Cowboy Cookies

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The constant rain of this past week brought water into our basement, as well as water leaking into our family room from the ceiling.  With water coming from the top and bottom, I felt the need to indulge in some chocolate.  I mean really, is there any better way to reduce stress?  Nope…I don’t believe there is.

So, today I bring you last week’s chocolate fix:  Cowboy Cookies.  These cookies are filled with all kinds of sweet goodness, sure to lift anyone out of whatever summer slump you may be in.  Enjoy!

Cowboy Cookies

In an electric stand mixer, add 1/2 cup butter and 1/2 cup peanut butter.  Mix until smooth.

Add 1 cup granulated sugar and 1 cup brown sugar.  Mix until sugars and butters are well creamed.

Next add 2 eggs and 2 teaspoons vanilla.

In a separate bowl, mix together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.

Slowly add the flour mixture to the blended mixture.

Then add 2 cups rolled oats, 2 cups coconut, 1/2 chocolate chips, and 1/2 cup health bits.  Mix until all ingredients are incorporated.

Roll the dough into golf ball-sized balls and place on a greased cookie sheet.  Bake at 375 degrees for 8 minutes.

Enjoy!

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*A note about all my recipes:  I use all organic ingredients, local when available.  I use non-homogenized milk, and all of the dairy we use is from animals raised on pasture. I also use oils that are non-GMO verified.  All our meat is raised locally on organic feed, and our beef is grass-fed, grass-finished.  All our spices and cane sugar are fair-trade certified and purchased through a cooperative.

Honey-Sweetened Oatmeal Cookies

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Again, in an attempt to lighten our refined sugar load, I have been playing around in the kitchen a bit to find some alternatives to our favorite dessert recipes.  Replacing the granulated and brown sugars in traditional oatmeal cookies with local honey, created a wonderful cake-like cookie.  The floral taste of the honey, paired with the nuttiness of these local oats, makes this cookie one you just must try!

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Honey-Sweetened Oatmeal Cookies

3/4 cup butter (softened)

1 cup local honey

2 eggs

2 teaspoons vanilla

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon cloves

1/2 teaspoon cinnamon

1 cup wheat flour

1 cup all purpose flour

2 cups rolled oats

Using an electric mixer, cream the butter and honey.  Then add the ingredients to the mixer in the order listed, being sure each ingredients is fully incorporated before adding the next.

Scoop out the dough by the tablespoon onto a greased cookie sheet.  Bake in a 350 degree oven for 8 minutes.  Enjoy!

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*A note about all my recipes:  I use all organic ingredients, local when available.  I use non-homogenized milk, and all of the dairy we use is from animals raised on pasture. I also use oils that are non-GMO verified.  All our meat is raised locally on organic feed, and our beef is grass-fed, grass-finished.  All our spices and cane sugar are fair-trade certified and purchased through a cooperative.

Grandpa Dit’s Molasses Cookies with a Twist

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I don’t know about you, but I can’t quite think of anything better on a Monday morning than cookies.  So today, I bring you another of my Grandpa Dit’s recipes:  Molasses Cookies.

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(I just love showing pictures of my Grandpa’s recipe box…Doesn’t it just look like the type of recipe box a man would have…Made out of steel, splattered with rust marks?  Love it 🙂 )  I played around a bit with his recipe, to sub out the shortening he called for, with a combination of butter and coconut oil.  After some experimentation, and trial and error, I’ve come up with what I think is a really tasty molasses cookie that is bit different than the traditional molasses-filled treat.

Grandpa Dit’s Molasses Cookies

Step 1.  Cream together the following with an electric mixer:

1/4 cup softened butter

1/3 cup coconut oil

1 cup sugar

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Step 2.  Once creamed, add:

1 egg

1 teaspoon vanilla

Step 3.  Continuing with the electric mixer, add:

1 teaspoon baking soda

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 cup molasses

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Step 4.  Using a wooden spoon, mix in:

2 cups all-purpuse flour

3/4 cups rolled oats

Step 5.  Using a cookie scoop, drop the cookie dough on a greased cookie sheet.  Then use the back of a tablespoon and make a depression in each dropped cookie.  Sprinkle with sugar.

Step 6.  Bake in a 375 degree oven for 10 minutes.  Enjoy!

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*A note about all my recipes:  I use all organic ingredients, local when available.  I use non-homogenized milk, and all of the dairy we use is from animals raised on pasture. I also use oils that are non-GMO verified.  All our meat is raised locally on organic feed, and our beef is grass-fed, grass-finished.  All our spices and cane sugar are fair-trade certified and purchased through a cooperative.

“I want to make my own thing!”

These are the words that ring throughout our home at least three times a week.  My girls just love to cook and/or bake “their own thing” and yesterday was quite the large step for my oldest daughter.

In the past, she had been content to mix random ingredients together, put it in our counter top convection oven (with Mommy’s help of course), and eat her creations.  Now with that said, she has done quite a bit of experimenting with various flavors and has come up with some delicious combinations, but the creations were random none the less.  But yesterday she said to me, “Mommy, I want to make my own thing, and I want it to be an actual recipe.”

So I decided, why not throw caution to the wind and let her completely take over the kitchen.  With a little bit of my help reading the measurements, she made cut out sugar cookies completely on her own!

Now the crowning moment of this adventure was when it came to the topping for these cookies.  My little five-year old gazed up at me and said, “Mommy I think I am going to sprinkle a little sugar, cinnamon and rosemary  from our garden on top of the cookies.  That way we don’t have to use food coloring or sprinkles with the yucky chemicals.”  (Oh she had just made her mama’s day with that one!) And an fyi…the cinnamon and rosemary combination is one of those flavor combos she came up with during her previous food experiments.  And let me tell you, it is really delicious!

Once she was done with her sprinkles, she sat back, looked approving at her creations and said, “Perfect.  It’s just like Jamie Oliver’s pumpkin muffins when he sprinkles lavender flowers on top for sprinkles!”  (My how this little one impressed me yesterday!)