Lactation cookies.

A few days ago I posted the recipe for Molten Lava Cakes! I started it months ago, so it is pretty far down in the feed. If you're interested, here it is!!

Go ahead, laugh. The name of these cookies is pretty silly, but all those breastfeeding mama's out there will appreciate the recipe! They are basically regular cookies (as in, not much healthier) but with the addition of flax and brewers yeast. They are yummy! I got the recipe from my wonderful lactation consultant and she got it from this website.

Here goes!

1 cup butter

1 cup white sugar

1 cup firmly packed brown sugar

4 T water

2 T flax meal

2 eggs

1 t vanilla

2 cups flour

1 t vanilla

2 cups white flour

1 t baking soda

1 t salt

3 cups oats

1 cup chocolate chips

2-4 T brewer's yeast (I used four and couldn't tell at all)

Preheat oven to 350.

Mix the flax seed meal with water and let sit for 3-5 minutes

Beat butter, sugar and brown sugar well.

Add flax seed mix and vanilla, beat well.

Sift together flour, brewer's yeast, baking soda and salt.

Add dry ingredients to butter mix.

Stir in oats and chips.

Scoop onto baking sheet.

Bake for 12 minutes.

Let sit for a couple of minutes then remove from tray.

Flourless Dark Chocolate Almond Cookies

I have my BFF Lindsay to thank for this one!

1 cup unsalted almond butter (if you don't have unsalted, simply omit the 1/4 tsp salt)

3/4 cup sugar

1 large egg

1/2 tsp baking soda

1/4 tsp salt

3 oz dark chocolate

Stir ingredients together and bake for 10-12 min at 350 and enjoy.

Oatmeal Cinnamon Chip Cookies

Giant. 

Soft. 

Cinnamon Chips.

  Raisins.

Oatmeal.

 What's not to love?

 

INGREDIENTS:

1 cup (2 sticks) butter or margarine, softened

1 cup packed light brown sugar

1/3 cup granulated sugar

2 eggs

1-1/2 teaspoons vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2-1 teaspoon of cinnamon

2-1/2 cups quick-cooking oats

1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips-I found mine at Albertsons

3/4 cup raisins

DIRECTIONS:

1. Heat oven to 350°F.

2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour, cinnamon, and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet.

3. Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.

BAR VARIATION: Spread batter into lightly greased 13x9x2-inch baking pan. Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.

Resurrection Cookies

My cousin recently sent me the recipe for these cookies and I was immediately inspired to make them this year with my boys! Although the magnitude of Christ's sacrifice on the Cross extends exponentially beyond just baking these simple cookies, it still is a practical way to help teach our children about the Truth and focus behind Easter Sunday, Christ's death and resurrection! And while we understand that it is only God who can call us to His saving grace, we also know that he uses means. In the words of Noel Piper in her book, Treasuring God In Our Traditions, "He uses God-centered traditions and Bible-saturated family patterns and grace-laden heirlooms. Only God can give our children a taste for the sweetness of God. Only God can awaken them to his worth. But year in and year out there are traditions that show them: God is our Treasure. "

INGREDIENTS:
1 cup whole pecans
1 tsp. vinegar
3 egg whites
Pinch of salt
1 cup sugar
Ziploc bag
Wooden spoon
Tape
Bible

DIRECTIONS:

Preheat oven to 300 degrees (this is important-don't wait until you're half done). Place pecans in ziploc bag and let children beat them with a wooden spoon to break into small pieces. Explain that after Jesus was arrested He was beaten by the Roman soldiers. Read John 19:1-3

Let each child smell the vinegar. Put 1 tsp. of vinegar into mixing bowl. Explain that when Jesus was thirty on the cross He was given vinegar to drink. Read John 19:28-30

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John: 10:10-11

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers and the bitterness of our own sin. Read Luke 23:27

So far the ingredients are not very appetizing. Add 1 cup sugar. Explain the sweetest part of the story is that Jesus died because He loves us and He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60

Put the cookie sheet in the oven. Close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9

Pray together as a family thanking God for the perfect Lamb

Neiman's $250 Cookies

These are a childhood favorite of Kurt’s and definitely one of the most delicious oatmeal chocolate chip cookies I’ve ever tasted! Enjoy!

INGREDIENTS:
1c. butter (2 sticks)
1 c. white sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
2 c. flour
2 1/2 c. blended oatmeal
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
12 oz. choc. chips
4 oz. grated Hershey bar
2 c. chopped nuts

DIRECTIONS:
Cream margarine and sugars. Add eggs and vanilla. Stir together flour, oatmeal, baking powder, baking soda, and salt. Mix with butter/sugar mixture. Add chips, candy, and nuts. Roll into one inch balls and place 2″ apart on cookie sheet. Bake 10-15 min. at 375. Makes 5 – 5 1/2 doz.

If you are interested in how these cookies got their name, check it out: http://urbanlegends.about.com/od/fooddrink/a/cookie_recipe.htm

Pumpkin Chocolate Chip Cookies

Hello All! I am Dani Sorenson. Sarah has asked if I would like to contribute to Chow City! Besides being slightly intimidated to be on the same page as these two Masters of Deliciousness, I am giddy with excitement at being allowed to post some of my favorites! Hope you enjoy!

Fall is in the air in Albuquerque! In our house this means all things PUMPKIN! These cake-style cookies are delicious right out of the oven, room temp or chilled in the refrigerator. Though they are cookies, do not be surprised if they find their way onto your breakfast plate alongside your morning coffee...yum!



INGREDIENTS:
1 (heaping) cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups mini-semisweet chocolate chips

DIRECTIONS:
Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla and chocolate chips. Drop by spoonful on greased cookie sheet and bake at 350 degrees for 10-15 minutes or until lightly brown and firm.

Flourless Peanut Butter Cookies

A couple years ago, my sister was diagnosed with Celiac Disease and since then it has been a personal challenge of mine to come up with substitutes for her favorite foods that are both Gluten Free and that taste good. Through much trial (on her part) and error (on my part), we've found that the best GF foods are similar to any foods...they're usually homemade. So whenever I spend time looking for recipes, it's always in the back of my brain to see how that particular recipe could, in fact, be made GF. And occasionally, a GF recipe presents itself all on its own, like these flourless peanut butter cookies. A family member sent me the recipe to try and I was blown away that a cookie could be made without flour! As in, no GF substitute flour, nothing! Shocking, right? I thought so too. The recipe was so simple though, I had to bake and try them. And while I can't say that I enjoyed them to the same extent that I do with a big, fat, glutenous peanut butter cookie; these still were very good. And I don't doubt that any gluten-intolerant person in your life would say the same!INGREDIENTS:
1 cup natural peanut butter
1/2 cup granulated sugar
1/cup brown sugar
1 egg
1 tsp. baking powder

DIRECTIONS:
Combine peanut butter and sugars and mix until combined. Add egg and baking powder. Mix. Shape into uniform balls, roll in granulated sugar (optional), and place on baking sheet. Press down with fork, forming crisscross pattern. Bake for 10 minutes at 350 degrees. Store in airtight container.

Dani's Chocolate Chip Shortbread Cookies

For the second time in a row now, my friend Dani has brought killer cookies to our park playdate. And I do mean killer. The first time, I didn't have to do much begging for the recipe because she sent us home with a few and also disclosed the fact that the recipe was on the back of a Craisin's package. The second time; however, I went home and thought about the cookies for an entire day before I finally caved and emailed her for the recipe. She willingly obliged and I am SO thankful. I am personally responsible for four missing cookies as of 8:29 this evening. Not good.

So I'm not really sure where to begin with this recipe. I don't normally enjoy shortbread cookies so it's hard for me to compare it to how a shortbread cookie should taste. I also don't normally enjoy crispy cookies and yet this cookie is crispy and I still found it to be delicious. It's also very buttery and the taste reminds me a lot of toffee! Can't go wrong with that, right?! I imagine this would be an extra special treat to pair with hot tea as well. Maybe use some mini chocolate chips and a fun cookie cutter and you're in business! As if all that wasn't enough to convince you to make these, maybe the fact that it uses 5 ingredients will. Try these cookies, you won't regret it.

INGREDIENTS:
1 3/4 cups all-purpose flour
1/2 tsp. baking powder
1 cup salted butter
1/2 cup white sugar
3/4 cup semisweet chocolate chips

DIRECTIONS:

Preheat oven to 300 degrees F. Cream butter and sugar in mixer until fluffy. Gradually stir in dry ingredients, then stir in chocolate chips. I usually finish the dough up with my hands, it's pretty crumbly. Then you can either scoop the dough into walnut sized balls and place on an unprepared cookie sheet about 1 1/2 inches apart and then flatten them slightly. OR, you take the dough blob and flatten it out to about 1/4 of an inch and use a small round cookie cutter to make the cookies a little more uniform (they cook better and look prettier). Bake for between 20 and 30 minutes it really seems to vary depending on the oven. You'll notice the color of the dough change just slightly when they're done-they get a little bit golden instead of white. Then let cool for a few on the cookie sheet so they don't crumble apart on you.

An introduction & Absolutely Excellent Oatmeal Cookies.

Well, hello! I'm Susan Hayes. Sarah asked me to contribute to her food blog every now and again.. this is a bit intimidating since the girl is so darn good at everything. Her photos, her food, and not to mention those two little guys she has running around! But, hey, this isn't a competition. It's baking. And I love baking. So, I'll be stopping in to let you know when I run across something fabulous. If you'd like to know anything else about my little life, you can find me here. Happy baking!

Absolutely Excellent Oatmeal Cookies

I love these cookies. They have a "cakey" texture that sets them apart from my other cookie recipes. I could also call them "Kitchen Sink Cookies" because I will often throw whatever I have into the batter. I almost always replace the raisins with something else, like more chocolate chips. That's just how we do things around here. Disclaimer: This recipe makes a TON of cookies. I use an ice cream scooper to put the dough on the cookie sheets and I end up with about 70 cookies. If you don't want that many, just scoop the cookies on the baking sheet and place in the freezer, unbaked. Once frozen, pop the cookies in a freezer bag and take them out as needed! Still bake at 350, but it may take a few more minutes of baking time!

1 c. shortening (or butter)
2 c. brown sugar
3 eggs
1 c. sour milk*
1 t. vanilla
3 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. cinnamon
2 c. rolled oats
1 c. chopped nuts
1 c. raisins
1 c. semisweet chocolate chips

Preheat the oven to 350 and grease cookie sheets.**
In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the sour milk and vanilla. Combine the next 5 ingredients (the flour through the cinnamon) and gradually stir into the creamed mixture. Finally, stir in the rolled oats and your choice of additions. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 15 minutes or until nice and brown. Allow to cool for 5 minutes before moving to a wire rack to cool completely.
*I put about 1 T. of vinegar OR lemon juice in the measuring cup then add milk to the 1 c. measure and let it sit for about 5 minutes. I asked my mother in law why sour milk and she said it acts as a leavening agent.
** I have never greased the cookies sheets, I use a silpat baking sheet, but I think parchment would work, too!

Double Butterscotch Cookies

In honor of the new Butterscotch Eclair at our favorite date "spot," I have been dabbling with butterscotch in baking recently. I'm ashamed to say that up to this point I have only ever made the Hershey's Oatmeal Scotchie. While it's one of Jer's favorite cookies, I have never been pleased with the way they turn out. Always too runny or too hard, the Scotchie has left me disappointed and frustrated every time. This cookie though. This cookie changed the face of butterscotch chips for me. This cookie I will dream about tonight.

I have to say that if you're not familiar with butterscotch, you're missing out. It truly is a taste that is unique to all others. So go ahead the next time you're at the store. Bypass the chocolate chips and pick up a bag of butterscotch. I promise. Try these cookies and you'll be a believer just like I am.
INGREDIENTS:
1/4 cup butter, softened
1/4 cup shortening
2 cups brown sugar
2 eggs
1/2 TBS vanilla
3 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 cups butterscotch chips

DIRECTIONS:

Preheat oven to 350. In a large bowl cream the butter, shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. In a medium bowl combine the flour, baking soda, cream of tartar and salt. Stir to combine. Gradually add the flour mixture to the creamed mixture and mix until combined. Gently fold in butterscotch chips. If baking immediately, drop dough by spoonfuls onto parchment lined baking sheet. Bake for 9-12 minutes until edges are set and light brown. Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Teri's Chewy Molasses Cookies

Absolutely delicious!

INGREDIENTS:
2/3 cup oil
1 cup sugar
1 egg
¼ cup molasses
2 cup flour
2t. baking soda
1 t. salt
1 t. cinnamon
1 t. ginger

DIRECTIONS:
Mix oil and sugar, add egg, fold in molasses. Add mixture of dry ingredients. Roll in to 1” balls and roll in sugar to coat.

Bake at 350* for 8-10 minutes