Influenced by a Quaker Oats recipe. A little different take on an oatmeal cookie. Crispy edges surround this buttery spicy cookie. A great change up.
Here are a few previously posted Oatmeal Cookie or Bar Recipes you may enjoy too!
Slice & Bake
Moist Oatmeal
Molasses Oatmeal
Oatmeal Berry
Buttery & Chewy
Breakfast Bars
Vegan Molasses
Date Nut
Oaties
Fun and Spicy Delicious! This recipe goes way back. During our family’s lean years we decorated our tree with Gingerbread Men, popcorn garland and candy canes. The children loved adding character to these guys but would grow weary after the first two or three … This recipe makes two dozen 4-inch cookies. Dad would get into the decorating too but had to be watched just like the children or we’d come up short. You might imagine the house smelled wonderful!
We haven’t always used icing alone to decorate Gingerbread Men & Women. On occasion we’d use raisins, red hots, and little decorative candies. Helpful Hint: Choose your decorating icing carefully. Make your own thick butter cream if you have the time and decorating tools. It’s just easier to handle. Many pre-made decorating gels and icings have corn syrup and this makes them sticky and stringy. You may need to test different brands to find the one that works for you.
This recipe makes a great sandwich cookie with buttercream filling too. Enjoy!
You might also like to try these Decorated Cookie Cakes
This is a great cookie treat for the Holidays! Yes, they can be shipped! Let me tell you why I believe these are a great treat and Holiday gift. If I’m going to invest (calories) in a homemade cookie it’s got to be fresh! And it goes without saying, taste delicious. You might have noticed most of my cookie recipes are of small batches … to be eaten immediately. There’s nothing better than a hot from the oven cookie, or at least hours within baking. There are few exceptions to this but here’s a delicious surprise. First, I’m not saying these aren’t fresh! And you certainly can get these fresh from the oven at two Central California Coastal Locations, the Acorn Building in Paso Robles and at a “humble cookie factory in the beach town, Cayucos.” But what I am saying is this: These homemade-style cookies are always, the company gives a four week shelf life, fresh in texture and taste! How can that be? Honestly, I don’t know. I haven’t tasted anything like them. The lighter appearing of the two pictured here is the Original Brown Butter Sea Salt Cookie. The flavors are many now, not just the original and the chocolate version. Give this family owned cookie company a try, www.brownbuttercookies.com You’ll be hooked.
You might want to try making these yourself. But I warn you the duplication isn’t that easy. It’s the texture with the delicious taste that makes this recipe exceptional. Those that have tried have fallen a bit short in the smooth appearance. Here’s one such recipe and I admit I haven’t done a taste test. The recipe looks worth a try, Yummy Mummy Kitchen.
Just 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!
This is a slightly revised cookie recipe from the 80’s. I’ve made it a bit easier and frankly I’m not convinced someone could tell the difference in taste or texture between the two recipes. Enjoy this really delicious chewy coconut cookie recipe from the past. You won’t be disappointed!
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.
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.
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!
You’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.
