oatmeal craisin chocolate chip cookies

Oh, the weather outside is frightful. What's more delightful than cookies?

Yield: 3 dozen cookies
140 calories per cookie
Active time: 5 minutes
Total time: 20 minutes

ingredients

1 cup butter, softened

1/2 cup brown sugar

2 large eggs

1½ cups oats

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups craisins

1/2 cup chocolate chips
1 teaspoon vanilla extract

preparation

1.  Preheat your oven to 350 degrees.

2. In your stand mixer bowl, cream the butter and sugar.

3. Add the remaining ingredients and knead, with the paddle attachment, until very well combined.

4. Drop by rounded spoonful onto a cookie sheet.

5. Bake until golden brown, about 15 minutes, and cool on a wire rack.

Original recipe found here.

pumpkin chocolate chip cookies

Continuing in the pure pumpkin puree series, I bring you this cake cookie.  While they aren't frosted, I think these cookies give the Starbucks pumpkin scone a run for its money.

Yield: 24 cookies
160 calories per cookie
Active time: 5 minutes
Total time: 20 minutes

ingredients

1 cup pure pumpkin puree

1/2 cup sugar

1/2 cup vegetable oil

1 egg

1 cup all-purpose flour
1 cup wheat flour

2 teaspoons baking powder

2 teaspoons ground nutmeg

1/2 teaspoon salt

1 teaspoon baking soda

1 tablespoon vanilla extract

1 dark chocolate bar, crushed

preparation

1. Preheat your oven to 350 degrees.

2. Remove the chocolate bar from the wrapper, place into a Ziplock bag, and crush in small pieces. I like use my rolling pin, although my downstairs neighbors may see it differently. Why use a chocolate bar? No special reason, other than I thought dark chocolate would pair nicely with the savory pumpkin rather than milk chocolate. I've also found it more cost effective to buy higher quality chocolate bars for single use baking rather than overpriced bags of chips.

3. In your stand mixer bowl, combine all the ingredients.

4. With the paddle attached, knead  on a speed of 4 until very well combined.

5. Drop by spoonful onto a parchment or silpat lined baking sheet.

6. Bake until golden brown and firm, about 12 minutes.

Original recipe found here.

banana walnut raisin cookies

Ripe bananas have many uses outside of bread. Like Greek yogurt, bananas are a healthy ingredient alternative, delivering rich and moist baked goods. Walnuts give these cake cookies the perfect crunch.

Yield: 30 cookies
175 calories per cookie
Active time: 5 minutes
Total time: 15 minutes

ingredients

1/2 cup unsalted butter, at room temperature

1/2 cup of white sugar

1/2 cup of brown sugar

1 egg

1 cup of mashed bananas (about 2 large bananas)

1 teaspoon of baking soda

2 cups of flour

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon of ground cloves

1 cup walnuts, chopped

1 cup golden raisins

preparation

1. Preheat your oven to 350 degrees.

2. In your stand mixer bowl with the paddle attached, cream the butter and sugars until light and fluffy.

3. Add in the egg and beat to combine, about 30 seconds.

4. Add in the banana, baking soda, flour, salt, and spices. Mix, on a speed of 4, until well combined.

5. Add in the walnuts and raisins, mixing in “stir” until combined, about 15 seconds.

6. Place the dough in the fridge for about 15 minutes.

7. Drop by the spoonful onto a parchment lined baking sheet.

8. Bake until golden brown, about 15 minutes.

Original recipe found here.