Chewy Soft Oatmeal Cookies

Chewy Soft Oatmeal Cookies

This oatmeal cookie recipe makes perfect soft and chewy oatmeal cookies! They’re warmly spiced with cinnamon and filled with rich flavor from butter, brown sugar, and vanilla. And though I often make this recipe with raisins, it works well with a variety of mix-ins. Fold in walnuts, dried cranberries, or chocolate chips! Another reason to love this oatmeal cookie recipe? You don’t need a mixer to make it. The dough is easy to mix up with a spatula and basic pantry ingredients whenever a cookie craving strikes.Ingredients:
1 cup all-purpose flour, spooned and leveled*
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
½ teaspoon cinnamon
½ cup unsalted butter, melted**
¾ cup packed brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1½ cups whole rolled oats
¾ cup raisins or chocolate chips
½ cup chopped walnuts, optional

Directions:
Combine the flour, baking soda, baking powder, salt, and cinnamon in a large bowl. 

In a separate bowl, whisk together the melted butter, brown sugar, whole egg, egg yolk, and vanilla, whisking vigorously.

Stir the wet ingredients into the dry ingredients. Stir in the oats, raisins, and walnuts, if using, folding into a tight batter. Set the dough aside for 20 minutes while the oven preheats. 

(Note: If your dough seems too wet to become scoop-able, chill it in the fridge for this 20 minutes and it'll firm up. If your dough is too crumbly, stir in 2 to 3 tablespoons water.)

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Use a 2-tablespoon cookie scoop to scoop the dough, heaping your scoops slightly to get 20 to 22 balls of dough. Roll lightly in barely damp hands to make them round. Spread out onto the prepared baking sheets and press down lightly on the tops of the dough balls.

Bake until puffed, golden, and a touch underbaked-looking, 10 to 11 minutes. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.

Notes
*Note: These cookies are fairly thick and puffy. If you prefer thinner cookies that spread more, use a scant cup of flour instead of a full cup. I find that cookies made with less flour need an extra minute in the oven.

**Butter substitution: Use melted coconut oil to make these cookies dairy-free.

Moroccan Sesame Cookies

Ghoriba Dial Janjlane 

(Moroccan Sesame Cookies)

Golden, nutty and irresistibly crumbly, ghoriba dial janjlane are Moroccan sesame cookies that are humble yet celebratory. Toasted sesame seeds give them a deep, earthy flavor, while their rustic texture makes them the perfect companion to a cup of mint tea.
Ingredients:
1 1/4 cups (310 mL) sesame seeds
1 1/2 cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) unsalted butter, softened
1/2 cup (125 mL) sugar
2 large eggs
1 tbsp (15 mL) orange blossom water

Finely grated zest of 1 medium-size lemon

Directions:
Arrange rack in middle of oven. Preheat to 350°F (177°C). Line two
baking sheets with parchment paper.

In a dry pan over medium heat, lightly toast sesame seeds, stirring
often, until golden brown and fragrant, about 5 minutes. Transfer to a
small, rimmed baking sheet. Stir occasionally, until completely
cooled.

Return pan to medium heat and add flour. Cook, stirring constantly
until lightly golden, 4 to 5 minutes. Transfer to another small,
rimmed baking sheet. Stir occasionally, until completely cooled.

When seeds are cooled, place 1 cup (250 mL) sesame seeds in a
food processor. Process until finely ground. Transfer to a mixing
bowl along with cooled flour. Add baking powder and salt. Stir until
combined.

In bowl of a stand mixer fitted with paddle, beat butter and sugar
on medium-high speed until light and fluffy, 3 to 4 minutes. Reduce
speed to medium. Add eggs one at a time, mixing well after each
addition. Stop and scrape down bowl. Add orange blossom water and
lemon zest. Mix until combined. With motor running on low speed,
gradually add dry ingredients, mixing just until a dough forms—it
should be soft but not sticky.

Place remaining 1/4 cup (60 mL) sesame seeds on a small plate.

Roll 1-tbsp (15-mL) portions of dough into balls. Roll balls in
sesame seeds to coat evenly. Place on lined baking sheet and gently
press to flatten slightly. Repeat with remaining dough, leaving at
least 1/2 inch (1 cm) between cookies.

Bake cookies, one sheet at a time, on middle rack until edges are
lightly golden, 13 to 15 minutes. They will still be soft in centres,
but will firm up as they cool. Remove from oven and cool
for 5 minutes before transferring to a wire rack to cool completely.

Transfer to an airtight container and store in a cool, dark place for up
to 5 days. Makes 30 cookies

Cowgirl Cookies

Cowgirl Cookies

Big, hearty, and packed with goodness—Cowgirl Cookies are the ultimate “everything-in-one” cookie. Loaded with oats, chocolate chips, coconut, and crunchy nuts, these cookies are chewy, rich, and full of old-fashioned comfort. They’re the kind of cookies grandma would bake in big batches… and they disappear just as fast! You’ll love these cookies for their chewy texture, rich flavor, and loaded mix-ins. They’re perfect for sharing, gifting, or keeping all to yourself.

Ingredients:
1 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned oats
1 cup chocolate chips
1/2 cup white chocolate chips (optional)
1/2 cup chopped pecans or walnuts
1/2 cup shredded coconut

Directions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs and vanilla, mixing until well combined.

In another bowl, whisk flour, baking soda, and salt.

Gradually add dry ingredients to the wet mixture.

Stir in oats, chocolate chips, nuts, and coconut until evenly combined.

Scoop dough onto baking sheet (about 2 tablespoons per cookie).

Bake for 10–12 minutes, until edges are golden and centers are slightly soft.

Let cool on the pan for a few minutes before transferring.

Tips for Perfect Cookies

• Don’t overbake—centers should stay soft for that chewy texture.
• Chill the dough for 30 minutes if you want thicker cookies.
• Add a sprinkle of sea salt on top for a gourmet touch.

Sesame And Miso Cookies

Sesame & Miso Cookies

Miso paste is so good in bakes, especially when white chocolate and tahini are in the mix.

Ingredients:
1 cup unsalted butter, softened
7/8 cup light muscovado sugar
1/3 cup caster sugar
2 tablespoons Tahini
2 tablespoons white miso paste
1 medium egg
1 medium egg whites
2 1/2 cups plain flour
1 tsp baking soda
½ tsp fine sea salt
¼ tsp ground cinnamon
1 1/8 cup white chocolate, roughly chopped
1/2 cup sesame seeds
Sea salt flakes, for sprinkling

Directions:

In a large bowl, use an electric hand mixer to beat together the butter and both sugars for 2-3 minutes until light (or use a stand mixer). Add the tahini, miso, whole egg and egg white and mix again until smooth. Sift in the flour, bicarbonate of soda, salt and cinnamon; mix again until just combined. Stir in the chocolate until combined. Cover the bowl and chill the dough for at least 2 hours but preferably overnight.

When ready to bake, preheat the oven to 375*F, and line 2 large baking sheets with baking parchment.  Scoop and roll the chilled cookie dough into even-sized balls, each weighing 2 ounces (Golf ball size.  Place the sesame seeds onto a tray or into a large shallow bowl and roll each in the seeds to coat.

Place 5-6 dough balls on each lined baking sheet, leaving plenty of space for them to spread during cooking. Slightly flatten each with your fingers, sprinkle with a pinch of sea salt flakes and bake for 16-18 minutes until golden.

Sharply tap the underside of the baking sheets on the work surface to slightly deflate the cookies. Allow to cool for 5 minutes on the sheets, then transfer to a cooling rack. Repeat with the remaining dough.

Cook’s tip:
To give the cookies neat edges, one at a time, upturn a glass or ramekin over the top of them. With a circular motion, swirl the hot/warm cookies against the inside edge of the glass or ramekin.

Petticoat Tail Cookies

  

Petticoat Tails

There’s something about an old-fashioned cookie recipe that you just can’t beat. Those classics that have stood up to time for good reason: because they are simply delicious! And these cookies are exactly that. The name Petticoat Tails is said to have come from the French “petits cotés” (meaning little sides) or the resemblance to the underskirts worn in the 1700s. No matter the origin, these cookies are perfection and every baker should have the recipe in their collection.

Ingredients:

1 cup butter, room temperature
1 cup powdered sugar
1 ½ teaspoons vanilla extract
2 ½ cups all-purpose flour
½ teaspoon salt
Optional: red or green food coloring
Optional: ½ teaspoon mint or almond extract

Directions
In a large mixing bowl, add butter and powdered sugar. Mix until fully

combined and smooth. Mix in vanilla extract and other extract if using.

Add flour and salt, then mix until well combined.

Roll dough into two logs about 2.5 inches in diameter. Cover tightly with plastic wrap and place in freezer for at least 90 minutes.

When ready to bake, preheat oven to 375 degrees F and line a baking sheet with parchment paper.

Slice log into rounds about ¼-inch thick and evenly arrange on baking sheet.

Bake cookies for 7-9 minutes or until edges just begin to brown.
Allow cookies to cool before enjoying or storing.  Makes 24 cookies.

 

Molasses Cookies With Hazelnuts

Molasses Cookies with Hazelnuts

Nothing goes better with soft delicious molasses cookies than a tall glass of cold milk.
Ingredients

Cookies: 
1/2 cup molasses 
1/2 cup honey 
3/4 cup brown sugar 
1 large egg 
1 T (15 g) lemon juice 
1 tsp (3 g) lemon zest 
2¾ C (340 g) flour, plus flour for dusting 
½ tsp (2 g) baking soda 
1 tsp (2½ g) each ground cinnamon, cloves, allspice + nutmeg 
⅓ C (80 g) candied citron, diced *optional
⅓ C (40 g) hazelnuts, chopped

Icing
1 c. sugar
1/4 cup water or milk
1/2 tsp vanilla extract
1/2 cup confectioners sugar.

Garnish

Spiced almonds

Candied citron or ginger

Melted chocolate

Directions:

In a medium saucepan, bring honey and molasses to a boil. Remove from heat and cool; stir in brown sugar, egg, lemon juice and zest. 

In a large bowl, combine flour, baking soda and all spices, and stir in molasses mix, citron and hazelnuts. Cover; chill overnight.

Preheat oven to 350°F (167°C). Line baking sheets with parchment paper. 

On a floured, hard surface roll out a small amount of chilled dough to ¼-inch (6-mm) thick. If dough is sticky, use more flour. Cut dough in 2-inch (5-cm) rounds; transfer to prepared baking sheets. Bake 10-12 minutes. 

Meanwhile, make icing by heating sugar and liquids in a small saucepan (do not boil). Remove from heat; stir in confectioners’ sugar. If icing crystallizes, reheat and add water or milk.

Transfer cookies to rack and while still hot, brush with icing and decorate with almonds, citron or ginger; or, let cool completely and drizzle with melted chocolate. Store in sealed container.

• Prep time: 15 minutes.
 
• Cook time: 10-12 minutes.
 
• Makes 12 servings. 

•   

Cranberry Pistachio Sandies

Cranberry Pistachio Sandies

The secret to these indulgent cookies lies in their simple yet indulgent  ingredients.  For these cookies you will need:
Ingredients:
1 cup unsalted butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup dried cranberries, chopped into smaller pieces

1/2 cup shelled pistachios
Optional Garnish: coarse sugar before baking
White chocolate drizzle for elegance

Directions:

Preheat your oven to 325°F (160°C) . Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Cream the Butter and SugarIn a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.  Mix in the vanilla extract until fully combined.

Add the Dry Ingredients  Gradually add the flour and salt to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.

Fold in the chopped dried cranberries and pistachios by hand using a spatula until evenly distributed throughout the dough.

Shape the CookiesScoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.  Gently flatten each ball slightly with the bottom of a glass or your fingers. If desired, sprinkle coarse sugar on top for added sparkle.

Bake the CookiesBake in the preheated oven for 12–15 minutes, or until the edges are lightly golden. The cookies should remain pale in the center for that classic shortbread texture.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Optional Drizzle
Once the cookies are completely cool, drizzle melted white chocolate over the tops for an elegant finishing touch. Allow the chocolate to set before serving.

Dust the cookies lightly with powdered sugar for an extra festive look. Arrange them on a platter and enjoy the buttery, nutty goodness!

Why This Recipe Works So Well

The magic of Cranberry Pistachio Shortbread Cookies lies in their balance of textures and flavors. The buttery shortbread provides a rich, tender base, while the dried cranberries add a sweet-tart pop and the pistachios contribute a satisfying crunch. Together, these elements create a  cookiethat’s as indulgent as it is festive.

Variations to Try

While the classic version is divine, here are some creative ways to switch things up:

1. Add Citrus Zest : Stir in orange or lemon zest for a bright, aromatic twist.
2. Swap Mix-Ins : Replace  cranberries and pistachios with dried cherries and almonds, or white chocolate chips and macadamia nuts.
3. Gluten-Free Option : Use gluten-free flour to make this recipe suitable for dietary restrictions.
4. Chocolate-Dipped Cookies : Dip half of each cookie in melted dark or white chocolate for an extra decadent finish.
5. Mini Cookies : Roll the dough into smaller balls for bite-sized treats perfect for parties.

Pistachio And Cranberry Biscotti

Pistachio and Cranberry Biscotti

These green and red studded biscotti are a holiday tradition at my house. They go great with a cup of coffee in the morning.

Ingredients:

2¼ cups all purpose flour

1½ teaspoons baking powder
¾ teaspoon salt
6 tablespoons (¾ stick) unsalted butter, at room temperature
¾ cup sugar
2 large eggs
1 tablespoon grated lemon peel
1½ teaspoons vanilla extract
1 teaspoon whole aniseed
1 cup dried sweetened cranberries
¾ cup shelled natural unsalted pistachios

Directions
Preheat oven to 325° F. Line 3 large baking sheets with parchment paper.

Sift first 3 ingredients into medium bowl. Cream together butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time.
Mix in lemon peel, vanilla and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky).

Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 10-inch-long log and flatten to about 3 inches wide. Carefully transfer logs to one of the prepared baking sheets, spacing 3 inches apart.

Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.

Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into ½-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. 

Bake until firm and pale golden, about 12 to 15 minutes per side. Transfer cookies to racks and cool. Makes about 30 biscotti.                                                                                                                                                                   

Butterhorn Cookies With Nutella Filling

Butterhorn Cookies with Nutella Filling 

Bake a big batch of irresistible Butterhorn Cookies with Nutella® filling! These flaky pastries are crowd-pleasers, ideal for parties and celebrations!
Ingredients:
2 ¼ teaspoon active dry yeast 8 grams
1 teaspoon granulated sugar
½ cup milk lukewarm
4 eggs room temperature
4 tablespoons granulated sugar
1 cup butter room temperature, 226 grams, 2 sticks
1 cup vegetable shortening room temperature, 190 grams
¼ teaspoon salt
1 teaspoon vanilla extract pure
5½-6 cups all-purpose flour 780- 850 grams, sifted
Hazelnut nut spread example: Nutella®

Egg Wash Glaze:

1 egg lightly beaten
1 teaspoon milk
3-4 tablespoons turbinado sugar for sprinkling

Directions
In a small dish, combine the yeast with 1 teaspoon of sugar.
Add the warm milk and stir.  Set aside for about 5 minutes.

Meanwhile, in a large mixing bowl (of electric stand mixer) whisk the eggs, at medium speed for about 2 minutes.  Add the sugar and continue to whisk for another 2 minutes or so.

Switch to paddle attachment; add the butter, shortening, salt and vanilla extract.  Mix on medium speed until well combined.

Add the yeast mixture and mix until well combined.

Add 5½ to 6 cups (780-850 grams) of all-purpose flour to this mixture. Using the hook attachment, knead for approximately 5 to 8 minutes or until the dough pulls away from the sides of the bowl.

Divide the dough into 18 balls (each weighing about 90 grams).
Place the dough balls in an airtight container, and refrigerate overnight (or up to 24 hours).

Preheat the oven to 350℉ (175℃).  Line baking sheet with parchment paper.
Working with one ball of dough at a time, place it between two sheets of parchment paper and roll out the dough to an 8-inch round, about ⅛ of an inch thick.  With a pastry cutter, cut the dough into eights (first cut it in half, then in quarters and then in eighths).

To begin, place ½ teaspoon of Nutella® on the wide ends of each alternating wedge and spread it thinly toward the tip. Roll each of the 4 triangles up from the wide end to the pointed end, forming a crescent shape.  Repeat this process with another ball of dough.

Brush the tops of the cookies with the egg wash and sprinkle with turbinado (coarse) sugar.

Bake, in batches, for 10-12 minutes or until bottoms are lightly browned. Rotate the pans as necessary to bake evenly. 

Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.  Yield  144 cookies. 

Notes

Chill the dough: After preparing it, it's important to let it chill in the refrigerator overnight before rolling it out. This will help the dough firm up and make it easier to work with.

Don't overfill the cookies: While filling them with as much Nutella as possible may be tempting, be careful not to overfill them. Too much filling can cause the filling to ooze out, making a mess.

Place the seam side down: When placing the rolled-up croissant cookies on the baking sheet, place the seam side down. This will help the cookies maintain their shape and prevent them from unrolling during baking. It will also help the Nutella filling stay inside the cookie and not leak onto the baking sheet.

Keto Sugar Cookie ~Keto Cut Out Sugar Cookies

Cut Out Sugar Cookies, Keto Sugar Cookies

Ingredients:
Cookies:
2 ¼ cups almond flour
2 tablespoon coconut flour (can also use oat fiber)
¼ teaspoon salt
6 tablespoon butter softened
½ cup Swerve Sweetener granular
1 large egg
½ teaspoon vanilla extract

Royal Icing:

½ cup powdered Swerve Sweetener
½ cup powdered Bocha Sweet (or powdered xylitol)
1 tablespoon egg white powder
2 to 4 tablespoon Water room temperature
½ teaspoon vanilla extract
Natural food coloring

Directions
Cookies: Prepare a work surface with a silicone baking mat or a large piece of parchment paper, and dust lightly with coconut flour. Line two large baking sheets silicone liners or parchment paper.

In a medium bowl, whisk together the almond flour, coconut flour, and salt. In a large bowl, beat the butter and sweetener together until creamy. Beat in the egg and vanilla extract, and then beat in the almond flour mixture until dough comes together.

Turn the dough out onto the prepared work surface. Pat into a rough circle and then top with a large piece of parchment paper. Roll out to about ⅓-inch thickness. 

Using cookie cutters of choice, cut out cookies and lift carefully with a small, offset spatula or knife. Place on the prepared baking sheets and freeze for 30 minutes. Gather up the scraps and re-roll your dough, to cut out as many cookies as possible. 

Preheat the oven to 325F.

Bake the cookies 12 to 14 minutes, or until they are just starting to brown around the edges, switching and rotating the pans halfway through baking. Remove from the oven and let cool completely on pan. The cookies will still be quite soft when removed from the oven but will firm up as they cool.

Royal Icing:

In a large bowl, whisk together the sweeteners and the egg white powder. Add water, 1 tablespoon at a time, whisking in between, until desired consistency is achieved. It should drizzle off the end of the whisk in ribbons, but shouldn't be too thin. Whisk in the vanilla extract.

Divide into sepate bowls and add food coloring in small amounts until the desired color is achieved.
Place icing in small ziploc bags or piping bags with the very corner snipped off to pipe outlines. Let the outlines dry at least 10 to 20 minutes before filling in.

To fill in the outlines, pipe frosting into the outline in a back and forth motion. It does not have to be perfect and there may be gaps. Then simply use a toothpick to fill the icing into the gaps. 

Let the flooded icing dry completely before adding any additional icing decoration. (Or do what I did for one cookie, add little dots of another color and swirl them in with a toothpick. So many fun options!).

Maple Cookies With Maple Icing

Maple Cookies With Maple Icing 

These Maple Cookies with Maple Icing are a deliciously sweet way to enjoy the taste of maple syrup
Ingredients:
For the Cookies:
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup maple syrup
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

For the Maple Icing:

1 cup powdered sugar

2 tablespoons maple syrup

1-2 tablespoons milk

Directions:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the maple syrup, egg, and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies are lightly golden brown.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

In a small bowl, whisk together powdered sugar, maple syrup, and milk until smooth. Adjust consistency as needed by adding more milk if too thick or more powdered sugar if too thin.

Once the cookies are completely cooled, drizzle or spread the maple icing over the tops of the cookies.

Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes | Yield: 24 cookies

Old Fashioned Soft Molasses Cookies!

 

Old Fashioned Soft Molasses Cookies!!!

Can you smell them?  Can you taste them?  OH Yes!

Ingredients:
1 Cup Packed Brown Sugar
1 Cup Butter, Softened
¼ Cup Dark Molasses
1 Large Egg
1 Teaspoon Vanilla Extract
2 ½ Cups All Purpose Flour
2 Teaspoons Baking Soda
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Ginger
½ Teaspoon Salt
¼ Cup Granulated Sugar, For Rolling
Directions:
Preheat oven to 325 degrees. 

Prepare a large baking sheet with parchment paper or non stick cooking spray, set aside.

In a large bowl using a hand mixer, or in the bowl of your stand mixer fitted with the paddle attachment beat together the brown sugar, butter, molasses, egg, and vanilla until well combined.

Mix in the flour, baking soda, cinnamon, ginger, and salt.

Shape the dough by rounded tablespoon fulls into 1 ½ inch balls. Dip the cookies into the granulated sugar and place 2 inches apart on the prepared baking sheet.

Bake in preheated oven for 13-15 minutes just until set. Remove cookies to a wire rack to cool immediately.