Cookies – Cool For This Summer


Oatmeal & Raisin Cookies



3/4 cup all purpose flour
1 cup brown sugar
1/2 tsp baking soda
3/4 cup unsalted butter
1 egg
1 tsp vanilla essence
3 cups rolled oats
1/2 tsp salt
1/2 cup choco-chips
1 cup roasted and chopped walnut
1/2 cup raisins


1.Preheat the oven to 180 degree Celsius.
2.In a bowl, beat butter and sugar for

about 2-3 minutes until it is creamy and smooth.
3.Add egg and vanilla essence and beat to mix it well.
4.In a separate bowl, mix together flour, baking soda and salt.
5.Add the flour mixture to the creamed mixture and beat it well.
6.Now add oats, walnuts, raisins and choco chips.
7. Take a baking tray and line baking sheet. 8.Now with the help of an ice cream scoop, space the cookies about 2 inches apart on the baking sheet.
9. Wet your hands and flatten the cookies slightly with fingers so that they are about 1/2 inch thick.
10.Bake the cookies for about 15-17 minutes or until light golden brown but still soft and wet in the centre.
11. Remove from oven and let the cookies cool for a few minutes on a baking sheet. Now transfer them to a wire rack to cool.
Note – Bake it in the middle rack and do one tray at a time.
Butter Cookies


Oven temp: 350 F-180 C

1 1/2 cups (180 gm) flour
1 egg
120 g (1/2 cup) butter
1/2 cup powdered sugar
1 tsp vanilla essence





1.Cream the egg, butter, sugar and vanilla together.
2.Mix in the flour to make a smooth dough.
3.Fill the cookie gun and form the cookies on an un-greased baking tray.
4.Bake in a pre-heated oven for 15-20 minutes.



Oven Temp: 375 F-180 C

1/4 cup butter
1 tsp butter
1/2 cup sugar
1 egg
1 tsp vanilla essence
1 cup maida
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips (you get them in packets, or you can chop semi-sweet chocolate into tiny chips)


Mix the butter, sugar and egg.
2. Add vanilla.
3. Mix the flour, baking powder and salt together.
4.Add this to the butter mixture and mix well.
5.Add the chocolate chips and mix well.
6.Shape dough into rounds and place on an ungreased baking tray at least 1″ apart.
7.Press with the base of a glass or any flat tool.
8.Bake in a pre-heated oven at for about 15-20 minutes.
9.Serve or cool and store in an airtight jar.



BAKING TIME : 25 minutes and 1hour to cool the dough


1 cup sugar
1 cup sugar – brown
1 cup shortening – melted (shortening is any fat that is used to give a crumbly texture. It is available in leading food stores and supermarkets)
2 eggs
1 Tbsp vanilla extract
1 cup flour
1 Tbsp soda
1/2 Tbsp salt
4 cups oats – regular and uncooked
1 cup coconut – flaked



1.Combine sugar and shortening, beating until light and fluffy.
2.Add eggs, one at a time, beating well after each addition.

3.Stir in vanilla.

4.Combine flour, soda, and salt; add to creamed mixture, beating well.

5.Stir in oats and coconut. Chill this dough for 1 hour.

6.Shape dough into 1-inch balls.

7.Place 2 inches apart on ungreased cookie sheets. Bake at 325 degrees F – 140 C for 12 to 15 minutes.

Chocó chip and gems cookies


2 cups all purpose flour / maida
1/2 tsp baking soda
1/2 tsp salt

3/4 th cup butter
3/4 th cup sugar + 2 Tbsp honey or maple syrup
1 egg + 1 yolk

1 cup chocolate chips
1 Tbsp vanilla essence
A handful of gems or M&M’s


Filter together the maida, preparing pop and salt. Keep aside.

In another dish cream together spread and sugar (Plain granulated sugar blended with 2 Tbsp nectar or maple syrup). Continue blending them till the margarine and sugar are somewhat frothy. Presently include the vanilla quintessence. Blend well.Add the eggs. Whisk once more. Include the filtered dry fixings steadily. Switch to a spoon and blend till the mixture looks like this.Now gap the batter into two.

Segment 1: Add the chocolate chips. Blend with a spoon. Make little uniform formed balls. Ensure the span of the balls is the same so when you heat the treats they all cook consistently. Oil a heating plate with some oil. Put some margarine paper on the lubed heating plate. Place 4-5 treat balls on it. You inquire as to why? Why just 4-5 when it yields around 20 treats? Why wouldn’t you be able to heat all of them on the double? Indeed, in light of the fact that the treats will spread and turn out to be twice their size. So it’s crucial to keep them separated while heating.

Part 2: Make uniform molded balls. Smooth them a little with your palm and covering them with a few diamonds. Take after the same method as chocolate chip treats.

Prepare the treats at 160 degrees for 15 minutes or till the edges of the treats turn chestnut. Take them out of the stove, let them cool for 10 minutes. Lift them delicately and cool them considerably promote on a wire rack.

Serve the treats and appreciate the heavenly treats at home this late spring. Don’t neglect to impart it to your adored one.

Peanut Butter Cookies

BAKING TIME :30 Minutes

½ cup honey
½ cup peanut butter
⅓ cup mashed banana
4 tbsp butter or ¼ cup melted coconut oil
2 eggs
1 tsp vanilla extract
½ tsp baking soda
½ tsp baking powder
½ tsp ground cinnamon
1 ½ cup rolled oats (grind for 30 seconds in food processor)
1 ½ cups semi-sweet chocolate chips
1. Preheat the oven to 325 degrees Fahrenheit, and lightly grease the baking sheets.
2. Pour the honey and peanut butter mixture into a mixing bowl. Add the mashed banana and melted butter and whisk until the mixture is well blended. Use your whisk to beat in the egg, then add vanilla essence.
3. In another bowl, add oats, baking powder, baking soda, cinnamon and chocolate chips until they are evenly combined. Combine the dry and wet ingredients.
4. Then use an ice cream scoop to place even amounts of cookie dough onto the baking sheets.
5. Bake the cookies until they’re just beginning to turn golden around the edges, about 15 minutes. Then remove the cookies from the oven and let them cool completely on the wire rack. If desired, sprinkle lightly with flaky sea salt.