Soft & Chewy Oatmeal Raisin Cookies Recipes

INGREDIENTS:

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 cup (200g) light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs 
• 1 Tablespoon vanilla extract (yes, Tablespoon!)
• 1 Tablespoon molasses
• 1 and 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 cups (240g) old-fashioned rolled oats
• 1 cup (140g) raisins 
• 1/2 cup (64g) chopped toasted walnuts (optional)

INSTRUCTIONS:

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.

In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you're afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Source :sallysbakingaddiction

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Blueberry Almond Cookies with Cherry Lychee Jam Recipe

INGREDIENTS:

• 8 oz blueberry almonds
• 1/4 cup dried blueberries
• 1 1/2 cups all purpose flour
• 1 stick butter, cut in squares
• 2 tablespoons sugar
• 1 teaspoon lavender (optional)
• 3 - 4 tablespoons water
• 1 lbs pitted cherries
• 8 - 10 lychee fruit, peeled, seeds removed
• 1/2 cup powdered sugar

INSTRUCTIONS:

1. In a food processor, and blend until fine. Add the flour, butter and sugar. Mix until the contents resemble crumbs. Add the water (and the lavender if you are using it) 1 tablespoon at a time until a dough forms.
2. Remove from the food processor and roll into a ball. Wrap in plastic wrap and flatten to a disc. Refrigerate for about 30 minutes.
3. While the dough is chilling, preheat the oven to 350 degrees.
4. Place the cherries, lychee and sugar in a saucepan and heat on medium until the fruit releases its juices and begins to thicken. Set aside.
5. Roll out the dough until it is about 1/4 inch thick. Cut out circles (I used a glass cup that is approximately 3 inches in diameter).
6. Place a dollop (about 1 - 1 1/2 tablespoons) of the cherry-lychee mixture in the middle of each circle and pinch the outside of the dough to form a triangle.
7. Place on a baking sheet lined with parchment paper and bake for about 15 minutes, or until golden brown.

Source :cookienameddesire

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S’Mores Stuffed Cookies Recipes

INGREDIENTS:

• 1 1/4 cup all purpose flour
• 1 1/4 cup whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 6 - 7 sheets (about 1 cup or 90 grams) of honey graham crackers, depending on crumb size
• 1 1/2 teaspoon ground cinnamon
• 1 cup butter, room temperature
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup semi-sweet chocolate chips
• 1/2 cup roughly chopped milk chocolate
• 2 cups mini marshmallows

INSTRUCTIONS:

1. Mix together both flours, salt, cinnamon, baking soda and baking powder. Set aside.
2. Break up the graham crackers into small pieces. Be careful to not let it get too powdery, but some graham cracker powder is okay. Set aside.
3. Cream the butter and sugar together until fluffy.
4. Slowly add the eggs one at a time, then the vanilla.
5. Slowly add the flour mixture until just incorporated.
6. Fold in the graham crackers and chocolate chips.
7. Take a tablespoon of the cookie and create a small indentation.
8. Stuff 4 - 5- mini marshmallows into the indentation. Top with another 2/3 tablespoon of cookie dough and press together until the dough completely covers the marshmallows. Repeat with the remaining dough and marshmallows.
9. Place the cookies on a baking sheet and cover. Chill in the refrigerator overnight, up to three days.
10. Preheat the oven to 350 degrees.
11. Uncover the cookies and bake for 8 - 9 minutes or until a light golden brown.
12. Use a spatula to immediately remove the cookies to cool on a wire rack.
13. Store in an airtight containter and enjoy within 24 hours.

Source :cookienameddesire

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