Two Cookies in One Recipe

Olallieberry Bars or Shortbread-style Cookies

Olallieberry BarJust back from Cambria some days ago. If you’ve visited this quaint town on the western central coastline you’ve likely become familiar with the olallieberry. This sweet tart juicy berry is popular in Cambria … made into pies, jellies & jams, syrups and even candies. You might even find olallieberry port.

Olallieberries have been around for awhile … Some 60+ years. They are a cross between a loganberry and a variety of blackberry from another cross. If you taste a bit of tart raspberry in an olallieberry don’t be surprised. It’s genetically about 1/3 raspberry. For this recipe I used Linn’s Olallieberry Preserves, delicious on its own. I noticed the Linn’s jams and preserves are a bit more tart than I remember. This is their fruit forward movement … so I was informed. I’m assuming this to mean less sugar but there may be other changes. Whatever! It’s about the best I’ve ever tasted!

Continue reading



My Breakfast of Champions

Vegan Molasses Cookies

 

Perfect for me and healthy too. Amazingly chewy and so moist you can eat them without a plate. I’m pretty tidy and like the no crumb experience while reading. Perfect for reading and eating! Enjoy this Vegan recipe I’ve shared in the past.

 

Or if you’d rather go butter and eggs for a delicious experience with a taller cookie try this version here.

 

Continue reading


Old Fashioned Chocolate Chippers

Shortening vs Butter

Old Fashioned Chocolate Chippers

I’ve been making Chocolate Chip Cookies for many years using the original Toll House Recipe. I don’t know if my memory is failing me but I don’t remember a butter option … The recipe called for shortening and a teaspoon of water. No longer.

Often we develop cookie (other foods too) taste and texture preferences early on and we tend to go back to these over and over. You may prefer a chewy chocolate chip cookie while another prefers a crispy one and still another may even prefer a Chips Ahoy.

Butter and shortening may be used interchangeably in this homemade cookie recipe but know the results will be very different. There is nothing like a butter taste but I enjoy a taller cookie that is hard to achieve with butter unless the dough with butter is refrigerated until firm before baking. And still there is a chance if baked just a little too long the cookie will be crispy. I have a taller chewy cookie preference but not too tall. I solve this by using half butter and half shortening. I’ve become accustomed to using salted butter for cookie making. Options for no salt butter were not often available many years ago. And since shortening has no salt I add just a pinch more salt.

The chocolate chips used are equally important. The choices today are pretty varied. Since I grew up on one particular type, the only one available except for a waxy knock off, it’s my choice to this day. Use the chocolate chips you and your family like best.

It has been my experience too that the baking makes a big difference in texture. Most old recipes call for a 375 degree F oven. I like to knock this down to 325 degrees … baking a little longer and removing the cookies at the right moment, a slightly golden brown. Any longer and the cookies will become crunchy when cooled to room temperature.

Hope you enjoy comparing some old recipes for this Old Fashioned Chocolate Chip Cookie. And just maybe trying something a little bit different.

Continue reading


Mother’s Day Chocolate

Chocolate Chocolate Chips

Chocolate Chocolate Chip Cookies

For the Mother’s Day chocolate fix. I’ve had a big fix with Edible Arrangement goodies (Thank you, Stephen) but a little more chocolate never hurts. Here’s a perfectly easy Chocolate Chocolate Chip Cookie recipe that will please anyone who is a chocoholic.

Enjoy and Happy Mother’s Day!

Continue reading


Moistest Chewy Oatmeal Bars

Moistest Oatmeal Bars or CookiesYou’re looking for the Moistest Oatmeal Cookie? Your search is over! These are perfectly moist and chewy too. This is one cookie I wouldn’t feel guilty about eating as part of my breakfast. Packed with the best ingredients! Making these for someone who prefers maraschino cherries (doesn’t sound like a bad idea) to raisins in her own oatmeal cookie recipe … But I’ve added dates, cranberries and silvered almonds to my recipe. Enjoy the texture, moistness and taste of yet another of my oatmeal cookie recipes.

Continue reading




Worthy of Valentine’s Day

Valentines Day CookiesThis is my absolute favorite Decorated Cookie Recipe. It tastes like a mini-cake. Decadent! If your sweetheart is not into coconut … it’s still amazing!

Valentines Day CookiesOatmeal Raspberry Cookies Just so you know, this is no backup! You know what I mean, don’t you? Who wants a backup! Different look, different taste but oh so delicious! Oatmeal Raspberry Valentine’s Day Cookies


Slice N Bake Oatmeal Cookies

Slice N Bake Oatmeal Cookies

The 2015 resolution is still on! But you know as I … Complete deprivation often leads to resolution failure … with respect to dietary changes.

Here is a cookie with, in my opinion, the nutritional value outweighing the calories. My secret to not overindulging … Bake only the amount that will be eaten and shared. The remainder of dough, wrap tightly in parchment paper then foil, label and freeze. Need more for unexpected guests? Just remove from the freezer, slice and bake what you need. Easily keeps in the freezer for several months.

Continue reading