Posted by: bree1972 | April 15, 2010

A Better World with Cookies & Milk

Confession.  I am a cookieholic. 

It’s true.  If given a choice between a pound of pure chocolate and a pound of cookies, I will take the cookies every time.  Just ask Ted. On Mackinac Island, he will bring home a box of fudge, cookies from Marc’s Double Oven, and candy from WalMart.  The cookies are gone W-A-Y before the other sweets.

Chocolate chip are my hands-down favorite – doesn’t matter what brand.  Famous Amos, Mrs. Fields, Chips Ahoy!, Pepperidge Farm, Wal-Mart, Girl Scout – they’re all the same to me.   I guess that explains why I asked you not to submit chocolate chip cookie recipes.  I would have tried them all this weekend, and by Monday I would have weighed – well, a lot more than I do right now – which is quite enough, thank you very much.

So – get out your Pam, spray those cookie sheets, and preheat that oven.  We have cookies to bake!

“THE BEST” OATMEAL COOKIES (Submitted by Patty Wierick – Bartlesville, OK)

From Patty:  “This recipe came from my Junior League of Denver cookbook called Colorado Cache Cookbook.  The recipe is affectionately referred to by my husband as ‘Patty’s World Famous Oatmeal Cookies’, although the recipe did not originate with me. I have sent many dozens of these over the years to my parents in Denver.  I felt it was my mission to keep their cookie jar well stocked, provided they would share!  They are ‘The Best!'” 

  • 3 eggs, well beaten
  • 1 cup raisins
  • 1 tsp. vanilla extract
  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 1/2 cups flour
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 2 tsps. baking soda
  • 2 cups oatmeal (substitute 1/2 cup wheat germ for more healthful cookies)
  • 3/4 cup chopped pecans

Combine eggs, raisins and vanilla and let stand for one hour, covered with plastic wrap.  Cream together butter and sugars.  Add flour, salt, cinnamon and soda to sugar mixture.  Mix well.  Blend in egg-raisin mixture, oatmeal, wheat germ and chopped nuts.  Dough will be stiff.  Drop by heaping teaspoons onto ungreased cookie sheet or roll into small balls and flatten slightly on cookie sheet.  Bake at 350° degrees for 10-12 minutes or until lightly browned.  YIELD:  6 dozen

Note from PattyDelicious!  The secret is soaking the raisins


GINGERSNAPS (Submitted by Diane Swihart – Elkhart, Indiana)

From Diane:  “Here’s one of our favorite cookie recipes!”

  • 1 1/2 cups real butter
  • 2 cups sugar, plus extra to roll the cookies in
  • 2 eggs
  • 1/2 cup molasses
  • 4 cups all-purpose flour
  • 4 tsps. baking powder
  • 1/2 tsp. salt
  • 2 Tblsps. ground ginger
  • 2 tsps. cinnamon

Preheat oven to 350 degrees. 

Spray Pam on cookie sheets (or use parchment paper). Beat together the butter and sugar. Add the egg, beat until light and fluffy.  Add the molasses. In a separate bowl combine together the flour, baking powder, salt, ginger & cinnamon. Add the dry ingredients to first mixture.  Gather up bits of the dough and roll them into balls and then roll each one in sugar.  Place about 2 inches apart on cookie sheet. Bake for about 10-12 minutes until the tops have cracked. Enjoy!

YIELD:  Makes about 3-4 dozen depending on how big you roll them.


YUM-YUM COOKIES (Submitted by Jill Sawatzki – Mackinac Island, MI)

From Jill:  “These are my brother’s favorite cookies.”

  • 2 cups brown sugar (firmly packed)
  • 1 cup shortening
  • 2 eggs
  • 1 1/2 cups flour
  • 2 1/2 cups Quick Oats
  • 1/2 tsp. salt
  • 1 tsp. soda
  • 1 tsp. baking powder
  • 1/2 cup shredded coconut
  • 1 tsp. vanilla
  • 3/4 cup chopped nuts (your choice)
  • powdered sugar

Cream sugar & shortening, add eggs, stir well.  Add remaining dry ingredients, mix well.  Add vanilla & nuts.  Chill mixture in frig for 1/2 hour.  Shape mixture into balls the size of a walnut.  Flatten each ball down in powdered sugar and place on GREASED cookie sheet.

BAKE at 375 degrees for 10-12 minutes or until brown.

Note from JillMixture can be stored in frig for up to 2 weeks &  used as needed.


 COFFEE COOKIES (Submitted by Jane Kemp from Minnesota)

From Jane:  “These cookies are soooo good when paired with a nice, hot cup of coffee or tea, or even a cold glass of milk!  Since I found this recipe (online) & tried it,  it’s one I always rely on when I have to bring a little ‘treat’ to a gathering. Everyone loves them (I think it’s the frosting)! The recipe author’s words struck me, as my own Grandma had a box overflowing with her handwritten recipes. Now that she’s gone, that little much worn wooden recipe box has become something I simply treasure.  Flipping through her recipes always brings back childhood memories of her teaching me to bake and cook (most the time I was much more interested in the eating rather than the baking!).

The recipe author’s words: “I found this cookie recipe buried in one of my grandma’s recipe boxes. It is a moist cookie with just a hint of coffee flavor plus a yummy penuche frosting.  Not sure what penuche means, but grandma had it written on her recipe card.”

FOR THE COOKIES:                                                        

  • 2 cups brown bugar                                              
  • 1 cup butter                                                             
  • 2 whole eggs, beaten                                          
  • 1 teaspoon vanilla                                                 
  • 1 cup brewed strong coffee, cooled
  • 4 cups flour, sifted
  • 3 teaspoons baking powder                                
  • ½ teaspoons salt                                                     
  • 1 cup chopped nuts (optional)                           


  • 1/2 cup butter
  • 1 cup brown sugar, packed
  • 1/2 cup milk
  • 2 cups confectioner’s sugar

For cookies:
Cream sugar and butter. Add eggs and vanilla. Sift together the flour, baking powder and salt. Into the creamed mixture, add dry ingredients alternately with coffee. Fold in nuts, if desired. Drop by spoonfuls onto a lightly greased cookie sheet, and bake at 400 degrees for 8-10 minutes.

For Easy Penuche Icing:
Melt 1/2 cup butter. Add 1 cup brown sugar. Boil over low heat for 2 minutes, stirring constantly. Stir in 1/2 cup milk. Stir until it comes to a boil. Cool to lukewarm. Gradually add 1 1/2 – 2 cups confectioner’s sugar and beat until spreading consistency is reached. Add more milk or sugar as needed.

YIELD:  3 dozen cookies

Note from Jane: I usually bake the first half of the cookies without nuts then add 1/2 cup of nuts to the remaining batter before baking, this way you have both with nuts & without to please everyone’s tastes.


TEA COOKIES (Submitted by Brenda Horton – Lake Blackshear, GA)

From Brenda:  “I found this recipe in a cookbook and made a huge batch of them to have out on the table at one of our Georgia Bulldog Tailgate parties.  They were a BIG hit, especially with the guys – I think they reminded all these Southern gentlemen of the tea cakes their moms used to make.”

  • 1 cup granulated sugar
  • 2 sticks butter
  • 1 cup oil
  • 1 cup powdered sugar
  • 2 eggs
  • 2 tsps. vanilla
  • 4 1/2 cups all purpose flour
  • 1 tsp. soda
  • 1 tsp. baking powder
  • 1 tsp. cream of tartar

Mix first four ingredients and cream well – I mean REALLY WELL!  Add eggs and vanilla, and cream again – REALLY WELL.  Add in remaining dry ingredients, mixing well.  Put this mixture in a Tupperware container with an air tight lid.  Put in refrigerator over night.  Pinch dough off and roll into small balls and put on an ungreased cookie sheet.  Bake at 325 degrees for 15 minutes.

Note from Brenda: The dough will spread out and make nice small cookies – and a LOT OF THEM!

“Think what a better world it would be if we all, the whole world, had cookies and milk about three o’clock every afternoon and then lay down on our blankets for a nap.” . . . Barbara Jordan


I am so excited!  Our son Jason and his wife Blair, who live in Atlanta, are coming to the lake for the weekend.  These two work so hard all the time that they hardly have time to breathe, and they haven’t been home since Christmas.  I think they are ready for a “decompression” weekend, and that’s what we do best at the ri’vah – rest and relax.  They will be coming in before supper on Friday and staying until Sunday afternoon.  Nothing better for this mom than to see my precious children.

Oh!  Bear wanted me to thank all of you who have sent in pictures of your four-legged babies.  He’s really had fun sitting at the desk checking them all out.  So far we’ve gotten photos of several very handsome/cute dogs – and quite a few sweet kitties, but we don’t quite have enough yet to do a blog.  Please keep sending those photos in to

As usual, I need to thank my friend Lana for the header photo.  Those are her Outrageous Chocolate Cookies, and you can find the recipe at

Have a wonderful weekend.  I hope everyone is having spring weather about now.  By Monday, good Lord willing, we will have less than 30 days before we start our trip north.  Unbelievable how fast this winter has flown by!  God bless.

A yard full of springtime.

Full bloom



  1. Oh yummie! New cookie recipes to try – my guys are going to be smiling all weekend munching on these treats!
    And I’m soo happy that your son & daughter in law get to come for a visit – Enjoy!!
    Happy Friday!!

  2. Like I said before, I just LOVE Spring! The flowers in the yard are just one of the reasons why, they are beautiful Brenda. Winter did seem to move by a little faster this year, maybe it’s because we kept each other company this winter 🙂
    I can already smell those cookies baking, yummmm!
    Have a great weekend with your family Brenda. Relax and enjoy.
    Have a wonderful day everyone.

    • Thanks, Hilde! I’m making out my weekend menus right now!

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