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Oatmeal Chocolate Chip Cookies

27 Apr

I know I make chocolate chip cookies quite often on this blog. It’s just so simple, a crowd pleaser. This one is definitely one of my favorites. The cookies are soft, plump yet airy, just the right amount of sweetness and a little nutty from the ground oatmeal. It’s quite perfect, actually.

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I have been using this “top secret”(but not really) recipe for about 8 years now. It never fails me. Sometimes, I eliminate the nuts, add in some raisins, whatever. They turn out good any way.

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So there is some history to this recipe. These cookies are actually called the Neiman Marcus cookie. There is a whole back story/legend behind this special recipe (fine it here). I won’t get into it. You be the judge. I will just share the recipe.

Again, recipe from here.

Ingredients:

2 cups butter

4 cups flour

2 tsp. baking soda

2 cups granulated sugar

2 cups brown sugar

5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)

24 oz. chocolate chips

1 tsp. salt

1 8 oz. Hershey bar (grated)

4 eggs

2 tsp. baking powder 3 cups chopped nuts (your choice)

2 tsp. vanilla

Direction:

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 and place two inches apart on a cookie sheet..Bake for 10 minutes at 375 degrees. Makes 112 cookies.

 

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Chocolate Chip Cookies

17 Feb

So I made chocolate chip cookies, again.

I can’t help it, it’s a classic, you know?

This time, I followed and modified Chef Michael Mina’s recipe that I discovered on Refinery 29. The finishing product was delicious- crunchy, sweet, and fulfilling.

Ingredients:
2 sticks unsalted butter, at room temperature and diced
3/4 cup sugar
3/4 cup dark brown sugar, lightly packed
2 large eggs
1 1/2 tsp natural vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
12 oz semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees.

2. Using hand-held electronic mixer or stand-mixer with paddle attachment, beat together butter, sugar, and brown sugar.

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3. Once the mixture is fluffy (after beating for about 5 minutes), add in eggs one at a time. Add the vanilla and continue to mix until combined.

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4. In a separate bowl, mix together flour, baking soda, and salt.

5. Turn the mixer on and slowly incorporate the dry ingredients to the mix.

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6. Once combined, fold in chocolate chips until they are incorporated.

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7. Roll the dough to about a size of a golf ball (2 inches). Put the dough on nonstick baking sheets, about 2 inches apart.

8. Bake cookies in the lower rack of the oven for about 15 minutes.

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9. Cool in the pan for 5 minutes and serve warm.

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ENJOY!

(Fancy) S’mores

30 Dec

I love making treats for people around me. I am not an affectionate person, so making and giving treats is really my way of showing my appreciation for the people around me. For the holidays, I decided to make these cute S’mores that I discovered from Pinterest.

They were incredibly easy and fast to make, if you were to make a small batch. However, I literally made over four dozens of these treats. Needless to say they took me a couple of hours. Other than making them as holiday gifts, they are also great for host gifts, party favors, etc.

To make 12 S’mores sandwiches:

24 squares of graham crackers

1.55 oz Hershey bar, break up into squares

12 large marshmallows

2 cups semi-sweet chocolate chips

sprinkles of your choice

Directions:

1. Preheat oven to 375 degrees. Lay graham crackers onto baking sheet, top half with 2 squares of chocolate, and half with large marshmallows.

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2. Bake in the oven for about 4 minutes, until marshmallows start turning brown. Take out the sheet and sandwich together two crackers, one with chocolate and one with marshmallow.

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3. Pop these sandwiches into the freezer for at least 5 minutes to harden and cool down. In the mean time, melt chocolate chip with double boiler or in microwave.

4. Take out the sandwiches from the freezer and dip one side with melted chocolate. Add sprinkles, and lay to let cool.

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5. Once the sandwiches are cooled, place them in small plastic bags, attach a card, and they are ready to  be delivered!

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How cute! Try them next time on your own!

Snicker-doodle & Chocolate Chips Cookies

14 Dec

I had a sudden urge to bake cookies the other day. The kind of cookies that makes your whole house smell warm and fuzzy, the kind that makes you miss your friends and family, the kind that makes you look forward to the holiday season.

Well, I didn’t have many ingredients on hand, but I did to whip up some cinnamon sugar cookies with what I had, and they did the job. You cannot beat the smell of warm cinnamon sugar cookies, or their official term, snicker-doodle cookies. My house smelled good, I started to miss my friends, and I am beyond excited for the holiday season.

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For these batch of cookies, I adapted this recipe from howsweeteats.comThey were crispy on the outside, cakey on the inside. The sweetness from granulated sugar and the warmth from cinnamon and the surprise factor of chocolate chips just make the cookies irresistible. They are best eaten warm. With a cup of tea or milk. Your choice.

Makes about 20 cookies

Ingredients:

1/2 cup butter, room temperature

1 cup granulated sugar

1 egg

1 teaspoon vanilla extract

1 3/4 cup flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoon cinnamon

2 tablespoon milk

1/2 cup chocolate chips

4 tablespoon granulated sugar and 2 teaspoon cinnamon for coating

Directions:

1. Preheat oven to 375 degrees.

2. Beat butter and sugar until fluffy, about 4-5 minutes. Then beat in egg and vanilla extract.

3. In a separate bowl, mix together flour, salt, baking powder, and cinnamon.

4. Mix in the dry ingredients with wet, until dough comes together.

5. Refrigerate the dough for at least 30 minutes. With the top covered.

6. Roll the dough into one tablespoon size, roll in the sugar/cinnamon mix and press down to about 1/4 inch and place on baking sheet.

7. Bake for about 8-10 minutes.

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Peanut Butter Cookies with Chocolate Chip

12 Oct

Cookies, cookies, cookies, peanut butter, peanut butter, peanut butter, chocolate chip, chocolate chip, chocolate chip. yum, yum, yum.

That’s my song. Can you hear it? Didn’t think so. Well, it was good in my head.

Try these peanut butter chocolate chip cookies by the amazing Joy the Baker. Crispy, airy, and peanut-licious.

Ingredients:

2 1/2 cup flour

1 ts baking soda

1/2 ts baking powder

1/4 ts salt

pinch of cinnamon

2 sticks unsalted butter, room temperature

1 cup peanut butter (crunchy or smooth, just not natural)

1 cup brown sugar

3/4 cup granulated sugar

2 eggs

1 1/2 cup chocolate chips

1/2 cup granulated sugar, for rolling the cookies

Directions:

1. Preheat oven to 350 degrees.

2. Whisk together flour, baking soda, baking powder, cinnamon, and salt.

3. Beat butter with a stand mixer or hand mixer, until smooth and creamy, about 2 minutes.

4. Add in peanut butter and beat for another minute, until incorporated.

5. Add brown and granulated sugar. Beat for another 3 minutes.

6. Add eggs in one at a time.

7. Add the dry mixture into the wet mixture. Fold in the mixture until everything is incorporated.

8. Fold in the chocolate chips.

9. The dough should be soft and airy.  Now, scoop the dough into 1 tablespoon full, roll into a ball with your hands, and dip in granulated sugar.

10. Use a fork to press down each dough ball one direction, then again in perpendicular direction.

11. Bake the dough for about 12 minutes, and ta-dah!

Crowd pleaser. Easy, cheap and fun recipe for you to try!

Dark Chocolate, Pistachio, and Smoked Sea Salt Cookies

31 Aug

So that was a mouth full.

I follow the beautiful Joy the Baker religiously. When she posted her Dark Chocolate, Pistachio, and Smoked Sea Salt Cookies , I knew I had to make them, ASAP. And I did.

Now, how do you say no to these delicious things? Check out the recipe HERE!

Monster Cookies

21 May

Cookies, cookies, cookies.

It was my last day at my job before I head to my summer internship, and I decided to bake cookies for the co-workers to show my appreciation.

I wanted to try something I’ve never done before. After looking up a couple of different recipes, I decided to go with Monster Cookies.

Monster cookies, what the heck does that mean anyway? Reminds me of Lady Gaga or Nikki Minaj.

Truth is, I don’t have the answer to why Monster cookies are called Monster cookies… I am assuming they are monster because they are made with a lot of different ingredients and since oatmeal is the main ingredient, the surface of the cookie is uneven and (a little ugly), and that’s why they are monster-like? Maybe? I don’t know. Or maybe the person who made up the cookies’ last name is Monster. Who knows. Who care. Ok, I am going to stop and just get to the point.

So the recipe below was originally by Donna Haney then was adapted by Paula Deen then adapted by me. Confusing. Yes. In other words, I looked up the recipe posted on Foodnetwork.com and changed a few things here and there.

Ingredients:

  • 3 eggs
  • 3/4 cups packed light brown sugar
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 12-ounce jar creamy peanut butter
  • 1 stick butter, softened
  • 1/2 cup multi-colored chocolate candies (M&Ms)
  • 1/2 cup chocolate chips
  • 2 teaspoons baking soda
  • 4 1/2 cups quick-cooking oatmeal (not instant)

Directions:

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 12 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

I made really large dough balls at the beginning, then realized the trick is do roll smaller balls so the cookies would bake evenly as they can be a little more wet than typical doughs.

Enjoy!

Liv Hambrett

An Australian Writer in (North) Germany

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