Energetic Oatmeal Raisin Cookies

The addition of sunflower seeds, nuts and raisins give the illusion of cookies that are actually somewhat healthy which we know deep down on our hearts isn't really true. Healthy food is not really the purpose of cookies anyway.

  • 2 sticks (1 cup or 8 oz) unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/2 cup oat flour (made by processing rolled oats in the food processor until flour-like)
  • 3 cups rolled oats
  • 1 cup raisins or dried cranberries
  • 1/2 cup toasted sunflower seeds (I used toasted salted sunflower seeds, they taste better)
  • 1/2 cup chopped nuts like walnuts, pecans, or almonds (whatever you like)
  • 1/2 cup chocolate chips, optional but highly recommended
  • Preheat oven to 350°F
  • In a large bowl cream the butter, sugars, salt, and vanilla extract together. Add the eggs, cinnamon, and baking soda and mix well.
  • Add the flours and mix until combined. Add the oats and mix, then stir in the raisins, nuts, sunflower seeds and chocolate chips, if using.
  • Scoop the batter into tablespoon size pieces onto a cookie sheet lined with parchment paper. Bake for about 10-12 minutes, until edges look golden brown. Cool for 1 minute on the cookie sheet, then transfer to cooling rack.
  • Store in airtight container.


Gluten Free Chocolate Chip Cookies

Made for my coffee drinking, donut-eating mom friends.

  • 3/4 cup almond flour (almonds ground up really finely)
  • 1/4 cup sweet or glutinous rice flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter or coconut oil, melted
  • 1/2 cup honey (can also use maple syrup)
  • 1 tsp vanilla extract
  • 6 oz chocolate chips or chopped up chocolate (gluten free if you're really strict about it)
  • Preheat oven to 350°F; line cookie sheet with parchment.
  • Mix all the dry ingredients together. Add melted butter or coconut oil, honey (or syrup) and vanilla extract. Mix together thoroughly. Stir in chocolate chips.
  • Refrigerate dough for at least 10 minutes to give the flours time to absorb the moisture in the dough. Scoop cold dough onto prepared pan and bake for about 11 minutes. When golden brown and done, let cookies cool on the baking sheet before removing with a spatula. Cookies will be soft but will firm up when cooled.


Best Sugar Cookie Recipe

The best sugar cookie recipe I've tried so far, the dough is a really exceptional texture to work with, not crumbly at all.  It withstands rolling and re-rolling extremely well.  The cookies still come out very good.  I think the cookies are a little sweet if frosting or sugar is added on top of them, but kids think they are perfect, of course. This is my go-to recipe for all the kids' bake sale fundraisers, class parties, etc.


  • 4½ cups all-purpose flour (19.5 oz or 560g)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter, at room temperature*
  • 2 cups sugar (13 oz)
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tbsp milk
* OR 1 stick butter plus 1/2 cup (3.5oz) vegetable shortening. I like substituting 1/2 cup shortening for 1 stick of butter. The butter I think contains more water which makes the dough and the cookies softer. With all butter I find I need some additional flour to make it the right consistency, but not with the shortening/butter combo.

  • In a large bowl, combine and whisk together 4½ cups flour, baking powder, and salt until mixed.
  • In another large bowl, with an electric mixer on medium-high speed, beat the butter and sugar until creamy, 2 to 3 minutes. Add the eggs, vanilla, and milk and beat until light and fluffy, about 1 minute. With the mixer at medium-low speed, gradually beat in the flour mixture just until blended.
  • Gather the dough into a ball and divide it into half. Roll each half to 1/4 inch thickness between sheets of plastic wrap or wax paper and refrigerate on cookie sheets until the dough is cold, 2 hours or overnight is okay. I roll out the dough using two 1/4 inch pieces of wood under the rolling pin to get even thickness. 
  • Cookie dough can be also be tightly wrapped and frozen for up to a few months.
  • Preheat the oven to 350°F. Line two baking sheets with parchment paper. Get out the cookie cutters.
  • Remove chilled dough from refrigerator and run the rolling pin lightly over the top to smooth any bumps. Cut the dough into as many shapes as possible. Arrange on a prepared baking sheet, spacing about 1 inch apart. Gather the scraps of dough together and re-roll and cut more cookies. The cookies can be decorated now with sprinkles, or you can wait to add frosting/icing after baking. Repeat with the remaining dough.
  • Bake for 12 to 16 minutes until the cookies are pale golden. With a spatula, transfer the baked cookies to wire racks to cool completely.
  • Frost with royal icing, cookie icing, or whatever frosting you like.
  • Store in a tightly covered container, separating and cushioning the layers with sheets of waxed paper.
 This recipe makes about 32 cookies of approx. 3 inch diameter size.

Source: (This book has a lot of good recipes that I use)