Oh My Goodness Cookies Recipes

STRAWBERRY COOKIES WITH WHITE CHOCOLATE CHUNKS

Steps:

• Preheat the oven to 350 F and line pans with parchment paper.
• Pour fresh lemon juice over chopped strawberries, drain them after a few minutes.
• Whisk together 1 1/4 cup all-purpose flour, salt and baking powder and set aside.
• Beat butter with sugar and cream cheese until it's light and fluffy.
• Add egg and vanilla and mix well.
• Gradually add flour mixture and mix until it's well combined.
• Stir in chopped white chocolate.
• Sprinkle strawberries with 1-2 tablespoon flour, toss them until all strawberries are coated with thin layer of flour and then stir them really gently in the batter.
• Drop heaping tablespoon of batter onto pan leaving an inch space between.
• Set the cookies in the refrigerator for 5-10 minutes before baking.
• Sprinkle the cookies with sanding sugar if you want, but do not overdo it because they are sweet enough.
• Bake for 13-15 minutes( until the edges become golden brown).
• Let them cool a few minutes in the pan than transfer them to a wire racks to cool completely.

SOFT CHEWY CRISP CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F (175°C). Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted).
• Beat the butter with the brown and white sugar/s until creamy and pale in colour and sugar has dissolved. Pour in the syrup, vanilla and the egg, and lightly beat until just mixed through.
• Add the flour, baking soda, and salt, mixing until combined. If needed, add in one tablespoon of the 'extra' flour at a time until the dough is still soft but easy to handle and firm enough to form one large ball (the dough should not be dry. I only needed 3 tablespoons of the extra flour).
• Fold in half of the chocolate chips with your hands.
• Scoop out 18-20 balls and arrange them on a lined baking sheet with parchment paper. Press the remaining chocolate chips onto the tops of each cookie.
• Bake for about 10-11 minutes. The cookies will look pale and puffed up, but should be golden around the edges. DO NOT OVER BAKE or your cookies will become hard once they have cooled.
• Allow to cool on the baking sheet for about 30 minutes.

OH MY GOODNESS COOKIES!

Steps:

• Mix all the dry ingredients in a bowl - blend well.
• Mix eggs, butter, peanut butter, vanilla together and beat until smooth and well blended.
• Add wet to dry and mix well. This will be rather stiff since there's so much to go together - so use a good wooden spoon!
• Preheat oven to 375 degrees. Line cookie sheets with parchment paper.
• Using an ice cream scooper - line up 6 to 12 scoops of dough onto the pan and pat down a bit. [I used smaller baking sheets, so I got 6 to a pan] These are BIG cookies. [You can make smaller ones, but we wanted bakery sized cookies!]
• Place in oven - and after about 10 minutes, switch the pans around to get a more even bake. All together - these large cookies take about 20 minutes to bake so that you get the centers done.
• Remove pans from oven and let the cookies rest on the pans for about 5 minutes so that they can firm up.
• Remove them to a wire rack to finish cooling - as you move them from the pan to the rack, they may start to tear a bit if you didn't let them firm up on the pan - NO WORRIES - just push them back together and they'll finish cooling well.
• This makes 2 dozen large, bakery sized cookies. To store - place in a lidded container or a cookie jar.

OH MY GOODNESS! COOKIES (OATMEAL COOKIES)

Steps:

• Preheat oven to 375°F (190°C). Beat avocado with butter and sugars until fluffy; beat in egg. Meanwhile, stir oats with flour, cinnamon, nutmeg, salt, baking soda and baking powder; add to avocado mixture, stirring until well combined. Stir in pear and raisins.
• Arrange oven racks in the upper and lower thirds of the oven. Drop heaping spoonfuls of the dough onto parchment paper-lined baking sheets. Bake batches, rotating pans once, for 20 to 22 minutes or until lightly browned all over. Transfer cookies directly to a rack to cool completely. Makes about 30 cookies.
• Tip: Cookies can be stored in an airtight container for up to two days or in the freezer for up to one month.

OHMYGOODNESS! CHOCOLATE CHUNK COOKIES

Steps:

• 1. Preheat oven to 350. Line baking sheet with parchment.
• 2. Beat butter until smooth, then add brown sugar and beat on medium 2 minutes, scraping sides often. Add eggs and vanilla and beat until smooth.
• 3. Beat in baking powder, baking soda and salt. On low, add flour until mixed, then stir in chocolates.
• 4. Using a 1/4 cup measure, form large balls and place 2 1/2" apart. Place the remaining dough in the refrigerator until ready to bake.
• 5. Bake 9-10 minutes, until edges are turning golden. The tops of the cookies will appear undercooked! Resist the urge to continue cooking! Remove from the oven.
• 6. Cool on the pan for 5 ,minutes, then gently remove to a rack to cool completely.