I had completely forgotten about these cookies until I was looking for a totally different recipe this last week and ran across this gem! These are my Grandma Leona’s cookie bars. Grandma Leona died before I was born, but I have been told by many that she and I were kindred spirits. She was crafty, a cook, made things overly fancy for no reason - so clearly she was great.

There are a handful of things that have come down from her that are clear memories of my childhood; gaudy Christmas ornaments and these cookie bars are the top two.

My mom used to make these regularly when fall began and they still make me feel all the cozy fall feels. They are quirky to make, because they begin with cooking down the raisins. My mom always made them in the pan the raisins cooked in because that’s how Leona made them. I put them in a stand mixer because I’m lazier than both of them.

The key is to make sure the raisin mixture is hot when you use it so the shortening melts. I still use shortening because we are mostly dairy free around here - so that’s easy. If shortening is not your thing, they cook equally as well with butter!

Let me know what you think. Did your grandma have cookie bars that she made?

Grandma Leona’s Raisin Bars

makes 2 dozen bars

1 cup raisins

1 cup water

1/4 cup shortening

1 cup sugar

1 egg

2 cups flour

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon cloves

1 teaspoon baking soda

STEP 1

Preheat oven to 350 degrees. In a small sauce pan, cook together the raisins and water over low heat until the water is half evaporated.

STEP 2

When raisins are still warm, pour them into the bowl of a stand mixer and immediately add the shortening - you need it to melt down.

STEP 3

Whisk in eggs and sugar and beat until completely combined.

STEP 4

Add all dry ingredients - I usually mix them in a small bowl first, but you don’t have to. Stir until the dry ingredients are incorporated. It takes a minute so be patient. But don’t over mix!

STEP 5

Pour the batter into a greased 9x12 pan. The batter won’t look like it’s enough, but spread a thin layer and have faith. It will fill the pan! Bake at 350 for 20 minutes until golden brown on top.

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Who doesn’t love a churro!?! We’ve made them before but they’re messy and greasy. So I stick to cookies. And churro cookies seemed like the perfect way to celebrate Cinco de Mayo!

So you’re going to say - aren’t these just a snickerdoodle? Well, kind of. But also these are crispier on the outside and smooshy on the inside which makes them an amped up version of a snickerdoodle - which in my opinion makes them a Churro Cookie! Also, isn’t a fun name 90% of making something fun?

Churro Cookies

1 cup butter, room temperature

1 cup sugar

1 egg

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cream of tartar

2 tablespoons milk

1/2 cup sugar

1/2 teaspoon cinnamon

STEP 1

Preheat oven to 350 degrees.

In the bowl of a stand mixer, beat together the butter and 1 cup sugar until smooth. Add egg and vanilla and whip on high until light and fluffy.

STEP 2

Combine together flour, baking powder, baking soda, and cream of tartar and add it to the butter mixture. Beat until mostly incorporated. It will be a dry mixture.

STEP 3

Slowly add the milk to the mixture and incorporate until the batter becomes smooth and blends together. If it still seems dry, add another teaspoon of milk.

STEP 4

Scoop batter into balls and roll through the cinnamon and sugar mixture. Bake 10-12 minutes until brown on the edges. Let cool slightly before moving the cookies to a cooling rack.

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Continuing the tropical theme this January…. the ultimate coconut sugar cookies. These with a little spike of lime zest make for a little ray of sunshine in the middle of this very grey, very rainy, very cloudy month. I brought them to my kids as they got out of school today - it was the end of finals week - any they were loved. Well, mostly - I got some “input” too. Kids are great!

You’re going to love these incredible sugar cookies even more than my teenagers did. I promise.

Coconut Lime Sugar Cookies

2 cups flour

1 cup ground coconut

1 teaspoon baking soda

1 cup butter, room temperature

1 1/2 cups sugar

2 eggs

1 teaspoon lime juice

1/2 teaspoon coconut extract

1/2 teaspoon vanilla extract

1 teaspoon lime zest

STEP 1

Preheat oven to 350 degrees.

Cream together butter and sugar until smooth. Then add the eggs, vanilla, coconut extract, and lime zest. Beat until fluffy.

STEP 2

Add the flour, coconut, and baking soda. If you wish to mix them in a small bowl first, you may. I just mix them together in the bowl to make sure the soda is evenly distributed.

STEP 3

Scoop onto a lined baking sheet. Press each scoop down slightly and sprinkle the top with sanding sugar or turbinado sugar. Bake 12 minutes until just browned on the edges. Let cool before eating.

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I am pretty sure those caramel apple pops came out when I was a kid. I remember them being a hit one year in elementary school - and I think that’s because that’s when they were first invented? I thought they were the best. It was the best of both worlds - gooey caramel and the jolly rancher type green apple candy. I loved them. But I don’t really eat candy anymore - or even really like it. But what I do like is cookies.

I had this idea for a caramel apple cookie and I must have tried a dozen versions of this before I finally figured out those flavors are incredible when turned into a snickerdoodle. It also seems the apples you use are important too. The red apples get smooshy and weird. Even the honeycrisp which - ironically - make the best actual caramel apples. The green ones are the ones you need for these cookies. Ideally, peeled and chopped small.

If you can’t find the caramel bits - I found them at the grocery store and at Target - you can cut up the caramel squares and use those. They will just take a little longer to prepare.

Caramel Apple Snickerdoodles

Makes two dozen

1 cup sugar

1/2 cup room temperature butter

1 egg

1 teaspoon vanilla

2 1/4 cups flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup greek yogurt

1 cup finely chopped green apple

1/2 cup caramel bits

1/2 cup sugar

1 teaspoon cinnamon

STEP 1

Preheat oven to 325 degrees. In the bowl of a stand mixer, combine butter and sugar and beat unril smooth. Add the egg and vanilla. Mix until fluffy.

STEP 2

Combine together the dry ingredients - then add half of the dry ingredients to the butter mixture until just combined.

STEP 3

Add the greek yogurt and mix until smooth. Then add the remaining dry ingredients and mix until just combined.

STEP 4

Add the apples and caramel bits and mix until fully incorporated.

STEP 5

Prepare a small bowl with sugar and cinnamon. Scoop the dough into balls (it’s sticky!) and roll it through the sugar mixture. Place on a lined baking sheet and bake 12-15 minutes until golden on the edges.

Let cool on the baking sheet a few minutes before moving them to a cooling rack.

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My daughter loves Harry Potter. She loves everything about it. Every time we go to the grocery store, we pick up a bottle of a ‘butter beer’ look alike and she pours it into the cup we bought at Harry Potter land in California.

It seemed only necessary that I turn her favorite soda into a cookie. It’s the perfect Halloween/fall cookie flavor since butterscotch naturally lends itself to fall. Adding the pudding adds a dash of flavor but more importantly, it keeps the cookies really soft.

Butter Beer Cookies

1 cup butter, room temeprature

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

2 1/2 cups flour

3.4 oz butterscotch pudding mix

1 teaspoon baking soda

1/2 teaspoon baking powder

12 oz butterscotch chips

STEP 1

In a bowl of a stand mixer, combine the butter and sugar and beat until combined.

STEP 2

Add the eggs and vanilla. Beat well until the mixture gets lighter in color and is fluffy.

STEP 3

In a small bowl, combine flour, pudding mix, baking soda, and baking powder. Add it to the stand mixer and blend until mostly combined.

STEP 4

Pour in the chips and turn the mixer back on. Let it run until the dough looks like a cookie dough.

STEP 5

Scoop onto a baking sheet and bake 10 minutes. Let cool on the sheet for a few minutes then transfer to a wire rack to continue to cool.

These are a clasic cookie that I have been making for years. I do think my recipe is the best one out there and all the rest are close, but not quite right. These are soft, cakey, and filled with raisins. I used to make these for my grandpa all the time - these were his favorite cookies.

To me, these taste like fall. It’s probably because they’re filled with flavors of fall like cinnamon and clove. Or it could be because I usually make these for a Husky tailgate at least once a year. OR it’s because they feel super back-to-school-y with the oatmeal. Anyway, I cannot recommend them enough this time of year!

Oatmeal Raisin Cookies

makes about 30 cookies

1 cup butter at room temperature

1/2 cup sugar

1 1/2 cups brown sugar

2 eggs

2 teaspoons vanilla

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1 1/2 cups old fashioned oats

1 1/2 cups quick cook oats

1 cup raisins

STEP 1

Preheat oven to 325 degrees. Cream botter, sugar, and brown sugar together until light and fluffy. The color of the mixture should be a few shades lighter than when it started. Combine the eggs and vanilla until completely incorporated.

STEP 2

In a seperate bowl, combine flour, baking powder, and spices. With the mixture running, add the dry ingredients to the butter mixture. Mix until thoroughly combined.

STEP 3

Add oatmeal and raisins and mix until just incorporated.

STEP 4

Scoop cookie dough onto a cookie sheet and bake 10-12 minutes until lightly brown. Let cool on the baking sheet 5-10 minutes before transfering to a cooling rack.

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It’s my birthday week! And I can’t think of anything I would want more for my birthday (non-alcoholic) than a good cookie. And this is a good cookie. I read about a cookie that was made with pudding mix and it seemed mandatory that I give it a shot.

This cookie is basically a cheap sheet cake in cookie form. If you aren’t tempted by that then we are probably not friends. Or you need to try cheap birthday cake again. It’s delicious.

Let me know if you try these. And if you try them for a birthday, light a candle and sing!!

Birthday Cake Cookies

1 cup butter, room temperature

1/2 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

1/4 teaspoon almond extract

3.4 oz package of vanilla pudding mix

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 cup assorted sprinkles

12 oz white chocolate chips

STEP 1

In a bowl of a stand mixer, combine the butter and sugar and beat until combined.

STEP 2

Add the eggs, vanilla, and almond extract. Beat well until the mixture gets lighter in color and is fluffy.

STEP 3

In a small bowl, combine flour, pudding mix, baking soda, and baking powder. Add it to the stand mixer and blend until mostly combined.

STEP 4

Pour in the chips and turn the mixer back on. Let it run until the dough looks like a cookie dough. Stir in the sprinkler gently so they don’t run too much!

STEP 5

Scoop onto a baking sheet and bake 10 minutes. Let cool on the sheet for a few minutes then transfer to a wire rack to continue to cool.

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There’s a cookie shop near our house that makes a cookie called the Mackle-s’more. It’s a S’more cookie named after Macklemore in case you didn’t get the pun. At my son’s school they do a research project on a famous Washingtonian at the end of fourth grade. My son chose Macklemore. As a complete over achiever, that mean I had to make my own version of these Macklemore inspired cookies. They are ridiculously good. I can’t even tell you how much I love them.

I learned a few tricks when making them so yours will be prettier than mine. First, wait at least five minutes from bringing the cookies out of the oven to putting the chocolate on top. Otherwise you get a puddle of melted chocolate and it definitely isn’t as cute. Second, I usually just scoop the cookie dough and let it do it’s thing. That’s not possible with the marshmallows. It’s best to roll the dough a little and try to shove the marshmallows into the center. Lastly, the better the chocolate, the butter the cookie. I highly recommend something dark. I ran out when I was making mine since I didn’t plan on making two batches so I ended up with a little Hershey’s in the mix.

S’mores Cookies

Makes 24

1 cup butter

1 cup brown sugar

1/2 cup sugar

1 egg

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup mini marshmallows (lightly packed)

1 box graham crackers

2 bars chocolate broken into 24 squares

STEP 1

Preheat oven to 350 degrees. Cream together butter and both sugars until lightened in color.

STEP 2

Add eggs and vanilla. Beat until fluffy.

STEP 3

Add together flour, baking soda, and baking powder. Blend them before adding to the butter mixture. Just barely mix then add the marshmallows.

STEP 4

Lay out half of a graham cracker on the baking sheet. Top with a scoop of cookie dough. Use your hands to form a ball - tucking the marshmallow into the center of the cookie as much as possible. Bake 10-12 minutes.

STEP 5

Remove from the oven and immediately transfer to a baking rack. Let cool five to eight minutes and then press a square of chocolate on top. Serve once the chocolate has re-hardened.

Here he is - my own Macklemore.

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I have been making a type of chocolate cookies that my kids love. Last year I decided to amp things up and added candy canes to the mix. It was a hit. These cookies were such a success I’m making them again this year. The only secret I learned is that the don’t keep well. You need to eat them within one week - or freeze them. That shouldn’t be a problem if you’re in the right company!

Chocolate Peppermint Cookies

Makes 2 dozen

1 ¼ cup room temperature butter

2 cups sugar

1 tbs vanilla

2 eggs

¾ cup cocoa powder

2 cups flour

1 tsp baking soda

½ tsp salt

½ tsp cream of tartar

¼ cup crushed candy canes

STEP 1

Preheat oven to 350 degrees.  In a bowl of a stand mixer, blend butter and sugar until creamy.  

STEP 2

Add egg, vanilla and cocoa powder.  Slowly whisk and combine completely until the mixture is fluffy.  

STEP 3

In a separate bowl, blend flour, baking soda, salt and cream of tartar.  Add the flour mixture to the chocolate mixture and stir to just combine. 

STEP 4

Add the candy canes!  Stir them in completely.  

STEP 5

Scoop cookie dough onto a baking sheet leaving at least 3 inches between each cookie.  Bake 8-10 minutes.  Let rest on the baking sheet 5 minutes (or so) before moving them to a cooling rack.

Serve immediately or keep in an airtight container for up to a week.  These freeze nicely too!

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It’s national S’more Day! If you’re like me and SUPER disappointed that we can’t have camp fires, then boy do I have the recipe for you. It’s no-bake and topped with homemade marshmellows. You’re welcome. The only trouble with these bars is that they are ADDICTIVE.

S'mores Bars

12 ounces milk chocolate, roughly chopped

1 package graham crackers
1 recipe marshmallow
butter

Lightly grease the bottom and sides of a 9x13 pan with the butter. Cut a piece of parchment to line the bottom of the pan and to hang over two of the sides. Press parchment into the buttered bottom and set aside.

In a small pan, bring two inches of water to a low boil. Place a glass bowl over the top of the pan and fill with the chocolate. Melt the chocolate, stirring often, over the hot water. If the water begins to boil too hard, turn down the heat and continue.

Pour melted chocolate into the bottom of the prepared pan. Press the graham crackers into the chocolate so they completely cover the bottom of the pan. Cut crackers with a serrated knife if needed to make them fit. Set aside.

Make marshmallows and pour into the pan. Using a buttered offset spatula, spread marshmallow to completely cover the graham crackers.

Let sit at room temperature - undisturbed - for 24 hours. Cut into 2x2 squares and roll sides in powdered sugar. Store in an airtight container at room temperature for 3-4 days.

Marshmallow Recipe

4 packets unflavored gelatin 3 cups sugar
1 1⁄2 cups water
1 cup light corn syrup

1 teaspoon vanilla

Powdered sugar

In a stand mixer, combine gelatin and 3⁄4 cup water. Let stand.

In a medium sauce pan with a heavy bottom combine sugar, remaining water, corn syrup, and salt. Slowly bring to a boil over medium heat. Continue to cook until mixture reaches the soft ball stage on a candy thermometer (about 240 degrees).

Turn on stand mixer and pour in sugar mixture in a slow steady stream. Leave mixer running on high speed for 15 minutes until mixture is light and fluffy.

Blend vanilla into marshmallow mixture and pour marshmallow onto prepared pan and smooth out to the corners.

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More decadent desserts!