Archive for the ‘Cookies’ Category

Cake Mix Cookies

Difficulty: Easy

I was in a pickle with a serious chocolate hankering and inspired by a fellow blogger, I used what ingredients I had on hand to make these amazingly easy and oh so wonderful cookies. All you need are 3 basic ingredients and if you want to dress them up with frosting and garnish, by all means! It satisfied my craving and is now a dangerous thing since they are so easy and accessible. You may substitute regular oil for the coconut oil. Feel free to try any cake mix, skies the limit!

1 dark chocolate (or any chocolate) cake mix
2 eggs, beaten
1/3 cup coconut oil, if solid then melt it down gently until liquid

Cream Cheese Frosting
6 oz. cream cheese, softened
1 TBS butter, softened
1 tsp vanilla
1 TBS milk
1 1/2 cups powdered sugar
Toasted coconut

Directions: Preheat oven to 350 degrees. In a large bowl combine cake mix, eggs and oil. Drop cookie dough by tablespoonfuls onto silpat or parchment lined cookie sheet. Bake for 10 minutes and let rest on pan for a few minutes, transfer to cooling rack.

For frosting, cream together cream cheese and butter. Add vanilla, milk and powdered sugar and continue to beat until smooth. Frost over cooled cookies and sprinkle with toasted coconut. The result is a crispy exterior and a moist and chewy interior.


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Peanut Butter Blossom Cookies

Difficulty: Easy

Mmmmmm, peanut butter & chocolate. I love how the Hershey kiss gets soft and the cookie is nice and chewy. A classic combination.

Makes about 4 1/2 dozen

1/2 cup sugar
1 cup brown sugar, packed
1 cup creamy peanut butter
1 cup butter, softened
2 eggs
3 cups flour
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 bag Hershey kisses, unwrapped
3 TBS sugar for rolling dough

Directions: Heat oven to 375 degrees. Combine butter and sugars until creamy. Add eggs, peanut butter and vanilla. In medium bowl combine flour, baking soda and powder. Gradually add to peanut butter mixture until it comes together. Roll cookie dough into 1″ balls with hands and toss in sugar in small bowl. Place on ungreased cookie sheet (I used my Silpat) and bake for 8-10 minutes until light golden brown. Do not overbake.

Remove cookies from oven, transfer to cooling rack and immediately place one Hershey Kiss in center of cookie, pressing down to flatten cookie a bit, cookie will crack a bit. Repeat with remaining dough. Store in airtight container or eat them all!

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Difficulty: Easy

Phil’s grandma makes the best raisin cookies and she shared her recipe with me. I have made it twice now and have added my own touches. The first time I made them with dried cranberries, white chocolate chips, almonds and coconut. So good! The recipe below is the same combination but with raisins and chocolate chips instead, since I used all of my cranberries the first time around! This recipe also makes a lot of cookies-about 4 dozen! Freeze half or give them away.

2 cups raisins or dried cranberries
1 cup water
1 cup shortening
1 cup sugar
1 cup brown sugar
3 eggs
4 cups flour
2 cups quick oats
1 tsp salt
2 tsp baking powder
2 tsp soda
1/2 tsp cinnamon
1 1/2 cups sweetened coconut
1 cup nuts, chopped (your choice!)
1 1/2 cups chocolate or white chocolate chips
1 TBS vanilla

Directions: Microwave dried fruit and water for 1-2 minutes, let cool. Cream shortening and sugars. Add eggs, vanilla and cooled raisin/cranberry mixture (Very important to have your dried fruit mixture be room temperature!). Blend well, the mixture will be loose. In a large bowl combine dry ingredients, nuts, chocolate chips, and coconut. Add to wet ingredients. Drop by tablespoon onto greased cookie sheet or I used my silpat. Bake at 350 for 10 minutes. Let rest on pan for 3 minutes. Remove to wire rack and let cool. Center of cookie will appear underdone but will continue to set as it cools. Store in air tight container.

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NM Chocolate Chip Cookies

 Difficulty: Easy

This recipe came from a family friend’s cook book. It is close to the Neiman Marcus cookie recipe and it is quite delish. Classic chocolate chip cookie with the addition of nuts and oatmeal flour, this makes a wonderfully chewy cookie that is just crisp on the outside and moist in the middle. The dough comes together in a snap.

*To make the oatmeal flour measure out 2 1/2 cups oatmeal and process in food processor of blender until fine, this will make 2 cups oat flour.

1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
2 cups oat flour*
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 cups chocolate chips
1 cup nuts, chopped

Directions: Preheat oven to 375 degrees. Cream butter and sugars until light and fluffy, 2-3 minutes. Add eggs and vanilla. In a separate bowl, combine flour, oat flour, salt, baking soda, and baking powder. Add to sugar mixture until combined, stir in nuts and chocolate chips. Bake for 10 minutes until just golden brown, let cool on sheet for 5 minutes to set then transfer to wire rack. Store in air tight container of freeze.

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Difficulty: Easy

Very easy cookie recipe. This recipe is adapted from The Dessert Bible by Christopher Kimball. These cookies are thick and moist in the middle without being greasy. They also have a strong peanut flavor, which most cookies are lacking, thanks to a cup of ground roasted peanuts. I made half the batch with chocolate chunks for the classic combo. Makes about 3 dozen cookies.

2 1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 sticks butter, softened but still cool
1 1/2 cups packed brown sugar
1/2 cup granulated sugar
1 cup creamy peanut butter
3 large eggs
2 tsp vanilla
1 cup roasted, salted peanuts
Chocolate chips or chunks as desired

Directions: Whisk 1 1/2 cups flour, salt, baking soda, and baking powder together in small bowl, set aside. Process remaining 1 cup flour with peanuts in food processor until ground, about fifteen 1-second pulses, then stir into flour mixture.

Beat butter and sugars together until light and fluffy, about 3 minutes. It should look like this:

Add peanut butter and continue to beat until combined. Add eggs, one at a time, then beat in vanilla, scrape bowl as necessary. Reduce speed to low and add flour mixture in 2 batches. Cover dough and refrigerate until stiff, about 30 minutes.

Heat oven to 350 degrees. Roll dough into 2-inch balls. Barely press each dough with fork to make a criss cross pattern, try to flatten the cookies as little as possible. I did not flatten the chocolate chip ones. Bake until the cookies are puffed and slightly brown along edges and the bottoms are golden brown, 10-13 minutes. Cool until set, about 4 minutes and then transfer to wire rack to cool completely. Store in air tight container.

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Difficulty: Easy

These cookies are so yummy, warm and spicy with just a hint of a bite and the orange pairs lovely with the ginger. The cookies above are not glazed yet.

Courtesy of Cook’s Illustrated

Makes about 22 cookies
Bake the cookies one sheet at a time so they develop the nice cracks as seen above. Remove the cookies from the oven when they still look slightly raw and under baked. They will puff and then crack as they approach doneness.

1/3 cup sugar, plus 1/2 cup for dipping
2 1/4 cups flour
1 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp allspice
1/4 tsp finely ground black pepper
1/4 tsp salt
12 TBS softened butter
1/3 cup packed brown sugar
1 large egg yolk
1 tsp vanilla
1/2 cup molasses

Zest of 1 orange, tangerine, etc.
2 TBS juice
3/4-1 cup powdered sugar

1. Adjust oven rack to middle position and heat to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar in bowl for dipping.

2. Whisk together flour, spices and salt in medium bowl and set aside.

3. In a standing mixer with paddle attachment, beat butter with brown sugar and remaining 1/3 cup sugar until light and fluffy. Add yolk and vanilla. Reduce to low and add molasses. Scrape bottom and sides of bowl and add flour mixture and beat until just incorporated. Give dough final stir by hand. Dough will be soft.

4. Using tablespoon measure, scoop heaping tablespoon of dough and roll between your hands, drop into sugar bowl and turn to coat. Place on baking sheet 2 inches apart.

5. Bake, one sheet at a time, reversing position of sheet halfway through baking to ensure even cooking. Bake until cookies have browned, still puffy and edges have begun to set, (will look raw between cracks and seem underdone, about 11 minutes depending on how big the dough balls are.

6. Cool on sheet for 5 minutes then transfer to wire cooling rack. Mix together glaze ingredients in small bowl, using soup spoon drizzle glaze over cookies, let dry 10-15 minutes. Store in airtight container.

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Difficulty: Easy
Recipe & Photo Courtesy of Picky Palate
1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)
1 cup white sugar
3/4 cup brown sugar
2 tsp. baking soda
1 cup butter, softened
2 eggs
1 tsp. vanilla
1/4 tsp. salt
1 bag white chocolate chips

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