Best 2 Vancouver Island Cookies Recipes

Embark on a delectable journey to Vancouver Island, where culinary traditions intertwine to create a symphony of flavors. The region's cookies are no exception, each bite a testament to the island's rich heritage and diverse influences. From the classic Nanaimo bar, a three-layered delight of graham cracker crust, creamy custard, and rich chocolate ganache, to the indulgent Butter Tarts, filled with a velvety caramel-like center, these cookies encapsulate the essence of Vancouver Island's culinary artistry. Discover the secrets behind these iconic treats with our comprehensive guide, featuring step-by-step instructions and insightful tips to ensure perfect results every time. Indulge in the timeless charm of Vancouver Island cookies, a true celebration of taste and tradition.

Let's cook with our recipes!

WEST COAST TRAIL COOKIES

West Coast Trail Cookies image

This cookie gets its name from the West Coast Trail on Vancouver Island. It's my adaptation of the perfect nut-free trail cookie that's been our family's favorite chewy oatmeal cookie for 10 years. Loaded with choco-chips and dried cranberries. The flax seed meal and pumpkin seeds give them a nutty taste, without the nuts. Perfect for school kids or those with allergies.

Provided by WestCoastMom

Categories Desserts Cookies Oatmeal Cookie Recipes

Time 42m

Yield 36

Number Of Ingredients 16

Ingredients

1 cup unbleached all-purpose flour
½ cup whole wheat flour
⅓ cup flax seed meal
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup dark brown sugar
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
2 cups rolled oats
1 cup semisweet chocolate chips
1 cup dried cranberries
¾ cup unsweetened shredded coconut
½ cup coarsely chopped pumpkin seeds

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl.
Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined.
Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly.
Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.

Nutrition Facts : Calories 172 calories, Carbohydrate 20.5 g, Cholesterol 22.7 mg, Fat 9.7 g, Fiber 1.9 g, Protein 2.5 g, SaturatedFat 5.5 g, Sodium 41.2 mg, Sugar 11.7 g

VANILLA SUGAR COOKIES

Vanilla Sugar Cookies image

Provided by Food Network

Categories dessert

Time 2h20m

Yield 12 (3-inch) cookies

Number Of Ingredients 7

Ingredients

2 1/3 cups plus 2 tablespoons (11-ounces) all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
3/4 cup (1 1/2 sticks; 6-ounces) unsalted butter
1/2 cup plus 2 tablespoons (4-ounces) granulated sugar
1 large egg
1 teaspoon pure vanilla extract

Steps:

In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.
Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.
Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
Place the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.
Preheat the oven to 350 degrees F.
Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm.
Bake until the cookies are light golden brown, about 10 minutes.
Let cookies cool completely on the sheets before decorating.

Tips:

Use high-quality ingredients: The better the ingredients, the better the cookies will be. Use real butter, not margarine, and use good-quality chocolate and nuts.
Chill the dough: Chilling the dough before baking helps the cookies to hold their shape and prevents them from spreading too much.
Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix the dough just until the ingredients are combined.
Bake the cookies at the right temperature: The cookies should be baked at 350 degrees Fahrenheit (175 degrees Celsius). If the oven is too hot, the cookies will brown too quickly and the centers will be undercooked. If the oven is too cool, the cookies will take too long to bake and will be dry.
Let the cookies cool completely: Let the cookies cool completely before storing them. This will help them to keep their shape and flavor.

Conclusion:

Vancouver Island cookies are a delicious and easy-to-make treat. With a few simple ingredients, you can create a batch of cookies that will be enjoyed by people of all ages. Whether you are baking them for a special occasion or just for a snack, Vancouver Island cookies are sure to be a hit.