I must admit, I did not come up with this recipe on my own unlike my mom who calls me all the time with new cookies to try. But I did tweak it to reduce the sugar a little and I may tweak it some more. I’ll be sure to post an update when I do. This is my new go-to cookie recipe and since it makes a million and one cookies, I won’t have to mix it up as often since we love to freeze and bake 4-8 cookies at a time.
1 ½ cup white wheat flour. (I used graham, will try white wheat next)
¾ cup confectioner’s sugar
1 teas baking powder
½ teas salt
1 teas cinnamon (optional, but I think a must!)
½ cup unsalted butter…room temp
2 T honey~ 1 1/2 ounce
2 T milk~ 1 ounce
Heat oven to 325. Mix all dry ingredients. Cut in butter until it's crumbly and small pieces. In a separate bowl, mix honey and milk until it’s combined. (I weighed my ing) Add in honey mixture to rest of ingredients and then add a little more milk if needed. Mix until combined. (Trust me, it looks dry, but the butter will melt and everything will combine.) Turn dough onto parchment and fold over kneading it a few times. Divide it into two pieces. Cover with parchment and roll each into the best rectangle you can make. Peel top parchment off, but keep the dough on the parchment, transferring to the cookie sheets. Cut into rectangles, stab with a fork and bake for 15-20 minutes. *Side note: You know how you usually want stop baking cookies when the edges are browning??? Wait a few more minutes than that. You want these crispy, not soft. Transfer the cookies to the counter to cool, and then in about 5-10 minutes, carefully break the pieces apart…Dip in coffee, milk, or make an ICE CREAM SMORE's sandwich. (That recipe will be following shortly…) Enjoy! ~Cheers Courtney
Double Chocolate Magic Bars
1 1/2 cups Oreo cookie crumbs (about 1 sleeve)
1/2 c. melted butter
1 c. chocolate chips
1 c. unsweetened, flaked coconut
1 can sweetened condensed milk (works fine with the fat free variety)
Preheat oven to 350 degrees. In 9×13-inch pan, melt butter. Combine with cookie crumbs. Press lightly. Sprinkle with chocolate chips, then coconut. Drizzle sweetened, condensed milk over all. Bake for 25 minutes or until golden brown. Cool completely and cut into squares. To make ahead, store cut cookies in airtight container, separated by layers of waxed paper, and freeze.
Can I just say these taste fantastic, cold from the freezer? Oh my!