Table of contents

• Ingredients to make Sugar Cookies
  • Wet Ingredients
  • Dry Ingredients
• Make your own ingredients
• Storage & Freezing
• FAQ’s
• Related Recipes
• More Cookie Recipes
• Cookbooks

These Patriotic Sugar Cookies with Egg Paint are the quintessential treat for your upcoming 4th of July celebration. This delightful decorating technique was used for sugar cookie decorating before buttercream and royal icing became the go-to methods. My vintage inspiration is from my original copy of Betty Crocker’s Cooky Book (1963). Try this easy technique at your next holiday cookie decorating party.

My vintage inspiration.

My vintage inspiration to make these sugar cookies is from my Betty Crocker’s Cooky Book (1963).

Betty Crocker’s Cooky Book (1963) is your ultimate guide to easy-to-follow, nostalgic cookie recipes that never go out of style. This is an original copy my grandmother passed down to me. With over 150 cookie recipes, this vintage cookbook has a cookie for every occasion like classic drop cookies, to festive holiday ones for Valentine’s Day, Easter, Halloween, and Christmas, and treasured Heritage Cookies. In addition, the “Best Cookies” section will walk you through beloved flavors of mid-century America.

What sets this cookbook apart are the charming, whimsical illustrations, and practical baking tips that made it a staple in kitchens across the country. In fact it was actually just re-published this year in 2025 with the original retro look and feel.

Bite into nostalgia with these original vintage recipes for both Mary’s Sugar Cookies, made with sugar and Ethel’s Sugar Cookies, made with confectioners’ sugar. These nostalgic cookies are by far the most widely shared sugar cookie recipe shared across the globe.

Try the recipes also inspired by the book Classic Chocolate Chip Cookies OR Ginger Cream Cookies

Ingredients to make Sugar Cookies

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking, and they add moisture to baked goods.
• Sour cream is cream that has been cultured, giving it a tangy flavor and thick texture. For the best quality, select an all-natural brand labeled “cultured cream”. Avoid “light” varieties, as they contain additives or diluted with milk.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Look for a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.

Dry Ingredients

• All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
• Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.

Make your own ingredients

Homemade Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

---

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

---

Storage & Freezing

Pre-baked cookies:

• You can make the batter and store until ready to bake.
• Short-term, scoop the batter into cookie pucks/balls and place in storage container until use.
• Long-term, place all of the mixed batter into a ziploc bag or storage container and let the batter come to room temperature before scooping into cookie pucks/balls.

Baked cookies:

• Store baked cookies in airtight container on counter 1-2 days.
• Seal in in freezer safe container for up to 6 months. Place cookies in layers lined with parchment paper. You can also individually heat seal cookies and place them in a larger container.
• To thaw frozen cookies, allow them to come to room temperature before opening the container.

FAQ’s

Can you add other flavors instead of just vanilla?

Yes, you could try adding 1/2 vanilla, 1/2 bourbon, and a bit of nutmeg, or try adding 1 T. fresh lemon zest with a bit of lemon extract. Another popular flavor combination is to combine vanilla with a little bit of pure almond extract. When adding flavors to your dough use the best all-natural quality to make a difference in the taste of the cookie.

How do you keep the cut-out shape to stay crisp and not spread?

For sugar cookies to keep their original cookie cutter shape and ensure less spread, it is really important to chill them 2 times during the process. First chill: After mixing the cookie dough, roll out immediately between 2 sheets of parchment paper into desired thickness 1/4″ or 3/8″ and place the stacks of rolled dough on a baking sheet to chill in the fridge for a few hours or overnight. Second chill: Cut out the dough into shapes and then chill again for 5-10 minutes.

What type of baking sheet is best for sugar cookies?

Use light-colored, aluminum cookie sheets to reflect even heat during the baking process. Dark cookie sheets conduct more heat off the surface, which may burn or darken on the edges before they are fully cooked through.

How many cookies sheets can you put in the oven?

For even browning, place only 2 cookie sheets in the oven at the same time. Place the cookie sheet horizontally and rotate them halfway through the baking process. To rotate, spin the cookie sheets around 180° and swap the cookie sheets from top to bottom and vice versa.

Print

Patriotic Sugar Cookies with Egg Paint

Course Dessert

Cuisine American

Keyword cookies, sugar cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 19

Author Apryl Niksch

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• baking pan
• rolling pin
• Silpat
• cookie cutters

Ingredients

DRY INGREDIENTS

• 3 c. unbleached flour
• 1 tsp. salt
• ½ tsp. baking powder

WET INGREDIENTS

• 1 c. unsalted butter room temp
• 1 c. sugar
• 1 T. sour cream or milk
• 1 egg + 1 egg yolk
• 1 T. vanilla

EGG PAINT

• 2 egg yolk
• water
• gel color

Instructions

PREP

• Line baking sheets with Silpat or parchment paper.
• Whisk together dry ingredients and set aside.

MAKE BATTER

• Mix together butter, sugar, and powdered sugar until light and fluffy.
• Add egg, egg yolk, sour cream, vanilla and mix until combined.
• Add in dry ingredients and mix well.
• Split dough into 2 sections. Roll out dough to 1/4" or 3/8" between 2 pieces of parchment paper cut to the size of your baking sheets.
• Chill dough for 1 hour to overnight.

EGG PAINT

• Place egg yolk and water into a bowl. Mix together and separate out into desired number of bowls to color.
• Add a little bit of color into each bowl.
• Paint cookies and then bake.

BAKE

• Preheat oven to 375°. Remove the top sheet of parchment and use it to line your baking sheets. Cut the chilled dough into shapes, chill again for 5-10 minutes and bake for 10-12 minutes.
• If your going to re-roll any scraps, you will need to follow the same process: re-roll scraps between parchment paper, chill for at least 1 hour, cut shapes and chill once cut for 5-10 minutes before baking.

Related Recipes

• Granola Cookies
• Classic Chocolate Chip Cookies
• Chocolate Dipped Shortbread Cookies
• Christmas Cut-Out Sugar Cookies
• Thanksgiving Cut-Out Sugar Cookies

More Cookie Recipes

Cookbooks

Tried this recipe? Leave a comment below!

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This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Patriotic Cut Out Sugar Cookies appeared first on Vintage Baked Modern.

Table of contents

• Ingredients
  • Wet Ingredients
  • Dry Ingredients
• Make Your Own Ingredients
• Dietary Substitutions
• Equipment
• Storage
• Related Recipes
• More cookie recipes

These Granola Cookies are hearty and packed with crunchy clusters of homemade cranberry almond granola. They are made using my oatmeal cookie as a base and easy to make if you are looking for recipes you can make with granola. This wholesome cookie is great as a quick on the go breakfast or afternoon snack with coffee.

Ingredients

Wet Ingredients

• butter: American butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• brown sugar: Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses, while dark brown sugar has 6.5% giving a more robust flavor profile.
• sugar: Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• eggs: Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods
• vanilla extract: Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand that is made from real vanilla beans containing at least 35% alcohol.

Dry Ingredients

• All-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• Oats are a whole grain that is high in fiber and commonly used for cereal or baked goods. Quick oats are pre-cooked and come in smaller pieces, while whole oats remain in their natural form and take longer to cook.
• Instant ClearJel to baked goods for a light and tender texture. If ClearJel is hard to find, cornstarch is a good substitute. To swap: If the recipe calls for 1 T. cornstarch, use 1 1/2 T. ClearJel. If the recipe calls for 2 T. flour or tapioca, use 1 T. ClearJel.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (such as lemon juice, buttermilk, or vinegar) creates carbon dioxide gas, and makes baked goods rise during baking. If your recipe doesn’t include an acid, use baking powder, or a combination of both baking powder and baking soda for balanced leavening.
• Pink salt adds essential minerals and nutrients to baked goods.

MIX-INS

• granola: I used my homemade Cranberry Almond Granola, however, really any granola will work in this granola cookie recipe.

Make Your Own Ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

Here are some tips for gluten free baking

• Use a premium gluten-free flour blend.
• Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
• Add 1-2 tablespoons additional buttermilk to help hydrate the flour.
• Reduce the oven temperature by at least 25° to bake low and slow, since gluten-free flour is delicate and tend to burn before the center is cooked through.
• Gluten-free baked goods have a shorter shelf-life than conventional baked goods and dry out faster. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in a freezer-safe container for up to 6 months. After pulling the container from the freezer, bring to room temperature before opening the lid.

TO MAKE VEGAN/DAIRY FREE

• Swap out the butter with unsalted vegan butter sticks.
• To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.

Equipment

Recommended tools: (affiliate links)

• stand mixer
• mixing bowl
• measuring cups and spoons
• baking sheet
• Silpat baking mat OR parchment paper
• cookie scoop
• box grater

Storage

Pre-baked cookies:

• You can make the batter and store until ready to bake.
• Short-term, scoop the batter into cookie pucks/balls and place in storage container until use.
• Long-term, place all of the mixed batter into a ziploc bag or storage container and let the batter come to room temperature before scooping into cookie pucks/balls.

Baked cookies:

• Store baked cookies in airtight container on counter 1-2 days.
• Seal in in freezer safe container for up to 6 months. Place cookies in layers lined with parchment paper. You can also individually heat seal cookies and place them in a larger container.
• To thaw frozen cookies, allow them to come to room temperature before opening the container.

Related Recipes

• Neiman Marcus Chocolate Chip Oat Cookies
• Pumpkin Spice Granola
• Classic Granola
• Cranberry Oatmeal White Chip Cookies
• Vintage Chocolate Chip Cookies

Print

Granola Cookies

These Granola Cookies are made using an oatmeal cookie and loaded with a homemade wholesome cranberry almond granola.

Course Dessert

Cuisine American

Keyword cookies, granola cookies, oatmeal cookies

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Servings 36

Equipment

• mixer
• measuring cups & spoons
• parchment sheets or Silpat baking mat
• baking sheets
• cookie scoop

Ingredients

WET INGREDIENTS

• 1 c. butter
• ¾ c. brown sugar
• ½ c. sugar
• 2 eggs
• 1 T. vanilla

DRY INGREDIENTS

• 2 c. quick oats
• 1 ¼ c. unbleached flour
• 1 T. cornstarch
• ½ tsp. baking soda
• 1 tsp. salt
• 1 ¼ tsp. cinnamon

MIX-INS

• 2 c. granola

Instructions

• PREP
• Place parchment paper on cookie sheets.
• Whisk together dry ingredients in a bowl and set aside.

MAKE BATTER

• Beat together butter, sugar, brown sugar until light and fluffy. Add eggs and vanilla and mix.
• Add in dry ingredients, then add granola and mix until just combined.
• Scoop batter into cookie pucks and place in airtight container or if baking right away put on cookie sheets. Chill one hour or overnight (optional).

BAKE

• Place cookie pucks 1” apart on cookie sheet.
• Bake at 350° for 14-15 minutes. Let cookies cool and store in air-tight container.

More cookie recipes

Leave a comment below and let me know how it turned out for you!

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The post Granola Cookies appeared first on Vintage Baked Modern.

My vintage inspiration.

My vintage inspiration for this cake is from my Nan’s recipe book.

While called the Neiman Marcus cookie, this 90’s version comes from a recipe that circulated via a chain letter, not the official recipe. The cookie became legendary thanks to an urban myth about a customer at Neiman Marcus Cafe who asked for their cookie recipe and was allegedly charged $250 on their credit card, not $2.50 and decided to share it with the public but all a hoax.

In 1997 Neiman Marcus published their own version of an oatmeal cookie recipe which includes the blender oats and espresso powder. Over the years, countless versions have been published, so here is my modern take on it.

Ingredients to make Chocolate Chip Oat Cookies

Dry Ingredients

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Oats are a whole grain high in fiber and available as whole old-fashioned oats, or quick oats, which are finely cut and partially pre-cooked.
• Baking soda (sodium bicarbonate) is a leavening agent that reacts with acidic ingredients (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processed and contains trace minerals.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
• Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.

Mix-Ins

• Semi-sweet chocolate chips are typically the best choice because they balance the sugar. Milk or dark chocolate chips or any size like regular chocolate chips, mini-chocolate chips or chocolate chunks, will work in this recipe.
• Pecans are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.
• chocolate: Use a creamy milk chocolate bar for the perfect balance when paired with the semi-sweet chocolate chips. A standard bar is about 1.5 oz., so you’ll need 2 bars to get close, or use 1 XL Hershey bar (4.4 oz.) for a closer match.

Make your own Ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Use dairy-free chocolate chips Nestle plant based chips.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.
• Use no-sugar chocolate chips such as Lily’s.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Storage & Freezing

Pre-baked cookies:

• You can make the batter and store until ready to bake.
• Short-term, scoop the batter into cookie pucks/balls and place in storage container until use.
• Long-term, place all of the mixed batter into a ziploc bag or storage container and let the batter come to room temperature before scooping into cookie pucks/balls.

Baked cookies:

• Store baked cookies in airtight container on counter 1-2 days.
• Seal in in freezer safe container for up to 6 months. Place cookies in layers lined with parchment paper. You can also individually heat seal cookies and place them in a larger container.
• To thaw frozen cookies, allow them to come to room temperature before opening the container.

FAQ’s

Print

Nieman Marcus Chocolate Oat Cookies

Course Dessert

Cuisine American

Keyword cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 24

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• Silpat baking sheet
• baking pan

Ingredients

WET INGREDIENTS

• 1 c. butter room temp
• 1 c. brown sugar
• ¾ c. sugar
• 2 eggs
• 1 T. vanilla

DRY INGREDIENTS

• 1 ⅔ c. unbleached flour
• 2 c. quick oats or hearty oat flour
• 1 T. cornstarch
• 1 tsp. salt
• 1 tsp. baking soda

MIX-INS

• 1 ½ c. mini chocolate chips
• 4 oz. Hershey chocolate bars (2 bars) grated
• 1 ½ c. pecans fine chopped

Instructions

PREP

• Gather equipment and line cookie sheets with silpat or parchment paper.
• Whisk together dry ingredients in separate bowl.
• Place Hershey bar in freezer for few minutes, then grate it using a box grater (small holes) and add to the dry ingredients.

MAKE BATTER

• In stand mixer, add butter, sugar, brown sugar until light and fluffy. Add in eggs and vanilla. Mix until combined.
• Add in dry ingredients and nuts. Mix together until combined.
• Use a medium cookie scoop and drop dough on baking sheets.
• Place cookie pucks 1” apart on cookie sheet.

BAKE

• Bake at 350° for 13-15 minutes. Let cookies cool and store in air-tight container.

Related Recipes

• Cranberry Oatmeal White Chip Cookies
• Classic Chocolate Chip Cookies
• Cowboy Cookies with Peanut Butter
• Chocolate Peanut Butter Bars
• Old-Fashioned Oatmeal Raisin Cookies

More Cookie recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

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Instagram

This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Neiman Marcus Chocolate Chip Oat Cookies appeared first on Vintage Baked Modern.

Looking for some classic Christmas cookies to bake this holiday season? Then you must add these 10 classic recipes to to your holiday cookie trays. From sugar cookies, to warm and spicy molasses cookies, I’ve put together a list of my very favorites for you.

Here are 10 classic Christmas Cookies to add to your holiday baking lineup!

1

Christmas Cut-Out Sugar Cookies

Check out this recipe

2

Gingerbread Cookies with Royal Icing

Check out this recipe

3

Pizzelle Italian Cookies

Check out this recipe

4

Peanut Butter Blossom Cookies

Check out this recipe

5

Classic Spritz Cookies

Check out this recipe

6

Sour Cream Sugar Cookies

Check out this recipe

7

Old Fashioned Molasses Cookies

Check out this recipe

8

Chocolate Dipped Shortbread Cookies

Check out this recipe

9

Classic Scottish Shortbread

Check out this recipe

10

Mexican Wedding Cake Cookies

Check out this recipe

More Christmas recipes

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Have you tried any of these recipes? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

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This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post 10 Classic Christmas Cookies appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make chocolate chip cookies
• Wet Ingredients
• Dry Ingredients
• Mix-Ins
• Make your own ingredients
•  Storage
• Related Recipes
• More Cookie recipes

These Classic Chocolate Chip Cookies are rich and buttery, loaded with chocolate chips and toasted pecans, with crispy edges and a chewy center. I’ve taken a 1960’s vintage inspired recipe for Classic Chocolate Chip Cookies from “Betty Crocker’s Cooky Book” cookbook and baked it modern.

Did you know the Classic Chocolate Chip Cookie was created by Ruth Wakefield in 1939 from the New England Toll House, Whitman, Mass. More history can be found at Nestle.

General Mills created “Betty Crocker” identity in 1921 and started one of the longest running radio shows in U.S. History in 1924 called, “The Betty Crocker Cooking School of the Air.”

My vintage inspiration.

My vintage inspiration for this chocolate chip cookie recipe is from my copy of a 1963 “Betty Crocker’s Cooky Book”. I’m grateful to have this book passed down from my grandmother and now part of my vintage cookbook collection.

Betty Crocker named the Chocolate Chip Cookie as “The Best Cooky of 1935-1940” and introduced it to homemakers in 1939 on their radio series “Famous Foods from Famous Places,” which they turned into a cookbook in 1964.

How I baked it modern…added more salt, to suit our modern palettes, added more vanilla to boost flavor, and swapped out the shortening, and used all butter for flavor.

Try other recipes inspired by the book Ginger Cream Cookies OR patriotic cut out sugar cookies

Ingredients to make chocolate chip cookies

Wet Ingredients

• butter: American butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• brown sugar: Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses, while dark brown sugar has 6.5% giving a more robust flavor profile.
• sugar: Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• eggs: Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods
• vanilla extract: Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand that is made from real vanilla beans containing at least 35% alcohol.

Dry Ingredients

• flour: Use all-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• cornstarch: Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
• Baking soda: Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (such as lemon juice, buttermilk, or vinegar) creates carbon dioxide gas, and makes baked goods rise during baking. If your recipe doesn’t include an acid, use baking powder, or a combination of both baking powder and baking soda for balanced leavening.
• salt: Use a fine-ground pink salt which adds essential minerals and nutrients to baked goods.

Mix-Ins

• chocolate chips: Chocolate chips are made from cocoa solids, cocoa butter, sugar, and sometimes milk solids depending on the type. They vary in sweetness based on their cocoa content from dark chocolate (50-90% cocoa solids), semi-sweet chocolate (40-60% cocoa solids) and milk chocolate (10-40% cocoa solids).
• pecans: are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

 Storage

Pre-baked cookies:

• You can make the batter and store until ready to bake.
• Short-term, scoop the batter into cookie pucks/balls and place in storage container until use.
• Long-term, place all of the mixed batter into a ziploc bag or storage container and let the batter come to room temperature before scooping into cookie pucks/balls.

Baked cookies:

Store the cookies between parchment paper in sealed container or holiday tins. For a simple holiday gift, put some pretzels into a cello bag and tie with a cute bow. To keep during the holiday season, place container in cool part of the house or garage.

Another option is to individually bag each cookie in a translucent cello bag using a heat-sealer. Heat-sealers are simple to use and can really extend the shelf-life of a cookie.

To thaw frozen cookies, allow them to come to room temperature before opening the container.

Store baked cookies in airtight container on counter 1-2 days.

Seal in in freezer safe container for up to 6 months. Place cookies in layers lined with parchment paper. You can also individually heat seal cookies and place them in a larger container.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
• Alternative Flours: Try using alternative flours in your baking..here is a reference I put together of Ultimate Guide to Flours.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour or a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Use dairy-free chocolate chips Nestle plant based chips.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Related Recipes

• Neiman Marcus Chocolate Chip Oat Cookies
• Cranberry Oatmeal White Chip Cookies
• Cowboy Cookies with Peanut Butter
• Chocolate Dipped Shortbread Cookies
• Chocolate Peanut Butter Bars

Print

Classic Chocolate Chip Cookies

These Classic Chocolate Chip Cookies are rich and buttery, loaded with chocolate chips and toasted pecans, with crispy edges and a chewy center.

Course Dessert

Cuisine American

Keyword chocolate chip cookies, cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 36

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• baking sheets
• cookie scoop
• Silpat or Parchment Sheets

Ingredients

WET INGREDIENTS

• 1 c. butter
• 1 c. brown sugar
• ½ c. sugar
• 1 egg + 1 yolk
• 1 T. vanilla

DRY INGREDIENTS

• 2 ⅓ c. unbleached flour
• 1 T. cornstarch
• 1 tsp. salt
• ½ tsp. baking soda

MIX-INS

• 1 ½ c. semi-sweet chocolate chips
• ½ c. nuts (pecans or walnuts) chopped

Instructions

PREP

• Whisk together dry ingredients in a bowl.

BATTER

• Beat together butter, sugar and egg, egg yolk, and vanilla.
• Add in dry ingredients and mix well.
• Add chocolate chips, and nuts and mix until combined.
• Scoop batter into cookie pucks and place in airtight container or on cookie sheets. Chill one hour or overnight.

BAKE

• Place cookie pucks 1” apart on cookie sheet.
• Bake at 350° for 13-15 minutes. Let cookies cool and store in air-tight container.

More Cookie recipes

Tried this recipe? Leave a comment below!

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Substack

This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Classic Chocolate Chip Cookies appeared first on Vintage Baked Modern.

I did some research to find out how Bits O’ Brickle came about. In the 1920’s the Fenn Bros. Ice Cream & Candy Co. made the small pieces of toffee candy used in their Butter Brickle ice cream. Fenn’s was sold to Hershey’s, who now sell it as Heath Bits O’ Brickle and offer two varieties, with or without milk chocolate.

My vintage inspiration.

My vintage inspiration for this toffee pecan cookie is from my 1976 “Better Homes & Garden New Cook Book“

I modified the recipe to added more salt, to suit our modern palettes, added more vanilla to boost flavor, swapped out the shortening, and used all butter for flavor.

Try another recipe inspired by this book Pineapple Upside Down Cake

Ingredients for Toffee Pecan Cookies

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
• Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.

Dry Ingredients

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
• Baking powder is a leavening agent that contains both an acid (cream of tarter) and a base (baking soda) to help baked goods rise. Use a double-acting, aluminum-free baking powder to avoid a bitter aftertaste.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processed and contains trace minerals.

Mix-Ins

• Toffee bits are crushed, crunchy, buttery toffee pieces to add to baked goods.
• Pecans are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Storage & Freezing

Pre-baked cookies:

• You can make the batter and store until ready to bake.
• Short-term, scoop the batter into cookie pucks/balls and place in storage container until use.
• Long-term, place all of the mixed batter into a ziploc bag or storage container and let the batter come to room temperature before scooping into cookie pucks/balls.

Baked cookies:

Store the cookies between parchment paper in sealed container or holiday tins. For a simple holiday gift, put some pretzels into a cello bag and tie with a cute bow. To keep during the holiday season, place container in cool part of the house or garage.

Another option is to individually bag each cookie in a translucent cello bag using a heat-sealer. Heat-sealers are simple to use and can really extend the shelf-life of a cookie.

To thaw frozen cookies, allow them to come to room temperature before opening the container.

Store baked cookies in airtight container on counter 1-2 days.

Seal in in freezer safe container for up to 6 months. Place cookies in layers lined with parchment paper. You can also individually heat seal cookies and place them in a larger container.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

FAQ’s

Print

Toffee Pecan Cookies

Toffee Pecan Cookies are a classic retro cookie with a rich, buttery, brown sugar base loaded with Bits O’ Brickle (otherwise known as toffee bits) and toasted pecans.

Course Dessert

Cuisine American

Keyword 1970’s, cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 36

Author Apryl Niksch

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• cookie scoop
• Silpat baking sheet
• baking pan

Ingredients

DRY INGREDIENTS

• 2 ⅓ c. unbleached flour
• 1 Tbsp. cornstarch
• ½ tsp. baking powder
• 1 tsp. salt

WET INGREDIENTS

• 1 c. butter room temp
• 1 c. brown sugar
• ½ c. sugar
• 1 egg + 1 egg yolk
• 1 Tbsp. vanilla

MIX-INS

• 8 oz. bag toffee chips
• ⅔ c. pecans chopped

Instructions

PREP

• Whisk together dry ingredients and set aside.
• Toast pecans at 350° for 5 minutes. Chop fine and set aside until use.

MAKE BATTER

• Beat together butter, sugar, and brown sugar until light and fluffy.
• Add egg, egg yolk, and vanilla.
• Add in dry ingredients and mix until combined.
• Add in toffee bits and pecans.
• Scoop batter into cookie pucks and place in airtight container or on cookie sheets. This batter will spread so it is best to chill 30 minutes or overnight.

BAKE

• Bake at 350 for 13-14 minutes. Let cookies cool and store in air-tight container.

Related Recipes

• Granola Cookies
• Old-Fashioned Toffee
• Toffee Chocolate Chunk Cookies
• Vintage Chocolate Chip Cookies
• Oatmeal Cranberry White Chip Cookies

More cookie recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Toffee Pecan Cookies appeared first on Vintage Baked Modern.

Table of contents

• Ingredients
  • Wet Ingredients
  • Dry Ingredients
  • Mix-Ins
• Homemade Ingredients
• Dietary Substitutions
  • TO MAKE VEGAN/DAIRY FREE
  • TO MAKE KETO/LOW-GLYCEMIC
• FAQ’s
• Related Recipes
• More Cookie Recipes

Toffee Chocolate Chip Cookies are rich, buttery, and loaded with chocolate chunks, toffee bits, toasted pecans, and a little bit of bourbon. My vintage inspiration for these chocolate chunk cookies with toffee recipe came from “Incredible Cookies“, published by Southern Living in the year 2000.

My vintage inspiration.

My vintage inspiration for these chocolate chunk cookies with toffee recipe came from “Incredible Cookies“, published by Southern Living in the year 2000.

If you love cookbooks…check out my Cookbook Collection!

Chunky Chocolate Toffee Cookies Recipe (2000)

From Southern Living's Incredible Cookies (2000)

Ingredients

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking, and they add moisture to baked goods.
• Bourbon is a type of American whiskey made from at least 50% distilled corn and aged in oak barrels.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.

Dry Ingredients

• All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent, that helps retain moisture and produces a light, tender texture in baked goods.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Pink salt is a natural rock salt mined near the Himalayas that contains trace minerals

Mix-Ins

• Chocolate chips are cocoa solids and cocoa butter and depending on their cocoa content will vary in sweetness. They range from dark chocolate (50-90% cocoa solids), semi-sweet chocolate (40-60% cocoa solids) and milk chocolate (10-40% cocoa solids). For this recipe use semi-sweet chocolate chunks.
• English Toffee bits with chocolate are crushed Heath candy bars with a crunchy, buttery toffee that is coated in milk chocolate.
• Pecans are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.

Homemade Ingredients

VANILLA: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

• Use a premium gluten-free flour blend such as King Arthur Measure for Measure.
• Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
• Add 1-2 tablespoons additional liquid (use the same liquid called for in the recipe) to help hydrate the flour.
• Reduce the oven temperature by at least 25° to bake low and slow, since gluten-free flour is delicate and tends to burn baked goods before the center is cooked through.
• Gluten-free baked goods have a shorter shelf-life than conventional baked goods and dry out faster. Store in airtight container on counter a maximum of 1-2 days. The refrigerator will dry out baked goods, so it is best to freeze up to 6 months.

TO MAKE VEGAN/DAIRY FREE

• Swap out the butter with unsalted vegan butter sticks such as Violife.
• To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.
• Replace the dairy with unsweetened oat or almond milk.

TO MAKE KETO/LOW-GLYCEMIC

• Swap out the sugar with monkfruit such as Lakanto Monkfruit Sweetener which mimics granulated sugar. Although the product suggests using a 1:1 swap, I find it too sweet and use a little less.
• Swap the white flour for almond flour or coconut flour. Both are delicate, dense flours that tend to brown faster, so bake at lower temperature for a little longer. They also require a bit more moisture, so add 1-2 tablespoons additional liquid (the same liquid called for in the recipe) or add 1 extra egg to help hydrate the flour.

FAQ’s

Related Recipes

• Old-Fashioned Toffee
• Toffee Pecan Cookies
• Classic Chocolate Chip Cookies
• Cranberry Oatmeal White Chip Cookies
• Old-Fashioned Molasses Cookies

Print

Toffee Chocolate Chunk Cookies

Course Dessert

Cuisine American

Keyword 1970’s, cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 36

Author Apryl Niksch

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• baking sheet
• Silpat baking mat
• cookie scoop

Ingredients

WET INGREDIENTS

• 1 c. unsalted butter room temp
• 1 c. sugar
• ½ c. brown sugar
• 1 egg + 1 yolk
• 1 Tbsp. vanilla

DRY INGREDIENTS

• 2 ½ c. unbleached flour
• 1 Tbsp. cornstarch
• ½ tsp. baking powder
• 1 tsp. salt

MIX-INS

• 1 c. semi-sweet chocolate chunks
• 1 c. toffee bits (with chocolate)
• ⅔ c. pecans rough chop

Instructions

PREP

• Gather equipment: mixer with paddle attachment, measuring cups & spoons, parchment sheets or silicone baking mat, cookie sheets
• Rough chop the pecan and place on baking sheet at 350° for 5-8 minutes.
• Prepare baking sheets with parchment paper. Whisk together dry ingredients.

MAKE BATTER

• Beat together butter, sugar, brown sugar, egg and yolk, and vanilla. Mix until light and fluffy.
• Add dry ingredients and mix together.
• Add in chocolate chunks, toffee bits, and pecans and mix until just incorporated.
• Use a medium cookie scoop and drop dough on baking sheets roughly 1" apart.
• If time allows, place cookie pucks in airtight container and chill one hour or overnight.

BAKE

• Bake at 350° for 13-15 minutes. Let cookies cool and store in air-tight container.

Notes

Toss chocolate chips or other mix-ins in flour before adding them to the batter to evenly distribute them in the batter.

For bakery style cookies-place a few chocolate chips on top of the cookie puck.Use your favorite chocolate chips such as semi-sweet, bittersweet, white chocolate chips, toffee bits or a combination.

If time allows, let the batter rest as hydrating the flour is an important step for a light and tender bake. This step will also let the bourbon flavor meld into the batter.

You can make the batter ahead of time and place in the fridge and scoop batter when needed or scoop the batter into balls and freeze to bake later.

More Cookie Recipes

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Table of contents

• Ingredients for Coconut Macaroon Cookies
• Make Your Own Ingredients
• Dietary Substitutions
• Related Links
• More cookie recipes
• Vintage Cookbooks

Coconut Macaroon Cookies are a light, delicate cookie made from simple ingredients like shredded coconut, egg whites and flavoring, inspired from a 1950’s recipe. Many modern recipes call for sweetened condensed milk, however, I wanted to stay true to this nostalgic, old-fashioned version. I needed crumbled macaroon cookies for the cake filling in my Lord Baltimore Cake, so I made them from scratch. They’re often confused with macarons, a French sandwich cookie made with almond flour.

My vintage inspiration to make this coconut macaroons recipe came from my 1950 “Betty Crocker’s Picture Cook Book“. My modern modifications included: using two types of coconut, a little less sugar, adding more vanilla, and some pure almond extract. The original recipe has variations for Chocolate-Coconut Macaroons, Cherry-Coconut Macaroons, Almond Macaroons, Wheaties Coconut Macaroons, and Peanut Macaroons.

My vintage inspiration.

Betty Crocker’s Picture Cook Book (1950, 1998 edition) is a beloved classic that has guided generations of home cooks through everything from meal planning to timeless baked goods like cakes, pies, and cookies. My copy is the 1998 edition, that preserves the charm of the original—with step-by-step color illustrations, vintage artwork, and nostalgic recipes adapted for today’s kitchens.

First published in 1950, this cookbook was revolutionary for its time. It was nicknamed “Big Red,” iand featured meal-planning tips, recipe instructions with photos, and actual tested recipes that helped define mid-century American cooking. It sold nearly a million copies in its first year and remains one of the most collected cookbooks of all time.

Try the recipe inspired by the book Lincoln Favorite’s Cake

Ingredients for Coconut Macaroon Cookies

• Eggs are produced by female chickens and consist of a protein-rich egg white and nutrient-dense egg yolk.
• Coconut is the fruit of palm trees found in tropical regions, that can either be unsweetened or sweetened and is available as coconut flakes, shredded or desiccated (very fine).
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.
• Almond extract is made from bitter almonds or pits of stone fruits (like apricots) soaked in alcohol.
• Pink salt is a type of rock salt found near the Himalayas, that contains trace minerals and is minimally processed.

Make Your Own Ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.

Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.

Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.

Print

Coconut Macaroon Cookies

Coconut Macaroon Cookies are a light, tender cookie made from toasted coconut, egg whites and flavoring.

Course Dessert

Cuisine American

Keyword 1950’s, cookies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Equipment

• mixing bowl
• measuring cups and spoons
• baking sheet

Ingredients

• 4 egg whites
• ¾ c. sugar
• 2 c. sweetened coconut shredded
• 1 c. unsweetened desiccated coconut fine
• 1 ½ tsp. vanilla
• ¼ tsp. almond extract natural
• ¼ tsp. salt

Instructions

PREP

• Preheat oven to 350°. Place parchment or silpat on cookie baking sheet.
• Separate out egg whites into a bowl.

BATTER

• Beat egg whites and sugar until foamy.
• Add in coconut, vanilla, almond extract, and salt.
• Use medium cookie scoop and place cookie batter onto baking sheet lined with parchment paper.

BAKE

• Bake cookies at 325° for 20-23 minutes until coconut tips look toasted, but not dark.

Related Links

• Betty Crocker’s Cake & Frosting Mix Cookbook (1966)
• Betty Crocker’s Picture Cook Book (1950)
• Cowboy Cookies with Peanut Butter
• Lord Baltimore Cake
• Sourdough Rhubarb Muffins

More cookie recipes

Vintage Cookbooks

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

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This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Coconut Macaroon Cookies appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make Oatmeal Raisin Cookies
  • INGREDIENTS
  • BAKER’S TIPS
• Related Recipes
• More Cookie Recipes

These Old-Fashioned Oatmeal Raisin Cookies are crispy on the edges with a with moist texture from plump raisins, nuts, and warm spices. My vintage recipe inspiration is from my Nana, who baked these year-round. We ate them as a hearty breakfast treat or afternoon snack with milk. My nana also left me a recipe for Oatmeal Apricot Cookies.

Ingredients to make Oatmeal Raisin Cookies

INGREDIENTS

oats:

Use a combination of both quick oats and whole oats will give more texture to the cookie. If you only have the old-fashioned whole oats on hand, pulse them into a course texture using a mini-food processor and then measure them out. To add a deep nutty flavor, toast the oats for 5 minutes at 350 degrees before adding them to the batter.

raisins:

Be sure to soak raisins in hot water before adding them to the batter. Plumping them up will add moisture and texture to the cookie. You could also soak them in alcohol like rum or bourbon for flavor.

nuts:

I prefer to use a combination of nuts such as pecans and walnuts together but it is fine to just use one or the other. For a fast, easy way to chop nuts I like to use a Cuisinart Mini-Food Chopper.

BAKER’S TIPS

Chill dough:

To ensure less cookie spread, chill the scooped batter for 10 minutes to overnight prior to baking. If you like your cookies thin and crispy, don’t chill the batter and scoop the batter right away and bake.

baking sheets:

Always use a light-colored, aluminum cookie sheet. I use Nordic Ware aluminum, 18×13 half-sheet pans lined with parchment paper. Aluminum is best for distributing and reflecting even heat during the baking process. Dark cookie sheets conduct more heat across the surface, which could cause your baked goods to burn or darken on the edges before they are fully cooked.

Related Recipes

• Neiman Marcus Chocolate Chip Oat Cookies
• Oatmeal Cranberry White Chip Cookies
• Oatmeal Apricot Cookies
• Molasses Crisp Cookies
• Old-Fashioned Apple Pie

Print

Old-Fashioned Oatmeal Raisin Cookies

These Old-Fashioned Oatmeal Raisin Cookies are crispy on the edges with a with moist texture from plump raisins, nuts, and warm spices.

Course Dessert

Cuisine American

Keyword cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 36

Equipment

• mixer
• measuring cups & spoons
• Silpat baking sheet
• cookie sheets

Ingredients

WET INGREDIENTS

• 1 c. butter
• 1 c. brown sugar
• ½ c. sugar
• 2 eggs
• 2 tsp. vanilla

DRY INGREDIENTS

• 2 c. quick oats
• 1 ⅓ c. unbleached flour
• 1 c. old-fashioned oats
• 1 T. cornstarch
• ½ tsp. baking powder
• 1 tsp. salt
• 1 ½ tsp. cinnamon
• ¼ tsp. clove
• 1/4 tsp. nutmeg

MIX-INS

• 1 c. dried raisins soak in hot water
• ½ c. nuts (pecans or walnuts) fine chop

Instructions

• PREP
• Gather equipment. Place parchment paper on cookie sheets.
• Boil or microwave and pour over raisins just until they are covered (about 1 c.) and set aside. Finely chop a mixture of pecans and walnuts and set aside.

MAKE BATTER

• Beat together butter, sugar , brown sugar and eggs until light and fluffy.
• Add in dry ingredients and mix well.
• Drain the raisins, toss in flour to lightly coat and mix into batter. Add in nuts and mix batter until just combined.
• Scoop batter into cookie pucks and place in airtight container or on cookie sheets. Chill one hour or overnight.
• Place cookie pucks 1” apart on cookie sheet.

BAKE

• Bake at 350° for 15-17 minutes. Let cookies cool and store in air-tight container.

Notes

Toss chocolate chips or other mix-ins in rice flour before adding them to the batter to evenly distribute them in the batter. For bakery style cookies-place a few chocolate chips on top of the cookie puck.Use your favorite chocolate chips such as semi-sweet, bittersweet, white chocolate chips, toffee bits or a combination.
If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step for a light and tender bake. You can make the batter ahead of time and place in the fridge and scoop batter when needed.You can make the cookie batter ahead of time then scoop into balls and freeze to bake later.

TO MAKE GLUTEN-FREE

Add 1 T. milk to help add moisture to the gluten-free flour.

Let batter rest, scoop cookie dough into pucks and chill overnight. 

Sub your favorite gluten-free flour.

Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days or for best results, seal in in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.

TO MAKE VEGAN

In place of the milk, use unsweetened oat, coconut or almond milkUse vegan butter sticks. My favorite is Country Crock Olive Oil Sticks
To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
Swap out chocolate chips with Nestle Allergen-Free Chocolate Chips

More Cookie Recipes

Leave a comment below and let me know how it turned out for you!

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This post may contain affiliate links, which means we may receive a commission, at no cost to you, if you make a purchase through a link. Please see our full disclosure for further information.

Love oatmeal cookies? Here are a few more to try

The post Old-Fashioned Oatmeal Raisin Cookies appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make these Oatmeal Apricot Cookies
• Wet Ingredients
• Dry Ingredients
• Make your own Ingredients
• Storage & Freezing
• Related Recipes
• More Cookie Recipes
• 1960’s Cookbooks

Oatmeal Apricot Cookies are soft, cake-like, lightly spiced and filled with apricot filling in the center. They were my nan’s signature cookie and a longtime family favorite. I’ve given the recipe a modern update using natural ingredients while keeping its nostalgic charm.

These wholesome cookies have a generous dollop of filling, made from apricot spread and dried apricots in the center, unlike oatmeal cookies with dried apricots mixed in. These cookies make for a perfect addition to a cookie tray for a tea party, as the original recipe suggests.

My vintage inspiration.

My vintage inspiration for these old-fashioned oatmeal apricot cookies comes from my Nana and mom, but the original recipe is from the 1964 “Freezing & Canning Cookbook,” published by Farm Journal. I couldn’t believe this “hidden jem” of a recipe would be found in a vintage cookbook about food preservation.

I used all butter instead of the butter and shortening combination originally called for in the recipe, replaced the water in the original recipe with apricot fruit spread into the batter, added additional vanilla and cinnamon for more flavor, added diced dried apricots to the filling, and used less all-purpose flour and added Instant ClearJel for a light, more tender texture.

Ingredients to make these Oatmeal Apricot Cookies

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
• Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
• Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.
• apricot spread: Use homemade preserves or a good quality “All-Fruit” Apricot Spread. A fruit spread contains fewer ingredients, less sugar and more concentrated flavor than fruit preserves. I used a homemade apricot jam from fresh apricots I picked in late July from a farm in Southern Michigan. Their growing season is short, but you can sometimes find fresh apricots at Costco.
• Dried apricots are fresh apricots that have been dehydrated by having the moisture removed. They have a more intense flavor than fresh apricots because the process concentrates the flavor, making them tangy, chewy, and sweet.

Dry Ingredients

• flour: Use all-purpose unbleached flour that contains between 10-12% protein. My favorite is King Arthur or Sir Galahad Artisan Flour (its name when purchased in bulk) which contains 11.7% protein. Do NOT use Bread flour as it contains 11-14% protein, thus producing more gluten and yields dense baked goods.
• oats: Oats are a whole grain that is high in fiber and commonly used for cereal or baked goods. Quick oats are pre-cooked and come in smaller pieces, while whole oats remain in their natural form and take longer to cook.
• salt: Use a fine-ground salt in baked goods. Pink salt is a great choice because it adds essential minerals and nutrients.

Make your own Ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Storage & Freezing

Pre-baked cookies:

• You can make the batter and store until ready to bake.
• Short-term, scoop the batter into cookie pucks/balls and place in storage container until use.
• Long-term, place all of the mixed batter into a ziploc bag or storage container and let the batter come to room temperature before scooping into cookie pucks/balls.

Baked cookies:

• Store baked cookies in airtight container on counter 1-2 days.
• Seal in in freezer safe container for up to 6 months. Place cookies in layers lined with parchment paper. You can also individually heat seal cookies and place them in a larger container.
• To thaw frozen cookies, allow them to come to room temperature before opening the container.

Print

Oatmeal Apricot Cookies

Course Dessert

Cuisine American

Keyword 1960’s, cookies, oatmealcookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 24

Equipment

• mixer
• Bowl
• measuring cups and spoons
• baking sheet
• Silpat baking sheet
• cookie scoop

Ingredients

WET INGREDIENTS

• 1 c. butter
• 1 c. brown sugar
• ¾ c. sugar
• 2 eggs
• 2 tsp. vanilla

DRY INGREDIENTS

• 2 ⅓ c. unbleached flour
• 1 T. cornstarch
• 1 c. quick oats
• 1 c. old-fashioned oats
• ½ tsp. baking powder
• ½ tsp. baking soda
• 1 tsp. salt

APRICOT FILLING

• ½ c. dried apricots small dice
• ¾ c. apricot jam
• 1 ½ tsp. cinnamon

Instructions

• PREP
• Gather equipment. Line baking pans with Silpat or parchment paper.
• Dice or snip dried apricots into small pieces and add to apricot jam and set aside until use.
• Whisk together dry ingredients into a bowl and set aside.

MAKE BATTER

• In mixer, beat together butter, sugar, and brown sugar until light and fluffy. Add eggs and vanilla until combined.
• Add in dry ingredients and mix well.
• Scoop batter into cookie pucks and place in airtight container and chill 10 minutes to overnight. Place cookie pucks on cookie sheets if baking right away.
• Using a teaspoon, make a divet into the center of each scoop of cookie batter. Place a 1 teaspoon of apricot filling and then cover with a tiny scoop of batter, and cover up the jam.
• Place cookie pucks 1” apart on cookie sheet.

BAKE

• Bake at 350° for 15-17 minutes. Let cookies cool and store in air-tight container.

Related Recipes

• Cranberry Oatmeal White Chip Cookies
• Apple Cranberry Pie: a 1980’s Classic with a Modern Twist
• Old-Fashioned Oatmeal Raisin Cookies
• Frosted Ginger Cream Cookies
• Old Fashioned Banana Nut Muffins

More Cookie Recipes

1960’s Cookbooks

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Oatmeal Apricot Cookies appeared first on Vintage Baked Modern.