Butter pecan cookies are delicious treats that you can have as snacks or desserts. You may even add chocolate chips if desired. For this recipe we used light brown sugar to attain a light color, if you want it darker, you may use dark brown sugar.

Makes 12-15 pieces

Ingredients:

1 1/2 cups butter, softened

1 cup light brown sugar

1 teaspoon vanilla extract

1 egg

3/4 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped pecans

Preheat the oven at 375F and slightly grease 2 baking sheets with melted butter.

Place the butter in a bowl and cream it using an electric beater or mixer. Once it is soft, add the sugar and continue to beat it until it is light and fluffy. Fold in the beaten egg.

Sift the flour, baking powder and salt into a bowl. Add it to the butter mixture. Mix well until it becomes smooth. Fold in the chopped pecans.

Place a spoonful of batter onto the baking sheet. Repeat this with the remaining batter. Bake it in the oven for 8-10 minutes or until it is lightly browned.

Photo Courtesy Of:  Jasmine&Roses

Bacon drop biscuits are delicious treats that are great with coffee or your preferred fruit juice. Have them for an afternoon snack or pack them for your kids’ snacks.

Serves 4-6

Ingredients:

2 1/2 cups all-purpose flour

1 1/4 tablespoons baking powder

1/4 teaspoon baking soda

2 tablespoons sugar

1/4 teaspoon salt

5 tablespoons cold butter, cubed

1 cup sour cream

6 bacon rashers

1 teaspoon oil

3/4 cup grated Gruyere cheese

Preheat the oven at 425F and slightly grease a baking sheet with butter.

Heat the oil in a medium sized skillet over medium heat. Fry the bacon rashers for 2-3 minutes or until they are crisp. Transfer to a plate lined with paper towels to drain the excess oil. Crumble the bacon and set aside.

Sift the flour, baking powder, baking soda, sugar and salt into a bowl. Next, cut the butter using a pastry blender until it resembles coarse crumbs. Make sure that it doesn’t melt. Gradually add the flour mixture and mix it into the butter.

Add the sour cream into the butter and flour mixture. Fold in the bacon and cheese. Spoon heaping drops of batter into the greased baking sheet; bake it for 15 minutes or until the edges are golden brown. Serve warm.

Photo Courtesy Of: robotsari

Bacon chocolate chip cookies are delectable treats for kids and the young at heart. The sweetness of the chocolate and saltiness from the bacon makes you want to have some more. The sour cream adds more taste to this blend as well.

I prefer cooking the bacon to a crisp and crumbling it so that it incorporates into the batter well and it is good to the bite. You can also store the cookies for a few days as long as you keep them in an air-tight container.

Serves 4-6

Ingredients:

2 1/4 cups all-purpose flour

1 1/4 tablespoons baking powder

1/4 teaspoon baking soda

2 tablespoons sugar

1/4 teaspoon salt

5 tablespoons cold butter cubed

1 cup sour cream

1/2 cup finely chopped cooked bacon

2 cups chocolate chips

Preheat the oven at 425F and then prepare the baking sheet.

Combine the baking powder, flour, baking soda, sugar and salt in a large mixing bowl. Add the butter and integrate it into the flour using a pastry blender until you get coarse crumbs. Stir in the sour cream and mix well. Add the bacon and the chocolate chips.

With a spoon, place some cookie batter onto the baking sheet and flatten them. Do this for the rest of the batter. Bake it in the preheated oven for 5-8 minutes until it is light brown. Do not overcook because it will dry up. Remove from the oven and let it stand for a minute before serving. Serve warm.

Photo Courtesy Of:   jarrodlombardo

Oatmeal cookies are always pleasant treats. Chocolate chips, nuts and dried fruits are the most common ingredients added to it. I personally like my cookies soft and chewy. My taste buds tend to drift away when they are hard no matter how delicious they are. Here is a fruity oatmeal cookie recipe that I hope you enjoy. Feel free to add some nuts if desired.

Ingredients:

1 1/2 cups rolled oats

1 cup wholemeal plain flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

3/4 cup mixed dried fruit

1/2 cup, firmly packed brown sugar

1/4 cup vegetable oil

1/4 cup skimmed milk

1 egg, lightly whisked

1 ripe banana, well mashed

Preheat the oven at 200C and line 2 baking trays with non-stick baking paper.

Sift the flour, baking powder, cinnamon and ginger into a large mixing bowl. Add the oats, dried fruit and sugar. Mix well.

Gradually add the oil, skimmed milk and egg into the bowl while whisking the mixture with a fork. Add the mashed bananas and mix until the ingredients are well combined. Cover the bowl and refrigerate it for 30 minutes or until the cookie dough is not runny.

Spoon some dough and form small balls. Place them on the baking tray, making sure that they are 3cm apart. Lightly flatten the dough balls to form small discs.

Bake the cookie dough in the oven for 10-15 minutes or until the cookies are golden brown and cooked. Remove the cookies from the oven and let them cool for 15 minutes before serving. Store in an airtight container or jar if desired.

Photo Courtesy Of:  Gudlyf

Here is an interesting twist to the usual oatmeal cookie recipe. Carrots are added for more flavor and added nutrition. It is perfect to get kids to eat more vegetables or just to add more vitamins to our daily diet. We used dried currants for this recipe, but you may use mixed dried fruit as well.

Makes about 15

Ingredients:

60g polyunsaturated margarine

1/4 cup caster sugar

1 egg white

1/3 cup finely grated carrot

1/3 cup currants

1/2 cup wholmeal self-rising flour

1/2 teaspoon cinnamon powder

1 1/2 cups rolled oats

1/4 cup buttermilk

Preheat the oven to 180C and then grease two 32 x 28cm baking trays using the polyunsaturated oil or margarine.

Use the remaining margarine and sugar beat them until light and fluffy. Add the egg white and mix well. Fold in the carrots, currants, flour and cinnamon. Stir in 2/3 cup of oatmeal and the buttermilk. Mix until all the ingredients are well combined.

Form a ball with 2 tablespoons of cookie batter. Coat it in rolled oats and repeat this procedure with the remaining cookie mixture. Place the oatmeal coated balls on the baking tray. Make sure that they are an inch apart. With a fork press the tops of the cookie ball. Bake the cookies for 12-15 minutes until golden brown. Let it cool for 10 minutes before transferring them to a wire rack. Allow the cookies to cool completely. You may serve the cookies or store them in an airtight container for up to 5 days.

Photo Courtesy Of:  whitneyinchicago