PEANUT BUTTER CHOCOLATE CHIP COOKIES

Heat oven to 350 F

¼ Cup Margarine or Butter (Substitute Organic Butter or Organic Coconut Oil)
1/3 Cup smooth peanut butter (Substitute Organic Peanut Butter)
 ½ Cup brown sugar (Substitute Organic Coconut Palm Sugar or Organic Brown Sugar)
1/3 Cup granulated sugar (Substitute Organic Coconut Palm Sugar suggested by Dr. Oz)
1/3 Cup milk (Substitute Coconut milk for lactose intolerance and more nutrition)
1 large egg
1 Tablespoon vanilla (Use Organic Pure Vanilla)
1 ½ Cups all purpose flour (Substitute Organic Flour)
1 teaspoon baking soda (Substitute Organic)
 ¾ Cup milk chocolate chips (Substitute Organic)
 ¼ Cup raisins (Substitute Organic)
Beat butter and Peanut Butter until smooth.
Add sugars and beat.
Add egg and vanilla and beat until well blended.
Combine dry ingredients and stir into egg mixture just until incorporated.
(Do not over mix)
Stir in chocolate chips and raisins.

Drop by teaspoonful 2 inches apart on creased baking sheet.

Bake 12-15 minutes or until brown.

Cookie Tester’s comments:
Good one for peanut butter lovers!


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For more information about the Benefits of Coconut: http://www.bestfacetheorganicway.blogspot.ca/p/blog-page.html#.UcyxYqw6R8o

SWEET HEART COOKIES

Heat oven to 350 F

½ Cup butter, softened (Substitute Organic Coconut Oil)
¾ Cup light brown sugar (Substitute Organic Coconut Palm Sugar)
1 large egg
1 teaspoon vanilla (Substitute Organic Pure Vanilla)
1 ½ Cup all purpose flour (Substitute Organic Flour)
½ teaspoon baking soda (Substitute Organic Lead-free Baking Soda)
¼ teaspoon salt (Substitute Sea Salt)
½ slivered Almonds (Substitute Organic Almonds)
½ cup maraschino cherries, well drained and coarsely chipped
½ Cup milk chocolate chips (Substitute Organic)
1 Cup white chocolate chips (Substitute Organic)

Cream butter and sugar.
Add egg and vanilla.
Beat for another minute.
Mix dry ingredients and stir into butter mixture.
Stir in almonds, cherries, and both chocolate chips.

Roll into walnut-sized balls. Place 2 inches apart on greased baking sheet.

Bake 8-12 minutes, until cookies look golden around the edges.
Cool on the baking sheet for 4 minutes before transferring to racks to cool completely.

Cookie Tester’s comments:
Susan: My personal favorite.

Hint:
The red cherries make this a fun cookie for Valentine’s Day or Christmas!

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MOCHA-PECAN COOKIES

Heat oven to 350 F

½ Cup butter, softened (Substitute Organic Butter or Organic Coconut Oil)
½ Cup brown sugar, packed (Substitute Organic Coconut Palm Sugar)
½ Cup granulated sugar (Substitute Organic Cane Sugar)
1 large egg
1 Tablespoon vanilla (Substitute Organic Pure Vanilla)
1 ¼ Cups flour (Substitute Organic Flour)
¾ teaspoon baking soda (Substitute Organic Aluminum- Free Baking Soda)
¼ teaspoon salt (Substitute Sea Salt)
2 teaspoon boiling water
2 Tablespoon instant coffee granules (Substitute Organic Instant Coffee)
¾ Cup semi-sweet chocolate chips (Substitute Organic Semi-Sweet Chocolate Chips)
1 Cup white chocolate chips
½ Cup pecans, coarsely chopped (Substitute Organic Pecans)

Dissolve instant coffee into the 2 teaspoons of boiling water and set aside to cool slightly.
In a bowl, cream butter.
Add sugars and coffee.
Beat until creamy.
Add egg and vanilla. Mix well.
Gradually add the dry ingredients.
Stir in both chocolate and pecans.

Drop by teaspoonful onto greased baking sheet.
Dough is soft and spreads, making a large crisp cookie.

Bake 10-12 minutes.

Variations:
Melt ½ of each chocolate chip and mix into batter before adding dry ingredients. This gives a little different texture, flavor and darker color.

Cookie Tester’s Comments:
All the coffee lovers loved this one.

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BARNYARD DROPS

No baking required.

1 Cup milk chocolate chips
1 Cup butterscotch chips
1 Tablespoon butter (Try substituting Certified Organic Coconut Oil)
½ Cup raisins (Substitute Organic Raisins)
½ Cup chopped pecans (Substitute Organic Pecans)

Over medium heat, in a double boiler melt milk chocolate chips, butterscotch chips and butter. Stir until smooth.

Remove from heat and stir in raisins and pecans.

Drop by tablespoon or teaspoon onto parchment or waxed paper.

Chill until ready to serve.

Variations:
Use different flavors of chocolate chips.
Change the nuts.
Use all raisins and no nuts.

Cookie Tester's comments:
All testers loved this one.

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OATMEAL CHOCOLATE CHIP COOKIES

Heat oven to 375 F

Cream together:
1 Cup margarine (Substitute Organic Butter or Coconut Oil)
1 Tablespoon sour cream (Substitute Greek Yogurt)
¼ Cup peanut butter (Substitute Organic Peanut Butter)
½ Cup brown sugar (Substitute Coconut Palm Sugar)
2 large eggs
2 teaspoons vanilla (Substitute Organic Pure Vanilla)

Add:
1 ½ Cups flour (Substitute Organic Flour)
1 teaspoon baking soda (Substitute Aluminum-free Baking Soda)
2 Cups quick oatmeal (Substitute Organic Oatmeal)
1 ½ Cups semi-sweet chocolate chips (Substitute Organic Semi-Sweet Chocolate Chips)
½ Cup butterscotch chips

Mix well

Roll into a walnut-sized balls, place 2 inches apart on baking sheet, press down gently with a fork.

Bake for 10-12 minutes.

Let cool on baking sheet for 4 minutes before moving to a wire rack to cool completely.

Cookie Tester’s comments:
Shirley- An interesting combination; the butterscotch chips add a nice touch.

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Extravagant Chocolate Chip Cookies

Heat oven to 375 F

1 cup Real Butter or margarine (Substitute Organic Butter or Coconut Oil)
1 cup brown sugar (Substitute Coconut Palm Sugar)
1 cup granulated sugar (Substitute Organic Cane Sugar)
2 medium eggs
2 tablespoons vanilla (Substitute Pure Organic Vanilla)
2 cups flour (Substitute Organic Flour)
1 teaspoon baking soda (Substitute Organic Aluminum-Free Baking Soda)
1 teaspoon baking powder (Substitute Organic Baking Powder)
½ teaspoon salt (Substitute Sea Salt)
2 ½ cups oatmeal (blend into consistency of flour)(Substitute Organic Oatmeal)
1 ¾ cups milk chocolate chips
1 milk chocolate bar chopped or grated finely (Substitute Organic Chocolate Bar)
1 cup chopped nuts (walnuts, pecans, hazelnuts)(Substitute Organic)

Cream together butter and both sugars.
Add eggs one at a time. Beat until fluffy. Add vanilla.
Mix together flour, oatmeal salt, baking powder and baking soda.
Add to wet ingredients and blend well.
Add chocolate chips, chocolate bar and nuts.

Roll into balls and place two inches apart on a baking sheet.

Bake 10-12 minutes.
Let cool on baking sheet for 4 minutes before moving to a wire rack to cool.

Hint: Use a baking stone, rather than a baking sheet, gives a nice all-around golden brown to the cookies.

Cookie Testers comments:
Susan: This was very popular with all the testers

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Minty Chocolate Chip Cookies

Heat over to 375 F

Chocolate shortbread cookie:

¾ cup real butter softened (Substitute Organic)
½ icing sugar
2 one ounce squares unsweetened baking chocolate, melted and cooled (Substitute Organic Baking Chocolate)
¼ teaspoon peppermint extract (Substitute Organic Peppermint)
1 ½ cups all-purpose flour (Substitute Organic Flour)
¾ cup milk chocolate chips
¼ cup semi-sweet chocolate chips (Substitute Organic Semi-Sweet Chocolate Chips)

Cream butter and add confectioner’s sugar.
Beat in chocolate and mint extract.
Gradually add flour.
Stir in chocolate chips. (Dough will be soft)
Roll dough into walnut sized balls.
Place on un-greased baking sheet 2 inches apart.
Press gently with a fork.

Bake for 6-8 minutes or until firm and golden brown on the bottom.
Cool on baking sheet for 4 minutes before removing to wire racks to cool completely.
Meanwhile, combine icing ingredients.

Icing:

2 tablespoons real butter, softened
1 cup icing sugar
1 tablespoon 2% milk
¼ teaspoon peppermint extract
2 to 3 drops green food coloring

Spread on cooled cookies. Let it set.

Drizzle:

½ cup semisweet chocolate chips
½ teaspoon butter

Melt chocolate chips and shortening; stir until smooth. This can be done careful in the microwave or with a double boiler.

Drizzle over iced cookies.

Cookie Tester’s comments:
Sheilagh: too much chocolate in the dough.
Jonathan: too minty.
Shirley: Delightful and looks simple to make yet nice enough for festive occasions. The mint and chocolate are a great combination.

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