Pumpkin Spice Oatmeal Cookies are simple, soft cookies (with raisins and nuts) you’ll enjoy any time! Recipe makes 2½ dozen YUMMY treats!

If you’re looking for a delicious cookie recipe that is perfect for Fall (or any time), may I suggest this one for Pumpkin Spice Oatmeal Cookies?

I discovered the recipe several years ago in a fitness app I was using at the time, and ended up really enjoying the flavor of these soft pumpkin oatmeal cookies. They’re really tasty!

The recipe is very easy to make… mix dry ingredients, mix wet ingredients, combine the two, then add raisins and nuts. Stir, drop cookie dough onto baking sheets and bake. That’s it! Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Cookie Dough

Before beginning, preheat your oven to 350°F and lightly grease or spray a baking sheet (or sheets). The cookie dough hardly takes any time to make, so you will want the oven at temperature and ready to go!

To make the cookie dough, place oats (old-fashioned), flour, pumpkin pie spice, baking powder, baking soda and salt in a large bowl. Whisk these dry ingredients together until fully combined. TIP: If you don’t have pumpkin pie spice mix, use my homemade version… it’s fantastic! The link to my recipe is HERE.

In a SEPARATE bowl, combine canned pumpkin puree, granulated sugar, an egg, vegetable oil and vanilla extract until they are fully mixed together.

Add the wet ingredients (pumpkin mixture) to the dry ingredients (flour mixture), and stir until they have been combined.

Stir raisins and chopped pecans (or walnuts) into the dough for the pumpkin spice oatmeal cookies until they are fully incorporated into the batter.

Time To Bake The Pumpkin Spice Oatmeal Cookies!

Drop the dough by Tablespoonfuls onto the prepared baking sheet(s), leaving about 2″ between each cookie. You should have enough batter to make approximately 2½ dozen pumpkin spice oatmeal cookies in total. Slightly flatten each cookie using the back of a spoon.

Bake the cookies at 350°F. for between 11-14 minutes. When done, the cookies should be set in the middle and around the edges.

Let the cookies cool for a minute on the baking sheet before carefully transferring them with a spatula to a wire rack to finish cooling. These cookies will stay soft! 

Serve The Pumpkin Spice Oatmeal Cookies

Once the cookies have cooled completely, they are ready to be served! Stack ’em up on a platter, then serve and enjoy them! They have wonderful pumpkin flavor, and I really think you’re going to like these simple cookies.

As I mentioned before, the cookies will remain soft, but will still be sturdy enough enough to hold easily. Store any leftovers in an airtight container.

Pumpkin Spice Oatmeal Cookies also freeze very well, if wrapped tightly and stored in an airtight container. Simply thaw the cookies before eating them later!

I hope you have the chance to make these yummy cookies for yourself or those you love, and am confident you’ll like them.

Thanks so much for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

Looking For More PUMPKIN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful recipes featuring pumpkin you may enjoy, including:

• Pumpkin Cream Cheese Roll
• Creamy Pumpkin Coconut Soup
• Pumpkin Pecan Streusel Muffins
• Frosted Pumpkin Bars
• Pumpkin Bread

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from: the app My Fitness Pal

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Pumpkin Spice Oatmeal Cookies

Prep Time

10 mins

Cook Time

13 mins

Total Time

23 mins

 

Pumpkin Spice Oatmeal Cookies are simple, soft cookies (with raisins and nuts) you'll enjoy any time! Recipe makes 2½ dozen YUMMY treats!

Category: Dessert

Cuisine: American

Keyword: pumpkin spice oatmeal cookies

Servings: 30 cookies (approx.)

Calories Per Serving: 92 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 cups old-fashioned oats
• ¾ cup all purpose flour
• 1¾ teaspoons pumpkin pie spice mix
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1¼ cups canned pumpkin puree (NOT pumpkin pie mix) = approx. 2/3 can
• ⅔ cup granulated sugar
• ¼ cup vegetable oil
• 1 large egg
• 2 teaspoons vanilla extract
• ½ cup raisins
• ½ cup chopped pecans (or walnuts)

US Customary - Metric

Instructions

1. Preheat oven to 350°F and lightly grease or spray a baking sheet (or sheets).

2. Whisk oats, flour, pumpkin pie spice, baking soda, salt and baking powder in a large bowl until combined.

3. In a separate bowl, combine pumpkin puree, granulated sugar, an egg, vegetable oil and vanilla extract until they're fully mixed together.

4. Add pumpkin mixture to the flour/oats mixture; stir to combine. Add raisins and chopped pecans (or walnuts). Stir until they're fully incorporated into the batter.

5. Drop dough by Tablespoonfuls onto prepared baking sheet(s), leaving 2" between each cookie. You should have enough batter to make approx. 2½ dozen cookies. Slightly flatten each cookie using the back of a spoon.

6. Bake cookies at 350°F. for 11-14 minutes. When done, cookies should be set in the middle and around the edges. Let cookies cool a minute on baking sheet(s) before transferring them to a wire rack to finish cooling. Cool completely, then serve and enjoy!

Nutrition Facts

Pumpkin Spice Oatmeal Cookies

Amount Per Serving (1 cookie)

Calories 92 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 1g

Cholesterol 6mg2%

Sodium 61mg3%

Potassium 83mg2%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 5g6%

Protein 2g4%

Vitamin A 1598IU32%

Vitamin C 1mg1%

Calcium 13mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make 3 dozen Simple Sugar Cookies! These old-fashioned cookies are easy-to-make delicious treats your family and friends will enjoy.

I don’t know about you, but I still enjoy good ol’ simple sugar cookies. My mom used to make them when I was growing up, so they bring back great memories of my childhood.

Sugar cookies may sound rather plain and boring to some people, but I think they have great flavor, especially when they’re not overly sweet. I love to gobble them up OR lightly dip them in a mug of hot coffee (like you would a doughnut). That may sound weird, but trust me, they’re really good that way!

This classic recipe is simple and straightforward, and will yield 3 dozen cookies, perfect for a quick snack or lunchbox treat.

I’ve had this handwritten recipe in an old recipe box for many years and don’t have a clue who the original author was or who I got it from. Oh well. Here’s how to make simple sugar cookies, and I hope you enjoy them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Cookie Dough

Using an electric mixer, beat together vegetable shortening, granulated sugar and brown sugar for a few minutes until creamy and well-combined.

Add vanilla extract and one egg to the mixture, and beat again, until fully incorporated into the dough batter. 

Stir in the remaining ingredients (all purpose flour, baking soda and salt), until they are fully combined. The dough for the simple sugar cookies will be compact, yet slightly “crumbly”.

Time For The Sugar Topping

Now it’s time to give the cookies their trademark sugar topping. First, pour additional granulated sugar onto a flat plate, and grab a flat-bottomed glass from your cupboard (you can use colored sugar, if desired). Set them aside while you shape the cookie dough balls.

Begin forming the dough into balls. Pinch off a small piece of dough, and roll it between the palms of your hands until it is a round ball, 1″ wide. Continue until you have 36 dough balls of equal size.

This dough is very forgiving, so if you need to make the balls smaller in order to make 36 cookies, just pinch some dough off, then re-roll, as needed!

Place the cookie dough balls about 2″ apart on ungreased cookie sheets. Now add the sugar topping. Lightly moisten the bottom of the glass and dip it into the sugar on the plate. Lightly press the sugar onto each cookie, pressing the glass down slightly so the sugar attaches to the cookie and the dough ball flattens slightly.

NOTE: You will need to re-moisten and re-sugar the glass bottom several times until all the cookies are topped with sugar. 

Bake The Cookies

Bake the simple sugar cookies at 350°F for 7-10 minutes. Oven temps can vary quite a bit, so I suggest checking them beginning at the 7 minute mark.

When done, the cookies should be slightly brown around the bottom edges and light golden brown on top. You can see in the second photo below what colored sugar looks like, should you decide to do that for a colorful topping.

Let the simple sugar cookies cool for two minutes on the baking sheet, then transfer them onto a wire rack to finish cooling. As they cool, the cookies will continue to get firm.

Time To Enjoy Some Simple Sugar Cookies!

Once the cookies have completely cooled, they are ready to be served and enjoyed! Grab a couple of these yummy cookies and dig in!

These cookies also freeze very well, if they’re wrapped and stored in an airtight container. When you’re ready to enjoy them once again, simply thaw and serve.

I hope you enjoy making (and eating) these old-fashioned, simple sugar cookies, and trust you’ll like them as much as we do.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of yummy cookie recipes you can check out, including:

• Date Roll Cookies
• Lemon Meltaway Cookies
• Cinnamon Crinkle Cookies
• Oatmeal Raisin Cookies
• Peppermint Pinwheel Cookies

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Simple Sugar Cookies

Prep Time

20 mins

Cook Time

8 mins

Total Time

28 mins

 

Make 3 dozen Simple Sugar Cookies! These old-fashioned cookies are easy-to-make delicious treats your family and friends will enjoy.

Category: Dessert, Snack

Cuisine: All Cuisines

Keyword: simple sugar cookies

Servings: 36 cookies

Calories Per Serving: 100 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 cup vegetable shortening
• ½ cup granulated sugar
• ½ cup brown sugar light or dark
• 1 teaspoon vanilla extract
• 1 large egg
• 2 cups all purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt

ADDITIONAL GRANULATED SUGAR FOR TOPPING COOKIES (amount may vary)

US Customary - Metric

Instructions

1. Preheat oven to 350℉.

2. Using an electric mixer, beat vegetable shortening, granulated sugar and brown sugar for 2-3 minutes until creamy/well-combined. Add vanilla and egg; beat until incorporated.

3. Stir in flour, baking soda and salt until combined. Cookie dough will be compact, yet slightly "crumbly".

4. Pour additional granulated sugar (start with ¼ cup) onto a flat plate, and get a flat-bottomed glass . Set them aside while you shape the cookie dough balls.

5. Begin forming dough into balls. Pinch off a small piece of dough; roll it between your hands until it is a round ball, 1" wide. Continue until you have 36 dough balls of equal size. Dough is very forgiving, so if you need to make the balls smaller in order to get 36 cookies, pinch some dough off a ball, then re-roll, as needed!

6. Place dough balls 2" apart on ungreased cookie sheets. For sugar topping, lightly moisten bottom of the glass with water, then dip it into the sugar on the plate. Lightly press sugar onto each cookie, pressing glass down slightly so sugar attaches to the cookie and the dough ball flattens slightly. NOTE: You will need to re-moisten and re-sugar the glass bottom several times until all the cookies are topped with sugar. 

7. Bake at 350°F for 7-9 minutes. Oven temps can vary, so check them beginning at the 7 minute mark. When done, the cookies should be slightly brown around the bottom edges and light golden brown on top.

8. Let cookies cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely, then serve and enjoy!

Recipe Notes

NOTE: Sugar used to top the cookies is not added to the caloric calculation, as this amount may vary per user.

Nutrition Facts

Simple Sugar Cookies

Amount Per Serving (1 cookie)

Calories 100 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 5mg2%

Sodium 51mg2%

Potassium 14mg0%

Carbohydrates 11g4%

Fiber 0.2g1%

Sugar 6g7%

Protein 1g2%

Vitamin A 8IU0%

Calcium 4mg0%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make Classic Peanut Butter Cookies for a delicious treat! This simple recipe will yield 3 dozen of these much-loved cookies.

When I was growing up, my Mom would often bake cookies for our family. Most of the time she made chocolate chip, oatmeal, and peanut butter cookies. They were family favorites, and I loved them all!

It dawned on me recently that I’ve posted recipes for oatmeal raisin cookies, and Mom’s chocolate chip cookies, but never a recipe for good ol’ classic peanut butter cookies using my Mom’s old recipe.

In the past I’ve posted a recipe for  Flourless, 3 Ingredient Peanut Butter Cookies to my blog but never added one for traditional, easy to make peanut butter cookies the way my Mom made them. So today is the day!

Here’s how to make classic peanut butter cookies in under 30 minutes… they’re slightly crispy on the outside and soft on the inside, and they taste GREAT!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Cookie Dough

To make the cookie dough, place creamy peanut butter, vegetable shortening, brown sugar, milk and vanilla extract in a large mixing bowl. 

Beat these ingredients together using an electric mixer (or a stand mixer) until they are fully combined and smooth in texture. Add one large egg to the dough, and beat well, until it has been fully incorporated.

In a separate bowl, stir together all purpose flour, salt and baking powder until combined. Add these dry ingredients to the cookie dough batter, a little at a time, mixing well after each addition.

When fully combined, you will have peanut butter cookie dough. Ta Da! The dough will be fairly thick. Now you’re ready to shape the dough for the cookies!

Roll The Cookie Dough

Use a spoon or a small dough scoop (as shown in the photo below) to place a small amount of dough onto your hand. Roll the dough between the palms of your hands until it becomes a smooth ball, about 1″ in size.

If you make the dough balls 1″, you will end up with approximately 3 dozen cookies. This dough is very forgiving, so if necessary, pinch off some, or add more dough to adjust the size of the cookie dough balls and then re-roll.

Place the balls of dough on ungreased cookie sheets, making sure they are spaced about 2″ apart from each other. This helps the cookies to not “smash into each other” while baking.

Use the tines of a fork to press down on the top of each cookie, then turn the fork a quarter turn and press down again to form a criss-cross pattern on the surface of each cookie.

Bake The Classic Peanut Butter Cookies

Bake the classic peanut butter cookies at 375°F. for 7-8 minutes. When done, the cookies should be golden brown around the edges, and fairly soft in the middle (they will firm up more as they cool).

Let the cookies cool (still on the baking sheet) for about 2 minutes, then carefully transfer them with a spatula from the cookie sheet onto a wire rack to finish cooling.

Who Wants A Cookie?

Once the classic peanut butter cookies have cooled completely, they are ready to be served and enjoyed! The outside is slightly crisp, and the cookies are nice and soft inside.

Grab a glass of milk (or a mug of coffee or tea), sit back, and gobble up these absolutely delicious cookies! They are really tasty, and I am confident you’re going to like them.

You can also freeze these cookies (to save some for another day) by wrapping them very well and storing them in the freezer in an airtight container. When you’re ready to gobble up more cookies, simply thaw them and go for it!

I hope you have the opportunity to make these yummy cookies for yourself and for those you love. They really have great flavor, and truly are super easy to make!

Thank you for taking time out of your busy day to stop by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy cookie recipes to check out, including:

• Chocolate Crinkle Cookies
• Lemon Krispie Cookies
• Peppermint Pinwheel Cookies
• Butter Pecan Crisps
• Oatmeal Cranberry Pecan Cookies

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: unknown

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Classic Peanut Butter Cookies

Prep Time

12 mins

Cook Time

8 mins

Total Time

20 mins

 

Make Classic Peanut Butter Cookies for a delicious treat! This simple recipe will yield 3 dozen of these much-loved cookies.

Category: Dessert

Cuisine: American

Keyword: classic peanut butter cookies

Servings: 36 cookies (approx.)

Calories Per Serving: 112 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• ¾ cup creamy peanut butter (don't use all natural)
• 1¼ cup dark brown sugar can substitute light brown sugar
• ½ cup vegetable shortening
• 3 Tablespoons milk
• 1 Tablespoon vanilla extract
• 1 large egg
• 1¾ cups all purpose flour
• ¾ teaspoon baking powder
• ¾ teaspoon salt

US Customary - Metric

Instructions

1. Preheat oven to 375℉.

2. Place peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat together using an electric mixer (or stand mixer) until fully combined and smooth. Add egg; beat well, until fully incorporated into the batter.

3. In separate bowl, combine flour, salt and baking powder. Add to the cookie dough batter, a little at a time, mixing well after each addition.

4. Use a spoon or small cookie scoop to place small amount of dough onto your hand. Roll dough between the palms of your hands until it becomes a smooth ball, about 1" in size. The dough is very forgiving, so if necessary, pinch off more or add dough to adjust the size of the cookie dough balls and then re-roll.

5. Place dough balls on ungreased cookie sheets, about 2" apart. Use the tines of a fork to press down on the top of each cookie, then turn the fork a quarter turn and press down again to form a criss-cross pattern on the surface of each cookie.

6. Bake cookies at 375°F. for 7-8 minutes. Cookies should be golden brown around the edges, and fairly soft in the middle. Let cookies cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely before serving. Enjoy!

Nutrition Facts

Classic Peanut Butter Cookies

Amount Per Serving (1 cookie)

Calories 112 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Trans Fat 0.4g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 5mg2%

Sodium 76mg3%

Potassium 60mg2%

Carbohydrates 13g4%

Fiber 0.4g2%

Sugar 8g9%

Protein 2g4%

Vitamin A 10IU0%

Calcium 16mg2%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Jumbo Chocolate Chip Cookies are 3-4″ wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!

Today I want to share a wonderful recipe for making jumbo chocolate chip cookies that I found over 20 years ago in an old cooking magazine I subscribed to.

We love chocolate chip cookies and I’ve shared a few recipes for them before on this blog over the years. Those recipes include Mom’s Chocolate Chip Cookies, Orange Chocolate Chip Cookies, and a Giant Chocolate Chip Cookie Pizza.

All those varieties taste fantastic as well, but today I’m sharing another chocolate chip cookie recipe we really enjoy. This recipe will yield about 3 dozen BIG cookies (I typically end up with 36-40 cookies).

Each cookie is jumbo sized (about 3-4 inches wide), and is packed full of chocolate chips and pecans (or walnuts). Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Cookie Dough

Beat vegetable shortening, soft butter, granulated sugar and brown sugar together in a large mixing bowl until fully creamed, fluffy and light in texture.

This should take about 5 minutes of constant mixing, for best results. You want this mixture to be fully blended and fluffy before continuing!

NOTE: My photos of this (below) do not show the brown sugar because I forgot to add it until AFTER I added the first egg. Oops! I got ahead of myself while taking the photos! You definitely want to cream the brown sugar along with the granulated sugar, shortening and butter.

Add the eggs to this mixture, ONE AT A TIME. Beat well after you add each egg. Once all eggs have been added and incorporated into the dough, add vanilla extract and fresh lemon juice. Mix to combine.

Add The Dry Ingredients

In a separate bowl, combine all purpose flour, quick cooking oats, baking soda, salt and cinnamon by stirring or whisking.

TIP: If you only have old-fashioned oats on hand, see my NOTE in the written recipe at the bottom of the page for an easy way to substitute those (using a blender)!

Add these dry ingredients to the dough batter, a little at a time until they have been fully incorporated into the dough.

Stir In The “Good Stuff”

Add semi-sweet chocolate chips and chopped pecans (or walnuts, if using) to the cookie dough. STIR well, to distribute them into the cookie dough.

Once fully combined, the cookie dough will be very thick, and ready to go! Now it’s time to bake some jumbo chocolate chip cookies!

Shaping The Cookies

Lightly spray (or grease) large baking sheets. To make each jumbo cookie you will need to use ¼ cup of cookie dough.

I put the dough into a ¼ cup measuring cup and then use a butter knife to remove the dough from the cup onto the prepared baking sheets.

These cookies need to be about 3″ apart on the baking sheet, because they will spread out while baking to 3-4 inches wide.

Give them space to spread, about 6 per pan if you have room! You do not need to flatten the dough, and if necessary, make them in batches.

Bake The Jumbo Chocolate Chip Cookies

Bake the cookies at 350°F. for 14-16 minutes. When done, the cookies should be golden brown in color, and the top/center of the cookies should be set.

Remove the pans from the oven, and let the cookies rest on the baking sheets for 2-3 minutes before removing them with a spatula to wire racks to continue cooling.

Enjoy The Jumbo Chocolate Chip Cookies!

Once the jumbo chocolate chip cookies have cooled slightly, go ahead and grab one! They are slightly crispy on the outside but soft and gooey with lots of chocolate and nuts on the inside!

Store the cookies in an airtight container once they have cooled completely. If you like to eat WARM cookies (after they’ve been stored at room temperature), put a cookie in the microwave.

Heat each cookie on High for 12-15 seconds and then enjoy them warm all over again. Don’t forget to pour a tall glass of cold milk to enjoy with the cookies. YUM!

I hope you have the chance to make these incredible tasting jumbo chocolate chip cookies because they really are delicious!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and I hope you have a GREAT day!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of yummy cookie recipes to check out, including:

• Lemon Meltaway Cookies
• Peppermint Pinwheel Cookies
• Raspberry Thumbprint Cookies
• Chocolate Crinkle Cookies
• Chewy Coconut Maple Cookies

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: Judy Mabrey, via “Taste Of Home” magazine, Oct./Nov. 2001  issue, page 64, by Reiman Publications

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Jumbo Chocolate Chip Cookies

Prep Time

14 mins

Cook Time

16 mins

Total Time

30 mins

 

Jumbo Chocolate Chip Cookies are 3-4" wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!

Category: Dessert

Cuisine: American

Keyword: jumbo chocolate chip cookies

Servings: 36 cookies (about 36-40 total)

Calories Per Serving: 333 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 cup vegetable shortening
• ½ cup butter (softened) = 1 stick or 8 T.
• 1⅓ cups granulated sugar
• 1 cup packed brown sugar
• 4 large eggs
• 3 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 3 cups all purpose flour
• ½ cup quick cooking oats *See NOTE*
• 2 teaspoons baking soda
• 1½ teaspoons salt
• 1 teaspoon ground cinnamon
• 4 cups semi sweet chocolate chips
• 2 cups chopped pecans *can substitute walnuts*

US Customary - Metric

Instructions

1. Preheat oven to 350℉. Lightly spray or grease large cookie sheets.

2. Beat shortening, butter, sugar and brown sugar together in a large mixing bowl for 5 minutes until fully creamed, fluffy and light in texture.

3. Add eggs, 1 AT A TIME. Beat well after adding each egg. Once fully combined, add vanilla and lemon juice. Mix to combine.

4. In separate bowl, stir flour, quick cooking oats, baking soda, salt and cinnamon until combined. Add this to the dough batter, a little at a time, until combined. STIR chocolate chips and pecans into the dough, until fully incorporated.

5. Drop dough by ¼ cupfuls onto prepared baking sheets (about 6 per sheet). Leave about 3" between each cookie, because the dough will spread while baking.

6. Bake at 350℉ or 14-16 minutes. When done, cookies should be golden brown and the center of the cookies should be "set".

7. Let cookies cool 2-3 minutes (on baking sheets) before removing and transferring them to wire racks to continue cooling. Enjoy!

Recipe Notes

**NOTE: Don't have Quick-Cooking Oats? You can substitute old-fashioned oats! Measure ½ cup of old-fashioned oats into a blender and blend until the oat flakes have broken down. Proceed as directed.

Nutrition Facts

Jumbo Chocolate Chip Cookies

Amount Per Serving (1 cookie)

Calories 333 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 29mg10%

Sodium 190mg8%

Potassium 171mg5%

Carbohydrates 34g11%

Fiber 3g13%

Sugar 21g23%

Protein 4g8%

Vitamin A 122IU2%

Vitamin C 0.1mg0%

Calcium 28mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Chewy Coconut Maple Coconut Cookies are easy to make yummy treats flavored with maple syrup, and filled with shredded coconut and pecans.

Today I want to share a simple cookie recipe that I found in one of my old cooking magazines 26 years ago! That’s right… it’s an “oldie but a goodie” recipe, and these cookies are fantastic!

This recipe is very straightforward. You will beat the “wet” ingredients, combine it with dry ingredients (including shredded coconut and nuts), and stir until a thick dough is created. 

The cookie dough is then dropped by Tablespoons onto baking sheets and the cookies are baked until done. See… I told you the chewy coconut maple cookies are easy to make! Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Cookie Dough

TIP: Before beginning, preheat your oven to 375°F. (or 190.5°C.). The cookie dough batter comes together quickly, so you will want your oven pre-heated and ready to go!

Now it’s time to make the cookie dough. Place vegetable shortening and packed brown sugar in a mixing bowl. Use an electric mixer to cream these ingredients until they’re fully combined and fluffy in texture.

Add an egg, pure maple syrup and maple extract to the mixing bowl, and beat these until incorporated into the batter. TIP: If you don’t have maple extract, you can substitute vanilla extract).

Time For The Dry Ingredients

Whisk together all purpose flour, baking powder, and salt in a medium bowl. Add this to the creamed cookie batter and continue to beat until fully combined.

Stir in chopped pecans (or walnuts) until they’re incorporated into the cookie dough. The dough will be thick and “tacky” in texture.

Ready To Bake

Drop the cookie dough by Tablespoonfuls onto a sprayed (or silpat mat covered) large baking sheet. For a yield of about 3 dozen cookies, use “level” Tablespoons.

If you use “generous, rounded” Tablespoonfuls (shown below), you will end up with about 2 dozen, big chewy coconut maple cookies.

IMPORTANT: These cookies spread a LOT on the baking sheet, so leave at least 2″ minimum space between the cookies when positioning the dough on the baking sheets.

If you don’t leave enough space between the balls of cookie dough, the cookies will spread out so much they bake into each other. You can see this in the photo below (from the first time I made these cookies).

The cookies will still TASTE great, but you will have to cut them apart from each other (and that’s no fun at all). Trust me… give the cookies room to spread!

Bake The Chewy Coconut Maple Cookies

Bake the cookies at 375°F. for between 12-15 minutes. When done they will be golden brown in color, and the bottom edges will be browned and “set”.

Remove the cookies from the oven, and let them cool for 1-2 minutes on their baking sheets. Once they’ve cooled slightly, transfer them with a spatula to wire racks to finish cooling.

The Chewy Coconut Maple Cookies Are Ready To Eat!

Once the chewy coconut maple cookies are at room temperature, they will have firmed up slightly, and are ready to be enjoyed.

These delicious cookies are wonderfully chewy in texture, filled with coconut and pecans, and have GREAT flavor! Store any leftover cookies in an airtight container for 4-5 days at room temperature.

They also freeze very well, when wrapped in plastic and stored in an airtight container. They will thaw rather quickly because they are flat and thin!

I really hope you enjoy these yummy cookies as much as we do! Unfortunately, they don’t ever seem to last very long at our house when I make them… ha ha!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy cookie recipes to choose from, including:

• Butter Pecan Crisps
• Peppermint Pinwheel Cookies
• Chocolate Crinkle Cookies
• Raspberry Thumbprint Cookies

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: “Taste of Home” magazine, Feb/Mar 1998 edition, page 45, published by Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chewy Coconut Maple Cookies

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

 

Chewy Coconut Maple Coconut Cookies are easy to make yummy treats flavored with maple syrup, and filled with shredded coconut and pecans.

Category: Dessert

Cuisine: American

Keyword: chewy coconut maple cookies

Servings: 36 cookies

Calories Per Serving: 111 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• ½ cup vegetable shortening
• 1 cup packed dark brown sugar
• ½ cup pure maple syrup
• 1 large egg
• ¾ teaspoon maple extract (can substitute vanilla extract)
• 1½ cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1½ cups shredded coconut
• ½ cup chopped pecans (can substitute walnuts)

US Customary - Metric

Instructions

1. Preheat oven to 375°F. (or 190.5°C.). Spray baking sheet(s) with cooking spray or line with silpat mats.

2. Put shortening and brown sugar in mixing bowl. Use electric mixer to cream them until fully combined and fluffy. Add egg, maple syrup and maple extract. Beat until incorporated into the batter.

3. Whisk flour, baking powder, and salt in a medium bowl. Add to creamed cookie batter; beat until combined. STIR in pecans until incorporated into the dough. Dough will be thick and "tacky" in texture.

4. Drop dough by Tablespoonfuls onto prepared baking sheets. For 3 dozen cookies, use "level" Tablespoons. If you use "generous, rounded" Tablespoonfuls, you will get about 2 dozen big cookies. IMPORTANT: These cookies spread a LOT on the baking sheet, so leave at least 2" minimum space between cookies.

5. Bake at 375°F. for 12-15 minutes. When done they should be golden brown, and bottom edges will be browned and "set". Remove cookies from oven; let cool 1-2 minutes on baking sheets, then transfer them to wire racks to finish cooling.

6. Once at room temp., serve and enjoy! Store leftover cookies in airtight container at room temperature. Cookies freeze well, when wrapped in plastic and stored in an airtight container. They thaw quickly because they are flat and thin.

Recipe Notes

NOTES: Caloric calculation is based on level Tablespoon of dough (a yield of approx. 36 cookies). **If using rounded, generous Tablespoons of dough (a yield of approx. 24 larger cookies), the caloric calculation would obviously end up being more per cookie.** 

Nutrition Facts

Chewy Coconut Maple Cookies

Amount Per Serving (1 cookie)

Calories 111 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 5mg2%

Sodium 47mg2%

Potassium 67mg2%

Carbohydrates 15g5%

Fiber 0.5g2%

Sugar 10g11%

Protein 1g2%

Vitamin A 8IU0%

Vitamin C 0.04mg0%

Calcium 23mg2%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin to your Pinterest boards!

Lemon Meltaway Cookies are delicious, light and fluffy cookies with creamy lemon frosting that melt in your mouth as you eat them!

Yum. Yum. Yum. That’s how I describe these cookies (in between my big bites, of course!). Lemon meltaway cookies are a great cure for the wintertime blues! They have a wonderful pop of bright citrus flavor packed into a feather soft cookie!

The best part is they’re simple to make, and I’m positive you will love them as much as we do! Here’s how to make these melt in your mouth cookies.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Cookie Dough

Place butter and powdered sugar in a mixing bowl, and cream them until this mixture becomes fluffy in texture. Add lemon juice, and beat until it’s incorporated in the dough.

Combine all purpose flour and cornstarch in a medium bowl, and slowly add this to the dough, a little at a time. Continue to beat the dough on low speed as you add it.

The dough will be very thick. Use your hands to bind it together into a large ball of dough, and place it on a large sheet of wax paper.

Cut And Roll Dough, Then Refrigerate

Divide the dough in half, then shape the two pieces into two rectangles, each about 8″ long and a couple inches wide.

Wrap each “log” tightly in plastic wrap, then place them on a baking sheet and refrigerate for 2 hours OR until the dough is very firm.

Slice And Bake

Preheat your oven to 350°F. (or 176.66°C.) before slicing the cookie dough.

Unwrap one dough “log” at a time after the dough is firm and well-chilled (keep the other in the refrigerator). Place the dough “log” on a cutting board and cut it into slices ¼” wide, using a sharp knife.

Position the slices 2″ apart on large, ungreased cookie sheets. Repeat with the other dough “log” until all dough is sliced, and ready for baking.

It’s okay to cook the lemon meltaway cookies in batches, but keep the remaining dough chilled while the other cookies bake.

Bake The Cookies

Bake the cookies at 350°F. (or 176.66°C.) for 8-12 minutes. Oven temps can vary, so check them at 8 minutes, then cook longer, if necessary. Mine usually take 10 minutes in our oven.

When they’re done, the cookies should be fairly firm to the touch, and should be pale in color (not browned).

Lemon Meltaway Cookies look like shortbread, but are actually quite delicate, so be gentle with them! Carefully transfer the cookies to a wire rack to cool completely before frosting.

Make The Lemon Frosting

Make the lemon frosting while the cookies cool. Place soft butter, powdered sugar, lemon juice, grated lemon peel, and a few drops of yellow food coloring in a bowl.

NOTE: the food coloring is optional, but adds some nice color to the cookies, so I recommend it!

Use a spoon OR an electric mixer to combine the frosting ingredients until very smooth. Set the bowl aside until the cookies are completely cooled.

Carefully frost the cookies on top… remember they’re soft and fragile! Divide the frosting evenly so you have enough to cover all the cookies. Let the cookies rest for awhile to give the frosting time to become firm.

Time To Serve The Lemon Meltaway Cookies!

When the frosting has firmed up, the lemon meltaway cookies are ready to be enjoyed! Take a bite and see why they are called “meltaway” cookies.

They are so soft they practically melt in your mouth, AND they have wonderful lemon flavor. I’m sure you (and those you love) will enjoy these unique cookies.

We love these lemon meltaway cookies, and hope you will, too! The way they melt in your mouth will probably surprise you, which is always fun!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delectable cookie recipes to choose from, including:

• Chewy Coconut Maple Cookies
• Snowball Cookies
• Chocolate Crinkle Cookies
• Peppermint Pinwheel Cookies
• Oatmeal Cranberry Pecan Cookies

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: “Taste of Home Magazine” Feb./Mar. 2004 edition, page 10, published by Reiman Publications, Inc.

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Lemon Meltaway Cookies

Prep Time

10 mins

Cook Time

10 mins

Refrigeration Time (inactive prep)

2 hrs

Total Time

2 hrs 20 mins

 

Lemon Meltaway Cookies are delicious, light and fluffy cookies with creamy lemon frosting that melt in your mouth as you eat them!

Category: Dessert

Cuisine: All Cuisines

Keyword: lemon meltaway cookies

Servings: 40 cookies

Calories Per Serving: 77 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cookie Dough:

• ¾ cup butter (softened)
• ⅓ cup powdered sugar
• 1 teaspoon fresh lemon juice
• 1¼ cups all purpose flour
• ½ cup cornstarch

For Lemon Frosting:

• ¼ cup butter (softened)
• 1 cup Powdered sugar
• 1½ teaspoons fresh lemon juice
• 1½ teaspoons lemon zest finely grated yellow peel
• 2-3 drops yellow food color optional, but pretty

US Customary - Metric

Instructions

1. Cream butter and powdered sugar in a mixing bowl, and until fluffy in texture. Add lemon juice; beat until incorporated.

2. Combine flour and cornstarch in a bowl; add this to butter mixture, a little at a time. Continue to beat on low speed as you add it. Remove dough from bowl. Use hands to shape it into a firm ball of dough; place it on large sheet of wax paper.

3. Divide dough in half; shape each piece into rectangle, 8" long and a couple inches wide. Seal each "log" in plastic wrap; place them on a baking sheet. Refrigerate for 2 hours OR until dough is very firm.

4. Preheat oven to 350℉. ( or 176.66℃.).

5. Unwrap 1 log at a time (keep the other in refrigerator). Place "log" on cutting board. Cut it into slices ¼" wide, using a sharp knife. Place slices 2" apart on large, ungreased cookie sheets. Repeat with remaining dough. If cooking in batches, keep remaining dough chilled while cookies bake.

6. Bake at 350°F. (or 176.66°C.) for 8-12 minutes. Oven temps can vary, so check them at 8 minutes, then cook longer, if necessary. When done, cookies should be firm to the touch, and pale in color (not browned). Carefully transfer cookies (they're fragile) to a wire rack; cool completely before frosting.

7. Make lemon frosting while cookies cool. Put soft butter, powdered sugar, lemon juice, grated lemon peel, and 2-3 drops of yellow food coloring in a bowl. Use a spoon OR mixer to combine frosting ingredients until smooth. Set bowl aside. Carefully frost cookies once cooled... remember they're soft and fragile! Let frosting firm up before serving. Enjoy!

Nutrition Facts

Lemon Meltaway Cookies

Amount Per Serving (1 frosted cookie)

Calories 77 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 12mg4%

Sodium 37mg2%

Potassium 6mg0%

Carbohydrates 8g3%

Fiber 0.1g0%

Sugar 4g4%

Protein 0.5g1%

Vitamin A 142IU3%

Vitamin C 0.2mg0%

Calcium 2mg0%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make Raspberry Thumbprint Cookies for the holidays or any time! These bite-size treats, with chocolate chips and raspberry jam are wonderful!

If you’re looking for an easy-to-make delicious cookie, may I suggest trying this one for raspberry thumbprint cookies?

Thumbprint cookies have been around for a long time. They get their name from a small indentation made in a cookie (using your thumb) which is then filled with a sweet topping.

This simple recipe is one I found in an old cookbook I have that is almost 30 years old. I liked this particular recipe because not only does it have raspberry jam (in the indentation), but it’s filled with miniature chocolate chips!

Chocolate and raspberry for a flavor combination? Yes, please! Here’s how to make these yummy cookies in under 30 minutes.

Scroll Down For A Printable Recipe At The Bottom Of The Page

Make The Cookie Dough

Place softened stick of butter, granulated sugar, brown sugar, vanilla and salt in a large mixing bowl. Beat these ingredients using an electric mixer, until they become soft and smooth.

Add sifted flour and milk to the bowl, and continue to mix until all the dough ingredients have been combined.

The cookie dough will be very crumbly at this point. Add miniature chocolate chips, and STIR them in, to combine.

Shape The Crumbly Cookie Dough Into Balls

Now it’s time to shape the crumbly dough into dough balls. Put a Tablespoon of the “dough mixture” in the palm of your hands, and compress and tightly shape and roll the dough into a 1″ ball.

You should have enough “dough” to form 36 cookies. As you form each one, place it on ungreased cookie sheets, with the cookies about 2″ apart from each other.

Indent The Cookies And Fill

Use your thumb to make a small indentation in the top/middle of each cookie dough ball. Do NOT press all the way to the bottom or break through the bottom of the cookie.

TIP: I find it helpful to “shore up” the sides of the cookies, as they may slightly crack around the edges while pressing the indentation in them. Just use your fingers to pinch or close up any slight cracks.

Place a very tiny amount of raspberry jam into the cookie indentation. I use a very small spoon to do this, because there’s only room for a bit of jam in these little cookies! Once the cookies are are filled, they are ready to bake.

Bake The Raspberry Thumbprint Cookies

Bake the raspberry thumbprint cookies at 375°F. on the middle racks of your oven for 10-12 minutes. When done, the cookies should be golden brown on the top and bottom.

Let the cookies cool for 1-2 minutes on the baking sheet, then transfer them (using a spatula) to wire racks to finish cooling to room temperature. 

Enjoy The Raspberry Thumbprint Cookies

When the raspberry thumbprint cookies have cooled to room temperature, they are ready to be served. Transfer them to a platter, and dig in!

The cookie itself has the texture of a shortbread cookie, and the chocolate chips and raspberry jam pair are a wonderful flavor combination!

I’m sure you will enjoy these little scrumptious bites, and trust you’ll like them as much as we do!

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious cookie recipes to choose from, including:

• Oatmeal Cranberry Pecan Cookies
• Chocolate Crinkle Cookies
• Peppermint Pinwheel Cookies
• Peanut Butter Kiss Cookies
• Lemon Krispie Cookies

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: “The Spirit of Christmas Cookbook”, page 27, published by Leisure Arts, Inc. in 1996.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Raspberry Thumbprint Cookies

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Make Raspberry Thumbprint Cookies for the holidays or any time! These bite-size treats, with chocolate chips and raspberry jam are wonderful!

Category: Dessert, Snack

Cuisine: All Cuisines

Keyword: raspberry thumbprint cookies

Servings: 36

Calories Per Serving: 73 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• ½ cup butter softened (1 stick)
• ¼ cup granulated sugar
• ¼ cup brown sugar (packed)
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1½ cups flour (sifted)
• 2 Tablespoons milk
• ⅓ cup miniature semi-sweet chocolate chips
• ¼ cup raspberry jam **approximate

US Customary - Metric

Instructions

1. Preheat oven to 375℉.

2. Place butter, granulated sugar, brown sugar, vanilla and salt in a large mixing bowl. Beat with an electric mixer, until they become soft and smooth. Add sifted flour and milk; continue to mix until combined. Dough will be very crumbly. Add chocolate chips; stir to combine.

3. Put 1 Tablespoon of dough mixture in the palm of your hands; compress, tightly shape and roll dough into a 1" ball. Form 36 cookies, placing dough balls on ungreased cookie sheets, 2" apart from each other.

4. Use your thumb to make a small indentation in the top/middle of each dough ball. Do NOT press all the way to the bottom or break through bottom of cookie. TIP: I find it helpful to "shore up" the sides of the cookies, as they may slightly crack around the edges while indenting them. Use your fingers to pinch/close any cracks. Place a very tiny amount of raspberry jam into the indentation.

5. Bake at 375°F. on middle racks of oven for 10-12 minutes. When done, cookies should be golden brown and "set". Let cookies cool 1-2 minutes on baking sheet, then transfer with spatula to wire racks to cool. Serve at room temperature.

Recipe Notes

NOTES: 1% milk was used for caloric calculation. Amount of jam is an estimate. You may use a little more or less, depending on the size of indentations.

Nutrition Facts

Raspberry Thumbprint Cookies

Amount Per Serving (1 cookie)

Calories 73 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 0.1g

Monounsaturated Fat 1g

Cholesterol 7mg2%

Sodium 54mg2%

Potassium 24mg1%

Carbohydrates 10g3%

Fiber 0.3g1%

Sugar 5g6%

Protein 1g2%

Vitamin A 82IU2%

Vitamin C 0.2mg0%

Calcium 6mg1%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make Shamrock Sugar Cookies for St. Patrick’s Day! You’ll love these soft cookies, which can be decorated with green icing (recipe included).

Top o’ the morning to ya! St. Patrick’s Day is right around the corner, so why not make shamrock cookies to mark the occasion? Better yet, why not make the cookies and let the kids (your own little leprechauns) help decorate them?

These soft sugar cookies are easily made, and can be cut into any desired shape. I used two different sized shamrock cookie cutters for this batch, and then added Irish green icing and sprinkles for decoration.

The icing for decorating the cookies is optional, so you can choose to add it or not. Undecorated shamrock cookies are soft, slightly sweet and delicious even without icing. Here’s how to make these festive cookies.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Cookie Batter

Cream room temperature butter and granulated sugar together in a large bowl, using an electric mixer. Beat until the mixture becomes fully combined, and fluffy.

Add 2 eggs, ONE AT A TIME, beating between each addition. Measure vanilla extract and almond extract into the batter, and continue beating until they’re incorporated into the dough.

Mix Dry Ingredients And Add To Batter

In a separate large bowl, stir (or whisk) flour, baking powder and salt together. Add this dry mixture a little at a time to the batter, while beating on LOW speed until fully combined.

The cookie dough at this point will be fairly thick, a bit sticky, and soft in texture.

Rolling And Chilling the Dough

Equally divide the cookie dough into two portions. Put each piece on a lightly floured silicone mat OR parchment paper (also floured).

Use a rolling pin (lightly floured) to roll each portion of dough out until it is approx. ¼” in thick. If the dough starts to stick, sprinkle the top of the dough and rolling pin with a tiny bit more flour.

After the dough is rolled to ¼” thickness, lightly sprinkle the top of each piece of dough with flour. Cover each portion with plastic wrap, and place them in the refrigerator to chill at least 2 hours (or overnight, if desired).

Cut Out The Cookies

Preheat your oven to 375°F. before cutting out the cookies. Take ONE PORTION of the dough out of the refrigerator (keep other piece refrigerated). Use a shamrock cookie cutter to carefully cut out the cookies. 

Place the cutout cookies onto large baking sheets lined with silicone mats, or parchment paper that has been lightly floured. Leave about 2″ between each cookie. Remove the second half of the dough and repeat the process.

TIP: You can use those remaining scrap pieces of dough! Combine the scraps, re-roll the dough and cut out more cookies, then refrigerate cookies for 10 minutes before baking. You want the dough cold and slightly firm again, so the cookies don’t spread out too much while baking, ruining their shape!

On average, this recipe yields about 36 cookies. I used 2 different sized cookie cutters (one was fairly small), so I ended up with about 40 shamrock cookies. The size cookie cutter(s) you use will determine the total quantity of cookies.

Bake The Shamrock Sugar Cookies

Bake the cookies at 375°F. for 8-10 minutes, or ONLY until the cookies are very lightly browned on the bottom. DO NOT OVERBAKE!

Let the cookies rest and cool on the baking sheet for 5 minutes, then transfer them with a spatula to wire racks to finish cooling. 

Make The Icing (Optional)

If you want to make decorative icing for the cookies, it’s simple. Measure powdered sugar, 2 Tablespoons of milk (to start), light corn syrup, and vanilla extract into a medium bowl.

TIP: If you want to color the icing, add the gel coloring at this point. Stir until the desired color is reached and evenly distributed in the icing.

Stir until the icing ingredients are combined and lump-free. If the icing is too thick, add a tiny bit of milk (about 1 teaspoon) at a time, stirring until it reaches the desired consistency.

You will want the icing to be spreadable and slightly thick (or pipeable, if using a pastry bag). TIP: Too thick? Add a tiny bit of milk. Too thin? Add a little more powdered sugar.

To Decorate Or Not? That IS The Question!

TRUTH! If there were awards for worst cookie decorator, I’m fairly sure I would rank right up there somewhere near the top of the list. I am not a good or skilled cookie decorator AT ALL.

That being said, if you make the icing and want to decorate your shamrock cookies, go for it! Whether you spread it, pipe it, or dunk the cookies in icing, have fun decorating these shamrock cookies, whatever the result!

Kids LOVE to be creative with their own special decorated cookie creations, so make that icing, and let them have a go at it. Their decorated cookies will probably be better looking than mine… ha ha!

Wait until the cookies have cooled to room temperature before decorating. After decorating, let the cookies rest, so the icing gets firm. Once the icing has hardened, grab a cookie and enjoy a bite! They’re delicious.

Thanks for taking time out of your day to visit my blog. I hope you have the opportunity to try these yummy little shamrock cookies. Remember you can use your favorite cookie cutters to make these cookies for any holiday or occasion, too!

I hope you have a great day, and invite you to come back again soon for more family-friendly recipes. Take care, and may God bless you!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of cookie recipes for you to enjoy, including:

• Chocolate Crinkle Cookies
• Oatmeal Raisin Cookies
• Peppermint Pinwheel Cookies
• Lemon Krispie Cookies

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source (and with thanks to): Blair Lonergan, at: theseasonedmom.com/cut-out-sugar-cookies/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Shamrock Sugar Cookies

Prep Time

15 mins

Cook Time

10 mins

Refrigeration Time (Inactive)

1 hr

Total Time

1 hr 25 mins

 

Make Shamrock Sugar Cookies for St. Patrick's Day! You'll love these soft cookies, which can be decorated with green icing.

Category: Dessert

Cuisine: All Cuisines

Keyword: shamrock cookies

Servings: 36 cookies (approx.)

Calories Per Serving: 95 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cookies:

• 2¾ cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• ¾ cup butter (=12 Tbl. or 1½ sticks), at room temp.
• 2 large eggs at room temp.
• 1¼ teaspoons vanilla extract
• ¼ teaspoon almond extract

For Icing: (this is optional, but can be used to decorate cookies!)

• 3 cups powdered sugar
• 3 Tablespoons milk + more as needed
• 2 Tablespoons light corn syrup
• ½ teaspoon vanilla extract
• gel food coloring (optional) to color the icing

US Customary - Metric

Instructions

For Cookies:

1. Cream butter and sugar together in large bowl, using electric mixer. Beat until fully combined/fluffy. Add eggs, one at a time, beating between each addition. Measure vanilla and almond extracts into batter; continue beating until they're incorporated into dough.

2. In separate large bowl, stir (or whisk) flour, baking powder and salt together. Add this (a little at a time) to the bowl of batter, while mixing on LOW speed until combined. Cookie dough will be fairly thick, and a bit sticky.

3. Divide dough into two equal portions. Put each on lightly floured silicone mats OR parchment paper (also floured). Use a rolling pin (lightly floured) to roll each portion of dough out until it is ¼" thick. If dough begins to stick, sprinkle dough and rolling pin with a tiny bit more flour. After dough is rolled to ¼" thickness, lightly sprinkle the top of dough with flour. Cover each portion with plastic wrap; refrigerate at least 2 hours (or overnight, if desired).

4. Preheat oven to 375°F. before cutting out cookies.

5. Take 1 portion of chilled dough out of refrigerator (keep other one refrigerated). Use shamrock cookie cutter to cut out cookies. Place cookies on large baking sheets lined with silicone mats, or lightly floured parchment paper. Leave 2" between cookies. Remove remaining half of dough from refrigerator; repeat process. The size cookie cutter(s) you use determines the total quantity of cookies. TIP: You can use those remaining scrap pieces of dough! Combine scraps, re-roll the dough, cut out more cookies, then refrigerate cookies for 10 minutes before baking. You want dough cold/firm again, so cookies don't spread out too much while baking, ruining their shape!

6. Bake cookies at 375°F. for 8-10 minutes, or ONLY until the cookies are very lightly browned on the bottom. DO NOT OVERBAKE! Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. 

Make Icing And Decorate:

1. Measure powdered sugar, 2 Tablespoons of milk (to start), light corn syrup, and vanilla into a medium bowl. If you want colored icing, add gel coloring. Stir until ingredients are fully combined, lump-free, and desired color. If icing is too thick, add a bit of milk (about 1 teaspoon) at a time, stirring until it reaches desired consistency. Icing should be spreadable and slightly thick (or pipeable, if using a pastry bag). TIP: Too thick? Add a tiny bit of milk. Too thin? Add a little more powdered sugar.

2. Wait until cookies have cooled to room temperature before decorating. After decorating, let cookies rest, so the icing hardens. Serve, and enjoy!

Recipe Notes

NOTE: Caloric calculation was made for cookies WITHOUT icing. If icing is added to the cookies, their approximate caloric value would increase to 138 per cookie, on average.

Nutrition Facts

Shamrock Sugar Cookies

Amount Per Serving (1 cookie)

Calories 95 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 21mg7%

Sodium 67mg3%

Potassium 27mg1%

Carbohydrates 13g4%

Fiber 0.3g1%

Sugar 6g7%

Protein 1g2%

Vitamin A 133IU3%

Calcium 9mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!

“Who wants a cookie? I do… I do!”. If I had a dollar for every time I’ve asked my family that question I’d be a wealthy woman-ha ha! Today I want to share with you a recipe for delicious peanut butter crunch cookies.

I found the recipe many years ago in a magazine I subscribed to called “Real Simple”. These cookies are not overly sweet, but have lots of CRUNCH to them, thanks in part to crispy rice cereal and chopped peanuts in the batter. Did I forget to mention they are also quite YUMMY and can be made in a flash? That’s right!

The recipe will yield about 4 dozen delicious cookies that you, your family and friends will enjoy. They also freeze well, if wrapped in an airtight container, so you can put some in the freezer for another day! Here’s how to make these treats.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Cookie Batter

Before mixing the batter, preheat your oven to 375°F. Using an electric mixer (on HIGH speed), cream butter, brown sugar and granulated sugar together in a large mixing bowl. Beat until they are well combined. Turn the speed down to MEDIUM, then add a large egg, creamy peanut butter and vanilla extract. Beat until light and fluffy (about a minute).

In a bowl, sift together flour, baking soda, and salt. Turn the electric mixer to LOW speed, then add the flour mixture, a little at a time, to the cookie dough batter. Continue to add in the flour and keep mixing until all the flour mixture has been incorporated. Remove mixer, then FOLD in the chopped peanuts and the crispy rice cereal until well combined.

Bake The Cookies

Shape the cookie dough into 1½” balls by using your hands (it will be sticky). Place the dough balls about 2″ apart on parchment paper-lined or foil-lined baking sheets (or silpat sheets if you have them). Lightly press down the dough with your hands to slightly flatten.

Bake the peanut butter crunch cookies at 375°F. for 10-12 minutes, or until golden brown and set on top. Remove the cookies from the oven, and let them rest about 5 minutes before transferring them to wire racks to finish cooling.

Let the peanut butter crunch cookies cool completely before serving. They will “crisp up” a bit as they cool. NOTE: If you will be freezing part of the batch, wait until they have completely cooled before wrapping them for the freezer.

Who Wants Some Peanut Butter Crunch Cookies?

Once the cookies have cooled to room temperature, they are ready to enjoy. They have a traditional peanut butter cookie flavor, but with extra crispiness thanks to the rice cereal and chopped nuts! They’re really quite good, and I am confident you will enjoy them, too!

I really hope you like making and eating these peanut butter crunch cookies… we sure do! Thanks for visiting here today, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy recipes for cookies you’ll enjoy, including:

• Flourless, 3-Ingredient Peanut Butter Cookies
• Chocolate Crinkle Cookies
• Oatmeal Raisin Cookies

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Original recipe source: “Real Simple” Magazine, May 2005 issue, page 247

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Peanut Butter Crunch Cookies

Prep Time

20 mins

Cook Time

12 mins

Total Time

32 mins

 

Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!

Category: Desserts, Snack

Cuisine: American

Keyword: peanut butter crunch cookies

Servings: 48 (approx. 4 dzn.)

Calories Per Serving: 74 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• ½ cup butter at room temperature
• ½ cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg
• ¾ cup smooth peanut butter
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups crispy rice cereal (like Rice Krispies)
• ½ cup chopped peanuts

US Customary - Metric

Instructions

1. Preheat oven to 375°F. Line baking sheets with parchment paper, aluminum foil or silpat sheets.

2. Using an electric mixer (on HIGH speed), cream butter, brown sugar and granulated sugar together in large mixing bowl. Beat until well combined. Turn speed to MEDIUM, then add egg, peanut butter and vanilla. Beat until light and fluffy (about a minute).

3. Sift flour, baking soda, and salt together into a separate bowl. Turn mixer to LOW speed, then add flour mixture (a little at a time) to batter until all flour has been incorporated. FOLD peanuts and crispy rice cereal into dough until incorporated.

4. Shape dough into 1½" balls, rolling dough between using hands (it will be sticky). Place dough balls 2" apart on prepared baking sheets. Lightly press down dough with your hands, to flatten slightly.

5. Bake cookies at 375°F. for 10-12 minutes, or until golden brown and set. Remove from oven; let cookies rest 5 minutes before transferring to wire racks to cool.

6. Cool cookies completely before serving. They will "crisp up" as they cool. NOTE: If you are freezing any cookies, wait until completely cooled before freezing. Enjoy!

Nutrition Facts

Peanut Butter Crunch Cookies

Amount Per Serving (1 cookie)

Calories 74 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 9mg3%

Sodium 81mg4%

Potassium 46mg1%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 4g4%

Protein 2g4%

Vitamin A 65IU1%

Calcium 6mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!