Week 43: White Chocolate Pumpkin Snickerdoodles

We’re back on the theme of fall-related cookies, with a recipe once again containing pumpkin.

This is another one of those recipes that you need to plan out ahead of time, and not because you need to make sure that your butter is at room temperature. If anything, this can be made on impulse, assuming you prepare ahead of time to have the dough sit for half an hour in the refrigerator.

The only random ingredients you need for this recipe are pumpkin puree and pumpkin pie spice.

The recipe starts off pretty easily. You melt the butter and combine it with the brown and white sugar. Then you throw in the pumpkin and vanilla. Once that is prepped, then the dry ingredients go together, and then you combine both bowls.

After the ingredients are combined, you need to refrigerate the dough for a minimum of 30 minutes.

After the dough is refrigerated, then you can scoop it, roll it in a bowl of combined sugar and cinnamon, and place it on the cookie sheet. You’ll need to flatten the cookies a little bit. This recipe calls for the use of our trusty 1.5Tbsp Oxo Cookie Scoop to make the nice even 1.5Tbsp rolls.

For this recipe, the cookies were baked on aluminum cookie sheets with a sheet of parchment paper for 14 minutes, and they came out perfect.

Smells like fall…

This is a good recipe to make on impulse, although don’t expect a large yield. The recipe will only make about 18 cookies, so this is something you make for yourself or someone close to you. This isn’t one of those “I need to make a bunch of cookies for a cookie exchange” recipes.

Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 cup (200g) granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • 6 Tablespoons (86g) pumpkin puree*
  • 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon, divided
  • 1 teaspoon pumpkin pie spice*
  • 1/2 cup (90g) white chocolate chips or chunks

Instructions:

  1. Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
  2. In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is imperative for this recipe.
  3. Take the dough out of the refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
  4. Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.
  5. Bake for 11-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out with the back of a spoon when you take them out of the oven. If desired, press a few white chocolate chips into the tops of the warm cookies. This is only for looks!
  6. Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.  The longer the cookies cool, the even better they taste! The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2.
  7. Cookies stay fresh covered at room temperature for up to 1 week.

Source

Bonus: Chocolate Chip Cookies

Note: Miss Jones Baking Company sent me this cookie mix for free for me to try out.

The Miss Jones Baking Company reached out to me to try out one of their cookie mixes. They sent me the chocolate chip cookie mix for free, and these opinions are my own. They’re not paying me to say certain things about this product.

Let’s give it a try!

What is this product? It’s powdered cookie dough mix, where the only things you need to add are an egg and 2 tablespoons of butter (which is 1/4 of a stick of butter).

Luckily the butter is pretty easy to measure.

That top portion is all you need for this recipe.

This recipe is pretty simple to make. All you need to do is mix the softened butter and egg in a bowl, and throw in the dry mix.

The most unsettling omelet.
Throwing in the dry ingredients!
Cookie dough!

Once the dough was made, it was recommended to make these into a rounded tablespoon. Needless to say, I tried to use my definitely-not-trusty 1tbsp Oxo scooper, and it didn’t work very well, so I scooped all the cookies with it.

I baked them for 10 minutes on aluminum sheets with a layer of parchment paper, and they came out pretty good.

If you’re wondering, yes that one cookie in the lower right of the picture doesn’t have any chocolate chips in it.

These cookies came out pretty good, and I was surprised by how they tasted. This recipe used wheat flour and has a different mix of sugar that makes it healthier than most cookies. This honestly doesn’t feel like a sacrifice when it comes to wanting to make cookies but still want to be somewhat healthy.

Also, this works if you’re ordering stuff off Amazon and want some healthy chocolate chip cookies to make. They taste a little different, but if you’re trying to be better about your eating, they won’t make you feel like they’re trying to be something else.

Source

Week 42: Tender Italian Sugar Cookies

Alright, so we’ve been doing quite a few cookies with pumpkin in them, so let’s change things up a bit and do something completely not related to fall: a sugar cookie!

So I was trying to find something different and unusual, and this seemed pretty simple that you can easily do it on the fly. There’s no butter required, so you can actually make this recipe on a whim. Even if you have butter still in the refrigerator, you can just cut what you need and melt it in the microwave. The only bizarre ingredient is probably the shortening that most people might not keep on hand.

The recipe starts off fairly simple by combining white sugar and shortening.

Shortening almost looks like vanilla ice cream, and I don’t recommend eating it with a spoon.

Once you combine the shortening and sugar, you throw in the eggs and vanilla. Then you throw in the dry ingredients, and you get your spiffy looking dough.

Yep, it’s cookie dough.

This recipe calls for the use of our trusty Oxo 1.5Tbsp scoop to make some perfectly rounded balls for baking. These were baked in the oven for 12 minutes, and they kinda looked like biscuits.

Cookies or biscuits?

Then you make some frosting and top the cookies by dipping the cookies into the bowl of frosting. The results look pretty good actually:

Red food dye plus blue food dye somehow turns into periwinkle…

Once they dry, they look amazing.

The utter magnificence!

This is a great recipe to make on impulse, and doesn’t really require planning ahead (like bringing anything to room temperature).

Ingredients:

  • 3/4 cup shortening
  • 3/4 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/8 teaspoon salt

Icing:

  • 1/4 cup milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 2-1/2 cups confectioners’ sugar
  • Food coloring and coarse sugar, optional

Directions:

  1. Preheat oven to 400°.
  2. In a large bowl, cream shortening and sugar until light and fluffy.
  3. Beat in eggs and vanilla.
  4. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.
  5. Shape dough into 1-1/2-in. balls. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until lightly browned. Remove to wire racks to cool.
  6. For icing, in a small bowl, combine milk, butter, vanilla and confectioners’ sugar until smooth. Tint with food coloring if desired. Dip tops of cookies in icing; allow excess to drip off. Sprinkle with coarse sugar if desired. Place on waxed paper; let stand until set.

Source

Week 41: Pumpkin Chip Cookies

So since we’re still in fall, and we’re going along with the fall-themed cookies, I decided on a variation of the pumpkin cookie, and this time it’s a pumpkin chip cookie!

So this is one of those recipes where I actually read the recipe ahead of time, but I didn’t bother to read how many cookies this recipe actually makes. Yeah, this recipe makes 10 dozen cookies. Read that again: 10 dozen cookies. I should have noticed considering how much of each ingredient was needed for the recipe.

This recipe called for 1.5 cups of butter, which is 3 sticks of butter.

Or 3/4 of a brick of butter from Costco.

This also required a total of 3 cups of sugar (2 cups of packed brown sugar and 1 cup of white sugar).

That’s a lot of sugar! Also, why does it almost match my counter?

Luckily I had a large enough bowl for all the flour, and I made sure to use the correct measuring cup, unlike the first time last week.

Mixed dry ingredients!

Once the butter is mixed with the sugars, then you do the normal thing where you add an egg (at room temperature in this case) and vanilla, but before adding the dry ingredients, you need to empty a can of pumpkin into the mix. After the dry ingredients, you need to add 2 cups of quick oats and 2 cups of semi-sweet morsels.

As I was adding all the ingredients, I didn’t realize how many cookies I was going to make until I stopped it.

The bowl was pretty much full.

Whoever came up with this recipe was definitely pushing the limits of stand mixers.

So for this recipe, to cut down on the number of cookies made, I used my trusty 1.5Tbsp scoop and played around with the bake times. The good news is that they don’t expand that much, despite the amount of butter in them, so you can bake a dozen at a time with the larger scoop.

If you’re going to use the 1.5Tbsp scoop with parchment paper on an aluminum cookie sheet, you’ll need to bake the batch for 18-20 minutes to get it to brown a bit on the edges. That would be my recommendation if you decide to pursue this recipe and spend an entire afternoon making them.

The good news is that instead of 10 dozen cookies, I ended up with…6 dozen cookies. This is good to know in case there’s some sort of fall bake sale, or a cookie exchange at your work where you need to bring something tasty and fall-themed.

I need a bigger kitchen…

They came out excellent, and now I have too many cookies that I’m not sure what to do with. On the other hand, I might have some happy coworkers.

I wonder how they would taste if they were reheated a bit…

Some of the cookies made.

Ingredients:

  • 1-1/2 cups butter, softened
  • 2 cups packed brown sugar
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 can (15 ounces) pumpkin
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 cups quick-cooking oats
  • 2 cups semisweet chocolate chips

Instructions:

  1. Preheat oven to 350°.
  2. Cream butter and sugars until light and fluffy.
  3. Beat in egg and vanilla.
  4. Beat in pumpkin.
  5. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into creamed mixture.
  6. Stir in oats and chocolate chips.
  7. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 10-12 minutes (this will vary depending on baking sheet material, use of parchment paper, etc.). Remove from pans to wire racks to cool.

Source

Week 40: Frosted Apple Cider Cookies

We’re officially in the autumnal season, and this week is something else related to fall: apples! This week’s recipe is a cookie that also feels like a fall day.

I spent a good amount of time yesterday finding fall-themed cookie recipes, so I’ll have some more tasty treats in the weeks to come. I tried to keep the recipes related to the season, and this one came up first. It’s funny how fall and the holidays have their own themed cookies, but summer doesn’t seem to have much in the realm. They’re just…cookies.

The good news is that this is a recipe that can be made on impulse (as long as you have butter at room temperature at all times). You’ll need to get some extra ingredients for these cookies though. The unusual ingredients you might not keep on hand include:

  • Cloves
  • Applesauce
  • Vegetable shortening

Well, I usually have vegetable shortening on hand at all times, but most people might not since it isn’t used in a lot of baking.

Unfortunately, I made a rookie mistake when I was measuring my flour and sugar. I accidentally used the 1.5 cup measuring cup instead of the 1 cup measuring cup. I wasn’t paying attention to the measuring cup I was using, probably because I was distracted while doing so. I was wondering why the bowl with flour was looking pretty full, and it turns out I had put in 6 cups of flour instead of the recipe calling for 4 of them. Could I have saved the recipe by adding 50% more of everything? Probably, but then I would have had around 60 cookies instead of the 40 that I got, and I would have been baking for even longer.

Also, don’t ask why I have a 1.5 cup measuring cup. I think it came with a set of measuring cups from Costco.

I baked these on my aluminum cookie sheets at 18 minutes per batch for good measure on a sheet of parchment paper. Make sure you keep the cookies well separated because they might ending up mingling a bit together.

The cookies came out super chewy, which I’m guessing is because of the applesauce thrown into the mix.

The frosting is pretty easy to make, although you don’t need to make it right away after the cookies are baked. The recipe tells you to have it come to a boil, but I think just a little bit of bubbling is fine. This one, I had to dust off my hand mixer and use it for the frosting.

Ingredients:

  • 4 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 cup unsalted butter – softened
  • 1/2 cup vegetable shortening
  • 2 cups sugar
  • 2 eggs
  • 2 cups applesauce
  • 1 cup chopped pecans – optional

Apple Cider Frosting:

  • 1 cup packed brown sugar
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1 1/2 packets spiced apple cider instant drink mix
  • 1/4 teaspoon salt
  • 2 1/4 cups confectioners’ sugar

Instructions:

  1. Begin by preheating your oven to 375 degrees F.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and cloves. Set aside.
  3. In a large bowl, using a mixer, cream together the butter, shortening, and sugar for about 5 minutes or until light and fluffy. Then add the eggs and applesauce, mixing to combine.
  4. Add in the dry ingredients and mix until just incorporated.
  5. With a medium scoop, drop spoonfuls of the batter onto a greased cookie sheet. Bake for 8-10 minutes or until the edges of the cookie just start to brown. Transfer to a wire rack to cool.
  6. While the cookies cool, prepare the frosting. In a pot over medium heat, combine the brown sugar and milk. While constantly stirring bring the mixture to a boil; then remove from the heat. Stir in the butter, spiced apple cider drink mix, and salt.
  7. Add the confectioners’ sugar and beat with an electric mixer until smooth. The frosting will firm as it cools, so work quickly to frost your cookies. If the frosting seems too thin, add a bit more confectioners’ sugar.
  8. Use about 1 tablespoon of frosting for each cookie. Top with chopped pecans (if desired) before the frosting sets. Pack and store in an airtight container.

Source

Week 39: Old-Fashioned Soft Pumpkin Cookies

So the first day of fall was this week, and what’s more fall than pumpkin-flavored desserts?

This is a pretty simple recipe, and the ingredients aren’t anything too crazy. You can find everything pretty easily. The only oddball ingredient is probably nutmeg, as it might not be something people have on hand. Also, pumpkin is something people might not always have their pantry. Luckily, you can easily find pumpkin in a can in your baking aisle.

These cookies can also be made on impulse, as long as you always have softened butter ready to go at a moment’s notice (like I do).

The recipe follows the usual steps: mix the dry ingredients and put them aside, mix butter and sugar, then eggs with vanilla and pumpkin, and then throw in the combined dry ingredients.

I feel like I made a mistake using the small 1Tbsp scooper as the cookies were pretty small. Plus, I think the dough was mixed too much as it was very airy and was difficult to make into nice scoops.

I baked these on my aluminum cookie sheets for 20 minutes each. They’re better when they’re soft like a pumpkin pie.

I recommend this cookie for the fall season, since it feels like you ought to be in a warm blanket watching the leaves fall. Well, depends on where you are. In a normal place that doesn’t burn to the ground every year, you get leaves falling. Here in California, not so much…

The frosting is pretty tasty, despite how messy it is.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup LIBBY’S® 100% Pure Pumpkin
  • 1 large egg
  • 2 teaspoons vanilla extract, divided
  • 2 cups powdered sugar, sifted
  • 3 tablespoons milk
  • 1 tablespoon butter, softened

Instructions

  1. Preheat oven to 350° F. Grease baking sheets.
  2. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and 1/2 cup (1 stick) butter in large mixer bowl until well blended. Beat in pumpkin, egg and 1 teaspoon vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
  3. Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  4. Combine sifted powdered sugar, milk, 1 tablespoon butter and remaining 1 teaspoon vanilla extract in small bowl until smooth. Drizzle over cookies.

Source

Week 38: Zucchini Oatmeal Chocolate Chip Cookies

I had a weird inspiration for cookies this week when I was at the local farmer’s market. There is one booth I get lettuce for the guinea pigs from, and they happened to have zucchini for sale. The idea was originally zucchini bread, but then I wondered if a zucchini cookie was something that was possible, and the answer to that question is…yes!

The recipe is pretty simple to make, but the problem is that this is one of those recipes that requires a couple of hours for the dough to refrigerate. Even though the recipe calls for an egg to be at room temperature, you can get away with a refrigerated one. The most labor intensive part of this recipe is shredding the zucchini.

This is one of those recipes again where you combine the dry ingredients before mixing it in with the wet ones. Also, you should whisk the white and brown sugars together before mixing them with the butter. When it comes to scooping the dough, the trusty Oxo 1.5Tbsp scooper comes to the rescue again.

For this recipe, if you are baking the cookies on aluminum sheets, you need to put them in the oven for about 18 minutes so the outsides are slightly browned.

The cookies are very good and very moist. It’s essentially zucchini bread in cookie form, and there’s nothing wrong with that whatsoever.

It’s essentially an oatmeal chocolate chip cookie with shredded zucchini in it.

Ingredients:

  • 1 cup (140g) shredded & blotted zucchini (see step 1)
  • 2 cups (160g) old-fashioned whole rolled oats*
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed dark or light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1 Tablespoon pure maple syrup*
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 cup (180g) semi-sweet chocolate chips

Instructions:

  1. Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty. You need 1 cup (140g) of shredded, lightly blotted zucchini. Set aside until step 4. (Or cover and refrigerate for up to 1 day. It can be cold when you add it to the dough.)
  2. Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
  3. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium speed until creamy, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup and vanilla and mix on high until combined.
  4. Add the dry ingredients and the zucchini to the wet ingredients, then mix on low speed until combined. With the mixer still running on low speed, beat in the chocolate chips. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  5. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  6. Scoop or roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft. For crispier edges, bake for 15 minutes.
  7. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks! Cookies are extra soft out of the oven, but become chewier as they cool.
  8. Cookies stay fresh covered at room temperature for up to 5 days or in the refrigerator for 1 week.

Source

Week 37: Cookies & Cream Cookies

I don’t think I could have found a recipe with a more redundant name than this one.

For this week, I decided to go back into the theme of “Cookies based on ice cream flavors” and went with Cookies & Cream cookies.

This recipe requires some planning, although I did manage to figure out how to make this on some reasonable amount of impulse. The recipe calls for an egg and half of a brick (I don’t think those are the proper units) of cream cheese to be at room temperature, but you can bring them both to room temperature easily. For the egg, you need a bowl of warm water (not hot) and leave it in there for about 5 minutes. Pull it out, dry it off, and it’ll be at room temperature. The cream cheese is easy: just put it on a plate and microwave it until it’s soft.

You will also need to refrigerate the dough for a minimum of 2 hours, so make sure you have the time to spare.

The only thing that will take some extra time is roughly chopping up the Oreo cookies. The recipe calls for 1 1/4 cups of it, but I think you could get away with a little bit more. Two cups might be pushing it.

Like most previous recipes, I like to whisk together the dry ingredients (flour, cornstarch, baking soda, and salt), and I also like to whisk the sugars together so they’re more evenly distributed throughout the dough.

It starts off pretty simple: mix cream cheese and butter, add combined sugars, add egg and vanilla, and add the flour mix. Once that’s done, throw in the white chocolate chips and chopped up Oreos. Yes, that’s this week’s random ingredient: Oreo cookies.

This is another recipe that you will want to use your 1.5Tbsp Oxo scooper, as this helps make about 3 dozen cookies. These cookies won’t expand too much, so if you can’t get an exact 3″ between cookies, you can move them a little closer, and you’ll be fine. For using aluminum cookie sheets with a single sheet of parchment paper, bake them for 15 minutes in the oven. They come out very chewy as well.

The slight discoloration is due to the crumbs of the Oreo cookies.

Ingredients:

  • 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces (112g) block full-fat cream cheese, softened to room temperature
  • 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (180g) white chocolate chips
  • 1 and 1/4 cups roughly chopped Oreos (regular or Double Stuf)

Instructions:

  1. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until completely smooth and creamy. Add the butter and beat until combined (see photo for a visual), scraping down the sides and up the bottom of the bowl as needed. Add granulated sugar and brown sugar and beat on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, beat in the white chocolate chips. Add the Oreos and beat on low speed or gently fold in with a rubber spatula or wooden spoon (dough is heavy) until combined. Cover and chill the dough for at least 2 hours in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  4. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.
  6. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. Cookies stay fresh covered at room temperature for up to 1 week.

Source

Week 36: Brownie Cookies

I decided to do something that unfortunately does require some prep work: you need to have four eggs at room temperature, so making these cookies on impulse is unfortunately not an option.

For some reason, this recipe tells you to melt the chocolate and butter in a saucepan, but if you do that, you risk burning it. I don’t have anything special for melting chocolate, so I improvised by having a small pot with water boiling with another pot on top of the boiling water so it heats the small pot, thus melting the chocolate and butter together. The good news is that it’s easy to clean the pot with the melted butter. Just make sure you let it soak for a while.

Once the chocolate is melted, it’s pretty much like making any other type of cookie: mix sugar, eggs, and vanilla; add the chocolate mixture; and finish off with flour mixed with salt and baking powder.

Normally, this recipe makes these large brownie cookies, but I decided to make them smaller. I used my trusty 1.5 tablespoon scoop from Oxo to make smaller cookies. I baked them on aluminum cookie sheets lined with parchment paper for 12 minutes, and they came out amazing. They’re super fudgy, although I get that some people would rather just have brownies, but this is a very good recipe for brownie cookies that will surely be a bit.

All the fun of a brownie in cookie form!

Ingredients:

  • 2-2/3 cups 60% cacao bittersweet chocolate baking chips
  • 1/2 cup unsalted butter, cubed
  • 4 large eggs, room temperature
  • 1-1/2 cups sugar
  • 4 teaspoons vanilla extract
  • 2 teaspoons instant espresso powder, optional
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 package (11-1/2 ounces) semisweet chocolate chunks

Directions

  1. Preheat oven to 350°.
  2. In a large saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Remove from the heat; cool until mixture is warm.
  3. In a small bowl, whisk the eggs, sugar, vanilla and, if desired, espresso powder until blended. Whisk into chocolate mixture.
  4. In another bowl, mix the flour, baking powder and salt; add to chocolate mixture, mixing well.
  5. Fold in chocolate chunks; let stand until mixture thickens slightly, about 10 minutes.
  6. Drop by 1/4 cupfuls 3 in. apart onto parchment-lined baking sheets. Bake until set, 12-14 minutes. Cool on pans 1-2 minutes. Remove to wire racks to cool.

Source

Week 35: Sugardoodle Cookies

So this week, I wanted to try something different, and this recipe seemed to fit the bill. Also, one of my co-workers said that last week’s cookies were the worst cookies I’ve made this year. I think it was because I used the wrong type of maple syrup, which can honestly make all the difference.

Anyways, onto this week’s recipe. This is a recipe that is very simple to make and requires no planning ahead. I say that because I always have unsalted butter at room temperature ready for baking at all times.

Personally, I feel like this recipe has too much butter in it because the cookies come out a lot flatter than how they look in the recipe. The recipe has them looking like they’re a little thick, but these cookies with that amount of butter come out much flatter. I will have to try making this recipe with less butter and see what happens. I even adjusted the baking time, and it had no effect.

The good news is that they’re tasty, so at least there’s flavor despite how flat they come out.

Flat cookies!

Ingredients:

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • ¾ cup light brown sugar
  • 1 tablespoon vanilla extract 
  • 2 eggs 
  • 2 ¾ cups all purpose flour 
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Directions:

  1. Preheat oven to 350°F and line two baking sheets with parchment paper.
  2. Beat butter on medium speed until smooth and creamy. Add both sugars and mix until fluffy. Add eggs and vanilla; mix well.
  3. Next, add flour, baking soda, and salt. Mix until all ingredients are incorporated. Form balls with about 2 tbsp of dough. Place about 2 inches apart on prepared baking sheets.
  4. Bake at 350°F until lightly browned on bottom and around edges, 10 to 12 minutes, rotating pans halfway through. Cool on baking sheet 2 minutes. Transfer to a wire rack, and cool completely (about 30 minutes). 

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