La Message Board Archives

Lionel's cookies

Posted by Daniel Hallas on June 28, 2014, 2:30 pm

As talked about in this post here Lionel sells cookies on the beach.
Recently he said his wife is looking to expand into other types of cookies.
I said that if he had fresh Oatmeal cookies I would buy thousands of them! He
said for me to give him the recipe....which is why I am writing this post,
I have no idea how to make them, just how to eat them.

Any assistance appreciated.

Re: Lionel's cookies

Posted by Jeanne on June 28, 2014, 3:42 pm, in reply to "Lionel's cookies"

It all depends on what kind of oatmeal cookies you like. I have recipes for ones that have a lot of butter in them and come out very thin and crisp, and I have recipes for big, thick chewy ones filled with raisin, butterscotch chips, and other delights. Which kind do YOU like?

Re: Lionel's cookies

Posted by helga on June 28, 2014, 4:21 pm, in reply to "Re: Lionel's cookies"

1/3 cup flour
1/3 cup sugar
1/2 TSP salt
1 TSP baking powder
1/4 TSP cinnamon
1/2 cup raisins
1 egg beaten
1/2 cup milk
1/2 TSP vanilla extract
1/2 cup melted butter

1) Combine flour, sugar, baking powder, salt and cinnamon in a bowl.
Add oats and raisins.

2) In a cup mix egg, milk, vanilla and butter.
Add to the flour mixture.

3) Using a teaspoon form dough into separate cookies
on a greased cookie sheet.

4) Bake at 375 F (190 C) for about 18 min. (until the edges are brown)

5) Remove cookies carefully with greased spatula and let them stand at least 5 minutes. Ca. 30 cookies, enjoy!

Re: Lionel's cookies

Posted by helga on June 28, 2014, 4:23 pm, in reply to "Re: Lionel's cookies"

Gee, I forgot the main stuff: 1 1/2 cup oats!!!

Re: Lionel's cookies

Posted by Jo Anna on June 28, 2014, 7:00 pm, in reply to "Re: Lionel's cookies"

Adding a cup or so of rice krispies to any of these recipes adds a wonderful texture surprise without altering the balance between dry and wet ingredients.
Hope you get some good ones going, D.
I'm betting there'll be a plethora of recipes erupting all over LaManz now. :O)

Re: Lionel's cookies

Posted by Vicki and Robin on June 29, 2014, 1:49 am, in reply to "Re: Lionel's cookies"

These sound very lovely. A cup of chocolate chips wouldn't hurt either, if you have some! I may bring some down in November and get his wife to make them for my husband.

Re: Lionel's cookies

Posted by Daniel Hallas on June 28, 2014, 10:12 pm, in reply to "Re: Lionel's cookies"

Hi Jeanne,

I prefer the soft with raisins kind. The real question (I should
have asked) is what do others think would be a good type of cookie to
expand with? What would sell the best to the general public?

Re: Lionel's cookies

Posted by Red on June 30, 2014, 9:33 am, in reply to "Re: Lionel's cookies"

Snicker doodles, lower cost of materials, universal appeal?

D, finally a really important thread y topic.


Re: Lionel's cookies

Posted by Shane on June 28, 2014, 11:28 pm, in reply to "Re: Lionel's cookies"

Please post all 3 kinds !!!!

Re: Lionel's cookies

Posted by helga on June 29, 2014, 12:28 pm, in reply to "Re: Lionel's cookies"

Google them....

Re: Lionel's cookies

Posted by Jeanne on June 29, 2014, 2:57 pm, in reply to "Lionel's cookies"

Here's the recipe for the light, crispy kind of oatmeal cookies.

2 c. sugar
2 c. flour
6 c. rolled oats
1 tsp. salt
1 pound butter or margarine
2 tsp. baking soda
1/2 c. boiling water

Mix all ingredients in a very large bowl, reserving the baking soda and water. Dissolve soda in the boiling water, and add to other ingredients and mix well, using your hands if necessary. Raisins, butterscotch chips, chocolate chips, cinnamon or nuts may be added--about 1 cup. Drop by teaspoonfuls on ungreased cookie sheet, allowing room between cookies as these spread a good bit. Bake at 350 degrees for 10-12 minutes. Cool briefly on the cookie sheet to allow them to set up.
Makes a bunch of delicious, light, crispy cookies.

Re: Lionel's cookies

Posted by Jeanne on June 29, 2014, 3:16 pm, in reply to "Re: Lionel's cookies"

And here are the chewy, thick kind:
Thick, Chewy Oatmeal Raisin Cookies

The last trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you’re like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed.
Note: We’ve gotten in the habit (terrible habit, heh) of making these lately, Oatmeal Raisin Chocolate Chip-style. We use no nuts, 1/2 cup raisins and 3/4 cup chocolate chips (but prefer to hand-chop chocolate because those coarse pieces will melt into heavenly puddles) for the mix-ins and highly encourage you to try it. When using chocolate, we drop the sugar down to a heaped 1/2 cup.

1/2 cup (1 stick, 4 ounces, or 115 grams) butter, softened
2/3 cup (125 grams) light brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
3/4 cup (95 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups (120 grams) rolled oats
3/4 cup (120 grams) raisins
1/2 cup walnuts (65 grams), chopped (optional)

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick. Either way, heat oven to 350°F (175°C) before you scoop the cookies, so that it’s fully heated when you’re ready to put them in.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Re: Lionel's cookies

Posted by David Dagoli on June 29, 2014, 7:08 pm, in reply to "Re: Lionel's cookies"

Lionel's wife Rosa will need a recipe that has ingredients that are easy to find and inexpensive.

Things like chocolate chips are expensive, and butterscotch chips are 'unobtainium'.

The cookies that Lionel sells now have very little butter, and the ingredients are low cost.

Here is a recipe for chewy oatmeal cookies that uses only 1 stick of butter, but you can use margarine instead. White or cane sugar can be substituted for the brown sugar (which is also expensive for Mexicans).

These cookies will turn crispy if baked too long in a hot oven.

One day I would love to tell the (years-gone-by) story of Lionel's death-defying trip across the border into the U.S. Wish him good luck for us!

Re: Lionel's cookies

Posted by Jeanne on June 29, 2014, 7:55 pm, in reply to "Re: Lionel's cookies"

This sounds like a good recipe, David. The ones I posted are more for "general usage," but I'm betting that they could be modified. I'd be happy to work with Lionel's wife doing that, once I get back home in November. Of course, butterscotch chips and chocolate chips--even nuts--are all unnecessary additions. I just happen to be particularly fond of the ones with butterscotch chips, no nuts, and a dash of cinnamon. Do I eat oatmeal cookies without those additions? You bet!

Re: Lionel's cookies

Posted by Carol Lopez on June 30, 2014, 10:34 am, in reply to "Re: Lionel's cookies"

Welsh Cakes! please!... I've been looking for someone to bake these, so I can buy
one or two at a time
and not have to have a couple of dozen in my house tempting me.

They aren't really cookies, (more like a small scone) and a stack of them
would fit in Lionel's
container neatly, and he could charge 8 or 10 pesos each.

I like them because they are not too
sweet, and go with coffee, tea, why not tequila? They don't need butter
on them, or jam, it's all built in to the recipe.
You can substitute nutmeg
for the mace, and add fresh orange or mandarina zest.


Re: Lionel's cookies

Posted by Dean & Judy on June 30, 2014, 6:16 pm, in reply to "Lionel's cookies"

Me want no care what kind cookie..