Oatmeal raisin cookies, people love them or people hate them. The raisins can be a point of contention for cookie consumers. It has taken us many years to like these cookies but we think it all comes down to the recipe. Oatmeal raisin cookies have the tendency to be dry and crumbly after the first day and that is just sad.
This recipe though, generates moist cookies for a couple of days after baking, that is if you don’t eat them all on the first day 🤣. The reason they keep their moisture is the inclusion of molasses. Molasses adds moisture, but it also adds another layer of sweetness and flavor. You can use regular molasses, but recently we have switched to using robust molasses in our baked goods and have been very pleased with the flavor. Try it out for yourself and see if you like the robust flavor also!
Tis the season of holiday cookie exchanges. A wonderful time of year! If you are still on the lookout for cookies to bake, checkout some of our favorite cookie recipes. Peanut Butter Cookies
This recipe is from one of our grandma’s cookbooks and the cookies are soft and chewy! Perfect to satisfy those sweet and salty cravings. All Time Favorite Mini M&M Cookies
Whenever we crave chocolate chip cookies, this is the recipe we turn to. We have been making them for years and they are delicious. Oatmeal Apple Cookies
If you love oatmeal cookies but not the traditional raisin variety, give these cookies a try. The apples in these cookies keep them moist, while the oatmeal plumps up to give them a chewy texture. Pumpkin Chocolate Chip Cookies
Pumpkin spice has overtaken the food market, and we’re joining the trend. The spice mix in this recipe is perfection. The addition of mini chocolate chips make these cookies extra sweet and warming. Date Pecan Cookies
Pecans add a delightful crunch to these cookies. The chopped dates are marvelous morsels that add moisture and soak up the warm spice flavors.
We hope you give these cookie recipes a try! Let us know how they turn out!
As you guys know, we LOVE cookies and we also LOVE warm spices. We had some leftover apples after we made Our Favorite Cinnamon Apple Cake so we decided to make these cookies. While Mac enjoys a good oatmeal raisin cookie, Al finds raisins to be most unpalatable. Consequently, we replaced the raisins with apples. They turned out to be a perfect substitution.
The moisture from the apples permeates the oatmeal which keeps the cookies soft for a couple of days. The cinnamon and nutmeg are perfect to warm you from the inside out in the cold winter weather. These cookies are delicious for any occasion.
In a medium bowl, mix together the flour, cinnamon, nutmeg, baking soda and salt.
Peel, core and finely dice the apple. Place in a separate bowl.
Cream together the butter, brown sugar and granulated sugar.
Add in the egg and vanilla. Mix well until combined.
Add the dry mix until combined, then mix in oats.
Finally add the diced apple.
Cover and refrigerate for 10-15 minutes. Scoop heaping tablespoons of dough onto parchment lined baking sheets. Bake 12-14 minutes at 350°F.
They taste great warm, but if you can resist eating them for a couple of hours or even overnight, they taste even better. Store in refrigerator.
Cookies are delicious any time. Our year-round of love of cookies is apparent from our previous recipes for Mini M&M Cookies and Pumpkin Chocolate Chip Cookies. But once the weather starts to become cooler and the leaves start changing, cookies are even better. They warm your house and your soul at the same time!
These Date Pecan Cookies are moist from the chopped dates but also a little crunchy with the chopped pecans. The hint of cinnamon is what really takes these cookies over the top! If you are a chocolate lover, you could also add chocolate chips to these cookies for added deliciousness.
We told you about how our Grandma was keen to distinguish between figs and dates in our recipe for Roasted Bacon-Wrapped, Blue Cheese-Stuffed Fresh Figs. When dried, figs and dates do look rather similar and upon further research, they have more similarities. We discovered that both have origins in the Middle East and have been cultivated for their delicious fruit since ancient times.
Furthermore, both plants can be quite drought tolerant. There is even a date farm in Yuma, Arizona: Martha’s Gardens. However, dates come from the date palm, while figs come from the deciduous Ficus carica tree of the mulberry family. We enjoy eating both! Now let’s start baking!
Mix the flour, baking soda, salt and cinnamon in a bowl.
Cream together the butter and granulated sugar.
Add eggs, one at a time and mix after each one. Then add vanilla.
Add dry ingredients.
Mix in chopped dates and pecans. Mix until incorporated. Refrigerate 2 hours or overnight.
Dough will be very hard, use a heavy duty spoon to scoop heaping tablespoons of dough. Then roll in your hands to form a ball.
Bake 10-11 minutes at 350°F.
Let cool on wire rack then devour.
These days, it seems that the arrival of fall means the arrival of pumpkin spice flavored everything at the supermarket. Pumpkin spice coffee, pumpkin spice cereal, even pumpkin spice lip balm. While some may bemoan this trend, we love pumpkin spice!
However, we’ve noticed that the homemade pumpkin spiced goods seem to taste better than many of the commercial options. This might be because when you make them yourself, you can control how much and which spices are included, tailoring the mixture exactly to your tastes. Commercial options are generally under-spiced for our tastes.
This pumpkin cookie recipe meets all the requirements to be a great cookie. It is moist, well-spiced and still tastes great after a couple of days. The twist to this pumpkin spice cookie is the addition of mini chocolate chips. The small size chips are great in this cookie and are, in our opinion, preferable over regular sized chips. The larger chocolate chips can take away from the pumpkin and spices, which throws off the flavor balance of the cookie.
Try this recipe out this week to celebrate a couple of food holidays: Wednesday, October 26th is National Pumpkin Day and Friday, October 28th is National Chocolate Day!
In a medium bowl, add flour, baking powder, baking soda, salt, ground cinnamon, ground allspice, ground nutmeg. Mix to combine and set aside.
In a large bowl, cream together butter and both sugars.
Add two eggs and mix.
Stir in pumpkin.
Carefully add the dry ingredients from step one. Stir until just combined.
Add the mini chocolate chips.
Scoop dough onto parchment lined baking sheets.
Bake 9-10 minutes at 375°F. Pumpkin perfection awaits!
Are you passionate about Pumpkin Spice? Let us know with a comment below!
We have loved peanut butter cookies since we were little. They are salty and sweet and they always have that lovely crosshatch pattern across the top. When our grandparents lived in a separate state, they would mail us a box about every 6-8 weeks. This was always exciting. Our grandma would include lots of different things in her shipments: interesting newspaper clippings, new recipes she thought we might like that she found in a magazine or the newspaper, some of her tomatoes if they were ripe. But the best part of her boxes, were the baked goods. She loved her sweets and loved sharing them with us. One of her favorite cookies was peanut butter cookies.
We have tried making all kinds of recipes for peanut butter cookies, but they never were satisfactory. They would taste great fresh out of the oven, but the next day, they would be hard as rocks. Always a disappointment! Eventually, we kind of gave up on the perfect peanut butter cookie and perfected the mini M&M cookie to satisfy our cookie needs.
After we started our series of Grandma Inspired Fantastic Treats, we were flipping through one of our grandma’s recipe books and found a recipe she had modified for peanut butter cookies. Could this be the recipe she used when we were little? Most likely yes, but who knows, we prefer to think yes. In the original recipe, it called for 2 teaspoons baking soda, but she had crossed it out and wrote down 1/2 teaspoon baking powder plus 1 teaspoon baking soda. Maybe this was the secret to great peanut butter cookies! We had to give it a try.
First, mix together flour, baking powder and baking soda. Set aside.
Cream softened butter, brown sugar and granulated sugar together until light and fluffy.
Add eggs and mix, making the mixture even more creamy!
Add a cup of creamy or crunchy peanut butter to the batter.
Incorporate the flour mixture into the batter.
The batter is ready!
Dollop out batter with a small ice cream scoop.
Smoosh the cookies with a large fork to create the classic peanut butter cookie cross-hatching.
Bake for 8-10 minutes in a 350 degree oven.
The resulting cookies are the best peanut butter cookies ever. They are excellent coming out of the oven and still soft a couple of days later too!
To us, a cookie should be sweet, soft, and include some form of chocolate. Our favorite form of chocolate for these cookies is mini M&Ms but you can use any kind, semi-sweet, milk, or dark. Whatever suits your fancy.
Another important characteristic for the perfect cookie is to not be over-baked. The cookie should be slightly brown on the bottom and just barely cooked in the middle. This yields a soft, moist cookie instead of a hard crumbly kind.
This recipe is quite fast. From beginning to end, it only takes 45 minutes to make 3 dozen cookies!
ALL TIME FAVORITE MINI M&M COOKIES
Combine dry ingredients (flour, salt, baking powder) in a bowl and set aside.
Place softened butter, granulated sugar, and packed brown sugar into electric mixer.
Cream together until fluffy.
Prepare vanilla and 1 large egg.
Here is the batter after all wet ingredients have been combined.
Add the previously mixed dry ingredients into the batter.
Mmm cookie dough!
Get those Mini M&M’s ready!
Use a spatula or wooden spoon to mix in the M&M’s.
Scoop ’em out with a small ice cream scoop. Pop them into a preheated 350°F oven. Farewell, dear cookies. We shall meet again.
They started this diet in January when we started going to our new vet. He sent us home with instructions to help Nana lose weight by replacing about 1/2 of her food with green beans (in addition to going grain-free).
Since January, Nana has dropped 10 pounds going from 38 to 28 and our vet is exceedingly pleased. Nana scored about a 7 on the Body Condition Score in January and now she is at an ideal 5. She is much more spry and active than she was when she was overweight. Izzy is such a high energy dog that she has always been scored around a 5.
Nana was never starving during this time because of all the vegetables. Around April, encouraged by the positive effects of her new diet and at the casual suggestion of our vet, we switched over to a completely homemade meal for breakfast and dinner.
Share this post!
They eat the following recipe of homemade dog food twice a day, which is relatively low calorie compared to other dog food options.
They still receive some commercial dog food throughout the day including Taste of the Wild kibbles, as well as occasional dog cookies, both commercial and homemade such as our Homemade Banana Peanut Butter Dog Cookies. They also get frozen raw beef shank marrow bones to chew on a couple times a week for about 10-20 minutes. We will blog more about that later this month.
***Consult with your veterinarian before making any changes to your dog’s diet. This article is about our experience and is for informational purposes only.***
Izzy and Nana’s Favorite Homemade Dog Food
The first ingredient is chicken. Chicken Legs are usually the cheapest at about 67 cents/pound on sale. However, we mix it up and sometimes do a whole chicken or bone-in chicken breasts. They love it all! We shred the chicken and take away the bone, skin, and fat.
Next, we get out our scale, set to grams, and and clear the tare with the food bowl on the scale.
Then we add veggies. We steam vegetables every night to go with human dinner, so it was not much of an adjustment to cook a little extra more for the dogs. We cook broccoli, cauliflower, Brussels sprouts, carrots, zucchini, and green beans.
We cut it up into smallish pieces, a lot like the aforementioned Chicken Stew. Izzy gets 80 grams of veggies because she LOVES them. Also Izzy is a bit bigger than Nana. She is at her ideal body condition score and still weighs 35 pounds. Nana gets 55 grams of veggies.
We cut the chicken and veggies with kitchen shears like these from Kitchen Aid.
We add about 60 grams of chicken for Izzy and 50 grams for Nana.
The last ingredient is sweet potato. 40 grams for Izzy and 30 grams for Nana. We usually feed them the orange sweet potatoes, but accidentally got white flesh sweet potatoes at the store last week.
We have tried to corner our vet into giving a precise amount of protein, veggies, and sweet potato for our girls, but he says whatever we are doing is good because they are very healthy.
They always finish their meals at the same time and they are maintaining their ideal body weights. Consequently, we have stuck to this meal plan. It is important to remember that they also get a fair amount of nutrient dense kibbles throughout the day.
Izzy is excited to eat her breakfast!
Good to the last lick!
Another possible variation on this recipe: Put an Egg on it. If you watch food shows, you know how popular this has become in recent years for human food. Dogs can try it, too!
Bake the chicken at 400 degrees for at least an hour, flipping half way through. Alternatively bake until thermometer reads 165F, although we like to bake until 185F because it is easier to shred. Take away all bone, skin, and excess fat.
Steam Vegetables. Broccoli, cauliflower, brussels sprouts and carrot all take about 20 minutes starting from a room temperature pot. Green beans take about 8 minutes. Zucchini slices takes about 6 minutes. We cook these all in the same pot, adding the beans at the 12 minute mark, and the zucchini at the 14 minute mark.
Steam Sweet Potato. These take about 18-20 minutes.
The exact amount of chicken, veggies, and sweet potato will depend upon your dog and how many other treats they get throughout the day. Work with your veterinarian to create the ideal meal plan for your dog.