Time for Cookies !!!!

Hey Everyone.... As I said on my Facebook page It is time to get out the "Cookie Binder"!

My Cookie Binder is chock full of Cookie Recipes, ideas, and the like. I used to only do Cookies.

That's how I became a food blogger. I wrote cookie recipes , decorated cookies & make cookie baskets....

But having that many cookies in my house wasn't good for the family waistline.

Now I save them for the one week a year I go all out.

For Christmas I send cookies to family and friends and make dozen and dozens for the house. 

Back to Facebook... I set out a question this week and asked what should be the starter??? The consensus was my Cousin Ginnie's Favorite! 

It's a fabulous cookie that hits all the tastebuds! It's Sweet, Salty, Buttery, Nutty...and oooooh so good!

For a cookie to not be Chocolate and still draw waves and waves of raving good marks, it has to be good!

So here ya go First for the Cookie Week I give you Ginnie's Favorite!!

Ingredients                             

1 cup Butter (Room temp)

1 1/2 cups Brown Sugar

1/2 cup Sugar (white)

2 tsp Vanilla

2 Eggs

2 cups Flour

1/4 tsp Salt

1/4 tsp Baking Soda

1 cup Oatmeal

1 1/2 cups Coconut

1 1/3 cups Walnuts

1 10oz Bag Toffee Candy Bits

(I use Heath)

Instructions

Preheat Oven to 350° f

Line baking sheet with Parchment Paper

Butter and Eggs should be at room temp before beginning.

In a Mixing Bowl Combine, Butter and Sugars.

Add Eggs. Combine thoroughly.

Add Vanilla, Combine.

In Large mixing bowl combine flour, oatmeal, salt, baking soda.

Add Wet ingredients to dry ingredients.

Mix well.

Fold in Coconut, Toffee and Walnuts.

Mixture will be stiff.

Spoon Tablespoon measure of mixture onto a parchment lined baking sheet.

Bake in a 350 Pre-heated oven for 10 minutes exactly. (do not over bake)

Remove from oven cool on cooling rack for 15 mins.

Recipe yields 30 cookies, depending on size.

Cookies will remain fresh for 2 weeks in a covered plastic container.

Serve "as is" or can Drizzle a little melted chocolate along top.

This year I will be dipping them into chocolate so the bottom is chocolate covered and then I'll be drizzling chocolate lines over the top... just that hint of chocolate :) We'll see how it goes.

Variation: 

I substituted a 10 oz bag of the chocolate covered toffee (broken up) and  added chocolate chips. Awesome!!

Ginnie's Favorite Cookie

A few years ago I was enthralled with cookies. I had such a passion for cookies, that I started a cookie company. I baked and baked to my heart content. I have to say this is what brought me really to blogging and eventually to Recipe and Cookbook Author. My passion for cooking is truly that. The smiles and warmth of heart you receive when someone loves something you have created is immeasurable. So is true of this cookie. When I decided to make cookies for a living, my cousins and friends were kind enough to be guinea pigs. My cousin Ginnie loved one cookie especially. I made dozens and dozens of many different varieties of cookies. Chocolate, Peanut Butter Chocolate Chip, Oatmeal, Shortbread, Chocolate Dipped Shortbread, and my specialty, Hand Decorated Sugar Cookies. Ginnie wasn't having any of it.
This Toffee Coconut Walnut Oatmeal cookie was the one for her. So I have aptly named the cookie, Ginnie's Favorite Cookie. The draw of this cookie is it's combination of flavors. Crunchy, Chewy, Buttery, Nutty, Sweet and Salty. It truly is a perfect combination. Hope you enjoy as much as Ginnie and I do!

Ginnie's Favorite Cookie

Ingredients:

1 cup Butter (unsalted)

1 1/2 cups Brown Sugar

1/2 cup Sugar (white)

2 tsp Vanilla

2 Eggs

2 cups Flour

1/4 tsp Salt

1/4 tsp Baking Soda

1 cup Oatmeal

1 1/2 cups Coconut

1 1/3 cups Walnuts

1 10oz Bag Toffee Candy Bits

(I use Heath)

Instructions

Preheat Oven to 350f

Line baking sheet with Parchment Paper

Butter and Eggs should be at room temp before beginning.

In a Mixing Bowl Combine, Butter and Sugars.

Add Eggs. Combine thoroughly.

Add Vanilla. combine.

In Large mixing bowl combine flour, oatmeal, salt, baking soda.

Add Wet ingredients to dry ingredients.

Mix well.

Fold in Coconut, Toffee and Walnuts.

Mixture will be stiff.

Spoon Tablespoon measure of mixture onto a parchment lined baking sheet.

Bake in a 350 pre-heated oven for 10 minutes exactly. (do not over bake)

Remove from oven cool on cooling rack for 15 mins.

Recipe yields 30 cookies, depending on size.

Cookies will remain fresh for 2 weeks in a covered plastic container.

Variation: 

I substituted a 10 oz bag of the chocolate covered toffee (broken up) and  added chocolate chips. Awesome!!

Streusel Topped Pumpkin Loaf

 Streusel Topped Chocolate Chip Pumpkin Loaf
A fall favorite Everyone loves!

Pick up the recipe on the website today!