Posts tagged: cookies

Cracked Sugar Cookies

By , January 1, 2011 at 9:01 pm

These taste so yummy.  First time I made them I actually put in 3 egg whites instead of egg yolks  and they were still yummy, but really sticky so I had to add a lot of extra flour.  I made it again with the egg yolks they are not sticky at all.  You can roll them out for cookie cutters, but are so beautiful just rolled into balls and dipped in sugar.  They taste like the Pillsbury roll out cookies from the store.

Cracked Sugar Cookies

1 1/4 cups white sugar
1 cup butter
3 egg yolks
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar

DIRECTIONS:

1. Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
2. Cream together sugar and butter. Beat in egg yolks and vanilla.
3. Add flour, baking soda, and cream of tartar. Stir.
4. Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don’t flatten. Bake 10 to 11 minutes, until tops are cracked and just turning color.

http://allrecipes.com/Recipe/Cracked-Sugar-Cookies-I/Detail.aspx

Chocolate Chip Cookie Dough Balls

By , January 1, 2011 at 8:51 pm

I came across a recipe for cupcakes with raw cookie dough balls in the middle.  I’ve yet to make the actual cupcakes but the cookie dough has become one of my favorites because there are no eggs in it and I can just put it in the freezer and snack on cookie dough whenever I like.  So here’s the recipe for the cookie dough:

Chocolate Chip Cookie Dough Balls

2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips

Directions:

Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.  Remove from baking sheet when frozen, place in zip-lock bag and enjoy.

For the original recipe, Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream Frosting check out this link: http://www.kevinandamanda.com/whatsnew/new-recipes/chocolate-chip-cookie-dough-cupcakes.html


Chocolate Oatmeal Cookies

By , May 18, 2009 at 8:37 pm

Ingredients:

2 cups all-purpose flour
1/4 cup and 2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups rolled oats
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F. Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.

In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the eggs and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoons onto cookie sheets, leaving 2 inches between cookies.

Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Just the right amount of ooie and gooie. I used 1/2 the cinnamon because sometimes too much cinnamon ruins a cookie, and I didn’t grease the cookie sheets. No need for that. I also blended my oatmeal in my blender just to give it a little different texture than thick oatmeal. Very yummy.

From Allrecipes

Butter Cookies

By , January 23, 2009 at 9:10 am

1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
3 cups flour

Preheat oven to 350F. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Add flour, one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand. Do not chill dough. Roll dough into smooth 1 1/2 inch balls. Place on ungreased cookie sheet. Lightly spray stamp with vegetable oil cooking spray. Dip stamps in flour; shake off excess. Press down on dough with stamp to imprint cookies. Bake on middle rack of oven for 12-15 minutes, or until cookies are lightly browned. Place on cooling rack for 5 mintues; remove from sheet to cool. Makes 18-24 cookies.

I thought these were a nice alternative to sugar cookies. They taste a bit like shortbread and are very easy to make. Mikey enjoyed stamping them with the stamper. You could also use any cookie cutter/stamps you have for a fun imprint.
Wilton Method Cookie Stamp Recipe

Reese’s Chewy Chocolate Cookies

By , October 1, 2008 at 9:37 pm

2 cups all-purpose flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 2/3 cups (10 oz. pkg.) Reese’s peanut butter chips

1. Heat oven to 350 degrees.
2. Stir together flour, cocoa, baking soda and salt. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips.
3. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Makes about 4 1/2 dozen cookies.

PAN RECIPE: Spread batter in greased 15 1/2 x 10 1/2 x 1 inch jelly-roll pan. Bake at 350F. 20 minutes or until set. Cool completely in pan or on wire rack; cut into bars.

Hershey’s Kitchens

Soft Chocolate Chip Cookies

By , August 7, 2008 at 10:01 am

PREP TIME: 20 MIN. TOTAL TIME: 35 MIN.
MAKES ABOUT 2 DOZEN

1 ¼ cups all-purpose flour
½ teaspoon coarse salt
¼ teaspoon baking soda
7 tablespoons unsalted butter, room temperature
¼ cup granulated sugar
¼ cup packed light-brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
3 tablespoons sour cream
¾ cup semisweet chocolate chips
¾ cup milk-chocolate chips

1. Preheat oven to 350°. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add four mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand. Cover, freeze for 10 minutes.
2. Using a 1 ½-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are a pale golden brown, 12 to 14 minutes.

I would consider these cookies more like a fluffy chocolate chip cookie. They seem to have more of a bread texture to them and are a little different than your regular cookie (due to the sour cream). Definitely very soft if that is what you’re looking for.

Martha Stewart Living – August 2007

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