I bake to sweeten life

Archive for the ‘Cookies’ Category

Brown Sugar Cookies

brown sugar cookie

 

Ingredients:

1 1/3 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup unsalted butter, softened

3/4 cup dark brown sugar

1 egg, large

1/2 teaspoon vanilla extract

2 tablespoons granulated sugar

2 tablespoons dark brown sugar

Directions:

Preheat oven to 375 ° F.

In small bowl stir together flour, baking soda, baking powder, salt and cinnamon. Set aside.

In large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in dry ingredients. Roll rounded spoonfuls of dough in balls.

Mix sugar with brown sugar in small bowl. Drop dough balls in and cover with sugar. Place on ungreased cookie sheets.

Bake 8 – 10 minutes or until golden. Let stand on cookie sheet for 2 minutes before removing to cool on wire rack.

Makes 20- 24 cookies

 

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Oatmeal Cookies

OatmealcookieIngredients:

  • 1/2 cup canola oil
  • 1/2 cup packed brown sugar
  • 1 egg, large
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon chia seeds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1 cup rolled oats, ground
  • 1/2 cup rolled oats
  • 1/2 cup granola (I used pumpkin fig)
  • 1/4 cup walnuts, finely chopped
  • 1/4 cup cranberries, chopped

Directions: 

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. or line with parchment.
  2. In a large bowl, mix canola oil, brown sugar, egg and vanilla until well blended. Combine the flour, baking soda, salt and spices; stir into the sugar mixture.
  3. Grind 1 cup of rolled oats in processor to flour like consistency. Mix in the oats, granola, walnuts, chia seeds and cranberries.
  4. Drop by rounded spoonfuls onto the prepared cookie sheet.
  5. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 20-24 cookies

Chocolate Chip Shortbread

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Ingredients:
  • 1/2 cup all-purpose flour
  • 1/4 whole wheat flour
  • 1/2 cup cornstarch
  • 1 tablespoon flaxseed meal
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup  unsalted butter, at room temperature
  • 1/2 cup chocolate chips (also try white, butterscotch or peanut butter chips)
Directions: 
Preheat oven to 325 F.  Spray with nonstick and line with parchment an 8-inch or 9-inch tart pan.  (A round cake pan will also work, or springform pan.)
Combine flour, cornstarch, flaxseed, salt, sugar, vanilla and butter in a large bowl.  Knead with your hand until mixture is combined well and binds together.
Transfer to the tart pan and spread evenly.  Press down firmly with the back of a spoon so the top is smooth.  Sprinkle chips over surface and use spoon to lightly press into dough.
Bake for 35 minutes.  Remove from oven and allow to cool 15 minutes.  Cut 12 wedges with a sharp knife, remove, and allow to cool completely.
Makes 12-16 cookies

Chocolate Chip Mug Cookie (single serving)

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Ingredients:

  • 1 tbsp melted butter, unsalted
  • 3 tbsp all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tbsp packed brown sugar
  • 1/8 tsp salt
  • 1/8 tsp baking soda
  • 1 tsp vanilla extract
  • 1 egg yolk
  • 2 to 3 tbsp chocolate chips

Directions:

  1. In a small mug/cup/ramekin, mix together all your ingredients except the chocolate chips, until you get sticky cookie dough batter.
  2. Stir in chocolate chips.
  3. Place your mug in the microwave and cook on high for 1 to 1-1/2 minutes, using 30 second intervals. Leave in a little longer if wet/doughy on top. Do not cook longer than 1-1/2 minutes. Should be gooey in middle.
  4. Allow mug and cookie to cool for a moment.

Top with ice cream or whipped topping (optional)

Buckeye Delights

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Ingredients:

Cookies Base:

  • 1 cup whole wheat flour
  • 1/4 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1/3 cup unsweetened baking cocoa
  • 1 egg, large
  • 1 teaspoon vanilla extract
  • 1 table spoon dark chocolate syrup

Filling:

  • 1/2 cup powdered sugar
  • 1/2 cup peanut butter
  • 2 tablespoons  unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Topping:

  • 1/2 cup whipping cream
  • 1 cup dark chocolate chips
  • chopped peanuts

Directions:

  1. Preheat oven to 375°F. Line 36 mini muffin cups with cupcake liners. Spray with a little bit of nonstick spray.
  2. For cookie base: In a small bowl, stir together dry ingredients. Set aside.
  3. Cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in dry ingredients. Press about 1 tablespoon dough into each cup. Bake 7 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan. (I used a small shot glass to press indent into each cup to make room for filling.)
  4. In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
  5. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup. Sprinkle with chopped peanuts.
  6. Store covered in refrigerator.

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Chai Spiced Sugar Cookies

Chai spiced sugar cookiesIngredients:

  • 1 1/3 cups all-purpose flour
  • 1 tablespoon ground flaxseed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground all spice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 egg, large
  • 1/2 teaspoon vanilla extract

Directions:

  1. Preheat oven to 375°F. In a small bowl stir together flour baking soda, baking powder, salt, flaxseed, pepper and spices. Set aside.
  2. In a large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Gradually blend dry ingredients.
  3. Roll rounded tablespoonfuls of dough into balls and place onto ungreased cookie sheets.
  4. Bake 8-10 minutes. Let stand on cookie sheet for 2 minutes before removing to wire racks to cool completely.

Yield 16-18 

 

 

 

Double Chocolate Fudge Cookies

Double fudge cookieIngredients:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, firmly packed
  • 1/2 cup granulated sugar
  • 1 egg, large
  • 1 teaspoon vanilla
  • 3/4 cups all-purpose flour
  • 1/2 cup whole wheat
  • 1/3 cup cocoa
  • 1/2 teaspoon espresso powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 tablespoons flaxseed, ground
  • 1/2 tsp salt
  • 1 cup semisweet chocolate chips

Directions:

  1. Preheat oven to 350°F
  2. Cream butter and sugars until fluffy. Beat in eggs and vanilla until well combined.
  3. In a separate bowl, mix dry ingredients together, and add slowly to batter. Mix well.
  4. Add  chocolate chips and mix well.
  5. Scoop dough in heaping tablespoons placing approximately 3 inches apart on a lightly greased (or lined with parchment) cookie sheet.
  6. Bake for 9 minutes. Let cool on the cookie sheet for about 5 minutes, then move onto a wire rack to finish cooling.

Yield: 21-24 cookies

 

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