets; transfer to wire racks; enjoy hot, warm, or cold

Makes: 36 palm-sized cookies (that would be my girlie palm, not senior’s)

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LIME COCONUT-MACADAMIA OATMEAL COOKIES

Recently I shared a recipe for Lime-Coconut Oatmeal Cookies that featured the always lovely and tasty Craisins. This week, I substituted macadamia nuts for Craisins. And, oh, are they good!

Lime-Coconut-Macadamia Oatmeal Cookies 2

6 tbsp unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated white sugar

1 egg

1 tsp pure vanilla extract

zest of 1 lime, divided

2 tbsp fresh lime juice

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1-1/4 cups shredded sweetened coconut, divided

1-1/2 cups old-fashioned oats (not quick cooking)

1 cup coarsely chopped macadamia nuts, divided (since I used roasted and salted macadamias, I cut back on the salt in this recipe)

1/2 cup all-purpose flour

1) Preheat oven to 350 degrees

2) In large bowl, cream butter and both sugars with mixer on high speed until light and fluffy

3) On medium speed, beat in egg, vanilla, lime zest (save a large pinch for cookie tops after baking), lime juice, baking powder, baking soda, and salt

4) Beat in 1 cup coconut (reserving 1/4 cup) and oats; stir in 3/4 cup macadamia nuts (reserving 1/4 cup), and flour (dough will be on the moist side)

5) Drop dough by tablespoonfuls onto cookie sheet, press a pinch of coconut and a couple pieces of reserved macadamia nuts into tops; bake 10-12 minutes until cookies are golden but still soft

6) Remove from oven and transfer cookies to wire rack; when cool, scatter with tiny pinches of reserved lime zest; enjoy!

Makes: 2 dozen cookies

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/29/12

LIME-COCONUT OATMEAL COOKIES

Well, yum! When I decided to concoct something (the warming weather made me do it), little did I know these cookies would be such a hit. Since it’s hard to go wrong with oatmeal cookies, especially those that have both a soft and crispy side, that’s where I started. And ended. Why try to improve on perfect, hmm? The addition of Craisins added a lovely “pop” to the cookies, but I imagine they would be delicious without.

Lime-Coconut Oatmeal Cookies

6 tbsp unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated white sugar

1 egg

1 tsp pure vanilla extract

zest of 1 lime, divided (save a large pinch for cookie tops after baking)

2 tbsp fresh lime juice

1/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1-1/4 cups shredded sweetened coconut, divided

1 cup Craisins + 2 tbsp for cookie tops (Craisins are optional, but oh-so-good and talk about pretty!)

1-1/2 cups old-fashioned oats (not quick-cooking)

1/2 cup all-purpose flour

1) Preheat oven to 350 degrees

2) In large bowl, cream butter and both sugars with mixer on high speed until light and fluffy

3) On medium speed, beat in egg, vanilla, lime zest, lime juice, baking powder, baking soda, and salt

4) Beat in 1 cup coconut (reserving 1/4 cup for cookie tops), Craisins, and oats; stir in flour (dough will be on the moist side)

5) Drop dough by tablespoonfuls onto cookie sheet, press a pinch of reserved coconut and 2 Craisins into tops; bake 10-12 minutes until cookies are golden but still soft

6) Remove from oven, scatter tiny pinches of reserved lime zest on each cookie; transfer cookies to a wire rack and let cool

Makes: 2 dozen

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/23/12

VANILLA WAFER BANANA PUDDING COOKIES

Last night’s dinner was good but not worth writing home–er, blog–about. So…cookies that feature crumbed, chopped, AND whole vanilla wafers, not to mention bananas. If you like classic Vanilla Wafer Banana Pudding, you’re bound to love these marvelous mouthfuls that are made by mounding cookie dough on top of a vanilla wafer and letting all that deliciousness bake down over it. All thumbs up! I did good 🙂

Vanilla Wafer Banana Pudding Cookies

1 cup unsalted butter, room temperature

1/2 cup granulated white sugar

1/2 cup brown sugar

1 pkg instant banana pudding mix

2 eggs

1 tsp pure vanilla extract

1 tsp baking soda

1/2 tsp salt

1 cup all-purpose flour

1 cup vanilla wafer crumbs (crush in zip top bag with rolling pin)

2 small medium-firm bananas, diced

1 cup vanilla wafers, coarsely chopped

4 dozen vanilla wafers, whole

1) Preheat oven to 350 degrees

2) In large bowl, beat butter, both sugars, and banana pudding mix 3-5 minutes until creamy

3) Add eggs, vanilla, baking soda, and salt; beat 1 minute

4) Add flour and vanilla wafer crumbs; beat 1 minute

5) Gently stir in banana and chopped vanilla wafers

6) On cookie sheet, space whole vanilla wafers 1″ apart; place 1 tbsp cookie dough on top of each vanilla wafer and gently pat down

7) Bake 9-10 minutes until golden; cool on wire rack and STAND BACK!

Makes: about 4 dozen cookies

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 05/04/12.

BROWN BUTTER CHOCOLATE CHIP COOKIES

Our family leans heavily toward oatmeal-raisin cookies. However, I do mix things up by baking a batch of chocolate chip cookies from time to time. This recipe soars above others due to the browned butter that gives the cookies a distinctive caramel bite. To increase the pleasure of that experience, I went light on the chocolate chips (though you can always add more). “Heavenly,” says Junior Too (he who has been known to wrinkle his nose at chocolate).

Brown Butter Chocolate Chip Cookies

1/2 cup salted butter, room temperature

1/2 cup unsalted butter, room temperature

1-1/4 cup granulated white sugar

1/4 cup brown sugar

1/2 tsp pure vanilla extract

2 eggs

1 tsp sea salt

1 tsp baking soda

2 cups all-purpose flour

3/4 cup semi-sweet chocolate chips

1) Preheat oven to 350 degrees; lightly oil cookie sheet (I used butter wrappers)

2) In a non-stick skillet over medium heat, melt 1/2 cup salted butter, stirring often; when foam starts to disperse and butter is a light brown color, remove from heat; pour into large heat-safe mixing bowl and stir 1/2 cup unsalted butter into browned butter; when unsalted butter melts, stir in both sugars and vanilla until just combined

3) In small bowl, lightly beat eggs; stir beaten eggs into butter-sugar mixture, followed by sea salt and baking soda; gradually stir in flour (don’t overmix); stir chocolate chips into cookie dough

4) Drop dough by tablespoonfuls onto cookie sheet, 2-3 inches apart; bake in oven 9-10 minutes until lightly golden; remove from oven, let cool 1-2 minutes, and transfer to a wire rack; enjoy with a nice glass of milk

Makes: about 3 dozen

LEMON-COCONUT-PECAN COOKIES

Fabulous cookies. I mean FABULOUS–providing you like lemon, coconut, and pecans. And if you just want to go lemon, simply cut out the coconut and pecans. Junior said these are some of the best cookies I’ve made, which is high praise. Of course, I’m grateful to him for eating his share since it meant fewer for me to sneak onto my waistline.

1/2 cup butter, softened

1 cup granulated sugar

1 tsp pure vanilla extract

1 egg

3 tsp fresh lemon juice

1-1/2 tsp lemon zest

1/4 tsp salt

1/4 tsp baking powder

1/8 tsp baking soda

1-3/4 cup all-purpose flour

1/4 cup pecans, chopped

1/2 cup sweetened coconut flakes

1) Preheat oven to 350 degrees

2) In large bowl, cream butter and sugar with mixer until light and fluffy; beat in vanilla, egg, lemon juice, lemon zest, salt, baking powder, and baking soda; beat in flour until just combined; stir in pecans and coconut flakes

3) Drop cookie dough by tablespoonfuls onto baking sheet; bake 9-10 minutes until cookies turn golden; remove from oven and allow to cool on baking sheet 2-3 minutes; remove to wire rack to finish cooling

4) Grab a glass of milk and enjoy your cookies!

Makes: 3 dozen cookies

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/11/12.

FLOURLESS PEANUT BUTTER OATMEAL COOKIES WITH LOADS OF YUMMY ADD-INS

I wasn’t sure about flourless cookies but decided to give them a try. These beauties are the result–not only pretty but tasty. In fact, I don’t believe you’d know they were flourless unless told. Of course, one of my favorite ingredients–Craisins–was included, but look at what else these cookies feature: currants, walnuts, chocolate chips, and dried blueberries. The “everything but the kitchen sink” treatment. Yum!

1/2 cup unsalted butter, softened

1-1/4 cup brown sugar

1 cup granulated sugar

3 eggs

1/2 tsp sea salt

2 tsp baking soda

1 tsp pure vanilla extract

1 cup creamy peanut butter

1/4 cup currants (or raisins)

1/4 cup Craisins + 1/4 cup (for tops)

1/4 cup chopped walnuts

1/3 cup dried blueberries (optional)

1/2 cup semi-sweet mini morsels chocolate chips

4-1/2 cups old fashioned oats

1) Preheat oven to 350 degrees

2) With mixer at medium-high speed, cream butter and both sugars until light and fluffy; on medium speed, mix in eggs, salt, baking soda, vanilla extract, and peanut butter

3) When mixture is smooth, mix in currants, 1/4 cup Craisins (reserving 1/4 cup for tops), walnuts, blueberries (optional), and chocolate chips

4) On low speed, add oats one cup at a time; mix until just incorporated (it gets a bit thick, so you may want to mix in the last cups of oatmeal by hand)

5) Drop by tablespoonfuls onto cookie sheet about 1″ apart; press a couple of reserved Craisins into top of each ball of cookie dough (pretty!); bake 8-10 minutes until golden; remove from oven, let cool on pan 5 minutes; transfer to wire rack to finish cooling

Makes: About 5 dozen cookies

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/18/12.