Christmas Cookie Countdown – Oatmeal Fruit Cookies

cookie, contest, newfoundland

This week’s cookie is one that I personally like.  While it can technically be made any time of the year (as are most cookies), I personally like cinnamon flavour around this time.  It makes you feel warm and brings forth visions of sitting by the fire while sharing these cookies with your loved ones. Oatmeal cookies have always been a favourite of mine.  I like the more chewy ones over the crisp cookie.  So this cookie is perfect for that reason.

This is another drop cookie.  It’s one of the easiest cookies to make.  You can try other drop cookies, like my molasses drop cookies, or the Newfoundland classic, scrunchies.

I’m just going to dive right in with this one.  You’ll need to mix your brown and white sugars with the oil in a bowl with the mixer on medium.  Add the egg and vanilla.  Mix well.  Then add the banana, coconut, and raisins.  In a separate bowl mix together the flour, salt, baking soda, and cinnamon.  With your mixer on low, slowly add the dry ingredients until clear.  Then add the oatmeal.  I’ve used quick cooking oats for my cookie, but you could use regular oats for an even more chewy cookie.  Mix until well combined.

I let my batter sit in the fridge to firm up a little.  You want the batter to be a bit cooler for scooping.  Just throw it in the fridge for 30-45 minutes.  While that is happening, you can preheat your oven to 350F.  The cooler batter will mean that the cookies won’t spread as much as a batter that is at room temperature.  Because these cookies are only about a couple of inches across after baking, I though it was a good idea to chill the dough.

Scoop onto a parchment or Silpat lined cookie sheet and bake for 12-14 minutes.  The cookies will be a nice brown colour when done, with slightly darker edges.  Again these cookies freezer very well, so if you make them today, you can store them away until the holidays.

cookie, newfoundland, oatmeal, banana, cinnamon, raisin, chewy

Oatmeal Fruit Cookies

Course Dessert
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 1 hour 14 minutes
Servings 4 dozen

Ingredients

  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup mashed banana approximately one whole banana
  • 1/2 cup shredded coconut
  • 1/2 cup raisins
  • 1 cup All purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 cups quick cooking oats

Instructions

  1. In a large bowl with the mixer on medium, combine the brown sugar, granulated sugar, and oil.
  2. Add the egg and vanilla. Mix well.
  3. Add the mashed banana, shredded coconut, and raisins. Combine.
  4. In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Mix with a whisk until all the ingredients are evenly distributed. Turn mixer to low and slowly add the dry ingredients to the wet. Mix until clear.
  5. Add the oatmeal and mix until combined. Transfer batter to fridge to cool for 30-45 minutes.
  6. Preheat oven to 350F. Scoop batter onto parchment of Silpat lined baking sheets with a couple of inches between scoops.
  7. Bake for 12-14 minutes until the cookies are lightly browned and the edges are a little darker. Let cool on sheet for 5 minutes and then transfer to rack to cool completely.

Christmas Cookie Countdown – Sour Cream Raisin Cookies

cookie, contest, newfoundlandWell, the Christmas music is playing, I’ve got a nice hot cup of tea by my side so I’m ready to start giving you some of my favourite holiday cookies.  I’m starting off with a drop cookie.  Drop cookies are one of the easiest cookie to make.  Cookies like my molasses drop cookie or chocolate chip are examples of a wonderfully easy cookie.  You just scoop out the batter onto a cookie sheet and bake.   You can be more precise with a cookie scoop so they all look the same and bake evenly.  I like using a scoop for that reason.  And it’s a little faster than using spoons.  Not to worry though, if you don’t have a cookie scoop, just use you tablespoons and you’ll be fine.

sour cream, raisin, cookie, christmas, newfoundland, dessert, brown sugar, holidayWhile most wouldn’t think about using sour cream in a cookie, it works really well.  It gives in a nice creamy texture with a hint of sourness.  And this cookie keeps well too.  You can make some and freeze them for the holidays and they’ll stay soft (after thawing, of course) and won’t crumble.  Perfect for your holiday get-togethers when you have to bring a housewarming gift.

First preheat your oven to 375F.  Now cream the butter.  You’ll want to get your butter nice and fluffy, so whip the butter for at least a minute.  Remember to have the butter at room temperature first.  It will make this step so much easier to do.  Add the sour cream to the mixture.  You’ll want to use full fat sour cream for this recipe.  It adds to the creaminess of the cookie.  Don’t worry about the fat content.  It’s not like you’re going to eat a dozen of them while watching a Christmas movie because you got home late and skipped supper.  No, nothing like that ever happened.  Ahem.

After you blended the sour cream and butter, add the brown sugar, eggs, and vanilla.  Mix well.  In a separate bowl combine the flour, baking soda, and salt.  Mix well to evenly distribute the ingredients.  Put your mixer on low and slowly add the dry to the wet batter.  Mix until clear.  That means you shouldn’t see any specks of flour in the batter.  Fold in the raisins.

Scoop by the tablespoon onto parchment or Silpat lined cookie sheets leaving about an inch between each scoop.  Bake for 12 to 15 minutes.  The cookies will have a slight colour so don’t be tempted to keep them in longer.  They will continue to cook as they sit on the cookie sheet.  Let them cool for about 10 minutes and then transfer to a cooling rack to cool completely.sour cream, raisin, cookie, christmas, newfoundland, dessert, brown sugar, holiday

Sour Cream Raisin Cookies

Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 dozen

Ingredients

  • 1/3 cup butter unsalted if possible
  • 2/3 cup sour cream full fat
  • 2 cups brown sugar lightly packed
  • 1 tsp vanilla extract
  • 2 large eggs
  • 3 cups All purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup raisins Can substitute currants or Craisins if desired.

Instructions

  1. Preheat oven to 375F
  2. Cream butter on medium until fluffy. Add sour cream. Blend well.
  3. Add the brown sugar, vanilla, and eggs to butter/sour cream mixture. Mix on medium until well combined.
  4. In separate bowl combine the flour, baking soda, and salt. Blend together with a wire whisk to evenly distribute the ingredients. Turn mixer to low and slowly add the dry ingredients to the wet. Mix until clear.
  5. Slowly fold in raisins to batter.
  6. Drop by tablespoonfuls onto a parchment or Silpat lined baking sheet, leaving about an inch between scoops. Bake for 12 to 15 minutes until set.
  7. Let cool on pan for about 10 minutes and then transfer to cooling rack to cool completely.

Recipe Notes

Currants or Craisins can be substituted for the fruit.

Always have your ingredients at room temperature for baking unless specified.

Partridgeberry Chewies

cookie, newfoundland, partridgeberry, oatmeal, raisin, spices, dessertWhata yat?  It’s been a little while since I’ve posted, so I wanted to get you all up to speed.  I had a tooth removed so I wasn’t feeling the best for a couple of days.  The dentist told me that I had to eat soft foods.  You know, like oatmeal, soup, yogurt, and the like.  At least I know what it will feel like when I’m put in the home later.  Nothing could be too hot or cold, as it would cause me discomfort.

So I found this chewy oatmeal cookie.  The dentist said I could eat soft foods and this cookie is nice, soft, and chewy.  The partridgeberry jam gives it a bit of a tang, and the spices round out the flavour.

If you’re wondering what the heck are partridgeberries, they are a berry that’s common to the Atlantic provinces. They grow on bushes low to the ground and are very hearty.  The flavour is similar to a cranberry, but can be a little bitter on the finish.  You won’t notice the bitterness with this cookie though.

First preheat your oven to 350F.  Cream the shortening and the sugars with the paddle attachment on your stand mixer.  You want to get this mixture well blended and then add the egg and vanilla.  Whip for about two minutes so it’s nice and fluffy.  These cookies bake flat so you’ll want to get them nice and aerated.

While that is mixing combine the flour, baking soda and powder, salt, and spices.  Mix the dry ingredients together to distribute evenly.  Turn your mixer to low and slowly add the dry mix to the creamed batter.  Then add your oatmeal, jam, and raisins.  Spoon tablespoons onto a Silpat or parchment lined baking sheet and bake for 10-12 minutes.  They will spread a bit so leave a couple inches between each.cookie, newfoundland, partridgeberry, oatmeal, raisin, spices, dessert

The cookies will look a little moist when they come out of the oven, but they will continue to bake slightly when they are cooling.  Let them cool in the pan for a few minutes, then transfer them to a rack to cool completely.

Partridgeberry Chewies

Chewy oatmeal cookies with the slightly tart taste of partridgeberry jam
Course Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 2 dozen

Ingredients

  • 1/3 cup vegetable shortening
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup All purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 cup quick cooking oats
  • 1/2 cup raisins
  • 1/4 cup partridgeberry jam

Instructions

  1. Preheat oven to 350F
  2. In stand mixer with the paddle attachment, cream the shortening and both sugars. Cream well until blended. Add the egg and vanilla. Beat until fluffy, about two minutes.
  3. In a separate bowl mix your dry ingredients together: flour, baking soda, baking powder, cinnamon, ginger, and nutmeg. Blend so all is distributed evenly.
  4. Slowly add the dry to the creamed mixture with your mixer on low. Then add the oatmeal, raisins, and jam. Mix until blended. Do not overmix.
  5. Scoop about a tablespoon full (#30 scoop) on parchment or Silpat lined cookie sheet. Bake for 10-12 minutes. Cookies will be slightly moist in center. Let cool for a couple of minutes on the pan and transfer to a rack.

Amazing Chocolate Chip Cookies

A little while ago I found an article through Flipboard about baking your cookies in a muffin tin.  Here’s one such article from another baker: Chocolate Covered Katie.  Many times I’ve scooped cookies out onto the pan, have them all a nice uniform scoop, only to have them bake and spread.  The bane of many a baker.  While there are a few reasons for spreading (ie. batter not blended well, butter deposits, etc.) this muffin tin method will at least control the spreading.  So I decided to give it a try.

The result: amazing!  The cookies all came out a nice uniform shape and thickness.  They’re on the thicker side, but that gives the cookie a lovely chewy texture with crispy edges.  I used my tried and true chocolate chip recipe and was delighted to see the lovely browned cookie pop of out of the muffin tin.  Needless to say I tried a couple once they were cooled with a glass of cold milk.  Heaven.

One of the great things about cookies is that you don’t really need a special occasion to bake them.  I know that the holidays are done for most of us, but you have to try this method of baking cookies.  Just make one batch and invite some friends over for tea, or slip a couple in your kid’s lunch.   They also freeze well.  Once they’re baked and cooled, put them in one layer on a cookie sheet and place in the freezer.  Once frozen, place them in a plastic container or cookie tin between layers of waxed paper.  That way they won’t stick together.   Then you can grab a couple at a time, throw them in your lunch bag and have thawed cookies by lunch.  Once frozen they are good for up to three months, if they last that long.

Preheat your oven to 350F. In a large bowl combine the flour, baking powder and salt.  With your mixer cream the butter and sugar on medium speed until fluffy.  Scrape down the sides of the bowl and add the eggs one at a time and then the vanilla extract.  Turn the mixer to low and slowly add the flour mixture.  Mix until you can’t see any more flour in the batter.  Fold in the chocolate chips.  I just dump them in and put the mixer on low for a couple of turns.  Just enough to evenly distribute the chips.

I sprayed my muffin tin with a non-stick spray only because I wanted to make sure that the cookies came out.  Using a two tbsp scoop, place an even scoop in each muffin tin.  Press down the batter with the floured bottom of a glass.  Don’t worry about the little excess flour.  That will get absorbed by the cookie.  Bake for 15-20 minutes until lightly browned along the edges and the center is still soft.  My cookies baked for 15, so I suggest set the timer for 15 minutes, check them and add one or two minutes if necessary.  It’s super easy to go from just baked to over-baked.  Plus the cookies will continue to bake while they rest in the muffin tin as they cool.  Once removed from the oven allow the cookie to cool completely before you remove them from the muffin pan.  At least 20-30 minutes.  I know you will be tempted to take them out early (I was) because of the enticing smell of freshly baked cookies wafting through your house, but persevere.  The waiting will be worth it.  Once they are cooled pop them out with a butter knife or small spatula and put them on a cooling rack.

The result: perfectly round cookies that are thick and chocolaty with nice crisp edges and a soft, chewy center.

Amazing Chocolate Chip Cookies

These deep chocolate chip cookies are the perfect snack.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 dozen

Ingredients

  • 3 cups All purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup butter
  • 2 1/3 cup light brown sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2 1/2 cups semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl combine flour, baking powder, and salt. Mix well.
  3. On medium speed cream the butter and brown sugar until fluffy. Add the egg, one at a time, until incorporated. Add vanilla extract.
  4. Turn speed of mixer to low and slowly add the flour mixture. Continue mixing until you can no longer see any flour in the batter. Fold in the chocolate chips until evenly distributed.
  5. Spray a muffin pan with non-stick spray. Using a 2 Tbsp. scoop (#30) place an even scoop into each muffin cup. Press down the batter with a lightly floured bottom of a glass. Bake for 15-20 minutes. The cookie should be slightly brown on the edges with a soft center.
  6. Allow the cookie to cool in the muffin tin: 20-30 minutes. Remove with butter knife or small metal spatula.