Gourmet Cocoa Oatmeal Cookies

Ingredients: 

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat butter or margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa powder, baking soda and salt; mix well. Stir in oats and raisins, mix well.
  3. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes, until cookies are almost set. Do not overbake. Cool 1 minute on cookies sheets, then move to wire racks. Cool – store tightly covered.

Watkins Chocolate Pound Cake

Ingredients:

Cooking Instructions:

Cream the margarine, shortening and sugar.  Add eggs to the mixture one at a time, beating well after each egg.  Starting with one of the remaining liquid ingredients, add one liquid followed by one dry ingredient to your creamed mixture, mixing well after each addition round of a liquid and dry ingredient.  Continue doing this until you end with the final liquid ingredient.  Next, grease and flour a tube pan.  Add your batter to the pan.  Sprinkle the chopped nuts on top of the batterr and gently press the nuts into the batter.  Bake for 1 hour and 20 minutes at 325 degrees F.

Watkins Valentine Sandwich Cookies

 Win over the special valentine in your life with Watkins Valentine Sandwich Cookies.  Our easy-to-follow instructions are provided below:

 Ingredients:

1 cup butter
1 egg 
1 1/2 cups confectioners’ sugar
1 teaspoon Watkins double-strength clear vanilla extract
1/2 teaspoon Watkins almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar 

Cooking Instructions:

  1. In a large mixing bowl, cream together the cup of butter with 1 1/2 cups of confectioners’ sugar.   Next, beat in the egg along with Watkins double-strenght vanilla and Watkins almond extract. Mix this well.
  2. In a medium bowl, stir together the flour, baking soda and cream of tartar.  Blend this into the butter mixture and divide the resultig dough into thirds, then shape into balls.
  3. Working with 1/3 of dough at a time, roll out the dough into your desired thickness on a lightly floured surface. For each heart sandwich cookie, cut out two 3-inch hearts. Cut out the center of ONE of the 3-inch hearts with a 1 1/2-inch cutter.
  4. Place each piece separately on an ungreased cookie sheet, 1 to 2 inches apart.  Next, bake the cookies in a preheated, 350 degrees F (175 degrees C) oven until lightly browned (7-8 minutes for 1/4 inch thick cookies).
  5. Cool completely on a wire rack. Frost the bottom cookie with Pink Valentine Frosting and place an open centered cookie on top to form the sandwich. Also frost the small 1 1/2 inch hearts and serve as separate cookies.
  6. The recipe makes seventeen 3″ valentine cookies and seventeen smaller 1 1/2″ valentine shaped cookies.  The pink frosting mix recipe follows below:

Pink Frosting Recipe:

Ingredients

1 cup sifted confectioners’ sugar
1/4 teaspoon salt
1/2 teaspoon Watktins double-strength clear vanilla extract
1 tablespoon water
2 drops red food coloring 

Directions

  1. Blend sugar, salt and flavoring.  Add just enough water to make the frosting easy to spread. Add 2 drops red food coloring and mix well.
  2. Frost the cookies with this mixture

Million Dollar Peanut Butter Cookie Recipe and Watkins Cinnamon

Double Delight Peanut Butter CookiesCarolyn Gurtz of Maryland recently won Pillsbury’s annual million dollar prize for baking with her innovative peanut butter cookie recipe, which adds a whole new twist to Pillsbury’s Create ‘n Bake® refrigerated peanut butter cookie dough.  This wonderful recipe that Carolyn calls her Double-Delight Peanut Butter Cookies, is described by Carolyn as “crunchy and sweet on the outside, creamy on the inside.”   I’ve given the recipe an added boost in quality and taste by recommending that the cinnamon be Watkins pure ground cinnamon. 

So just how does a peanut butter cookie become creamy on the inside while staying crunchy on the outside?  It comes from the wonderful idea that Carolyn had in wrapping Pillsbury’s cookie dough around a ball of creamy peanut butter mixed with powdered sugar.  Now doesn’t that sound yummy?  The whole cookie is rolled in a mixture of granulated sugar, Watkins cinnamon and chopped dry roasted peanuts before placement on the baking sheet. 

Now this is a recipe that will knock your socks off and send your taste buds drooling for more.  Given the fact that Carolyn won a million dollars for this great recipe, you can’t go wrong giving it a try.  I highly recommend that you use Watkins cinnamon when making the sugar, cinnamon and peanuts coating for the cookies.  Watkins pure cinnamon contains no foreign ingredients or fillers, unlike many other brands of cinnamon found on your grocer’s shelves.

Ingredients

DIRECTIONS

  1. Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside. 
  2. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls. 
  3. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls. 
  4. Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough. 
  5. Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

High Altitude (3500-6500 ft): No change.

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