Cranberry Oatmeal Buttons

Cook’s notes: Adapted from a recipe by Sunmaid Raisins (link). These are tasty, low-fat cookies. As the original recipe said, “This is one recipe where low is good. Low sodium, low fat, and low cholesterol — now that’s a really good cookie.”

Tasty and low fat

The recipe has several options: I used white whole-wheat flour, canola oil, plain yogurt (instead of vanilla, to keep the sugar down), and quick oats. You could even reduce the amount of brown sugar to 1/2 cup. If you like oatmeal raisin cookies, try these button-shaped cookies, which are tasty and very satisfying.

1 cup white whole-wheat flour (from King Arthur) or whole wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup packed brown sugar
1/4 cup fat-free plain yogurt (or fat-free vanilla yogurt)
1/8 cup (1 oz) canola oil (or corn oil)
1 large egg
1 overflowing teaspoon vanilla extract
1-1/3 cups quick-cooking rolled oats (or uncooked old-fashioned oats)
1 cup dried cranberries (5 oz package)

Heat oven to 350∫ F. Cover 2 cookie sheets with parchment paper.

In a small bowl, whisk the flour, baking powder, cinnamon, baking soda and salt together.

In the bowl of a stand mixer, combine brown sugar, yogurt, oil, egg, and vanilla. Beat to combine. Add flour mixture; beat just until combined to make blended dough. Beat in oats and cranberries. Dough will be quite sticky.

Using a small cookie scoop, drop mixture by rounded teaspoonfuls 2 inches apart on prepared cookie sheets. They will puff slightly when cooking, but they will not spread out flat.

Bake for 12 minutes until very lightly browned. Check them at 10 minutes — do not over bake.

Slide cookies from parchment paper onto countertop to cool.

Makes 40 cookies.

Estimated nutrition information per serving (1 cookie): Calories 42; Protein 0.9 g; Fat 1 g; Carbohydrate 7.6 g (net carbs 6.9 g); Dietary Fiber 0.7 g; Cholesterol 5 mg; Sodium 52 mg (from http://caloriecount.about.com/cc/recipe_analysis.php)

Dietary exchanges for 2 cookies: 0.9 bread/starch

Nutty Clusters

Cook’s notes: No baking required. These almond bark clusters combine sweet and salty flavors with crunchy and soft textures. They are a nice addition to the holiday cookie platter. Note: One cup of chocolate chips equals 6 ounces.

1 cup slivered almonds
2 heaping cups puffed rice cereal (such as Rice Krispies)
1 cup dry roasted peanuts
1 cup miniature marshmallows
3 cups white chocolate chips – 1.5 x 12-oz bags (I like NESTLÉ® TOLL HOUSE® Premier White Morsels)
1/2 cup creamy peanut butter

Line 2 or more rimmed cookie sheets with wax paper.

Place almonds in a dry skillet and warm over medium-high heat, stirring often, until they are toasted.

In a large bowl, combine the toasted almonds, cereal, peanuts, and marshmallows. Stir well to combine.

Heat the chocolate chips and peanut butter in a saucepan over low heat until melted, stirring often.

Pour the melted chocolate over the nut and cereal mixture. Stir well to combine.

Using a teaspoon scoop, drop mounds of the mixture on wax paper and let dry. You may wish to refrigerate the clusters for 20 minutes until firm. Package in an airtight container.

Makes a large batch (at least 8 cups of mixture).

Source: Adapted from a recipe at http://www.jennylovesfood.com/?p=259. Tips on melting chocolate: see http://www.ehow.com/how_4514814_melt-chocolate-double-broiler-microwave.html.

Puffy Lemon Cookies

Cook’s Notes: Lemon and white chocolate is a lovely combination. These puffy cookies start with a boxed cake mix (yup, I know). They are quick to make — I made a batch before work on a weekday — and you can make both individual cookies and bar cookies. Any flavor of cake mix or add-in will do. You could use 2 cups of chopped nuts instead of chocolate chips. My coworkers described them as “super yummy” and “tastes like the yellow Froot Loops.”

1 (~18 ounce) package Lemon flavor cake mix (any brand) with pudding in the mix
8 oz (1 cup) sour cream
2 large eggs
2 cups (12 oz bag) white chocolate chips

Heat oven to 350 degrees. Pour cake mix into the bowl of a stand mixer. Add the eggs and sour cream and beat 30 seconds low, until just blended. Turn the mixer to medium speed and beat for two minutes more. The batter will lighten in color. Beat in the chocolate chips. Batter will be stiff.

Use a Tablespoon scoop to drop batter onto greased cookie sheets, spacing cookies about 2 inches apart.

Bake for 8 to 10 minutes or until center is just set. Be careful not to let the bottoms get too brown. Cool completely on wire racks.

Alternate method: Put half the batter in a greased 8-inch square glass pan and bake for 25 minutes. I did this, and got 26 individual cookies (13 per cookie sheet) and one pan of bar cookies.

Tried and Liked: Banana Macaroons

Cook’s Notes: It’s not easy to find cookie recipes that do not have dairy, flour, or eggs, but these little morsels have only two ingredients: Banana and sweetened shredded coconut.

I followed the recipe for “Macaroons II” from the Vegetarian Resource Group (link). I used an electric stand mixer to mash the banana, and used a teaspoon-sized scoop for the batter. Yield: 19 tropical macaroons.

Best Recipe: Chocolate Almond Button Cookies

Cook’s Notes: Baked in a mini-muffin tin, these round, puffy cookies are a variation on the Chewy Bar Cookies. They are a little more work than just bar cookies, but they are cute as a button. With both almond extract and chopped almonds, the toasted nut flavor really comes through.

Makes at least 55 cookies (I got 58). See my list of other suggested bar cookie variations for more ideas.

1 sticks (1/2 cup) unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
2 teaspoons pure almond extract
2 eggs
1/4 teaspoon baking soda
2 cups all-purpose flour
1 cup mini chocolate chips
1 cup roasted and salted almonds, roughly chopped

Heat the oven to 350 degrees. Lightly coat mini-muffin tins with cooking spray.

With an electric mixer, cream together the butter and sugars until smooth. Beat in the almond extract and eggs. Beat in the baking soda and flour until just combined. With the mixer on the slowest speed, beat in the chocolate chips and chopped almonds.

Drop the dough with a teaspoon-scoop into the prepared mini-muffin tins. Bake for 10 to 12 minutes, until the edges are just the tiniest bit brown. Use a toothpick to check for doneness in the center.

Best Recipe: Vanilla Coconut Bar Cookies

Cook’s Note: I brought these bar cookies to two parties recently, and these were very popular at both events. In fact, someone asked for the recipe at each gathering. These Chewy Bar Cookies with all-white add-ins have a tropical flavor and are well-suited to a backyard gathering or picnic. Makes 32 to 40 bars.

See my list of other suggested bar cookie variations for more ideas.

1 sticks (1/2 cup) unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
2 teaspoons pure vanilla extract
2 eggs
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 cups all-purpose flour
1 cup white chocolate chips (vanilla flavored)
1 cup sweetened flaked coconut

Heat the oven to 350 degrees. Lightly coat a 9×13-inch pan with cooking spray.

With an electric mixer, cream together the butter and sugars until smooth. Beat in the vanilla and eggs. Beat in the salt, baking soda, and flour until just combined. With the mixer on the slowest speed, beat in the white chocolate chips and coconut.

Press dough evenly onto the bottom of the pan. (I put on food-safe handling gloves and press it in by hand.) Smooth the top.

Bake for 25 to 30 minutes, until the edges are just the tiniest bit brown. Use a toothpick to check for doneness in the center. Cut into bars.

Source: Adapted from a recipe on Recipezaar

Best Recipe: Chai Spice Bar Cookies

Cook’s Notes: Penzey’s Cake Spice is a blend of cinnamon, star anise, nutmeg, allspice, ginger, and cloves. You could use 3/4 teaspoon ground cardamom and 1/4 teaspoon ground star anise instead. Or just use 4.75 teaspoons of the cake spice plus 1/4 teaspoon black pepper for the spice blend. It’s hard to stop eating these Chai Spice Bars, a variation of the Chewy Bar Cookies recipe. Makes 32 to 40 bars.

See my list of other suggested bar cookie variations for more ideas.

1 sticks (1/2 cup) unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
2 teaspoons pure vanilla extract
2 eggs
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 cups all-purpose flour

Spice mix:
1.5 teaspoons ginger powder
1.5 teaspoons cinnamon powder
1 teaspoon Penzey’s Cake Spice
3/4 teaspoon clove powder
1/4 teaspoon black pepper

Heat the oven to 350 degrees. Lightly coat a 9×13-inch pan with cooking spray.

With an electric mixer, cream together the butter and sugars until smooth. Beat in the vanilla and eggs.

Combine the salt, baking soda, flour and spices. Slowly stir the flour mixture into the butter mixture until dough is just combined.

Press dough evenly onto the bottom of the pan. (I put on food-safe handling gloves and press it in by hand.) Smooth the top.

Bake for 25 to 30 minutes, until the edges are just the tiniest bit brown. Use a toothpick to check for doneness in the center. Cut into bars.

Make glaze: Blend 1 cup powdered sugar, 2 Tablespoons melted butter, and 2 Tablespoons milk. Drizzle over finished bars.

Source: Adapted from a recipe on Brooklyn Limestone.

Best Recipe: Black and White Bar Cookies

Cook’s Notes: This excellent version of Chewy Bar Cookies is similar to brownies. They have the flavor of chocolate sandwich cookies, such as Oreos. My co-worker referred to these as “better than Hostess Ding Dongs.” The contrast of dark chocolate batter with white chocolate chips is simply delicious. Makes 32 to 40 bars.

See my list of other suggested bar cookie variations for more ideas.

1 sticks (1/2 cup) unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
2 teaspoons pure vanilla extract
2 eggs
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1-1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder (King Arthur brand Double-Dutch preferred)
1 cup white chocolate chips (vanilla flavored)

Heat the oven to 350 degrees. Lightly coat a 9×13-inch pan with cooking spray.

With an electric mixer, cream together the butter and sugars until smooth. Beat in the vanilla and eggs. Beat in the salt, baking soda, flour, and cocoa powder until just combined. With the mixer on the slowest speed, beat in the white chocolate chips.

Press dough evenly onto the bottom of the pan. (I put on food-safe handling gloves and press it in by hand.) Smooth the top.

Bake for 25 to 30 minutes, until the edges are just the tiniest bit brown. Use a toothpick to check for doneness in the center. Cut into bars.

Suggested Bar Cookie Variations

This post holds for ideas for bar cookie variations that I haven’t tried yet. See the original recipes here:

• Almost Shortbread Bars
• Chewy Bar Cookies

Frosting for Bar Cookies

Lemon Glaze:

Blend 2/3 cup powdered sugar and 2 Tablespoons lemon juice. Whisk together until smooth. Drizzle over finished lemon bar cookies. (Adapted from cooks.com)

Sugar Glaze:

Blend 1/2 cup powdered sugar, 1 Tablespoon melted butter, and 1 Tablespoon milk. Drizzle over finished bars. If you like heavier frosting, double this glaze recipe.

Chocolate glaze:

Cook 1/4 cup milk, 1/4 cup granulated sugar, and 2 Tablespoons butter in a saucepan over medium heat for 3 to 4 minutes until the mixture boils. Turn off heat, and stir in 1 cup chocolate chips. Continue to stir until chips have completely melted and glaze is smooth. Spread chocolate glaze over bars. (From the book Cupcakes: From the Cake Mix Doctor)

Shape variations

Button Cookies:

For perfectly shaped cookies, make the Chewy Bar Cookies dough. Drop the dough with a teaspoon-scoop into greased mini muffin pans. Makes almost 5 dozen cookies (55 to 58 cookies). Bake at 350 F for 10 to 12 minutes.

Drop Cookies:

Make the Chewy Bar Cookies dough. Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake at 350 F until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. (Technique from Martha Stewart)

Shortbread variations to try (untested)

• Candied Ginger shortbread: Omit the vanilla. Add 1/2 teaspoon ground ginger, 3/4 cup finely chopped candied ginger, and 1/4 teaspoon salt to the dough. Optional: Drizzle bars with glaze. (Adapted from epicurious)
• Dark Chocolate shortbread: Reduce flour to 1.5 cups. Add 1/2 cup unsweetened Dutch-process cocoa powder and 1/4 teaspoon coarse salt to the dough. Optional: Add mint extract to the glaze. (Adapted from epicurious)
• Pine Nut and Rosemary shortbread: Omit the vanilla and chocolate chips. Add 1 scant teaspoon fine-grain sea salt, zest of one lemon, 2/3 cup toasted pine nuts, and 1-1/4 teaspoons fresh rosemary, finely chopped. (Adapted from 101 Cookbooks)

Chewy Bar Cookie variations to try (untested)

• Almond bars: Omit the vanilla. Add 2 teaspoons almond extract and 1-1/3 cup toasted slivered almonds to the dough. Optional: Drizzle bars with glaze (see above).
• Apricot bars: Add 1 cup chopped dried apricots and 1 cup white chocolate chips. (Inspired by this deluxe drop-cookie recipe.)
• Chocolate Chip Raisin bars: Add 1 cup chocolate chips and 1 cup raisins to the dough.
• Cocomia bars: Add 1 cup shredded coconut and 1 cup whole macadamia nuts (up to 1.5 cups macadamia nuts).
• Cranberry Cornmeal bars: Reduce flour to 1.5 cups. Add 1/2 cup yellow cornmeal and 1 cup dried cranberries to the dough. Omit chocolate chips. (Adapted from Doodle Bug Kitchen)
• Glazed Lemon bars: Add 1 Tablespoon lemon zest and 2 Tablespoons lemon juice to the dough. Make the glaze with 2/3 cup powdered sugar and 2 Tablespoons lemon juice. (Adapted from Every Day Food)
• Lemon Macadamia bars: Omit the vanilla. Use 2 teaspoons lemon extract instead of vanilla extract. Add 7 oz (1.5 cups) whole macadamia nuts. (Adapted from Mrs. Fields)
• Mandarin Orange bars: Add 1 Tablespoon orange zest and a 10-oz can of mandarin oranges (drained and chopped). Add 1 cup white chocolate chips. Optional: Drizzle bars with glaze (see above). (Adapted from Mrs. Fields)
• Orange Chocolate bars: Use 1 teaspoon orange extract instead of vanilla extract. Add 1 cup dark chocolate chips (Adapted from Mrs. Fields)
• Peanut Butter bars: Add 1 cup of creamy peanut butter to the dough (suggested by the Drinkology Eats Guide)
• Spiced Raisin bars: Bring 1 cup seedless raisins to boil in 1 cup water. Let cool for 10 minutes. Add 1 teaspoon cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground cloves to the dough. Add the raisins and 1/2 cup chopped pecans (adapted from Penzeys Spices, Early Summer 2009 catalog)
• Reese’s bars: Add 1/2 cup crunchy peanut butter and 1 to 1.5 cups Reese’s Pieces or M&M’s candies to the dough.
• White Macadamia bars: Add 1 cup white chocolate chips and 3/4 cup chopped macadamia nuts to the dough.

Best Recipe: Chewy Bar Cookies

Cook’s Notes:These bar cookies are taller than the shortbread bars. Their texture is like cake, but more dense. Makes 32 to 40 bars.

For more ideas, see my list of other suggested bar cookie variations.

1 sticks (1/2 cup) unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
2 teaspoons pure vanilla extract
2 eggs
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 cups all-purpose flour
Up to 2 cups add-ins (such as 1 cup chocolate chips and 1 cup toasted nuts). See the list below.

Heat the oven to 350 degrees. Lightly coat a 9×13-inch pan with cooking spray.

With an electric mixer, cream together the butter and sugars until smooth. Beat in the vanilla and eggs. Beat in the salt, baking soda, and flour until just combined. With the mixer on the slowest speed, beat in the add-ins.
Press dough evenly onto the bottom of the pan. (I put on food-safe handling gloves and press it in by hand.) Smooth the top.

Bake for 25 to 30 minutes, until the edges are just the tiniest bit brown. Use a toothpick to check for doneness in the center. Cut into bars.

Source: Adapted from the foodiewife-kitchen blog and the Land O’ Lakes butter site, among others

Chewy Bar Cookies: Tried-and-True Variations

• Black and White Bars combine dark chocolate batter with white chocolate chips. These would be elegant served with fresh strawberries. Like a tuxedo, they would fit in to high-toned gatherings.
• Butterscotch Pecan Bars: For add-ins, use 1 cup butterscotch chips and 3/4 cup chopped pecans. Sweeter than usual, due to the chips.
• Chai Spice Bars are especially delicious with the sugar glaze
• Chocolate Almond Button Cookies are made in a mini-muffin tin
• Coconut, Chocolate, and Macadamia Nuts: 1 cup sweetened flaked coconut, 1/2 cup mini chocolate chips, and 1/2 cup macadamia nuts.
• Vanilla Coconut Bar Cookies combine coconut and white chocolate chips for a casual cookie with a tropical flair