Tag Archives: Biscuits

#Recipe #Pumpkin Patch Cookies

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Following up on my previous post with three delicious ways to use this season’s favourite, the pumpkin, here a couple of other recipes in the form of the humble “cookie”. Snickerdoodles are everyone’s favourite. The addition of pumpkin elevates them to another level of seasonal Fall goodness.  Autumn in a cookie! With the oatmeal cookies you a a much more rustic baked treat. These are a handful (literally!) and you’ll be all the better for it! The combination of soft-baked oats, pumpkin and Autumnal spices just begs for a tall glass of milk!

The recipes are ideal for baking with the little ones, however as always leave the oven work to the grown-ups. Get them rolling, scooping, drizzling and in no time at all you’ll have some very happy little tummies.

I hope you have fun baking and wish you and your families a very happy Halloween full of spooky, fun-filled goodness!

Snickerdoodle Cookies

Pumpkin Snickerdoodles

Cookie Dough

Makes 36

  • 3 1/4 cups All-purpose flour
  • 3 1/2 tsp cornstarch
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground mixed spice
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 cup salted butter, softened to room temperature
  • 1 large egg yolk
  • 3/4 cup canned pumpkin puree (make sure it’s 100%)
  • 1 tsp vanilla extract

Sugar Crust Coating

  • 1/4 cup fine (caster) sugar
  • 1 1/2 tsp ground cinnamon

Method

  • In a bowl combine the flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and mixed spice. Mix until well combined
  • In the bowl of a stand mixer (with paddle attachment), cream together butter, granulated sugar and brown sugar until combined. Periodically scrape down the sides of the bowl
  • Mix in egg yolk, followed by pumpkin puree and vanilla extract.
  • On a low speed,  add in dry ingredients (I usually do it a couple of heaped tablespoons at a time) then mix until combined.
  • Remove the dough from the bowl, wrap in cling warp and chill in the refrigerator for 30- 60 minutes
  • After the chilling time, preheat your oven to 350 degrees. Line two cookie baking sheets with baking parchment
  • In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon.
  • Scoop dough out 2 tablespoons at a time and shape into a ball
  • Roll the dough ball in cinnamon sugar mixture to evenly coat then transfer to prepared cookie sheets, spacing cookies 2-inches apart.
  • Bake in preheated oven 14-16 minutes
  • Remove and leave cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely

Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies

For the cookies:

  • 2 cups all-purpose flour
  • 1 1/2 cups rolled oats
  • 1/2 cup Quick Oats
  • 1 1/4 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon fine salt
  • 1/2 teaspoon ground nutmeg
  • 2 sticks  unsalted butter, softened to room temperature
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups pumpkin purée (make sure it’s 100%)

For the glaze:

  • 1 1/2 cups powdered sugar
  • 3 tablespoons milk
  • 2 tablespoons Ice-wine syrup (optional)

Method

  1. Preheat your oven to 350°F. Line 2 cookie baking sheets with baking parchment paper
  2. In a bowl combine the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg and mix until well combined
  3. Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and beat until lightened in color and fluffy, about 10 minutes. Periodically scrape down the sides of the bowl
  4. Add the egg and vanilla and beat on medium until incorporated
  5. With the mixer on low speed, add half of the flour/oats mixture and mix until incorporated. Add half of the pumpkin puree and mix until incorporated. Repeat with the remaining flour/oats mixture and pumpkin puree
  6. Using a 1/4 cup, drop scoops per baking sheet (approximately 6-8) spacing them 2 inches apart on the prepared sheets. Reserve the remaining dough until needed
  7. Place both sheets in the oven and bake for 12 minutes. Rotate the pans from top to bottom and front to back and continue baking until the cookies are golden brown on the bottom and around the edges, about 12 minutes more
  8. When baked remove from the oven and let the cookies cool on the baking sheets for 5 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely.
  9. Repeat with the remaining dough (you can use the same parchment paper). Leave all the cookies to cool completely before glazing

 

For the glaze:

  1. Place all of the glaze ingredients in a medium bowl and whisk until smooth
  2. Place all of the cooled cookies on the baking parchment. Drizzle the glaze over the cookies in a pattern of your liking
  3. Let the cookies sit at room temperature until the glaze has set, about 20 minutes

Recipe Alert…Peanut Butter Oattie cookies

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My Peanut Butter Oattie cookies are packed full of oats giving them a soft, chewy texture with whole peanuts adding pleasing crunchiness. Make sure you use salted peanuts as they add wonderful pockets of tangy saltiness contrasting the sweet oats.

Sweet, salty, chewy and incredibly moresish- you need to try these beauties! They’re proving incredibly  popular in my household at the moment- I’ve already lost count of the times I’ve been asked to make them. A fantastic treat to have in stock when the kids bundle home from school- a hard days “Rock; Paper; Scissors” having depleted their energy levels! Partnered with a glass of cold milk it’s indeed a marriage made in heaven. But it’s not just my children who can be found pilfering the cookie jar when these are about. My husband’s preference for the savory means he’s oftened to be found checking emails with cookie in hand!

I call them cookies as opposed to biscuits as a personal preference. For me biscuits represent something more uniform and structured- exact bites of crumbly sweetness. The cookie on the other hand is something more rustic. A ballsier rebel of the Baking World conforming less to the rules of appearence and plunging headfirst into the realm of flavours. Cookies don’t care how you think they look- they prefer to let their flavours make an impression. These cookies are not your small, danity bite size treats. They are large handfuls of tastiness- not meant to be nibbled on but greedily chomped at. Partnered with a glass of cold milk your satifaction is sure to be sealed with dripping, grinning milky moustache.

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Peanut Butter Oattie Cookies

Makes between 24-30 (depending on size)

175g Unsalted butter

225g Crunchy peanut butter

4 tablespoons Maple syrup

150g Caster sugar

150g Light brown sugar

2 large Eggs

1 tablespoon Vanilla extract

225g Plain flour

2 teaspoons Bicarb of soda

1/2 teaspoon Salt

250g Jumbo porridge oats

100g Salted peanuts

 

Method

  • In the bowl of a stand mixer combine the butter, peanut butter, maple syrup, vanilla extract and both of the sugars. Set to beat on medium speed. Beat for about 10 mins.
  • Whilst the butter mixing is beating you can get on the the other parts of the recipe. Preheat your oven to 170 degrees C and line two baking sheets with baking parchment.
  • In a separate large bowl combine the flour, bicarb of soda, and salt.
  • Add the porridge oats and peanuts and mix throughly.
  • To the butter mixture add 1 egg and beat to evenly incorporate. Add the remaining egg and once again beat to evenly incorporate.
  • Remove the bowl from the mixer and slowly add half of the dry ingredients, mixing only until just incorporated. Add in the remainder of the dry ingredients and once again mix until just combined. The batter will be quite stiff and lumpy. Don’t worry- this is exactly what you want.
  • Using two dessert spoons or an icecream scoop, place plarge balls (slightly larger than golf-ball shapes) onto the lined baking trays. Leave apx 2 inches between each cookie ball as they will spread whilst cooking they will spread. (I’m never too fussed about having them an even size as I think having them varying shapes and textures adds to their charm and  tastiness).
  • Place the cookie trays into the preheated oven and bake for 10-12 minutes, until they spread and are golden brown.
  • Remove from the oven and allow the baked cookies to rest on the trays for about 8-10mins. They will still be a bit soft at this point so remove from the trays with a fish-slice or flat spatula and leave to cool fully on wire racks. During cooling they will frim up some more giving a soft cookie texture.
  • Once fully cooled, remove from the rack and enjoy.

 

In the meantime,

“Remember Mom’s the word- that’s Mr. Mom’s!”