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Jon’s Lacy Oatmeal Cookie Recipe

One of my favorite things to do on the weekend is to head to the swap meet in the parking lot of my local High School. Under the watchful stare of the Foothill Falcon, people sell all sorts of wares and treasures displayed in cases, boxes, and plastic tarps. While browsing a box of rare Betty Crocker cookbooks, I was offered a delicious cookie by the stand’s proprietor, Jon. We got to talking and it turns out Jon is quite the baker! So, I purchased that box of cookbooks for my shop, and then arranged with Jon to share the secrets of his lacy oatmeal cookie recipe.

And these really are delicious. Flat, crispy, rich with butter and oats — they’re perfect for snacking or even indulging as part of an outstanding ice creamed sandwich! Jon is a big fan of his Kitchenaid Mixer, but you can do this by hand with a spoon if you want. Just don’t forget to use the proper “drop” technique!

Here’s Jon’s cookie wizardry in action:

The Lacy Oatmeal Cookie Recipe:

    1 Cup unsalted butter (2 sticks)
    1 Cup brown sugar
    1 Cup white sugar
    2 eggs
    1 tsp. vanilla extract
    1 Cup all purpose flour
    1/2 tsp. salt
    1/2 tsp. baking soda
    4 Cups rolled oats
    1.5 Cups dark and white chocolate chips
    1 Cup Rasins & crazins

Holiday Hazelnut Cookie Recipe Fresh from Europe

Few things are more romantic than a winter holiday market in the town square of a rustic village in Germany. There are a tight knit collection of cozy booths filled with wooden toys, mulled wine, cone bags full of freshly roasted nuts, and a huge selection of exquisite German baked goods and cookies! In this episode of Culinary adventures, we visit an actual German named Ursula to learn her secret Holiday Hazelnut cookie recipe.

Ursula, being of European upbringing, weighs out her ingredients on a scale (which is generally a good ideas when you’re baking) as prescribed by a tattered heirloom cookbook that belonged to her Mother back in Stuttgart. And let me tell you, these cookies are something special! I happen to love the hazelnut, so once I started eating these yummy treats, it was hard to stop. I think Kendra and I ate about two dozen of these on a chilly Christmas eve while sipping our “Moo” cocktails (warm milk and bourbon, with a hint of honey, vanilla and nutmeg). And when Santa came down our chimney? Let’s just say there weren’t any cookies left on the plate!

Here’s how you get your hazelnut cookie going:

The Hazelnut Cookie recipe

(with approximate conversions to cups, but weigh it all if you can!):


    250 grams of butter (2 sticks)
    250 grams of sugar (about 1 1/4 cups)
    2 nice looking eggs
    360 grams flour (about 2 1/2 cups)
    250 grams of roasted and ground hazelnuts (about 1 2/3 cups)


    2 egg whites
    200 grams powdered sugar (about 1 2/3 cups)
    1 tsp vanilla

Bake at 350 degrees, approximately 20 minutes
Let cookies cool on the baking sheet before spatula-ing them off.

Eat the cookies!

Or wrap them in plastic with a fancy bow to give as a gift. My choir friend Jorge loved the gift pack I brought him!