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Holiday Cookies Part II: Spice Up Traditional Cookies with Holiday Flair

Dexter resident Anne Kornow shares recipes for oatmeal and chocolate chip cookies.

 

Yesterday, we showed you how to be the talk of the town with our almond bar and cream cheese cookie . Today, Anne provides some flair to the traditional chocolate chip cookie.

Chocolate Mocha Chunk Cookies

Debi Maghes of Dexter provided this recipe and said the cookies can be made ahead of time and frozen, but don’t dip them into chocolate until after they have thawed.

“As a chocoholic, I attest the mocha chunk cookies are superb," resident Barb Schultz said.

4 squares semi-sweet chocolate
1 stick butter, slightly softened
2 tablespoons instant coffee
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped walnuts
4 squares semi-sweet chocolate

Melt one square of chocolate and set aside. Cut three squares in large 1/2 inch chunks, set aside. Beat butter, sugars, coffee, egg and vanilla until light and fluffy. Stir in one square melted chocolate, mix in flour, baking powder and salt. Stir in chocolate chunks and walnuts. Refrigerate 30 minutes. Heat oven to 375 degrees. Drop dough by heaping spoonfuls, about 2 inches apart, onto greased cookie sheets. Bake for 8 minutes or until lightly browned. Cool 5 minutes on cookie sheets, remove and finish cooling on wire racks. Melt four squares of chocolate, dip half of each cookie into melted chocolate. Let the cookies stand on waxed paper until chocolate is firm. This recipe makes two dozen cookies.

Anne’s comments: You can make the dough, scoop them onto a cookie sheet and freeze them. Then put the frozen drops into a freezer bag. When ready to bake, place frozen cookie dough on cookie sheets, preheat the oven, and bake as directed.

Gourmet Oatmeal Cookies

Dexter resident Betty Kirksey and her sisters make these “family cookies” whenever they visit each other. She doesn’t know when they started this tradition but they have been doing it for along time.

1 cup butter or margarine, (two sticks) softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon (optional)
1/2 teaspoon salt
3 cups Quaker Oats (quick or old fashioned -- uncooked)
1 cup dried cherries
1 cup chocolate chips

Heat oven to 350 degrees. Beat together margarine and sugars until creamy. Add eggs and vanilla and beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats, dried cherries and chocolate chips; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown.

Cool 1 minute on cookie sheet; remove to wire rack. Yields about four dozen. Bar cookies: Bake 30-35 minutes in ungreased 13-inch by 9-inch metal baking pan.

Anne’s comments: People can’t stop eating these. There were no leftovers when I took them to a football party.

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