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Showing posts with label COOKIES. Show all posts
Showing posts with label COOKIES. Show all posts

Friday, October 4, 2019

LEMON SUGAR COOKIE BARS

Fantastic. For one thing, the timing instructions were dead on for both the crust and final product, which is rare in a baking recipe. One more minute would have been too long.

The crust makes these lemon bars stand out. This crust has to be handled like a pie crust. If you follow the instructions and don't over work the dough, and very gently press it into the pan (I barely wet my fingers), you will get a delicious, flaky crust. Too much mixing or too firm of pressing will make it more dense.



I do not have a good zester, so I used only 1/4 tsp of zest and it was plenty lemony. Final note--I used organic eggs, which tend to have an orange color as eggs are actually supposed to.

Thursday, September 26, 2019

THE BEST SOFT CHOCOLATE CHIP COOKIES

Great cookie. I'm very strict about using only real butter in all my baking, but I did give butter-flavored shortening a try and was pleasantly surprised. I followed recipe exactly (unsual for me) and it turned out terriffic. I baked mine for 9 min. for the perfect soft and chewy cookie. Of all the cookie recipes I've tried, these taste almost identical to Mrs.Fields coming out of the oven. It also keeps well the day after. TIP - keep the cookies on the cookie sheet for at least 10 min. if you want the cookies to stay moist and soft longer. The natural steam that forms on the bottom penetrates the cookie keeping them moist. A bakery secret.


THE BEST SOFT CHOCOLATE CHIP COOKIES

INGREDIENTS
8 tablespoons of salted butter
1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)
1/4 cup packed light brown sugar
1 teaspoon vanilla
1 egg
1 1/2 cups all purpose flour (more as needed – see video)
1/2 teaspoon baking soda
1/4 teaspoon salt (but I always add a little extra)
3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)

INSTRUCTIONS
  1. Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.
  2. Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
  3. Visit the best soft chocolate chip cookies @ pinchofyum.com for the complete instructions

Peanut Butter Oatmeal Cookies

I made these without the filling, and they're delicious as a stand-alone cookie! Super quick and easy, too. The trick is to avoid the temptation to over-bake them, because they don't LOOK done when they come out of the oven, but they set up nicely as they cool. I make mine slightly bigger than the recipe says and bake for exactly 10 minutes, and let them cool four or five minutes before removing them from the sheet. This is my new favorite.

These peanut butter oatmeal cookies are soft, chewy and filled with peanut butter goodness. The oatmeal adds tons of texture, and it's a quick and easy recipe that all peanut butter fans are sure to love.


Peanut Butter Oatmeal Cookies

Prep Time
15 mins
Cook Time
9 mins
Total Time
24 mins

Ingredients
1/2 cup unsalted butter softened
1/2 cup packed brown sugar
1/3 cup white sugar
1/2 cup peanut butter
1 large egg
1 tsp vanilla extract
3/4 cup all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
3/4 cup quick oats
1/2 cup old-fashioned oats

Instructions
  1. In a large bowl beat together the butter, sugars, and peanut butter until fluffy. 
  2. Mix in the egg and vanilla.
  3. get full recipes @ justsotasty.com

Chocolate Chip Cookie Magic Bars

I’ve always loved Seven Layer Bars or Magic Bars. Same recipe but people call it by different names depending on where they live. The bars are super soft, gooey, decadent, and have an amazing amount of texture and different flavors in every bite.It’s a one-bowl, no mixer recipe that’s fast, easy, and goofproof. Rather than making the bars with a classic graham cracker crust, I made a chocolate chip cookie crust. Chocolate chips boost the overall chocolate factor, and instead of traditional butterscotch chips I used peanut butter chips. The coconut adds chewiness and texture while the creamy sweetened condensed milk coats the ingredients and gives the bars their signature gooey factor.


Chocolate Chip Cookie Magic Bars

INGREDIENTS:
1/2 cup unsalted butter, melted
one 13.6-ounce package Pamela’s Chocolate Chunk Cookie Mix
1 large egg
1/2 cup semi-sweet chocolate chips
1/2 cup peanut butter chips (butterscotch chips may be substituted)
1 cup sweetened shredded coconut flakes, measured loosely not packed
about two-thirds can (14-ounce) sweetened condensed milk (eyeball it)

DIRECTIONS:
  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. Do not skip lining your pan because clean-up will be more difficult.
  2. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
  3. get full recipes @ averiecooks.com

Chocolate Peanut Butter Balls

I make these every year for Christmas but could not eat them as I have a nut allergy. Last year I tried making them with Wow Butter (or Pea Butter) – a soybean based peanut butter – using the same measurements and they were so delicious . They taste just like the peanut butter balls. Now I can enjoy them with everyone else!

Chocolate Peanut Butter Balls only require a few ingredients and they are so easy to whip up. They make the perfect treat for your loved ones, or to give away as gifts.


Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls
Yields 55

Ingredients
  • 2 cups creamy peanut butter
  • 3/4 cup salted butter (softened)
  • 1/2 tsp. vanilla extract
  • 3 3/4 cup powdered sugar
  • 2 packages (1 lb each) Chocolate Candy Coating


Instructions
  1. Mix the peanut butter, salted butter and vanilla together in a large bowl.
  2. After they are well mixed together, add in the powdered sugar, a little at a time. You may need to add a bit more or a bit less powered sugar. You have enough powered sugar when the mixture holds together well in one giant ball in your mixing bowl.
  3. visit The Best Chocolate Peanut Butter Balls Recipe Ever! @ momfabulous.com for the rest instructions

Chocolate Chip Brownie Swirl Cookies

My family absolutely love these cookies! I mailed a couple batches to my father-in-law for his birthday. I even mailed a couple of batches to my mom’s work for Valentine’s Day! Now everyone is asking me to make and send more! My husband’s mom used to buy Chips Ahoy specifically for him when he was a little boy! Sometimes I only use the chocolate chip cookie portion to satisfy his never ending sweet tooth and to remind him of him mother. The cookies are beautiful, amazing and GOOD!

What happens when a cookie and a brownie meet? Chocolate Chip Brownie Swirl Cookies. Also known as Brookies by some! These cookies are the best of both worlds.


Chocolate Chip Brownie Swirl Cookies

prep 40 minscook 12 minstotal 52 mins

Ingredients

For the Chocolate Chip Cookie:
  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
  • 7 tablespoons unsalted butter, at room temperature
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 3/4 cup semi-sweet chocolate chips


For the Brownie Cookie:
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup semi-sweet chocolate chips, melted
  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg + 1 egg yolk, at room temperature
  • 3/4 cup milk chocolate chips


Instructions
  1. For the Chocolate Chip Cookie:
  2. In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
  3. visit Chocolate Chip Brownie Swirl Cookies @ bakerbynature.com for more instructions in this recipes

Melting Snowman Oreo Balls

I made these with the help of my 3 year old, she saw them when I pulled up the blog and luckily we had the ingredients on hand. I used white chocolate chips and they worked great and are inexpensive. Our only problem was the eyes and nose kept sliding down the face. I may use tinted frosting next time. We used melted milk chocolate chips for the mouth and that set up fine.


Melting Snowman Oreo Balls

prep time: 40 MINS  total time: 40 MINS

INGREDIENTS
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 36 OREO Cookies (regular size), finely crushed
  • 16 oz . vanilla candy coating , melted (like Candiquick or almond bark)
  • 48 Mini OREO Bite Size Cookies
  • decorations: decorating icing or gel; multi-colored sprinkles


INSTRUCTIONS
  1. Mix cream cheese and cookie crumbs until well blended. I like to crush the Oreos in a food processor and then add the cream cheese and process it together. It can also be done by hand though.
  2. Shape into 48 (1-inch) balls; place in single layer in shallow pan. Some readers have stuck toothpicks in the top before freezing for easier dipping later. Freeze for at least 20 minutes. They can be frozen for longer. Dip balls in melted coating (see note); I do this by using a fork and tapping the fork on the bowl of my candy coating to remove some of the extra coating. If you used the toothpick option dip balls and then gently remove the toothpick and fill in the hole with melted candy coating. Place in shallow waxed paper-lined pan, allowing excess coating to pool at bottom of each ball.
  3. visit Melting Snowman Oreo Balls @ the-girl-who-ate-everything.com for more instructions
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