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Peanut Butter Oatmeal Chocolate Chip Cookies

April 2, 2011 Leave a comment

2 cups all-flour
2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup granulated sugar
2/3 cup light brown sugar
1 tsp vanilla extract
2 eggs
1 cup rolled oats
2 cups semisweet chocolate chips

 
Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

Whisk together the flour, baking soda and salt; set aside.

On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract.  Add the egg and beat to combine.  On low speed, gradually add the flour until just combined.  Stir in the oats, and then the chocolate chips.

Use a cookie scoop and drop dough onto prepared baking sheets about 2 inches apart. Bake for 8-10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

(Recipe from Brown Eyed Baker)

Categories: Cookies

Half Moon Cookies

October 25, 2010 Leave a comment

3/4 cup Crisco
1 1/2 cup sugar
2 eggs
1 cup regular sour cream
1 tsp vanilla
3 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Preheat oven to 375.

In a large mixing bowl combine Crisco, sugar, eggs, sour cream and vanilla.  In another mixing bowl combine flour, baking powder, baking soda and salt.  Add dry ingredients to wet ingredients.  Mix well.

Bake on an ungreased cookie sheet for 10-15 minutes until light brown.  Do not over bake.  Frost the flat side half chocolate and half white.

Categories: Cookies

Better than Brownie Cookies

August 9, 2010 Leave a comment

2 2/3 cups (16 ounces) bittersweet chocolate, chopped
4 tablespoons unsalted butter
4 eggs
1 1/3 cups granulated sugar
1 tsp vanilla extract
1/2  cup all-purpose flour
1/2 tsp baking powder
1 cup semisweet or bittersweet chocolate chips

Preheat the oven to 350°F.  Line two large baking sheets with parchment paper or a silicone baking mat.

Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth.

In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside.

In a small bowl, sift together the flour and baking powder.

Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips.

Scoop 1½ tablespoons of dough (a medium cookie scoop’s worth) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not overbake!  Cool for a few minutes on the tray before transferring to a wire rack.

(Recipe from Brown Eyed Baker)

Categories: Cookies

Monster Cookies

July 25, 2010 Leave a comment

3 eggs
1 cup sugar
1 cup brown sugar
1 tsp vanilla extract
1 tsp corn syrup
2 tsp baking soda
1 tsp salt
1/2 cup unsalted butter, melted
1 1/2 cups chunky peanut butter
4 1/2 cups rolled oats
1/2 cup all-purpose flour
3/4 cup chocolate chips
3/4 cup Reese’s Pieces
3/4 cup M&M’s

In a large mixing bowl, stir together the eggs, both sugars, vanilla extract, corn syrup, baking soda and salt. Then stir in the melted butter and peanut butter, followed by the oats and flour. Lastly, stir in the chocolate chips, Reese’s pieces and M&M’s. Let the dough rest for 30 minutes.

While dough is resting preheat the oven to 350 and line three baking sheets with parchment paper or silicone baking mats.

Drop the dough by ¼ cupfuls onto baking sheets. Use your fingers to flatten the dough slightly. Baking for 10-12 minutes, or until the cookies are a light golden brown. Cool on a rack and then store in an airtight container at room temperature.

Categories: Cookies

Soft and Tender Oatmeal Raisin Cookies

July 24, 2010 Leave a comment

1/2 cup unsalted butter
2 tbsp vegetable oil
1 cup light brown sugar
1 egg, beaten
6 tbsp sour cream (low-fat is ok)
2 tsp vanilla
1 cup raisins
2 cup rolled oats
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp coarse salt
1 & 1/2 cups flour

Line two baking sheets with parchment.  Preheat oven to 350.

Stir together the baking soda, cinnamon, salt and flour. Set aside.

In a large bowl, cream together the butter, oil and sugar.  Add the egg, beating until fluffy.  Beat in the sour cream and vanilla, scraping down sides of bowl as needed.

Stir in the raisins and oats.

Add in the flour mixture a cup at a time; beat until fully incorporated. Stir in the nuts.  Let eh dough rest for 15 – 30 minutes.

Drop dough by the tablespoonful onto the prepared sheets. Bake for 10-12 minutes or until light brown. Transfer to a rack to cool.

Categories: Cookies

Chocolate Peanut Butter Bites

December 28, 2009 Leave a comment

1 1/3 cups sweetened condensed milk
2/3 cup creamy peanut butter
1 tsp vanilla extract
2 cups Bisquick
2/3 cup semisweet chocolate chis

In a small bowl, beat the milk, peanut butter and vanilla until smooth.  Add Bisquick and beat until just blended.  Fold in chocolate chips.

Drop by rounded tablespoonfuls 2″ apart onto ungreased baking sheets.  Bake at 375 for 8-10 minutes or until edges are lightly brown.  Cook for 2 minutes before removing to wire racks.

Categories: Cookies

Mint Crinkles

December 11, 2009 Leave a comment

3/4  cup finely chopped layered chocolate-mint candies (about 4oz or 24 candies)
1/3  cup shortening
1  cup sugar
1/2  teaspoon baking powder
1/4  teaspoon salt
2  eggs
2  teaspoons vanilla
1-1/2  cups all-purpose flour
Layered chocolate-mint candies, chopped (4.6oz package)

In a heavy small saucepan, heat and stir the 3/4 cup chopped candies until melted and smooth. Remove from heat. Cool about 15 minutes.

In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled chocolate, eggs, and vanilla. Beat or stir in flour. Cover and chill 3 hours or until dough is easy to handle.

Preheat oven to 350 degrees F. Using about 1 tablespoon of dough per ball, shape dough into 1-1/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 8-10 minutes or until edges are set . Sprinkle a few candy pieces on top of each cookie; do not press candies into cookies. Bake 1 minute more. Cool on wire racks.

To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.

Categories: Cookies