With school starting, these recipes will come in handy. Some will be served at our ``COFFEE & COOKIE`` CAFE this coming week.
Drop in between 11 & 3 from Tues. Sept. 12- Sat. Sept 16
We will serve cookies and coffee for a small donation to the Alzheimer`s Society.



Beat together and cream well:

1 egg

1 cup butter

1 cup white sugar

cup brown sugar


Mix in:

1 cup all purpose flour

1 cups quick oats

1 tsp baking powder

cup flaked coconut

1 tsp baking soda


Drop spoonfuls onto a non-stick cookie sheet or a parchment lined sheet


Bake at 350F 12-15 minutes or until just golden (watch closely for cookies will spread, then burn quickly


Mix together:

2 cups all purpose flour

tsp. baking soda

1/3 tsp baking powder


In a large bowl, beat until fluffy:

1 cup plus 2 tbsp butter

cup packed brown sugar

Mix for 1-2 minutes or until blended


Add 1 egg and 1 tsp vanilla extract, whisk together

Blend for 1-2 minutes


Add one half flour mixture, blend for 30 seconds


Add rest of flour, beating just until combined


Stir in lb. semi sweet chocolate chips

1 cup coarsely chopped walnuts/pecans


Wrap in plastic and chill for 1-2 hours

Chill baking sheet and line with parchment paper

Preheat oven to 325F. Drop 1 ” balls onto cookie sheets and flatten with palm. Bake for about 15 minutes or until tops looked cracked. DO NOT OVERBAKE! Cool on sheet for 10 minutes.

Remove and cool completely.


From Susan Sampson’s Cooking 101- The Star



Blend together:

 1 cup shortening or butter

1 cup packed brown sugar

1 cup white sugar

Beat into the above:

2 eggs

1 tsp. vanilla

1 tsp. almond extract

Add and blend well:

1 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

tsp. salt


2 cups shredded coconut

2 cups small rolled oats

Form into ball and put on greased cookie sheet( I use parchment paper). Flatten with fork dipped in cold water.

Cook 12 minutes( approx) at 350F.

Take off and cool on rack.



In a large bowl, combine and mix well:

2 cups rolled oats

2 cups corn flakes

11/2 cups unsweetened coconut

cup graham cracker crumbs

1 cup dried raisins or cranberries

cup melted coconut oil[canola or butter can be used]

cup chopped dates

1/3 cup peanut butter or WOW[peanut substitute]

1 can sweetened condensed milk

 Spoon into a lightly greased 13 x 9 inch pan.

Bake at 350 F for about 20-25 minutes.

Slice while hot.    Makes about 24 bars.   Wrap or keep in airtight container.


Cream together: cup shortening & cup butter

                                       1 cup white sugar

Add 2 eggs, one at a time, beating after each

Beat in 1 tsp. vanilla & tsp. almond flavour

Combine together & add to the above:

                                         2 cup all-purpose flour

                                         4 tsp. dried lavender

                                         1 tsp. baking powder

                                         tsp. salt

 Put on parchment paper 2 inches apart and bake at 375F for 8-10 minutes or until golden.

Cool and store in container.

 From :The Taste of Home via Pat Kneeshaw




Mix together: cup shortening

cup butter

1 cup white sugar

2 eggs

1 tsp. vanilla

1 tsp. baking soda

2 tsp. cream of tartar

3 cups sifted pastry flour

tsp. salt

Chill in fridge.

Roll out and cut into shapes[opt. raisin in middle of each cookie]

Put on a greased cookie sheet or one lined with parchment paper.

Bake at 350F for 8-10 minutes[they puff up a little]





Lumberjack cookies

Sift together and set aside:

2 cups all-purpose flour

tsp. baking soda

tsp. salt

1 tsp. cinnamon

1 tsp. ginger

Cream 2/3 cup butter and add cup white sugar, gradually beating until fluffy.

Gradually add cup dark molasses( blackstrap) and 1 egg.

Chill dough for 1 or 2 hours. Roll into 1 inch balls. Roll in white sugar(opt)

Bake on ungreased cookie sheet 2” apart at 350F for 10-12 minutes.

NOTE: Do not use whole wheat flour as it makes them go flat.



Cream 1 cup butter

Add and blend

          cup each white and brown sugar

          1 egg

          cup maple syrup



          1 cup oatmeal    2 cups flour

          1 tsp. baking soda      

          tsp. each salt, ground cloves, ground ginger


Add to creamed mixture and mix.

Drop onto a parchment paper lined cookie sheet

Bake at 375o F for 12-14 minutes or until golden brown


From “Let’s Break Bread Together”



Cream together: cup butter

   1/3 cup white sugar

Add and Beat: 1 tsp. vanilla

   tsp. almond flavor

Add: 1 cup all-purpose flour or Multi blend gluten free mix

1 cup chocolate chips

1 cup slivered almonds or pecan pieces


Place 1 inch balls on ungreased or parchment lined cookie sheets 2 inches apart.

Bake at 350 F degrees for 15 minutes or until lightly golden.

{I find sometimes with the gluten free flour the baking time is longer

Chocolate Chip Oatmeal Cookies

Preheat oven to 350f

Beat until smooth:

          1 cup soft butter                   I cup brown sugar      cup white sugar      1 tsp vanilla        2 eggs and beat well

In a separate bowl, blend

          1 cups G/F all purpose flour    tsp salt           tsp cinnamon          1 tsp baking soda

Stir flour mixture into butter mixture

Add 3 cups G/F oats             1 cup chocolate chips           1  cup chopped pecans        cup raisins (optional)

Mix well

Drop by tbsp onto ungreased or parchment lined cookie sheet.

Bake 10-12 minutes or until golden brown.

Cool one minute and transfer to wire rack.



Mix all together and bake at 325F for 15-20 minutes or until done:

1 cup butter

cup honey

2 eggs

1 tsp vanilla

1 tsp baking soda

1 tsp salt

1 cup whole wheat all purpose flour

2 cups ground almonds

1 cups yogurt chips

1 cup chopped pecans

cup coconut


Chill for hour

Drop onto parchment paper about 2” apart

Bake and let cool



cup butter or margarine

cup lightly packed brown sugar

cup granulated sugar

1 egg, beaten

tsp vanilla extract

tsp baking soda

2 tsp hot water

1 cup unsalted shelled sunflower seeds

cup all purpose flour

cup whole wheat flour

cup large flaked rolled oats

cup chocolate chips

cup raisins

1/3 cup natural wheat bran

1/3 cup wheat germ

1 tsp salt


In a large bowl, cream butter, brown sugar and granulated sugar until fluffy. Stir in egg, vanilla, and baking soda dissolved in hot water. Add sunflower seeds, flours, oats, chocolate chips, raisins, bran, wheat germ, and salt; combine thoroughly.

Drop batter a spoonful at a time onto non-stick or lightly greased cookie sheet. Bake at 350F for 10 minutes.

Yield: 5 dozen cookies



Preheat the oven to 350F

Cream together until fluffy:1 cup shortening/butter

                                  cup white sugar

Add and mix well:1 egg

                              1 tsp.vanilla

                              1 cup cooked, mashed carrots

Mix together and add to the above mixture:

                      2 cups all-purpose flour

                      2 tsp. Baking powder

                      tsp. Salt

Mix well.

Drop batter by teaspoonfuls onto a parchment lined cookie sheet about 2” apart.

Bake in a preheated oven at 350F for 20 minutes.


While warm, spread with Golden Glow Topping.



Mix together, beating until smooth and drizzle over cookies:

                  grated peel of one orange

                  juice of orange

                  1 Tbsp. Butter

                  1-1 1/2 cup icing sugar, to make a glaze

-from Guelph Farmers Market[The Farmers' Market Cookbook]

Spider Cookies

Melt over hot water or in microwave (3-4 minutes on medium heat):

6 squares semi sweet chocolate

1 cup butterscotch chips


2 cups chow mein noodles

1 cup salted peanuts

1 cup microwavable marshmallows

Stir well until coated

Drop by teaspoon onto waxed paper

Chill until firm and store in air tight container

Yield: 36

From Dianne McCullough





Mix together: 1 cup peanut butter

                         cup white sugar

                         1 egg


Drop onto parchment paper on cookie sheet and bake at 350 degrees for 15 minutes.



Wheat Belly Chocolate Chip Cookies


          4 cups almond meal/flour             cup sour cream or coconut milk

          1 tsp baking soda                           2 tsp vanilla extract

          tsp sea salt                                 tsp liquid stevia

          4 eggs                                              10 oz bittersweet or dark chocolate chips

          cup melted butter or coconut oil



Preheat the oven to 350.  Line a baking sheet with parchment paper.


In a large bowl, whisk together the almond meal/flour, baking soda, and salt.


In a small bowl, whisk together the eggs, butter or coconut oil, sour cream or coconut milk, vanilla, and stevia.  Stir into the flour mixture just until combined.  Stir in the chips.


Drop by heaping tablespoons onto the baking sheet.  Using a spoon or glass, press each cookie to 1/2” thickness.


Bake for 25 minutes, or until the edges are lightly browned.  Remove to a rack to cool completely.


Per serving:  176 cal, 5g protein, 8g carbohydrates, 15g total fat, 5 g saturated fat, 2 g fiber, 80 mg sodium




FOR 27 DOZEN                                     FOR SINGLE RECIPE

Cream together: 1 lb butter                          cup

2 lb. brown sugar                                          1 cup & 2 Tbsp

4 cups white sugar                                        1 cup

Beat in 12 eggs, one at a time                      3  eggs

Stir in 1 Tbsp. vanilla                                    1 tsp.

1 Tbsp. corn syrup                                        1 tsp.

Pinch salt                                                       pinch salt

Add 8 tsp Baking Soda                                  2 tsp.

Mix well.

Stir in 3 lb. peanut butter                             2 cups

Then 18 cups  rolled oats                             4 cups

Stir in 2 cups chocolate chips                      1 cup

1 lb. M & M’s                                                  lb

Pack dough into a cup measure and drop 4” apart on a parchment lined cookie sheet. Press each cookie into a 3 inch circle. Bake at 350 degrees for 12 -15 minutes. Let set for 5 minutes and transfer to a cooling rack.




ANNA’S Almond Cookies

Blend together:2 cups almond flour[ground almonds can be used]

1 cup white sugar

2 egg whites

tsp. almond flavour

Put on cookie sheet lined with parchment paper, push an almond onto the top of each spoonful.

Sift icing sugar over the top.

Bake in 350F oven for 20-25 minutes.

NOTE: To make chocolate cookies, add 1 tsp. cocoa to above mixture.


Cream together cup soft butter

               1 cup white sugar

               1 egg

Beat in cup Blackstrap molasses

Gradually blend in to the above:

               2 cups Gluten free flour Mix#2[or regular all-purpose flour]

               2 tsp. baking soda

                tsp. salt

               1 tsp. each of ground cinnamon, ginger and cloves

Drop by teaspoon onto a parchment lined cookie sheet, press down slightly with a fork dipped in cold water.

Bake 8-10 minutes for a soft and chewy cookie;

  longer if you want them  crisp.

Sprinkle with sugar when they come out of the oven.[optional].

Store in an airtight container.