Whole Wheat Oatmeal Chocolate Cookies

Recipe Found HERE

I typically will double this recipe and freeze extras for later. I buy Sunrise Flour Mill USDA Organic Heritage Whole Wheat Pastry Flour | Milled from White Sonora | Easier to Digest on Amazon. 

4 Tablespoons (50 grams) raw or turbinado sugar 

1/4 cup dark (95 grams) light or dark brown sugar (original recipe is 1/2 c sugar)

1/2 cup (115 grams) unsalted butter, at room temperature

1/2 teaspoon fine sea salt 

1 large egg 

3/4 teaspoon vanilla extract 

1/2 teaspoon baking soda 

3/4 teaspoon baking powder 

3/4 cup (95 grams) whole wheat flour 

1/4 cup (25 grams) wheat germ, wheat bran, oat bran, or finely chopped nuts (I like pecans) 

1 1/2 cups (120 grams) old-fashioned rolled oats

1 cup (6 ounces) dark chocolate, chopped into chunks 

Flaky sea salt, optional 

Heat oven to 350 degrees F and line a large baking sheet with parchment paper. 

In a large bowl, beat sugars, butter, and salt together until fluffy. 

Add egg and vanilla, and beat until mixed. Sprinkle baking powder and baking soda over batter and beat until very well-combined, then a few more times around the bowl. Scrape bowl down. Add flour, wheat germ, oats, and chocolate and mix just until the flour disappears. 

Arrange 3-tablespoon mounds of cookies 3 inches apart on the baking sheet. Sprinkle each with a couple flakes of sea salt. I like to throw them in the freezer for 20-30 min so they don't spread as much when baking. 

Bake for 12 to 14 minutes. Cookies will be golden brown all over. Remove from oven and let set up on the baking sheet for 5 minutes before transferring them to a cooling rack. 

Extra dough will keep in fridge for 3 days, and longer in the freezer. I like to scoop then freeze it on a tray; once solid, I’ll pack them tightly in a freezer bag. You can bake them directly from the freezer; it usually only takes 1 to 2 minutes longer.

Oh My, Chocolate Chip Cookies

OPTIONAL: PREP IN ADVANCE TO CHILL 

We have also just baked them right away when we are not patient and they will still be good. 

Recipe Found Here

2 ¼ cups all-purpose flour (270g) 

¾ teaspoon baking soda 

¾ teaspoon salt 

1 cup unsalted butter softened (227g) 

¾ cup light brown sugar (165g) 

¾ cup granulated sugar (150g) 

1 large egg 

1 Tablespoon vanilla extract 

1½ cups chocolate chips or chunks or chopped bars (270g) 

flaked salt optional 

In a medium bowl, whisk together flour, baking soda, and salt. 

In the bowl of a stand mixer with the paddle attachment or a large mixing bowl, combine butter and sugars. Beat on medium-low speed until very light and fluffy, about 5 minutes. 

Add egg and vanilla. Beat until well combined, scraping down the sides of the bowl. 

With the mixer on low, gradually add the flour mixture. Beat just until combined. Stir in the chocolate chips. 

Using a 1½ Tablespoon scoop, scoop the dough into balls (35g-40g) and place on a small sheet pan or tray lined with wax or parchment paper. Freeze dough balls for 30 minutes, or cover and refrigerate for 12 to 36 hours. (The longer chill will result in a deeper flavored, chewier cookie, but both are delicious!) 

When ready to bake, preheat the oven to 375F. Line two baking sheets with parchment paper or a silicone mat. 

Press on any extra chocolate chips and then bake for 10 to 12 minutes or until the edges are golden brown. (For best results, bake one sheet at a time.) Immediately sprinkle cookies with flaked salt, if desired. Let cookies cool on the pan for 5 to 10 minutes. Finish cooling on a wire rack. Store any leftovers in an airtight container for up to 5 days.

NOTES from the Author 

• Using a cooking scoop ensures that all the cookies are the same size so that they bake evenly. It’s a worthwhile purchase if you love making cookies. 

• Avoid over-mixing the cookie dough as it can lead to flat cookies. I stir in the chocolate chips to avoid accidentally over-mixing.

• Make sure your light brown sugar is soft and moist. If your brown sugar has hardened, not to worry! I wrote a detailed post on how to soften brown sugar. 

• Make sure to line your sheet pan with parchment paper or a silicone mat. A lined pan helps the cookies bake more evenly. Also, if you add the cookie dough directly onto a sheet pan, they’ll stick, and the bottoms will be more brown. 

• Don’t skip chilling the dough. Chilling the dough will prevent the cookies from spreading too much in the oven while baking.

Ginger Molasses Cookies

PREP IN ADVANCE TO CHILL

Loni P. 

Cheryl Day's Treasury of Southern Baking

4 3/4 (594g) unbleached all-purpose flour 

2 Tablespoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground coriander 
1/4 teaspoon ground cardamom
2 teaspoons (11g) baking soda
1 teaspoon fine sea salt
Grated zest of 2 lemons
3/4 pound (3 sticks/340g) unsalted butter, at room temperature
2 cups (400g) granulated sugar
1/2 cup (118ml) dark molasses
2 large (100g) eggs, at room temperature
3/4 cup (150g) turbinado sugar for rolling 

In a large mixing bowl, whisk together the flour, ginger, cinnamon, coriander, cardamom, baking soda, salt, and zest. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and granulated sugar together on medium speed until superlight and fluffy, 3 to 5 minutes. Add the molasses and mix until blended. Add the eggs one at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary. Add the flour mixture in thirds, mixing until just combined. 

Remove the bowl from the mixer stand (if using) and finish mixing by hand to make sure no bits of flour or butter are hiding on the bottom of the bowl and the dough is thoroughly mixed. Cover the bowl with plastic wrap and chill until the dough is firm, at least 2 hour, and up to overnight. 

When you are ready to bake, position the racks in the middle and lower third of the oven and preheat the oven to 350. Line two baking sheets with parchment. Pour the turbinado sugar into a shallow bowl. 

Use cookie scoop or spoon to portion the cookies, then shape each one into a ball with your hands. Roll the balls in the turbinado sugar and place them on the prepared baking sheets, leaving 2 inches between them to allow for spreading. Place the sheets of cookies in the refrigerator to chill for about 15 minutes before baking (optional). 

Bake the cookies for 12 to 17 minutes, rotating the pans halfway through and switching their positions (optional). It's difficult to check darker cookies for doneness: Look for browner edges that are slightly firm to the touch; the middles should have started to puff and look dry. Let the cookies cool completely on the pans on wire racks. 

The cookies can be stored in an airtight container at room temperature for up to 3 days.  

Loni's Pumpkin Chocolate Chip Cookies

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup pumpkin puree
3 cups flour
2 teaspoons soda
1/2 teaspoon salt 
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
2 cups chocolate chips

Mix ingredients and bake at 350 for 15-20 minutes.

Charlotte's No-Bake Cookies

 2 cups sugar
3 Tablespoons cocoa 
4 Tablespoons butter
1/2 cup milk
1 cup peanut butter
1 teaspoon vanilla
2 cups oatmeal 

Pour sugar, cocoa, butter, and milk in a large microwave safe bowl. Heat for 2 minutes 45 seconds. Remove and stir. Heat in microwave an additional 2 minutes and 30 seconds. Add in peanut butter, vanilla, and oats. Stir until well combined. Drop by spoonfuls onto wax paper. Let cool. 

Allison's Peppermint Bark Chocolate Chip Cookies

Recipe Found HERE

3 1/4 cups all-purpose flour 

1 1/2 teaspoons baking powder 

1 teaspoon baking soda 

1 teaspoon sea salt 

1 cup unsalted butter, at cool room temperature 

1 1/2 cups light brown sugar 

1/2 cup granulated sugar 

2 large eggs 

2 teaspoons pure vanilla extract 

2 cups chopped peppermint bark, divided (Costco brand)

1 cup semi-sweet chocolate chips 

Flaked sea salt, for sprinkling on cookies 

Instructions Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside. 

In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside. 

Using a stand mixer, cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in 1 1/2 cups chopped peppermint bark and chocolate chips. 

Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart. Sprinkle with flaked sea salt. 

Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. While the cookies are cooling on the baking sheet, Gently push the remaining 1/2 cup of peppermint bark chunks into the tops of the cookies for decoration. Transfer cookies to a wire cooling rack and cool completely.

Smitten Kitchen Sprinkle Cookies

 Recipe found HERE

3 cups (375 grams) all-purpose flour 
1 teaspoon baking powder 
1/4 teaspoon baking soda 
3/4 teaspoon fine sea or table salt 
1 cup (8 ounces, 225 grams or 2 sticks) unsalted butter, room temperature  
1/4 cup (2 ounces, 55 grams or 1/4 of an 8-ounce brick) cream cheese, room temperature
1 1/4 cups (250 grams) granulated sugar 
1 large egg 
2 teaspoons vanilla extract 
1/4 teaspoon almond extract 
1 cup rainbow sprinkles 

Heat oven to 375 degrees. Line two baking large sheets with parchment paper. Combine flour, baking powder, baking soda and salt in a bowl and whisk to blend. In a large bowl or the bowl of a stand mixer, beat cream cheese, butter and sugar until fluffy. Add egg and extracts and blend again. Add flour mixture and beat just until flour disappears. In some cases, this dough will feel too soft to roll into balls in your hands; if so, let it chill in the fridge for 20 minutes or so before using. 

Scoop balls of dough — I like these cookies best with a #40, or 1 1/2 tablespoon, scoop; the texture is less dynamic when made smaller — and roll them briefly in the palms of your hands before dropping them in a bowl of rainbow sprinkles and gently rolling to coat them evenly. I find that the sprinkles adhere much better to tacky exterior of balls of dough that have been briefly warmed by your hands — trust me here. 

Transfer balls of sprinkle-coated dough to baking sheets at least two inches apart. Use the bottom of a drinking glass to press down on the cookies until they are about 1/4 to 1/2-inch tall. If you see any bare spots in the sprinkles that bother you, you can sprinkle a few more on top. 

Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath. [If they’re not quite soft in the center, they will be fully crisped through the next day.] Let set on the baking sheet on a rack for a few minutes before transferring to cooling racks to cool the rest of the way. Repeat with remaining cookie dough.

Soft & Chewy Drop Sugar Cookies

Recipe Found HERE

1 cup (2 sticks, 16 tablespoons) butter, softened
1 1/3 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar or sprinkles, for rolling

Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray. In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, cream together the butter and granulated sugar until lightly and fluffy, 3-4 minutes. Scrape down the sides of the bowl as needed.

Add the egg and vanilla and mix again for 1-2 minutes until the batter lightens in color. Scrape the sides of the bowl as needed.

In another bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until combined.

Scoop the cookie dough into rounded balls (about 2 Tablespoons), roll in granulated sugar or sprinkles and place on the prepared baking sheets a couple inches apart (about 12 cookies per baking sheet).

Bake for 11-13 minutes until slightly crackly on top (but not much color around the edges or bottom to keep them soft and chewy). Let the cookies cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely.

Blonde No-Bake Kiss Cookies

Mariah M.

1 1/2 cups white sugar
1/2 cup brown sugar
1/2 cup milk
1/2 cup butter
4 cups instant oats
1 teaspoon vanilla extract
1/2 cup peanut butter
Hershey Kisses

In a medium sized sauce pan, bring the sugar, milk, & butter to a boil. Boil for 1 minute, then remove from heat.

Add oatmeal, vanilla, and peanut butter. Stir thoroughly. Drop onto wax paper, add kisses and let stand for 30 minutes.

Chocolate Chip Oatmeal Cookies

Recipe Found Here

1 cup (16 tablespoons) unsalted butter, at room temperature 
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, at room temperature 
1 large egg yolk, at room temperature 
1 Tablespoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour or Gluten-Free Measure for Measure Flour
1 cup quick-cooking or old-fashioned oats 
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt or 3/4 teaspoon regular table salt
3 cups semisweet chocolate chips (I prefer milk chocolate)

Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.

Beat together the butter and sugars until smooth. Beat in the egg, egg yolk, and vanilla.

Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly. Stir in the chocolate chips.

Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies. Bake the cookies for 12 to 17 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan. Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.

Bon Appetit Salted Butter and Chocolate Chunk Shortbread

Loni P.

Recipe Found HERE

1 cup plus 2 tablespoons (2¼ sticks) cold salted butter, cut into ½-inch pieces
½ cup granulated sugar
¼ cup (packed) light brown sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)
1 large egg, beaten to blend
Demerara sugar (for rolling)
Flaky sea salt

Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.

Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.

Divide dough in half, then place each half on a large piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Each half should form logs that are 2–2¼" in diameter. Chill until firm, about 2 hours.

Preheat oven to 350°. Line a rimmed baking sheet (two, if you’ve got 'em) with parchment paper. Brush outside of logs with egg wash. Roll logs in demerara sugar (this is for those really delicious crispy edges).

Slice each log into ½"-thick rounds. Arrange on prepared baking sheet about 1" apart (they won’t spread much). Sprinkle with sea salt. Bake cookies until edges are just beginning to brown, 12–15 minutes. Let cool slightly before eating them all.

Do Ahead: Cookie dough can be made 1 week ahead. Tightly wrap in plastic and chill, or freeze up to 1 month. Cookies can be baked 5 days ahead. Store in plastic wrap or an airtight container.

Smitten Kitchen Salted Chocolate Chunk Cookies

Recipe Found Here

1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature
2 tablespoons (25 grams) granulated sugar
2 tablespoons (25 grams) turbinado sugar (aka Sugar in the Raw)
3/4 cup plus 2 tablespoons (165 grams) packed light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
Heaped 1/4 teaspoon (or, technically, 1/4 + 1/8 teaspoon) fine sea or table salt
1 3/4 cups (220 grams) all-purpose flour
1/2 pound (225 grams) semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife
Flaky sea salt, to finish

Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat.

In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed. Beat in salt fine sea or table salt and baking soda until combined, then the flour on a low speed until just mixed. The dough will look crumbly at this point. With a spatula, fold/stir in the chocolate chunks.

Scoop cookies into 1 1/2 tablespoon (I used a #40 scoop) mounds, spacing them apart on the prepared baking sheet. Sprinkle each with a few flakes of sea salt. Bake for 11 to 12 minutes, until golden on the outside but still very gooey and soft inside. Out of the oven, let rest on baking sheet out of the for 5 minutes before transferring a cooling rack.

The Best Sugar Cookies

No Chill cookie dough recipe! This can easily be doubled for a larger batch. 

2 cups Butter (softened)
2 cups Sugar
2 Tablespoons Vanilla
1/2 teaspoon almond extract (optional)
2 Eggs
4 teaspoon Baking Powder
5-6 cups Flour

1. Cream butter and sugar in a mixer until well mixed and fluffy.
2. Add vanilla and eggs, mix well.
3. Add baking powder, mix well.
4. Incorporate flour one cup at a time until well blended. You may only need 5 cups. Add the last cup as needed, without getting the dough too dry. 
5. Do not chill cookie dough, roll out with rolling pin and use cookie cutters to create desired shape.
6. Bake in a 350 degree oven for 6-8 minutes depending on cookie size. Bake only until the bottoms of the cookies get a golden brown.

Recipe found HERE

Chocolate Chocolate Chip

recipe found here

1 cup (2 sticks), unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup cocoa powder
2¼ cups all-purpose flour
¼ teaspoon coarse salt
1 teaspoon baking powder
2½ cups milk chocolate chips

Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined. Shape in small ball. Place on the prepared baking sheets, a few inches apart. Bake 10 minutes. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

***Snickerdoodles***

This is an easy recipe to double if you want a large batch. I can get 30 cookies from a single batch if I make them small, about 1 inch balls.

recipe found here

1/2 cup butter (1 stick), softened

1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar

For rolling:
2 Tablespoons granulated sugar
1 teaspoon cinnamon

1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.

2. In another bowl, combine the flour, salt, baking soda, and cream of tartar.

3. Pour the dry ingredients into the wet ingredients and mix well.

4. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator (or 20 min in freezer).

5. In a small bowl, combine the sugar with the cinnamon for the topping.

6. Take about 2 1/2 Tablespoons of the dough and roll it into a ball (I make them smaller and get about 30 cookies). Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.

7. Bake the cookies for 12 minutes. When the cookies have cooled they should be soft and chewy in the middle.

Aunt Ruth's Cookies

(Aunt Ruth)

1 batch of Lisa’s Favorite Chocolate Chip cookie dough
2 packages cream cheese (8oz each),  at room temp
1 cup sugar, granulated white
2 eggs
1 teaspoon vanilla

Spread cookie dough in a 9x13, to cover the bottom. It does not need to be a thick layer. Pree cookie dough together to form bottom crust. Set aside.

Beat softened cream cheese on high speed in mixer, until light and fluffy. Gradually add sugar, mixing well. Add eggs. Pour mixture onto cookie dough and spread out. Add another layer of cookie dough on top of cream cheese mixture.

Bake at 350 for 35-45 minutes, or until the top is brown and cooked through. Cool completely and store in the refrigerator.

***New York Times Chocolate Chip Cookies***

Recipe Found Here
(Travis T.)

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’chilling

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour (I use King Arthur)
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 Tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)*
Sea Salt (Maldon Sea Salt Flakes)

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 325 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Form balls of dough about 2 inches, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 10 to 12 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

*Note: Disks are sold at Jacques Torres Chocolate 

Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

Jam Thumbprints

(Better Homes and Garden)

2/3 cup butter (10 2/3 Tablespoons)
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
1 1/2 cups all purpose flour
2 slightly beaten egg whites (optional)
1 cup finely chopped walnuts (optional)
1/3 to 1/2 cup strawberry, apricot, or cherry jam (I prefer Solo almond filling - not paste)

Grease a cookie sheet; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Cover; chill dough about 1 hour or till easy to handle. Or in freezer for 15 minutes.

Shape dough into 1 inch balls. Roll balls in egg whites, then in walnuts. Place 1 inch apart on the prepared cookie sheet. Press your thumb into the center of each ball. Bake at 375˚ for 10 to 12 minutes. Cool. Just before serving fill centers with jam or filling. Makes about 42 cookies.

***Chocolate Pecan Scones***

2 1/4 cups flour
1 Tablespoon baking powder
1/3 cups sugar
1/4 teaspoon salt
6 Tablespoons butter
1/2 cup whipping cream or half and half
3 Tablespoons light karo
1/2 cup each chocolate and white chips
1/4 cup chopped pecans (optional) coarsely chopped
"raw" sugar (optional)

Mix dry ingredients and butter together until crumbly. Mix whipping cream or half and half and karo together. Add wet and dry ingredients until dough begins to hold together. Add chips and pecans (if desired), turn onto table, and knead a few times. (I just mix the chips into the dough with my hands, keeping the dough in the bowl.) Divide dough into 12 loosely shaped balls. Sprinkle the tops with the "raw" sugar. Bake on an ungreased cookie sheet at 400˚ for 12 to 15 minutes.

Peanut Butter Chocolate Chip Oatmeal Cookies

1/2 cup butter (1 stick)
1/2 peanut butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla
1 3/4 cup flour
1 teaspoon salt
2 teaspoons baking soda
2 1/2 cups rolled oats


Cream together butters and sugars until lightened. Add eggs, milk, and vanilla and mix. Stir together flour, baking soda, and salt. Add to creamed mixture and stir to combine. Stir in oats. Drop by rounded tablespoon onto ungreased cookie sheets. Bake 10 minutes at 375˚. Cool 2 minutes on pan, then remove to a rack and let cool. Makes 3 1/2 dozen.

recipe found here