Lunchbox Cookies Recipes

OATMEAL LUNCHBOX COOKIES

Steps:

• Adjust oven rack to center position and preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together the whole wheat pastry flour, baking powder, salt, and nutmeg; set aside.
• In a large bowl, use an electric mixer to cream the butter until smooth. Add the sugars and beat on medium high for 2 to 3 minutes or until fluffy. Blend in the eggs, one at a time. With the mixer on low, gradually stir in the flour mixture, and then the oats and cranberries, until just combined, scraping the bowl as necessary to ensure that all ingredients are incorporated.
• Scoop cookie dough using a tablespoon (or a 1-tablespoon-sized cookie scoop) and roll into balls (with an approximately 1-inch diameter). Space the balls at least 1 inch apart on prepared baking sheets. Bake for 14 to 16 minutes or until the cookies are set in the center and the edges are just starting to turn golden brown, taking care not to overbake. Allow to cool for 2 minutes on the pan before removing to a wire rack to finish cooling. Once completely cool, store in an airtight container.

CHOCOLATE-COCONUT LUNCHBOX COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a large cookie sheet and set aside.
• Combine flour, baking powder, and baking soda in a medium-sized bowl and blend well. Set aside.
• Mix sugar and butter together using an electric mixer in a bowl to form a smooth paste. Add eggs 1 at a time and beat well after each addition. Beat in coconut, chocolate chips, oats, and raisins until thoroughly mixed and coated well.
• Drop dough by teaspoons onto the prepared cookie sheet.
• Bake in the preheated oven until lightly browned on top, about 10 minutes. Transfer cookies to a rack to cool completely before storing in a container.

CHOCOLATE CHIP AND COCONUT LUNCHBOX COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
• Mix flour, baking powder, and baking soda together in a bowl. Combine coconut, chocolate chips, oats, and sunflower seeds together in a separate bowl.
• Stir sugar and butter together in a third bowl using a spoon to break up butter and create a paste with sugar. Beat eggs, 1 at a time, into butter mixture using electric mixer on medium speed until light and creamy.
• Beat coconut mixture into creamed butter mixture until mixture is evenly combined. Mix flour mixture into coconut-butter mixture until dough is just combined. Drop small spoonfuls of dough onto the prepared baking sheet.
• Bake in the preheated oven until cookies are lightly browned, about 10 minutes. Transfer cookies to a wire rack to cool completely.

ORANGE LUNCH BOX COOKIES

Steps:

• Cream margarine or butter, add brown sugar gradually. Add unbeaten egg, grated orange rind and vanilla. Beat well.
• Add flour sifted with baking powder and salt. Mix well. Chill dough until firm.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix granulated sugar and nuts. Roll dough into small balls the size of walnuts. Flatten on greased cookie tin and sprinkle with sugar and nut mixture. Bake for 10 minutes. Cool on racks. Store in tightly covered jar or tin.

LUNCHBOX COOKIES

Steps:

• Preheat oven to 325-degrees F.
• Spead oats on baking sheet and toast in preheated oven for 10 minutes or until oats are golden brown, stirring occassinally. Set aside.
• Increase oven temperature to 350-degrees F.
• Combine flour, orange peel, baking soda, baking powder and salt in a large bowl.
• In a separate bowl cream butter and peanut butter until light.
• Add sugars (brown and white) and beat until light and fluffy.
• Add eggs one at a time and continue beating. Stir in vanilla.
• Fold in flour mixture.
• Fold in browned oatmeal and peanuts.
• Drop batter onto baking sheets by tablespoons, spacing 3-inches apart. Flatten cookies slightly with a fork making criss-cross lines on the cookies.
• Bake for 10-12 minutes or until done (cookies will begin to brown around edges).
• Cool in pans for 5 minutes before transferring cookies to racks to finish cooling.

LUNCHBOX GINGER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat 3 cookie sheets with cooking spray. Place white sugar in a small, shallow bowl.
• Combine brown sugar, canola oil, molasses, and egg in a large bowl; beat with an electric mixer until blended.
• Stir together flour, baking soda, ground ginger, grated ginger, cloves, salt, and cayenne pepper in a second bowl. Add flour mixture to the molasses-egg mixture. Blend well; dough will be quite thick. Dough may be refrigerated or shaped at this time.
• Roll dough into 1-inch balls and roll lightly in white sugar. Place 2 inches apart onto prepared cookie sheets.
• Bake in the preheated oven, 1 sheet at a time, for exactly 9 minutes. Cookies will still be soft, but will become crispy on the outside and chewy on the inside as they cool.