Best Dee Dees Ultimate Autumn Harvest Cookie Recipes

AUTUMN HARVEST COOKIES

Autumn Harvest Cookies image

An oatmeal-raisin cookie with a twist.

Provided by ramie7224

Categories Desserts Cookies Oatmeal Cookie Recipes

Time 25m

Yield 42

Number Of Ingredients 13

Ingredients

1 cup softened butter
½ cup brown sugar
½ cup white sugar
2 eggs
½ teaspoon orange extract
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
2 ½ cups rolled oats
½ cup chopped walnuts
1 cup dried cranberries

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 114 calories, Carbohydrate 14.3 g, Cholesterol 20.5 mg, Fat 5.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3 g, Sodium 61.1 mg, Sugar 6.9 g

DEE'S OATMEAL CHOCOLATE CHIP COOKIES

Dee's Oatmeal Chocolate Chip Cookies image

Awesome! The family devoured these cookies, and I made another batch the next day. I have tried other recipes but I knew this was the keeper. I was so happy to receive the recipe, and with her permission, I am sharing it with you. Yummy good !!

Provided by Chef Dee

Categories Drop Cookies

Time 8m

Yield 4-5 doz, depending on size of cookies

Number Of Ingredients 11

Ingredients

1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 large eggs, slightly beaten
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/3 teaspoon salt
2 cups rolled oats
1 1/2 cups chocolate chips

Steps:

Preheat oven to 350°.
With beaters at med-high speed, cream the butter, and the two sugars together.
Add the eggs and vanilla, continue beating until well blended.
In a separate bowl, combine the flour, soda, baking powder and salt.
On low speed, add the flour mixture about 1/2 cup at a time into the butter mixture, mixing until smooth.
Stir in the rolled oats and chocolate chips.
Spray cookie sheets with cooking spray, drop dough by teaspoons onto sheets.
Bake for 8- 10 minutes, then cool on racks for 5- 8 minutes before removing from pan.

Nutrition Facts : Calories 1532.9, Fat 70.6, SaturatedFat 41.7, Cholesterol 227.8, Sodium 992.2, Carbohydrate 218.7, Fiber 9.4, Sugar 138.3, Protein 19.2

DEE DEE'S ULTIMATE AUTUMN HARVEST COOKIE

Dee Dee's Ultimate Autumn Harvest Cookie image

This is an adopted "Brown Sugar Cookie" recipe I found here on JAP. I felt like it really didn't qualify as just a brown sugar cookie since it had raisins, orange rind, nuts, cinnamon and cloves in it. This really had the feel for a special holiday cookie. I changed measurements of flour, sugars; added salt, removed baking powder and added baking soda. I had heard about a new way of making Chocolate Chip Cookies with burnt butter and decied to try that with this recipe. To speed up the process I only burnt 1/2 of the butter and added the other 1/2 of solid butter once 1st butter was browned. I did this to get the nutty/toffee flavor and to speed up the firming time. I think I'm in love with burnt butter and brown sugar. The burnt butter flavor and aroma is out of this world good! I don't think I'll ever make another recipe that calls for butter and brown sugar with out first burning part of the butter! Where was I when this idea came out?? These cookies came out a little crispy on the outside and chewy on the inside. Nice flavor, however, I might go less on the cloves and cinnamon next time or not use at all. I'm still working on perfecting this cookie and will make revisions as I go. A new name is in the making as well.

Provided by Diane Atherton @DeeDee2011

Categories Cookies

Number Of Ingredients 15

Ingredients

2 1/4 cup(s) unbleached all-purpose flour
1 teaspoon(s) salt
1 teaspoon(s) baking soda
1/2 teaspoon(s) cinnamon
1/4 teaspoon(s) cloves
1 cup(s) brown sugar, firmly packed
1/2 cup(s) sugar
2 stick(s) butter
1 large egg
1 - egg yolk
1 tablespoon(s) heavy cream
2 tablespoon(s) grated orange rind
1/3 cup(s) each; dark raisins, light raisins, craisins
1 cup(s) chopped walnuts
1 1/2 teaspoon(s) vanilla extract

Steps:

Sift together flour, salt, baking soda, cinnamon, and cloves; set aside.
Cut both sticks of butter in to several pieces and cook 1/2 of the butter in a small heavy saucepan over a medium high heat, stirring frequently, until it has a nutty fragrance and turns an amber brown, anywhere from 4 to 7 minutes. Remove from heat and add remaining solid butter to the burnt butter; stir until solid butter is melted. This will speed up the firming of the melted butter. Transfer butter to a large mixing bowl and chill until just firm, about 15 minutes.
Beat together butter and sugars with an electric mixer until pale and fluffy. Add cream, orange rind, vanilla extract and eggs. Mix until well combined.
Add 1/2 of the flour mixture and incorporate into the batter with an electric mixer. Add the rest of flour and mix until thoroughly combined. Stir in raisins, crasins and walnuts. Cover bowl with plastic and chill for 30 minutes to 1 hour.
Preheat oven to 350 degrees.
Line baking sheets with parchment paper. Scoop up rounded tablespoons of cookie dough and place on cookie sheet, leaving about 1 1/2 inches of space between cookies. NOTE: I USED A PAMPER CHEF COOKIE DOUGH SCOOPER.
Bake 12 to 14 minutes. Cool on cookie sheet placed on a rack for about 5 minutes and then transfer to a rack to cool.
Store in airtight tins.