Soft and Puffy Peanut Butter Coconut Oil Cookies. I could not get the last cookies I made with coconut oil out of my mind.
They were some of the best cookies I’ve ever had. But they didn’t include peanut butter. So I changed that. I have been in love with baking with coconut oil. I won’t go into my full diatribe again about how it doesn’t make your baked goods taste like tanning oil. The flavor of peanut butter definitely dominates these cookies, which is what I was hoping for. Looking at them, you’d think they were heavy bricks because they’re made with peanut butter and coconut oil, neither of which are exactly lightweight. Make the cookies by combining peanut butter, coconut oil, light brown sugar, an egg, vanilla, and cream until very light and fluffy, about five minutes.
If your coconut oil is rock hard, microwave it in a small bowl for five or ten seconds, or just until it begins to soften. I used light brown sugar, which is less robust than dark brown sugar, used here. Pull them from the oven when the tops are just barely set. Sugar-Doodle Vanilla Cookies. Although these cookies are simple and unassuming, they’re a new favorite.
Sometimes the simplest things really are the best. They’re a chewy hybrid of a sugar cookie and a snickerdoodle. They have the buttery flavor of sugar cookies without any of the dryness. Too often sugar cookies are dry, bland, and horribly crumbly. We all know those dried out poor excuses for cookies that are typically found on holiday platters and that disintegrate into a million crumbs all over your lap as you’re trying to eat neatly from a paper plate at someone’s holiday party and not get crumbs all over their carpet and couch.
They’re soft and pliable, with the chewy texture of a snickerdoodle, minus the cream or tartar or cinnamon-sugar coating, and I decided to call them a Sugar-Doodle. I made these cookies using about a half-and-half ratio of bread and all-purpose flour, and although I haven’t tested the recipe solely using all-purpose flour, the cookies will turn out, but just won’t be as chewy. Deep Dark Chocolate Cookies-No butter & Flourless. Ingredients: Nonstick vegetable oil spray1 1/2 cups bittersweet chocolate chips (about 9 ounces)3 large egg whites, room temperature 2 cups powdered sugar, divided (plus 1/2 cup for cookie coating)1/2 cup unsweetened cocoa powder1 tablespoon cornstarch1/4 teaspoon salt Instructions: Preheat oven to 350°F.
Spray 2 large baking sheets with nonstick spray. Set aside. Melt 1 cup chocolate chips in glass bowl in microwave, stirring frequently, about 2 minutes. Using electric mixer, beat whites in large bowl to soft peaks. Single serving deep dish chocolate chip cookies. Central Dispatch - Show. The Best Chocolate Chip Cookie Recipe Ever. Yeah, yeah, I know!
Everyone has a recipe that they say is the best ever. Well, this one is mine. This is my favorite chocolate chip cookie recipe of all time. I’ve made lots of different chocolate chip cookie recipes, but this one, in my opinion is the bestest of the best. They bake up soft and chewy and they stay that way. I’ve literally made hundreds of cookies using this recipe. I’ve used chocolate chips, mint chips, white chocolate chips, peanut butter chips, and chocolate chunks, among others. I’ve made these and sold them at my daughter’s high school soccer games. So without further ado, here is my all time favorite chocolate chip cookie recipe. I’ve also included instructions for freezing these babies so you can have some on hand whenever you feel like it.
TIP: This is important, probably the biggest misconception in baking in my opinion. The Best Chocolate Chip Cookie Recipe Everprintable version Preheat oven to 350 degrees F (175 degrees C). Did you enjoy this post? NEW! Oreo Pudding Cookies. Let’s examine this cookie… …bits of Oreo …chunks of Cookies ‘N Cream candy bar …gooey melted chocolate chips Um…you had me at Oreo.
I’ve actually never been a fan of pudding mix in cookies. These are some of the best things I’ve eaten in a while. And….I eat a lot of….things. These come from my SIL Kristy over at Sweet Treats and More. And thank goodness I bought 3 Cookies N’ Cream bars just in case because my babysitter helped herself to one while we were out. Ingredients 1 cup butter, room temperature 3/4 cup brown sugar 1/4 cup white sugar 1 (4.2 ounce) package instant Oreo Pudding mix (see Note) 2 1/4 cups flour 1 teaspoon baking soda 2 eggs 1 teaspoon vanilla 1/4 teaspoon salt 2 Hershey's Cookies N Cream Candy Bars broken into small pieces (I used 2.6 ounce King Sized bars) 2 cups semi-sweet chocolate chips Instructions.