Chocolate Chip Oatmeal Cookies

© Can Stock Photo / NorGal

Sometimes you want a chocolate chip cookie. Other times you want an oatmeal cookie. Why not have both at the same time? I can’t recall where I first found this modern day recipe, but like most cookie recipes, it’s easy to prepare, and delicious.

By the way, I use almond extract instead of vanilla, and it really gives the cookies some extra zing.

Gayle Martin

Chocolate Chip Oatmeal Cookies

  • 1 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/2  cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract*
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick oats
  • 1 cup chopped walnuts (optional)
  • 1 cup semisweet chocolate chips

Preheat oven to 350F.

Cream together butter, brown sugar and white sugar in a large mixing bowl until smooth. Beat in eggs. Add vanilla and stir. Combine flour, baking soda and salt in a separate bowl and blend into butter mixture a little at a time. Mix in the quick oats and fold in the walnuts, (if desired), and chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets covered with parchment paper. Bake for approximately 12 minutes. Allow cookies to cool for about 3 minutes before transferring to a cooling rack.

*Almond extract may also be used.

If you like cookies, and who doesn’t, you’ll find even more delicious cookie recipes in  Rosie’s Riveting Recipes. Please click on the link below for more information.

Preview for Free on Amazon

0

Eggless Chocolate Cake

© Can Stock Photo / NewIllustrations

Food was scarce back in Rosie’s day, and many common items on grocery shelves were hard to come by, even with rationing. Food companies had to come up with new recipes to make scarce ingredients go further, or even eliminate them completely. This delicious historic recipe, from the Rosie’s Riveting Recipes cookbook, omits eggs.

By the way, a rotary beater was another term for an eggbeater, although most of us today use whisks.

Gayle Martin

EGGLESS CHOCOLATE CAKE

2 squares unsweetened chocolate
1 cup milk
1 3/4 cups sifted flour
3/4 teaspoon soda
3/4 teaspoon salt
1 cup sugar
1/3 cup shortening
1 teaspoon vanilla

Combine chocolate and milk in top of double boiler and cook over rapidly boiling water 5 minutes, stirring occasionally. Blend with rotary egg beater; cool.

Sift flour once, measure, add soda, salt, and sugar, and sift together three times. Cream shortening, add flour, vanilla, and chocolate mixture. Stir until all flour is dampened. Then beat vigorously 1 minute. Bake in two greased and lightly floured 8-inch layer pans in moderate oven (375 F) 20 minutes, or until done. Spread frosting between layers and on top of cake.

Cocoa Cake: Substitute 1/3 cup cocoa for chocolate. Sift it with the dry ingredients; add cold milk with vanilla.

From a free preview of the Rosie’s Riveting Recipes historic cookbook please click on the link below.

PREVIEW ON AMAZON

 

0

Peppermint Candy Layer Cake

© Can Stock Photo / urbanlight

Just in time for Christmas baking, this delicious holiday dessert from the pages of the Rosie’s Riveting Recipes historic cookbook, is perfect for the season.

Gayle Martin

PEPPERMINT CANDY LAYER CAKE

  • 1 cup sugar
  • 1/2 cup margarine
  • 1/2 teaspoon salt
  • 2 eggs
  • 2/3 cups milk
  • 2 cups cake flour
  • 2 1/2 teaspoons baking powder

Cream together margarine, sugar and salt. Stir in beaten eggs. Sift flour with baking powder twice. Add flour mixture alternately with milk, about 1/2 of each at a time. Pour into two 8-inch layer pans, lined with paper or greased with margarine and floured. Bake at 375F for 35 minutes. When cool put layers together with white icing. Decorate with peppermint candy using whole sticks on top, crushed on sides.

Modern Variation: Since today’s baking powders are double-acting decrease baking powder to 1 1/4 teaspoon. For best results use a small (6 cup) bundt pan, a medium (8 x 4 inch) loaf pan, or an 8 x 8 inch square pan. To add some peppermint flavor add 3/4 teaspoon peppermint extract. If desired, top with Whipped Cream Topping.

WHIPPED CREAM TOPPING

  • 1 cup whipping cream
  • 1/2 cup crushed peppermint candy
  • or 1/2 cup crushed peanut brittle
  • or 4 tablespoons jam or marmalade

Whip whipping cream until stiff. Fold in crushed candy or jam or marmalade.

Modern Variation: For peppermint candy topping add 1/4 teaspoon peppermint extract to give the topping more peppermint flavor

0

Chocolate Chocolate Chip Cookies

© Can Stock Photo / NorGal

Chocolate may have been rationed in Rosie’s day, but fortunately for us, those days are long gone. There really is no such thing as too much chocolate, at least not when you’re a chocolate lover like me. During the holidays what better way to celebrate than to add a few touches to a classic recipe and go for the chocolate. This recipe is my own creation, inspired by the classic Nestle Toll House recipe.

Gayle Martin

CHOCOLATE CHOCOLATE CHIP COOKIES

• 2 sticks butter or margarine, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup cocoa
• 2 tablespoons coffee (if desired)
• 2 1/4 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 large (12 oz) package of chocolate chips

Preheat oven to 350F. Place flour, baking soda and salt on a piece of wax paper and set aside. Cream butter, sugar, brown sugar and vanilla together in a large mixing bowl. Blend in eggs, mixing thoroughly. Add cocoa and coffee, if desired, and mix thoroughly. Blend in dry ingredients, a little at a time, until moistened. Fold in chocolate chips. Drop by rounded teaspoon full onto an ungreased cookie sheet and bake for approximately 10 to 12 minutes.

Note: If the batter should become too dry and crumbly after adding flour simply add small increments of coffee or water, (one tablespoon or smaller), until moistened.

For a little more zing, use pumpkin spice flavored chips, if available, or add a teaspoon of cinnamon or pumpkin pie spice.

0

Orange Chocolate Chip Cookies

 

I love baking and finding new recipes. I then add my own touches to make it my own.  This is one such recipe. I made a few changes and tested it on a few musician friends. Musicians are great guinea pigs. They’ll try anything, and they’ll give you honest feedback. This recipe is musician tested and musician approved.

 

ORANGE CHOCOLATE CHIP COOKIES
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tablespoon orange zest*
  • 1 teaspoon orange juice
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (semi-sweet or white chocolate)
  • 1 cup chopped walnuts (optional)

Preheat oven to 350F. Grate one medium to large orange into a small bowl and squeeze its juice into a separate small bowl. Set both bowls aside. Stir flour, baking soda and salt into a medium sized bowl and set aside. Cream softened butter, sugar and brown sugar together in a large bowl until fluffy. Beat in eggs and add orange zest and orange juice. Mix until well blended. Stir in dry ingredients in small increments until well blended. If dough is too stiff add small amounts of water until desired consistency. Add chips and walnuts, if desired. Drop tablespoons of dough onto ungreased baking sheets and bake 10 to 12 minutes.

*Orange zest is another name for grated orange peel.

0

Chocolate Chip Zucchini Bundt Cake

© Can Stock Photo / EasterBunny

I experimented with several different zucchini bread recipes back when I used to grow it in my garden. I’d tweak this and add that, and in the end, I liked this one the best. It includes a box of cake mix which helps save prep time. However batter tends to be thick and heavy, so I highly recommend using a KitchenAid or other heavy duty mixer.

CHOCOLATE CHIP ZUCCHINI BUNDT CAKE

  • 1/2 cup butter, softened (4 ounces or 1 stick)
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1 cup sour cream
  • 1/2 teaspoon cinnamon
  • 1 package of cake mix with pudding in the mix *
  • 1 medium zucchini — grated
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped pecans or walnuts
  • 1/8 cup powdered sugar (optional)

Preheat oven to 325F. (350F for a light colored pan).

Place softened butter in KitchenAid mixing bowl and beat the butter until light. Add eggs, vanilla and almond extract. Beat in the sour cream, add the cinnamon and mix until all ingredients are well blended. Slowly add in cake mix, a little bit at a time, and mix thoroughly. (Batter will thicken considerably as cake mix is added.) Fold in the zucchini, chocolate chips and nuts.

Spoon the mixture into the bundt pan and gently blend mixture around the pan until it’s level. Firmly tap the bundt pan on the counter top several times so that air bubbles can work their way to the top. Bake 45 to 50 minutes. Cake will be done when a toothpick inserted into the center comes out clean. Place on cooling rack for 10 minutes, then place cake plate on top of bundt pan and invert. Allow cake to finish cooling. Sprinkle powdered sugar, if desired.  

Variations:  Use peanut butter or white chocolate flavored chips with a chocolate or devil’s food cake mix.

* Most of the popular name brand cake mixes, such as Pillsbury, Duncan Hines and Betty Crocker have pudding in the mix. White, classic yellow or devil’s food are recommended for theis recipe.

0

Orange Chocolate Chip Loaf

Here in southern Arizona we have an abundant supply of citrus. So, what do you do when someone gives you a big bag full of fresh oranges? You do what Rosie would have done. Use them to create something wonderful. This recipe is easy and delicious, and I had a dear friend who adored it. 

Gayle Martin

ORANGE CHOCOLATE CHIP LOAF

  • 1/2 cup butter (softened)
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon orange zest *
  • 1/2 cup orange just
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips

OPTIONAL GLAZE

  • 1/2 cup orange juice
  • 1/4 cup sugar

Preheat oven to 350F. Mix flour, baking powder and salt in a medium-size mixing bowl. Set aside.

Cream butter and sugar together in a large mixing bowl. Beat in eggs, one at a time. Add orange zest and orange juice. Mix until well blended. Add flour mixture, a little at time. Fold in chocolate chips. Pour into a greased 9 x 5 x 3 loaf pan. Bake for one hour.

If desired, make glaze by stirring sugar and orange juice together in a saucepan and cook over medium heat until the sugar is completely dissolved. Pour over loaf. Let stand for 10 minutes before removing the loaf from the pan.

  • Orange zest is a term for grated orange peel.
0

Rosie’s Recipe — Soft Molasses Cookies

A book cover featuring a woman wearing a scarf and holding a power tool.
Photo by Rob Resetar

While it may not used as much today, molasses is a sweetener that our grandmothers used. Sugar was rationed during WWII. Housewives had to find sugar substitutes. Molasses was one of those substitutes. And, unlike many of today’s sugar substitutes, molasses is natural.

The following is a historic recipe from Rosie’s Riveting Recipes. And if you’re a cookie lover like I am, you may want to try it.

GM

soft molasses cookies

  • 3 cups sifted cake flour*
  • 1 1/2 teaspoon soda
  • 1/2 teaspoon salt
  • 1 teaspoon ginger
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg, unbeaten
  • 1/2 cup molasses
  • 1 cup sour milk** or buttermilk
  • 1/2 teaspoon vanilla

Sift flour once, measure, add soda, salt, and spices, and sift together three times. Cream shortening, add sugar gradually, creaming until light and fluffy. Add egg and beat well; then add molasses. Add flour, alternately with milk, mixing well after each addition. Add vanilla. Chill 1 to 2 hours, or until firm enough to hold shape. Drop from teaspoon on lightly greased baking sheet, placing about 2 inches apart. Bake in hot oven (400F.) 13 to 15 minutes, or until done. Makes 6 dozen cookies.

***

*No flour sifter? Not a problem. Simply measure the flour and pour into a large strainer and stir with a wooden spoon.

** To make sour milk add one tablespoon lemon juice of white vinegar to one cup 2% or whole milk, (fat-free milk will not work). Let sit for 15 minutes until milk begins to curdle. Add to recipe.

0