Rachel's Recipes

Posts Tagged ‘Cookies

These cookies from the America’s Test Kitchen have the perfect texture and a different taste than the traditional Toll House recipe. The original recipe calls for using a mixer, but since the butter is melted, I mixed mine by hand.

Ingredients
2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoon unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups (9 ounces) semisweet chocolate chips

Directions
Preheat oven to 325 degrees.

Melt the butter in the microwave and set aside to cool (I melted mine in a large glass bowl so I wouldn’t have to dirty an extra dish).

Whisk together flour, salt, and baking soda in a medium bowl.

In a large bowl, beat in butter and sugars. Combine egg, egg yolk, and vanilla. Slowly mix in the flour mixture until incorporated. Fold in the chocolate chips.

The recipe says to roll two Tablespoons of dough into balls, but I used my medium cookie scoop to speed up the process. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 20 minutes, rotating the baking sheet halfway through baking.

Let cool on the cookie sheet for 5-10 minutes and then transfer to a wire rack to cool completely or eat them warm.

Source: The America’s Test Kitchen Family Baking Book

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Ingredients
Cookie Batter
1 1/4 cup all-purpose flour
1 Tablespoon cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
5 Tablespoons butter, at room temperature
3/4 cup sugar
1 egg
1 Tablespoon red food coloring
1 teaspoon vanilla
1/2 cup buttermilk

Vanilla Glaze
2 cups powdered sugar
1 Tablespoon light corn syrup
1/2 teaspoon vanilla extract
2 Tablespoons of hot water

Chocolate Glaze
4 ounces semi-sweet chocolate
3 Tablespoons butter
1 Tablespoon light corn syrup

Directions
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium bowl, sift together flour, cocoa, baking soda and salt.

Using a mixer, 5 Tablespoons of butter with the sugar until fluffy. Beat in the egg, food coloring and vanilla. Alternate beating in the dry ingredients with the buttermilk until smooth.

Using a 1/4 cup scoop, drop the scoops of batter about two inches apart of the prepared baking sheet. Spread the batter out with the back of the spoon. Bake 12 to 15 minutes, until a toothpick comes out clean. Let the cookies cool on the pan for five minutes, then transfer to a rack to cool. If they are sticking to the parchment paper, let them cool for a couple more minutes before removing them.

Once the cookies have cooled completely, it’s time to make the glazes.

To make the vanilla glaze, whisk together the powdered sugar, vanilla , corn syrup, and hot water, until smooth. If it is not spreadable, thin with a little more hot water.

To make the chocolate glaze, melt the butter and the chocolate in the microwave for about one minute. Add the corn syrup and stir until smooth.

To frost the cookies, flip them bottom side up. Spread half of the cookie with vanilla glaze and the other half with chocolate glaze. Refrigerate for 20 minutes to set.

Source: Rachael Ray

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A Saturday morning tradition of mine is watching the Food Network. Once I saw Paul Deen make these (and call her show R-rated as she was doing it), I knew I had to make them! Growing up I had an oatmeal creme pie in my lunch almost every day and I was happy to have the homemade version. The cookies are delicious alone as well. Paula’s recipe says it yields 12 cookies (6 sandwiches), but I used a slightly smaller cookie scoop and got at least twice as many.

Ingredients
1 cup butter, 2 sticks, at room temperature
1 1/4 cups firmly packed brown sugar
1 large egg
1/4 cup milk
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 1/2 cups quick-cooking oats
1/2 cup raisins (You could easily increase this or even substitute chocolate chips)
Hot fudge sauce, as needed (The sandwiches were good with this, but the hot fudge could be skipped)
Marshmallow creme, as needed

Directions
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a large bowl, beat the butter and brown sugar with an electric mixer until creamy. Add the egg and the milk and beat until combined.

In a medium bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Gradually add the dry ingredients to butter mixture, beating until incorporated. Stir in the oats and raisins. Form the cookies by dropping heaping 2 tablespoonfuls of the batter onto the prepared baking sheets, 6 cookies per sheet, spacing evenly. (I used a medium cookie scoop, which was 1 1/2 tablespoons and I thought they were plenty big.)

Bake until the cookies are lightly browned, about 11 to 13 minutes. Let them cool for 2 minutes on the baking sheets, then transfer them to wire racks to cool completely.

Spread a small dollop of the fudge on the inside of 6 cookies. Spread a large dollop of the marshmallow creme on the inside of another 6 cookies. Sandwich the cookies together and transfer to a serving platter.

Source: Paula Deen

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I wanted to make cookies for a tea, but I didn’t want them to be too overwhelming. These were the perfect pairing. I’m not a big sugar cookie girl, but the powdered sugar does the job in making these tasty.

Ingredients
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup vegetable oil
1/2 cup granulated sugar, plus additional for sugaring tops
1/2 cup powdered sugar
1 large egg
2 teaspoons vanilla extract, or the seeds of 1 vanilla bean
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Directions
Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute. Add the vegetable oil, which may not fully incorporate with the butter. One by one, add the sugar, powdered sugar, egg, and vanilla, beating after each addition.

In a small bowl, mix the flour, baking soda, and salt. Mix into the wet ingredients using a wooden spoon.

To make the dough easier to handle, freeze the dough for 15 minutes (you can also refrigerate it for an hour). While the dough is resting, preheat the oven to 350 degrees. Line baking sheet with parchment paper, or foil, or grease generously with butter or cooking spray.

I used a medium cookie scoop (1 1/2 Tablespoons) to drop the cookies and fit eight on a pan instead of a dozen. Press the dough evenly with your fingers or palm to 1/4-inch thickness. Generously sprinkle sugar on top of the cookie dough.

For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart. For smaller cookies use 1 Tablespoon for each cookie.

Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies. (I baked mine for 10-12 minutes). Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely.

Source: The Pastry Queen

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These simple cookies are the perfect mix of cookies and brownies. They do stick together when they’re warm so wait until they’ve cooled to try to stack them.

Ingredients
1 cup Bisquick mix
3/4 cup sugar
1/2 cup unsweetened baking cocoa
1/2 cup sour cream
1 teaspoon vanilla
1 egg
powdered sugar

Directions
Preheat oven to 350.

Mix ingredients together and drop by rounded spoonfuls onto cookie sheets greased with cooking spray.

Bake for 9 to 10 minutes. Dust with powdered sugar.

Adapted from: Betty Crocker

A while ago I made two snickerdoodle recipes so we could decide which one we liked better. Well, we couldn’t decide which one was better so I’m listing them both here for future bake offs!

Ingredients
1 1/2 cups white sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
Ingredients
1/2 c. real butter, soft
1-1/2 c. all-purpose flour
1 c. sugar
1 egg
1/2 t. vanilla
1 t. baking soda
1/2 t. cream of tartar
2 T. sugar
1 t. ground cinnamon
1/4 t. salt
Directions
Preheat oven to 400 degrees. Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well. Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls.

Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set.

Directions
Beat the butter with an electric mixer for about 30 seconds, until creamy. Add in 1/2 of the flour, 1 c. sugar, egg, vanilla, soda, salt and cream of tartar. Beat until combined; stir in remaining flour. Refrigerate for 1 hour.

After it chills, remove from fridge. In a shallow bowl, combine the 2 T. of sugar and cinnamon. With a small melon scooper, form 1″ balls out of the dough. Roll each ball to cover completely in the cinnamon mix:

Place 2″ apart on a parchment lined cookie sheet. Bake in a 375 degree preheated oven for about 10 minutes, or until very slightly golden.

Source: All Recipes Source: Sunday Baker
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This is the sugar cookie recipe my family has been using for as long as I can remember. The buttercream is absolutely delicious, especially when chilled, but since it doesn’t always travel well I like using the egg wash option when I want to easily transport them. Both ways are tasty.

Ingredients
1 c butter
1 c sugar
3 eggs
1 1/2 teaspoons vanilla
3 1/2 c flour
2 teaspoons baking powder
1/2 teaspoon salt

Directions
Cream butter and sugar. Beat in eggs and vanilla. Blend in other ingredients. Chill at least three hours. Divide dough in half and roll out to cut with cookie cutters.

Bake at 375 degrees for 8-10 minutes.

Egg Wash and Decorative Icing
egg yolks (one per color you want to use)
teaspoon water per egg yolk
food coloring
1 1/2 c powdered sugar
2 Tablespoons milk
Decorate the cookies with an egg wash before baking. Mix one egg yolk with one teaspoon of water and a couple drops food coloring. Paint onto the unbaked cookies with a pastry brush. After the cookies have cooled, frost with decorative icing made from powdered sugar and milk. Slowly add the milk to the powdered sugar to create a thick frosting that stands on its own (if it’s too runny add powdered sugar or just frost a glossy coat onto the cookies). Pipe onto the cookies.

Buttercream Frosting
1/2 c butter
1 1/2 c powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla

Combine and spread on the cookies.

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