Cookie Bonanza Night

(Oatmeal Raisin, Snickerdoodles, Thumbprints)

Tomorrow is my Japanese class party (end of the quarter, YAY) so I volunteered to bring cookies. And cookies. Oh yeah, and more cookies.



At this point…I think I hate cookies. But 3+ hours of baking will do that to a person. Not to mention out about five dozen cookies my roommates were only allocated three each. I sense their disapproval.

Nevertheless, I’ve included the recipes used for your perusal. Cookies are fun, especially when they’re meant for other people.


Oatmeal Raisin Cookies:

I used the recipe on the inside lid of my Quaker oatmeal which is as follows:

2 sticks butter, softened
1 cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
1 tsp vanilla
1 ½ cups flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
3 cups old fashioned oats
1 cup raisins

Heat oven to 350 degrees Fahrenheit.

In a large bowl, mix butter and sugars over medium speed until smooth. Add eggs and vanilla, mix until smooth. In a separate bowl, sift together flour, baking soda, cinnamon, and salt. Add this to the wet goods in three batches, mixing well after each addition. Stir in oats and raisins, mixing well.

Drop rounded tablespoons of batter onto an ungreased cookie sheet. Bake 10-12 minutes or until golden brown.

Allow to cool on a wire rack. If you’re like me, pull out the second rack inside your oven and use it as a cooling rack because you’re a poor college student. Grumble as hot cookie breaks apart and slips through wide gaps. Eat broken cookies. Rejoice.



Snickerdoodles:

I used the recipe here: Eat Me, Delicious

Quite delicious.



Thumbprint Cookies, Two Ways:

½ cup brown sugar, firmly packed
½ cup butter, softened
½ cup shortening
2 eggs, separated
1 tsp vanilla extract
2 cups flour
¼ tsp baking soda
½ tsp salt
1 ¼ cups finely chopped almonds (or whatever nuts you like)

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, mix together brown sugar, butter, and shortening; beat in egg yolks and vanilla. In a separate bowl, sift together flour, baking soda, and salt. Add to wet goods, mixing thoroughly. Roll dough into 1-inch balls. Dip balls into egg white then roll into finely chopped almonds. Place cookies about 1 inch apart on an ungreased baking sheet; press thumb deeply in center of each. Bake until light brown, about 10 minutes. Cool on wire rack.

Fill thumbprints with jam or melted chocolate.


--Jirafa