Recipe Corner (10/15/09)

Chocolate cookies

By Ginger Isham

My favorite cookies contain chocolate and oatmeal and, of course, butter.

I like to think that if I put 1/2 cup of butter in a recipe that makes 24 or more cookies, then each cookie has about 1 teaspoon of butter. To eat slightly more healthily, I often leave out 1 tablespoon of butter if a recipe calls for 1/2 cup, will use 3/4 cup of butter instead of 1 cup and will cut down to 3/4 cup of sugar when the recipe calls for 1 cup.

Chocolate Chip Oatmeal Cookies

1/4 cup flaxseed

1/2 cup olive oil (light tasting)

1 cup brown sugar

1/2 cup white sugar (I use 1/3 cup)

2 eggs

1 teaspoon vanilla

2 cups flour (I use only King Arthur brand)

2 cups quick-cooking oats

pinch of salt

2 teaspoons baking powder

1 cup chocolate chips

1/2 cup walnuts or pecans, finely chopped

Cream the flaxseed, oil, sugars, eggs and vanilla. Stir in dry ingredients and mix well. Fold in chips and nuts. Drop onto lightly oiled cookie sheet. Bake at 350 degrees for 9 to 10 minutes.

Bear Paw Cookies

1 cup butter

2/3 cup sugar

1/2 cup chocolate-flavored syrup (such as Hershey's for ice cream)

2 eggs

1 teaspoon vanilla

2 1/3 cups flour

2 teaspoons baking powder

pinch of salt

1/4 cup milk

peanut halves or cashews

Cream butter and sugar until light and fluffy. Add chocolate syrup and stir. Add eggs 1 at a time and beat well after each egg. Add vanilla. Combine dry ingredients and add alternately with milk, mixing well after each addition. Cover and put in fridge to chill. Drop by teaspoon onto oiled cookie sheet. Press 4 nut halves into center of each cookie. Bake at 375 degrees for 10 to 12 minutes. Cool on baking sheet for 2 minutes and finish cooling on wire rack.

Whoopie Pies

2/3 cup shortening

2 eggs

1 cup sugar

1 teaspoon vanilla

1 cup milk

2 cups flour

1/2 cup powdered cocoa

pinch of salt

1 teaspoon baking soda

1/2 teaspoon cream of tartar

Cream shortening, eggs, sugar and vanilla. Stir in milk. Add dry ingredients and mix until smooth. Drop onto oiled cookie sheet. Spread with spoon to circle shape. Bake at 350 degrees for 8 to 10 minutes. Cool. Put 2 cookies together with your favorite white, chocolate or peanut butter icing.



Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.