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Food Friday: Cookies

Food Friday: Cookies

With an abundance of fresh vegetables and fruits in the summer time, it’s easy to forget about the tastier things in life! Cookies are a favorite of all sweets-lovers. There is a size and a taste to please every tastebud. Try these recipes from Alabama Extension’s Auburn Cookbook. Which one is your favorite?

Oatmeal Cookies

1 cup corn-oil margarine
1 cup sugar
2 eggs
1 tablespoon milk
3/4 teaspoon baking soda
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup raisins
2 cups quick-cooking oats, uncooked
Butter-flavor vegetable cooking spray

Directions: Cream margarine and sugar by beating margarine until smooth and fluffy and then gradually adding sugar, beating well after each addition. Continue beating until light and fluffy. Beat eggs well and combine with milk. Add to creamed mixture and mix until thoroughly blended. Mix together the soda, flour, salt and cinnamon. Gradually add flour mixture to creamed mixture, stirring after each addition until well blended. Add raisins and oats and stir carefully until blended. Coat a baking sheet with cooking spray. Drop dough with teaspoons onto baking sheet. Bake at 375°F for 12 to 15 minutes. Cool on a wire rack covered with absorbent paper and store. Makes 5 dozen cookies. 

Chocolate Chip Cookies

1 cup corn-oil margarine
1 cup brown sugar, firmly packed
1/2 cup sugar
1 egg
1 egg white
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla
1 cup chopped pecansPhoto by: www.shutterstock.com/B. and E. Dudzinscy
2 cups semisweet chocolate chips
Butter-flavor vegetable cooking spray

Directions: Cream the margarine and both sugars by beating margarine until smooth and fluffy and then gradually adding sugars, beating well after each addition. Continue beating until the mixture looks light and fluffy. Beat whole egg; then add egg white and beat together. Add to creamed mixture and beat until well blended. Mix together flour, salt and soda. Gradually add this to the creamed mixture, mixing well after each addition. Add the vanilla and stir. Add pecans and the chocolate chips and stir until evenly distributed. Cover and chill the dough for 2 hours. Coat a baking sheet with cooking spray. Drop dough by teaspoons onto baking sheet about 2 inches apart. Bake at 375°F for 10-12 minutes. Remove from pan at once and cool on a wire rack covered with absorbent paper. Makes 6 dozen cookies. 

Sugar Cookies

2 cups corn-oil margarine
1 cup sugar
2 eggs
1 egg white
4 1/2 cups all-purpose flour
1 teaspoon vanilla
Butter-flavor vegetable cooking spray
1/3 cup sugar

Directions: Cream margarine and 1 cup sugar by beating margarine until smooth and fluffy and then gradually adding sugar., beating well after each addition. Continue beating until mixture looks light and fluffy. Add whole eggs, one at a time, beating thoroughly after each addition. Add egg white and beat until mixture is well blended. Gradually add flour, mixing thoroughly after each addition. Add vanilla and mix well. Cover dough and chill 2 hours. Remove only part of the dough at a time and shape it into balls, using a teaspoon as a measure. Coat a baking sheet with cooking spray. Roll each ball in granulated sugar, using 1/3 cup for all balls, and place 3 inches apart on the baking sheet. Flatten each ball to 1/4-inch thickness, using the bottom of a small glass that has been dipped in sugar. Bake at 350°F for 20 minutes or until very lightly browned on bottom. Cool slightly; then place on a wire rack covered with absorbent paper. Makes 8 dozen cookies.

These recipes, and many others, can be found in the Auburn Cookbook, a publication of Alabama Extension.

Featured image by: shutterstock.com/Marie C Fields. Photo in article by: www.shutterstock.com/B. and E. Dudzinscy.

 

About Katie Nichols