Tag Archives: cookies

On Guest Posting & Oatmeal Cookies

This post was created for a guest appearance on the La Petite Pancake Blog, written by my blogging friend, Mads. While she’s away attending a friend’s wedding, she invited me to write a guest post. It’s a first for me, and I’m both flattered and excited. Here is the recipe I shared with her readers. When you get a chance, click on the link above and visit her blog. She’s a hoot, and she has the cutest little pug named Josie, whom I may just have to kidnap some day. This is an abbreviated version. To see the full post, click on the link above.

NanaBread’s Cinnamon Oatmeal Cookies:
1 cup (2 sticks) of unsalted butter, softened
1 1/4 cups firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
3 tablespoons milk
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 1/2 cups of old-fashioned oats, uncooked
1 cup of raisins or chopped pecans (optional)

Pre-heat your oven to 375F. Using a mixer, beat the butter and both sugars together until the mixture is nice and creamy. Add the eggs, milk and vanilla and beat well to combine. Add the flour, baking soda, cinnamon and salt and beat just until well combined. Mix in the oats and blend until they are thoroughly incorporated. If you’re using raisins or nuts, add them with the oats. I like to use a cookie scoop to form golf ball sized balls, but you can use two spoons to scoop and place balls of dough onto un-greased, non-stick cookie sheets. If you have those great silicone baking mats, use them. Drop the dough balls about 2″ apart, since these will spread as they bake.

Baking time for these is 11-13 minutes, or until the centers look done and the edges are just beginning to brown. If you like them really chewy, take them out closer to the 11-12 minute mark. If you like them crispier, leave them in up to 15 minutes, or until they turn a nice golden brown. Allow the cookies to cool on the baking sheets for 10 minutes, then move to waxed paper to cool completely. Once your cookies are cooled, store them in an airtight container. If you’re going to stack them in layers, I recommend you place pieces of waxed paper or parchment between layers to keep them from sticking together.

One of my favorite ways to eat these is to make homemade ice cream sandwiches using two cookies and a small scoop of softened vanilla ice cream. You can make a big batch of these in advance and store them in your freezer. Just take them out of the freezer to thaw about 5 minutes before serving. Mmm, mmm good!

Now go forth and bake, my friends! And Mads, thanks again for including me in your guest-posting party. It was an honor and a pleasure and great fun!

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Rocky Road Cake Mix Cookies


Cake mixes are on sale at my grocery store. That’s a bad thing. Bad, bad, bad. Did I mention they were only 50 cents a box? Yeah. It’s not just bad, it’s dangerous. I bought six. Okay, I bought eight, but that does NOT make me a cake mix hoarder. Funny thing is, I’m not really a cake eater. In an effort to rationalize the irrational, I was thinking the kids love cupcakes, and I could bake them when they come to visit or vice versa. But then I started doing the math. Each box makes at least 20 cupcakes. I have 8 boxes. There’s a good chance that 160 cupcakes might just be too much for two small children. Way too much.

So now I have eight cake mixes that I got for the low, low price of 50 cents a box and I have to think of something to do with them. That’s when a light went off and I remembered seeing recipes for cake mix cookies on the internet. “I like a cookie!” (Name that movie…if you have young children and enjoy animated films.) With a little quick research, I found that you can covert a cake mix into cookies with a few simple ingredients. And that’s exactly what I done did.

Here’s what you’ll need:
1 chocolate fudge cake mix, 18.25 ounce box
3 large eggs
1/2 stick of unsalted butter, melted
1 tablespoon vanilla extract (not pictured)
1 cup dark or semi-sweet chocolate chips
1 cup miniature marshmallows
1 cup pecan pieces

Pre-heat your oven to 350F. In a mixing bowl, combine the cake mix, eggs, melted butter and vanilla extract. This will start out very dry and take several minutes of hand mixing to get it to come together. I recommend using a heavy-duty wooden spoon, because this dough will be very thick. Once you’ve got it mixed together, stir in the chocolate chips, marshmallows and pecans. Using a cookie scoop or your hands, place golf-ball size dough balls onto cookie sheets lined with silicone baking mats or lightly sprayed with cooking spray.

Bake at 350F for 14-15 minutes. Remove from the oven and cool on the cookie sheets for at least 20 minutes. Why? Because those marshmallows are going to be melted, gooey little napalm bombs and cooling them completely on the cookie sheets will allow you to remove them more easily. Would you like one? I’m happy to share. I’ve got a lot more cake mix where this one came from.


This recipe makes approximately 30 cookies. One last suggestion – make sure you have milk in the fridge before you mix these puppies up. Or a cup of coffee. Or a Slim-Fast.

RECIPE UPDATE: A reader on the Pioneer Woman’s Tasty Kitchen site tried this recipe and said hers came out too dry on the outside. I’m guessing her oven may get hotter than mine, since my batch came out soft and chewy. If your oven runs hot, you may want to reduce your baking time to 11-12 minutes instead of the 14 recommended. These don’t brown, so it’s hard to tell if they’re done by looking. The other option is to touch test them. If they’re relatively firm and dry on the outside, take them out of the oven. If they’re still sticky to the touch or too soft, leave them in a little longer. I appreciate your feedback!

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Miss Pat’s Orange Slice Cookies

Buttery, chewy goodness - Miss Pat's Orange Slice Cookies

My good friend Pat made these for a holiday cookie exchange years ago. When I was digging through my recipe drawer the other day, I found it again. Oh, the memories. I remember these being so unusual, and yet so very delicious. And that’s when I decided to make them for Christmas. Right then and there. Butter set out to soften…check. Look to see if I had oats, coconut and pecans in the pantry…check. Orange slice candies anywhere? Of course not. I don’t keep these things around my house. Sure I loved them as a kid, but I can’t remember the last time I bought a bag. Good thing there’s a new Kroger around the corner from my house, huh? And by the time I get back, my butter will be soft! Timing is everything. These cookies are super easy to make and really, really delicious. You should make them. Like today. Here’s the recipe, thanks to Miss Pat.

• 2 sticks of unsalted butter, softened
• 1 cup brown sugar, packed
• 1 cup sugar
• 2 eggs
• 1-½ teaspoon pure vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 1 package Orange Slice candies (13 ozs.)
• 1 tablespoon flour
• 1 cup pecans, chopped
• 2 cups old-fashioned oats
• 1 cup shredded coconut

Pre-heat your oven to 350F. In a large bowl, beat softened butter, brown sugar and granulated sugar until well blended. Add the eggs and vanilla and beat until combined. In a separate bowl, mix together 2 cups flour, salt and baking soda; add to butter mixture and beat to combine. Cut up orange slice candies (I cut each slice into 5 pieces) and toss them with one tablespoon of flour to keep them from sticking together. To the cookie batter mixture, add the orange slice candy pieces, chopped pecans, oats and coconut. Mix until everything is combined. The dough will be really thick. I like to use a heavy wooden spoon or my hands to mix it. I also like to use a cookie scoop so these turn out uniform in size. If you don’t have one, use a spoon to scoop up about 2 Tablespoons of dough; roll it into a ball, and place dough balls about 2″ apart on a cookie sheet. Bake at 350F for 12-20 minutes (see note below). When the cookies start to turn a little brown around the edges, they’re done. Cool on cookie sheets for at least 10 minutes before removing them from the pan to cool. Makes 4-6 dozen, depending on how large or small you make them.

NOTE: This recipe is similar to an oatmeal or chocolate chip cookie dough, so baking time is a matter of personal preference. If you like them chewy like I do, bake them 12-15 minutes. If you like them crispy, bake them 15-20 minutes. If you want to get really fancy, you can top each cookie with a thin slice of the orange slice candies. Most importantly, get a glass of cold milk ready.

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Mom’s Coffee Shortbread Cookies

My mother makes the most extraordinary coffee shortbread cookies. It’s a unique recipe I’ve never found anywhere else. I love that they are made from simple ingredients and are easy to make. These are perfect with a cup of coffee or hot chocolate, and even better when they’re dunked. And if you want to get fancy, you can drizzle them or dip them in dark chocolate.

Mom's Crispy Coffee Shortbread Cookies

Here’s the recipe:
1 cup unsalted butter, softened
2/3 cup brown sugar, packed
2-3 tablespoons instant coffee, crushed to dust
2 cups all-purpose flour
3-4 tablespoons sugar, for dusting

In a large bowl, beat butter with a mixer until creamy. Add the brown sugar and coffee dust (I like to crush the coffee granules with the back of a spoon until it’s powdered); beat until well blended. Stir in the flour and mix well. The dough will seem pretty crumbly, not creamy like a chocolate chip cookie dough, and that’s good. Using a spatula or your hands, press the dough into a ball and then roll into a log. Wrap in plastic wrap and put it in the fridge to firm up.

To bake, pre-heat the oven to 300F. Once the dough is firm, you have two choices. To make them like my mother does, cut the dough into pieces and roll into ping-pong sized balls. Place them on an ungreased cookie sheet. Dip a glass into sugar and use it to flatten each dough ball to 1/4″ thick (it helps on the first one to dampen the bottom of the glass first; after that the butter from the cookie dough will help the sugar to stick to the glass). If you want to make them like I do, slice the log into rounds 1/4″ thick, arrange on ungreased cookie sheets so they’re 1″ apart, and sprinkle them liberally with sugar. Either way, the goal is to make the cookies fairly thin so they crisp up when they’re done. Bake at 300F for 20 minutes, turning the tray around after 10 minutes. Cool completely; the cookies will crisp up as they cool. Store in an airtight container in the refrigerator. Then break out the coffee pot or that box of hot cocoa mix and start dunking.

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