Category Archives: COOKIES

POTATO CHIP COOKIES

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1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
2 cups flour
1 tsp vanilla
3/4 cup crushed plain potato chips

preheat oven to 350°.

in a lg bowl, with an electric mixer, cream the butter & sugar until light, about 2 minutes. mix in the flour, vanilla & crushed potato chips. the dough will be soft.

drop the dough by heaping teaspoonfuls about 1″ apart onto ungreased cookie sheets. flatten the dough mounds slightly with the back of a spoon.

bake in the center of the oven for 10-12 minutes, or until golden on the bottom & firm to the touch.

cool for 2 minutes on the cookie sheets, then remove to wire racks to cool completely.

make 20 cookies

DIPPED GINGERSNAPS

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2 cups sugar
1/2 cup oil
2 eggs
1/2 cup molasses
4 cups flour
4 tsp baking soda
1 tbs ginger
2 tsp cinnamon
1 tsp salt
additional sugar
2 (12 oz) pkgs vanilla baking chips
1/4 cup shortening

in a mixing bowl, combine sugar & oil; mix well. add eggs, one at a time, beating well after each addition. stir in molasses. combine dry ingredients; gradually add to creamed mixture & mix well. shape into 3/4″ balls & roll in sugar. place 2″ apart on ungreased baking sheets. bake at 350° for 10-12 minutes or until cookie springs back when touched lightly. remove to wire racks to cool.

melt chips with shotening in a small saucepan over low heat. dip the cookies halfway; shake off excess. place on waxpaper-lined baking sheets to harden.

14 1/2 dozen

WHOOPIE PIES WITH MARSHMALLOW FILLING

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CHOCOLATE COOKIE DOUGH

1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
1 1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1 cup milk
2 cups flour

MARSHMALLOW FILLING

1 cup (2 sticks) unsalted butter, at room temperature
3 cups 10x sugar
3 cups marshmallow fluff OR other marshmallow creme
1 tbs vanilla extract

preheat the oven to 375°. lightly spray or grease 2 cookie sheets.

in a lg bowl, with an electric mixer, beat the butter, sugar, baking soda, & baking powder until light, about 2-3 minutes. mix in the egg, vanilla, & cocoa. slowly beat in the milk alternately with the flour, beating until smooth.

drop the dough by tablespoonful onto the prepared cookie sheets, spacing the cookies 2″ apart.

bake in the center of the oven for 7-8 minutes, or until the cookies spring back slightly when gently pressed. cool on the cookie sheets for 2 minutes, then remove to wire racks to cool completely.

make the filling. combine the butter, sugar, marshmallow cream, & vanilla in a food processor & process until smooth. or combine the ingredients in a mixing bowl & beat with a wooden spoon until smooth.

to assemble the whoopie pies, spread about 2-3 tbs filling onto the flat bottom of one cookie. place a second cookie on top. repeat with the remaining cookies.

makes 24 (3″) pies

ICEBOX OATMEAL COOKIES

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1 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
3 cups old-fashioned OR quick-cooking (not instant) oats
1 cup packed light brown sugar
1 cup granulated sugar
1 cup shortening
2 eggs
1 tsp vanilla
1/2 cup white chocolate chips
1/2 cup dried cranberries

in a medium bowl, combine the flour, salt, baking soda, & oats. set aside.

in a lg bowl, with an electric mixer, cream the sugars & shortening until light, about 2 minutes. mix in the eggs & vanilla. mix in the dry ingredients. stir in the chips & cranberries. the dough will be stiff.

divide the dough in half, roll each half into a log about 1 1/2″ in diameter, & wrap in aluminum foil or plastic wrap. refrigerate until firm, 2-4 hours, or overnight.

preheat the oven to 350°. lightly spray or grease 2 cookie sheets.

with a  small sharp knife, cut the dough into 1/4″ slices. place the cookies 2″ apart on the prepared cookie sheets.

bake in the center of the oven until the cookies are firm to the touch & golden on the bottom, about 12-15 minutes. cool the cookies for 2-3 minutes on the cookie sheets, then remove to wire racks to cool completely.

makes 36 (2 1/2″-3″) cookies

QUADRUPLE CHOCOLATE CHIP COOKIE BROWNIES

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2 sticks unsalted butter, room temperature
2 cups flour
2/3 cup dutch process cocoa
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 lb semisweet chocolate chips
2 cups light brown sugar, firmly packed
4 lg eggs
2 tsp pure vanilla extract
1 1/3 cup white chocolate chips
2/3 cup milk chocolate chips (OR more semisweet)

preheat oven to 350°.

in a double-boiler, melt the pound of semisweet chocolate. set aside to cool, stirring occasionally.

in your mixer, using the paddle attachment, cream together the butter & brown sugar. add the eggs, one at a time, mixing well after each addition. add the vanilla extract. add the cooled chocolate to the mixture & blend. be sure to scrape down the sides & bottom of the bowl to ensure the mixture is uniform.

add half of the flour & combine on low speed. then add remaining flour & mix until the batter comes together.

add the chocolate morsels.

line a baking sheet with parchment or a silpat, & drop spoonfuls of the cookie batter onto the sheet.

bake the cookies for approximately 7-9 minutes until puffy. be careful not to overbake these. (think of baking them like a brownie. if they don’t seem done when you initially take them out of the oven, give them time to set. this is how they should look. they will be moist & delicious). allow the cookies to cool & firm upon the baking sheet for a few minutes before attempting to move them to a wire rack.

COCONUT LIME MACAROONS WITH WHITE CHOCOLATE

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2/3 cup sweetened condensed milk
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 large egg white
1 1/2 teaspoons vanilla
1/8 teaspoon salt
3 1/2 cups sweetened coconut
10 ounces white chocolate, chopped

preheat oven to 325°. line two baking sheets with parchment paper.

in a large bowl, stir together the sweetened condensed milk, lime juice, lime zest, egg white, vanilla, and salt. stir until combined. add in the coconut and mix well.

with a spoon, scoop up about 2 tbs of the coconut mixture and form into mounds that have a slight peak at the top. place on lined baking sheets, about 2″ apart. bake cookies one sheet at a time for 15-20 minutes, or until cookies are set and slightly golden brown.

melt chocolate in a microwave safe bowl. make sure you keep stirring the chocolate every 20 seconds or so until chocolate is melted and smooth.

lay out a large piece of wax paper. dip the cookies into the chocolate just until the bottoms are covered in chocolate. set dipped cookies on the wax paper to dry. drizzle macaroons with white chocolate and let dry completely.

makes 18 macaroons

OATMEAL S’MORES COOKIES

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1/2 cup soft butter
1/2 cup shortening
1 cup brown sugar
1/2 cup sugar
2 eggs
1 1/2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup old-fashioned oats
1 cup semisweet chocolate chips
1 cup mini marshmallows

in a large mixing bowl, cream together butter, shortening, and sugars. add the eggs. beat in the vanilla. add flour, salt, baking soda, oats, and chocolate chips. drop by spoonfuls onto a greased cookie sheet. bake at 350° for 9 minutes. push some marshmallows into each cookie and continue baking 2-5 more minutes until done. let sit on cookie sheet for 1 minute before removing to a wire rack.

TRIPLE CHOCOLATE OREO CHUNK COOKIES

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2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dutch processed cocoa
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla
1 cup chopped white chocolate
1 cup chopped semisweet chocolate
1 cup chopped oreo cookies

preheat oven to 375°. line a baking sheet with parchment paper or silpat. set aside.

in a medium bowl, sift flour, baking soda, salt, and cocoa. set aside.

with a mixer, cream butter and sugars together until smooth. add in eggs, one at a time. next, add in vanilla. mix until blended.

slowly add flour mixture to sugar mixture and mix until flour disappears. stir in chocolate chunks and oreos. drop cookie dough by rounded tablespoons onto prepared baking sheet, about 2″ apart.

bake cookies for 8-10 minutes. do not overbake. remove from oven and let cool on baking sheet 3-5 minutes. move to a wire rack and cool completely.

makes 3 1/2 dozen

CHOCOLATE CARAMEL COOKIES WITH SEA SALT

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1 1/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa
2/3 cup sugar
1/3 cup packed brown sugar
1/3 cup plain yogurt
1 teaspoon vanilla
soft caramel, rolled into little balls
sea salt

preheat oven to 350°. line 2 baking sheets with parchment paper lightly coated with pam, or, silpats if you have them. lightly spoon flour into a dry measuring cup; level with a knife. sift together flour, baking soda, and salt; set aside.

melt butter in a large saucepan over medium heat. remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). add yogurt and vanilla, stirring to combine. add flour mixture, stirring until moist. wrap the chocolate dough around the caramel balls. place balls on cookie sheet and sprinkle with sea salt.

bake for 10-12 minutes or until almost set. cool on pans 2-3 minutes or until firm. remove cookies from pans; cool on wire racks.

makes approx 2 dozen cookies

POTATO CHIP COOKIES

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1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon baking soda
2 cups flour
1 teaspoon vanilla
1 cup chopped nuts (your choice)
6 ounces butterscotch chips
2 cups crushed potato chips

cream margarine, sugars, and eggs.

mix in all other ingredients in order.

drop by teaspoons on greased cookie sheet.

bake at 350° for 10-12 minutes

makes approx 4 dozen