Tad’s Ginger-Lime Chewies

Written by Tad. Posted in Cookies

I first found Ginger-Lime Chewies at Better Homes and Gardens*. I liked the zippy taste but didn’t really like the texture so I came up with my own. They are not hard to make and “get right in your mouth” as my father would say.


2 ¼ cups sugar

tablespoons finely shredded lime zest

tablespoon peeled, grated fresh ginger

½ cup butter, softened

½ cup shortening

2 egg yolks

1 ½ tablespoons fresh limejuice

teaspoon lemon or vanilla extract

2 ¾ cups flour, 12.5 ounces

teaspoons ground ginger

2 teaspoons cream of tartar

1 teaspoon baking soda

¼ teaspoon salt


1. Position a rack in middle of oven. Heat to 400 degrees. Prepare baking sheets by lightly greasing or covering with parchment. Set aside.

2. In a food processor, combine sugar, lime zest, and fresh ginger. Cover and process for 2 to 3 minutes, scraping sides of bowl occasionally, until ginger is completely pulverized and mixture is thoroughly blended and smooth. Remove 3/4 cup, transfer to a saucer and set aside.

3. In a large bowl combine remaining sugar mixture, butter, shortening, egg yolks, lime juice and lemon or vanilla extract. Beat with an electric mixer on low, then medium speed, until very well blended and lightened in color, about 2 minutes.

4. Combine flour, ground ginger, cream of tartar, baking soda, and salt. Beat in half the flour mixture on low speed just until evenly incorporated, scraping sides of bowl occasionally. Stir in remaining flour mixture until evenly incorporated.

5. Cover and refrigerate until it is firm enough to handle.

6. Form balls of dough with a 2-tablespoon cookie scoop. Roll balls in reserved sugar mixture, coating about half the surface. Place balls, sugar side up, on prepared baking sheet.

5. Bake 6 to 8 minutes or until edges are light brown and cookies are not quite firm when gently pressed in the center. Let cool 5 minutes to firm up. Using a spatula, transfer cookies to wire rack to cool.

Notes: Here is the BH&G original: http://www.bhg.com/recipe/lime-and-ginger-chewies/



Chocolate Crackled Cookies

Written by Tad. Posted in Cookies

McCormick shares recipes like this to get you to buy more spices. When I was unable to find ancho chili pepper at my Nob Hill, I just went to the freezer and pulled out the bottle of dried, ground chiles I bought from a little lady while eating lunch in a market in Valladolid, Yucatan, Mexico last year. The McCormick propaganda said they would have “a hint of smoky heat.” Mine certainly had more than a hint. I am looking forward to trying them as written when I get some ancho chili pepper.


McCormick advertisement in a Better Homes and Gardens magazine I was looking through at my mother in law’s over Thanksgiving.




24 ounces semi-sweet baking chocolate, divided

1 ½ cups flour, 6.75 ounces

4 teaspoons McCormick® Gourmet Collection Cinnamon, Saigon

2 teaspoons McCormick® Gourmet Collection Chile Pepper, Ancho

1 teaspoon baking powder

½ teaspoon salt

½ cup butter, softened

1 cup granulated sugar

½ cup firmly packed brown sugar

4 large eggs

4 teaspoons McCormick® Pure Vanilla Extract


  1. Heat oven to 375°F.
  2. Melt 16 ounces of the chocolate. (I use double boiler but you can melt it any way you want. Just don’t get it too hot.) Set aside.
  3. Coarsely chop remaining 8 ounces chocolate. (I used chocolate chips so no need to chop.) Set aside.
  4. Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in small bowl. Set aside.
  5. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
  6. Add eggs and vanilla. Mix well.
  7. Add melted chocolate. Beat until well blended.
  8. Gradually beat in flour mixture on low speed until well mixed.
  9. Stir in chopped chocolate.
    10. Drop dough by 2 tablespoons or medium cookie scoop 1½ inches apart on parchment paper-lined baking sheets.
    11. Bake about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack to cool.


Roasted Ginger Chocolate Crackled Cookies: Prepare cookies as directed using 16 ounces semi-sweet baking chocolate, melted, and 8 ounces bittersweet baking chocolate, chopped. Use McCormick® Gourmet Collection Roasted Ground Ginger in place of the Saigon Cinnamon.

Toffee Chocolate Chip Cookies

Written by Tad. Posted in Cookies

These are easy to make. They come out  firm and compact. Almost like eating candy.

Recipe By:

Elaine Thompson in Mercury News




½ cup butter, softened

1 can sweetened condensed milk

2 cups fine graham cracker crumbs

¾ cup flour

2 teaspoons baking powder

2 cups semisweet chocolate chips

1 cup English toffee bits


1. Heat oven to 375 degrees. Line cookie sheets with parchment paper.

2. Beat together butter and sweetened condensed milk.

3. Combine graham cracker crumbs, flour and baking powder. Stir into butter mixture.

4. Stir in chocolate chips and toffee bits.

5. Using a 2-tablespoon cookie scoop, drop dough onto cookie sheets.

6. Bake 10 minutes. Remove to rack to cool.


Pumpkin Cookies for Thanksgiving

Written by Tad. Posted in Cookies

I have been going to share with you a pumpkin cookie recipe for quite a while. With Thanksgiving here, what better time? I looked through my recipes for pumpkin cookies and found five I had made before and a note of wanting to try pumpkin in place of maple syrup in my Maple Cranberry Oatmeal Cookies which I love and have previously shared with you.

My intention was to remember which of these five cookie recipes I had liked  best and share that with you. The problem was, I couldn’t remember so I just made all six, again. As I made them and ate them I planned to pick one to post today.

By the time I make all six of them and shared them in the emergency department on Thursday night, I had so much fun, I was not able to leave out a single one. They are all very different with different interesting ingredients, tastes and textures. Pick one and give it a try.

Truth be told, I like the Pumpkin Chocolate Chip Cookies best. Why? Well, chocolate, of course. Also, they are more firm and hold together better than the others which makes them easier to eat and transport. If you use pumpkin in cookies, they usually end up soft and cakey.

Here they are all spread out in the ED for everyone to eat and decide which they liked best.

Pumpkin Cranberry Zingers

Written by Tad. Posted in Cookies

The cranberries and zest make these cookies. I left out the nuts, as I usually do. They have a very festive smell and taste.

Recipe By:



½ cup butter, softened

1 cup white sugar

1 teaspoon vanilla extract

1 large egg

1 cup canned or cooked and pureed pumpkin

2 ¼ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup fresh cranberries, each cut in half

1 teaspoon ground cinnamon

1 tablespoon orange zest

½ cup chopped walnuts


1. Heat oven to 375 degrees F. Grease cookie sheets or cover with baking parchment.

2. In a large mixing bowl, cream butter and sugar until light and fluffy.

3. Beat in vanilla, egg and pumpkin.

4. Sift together flour, baking powder, baking soda, salt and cinnamon. Stir into sugar mixture until well blended.

5. Stir in orange zest and walnuts.

6. Drop by teaspoonfuls onto cookie sheets.

7. Bake for 10 to 12 minutes.

Pumpkin Chocolate Chip Cookies

Written by Tad. Posted in Cookies

Of all the pumpkin cookies I have made, these had the most integrity and were the least likely to be soft and cakey. They tasted a lot like a pumpkin chocolate chip Harvest Loaf recipe we make. Very good!

Recipe By:

Mercury News

 Serving Size:



2 cups flour

2 ½ cups oats

1 teaspoon soda

1 ½ teaspoons cinnamon

½ teaspoon salt

1 cup butter, softened

1 ½ cup brown sugar

¾ cup sugar

1 large egg

1 ½ teaspoon vanilla

1 cup canned pumpkin

1 ½ cups chocolate chips


1. Heat oven to 350 degrees.

2. Combine flour, oats, soda, cinnamon, salt. Set aside.

3. Combine butter and sugars.

4. Stir egg, vanilla and pumpkin into sugar mixture.

5. Stir flour mixture into pumpkin mixture.

6. Stir in chocolate chips.

7. Bake 13 minutes.

Pumpkin Pie Cookies

Written by Tad. Posted in Cookies

I don’t really like white chips and this much nutmeg is a bit bitter so I didn’t like these as much as others but they look really cool and folks in the ED liked them.

Recipe By:

Mercury News

 Serving Size:



2 teaspoons cinnamon

1 teaspoon nutmeg

1 cup oats

12 ounces white chocolate chips

1 cup brown sugar, packed

½ cup sugar

16 ounces canned pumpkin

½ teaspoon salt

1 large egg

1 teaspoon vanilla

2 cups flour

1 teaspoon soda


1. Heat oven to 375 degrees.

2. Cream sugars, pumpkin, salt, egg and vanilla.

3. Mix in remaining ingredients except chips.

4. Stir in chips.

5. Bake 12 minutes.


Consider adding 1 tsp ginger and 1/2 tsp cloves next time.


Pumpkin Cookies with Caramel Frosting

Written by Tad. Posted in Cookies

These are very soft so are tricky to ice so don’t make the icing too stiff. The icing makes them!

Recipe By:

I got it from Hilary but it’s all over the Internet


1 cup butter, softened

1/2 cup white sugar

1/2 cup brown sugar

1 cup canned pumpkin

1 large egg

1 teaspoon vanilla

1 teaspoon baking soda

1 tablespoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon salt

2 cups all-purpose flour

3 tablespoons butter

1/4 cup heavy cream

1 cup confectioners’ sugar

1 teaspoon vanilla

1/2 cup packed brown sugar

1 pinch salt


1. Preheat oven to 350 degrees.

2. In a large bowl, cream together n 1 cup butter 1/2 cup white sugar and 1/2 cup brown sugar. Add eggs and 1 teaspoon vanilla. Mix well. Stir in pumpkin.

3. In medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, 1/2 teaspoon salt and flour. Add to pumpkin mixture and mix well.

4. Drop by 2-tablespoon-sized balls onto a lightly greased or parchment-covered cookie sheet. Bake for 10-12 minutes.

5.   To make frosting: In a medium saucepan, combine 3 tablespoons butter, cream, and 1/2 cup brown sugar over medium heat.

6.  Cook, stirring occasionally, until mixture just begins to boil.

7. Remove from heat and stir in  1 teaspoon vanilla.

8.  Cool then stir in confectioner’s sugar.

9. Spread frosting over cooled cookies.

Pumpkin Cookies

Written by Tad. Posted in Cookies

Not too imaginative a name. These are moist. I used almonds buy like them better without the nuts, as is usually the case for me.

Serving Size:



2 cups brown sugar

2 cups canned pumpkin

1 cup salad oil

2 teaspoons vanilla

4 cups flour

2 teaspoons soda

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons nutmeg

1 teaspoon cinnamon

½ teaspoon ginger

2 cups raisins

1 cup chopped nuts


1.  Heat oven to 350 degrees.

2. Beat together brown sugar, pumpkin, oil and vanilla.

3. Sift together all dry ingredients.

4. Combine both mixtures and mix well until smooth.

5. Stir in raisins and nuts.

6. Drop by in 2 tablespoon balls onto prepared cookie sheet.

7. Bake 12-14 minutes.


Toffee Whopper Oatmeal Cookies

Written by Tad. Posted in Cookies

These were originally made with margarine. Though I grew up on Imperial, I have not bought margarine for thirty years. I use butter.

In the grocery store, they have Heath toffee bits, which were good in these cookies. At Cash and Carry, I bought a bag of Heath bits that are made of the entire Heath bar, including the chocolate. They made these cookies even chocolatier, which I like. The original called for vanilla pudding rather than the malted milk powder which made them less malty. Shari liked the texture better that way.

Adapted From:

Confessions of a Cookbook Queen, among others




1 cup butter, at room temperature

½ cup granulated sugar

½ cup packed brown sugar

2 large eggs

1 cup malt powder (like Carnation)

2 teaspoons vanilla extract

1 cup oats

2¼ cup all-purpose flour, 10 ounces

½ teaspoon salt

2 teaspoons baking soda

1 cup Whoppers, chopped coarsely

1 cup toffee bits


1. Heat oven to 350 degrees.

2. In the bowl of a mixer, beat butter and sugars until fluffy, about 2 minutes.

3. Add eggs, one at a time, beating until well mixed after each.

4. Add pudding mix and vanilla. Beat until mixed in.

5. In a medium bowl, combine oats, flour, salt, and baking soda. Add to the butter mixture. Beat until combined.

6. Fold in Whoppers and toffee bits.

7. Form into 2 tablespoon balls. Place on prepared baking sheets.

8. Bake about 12 minutes or until edges turn golden brown.

9. Let set on sheet for about 3 or 4 minutes and then remove to a cooling rack.

Here is a counter full, ready to go to the emergency department on Thursday night.


Copyright © 2014 Bad Tad, MD