Oatmeal Raisin Cookies

Makes twelve 2-inch cookies or six 4-inch cookies

Ingredients:

1 cup flour
1 tbsp cinnamon
1 1/2 tsp baking soda
1 1/4 tsp salt
1/2 cup + 3 1/2 tbsp light brown sugar
1/4 cup + 1 1/2 tbsp sugar
11 tbsp butter, room temp
1 egg
1 tsp vanilla bean paste
2 cups old-fashioned oats
1 cup mixed raisins (1/2 cup regular and 1/2 cup golden)

Instructions:

(If the raisins are not plump, pour hot water over them and let them sit for about 30 minutes before making the cookies, then drain and pat thoroughly dry).

1 -In a medium bowl, sift together 1 cup flour, 1 tbsp cinnamon, 1 1/2 tsp baking soda, and 1 1/4 tsp salt.

2 – In a stand mixer w/ paddle attachment, cream 11 tbsp room temp butter until it holds a peak when the paddle is lifted.

3 – Add 1/2 cup + 3 1/2 tbsp light brown sugar and 1/4 cup + 1 1/2 tbsp sugar and mix for 3-4 minutes until very fluffy.

4 – Add 1 egg and 1 tsp vanilla bean paste and mix on low speed for 15-30 seconds, until just combined.

5 – Add the combined dry ingredients in 2 additions, mixing on low speed until just combined.

6 – Add the 2 cups old-fashioned oats and 1 cup mixed raisins and pulse on low about 10 times to combine.

7 – Refrigerate the dough for 30 minutes.

8 – Preheat oven to 325°F.

9 – Divide the dough into 6-12 equal portions and roll each one into a ball.

10 – Bake the cookies 18 to 20 minutes in a standard oven until golden brown (16 minutes in a convection oven).

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Mimi’s Donuts

Ingredients

4 cups flour
4 tsp baking powder
1 tsp baking soda
1 tsp nutmeg
1 cup sugar
5 tbsp butter, softened
3/4 cup buttermilk
3 eggs
Cinnamon and sugar

Instructions:

1) In a medium bowl, sift and mix together 4 cups flour, 4 tsp baking powder, 1 tsp baking soda, and 1 tsp nutmeg, and set aside.

2) In stand mixer fitted with a paddle attachment, beat 1 cup sugar and 5 tbsp butter. Add 3/4 cup buttermilk and 3 eggs. Reduce speed to low and add flour mixture until just combined.

3) Let dough chill in fridge overnight. Roll out, cut with donut cutter and fry in 3 inches of oil (360 degrees).

4) While still warm, roll in cinnamon and sugar.

Sugar Cookies

Ingredients:

2 1/2 cups flour
1 tsp baking powder
1 cup butter, softened
1 cup sugar
1 egg
2 tsp orange juice
1 tsp vanilla

Instructions:

1) Preheat oven to 350 degrees. In a medium bowl, sift and mix together 2 1/2 cups flour and 1 tsp baking powder and set aside.

2) In stand mixer fitted with a paddle attachment, beat 1 cup softened butter and 1 cup sugar. Add 1 egg, 2 tsp orange juice and 1 tsp vanilla.

3) Lower the speed to medium-low and add in the flour mixture.

4) Chill dough for 1 hour or overnight.

5) Rollout dough into 1/8 inch thickness and cut out as desired.

6) Bake at 350 degrees for 8-10 minutes (with date filling, bake for 12 minutes).

Lisa Clayton’s Recipe

Cinnamon Jumbles 

Ingredients:
2 cups flour

1/2 tsp baking soda

1/2 tsp salt

1/2 cup butter, softened

1 cup sugar

1 egg 

1 tsp vanilla

3/4 cup buttermilk 

Cinnamon and Sugar
Instructions:

1) In a medium bowl, sift and mix together 2 cups flour, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.

2) In stand mixer fitted with a paddle attachment, beat 1/2 cup butter and 1 cup sugar. Add 1 egg and. 1 tsp vanilla. Then add 3/4 cup buttermilk. 

3) Lower the speed to medium-low, and gradually add in the flour mixture. 
4) Place gobs of dough on a greased cookie sheet and top with cinnamon and sugar. 

5) Preheat oven to 375°F. Bake cookies for 8-12 minutes, until light golden brown. 
Mimi’s Cookies from Papa’s Mom—Alrenne Maybelle (Weeks) Clayton

Peanut Butter No Bake Cookies

Ingredients

1 cup natural peanut butter
3/4 cup honey
1/2 cup coconut oil (or butter)
2 tsp vanilla
2 1/4 cup quick oats
(6 tbsp cocoa powder, optional)

Instructions

1) In medium saucepan, mix 1 cup natural peanut butter, 3/4 cup honey, 1/2 cup coconut oil (or butter) and heat until just melted and warm.

2) Add 2 tsp vanilla, 2 1/4 cup quick oats, and (6 tbsp cocoa powder, optional)

3) Drop heaping spoonfuls onto parchment paper-lined plate or cookie sheet and refrigerate until chilled.

Levain Bakery Chocolate Chip Cookies

Ingredients:

3 cups plus 2 tbsp flour
1 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp salt
1 cup butter, cold and cut into cubes
1/4 cup + 4 tsp brown sugar
1/2 cup sugar
2 eggs, cold, lightly beaten in a separate bowl
1 tsp vanilla
2 cups dark chocolate chips

Instructions:

1) In a medium bowl, sift and mix together the 3 cups plus 2 tbsp flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1 1/2 tsp salt. Set aside.

2) In stand mixer fitted with a paddle attachment, beat 1 cup butter (cold and cut into cubes) until it comes together in one lump, about 1 minute. Add in 1/4 cup + 4 tsp brown sugar and 1/2 cup sugar, and beat for another 1-2 minutes, or until the sugar dissolves into the butter.

3) Lower the speed to medium-low, and mix in 2 eggs and 1 tsp vanilla and beat until mixed (the batter will be lumpy). Gradually add in the flour mixture, beating until a little flour remains. Fold in 2 cups chocolate chips with a rubber spatula.

4) Divide the dough into 12 even pieces. Shape the dough loosely into a ball, but do not roll it. Place on a baking sheet with parchment paper, spacing 2 inches apart. Refrigerate for at least 30 minutes but up to 12 hours before baking.

5) Preheat oven to 375°F. Bake cookies for 18-22 minutes, until light golden brown. When in doubt, take your cookies out early.