Cookies, Cookies and more Cookies


Did I tell you today was going to be a cookie day or what?  Look at these sweeties!  Here you have strawberry cheesecake cookies, peanut butter cookies and oatmeal scotchie bars.  I like my peanut butter cookies to be chewy not crunchy.  These are soft, chewy, peanut buttery wonderland for the taste buds.  My go to recipe is from a 1973 Crisco cookbook.  The only thing I’ve changed is the baking time.  The oatmeal scotchie bars are the original toll house recipe except I turned up the cinnamon a bit.  I decided to make them into bars because in the past I’ve had trouble with them falling apart.  No bueno.  And my favorite out of the three-the strawberry cheesecake.  OH MY GOOD GOLLY!!  Strawberry cheesecake in cookie form?!  Yes, please!!  They did not disappoint.  You do have to be careful with the dough.  It wants to crumble so you have to persuade it to stay in place.  After they’re baked though, they’re good to go and totally delicious.          Peanut Butter Chews

1/2 cup shortening (I used butter flavored Crisco stick)

1 cup brown sugar

1/2 cup peanut butter

1/2 tsp. salt

1 egg. room temperature

1 1/2 cups sifted flour (that means sifted before measured)

1 tsp. baking soda

Preheat oven to 375 degrees.  Cream together the shortening, brown sugar and egg.  Add dry ingredients and mix well. Shape into 1 inch balls (I used my smallest cookie scoop).  Place 2 inches apart on a cookie sheet covered with parchment paper.  Using a fork, make a crisscross pattern to flatten.  Bake for 8-9 minutes for chewy cookies or 10-12 minutes for a more crispy cookie.  Let cool on the pan for 5 minutes before removing to a wire rack to cool completely.  Made 25 cookies.

Oatmeal Scotchie Bars

1 1/4 cups flour

1 tsp. baking soda

1 1/2 tsp. cinnamon

1/2 tsp. salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

2 large eggs at room temperature

1 tsp. vanilla

3 cups oats

11 oz. pkg. butterscotch morsels

Preheat oven to 375 degrees.  Combine flour, baking soda, cinnamon and salt in a small bowl.  Set aside.  In a medium bowl beat butter, sugars, eggs and vanilla until smooth and creamy.  Gradually add the flour mixture into the butter.  Stir in oats and morsels.  Line a 15 x 10 jelly roll pan with parchment paper longer than the pan so that it extends over the edges. Spray with non-stick cooking spray.  Spread dough even in the prepared pan.  Bake for 18-22 minutes (Mine took 19) or until lightly browned.  Cool for 5-10 minutes in the pan.  Using the parchment paper “handles” move to a wire baking rack to cool completely.  Cut into bars.  I cut mine into 24.  You may want them smaller or larger.

Strawberry Cheesecake Cookies

Adapted from Sandra Lee

1 1/4 cups finely crushed graham crackers (1 sleeve)

1 cup flour

1 1/2 tsp. baking powder

1 stick (8 Tbs.) unsalted butter, softened

1/2 cup packed brown sugar

1 egg, at room temperature, separated (the white will go in the cookie base and the yolk in the cheesecake mixture)

3 ounces cream cheese, softened

1/4 cup sugar

2 tsp. lemon zest (I didn’t have any fresh lemons, so I used about 1/4 tsp. lemon juice)

1/2 tsp. vanilla

1 Tbs. strawberry preserves

1/4 tsp. water

4 medium-sized strawberries, quartered

Preheat oven to 350 degrees.  In a small bowl, stir together the graham cracker crumbs, flour and baking powder.  In a medium-sized bowl, beat together the butter and brown sugar.  Add the egg white and beat until well combined.  Add the flour mixture to the butter mixture and mix until just combined.

Using the small bowl that you used for the flour, beat together the cream cheese, sugar, egg yolk, lemon zest or juice and vanilla until well combined.  Set aside.

Using a small cookie scoop (2 Tbs. size), scoop the cookie dough and place on a cookie sheet lined with parchment paper. The dough is a little crumbly, but don’t worry.  With the back of a tablespoon measuring spoon make a small well in each ball.  Spoon cream cheese into each indent in the cookies.  Bake until the filling is set and the cookies are lightly browned. Allow to cool for 5 minutes on the baking sheets before removing to a wire rack to completely cool.

Place the strawberry preserves and water in a small microwave safe bowl.  Microwave on high for 30 seconds.  Stir and place a small amount on top of the cheesecake part of each cookie.  Top with a quartered strawberry.  Makes 15 cookies.

Wishing you love, laughter and cake,



About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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