cookie and brownie

You've made oatmeal-raisin cookies before, so why try these? Because they're moist, chewy and loaded with raisins - and they're better than any you've tried before! From Cuisine Magazine

Oatmeal Raisin Cookies

all-purpose flour

baking soda

baking powder

salt

unsalted butter, softened

sugar

dark brown sugar,

eggs

vanilla

oats (not instant)

raisins

Combine wet ingredients with a hand mixer on low.

To cream, increase speed to high and beat until fluffy and the color lightens.

Stir the flour mixture into the creamed mixture until no flour is visible.

(Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.

Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).

Drop 2-inches apart onto baking sheet sprayed with nonstick spray.

Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.

Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

WOW!! These are the BEST oatmeal raisin cookies ever!! Soft, moist, chewy, the texture is perfect! I used unsalted butter and added 1/2 t cinnamon. These cookies are as good as any bakery sells. This will be my oatmeal cookie recipe from now on! Thanks Bev!!!

These are absolutely the chewiest, moistest, fudgiest brownies ever! I have tried adding so many different things to the batter, and they ALWAYS comes out great.  They are also great without ANY add-ins! BUT by varying the add-ins, you can make different brownies every week (or day!!) SUPER EASY PREP! So, add &quot;whatever floats your boat&quot; and you will not believe how yummy they come out :) Oh, and the recipe doubles just fine--use a 9 x 13 inch pan instead and add a few more minutes of baking!

&quot;Whatever Floats Your Boat&quot; Brownies!

butter, melted

cocoa

flour

chocolate chips (semisweet, white, butterscotch, peanut butter)

maraschino cherry

-2 cup chopped nuts

M&M'

-2 cup Reese's pieces

-2 cup miniature marshmallow

Grease an 8 inch square pan or line with foil.

In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.

Add eggs one at a time and stir until well combined.

Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).

Fold in &quot;WHATEVER FLOATS YOUR BOAT&quot;!

Spread in pan and bake for approximately 25 minutes.

DO NOT OVER-BAKE -- your brownies will come out dry.  Adjust time/temp accordingly for your oven.  If you do the knife/toothpick test, it should come out with moist crumbs, not clean.

Cool completely before cutting into squares.

For double recipe, bake in 9x12 pan and add 5 minutes to baking time.

I made a batch with reese's chips, one with heath bits, and one with mint chips for Christmas goodies. Of course I had to try them all and YUM!! The one in the metal pan was a lot more cooked (and dryer) than the batch in the glass pan (very Moist).

I've been looking for recipes to use up my copious quanities of oats in my cupboard and came across this one on the Quaker site. It's very good, easy to make, and very portable!

Chewy Fruit &amp; Oatmeal Bars

brown sugar

(8 ounce) container low-fat vanilla yogurt low-fat yogurt

vegetable oil

skim milk

cinnamon

salt (optional)

oats (quick or old fashioned, uncooked)

raisins cranberries

In large bowl, combine sugars, yogurt, egg whites, oil, milk, and vanilla; mix well.

In medium bowl, combine flour, baking soda, cinnamon, and salt; mix well.

Spread dough onto bottom of ungreased 13x9-inch baking pan.

Bake 28-32 minutes or until light golden brown.

I'm having a love affair with oatmeal right now!  This turned out a bit more cake-y than I expected but it tastes great and is still plenty chewy.  I added dried cranberries and dried cherries.  Great as a breakfast bar, dessert and cookie.

These are the "CUTEST" cookies I ever saw!! So much Fun to make & the Kids can help with the jelly!! They are a Big hit with the grownups as well as the kids! One of my friends at work made them & brought them in AND I just had to get this recipe & I am gald I did !The time is split up because of the refrigeration on the dough! So the dough can be made the day before if you wish! Its EASY & FUN & CUTE !!

P.B.J.(sandwich-shaped ) Cookies:

butter, soften

peanut butter

vanilla extract

grape jelly

In medium-size bowl, with electric mixer on medium speed, beat brown sugar, butter &amp; peanut butter until light &amp; fluffy.

Beat in egg &amp; vanilla until well mixed.

Reduce mixer speed to low; gradually beat in flour, baking powder &amp; salt.

Gather dough into a ball: form into a 12-inch long log, With fingers, press dough to resemble a loaf of bread by making top round &amp; squaring off bottom.

Wrap &amp; refrigerate dough several hours or until firm enough to slice.

With sharp knife, cut dough crosswise into 1/4- inch thick slices.

Place slices, 1 inch apart, on greased baking sheet.

If necessary, reshape cookie slices to resemble a slice of bread.

Bake cookies 8-10 minutes ot until just golden brown at edges.

Cool cookies 2 minutes on baking sheet, than transfer to wire rack &amp; cool completely When cookies are cool, turn half side down on work surface.

Spoon 1/4 teaspoon grape jelly on each and top with another cookie, right side up.

Gently press cookies together to spread jelly evenly.

These were so good! I used creamy peanut butter. I found the dough was firm enough to cut after freezing for 30 minutes instead of chilling in the refrigerator for hours. Pressing two chopsticks on each side of the dough makes it easy to shape it into a sandwich bread. So fun to make and they were delicious!

I will warn you, most adults will not like these cookies because of the finished texture, which is spongy, but if you are looking for something super healthy for younger kids, this is the recipe for you. You can't get much healthier than these, and the young ones will eat them up!

Healthy Banana Oatmeal Sponge Cookies for Kids

banana

oatmeal

applesauce

(I use old-fashioned rolled oats, but imagine you could use quick-cook oats instead).

Drop by tablespoonful onto ungreased baking sheet.

Flatten to desired thickness and shape, as cookies WILL NOT spread on baking.

I already reviewed this recipe, but I had to write in again with a helpful hint! I added 1/2 c of peanut butter the second time I made these, and they're WAY better. I also omitted the raisins (personal preference). The protein and fat makes them last longer in my kiddo's tummy. I realize this isn't AS healthy, but still pretty healthy.

I had made half a box of mini cupcakes and wanted to do something fun with the other half of the batter so I decided to make some peanut butter and jelly whoopie pies. They taste like a sweet peanut butter and jelly sandwich. I didn't see any recipes for anything like these on here so I figured I would share. I've only made these once so I'm sure there are improvements that could be made. I might use chocolate instead of white cake mix next time to make them a little more different. 
Caloric content is a bit high, at about 230 calories per pie (using egg beaters and reduced sugar jam) but more than worth it.

Pb&amp;j Whoopie Pies (Cake Mix)

graham cracker crumbs

water

eggs egg

fruit

butter, softened

peanut butter (Creamy is

milk

Preheat oven to 350. Line cookie sheets with parchment paper or lightly grease them.

Combine cake mix, graham crackers, water, oil and eggs in a large bowl. Batter will be thicker than normal cake mix.

Put spoonfuls of batter on paper-lined cookie sheets about 2 inches apart. You can vary the size of them as much as you want. Make sure that you use your spoon to somewhat form them into circles because they smooth out but don't change shape than much while they're baking. Bake for about 10-15 minute or until batter is set. Try not to overbake them because they're best when they're soft and not quite golden brown yet.

Remove pies/cakes from oven and allow to cool completely (about 30 minutes).

(You can decide to stop here and wrap and freeze the pies until you are ready to fill and eat them).

While the pies are baking and/or cooling, make the peanut butter frosting by combining the peanut butter, butter, powdered sugar and milk in a medium bowl. You may decide to add more or less milk to the mixture depending on the consistency of your peanut butter and the desired consistency of your frosting.

Line whoopie pies up in two rows such that the ones of approximately equal shape and size are next to each other. Put about half a tablespoon of jam (or more if you're like me and looove jam) on the flat side of one cake and some peanut butter frosting on the flat side of the cake in the other row. Put the two side of the cake together.

Serve and enjoy! I typically serve and store my whoopie pies in somewhat flattened cupcake papers just to keep them from sticking to each other.

These were fun and easy. Mine came out pretty big since the amount to spoon out wasn't specified and they spread a LOT. But they made a cute dessert treat to bring to a friend's house and I just split each one between two kids.

Make and share this I Want to Marry You Cookies recipe from Food.com.

I Want to Marry You Cookies

butter

dark brown sugar (may add up to 1/4 cup more if desired)

rolled oats

white chocolate chips

chocolate chips (I

In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.

Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.

Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.

Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together.

Stir in the white chocolate chips and chocolate chips.

Roll by hand into 24 medium-size balls or use a scoop, and place on a light-colored cookie sheet.

Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 14 minutes.

Melissa's  Note: About the name. These cookies are the surefire way to get someone to fall in love with you -- or at the very least gain a serious addiction to cookies. By giving these cookies away, you may need to be prepared for a marriage proposal on the spot. I have been baking since I was a little one. I was the only girl in a house full of brothers (5 to be exact), so I quickly found my spot in the kitchen. My love affair with baking started with cookies and it is how I won dates in high school by delivering them every Sunday night to my &quot;friends.&quot; Love would usually ensue. Now I find joy in baking them for my own 4 little ones and they are my ultimate taste testers in the quest for the perfect cookie. They say we got it years ago so it is about time to share it.

Wow, Sharon will you marry me.  These cookies are amazing.  They were quick and easy to make and tasted fantastic.  Good luck keeping them around.  Made exactly as written but used chunks of extra dark chocolate instead of chocolate chips, as I didn't have any.  The chocolate chunks worked perfectly in these lovely large, sweet cookie.  My dh is over the moon....say's this is a 10* recipe.  Thanks so much for making me look good and for sharing this treat.

These brownies are not cake-like. They are more moist and gooey. I always undercook them a bit because we like them very moist.

The Best Brownies

cocoa powder

Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.

Add eggs and vanilla; stir just until blended.

Mix all dry ingredients in a separate bowl.

Stir dry ingredients into the oil/sugar mixture.

Bake for 20 minutes or until sides just starts to pull away from the pan.

Note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.

I logged into this website for the first time in over 4 years to rate these brownies. They literally are THE. BEST. BROWNIES. I&#039;ve been making the recipe for years, following it perfectly, and I&#039;ve never been disappointed. I do always double the recipe and bake by checking every couple minutes. &lt;br/&gt;There are brownies on this website with more ratings than these, they&#039;re not as good. Make these now. :)

These are really wonderful large, thick, and chewy cookies with a deep caramel flavour due to the unusual step of browning the butter .  The recipe is from Cooks Illustrated Magazine (May/June 2009).

Perfect Chocolate Chip Cookies (America's Test Kitchen)

unbleached all-purpose flour (8 3/4 ounces)

unsalted butter (1 3/4 sticks)

sugar (3 1/2 ounces)

dark brown sugar (5 1/4 ounces)

bittersweet chocolate chips (Ghirardelli recommended)

pecans (optional)

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.).

Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking seet to wire rack; cool cookies completely before serving.

Make and share this Top Rated Chocolate Crinkles recipe from Food.com.

Top Rated Chocolate Crinkles

shortening

(1 ounce) unsweetened chocolate squares, melted

(1 lb) box powdered sugar (for rolling cookies)

In another bowl sift 2 cup flour, baking powder, salt:mix well.

Add this alternately with milk to shortening mixture, mixing well after each addition.

Form into one-inch balls and roll in powdered sugar.

Place on greased cookie sheet 2-3 inches apart.

Bake at 350&deg;F for approx 10 minutes for soft cookies, 13 for more firm/hard.

Cool slightly before removing from cookie sheet, then cool on wire racks.

I baked at 350 F. for 11 mins. and got soft chewy cookies.  Keep the dough in the fridge between rolling to keep it from getting mushy.  It was easier to scoop abt. a tsp. full of dough onto the powdered sugar and roll it into a ball once it was coated in the powdered sugar.  Delicious.

My mother gave me this recipe over 25 years ago.  I thought I had better post it before I lose the worn out piece of paper it's written on.

Dad's Oatmeal Cookies

lard

oats

coconut

In one bowl cream butter, lard, and sugar.

In another bowl add sifted flour and other dry ingredients.

Gradually add the dry ingredients to the creamed mixture.

Roll into small ball, and flatten with a fork on a ungreased  baking sheet.

I made these today. I used shortening instead of lard and added 1 tsp cinnamon and 1 tsp of All spice. Perfect. Would make again.

Make and share this Dad's Cookies (Copycat) recipe from Food.com.

Dad's Cookies (Copycat)

butter,

brown sugar, packed

angel flake coconut

quick-cooking rolled oats (not instant)

Beat butter, eggs, sugar and vanilla together until they are light and fluffy.

Sift flour with baking powder, soda and salt and stir them into the first mixture.  Blend well.

Drop by heaping teaspoonfuls onto cookie sheets and bake for 10 minutes.

Cool on wire racks and store in tightly covered cookie tins.

Thanks for posting! Nearly exactly like the Dad’s Cookies I grew up eating in Canada. Brings back so many fond memories!

These are absolutely outstanding--by far the best pecan bars I've ever tried.  I used white whole wheat flour for the crust and, since I didn't have dark rum, used golden rum.  I also used Smart Balance's 50-50 Baking Blend to avoid some of the cholesterol.  Even with all these substitutions, they were outstanding to the point that I'll never make any other pecan bar.  Cooking time does not include 2 hrs. to cool after baking.

Pecan Bars - America's Test Kitchen

pecans, toasted

unsalted butter,

corn syrup

Bourbon (or dark rum)

egg,

pecans, toasted and coarsely chopped

Toast all of the pecans first.  Put all them (in a single layer) on a rimmed baking sheet. Bake in a 350 degree oven for 5 - 10 minutes until golden brown and fragrant.  Give them a shake every few minutes and watch closely; they can go from toasted to burnt very quickly.  Let cool.

While that's going on, melt your butter so that it can cool adequately for the filling.

For the crust:  Line an 8-inch square pan with foil (two large sheets going opposite direction), then coat lightly with oil spray.

Process flour, brown sugar, pecans, salt and baking powder in a food processor until it resembles coarse cornmeal, about 5 pulses.  sprinkle the butter over the top.  Pulse until the mixture is pale yellow and resembles coarse oatmeal, about 8 pulses.

(If you don't have a food processor, take 1/4 Celsius toasted pecans and chop them very, very finely.  The toasting makes them very easy to chop into a meal or near-meal.   I used a butchers knife on a wooden board.  Mix them with the rest of the crust's dry ingredients, and then cut in the butter with a pastry blender.)

Put the crust mixture in the prepared pan.  Press firmly into an even crust with your fingers.  Bake at 350 degree oven until it starts to brown, 20 - 24 minutes.

For the filling:  As soon as the crust finishes baking, whisk together the brown ssugar, corn syrup, melted butter, bourbon/rum, vanilla and salt just until combined.  Whisk in the egg until incoporated, then pour over the hot crust.  Sprinkle the pecans over the top.

Bake until top is brown and cracks start to form (Note:  I never saw cracks on mine.  I took them out when it was started to brown up and I didn't see goop on a toothpick.)   Bake for 25 to 30 minutes.

Let cool completely on a wire rack, about 2 hrs., before removing from the pan using the foil as lifters.

Make and share this Oreo Filling recipe from Food.com.

Oreo Filling

(1/4 gelatin

Dissolve unflavored gelatin in cold water.

Set in heat proof cup in pan; Simmer until clear.

Cream together shortening, powdered sugar, and vanilla.

Put a spoonful onto one cookie top with another cookie then press cookies gently together.

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