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More Cookies !!A continuation of recipes (the other page wouldn’t take anymore!!) Cookie Club Page! |
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| Outrageous Chocolate Cookies From MarthaStewart.com They’re soft and chewy with a slight crunch on the outside. Kind of a cross between a brownie and a cookie. So good with a glass of milk! Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each,until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
*Butter Pecan Pudding Cookies Butter, softened – 3/4 cup (I used 1.5 stick Smart Balance 50/50 Unsalted Butter Blend) Cream butter and pudding together. Gradually add flour. Fold in pecans.Take a tablespoonful of dough and drop it on the baking sheet 2 in chapart. Flatten the dough using your fingers. Bake it for 10-13 minutes or until light golden brown. Remove it from the oven and let it cool on the baking sheet for 5 minutes. Then transfer it to a wire cooling rack and let it cool completely before storing it in an airtight container. *Variation: Use Pistachio Pudding and Toasted pistachios or French Vanilla Pudding and mini chocolate chips. OR Coconut pudding with toast almonds and mini choc. Chips.
Simple Lemon Cookies 1 (18.25 ounce) package lemon cake mix Directions Treasure Cookies 1 1/2 cups graham cracker crumbs Preheat your oven to 350 degrees. First you want to toast the pecans and the coconut, just to deepen the flavors of each. Beat the butter and the condensed milk together until smooth. Add the baking powder, graham crackers and flour, beat until smooth. Add in the toasted pecans and coconut, then the chocolate chips and the toffee bits Stir to combine, spoon onto a baking sheet and cook for 9-11 minutes. I got 21 bigger cookies from this batch. Chewy Chocolate White Chocolate Chunk Cookies Ingredients: *Substituting all natural cocoa powder is not recommended. (I used a blend of natural and dutch-process since that was all my store had). Directions: In a medium bowl combine flour, baking powder, salt and cocoa powder. Whisk together and set aside. In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy. Add the sugars and cream on medium-high speed. Add the vanilla extract and mix well. Add half of the flour mixture, beating on low speed just until incorporated. Add the milk and mix until combined. Add the remaining flour mixture and beat on low speed just until dry ingredients have been mixed in. Gently fold in the chopped white chocolate with a rubber spatula. Chill the dough in the refrigerator for 15 minutes. Scoop the dough onto the prepared cookie sheets using a medium-sized cookie dough scoop (about 3 tbsp. of dough), pressing down slightly. Bake for 18-20 minutes, rotating pans top to bottom and front to back halfway through baking. Let the cookies cool completely on the baking sheets. Store in an airtight container. Sweet Potato & Cheddar Cookies 1 and ½ sticks of unsalted butter, room temp. In a separate bowl combine the flour, baking powder, cinnamon, and salt, whisk a bit; place to the side. Bacon Breakfast Cookies 1/2 lb bacon Preheat oven to 350 degrees. Cook bacon until very crisp, drain well and break into 1/2 inch pieces. Beat together butter and sugar until light and fluffy. Beat in egg. Combine flour and soda, stir into butter mixture. Stir bacon, flakes and raisins. Drop by rounded teaspoonfuls onto non-greased cookie sheet. Space 2 inches apart. Bake for 12 minutes(the original recipe called for 15-18 minutes but mine were cooked after 12-remember all ovens vary). Remove from oven cool on sheet- about 2 minutes, then remove to rack to finish cooling. Milk’s Ooey-Gooey Double-Chocolate Cookies Note: Adapted from Bret Thompson of Milk in Los Angeles. 1/4 pound (4 ounces) unsweetened chocolate 1. In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly. 2. In the bowl of a mixer with a paddle attachment, or in a large bowl using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside. 3. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside. 4. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate. 5. Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat the oven to 350 degrees. 6. Divide the dough into 18 portions. Grease your hands (to prevent the dough from sticking) and shape the portions into balls. Place the balls on a greased, parchment-lined sheet pan, leaving 2 to 3 inches between each. 7. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. Place the cookies, still on the parchment, on a rack and cool completely before serving. They will be very soft. Each cookie: 251 calories; 3 grams fiber; 18 grams fat. Coconut-Macadamia Nut Cookies 1 cup all-purpose flour Preheat oven to 325°. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (flour through baking soda). Combine butter, water, and honey, stirring well to combine. Add butter mixture to flour mixture, stirring until well-blended. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 325° for 10 minutes or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan, and cool on wire racks. Chip and Dip Cookies 1 cup butter, softened Instructions Nutritional Information Cream Cheese Chocolate Chip Cookies 2 cups plus 3 Tbsp all-purpose flour *I chilled the dough overnight before baking, which I recommend. Adjust oven racks to upper & lower -middle positions & heat oven to 325. (Don’t do if overnight) Line cookie sheets with parchment paper. Whisk dry ingredients together; set aside.With electric mixer, or by hand. Drop dough onto parchment lined baking sheets and bake for 12-14 minutes or until edges are set and bottoms are light brown. Do NOT over bake! Cool cookies on sheets until able to lift without breaking and place on wire rack to cool. My Ultimate Chocolate Chip Cookie 2 cups semi-sweet chocolate chips Directions Heat oven to 375ºF. Stir flour with baking soda and salt; set aside. In large mixer bowl, cream butter with sugar, brown sugar, cream cheese, and vanilla. Gradually blend dry mixture into butter/sugar mixture. Stir in chocolate chips. Drop heaping tablespoons (I use a 18/8 cookie scoop) onto non-greased cookie sheets about 2 inches apart. Bake at 375ºF for 9 to 11 minutes, or until golden brown. Weight Watchers Chocolate Chip Cookies Ingredients Preparation Servings: 36 Nutritional information for one serving: Weight Watchers No-Flour Peanut Butter Cookies Ingredients Preparation Servings: 24 cookies Nutritional information for one serving: Weight Watchers Glazed Eggnog Cookies Ingredients For the cookies For the rum glaze Preparation WW POINTS per serving: 1 Cinnamon Bun Cookies VANILLA COOKIE DOUGH MIDDLE: ICING: 1. Prepare dough: In a medium-sized mixing bowl, cream together the sugar, butter, salt and vanilla. Add the flour, stirring to make a cohesive dough. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate until you’re ready to use it. 2 Roll the dough: Transfer chilled dough to a lightly floured piece of parchment or waxed paper. Roll it into a 9×12-inch rectangle. In a small bowl, whisk together egg white and water until foamy. Brush onto rolled out dough. In another small bowl, whisk together sugar and cinnamon. Sprinkle it evenly over the dough. Starting with a long edge, carefully roll the dough into a log, sealing the edge (if dough sticks to parchment, gently use a metal spatula to guide it off of the paper). Wrap in plastic wrap or parchment, and freeze until firm. 3 Bake the cookies: Preheat oven to 350°F. Lightly grease (or line with parchment) two cookie sheets. Remove the dough from the freezer and unwrap it. Using a sharp knife, gently cut it into ½-inch slices. Transfer them to the prepared baking sheets. Bake the cookies for 12 to 15 minutes, until they’re a light golden brown. Remove them from the oven and transfer to a rack to cool. 4 Ice the cookies: Sift or strain the powdered sugar into a medium-sized bowl to remove any lumps. Whisk the cream into the sugar to make a smooth icing. Drizzle or spread icing onto cookies (or serve alongside in a bowl for dipping). Yield: 2 dozen cookies Coconut Cream Cheese Cookies 2 cups plus 3 Tbsp all-purpose flour *I chilled the dough overnight before baking, which I recommend. Adjust oven racks to upper & lower -middle positions & heat oven to 325. Line a large rimmed baking sheet with parchment paper. Spread coconut evenly on baking sheet. Once oven is preheated place coconut in oven. Bake for 10-20 minutes stirring every 5 minutes for even toasting. Remove from oven when light brown. Do NOT burn. Remove from oven. Allow to cool completely before adding to dough. Re-line cookie sheets with parchment paper. Whisk dry ingredients together; set aside.With electric mixer, or by hand. Mix butter and cream cheese together with a mixture until smooth. Add sugars and beat until thoroughly combined. Drop dough onto parchment lined baking sheets and bake for 12-14 minutes or until edges are set and bottoms are light brown. Do NOT overbake! Cool cookies on sheets until able to lift without breaking and place on wire rack to cool. The Chewy CCC Ingredients: Choc-Pecan Coco Cran Cookies 1 c. all purpose flour Position rack in the center of the oven and preheat to 350. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, soda, cinnamon, and salt in a medium bowl. Using a Kitchen Aid, or electric mixer beat sugars with the butter until smooth. Beat in egg and vanilla. Slowly add in flour mixture until blended. Stir in chocolate chips, coconut, pecans, and cranberries. Drop batter by rounded tablespoons onto prepared baking sheets about 2 inches apart. Bake cookies, 1 sheet at a time for 16 minutes, or until edges are golden. Cool on baking sheet for 5 minutes and then transfer to a rack, and cool completely. CREAM PUFFS Makes about 24 large or 50 small puffs 1/2 cup whole milk Position the racks to divide the oven into thirds and preheat the oven to 375 degrees F. Line two baking sheets with silicone baking mats or parchment paper. Bring the milk, water, butter and salt to the boil in a heavy-bottomed 2-quart saucepan. When the mixture is boiling rapidly, add the flour all at once, reduce the heat to medium and, without a second’s hesitation, start stirring the mixture like mad with a wooden spoon. The dough will come together very quickly and a slight crust will form on the bottom of the pan, but you have to keep stirring – vigorously – another 2 to 3 minutes to dry the dough. At the end of this time, the dough will be very smooth. Turn the dough into the bowl of a mixer fitted with the paddle attachment or, if you’ve still got some elbow grease left, you can continue by hand. One by one, add the eggs to the dough, beating until each egg is thoroughly incorporated. Don’t be discouraged – as soon as you add the first egg, your lovely dough will separate. Keep working and by the time you add the third egg it will start coming together again. When all the eggs are incorporated, the dough will be thick and shiny and, when you lift some of it up it will fall back into the bowl in a ribbon. The dough will still be warm – it’s supposed to be – and now is the time to use it. Using about 1 tablespoon of dough for each puff, drop the dough from the spoon onto the lined baking sheets, leaving about 2 inches of space between each mound of dough. Slide the baking sheets into the oven, bake for 15 minutes, then rotate the sheets from top to bottom and front to back. Continue baking until the puffs are golden and firm, another 10 to 15 minutes. Transfer the cream puffs to a cooling rack. Keeping: You can spoon out the dough and either bake it immediately or freeze it. To freeze, spoon the dough in mounds onto parchment-lined baking sheets and slide the sheets into the freezer. When the dough is completely frozen, remove the balls from the baking sheets and wrap them airtight. They can be kept in the freezer for up to 2 months and don’t need to be defrosted before baking. Pecan Sandies Makes just shy of 12 dozen, one-inch square cookies 1 cup pecans Preheat the oven to 350 degrees F. Spread the nuts out in one layer on a baking sheet and bake them, stirring occasionally, until they are well browned, 10 to 13 minutes (they will smell toasted and nutty). Transfer the pan to a wire rack to cool. In a food processor, grind the nuts with 1/4 cup of the flour. Set aside. Using an electric mixer beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and beat well. Sift together the remaining 1 3/4 cups of flour, the salt, and the baking powder, and add it to the dough, mixing until just combined. Stir in the nut mixture. Form the dough into a disk, wrap in plastic wrap, and chill for at least 3 hours. Preheat the oven to 325 degrees F. Roll the dough between two sheets of wax paper to 3/16 inch thick (a rectangle approximately 10 x 14 inches). Using a sharp knife, cut the dough into 1-inch squares, and then cut the squares on a diagonal into triangles. Sprinkle the cookies with the turbinado sugar. Place them 1 inch apart on ungreased cookie sheets (do not reroll the scraps). Prick the cookies with a fork and bake until pale golden all over, about 10 minutes. Cool on a wire rack. Chocolate Truffle Cookies 1 1/4 cups butter, room temperature Preheat oven to 325F. Line a baking sheet with parchment paper. Toffee Chocolate Nut Wedges 8 tbsp unsalted butter, at room temperature Position an oven rack in the middle and preheat to 350F. Lightly grease a 9.5″ tart pan with a removable bottom. A pie plate or similarly sized baking pan will work, but you won’t get the nice fluted edges. In a large bowl, combine the butter, dark brown sugar and salt. Beat with an electric mixer on medium speed until well blended. Add the egg yolk and vanilla and beat just until combined. Pour in the flour and beat on low speed until the dough begins to clump together. Scrape the dough into the prepared pan, scattering the pieces evenly. Pat the dough into the bottom (not up the sides) of the prepared pan to form an even layer. Bake until the top looks dry and the dough begins to pull away from the sides of the pan, about 25 to 27 minutes. Meanwhile, melt the chocolate with the cream in a double boiler or in the microwave. Stir until smooth. When the crust is baked, transfer the pan to a rack. Pour the warm ganache over the warm crust and spread evenly to within 1/2” of the edge. Scatter the nuts over the ganache and gently press them into the chocolate. Let cool until the chocolate is set, about 4 hours at room temperature or about 2 hours in the refrigerator. Remove the outer ring of the tart pan and cut the “cookie tart” into 16 wedges. Serve the wedges chilled or at room temperature. Eggnog Thumbprints 3/4 cup butter In a large mixer bowl beat 3/4 cup butter till softened. Add sugar and brown sugar and beat til fluffy. Add egg, vanilla, and salt and beat well. Add flour and beat til well mixed. Cover and chill about 1 hour or till easy to handle. Shape into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Press down centers with thumb. Bake in a 350 degree oven about 12 minutes or till done. Remove and cool. For filling, in a small mixer bowl beat 1/4 cup butter til softened. Add powdered sugar and beat till fluffy. Add rum and beat well. Spoon about 1/2 teaspoon filling into center of each cookie. Sprinkle with nutmeg. Chill until filling is firm. Makes about 50. *You may substitute 1 tablespoon milk and 1/4 teaspoon rum extract for the rum. Fudge Crinkles 1 (18 1/4 ounce) box devil’s food cake mix 1. Preheat oven to 350° Holycowtheseareamazing Cookies Ingredients: 1 cup sugar Bittersweet Chocolate & Toasted Walnut Cookies 3 cups powdered sugar, sifted (13 ounces) 1. In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, cocoa powder, and salt. Mix to combine. 2. With the mixer running, slowly add the egg whites and then the vanilla. Mix on medium speed for 3-5 minutes, until the mixture is somewhat thickened. (If you mix too briefly, the batter will be thin and runny. However, with a full 5 minutes of beating, the batter thickens to the degree that it holds its shape for several minutes when scooped onto the baking sheet.) 3. Remove the work bowl, and scrape the batter from the paddle attachment. Stir in the chopped walnuts, and mix thoroughly. If you want to wait until later to bake the cookies, put the batter into a smaller bowl, cover with plastic wrap and refrigerate until needed. 4. Using a 2-ounce ice cream scoop, scoop level amounts of batter into each of the six indents of a cooking spray-coated nonstick Chicago Metallic Muffin Top sheet (to ensure the cookies don’t stick, you can cut rounds of nonstick foil with tabs to line the indents) or onto a cooking spray-coated, parchment paper-lined baking sheet, five cookies per sheet, about 3 inches apart. 5. Wet your fingers with cold water and press down lightly on the center of each cookie, just to flatten the dome a bit. 6. Put cookies into a 350º oven and immediately lower the temperature to 320º. 7. Bake for 16-18 minutes for cookies in a muffin top pan or 14-16 minutes for cookies on a sheet pan. Turn the pan halfway through the baking time to ensure even baking. The cookies are done when small cracks appear on the surface. 8. Remove the muffin top or cookie sheet from the oven. 9. If using the muffin top pan, put it on a wire rack to cool. When still slightly warm, lift the cookies from the pan with a flexible spatula. 10. If using parchment paper, pull the parchment paper with the cookies onto a wire rack to cool. Immediately slide a thin spatula under each cookie to loosen it from the paper. When cool, remove the cookies from the parchment paper. 11. Store cookies, layered between rounds of wax paper, in an airtight metal cookie tin for up to 2 days. Makes twelve to fourteen, 4-inch cookies Creamy Chocolate Cookies Easy to make and very chocolaty, this is the cookie to reach for when you have a chocolate craving. Unlike ordinary chocolate-chip cookies, these actually taste best when fully cooled, and even improve with age. This is the perfect chocolate cookie — creamy and moist with a brownielike texture. It is a batter rather than a dough cookie. The batter must chill in the refrigerator for at least an hour before baking. 6 oz. unsweetened chocolate 1. Melt the chocolate with the butter in a heavy-bottomed saucepan over very low heat. Chocolate Oatmeal Cookies If you just can’t decide whether to make oatmeal or chocolate chip cookies this is the joyful union of both. These are a little chewy, a little soft, and a whole lot of chocolate. * 1/2 cup butter, softened Directions: Preheat the oven to 350°F and grease your baking sheet. In a bowl combine the flour, unsweetened cocoa powder, baking powder, baking soda, cinnamon, and salt. Briefly stir with a fork or whisk to ensure all ingredients are evenly distributed. Set this aside for a moment. In a mixing bowl place the softened butter, brown sugar, and white sugar. Mix until smooth. In a measuring cup slightly beat the egg with the two teaspoons vanilla extract. Add to the butter and sugar and mix until smooth. Add the dry ingredients and stir until just combined, be sure to scrape the side and bottom of the bowl with a spatula. Once the dry ingredients are incorporated stir in the rolled oats and chocolate chips, mix by hand until evenly distributed. Use two tablespoons or a cookie scoop to drop onto the greased baking sheet. Bake for 8 – 10 minutes at 350°F, then allow to cool on the sheet for an additional five minutes before transferring to a wire rack to cool completely. Enjoy. Ghirardelli’s Ultimate Double Chocolate Cookies * 11.5 ounces bittersweet chocolate chips Melt bittersweet chocolate chips and butter in a double boiler or microwave. In a large bowl, beat eggs and sugar until thick. Stir in chocolate mixture. In a separate bowl, combine flour and baking powder. Stir into chocolate mixture. Stir in semi-sweet chocolate chips and nuts. Refrigerate dough for at least an hour, or until firm. Preheat oven to 375°. Grease or line baking sheets and set aside. Drop dough by tablespoonfuls onto baking sheets, leaving about 1 & 1/2 inches between cookies. Bake 12-14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheets. Makes about 24 cookies. Favorite Chocolate Chip Cookies * 1 cup butter, softened Preheat oven to 375°. Beat butter at medium speed in a heavy-duty mixer until creamy. Gradually add sugars and beat well. Add eggs and vanilla, beating well. In a separate bowl, combine remaining dry ingredients. Gradually add to butter mixture and beat well. Process oats in a food processor until finely ground. Add to butter mixture and beat well. Stir in chocolates and pecans. Drop cookies by tablespoonfuls onto ungreased baking sheets. Bake for 8-10 minutes or until lightly browned. Cool slightly on baking sheets. Then, remove to wire racks to cool completely. Makes about 4 dozen cookies. Giant Peanut Butter Cup Chunk Cookies 4 oz unsalted butter, softened Cream butter, peanut butter and both sugars with an electric mixer. Beat in vanilla, egg, molasses and cream. Beat in salt, baking soda and baking powder, scraping sides of bowl to make sure ingredients are evenly distributed. Add flour and stir until mixed. Stir in frozen peanut butter cups and shredded chocolate. Chill the dough for 2 hours. Using about a quarter cup (2 oz) measure, shape into mounds. Chill the mounds some more or go ahead and bake them. Before baking, decorate tops with Reese’s Pieces. Bake Temp: 350 F Time: 15 minutes (check at 12) Peanut Butter Brownie Cookies Ingredients: Directions: 6. FLATTEN cookies slightly before baking. Bake at 350° F Yield: 24 cookies |
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