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TODAY

Wednesday, February 26

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I've made it no secret that my mastery of baking skills is similar to that of a toddler. I make a mess, if the baked good is edible it's solely an accident, and no one asks me to do it again.

But I do love eating the baked goods that other people make. And there is something about this time of year that just brings out the inner baker in so many people. So I thought that this would be a great time to share some recipes that have been a favorite in your families so that those of you who are actually able to follow a list of instructions can benefit from the knowledge of others.

If, like me, you fear that flour, and the stirring and the baking and the bland, then have no fear. Because you don't need to bake to get cookies. Yep, you too can avoid the baking but still end up with cookies. I've got a traditional no-bake refrigerator cookie recipe to share. I also have a Huff family traditional cookie that is similar to Rice Krispie treats, but green. Gapers Block Transmission Editor Anne Holub shares her family's sugar cookie recipe and where she got it. And last, but certainly not least, One Good Meal reader Vanessa Cordonnier shares a recipe for some delicious sounding Choco Coco Cookies.

No Baking Necessary Chocolate Oatmeal Cookies
found in the Friends of Loosetooth.com Cookbook and submitted by Monica Sallouti

A friend's mother used to make these cookies when I was young and I loved them. But I never got the recipe from her and looked for it off and on as an adult but never found it. Then when I came across the recipe in Brandy's fundraiser cookbook I was delighted to eat my childhood all over again. And since there is no baking necessary, I'm a happy cookie maker.

2 cups of granulated sugar
1/2 cup of butter (two sticks)
1/2 cup of milk
3 cups of rolled oats
1 teaspoon of vanilla
5 tablespoons of cocoa powder

In a sauce pan over medium-high heat combine the sugar, butter and milk. It will reach a boil and you should let it continue for 90 seconds (a timer is helpful). Remove from the heat and quickly stir in the oats, vanilla and cocoa powder. Drop them by the spoonful onto parchment paper and let them cool. If you get a cookie with a glossy finish, then you know you didn't overcook the mixture. Monica suggest poking halved almonds out of the edge to make cute "bear claws," which are great for kids.
Makes 2-3 dozen cookies depending on the size.

Cornflake Wreathes
from Andrew's mom

1 stick of butter (1/4 cup)
30 marshmallows
green food coloring
3 cups of cornflakes
small candy red hots or red sprinkles

In a saucepan over medium-low heat melt the stick of butter. Once the butter is melted, stir in the marshmallows and stir continuously until the marshmallows have melted and everything is mixed thoroughly. Add several drops of green food color and stir to blend. Repeat until the mixture seems to be the appropriate green color. Stir in the cornflakes and make sure the coating is spread evenly. Grease a sheet of wax paper and a spoon. Reduce the heat to low and scoop out a heaping tablespoon full of the cookie mixture. Use the back of the spoon to flatten it out and make it vaguely wreath shaped. (It doesn't have to have a hole in the middle.) Once the cookie has the desired shape, place a few red hots or red sprinkles on it. Work quickly to shape the mixture before it cools and stir the contents of the saucepan frequently to prevent burning and sticking. You may need to spray oil on the spoon several times to keep the mixture from sticking.
Makes 2-3 dozen depending on size.

Sugar Cookies
submitted by Anne Holub

This recipe was the one my mother and I used each year from a cookbook called The Stuffed Cougar, which is published by The Patrons Association of The Collegiate Schools, Richmond, Virginia. I think my mom got the cookbook from my grandmother who lived in Richmond at the time, but I'm very happy to have it on hand. I can remember getting my first apartment 10 years ago and asking for a copy, mainly so I'd have this recipe to use at the holidays. I always make buttercream frosting based on whatever recipe is on the box of powdered sugar, and I've recently tried food coloring gels with the frosting and have become a big fan.

2/3 cup of shortening
3/4 cup of sugar
1 teaspoon of vanilla
2 cups of sifted flour
1 egg
4 teaspoons of milk
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt

Cream the shortening, sugar and vanilla. Add the egg and beat until the mixture is fluffy. Stir in the milk. Sift the dry ingredients and blend them into the creamed mixture. Divide the dough in half. Chill both batches for one hour. Roll one half of the dough until it is 1/8 of an inch thick. Keep the other half in the refrigerator. Cut the dough into desired shapes and sprinkle them with sugar. Bake the cookies on a greased cookie sheet at 375° F for 6-8 minutes. Cool slightly and then remove from the pan.

I've learned that I don't usually have to grease the cookie sheet, but a trial run in your own oven to figure out the temperature and time for you to bake these cookies is always a good idea. If you don't have cookie cutters, the lip of a glass or a jar lid make great substitutes in a pinch.
Yields 36 cookies.

Choco Coco Cookies
submitted by Vanessa Cordonnier

2 cups of milk chocolate chocolate chips
2 cups of sweetened coconut flakes
1 cup of butter
3/4 cup of sugar
3/4 cup of brown sugar
2 eggs
2 teaspoons of vanilla
2 1/4 cup of flour
1 teaspoon of baking soda
1/2 teaspoon of salt

Preheat your oven to 375° F. Stir the flour with the baking soda and the salt in a medium-sized bowl and set aside. In large mixer bowl, cream the butter, the sugar, the brown sugar, the eggs, and the vanilla. Gradually blend the dry mixture into the creamed mixture. Stir in the coconut and the chocolate chips. Drop by the tablespoon onto ungreased cookie sheets. Bake each pan at 375° for 9 to 11 minutes, or until the cookies are golden brown. Enjoy!

Depending on the size of your drops you should get 2-3 dozen cookies.

If you have a favorite cookie recipe that you'd love to share, feel free to add it in the comments. If you're grabbing it from a published book or website just tell us where you found it.

Happy holidays, everyone! May they be cheerful, merry, and full of bright flavors.

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Comments

missmolly / December 18, 2006 12:45 PM

easy peasy peanut butter cookies.

these are the only cookies that i can bake...yes it's true.

1 cup chunky peanut butter
1 cup granulated sugar
1 egg

mix together. chill. roll into balls and put on cookie sheet. smash them down with a fork or a potato masher.

bake for 15ish minutes at 350. just don't burn them! they are very tasty.

 

About the Author(s)

Cinnamon Cooper is an untrained cook. Most of what she's learned has been by accident. The rest has been gained by reading cookbooks, watching The Food Network and by scouring the Internet. Oh, and she also hates following recipes but loves the irony of writing them down for others to follow.

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