5 Delicious Cookie Recipes For Fall

Fall is here and for us it is time to try out some new cookie recipes. A few all time favorites have been included in this top 5 list. You can't go wrong with Chocolate Chip Cookies right. Hope you enjoy these as much as we do.

1. Chocolate Chip Cookies

Ingredients:

• ¼ cup brown sugar
• ½ cup sugar
• ½ cup butter, softened
• 1 ½ tsp. vanilla
• 1 egg
• 1 ¾ cups flour
• 1 tsp. baking soda
• ½ tsp. salt
• 1 cup chocolate chips

Method:

In a bowl, mix together brown sugar, sugar, butter until light and fluffy.  Add in vanilla and egg and beat well. In another bowl, stir together flour, baking soda and salt, combining well.  Add to creamed mixture.  Stir in chocolate chips.  Drop by teaspoonfuls about 1 cm apart onto an ungreased cookie sheet.  Bake at 180 C / 375 F for 8-10 minutes, until lightly browned.  Cool a few minutes before removing from tray.

2. Pumpkin Date Cookies

Ingredients:

• 1 cup sugar
• 1/2 cup butter, softened
• 1 cup canned pumpkin or fresh pureed pumpkin
• 2 eggs
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 1 cup chopped dates
• 1/2 cup chopped walnuts

Method:

Heat oven to 180 C / 375 F. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Beat in pumpkin and eggs. Stir in remaining ingredients except dates and walnuts. Stir in dates and walnuts. Drop dough by rounded teaspoonfuls about 1 cm apart onto ungreased cookie sheet. Bake 8-10 minutes or until edges are set. Immediately remove from cookie sheet to wire rack.

3. White Chocolate Macadamia Cookies

Ingredients:

• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 tsp. vanilla
• 1 egg
• 2 1/4 cups all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 (6 ounce) package white chocolate baking bars, cut into ¼” chunks
• 1 (3 1/2 ounce) jar macadamia nuts, coarsely chopped

Method:

Heat oven to 175 C / 350 F. Beat sugars, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, baking soda and salt (dough will be stiff). Stir in white chocolate chunks and nuts. Drop dough by rounded spoonfuls about 1 cm apart onto ungreased cookie sheet. Bake 10-12 minutes or until light brown. Cool slightly before removing to wire rack.

4. Cranberry Cookies

Ingredients:

• 2/3 cup butter, softened
• 2/3 cup brown sugar
• 2 eggs
• 1 1/2 cup rolled oats
• 1 1/2 cup flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 1/2 cup cranberries, dried

Method:

Preheat oven to 180 C / 375 F.  Beat butter and sugar together until light and fluffy.  Add eggs and mix well. Combine oats, flour, baking soda, cinnamon, and salt in a separate mixing bowl. Add to butter mixture in three additions and mix well. Stir in dried cranberries. Drop by rounded teaspoons onto ungreased cookie sheet. Bake for 10 minutes or until golden brown.

5. Coconut Nut Balls

Ingredients:

• 1 cup butter, softened
• ½ cup icing sugar
• 2 ¼ cups flour
• 1 cup ground nuts (pecans or almonds)
• 2 tsp. vanilla
• ½ cup icing sugar
• ¼ cup sweetened shredded coconut

Method:

Mix together ½ cup icing sugar and coconut in a bowl, combining thoroughly.  Combine first 5 ingredients in a bowl and mix together until dough holds together.  Shape into 1” balls and arrange on a cookie sheet. Bake at 160 C / 325 F for 20-25 minutes. Remove from oven. As soon as balls are cool enough to handle, but still warm, roll in icing sugar/coconut mixture. Makes about 36 cookies.

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