Root Beer Float Cookies

 

This is what happens when someone super awesome has a birthday and mentions that he likes root beer…. a cookie is born!

Cookie Ingredients:

1 cup butter
2 cups dark brown sugar
2 eggs
2 tsp. root beer extract
3 1/2 cups flour
1 tsp. baking soda

Root Beer OR Vanilla frosting:

1/2 cup butter
1.5 cups powdered sugar
1 tsp. root beer OR vanilla extract

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Vanishing Oatmeal Cookies

Taken straight from the lid of the Quaker® Oats container!

Ingredients:

1/2  cup (1 stick) plus 6 tablespoons butter, softened
3/4  cup firmly packed brown sugar
1/2  cup granulated sugar
2  eggs
1  teaspoon vanilla
1-1/2  cups all-purpose flour
1  teaspoon baking soda
1  teaspoon ground cinnamon
1/2  teaspoon salt (optional)
3  cups Quaker® Oats (quick or old fashioned, uncooked)
1  cup raisins

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Lavender Lemon Cookies

Adapted from When Harry Met Salad Check out the blog for some more gorgeous photographs!

Ingredients:

¾ cup sugar OR sucanat
2 tablespoons lemon juice
2 tablespoons dried lavender
1¾ cup whole wheat flour (or a mixture of ww & white)
¼ teaspoon baking powder
¼ teaspoon salt
12 tablespoon (1½ sticks) cold butter cubes
1 egg yolk
½ teaspoons vanilla extract

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Snickerdoodles

All right. Here they are. The world famous (infamous?) cookies… they’ve been called snickerdoodles, sugar cookies and even the “crack” cookies. These are the cookies that people eat so many of they literally make themselves sick. We take no responsibility for stomach aches. If you can’t control yourself, don’t make them!

These cookies have literally been passed down from generation to generation… with no actual instructions, just the ingredient list, the temperature and cooking time. We’ve included some helpful tips to get the softest, most addicting cookies possible!

Ingredients:

1 cup butter
1 1/2 cup granulated white sugar
2 eggs
1/4 teaspoon vanilla
2 3/4 cup white flour
2 teaspoons baking powder
1/2 teaspoon baking soda

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Triple Chocolate Cinnamon Cookies

These are the kind of cookies that you eat and then you can’t stop talking about how good they are. They’re SO good. Really. It’s hard to explain how a cookie can be so good. Like, seriously. The only reason you’d regret trying them is because you can’t stop eating them. Because they’re SO good.

Originally seen on foodporndaily.com and then adapted from hotpolkadot.com.

Ingredients:

1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup demerara sugar
2 eggs
2 cup flour
1/2 cup cocoa powder
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
2 cups 60% chocolate chips
1 cup finely chopped semi-sweet chocolate

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Andes Mint Cookies

The most time consuming part of these cookies is unwrapping all the Andes Mints.  SO worth the effort though!

Ingredients:

1 cups butter
2 cups flour
1 tsp. baking soda
1 cups granulated sugar
1 cups brown sugar
2.5 cups blended oatmeal
.5 tsp. salt
8 oz. Andes Mints, unwrapped and chopped into chuncks
2 eggs
1 tsp. baking powder
1 tsp. vanilla

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Crispy Oatmeal Cookies (Ice Cream Topping)

Sometimes the best discoveries come out of the silliest mistakes! It turns out that if you leave the white flour out entirely and then bake as directed you get a really AMAZING ice cream topping. Like really good. Just scrape it off the tray and right on to your ice cream!

Ingredients:

1 1/2 cube margarine
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoon vanilla
1 cup white flour
1/2 cup wheat flour
1 teaspoon baking soda
dash of salt
rasins, if desired

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Pumpkin Chocolate Chip Cookies

There are a couple options when making these cookies… you can make them the healthy way or the good way! We’re all for healthy desserts, but this time the healthy option just doesn’t measure up to the white flour and sugar version! We made them with sucanat & whole wheat flour and then sugar & white flour. There was no contest. The sugar & white flour version has a much smoother consistency, though if you were only presented with the sucanat and whole wheat flour version you probably wouldn’t complain… they just can’t hold their own in a comparison.

Two warnings:

#1 These cookies are super addicting!
#2 We’ve made these cookies without the chocolate chips and had friends ask why we wasted our time not putting chocolate chips in!

Ingredients:

1/2 cup butter
1 1/2 cup sugar OR sucanat
1 egg
1 cup canned pumpkin
1 tsp vanilla
2 1/2 cup flour OR whole wheat pastry flour OR a mixture of the two
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup+ Ghiradelli chocolate chips (optional)


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Chewy Chocolate Gingerbread Cookies

Taken straight from the Martha Stewart website! Changes made from original recipe: we took out the fresh ginger, used 1/8 cup unsulfured molasses and 1/8 cup bootstrap molasses to get the full 1/4 cup of molasses and we used a mixture of all-purpose flour and whole wheat pastry flour.

with sugar and without

Ingredients:

7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

 

 

 

 

 

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Molasses-Oatmeal Chocolate Chip Cookies

done!

We found this recipe in a book compiled by Gwen Steege titled The Search for the Perfect Chocolate Chip Cookie. We both love molasses and all the spices traditionally associated with that flavor and the oatmeal seemed to at least add the idea of health to the cookie. We got off to a rough start, resulting in a recipe that has been (accidentally) modified from the original version, though mostly just in the ratios, not the ingredients themselves.

For the flour we used a mixture of whole wheat  flour, whole wheat pastry flour and unbleached flour (it was one of those bottom of the bags day!). Flavor- and texture-wise we both really like these cookies, but think the oatmeal isn’t really necessary. Though we both also agree that we like the Soft Molasses Cookies better!

And yes, you can expect more variations on chocolate chip cookies as we pursue the perfect chocolate chip cookie!

Ingredients:

3 cups flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cloves
1/2 teaspoon salt
1 cup sugar
1 cup butter
2 eggs
1/2 cup blackstrap molasses
1 cup quick oats
1 cup chocolate chips


 

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Orange Earl Gray Cookies

baked

Modified from the Martha Stewart Cookie Cookbook (link to original recipe here)

Ingredients:

2 cups all purpose flour (we used whole wheat)
2 tablespoons finely ground Earl Gray Tea (4-7 bags depending on how finely you grind it)
1/2 teaspoon coarse salt
2 sticks unsalted butter at room temperature
1/2 cup powdered sugar
1 teaspoon orange extract


 

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Blackstrap Molasses Cookies


Our favorite straight molasses cookie, by far! They’re so soft and moist!  And due to the combination of normal molasses and blackstrap molasses they have a really strong–but still smooth–flavor. They also freeze really well… just layer them in a tupperware once they’ve cooled and freeze for up to a month. Enjoy them straight out of the freezer, no need to let them thaw! Or make an ice cream sandwich out of them!
The
Wiki page on molasses nicely breaks down the difference between regular molasses and blackstrap molasses.

Ingredients:

1 cup sugar
1/2 cup molasses
1/2 cup blackstrap molasses
1 cup softened butter
1 cup milk
2 tablespoons vinegar
3 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon ginger
2 teaspoons cinnamon
1/8 teaspoon clove
5 cups whole wheat pastry flour
extra sugar, for sprinkling