Week 7: Copycat Lofthouse Cookies from Food Network

Happy Valentine’s Day! I seemed to have picked the perfect cookie recipe for Valentine’s Day, since the red food dye came out pink, and I had gotten red sprinkles for the cookies.

These cookies were a bit of a pain to put onto the cookie sheets, since the dough was very sticky, and my ice cream scoop seemed larger than 2 tablespoons. I tried to flatten them with a glass, but the dough stuck to the glass, even with the glass caked in flour.

These cookies won’t win any presentation awards, but they’ll win hearts and minds with their taste.

5/5 on taste, 2/5 on presentation.

Ingredients:

Cookie Dough:

  • 3 cups cake flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1 stick unsalted butter, at room temperature
  • 1/2 cup sour cream
  • 2 teaspoons pure vanilla extract
  • 1 large egg

Frosting:

  • 2 cups powdered sugar
  • 1 stick unsalted butter, at room temperature
  • 2 tablespoons heavy cream
  • 1/2 teaspoon pure vanilla extract
  • Light pink gel food coloring, for coloring the frosting
  • Confetti sprinkles, for decorating

Directions:

Special equipment: a 2-tablespoon ice cream scoop

For the cookie dough:

  1. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
  2. Whisk the cake flour, baking powder, baking soda and salt in a medium bowl. Mix the granulated sugar, butter and sour cream in the bowl of an electric mixer on medium-high speed until smooth, light and fluffy, about 3 minutes. Add the vanilla and egg and mix until combined. Reduce the speed to low, add the flour mixture and mix until just combined, about 1 minute. 
  3. Using a 2-tablespoon ice cream scoop, drop level scoopfuls of dough onto the prepared baking sheets, making sure to leave 2 inches between each cookie. Dip the bottom of a glass cup into some cake flour. Gently press the cup on top of each mound of dough and flatten until you get a 1 1/2-inch circle, flouring the bottom of the cup as needed. Use a wet finger to smooth out any rough sides. 
  4. Bake until the cookies puff up and are pale yellow and barely starting to brown on the bottoms, about 20 minutes. Let cool on the baking sheets for 1 minute, then transfer to a wire rack to cool completely, about 1 hour.

For the frosting:

  1. Mix the powdered sugar, butter, cream, vanilla and 2 drops of the pink food coloring in the bowl of an electric mixer. Mix until light, fluffy and almost doubled in size, about 3 minutes. 
  2. Frost the cookies with the frosting and sprinkle with confetti sprinkles. 

Note:

When measuring flour, spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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Week 6: Vanishing Oatmeal Raisin Cookies from Quaker Oats.

I decided to go with something simple, yet something I’ve never made in its entirety: Oatmeal Raisin Cookies. I decided to go with the tried-and-true recipe that is on the lid of Quaker Oats.

This is a tip I’ve seen on several videos for baking: if your recipe calls for using brown sugar and granulated sugar, whisk them together in a bowl before you mix them with the butter. This will make sure the sugars are evenly distributed before you combine them with the butter.

I modified this recipe a little bit by soaking the raisins in orange juice for 24 hours before putting them in the recipe.

I also made the cookies larger by using a 1.5 tablespoon scoop, and I set the timer for 15 minutes for these larger cookies. They still came out very chewy.

Rare glimpse of oatmeal raisin cookies before they vanished seconds later.

Ingredients

  • 1/2 Cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4 Cup firmly packed brown sugar
  • 1/2 Cup granulated sugar
  • 2 Eggs
  • 1 Teaspoon vanilla
  • 1-1/2 Cup all-purpose flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon salt (optional)
  • 3 Cups Quaker® Oats (quick or old fashioned, uncooked)
  • 1 Cup raisins

Cooking Instructions

  1. Heat oven to 350°F.
  2. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
  3. Add eggs and vanilla; beat well.
  4. Whisk together combined flour, baking soda, cinnamon and salt in a separate bowl. Add combined mix into bowl and mix well.
  5. Add oats and raisins; mix well.
  6. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
  7. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

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Week 5: Shortbread Cookies from Disneyland Resort

Little did I know what I was getting myself into, considering the amount of time required for these cookies. This wasn’t labor-intensive, it just took a lot of time overall. After the dough is made, you need to refrigerate it for 2 hours, and right before you bake them, they need to go in the freezer for 20 minutes.

This is a recipe that definitely benefits from having a stand mixer, but I can say that about all the recipes I’ve made so far.

Also, if you decide to do this recipe on your own, make sure you have several cookie sheets, a roller, and some actual cookie cutters. I made the mistake of not having prepared for the latter, so my cookies were round. The only cookie cutter I had was a coffee cup.

They’re supposed to be shaped like Mickey Mouse, but I lacked the cookie cutter for that shape.

Ingredients:

SHORTBREAD COOKIE

  • 2 cups butter, softened
  • 2 1/2 cups powdered sugar
  • 2 egg whites
  • 1 teaspoon vanilla
  • Zest of one orange
  • 5 cups all-purpose flour

CHOCOLATE TOPPING

  • 20 ounces dark or white melting chocolate

OTHER SUPPLIES

  • Dough roller
  • Cookie cutters

FOR SHORTBREAD COOKIE:

  1. Cream butter and powdered sugar in bowl of electric mixer with paddle attachment until fluffy. Add egg whites, vanilla extract, and orange zest
    and mix on medium speed until egg whites are incorporated.
  2. Add flour, one cup at a time, until just mixed.
  3. Shape into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 2 hours.
  4. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
  5. Roll dough on floured surface into a 1/2-inch thick rectangle.
  6. Cut into twelve Mickey Mouse-shaped cookies using a cookie cutter that is 3.7 inches tall and 3.95 inches wide. Place 6 cookies on each prepared baking sheet. Chill in freezer for 10-15 minutes.
  7. Bake for 17-20 minutes, until edges of cookies begin to brown.
  8. Cool on wire racks for 30 minutes.

FOR CHOCOLATE TOPPING:

  1. Melt dipping chocolate in medium bowl in microwave according to package instructions.
  2. Dip shortbread cookies in melted chocolate or white chocolate making sure to cover the top and sides of the cookie.
  3. Set on wire racks and cool for 15 minutes, until chocolate is set.

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Week 4: Whole Wheat Chocolate Chip Cookies from Disney’s Contemporary Resort Bakery at Walt Disney World Resort.

Alright, I know I said I wouldn’t do another Disney recipe, but this one looked so good and different, I felt that I needed to try it out as soon as possible.

This is a whole wheat chocolate chip cookie recipe that I wanted to try because it uses whole wheat flour, which is more reserved for bread than cookies. They’re surprisingly good and are unexpected great in taste. The recipe says that it will make 60 cookies, so be prepared to have a lot made.

They almost don’t look much different than regular chocolate chip cookies, but they’re definitely different in taste.

Ingredients:

  • 2 sticks unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 1/4 cups brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups plus 2 tablespoons whole-wheat flour
  • 1/2 cup all-purpose flour
  • Pinch salt
  • 1 teaspoon baking soda
  • 1 1/2 cups mini chocolate chips

Directions:

  1. Beat butter and sugar together in large bowl
    of electric mixer until light and fluffy, about 4
    to 5 minutes. Add eggs, beating until very well
    combined, about 2 minutes more. Add vanilla extract.
  2. Whisk together whole-wheat flour, all-purpose
    flour, salt, and baking soda in large bowl.
  3. Slowly add flour mixture to butter mixture, mixing
    just until combined.
  4. Add chocolate chips and mix just until combined.
    Refrigerate dough 1 hour.
  5. Preheat oven to 350ºF.
  6. Scoop dough by the tablespoon onto prepared
    cookie sheets, spacing 2 inches apart. Bake 9 to
    12 minutes or until golden brown. Cool on cookie
    sheets 5 minutes, then transfer to cooling rack to
    cool completely.

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Week 3: Molasses Crackle Cookies from Disney’s Wilderness Lodge at Walt Disney World Resort

It’s the second week in a row I make a cookie recipe from a Disney theme park. I might make something next week that isn’t Disney-related.

Today’s recipe is the Molasses Crackle Cookies, and they turned out pretty amazing, to my surprise. The only thing is that when you’re combining all the ingredients, the dough starts to smell a little, so be prepared for the lovely stench of molasses.

Unusual taste, but pleased with the results.

Ingredients:

  • 1 cup canola oil
  • 2 cups granulated sugar; divided
  • 1/3 cup molasses
  • 1 egg
  • 3 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 tablespoon ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground clove

Directions:

  1. Cream canola oil and 1 3/4 cups sugar in the bowl of an electric mixer fitted with the paddle attachment.
  2. Add in molasses and egg and beat on low speed until combined.
  3. Whisk flour, baking soda, ginger, cinnamon and clove in medium bowl. Slowly add to molasses mixture and beat on low speed until flour is incorporated.
  4. Cover bowl with plastic wrap and refrigerate for at least 3o minutes.
  5. Preheat oven to 350˚F. Line 2 baking sheets with parchment paper.
  6. Place remaining 1/4 cup sugar in a small bowl.
  7. Use a 2 tablespoon scoop to measure cookies. Form into balls and roll into sugar.
  8. Place on baking sheets at least 2 inches apart. Bake 10 to 12 minutes, until golden brown.

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Week 2: Mickey Chocolate Chip Cookies from Disneyland Paris

About a month ago, for National Cookie Day (December 4th), the Disney Parks Blog released a bunch of cookie recipes based on recipes made at various theme parks around the world. The first recipe I wanted to try out was the cookie recipe from Disneyland Paris, and thus became the messiest cookies I’ve made to date.

The final product after making the largest chocolate mess I’ve ever made.

Ingredients (Makes 8 cookies, but somehow I got 9.5 cookies):

Chocolate Chip Cookies

  • 1 cup (126 grams) butter, at room temperature
  • 3 cups (450 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (260 grams) brown sugar, packed
  • 3 teaspoons (11 grams) baking powder
  • 1/8 teaspoon (.5 gram) salt
  • 2 eggs
  • 1 cup (200 grams) semisweet chocolate chips

Toppings

  • 5 ounces (150 grams) dark chocolate, chopped (about 3/4 cups) *I used dark chocolate morsels and melted them
  • 1/2 cup (50 grams) chopped pecans
  • 1/2 cup (50 grams) dried cranberries

Directions

For chocolate chip cookies:

  1. Preheat oven to 375°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
  2. Cut butter into sixteen small cubes and place in bowl of electric mixer fitted with paddle attachment. Add flour, granulated sugar, brown sugar, baking powder, salt, and eggs; mix at low speed for one minute. Increase speed to medium and beat for 2 minutes, until soft dough forms.
  3. Add chocolate chips and mix on low speed until evenly distributed through dough.
  4. Roll 8 balls of dough, each measuring 1/3 cup (90 grams) for Mickey’s head. Roll 16 balls of dough, each measuring 1 1/2 tablespoons (25 grams) for Mickey’s ears.
  5. Slightly flatten each ball of dough with hands. Place four heads on each baking sheet. Place 2 ears on top of each head to form Mickey’s head and ears. The ears should be 1/4 inch (1/2 centimeter) from the head.
  6. Bake one sheet at a time for 17 minutes, until edges of cookie begin to brown. Cool on baking sheet for 5 minutes, then cool completely on wire racks before decorating.

To decorate cookies:

  1. Melt dark chocolate in glass bowl in microwave for 50% power for 30 seconds, then stir. Repeat until chocolate is melted. (You can probably use whatever method you’re comfortable with for melting chocolate).
  2. Transfer chocolate to piping bag fitted with small round tip. (Probably best to use a Ziploc bag so you can close it and minimize the mess).
  3. Pipe diagonal lines on each cookie and top with dried cranberries and pecans.
  4. Allow chocolate to set before eating.

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Week 1: Chocolate Chip Peanut Butter Cookies

The first recipe I chose to start with was something simple that I hadn’t made before: Peanut Butter Chocolate Chip Cookies.

These cookies are extremely chewy and can stay fresh for longer periods of time than other cookies. This recipe only makes about 24 cookies if done right, but I was only able to get 21 cookies out of it.

Stand mixer with first new recipe of the year!

Below is the recipe:

Ingredients:

  • 1/2 cup unsalted butter melted
  • 1/2 cup creamy peanut butter
  • 1/4 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1 1/2 cups chocolate chips*

*I recommend 1 cup since there were a lot of loose morsels on the bottom of the bowl after intense mixing.

Instructions:

  1. In your stand mixer, mix butter with peanut butter on low until smooth. Combine brown and granulated sugar, and then add to bowl. Mix until creamy. (You may need to scrape the sides of the bowl and turn the mixer back on to get a consistent texture).
  2. Add in vanilla, egg, baking soda, and salt. Slowly pour in flour until cookie dough forms. Add in chocolate chips.
  3. Scoop 2 tablespoon sized cookie dough balls onto cookie sheets covered with parchment paper or silicone baking mats. Chill 30 minutes.
  4. Preheat oven to 350°F.
  5. Press cookie dough balls flat with the tines of a fork.
  6. Bake cookies for 8-12 minutes, or until slightly brown on the bottom and the top just loses the wet cookie dough look.
  7. Store in an airtight container for up to 3 days or freeze for up to one month.

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