Michigan Rocks

 

My cousin, Eric sent us a batch of these cookies over Christmas last year.  I've been bugging him for the recipe ever since.  He finally sent to me for my birthday so I had to share.  They are so good.  I'm working on a new cookbook and these will be included...isn't the page cool?

Ingredients: 

1 cup butter

1½ cups sugar

3 well beaten eggs

1 tsp. baking soda

3 Tbsp. sour cream

½ tsp. vanilla extract

1 cup finely chopped walnuts

1½ cup chopped date

1 tsp. cinnamon

½ tsp. salt

3½ cups all-purpose flour

Directions:

Mix butter, sugar and the well beaten eggs together.  Dissolve the baking soda in the sour cream and add to the butter mixture with the walnuts, dates, and vanilla extract.

Sift together the cinnamon, salt and flour and then stir into the mixture.

Chill for at least one hour.

Drop by rounded teaspoonful or tablespoonful portions, 2 inches apart on parchment paper lined cookie sheets.

Bake at 350º until set. —17 minutes in my neck of the woods — Just until when touched lightly with a finger, almost no print remains.

Makes 4 dozen.

©Crackerberries Kitchen 2026

Molasses Cookies

 

Best Molasses Cookies

It is Christmas time and time to bake cookies. There was a time when I couldn’t make a batch of cookies come out for the life of me.  Until my sister shared her secret of how to make a batch of cookies come out perfect (or almost).

This is my babysitter, Berta’s recipe (RIP), which came from her mom, Dorothy. It is over 150 years old.  I altered it by replacing the ¼ cup coffee or tea with 1/3 cup sourdough to the mix.  I never liked molasses cookies until I made these.

2½ cups AP flour

2 tsp. baking soda

2 tsp. ground cinnamon

1¼ tsp. ground ginger

½ tsp. salt

8 tbsp. melted butter

¼ cup dark brown sugar

1/3 cup sugar

¼ cup molasses

1 large egg

1/3 cup sourdough hooch

Combine molasses, sugars, melted butter, egg, and hooch in large measuring cup or bowl.  In another bowl stir together flour, baking soda, cinnamon, ginger and salt.  Beat the dry ingredients into the sugar mixture until well combined.  Chill dough for one hour.

Now the recipe says to roll out to desired thickness, cut and sprinkle with sugar.  Tried that as you can see.  Molasses cookies is Tall Cool ☺ne’s favorite and he suggested just doing a spoonful, dip it in sugar and bake like a dropped cookie.  OMG, it’s like a crusty outside and a soft inside, makes me think of the cat treats that we buy for the fur-babies.

Cooking is all about experimenting.

Roll or drop and sprinkle with sugar and bake in a 350º oven for 11 minutes.  Cool on wire rack.

Enjoy ♥

 

© Crackerberries 2024

Rosemary Lemon Cookies - Feeding the Flock 23

½ cup butter flavored Crisco
1¼ cup sugar
2 eggs
3 cups flour
1 tsp baking soda
1 tsp cream of tartar
¼ tsp salt
2 tbsp. lemon juice
1 tbsp. fresh lemon balm leaves
1 tbsp. fresh rosemary leaves

Preheat oven to 375°.

Mince the lemon balm and rosemary leaves.

Cream together Crisco and sugar and beat until fluffy.  Add eggs, lemon juice and leaves and beat until well blended. 

Combine flour, baking soda, cream of tartar and salt, and mix well then add to creamed mixture and blend well.  Dough will be thick. 

Use a small ice cream scoop to drop on ungreased cookie sheets. 

Bake at 375º for 14 minutes.  YIELD: 4 dozen

YUM.

Check out the Raccoons

Cookies - Feeding the Flock 23

 

Sourdough Peanut Butter Cookies

1 cup sourdough starter discard

2 cups all purpose flour

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

½ cup butter, melted

½ cup brown sugar

½ cup white sugar

1 tsp. vanilla extract

2 eggs

1 cup crunchy peanut butter

Preheat oven 375º

Mix together flour, baking soda, baking powder, and salt.  

In mixing bowl cream together butter and sugars until well mixed and light in color.  

Add eggs and vanilla and mix well.  

Add sourdough discard and peanut butter and mix until well combined.  

Carefully add in the flour a little at a time until well combined.

Let dough rest in refrigerator for at least one hour.

Use a small ice cream scoop (or tablespoon) to place on cookie sheet two inches apart.  Press a fork to cross hatch with sugar  if desired.

Bake for 12 minutes, remove from cookie sheet and place on wire rack to cool. 

This recipe makes about three dozen.

Cheers,

Don't forget to check out devotional.

Mommie's Easy Cookies

 

Mommie’s Easy Cookies

1 box cake mix (any flavor)

2 eggs

½ cup vegetable oil

½ cup nuts, chips, pretzels, Captain Crunch or other cereal, (anything crunchy)

 

Preheat oven 350º

 

 Mix all ingredients together until well combined. Drop on cookie sheet and bake 17 minutes or until browned.

 

© Crackerberries 2021

Irish Oatmeal Cookies

Irish Oatmeal Cookies

12 tbsp. unsalted butter

¾ cup natural creamy peanut butter

¾ cup firmly packed brown sugar

½ cup granulated sugar

2 eggs

¾ tsp. baking soda

½ tsp. salt

1 cup all-purpose flour

1½ cups Irish steel cut oatmeal

1 cup raisins

¾ cup coconut

Preheat oven 350º

Cream together butter and peanut butter, then add sugar and mix until light and fluffy.  Beat in eggs until smooth.  Combine oats, flour, baking soda, and salt and then add to creamed mixture.  Beat until thoroughly blended. Fold in raisins and coconut. Drop by rounded spoonful two inches apart on ungreased cookie sheet.  Bake at 350º for 12 minutes.  Let cool on cookie sheet one minutes, then transfer to wire racks to cool completely.

Yield 5 dozen cookies.         

© Crackerberries 2019

Unicorn Cookies

1 cup unsalted butter, softened
1 3 oz. package of cherry flavored gelatin
½ cup sugar
½ cup brown sugar, firmly packed
1 tbsp. lemon rind (optional)
2 eggs
1½ tsp. baking powder
2 cups flour
1½ cups cooking oats

Preheat oven to 375º. Place rack in center of oven.

In large mixing bowl, cream butter, gelatin and sugars together until fluffy. Add eggs, orange rind and cherry extract and beat well. Combine flour, baking powder and cooking oats together and gradually add to mixing bowl, beating on low and scrapping sides of the bowl until mixed well.

Scoop by tablespoons on ungreased cookie sheets two inches apart. Bake at 375º for 12 minutes or until lightly browned on edges. Cool one minute then remove to wire racks to cool completely. Yield 5 dozen 1½-2 inch cookie gems.

Food for Thought:

Use any flavor gelatin for Unicorn cookies.  Unicorn Cookies come in all colors and flavors.  You could even make several batches and mix them all together. 

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

 

COOKIES-Chocolate Filled Peanut Butter Cookies

CHOCOLATE FILLED PEANUT BUTTER COOKIES

½ cup butter  
½ cup crunchy peanut butter
½ cup sugar
½ cup brown sugar, firmly packed
½ tsp. baking powder
½ tsp. baking soda
1 egg
1 tsp. vanilla
1¼ cups all-purpose flour

Preheat oven to 375º

Beat the peanut butter and butter together on high speed for 30 seconds or long enough to combine. Add sugar, brown sugar, baking soda and baking powder and mix until combined, being sure to scrape the sides of the bowl. Add egg and vanilla and mix well. Add flour.

Drop by tbsp. or a small ice cream scoop (my favorite cookie tool), onto ungreased cookie sheets.

Bake at 375º for 7-9 minutes. Remove from pan immediately and cool completely on wire racks.

CHOCOLATE FROSTING

2/3 cup unsweetened cocoa powder
2 1/3 cup confectioner’s sugar
½ cup margarine
½ cup cream cheese
1-2 tbsp. heavy whipping cream
1 tsp. vanilla

Combine cocoa and confectioner’s sugar together and mix well. In large bowl beat margarine and cream cheese and vanilla together until well combined. Gradually add cocoa sugar mixture until frosting consistency, adding heavy cream as needed to make smooth.

Fill cookies with frosting and store any leftovers that the COOKIE MONSTER doesn’t eat in refrigerator.

FOOD FOR THOUGHT:

Fun Facts about Cookies

·         The first commercial cookie in the U.S. was the Animal Cracker, introduced in 1902.

·         The Oreo, the best-selling cookie of the 20th century, was developed and introduced by the American company Nabisco, in 1912.

·         July 9th is National Sugar Cookie Day.

·         December 4th is National Cookie Day.

·         The U.S. leads the world as the biggest cookie bakers and eaters, spending more than $550 million annually on Oreos alone.

·         The Girl Scouts first began selling cookies in the 1920s.

·         The official state cookie of both Massachusetts and Pennsylvania is the chocolate chip cookie.

·         Early American tinsmiths began making cookie cutters by hand back in the 1700s.

·         Christmas cookies date back to Medieval Europe.

·         American cookie jars evolved from British biscuit jars and first appeared on the scene during the Depression in the 1930s when housewives began making more cookies at home, rather than buying them at the bakery, and needed containers for them.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Energy Cookies

Spunky Cookies

½ cup butter

1 cup crunchy peanut butter

½ cup firmly packed brown sugar

½ cup granulated sugar

1 eggs

2 tsp. vanilla extract

½ tsp. baking powder

¼ tsp. baking soda

1¼ cups all-purpose flour

2 pkgs. maple & brown sugar instant oatmeal

1 cup coconut

1 cup raisins

Preheat oven 375º

Cream together butter and peanut butter, then add sugar, baking powder, baking soda, and cream until well blended.  Add egg and vanilla mixing well.  Add flour first and then oats, raisins and coconut. Once all blended drop by spoonful two inches apart on ungreased cookie sheet.  Bake at 375º for 8 minutes. Let cool on cookie sheet one minute, then transfer to wire rack to cool completely.

Yield 4 dozen cookies.         

© Crackerberries 2016

Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies

½ cup butter

1 cup crunchy peanut butter

1 cup firmly packed brown sugar

2 eggs

1 tsp. baking powder

½ tsp. baking soda

1½ cups all-purpose flour

2 cups rolled oats

¼ cup salted peanuts, crushed

¼ cup vanilla creamer

½ cup raisins

Preheat oven 375º

Cream together butter and peanut butter, then add sugar, baking powder, baking soda, and cream until well blended.  Add eggs and vanilla creamer, mixing well.  Add flour first and then oats, raisins and peanuts. Once all blended drop by spoonful two inches apart on ungreased cookie sheet.  Bake at 375º for 10 minutes.

Yield 5½ dozen cookies.         

© Crackerberries 2015

Raisin Oaties

Raisin Oaties

At 65 calories per cookie, you’re going to love this sweet treat!

1 cup whole grain quick oats

1¼ cup all-purpose flour

1 tsp. cinnamon

½ tsp. baking soda

1/8 tsp. salt

3 egg whites

½ cup brown sugar, firmly packed

¼ cup granulated sugar

¼ cup butter flavored Crisco (or butter)

1 tsp. vanilla

1/3 cup pear preserves (or apple sauce)

1 cup raisins

Preheat oven to 325º

Combine flour, oats, cinnamon, baking soda and salt in medium bowl and set aside. Whip egg whites until frothy; add sugars, butter and vanilla.  Stir in preserves and add flour mixture and stir well. Fold in raisins. Drop by tablespoon on lightly greased cookie sheet. Bake 10-12 minutes and immediately remove to cool on wire racks.

Yield: 3 dozen plus 2

© Crackerberries 2014

Cereal Cookies

Raisin Bran Cookies

¾ cup crunchy peanut butter

½ cup butter 

¾ cup firmly packed brown sugar

½ cup sugar

1 tsp baking soda

2 eggs

1 cups all purpose flour

1 cup whole wheat flour

2 tbsp honey

2 cups raisin bran crunch cereal

Preheat oven 375º

Cream together butter and peanut butter, then add sugars and beat until fluffy.  Add eggs and honey and beat until well blended. 

Combine flours, baking soda and mix well then add to creamed mixture.  Once all blended add cereal and stir just to combine. 

Drop by spoonful on ungreased cookie sheet.  Bake at 375º for 10-12 minutes.

Yield 5 dozen cookies.         

 Crackerberries 2012

Chunky Monkey Cookies

Chunky Monkey Cookies

(Peanut butter, Banana, Chocolate Chip Cookies)

¾ cup crunchy peanut butter

½ cup butter flavored Crisco + 1 tbsp water

½ cup firmly packed brown sugar

½ cup sugar

½ tsp baking soda

½ tsp baking powder

1 tsp vanilla extract

2 bananas, mashed

1 egg

2¼ cups all purpose flour

1 cup chocolate chips

Preheat oven 375º

Cream together Crisco and peanut butter, then add sugars and beat until fluffy.  Add egg, bananas and vanilla and beat until well blended.  Combine flour, baking soda, and baking powder and mix well then add to creamed mixture.  Once all blended add chocolate chips and stir just to combine.  Drop by spoonfuls on ungreased cookie sheet.  Bake at 375º for 10-12 minutes.

Yield 5 dozen cookies.         

© Crackerberries 2012

Raspberry Fig Newtons

Raspberry Fig Newtons

They may not look real pretty, but they sure do taste yummy!

1 cup butter flavored Crisco + 2 tbsp water

1½ cups sugar

2 eggs

1 tsp baking soda

1 tsp cream of tartar

1 tsp vanilla

¼ tsp salt

¼ tsp cardamom

2¾ cups all purpose flour

2½ cups fig preserves

1 3 oz. pkg. raspberry flavored Jell-O

In a large mixing bowl beat sugar and Crisco together until light and fluffy.  Add eggs, baking soda, cream of tartar, vanilla, salt and cardamom and mix until combined. Beat in flour a little at a time until well combined.

Preheat oven to 375°.

In small bowl combine jell-o and preserves together and mix until jell-o is dissolved.

In batches spread cookie dough along the long edges of a cookie sheet making two rows on either side about 2½ -3 inches wide (cookie sheet will allow you to do two rows at a time).  Spread preserves along the edges of the dough one inch wide.  Bake 375° for nine minutes; remove from oven and gently fold over the dough side without the preserves on it.  Gently press down with spatula and bake an additional 5 minutes, remove and cut into bars.  Cool completely on wire racks.

© Crackerberries 2012

Brandied Raisin Oatmeal Cookies

Brandied Raisin Oatmeal Cookies

¼ cup coffee brandy

1 cup raisins

¾ cup butter flavored Crisco

1 cup firmly packed brown sugar

1 tsp baking soda

1 tsp vanilla

½ tsp cinnamon

¼ tsp ground cloves

2 eggs

1½ cups all purpose flour

2 cups rolled oats

Combine brandy and raisins and soak for at least ½ hour.

Preheat oven 375º

Cream together Crisco, brown sugar until fluffy; add eggs and vanilla and beat until well blended.  Combine flour, baking soda, cinnamon and ground cloves and mix well then add to brown sugar/egg mixture.  Once all blended add oats and raisins and stir just to combine.  Drop by spoonfuls on ungreased cookie sheet.  Bake at 375º for 10 minutes.

Yield 57 cookies at 63 calories per cookie

© Crackerberries 2011

No Bake Cookies

Chocolate for BREAKFAST

This is my way of it being okay to have chocolate for breakfast.  What?  There is a good healthy dose of oatmeal in each cookie!

2 cups sugar

3 tbsp cocoa

¼ cup butter

¼ cup butter flavored Crisco

½ cup milk

3 cups rolled oats

1 tsp vanilla

2½ heaping tbsp chunky peanut butter

¼ cup toasted coconut

½ cup raw peanuts

Melt butter and Crisco together in medium/large sauce pan; add sugar, cocoa and milk and bring to a boil.  Boil one minute and remove from heat.  Stir in peanut butter, vanilla, oats, peanuts and coconut.  Drop by mounds on waxed paper and let cool completely (they will harden as they cool).  Great with morning coffee!

© Crackerberries 2011

Granola Cookies

I really didn’t mean for these to come out the way they did, but they taste just like a granola bar made into a cookie.  I even crumbled one up and ate it in yogurt for breakfast the other day.

½ cup butter flavored Crisco

½ cup peanut butter (next time I will use a little more peanut butter)

1 cup brown sugar

½ granulated sugar

1 tsp pumpkin pie spice

1 tsp maple extract

1 tsp baking soda

2 eggs

¾ cup all purpose flour

¾ cup whole wheat flour

3 cups dry oats

½ cup dried banana chips

½ dried figs

Preheat oven 375º.  Cream the Crisco and peanut butter together for 30 second; add sugars together in large mixing bowl and beat until fluffy.  Add maple flavored extract and eggs one at a time, mixing well after each. 

Combine flour, pumpkin pie spice and baking soda together, slowly add to mixture and stir until well blended.  Add oats, banana chips and dried figs and mix well. 

Drop by scoops on ungreased cookie sheet two inches apart.  Bake 375º 10-12 minutes.  Remove from cookie sheet immediately and cool on wire racks. 

© Crackerberries 2011