Category Archives: cookies

Chocolate Chip Oatmeal Cookies

We STILL have cinnamon rolls in the freezer, but we wanted dessert last night and, like I said, the cinnamon rolls are frozen, so we had no choice but to make cookies ūüėČ I can’t remember if I’ve ever made chocolate chip cookies with oatmeal, but I like the way they came out. It was interesting though because I did not use quick cooking oats and you are definitely able to taste the oats. I happen to like it, but you may¬†opt to use quick cooking. Also, I have two baking pans, but only one silicone non-stick mat, so I used parchment paper to line one pan and the mat to line the other. The cookies on the mat came out with a crunchy bottom and soft middle, but the cookies on the parchment paper alone came out all crispy. I guess that has to do with how heat is conducted. Well anyway, pick which method you like best and have at it….or do methods if you’re making cookies for lots of people.

Ingredients:
Oven: 350 degrees

1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 sticks unsalted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
3 cups oats
1 1/2 cups semisweet chocolate chips

1. Line your cookie sheets with parchment paper or silicone baking mat.

2. Whisk flour, salt and baking powder together in a medium bowl.

3. In a separate bowl beat butter until creamy. Add sugars and beat the mixture until fluffy, about 3 minutes. Beat in eggs one at a time.

4. Stir dry ingredients into butter-sugar mixture. Stir in oats and chocolate chips.

5. Place dough onto parchment-lined cookie sheets by large spoonfuls- Bigger spoonfuls=bigger cookies, smaller=smaller cookies.

6. Bake until cookie edges turn golden brown, 20 to 25 minutes. Slide cookies (on parchment) onto cooling rack. Let cool, and store in airtight container.

Put a piece of bread in with cookies to keep them soft! You can freeze these wrapped in foil and placed in a ziploc bag- only after totally cooled!

Enjoy:)

 

 

Ghirardelli Chocolate Chip Cookies

I promised a certain someone chocolate chip cookies if they ran 3 miles with me yesterday. To be honest, I didn’t think it was going to happen, but when it did, I had to deliver on my promise of chocolate chip cookies.
In terms of chocoalte, Valrhona and Scharffen Berger is definitely the best chocolate you can get, but since that’s very expensive, Ghirardelli is the best “affordable” chocolate for everyday use. I used to buy Hershey’s, but found that to be a little too waxy and also that it didn’t melt evenly.
I halved the recipe because we certainly do not need 4 dozen cookies laying around; these are being eaten quickly enough as it is. So, all’s I did for these cookies was to use the recipe right off the bag. You can add 1 cup of nuts, if you want. The recipe says to drop the cookies on the pan by the tablespoon full, but I made them a little smaller. Enjoy these cookies warm with a heaping helping (that’s alliteration!) of ice cream. Since I really didn’t make any significant changes to the recipe, I’m not going to post it this time. Instead here’s the link to where you can find it:¬†http://www.ghirardelli.com/bake/recipe.aspx?id=1045.

Butter Cookies…After

Unfortunately, I cannot post the “after” pictures because the cookies were eaten as soon as I got back from class. But, I can say that they came out very pretty. We learned how to pipe stars using a number 18 tip. Next week, I have to bring in (1) 9″ cake and we’re going to decorate it. As long as it doesn’t get eaten beforehand, I’ll put pictures up. In the meantime, happy baking:) Today I made and preserved raspberry jam and chocolate chip cookies. I’ll post the cookie recipe soon.

Butter Cookies….Before

You might be wondering why these Butter Cookies are the “before” version- well that’s because after Wednesday night, they’ll be decorated! Wednesday begins my very first cake decorating class and we’re starting with decorating cookies. I’m very excited. Butter Cookies are a simple, yet very versatile¬†slice-and-bake refrigerator cookie.¬†You can do SO much to fancy these up. Just take a look at this:¬†Butter Cookie Images from Google and see all of the wonderful things you can do with them. That being said,¬†they certainly do not need to be decorated or iced to taste absolutely decadent.

All butter cookie recipes come pretty standard. It’s what you do with them that really sets the recipe apart. This recipe makes about 4 dozen cookies, more or less depending on how you shape or cut them. For the purposes of this post, I am going to give the instructions for making the round slice-and-bake version. Regardless of what you do with the cookie, the dough will have to be refrigerated to harden. This dough can also be frozen for up to a month, just make sure to double wrap it in saran wrap.

Ingredients:

2 cupsflour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 sticks butter, softened

1 cup sugar

1 large egg

1/2 teaspoon vanilla

Directions:

1- Whisk together flour, baking powder, and salt in a small bowl.

2- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until creamy. Beat in egg and vanilla until well incorporated. Reduce speed to low, then add flour mixture and mix until just combined into a dough.

3- Form dough into a  log (log should be as thick as you want the cookies to be- this, of course, will dictate the length of the log) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours.

4- About 5 mins before removing log from the refrigerator, preheat the oven to 375 degrees.

5- Cut cookies from log with a knife and arrange slices about 1 inch apart (chill remainder of log, wrapped in plastic wrap until you can use the cookie sheet again). If garnishing with sugar, sprinkle slices with it. You may use 2 sheets at once, but switch positions in oven midway through baking.

6- Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on a rack.

I can’t wait to see how these look after I get done decorating them tomorrow night:)

Maple Cookies

 My mom was in the city the other day and we went to my new favorite store: Fishs Eddy. They have the coolest plates, bakeware, and cookware. They also have lots of cookie cutters and I don’t have any. I wanted to make maple cookies for the fall and thought it would be fun to cut them into squirrels and leaves. The leaves look a little more like Christmas trees when held upright like in the picture below, but I like to think they’re leaves. 


When making this recipe I used pure Grade A maple syrup. There’s some debate as to whether or not you should use Grade A or Grade B and, after making these cookies, I have to say Grade B is the way to go. Grade B is mostly used for cooking and baking because it has a very strong maple flavor and a darker color. I had Grade A on hand so the cookies have a very subtle maple flavor even though I brushed them with additional maple syrup after baking. Next time I will definitely go with Grade B and trim down the amount added to the recipe by a little bit.
This recipe is adapted from one I found on Martha Stewart’s website. I’m reading this book called BakeWise right now by Shirley O. Corriher and am learning about different ingredients and what constitutes a good recipe, so I will be doing more and more adapting in the future. For right now, though, I pretty much stuck to the ingredients and amounts listed, but changed up the method a little bit. Oh and I definitely suggest cutting the recipe in half because the cookies only hold for up to 2 days.


Ingredients:


3 cups all-purpose flour
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter
1/2 cup granulated sugar
1/2 cup light-brown sugar
1 large egg yolk
3/4 cup maple syrup (preferably grade A)- They suggest A, but B will give a more pronounced flavor
More sugar for dusting


Directions:


1- Sift flour and salt into a medium bowl
2- Beat butter, granulated and brown sugars with a mixer on medium-high speed until pale and creamy, about 3 minutes
3- Reduce speed to medium-low, and add yolk, then 1/2 cup maple syrup, beating well after each addition
4- Add flour mixture, and beat until just incorporated
5- Shape into 2 disks, wrap each in plastic, and refrigerate for at least 2 hours (or up to 2 days)
6- Preheat oven to 325 degrees. 
7- Roll out 1 disk of dough to 1/4-inch thickness on a lightly floured surface. Place dough on baking sheet. Freeze until firm (It’s important to freeze because this makes the dough easier to handle)
8- Spray baking sheets with non-stick spray
9- Remove dough from freezer and cut shapes. Roll and cut scraps one time more. Any leftover scraps can be made into circular cookies
10- Bake until edges turn brown (about 10 mins). While first batch are in the oven, repeat steps 7-9 with second disk
11- Remove cookies from oven and let cool on a wire rack before brushing with maple syrup and dusting with sugar.


You can find this and other recipes at: Maple Leaf Cookies – Martha Stewart Recipes