Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts

Sunday, May 19, 2013


A fun twist to chocolate chip cookies--the neighbor kids loved the addition of the popcorn (I used microwave buttered popcorn).  I divided the batter and added chocolate chips to one batch and white chocolate chips to the other.  Both were a hit.

Slightly adapted from Joy the Baker (who slightly adapted Smitten Kitchen's recipe).

1/2 cup unsalted butter, softened to room temperature
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coarsely chopped dark chocolate (or white chocolate chips)
coarse sea salt for sprinkling
Microwave a bag of your favorite buttered popcorn.  Piece through the popcorn to remove any unpopped kernels.  Set aside to cool.  You’ll need about 4 cups of popcorn.
Place a rack in the center and upper third of the oven and preheat oven to 350 degrees F.  Line two baking sheets with parchment paper.  Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, brown sugar, and granulated sugar.  Cream until butter is pale and fluffy, about 3 minutes.  Beat in egg and vanilla extract for one more minute.  Add the flour, baking soda, and salt and beat on low until just combined.  Remove the bowl from the stand mixer and use a spatula to fold in the popcorn.  It might seem like a disproportionate amount of popcorn considering the cookie batter.  Keep folding.  The popcorn will break down a bit as it’s folded in.  Fold in chocolate.
Scoop dough by the heaping tablespoonful onto the prepared baking sheet.  Sprinkle the tops of the cookies with coarse sea salt.  Bake for 10 to 13 minutes or until the edges and tops are golden brown.  Remove from the oven, allow to rest on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
Store cookies in an airtight container at room temperature. 

Wednesday, April 17, 2013


                      Not a chocolate chip in sight and these cookies were still delish.  Enjoy!

Adapted from Pioneer Woman Cooks

Preheat oven at 375 degrees

3 sticks of butter, softened
1 1/2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 cups whole wheat flour
4 teaspoons baking soda
1 teaspoon salt
1 cup quick cook oats
3 cups granola - mine came from the bins at Sprouts (love those bins)
1 1/2 cups chopped pecans
1 cup dried cherries, chopped
1 1/2 cups apricots, chopped

Cream butter and sugars. Add eggs and vanilla, mix well. Next add flour, baking soda, and salt. Add in oatmeal and granola. Fold in pecans, cherries, and apricots.

Use small to medium sized cookie scoop and drop onto cookie sheet and bake at 375 for 12 minutes. Makes 5 dozen yummy cookies.

Thursday, April 21, 2011


Wow, it's been ages since I've baked cookies.  But the dried cherries stashed in the pantry were calling my name saying, "Please do something yummy with me before I'm no good for anything!"

Doesn't it drive you crazy to toss things that are obviously well-past expiration date because they are out-of-sight-out-of-mind?

I thought the combination of oats and dried cherries would provide just the right zing. And then I noticed the bar of white chocolate also stashed in the pantry and thought that would add a bit of sophistication.

The recipe is the basic oatmeal cookie recipe from the back of the Quaker Oats box, adding whatever else suits your fancy to dress up these humble cookies.  Yes, the combination of oats, dried cherries, and white chocolate was super.

1/2 pound (2 sticks) unsalted butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
1 cup dried cherries chopped
white chocolate bar chopped 
Heat oven to 350°F.
In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and dried fruit, chocolate, etc; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Sunday, February 13, 2011


A different take on the traditional oatmeal raisin cookie--loved 'em.

Crispy Salted Oatmeal White Chocolate Cookies
Adapted by Smitten Kitchen from Cook’s Illustrated

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
6 ounces good-quality white chocolate bar, chopped 
1/2 teapoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.

3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.

4. Sprinkle a flake or two of sea salt on each cookie

5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

Note: I used two kinds of white chocolate--one plain, and one with coconut flakes by Lindt.  (Thanks, Jennifer!)

Friday, December 18, 2009


My niece, Ellie, was on the holiday committee at her school and volunteered to make Gingerbread Man Cookies for her class. I knew the kids wouldn't probably love the strong flavor of the classic ginger cookies so I was happy to find a milder version on
Ellie did a great job of rolling out the dough and cutting out the little guys.

The house smelled great with ginger and cinnamon filling the air.

Ellie even added little buttons of royal icing, recipe courtesy of SimplyRecipes. The cookies were thin and crisp tasting just like the Anna Ginger cookies I buy at Ikea. And Ellie's classmates gobbled them up. Success!


  • 1 (3.5 ounce) package cook and serve butterscotch pudding mix
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon


  1. In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
  2. Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
  3. Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

Royal Icing

* 1 egg white
* 1/2 teaspoon lemon juice
* 1 3/4 cup confectioners sugar (powdered sugar)

The traditional way to make Royal Icing is to beat egg whites and lemon juice together, adding the powdered sugar until the mixture holds stiff peaks. With modern concerns about salmonella from raw eggs, you can either use powdered egg whites or heat the egg whites first to kill any bacteria. With the heating method, mix the egg white and lemon juice with a third of the sugar, heat in a microwave until the mixture's temperature is 160°F. Then remove from microwave, and beat in the remaining sugar until stiff peaks form. Using the powdered egg whites method, combine 1 Tbsp egg white powder with 2 Tbsp water. Proceed as you would otherwise. (Raw egg white alternatives from the 2006 Joy of Cooking)

If the icing is too runny, add more powdered sugar until you get the desired consistency. Fill a piping bag with the icing to pipe out into different shapes. (Or use a plastic sandwich bag, with the tip of one corner of the bag cut off.) Keep the icing covered while you work with it or it will dry out.

Friday, November 6, 2009


These are rich and chewy and sophisticated tasting for a chocolate cookie. Definitely my new favorite chocolate cookie. Which up until now I really didn't have a favorite since I don't normally love chocolate cookies. (Of course, the New York Times Chocolate Chip Cookie is in a different category altogether.)

The recipe comes from Smitten Kitchen which she adapted from Bon Appetit magazine. (Did you hear about Gourmet magazine? Very sad.)

Chocolate Toffee Cookies
Adapted from Bon Appetit

1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, toasted, chopped
Flaky sea salt for sprinkling (optional, but please add it)

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla.

Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.

Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by spoonfuls onto sheets, spacing two inches apart. Sprinkle with a pinch of flaky sea salt, if you’re using it. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

Let them cool completely as they continue baking once they come out of the oven.

From Smitten Kitchen: After struggling a bit to scoop these cookies, I rolled the dough into a log 1.5 inches in diameter and chilled it. When I was ready to bake the cookies, I cut it into 1/2-inch slices. You can store the dough log in the freezer, wrapped in waxed paper and then two layers of plastic wrap for up to a month, just baking the cookies off as you need. Cookies baked straight from the freezer may need an additional minute or two in the oven, depending on their thickness.

From Kim: I lined a 9 x 13 pan with wax paper and spread the dough in the pan and then chilled it for about an hour. Then I cut it in 4 pieces and rolled the dough into logs, then cut into 1/2 inch slices. This worked well.

Friday, October 30, 2009


Pumpkin Chocolate Chip Cookies

Love, love, love the combination of pumpkin and chocolate chips. These are lovely soft cookies and can be made with either chocolate chips or butterscotch chips. I made them both ways and preferred the chocolate variety. If you make them with the butterscotch chips leave out the nutmeg and cloves.

From Joy the Baker adapted from Big Fat Cookies

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

2 eggs

1 cup sugar

1/2 cup canola or corn oil

1 cup canned pumpkin

1 teaspoon vanilla extract

1 cup chocolate chips, or any chip you like

Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.

Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

Tuesday, October 6, 2009

SNICKERDOODLES - Smitten Kitchen

Don't you think "Snickerdoodle" is one of the great words in the English vocabulary? I do.

A friend of mine did me a very nice favor and when I asked him how much I owed him he answered, "Well, a plate of Snickerdoodles would take care of it."

Not having made Snickerdoodles before, I went straight to Smitten Kitchen and found just what I was looking for.

These cookies are easy to make and just the right thickness--not too thin to be crispy and not too thick to be too doughy. It would be a great cookie to make with children, they would love rolling the dough into little balls and then rolling them through the cinnamon-sugar mixture.

Adapted from Martha Stewart
Makes three dozen 3 to 4-inch cookies. Your mileage will vary by the size scoop you use.

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
16 tablespoons (2 stick or 8 ounces) unsalted butter, at room temperature
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. I chilled the dough for an hour (or you can overnight) before scooping it, because I otherwise found it too difficult to scoop into balls and roll but the original recipe doesn’t find this step neccessary.

Once dough has chilled, in a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack. They can be stored in an airtight container up to one week.

Sunday, July 5, 2009


One lonely over-ripe banana sat on the counter and since I had enough of them in the freezer I needed to do something with it. Very few recipes call for just one banana. But, I was in luck. The July issue of Cooking Light magazine had a yummy looking recipe submitted by Cathy Brixen from Phoenix, Arizona--being from Phoenix I thought it was a good sign.

I also like that this recipe makes just 2 dozen cookies--sometimes that's all I want to make--just a couple of batches. And while they are not the most attractive cookies, they are good enough to bake again. My friend, Kirstin, and her family loved them so enjoy!

1/2 cup mashed ripe banana (about 1 medium)
1/2 cup packed brown sugar
1/4 cup butter, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
5.6 ounces all-purpose flour (about 1 1/4 cups)
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips

1. Preheat oven to 350°.
2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well blended. Stir in chocolate chips.
4. Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.

Wednesday, May 27, 2009


These cookies are my new favorites! Loved them. I found this old Marshall Fields recipe at Cookie Madness. After I mixed up the dough I chilled it for two hours.

Butterscotch Walnut Wheat Cookies aka “Butterscotch Granola Cookies”

1 C butter (I used room temp unsalted) — 220 grams
1 2/3 C brown sugar, packed — 260 grams
2 t vanilla
3 eggs
2 1/4 C stoneground whole wheat flour - 290 grams
2 t cinnamon
1 1/2 t baking soda
1 t salt
12 oz butterscotch chips
1 C old fashioned rolled oats — 90 grams
1 C walnuts, chopped — 100 grams
1/3 C wheat germ
1 /3 C coconut (I used unsweetened)
Cream butter, sugar and vanilla util light. Combine and add eggs, beat well. Combine dry ingredients. Add to butter mixture. Add chips, oats, nuts, wheat germ and coconut. Drop onto greased cookie sheets. Bake at 350 for approximately 10-12 minutes.
Makes 4 dozen lovely cookies.

Saturday, December 20, 2008


The thing about pumpkin cookies is in order to look appetizing they need to be frosted. And the recipe for this frosting is so good. It is the lemon zest that makes it just right. The cookies are good, too.

This recipe comes from the Northridge Ward Cookbook.

Ingredients for cookies
1 cup sugar
2 sticks of butter, softened
2 T maple syrup
2 eggs
1 cup canned pumpkin
1 1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. nutmeg
1/8 tsp. cloves
2 1/2 cups flour
2 tsp. baking powder
1/8 tsp. salt

Preheat oven to 350 degrees. Cream sugar and butter until light and fluffy. Add maple syrup and eggs (one egg at a time), mix. Add pumpkin and mix. Sift together flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix. Drop rounded tablespoonfuls onto ungreased cookie shett. Bake for 10 minutes or until lightly golden brown around the edges. Cool on rack.

1 package cream cheese, softened
1/2 cup powdered sugar
1/8 cup milk
1 tsp. vanilla
zest of one lemon
Beat the cream cheee until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanill and beat. If frosting is too thick, thin with a little more milk. Fold in lemon zest. Frost when cookies completely cooled.

Sunday, August 17, 2008

The Best Chocolate Chip Cookie I've Ever Baked

My friend Jennifer clued me in to a whole new blogging world out there that is devoted to cooking. Ever since she told me about it has opened my eyes to a lot of really cool cooking blogs.

One of the links on SmittenKitchen led me to another blog that cited a New York Times article dated July 9, 2008 (my cute mom's birthday) that went in to great detail about the history of the chocolate chip cookie and what makes a great cookie (you can read all about it by clicking on the above link). The reporter, David Leite, interviewed several bakers and then created a new chocolate chip cookie recipe that a lot of the cooking/baking blogs are raving about.

So Friday night I decided to make the cookies with the recipe the NY Times wrote about. I used the recommended 60% cacao chocolate chips, the combination of cake and bread flour, coarse salt, chilling the dough for 36 hours, and sprinkling sea salt on top of the unbaked cookies. This morning I baked them. Oh my word. They were delicious. Without a doubt the best chocolate chip cookie I have ever baked.

One of the unusual directions for me in preparing the recipe was chilling the dough. Although the original baker of the famous Toll House chocolate chip cookie, Mrs. Wakefield (and owner of Toll House Inn ), mentions chilling the dough in her cookbook, it didn't make it on the classic recipe that's printed on the chocolate chip bag. I had no idea that chilling the dough could make such a difference.

I also have never sprinkled sea salt on the tops of cookies. But while I loved the added salt, Tammy and my niece, Ellie, did not. I did not use the recommended brand of chocolate noted in the article. Instead, I purchased Ghiradelli's 60% cacao chocolate and they tasted great. Hopefully I will be able to track down a less expensive chocolate--I'll let you know if I do. One more thing I haven't done before is to weigh the dry ingredients instead of using measuring cups. Eigher way is fine, but it seemed less messy to measure so that's what I did. I used a medium sized Oxo scoop to put the dough on the cookie sheets--my cookies measured around 3 1/2 inches after they were baked and I was able to get almost 4 dozen cookies out this recipe.

In the meantime, this a great recipe to try. Enjoy!

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons or(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.