Sea Salt Lime Cookies

 

2½ cups flour

3 medium limes

1 tsp. baking soda

½ tsp. salt

1½ cups butter

1½ cups sugar

2 large egg yolks

1 tsp flaky sea salt

 

Preheat oven to 350°F.

Zest and juice limes.

Whisk together the flour, 2 Tbsp. of lime zest, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Mix in the egg yolks and ¼ cup of lime juice.

Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.

Drop the dough by Tbsp onto the pans, leaving about 3 inches between cookies. Flatten each cookie to about 1/2-inch thick.

Sprinkle the top of each cookie with a pinch of flaky sea salt.

Bake 12 to 14 minutes, or until the edges of the cookies are lightly browned and the tops appear set.

Cool on the pans for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

Recipe adapted and doubled from here.

Malted Peanut Butter Oatmeal Chocolate Chip Cookies

 

2 cups old-fashioned oats

1½ cup flour

2/3 cup malted milk powder

2 tsp. baking soda

½ tsp. salt

1 cup butter

1 cup creamy peanut butter

1 cup light brown sugar

½ cup sugar

2 eggs

2 tsp. vanilla extract

1 cup mini chocolate chips

 

In a food processor, pulse oats about 10 times, or until you have some ground oats mixed with whole oats and smaller pieces. In a medium bowl, combine the flour, oats, malted milk powder, baking soda, and salt.

In the bowl of your stand mixer, beat together the butter, peanut butter, and sugars until light and fluffy.

Beat in the egg and vanilla. Then, with the mixer on low, add the oat mixture a little at a time until well combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate for two hours.

Preheat the oven to 350°. Using a small cookie scoop arrange scoops of cookie dough on your cookie sheet about 2 inches apart. Bake for 9-11 minutes, or until the edges are slightly browned but the dough still looks moist in the cracks of the cookies and the tops are just set.

Cool on cookie sheets for a few minutes, then remove to a cooling rack and allow to cool completely.

Adapted from here.

Seven Layer Cookies

 

1½ cups graham cracker crumbs (10-12 whole crackers)

½ cup flour

2 tsp. baking powder

1 can sweetened condensed milk

1/2 cup butter

1 1/3 cups coconut

2 cups chocolate chips

1 cup chopped nuts

 

Preheat oven to 350°

Combine all ingredients in a mixing bowl and stir really well till thoroughly combined.

Drop by spoonfuls onto cookie sheets. Bake at 350° for 8-10 minutes.

This recipe can be found here.