OATMEAL COCONUT/NUT RAISIN COOKIES (GF/DF)

 Six months surely can go by quickly. Seems like I just had my teeth cleaned yesterday. If you follow me, you know that I always take a treat to the dental staff. I tell them it is a bribe so they won't hurt me. They never have, but there is always a first time for everything. (Just kidding.) I enjoy seeing and hearing their pleasure when they try them. One of the hygienists needs GF and another one prefers little or no sugar. So I am always looking for a recipe that meets those requirements or I can make it with substitutions to meet those requirements.

This recipe came from an older small booklet type Pillsbury County American Cookbook. I just made sure the ingredients were GF and substituted sugar substitutes. I usually don't add nuts to their treats just in case. Since the recipe called for a whole cup of chopped nuts, I felt I needed to substitute something so the consistency would be similar. I had unsweetened coconut so I added a half a cup of it for the nuts. (We like coconut in our treats.)

Since the recipe called for shortening, I didn't expect the cookies to spread. I left the cookie dough for the first pan as a "dollop", but then the next three pans, I flattened the dough with my fingertips as I liked the looks of the "flatter" cookie than the "dropped" cookie. 

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OATMEAL COCONUT RAISIN COOKIES (GR)

3/4     cup shortening

1          cup firmly packed brown sugar (I used truvia brown sugar complete)

1/2      cup sugar (I used stevia)

1          egg

1/4      cup water

1          teaspoon vanilla

1          teaspoon cinnamon

1/2      teaspoon cloves

1          cup pancake mix (I used a GF pancake and baking mix)

1          cup chopped nuts (I substituted 1/2 cup unsweetened coconut)

2         cups rolled oats (I used GF rolled oats)

1          cup raisins (Mine were GF)

Preheat the oven to 350 degrees F. Grease or line two cookie sheets with parchment paper. Set aside.

Cream the shortening, brown sugar, and sugar in a large mixing bowl until soft and creamy (about 2 minutes).

Scrape the sides of the bowl as necessary.

Add egg, water, vanilla, cinnamon, and cloves.

Blend until completely mixed up.

Lightly spoon the pancake mix into a measure cup and level off.

Add the pancake mix,  oats, raisins, and nuts or coconut. Mix until blended.

Using a tablespoon cookie scoop, scoop the dough and flatten off before dropping 2 inches apart on the prepared cookie sheet.

Cookies do not flatten much so if you prefer a flatter cookie, press lightly with finger tips to have a flatter cookie.

Bake 12 minutes or until golden brown on the edges.

Immediately remove from cookie sheets and cool on wire racks.

Makes almost 4 dozen cookies.

No changes for high altitude (above 3500 feet)

HEALTHY COOKIES

 I hesitate saying "Healthy Cookies" even though that 's what they are called because so many people are turned off when you tell them they are egg-free, dairy-free, gluten-free, and no-sugar-added. I had several people eat theirs before they left the Cafe at church so they could tell me what they thought and they said they were really good. A few people came for them because someone had suggested it.

Cafe Treats Baker Jean said she would make them again and I know I will be making them for us. I hope you will give them a try. I don't think you will be disappointed especially if you are wanting to enjoy a treat but have issues with allergies or watching your sugar intake.

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HEALTHY COOKIES

3     mashed ripe bananas

1/3  cup unsweetened applesauce

2     cups gluten-free oats

1/4  cup almond milk (oat milk works)

1/4  cup raisins or nuts

1      cup dark chocolate chips (no sugar added)

1      teaspoon vanilla

1      teaspoon cinnamon

Preheat the oven to 350 degrees F. Line cookies with parchment paper. Set aside.

Mix all of the ingredients together until well blended. 

Using a tablespoon scoop, drop the "dough" onto the cookie sheet with a little space between them. They will not spread when baked. Bake for about 20 minutes. 

Cool.

QUICK CRANBERRY COOKIES

 I'm all about fast and easy lately. Especially if it is Saturday and I need to make several treats for the Cafe because not enough people volunteered. These Quick Cranberry Cookies and just that. When I saw the Cranberry Quick Bread and Muffin mix in the grocery store I bought three boxes because I knew I would need them sometime this fall.

They make such a cute just the right size for the Cafe Treats at PWUMC. There are a few tiny cranberry pieces in the mix, but you add more to make the cookies. I make the half cup go even farther since I cut the dried cranberries in half. Who wants to eat a Cranberry Cookie and not bite into any cranberries? Right?!

And with coconut included! You could add chopped nuts if you wanted to. I didn't because the Cafe Treats is a Nut-Free Zone, but they would just be an added option.

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QUICK CRANBERRY COOKIES

1     (15.6 oz) package Cranberry Quick Bread & Muffin Mix

3/4  cup quick cooking rolled oats

1/2  cup coconut

1/2  cup dried cranberries, chopped

1/2  teaspoon grated orange peel

1/2  cup oil

1      tablespoon water

2      eggs

Preheat the oven to 350 degrees F. Cookie sheets made by used ungreased or lined with parchment paper. I tried both and they both worked fine.

In a large bowl, combine the mix, oats, coconut, cranberries, and orange peel;

mix well with a whisk.

Add the oil, water, and eggs; mixing well.

(I added the eggs last.)

Drop by heaping teaspoons 2 inches apart onto cookie sheets. I have a cookie scoop that is a small tablespoon size (I haven't measured it to see how much it actually is, but it is smaller looking than my tablespoon one is.) Anyway, it worked perfectly and I made 45 cookies.

Bake for 10 to 13 minutes or until the bottoms are golden brown. (I used the full 13 minutes in my oven.)

Remove from the cookie sheets to cool on a wire rack. Store in an airtight container.

MEXICAN CHOCOLATE SUGAR CRISPS

 

Have you ever had a recipe that you really wanted to try, but for whatever reason, you just kept passing it by and thinking, "soon"? That's this recipe for Mexican Chocolate Sugar Crisps. 

I found it in one of my newer cookbook finds at an estate sale called Taste of Home Grandma's Favorites, 2023. I love the cookbooks. Not always, but often they have a picture of the finished delight. That's always an encouragement to try the recipe. This recipe didn't disappoint as they had a full page picture of it opposite the recipe.

Every time I opened the cookbook, I would see the picture and think, "these look so delicious".

 So the good news is, this time when I saw the picture, I reread the recipe to make sure I had everything I needed and I finally made them.

OMG. I know this is going to be one of my new favorite recipes. They are the best ever!!!!! You just have to try them. I'm sure you will agree with me.

Since I am taking them to church for the Cafe Treats, I know our patrons will love them also.

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MEXICAN CHOCOLATE  SUGAR CRISPS

3/4     cup shortening

1-1/4  cup sugar, divided

1        large egg, room temperature

1/4     cup light corn syrup

2        oz. unsweetened chocolate, melted and cooled

1-3/4  cups flour

1-1/2  teaspoon ground cinnamon

1        teaspoon baking soda

1/4     teaspoon baking soda

1/4     teaspoon salt

1        cup semisweet chocolate chips

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Set aside.

Melt chocolate according to directions on package. 

(It took about 45 seconds to melt the chocolate for me, stopping to stir after 30 seconds.)

Set aside to cool.

In a large mixing bowl with a stand mixer, cream the shortening and 1 cup of sugar until fluffy, 5 - 7 minutes.

I stopped after 5 minutes and scraped the sides of the bowl, and then continued for 2 more minutes.

Beat in egg, corn syrup, and melted chocolate.

Scrape the sides of the bowl as needed.

In another bowl whisk the flour, cinnamon, baking soda, and salt.

Gradually beat into the creamed mixture.

Stir in the chocolate chips.

Measure the rest of the sugar, 1/4 cup, into a small bowl.

Using a small cookie scoop, drop flat scoops in the sugar and roll to cover.

Place the scoops about 2 inches apart. (Do not flatten.)

Bake for 8 to 10 minutes until the tops are puffed and cracked.

Cool on the pans for 2 minutes before removing to finish cooling on wire rack.

TO MAKE AHEAD: Dough can be made 2 days in advance. Refrigerate in an airtight container and refrigerate.

FREEZE OPTION: Freeze shaped balls of dough on baking sheets until firm. Transfer to airtight containers and return to freezer. To use, bake cookies as directed.

PINEAPPLE-OATMEAL COOKIES

 

Crushed pineapple makes anything taste better. I can't think of a thing with pineapple in it that I didn't like. Breads, cakes, cookies, and bars especially taste so sweet and moist when pineapple is added.

Wayne loves to buy a whole pineapple and then cut it up into chunks. Last week I found myself eating a tossed salad each day. Adding a little of his pineapple chunks made it so tasty. 

Cafe Treats Baker June sent me the recipe earlier in the week before she brought the cookies to church. I could hardly wait until Sunday to get to try one. AND I wasn't disappointed. The cookie was so moist, sweet, and just downright yummy. The bad thing was I could only eat one so there would be plenty left for the patrons.

I'm going to have to make some of these for us to eat at home. Wayne loves pineapple, too, after all.

PRINT RECIPE.

PINEAPPLE-OATMEAL COOKIES

1/2    cup shortening

1       cup sugar

1/4    teaspoon cinnamon

1/8    teaspoon nutmeg

1       unbeaten egg

1       cup crushed pineapple, undrained

1       cup flour

1/2    teaspoon salt

1/2    teaspoon baking soda

1-1/2 cups oats

Preheat the oven to 375 degrees F. Grease cookie sheets. Set aside.

Cream together the shortening, sugar, and spices until fluffy.

Beat in egg.

Stir in pineapple.

Combine the flour, salt and baking soda. Add to mixture.

Add the oats and mix well.

Drop by teaspoons on cookie sheets.

Bake for 12 - 15 minutes.

Let cool before removing them the cookie sheets to a wire rack.

Makes 4 dozen cookies.

(Separate layers with wax paper when storing.)

STRAWBERRY SHORTBREAD COOKIES

 I love when I can share a new recipe with you from a Cafe Treats Baker, but especially when it is so different from any treat we have had. Newby Cafe Treats Baker, Dorene, decided to make this shortbread and I know a lot of people were glad she did. They were awesome!!!!

I personally want to try these myself, but first I have to buy some freeze-dried strawberries. I have seen them at Aldi, a grocery store I frequent, but have never seen a recipe for using them. Now I do though.

Dorene saw the recipe in the new Southern Living magazine. She said she froze the dough at least 24 hours maybe 25. She also said she only baked hers 10 - 11 minutes.* She then allowed them to cool on the cookie sheet. I would imagine it would depend on the thickness of the dough when you cut them out.

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STRAWBERRY SHORTBREAD COOKIES

1       cup freeze-dried strawberries (from 1 {1 - oz} pkg) plus more for garnish

3/4    cup unsalted butter, softened (1-1/2 sticks)

1-1/2 cup powdered sugar, divided

1/2    teaspoon vanilla bean paste or extract

1-1/2 cups flour, plus more for work surface and cutters

1/2    teaspoon kosher salt

2       tablespoons fresh lemon juice (from 1 lemon)

In a food processor, process the strawberries until finely ground (the consistency of granulated sugar), about 30 seconds, set aside.

Beat the butter and 1/2 cup of the powdered sugar in a stand mixer on medium speed until smooth, about 1 minute.

Beat in the vanilla and ground strawberries until combined, about 30 seconds. Set aside.

Whisk together the flour and salt in a medium bowl until combined. 

With  the mixer on low speed, gradually add the flour mixture to the butter mixture, beating just until dough comes together, about 1 minute. Don't forget to scrape the sides of the bowl as needed. 

Shape the dough into a 6 - inch disk and wrap in plastic wrap. Let it chill until firm, at least 1 hour or up to 24 hours.

Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper. Set aside.

Roll out the dough on a lightly floured work surface to 1/4 inch thickness. Cut desired shapes using lightly floured 2 - inch cookie cutters.

Combine scraps of dough til smooth and return to the refrigerator.

Place cut shapes onto prepared baking sheet about 1 inch apart and freeze until firm about 10 minutes.

Bake until the edges are set, about 14 to 16 minutes. Depending on the thickness of the dough, they might be done sooner.* Allow to cool for 5 minutes before removing the baked cookies from the cookie sheet to a wire rack to finish cooling completely, about 30 minutes.

(Crush additional freeze-dried strawberries that you will sprinkle over the glazed cool cookies.)

In a medium bowl, whisk together the lemon juice and remaining 1 cup of powdered sugar until smooth. 

Dip, drizzle, or spread the glaze over the cooled cookies  as desired.

Sprinkle the crushed freeze-dried strawberries over the cookies. Let stand until the glaze is set about 30 minutes.

ESPRESSO CAKE MIX COOKIES

 

I first met Friend Dorene a few years before COVID when she started assisting my husband and me with preparing the table for communion at PWUMC. Then COVID hit and for a while we didn't have an in-person service. Even after we returned to in-person service communion was different. Go forward a number of years now and I started seeing Dorene at church helping with hospitality. It was so good working with her again. She has the prettiest smile.

Anyway, a couple of Sunday's ago she told me she would like to help with the Cafe Treats. I was so surprised and so pleased. Well, she signed up immediately for the next Sunday and has contributed each Sunday since.

These cookies were one of her first. They just don't look pretty, they taste good also. She got about 6 dozen cookies from the recipe. When she brought them to church, she had 3 dozen on a platter and another 3 dozen wrapped in foil to freeze for the next Sunday. What a Treat!!

We are so lucky to have Dorene part of our group.

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ESPRESSO CAKE MIX COOKIES

1       box yellow cake mix

1/2    cup oil

2       large eggs

1/8    cup espresso powder

Blend the cake mix, oil, and eggs together.

Refrigerate the batter for 30 minutes.

Preheat the oven to 325 degrees F. Line cookie sheets with parchment paper. Set aside.

Shape into small balls the size of walnuts.

Sprinkle with the espresso powder.

Bake for 10 minutes.

Cool on a wire rack.

FUNFETTI BARS

 Funfetti bars and cookies are very popular with the Cafe Treats bakers and patrons at Platte Woods United Methodist Church. I needed an option to serve for our patrons who are watching their sugar intake whether just to be healthier or due to a medical condition. 

When I need a sugar-free option, I often use a sugar-free or now they call it zero sugar cake mix. That means that so many of my sugar-free recipes can be made not sugar free by using a regular cake mix. 

This recipe uses a diet 7up because it was advertised as a sugar-free recipe. Just like with the cake mix, if you aren't wanting a sugar-free treat, you can just use a regular 7-up or Sprite drink.

The problem with my treat that was supposed to be sugar-free was the addition of the sprinkles that make it "funfetti". I considered substituting some sugar-free chocolate chips, but didn't. I just used half of what the original recipe called for. I personally can't imagine what it would have been like with a whole half cup. 

So that means my recipe wasn't really sugar-free. I personally really regretted that but I just advertised it as sugar-free except for the sprinkles. No one complained.

The bars were really delicious. I cut the bars small as I usually do and only took half of them to church Sunday (24 bars). I froze the rest so that means I can take them next Sunday and won't have to make something else this Saturday. 

PRINT RECIPE.

FUNFETTI BARS

1     box sugar-free classic yellow cake mix or regular yellow cake mix

12   oz Diet 7up or regular 7-up

1/4  cup sprinkles

sugar-free powdered sugar or regular powdered sugar

Preheat the oven to 325 degrees F. Spray a 9 x 13 - inch baking dish with non-stick cooking spray.

Empty the cake mix into a large mixing bowl. Pour in 7up and stir with an electric mixer for 2 minutes. (Increase the speed to medium after the liquid has been absorbed.)

Scrape the sides of the bowl as needed.

Stir in the sprinkles and

then spread the batter evenly in the pan.

Bake for 34 to 38 minutes. Test doneness with a toothpick inserted in the center.

Cool in the pan on a wire rack. 

Cut in bars when ready to serve.

Then dust the top with the powdered sugar.

Store in the refrigerator.