Cookies

Homemade Thin Mints

Posted on March 19, 2010. Filed under: Chocolate, Cookies, Desserts |

Say hello to my second batch of homemade girl scout cookies, HELLO!!

Last week I posted Samoas/Caramel DeLites, my FAVORITE!

This year I decided no more buying girl scout cookies. They are pumped with chemicals and preservatives, hence the waxy coating on the outside. And they are cookies, just cookies. Which means I can for sure make them. And thin mints don’t seem that hard. Cookies and chocolate coating, not too difficult. So I went exploring for a thin mint recipe. I didn’t have to go far before I found one on 101 Cookbooks. Of course Heidi has made them! She makes great vegetarian recipes and also desserts so I knew it was a trusted recipe.

In the recipe it says to roll out the dough on a floured surface and use a cookie cutter to cut out circles. I got lazy (I really just hate cleaning up paste-y flour from my counter tops). So I divided the dough into 2 balls. Rolled each ball into a log about 1 1/2 inches thick and wrapped it in plastic wrap and put it in the freezer for about an hour. Then I just cut slices of the log to make the cookie disks.
*When you do this, roll the log every 2 or 3 slices. This will prevent 1 edge of the cookies from becoming flat. It will help keep a rounded log/cookie.

No, the cookies weren’t all the exact size or perfectly round like a true thin mint or like they would be if I used cookie cutters. But let’s be honest, we eat these things by the dozen so we don’t even have time to notice the small imperfections. Well, at least I don’t If I was giving these away as a gift to someone, I may take the time to roll them out and use a cookie cutter. But for the purpose of quickly inhaling them because they smell so wonderful, perfection is obsolete.

Recipe From 101 Cookbooks

Just go to her website and follow the directions exactly. When it comes to the part where you can roll the dough in a ball and place it in the freezer, this is when you can roll it into the log and freeze it for slicing. Either way, these cookies will fill your house with a fantastic chocolate, butter, mint aroma. To-Die-For!!!!

Oh, and my pictures suck. I have become so much better at food photography. Not to be confused though, I am by NO MEANS calling myself a good photographer. I have just improved.

For how impressive these are in taste, the pictures sure don’t capture it. But oh well, what can I do? Oh, I can make them again, REAL soon and take better pictures. Done and Done!

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St. Patrick’s Day Blondies AND and Update

Posted on March 17, 2010. Filed under: Cookies, Desserts, Holidays |


Growing up my favorite cookie was an M&M cookie. You know, the sugar cookies studded with M&M’s that you buy for $3.99 at Ralphs? Yep, those were the ones. We didn’t get them very often because they were expensive. Well, $3.99 isn’t a ton of money. But when you eat like my brother and I did, those things were lucky if they even made it in the front door.

I don’t make M&M cookies at home though. The only reason; I will eat them all. They are my weakness. My guilty pleasure. My comfort dessert. M&M’s and Peanut M&M’s are my favorite candy. I am just a sucker for anything with them in it. 2 years ago on Christmas my sister-in-law gave my bro-in-law a huge bag of peanut M&M’s in his stocking. Guess how long they lasted? Less then 2 days. Yep, I ate my brother-in-law’s Christmas present in less then 48 hours. Moral of the story: You can’t leave me alone with M&M products.

2/3 cup butter
1 1/4 cup brown sugar, packed
1 egg
1 tsp vanilla extract
2 cups flour
1/2 tsp baking soda
1 cup green m&m’s

Preheat the oven to 350 degrees. Spray non stick spray in a 13×9 inch glass dish.
In a small bowl combine the flour, egg, baking soda.
Mix the butter and sugar together with a hand mixer or stand mixer. Add in the egg, mix well. Then add in the vanilla extract.
Mix in the M&M’s into the batter. Pour the batter into the glass dish and bake for 30-35 minutes. Until the top is golden brown. Allow to cool to room temperature then cut into bars.

UPDATE

A little over 2 months ago we found out we had a miscarriage. The type of miscarriage we had is called a blighted ovum. I received so many responses that were so encouraging. I also received a few responses from women who were going through the same thing around the same time. I am so sorry for the pain you have gone through as well, it’s awful, I know!!! I am glad I shared about the miscarriage on here. But I think I need to update you, just in case you are wondering 🙂

I had the d&c (the surgery to remove the remaining tissue) on January 26th. Everything went really well. Some people have pain for weeks following the surgery. I only had pain for a day or 2. I decided to find some blogs about how to loose the weight after a d&c. I was pregnant, so I gained weight. And unfortunately I gained way too much because I felt so sick and the only thing that somewhat helped the nauseousness was carbs. Good old complex unhealthy carbs. I gained 10 pounds in 2 months, ridiculous, but oh well. 2 weeks after the d&c I got the stomach flu. Well, if that isn’t a weight loss plan, I don’t know what is. That helped me dropped 5 lbs, immediately. Since then I have started training for a half marathon which is getting me back in shape. In case you think training for something will help you loose weight, think again. You are ravenously hungry most of the time, FYI. Yes, your cardio and muscles are toned and healthy, you just might not loose those extra 3 lbs you were hoping too.

Within 2 weeks of the surgery my body started to feel normal again. The pregnancy symptoms started to go away and I was feeling like myself. I was so excited to have energy to exercise, cook, bake, get up in the morning. It was great. But of course I still had the little lingering thought that in August we won’t have our baby. As the weeks have progressed the hurt isn’t as strong. But there are random reminders of what we went through, and when those reminds come up, I am taken back for just a few moments. I take a minute to make sure I hold my composure and then I move on. I don’t want this to cripple us. And it hasn’t.

My body is 100% back to normal and hopefully in the next few months we will be able to get pregnant again. My doctor kept reminding me that we aren’t dealing with infertility (I guess I looked worried about it, but I wasn’t). We had a miscarriage, which sucks. But it doesn’t equal infertility. So we need to remember that and not get stressed that we won’t be able to get pregnant quickly again. As great as it would be to get pregnant immediately again, I understand the reality. We are hopeful it will happen quickly, but realistic that sometimes this takes time. And that is okay.

I would lie if I said we weren’t nervous about a future pregnancy. We are nervous we will miscarry again and have to experience this all over again. And we might. But we have decided we won’t let that prevent us from trying. We will adopt one day too. Adoption has been put heavily on my heart and I can’t wait to do it one day. So if pregnancy doesn’t work for the first one, hopefully adoption will. In any case, we will have kids at some point and we are so excited for that day. We will be married 6 years in June, and hope that by our 7 year anniversary we will have a baby. In the meantime we are praying for our future family and looking forward to what God has in store for us…

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Samoas/Caramel DeLites- PHO Free!

Posted on March 12, 2010. Filed under: Chocolate, Cookies, Desserts |

I am a little crazy, nutty, koo-koo, eccentric, out there, off my rocker, whatever you like to call it…I can go off on tangents and never quite find my way back.

Like partially hydrogenated oils. There isn’t 1 redeeming quality about them. Yes, they preserve food, but I don’t consider that a redeeming quality.

For the last few years my husband and I have been slowly eliminating Partially Hydrogenated Oils (PHOs) from our diet. Slowly is the key word here. Many foods that we really like have PHOs in them; so one by one we are eliminating those from our lives. Graham Crackers, Saltines, CoffeeMate creamer, and girl scout cookies, just to name a few. This was the first year I said absolutely, 100% will I NEVER eat another girl scout cookie. Oh, don’t get me wrong, I know they taste good. I KNOW. But instead of buying them, I will just make them.

I am a huge advocate for homemade goods anyway; breads, ice cream, yogurt…So why not make homemade Samoas, and maybe Thin Mints soon as well…

Do you take a stand on anything? Even if it doesn’t make sense to other people? Or seems wacky, crazy, or inconvenient? I encourage you to take a stand for something you believe in. Do it, don’t worry about what people will say. Someone will always be for you and someone will always be against you. Do it, Do it, Do it.

Come on, these look a million times better then the processed version, and they don’t even have the chocolate on them yet.

As I browsed some food blogs to find a recipe for the Samoas/Caramel DeLites, I came across the one I settled on. She did a great job of documenting her cookie making procedures through pictures, a REALLY good job.

Recipe Adapted from Home Cooking in Montana
Makes about 3 – 4 dozen cookies, depending on the size of them obviously

Cookies
1 cup butter, soft
1/2 cup sugar
2 cup all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk (I only had to add 1 tbsp)

In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky. Place dough unto a plastic wrap and from into a log (about 2 inch in diameter). Refrigerate overnight or for a few hours until hard.
Preheat oven to 350F.

Unwrap cookie dough and cut into 1/4 inch or slightly thicker slices. Place on a parchment lined baking sheet.

I know these don’t have the holes in the center. We tried to do that, but it just wasn’t working. Not 1 person made a comment about holes not being there. The comments that were made involved words like, “yum, insane, delicious, wonderful, unbelievable.” You get the point. So don’t sweat it if you don’t put holes in the middle of your cookie.

Bake for only about 10 minutes, until edges are lightly golden.
*You may need to cook them slightly longer or shorter depending on your oven temperature, so pay close attention so you don’t burn them.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels (I made homemade caramel and used about 2 cups worth)
1/4 tsp salt
3 tbsp milk
12 oz. dark or semisweet chocolate (you might need more chocolate)
vegetable oil (for thinning the chocolate)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. You don’t want burned coconut! Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.
Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
*If you are using homemade caramel, melt it in the microwave with the 3 tbsp milk for less then a minute and then stir in the toasted coconut.

Using the a small spatula, spoon or fork, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate and vegetable oil in a double boiler.
*You will probably need a couple tablespoons of vegetable oil.

Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper (place the parchment paper on a cookie sheet). Using a spoon, drizzle finished cookies with chocolate. Let chocolate set completely before storing in an airtight container.
*You can put the cookie sheet with the cookies on it in the freezer for them to harden quickly (less then 10 minutes), or in the refrigerator (about an hour).

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Chocolate Sugar Cookies

Posted on February 14, 2010. Filed under: Chocolate, Cookies, Desserts, Holidays |


Every holiday there are tons of really cute and sometimes really fancy decorated sugar cookies floating around the food blog world. I always get a little jealous of how well people can decorate their baked goods. Is it that they have the right tools, or a really steady hand, or a combination of both? I am really not a good cookie or cake decorator. I can make a mean cake and some mean frosting to go on it, but let’s face it, I will never win a contest for making a lovely layer cake with sparkly fondant or showcase my perfectly crafter sugar cookies.

With that being said, it doesn’t mean I don’t try. Conversation hearts are the Valentine’s Day candy that seem to be recognized by everyone. And sugar cookies are a cookie that everyone will admit to liking. So why not combine the 2? Oh, and add some chocolate for good measure.

A very flavorful cookie, but not overly rich. They are more like milk chocolate then dark chocolate. I will be baking these more often!

Adapted from Smitten Kitchen
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa

Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.

Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.

Transfer to a wire rack to cool.

I decorated them with the store bought writing icing. Using a royal icing would be perfect to make these really pretty!

Store in an airtight container for up to 4 days.

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Peanut Butter Bacon Butterscotch Cookies

Posted on January 24, 2010. Filed under: Cookies, Desserts, Peanut Butter |

I LOVE peanut butter. I eat at least 1 serving everyday. My favorite is the organic kind at Costco. It is only peanuts and salt. No partially hydrogenated oil, sugar or high fructose corn syrup. I could eat it by the jar full, seriously. I hate that the natural good peanut butter doesn’t always work for baking. It is too runny and oily.

The cookies are fantastic. The butterscotch makes them almost too sweet. How can a cookie be too sweet? I guess maybe it can’t be. Maybe I just shouldn’t have started to eat these cookies at 6:30 am. That may be a tad bit too early to enjoy such a sweet treat. But they have bacon, so it is sort of like breakfast!?! They are soft in the middle and firm on the outside. They don’t fall apart when you pick the up, but they melt in your mouth when you bite into it. You can easily sub the butterscotch for chocolate chips. I made 1 batch with only butterscotch and then a second batch with crispy crumbled bacon added. Rad, right? Don’t doubt it till you’ve tried it. Bacon in baked goods has been a huge trend this last year. And for good reason, it is good. It is the whole salty sweet balance.

Makes about 3 dozen cookies
Adapted from Joy the Baker
1/2 cup unsalted butter, at room temperature
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 1/2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup butterscotch chips
4 strips bacon, cooked and crumbled

Preheat oven to 375 degrees F and line baking sheets with parchment paper. Grease with butter or cooking spray.

Using a stand mixer fit with a paddle attachment, beat the butter and peanut butter on medium speed until well combined. Add the sugars and beat until light and fluffy, about 2 minutes.

Add the egg and beat on medium speed for 1 minute.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture to the peanut butter mixture and beat on low until just combined. Mix in the butterscotch chips and bacon. Refrigerate the dough for at least 30 minutes.

Drop the dough by the rounded tablespoons onto a cookie sheet about 1 1/2-inches apart. Use the tines of a fork to press the cookies flat. Bake for 7-10 minutes until the cookies are a deep golden brown along the edges.Cool ona wire rack. Stoe them in an airtight container and they will last for 3-5 days.

*This was a random thing I made when I was pregnant (read ‘I’m Back…Sort of’ to learn more about the pregnancy). I wasn’t craving it, I just wanted to make them. In fact, after I made them I was so disgusted by the smell that I couldn’t walk back in the kitchen without plugging my nose. Not b/c they smelled bad, but because my food aversions were out of control. Cookies grossed me out, SOOOO bizarre. Even just plain chocolate chip cookies sounded terrible.

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Christmas Cookies

Posted on December 23, 2009. Filed under: Chocolate, Cookies |

I love being resourceful. I have so much peppermint flavored stuff in my baking cabinet (yes, I have an entire cabinet dedicated to it) that has been accumulating this Christmas baking season. And since Christmas is, well, tomorrow, I thought it would be perfect to try and use up some of the peppermint goods before the season is over. So I made 2 types of cookies. Both using the same basic dough recipe.

On the first batch I used Hershey’s candy cane kisses. They are so cute and festive I couldn’t pass them up at the store. And paired with the chocolate peppermint dough, mmmm, they are delish! Make the dough the same way, but roll small balls of dough and bake the small balls for 15 minutes. As soon as you take them out of the oven put the kiss in the middle. Let them cool completely (The kiss melts, but will keep its shape if it stays still).

The second batch I crushed some peppermint bark and used that in place of the chips in the recipe. After the cookies baked I sprinkle some leftover peppermint bark on top of the cookies. These would be so good as an ice cream sandwich!!!!

I still have an urge to bake more Christmas cookies. But I also really need to start prepping Christmas dinner. What to do, what to do. BOTH? Husband may severely dislike me, but you know I will try to accomplish all of it.

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Gingerbread Cookies

Posted on December 23, 2009. Filed under: Cookies |


This month for the daring bakers we had to make gingerbread. To take it a step further we were supposed to turn the gingerbread into a gingerbread house. Fantastic! I love making gingerbread houses. And to make it from scratch, so exciting. Here is the un-exciting part: I have been sick for almost 14 days. During those 14 days would have been my opportunity to make this gingerbread house. Unfortunately when I am sick my brain sort of takes a long nap until I am better. So I had no brain power to even think about assembling a house of cookies. Bummer. However, I did have the brain power to decorate gingerbread men.

For some reason I had in my head that I wanted to decorate them to reflect what the weather is like here in southern California on Christmas day. What could we potentially do on Christmas day if we weren’t inside with out families eating great food, watching Christmas movies and opening presents? We could go to the beach. How cute, little bikini model gingerbread, perfect, I love it. I am not a good decorator. I will make you a mean tasting cookie, but to decorate it, oh my word don’t let me near them. So I did my best with these. I think they turned out so cute (just don’t look too close).

Scandinavian Gingerbread, from The Great Scandinavian Baking Book by Beatrice Ojakangas

1 cup butter, room temperature
1 cup brown sugar, well packed
2 tablespoons cinnamon
4 teaspoons ground ginger
3 teaspoons ground cloves
2 teaspoons baking soda
½ cup boiling water
5 cups all-purpose flour

(These are the directions of you are making a gingerbread house. To make the cookies, use cookie cutters instead of cutting out house patterns)

1. In a large bowl, cream the butter and sugar until blended. Add the cinnamon, ginger and cloves. Mix the baking soda with the boiling water and add to the dough along with the flour. Mix to make a stiff dough. If necessary add more water, a tablespoon at a time. Chill 2 hours or overnight.

2. Cut patterns for the house, making patterns for the roof, front walls, gabled walls, chimney and door out of cardboard.

3. Roll the dough out on a large, ungreased baking sheet and place the patterns on the dough. Mark off the various pieces with a knife, but leave the pieces in place.

4. [I rolled out the dough on a floured bench, roughly 1/8 inch thick (which allows for fact that the dough puffs a little when baked), cut required shapes and transferred these to the baking sheet. Any scraps I saved and rerolled at the end.]

5. Preheat the oven to 375’F. Bake for 12 to 15 minutes until the cookie dough feels firm. After baking, again place the pattern on top of the gingerbread and trim the shapes, cutting the edges with a straight-edged knife. Leave to cool on the baking sheet.


Royal Icing:
1 large egg white
3 cups powdered sugar
1 teaspoon white vinegar
1 teaspoon almond extract (you can use vanilla instead)

Beat all ingredients until smooth, adding the powdered sugar gradually to get the desired consistency. Pipe on pieces and allow to dry before assembling. If you aren’t using it all at once you can keep it in a small bowl, loosely covered with a damp towel for a few hours until ready to use. You may have to beat it slightly to get it an even consistency if the top sets up a bit. Piped on the house, this will set up hard over time.
*Add food coloring to the icing and stir it in well. Spoon the icing into a ziplock bag or piping bag and decorate! The icing can be used as a glue to glue decorations to the house or men. It dries and hardens quickly.

Here are my models, just hanging out by their surfboards eating some ice cream using their cell phones.


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Cinnamon Roll Snickerdoodles

Posted on December 12, 2009. Filed under: Cookies, Desserts |

Is a snickerdoodle considered a Christmas cookie? I’m not sure if it is or not, but with Christmas time and all the Christmas parties and Christmas Cookie parties it seems like a great cookie to make. Most people not just like them, but love them. And, like I have said a million times, I can’t make anything exactly like the original tells me to. So of course I can’t make just a normal snickerdoodle rolled in cinnamon and sugar. I wanted to make a cinnamon roll snickerdoodle cookie.

Cinnamon rolls remind me of Christmas. I don’t know why b/c it’s not like we had a family tradition of eating them Christmas morning. I must have just categorized them in my brain as Christmas food. Anyway, cinnamon rolls and snickerdoodles have now been filed in my brain as Christmas-y treats. So why not combine them, sort of. And that’s where this cookie comes in. Tastes like a snickerdoodle and cinnamon roll. And you can make it colorful for whatever holiday you bake it for. They aren’t hard to roll, so don’t let that intimidate you.

Makes about 3 dozen cookies

1 1/3 cups sugar, divided
1 tbsp cinnamon
1/2 cup butter (1 stick) room temperature, plus some extra for brushing the cookies
4 ounces cream cheese
1 egg
1 tsp vanilla
2 3/4 cup AP flour
red food coloring (optional)

Mix 1/3 cup sugar and 1 tbsp cinnamon in a small bowl, set aside

Mix butter and cream cheese in a bowl with a stand mixer (or hand held). Add remaining 1 cup sugar and baking powder, scraping the bowl occasionally. Beat in the egg and vanilla. Add the flour slowly. Fold in the food coloring. You can fold it in to give it a swirl effect, or mix it in with the flour to turn them a solid red.

Divide the dough in half. Roll half of the dough in between 2 sheets of parchment paper into a 12×8 inch rectangle. Remove the top sheet of parchment paper and brush with the melted butter. Sprinkle half of the cinnamon sugar mixture onto the melted butter.

Starting with the 8 inch side of the rectangle, roll the dough in a jelly roll style. Use the parchment paper to help you roll it, removing the paper as you go. Do the same with the second part of the dough. Wrap the rolled dough in saran wrap and freeze overnight.

Preheat the oven to 375 degrees.
Remove the dough from the freezer and cut into 1/2 – 1 inch slices using a sharp knife. Place on a baking sheet 1 inch apart. bake for 10 minutes. Cool on the cookie sheet for about a minute before removing transferring them to a wire rack.

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My Favorite Chocolate Chip Cookies

Posted on November 22, 2009. Filed under: Chocolate, Cookies, Desserts |


Almost everyone has a different idea of what the perfect chocolate chip cookie tastes like. Gooey, crispy, thick, thin, extra chocolaty, not too chocolaty, and on and on. Well, my favorite kind of chocolate chip is very chocolaty. But not big chunks of chocolate, little pieces disbursed in every bite. And it is firm enough to dip into a glass of milk with out breaking apart. But soft enough to just melt in my mouth. I have been on a quest to find the ultimate chocolate chip recipe. I never thought I would. Which is why my Novembr list included making some chocolate chip cookies.

We had dinner at our friend’s house the other night, the Williams. And she brought out some homemade chocolate chip cookies. I stared at them for a good 15 minutes saying, “no, I am not going to have dessert until Thanksgiving.” I couldn’t take it any longer. I caved. And my little piece turned into taking a whole cookie. And then another. They were so good. Lauren gave me the recipe. It is her mother in laws recipe. I was so excited to make them this weekend.

Last night as I pulled them out of the oven I gasped, “Jon, I think I finally made the perfect chocolate chip cookie.” And as I let them cool they became even more perfect. The day after we ate more of them. And Jon said, “these still taste so good the day after too.” To which I said, “I will never make another chocolate chip again. These are the ones!”

We decided that the trick for these is to use mini chocolate chips. That way you get little pieces of chocolate in every bite. You can use regular size chips or chunks, but the cookie will have different texture.

Makes a little over 2 dozen (depending on the size obviously)

3/4 cup butter
1 cup brown sugar
1/2 cup sugar
1 egg
1 1/2 ts vanilla
1 tsp baking soda
1/2 tsp kosher salt
1 cup mini chocolate chips (semi sweet or milk chocolate)
2 cups flour

Preheat the oven to 350 degrees

In a bowl with a paddle attachment, beat the butter and sugars for about 3 minutes.

Add the egg and vanillas

Mix in remaining ingredients (some recipes sift them together. I didn’t this time, and they still turned out perfect.)

Use a small ice cream scoop and scoop them onto an ungreased cookie sheet. Don’t flatten, they will flatten perfectly while baking.

Cook for 10-11 minutes, no longer! They might seem like they need to brown more, but don’t let them.

Cool on the cookie sheet for 5 minutes, then remove them and cool them on a wire rack. Store in an airtight container for up to 3 days. Or freeze them and save them for another time.

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Chocolate Cranberry Oatmeal Cookies

Posted on November 11, 2009. Filed under: Cookies, Desserts |

This was the cookie Heather contributed to the 2008 Christmas cookie party. Oatmeal in cookies is genius. Whoever first thought of it deserves a Nobel Peace Prize in Chemistry and Peace. Their ability to conjure up something that blends so well together is unbelievable. And the combination definitely created peace in many mouths. Wow, and look, they actually did something to deserve it, not just say something. Oh shoot, some people may hate me for saying that. Oh well. Get over it.

Recipe yields 3 dozen cookies
1/3 c. sugar
1/3 c. packed brown sugar
¾ c. all-purpose flour
½ tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
1 c. quick-cooking oats
1/3 cup coco powder
1 c. dried cranberries
1 c. vanilla chips
½ c. butter (melted)
1 egg
1 tsp. vanilla extract

* Mix all dry ingredients in a large mixing bowl. Beat in butter, egg, and vanilla. Mix in cranberries and vanilla chips. Cover mixed dough and refrigerate for 30 minutes.

* Drop by tablespoonfuls 2 in. apart onto an ungreased baking sheet.

Bake: 375° for 8-10 minutes (or until browned)

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