• Apple Pie Oatmeal Cookies


    1 c (100g) instant oats (measured correctly)

    ¾ c (90g) whole wheat flour (measured correctly)

    1 ½ tsp (4g) baking powder

    1 ½ tsp (4g) ground cinnamon

    ? tsp (1g) salt

    2 tbsp (28g) coconut oil or unsalted butter, melted

    1 large egg, room temperature

    1 tsp (5mL) vanilla extract

    ½ c (120mL) agave

    1 c (125g) finely diced red apple (about 1 medium)



    1. Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the apple. Chill for 30 minutes.

    2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.

    3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 13-15 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.


    Yield: 15 cookies

  • Chewy Chocolate Cookies



    ·        1 1/4 Cup softened butter

    ·        2 eggs

    ·        2 Cups of all-purpose white flour

    ·        1 teaspoon baking soda

    ·        2 Cups of semi-sweet chocolate chips

    ·        2 Cups of sugar

    ·        2 teaspoons of vanilla extract

    ·        3/4 Cup of cocoa powder

    ·        1/2 teaspoon of salt



    Preheat oven to 350 F.  In large bowl, cream butter and sugar until light and fluffy.  Add eggs and vanilla.  Beat.

    Sift together flour, cocoa, baking soda, and salt.  Blend the dry ingredients with the creamed mixture using low speed on mixer (try using a spatula to help initially start the blend to save on mess of powder). 

    Stir in chocolate chips with wooden spoon by sprinkling and mixing in increments, so that chips are evenly distributed in mixture.

    Drop by teaspoon-full onto ungreased cookie sheets (not stone cookware).  Bake 8 to 9 minutes (Do not over-bake).  [The cookies will puff while baking, and flatten while cooling.]  Cool slightly on cookie sheet.  Remove from sheet onto wire rack to cool completely, after finding that the cookies will not fall apart in the process.



  • Chocolate Chip Cookies


    2 eggs

    2 sticks of butter

    2 1/4 cups of flour

    3/4 cup brown sugar

    3/4 cup sugar

    1 tsp vanilla extract

    1 tsp salt

    1 tsp baking soda

    2 cups of chocolate chips (I usually mix 1 cup of semi sweet and 1 cup of dark chocolate)


    Soften the butter and combine it with the rest of the ingredients except for the chocolate chips.  Mix with a hand mixer.  When everything is blended together add the chocolate chips and mix it some more.  Spoon the dough onto the cookie sheets (I highly recommend air bake!) and bake at 375 for 12 minutes or until lightly brown.  Enjoy!

  • Cool Mint Oreo Cookie Balls


    6 oz.  (3/4 of 8-oz. pkg.) Cream Cheese, softened

    1 pkg.  (15.25 oz.) Oreo Cool Mint Creme Cookies, finely crushed (about 4 cups)

    3 pkg.  (4 oz. each) White Chocolate, broken into pieces, melted

    6 drops  green food coloring

    2 Tbsp.  chocolate sprinkles


    Mix cream cheese and cookie crumbs until well blended.

    Shape into 40 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Mix melted chocolate and food coloring until well blended. Dip balls in chocolate; place in single layer in shallow waxed paper-lined pan. Top with sprinkles.

    Refrigerate 1 hour or until firm. Keep refrigerated.

  • Sugar Cookies


    1 cup sugar

    1 cup butter or margarine softened

    1 egg

    1 tsp vanilla

    2 1/4 cup flour

    1 tsp baking soda


    In a large bowl, mix sugar and butter.  Beat in egg and vanilla until light and fluffy.  Mix in flour and baking soda.  Divide dough into halves.  Shape half into roll about 1 1/2 inches in diameter.  Wrap each half in wax paper and refrigerate for approximately an hour until chilled.

    Preheat oven to 375F.  Unwrap rolls and cut into 1/4 inch slices.  Sprinkle each with a pinch of sugar.  Place on ungreased pan and bake 10-12 minutes or until lightly brown around edges.  Cool on wire rack.  Store in air tight container once the cookies have cooled.  


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