The Quaker Chocolate Chip Cookie is a classic favourite that combines the comforting flavours of oats and chocolate chips into a deliciously chewy and satisfying treat. Made with wholesome ingredients like Quaker oats, these cookies are perfect for satisfying your sweet tooth while still providing a hint of heartiness. With this homemade recipe, you can recreate the beloved Quaker Chocolate Chip Cookies right in your own kitchen. Let's dive into the recipe and learn how to make these irresistible cookies!
Ingredients:
1 cup unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups Quaker oats (old-fashioned or quick-cooking)
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Although I love a good molasses cookie year-round, I’m all for putting them front and center during the holidays. The heady sweetness of the molasses, the warming blend of spices, and the imperfectly perfect cracks are a balm for dark and dreary days. These are the Chewy Molasses Spice Cookies from “Dessert Person” by @csaffitz . They’re easy and delicious, and worth it as a last minute addition to any scheduled holiday baking. 🌲 #molassescookies #chewymolassesspicecookies #clairesaffitz #dessertperson #holidaybaking #baking #bakersofinstagram #vintage #porcelain #holidaycookies #christmascookies #cookieexchange #clarksonpotter (at Blaine, Washington) https://www.instagram.com/p/CJJBBtGA_S3/?igshid=1nejl52pr2fn0
Topping
1/3 cup white chocolate chips
2 teaspoons skim milk
Instructions:
Cookies
1. In a medium-sized bowl, whisk together flour, ginger, cinnamon, nutmeg, pumpkin pie spice, salt, and baking soda; set aside.
2. In a bowl fit with a mixer, beat butter, ¼ cup + 2 Tbsp. SPLENDA® Naturals Sugar & Stevia Sweetener Blend, and SPLENDA® Brown Sugar Blend on medium-high speed for about 4 minutes.
3. On medium speed, beat in molasses until well combined. Beat in egg and vanilla. Use a spatula to scrape batter from the sides of the bowl, and beat until well combined; about 2 minutes.
4. With the mixer on low, slowly beat dry ingredients into wet ingredients until well combined. Scrape dough from the sides of the bowl with a spatula; then beat for 1 minute.
5. Cover mixing bowl with plastic wrap and refrigerate dough for at least 1 1/2 hours.
6. Preheat oven to 350° F. Line a large baking sheet with parchment paper. 7. Scoop dough with a 1 1/2 tablespoon cookie scoop. Cut each scoop of dough in half, and roll each half into a ball. Each ball should be about 3/4 inches wide.
8.Roll dough in the ¼ cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend; then place each ball on prepared baking sheet one inch apart.
9. Using a teaspoon measuring spoon, carefully make an indent in the center of each cookie, and press in just to form the center. Don't puncture through the dough to the cookie sheet.
10. Bake cookies in preheated oven for about 7-9 minutes. Using a teaspoon measuring spoon, indent the center of each cookie again. Allow cookies to cool before filling.
Filling
1. In a small saucepan over low heat, melt white chocolate chips, and stir in 4 ½ teaspoons of milk. Stir in the spices and molasses.
2. Working in batches, carefully spoon about 1 teaspoon of filling into each cookie indent. Reheat chocolate filling as needed to spoon easily into indents. Allow to cool; about 10 minutes.
Topping
1. In a small saucepan over low heat, melt 1/3 cup white chocolate chips, add 2 teaspoons of milk, and stir until silky smooth.
2. Carefully drizzle cookies with chocolate. Allow cookies to cool, then store in an airtight container.
Nutrition Facts per Serving (1 cookie):
Calories 80
Total Fat 3.5g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 10mg
Sodium 45mg
Total Carbohydrate 12g
Dietary Fiber 0g
Total Sugars 7g
Protein 1g
Eggnog Cut-Out Cookies, which capture the flavors of traditional eggnog in a delightful cookie, are a holiday favorite. These buttery, nutmeg-spiced cookies are ideal for holiday parties and cookie exchanges.
Instructions: In a bowl, whisk together the flour, baking powder, nutmeg, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggnog and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into two portions, flatten each into a disc, and wrap in plastic wrap. Refrigerate for at least 2 hours. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Roll out the chilled dough on a floured surface to about 1/4-inch thickness. Use cookie cutters to cut out festive shapes and place them on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Once the cookies are completely cooled, you can decorate them with icing or sprinkles, if desired. Enjoy these delightful Eggnog Cut-Out Cookies as a festive Christmas treat!
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Learn how to decorate ugly sweater cookies that are perfect for holiday gatherings and cookie exchanges. These cookies are not only delicious, but they are also a fun and creative activity for the entire family.
Ingredients: For the cookies:. - 2 3/4 cups all-purpose flour. - 1 teaspoon baking powder. - 1 teaspoon salt. - 1 cup unsalted butter, softened. - 1 1/2 cups granulated sugar. - 1 large egg. - 1 teaspoon vanilla extract. - 1/2 teaspoon almond extract. For the royal icing:. - 4 cups powdered sugar. - 2 tablespoons meringue powder. - 5-6 tablespoons water. - Food coloring assorted colors. Additional decorations:. - Edible glitter. - Colored sprinkles. - Mini candy canes.
Instructions: For the cookies: In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. Divide the dough in half and shape each half into a disk. Wrap in plastic and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Roll out the dough on a floured surface to about 1/4 inch thickness. Use sweater-shaped cookie cutters to cut out shapes and place them on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. For the royal icing: In a bowl, whisk together powdered sugar and meringue powder. Gradually add water and whisk until smooth and glossy. Divide the icing into separate bowls and add food coloring to achieve desired colors. Transfer the icing to piping bags fitted with small round tips. Decorating the cookies: Outline the sweater cookie shapes with the colored royal icing. Fill in the outlined areas with more royal icing, using a toothpick to spread it evenly. While the icing is still wet, add decorative elements like edible glitter, colored sprinkles, and mini candy canes. Allow the icing to set and harden before serving or packaging the cookies. Enjoy your delicious and festive decorated ugly sweater cookies! Note: Have fun with different sweater designs and decorations for a variety of festive looks!
Nana's Christmas Icebox Cookies are a classic holiday treat that the entire family will love. Customize these buttery, melt-in-your-mouth cookies with festive colors, nuts, and sprinkles. They're ideal for holiday parties and cookie exchanges!
Ingredients: 2 cups all-purpose flour. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. Red and green food coloring optional. 1/2 cup chopped nuts optional. Holiday sprinkles optional.
Instructions: In a bowl, whisk together the flour and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. If desired, divide the dough in half and add a few drops of red food coloring to one half and green food coloring to the other half. Mix until the colors are evenly distributed. Stir in chopped nuts if you're using them. Divide the dough into two equal portions and shape each portion into a log. Roll the logs in holiday sprinkles, if desired. Wrap the logs in plastic wrap and refrigerate for at least 2 hours or until firm. Preheat your oven to 375F 190C. Slice the chilled cookie dough into 1/4-inch rounds and place them on a baking sheet lined with parchment paper. Bake for 8-10 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Nana's Christmas Icebox Cookies with a glass of milk or hot cocoa! Store any leftovers in an airtight container.
These Santa Claus Cookies are ideal for leaving out for Santa on Christmas Eve! They're soft and chewy, with a delicious chocolate chip center and optional crunchy nuts. Santa will undoubtedly enjoy these cookies as he travels the world delivering gifts to all the good boys and girls.
Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 cup packed brown sugar. 1 teaspoon vanilla extract. 2 large eggs. 2 cups chocolate chips. 1 cup chopped nuts optional.
Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking soda, and salt together in a medium-sized bowl using a whisk. Melt the butter and mix it with the white sugar and brown sugar in a different large bowl until the mixture is light and fluffy. One at a time, add the eggs and vanilla extract and beat until everything is well mixed. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chocolate chips and chopped nuts if using and mix them in until they are spread out evenly in the dough. Place round tablespoons of dough about 2 inches apart on the baking sheet that has been prepared. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way down. The Santa Claus Cookies are ready to eat once they have cooled down. Give them to your friends and family or put them out for Santa on Christmas Eve. Any leftovers can be kept for up to a week in a container that won't let air in.
