Tag Archives: Dessert

Chewy Chocolate Chip Cookies

cookies, easy, chewy, soft, recipe, chewy chocolate chip cookies

 

I absolutely love the chocolate chip cookies I have posted in the past, but I have to confess that I don’t follow the instructions exactly.  The recipe originally comes from Alton Brown and he is very scientific about baking to get everything just right.  Don’t get me wrong, it’s a great method, but I just want to eat cookies.  This is the “It’s not science…I just want to eat cookies now” version of the recipe.

Some changes in procedure that I do are:

  • I don’t mix or sift the flour, baking soda, and salt together in a bowl beforehand because I don’t want to wash another bowl.  Just sprinkle the baking soda and salt in the bowl so it isn’t clumped together.
  • I don’t use bread flour because I just buy the all-purpose flour at Costco.  Works great!
  • I melt the butter in the microwave instead of melting in a pot on the stove (50% power for 30 seconds at a time).  No pot to wash!
  • I do not chill the dough before baking.  I do scoop out two cookie sheets full (24 cookies) and stick the rest in the fridge while the first batch is baking.  It doesn’t seem to change the cookies at all if it’s chilled or not.
  • I like to cool these on a cooling rack, because I own cooling racks and they fit in the dishwasher.  If you don’t have any, just put out some paper towels on the counter and cool them there.  Or save time and just take the foil off the cookie sheet and put it right on the counter.  It doesn’t really matter which method you use because you will still have yummy cookies!

Ingredients:
2 sticks unsalted butter
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/4 cups all-purpose flour

2 cups semisweet chocolate chips

 

Preheat oven to 375° and line two cookie sheets with foil and lightly grease.

Melt butter in the microwave in a microwave-safe dish at 50% power for 30 seconds at a time until melted.  Pour in mixing bowl.

Add sugar and brown sugar and mix with an electric mixer until smooth.

Add egg, egg yolk, milk and vanilla.  Mix until combined.

Sprinkle in baking soda and salt.  Mix for a few seconds.  Add flour and mix until flour is incorporated.

Stir in chocolate chips.

Scoop tablespoon sized dough balls onto the cookies sheets.  12 cookies per pan.  Bake about 9 minutes, switching the pans half way through.

 

Yield: 44 cookies after eating some of the dough

 

Moon Pie Cookies

Moon-Pie-Cookies

 

 

Ingredients:
Cookies:
1/2 Cup Butter, softened
1 Cup Sugar
1 Egg
1 Cup Evaporated Milk
1 teaspoon Vanilla Extract
2 Cups Flour
1/2 teaspoon Salt
1/2 Cup Unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1/2 teaspoon Baking Powder
Filling:
1/2 Cup Butter, softened
1 Cup Powdered Sugar
1/2 teaspoon Vanilla Extract
1 Cup Marshmallow Creme

 

Preheat oven to 400°F and lightly grease two cookie sheets.

Cream together butter and sugar in a large bowl.  Mix in egg, evaporated milk and vanilla.  In a separate bowl, combine flour, salt, cocoa powder, baking soda and baking powder.  Slowly add flour mixture until combined.

Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, leaving 3 inches between them.  Bake until firm to the touch, about 6-8 minutes.  Cool on racks.

Make the filling  by mixing together butter, powdered sugar, vanilla and marshmallow creme until smooth.

Spread a spoonful of filling onto the flat side of the cookie and top with another cookie.

Gluten Free Chocolate Chip Oatmeal Cookies

GF-Choco-Oat-Cookies

 This is a delicious gluten free oatmeal cookie!

 

Ingredients:
4 1/2 Cups Gluten Free Oats, divided
2 Tablespoons Cornstarch
1 1/2 teaspoons Cinnamon
1 teaspoon Baking Powder
1/2 teaspoon Salt
2 Sticks Unsalted Butter, softened
3/4 Cup Sugar
1/2 Cup Brown Sugar
2 Eggs
2 teaspoons Vanilla Extract
1 1/2 Cups Semisweet Chocolate Chips

 

Preheat oven to 350°F.  Lightly grease 2 cookie sheets.

Blend 1 1/2 Cups oats in a blender until they are a fine powder.  Whisk together in a bowl with cornstarch, cinnamon, baking powder and salt.

Mix together butter, brown sugar and sugar with an electric mixer until fluffy.  Mix in eggs and vanilla.  Slowly mix in oat mixture until fully combined.

Stir in chocolate chips and remaining oats.

Drop 2 Tablespoons dough about 2 inches apart on prepared cookie sheets.

Bake until light brown at edges, about 15-18 minutes.  Rotate cookie sheets half way through baking.  Cool on racks.

 

Yield: about 3 dozen cookies

-Recipe slightly adapted from MarthaStewart.com

Peppermint Candy Cane Cookies

Peppermint-Candy-Cane-Cooki

Peppermint Candy Cane Cookies are a delicious Christmas treat!

 

Ingredients:
2 Sticks Butter, room temp
3/4 Cup Powdered Sugar
1 teaspoon Peppermint Extract
2 Egg Yolks
1 teaspoon Vanilla Extract
2 1/2 Cups Flour
1/2 teaspoon Kosher Salt
Red Food Color

 

Cream together butter and sugar with an electric mixer.  Beat in peppermint, egg yolks and vanilla.  Mix in flour until just combined.

Remove half of the dough and wrap in plastic wrap.

Mix in red food color to the remaining dough until the dough is very red.  Wrap red dough in plastic wrap.

Refrigerate the white and red dough for 1 hour.

Roll out 1 Tablespoon of white dough and 1 Tablespoon of red dough into 6 inch ropes.  Pinch the two ropes together at one end, twist together and bend into a candy cane shape.  Place on a lightly greased baking sheet. Repeat with remaining dough.  Chill for 15 minutes.

Bake until lightly browned, about 20 minutes.  Cool on racks.

Yield: 2-3 Dozen depending on size

 

Cranberry Nut Streusel Bars

 Cranberry Nut Streussel Bars

 

Cranberry Nut Streusel Bars are great for a brunch or even Christmas morning!

 

Ingredients:
1 Cup Cranberry Sauce
1/4 Cup Sugar
1 Cup Flour
1 Cup Rolled Oats
2/3 Cup Brown Sugar
1/4 teaspoon Salt
1 Stick (4 oz) Unsalted Butter
2/3 Cup Walnuts, chopped

 

Preheat oven to 350°F and lightly grease a 9 inch square or round baking pan.

Stir together cranberry sauce and sugar in a small bowl.  Microwave for 1 minute and stir.  Keep heating for 30 seconds at a time until the sugar is dissolved.

Mix flour, oats, brown sugar and salt together in a large bowl.  Cut butter into small pieces and work it into the flour mixture with your fingers until crumbly.  Stir in walnuts.

Press 2 cups of the crumbly streusel into the prepared pan.  Spread on the cranberry sauce mixture and sprinkle on the remaining streusel.

Bake until light brown on top, about 30 minutes.

Cool completely before cutting.

Yield: about 12 bars

Blueberry Muffin Top Cookies

Blueberry-Muffin-Cookies

This is a great mixture of muffin and cookie.  The yogurt gives these Blueberry Muffin Top Cookies a nice tangy taste that goes well with the blueberries.

 

Ingredients:
1 Cup Sugar
1 1/2 Cups Plain Greek Yogurt
1 Egg
1 teaspoon Vanilla
2 Cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 Cup Fresh or Frozen Blueberries

 

Preheat oven to 375°.  Lightly grease two baking sheets with nonstick spray or butter.

Combine sugar and yogurt together in a large bowl.  Mix in egg and vanilla.

Stir together flour, baking powder and salt in a small bowl.  Add flour mixture to the large bowl.  Mix until combined.

Carefully fold in the blueberries.

Drop tablespoons of dough onto the baking sheets about 2 inches apart.  Bake until the cookies just start to brown, about 10 minutes.

Let cool a couple minutes on the baking sheets before transferring to cooling racks.

 

Yield: about 40 cookies

-Recipe from La Fuji Mama