Swig Sugar Cookie

Need I say more??? To die for! I've had the real thing and this taste exactly the same if my taste buds are remembering correctly! Found this on blog posted at bottom of pic. 

WARNING: Do not make unless you have someone to share with! You will eat them all! Trust me! and these make a lot!!! 

Ingredients:

1 C Butter (room temperature)

3/4 C Vegetable Oil

1 1/4 C Sugar

3/4 C Powdered Sugar

2 T Water

2 Eggs

1/2 t Baking Soda

1/2 t Cream of Tarter

1 t Salt

5 1/2 C Flour

Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.

Combine dry ingredients and slowly add to butter mixture.

Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.

Roll a golf ball sized ball of dough and place it on your cookie sheet

Now its time to give these babies their signature rough edge.  Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press.

Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better.

Bake at 350 for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack.  Once they are cool put them in the fridge.

Sour Cream Frosting

1/2 cup room temperature butter

3/4 C Sour Cream

Approx 1 2lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just incase I add to much milk!)

1 t salt

1/4 C Milk

Red Food Coloring

Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.

Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)

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Chewy Chocolate Chunk Cookies

I know there are a million chocolate chip cookie recipes out there BUT these were amazing!  I don't know if the secret is the cornstarch or what, but they are so so yummy!

Chewy Chocolate Chunk Cookies

Recipe from sallysbakingaddiction.com

Ingredients:

• 2 and 1/4 cups (280 grams) all-purpose flour, measured correctly
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted
• 3/4 cup (150 grams) light brown sugar, loosely packed
• 1/2 cup (100 grams) granulated sugar
• 1 large egg + 1 egg yolk*
• 2 teaspoons vanilla extract
• 1 cup (180 grams) chocolate chips or chocolate chunks

Directions:

Click here for step-by-step photos and careful explanations of all of these steps.

Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.

In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.

*Room temperature egg + egg yolk are preferred for even disbursement.  Typically, if a recipe calls for room temperature or melted butter, it's a good idea to use room temperature eggs as well.  To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes.  

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Browned Butter Sea Salt Chocolate Chip Cookies

I know what you're thinking..."we really need another chocolate chip cookie recipe on Peachtree Cooking".  Right?  This one is different from your regular cookie because of the browned butter- it gives the cookie a rich, caramel flavor that is beyond delicious.  David White's cute wife, Bonnie, brought these over when we had them to dinner, and the plate was cleaned before any of us had enough.  Seriously amazing.

actual picture

Browned Butter Sea Salt Chocolate Chip Cookies
Bonnie White

2.5 c flour

1.5 tsp baking soda

1.5 tsp sea salt

2 sticks unsalted butter

1.5 c packed brown sugar

1 egg and 1 egg yolk

2 tsp vanilla

1 Tbs. Greek yogurt

1/2 c semi sweet choco chips

1/2 c milk chocolate chips

Heat oven to 350.  Brown your butter in a skillet on your stovetop until it turns a golden brown, but before it burns (don't leave it).  Pour into mixer and blend with sugar until well blended.  Add remaining wet ingredients.  Mix in dry ingredients until combined.  Stir in chocolate chips.  Chill in freezer for 30 minutes.  Scoop onto baking sheet and sprinkle with sea salt (optional).  Bake 8-10 minutes.

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Amy's Chocolate Chip Cookies

Rachel gave me this recipe years and years ago and I cannot believe we've never posted it here before! I get requests for this recipe ALL THE TIME when I make them. They are sooo yummy. They are definitely my go-to chocolate chip cookies recipe and that's saying a lot since I make cookies at least weekly.

Amy's Chocolate Chip Cookies

from Amy Shumway

3 sticks butter
1 1/4 cups sugar
1 1/4 c. brown sugar
1 Tbs. vanilla
2 eggs
4 c. flour
2 tsp. baking soda
1 tsp. salt
1-2 pkg. chocolate chips

Preheat oven to 350. Place slightly softened butter in mixer and add sugars. Mix until butter and sugar is totally incorporated and the consistency is light and fluffy, scraping down the sides of the bowl 1 or 2 times. Add eggs and vanilla and mix well, scraping down sides of bowl. Consistency should be light and fluffy. Add flour, baking soda, and salt in the mixing bowl and mix just until incorporated, scraping down the sides of the bowl. Don’t overmix! Add chocolate chips and mix just until distributed. Don’t overmix! Using a cookie scoop, place cookies on sheet. Bake 9-11 minutes or until the bottom of the cookie is golden brown around the edge.

 

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White Chocolate Oatmeal Cookie

Ummm...YUM! Can't believe Im just now posting this recipe! Its amazing! I love white chocolate and the oatmeal gives it a good texture and flavor! This is my new favorite cookie recipe!

White Chocolate Chip Oatmeal Cookies  from AllRecipes.com
Ingredients:
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rolled oats
2 cups white chocolate chips

Directions:
Preheat oven to 350 degrees.
In a bowl, beat together the softened butter, brown sugar, and white sugar. Add in eggs and vanilla and mix well. Stir in the flour, baking powder, baking soda and salt until completely incorporated. Fold in the oats and white chocolate chips. Drop by tablespoonfuls onto cookie sheets and bake for 9-12 minutes. Remove from cookie sheets and let cool.

Makes about 5 dozen cookies.

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The Perfect Chocolate Chip Cookie

Our family makes chocolate chip cookies almost every Sunday.  I love to try new recipes (I think I've tried every one on this blog), while my husband sticks with good ol' Nestle Toll House.  His argument..."Why try to improve on perfection?"  Well, yesterday, improve we did.  Only, in my humble opinion, this improvement is about 100 times better than Nestle Toll House.  It really is the perfect chocolate chip cookie.  I have to give credit where credit is due, though.  My 13-year-old daughter made these cookies by herself while I was gone, and I only helped her shape them on the pan when I returned.  I assume she followed the recipe exactly as it is (with a few extra chocolate chips, a mix of milk chocolate and semi-sweet).  I did give her one tip before I left the house:  always use a wooden spoon rather than a beater to stir the dry ingredients into the wet ingredients.

picture courtesy of Annie's Eats

The Perfect Chocolate Chip Cookie
adapted from a friend's recipe

1 cup butter, at room temperature
1 1/2 cups brown sugar
1/2 cup white sugar
2 large eggs, at room temperature
1 Tbs. pure vanilla extract
2 3/4 cup all purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper or silicone baking mats (or you can use a plain old jelly roll pan)

Beat butter with electric mixer until creamy.  Add the brown sugar and beat for 5 minutes on high speed until light and fluffy.  Add the eggs, one at a time, beating for another minute after each addition. Add the vanilla and mix well.

Whisk together the dry ingredients.  Add the dry ingredients to the creamed mixture in two or three additions, mixing on low speed just until the flour is incorporated.  Stir in the chocolate chips using a silicone spatula or the mixer on low speed.

Using a small ice cream scoop or tablespoon, drop balls of dough onto the prepared baking sheets, leaving a few inches of room between them.  Bake for 10-12 minutes.  Let cookies cool on baking sheet for about 10 minutes before transferring them to a cooling rack.

*my daughter used a rather large ice cream scoop and made bigger cookies, pressing the dough down so they were evenly spread.

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Rolo Cookies

Rolo Cookies

by TWO PEAS 

Yield: 3 dozen cookies

Cook Time: 7-10 minutes

Ingredients:

2 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cocoa
1 cup butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 eggs
2 teaspoons vanilla extract
Bag of Rolo candies, unwrapped
Sugar (for rolling the cookie dough balls in)

Directions:

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.

2. In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.

3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.

4. Slowly add flour mixture to sugar mixture and blend well. Take a spoonful of chocolate cookie dough and wrap around one Rolo candy. Make sure Rolo is completely covered with cookie dough. Roll dough ball in sugar and place on prepared baking sheet. Continue until you run out of cookie dough.

5. Bake cookies for 7-10 minutes. Remove from oven and let sit on cookie sheet for 3-5 minutes. Move to a cooling rack and cool completely.

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No-Bake Oatmeal-Peanut Butter Chocolate Chip Bars

 



   I made these a few months ago and loved them. I don't usually like no-bake cookies, but the picture looked so good, I couldn't resist! And, I'm glad I did b/c they were so yummy.

No-Bake Oatmeal-Peanut Butter Chocolate Chip Bars
from Brown Eyed Baker

Ingredients:

3 cups old-fashioned oats
2 cups semisweet chocolate chips, divided
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups granulated sugar
½ cup milk
½ cup unsalted butter
½ teaspoon salt

Directions:

1. Line an 8-inch or 9-inch square baking dish with parchment paper and set aside. (You can use a 9x13-inch if you want thinner bars.)
2. In a large mixing bowl, stir together the oatmeal, 1 cup of the chocolate chips, the peanut butter and vanilla extract; set aside.
3. In a small saucepan, combine the sugar, milk, butter and salt over medium heat. Bring to a full boil (there should be bubbles covering the entire surface) and boil for 2 minutes.
4. Immediately pour the hot mixture (carefully!) over the oatmeal mixture and quickly stir to combine, ensuring that all of the oatmeal mixture has been moistened. Turn the mixture into the parchment-lined pan and use the back of a spoon to press it evenly into the pan. Sprinkle the remaining 1 cup of chocolate chips over top and gently press them into the top of the mixture.
5. Allow the bars to sit at room temperature to set up, which takes about 30 minutes. Use the edges of the parchment paper to lift the bars out of the pan and cut into squares. Store in an airtight container at room temperature for up to 1 week.
Note: Like any no-bake cookie, the final texture of these really depends on how long you boil the sugar mixture. If it doesn't boil long enough, the cookie mixture will be too soft; if you boil too long, they could turn out dry and crumbly. I like to set a timer just to be sure.

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Laura Bush's Texas Governor's Mansion Cowboy Cookies

Pic courtesy Google images

My friend and cook extraordinaire, Lindsay, passed this recipe along to me. I knew that I had to try them b/c Lindsay said they were her new favorite chocolate chip cookie. And, coming from her, that means a LOT. So, I made a full batch (next time I'll halve it) and brought them to mutual. Suffice it to say they were a HUGE hit. I had people asking me for the recipe left and right. The full recipe makes a ton of cookies, but I was able to freeze them and now i just take one out whenever I have a "need.":)

Sidenote: I do not like coconut. I almost didn't make these for that reason. But,  Lindsay assured me you couldn't taste it. And, take it from me, you can't. These are delicious.

Laura Bush's Texas Governor's Mansion Cowboy Cookies 
given to me by Lindsay Grauling


3 cups flour
1 tbsp baking powder
1 tbsp baking soda
1 tbsp cinnamon
1 tsp salt
1 1/2 cups butter, at room temperature
1 1/2 cups sugar
1 1/2 cups brown sugar
3 eggs
1 tbsp vanilla
1 cup semisweet chocolate chips (I put in 1/2 cup milk, 1/2 cup semi)
1 cup butterscotch chips
1 cup white chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened coconut flakes
2 cups chopped pecans (8 oz) (optional- I didn't use)

Preheat oven to 350ºF.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a second bowl, beat the butter on medium speed until smooth. Add the sugar and brown sugar and beat for another 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. 
Stir in the flour mixture, blending until just combined. Add the chips, oats, coconut, and pecans and stir until fully incorporated. 
Drop by rounded tablespoon onto an ungreased baking sheet, making sure to allow plenty of room between cookies. Bake for 10 minutes (small cookies, 7 minutes) or until the edges are set (don't let them brown!). Allow the cookies to cool on the pan for 1-2 minutes before placing on a cooling rack.

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Grasshopper Mint Chocolate Cake Mix Cookies

I made these for a party a couple of weeks ago and I LOVED them.  They are very rich and delicious- but also a little more fussy than a regular cookie because your'e making two different cookie toppings.  It was worth it, trust me.

courtesy

Grasshopper Mint Cookies
From Six Sisters Stuff

Cookie bottom:
1 Devil's Food Cake Mix
1/2 cup oil
2 eggs

Mix cake mix, oil, and eggs together (don't follow directions on back of cake mix).  Drop spoonfuls of dough onto baking sheet.  Bake at 350 degrees for 6-9 minutes (do NOT overcook).  Let cool completely.

Peppermint Frosting:
1/2 c. butter, softened
2 Tbs. milk
2 c. powdered sugar
1 tsp. peppermint extract
Green food coloring (I added about 8 drops to get a good color)

Mix together all the ingredients- adjust for desired consistency.  Spread on top of each cooled cookie.

Chocolate topping:
2 1/4 c. semi-sweet chocolate chips
3/4 cup butter

Melt chocolate chips and butter together in a double boiler or microwave (for 30-second intervals, stir and repeat until fully melted).  Spread melted chocolate on each cookie using the back of a spoon to smooth.

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Chewy Chocolate Chip Cookies

 picture courtesy of Southern Living 

I always make the same two cookie recipes. So when Jana passed this recipe along to me I thought I would try it. I don't think you can go wrong with chocolate chip cookies. This recipe is good. I will have to factor it into my rotation. Especially since I was out of lemon juice, so I am curious to see how that taste in these cookies - Jana swears that is what makes them so good!


Chewy Chocolate Chip Cookies
by: Loni Ponce

1/2 - 3/4 cup rolled oats
2 1/4 cup flour
1 1/2 tsp baking soda
1 tsp salt
1/4 tsp cinnamon
1 cup butter, softened
3/4 cup brown sugar
3/4 cup gradulated sugar
1 1/2 tsp vanilla
1/2 tsp lemon juice
2 eggs
3 cups semi-sweet chocolate chips

Grind oats in food processor or blender. Combine the grounded oats with the flour, baking soda, salt and cinnamon in a medium bowl. (important to grind the oats for this recipe)

Cream together the butter, brown sugar, white sugar, vanilla and lemon juice. Add eggs. Mix until smooth. Stir in the dry mixture and blend well. Add the chocolate chips. Spoon desired sized balls onto a cookie sheet.

Bake 350 for 9 - 13 minutes. Watch the cookies the first time you make these so you will know the exact time. My cookies took 10 minutes.

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Levain Bakery Chocolate Chip Cookies

We had a dessert recipe exchange for  young women's the other night and we all brought the dessert for everyone to try. Another leader brought these chocolate chip cookies which are the copy cat recipe from the Levain bakery in NY. I don't remember the last time I bit into a cookie and thought.. "this is the best cookie i've ever had" but i sure did with this one. They are amazing! I made them last night and they were again..amazing! i know there are a lot of chocolate chip recipes on here but this one is worth a shot.

i didn't want to make giant cookies like it calls for so i made them smaller and adjusted the time. but i also learned that you can't do them too small either. they don't spread out very much so be generous in their size. also they taste better when they're a little bigger rather then little bite size cookies.

Ingredients

·         2 sticks ‘cold and cubed’ good quality unsalted butter

·         3/4 cup granulated sugar

·         3/4 cup brown sugar – not packed too hard. Just spoon it in the cup(s) and press down lightly when full, sweeping off any extra that runs over.

·         2 eggs (room temperature)

·         3 1/4 to 3 1/2 cups All Purpose flour – Spoon and Sweep method. (feel the dough, it should be moist, kind of like cold cookie dough in a tube . . . but not super sticky, so you can portion the cookies with your hands)

·         3/4 teaspoon Kosher salt

·         3/4-1 teaspoon baking powder ( I don’t fill the tsp fully, hence the 3/4 tsp)

·         1/4 tsp baking soda

·         1 T cornstarch

·         1 cup Guittard brand milk chocolate chips

·         1 cup Guittard brand semisweet chocolate chips

·         1 cup walnuts (Toast the nuts for more flavor, if desired and/or use any kind of nut you like.)- i usually don't like nuts in my desserts but they add an amazing flavor and there are already enough chunks that it doesn't ruin the texture either. add them!!

Directions

Preheat oven to 350 degrees.

1.        In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy.

2.        Add eggs, one at a time and beat until well incorporated.

3.        In a separate bowl, sift together flour, salt, baking soda, baking powder, cornstarch. Add slowly to the wet ingredients and mix until just combined.

4.        Gently fold in chocolate chips and nuts

5.        Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, **about 4 oz each.

6.        Place each on sheet pan lined with parchment paper and bake in the preheated oven 16-23 minutes depending on how gooey and raw’ish you like the middle. Bake until lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat, in an airtight container. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.

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Snickerdoodles

Pic courtesy of Stephanie's Kitchen

It was recently brought to my attention that we don't have a snickerdoodle recipe here. Well, since these are one of my favorite kinds of cookies, I better get posting. I have tried lots of snickerdoodles and these are the best. They are so light and buttery and the cream of tartar gives it that little tang that I adore. Love 'em.

Snickerdoodles
from Stephanie's Kitchen

3 cups all purpose flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 cup butter, softened
2 eggs

1/4 cup sugar
2 teaspoons ground cinnamon

1. In a medium bowl, whisk together the flour, cream of tarter, baking soda and salt. Set aside.
2. Using a mixer, cream the sugar and butter until light and fluffy. Add in eggs. Slowly add the flour mixture and mix until well incorporated.
3. Mix together the 1/4 cup sugar and cinnamon. Shape in to 1 1/2 inch balls and dip in the cinnamon-sugar mixture. Place on a baking sheet lined with parchment paper and bake at 350 degrees for about 10-12 minutes. Do not over bake or they will be too crispy. Bake just until light and golden.

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Cadbury Egg Cookies

I've made these cookies 2 years in a row now and they are divine. i only use 1/4 cup of crisco and 3/4 cup butter just to make myself feel a bit better. go try these now.

Cadbury Egg Cookies
Recipe By OurBestBites.com

1/2 C Crisco (I use butter flavored)
1/2 C Butter
1 C brown sugar
1 C white sugar
2 Eggs
1 1/2 t vanilla
1 t baking powder
1 t baking soda
1/2 t salt
2 1/2 C flour
6T unsweetened cocoa powder
1 10 oz bag Cadbury Mini-Eggs*

*If it's not Easter, or you (gasp!) don't like Cadbury Eggs, try these cookies with white chocolate or PB chips- they're fantastic!

Preheat oven to 350. You'll need to chop up those Cadbury Eggs. I just put them in a ziplock bag and bang on them with a marble rolling pin until they're sufficiently crumbled.

Cream together the butter, crisco, brown sugar and white sugar. Add in eggs one at at a time and the vanilla. In a separate bowl whisk together the flour, soda, baking powder, salt, and cocoa powder. Add flour mixture to the butter mixture to combine and then mix in the candies.

Drop onto a cookie sheet and cook for about 8-10 minutes. Remove to a cooling rack and try not to stuff them in your face to quickly.

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Breakfast Cookies

My friend brought these over to me fresh out of the oven and I ate all 6 right away.  I'm sensing a theme here with me devouring a lot of cookies in one sitting!  I don't really know why they are called breakfast cookies because they have all the makings of a regular cookie but they were extra soft....

Breakfast Cookies
Recipe from Renee Waterer, in my ward


1/4 c. butter, margarine, or shortening
3/4 c. white sugar
3/4 c. brown sugar
1/2 t. vanilla
2 eggs
1 c. peanut butter
3 c. uncooked oats (rolled better than quick)
1 + 1/4 t. baking soda
3-4 oz. chocolate chips (2/3 c-1 c)
optional: 2 T. flour and 2 T water, for high altitude

Blend butters and sugars.  Blend in vanilla and eggs.  Combine oats, baking soda, and flour in another bowl.  Drizzle in the 2 T. water while stirring into the mixture of oats.  Add the oat mixture to butter mixture.  Stir in chocolate chips.  Bake at 375 for 12-15 minutes.  The edges only should start to turn golden, let cookies sit for 1-2 minutes to finish cooking the center.  Remove to rack and enjoy!

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Megan's Chocolate Chip Cookies

Seriously, make these and you will not go back!  I don't think I will every make a different chocolate chip cookie.  I don't know if it's the vanilla pudding or the almond flavoring but these are to die for!


Megan’s Chocolate Chip Cookies
Recipe from Crescent Marchant

2 cubes butter                        1 small package vanilla pudding(the powder)
2 eggs                                      3-4 cups flour
1 cup brown sugar                ¾ cup chocolate chips (I'm pretty sure I do more than this...just add til you like)
¾ cup white sugar               2 tsp. vanilla
1 tsp. baking soda               1/2 tsp. almond flavoring
1 tsp. salt                               Heath toffee bits (optional--these are super yummy in them)
½ tsp. baking powder


Roll into balls.  Bake at 350 degrees for 13-17 minutes.

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Oatmeal Chocolate Chip Cookies

Brian's favorite cookie is an oatmeal one...he doesn't even like the chocolate chips. This cookie is where we compromise. :) Its a delicious, chewy, chocolately cookie that goes perfect as an ice-cream sandwich (we made them last Sunday and they were delicious...ice-cream recipe below too). There is something about oatmeal chocolate chip cookie dough that really is satisfying...yeah, we make these just for the dough sometimes.

courtesy

Oatmeal Chocolate Chip Cookies (and Ice Cream!)

Adapted slightly from allrecipes.com

1 cup butter, softened

1 cup packed brown sugar

1/2 cup white sugar

2 eggs

2 tsp. vanilla extract

1 1/4 cup flour

1/2 tsp. baking soda

1 tsp. salt

3 cups quick-cooking oats (I've used regular oats too, with great results)

2 cups chocolate chips

Preheat oven to 325 degrees. In a large mixing bowl, cream together the butter and sugars until smooth. Beat in eggs, one at a time and then stir in vanilla. Add flour, baking soda, and salt and stir until just blended. Mix in the oats and chocolate chips. Drop by heaping spoonfuls onto un-greased cookie sheet. Bake for 12 minutes.

Homemade Vanilla Ice Cream

Cuisinart Recipe Booklet

1 cup milk (the fattier the milk, the creamier the ice cream)

3/4 c. granulated sugar

pinch salt

2 cups heavy cream

1 Tbs. pure vanilla extract (the real stuff, please!)

Whisk together milk, sugar and salt until sugar is completely dissolved (about 3-4 minutes). Stir in cream and vanilla. Cover and refrigerate 1-2 hours, or overnight. Put in ice cream maker for 15-20 minutes; add mix-ins for the last 3-5 minutes, if desired. Freeze and seal tight the ice cream for additional 1-2 hours, if you want it more solid.

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Oatmeal Peanut Butter Cookies

A couple weeks ago, I was wasting time on allrecipes.com and came across a new (to me) peanut butter cookie recipe. To be honest, I don't know how I've missed this in my previous searches, because it's the top rated peanut butter cookie recipe. So, even though I thought I had found THE one and only peanut butter oatmeal cookie recipe for me, I decided to give this one a go. And, wow, am I glad I did. Because, let me tell you, it blows my other one out of the water. They were the moistest, chewiest, most flavorful cookies I've ever had. I'm telling you- you MUST make these.

Oatmeal Peanut Butter Cookies
adapted from allrecipes.com

1 cup butter, softened
1 cup packed brown sugar
3/4 cup white sugar
1 cup peanut butter
2 eggs
1 tsp vanilla
1 3/4 cup flour
2 tsp baking soda
1/2 tsp salt
1 1/2 cups quick-cooking oats
12- 16 oz chocolate chips (optional)

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together butter, brown sugar, white sugar, and peanut butter until smooth. Beat in the vanilla and add eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats (and chocolate chips, if desired) until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

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Big, Fat, Chewy Chocolate Chip Cookies

I know there's no shortage of chocolate chip cookie recipes on our blog, but please try this one....I promise you'll be in love! This is the type of big cookie you'd find at a specialty bakery. Just remember to follow the special tips and use that wooden spoon!

Big, Fat, Chewy Chocolate Chip Cookies

2 cups all-purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 Tbs. vanilla extract

1 egg

1 egg yolk

2 cups semi-sweet chocolate chips (or half chocolate chunks, half chips)

Preheat the oven to 325 degrees. Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 13-15 minutes.

Tips: Only use a dark baking sheet or else the batter will spread out (I used my silpat from Demarle and they turned out perfectly moist and chunky). Also, use a wooden spoon for mixing in the sifted ingredients as well. Do not overbake!

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