Nothing Comforts Like a Homemade Cookie - stock.xchng/Crystal Woroniuk
Better than any bakery can offer, these easy, economical and absolutely delectable homemade cookie recipes can be whipped up in one's own kitchen.
Cake, ice cream and pie are fabulous, but still there's nothing quite like the cookie. Nothing says "comfort food" more than a sweet, gooey, old-fashioned cookie (or two!). And paired with a glass of cold milk or an aromatic cup of hot tea, the combination is fantastically unbeatable.
Chocolate-Topped Oatmeal-Raisin Cookies
Ingredients:
- 1/2 cup butter, room temperature
- 1 cup brown sugar
- 1 tsp. vanilla
- 1 egg
- 1 tbsp. buttermilk
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1 cup steel-cut rolled oats
- 3/4 cup raisins
- 1 cup dark chocolate chips
Directions:
- Preheat oven to 375 degrees Fahrenheit.
- Grease cookie sheets with a generous coat of butter. Set aside.
- Using an electric mixer, cream butter, brown sugar and vanilla on high until fluffy.
- Add egg and buttermilk. Beat on high until well-combined.
- Add flour, salt, baking soda and cinnamon. Mix thoroughly until well-combined.
- Stir in the oats and raisins. Mix well to evenly distribute the ingredients.
- Drop teaspoon-sized cookies on greased cookie sheets, approximately 2 inches apart.
- Bake for 8 to 10 minutes.
- Allow cookies to cool completely.
- Melt dark chocolate chips in the microwave. Stir well to eliminate any chunks.
- Dip a fork into the melted chocolate. Drizzle chocolate over the cooled cookies.
- Allow the chocolate to completely dry.
- Use a spatula to carefully remove cookies from the cookie sheets.
Lemon-Strawberry Summertime Cookies
Ingredients:
- 1 cup white granulated sugar
- 1 cup unsalted butter, room temperature
- 2 eggs
- 2 tsp. pure lemon extract
- 3 cups all-purpose flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup dried strawberries
Directions:
- Preheat oven to 375 degrees Fahrenheit.
- Grease cookie sheets with a generous coat of butter. Set aside.
- Using an electric mixer set on high, cream sugar, butter, eggs and lemon extract until light and fluffy.
- Sift together flour, cream of tartar, baking soda and salt.
- Add the dry sifted ingredients to the creamed mixture. Mix well until thoroughly combined. The dough should be moist and free of lumps.
- Stir in the dried strawberries. Mix well to evenly distribute the berries.
- Shape the dough into 1-inch balls and place them on prepared cookie sheets, approximately 2 inches apart.
- Gently flatten each cookie with the back of a spoon.
- Bake for 8 to 10 minutes.
- Allow cookies to cool before removing them from the cookie sheets.
Chocolate-Chunk Raspberry Cookies
Ingredients:
- 1/2 cup Crisco vegetable shortening
- 3/4 cup granulated white sugar
- 1 tsp. pure chocolate extract
- 1 tsp. pure vanilla extract
- 1 egg
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/8 tsp. salt
- 1/4 cup cocoa powder
- 1/2 cup milk chocolate chips
- 1/2 cup dried raspberries
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Grease cookie sheets with a generous coating of butter.
- In a large mixing bowl cream together shortening and sugar with an electric mixer on high.
- Add chocolate extract, vanilla extract and egg. Cream into the shortening until the mixture is light and fluffy.
- Sift together flour, baking powder, salt and cocoa powder.
- Add the dry mixture to the shortening mixture. Mix well to thoroughly combine the ingredients.
- Stir in chocolate chips and dried raspberries. Mix well to evenly distribute the ingredients.
- Drop tablespoon-sized cookies onto the prepared baking sheets, approximately 2 inches apart.
- Bake for 8 to 10 minutes.
- Allow cookies to cool before using a spatula to carefully remove them from the cookie sheets.
All cookies should be cooled completely before being place into storage. Once cooled, store cookies at room temperature in airtight containers. To freeze, store in airtight, freezer-safe containers at no higher than 0 degrees Fahrenheit.
Copyright Yvette Sajem. Contact the author to obtain permission for republication.
Yvette Sajem - Yvette is a freelance writer and animal rescue advocate. She holds a Bachelor of Arts degree in English and creative writing. She has ...
