I recently had to come up with a quick cookie for my granddaughter's volleyball team. I was able to throw this cookie together in under 1 hour with ingredients I found in my cupboard. I made them extra large so that each team member could have a cookie. When you make your cookies extra large, be sure to rotate the cookie sheets half way through the baking process so they cook evenly. Also, be sure not to over bake so that they stay soft and chewy in the middle. Enjoy! Ingredients 3/4 cup brown sugar 3/4 cup white granulated sugar 1 cup butter flavored Crisco 1 tsp. vanilla 2 eggs (I use large) 1 1/2 cup flour 2 cups oatmeal (I use quick cook, not instant) 3 Tbsp. cornstarch 1 tsp. baking soda 1 tsp. salt 1 package of mini-chocolate chips (use the mini instead of regular size and you will have TONS of chocolate morsels with each bite!) Directions
Preheat oven to 375 degrees and prepare cookie sheets by lining with parchment paper, silicon mats or spray with Pam Using a stand or hand mixer blend both sugars and Crisco until light and fluffy. Add vanilla and eggs and beat until fully incorporated. In another bowl combine the flour, oatmeal, cornstarch, baking soda and salt and stir to combine all ingredients. After your butter and sugar mixture is fully mixed, add the flour mixture slowly while beating on medium speed until all the flour mixture is combined. Turn off the mixer and hand fold in the mini chocolate chips. If there are no nut allergies in your group, add 1 cup finely diced pecans or walnut if you like. I didn't do this for the volleyball team because I know one girl has nut allergies. Drop by large spoonfuls (about golf ball size) onto prepared cookie sheets. Flatten slightly with your hand or a spoon. Bake at 375 for about 11 minutes. Be sure to turn your pans about half way through the cooking process so they bake evenly. Don't over cook! Remove from oven and let cool on the cookie sheet for 1 minute before removing to a cooling rack. Makes about 24 jumbo cookies.
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I love so many of the fall cookie recipes but you can't beat the smell of molasses. When you add it to a recipe, something wonderful happens. Here is a recipe that combines my favorite oatmeal raisin cookie with molasses. This chewy cookie is the perfect companion with a cup of tea and a warm fire. I hope you enjoy! Ingredients 1 cup white sugar ¾ cup Crisco (part butter is okay too) 2 eggs 5 Tbsp. molasses 2 tsp. vanilla 2 cups flour 2 cups oatmeal (quick cook or regular, not steel cut) 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1 tsp cinnamon ½ tsp. ground cloves ¾ cups raisins ¾ cup nuts (I use pecans but walnuts work too) Directions
I'm so excited that fall is finally here. I wanted to make a colorful fall leaf cookie for the salon so I have used my favorite sugar cookie recipe, White Velvet, and divided the dough into four sections coloring each section with the fall colors. It's a little tricky to work with colored dough, but the results are well worth the extra steps. You can make the leaf cookies either one color, or combine pieces of each color to get a colorful fall leaf. I brushed a clear glaze over the cookies to give them a shiny finish. Enjoy! Ingredients 2 cups butter, softened 1 package (8 ounces) cream cheese, softened 2 cups sugar 2 large egg yolks 1 teaspoon vanilla extract 4-1/2 cups all-purpose flour Food coloring – yellow, orange, green, brown or your choice
To make multi color leaves: pinch off a section of each color dough and carefully combine to get a marbled effect. Roll out dough to ¼-in. thickness and cut with cookie cutter. Optional glaze: Combine 1 cup powdered sugar and 1/4 cup water. Stir until completely dissolved and translucent. Add more water if needed. Using a pastry brush, gently brush the top of each cooled cookie and allow to set up at room temperature until the glaze is hard. |
GrammatlcGrammatlc bakes all the cookies for the clients at Split Ends Hair Studio (to visit the salon website, click the button above). She also bakes sweet treats for friends and family. Enjoy the recipes! Archives
December 2017
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