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Calling all cookie baking parents!

36 replies [Last post]
By KarenH on Sat, 07-26-03, 05:42

I was browsing through the other thread, and to be honest, while it's amusing I don't really find it too useful. I'm the best known cookie baking mom on our block, I've perfected all my recipes and love to try new ones. So...let's trade!

My favorites? I have one for oatmeal raisin chocolate chunk, which have applesauce in them and makes them nice and soft. I love cookies that come dripping with chocolate, so I use chunks and chop them up. I have never liked PB cookies. A good trail mix like oatmeal cookie is yummy too. To be honest, I like almost ALL cookies.

I have found that for me the secret is in the baking-if you time it just right, and take them out just when the top is set (not squishy but not hard), they'll be perfect. My philosophy is the more chocolate the better! I also like to use real butter and real vanilla. My favorite books are the Mrs. Fields cookies books. I have one that is literally falling apart it's been used so much. Brownies made by me are usually totally gooey and rich. I love to make squares too. I put these things in my son's lunch box instead of the store bought sugary junk at the store, and now that I'm tree nut allergic, it's something I can eat too.

So I'll start off with a favorite recipe!

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By KarenH on Sat, 07-26-03, 05:54

Double Chocolate Chocolate Cookies
Mrs. Fields Cookie Book

2 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened cocoa (sifted)
1 cup dark brown sugar, packed
3/4 cup white sugar
1 cup butter
3 large eggs
2 tsp vanilla
2 cups (12 oz) chocolate chips...(now here I often use either an entire 350 g bag, or I chop 12-14 squares and dump them in)

Preheat oven to 350

In a medium bowl, combine flour, soda, salt, and cocoa powder. Mix well with a whisk and set aside. in a large bowl blend butter with brown sugar and white sugar until light and fluffy. Scrape down the sides of the bowl, then add eggs and vanilla. Beat until light and fluffy. Add flour mixture and beat until just combined. Fold in chocolate chips/chunks. Drop dough by tablespoonfuls onto ungreased cookie sheets, 1 1/2 inches apart. Bake 21-23 minutes.

Variation...cookie pops-when placing the dough on the cookie sheet, flatten slightly and press a popsicle stick into the dough. Press some smarties into the top of the cookie, and add some colorful sprinkles. (great for classrooms and bake sales)

white chocolate mint cookies-substitute white chocolate chips for the dark. Crush some candy cane, and when you take the cookies out of the oven, sprinkle some on top. (personally I like pressing a jr. mint into the top instead)

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By Going Nuts on Sat, 07-26-03, 13:33

I'm also the school cookie lady.

I have to run off now, but promise to post some of my recipes later on in the weekend.

Amy

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By kelly01 on Sat, 07-26-03, 14:18

KarenH:
How funny!!! when I read your response I use the exact same philosophies (ie, don't overcook, real butter, etc) AND my favorite cookie recipe book is also the Mrs. Fields one. I have yet to make a cookie from her recipes that I was not pleased with, and I have to admit, my cookies are darn good!!

I don't have time to add a favorite recipe to the list, but I will later.

Kelly

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By becca on Sat, 07-26-03, 15:55

I *was* famous for my wonderful, flaky, pastry like cookies, all made with lots of ground hazelnuts, walnuts, or pecans! [img]http://uumor.pair.com/nutalle2/peanutallergy/eek.gif[/img]

Things like Viennese Christmas trees(like a spiced lintzer tart with raspberry jam in the middle), and Lintzer Hearts(Siver Palate series), and Mexicam Wedding cookies.

I was so well known for such specialties and have yet to reach such heights baking my egg free and nut free cookie recipes!

Oh, except the Gimme S'More cookie bars in a thread below by that title! Awesome.

I also just got a Kitchenaid mixer for myself for my birthday and made the best oatmeal scotchies ever(egg free). I just used the oatmeal recipe from the Quaker Oats box, added some extra flour(around 1/4 cup) and omitted the egg, and used Ener-G egg repalcer. They baked just right and stayed fluffy and soft. I have trouble with flat cookies, especially without eggs!

I wonder if the mixer made a difference? It was so easy being hands free.

Always real butter in cookies. Always. I do have trouble taking them out in time. Have been known to over bake here and there. becca

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By KarenH on Sat, 07-26-03, 17:06

I got a KitchenAid mixer as well, through a grocery store chain here where you earn points for shopping there. I LOVE it.

This is my Mom's haystacks recipe. There are variations on these cookies with a lot of people, some add chinese noodles and colored marshmallows to theirs, which I can't stand. These are my family's all time favorite cookie [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] When I was a kid she made them only at Christmas, and I would sneak into the freezer and steal a few.

Grandma Crocker's Haystack Cookies
1 3/4 cup sugar
5 tbsp unsweetened cocoa powder
1/2 cup margerine (or butter)
1/2 cup milk
1 tsp vanilla
2 1/2 cups quick cooking rolled oats
1 3/4 cup sweetened fancy coconut

Over low heat, melt together the sugar, cocoa, margerine, and milk. Bring to a boil, stirring often. Remove from heat and add vanilla. Stir in oats and coconut. Drop by spoonfuls onto a wax paper lined cookie sheet, and put into the freezer until firm. (makes about 2 dozen)

Great hot weather baking cookie cause they are cold.

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By KarenH on Sat, 07-26-03, 17:09

Becca I have a couple of egg free recipes, one for oatmeal raisin cookies that is really yummy, and one for a chocolate pudding cake. Would you like me to post them?

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By joeybeth on Sat, 07-26-03, 17:24

karenh:

thanks for sharing the haystack recipe. i have been looking for something like that. it reminds me of those no bake things we used to get in school (which, of course, had lots of peanut butter in them). this will be a nice alternative to those. also, my older (non pa) daughter loves those coconut nest candies at eastertime so she will really enjoy your haystack recipe...they seem similar. thanks!

joey

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By becca on Sat, 07-26-03, 20:04

Karen, I would love any egg free recipes you have tried successfully! The best are ones that just are egg free, without having to make eliminations/substitutions. Thankyou! Becca

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By Going Nuts on Sun, 07-27-03, 22:08

Here are two, one is egg-free for Becca!

Oatmeal Raisin Cookies (or Chocolate Chip!)

1/2 cup unsalted butter, softened
1/2 cup white sugar
1/3 cup brown sugar
2 large eggs, at room temp
2 Tbsps. milk or water
1 tsp. vanilla
1 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups uncooked rolled oats
1 1/2 cups raisins (or 1 cup choc chips)

1. Preheat oven to 375. Prepare cookies sheets (I use parchment paper).

2. In a large bowl with mixer on medium, cream butter and sugars until light. Beat in eggs, milk and vanilla.

3. In a small bowl stir together flour, baking soda, cinnamon and salt. Add in thirds to creamed mixture. Stir in oats and raisins (or chips).

4. Drop rounded teaspoons of dough onto cookies sheets about 2" apart. Bake one sheet at a time for 12-15 minutes or until edges are lightly browned. Let cookies cool for 1-2 minutes then transfer onto rack to finish cooling.
---------------------------------------------

Lemon Crescents (Egg Free)

1 cup butter
1 cup confectioners sugar, divided
1 tsp. grated lemon rind
2 cups sifted flour

1. In large bowl, mix butter with 1/3 cup sugar until smooth. Stir in lemon rind and flour until well blended.

2. Chill dough several hours or overnight. Preheat oven to 325.

3. Pinch off dough a teaspoon at a time and roll into 2" logs. Place 1" apart on greased cookies sheets. Once on cookie sheets, bend into crescent shape.

4. Bake for 15 minutes or until firm and golden. Remove immediately from cookie sheets, and roll in remaining confectioners sugar while still hot.

5. Place on rack to cool. Once they are completely cool, roll again in confectioners sugar.

Enjoy!

Amy

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By KarenH on Sun, 07-27-03, 22:33

Hot Fudge Sundae Cake (EGG free!)
Looney Spoons-Janet and Greta Podleski

This is delicious, best served warm with ice cream (or whip cream?) and eaten the same day.

Cake

1 cup flour
3/4 cup unpacked brown sugar
1 1/2 Tbsp unsweetened cocoa powder
1/4 tsp salt
1/2 cup milk
2 Tbsp vegetable oil

Sauce

1 cup unpacked brown sugar
1/2 cup unsweetened cocoa powder
1 3/4 cup boiling water

Preheat oven to 350

To prepare cake batter, combine flour, brown sugar, cocoa, baking powder, and salt in a med. bowl.

In a small bowl, whisk together the milk and oil. Add milk mixture to flour mixture. Stir vigorously until well blended. (It will be very thick, like cookie dough). Pour into an ungreased 8x8 inch baking pan. Spread evenly.

In another small bowl, mix together second amount of brown sugar and second amount of cocoa. Sprinkle mixture evenly over batter. Pour boiling water over top. DO NOT STIR!!!! Bake for 40-45 min, until the top of cake feels dry to touch. Remove from oven and let stand 5 min before serving. Cut into 6 pieces, and spoon sauce from bottom of pan over each serving.

Egg Free Oatmeal Raisin Cookies
Looney Spoons-Janet and Greta Podleski

These keep well, are chewy and yummy-you could substitute chocolate chips for the raisins, I'm sure.

2 cups quick cooking oats
3/4 cup plus 2 Tbsp flour
1/2 tsp baking soda
1/2 tsp salt
1 cup lightly packed brown sugar
1/3 cup margerine
1/4 cup buttermilk
1 tsp vanilla
1/2 cup raisins
1/2 tsp cinnamon (my addition)

Preheat oven to 325

Combine oats, flour, baking soda, and salt in a medium bowl. Mix well.

In a large bowl, combine brown sugar, margerine, buttermilk, and vanilla. Beat with an electric mixer on low speed for 1-2 min, until well blended. Add oat mixture to sugar mixture. Stir until all dry ingredients are moistened. Add raisins. Shape dough into 16 balls (1 1/2 in diameter). Place 2 inches apart on a large cookie sheet that has been sprayed with non stick spray. Flatten cookies with the back of a spoon to about 1/4 inch thickness. Bake for 13-14 min, or until tops of cookies are dry to touch and bottoms are golden brown. Remove from tray immediately and let cool.

[This message has been edited by KarenH (edited July 27, 2003).]

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By becca on Mon, 07-28-03, 00:50

Wow! Thanks guys! Karen, the cake looks interesting. Seems like a fudgy gooey cake, fun.

Amy, I bet we would love the lemon crescents. They sound so much like alot of the nutty shortbead type recipes I used without the nuts. But thy were all so popular with people. I will definately try those. It is such an easy recipe as well.

Thanks again guys! becca

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By KarenH on Mon, 07-28-03, 15:22

Trust me, the recipe for the cake looks bizarre, and you'll wonder what the heck I've gotten you into while you're making it, but it is DELICIOUS. Bakes into this spongy chocolate cake on the top with this warm, gooey chocolate sauce on the bottom. Add a scoop of ice cream and it's incredible. We love it, anyhow. :P

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By Going Nuts on Mon, 07-28-03, 15:24

OK Becca, here's another egg-free one. I think I may have posted these in the past, but they're so good I wouldn't want anyone to miss them! I suppose an alternate name for them could be "PMS Cookies".

Chocolate Fudge Balls

12 ozs. semisweet chocolate chips
4 Tbsps. unsalted butter
1 (14 oz.) can condensed milk
1 tsp. vanilla
1 cup flour

1. Preheat oven to 350. Line cookies sheets with aluminum foil, shiny side up.

2. Place choc chips and butter in the top of a double boiler, or in the microwave. Stir until melted and smooth. Remove from heat and stir in condensed milk and vanilla, then flour.

3. Place one rounded tsp. of mixture on cookie sheets, 1-2" apart on foil. Bake for [b]exactly 8 minutes[/b], even if they seem too soft. Allow cookies to firm up on baking sheet, then transfer to a rack to cool completely.

Bon appetit!

Amy

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By Renee111064 on Sat, 08-02-03, 01:24

Can't wait to try the choc fudge balls and the cake for my pa son.

He can't have egg / peanut/ nuts / or orange .

Looking for recepies that do not have those ingredients. If anyone has more of them would love to be able make cookies for Drew.

He gets so upset not being able to have cookies or cake.

Thanks so much for "ALL" the receipes..I too love to bake when I have time. [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

Renee [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

[This message has been edited by Renee111064 (edited August 01, 2003).]

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By rebekahc on Sat, 08-02-03, 03:24

Egg free, corn free, soy free, nut free truely delicious chocolate chip cookies:

1 cup butter
3/4 cup packed brown sugar
1/4 cup sugar
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup boiling water
2 cups quick cooking oats
2 cups safe chocolate chips

Beat butter, sugars and vanilla
Add flour and salt; mix well
Dissolve baking soda in boiling water; add to flour mixture
Stir in oats and chocolate chips
Drop by spoonfuls onto ungreased cookie sheet
Bake at 350 for 10-12 minutes - don't overcook or they won't be chewy!

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By Renee111064 on Mon, 08-04-03, 22:25

Going nuts, [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img] THANK YOU for the chocolate fudge ball receipe!

My son loved them. They are the first cookie that he has eaten that I have made that he didn't have a reaction to.

I also broke up some of the batch and added coconut flakes to it. They turned out really good too.

best wishes,

Renee [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

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By Going Nuts on Tue, 08-05-03, 00:44

Any time, Renee! It's going to be a crazy week, but as soon as I can I'll search "the archives" [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img] and come up with some more.

Amy

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By KarenH on Fri, 08-15-03, 04:18

I was away too, on holidays. I'll post some more later on when I get the chance.

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By on Sat, 09-06-03, 17:32

KarenH - I think that choc. cake looks delicious. I'm definitely trying that one.

It reminds me of a recipe I was looking for a few years ago (my mom used to make it). It was made with bisquick (but they no longer have the recipe available [img]http://uumor.pair.com/nutalle2/peanutallergy/frown.gif[/img] ). In the bottome of the pan you put bisquits (not yet baked) and on top of it was a caramel sauce. When it came out of the oven the sauce was on the bottom and the biscuits on top. Anybody recognize this and have a recipe?

Welcome back from your vacation.

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By Jodi on Fri, 09-12-03, 16:44

This is certainly my kind of topic cuz I am the all time Cookie Monster! I've printed out the recipes listed and can't wait to try them.

Karen H -- on the Double Chocolate Cookies -- you only use real butter? Not margarine? I've always had better luck with margarine, but will buy butter if you think it is best. I agree that the ingredients and how you bake them will either make or break you.

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By KarenH on Sat, 09-13-03, 18:07

You can use either. Butter really tastes best, but I use margarine lots too.

Here's my own personal cookie baking tips....

1. The more chocolate, the better
2. Always preheat your oven
3. Allow the butter/marg to soften at room temp. If you nuke it, you'll end up with some melted and some hard-and it really affects the texture of the cookies
4. Use cool baking sheets (don't put dough onto hot sheets)
5. real vanilla and butter are best, but the fake versions will do.
6. use good quality chocolate
7. when checking to see if the cookies are done, use the finger test. Gently touch the tops of the cookies-if they are not mushy, but just set they are done perfectly.

I'm making some applesauce oatmeal chocolate chunk cookies and butterscotch chip cookies today....I'll post the recipes when I'm done.

[This message has been edited by KarenH (edited September 13, 2003).]

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By KarenH on Sun, 09-14-03, 18:57

Oatmeal chocolate chip cookies

Canadian living Magazine October 2000

This one is actually based on a recipe from that issue-many of the variations included nuts so I've changed it to suit me.

2/3 cup margerine (or butter)
1 cup brown sugar
1 egg
1 tsp vanilla
1 tsp cinnamon
1 1/2 cups rolled oats (not instant)
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips

Cream together the butter and sugar until fluffy, add the egg and vanilla and combine well. In a seperate bowl, mix together the oats, flour, cinnamon, baking soda, baking powder, and salt. Mix until just combined. Fold in chocolate chips. Bake in a 375 degree oven for about 10 minutes. These are a more crispy cookie.

Variations...now this is where it gets fun!

Maple coconut crispie cookies:
Add 2 tsp maple extract (omit vanilla)
3/4 cup crushed cornflakes
1/3 cup coconut
2/3 cup raisins

Butterscotch Krispies
Add 1 cup rice krispies
1 cup butterscotch chips

Butterscotch/Chocolate
use 1/2 cup butterscotch and 1/2 cup chocolate chips (in place of the 1 cup chocolate chips)

Hermit Oatmeal..
1/2 tsp nutmeg
1/4 tsp cloves
1/3 cup raisins
1/3 cup apricots
1/3 cup other dried fruit (cranberries, dates, etc)

Chocolate Chunk Applesauce Oatmeal cookies
Mrs. Fields Cookie Book

Again, I've adapted these since the original recipe contains walnuts.

1 3/4 cups quick oats
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 cup brown sugar, packed
1/2 cup white sugar
1/2 cup butter/marg (softened)
1 egg
3/4 cup applesauce
1 cup chocolate chips (I use 12 oz of semi-sweet baking chocolate, chopped)
1 cup raisins
1 cup walnuts (which I omit)

Preheat oven to 375

In a mixer, combine the margerine and sugars, beat well until fluffy. Add egg and applesauce, beat until smooth. In a seperate bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Add to butter mixture and mix until just combined. Fold in raisins and chocolate. (it is a wet-ish dough, don't be concerned) Drop onto a cookie sheet by tbsps and bake 12-14 minutes. These are very soft and chewy...yum! They store/freeze well-that is, if they last that long. (not in my house they don't-dh takes them straight from the cookie sheet as they come out of the oven!)

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By becca on Sun, 12-07-03, 22:28

Raising. Planning to try the Lemon Cresents and fudge balls for the holidays. I like to give a cookie assortment to teachers/friends, and take great pride in showing off great recipes without our allergens! becca

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By becca on Tue, 12-09-03, 04:36

Made the lemon crescents. Good recipe Amy! Thankyou. Dh and I ate at least 4 each. So easy too. becca

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By Going Nuts on Wed, 12-10-03, 14:25

Only four Becca? What models of self-restraint you are! [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

Amy

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By becca on Wed, 12-10-03, 15:04

Actually, I only had time to bake half and really needed them for the cookie baskets I was assembling for my dd's teachers, LOL! We made the rest last night and dh is plowing through them. He LOVES shortbread type cookies and they nicely replace a cookie I used to make with ground almonds or walnuts for texture. Very flaky and melt in your mouth style.

I bet they would do well as balls with vanilla flavoring as well. Anyway, they will definately become a classic in dh's family, where I am known for my cookie baking and they all miss my old classics(most were nutty shortbread style cookies)! Thanks again. becca

[This message has been edited by becca (edited December 10, 2003).]

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By momma2boys on Mon, 12-22-03, 01:40

GoingNuts, wow, we made your lemon crescents today. They are awesome. I had to print out the recipe for my mom and my aunt because they loved them too. Thanks!

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By Going Nuts on Mon, 12-22-03, 02:41

Don't mention it ladies. I wish I had some more egg-free recipes for you! Since I think I'll be out of commission for a good part of this week, I'll try to "check the archives" to see if there are any more.

Amy

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By becca on Tue, 12-23-03, 21:16

raising for Helen. becca

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By srujed on Sun, 08-01-04, 12:11

Just wanted to say thanks for posting these recipes! I was searching for an egg free, nut free oatmeal raisin cookie recipe and found this post. I made the oatmeal cookie last night and they are great! DS LOVES cookies but hasn't had much variety as I am just getting into the home made baking aspect and don't feel comfortable letting him eat many store bought varieties, thanks again!!!!

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By becca on Sun, 01-29-06, 04:26

Raising for the(egg free and nut free) lemon crescent recipe! Amy, these are so yummy! I made them tonight for dd's piano recital reception and lets hope some make it there. becca

[This message has been edited by becca (edited January 28, 2006).]

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By CDMom on Sun, 01-29-06, 05:01

Thanks for raising this! Last month I searched the archives about egg free baking but somehow missed this one. I can't wait to try some of these!

------------------
Jamie - mom to:
Morgan (dd-13) - NKA
Ethan (10) - asthma, enviromental allergies
Carson (5) - PA/TNA/EA/Soy
- enviromental allergies, slight asthma?

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By PurpleCat on Sun, 01-29-06, 18:58

For those of you needing to bake egg free as well, I have had incredible luck making the best cookies by simply replacing each egg with 1/4 cup of silken tofu. The texture is good and nobody has noticed a difference. Of course, in trying to do this with cakes and breads I have created some very interesting disasters!!!!

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By Going Nuts on Wed, 02-01-06, 00:31

Quote:Originally posted by becca:
[b]Raising for the(egg free and nut free) lemon crescent recipe! Amy, these are so yummy! I made them tonight for dd's piano recital reception and lets hope some make it there. becca

[This message has been edited by becca (edited January 28, 2006).][/b]

Awww, thanks Becca. Glad you liked them!

Amy

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By Jimmy's mom on Wed, 02-01-06, 19:14

I just made the chocolate fudge balls. Oh, are they good! And even before they are baked, the dough is delicious [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img].

[This message has been edited by Jimmy's mom (edited February 01, 2006).]

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By ajas_folks on Tue, 11-28-06, 00:06

Re-raising.

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