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Green Tea Sweets
Yield: appx 25 2-inch cookies
Ingredients
3/4 cup confectioners sugar
145g unsalted butter, cut into cubes
1 3/4 cup flour
3 large egg yolks
1.5 tbsp Matcha (powdered green tea)
1 cup granulated sugar (for coating)
Instructions
Preheat the oven to 350F. Line a sheet pan with parchment paper.
Whisk the confectioner’s sugar and green tea together in a bowl.
Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
Add the flour and mix until well combined.
Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
Roll the dough out to 1/2-inch thickness.
Cut the dough with a leaf cookie cutter.
Toss each cut cookie in a bowl of granulated sugar to coat.
Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.
—

Green Tea Sweets

Yield: appx 25 2-inch cookies

Ingredients

  • 3/4 cup confectioners sugar
  • 145g unsalted butter, cut into cubes
  • 1 3/4 cup flour
  • 3 large egg yolks
  • 1.5 tbsp Matcha (powdered green tea)
  • 1 cup granulated sugar (for coating)
Instructions
  1. Preheat the oven to 350F. Line a sheet pan with parchment paper.
  2. Whisk the confectioner’s sugar and green tea together in a bowl.
  3. Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
  4. Add the flour and mix until well combined.
  5. Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
  6. Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
  7. Roll the dough out to 1/2-inch thickness.
  8. Cut the dough with a leaf cookie cutter.
  9. Toss each cut cookie in a bowl of granulated sugar to coat.
  10. Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.

— 1 year ago with 15 notes
#dessert  #recipe  #asian  #green tea  #cookie  #must make 
Churro Cookies
Ingredients:
2 1/2 cups all-purpose flour
3/4 cup superfine sugar (see note below)
1/4 tsp salt
16 tbs unsalted butter, cut into 1/2 inch pieces and softened
2 tbs cream cheese, softened
2 tsp vanilla extract
2 tbs melted butter
1/2 cup granulated sugar
2 tbs plus 2 tsp cinnamon
pinch of salt
Note: If you can’t find superfine sugar, simply process 1 cup granulated sugar in a food processor for 30 seconds, then measure out 3/4 cup for the recipe. 
Instructions:
Whisk flour, sugar and salt together in a large bowl. Using an electric mixer on medium-low speed, beat the butter into the flour mixture, one piece at a time. Continue to beat the flour-butter mixture until it looks crumbly and slightly wet, 1-2 minutes.
Beat in the cream cheese and vanilla until the dough just begins to form large clumps, about 30 seconds. Knead the dough in the bowl by hand a few times until it forms a large cohesive mass. 
Roll cookie dough into rods about 3/4-1 inch in diameter. Cut the rods into 3 inch pieces, place on a plate and refrigerate for 10-15 minutes. Combine 1/2 cup sugar, 2T plus 2tsp cinnamon and a pinch of salt in a small bowl. 
Heat oven to 350 degrees. Place cookies on a baking sheet, with about an inch between each cookie. Using a pastry brush, brush each cookie with melted butter, and then sprinkle with a generous amount of cinnamon sugar mixture. 
Bake cookies for 10 minutes, then remove from the oven and immediately place indentations lengthwise along the cookies using a wooden skewer. Let cookies cool for five minutes on the cookie sheet, then place on a cooling rack to cool completely. 
(Optional) For more cinnamon-sugar flavor, brush cooled cookies with more melted butter and sprinkle again with cinnamon sugar
—

Churro Cookies

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 3/4 cup superfine sugar (see note below)
  • 1/4 tsp salt
  • 16 tbs unsalted butter, cut into 1/2 inch pieces and softened
  • 2 tbs cream cheese, softened
  • 2 tsp vanilla extract
  • 2 tbs melted butter
  • 1/2 cup granulated sugar
  • 2 tbs plus 2 tsp cinnamon
  • pinch of salt

Note: If you can’t find superfine sugar, simply process 1 cup granulated sugar in a food processor for 30 seconds, then measure out 3/4 cup for the recipe. 

Instructions:

  1. Whisk flour, sugar and salt together in a large bowl. Using an electric mixer on medium-low speed, beat the butter into the flour mixture, one piece at a time. Continue to beat the flour-butter mixture until it looks crumbly and slightly wet, 1-2 minutes.
  2. Beat in the cream cheese and vanilla until the dough just begins to form large clumps, about 30 seconds. Knead the dough in the bowl by hand a few times until it forms a large cohesive mass. 
  3. Roll cookie dough into rods about 3/4-1 inch in diameter. Cut the rods into 3 inch pieces, place on a plate and refrigerate for 10-15 minutes. Combine 1/2 cup sugar, 2T plus 2tsp cinnamon and a pinch of salt in a small bowl. 
  4. Heat oven to 350 degrees. Place cookies on a baking sheet, with about an inch between each cookie. Using a pastry brush, brush each cookie with melted butter, and then sprinkle with a generous amount of cinnamon sugar mixture. 
  5. Bake cookies for 10 minutes, then remove from the oven and immediately place indentations lengthwise along the cookies using a wooden skewer. Let cookies cool for five minutes on the cookie sheet, then place on a cooling rack to cool completely. 
  6. (Optional) For more cinnamon-sugar flavor, brush cooled cookies with more melted butter and sprinkle again with cinnamon sugar

(Source: )

— 1 year ago with 20 notes
#dessert  #cookie  #churro  #recipe 
Peanut Butter Cookies
Ingredients
1/2 cup peanut butter
3/4 tsp baking soda
3 tbs flour
1/4 cup sugar
2 tbs brown sugar
2 tbs applesauce 
1/2 tsp vanilla extract
Instructions
Preheat oven to 350 degrees.
Mix dry ingredients, then add wet ingredients.
For softer cookies, refrigerate the dough for at least an hour.
Drop balls of dough on parchment-linked baking sheet.
Bake cookies for 8 minutes.

—

Peanut Butter Cookies

Ingredients

  • 1/2 cup peanut butter
  • 3/4 tsp baking soda
  • 3 tbs flour
  • 1/4 cup sugar
  • 2 tbs brown sugar
  • 2 tbs applesauce 
  • 1/2 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix dry ingredients, then add wet ingredients.
  3. For softer cookies, refrigerate the dough for at least an hour.
  4. Drop balls of dough on parchment-linked baking sheet.
  5. Bake cookies for 8 minutes.

— 1 year ago with 11 notes
#dessert  #cookie  #peanut butter  #applesauce  #recipe  #healthy  #must make 
Cinnamon Roll Cookies
Yields: 4 dozen 2-inch cookies
Ingredients
2 cups flour + 2 tbs flour
1 tsp cinnamon + 1 tbs cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter (softened) + 3 tbs
1/2 cup granulated sugar
1/4 cup light brown sugar + 1/2 cup
1 egg yolk
1/4 cup applesauce
1 tbs light corn syrup
1 tsp vanilla
for glaze: 1/2 cup powdered sugar, 2-3 tbs milk
Instructions
Sift together flour, cinnamon, baking soda and salt. Set aside.
Beat 1/2 cup butter, granulated sugar and 1/4 cup brown sugar until light in color. Add in egg yolk, applesauce, light corn syrup and vanilla. Beat to combine.
Fold in flour mixture until just combined. (Dough may have some flour streaking. Do not over mix.)
Divide dough in half. Wrap in waxed paper and refrigerate for 30 minutes.
Mix remaining 1 tbs cinnamon and 1/2 cup brown sugar. Divide mixture in two. Set aside.
Remove one wrapped dough. (Dough will be sticky so place it between two large pieces of wax paper) Roll out dough to 1/4-inch thick. Using a pastry brush, spread 1 1/2 tbs softened butter on dough. Sprinkle half of cinnamon and sugar mixture and gently press into dough.
Roll up dough. Place roll seam side down on plastic wrap and cover tightly.
Repeat with remaining dough, butter, and cinnamon and sugar mixture.
Refrigerate rolled dough for 30-45 minutes.
Remove chilled rolls and cut into 1/2-inch slices.
Bake at 350 degrees for about 10 minutes, until lightly browned. Let cool.
To make glaze, add in 1 tbs milk at a time to powdered sugar until drizzling consistency is achieved.
Drizzle tops of cookies with glaze. Let stand until glaze dries.

—

Cinnamon Roll Cookies

Yields: 4 dozen 2-inch cookies

Ingredients

  • 2 cups flour + 2 tbs flour
  • 1 tsp cinnamon + 1 tbs cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter (softened) + 3 tbs
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar + 1/2 cup
  • 1 egg yolk
  • 1/4 cup applesauce
  • 1 tbs light corn syrup
  • 1 tsp vanilla
  • for glaze: 1/2 cup powdered sugar, 2-3 tbs milk
Instructions
  1. Sift together flour, cinnamon, baking soda and salt. Set aside.
  2. Beat 1/2 cup butter, granulated sugar and 1/4 cup brown sugar until light in color. Add in egg yolk, applesauce, light corn syrup and vanilla. Beat to combine.
  3. Fold in flour mixture until just combined. (Dough may have some flour streaking. Do not over mix.)
  4. Divide dough in half. Wrap in waxed paper and refrigerate for 30 minutes.
  5. Mix remaining 1 tbs cinnamon and 1/2 cup brown sugar. Divide mixture in two. Set aside.
  6. Remove one wrapped dough. (Dough will be sticky so place it between two large pieces of wax paper) Roll out dough to 1/4-inch thick. Using a pastry brush, spread 1 1/2 tbs softened butter on dough. Sprinkle half of cinnamon and sugar mixture and gently press into dough.
  7. Roll up dough. Place roll seam side down on plastic wrap and cover tightly.
  8. Repeat with remaining dough, butter, and cinnamon and sugar mixture.
  9. Refrigerate rolled dough for 30-45 minutes.
  10. Remove chilled rolls and cut into 1/2-inch slices.
  11. Bake at 350 degrees for about 10 minutes, until lightly browned. Let cool.
  12. To make glaze, add in 1 tbs milk at a time to powdered sugar until drizzling consistency is achieved.
  13. Drizzle tops of cookies with glaze. Let stand until glaze dries.

— 1 year ago with 25 notes
#dessert  #cookie  #recipe  #cinnamon  #must make 
Banana Bread Cookies with Chocolate and Toffee Chips
Yields: 4 1/2 dozen 2-inch cookies
Ingredients
2 1/4 cup bread flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp kosher salt
3/4 cup mashed bananas (appx 1 1/2 banana)
1/2 cup sour cream
8 tbs butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
2 tsp vanilla extract
1/2 cup mini chocolate chips
1/2 cup toffee bits
Instructions
Mix bread flour, baking soda, baking powder and salt. Set aside.
Mash bananas and mix in sour cream. Set aside.
Brown butter by placing in small skillet and heating butter until it turns brown and starts to smell nutty. Remove from heat. Whisk in both sugars. Let sit for 5 minutes.
Add egg and vanilla. Whisk to combine.
Add banana and sour cream. Combine.
Gently fold in flour mixture.
Fold in chocolate chips and toffee bits.
Refrigerate mixture for at least 30 minutes. Drop 1-inch balls of cookie dough on parchment-lined baking sheets.
Bake at 350 degrees for 10-13 minutes, until edges turn golden brown.

—

Banana Bread Cookies with Chocolate and Toffee Chips

Yields: 4 1/2 dozen 2-inch cookies

Ingredients

  • 2 1/4 cup bread flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 3/4 cup mashed bananas (appx 1 1/2 banana)
  • 1/2 cup sour cream
  • 8 tbs butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1/2 cup mini chocolate chips
  • 1/2 cup toffee bits
Instructions
  1. Mix bread flour, baking soda, baking powder and salt. Set aside.
  2. Mash bananas and mix in sour cream. Set aside.
  3. Brown butter by placing in small skillet and heating butter until it turns brown and starts to smell nutty. Remove from heat. Whisk in both sugars. Let sit for 5 minutes.
  4. Add egg and vanilla. Whisk to combine.
  5. Add banana and sour cream. Combine.
  6. Gently fold in flour mixture.
  7. Fold in chocolate chips and toffee bits.
  8. Refrigerate mixture for at least 30 minutes. Drop 1-inch balls of cookie dough on parchment-lined baking sheets.
  9. Bake at 350 degrees for 10-13 minutes, until edges turn golden brown.

— 1 year ago with 6 notes
#dessert  #cookie  #bread  #recipe  #banana  #fruit  #chocolate  #must make  #caramel 
Cinnamon French Toast Cookies
Ingredients
2 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
2 tsp cinnamon + 2 tbs cinnamon
1/2 cup unsalted butter (softened)
1/2 cup cream cheese
3/4 cup dark brown sugar
1/2 cup granulated sugar + 1/2 cup sugar
1 large egg
1 large egg yolk
1 1/2 tbs maple syrup
1 tsp vanilla extract
Instructions
Sift flour, baking powder, salt and cinnamon in a bowl. Set aside.
Cream butter, cream cheese, and both sugars until pale and fluffy.
Lightly mix egg and egg yolk in a separate bowl. Add to creamed butter. Mixed until combined.
Add in maple syrup and vanilla. Mix to combine.
Add in flour mixture and fold until incorporated.
Divide dough in half and shape into flat rectangles. Refrigerate for at least 2 hours.
Remove chilled dough. On a lightly floured surface, start rolling dough from one long length side edge to another. Return rolled logs to chill for 2 more hours or overnight.
Mix remaining cinnamon and sugar. Place inside a fine mesh shaker or in a fine mesh sieve.
Using a knife, slice dough into 1/4-inch thick rounds. Place cookies 1 inch apart on parchment-lined baking sheet. Lightly cover cookies with cinnamon and sugar mixture.
Bake for 10-12 minutes.

—

Cinnamon French Toast Cookies

Ingredients

  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp cinnamon + 2 tbs cinnamon
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup cream cheese
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar + 1/2 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 tbs maple syrup
  • 1 tsp vanilla extract
Instructions
  1. Sift flour, baking powder, salt and cinnamon in a bowl. Set aside.
  2. Cream butter, cream cheese, and both sugars until pale and fluffy.
  3. Lightly mix egg and egg yolk in a separate bowl. Add to creamed butter. Mixed until combined.
  4. Add in maple syrup and vanilla. Mix to combine.
  5. Add in flour mixture and fold until incorporated.
  6. Divide dough in half and shape into flat rectangles. Refrigerate for at least 2 hours.
  7. Remove chilled dough. On a lightly floured surface, start rolling dough from one long length side edge to another. Return rolled logs to chill for 2 more hours or overnight.
  8. Mix remaining cinnamon and sugar. Place inside a fine mesh shaker or in a fine mesh sieve.
  9. Using a knife, slice dough into 1/4-inch thick rounds. Place cookies 1 inch apart on parchment-lined baking sheet. Lightly cover cookies with cinnamon and sugar mixture.
  10. Bake for 10-12 minutes.

— 1 year ago with 7 notes
#dessert  #cookie  #recipe  #cinnamon  #french toast  #must make 
Coffee Cake Cookies
Yields: 2 dozen 3-inch cookies
Ingredients
For pecan streusel:
1 1/2 cup pecans, toasted
3/4 cup dark brown sugar, packed
2 tsp cinnamon
pinch of salt
4 tbs unsalted butter
For cookie dough portion:
1/2 cup unsalted butter, browned
1 egg
1/2 cup dark brown sugar
1/2 cup sugar
1/2 cup sour cream
1/4 cup cream cheese, softened
2 tsp vanilla
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 1/2 cup flour
Instructions
Preheat oven to 350 degrees.
Bake pecans for 10-12 minutes. Let cool and chop.
Combine ingredients for pecan streusel. Set aside.
Heat and melt butter until brown and nutty smelling. Set aside to cool slightly.
Mix egg and sugars until mixture is glossy (about 1-2 minutes).
Add sour cream, cream cheese, vanilla, cinnamon, baking powder, baking soda, and salt into mixture. Beat to combine.
Add in cooled butter. Beat to combine.
Fold flour into wet mixture. Add half of streusel mixture and combine.
Scoop tablespoons of mixture onto baking sheet. Sprinkle 1 tsp streusel mixture and press lightly onto each cookie.
Bake for 10-12 minutes, until edges are golden brown.

—

Coffee Cake Cookies

Yields: 2 dozen 3-inch cookies

Ingredients

For pecan streusel:

  • 1 1/2 cup pecans, toasted
  • 3/4 cup dark brown sugar, packed
  • 2 tsp cinnamon
  • pinch of salt
  • 4 tbs unsalted butter

For cookie dough portion:

  • 1/2 cup unsalted butter, browned
  • 1 egg
  • 1/2 cup dark brown sugar
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1/4 cup cream cheese, softened
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 1/2 cup flour
Instructions
  1. Preheat oven to 350 degrees.
  2. Bake pecans for 10-12 minutes. Let cool and chop.
  3. Combine ingredients for pecan streusel. Set aside.
  4. Heat and melt butter until brown and nutty smelling. Set aside to cool slightly.
  5. Mix egg and sugars until mixture is glossy (about 1-2 minutes).
  6. Add sour cream, cream cheese, vanilla, cinnamon, baking powder, baking soda, and salt into mixture. Beat to combine.
  7. Add in cooled butter. Beat to combine.
  8. Fold flour into wet mixture. Add half of streusel mixture and combine.
  9. Scoop tablespoons of mixture onto baking sheet. Sprinkle 1 tsp streusel mixture and press lightly onto each cookie.
  10. Bake for 10-12 minutes, until edges are golden brown.

— 1 year ago with 5 notes
#dessert  #cookie  #pecan  #cinnamon  #recipe  #must make 
Melting Moments
Ingredients
1 1/2 cup flour
1/2 cup cornstarch
pinch of salt
1/3 cup confectioner’s sugar (plus 3/4 cup for dusting)
1 cup unsalted butter
1 tsp vanilla extract
Instructions
Whisk together flour, corn starch, and salt.
Beat butter and sugar until creamy. Add vanilla extract and mix.
Add flour mixture and mix well.
Cover and refrigerate dough for at least 30 minutes, until firm.
Preheat oven to 350 degrees. Line 2 baking sheets.
Make 1-inch balls out of dough and place on prepared baking sheets, 1 inch apart.
Bake for 12 minutes, until sides start to brown.
Let cool for a few minutes.
Dust with confectioner’s sugar.
Let cool completely.

—

Melting Moments

Ingredients

  • 1 1/2 cup flour
  • 1/2 cup cornstarch
  • pinch of salt
  • 1/3 cup confectioner’s sugar (plus 3/4 cup for dusting)
  • 1 cup unsalted butter
  • 1 tsp vanilla extract
Instructions
  1. Whisk together flour, corn starch, and salt.
  2. Beat butter and sugar until creamy. Add vanilla extract and mix.
  3. Add flour mixture and mix well.
  4. Cover and refrigerate dough for at least 30 minutes, until firm.
  5. Preheat oven to 350 degrees. Line 2 baking sheets.
  6. Make 1-inch balls out of dough and place on prepared baking sheets, 1 inch apart.
  7. Bake for 12 minutes, until sides start to brown.
  8. Let cool for a few minutes.
  9. Dust with confectioner’s sugar.
  10. Let cool completely.

— 2 years ago with 5 notes
#dessert  #cookie  #recipe  #must make 
Tuiles
Yields: 12 4-inch cookies
Ingredients
1/3 cup flour
1/2 cup plus 2 tbs granulated sugar
1 tsp vanilla powder
pinch of salt
3 egg whites, slightly whisked
2 1/2 tbs unsalted butter, melted
3 tbs melted butter to grease parchment paper
2 tbs milk
Instructions
Sift flour, sugar, and salt in a small bowl. Add egg whites, then melted butter. Whisk until just combined. Let stand for 30 minutes (or cover and refrigerate for up to 3 days).
Preheat oven to 350 degrees.
Spoon 1 1/2 tbs batter onto baking sheet, 2 inches apart.* Dip finger in milk and spread batter into a 3-inch round, ensuring the edges are no thinner than centers.**
Bake for 8-10 minutes, or until edges are golden and centers are just beginning to color. Remove from oven and shape to desired form.***
*Do not bake more than 4-5 cookies at a time, as they quickly become crisp when cooled. (If they do become too cool to shape, return them to oven for a minute or two to soften)
**Optionally, decorate tuiles by mixing in cocoa powder or food coloring.
***To shape tuiles into cups, quickly push each one into a muffin pan hole with the back of a spoon.
—

Tuiles

Yields: 12 4-inch cookies

Ingredients

  • 1/3 cup flour
  • 1/2 cup plus 2 tbs granulated sugar
  • 1 tsp vanilla powder
  • pinch of salt
  • 3 egg whites, slightly whisked
  • 2 1/2 tbs unsalted butter, melted
  • 3 tbs melted butter to grease parchment paper
  • 2 tbs milk

Instructions

  1. Sift flour, sugar, and salt in a small bowl. Add egg whites, then melted butter. Whisk until just combined. Let stand for 30 minutes (or cover and refrigerate for up to 3 days).
  2. Preheat oven to 350 degrees.
  3. Spoon 1 1/2 tbs batter onto baking sheet, 2 inches apart.* Dip finger in milk and spread batter into a 3-inch round, ensuring the edges are no thinner than centers.**
  4. Bake for 8-10 minutes, or until edges are golden and centers are just beginning to color. Remove from oven and shape to desired form.***

*Do not bake more than 4-5 cookies at a time, as they quickly become crisp when cooled. (If they do become too cool to shape, return them to oven for a minute or two to soften)

**Optionally, decorate tuiles by mixing in cocoa powder or food coloring.

***To shape tuiles into cups, quickly push each one into a muffin pan hole with the back of a spoon.

— 2 years ago with 2 notes
#basics  #dessert  #cookie  #recipe 
Pumpkin Chocolate Chip Oatmeal Cookies
-Recipe-
Ingredients
1 1/4 cup old fashion oats
1/2 cup quick oats
3/4 cup flour
1/2 cup unsalted butter, browned
1/2 cup sugar
1/2 cup brown sugar
3/4 cup pumpkin puree
3/4 tsp cinnamon
1/4 tsp nutmeg
1 egg
1/2 tsp baking soda
(optional) 3/4 cup chocolate chips
(optional) 3/4 cup almonds, toasted
(optional) 1/2 cup toffee bits
Directions
1. Preheat oven to 350 degrees.
2. Combine oats and flour in a bowl. Set aside.
3. Place butter in skillet over medium heat. Cook until butter starts to brown and is nutty in aroma, whisking continuously. Set aside.
4. Add sugars, pumpkin puree, cinnamon, nutmeg, and egg into bowl. Mix to combine. Mix in cooled browned butter. Mix in baking soda. Fold in flour mixture. Mix in optional ingredients.
5. Drop onto prepared pan. Bake for 10-12 minutes.
—

Pumpkin Chocolate Chip Oatmeal Cookies

-Recipe-

Ingredients

  • 1 1/4 cup old fashion oats
  • 1/2 cup quick oats
  • 3/4 cup flour
  • 1/2 cup unsalted butter, browned
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3/4 cup pumpkin puree
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 egg
  • 1/2 tsp baking soda
  • (optional) 3/4 cup chocolate chips
  • (optional) 3/4 cup almonds, toasted
  • (optional) 1/2 cup toffee bits

Directions

1. Preheat oven to 350 degrees.

2. Combine oats and flour in a bowl. Set aside.

3. Place butter in skillet over medium heat. Cook until butter starts to brown and is nutty in aroma, whisking continuously. Set aside.

4. Add sugars, pumpkin puree, cinnamon, nutmeg, and egg into bowl. Mix to combine. Mix in cooled browned butter. Mix in baking soda. Fold in flour mixture. Mix in optional ingredients.

5. Drop onto prepared pan. Bake for 10-12 minutes.

— 2 years ago with 8 notes
#dessert  #cookie  #oats  #oatmeal  #pumpkin  #chocolate  #recipe 
Nutella Cookies
[another recipe: Recipe 2]
Ingredients
1/2 cup unsalted butter (room temp)
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup Nutella
1 egg
1/2 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1/4 tsp salt
1/3 cup chocolate chips
Instructions
Preheat oven to 350 degrees. 
Mix butter and sugars with electric mixer, until light and fluffy.
Add egg and vanilla, then Nutella, mixing well.
In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix.
Fold in chocolate chips.
Form dough into balls and place on greased cookie sheet. (Optionally, place cookie sheets in freezer for about 10 minutes to prevent cookies from spreading too much)
Bake for 6-7 minutes (7-8 minutes if baking from freezer). Let cool.
Notes here.
—

Nutella Cookies

[another recipe: Recipe 2]

Ingredients

  • 1/2 cup unsalted butter (room temp)
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup Nutella
  • 1 egg
  • 1/2 tsp vanilla
  • 1 1/2 cup flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees. 
  2. Mix butter and sugars with electric mixer, until light and fluffy.
  3. Add egg and vanilla, then Nutella, mixing well.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix.
  5. Fold in chocolate chips.
  6. Form dough into balls and place on greased cookie sheet. (Optionally, place cookie sheets in freezer for about 10 minutes to prevent cookies from spreading too much)
  7. Bake for 6-7 minutes (7-8 minutes if baking from freezer). Let cool.
Notes here.

— 2 years ago with 26 notes
#chocolate  #cookie  #dessert  #nutella  #recipe  #recommend  #made 
Brownie Cookies
-Recipe-
Ingredients
1/2 cup butter
4 (1 oz) squares unsweetened chocolate, chopped
3 cups (18 oz) semisweet chocolate chips
1 1/2 cup flour
1/2 tsp baking powder
1/2 tsp salt
4 large eggs
1 1/2 cup sugar
2 tsp vanilla
Directions
1. Combine butter, unsweetened chocolate, and 1 1/2 cup chocolate chips in large saucepan. Cook over low heat, stirring constantly, until melted. Let cool.
2. In a small bowl, combine flour, baking powder, and set. Set aside.
3. Beat eggs, sugar, and vanilla at medium speed with electric mixer. Gradually add dry ingredients, beating well. Then add chocolate mixture; beat well. Stir in remaining 1 1/2 cup chocolate chips.
4. Scoop dough onto baking sheet, 1 inch apart. Bake at 350 degrees for 10 minutes. Let cool.
—

Brownie Cookies

-Recipe-

Ingredients

  • 1/2 cup butter
  • 4 (1 oz) squares unsweetened chocolate, chopped
  • 3 cups (18 oz) semisweet chocolate chips
  • 1 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs
  • 1 1/2 cup sugar
  • 2 tsp vanilla

Directions

1. Combine butter, unsweetened chocolate, and 1 1/2 cup chocolate chips in large saucepan. Cook over low heat, stirring constantly, until melted. Let cool.

2. In a small bowl, combine flour, baking powder, and set. Set aside.

3. Beat eggs, sugar, and vanilla at medium speed with electric mixer. Gradually add dry ingredients, beating well. Then add chocolate mixture; beat well. Stir in remaining 1 1/2 cup chocolate chips.

4. Scoop dough onto baking sheet, 1 inch apart. Bake at 350 degrees for 10 minutes. Let cool.

— 2 years ago with 4 notes
#dessert  #cookie  #brownie  #chocolate  #recipe  #must make 
Cranberry White Chocolate Chip Oatmeal Cookies
-Recipe-
Ingredients
3 eggs, well beaten
1 cup dried cranberries
1 tsp vanilla
1 cup butter
1 cup brown sugar
1 cup white sugar
2 1/2 cup flour
1/2 tsp salt
1 tsp cinnamon
2 tsp baking soda
2 cups oatmeal
1 cup white chocolate chips
Directions
1. Preheat oven to 350 degrees.
2. Combine eggs, dried cranberries, and vanilla. Let stand for 1 hour, covered with plastic wrap.
3. Mix together butter and sugars. Add flour, salt, cinnamon, and baking soda, and mix well. Blend in egg-cranberry mixture and oatmeal. (Dough will be stiff) Fold in white chocolate chips.
4. Drop by teaspoonfuls onto baking sheet. Bake for 10-12 minutes (until lightly browned)
—

Cranberry White Chocolate Chip Oatmeal Cookies

-Recipe-

Ingredients

  • 3 eggs, well beaten
  • 1 cup dried cranberries
  • 1 tsp vanilla
  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 1/2 cup flour
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 tsp baking soda
  • 2 cups oatmeal
  • 1 cup white chocolate chips

Directions

1. Preheat oven to 350 degrees.

2. Combine eggs, dried cranberries, and vanilla. Let stand for 1 hour, covered with plastic wrap.

3. Mix together butter and sugars. Add flour, salt, cinnamon, and baking soda, and mix well. Blend in egg-cranberry mixture and oatmeal. (Dough will be stiff) Fold in white chocolate chips.

4. Drop by teaspoonfuls onto baking sheet. Bake for 10-12 minutes (until lightly browned)

— 2 years ago with 9 notes
#dessert  #cookie  #chocolate  #white chocolate  #oatmeal  #cranberry  #recipe  #must make 
Chocolate Chip Cheesecake Bars
-Recipe-
Ingredients
For chocolate chip cookie layer:
1/2 cup unsalted butter
1/2 cup butter flavored vegetable shortening (or just butter)
1 cup brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
3/4 tsp salt
1 tbs cider vinegar
1 large egg
1 tsp baking soda
2 cups flour
2 cups semi-sweet chocolate chips
For cheesecake layer:
1 package (8 oz) cream cheese (room temp)
1/2 cup sugar
1 egg
1/2 tsp vanilla
Directions
1. In a large bowl, cream together butter, shortening, sugars, vanilla, salt, and vinegar. Beat in egg, then baking soda and flour. Stir in chocolate chips. Divide dough into 2 equal portions and set aside.
2. In a medium bowl, blend cream cheese and sugar until thoroughly combined. Beat in egg and vanilla.
3. In a 9x13 pan, spread 1/2 of cookie dough mixture across bottom. Spread cream cheese mixture on top. With remaining cookie dough, flatten chunks of dough into discs and place on top of cream cheese mixture. (Dough discs do not have to touch; just place them to cover surfaces as well as possible)
4. Bake at 350 degrees for 35-45 minutes, or until top is brown and cooked through.
5. Cool completely and store in refrigerator.
—

Chocolate Chip Cheesecake Bars

-Recipe-

Ingredients

For chocolate chip cookie layer:

  • 1/2 cup unsalted butter
  • 1/2 cup butter flavored vegetable shortening (or just butter)
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 3/4 tsp salt
  • 1 tbs cider vinegar
  • 1 large egg
  • 1 tsp baking soda
  • 2 cups flour
  • 2 cups semi-sweet chocolate chips

For cheesecake layer:

  • 1 package (8 oz) cream cheese (room temp)
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp vanilla

Directions

1. In a large bowl, cream together butter, shortening, sugars, vanilla, salt, and vinegar. Beat in egg, then baking soda and flour. Stir in chocolate chips. Divide dough into 2 equal portions and set aside.

2. In a medium bowl, blend cream cheese and sugar until thoroughly combined. Beat in egg and vanilla.

3. In a 9x13 pan, spread 1/2 of cookie dough mixture across bottom. Spread cream cheese mixture on top. With remaining cookie dough, flatten chunks of dough into discs and place on top of cream cheese mixture. (Dough discs do not have to touch; just place them to cover surfaces as well as possible)

4. Bake at 350 degrees for 35-45 minutes, or until top is brown and cooked through.

5. Cool completely and store in refrigerator.

— 2 years ago with 16 notes
#dessert  #cake  #cheesecake  #chocolate  #cookie  #recipe  #must make 
Chocolate Chip Cookie Dough Fudge
-Recipe-
Ingredients
1 3/4 cup sugar
3/4 cup brown sugar
1/2 cup heavy cream
1/4 cup milk
1 tbs corn syrup
3/4 tsp kosher salt
2 tbs unsalted butter
1 tsp vanilla extract
1/2 cup flour
1/3 cup semi-sweet chocolate chips
Directions
1. Spray baking dish with cooking spray and set aside.
2. In a saucepan, combine sugars, cream, milk, corn syrup, and salt. Cook over medium heat, stirring occasionally, until mixture reaches 242 degrees (“soft-ball” stage).
3. Remove from heat and stir in butter, vanilla, and flour. Pour mixture into a casserole dish and let cool until it reaches 110 degrees (10-20 minutes).
4. Scrape mixture into mixing bowl. Beat at medium speed until fudge thickens and holds its shape (3-5 minutes).
5. Transfer fudge into prepared baking dish and smooth top. Sprinkle chocolate chips, pressing lightly into fudge. Allow to set for at least 2 hours. (Refrigerate for a few hours if not setting)
6. Cut into squares and store in airtight container.
—

Chocolate Chip Cookie Dough Fudge

-Recipe-

Ingredients

  • 1 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1 tbs corn syrup
  • 3/4 tsp kosher salt
  • 2 tbs unsalted butter
  • 1 tsp vanilla extract
  • 1/2 cup flour
  • 1/3 cup semi-sweet chocolate chips

Directions

1. Spray baking dish with cooking spray and set aside.

2. In a saucepan, combine sugars, cream, milk, corn syrup, and salt. Cook over medium heat, stirring occasionally, until mixture reaches 242 degrees (“soft-ball” stage).

3. Remove from heat and stir in butter, vanilla, and flour. Pour mixture into a casserole dish and let cool until it reaches 110 degrees (10-20 minutes).

4. Scrape mixture into mixing bowl. Beat at medium speed until fudge thickens and holds its shape (3-5 minutes).

5. Transfer fudge into prepared baking dish and smooth top. Sprinkle chocolate chips, pressing lightly into fudge. Allow to set for at least 2 hours. (Refrigerate for a few hours if not setting)

6. Cut into squares and store in airtight container.

— 2 years ago with 9 notes
#dessert  #recipe  #chocolate  #cookie  #cookie dough  #fudge  #must make