Sweetie Pies Chocolate Chip Cookies

8 oz. butter, softened

1 1/2 cup brown sugar, packed

1/2 cup granulated sugar

2 eggs

1 Tbsp. vanilla

3 cups flour

3/4 cup rolled oats, not the instant oats

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

12 oz. chocolate chips

10 oz. pecans

Preheat oven to 340 degrees. Line baking sheets with parchment paper.

In large mixing bowl or standing mixer, cream butter at medium speed until light and fluffy, scraping down sides with rubber spatula. Cream for at least 5 minutes.

Add granulated and brown sugars to butter and continue mixing until mixure resembles a smooth paste.

Add eggs, one at a time, mixing thoroughly between additions. Add in vanilla.

In food processor, grind oats until very fine. Place oats in large bowl and add flour, baking powder, soda and salt. Whisk together all ingredients until well combined.

Add dry mixture to creamed mixture and beat on low speed, just until combined. Add chocolate chips and nuts to dough; mix on low speed, just until combined.

Form into round balls using a cookie scoop and space 2-inches apart on cookie sheets. Flatten tops with your fingers or metal spatula. Place cookie sheet on middle rack in oven and bake for 15 minutes, or until golden brown; do not overbake. Remove from oven and let cool on cookie sheet for 2 minutes, then transfer to wire racks to cool completely. Store in airtight containers.

Espresso Brownie Bites

Perfect little bites of moist brownies infused with the flavor of espresso and crowned with a glorious chocolate glaze.

2 1/2 cups all-purpose flour

1/2 tsp. baking soda

1 cup dark brown sugar, packed

1/2 cup granulated sugar

2 sticks (1 cup) salted butter, softened

2 oz. unsweetened baking chocolate

1 Tbsp. instant espresso or instant coffee granules

1 Tbsp. boiling water

2 large eggs

1 tsp. vanilla extract

1 tsp. almond extract

1 cup (6 oz.) semisweet chocolate chips

Glaze:

3 oz. semisweet chocolate

1/3 cup salted butter, softened

1/2 cup walnuts, finely chopped

Preheat oven to 325 degrees. Grease mini tartlet pan.

In medium bowl, whisk together flour and baking soda; set aside.

In large bowl or standing mixer, blend together sugars at medium speed. Add butter and mix well.

In double boiler, melt baking chocolate, stirring frequently. Meanwhile, place espresso granules in small bowl and cover with boiling water. Stir to dissolve.

Add melted chocolate and espresso to butter mixture and beat at medium speed until smooth. Add eggs, one at a time, vanilla and almond extracts and continue beating until fully incorporated, scraping down sides frequently.

Add flour mixture and blend slowly, just until combined. Do not overmix. Fold in chocolate chips.

Place one heaping teaspoon into greased mini-tartlet cups. Bake for 15-20 minutes, or until toothpick placed in center comes out clean. Cool in pan for 10 minutes; invert on cooling racks and gently tap to remove.

To make glaze, place butter and chocolate in double boiler over medium-low heat, stirring until smooth.

Drizzle glaze over brownies and sprinkle with chopped walnuts.

Makes approx. 4 doz.

Grand Slam Cookies

One bite and you’ll know why these cookies are called Grand Slam. Peanut butter, oatmeal, chocolate and M&Ms team up to create an explosion of flavor.

 3 large eggs

1 cup light brown sugar, firmly packed

1 cup sugar

2 tsp. vanilla extract

2 tsp. baking soda

½ cup unsalted butter, softened

1 ½ cups peanut butter, smooth or chunky

4 ½ cups rolled oats

1 cup semi-sweet chocolate chips

1 cup M&M chocolate candy

Preheat oven to 350°. Whisk eggs in large bowl or standing mixer. Add sugars, vanilla, baking soda, butter and peanut butter, mixing after each addition.

Stir in oats, chocolate chips and M&Ms until well blended. Roll dough by tablespoonfuls into ball and place on ungreased cookie sheet 4-inches apart. Bake 12-15 minutes. Do not overbake. Cool on wire racks.

Makes about 3 dozen

White Chocolate and Macadamia Nut Cookies

 1 cup all-purpose flour

¾ tsp. baking powder

1/8 tsp. salt

1/8 tsp. baking soda

½ cup plus 2 Tbsp. unsalted butter, room temperature

¾ cup packed golden brown sugar

1 tsp. vanilla extract

1 egg

1 ½ cups white chocolate chips

¾ macadamia nuts, coarsely chopped

¾ cup pecans, coarsely chopped

 Preheat oven to 350°. Grease 2 cookie sheets.

 Mix first 4 ingredients in small bowl.

In separate large bowl beat together butter, sugar and vanilla until light and fluffy. Beat in egg. Stir in dry ingredients, then add in chips and nut.

Drop cookie dough by ¼ cupfuls onto prepared cookie sheets, spacing evenly. Bake until golden brown, about 15 minutes. Cool cookies on sheets 5 minutes. Transfer cookies to rack and cool.

Store in airtight container.

Makes 18 large cookies

2 1/2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 sticks butter, room temperature

1/2 cup granulated sugar

1 cup light brown sugar, packed

1/2 tsp. vanilla extract

2 large eggs

1 cup quick-cooking rolled oats

1 ccup sweetened shredded coconut

1/2 cup raisins

Preheat oven to 350 degrees. Butter 2 cookie sheets.

In medium bowl, sift together flour, baking powder, baking soda, cinnamon and salt.

In large bowl with hand mixer, or in standing mixer, cream butter on high until light and fluffy. Beat in both sugars and vanilla. Add the eggs, one at a time, beating well after each addition. 

Gradually beat in dry ingredients. Using a wooden spoon, stir in oats, coconut and raisins.

Drop dough by heaping tablespoons onto prepared cookie sheets, placing them 3″ apart. Bake for 15 minutes, or until lightly browned. Transfer to wire racks to cool.

Cranberry Apricot Granola Bars

1 cup oats

1 cup coconut

1 cup almonds

1 cup wheat germ

1/2 cup dried cranberries

¼ cup dates, chopped (or raisins, whole)

½ cup dried apricots, chopped

1 cup butter

2/3 cup honey

1/4 cup brown sugar

1 tsp. vanilla

¼ tsp. salt

 Preheat oven to 400°. Prepare an 8×12-inch baking pan by lining the bottom with parchment paper.

 In large mixing bowl, combine oats, coconut and almonds. Transfer to jelly roll pan and toast until coconut is golden brown, about 10 minutes. Remove from oven and set aside. Reduce oven temperature to 350°.

 Meanwhile, in mixing bowl, combine wheat germ, cranberries, dates and apricots. Toss well. Add the toasted oats mixture and continue tossing.

 In small saucepan over medium heat, combine butter, honey, brown sugar, vanilla and salt. Bring to boil and continue cooking for 2 minutes.  Pour mixture over oats mixture and stir until all ingredients are well incorporated.

 Pour mixture into prepared 8×12-inch pan and pat down. Bake in 350° oven for 25-30 minutes. Remove from oven and cool slightly. Invert pan onto cutting board and continue cooling. When completely cool, cut granola into squares. Store in airtight container.

Kolaches with Apricot Filling

3 1/2 – 4 cups all-purpose flour
1 package active dry yeast
3/4 cup milk
1/2 cup butter
1/2 cup granulated sugar
1 tsp. grated lemon zest
1/4 tsp. salt
2 eggs
Apricot Filling (recipe follows)
Sifted powdered sugar

In large mixing bowl combine 1 1/4 cups flour and the yeast. In saucepan heat together milk, butter, sugar, lemon zest and salt just until warm (115-120 degrees), stirring constantly.

Add warm mixture to dry mixture and stir briefly. Add eggs and beat at low speed for 30 seconds, scraping bowl constantly. Increase speed to high and beat for 3 minutes.

By hand, stir in enough of the remaining flour to make a soft dough. Pour out to lightly floured surface and knead 8-10 minutes until smooth and elastic. Shape into ball and place in greased bowl, turning once so greased side is up. Cover and let rise in warm place 1-1 1/2 hours until double in volume.

Punch down and divide in half. Cover and let rest 10 minutes. Shape each half into 9 balls. Place balls 3 inches apart on greased baking sheet. With fingers, flatten each to 3 1/2-inch circle. Cover and let rise until double again, about 45 minutes. Make a depression in center of each ball. Fill depression with Apricot Filling or roll dough in square and fill center, folding 2 corners over the center.

Bake at 375 degrees for 10-12 minutes. Remove from baking sheet and cool. Dust lightly with powdered sugar. Makes 18

Apricot Filling
Place 1 cup diced dried apricots in saucepan and add enough water to cover with 1-inch of water. Simmer for 15-20 minutes. Drain and stir in 1/4 cup granulated sugar, 1 Tbsp. butter and 1/4 tsp. ground nutmeg. Mix well.

Vanishing Chocolate Chip Cookies

1 ½ cups sifted all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 cup butter, softened
½ cup firmly packed light brown sugar
1 cup granulated sugar
1 large egg
1 tsp. vanilla extract
1 ½ cups old-fashioned rolled oats (not quick cooking)
1 cup semi-sweet chocolate chips

Step 1:
Mix together flour, baking soda and cinnamon.

Step 2:
Beat together butter, brown sugar and granulated sugar at medium speed until light and fluffy. Beat in egg and vanilla.

Step 3: At low speed, beat in flour mixture, ¼ cup at a time, until well blended. Blend in oats and mix well. Fold in chocolate chips. Cover with plastic wrap and chill for 1 hour.

Step 4:
Preheat oven to 350°. Grease 2 baking sheets.

Step 5:
Remove dough from refrigerator and shape into 1-inch balls. Place cookies on greased baking sheets, 2-inches apart. Flatten each cookie slightly (the back of a saucer works well.)

Step 6:
Bake cookies for 10-12 minutes or until edges are lightly browned. Remove from oven and let stand on baking sheets for 1-2 minutes then remove to wire racks to completely cool.

Makes 4 dozen