Oatmeal Walnut Raisin Cookies
Isabelle's Amazing Oatmeal Walnut Raisin Cookies
One of my absolute favorite recipes! There is nothing like the wonderful aromas of freshly baked oatmeal raisin walnut cookies wafting through your kitchen. These homemade delights will be sure to amaze your family and friends. They will be quite impressed with your baking skills!
These amazing cookies are soft, chewy and packed with flavor.
Ingredients:
1 c. butter or margarine, softened
1 c. packed brown sugar
¼ c. granulated sugar
2 t. vanilla
2 eggs
1-1/4 c. flour
2 t. cinnamon
1 t. baking soda
½ t. salt
3 c. old-fashioned oats
1-1/2 c. raisins
1 c. walnuts, chopped
Heat oven to 350.
In a large bowl beat butter, sugars and vanilla until light and fluffy.
Add eggs; beat until well blended.
Combine flour, cinnamon, baking soda and salt.
Gradually add to butter mixture until well blended.
Stir in oats, raisins and nuts.
Drop dough by tablespoons onto un-greased baking sheet.
Bake 10 to 12 minutes or until edges begin to brown.
Let stand 3 minutes before removing.
Makes 5 dozen.
Helpful Tips . . .
- Be sure to carefully measure all ingredients
- Take your time when mixing the dough to make sure everything is well blended
- Substitute double strength vanilla to boost the flavor
Macadamia Nut White Chocolate Chip
Isabelle's Incredible Macadamia Nut White Chocolate Chip Cookies
1 c. butter or margarine, softened
1 1/2 c. granulated sugar
1/2 c. brown sugar, packed
2 eggs
1 1/2 t. vanilla
3 c. flour
1/2 t. baking soda
1 t. salt
12 oz. white chocolate chips
1 1/2 c. chopped macadamia nuts
Preheat over to 350 degrees.
Lightly grease cookie sheets (or line with parchment paper).
Cream butter and sugars in a large bowl until blended and fluffy.
Add eggs and vanilla; beat well.
Blend in flour, baking soda and salt.
Next stir in white chocolate chips and macadamia nuts.
Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets.
Bake 10-12 minutes or until firm.
Remove to wire racks to cool.
Helpful Tips . . .
- You may add less chips and nuts if you prefer a softer cookie
- After removing cookies from oven, wait a few minutes before transferring to wire cooling racks
- Allow cookies to cool completely before storing in an air-tight container
Raspberry Almond Shortbread
Isabelle's Raspberry Almond Shortbread Thumbprints
1 c. (2 sticks) butter or margarine, softened
2/3 c. sugar
1/2 t. almond extract
2 c. flour
1/2 c. raspberry jam
Glaze
1 c. powdered sugar
2-3 t. water
1-1/2 t. almond extract
Combine butter, sugar and 1/2 t. almond extract in large mixer bowl.
Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add flour. Beat until well mixed (2-3 minutes).
Cover; refrigerate at least 1 hour.
Heat oven to 350.
Shape dough into 1-inch balls. Place 2 inches apart onto un-greased cookie sheets.
Make indentation in center of each cookie with your thumb (edges may crack slightly)
Fill each indentation with about 1/4 t. jam.
Bake for 14-18 minutes or until edges are lightly browned.
Let stand 1 minute, remove from cookie sheets.
Cool completely.
Meanwhile, stir together all glaze ingredients in small bowl with
wire whisk until smooth. Drizzle glaze over cooled cookies.
Makes 3-1/2 dozen cookies
Helpful Tips . . .
- To make uniform indentations, spray a measuring teaspoon with a little cooking spray
- Pure almond extract is preferred as it provides a deep, rich flavor
Full Flavor Peanut Butter Cookies
Isabelle's Full Flavor Peanut Butter Cookies
1 c. butter or margarine, softened (2 sticks)
1 c. sugar
1 c. brown sugar, firmly packed
2 eggs
1 T. vanilla extract
1 c. peanut butter (we like creamy but you can use chunky if you like)
3 c. flour
2 t. baking soda
Dash of salt
1/2 c. sugar (to roll cookies in)
Preheat over to 375F.
Cream together the butter or margarine, 1 c. sugar and the
brown sugar. Beat in the vanilla and eggs. Add the peanut butter and blend well.
Mix in the flour, baking soda and salt.
Roll dough into 1 inch balls.
Roll the balls in the sugar.
Place on a lightly greased cookie sheet about 2 inches apart.
Use a fork to flatten the cookies in a criss-cross pattern.
Bake for 8-10 minutes and then cool on a rack.
Makes 6 dozen incredible peanut butter cookies.
Wonderful Sugar Cookies
Isabelle's Wonderful Sugar Cookies
2 1/4 c. flour
1/2 t. baking soda
1/2 t. cream of tartar
1/2 t. salt
1 c. margarine or butter, softened (2 sticks)
1/2 c. sugar
1/2 c. powdered sugar
1 large egg
1/2 t. vanilla extract
1/4 c. sugar (for coating)
In a medium bowl, combine flour, baking soda, cream of tartar and salt and set aside.
In a large bowl, beat margarine or butter, 1/2 c. sugar and powdered sugar until fluffy
Beat in vanilla and egg until blended
Gradually add the flour mixture beating until blended
Cover with plastic wrap and refrigerate several hours or overnight
Heat oven to 375F.
Pinch 1 T. of dough and to form 1 in. ball
Roll dough in remaining sugar to coat thoroughly
Place on nonstick cookie sheet about 2 inches apart
Flatten with the bottom of a glass
Bake 8 minutes and then cool on a rack
Makes about 30 wonderful sugar cookies.