Oatmeal Cookies & A Spot of Tea

Yes, I am sharing my story and version of these oatmeal cookies pictured above. I honestly was looking for a simple Oatmeal Cookie Recipe. But, everyone wants to put fruit and nuts in them. Granted I love pecans but did my pantry have any? No! Since my little one who is not so little any more she is 8yr old had yesterday off of school we decided to have a pj baking party! These cookies pictured are the outcome. 

The recipe I used was my version of  trying the one listed below by the Barefoot Contessa. I guess I could say thank goodness I didn't have pecans because with kids do you really have time to toast nuts? I usually have Sammie help me grab everything we need and plunk it on the clean table and we begin. I help Sammie measure out all the dry ingredients. Then we measure in a bowl all *wet ingredients IE the butter, sugars, egg, vanilla. She loves cracking eggs and has gotten quite good at it. Mix it together, cookie sheet, bake and of course taste! Tasting is the best part!

I have to say this isn't quite the Quaker Oats Recipe I have and there are only a few differences. #1 being less brown sugar and what I think that does is creates a firmer cookie. Crisp on the outside and firmer in the inside. A great dunking Oatmeal Cookie. So maybe a spot of tea or coffee, your favorite book and you'll have the perfect recipe. Oh, back to what I did. Literally cut the recipe in half, no nuts or raisins. That is it! Definitely worth trying, but I think I will stick to my good old fashion Quaker Oats Recipe next time! * minus the nutmeg that is! When I come up with my favorite version I promise to post it in the recipes. Hey, nothing wrong with any excuse to make cookies right?

Raisin Pecan Oatmeal Cookies via Food networks by Barefoot Contessa *recipe I altered.

Quaker Oats Best Oatmeal Cookie

Do you have a favorite Oatmeal Cookie Recipe? Where did you get it from?

Source: flickr.com via Nicole on Pinterest

Cookie Swaps & Christmas Cookie Recipes

Christmas cookie basics, swap tips and recipes!  Its like having a one stop shop! This is just what we needed for all our baking inspiration needs. I hope you enjoy this as much as I did! What is your favorite Christmas Cookie to bake? or For swaps?

Open publication - Free publishing - More recipes

Christmas Cookie Recipes "The Chocolates"

This week I am going to do a round up of my favorite cookie recipes. With school going on break in a week it is a tradition in our house to put on our aprons, warm up the oven and bake the day away. Nothing says Christmas is right around the corner more than the wonderful smells of fresh baked cookies! Then when unexpected company drops in how easy is it to offer a treat with a cup of milk, coffee or tea~

Chocolate Peppermint Crinkle Cookies * corrected / adjusted version as posted on bakersroyal.com

Yields 3 dozen cookies

• 1 3/4 cup plus 2 tablespoons spooned and leveled bleached all-purpose flour
• 1 1/2 teaspoons baking powder
• ½ teaspoon salt
• 8 ounces semi-sweet chocolate, finely chopped
• 2 3/4 cups sugar, divide
• 1/4 cup canola oil
• 2 tablespoons unsalted butter, melted
• 2 tablespoons light corn syrup
• 2 large eggs
• 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 1 ½ tablespoons of peppermint extract
• 1 cup sugar

Instructions:

1. In a medium bowl, beat together well the flour, baking powder, and salt; set aside. Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir; set aside.
2. In a mixer with the paddle attachment, beat together 2 1/2 cups of the sugar, the oil, butter and corn syrup to blend. Beat in the eggs, egg yolk, vanilla and peppermint extract. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed. Wrap the dough in plastic and refrigerate for several hours or overnight.
3. Heat oven to 325 degrees F. Line bakesheet with parchment. Take out about one-quarter of the dough at a time to shape. Roll the dough into 2 inch balls. Pour the remaining 1/4 cup granulated sugar into one bowl and the confectioners’ sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners’ sugar. (By rolling in plain sugar first, the confectioners’ sugar does not soak in so much and stays on the surface better).
4. Arrange cookies 2 inches apart on the foil. For crisp cookies, bake 12 to 14 minutes. For a chewier cookie, bake 10-12 minutes. Bake one sheet at a time.

Adapted from Shirley Corriher

Double Chocolate Chip Cookies~This is a melt in your mouth almost brownie like cookie sure to please any chocolate lover!
Yields 40
Ingredients

• 2 cups all-purpose flour
• 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks

Directions

PREHEAT oven to 350º F.

COMBINE flour, cocoa, baking soda and salt in medium bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chunks. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Original Chocolate Chip Cookie 
Yields 60 
Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

 Don't forget to drop by again this week for more favorites! What is your favorite cookie recipe? Will you be baking for the holidays?

Memorial Day

Three images via Country Living
Whether having a picnic, barbecue or camping out this weekend take the time to remember those who fought for our freedom this Memorial Day~

Freedom is never free. ~Author Unknown

I love baking and I came across this amazing cherry pie recipe I had to share! You must click the link when your done and go look at the amazing images and also how to do the crust step by step the link is in the recipe! Who wouldn't love to have a cherry pie this Memorial Day? Happy Cherry Pie making~ Sweet Cherry Pie