Monster Cookies - Sue Cornwall - Monrovia Ward
2 eggs
Heaping 1/2 Cup brown sugar
1/2 Cup white sugar
1/2 tsp vanilla
1 TBS light corn syrup
1 tsp soda
1/4 Cup butter (1/2 a stick)
3/4 Cups peanut butter
2 1/4 Cups oats
1/2 Cup chocolate chips
1/2 Cup M & M's
Mix ingredients in order given. Drop by teaspoon on to cookie sheet. Bake at 350 for 9 minutes. Do not overbake.
Donna's Oatmeal Cookies - Marissa Carlson - Arcadia Ward
3/4 Cup shortening
1 Cup firmly packed brown sugar
1/2 Cup granulated sugar
1 egg
1 tsp vanilla
1/4 Cup water
1 Cup flour
1 tsp baking soda
1 tsp salt
3 Cups quick oats
1 Cup raisins
Directions
Preheat oven to 350 degrees. Beat shortening, sugars, egg, and vanilla together until creamy. Sift together flour salt and soda. Add to creamy mixture. Blend well. Add raisins. Stir in oats 1 cup at a time. Drop by the spoonfuls onto greased cookie sheet. Bake for 11 minutes.
Double Tree Chocolate Chip Cookies - Sue Cornwall - Monrovia Ward
Ingredients
½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
½ cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 ¾ cups chopped walnuts
How to make them
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper. Space about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
Compost Cookies - Sue Cornwall - Monrovia Ward
Step 1
Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
Step 2
Reduce the speed to low and add the flour, baking powder, baking soda, and salt. mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.
Step 3
Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and coffee and mix just until incorporated, about 30 seconds. Add the potato chips and pretzels and paddle, still on low speed, until just incorporated. Be careful not to over mix or break too many of the pretzels or potato chips. You deserve a pat on the back if one of your cookies bakes off with a whole pretzel standing up in the center.
Step 4
Using a 2 3/4 oz ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature— they will not bake properly.
Step 5
Heat the oven to 375°f.
Step 6
Arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case.
Step 7
Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
S'more Cookie Bars - Ginger Daines - Arcadia Ward
8 x 8 (16-20 pieces)
Ingredients:
1/2 Cup butter, soft
1/4 Cup brown sugar
1/2 Cup sugar
1 egg room temperature
1 tsp vanilla
1 1/3 Cup flour
3/4 Cup graham crumbs
1 tsp salt
2 king size bars of Hershey Chocolate (8.5 oz)
1 1/2 Cup marshmallow fluff
Directions
1. Grease pan/preheat oven 350
2. Cream butter and sugars; beat in egg and vanilla
3. Combine dry ingredients and add slowly to wet. Beat a little. Divide in half, press 1/2 into bottom of 8 x 8 pan. Reserve the rest for the top.
4. Lay chocolate out side by side on the dough. Spread fluff on top of chocolate.
5. Flatten bits of remaining dough with hands and lay on top of the fluff to generally cover top. Gaps are fine. Bake 30 to 35 minutes till lightly browned, cool several hours before cutting. I waited 8 hours.
Dream Bars - Ginger Daines - Arcadia Ward
2 Cubes soft butter
1/2 Cup sugar
1/2 Cup cornstarch
2 Cups flour
Blend well and press into a 10 x 15 sheet pan. Bake at 300 for 15 minutes.
4 eggs
1/2 Cup brown sugar
4 T. flour
1/2 t baking powder
2 T vanilla
2 Cups chopped walnuts
1 Cup flake coconut
Mix together well, pour on top of crust and bake for 15 minutes more, then turn oven to 350 for 5 additional minutes or until set.
Frosting
1 Cube soft butter
1 pound box powdered sugar
8 oz cream cheese
1 t. vanilla
Beat together and frost bars when cool. Slice into desired sized bars. (Ginger made a note about the frosting - half this amount should do.)
Salted Toffee Chocolate Squares - Ginger Daines - Arcadia Ward
Ingredients
Directions
Salty Oatmeal Chocolate Chunk Cookies - Ginger Daines Arcadia Ward
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 3/4 cup light brown sugar, lightly packed
- 3/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs, at room temperature
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1¼ cups old-fashioned oats, such as Quaker
- 3/4 pound bittersweet chocolate, such as Lindt, chopped in chunks
- 3/4 cup dried cranberries
- Fleur de sel
Preheat the oven to 375 degrees.
Line 3 sheet pans with parchment paper.
In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again.
Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don’t overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1¾-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.
Cake Like Oatmeal Cookies - Ginger Mott - Temple City Ward
Oven 350
In order mix:
1 cup sugar (brown, white, or mixed)
1 cup butter
2 eggs (beaten)
1/2 cup milk
1/2 tsp salt
3/4 tsp baking soda
1 tsp cinnamon
1 tsp baking powder
1 tsp vanilla
1/4 tsp ground ginger
2 cups flour
2 cups oats
nuts and raisins ad lib
Bake 10 minutes
Sugar Cookie ( 3 doz.) - Nancy Grace - Temple City Ward
Silo Cookies - Eva Garcia - Temple City Ward
Ingredients
- 2 sticks unsalted butter (room temperature)
1 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 1/2 cups rolled oats
1 1/2 cups semisweet chocolate chips
1 1/2 cups peanut butter chips
1/2 cup chopped walnuts
Directions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a mixer, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy. Add eggs one at a time, blending in between each one. Then, add the vanilla and beat until mixed.
- Whisk together dry ingredients including the flour, salt, and baking soda in a medium bowl. Slowly add to the mixer and beat until incorporated. On low speed, add the oats, chocolate chips, peanut butter chips, and walnuts. Beat until mixed, about 15-20 seconds.
- Scoop dough onto one baking sheet in two inch balls. Refrigerate for at least 30 minutes.
- On second baking sheet, set dough three inches apart and bake until browned, 13-15 minutes. Cool for 10 minutes. Store in an airtight container at room temperature for up to five days.
Also, a can of pumpkin has two cups, so I ALWAYS double this recipe, not sure why I don’t just
give the doubled amounts!
1 cup sugar, 1 cup shortening, 1 cup canned pumpkin, 1 egg, 1 tsp vanilla, 2 cups flour, ½ tsp
baking soda, 1 tsp baking powder, 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp salt, 1 cup chocolate
chips.
Mix together – drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375 for 12 to 15
minutes.
1 ½ c. + 1T. flour
1 T. cocoa powder
1 ¼ t. ground ginger
1 t. cinnamon
¼ t. ground cloves
¼ t. ground nutmeg
1 t. baking soda
Sift all above in medium bowl. Set aside.
½ c. unsalted butter, softened
1 T. grated peeled fresh ginger (or ginger paste)
½ c. packed dark brown sugar
¼ c. molasses
7 oz best quality semi sweet chocolate
in ¼ “ pieces or chips.
¼ c. granulated sugar
Put butter and grated ginger into bowl, mix on medium
speed until lightened --about 4 minutes. Add brown sugar; mix
until combined. Add molasses; mix until combined. Mix in flour mixture
gradually. Mix in chocolate. Transfer dough to plastic
wrap and pat to 1” thickness. Refrigerate til firm.
Preheat oven to 325. Roll balls in sugar and place
on parchment lined baking sheet. Bake til surface
cracks slightly, 10-12 min. Recipe makes about 2 dozen.
Cook Time 12 minutes
Total Time 47 minutes
Servings 2 dozen cookies
Calories 2263kcal
1 2/3 cups all purpose flour
3.4 oz instant pistachio pudding mix 1 box
1 tsp baking soda
1/2 tsp salt
1/4 cup light brown sugar
3/4 cup granulated sugar
3/4 cup unsalted butter softened
1 tsp clear vanilla extract
1 egg room temperature
1 cup white chocolate chips
1/2 cup chopped pistachios
green or blue food color optional
Instructions
- Whisk together flour, pudding mix, baking soda and salt. Set aside.
- Cream sugars and butter together until light and fluffy.
- Add in egg and vanilla and beat until well blended.
- Gradually stir in dry ingredients. Add food color if desired for a deeper green.
- Fold in chocolate chips and pistachios. Refrigerate dough for at least 30 minutes.
- Preheat the oven to 325F.
- Line the cookie sheet with parchment paper or lightly grease.
- Scoop out rounded tablespoons of cookie dough and place on the prepared cookie sheet.
- Bake for 12-14 minutes or just until they are set. If you see any brown, pull them out.
- Remove from the oven gently press a few white chocolate chips into the top of each cookie.
- Let cool on the baking sheet for several minutes before moving to a rack.
- Store in an airtight container for up to 1 week.
Notes
Browkies - Provided by Megan Finlay - Duarte Ward
I love how this combination of a brownie and cookie can easily be changed based on your mood and the season, based on which baking chips you use. I like to use salted caramel chips in the fall, mint chips at Christmas time, white chips in the spring, and peanut butter chips in the summer. Ingredients 1 Cup Butter, softened 1 Cup White Sugar 1/2 Cup Brown Sugar 2 Eggs 2 tsp Vanilla 2 1/4 Cups Flour 2/3 Cup Cocoa 3/4 tsp baking soda 1/4 tsp salt 2 Cups Baking Chips (any kind, white, mint, peanut butter, chocolate etc.) Directions Beat together butter, sugars, eggs and vanilla until light and fluffy, then add dry ingredients and mix well. Finally, add the baking chips until well combined. Scoop into balls and bake at 350 for 8-10 minutes just until set.
PUMPKIN CHOCOLATE CHIP COOKIES - Provided by Becky Carter - Arcadia Ward
From: http://blog.
Swig Sugar Cookies - Sue Cornwall
Ingredients
Cookies:
- 1 cup butter (8 ounces, 16 tablespoons), softened
- 3/4 cup neutral-flavored oil (canola, vegetable, grapeseed, etc)
- 1 1/4 cups (9.25 ounces) granulated sugar
- 3/4 cup (3 ounces) powdered sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 tablespoons sour cream
- 2 large eggs
- 1 teaspoon vanilla extract (see note)
- 5 1/2 cups (27.5 ounces) all-purpose flour (I use unbleached)
- Granulated sugar for pressing the cookies
Frosting:
- 3/4 cup (6 ounces, 12 tablespoons) butter, softened
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 6 cups (24 ounces) powdered sugar
- 1-2 tablespoons cream or milk
Instructions
- Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don't add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the sour cream, eggs and vanilla and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.
- Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don't overmix.
- Scoop the dough into about 3-tablespoon sized portions (I use a #20 cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie will ruffle out a bit. It's really up to you how thick or thin to press the cookies. I like them between 1/4- and 1/2-inch thick.
- Bake the cookies for 10-12 minutes until just set. Try not to let them get golden on the edges or very much on the bottom - that means they've baked too long and they may be dry and crumbly instead of creamy and soft.
- Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
- For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream and vanilla. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and cream (or milk) and mix until well-combined and creamy, scraping down the sides of the bowl as needed. Add additional cream, if needed, to adjust the consistency of the frosting so it is thick but still soft and spreadable.
- Frost the cooled cookies and decorate with sprinkles, if desired.
Peanut Blossom Cookies - Sue Cornwall - Monrovia Ward
1 3/4 Cups flour
1/2 tsp salt
1/2 Cup sugar
1/2 Cup brown sugar
1/2 Cup shortening
1/2 Cup peanut butter
1 egg
2 TBS milk
1 tsp vanilla
48 chocolate candy kisses
Combine ingredients in large mixing bowl. Mix at low speed until dough forms. Shape dough into balls using a rounded teaspoonful for each cookie. Roll balls in sugar. Place on ungreased cookie sheet. Bake at 375 for 8 - 10 minutes. Top each cookie with a candy kiss. Press firmly until it cracks around the edge. Put back in oven for 1 minute. For a variation use the same dough and place the balls in small muffin tins. Bake for 8 minutes then place a small reeses peanut butter cup in the middle. This really gets people's attention.
Ingredients
- 1/4 cup sugar plus additional sugar to roll cookies in
- 3/4 cup brown sugar
- 8 tbsp unsalted softened butter 1 stick, 4 ounces
- 1 egg
- 1 cup smooth peanut butter
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups flour
- 1/2 cup Nutella
Instructions
- Fill a ziploc bag or piping bag with Nutella, snip a corner off and then squeeze out Nutella about a teaspoon of Nutella on a parchment lined cookie sheet. (I use a half cookie sheet so it fits in my freezer). Freeze for about 30 minutes until solid.
- Preheat oven to 375F degrees. Line a cookie sheet with parchment paper.
- In a large bowl, cream together the sugars and butter until light and fluffy about 2-3 minutes. Add in the egg to the butter mixture and stir to combine. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined.
- Roll dough into 1 inch balls and place your thumb in the center of each to create an indent. Place one Nutella "kiss" into the center. Cover up with more cookie dough. And then roll in sugar. Place on baking sheet and flatten with fork.
- Bake for 10-12 minutes. Cool on a wire rack.
Notes
- Be sure to measure your flour correctly. Over-measuring your flour is going to result in a dry, crumbly cookie.
- Use room temperature butter. By softening your butter properly will allow the sugar to punch tiny holes into the butter incorporating air into the dough. Cold butter won’t allow this to happen. So room temperature, unsalted, and you’re good to go.
- Don’t forget to take those eggs out early too. You also need a room temperature egg as well. Remember you want your ingredients all playing along well together. So a cold egg and room temperature butter just don’t play nice on the playground together. You’ll end up with butter that starts to seize up in your bowl. My trick? Put your eggs in a bowl of warm water for 5 to 10 minutes and you’re good to go.
- Flatten those cookies a bit. These cookies won’t spread much, so you want to help them out a bit and flatten them a bit. I prefer the fork criss cross method, but even a quick flatten with the palm of your hand will do the trick. Have you read my post on why your cookies spread too much?
- Recipe and picture from Boston Girl Bakes
Thumbprint Cookies - Sue Cornwall - Monrovia Ward
We would like to pick up 3 to bake up
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