Everyday Cookies

There’s something comforting about having a jar-full of cookies in the house. Or maybe even a container of favorite cookies in the freezer. A sweet pick-me-up is welcome after a rough day at work or a hectic day with the kids.

And isn’t it nice to be able to offer a treat or two to a neighbor who has dropped by to share good news or is in need of a sympathetic ear? A few cookies on a plate served with a steaming cup of tea or coffee, or maybe even a glass of ice-cold milk, make everything better.

The cookie recipes in this chapter are not difficult to make, but are special enough to let everyone know you cared enough to turn butter, sugar, flour and eggs into something fantastic. No need to wait for a special occasion. Cookies can be enjoyed everyday.

Buffalo Cookies
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Another name for this cookie could be Everything but the Kitchen Sink. They might even be hearty enough to stand-in for dinner. At 15 minutes, these are very crispy cookies. We like the results at 13 minutes.
  • 1 cup (2 sticks) unsalted butter, melted
  • 1/2 cup sugar
  • 1 cup brown sugar, firmly packed
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 2 cups rolled oats, uncooked
  • 1 cup crushed cornflakes (or granola or Rice Krispies)
  • 1 cup semisweet chocolate pieces
  • 1/2 cup pecans
  • 1/2 cup coconut flakes
Combine butter, sugars and vanilla; beat until blended. Add eggs and beat. Gradually add flour, cinnamon and baking soda. Stir in oats, cornflakes, chocolate, pecans and coconut. Dough will be thick. Using an ice cream scoop (or about 1/4 cup per cookie), place balls of dough on a greased cookie sheet, about 3 inches apart. Bake 13 to 15 minutes in a 350-degree oven. Do not overbake. Let cool on wire racks before putting them into a container.
Makes 4 to 5 dozen.
Freezeworthy: Yes, but cool completely first.
Andi Blount

© 2010, Cookielicious. Seaside Publishing All Rights Reserved.

 
Auntie’s Gingersnaps
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(SIDEBAR TO INSET)
Invest in an offset spatula, which makes it easier to remove cookies from baking sheets.
These cookies turn out perfect every time. The shape, the flavor and the ease of preparation make this recipe one of my all-time favorites.
  • 2 cups sugar
  • 1 1/2 cups shortening
  • 2 eggs
  • 1/2 cup molasses
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 4 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • 3/4 teaspoon cloves
Preheat oven to 350 degrees.
Cream sugar and shortening together. Add eggs and molasses, and mix well. Mix in remaining dry ingredients until stiff dough forms. Form into balls the size of walnuts. Roll balls in granulated sugar. Place 1 inch apart on greased baking sheet. Bake for about 10 minutes.
Freezeworthy: Yes, but cool completely first.
Makes about 5 dozen.
­Eleanor Bernat

© 2010, Cookielicious. Seaside Publishing All Rights Reserved.

 
Apricot Bars
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Substitute another flavor of jam and you’ll have a completely different bar. Think peach, strawberry, raspberry, blackberry and even mango.
  • 1 1/4 cups quick oats

  • 2 cups all-purpose flour

  • 1 cup brown sugar

  • 1 cup (2 sticks) unsalted butter or margarine, melted

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt18-ounce jar apricot jam

Blend all ingredients, except jam, to crumblike consistency. Reserve 1 1/2 cups for topping and press remainder into ungreased 9- by 13-inch pan.
Spoon apricot jam over crumb crust and top with reserved crumbs. Place in 350-degree oven for 35 minutes. Cool before cutting.
Makes about 35 bars.
Freezeworthy: So-so results; jam may get runny when thawed.
Alexandra Hemming

Substitute another flavor of jam and you’ll have a completely different bar. Think peach, strawberry, raspberry, blackberry and even mango.
1 1/4 cups quick oats2 cups all-purpose flour1 cup brown sugar1 cup (2 sticks) unsalted butter or margarine, melted1 teaspoon baking soda1/2 teaspoon salt18-ounce jar apricot jam
Blend all ingredients, except jam, to crumblike consistency. Reserve 1 1/2 cups for topping and press remainder into ungreased 9- by 13-inch pan.
Spoon apricot jam over crumb crust and top with reserved crumbs. Place in 350-degree oven for 35 minutes. Cool before cutting.
Makes about 35 bars.
Freezeworthy: So-so results; jam may get runny when thawed.
Alexandra Hemming

© 2010, Cookielicious. Seaside Publishing All Rights Reserved.