Maple Chocolate Chip Cookies

Maple Chocolate Chip Cookies


2 Cups All-Purpose Flour
1 Tablespoon Powdered Non-Dairy Coffee Creamer 
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
3/4 Cup Melted Butter 
1 Tablespoon Maple Syrup
1 Cup Light Brown Sugar, Packed 
1/3 Cup White Sugar
1 Large Egg
1 Large Egg Yolk
1 Cup Semi-Sweet Chocolate Chips
1/2 Cup Chopped Walnuts Or 1/2 Cup Pecans


Preheat oven to 350 degrees F.

Grease baking sheets or line with parchment paper (I prefer parchment paper).

In a bowl mix together the flour with powdered coffee creamer, baking soda and salt.



In a mixing bowl beat the melted butter with maple extract and both sugars until blended.

Add in the whole egg and yolk; continue beating for 3 minutes.  The mixture will look like thick caramel.

Add in the flour mixture and beat until just blended.

Mix in chocolate chips and nuts.

Place in the dough in the refrigerator for 2 hours.

Drop rounded tablespoons of dough onto the baking sheet about 2" apart.

Bake for 8-10 minutes.

Cool on baking sheet for about 5 minutes then transfer to wire racks.

Super Soft Oatmeal Raisin Cookies

The secret to this recipe is re-hydrating the raisins and not overcooking the cookies.  Really easy to make and really soft cookies.

Super Soft Oatmeal Raisin Cookies


1 Cup Raisins
1 Cup Soft Unsalted Butter 
1 1/2 Cups Packed Brown Sugar 
2 Eggs
2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Cinnamon
2 Cups Quick Cooking Oats

Preheat oven to 350 degrees F.


Cook the raisins in a small pan of water uncovered until the start to puff.

Put in strainer to drain and rinse with cold water to cool.
















Cream together butter, brown sugar, and eggs.

In a separate bowl, mix together the flour, soda, baking powder, cinnamon, oatmeal.

Add to the creamed mixture and mix well.

Fold in the raisins and mix in gently.

Drop by teaspoonfuls on lightly greased or parchment lined cookie sheets.

Bake for 8-9 minutes.  Remove from the oven before they brown.

Allow to cool on the cookie sheet for a few minutes before transferring to waxed paper to cool completely.