Contributor: j_luck
Author's Notes: This recipe has been tweaked a LOT by me and my Dad over several years. My Dad’s recipe is a little more conservative with the cinnamon, vanilla, lemon juice, and oats; you can decrease the amounts of each if you feel the need.
Warning: These things are addictive as hell. And they’ll ruin your diet. Trust me.
Dad's Chocolate Chip Cookies
1 cup rolled oats
2-1/4 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
2 tsp. Cinnamon (I am a cinnamon fiend; I almost go to 3, but my Dad’s personal variant
is just 1)
1 cup butter (2 sticks), softened but not room temperature
3/4 cup (dark) brown sugar, packed
1/2 cup granulated sugar
2 tsp. vanilla
1 1/2 tsp. lemon juice
2 eggs (Large)
2 cups semi-sweet, chocolate chips (1 ½ Bags Nestlé’s 24 oz.); Baker’s Chocolate or dark
chocolate can be used at your discretion. I just made a batch with ¾ a bag of 12 oz. mini
chocolate chips to great success if you’re feeling a chocolate overload.
Half a small bag of Reese’s Peanut Butter Chips
1 cup chopped walnuts
1. Preheat oven to 350 degrees.
2. My Dad usually finely grinds the oats but since I don’t have a food processor, I just mix
them with the flour, baking soda, salt and cinnamon in a medium bowl with a wire wisk.
3. Cream together the butter, sugars, vanilla, and lemon juice in another large bowl. I swear
by an electric stand mixer with a dough hook [Oh Kitchen-Aid Stand Mixer, how I love
thee], but it works just fine with a regular electric hand mixer. Add the eggs and mix
until smooth.
4. Add the flour mixture, chips, and nuts into the butter, sugar, and eggs and blend well
– do not use an electric hand mixer for this part! - mix by hand or dough hook until
ingredients are well blended. Make sure to get that bit at the bottom of the bowl; there’s
always some flour down there that never gets mixed properly.
5. Spoon rounded portions onto an ungreased cookie sheet. Place the scoops about 2 inches
apart. You should keep the dough in the fridge when not using it. Bake in a 350°F oven
for 12 –15 minutes or until cookies are light brown and soft in the middle. Let them cool
on a wire rack until cool and store in a sealed container to keep soft. These things last a
week? I dunno, they usually get eaten within the next day and a half, I’m not really sure
about their shelf life.
6. From j_luck and j_luck’s Dad, Enjoy!
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Peppermint Meringue Drops
Monday, December 20, 2010 0 comments
Contributor: K_Commenter
Author's Notes: My mom's peppermint meringues -- famous among friends and family. Dad likes 'em with the nuts in; I like to make variations and skip the nuts entirely. Bonus: when you watch your add-ins, they're friendly desserts for the gluten-free eaters in your life. Just be careful not to drop the box and shatter meringue all over your office. Such as. Um. That might be really hard to clean up. Just sayin'...
Peppermint Meringues
2 Egg whites at room temperature
1/8 tsp cream of tartar
1/8 tsp salt (may be omitted)
1/2 tsp vanilla
3/4 cup sugar
1 cup semisweet mini chocolate chips
1 cup chopped walnuts (optional)
3 tbs crushed candy cane or starlight mints
Author's Notes: My mom's peppermint meringues -- famous among friends and family. Dad likes 'em with the nuts in; I like to make variations and skip the nuts entirely. Bonus: when you watch your add-ins, they're friendly desserts for the gluten-free eaters in your life. Just be careful not to drop the box and shatter meringue all over your office. Such as. Um. That might be really hard to clean up. Just sayin'...
Peppermint Meringues
2 Egg whites at room temperature
1/8 tsp cream of tartar
1/8 tsp salt (may be omitted)
1/2 tsp vanilla
3/4 cup sugar
1 cup semisweet mini chocolate chips
1 cup chopped walnuts (optional)
3 tbs crushed candy cane or starlight mints
- Beat egg whites on high speed until foamy
- Add cream of tartar and salt
- Beat until soft peaks form
- Add sugar a little at a time, beating in completely
- Remove beaters, fold in choc chips, nuts and candy
- Drop teaspoon fulls of mix 1.5" apart on lightly greased cookie sheet (or use parchment paper on cookie sheet)
- Bake at 250 for 40 minutes
Brown Sugar Cookies
Saturday, December 18, 2010 0 comments
Contributor: anibundel
Brown Sugar Cookies
14 tablespoons butter (unsalted)
2 cups dark brown sugar
1/4 cup granulated sugar
2 cup+2 tbsp all purpose flour (10 2/3oz if you are a by-weight baker)
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp table salt
1 egg
1 egg yolk
1 tbsp vanilla extract
Melt 10 tbsp butter in skillet. Cook butter, stirring constantly until butter browns and has nutty aroma--about 1-3minutes. Transfer browned butter to bowl, add remaining four tbsp butter to it and stir until all is melted and let sit until roomish temperature, about 15 minutes or so.
Whisk the flour, baking soda and baking power in another bowl. Set aside.
Meanwhile, set oven to 350 with rack in center position. Line two cookie sheets with parchment paper. In a shallow dish mix 1/4 cup brown sugar with 1/4 cup white, rubbing together until well combined. Set aside.
Add remaining 1 3/4 cup brown sugar and table salt to bowl with now-cooled butter and mix with wooden spoon until no sugar lumps remain.
Scrape down bowl, add egg, egg yolk and vanilla and mix until fully incorporated.
Scrape down bowl, add flour mixture, 1/3rd at a time. Give a final stir to make sure no flour pocket remain.
Turn out dough. Divide into 24 even pieces. Roll into balls and then roll balls in white/brown sugar mixture.
Set dough balls on baking sheets, 12 a piece.
Bake sheets *One At A Time.* 12 minutes per cookie sheet, turning sheet at 6 minute mark. Cookies will NOT look done when they come out. That's ok. Leave them sit on the baking sheet for five minutes while you start baking the second sheet.
After letting them "carry over bake" for five minutes on the sheet, carefully transfer to cooling rack using wide flat spatula. Repeat method with second cookie sheets worth of cookies. Cool to room temperature.
Eat Cookies.
Brown Sugar Cookies
14 tablespoons butter (unsalted)
2 cups dark brown sugar
1/4 cup granulated sugar
2 cup+2 tbsp all purpose flour (10 2/3oz if you are a by-weight baker)
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp table salt
1 egg
1 egg yolk
1 tbsp vanilla extract
Melt 10 tbsp butter in skillet. Cook butter, stirring constantly until butter browns and has nutty aroma--about 1-3minutes. Transfer browned butter to bowl, add remaining four tbsp butter to it and stir until all is melted and let sit until roomish temperature, about 15 minutes or so.
Whisk the flour, baking soda and baking power in another bowl. Set aside.
Meanwhile, set oven to 350 with rack in center position. Line two cookie sheets with parchment paper. In a shallow dish mix 1/4 cup brown sugar with 1/4 cup white, rubbing together until well combined. Set aside.
Add remaining 1 3/4 cup brown sugar and table salt to bowl with now-cooled butter and mix with wooden spoon until no sugar lumps remain.
Scrape down bowl, add egg, egg yolk and vanilla and mix until fully incorporated.
Scrape down bowl, add flour mixture, 1/3rd at a time. Give a final stir to make sure no flour pocket remain.
Turn out dough. Divide into 24 even pieces. Roll into balls and then roll balls in white/brown sugar mixture.
Set dough balls on baking sheets, 12 a piece.
Bake sheets *One At A Time.* 12 minutes per cookie sheet, turning sheet at 6 minute mark. Cookies will NOT look done when they come out. That's ok. Leave them sit on the baking sheet for five minutes while you start baking the second sheet.
After letting them "carry over bake" for five minutes on the sheet, carefully transfer to cooling rack using wide flat spatula. Repeat method with second cookie sheets worth of cookies. Cool to room temperature.
Eat Cookies.
Big Soft Ginger Cookies
Friday, June 25, 2010 0 comments
Contributor: K_Commenter
Author's Notes: When making these, I always let all the (spice) measuring spoons overflow. A lot. In fact usually I put nearly twice as much spice as recommended into these. And I usually add a sprinkling of nutmeg, or more almond or vanilla extract... Experiment, if you like. ;)
(3 Dozen)
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon cinnamon
½ teaspoon cloves
¾ cup butter or margarine, softened
1 cup white sugar
1 egg
1 tablespoon water (or vanilla extract)
¼ cup molasses
indeterminate – more white sugar
1.) Preheat oven to 350 F.
2.) Sift together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
3.) In large bowl, cream together margarine and (1 cup) white sugar until light and fluffy. Beat in the egg, and then stir in water and molasses.
4.) Gradually stir sifted (dry) ingredients into the mixture.
5.) Shape dough into walnut-sized balls, and roll in white sugar (in a saucer or dessert plate is easiest).
6.) Place on ungreased cookie sheet and flatten slightly.
7.) Bake 8-10 minutes in the preheated oven. Allow to cool on sheet for ~5 minutes before moving to wire cooling rack. Store in airtight container.
Author's Notes: When making these, I always let all the (spice) measuring spoons overflow. A lot. In fact usually I put nearly twice as much spice as recommended into these. And I usually add a sprinkling of nutmeg, or more almond or vanilla extract... Experiment, if you like. ;)
Big Soft Ginger Cookies
(3 Dozen)
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon cinnamon
½ teaspoon cloves
¾ cup butter or margarine, softened
1 cup white sugar
1 egg
1 tablespoon water (or vanilla extract)
¼ cup molasses
indeterminate – more white sugar
1.) Preheat oven to 350 F.
2.) Sift together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
3.) In large bowl, cream together margarine and (1 cup) white sugar until light and fluffy. Beat in the egg, and then stir in water and molasses.
4.) Gradually stir sifted (dry) ingredients into the mixture.
5.) Shape dough into walnut-sized balls, and roll in white sugar (in a saucer or dessert plate is easiest).
6.) Place on ungreased cookie sheet and flatten slightly.
7.) Bake 8-10 minutes in the preheated oven. Allow to cool on sheet for ~5 minutes before moving to wire cooling rack. Store in airtight container.
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