Ollie Cookies Recipes

OLLIE BEAN'S COCONUT BAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking pan.
• Beat butter, 1/2 cup brown sugar, and 1 cup flour together in a bowl using an electric mixer until well blended. Press into the prepared pan.
• Bake in the preheated oven until firm but not browned, about 20 minutes. Remove from oven and reduce temperature to 325 degrees F (165 degrees C).
• Beat 1 cup brown sugar, eggs, 2 tablespoons flour, vanilla extract, baking powder, and salt together in a bowl using an electric mixer until mixture is light, about 2 minutes. Add walnuts; beat until blended but not pureed. Spread mixture over the crust; sprinkle with coconut.
• Bake in the preheated oven until set, about 25 minutes. Cut while warm.

OLIVE OIL COOKIES

Steps:

• In a large bowl, beat sugar and oil until blended. Beat in the egg, then honey and lemon extract. Combine the flours, rosemary, lemon peel, baking soda and 1/4 teaspoon salt. Gradually add to sugar mixture; mix just until combined., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Sprinkle tops with remaining sea salt. Bake at 350° for 9-12 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.

THE BEST CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Sift the flour, salt, baking powder and baking soda into a large bowl.
• Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
• Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
• Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.

BREAKFAST COOKIES

Steps:

• Place rack in center of oven and preheat oven to 350 degrees F.
• Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

LORI'S AWESOME COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream the butter and the sugars using an electric mixer. Mix in the eggs, vanilla and coffee flavored liqueur.
• Measure the oatmeal and blend in a blender to a fine powder. In a separate bowl, mix together the flour, oatmeal, baking powder, baking soda and salt. Stir the dry ingredients into the butter mixture until blended, then stir in the candy pieces. Roll into balls and place two inches apart on cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until the edges start to turn golden.

KEY LIME COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners' sugar over cookies while still warm.

OLIE KOOKEN (DUTCH COOKIES)

Steps:

• Beat the eggs and 3/4 cup of the sugar together. Whisk the flour, baking powder together and add this mixture to the egg mixture alternately with the milk. Fold in the raisins.
• Heat cooking oil to a depth of 2 inches in a heavy saucepan or deep fat fryer. When the oil reaches 350 degrees, drop tablespoons of the batter into the fat and fry until golden.
• Drain on absorbent paper and dust with the remaining sugar before serving.

OLLIE OCTOPUS

Steps:

• Spread glue over 1 sheet of the felt. Arrange the pipe cleaners crosswise, equally spaced, on the felt with 1 end of the pipe cleaners touching 1 long side of the felt (the pipe cleaners should hang over the other long side by about 1 inch). Spread a line of glue over each pipe cleaner. Place a sheet of felt over the first sheet, pressing down and sandwiching the pipe cleaners between the felt. Let stand until dry.
• Cut the felt evenly between the pipe cleaners into strips. Round felt end of each strip. Glue 2 lines of the cereal onto each tentacle. Let stand until dry.
• Bend the exposed pipe cleaner-end of each of the tentacles at a 90° angle. Tape each pipe cleaner to the sides of the can, at the bottom, making sure the tentacles are cereal-side down.
• Glue a rectangle of felt around the can,* covering the pipe cleaner ends. Cut a 5x3-inch rectangle of felt to make the head. Round one end of the rectangle and glue it, rounded end up, to the can. Glue on the googly eyes. Carefully curl the tentacles.

MILLIE'S COOKIES RECIPE

Steps:

• Preheat the oven to 180°C, gas mark 4
• Cream butter and sugars, once creamed, combine in the egg and vanilla.
• Sift in the flour and salt, then the chocolate chips.
• Roll into walnut size balls, for a more homemade look, or roll into a long, thick sausage shape and slice to make neater looking cookies.
• Place on ungreased baking paper. If you want to have the real Millies experience then bake for just 7 minutes, till the cookies are just setting - the cookies will be really doughy and delicious. Otherwise cook for 10 minutes until just golden round the edges.
• Take out of the oven and leave to harden for a minute before transferring to a wire cooling rack. These are great warm, and they also store well, if they don't all get eaten straight away!

OLIEBOLLEN (DUTCH DOUGHNUTS)

Steps:

• Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour.
• Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.
• Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them hot if possible.