Cookie Recipes

Since I began including recipes, I've had several requests for 'easy links'. So here it is, from now on, I shall post my recipes here- making finding them again much easier. This shall be the cookie page from here on in. I will add cookie recipes as I use them/ like them.

 Sarah Cookies: (approx 30 cookies)

I've used this particular cookie recipe since I was 9- I got it in The Kids Slightly Messy Manual, and T and L use it now.
1/2 c each of brown sugar, white sugar and melted butter (or marg- but butter is so much better)
1 Egg
1/2 tsp Vanilla
1/4 tsp salt
1 tsp baking soda
1 1/8 c flour
1 cup (or more) chocolate chips, walnuts and pecans are good too.

1. Melt butter in large microwavable bowl. Add both sugars and stir until smooth. Drain a bit of the extra butter if it isn't completely incorporated into the mix. If you don't, it's not a big deal, but your cookies will be flatter and break more easily.

2. Add egg and vanilla and whip it- whip it good (sorry couldn't help it). Add the salt, baking soda and flour and stir until completely blended. It will be very goopy. Add your chocolate chips and stir around.

3. Freeze for 20- 30 minutes, just to firm them up for easier handling. Or put them in the fridge for 1 hour. Place them on an UNgreased cookie sheet, in 1 inch sized balls (this part is messy because it gets on your hands and starts to turn back into goo).

4. Oven at 450F for 8 minutes, or until golden brown. If you over cook they are crispy, if you cook them for the 8 minutes, they're chewy. If you freeze them right away, they stay chewy when they defrost.

 Oatmeal Cookies:

Dry Ingredients: stir together

  • 2 cups AP flour
  • 1 teaspoon baking SODA
  • 1 teaspoon baking POWDER
  • 1 teaspoon salt (table salt works, but kosher tastes better in the finished product.)

Wet: beat together

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup dark brown sugar, firmly packed
  • 2 large eggs
  • 2 teaspoons vanilla

Then stir in: (I mix the oats with the dry stuff)

  • 3 cups oats (not instant)
  • 1 1/2 cups raisins
  • I also love to throw in smarties, chocolate chips, dried cranberries, pretty much anything I feel like.


  1. Whisk dry ingredients; set aside.
  2. Combine wet ingredients with a hand mixer on low.
  3. To cream, increase speed to high and beat until fluffy and the color lightens.
  4. Stir the flour mixture into the creamed mixture until no flour is visible.
  5. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir just to incorporate. (I personally save myself the time, and mix the oats in with the flour before the wet stuff)
  6. Use a spoon, or scoop to make 1.5 inch balls. Drop 2-inches apart onto baking sheet on parchment.
  7. Bake at 350 F, for 11-13 minutes (on center rack), until golden- they will still be 'moist' (ugg, what a gross word 'moist' is) underneath the 'cracks'

(No Bake) Chocolate Coconut Macaroons:

  • 6 tablespoons cocoa
  • 1/2 cup butter
  • 1/2 cup milk
  • 1 1/2 cups sugar
  • 1/2 teaspoon vanilla
  • 3 cups oatmeal
  • 1 cup shredded coconut (I use "fancy" grade.  Fancy is also a stupid word)


  1. Mix first four ingredients together and boil for TWO (2) FULL minutes. If you don't, you'll end up with a soggy-fied, sugary mess that won't 'set'.
  2. Remove  from heat and add vanilla.
  3. Pour over oatmeal and coconut and mix well.
  4. Drop tsp fulls onto wax paper and wait until dry and easy to lift off paper. 

Pineapple Delight (No Bake)
  • Large lasagna dish, or lrg tinfoil take away container
  • Two pkgs of dream whip topping, or two- three containers of cool whip (how much you need depends on how much you are making).
  • 3 cups graham crackers
  • 1 cup sugar
  • 1/2 cup butter
  • 2 cans crushed pineapple
  • double batch of "Bird's English Custard", or a double batch of your favourite custard recipe
  1. Use a large bowl, the graham crackers, sugar and melted butter to make a graham cracker crust and line the large lasagna dish with it to a depth of about 1/2 inch (you can make it thicker or thinner, I just REALLY like graham cracker crusts). Hold back about a 1/4 cup of the mixture to sprinkle the top of the dish with.
  2. Make the double batch of custard, cover the graham cracker crust with the custard. Drain 1 can of the pineapple and layer that on top of the custard.
  3. Drain second can of pineapple and mix it into the whipped cream topping, then spoon that over the custard. Once you've got that done, sprinkle the last of the graham cracker/ sugar mix over the top.
  4. Chill for at least 1 hour then enjoy (super easy, super delicious).

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