3 2/5 ounces all-purpose flour (about 3/4 cup) $
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Preparation
- Preheat oven to 350°.
- Line a 9-inch square baking pan with parchment paper; coat with cooking spray.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 cup sugar, unsweetened cocoa, baking powder, and salt in a large bowl; stir with a whisk. Combine cherry preserves, 1/3 cup water, and butter in a small saucepan; bring to a boil. Add preserves mixture to flour mixture; stir well. Add egg and egg white; stir until smooth. Stir in semisweet chocolate chips. Scrape batter into prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool in pan on wire rack. Garnish with powdered sugar, if desired.
Note: Lining the pan with parchment paper helps prevent the moist brownies from sticking.
Chocolate Chip Cookies
Chocolate Chip Cookies
1-3/4 to 1 7/8 cups unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1-1/4 cups semisweet chocolate chips or chunks
3/4 cup chopped pecans or walnuts, toasted (optional)
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons. Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
Blonde Brownies
FOR THE BLONDIES:
10 Tbsp. unsalted butter at room temperature
1 cup walnut pieces
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 cups packed light brown sugar
3 large eggs
2 Tbsp. vanilla extract
6 ounces white chocolate, cut into chunks
FOR THE TOPPING:
1/3 cup maple syrup
6 Tbsp. unsalted butter
1/4 cup heavy cream
Vanilla ice cream, for serving
1/2 cup walnut pieces
1. Make the blondies: Preheat the oven to 350. Line a 9 x 13 pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.
2. Beat 10 Tablespoons butter and the brown sugar with amixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.
3. Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack.
4. Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.
5. Use the foil to lift the blondies out of the pan, then cut into bars. (The recipe says this makes only 9 bars!! OMG.) Serve warm topped with ice cream, the maple-butter sauce and the walnuts.
Candy Cane Blossoms
48 HERSHEY'S KISSES Brand Candy Cane Mint Candies
1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
1 egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
Red or green sugar crystals, granulated sugar or powdered sugar
Instructions:
1. Heat oven to 350°F. Remove wrappers from candies.
2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
Oatmeal White Chocolate Chip Craisin Cashew Macadamia Nut Cookies
1/2 tsp. baking powder
1/2 tsp. salt
1 c. quick-cooking oats
9 Tbsp. soft butter
1/2 c. dark brown sugar
1/2 c. sugar
1 egg
1 tsp. vanilla extract
1/2 c. Craisins
1/2 c. roughly chopped pecans (I used half cashews half macadamia nuts)
3/4 c. white chocolate chips
1. Preheat overn to 350 and line a cookie sheet with parchment paper. Measure flour, baking powder, salt and oats into a bowl. Put butter and sugars into another bowl and beat together until creamy. Then beat in egg and vanilla extract.
2. Beat in the flour mixture, then Craisins, nuts and chips.
3. Roll tablespoonfuls of dough into balls, then place them on your prepared cookie sheet and squish down with a fork. (That's taken directly from the recipe!) Bake for 15 minutes until cookies are tinged a pale gold. Remove to cool.
Microwave Caramel Corn
Nuts (optional)
1/2 c. butter
1/4 c. light corn syrup
1 c. brown sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
Put popped corn in a large grocery bag. (I use the double thickness paper freezer bags.) Melt butter; add syrup and sugar. Cook on HIGH for 2 min; stir. Cook 3 min, stirring 3 times. Take out and add vanilla and baking soda. Pour over popcorn in bag. Fold top over twice; shake. Cook on HIGH for 1 min. Shake. Cook another minute. Shake. Cook 30 seconds. Shake and pour onto waxed paper to cool.
Cut-Out Cookies
1 c. sugar
1 egg
1/2 c. sour cream
1 tsp. vanilla extract
3 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
Cream butter and sugar. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to creamed mixture. Cover and chill. Roll out to 1/4" thickness on floured surface. Bake on greased cookie sheets at 375 for 5 minutes. Cool.
Oatmeal Raisin Cookies
1 c. butter
2 c. brown sugar, packed
2 tsp. baking soda
2 tsp. vanilla
2 eggs
3 c. flour
1 tsp. cinnamon
1 tsp. salt
4-4 1/2 c. old-fashioned or quick-cooking oats (I used half of each kind)
1 1/2 c. raisins or 1 1/2 c. chocolate chips
Preheat oven to 375. Melt butter. Add brown sugar, soda, vanilla and eggs and beat 2-3 minutes until very creamy. Add the flour and cinnamon gradually and mix well. Add the oatmeal and beat until combined and very thick. Fold in the raisins or chips. Make large cookies with about 2 Tbsp. dough and place on ungreased cookie sheets. Bake 12 minutes. Cool on pans 1 minute before removing to racks to cool.
Iced Cinnamon Chip Cookies
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 package (10 oz.) cinnamon baking chips
Icing:
1/4 cup butter, melted
1/4 cup shortening
1 1/4 cups confectioners' sugar
1 Tbsp. milk
3/4 tsp. vanilla extract
1. In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla.
2. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in cinnamon chips.
3. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 for 10-12 minutes or until golden brown. Remove to wire racks to cool.
4. In a small mixing bowl, combine icing ingredients; beat on high speed for 1-2 minutes or until fluffy. Spread over coookies.
Yield: about 3 1/2 dozen.
Pumpkin Cookies
1/2 cup shortening
1 1/2 cups white sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional)
1 cup semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets. Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.
Oatmeal Craisin Cookies
CRANBERRY OATMEAL COOKIES (from Paul Thomford)
(These are nice and soft and don't spread)
2-1/2 cups quick or old fashioned oatmeal
1-1/2 cups flour
2 egg whites
1-1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
2 tsp vanilla extract
1-1/2 cup packed brown sugar
3/4 cup butter ( softened )
1-1/2 cup dried cranberries
..........................................
Place oats , flour, cinnamon, baking soda and salt in bowl. In large bowl, beat butter and sugar until light and fluffy about 3 minutes. Beat in egg whites, vanilla extract , gradually. Add flour and oats mixture. Stir with wooden spoon until blended. Fold in cranberries. We use a small ice cream scoop to form medium size balls, flatten here, then bake 8 - 9 minutes at 350 degrees on parchment paper. Let cool on pan for 5 minutes, then move to a rack.
On-the-Fence Brownies
1 cup unsalted butter
2 1/4 c. sugar
1 1/4 c. Dutch process cocoa
1 tsp. salt
1 tsp. baking powder
1 Tbsp. vanilla extract
4 large eggs
1 1/2 c. unbleached all-purpose flour
1 c. chopped walnuts or pecans (optional)
1 c. chocolate chips (optional)
Preheat oven to 350. Lightly grease a 9 x 13 pan.
In a medium microwave-safe bowl or medium saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (110 to 120 degrees), but not bubbling; it will become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
Str in the cocoa, salt, baking powder and vanila. Whisk in the eggs, stirring until smooth, then add the flour and nuts and chips, again stirring until smooth. Spoon the batterinto the prepared pan.
Bake the brownies for 28 to 30 minutes, until a cake tester inserted into the center comes out clean. The brownies should beel set on the edges and in the center. Remove them from the oven and cool on a rack before cutting and serving.
Cindys Ultimate Power Bars (from Ricks Cabin Breakfast Run)
In large bowl, combine the following ingredients & mix well by hand:
3 1/2 cups oatmeal
3/4 cup raisins1 cup sunflower nuts
1/2 cup wheat germ
1/2 cup oat bran
1 cup coconut
3 Tablespoon flax seed
1 1/2 teaspoon cinnamon
1 teaspoon salt
Stir in:
1 1/2 cups peanut butter1 cup honey
4 Tablespoon melted butter
Press firmly in 9 x 13 pan & bake @ 350 degrees for 15 minutes Remove from oven & sprinkle with 1 cup chocolate chips, swirl around the top when they look melted. Will last at least one week refrigerated or longer in the freezer.
Oatmeal Peanut Butter Chocolate Chip Cookies
1 1/2 cups old-fashioned rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 tablespoon vanilla extract
3/4 cup peanut butter
2 large eggs
a 12-ounce bag semisweet chocolate chips
8 ounces semisweet chocolate, grated
In a food processor pulse 1 cup oats until ground fine. In a large bowl stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda, and salt.
In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in vanilla and peanut butter. Add eggs, 1 at a time, beating well after each addition, and gradually beat in flour mixture. Add chocolate chips and grated chocolate, beating just until combined. Chill cookie dough, covered, at least 2 hours and up to 1 week.
Preheat oven to 325F.
Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly.
Bake cookies in batches in middle of oven 15 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.
Triple-Chocolate Cookies
2 cups unbleached all-purpose flour (10 ounces)
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1 teaspoon table salt
16 ounces semisweet chocolate , chopped
12 ounces semisweet chocolate chips (about 2 cups)
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 tablespoons unsalted butter (1 1/4 sticks), softened
1 1/2 cups packed light brown sugar (10 1/2 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1. Sift together flour, cocoa, baking powder, and salt in medium bowl; set aside.
2. Melt chocolate in medium heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth; remove from heat. Beat eggs and vanilla lightly with fork, sprinkle coffee powder over to dissolve, and set aside.
3. In bowl of standing mixer fitted with paddle attachment, beat butter at medium speed until smooth and creamy, about 5 seconds. Beat in sugars until combined, about 45 seconds; mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds. Add melted chocolate and chips in steady stream and beat until combined, about 40 seconds. Scrape bottom and sides of bowl with rubber spatula. With mixer at low speed, add dry ingredients and mix until just combined. Do not overbeat. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.
4. Meanwhile, adjust oven racks to the upper-middle and lower-middle positions and heat oven to 350 degrees. Line two baking sheets with parchment paper. Leaving about 1 ½ inches between each ball, scoop dough onto parchment-lined cookie sheets with 1¾-inch ice cream scoop.
5. Bake, reversing position of the baking sheets halfway through baking (from top to bottom and front to back), until edges of cookies have just begun to set but centers are still very soft, about 10 minutes. Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire racks, and cool to room temperature. Cover one baking sheet with new piece of parchment paper. Scoop remaining dough onto parchment-lined sheet, bake, and cool as directed. Remove cooled cookies from parchment with wide metal spatula and serve.
Marbled Peanut Butter Chocolate Cookies
PEANUT BUTTER DOUGH:
1 c. butter, softened
1 c. peanut butter
1 1/4 c. sugar
1 1/4 c. packed brown sugar
3 eggs
2 tsp. vanilla
2 1/2 c. flour
1/2 tsp. baking sda
1/2 tsp. salt
1 c. chopped peanuts
CHOCOLATE DOUGH:
1 c. butter, softened
1 c. packed brown sugar
3/4 c. sugar
3 eggs
2 tsp. vanilla
2 1/2 c. flour
1/2 c. baking cocoa
1/2 tsp. baking soda
1/2 tsp. salt
2 c. semisweet chocolate chips
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixtre and mix well. Stir in peanuts; set aside.
For chocolate dough, in another bowl, cream butter nd sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips. Gently fold in peanut butter dough until slightly marbled.
Drop by heaping tablespoonsfuls 3 in. apart onto greased baking sheets. Bake at 350 for 14-16 (I did 14 min.) or until lightly browned and firm. Remove to wire racks to cool completely. Yield: 9-1/2 dozen (I got more like 8 dozen).
Holiday Bonbons
DOUGH
1 cup unsalted butter
1 1/2 cups confectioners' sugar
1 Tbsp. vanilla extract
3/4 tsp. salt
2 1/2 cups flour
FILLING
1/2 cup almond paste
1 Tbsp. unsalted butter
1/2 tsp. almond extract
1/4 cup confectioners' sugar
1/2 cup soft, fresh bread crumbs
GLAZE
1 1/4 cups chocolate chips
2 Tbsp. unsalted butter
2 Tbsp. light corn syrup
Sliced almonds for topping, optional, or other seasonal decorations
*Preheat oven to 350. Line two baking sheets with parchment (for easy cleanup) or leave them unlined; they don't need to be greased.
*Dough: Beat butter until light. Add sugar, vanilla, and salt and beat until fluffy. Add the flour and stir until a firm dough forms.
*Filling: Crumble almond paste into a small bowl. Beat in the butter, almond oil, and sugar. When the mixture is smooth, add the bread crumbs and mix until blended.
*To shape cookies: Roll the filling into grape-sized balls and roll the dough into ping-pong sized balls. Use your thumb to make a deep indentation in the dough. Place filling in the indentation, then enclose the filling and roll into a ball.
*Bake for 14 minutes. They won't brown. Leave on baking sheets for 10 minutes. They're fragile. Cool on rack.
*Glaze: Melt chips in microwave or on low heat on the stove. Add butter and corn syrup, stirring until smooth and glossy. Dip the tops of the bonbons in the glaze. (If it thickens, reheat it briefly). Decorate with almonds or other seasonal decorations if desired. Makes 27 cookies.
Neiman Marcus Cookies
(Recipe may be halved):
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla
4 cups flour (I usually add 1/3 to 1/2 cup extra)
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
5 cups oatmeal, ground fine
24 oz. chocolate chips
1 8 oz. Hershey Bar (grated) (optional--I don't usually bother)
Up to 3 cups chopped nuts (your choice, optional or use more chips/M&Ms/etc.)
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls (I use a cookie scoop that holds about 1/4 cup) and place two inches apart on a cookie sheet. (I usually flatten slightly).
Bake for 11 minutes at 375 degrees.
Monster Cookies
2 sticks butter
1 lb. brown sugar
1 c. white sugar
1 1/2 lb. peanut butter
6 eggs
2 tsp. vanilla
2 tsp. corn syrup
4 tsp. baking soda
9 c. quick oatmeal
one bag M & Ms (regular or peanut butter or Reese's pieces)
2 c. chocolate chips (can use part peanut butter chips or butterscotch chips)
(I also add about 1 2/3 c. flour)
Cream together butter and sugars. Sir in peanut butter, eggs, vanilla and corn syrup. Stir in soda, oatmeal (and flour, if using). Stir in chips and M & Ms. Bake at 350 for 10-12 minutes. (I scoop them with a large cookie scoop and flatten them slightly before baking. I also let them cool on the baking sheets for several minutes before removing to a cooling rack.)
Peanut Sitting Pretties
These are really pretty cookies, with the red and green peanut M & Ms sitting on top. I make them for other holidays as well (Easter, Halloween) using the M & Ms for the season.
1 c. butter
1/2 c. brown sugar
2 eggs, separated
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
Finely chopped walnuts
1 can vanilla frosting
Holiday peanut M & M candies
Blend butter and sugar in a bow; stir in egg yolk and vanilla. Sift in flour and salt. Mix well and chill for 1 hour. Roll into 1" balls. Dip into slightly beaten egg white; roll in nuts and bake at 350 degrees for 5 minutes. Press thumb gently in center and bake for an additional 5 minutes. Let cool. Fill thumb print with frosting and top with peanut M & M.
Peanut butter cookies
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks salted butter, softened
1 cup brown sugar, packed
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 eggs
2 teaspoons vanilla extract
1 cup roasted salted peanuts, ground in food processor to resemble bread crumbs
1 c. mini chocolate chips (optional)
Preheat oven to 350 and line cookie sheets with parchment. Whisk together the flour, baking soda, baking powder and salt in a medium bowl and set aside.
Either by hand or with an electric mixer, beat the butter until creamy. Add sugars and beat until fluffy, about 3 minutes with a mixer, scraping bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla.
Gently stir dry ingredients into peanut butter mixture. Add ground peanuts, stir gently until incorporated.
Working with generous 2 tablespoons roll dough into 2-inch balls. Place on cookie sheets, leaving 2-1/2 inches between each ball. Press each dough ball twice with a dinner fork dipped in cold water to make a cross hatch design. (I don't do this--I just flatten them slightly.)
Bake, reversing position of cookie sheet, halfway through baking time, until cookies are puffed and slightly brown along edges but not on top, about 10-12 minutes. Cool on cookie sheet until set, about 4 minutes, then transfer to wire rack and cool completely.
Chewy Chocolate Cookies
1/3 cup granulated sugar, plus 1/2 cup for coating 1 1/2 cups unbleached all-purpose flour3/4 cup Dutch-processed cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark corn syrup
1 large egg white
1 teaspoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter , softened
1/3 cup packed dark brown sugar
4 ounces bittersweet chocolate , chopped into 1/2-inch pieces
1. Adjust oven racks to upper- and lower-middle positions and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Place ½ cup granulated sugar in shallow baking dish or pie plate. Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.
2. In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping bowl once with rubber spatula. With mixer running at low speed, add flour mixture and chopped chocolate; mix until just incorporated, about 30 seconds, scraping bowl once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Chill dough 30 minutes to firm slightly (do not chill longer than 30 minutes).
3. Divide dough into 16 equal portions; roll between hands into balls about 1 1/2 inches in diameter. Working in batches, drop 8 dough balls into baking dish with sugar and toss to coat. Set dough balls on prepared baking sheet, spacing about 2 inches apart; repeat with second batch of 8. Bake, reversing position of the baking sheets halfway through baking (from top to bottom and front to back), until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 10 to 11 minutes. Do not overbake.
4. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.
Oatmeal Super-Chocolate-Chunk Cookies
1 c. unsalted butter, melted
1 1/2 to 1 3/4 c. brown sugar, lightly packed
2 eggs
2 Tbsp. light corn syrup
1 Tbsp. vanilla (not 1 tsp!)
3/4 tsp. salt
2 tsp. baking soda
2 c. unbleached all-purpose flour (I usually add about 1/3 cup more and flatten them before baking)
2 c. dry oatmeal, ground
1 c. pecan meal or 1 c. finely ground pecans
2 c. chocolate chunks
1 c. chocolate chips (I usually mix semi-sweet and bittersweet chips)
1 1/2 c. chopped, toasted pecans, optional but also very good!
In a large mixing bowl, mix by hand (about 30 strokes) the melted butter, sugar, eggs, syrup, vanilla and salt; the mixture should lighten in color slightly. Stir in the baking soda, flour, ground oatmeal and pecan meal, then the chips/chunks and bit and nuts.
To make big, palm-sized (3 1/2 to 4-inch) cookies, apportion dough with a muffin scoop or 1/4-cup measure. For smaller cookies, use a tablespoon cookie scoop, or a tablespoon generously heaped with. Deposit the cookie dough on ungreased or parchment-lined cookie sheets. (I flatten them here.)
Bake the cookies in a preheated 350 oven until they've puffed, about 11 to 12 minutes. They'll appear almost underdone, but will firm up once they come out of the oven. Remove the cookies from the oven, allow them to rest on the pans for 5 minutes, then transfer them to a rack to cool completely. Yield: about 24 large or 48 smaller cookies. (I usually get about 36 out of this recipe with a large cookie scoop.)
Chewy Jumbo Chocolate Chip Cookies
4 1/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt (the recipe didn't call for it, but cookies taste flat without salt)
1 1/2 c. Land O'Lakes butter, softened (I used unsalted)
1 1/4 c. granulated sugar
1 1/4 c. firmly packed brown sugar
2 eggs
1 Tbsp. vanilla (Tbsp, not tsp)
1 12-oz. package chocolate chunks or chips (1 used 3 cups, 1 1/2 pkgs.)
Heat oven to 375. Combine flour, baking powder, baking soda and salt in medium bowl. Set aside.
Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.
Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 14 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes. Remove from cookie sheets.
Makes 26 jumbo cookies. (I used a smaller scoop and got 41 cookies and baked them for 12 minutes.)
Snickerdoodles
1 stick unsalted butter 1 1/2 c. granulated sugar2 eggs
1 tsp. vanilla extract
1/4 c. milk
3 c. flour
3/4 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp. salt
Beat butter and sugar 3 minutes with mixer. Add eggs and vanilla and beat until fully incorporated. Stir in milk. Whisk dry ingredients. Stir into wet ingredients. Chill 2 hours.
Divide dough into 24 portions (they're about 1.4 oz. each). Mix 1 1/2 Tbsp. granulated sugar with 1 1/2 tsp. cinnamon. Roll dough in balls. Roll in sugar/cinnamon mixture. Bake 13 minutes at 350. Allow to cool several minutes on cookie sheets before removing to cooling racks.
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