Iced Oatmeal Raisin Chocolate Chunk Cookies

Oatmeal Raisin Chocolate Chunk Cookies with Brown Butter Icing

A classic oatmeal cookie with chocolate chips, raisins and brown butter icing by Lacey Johnston (icing by Paula Deen).
Makes 30 - 40 cookies.

• 3/4 cup Salted Butter, softened
• 1 cup Brown Sugar, packed
• 1/2 cup Sugar
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1 tsp Cinnamon
• 1/4 tsp Ground Cloves
• 2 Eggs
• 1 tsp Vanilla
• 1 3/4 cup All-Purpose Flour
• 2 cups Quick Cooking Oats
• 1/2 cup Golden Raisins
• 1/2 cup Dark Chocolate Chunks
• 2 tbsp Whole Milk

1. Preheat oven to 375* degrees F.
2. In a large mixing bowl, beat butter with an electric mixer till fluffy (about 1 minute).
3. Add brown sugar, sugar, baking powder, baking soda, cinnamon and cloves, mix till combined.
4. Add eggs and vanilla, mix till combined.
5. Beat in half the flour, mix till combined.
6. Add the other half of the flour, mix till combined (batter will be thick).
7. Add milk and fold in oats with wooden spoon.
8. Fold in raisins and chocolate chunks.
9. Using two spoons, place spoonful's on ungreased cookie sheet 2" apart.
10. Baking for 8 - 10 minutes or until edges just begin to brown (overcooking will result in dry, hard cookies).
11. Let cool on wire rack.
12. Meanwhile, for icing, melt 1/4 cup butter in a saucepan over medium-high heat. 
13. Cook till golden, stirring frequently, about 3 - 5 minutes.
14. Remove from heat, add 1 1/2 cups powdered sugar (best if sifted), 1 tbsp vanilla and 2 tbsp water.
15. Whisk till smooth and drizzling consistency, add more water if necessary.
16. Drizzle over the top of cooled cookies.

Sugar Cookies

The best sugar cookies I have ever eaten, light and soft with just the right amount of sweetness by Kathy Johnston.
Makes about 36 cookies.

• 2/3 cup Butter, room temperature
• 3/4 cup Sugar
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1 Egg, room temperature
• 1 tbsp Milk
• 1 tsp Vanilla
• 2 cups All-Purpose Flour

1. Preheat oven to 375* degrees F.
2. In a large mixing bowl, beat butter with an electric mixer on medium-high speed for 30 seconds.
3. Add sugar, salt and baking powder, mix just till combined.
4. Beat in egg, milk and vanilla till combined.
5. Beat in flour slowly, in four parts, mixing till combined between each addition.
6. Divide the dough in half, cover and chill in refrigerator for 30 minutes.
7. On a lightly floured surface, roll out dough until 1/8" thick.
8. Cut into desired shapes (remember to coat cutters in flour between each cut) and place 1" apart on ungreased cookie sheet.
9. Bake 7 -8 minutes or until golden.
10. Let cool on sheet 2 minutes.
11. Transfer to wire rack and let cool completely before frosting.

Mom's Classic Sugar Cookie Frosting
Not too sweet and very spreadable, perfect for decorating cookies by Kathy Johnston.
Decorates about 30 cookies.

• 5 tbsp Butter, softened
• 4 tsp Milk
• 1 lb. Powdered Sugar
• 1 tsp Vanilla Extract

1. Mix all ingredients with electric mixer on medium-high speed till smooth.
2. If too thin = add powdered sugar; If too thick = add milk; If too sugary = add butter

Chocolate Crinkles

A mix between a chocolate cookie and a brownie by Better Homes & Gardens.
Makes 48 cookies.

• 3 Eggs
• 1 1/2 cups Sugar
• 4 oz. Unsweetened Baking Chocolate, melted
• 1/2 cup Cooking Oil
• 2 tsps Baking Powder
• 2 tsps Vanilla
• 2 cups All-Purpose Flour
• Powdered Sugar

1. Preheat oven to 375* degrees F.
2. In a large mixing bowl, beat eggs, sugar, chocolate, oil, baking powder and vanilla with an electric mixer until combined. 
3. Beat in the flour, in thirds with the mixer.  Stir in any remaining flour.
4. Cover and chill dough for 1 to 2 hours or until easy to handle.
5. Shape dough into 1-inch balls, roll balls in powdered sugar to coat generously.
6. Place balls 1-inch apart on an ungreased baking sheet.
7. Bake for 8 - 10 minutes or until edges are set and tops are crackled.
8. Transfer to a wire rack and let cool completely.

Grandma's Oatmeal Cookies

A classic recipe handed down the generations, just like Grandma used to make.  Good mix-ins are chocolate chips, raisins, nuts, dates, coconut or sesame seeds by Grandma Evelyn.
Makes 24 - 36.

• 3/4 cup Unsalted Butter and Shortening (1/2 of each)
• 1 tsp Cinnamon
• 1 cup Sugar
• 1/4 tsp Nutmeg
• 1 cup Brown Sugar, packed
• 1 1/2 cups Rolled Oats
• 2 Eggs
• 1 tsp Vanilla Extract
• 1 1/4 cup All-Purpose Flour, sifted
• 1 tsp Baking Powder
• 1/2 tsp Salt

1. Preheat oven to 350* degrees F.
2. Beat butter, shortening, sugars, eggs and vanilla in large bowl, till smooth.
3. Sift flour, baking powder, salt, cinnamon and nutmeg.
4. Add dry ingredients to sugar mixture in 3 parts, mix just till combined between each addition.
5. Stir in oats.
6. Drop by teaspoon full on greased baking sheet.
7. Bake 12 - 15 minutes, cool on wire rack.

Mint Surprise Cookies

A mint-chocolate grasshopper cookie wrapped in a sugar cookie.  A real crowd pleasure for kids and adults by Lacey Johnston.
Makes about 20 cookies.

• 2/3 cup Butter, room temperature
• 3/4 cup Sugar
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1 Egg, room temperature
• 1 tbsp Milk
• 1 tsp Vanilla
• 2 cups All-Purpose Flour
• 20 Grasshopper Cookies

1. Preheat oven to 375* degrees F.
2. In a large mixing bowl, beat butter with an electric mixer on medium-high speed for 30 seconds.
3. Add sugar, salt and baking powder, mix till combined.
4. Beat in egg, milk and vanilla till combined.
5. Beat in flour, slowly in 4 parts, mixing till combined between each addition.
6. Divide the dough in half, cover and chill in refrigerator for 30 minutes.
7. On a lightly floured surface, roll out dough 1/8" thick.
8. Cut into rounds slightly larger than the grasshopper cookies.
9. Place one grasshopper cookie between two sugar cookie rounds, pinch edges to seal in cookie.
10. Place 1" apart on ungreased cookie sheet, bake for 7 - 8 minutes or until golden.
11. Transfer to wire rack and let cool completely.

Chocolate Chip Cookies

Soft, chewy chocolate chip cookies by Kathy Johnston.  This recipes makes a large batch of cookies, I typically freeze half of the dough, dough lasts about 6 months.
Serves 12 - 36.
Print Recipe

• 2 1/4 cups All-Purpose Flour
• 1 tsp Baking Soda
• 3/4 cup Sugar
• 1 tsp Vanilla
• 1 pkg. Mini Chocolate Chips
• 4 tsp Milk
• 1 tsp Kosher Salt
• 3/4 cup Light Brown Sugar (packed)
• 1 cubes Unsalted Butter (at room temperature)
• 4 tbsp Shortening
• 2 Eggs (room temperature)

1. Preheat oven to 350* degrees.
2. In a medium bowl, mix flour, baking soda and salt. Set aside.
3. In a large bowl, beat butter and shortening with an electric mixer on low speed.
4. Add sugars and vanilla to butter, beat till creamy.
5. In a seperate bowl, beat eggs with a fork.
6. Add eggs and milk to buttery mixture, mix just till combined.
7. Gradually add dry ingredients (in three parts), mixing till combined between each addition).
8. Using a wooden spatual, fold in chocolate chips.
9. Drop teaspoon fulls onto ungreased cookie sheet.
10. Bake 9 - 11 minutes or until golden.
11. Cool on rack.