Tag Archives: cookies

Doug’s Cowgirl Cookies

Doug makes these cookies from an old recipe book; the authors of the recipe are Bev Almageur and Nancy Fry of Fargo, North Dakota.  Doug has tweaked the original recipe a little.

Makes 4 dozen

Preheat oven to 350F

  • 1 ¾ cups flour
  • 1 (to 2 tsp) baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar, firmly packed
  • 2 eggs
  • 2 cups quick-cooking rolled oats
  • 1 tsp vanilla extract
  • 2 cups chocolate chips
  • + anything else you want to add, eg, dried cranberries, nuts, raisins, sunflower seeds, chopped dried fruit, etc
  1. Whisk together the flour, baking soda, baking powder, and salt, and set aside.
  2. Combine the shortening and sugars, and cream well. Beat in the eggs until thoroughly blended.  Add vanilla.
  3. Stir the dry ingredients into the wet, and mix well.
  4. Add oats and chocolate chips.
  5. Drop by teaspoonfuls onto a greased baking sheet.
  6. Bake at 350F for about 12 minutes or until golden brown.

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Grandma Marg Robertson’s Shortbread

As written:

      • 1 lb butter
      • 5 cups flour
      • 1 cup brown sugar
      • pinch of salt


    • cream butter and sugar and salt
    • add flour 1 cup at a time using 4 cups
    • use last cup for roll out
    • dough should not be TOO stiff, but stiff enough to roll out
    • bake in 350F oven until slightly browned

My addition:  Roll out to a thickness of approximately 1/4″.  Cut out into shapes using cookie cutter.  Transfer onto a parchment-lined baking sheet.  Bake for approximately 10 to 15 minutes.

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Grandma Marg Robertson’s Melting Moments

I don’t like these, but others in the family do!  This is Grandma’s recipe, as it is written:

      • 1 cup butter (soft)
      • 2 cups flour
      • 3 Tbsp icing sugar 

 Mix like shortbread.  Roll and cut, top with coloured decorations and cook in oven.  When cool put together with butter icing (pink).

I beat together the butter and icing sugar (confectioner’s sugar), then gently mix in the flour until incorporated.  Gather up in a ball and roll out to about 1/4″ to 1/2″ thick. Cut out small shapes with cookie cutter; Grandma used a very small, fluted circle, about one inch in diameter.  Place on a parchment-lined baking sheet, and onto each cookie sprinkle on a few of those tiny little coloured balls used for cake decorating.  I bake in a 350F oven, for around 8 to 10 minutes; these should not brown, but do need to be baked through.

Cool completely.  Make little sandwiches by spreading one cookie with buttercream icing (pink, or not!), then sticking another one to it.

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Shirlee’s Buttercream (for Grandma Robertson’s Melting Moments)

  • 4 Tbsp (1/4 cup) softened butter
  • 2 cups icing sugar (confectioner’s sugar)
  • 1/2 tsp vanilla
  • 3 Tbsp milk or cream

Beat together until fluffy.

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Freda’s Soft Ginger Cookies

Freda brought these in to the Food Bank for our coffee break, and they are soft and delicious!

    • 1 cup brown sugar
    • ¾ cup butter
    • ¼ cup molasses (blackstrap preferred)
    • 1 egg
    • 2¼ cup flour
    • 2 tsp baking soda
    • 1 tsp cinnamon
    • 1 tsp ginger
    • ½ tsp cloves
    • ¼ tsp salt
  1. Mix ingredients (my note:  just follow a basic cookie mixing method, ie, cream butter and sugar, mix in wet ingredients, then add the dry ingredients which have been sifted together)
  2. Roll into 1” balls
  3. Roll balls in granulated sugar
  4. Bake at 350° F on greased cookie sheet
  5. Bake for 6 to 8 minutes – watch carefully, they are easily over-baked

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Salted Toffee-chocolate Squares

From the PBS program “Everyday Food”, these really are yummy!


  • 13 graham crackers (or enough to line the sheet)
  • 1 1/2 cups toffee bits
  • 1 1/2 cups coarsely chopped toasted natural almonds
  • 1/2 cup sugar
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips
  • 3/4 teaspoon coarse salt


  1. Preheat oven to 350. Line a rimmed baking sheet with foil.
  2. Place graham crackers in a single layer on sheet, edges touching. You want to cover the entire baking sheet with graham crackers.
  3. Sprinkle toffee bits and almonds over graham crackers.
  4. In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. If desired, pour the hot mixture into a 2-cup glass measuring cup to make pouring easier.  Immediately pour evenly, and slowly over graham crackers.
  5. Bake until sugar topping is bubbling, 12 minutes.
  6. Remove from oven and immediately sprinkle chocolate and salt over graham crackers.
  7. With a sharp knife or pizza cutter, cut into 2-inch squares.
  8. Let cool completely on sheet on a wire rack.

(Store in an airtight container, up to 1 week.)

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Shirlee’s Easy, Plump Sugar Cookies

Easy Sugar Cookies

Sugar Cookies made with half whole-wheat flour, rolled in balls, and flattened.

This is Shirlee’s recipe for sugar cookies; they do not require chilling, rolling, and cutting.  She adapted the recipe from Land O Lakes’ recipe which uses only all purpose flour, instead of the combination.
  • 1 cup butter, softened
  • 1/2 cup powdered sugar (icing sugar/confectioner’s sugar)
  • 1/2 cup granulated white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup plus 2 Tablespoons all-purpose flour
  • 1 cup plus 2 Tablespoons whole wheat flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  •  Sugar (for dipping glass into and pressing cookies)
  •  Decorator sugars, if desired
  1. Heat oven to 375°F.
  2. In a bowl, whisk together the flour, cream of tartar, and baking soda, and set aside.
  3. In the bowl of a mixer, combine butter, powdered sugar and 1/2 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed.
  4. Reduce speed to low; add flour mixture. Beat until dough forms a ball.
  5. Shape dough into 1-inch balls.
  6. Place 2 inches apart onto ungreased cookie sheets.
  7. Flatten to about 1 1/2 inches with bottom of glass dipped in sugar; sprinkle with decorator sugars, if desired.
  8. Bake for 7 to 9 minutes or until edges are lightly browned.
  9. Let stand 1 minute on cookie sheet; remove to cooling rack.

Shirl ices hers.

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Oatmeal Cookies II (Niall’s favourite, chewy)

Dry Ingredients:

  • 3 cups old-fashioned rolled oats
  • 1 cup + 2 tablespoons all-purpose (or whole wheat) flour
  • ½ cup wheat germ
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch to ¼ teaspoon ground cinnamon
  • ½ teaspoon salt

“Wet” Ingredients:

  • 1 cup butter, room temperature
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract (not imitation!)
  • 1  ½ cups chocolate chips OR chopped apricots OR raisins
  1. Preheat oven to 350F.
  2. Whisk together all of the dry ingredients in a large bowl.
  3. In the bowl of an electric stand mixer, cream together butter and both types of sugar until pale and fluffy; it will take about 5 minutes on medium speed.  You can also do this by hand with a wooden spoon, or with a hand mixer if you don’t have an electric mixer.
  4. Reduce speed of electric mixer to low, and beat in the eggs and the vanilla.
  5. Gradually add oat mixture; mix until just combined.
  6. Slowly mix in chocolate chips (or other options).
  7. Using a 1 ½” ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2” apart.
  8. Bake until golden and just set, about 14 minutes.  For even browning, turn the sheets 180 degrees after 7 minutes.
  9. Let cool on the sheet for 5 minutes, then finish cooling on a wire rack.

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Caramel-y Oat Squares

  • ½ cup melted butter
  • 1 teaspoon vanilla
  • 1 cup brown sugar, packed
  • ½ teaspoon baking powder
  • 2 cups rolled oats

Mix everything together as you go, in the order given.  Press down the resulting mixture in a well-buttered 9” x 9” baking pan/glass baking dish.  Bake in a 400F oven for approximately 11 minutes, until golden (check often to prevent over browning or burning).  As soon as you take them from the oven, cut them into squares (we use a pastry scraper to “score” them right down to the bottom of the pan).  The original recipe says to remove them while still hot, but we find this unnecessary because we butter the pan very well.

If you want to make them very crispy, use a cookie sheet and spread the mixture thinner.  Adjust the time.

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Chocolate Chip Walnut Bars

We often call these “Bob Dunn’s Sweet Marie Bars”, as every time I make them, I can hear his voice saying “These taste just like a Sweet Marie Bar!”; he was a big fan.

Makes about 30 squares

Preheat oven to 350F


  • 1 cup all purpose flour
  • ¼ cup granulated sugar
  • 1/3 cup butter


  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup corn syrup
  • 2 Tbsp corn syrup
  • 2 Tbsp butter, melted
  • 1 cup excellent quality semi-sweet, or bitter-sweet chocolate chips
  • ¾ cup chopped walnuts*



Combine all crust ingredients, mixing until crumbly.  Press firmly into a greased 9” square cake pan.  Bake at 350F for 12 to 15 minutes, or until light golden.


Beat eggs sugar, syrup, and butter together until blended.  Stir in chocolate chips and nuts.  Pour evenly over crust.  Bake 25 to 30 minutes longer, or until set and golden.  Cool completely in pan on wire rack.  Cut into bars.

*NOTE:  Pecans or almonds also taste very good in this recipe in place of the walnuts

Freezes well

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Oatmeal Apricot Cookies

  • 3 cups rolled oats (not instant or quick cook)
  • 1 cup plus 2 tablespoons all purpose or whole wheat flour
  • 1/2 cup wheat germ
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter at room temperature
  • 1 cup sugar (white)
  • 1 cup brown sugar (lightly packed)
  • 2 large eggs
  • 1 teaspoon real vanilla extract
  • 1 cup chopped dried apricots
  • 1 cup slivered almonds, toasted
  • In a small pan over medium-high heat, toast wheat germ until lightly browned and fragrant; cool.

    Preheat oven to 350F. In a large bowl, stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt. Set aside.

    Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes (you can do this by hand!). Mix in eggs one at a time, and add vanilla. Reduce speed to low. Add the dry mixture; mix until just combined. Mix in apricots and almonds.

    Drop balls of dough, about 1-1/2″ in diameter onto parchment paper lined baking sheets, about 2″ apart. Flatten each cookie ball slightly.

    Bake until golden and just set, about 14 minutes. Let cool on sheets on racks for 5 minutes before removing cookies from sheets (they will be very soft). Transfer cookies to wire racks to cool completely.

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    Grandma Robertson’s Shortbread

    This dough is meant to be rolled, cut, and baked at 350F, until slightly browned:

    • 1 lb butter
    • pinch salt
    • 1 cup brown sugar
    • 4 cups + 1 cup flour

    Cream butter, sugar, and salt.  Add flour, one cup at a time, using four cups.  use last cup for roll out.  Dough should not be too stiff, but should be stiff enough to roll out to a 1/4″ to 1/2″ thickness.

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    John’s Tough Cookies

    These are special “cookies” made by our friend John, and named by his grandchildren — they are, indeed “tough”!  It’s a recipe that his mother made for him when he was a child; as a boy in England, he knew them as Quaker Oat Cakes.

    In a heavy saucepan, melt:

    • 1 pound butter


    • 1 cup corn syrup

    Stir over low heat for 7 to 8 minutes until blended.


    • 2 cups granulated sugar

    Then add:

    • 6 cups Quaker Oats (may add up to 1 cup more, to absorb all of liquid)

    Drop mixture into greased muffin pans, about ¼” deep in each cup (or ¼” deep into 9”x13” pan[s]). Bake at 250F to 270F for about 25 minutes until golden brown. Cool for 5 minutes; when warm and firm, loosen with spatula handle, then pop them out of the tin with the rubber end (hold the tin upside down).

    Store in completely airtight containers.  Watch your teeth!

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    Granny’s Chocolate “Biscuit Cake” (no-bake)

    Just writing up this one so it doesn’t get lost.  This was a childhood favourite of my English husband and his siblings.

    • 8 oz crushed Digestive Biscuits
    • 3 oz butter
    • 2 Table Spoons corn syrup
    • 2 Table Spoons cocoa powder

    Warm butter on stove top (or in microwave) until just melted.  Add corn syrup and cocoa powder and blend thoroughly.  Sitr in the crushed biscuits to make a very firm mixture.  Press into an 8″ or 9″ greased pie plate.  Refrigerate or keep cool.  Make sure it is set before cutting into wedges.

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    Oatmeal Apricot Almond Cookies

    1/3 cup butter at room temperature
    1 cup packed brown sugar
    1 egg
    1/2 cup milk
    1 tsp. vanilla
    1 cup whole wheat flour
    1 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. cinnamon
    1 and 1/4 cups rolled oats
    1/4 cup wheat germ
    1 cup chopped dried apricots
    1/2 cup toasted slivered almonds

    Preheat oven to 375 F.

    Cream brown sugar and butter until light and fluffy. Add egg and beat well. Slowly add in milk and vanilla and beat well. Add flour, baking powder, baking soda, cinnamon, rolled oats, wheat germ, apricots, and almonds, mixing until combined.

    Drop batter, a small spoonful at a time, onto a non-stick baking sheet. Bake at 375 F (190 C) for 12 to 15 minutes or until golden brown.

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    Colossal Oatmeal Cookies

    • ½ cup butter, at room temperature
    • ¾ cup brown sugar, packed (I use less than the recipe calls for – about ½ cup)
    • 2 Tbsp. Granulated sugar
    • 2 eggs
    • ½ tsp. Vanilla
    • 1 ½ cups whole wheat flour*
    • ½ tsp baking soda (sodium bicarbonate)
    • ¼ tsp salt
    • 1 ½ cups old-fashioned or quick oats
    • 1 cup chopped pecans or walnuts
    • 1 cup raisins, dates, or chocolate chips

    Preheat oven to 325F.

    Beat butter with sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, and salt with whisk. Stir dry ingredients into butter mixture until just blended, then add oats, nuts, and fruit or chocolate chips and mix until well combined.

    Using a 1/3 cup measure, scoop dough onto ungreased baking sheet. Press eatch portion into a 4” round (thicker for softer cookies). Bake for 15 to 20 minutes. Makes approximately ten 5” cookies. Obviously you can make the cookies smaller!

    *Because Canadian whole wheat flour is completely interchangeable with white flour, and American whole wheat flour is not, be careful about which whole wheat flour you use, as it will affect the texture. If you can’t find a whole wheat flour appropriate for baking cookies you can use the Cornell Mix to enrich your white flour:

    Cornell Mix for Unbleached Enriched White Flour:

    To the bottom of a 1 cup dry measure, add:

    • 1 Tbsp. Soy Flour
    • 1 Tbsp Dry Milk Solids
    • 1 Tsp. Wheat Germ

    Then fill the cup with unbleached, enriched flour.

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