Dads Cookies Recipes

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DAD'S COOKIES (COPYCAT)



Dad's Cookies (Copycat) image

Make and share this Dad's Cookies (Copycat) recipe from Food.com.

Provided by Marlene.

Categories     Dessert

Time 25m

Yield 48 serving(s)

Number Of Ingredients 10

1 cup butter, at room temperature
2 eggs
3 cups brown sugar, packed
1 teaspoon vanilla
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup angel flake coconut
2 cups quick-cooking rolled oats (not instant)

Steps:

  • Grease cookie tins.
  • Preheat oven to 375°F (190°C).
  • Beat butter, eggs, sugar and vanilla together until they are light and fluffy.
  • Sift flour with baking powder, soda and salt and stir them into the first mixture. Blend well.
  • Stir in coconut and rolled oats.
  • Drop by heaping teaspoonfuls onto cookie sheets and bake for 10 minutes.
  • Cool on wire racks and store in tightly covered cookie tins.

DAD'S COOKIES



Dad's Cookies image

One of Grandma Dorothy's much sought after recipes. These oatmeal cookies are wonderfully chewy and are made with oil instead of butter or margarine so they appeal to the heath conscious. One is never enough!

Provided by Tanya Anderson

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 10

1 ½ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 cup white sugar
1 cup brown sugar
1 ½ cups rolled oats
½ cup flaked coconut
¾ cup vegetable oil
2 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, stir together the flour, baking soda, salt, white sugar, brown sugar, oats and coconut. Make a well in the center and pour in the oil, eggs and vanilla. Mix well using your hands or a wooden spoon. Roll the dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets. Flatten slightly with a fork.
  • Bake for 10 to 12 minutes in the preheated oven, cookies should be a very light brown and chewy - not crisp. Cool for a couple of minutes on the baking sheets before removing to wire racks to cool completely.

Nutrition Facts : Calories 117.7 calories, Carbohydrate 16.3 g, Cholesterol 10.3 mg, Fat 5.4 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1.1 g, Sodium 91.7 mg, Sugar 9.9 g

DAD'S OATMEAL COOKIES



Dad's Oatmeal Cookies image

Among Mother's old newspaper clippings and recipes scribbled on the back of envelopes, I came across this treasured recipe. It always gives me a warm feeling when I go through her recipe box, and I have fond memories of her baking these cookies.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 6 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/4 cups quick-cooking oats
1 cup Grape-Nuts
1 teaspoon baking soda
1 teaspoon baking powder

Steps:

  • In a large bowl, cream butter and sugars and fluffy. Beat in egg and vanilla. Combine the flour, oats, cereal, baking soda and baking powder; gradually add to creamed mixture and mix well. , Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets; flatten with a fork. , Bake at 375° for 10-12 minutes or until lightly browned. Cool for 3 minutes before removing to wire racks.

Nutrition Facts :

DAD'S COOKIES



Dad's Cookies image

A fabulous slice and bake oat cookie that you can adapt to your own family's tastes with the addition of raisins, nuts, dried cranberries, white or semi-sweet chocolate chips, etc. The dough needs to chill for at least two hours prior to baking.

Provided by Author: Marie Rayner

Yield Yield: Makes about 4 dozen

Number Of Ingredients 10

240g butter (1 cup)
200g soft light brown sugar (1 cup)
190g granulated sugar (1 cup)
2 medium free range eggs, lightly beaten
1 tsp vanilla
1 tsp salt
240g oatmeal (not quick) (3 cups)
210g plain flour (1 1/2 cups)
1 tsp bicarbonate of soda (baking soda)
add 1 cup coconut, chocolate chips, raisins, dried cranberries, chopped dried apricots, nuts, etc.

Steps:

  • Cream the butter and both sugars together until light and creamy. Beat in the vanilla and both eggs. Stir in the oats to combine well. Sift together the flour, salt and soda. Stir into the creamed mixture, again to combine well. Add in any fruit, chocolate chips, or nuts you wish to use, again combining well.
  • Divide the dough and shape into 4 equal logs. (about 2 inches in diameter) Roll and wrap tightly in plastic cling film, or greaseproof paper, twisting the ends to seal. Place in the refrigerator to chill for several hours or overnight.
  • When you are ready to bake them, preheat the oven to 180*C/350*F/ gas mark 4. Line several baking sheets with baking paper.
  • Using a sharp knife, cut each roll into 12 equal slices, about 1/3 inch thick. Place 2 inches apart on the baking sheets.
  • Bake in the preheated oven for 10 to 12 minutes until golden brown. Let sit on the baking sheets for a few minutes before scooping off onto wire rack to cool completely. Store in an airtight container.

DAD'S MELT-IN-YOUR-MOUTH COOKIES



Dad's Melt-In-Your-Mouth Cookies image

Provided by Food Network

Categories     dessert

Time 8h55m

Number Of Ingredients 8

1/2 pound salted butter
1 teaspoon real vanilla extract
1 tablespoon brewed espresso coffee
3 heaping tablespoons confectioners' sugar, sifted
2 cups all-purpose flour, sifted
1/2 teaspoon sea salt
1/2 cup toasted pine nuts, coarsely chopped
1 pound confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F.
  • In the bowl of a large mixer cream the butter until fluffy, then add vanilla and the espresso.
  • In a large bowl sift the confectioners' sugar then add to it the butter mixture in the mixer and mix well.
  • In the same bowl used to sift the sugar, add flour and salt and sift. Add them to the mixer that contains the cream, butter mixture. Turn the mixture out on a floured board and sprinkle the pine nuts on the mixture and mix nuts in well with your hands (if dough gets too sticky add a bit more flour to the board and to your hands). When nuts are mixed in, place mixture in a large glass bowl and put in refrigerator for 1/2 hour to make it easier to roll. Take bowl out of the refrigerator and with your hands pick up walnut sized balls of dough, roll them in your hands and place them in an ungreased cookie sheet.
  • Bake for 20 minutes or until cookies turn a light golden brown. When all of the cookies have been baked place them on a cooling rack overnight. If you are pressed for time 5 hours will do.
  • In a large resealable plastic bag place the pound of confectioners' sugar (this is a bit of overkill but I wanted to have enough powdered sugar for the cookies). Add 6 to 12 cookies at a time and gently toss them in the powdered sugar and then place them on a cooling rack trying not to disturb the sugar coating. Continue until all cookies are coated. Let cookies rest so that the coating really adheres. Now - when you eat one - you will want another and another and another!
  • My Dad used to also coat these cookies with raw sugar (that he had family ship from Italy), and I have made them that way also. However, people seem to like the powdered sugar more.

DAD'S OATMEAL COOKIES



Dad's Oatmeal Cookies image

My mother gave me this recipe over 25 years ago. I thought I had better post it before I lose the worn out piece of paper it's written on.

Provided by heather in Ont

Categories     Dessert

Time 32m

Yield 36 serving(s)

Number Of Ingredients 11

1/2 cup butter
1/2 cup lard
2 cups brown sugar
1 teaspoon vanilla
2 beaten eggs
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups rolled oats
1 1/2 cups coconut

Steps:

  • In one bowl cream butter, lard, and sugar.
  • Add beaten eggs and vanilla.
  • In another bowl add sifted flour and other dry ingredients.
  • Gradually add the dry ingredients to the creamed mixture.
  • Roll into small ball, and flatten with a fork on a ungreased baking sheet.
  • Bake at 375 F for 10- 15 minute.

Nutrition Facts : Calories 164.9, Fat 8.3, SaturatedFat 4.9, Cholesterol 19.8, Sodium 125.1, Carbohydrate 21.2, Fiber 1.2, Sugar 12.2, Protein 1.9

DAD'S FAVORITE PEANUT BUTTER COOKIES



Dad's Favorite Peanut Butter Cookies image

My Dad's sister gave me this recipe for killer peanut butter cookies.

Provided by Kendra Amaro

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 9

½ cup shortening
½ cup crunchy peanut butter
½ cup white sugar
½ cup packed brown sugar
1 egg
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

Steps:

  • Cream together the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda, baking powder and salt; gradually stir into the peanut butter mixture. Cover and refrigerate dough for at least one hour.
  • Preheat oven to 375 degrees F (190 degrees C). Make small balls of dough. Flatten with fork dipped in flour to form cross-wise pattern.
  • Bake for 10-12 minutes in the preheated oven, or until just set. Remove from baking sheets to cool on wire racks.

Nutrition Facts : Calories 86.5 calories, Carbohydrate 9.9 g, Cholesterol 5.2 mg, Fat 4.8 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 69.4 mg, Sugar 6.1 g

DAD SUGAR COOKIES



Dad Sugar Cookies image

The sweetest way to give Dad some sugar this Father's Day: Bake him these poppy seed-speckled treats, personalized with our easy templates.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h50m

Yield Makes 7 sets of "DAD" cookies

Number Of Ingredients 8

2 cups all-purpose flour, plus more for surface
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
3/4 teaspoon poppy seeds
1 stick unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Steps:

  • Whisk together flour, baking powder, and salt. Stir in seeds.
  • Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 6 minutes. Beat in egg and vanilla. Reduce speed to low; gradually beat in flour mixture. Divide dough in half. Shape each half into a disk; wrap in plastic. Refrigerate until firm, at least 1 hour or overnight.
  • Preheat oven to 325 degrees. Roll out dough 1 disk at a time to just under a 1/4-inch thickness on a lightly floured surface. Using templates, cut out letters with a paring knife. Reroll scraps; cut more letters (you'll need 14 D's and 7 A's, total). Freeze on 2 parchment-lined baking sheets until firm, 15 minutes.
  • Bake until edges are golden, 15 to 18 minutes, rotating sheets halfway through. Let cookies cool on sheets set on wire racks.

DAD'S CHOCOLATE CHIP COOKIES



Dad's Chocolate Chip Cookies image

My dad, Art Winter, would tuck some of these cookies in the care packages he and my mom sent to me when I was in college.-Art Winter, Trumbull, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 6 dozen.

Number Of Ingredients 11

2/3 cup butter, softened
2/3 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts. , Form dough into 1-1/2-inch balls and place on ungreased baking sheets. Bake until golden brown, 10-13 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 134 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 81mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

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