Sunday, April 29, 2007
Thursday, April 26, 2007
Okay, so here's a fabulous addition to the Soft Chewy Chocolate Cookies previously posted: Andies Mints! Just chop them up and add them instead of chocolate chips. They are amazing! This really is such a great recipe. They turn out perfect every time.
Tuesday, April 24, 2007
Friday, April 20, 2007
Wednesday, April 18, 2007
Tuesday, April 17, 2007
One caution: this recipe makes a LOT of dough. After adding the final ingredients, my KitchenAid was about to overflow. So, maybe half the recipe, even though it's tricky with 3 eggs. Enjoy!
Texas Governor's Mansion Cowboy Cookies
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups packed light-brown sugar
3 eggs1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounces)
1. Heat oven to 350 F.
2. Mix flour, baking soda, cinnamon and salt in bowl.
3. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes.
4. Add eggs, one at a time, beating after each. Beat in vanilla
5. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
6. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
7. Bake in oven for 17 to 20 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.
Note: For 6 dozen small cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.
Monday, April 16, 2007
Wednesday, April 11, 2007
What do you do with leftover Easter candy? Find something to bake them in. These are by far my favorite oatmeal cookies. The dough is extremely dangerous. I could eat the whole thing. Pair it with m&m's, my favorite little chocolate candies, and you have a stomach ache waiting to happen. Today I resisted. It was not easy, but just a couple of tastes of dough and one cookie didn't completely obliterate all of the work I did at the gym at 5:30 this morning. I love this recipe because the cookies are chewy and slightly crispy on the edges. I don't put the cinnamon in when I add chocolate to them, but they are also extremely delicious plain with the cinnamon added.
Soft Oatmeal Cookies
1 c butter
1 c sugar
1 c brown sugar
1 tsp vanilla (I always splash in a little extra)
2 c flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon(if desired)
3 c oats (quick or old fashioned)
1 1/2 cups - 2 cups chocolate chips
Cream butter and sugars. Beat in eggs one at a time. Whisk dry ingredients in a separate bowl, then add to the cream mixture. Mix in oats until just combined. Add chocolate chips, etc. if desired. Cover and chill 1 hour. Preheat oven to 375 degrees*. Grease cookie sheets or line with parchment. Roll into walnut sized balls. Place 2 inches apart. Flatten each with a fork. Bake 8-10 min.
*I made big cookies so I baked them at 365 degrees for 10 min so the edges wouldn't brown too quickly.
Sugar Cookies for Sticks
3 c all purpose flour
1 tsp baking powder
2 sticks butter, unsalted, softened
1 c sugar
1 large egg
1/2 tsp salt
1 tsp vanilla
dash of almond extract (if you have it-I didn't)
Sift together the flour and baking powder. In a mixing bowl, beat the butter and sugar until light and fluffy. Stir in the egg, salt, and both extracts.
Slowly add the flour mixture (1 c at a time) and stir until incorporated.
Form the dough into a disc and wrap in plastic wrap. Refrigerate at least 1 hour.
Preheat oven to 375 degrees. Roll the dough onto a lightly floured surface to approximately 5/8" thick. Cut the cookies into shapes and place on a parchment lined cookie sheet; poke a cookie stick into the cookies. (I do it slowly and twist it in)
Bake the cookies for 8-10 min or until the edges begin to turn golden brown. Remove cookies from the oven and allow to cool on the cookie sheet for 5 min. and then place them on a rack to cool. Do not stand the cookies up until they are completely cooled and the center has set or it may fall off.
Lime Macadamia Nut Cookies
1/2 c butter, softened to room temp.
1/2 c sugar
1/4 c brown sugar
2 Tbls lime juice (About 2 Limes)
1/2 tsp lime zest
1 tsp vanilla
1 3/4 c flour
1 tsp baking powder
1/4 tsp salt
3/4 c toasted macadamia nuts (maybe 1/2 c would be better)
Cream the butter and sugars. Add the lime juice and zest. Add the eggs and vanilla.
Stir together in a separate bowl the flour, baking powder, and salt. Add the dry ingredients to the cream mixture. Fold in the macadamia nuts. The dough is pretty sticky. Drop by tablespoonfuls on parchment lined cookie sheets and bake at 350 degrees for about 8 minutes.