Spoon Cookies Recipe at Epicurious. Make dough: Fill kitchen sink with about 2 inches of cold water. Melt butter in a 2- to 3-quart heavy saucepan over moderate heat and cook, stirring occasionally, until butter turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, 10 to 12 minutes. (Butter will initially foam, then dissipate. A thicker foam will appear and cover the surface just before butter begins to brown; stir more frequently toward end of cooking.) Place pan in sink to stop cooking, then cool, stirring frequently, until butter starts to look opaque, about 4 minutes. Remove pan from sink and stir in sugar and vanilla. Whisk together flour, baking soda, and salt in a small bowl and stir into butter mixture until a dough forms. Shape into a ball, wrap with plastic wrap, and let stand at cool room temperature 1 to 2 hours (to allow flavors to develop).
Form and bake cookies: Put oven rack in middle position and preheat oven to 325°F. Mean Cuisine - Super-Gooey Chocolate Chip Cookies. Ice Cream Chocolate Chip Cookies! Good Thursday everyone!! I am practically jumping out of my old computer seat dying to share my latest cookie with you :) A week or so ago as I was making the boys an ice cream shake, I started thinking…..hmmm I wonder how vanilla ice cream would work out in chocolate chip cookies? Well, can I just tell you it worked, and it’s over the top INCREDIBLE! I used a creamy all natural vanilla ice cream by Breyers. I really think any vanilla ice cream would work just fine. So, what you’ll taste is a delicious very “vanilla-y” flavored chocolate chip cookie. They are soft and perfect. Have fun baking!! Here’s the line up of most of the ingredients. Cream your butter and sugars as usual. Mix in your large eggs. And your pure vanilla. Here’s where the fun begins, get a nice big scoop of your favorite Vanilla Ice Cream.
Yummy!! Our options are endless, can you imagine some other ice cream flavors? Add in your dry ingredients. And your favorite bag of chocolate chips Mix until just combined. Love it! Homemade Thin Mint Cookies. Recently, there had been a lot of talk about Girl Scout cookies, and those sweet, little girls standing at tables with stacks of cookie boxes are pretty hard to turn down. Everyone has a favorite Girl Scout cookie. I’ve always liked the Do-Si-Dos and Samoas, but the hands-down most popular has to be the Thin Mint. I had heard so much exicitement about them lately, I thought it would be fun to make them from scratch. I looked through a few books and found some reasonable facsimiles, but the one that seemed closest to the original in appearance and texture was the thin mint cookies from Super Natural Cooking . The cookie dough was mixed and then wrapped in plastic and left to chill in the freezer for 20 minutes to make it easier to handle. The good news about making your own thin mints is that you can choose the ingredients that go into them.
NYT Chocolate Chip Cookies. Perfection at Your Fingertips. Few things are worthy of a quest. The Holy Grail, the Ark of the Covenant and the Fountain of Youth? No. True love, flattering jeans and the perfect chocolate chip cookie recipe? Yes. Many bakers spend their lives testing chocolate chip cookie recipes, looking for “The One.” This is it. Last summer, The New York Times ran a fascinating story on the “quest for the perfect chocolate chip cookie,” which included the fact that the Tollhouse Chocolate Chip Cookie recipe Nestlé prints on its bags of chocolate morsels left out a step. What? According to the article, Ruth Graves Wakefield, who invented the chocolate chip cookie for her Tollhouse Inn in the 1930s, wrote that the dough should be chilled overnight. This revelation inspired NYT writer David Leite to interview New York bakery owners and pastry chefs about their chocolate chip cookie secrets, and what he found out was: 1. 2. 3.
P.S. Soft and Thick Sugar Cookies. These sugar cookies are similar to the Lofthouse sugar cookies you get at the grocery store. They start out with a box of cake mix - which isnt usually on my grocery list but I happened to have a box in the pantry from a while back so I figured I would try them. The recipe said to make sure you use the kind with pudding in the mix as that helps with the softness. They turned out really, really good. I loved the texture of these - they are so soft - and they stay that way for several days too. The frosting on the storebought version of these cookies is never great in my opinion, so using a homemade buttercream frosting adds a special touch.
Soft and Thick Sugar Cookies Recipe adapted from Noshings Cookies: 1 18 oz box white cake mix with pudding in the mix 2/3 cup flour 2 large eggs 1/3 cup canola oil 2 T sour cream (I used reduced fat) Preheat oven to 350 degrees. Beat butter on medium speed for about two minutes until smooth. The Capitol Baker: Snickers Caramel Cheesecake Cookies. Back in high school I remember my mother trying out a fat free/sugar free cheesecake recipe she had found. That was the first time I had ever tasted cheesecake, so to be honest, I remember thinking it wasn't half bad - keep in mind I had nothing to compare it to!
Then The Cheesecake Factory came to town and with one simple taste of their full fat/full sugar worth every calorie and gram of fat cheesecake, my mind was changed forever! You must be careful with this recipe because the individual size cheesecake cookies are small enough to keep popping in your mouth without realizing how many you have had! Pressing the graham cracker crumbs into the pans was a bit tedious and I had trouble making the crumbs stick together (I may try adding more butter next time), but the cookies were definitely worth the effort. Snickers Caramel Cheesecake Cookies Ingredients 2 3/4 cups graham cracker crumbs8 Tbsp butter, melted3 Tbsp sugar2 cups chopped Snickers Bars 16 oz. cream cheese, at room temperature.
Divine Baking: Chocolate Chubbies. BIY: Girl Scout Cookies. Samoas! Everything is DIY nowadays. Well, I'm one-uping DIY. BIY: Bake it Yourself. Not that I condone cheating the Girl Scouts out of your order, but when they aren't knocking on your door and you are craving some of that purple boxity goodness -- your have to be resourceful.
That's the scouts honor isn't it? Survival of the fittest? Ok, I clearly was never a Girl Scout. While visiting Uncle John in San Diego, I decided to "whip up a batch" (over several hours) of one of my favorite Girl Scout Cookies -- Samoas. Cole hates coconut so I agreed to make him some Do-Si-Dos as well. I must say, it was extra sweet to bake in Mary's kitchen. Here are some step-by-step shots and the reason why this batch took me so long... Starting with 12 ounces (or 11 ounces, if you buy two 5.5 ounce bags like I did) with some good quality caramels...I chose Werther's Chewy Caramels. Carefully remove each wrapper. And set aside in microwave safe bowl.
A Cream together until light and fluffy. Oreo Stuffed Chocolate Chip Cookies. Alright, confession time. My first impression of these cookies was not a super positive one. I mean, don’t get me wrong…I love a good chocolate chip cookie. And Oreos easily top the list among my favorite “store bought” cookies. The idea of combining them just threw me. When I first saw this Oreo creation on Picky Palate I thought they looked a little gross (sorry Jenny). Just a bit too sweet for my taste, which sounds so very wrong by the way. I was a little curious though. I am really not even sure how to describe these. Oreo Stuffed Chocolate Chip Cookies recipe from the fantabulous Jenny of Picky Palate 2 sticks (1 cup) softened butter 3/4 cup packed light brown sugar 1 cup granulated sugar 2 large eggs 1 tablespoon pure vanilla 3 1/2 cups flour 1 teaspoon salt 1 teaspoon baking soda 10 oz bag chocolate chips 1 pkg.
Preheat oven to 350 degrees. In a separate bowl mix the flour, salt and baking soda. Makes about 2 dozen VERY LARGE cookies. stumble. A Quest for The Best Chocolate Chip Cookies. There is something uniquely heart warming about freshly baked chocolate chip cookies. The sweet smell the fills the room as you watch the little dough mounds puff and spread, that for some reason, has an affect that is unmatched by any other cookie. Looking at the cookies as they cool on the baking sheet, it's becomes very easy to forget the meaning of self-restraint. You want to bite into them while the chocolate is still melty and the centers are still gooey but, as you know from childhood, that two bad things could happen if you do: 1) you can burn your tongue with the hot goodness and 2) you might get a tummy ache afterward (though you know that in both cases, it's well worth it)!
So in order to receive the full effect of a soft, freshly baked cookie that lasts for days, I began experimenting with recipes to get the perfect chocolate chip cookie: one that is thick and not flat, moist and soft in the center, crisp on the edges, and the right ratio of chocolate chips to cookie dough. Candy Bar Chocolate Chip Cookie Sandwiches. Candy Bar Cookies? Have I gone mad? Well, no but was craving some chocolate….sorry for those of you who are so good and still dieting I used the same technique I’ve been using with those giant Oreo Stuffed Cookies and am just loving it. Ooey Gooey on the inside and perfectly buttery crisp on the outside, just how I like it! I used 3 of my favorite snack size candy bars as pictured above.
First up, Reeses Peanut Butter Cup….my absolute favorite :) Place a nice big scoop on top and… …..a nice big scoop on the bottom Use both hands to press and seal edges. Do the same with your Snickers, one giant scoop on top, one on bottom…press and seal edges! Same story for your Kit Kat Bar. Ready for the oven. Bake at 350 degrees F, 14-16 minutes! Can you just die?! The inside of the Reeses Peanut Butter Cup Cookie, mmm! …and the fabulous Kit Kat Bar Cookie. Candy Bar Chocolate Chip Cookie Sandwiches Ingredients Directions Preheat oven to 350 degrees F. Makes about 24 LARGE Cookies Other recipes you may enjoy... Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever. Recipe.