Category Archives: Cookies


When asked what Michael wanted for Valentine’s Day sweets, he asked for Snickerdoodles. I think it’s just because it’s such a fun thing to say. They are basically just a sugar cookie dipped in sugar and cinnamon, and very easy to make, as well. You can refridgerate or freeze the dough too. It has a bit more baking soda in it that regular butter cookies so they puff a bit.

Snickerdoodles (or Snickerdoodleydoos if you so choose to call)

2 3/4 cups all purpose flour
1/2 tsp salt
2 tsps baking powder
1 cup butter, room temperature
1 1/2 cups white sugar
2 large free range eggs
1 teaspoon vanilla
Coat with
1/3 cup white sugar
2 tsps ground cinnamon

In a large bowl combine flour, salt, and baking powder and set aside.

Beat the butter and sugar until creamy in your Kitchenaid Mixer or with electric beaters and then add the eggs, one at a time, beating well after each addition, ensuring all is combined. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. Refridgerate for an hour and then preheat the oven to 400 F degrees.

Shape the cooled dough into 1 inch balls and roll in sugar mix and place on a silpat on top of a cookie sheet about 2 inches apart and then flatten to about 1/2 inch.

Bake the  for about 8 -10 minutes. Remove from and cool.

Oatmeal Chocolate Chip Cranberry Macadamia Nut Cookies

If we are out in Burnaby or anywhere near, we stop in at Avalon Dairy to load up on butter, milk, eggs and if in season, their amazing eggnog.  You can also find them in most local grocery shops, but there’s an amazing lunch counter at the dairy that makes the trip a little extra awesome. Sean’s Good Eats had the beef dip on special and we both had to have it.

Sean's Good Eats

Onto cookies then. These cookies are tasy, and they’ve got a bit more nutrition than some with the addition of the oats and fruit.

Oatmeal Chocolate Chip Cranberry Macadamia Nut Cookies

With the ven rack in middle, preheat the oven 350 degrees F. I use silpat trays when baking, if you don’t have them, use parchment to line your baking sheets.

1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

In  a medium bowl, blend the flour, cinnamon, baking powder, baking soda, and salt.

1 stick unsalted Avalon butter – room temperature
1/2 cup light brown sugar
1/2 cup white sugar
1 large egg – room temperature
1/2 teaspoon vanilla extract
2 cups old fashioned oats
1 cup dried cranberries
1 cup macadamia nuts roughly chopped
1 cup chocolate chips

In a large bowl beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth.  Gradually add the flour mixture with the beaters running and blend. Use a wooden spoon to add the oats, cranberries and chocolate chips and pecans.

Scoop out tbsp or whatever size you want you cookies. Don’t make them too big or they won’t cook evenly.  Arrange evenly apart, on baking sheets and flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes.

Serve Oatmeal Chocolate Chip Cranberry Macadamia Nut Cookies with milk….we love Avalon, of course.

White Chocolate Cranberry Oatmeal Cookies

2/3 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 cups dried cranberries
2/3 cup coarsely chopped white chocolate


  1. Preheat oven to 375.
  2. Cream butter in Kitchen Aid mixer or with any beaters in medium sized bowl. Add brown sugar and beat and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda, dried cranberries and white chocolate in other bowl and  stir into butter mixture one cup at a time, mixing well after each addition.
  3. Drop by rounded teaspoons onto a silpat atop cookie sheets.
  4. Bake for 10 to 14 minutes depending on how big you made the cookies,  until golden brown. Cool on wire racks.