Tag Archives: cookies

Snickerdoodles

17 May

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These are the cookies of my childhood. And they make me so very happy — butter, cinnamon and sugar. What else could you want?

INGREDIENTS
2¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1½ cups sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons sugar
1 tablespoon cinnamon

DIRECTIONS

1. Preheat oven to 400°F. Line baking sheets with parchment paper or a baking mat.

2. Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.

3. Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

4. Gradually stir in the flour mixture, beating on low speed just until the flour is blended. (I sometimes use my hands to help bring the dough together.) Chill the dough for at least 30 minutes.

5. While the dough is chilling, mix together the sugar and cinnamon in a small bowl.

6. Form 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat. Place on cookie sheet about 2 inches apart and bake 8 to 10 minutes, or until set but not too hard.

7. Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.

Adapted from Allrecipes and Brown Eyed Baker

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No-Bake Oatmeal, Peanut Butter, and Chocolate Cookies

1 Mar

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INGREDIENTS

½ cup unsalted butter
2 cups granulated sugar
½ cup milk
4 tablespoons unsweetened cocoa powder
Pinch of salt
½ cup peanut butter
2 teaspoons vanilla extract
3 cups oats (both quick-cooking and old-fashioned oats will work)

DIRECTIONS

  1. Line two baking sheets with parchment paper and set aside.
  2. Add butter, sugar, milk, cocoa powder, and salt to a 4-quart saucepan. Bring to a rapid boil and let boil for 1 minute. Remove from heat.
  3. Stir in the peanut butter and vanilla extract until smooth, then stir in the oats.
  4. Using a medium cookie scoop (or 2 tablespoonfuls), drop onto prepared baking sheets.
  5. Let cool until set, about 30 minutes. Cookies can be stored in an airtight container at room temperature (or in the refrigerator) for up to 2 weeks. Makes about 2 dozen cookies.

Recipe adapted from Brown Eyed Baker

Butter Pecan Cookies

10 Feb

INGREDIENTS

3/4 cup chopped pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

DIRECTIONS

  1. Preheat oven to 350°. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
  2. With an electric mixer, cream butter for about a minute. Add 1/3 cup sugar and cream until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
  3. Using your hands, shape the dough into balls about 1 1/2 inches wide (should make 12-14 cookies). Roll dough balls in sugar and place 3 inches apart, on a baking sheet.
  4. Gently flatten with the bottom of a glass or measuring cup (reshape sides if necessary). Sprinkle with sugar.
  5. Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

Recipe adapted from Simply Recipes

Oatmeal Chocolate Chip Cookies

2 Aug

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As far as texture is concerned, these are some of the best oatmeal chocolate chip cookies I’ve had. I like how they are both crisp and chewy. However, they were a little too sweet. So, I reduced the amount of chocolate chips in the recipe below. I also want to try reducing the amount of sugar to 1 cup next time. 


INGREDIENTS
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
3 sticks unsalted butter, softened
1¼ cups granulated sugar
1¼ cups packed light brown sugar
2 eggs
1 tablespoon vanilla extract
1½ cups rolled oats
2 cup semi-sweet chocolate chips

DIRECTIONS

1. Adjust oven racks to middle position. Preheat oven to 350°F. Grease cookie sheets or line with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

3. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.

4. Gradually beat in the flour mixture, mixing only until dough comes together. Be careful not tot overmix.

5. With a large wooden spoon or rubber spatula, stir in the rolled oats, followed by the chocolate chips.

6. Using a large cookie scoop (about 2 ½ tablespoons), drop the dough on the prepared cookie sheet about 2 inches apart. Bake until the cookies are slightly browned and set on the outside but still soft and puffy in the middle, about 14 minutes. Cool the cookies completely on the baking sheets.

Recipe adapted from Brown Eyed Baker

Chocolate White Chocolate Chip Cookies

1 Aug

I forgot to take a picture of these (probably because we ate them so fast), but they’re super good. They kind of taste like those chocolate cookies from Subway — but better. And even my husband who claims not to like white chocolate ate them.


INGREDIENTS

1/2 cup, unsalted butter, softened to room temperature
1/2 cup  granulated sugar
1/2 cup light or dark brown sugar (I used light brown sugar)
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup + 2 Tablespoons (57g) unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons milk
1 and 1/4 cups white chocolate chips, plus a few more to sprinkle on top

DIRECTIONS

  1. Using a handheld or stand mixer, cream the butter. Add the sugars and continue mixing until the the butter is light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.
  2. In a separate medium size bowl, toss the flour, cocoa powder, baking soda, and salt together.
  3. Slowly add to the wet ingredients to the flour mixture with the mixer running on low. The dough will be very thick. By hand, stir in the milk, then fold in the white chocolate chips. Chill dough for at least 2 hours and up to 36 hours, covered. 
  4. Preheat oven to 350F degrees and line two large baking sheets with parchment paper or silicone baking mats. 
  5. Scoop 2 Tablespoons of chilled dough and roll into a ball. Place on cookie sheet and press a few more white chocolate chips on the tops, if desired.
  6. Bake for 12 minutes. Cookies will appear undone and very soft but will continue cooking on the tray. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Note: Cookies stay fresh and soft in an airtight container up to 7 days. Baked cookies and cookie dough balls freeze well for up to 3 months.

Recipe adapted from Sally’s Baking Addiction