Cookies! Everyone loves them, right? Well, we know that our guests sure seem to like them. When you check into Hawk Valley Retreat & Cottages, there are always cookies waiting for you in your room or cottage. And, you get more every day that you stay with us. These are some of our, and our guests, favorites, so if you can’t come visit us, you can at least have some cookies! Many of these recipes also have options for gluten-free cookies, dairy-free cookies, and vegan cookies. For more recipes and ideas, check out our Pinterest Page. Happy baking.

Bananas Foster Baked French toast with bacon.

Chocolate Chip Cookies

Makes 24 cookies
This recipe is based on our favorite bakery in New York. They are tender and a little chewy and a little crispy.


1 cup Cold Butter cut into small cubes
1 cup Light Brown Sugar
½ cup Sugar
2 Eggs
3 cups All-Purpose Flour
1 tspn Cornstarch
3/4 tsp Baking Soda
3/4 tsp Salt
2 cups Chocolate Chips


• Preheat oven to 400 degrees.
• In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
• Add eggs, one at a time, mixing well after each one.
• Stir in flour, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips.
• Scoop Cookies onto lined baking sheet.
• Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.
• For Gluten-Free, use cup for cup gluten-free flour
• For Dairy-Free, use vegan butter or butter flavor Crisco (note chocolate chips may contain some dairy)
• For Egg-Free, use egg replacer dissolved in ½ cup water
• For vegan, follow Dairy-Free and Egg-Free above

Blueberry Peach Baked French Toast

Oatmeal Raisin Cookies

Makes 24 cookies

If they have oatmeal and raisins, they must be good for you, right? We have had guests call these the “epitome of Oatmeal Raisin Cookies”.


1 cup salted butter, softened
2 cups packed dark brown sugar
2 tsp. vanilla extract
2 eggs
1 ¾ cup all-purpose flour
1 tsp. salt
½ tsp. baking soda
3 cups quick oats

• Preheat the oven to 350˚F.
• In the bowl of an electric mixer (or using a hand mixer), beat together the butter and brown sugar until fluffy. Beat in the vanilla. Add the eggs, one at a time, beating after each addition and scraping the bowl as needed.
• In a medium bowl, whisk together the flour, salt, and baking soda. Add the flour mixture to the butter mixture in 2 to 3 parts, mixing until just combined after each addition. Mix in the oats until just combined.
• Use your preferred size cookie scoop to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12 to 13 minutes or until dark and chewy. If you’d like a crispier cookie, just cook a little longer!
• After removing them from the oven, let the cookies cool slightly on the pan, then transfer the cookies onto a plate for serving.
• For Gluten-Free, use cup for cup gluten-free flour
• For Dairy-Free, use vegan butter or butter flavor Crisco
• For Egg-Free, use egg replacer dissolved in ½ cup water
• For vegan, follow Dairy-Free and Egg-Free above

Bananas Foster Baked French toast with bacon.

Peanut Butter Cookies

Makes 24 cookies
These Peanut Butter Cookies are a classic, just like grandma used to make. In fact, they just might be better than hers–just don’t tell her.


• 1 cup peanut butter
• ½ cup butter, softened
• ½ cup white sugar
• ½ cup packed brown sugar
• 1 large egg
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon salt

• Gather all ingredients and preheat the oven to 375 degrees.
• Cream together peanut butter, butter, white sugar, and brown sugar in a large bowl until well blended. Beat in egg until well combined. Mix in milk and vanilla. Combine flour, baking powder, and salt in a separate bowl; stir into peanut butter mixture until incorporated.
• Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto un-greased cookie sheets.
• Press each ball once with fork tines.
• Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes.
• Allow to cool, then serve and enjoy!

Blueberry Peach Baked French Toast

Gingerdoodle Cookies

Makes 24 cookies

Soft and chewy like a snickerdoodle, but with the zing of ginger. While they work great as a Christmas Cookie, we love them all year long.

For The Gingerdoodles

• 3/4 cup butter, softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 4 Tablespoons molasses
• 1 egg, room temperature
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 teaspoons ginger
• 1/4 teaspoon cloves
• 1 teaspoon freshly grated ginger, optional

For The Ginger Cinnamon Sugar Mixture
• 1/2 cup granulated sugar
• 2 teaspoons cinnamon
• 2 teaspoons ginger
• pinch salt

• Preheat the oven to 375°F and line a cookie sheet with parchment paper. Set aside.
• Combine the softened butter with the brown sugar and granulated sugar and beat until light and fluffy. Scrape down the bowl and add the molasses, egg, and vanilla extract, beating until fluffy, about 2 minutes.
• In a separate bowl mix together the flour, baking soda, cinnamon, ginger, cloves and salt. Add to the wet ingredients and beat until just combined.
• Stir together all the ingredients for the cinnamon, ginger sugar mixture. Use 1 inch cookie scoop (or a rounded tablespoon) to make 1 inch balls. Roll in the sugar mixture to fully coat and place 2 inches apart on prepared cookie sheet. Bake for 10 minutes or until the edges are set but the inside is still underdone.

Bananas Foster Baked French toast with bacon.

Makes 24 cookies
This is our go-to recipe for cutout cookies to celebrate anything worth celebrating. They make great Christmas cookies, but why stop there? How about Valentine’s hearts or Halloween pumpkins? The options are limitless.

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• 1 tsp vanilla or almond extract. (For pumpkin Cookes add 1 tablespoon pumpkin spice seasoning)
• Powdered sugar, for rolling out dough

• Sift together flour, baking powder, and salt. Set aside.
• Place butter and sugar in large bowl of electric stand mixer and beat until light in color.
• Add egg and milk and beat to combine.
• Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
• Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking.
• Cut into desired shape, place at least 1-inch apart on parchment lined baking sheet. Chill for 10-15 minutes to help retain the shape.
• Bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.
• Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.
• Serve as is or ice as desired. Store in airtight container for up to 1 week.

Blueberry Peach Baked French Toast

Chocolate Chip Cashew Blondies

Makes 36 bars (24 if you are hungry)

Yes, we know that these aren’t technically cookies, but they are so easy and so tasty. one pan makes 36, but you can easily double the recipe to make a half-sheet pan of 72.

• 1-1/2 cups packed brown sugar
• 1/2 cup butter, melted
• 2 large eggs, lightly beaten, room temperature
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• ¾ cup salted cashews

• In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended.
• Combine the flour, baking powder and salt; add to brown sugar mixture.
• Stir in chocolate chips and cashews
• Spread mixture into a greased 13×9-in. baking pan.
• Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes.
• Cool on a wire rack. Cut into bars.

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