photo: we heart this
Yeah, it’s the season of the cookie. More importantly, it’s the season when it’s ok to eat cookies. Seriously, have some cookies.
As promised, we have two days worth of time tested cookie recipes from the we heart this review team. Today’s entries of family favorites include a classic Sugar Cookie, a kid friendly recipe for Peanut Butter Balls and an Oatmeal cookie stuffed with raisin and toasted walnuts:
Soft Buttermilk Sugar Cookies
Sherri says: “No Christmas has EVER passed in my or my mother’s household without these Soft Buttermilk Sugar Cookies, a recipe passed within my family for years and years. It wouldn’t be Christmas without ’em. These are dunkin’ cookies in our house…with milk or with coffee, they can’t be beat!”
1 3/4 c granulated sugar
1 cup butter or margarine
3 large eggs
1 tbsp vanilla
1 tsp baking soda in 1 tbsp white vinegar
4 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
-Cream butter and sugar. Add eggs. Beat well. Add vanilla and soda and vinegar. Add dry ingredients and alternate with buttermilk. Beat well. Refrigerate dough overnight.
-Preheat oven to 400℉. Drop cookie dough by spoonfuls onto greased cookie sheets. Decorate with plain or colored sugars and sprinkles of your choice.
-Bake 8 to 10 minutes. Cool or wire racks. After cool, store in airtight container, separating the layers of cookies with wax paper.
Peanut Butter Balls
Cori gives us a no cook cookie-hybrid, Peanut Butter Balls, not so much a cookie as a ball…
1/4 lb of margarine
12 oz pkg. chocolate chips
2 c chunky peanut butter
1/2 paraffin wax
3 c powdered sugar
1 1/2 c rice krispies
-melt margarine, mix with peanut butter, powdered sugar, and rice krispies that are slightly crushed. mix and roll into balls.
-melt chocolate chips with 1/2 bar of paraffin wax in double boiler. Hold balls between 2 forks and dip in chocolate mixture, cool on wax paper
makes about 60 balls.
Oatmeal Raisin Walnut Cookies
And from Pam, we have what she calls The Best Oatmeal Raisin Walnut Cookies. She says: “This is originally Quaker’s Best. But I altered the recipe by adding raisins and toasted walnuts. I also re-ordered the ingredient list because I prefer mixing the dry ingredients first and getting that messy activity out of the way.”
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (fresh if possible)
1 1/4 cups butter — (2-1/2 sticks) room temperature
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
3 cups Quaker oats, (quick or old fashioned, not instant)
3/4 cup pre-plumped raisins*
1/2 cup toasted walnuts, chopped
-Preheat oven to 375°F.
-In a medium bowl, thoroughly stir together flour, baking soda, cinnamon, salt and nutmeg.
-In a mixing bowl, using high speed of an electric mixer, cream butter and both sugars until light and fluffy. Beat in egg and vanilla. By hand, stir in the flour mixture. When flour is absorbed, stir in oats, raisins and nuts.
-Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
-Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
*Note about raisins. If I use regular raisins, I put them in a bowl, cover them with boiling water or juice, and let them sit for 5 minutes. Before using, I drain them thoroughly and pat them dry. But you can also skip this step by using pre-plumped raisins, like Sun-Maid’s Baking Raisins.