Sugar Cookies

I love this recipe for sugar cookies because it doesn't require you to refridgerate the dough.

Mix together and set aside:

2 3/4 Cups Flour
1 tsp. baking soda
1/2 tsp. baking powerder
Then, mix until smooth:

1 Cup butter
1 1/2 Cups white sugar

Then add:

1 egg
1 tsp. vanila extract

Mix with the flour mixture, and roll into balls and put them on an ungreased cookie sheet.

Bake at 375 for 8-10 minutes

Frosting:

1 Cup confectioners' sugar

2 tsp milk

2 tsp light corn syrup

1/4 tsp vanila extract

You can serve plain, and it is just as good too!

Enjoy!

Triple Chocolate Chip Cookes

I'm eating these as I type this and they are absolutely fabulous! FYI - this recipe is from the Williams Sonoma Baking book that is displayed on the left. Sorta. (I got it on Amazon for about $3 - BARGAIN!!)

Ingredients1 1/4C all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2C unsalted butter, frozen (or cold) cut into small cubes
1/2C firmly packed golden brown sugar
6 TBSP granulated sugar
1 lg egg
1 tsp. vanilla extract
1C semisweet chocolate chips
3/4C white chocolate chips
3/4C milk chocolate chips

1. preheat the oven 350
2. in a bowl, sift together the flour, baking soda, and salt. set aside
3. in a large bowl (or mixer) whip the butter on medium speed for at least 5 minutes. (this is why I use frozen or hard butter, it forces me to beat it for a while until it's smooth) DO NOT SKIP THIS STEP.
4. combine the brown sugar, and granulated sugar to the butter. beat on medium speed until smooth.
4. add the egg and vanilla and beat on low speed until well blended.
5. slowly add the dry ingredients and beat on low speed until just incorporated.
6. mix in the chocolate chips.

Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2 inches apart. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

No Bake Cookies

Mix:
2 Cups sugar
1/8 tsp. salt
1/2 Cup milk
3 Tbsp. cocoa
1/2 Cup butter

Bring to a boil for a minute

Add:
3 cups oatmeal
1 Cup coconut
1 tsp. vanila

Mix well Drop in balls on wax paper

Pizzookie

This dessert is the reason I've gained about 10lbs. So I'm warning you right now... if you make this, promise yourself you'll only eat one. Because I usually end up making, oh, say, like 2 just for myself. Hence, the poundage.

Okay, all you need is:

Quality Vanilla Ice Cream

Chocolate Syrup

Caramel Syrup

Chocolate Chip Cookie Dough

*I would suggest buying the tubs of cookie dough that the little boys in your neighborhood sell (for fundraisers and such), but if you're in a neighborhood like mine with no sellers but the Pied Piper (more on that later), you might have to buy the stuff at the store. Not my ideal, but it works.

1. Just scoop the cookie dough into little Pyrex cups - about 1/3 cup full

2. Cook them for about 13 minutes at 350, they should be all puffed up, like this, when they're done (and the edges should be a little golden)

3. Let them sit on the counter for about 5 minutes. This is very important. Otherwise you'll get a pizzookie much like the one in the photo below. I was in too big of a hurry to chow down that I didn't give my cookie enough time to cool and set. See how my ice cream has melted into ice cream soup? It should be melting a little, so make sure your cookie is still quite warm, just not hot when you top him.

4. Top with a scoop of ice cream and syrups.

Giant Chocolate Chip Cookies

Ok, here is my response to the call for chocolate chip cooke recipes.

This is a great recipe for huge, chewy cookies. My mom found this recipe online and it has become a family favorite.




Ingredients:
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 c unsalted butter, melted
1 c packed brown sugar
1/2 c white sugar
1 Tbsp vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Directions:
1. Preheat oven to 325. Grease cookie sheets
2. Mix together flour, soda and salt; set aside
3. Cream togeher melted butter, brown sugar, and white sugar until well mixed. Beat in egg, yolk and vanilla until light and creamy. Mix in dry ingredients just until mixed. Stir in chocolate chips.
4. Drop dough by 1/4 c into cookie sheets (you can fit 6 cookies on a standard airbake pan). Dough will be very wet, don't worry, this is the way it should be.
5. Bake for 15-17 minutes or until the edges are golden brown. Allow to cool on cookie sheets fora few minutes then transfer to wire racks to continue to cool.

Makes about 12 cookies

Calling ALL Chocolate Chip Cookies!!!

I am a big fan of chocolate chip cookies, but I only have a few recipes. What do you say? Will you post YOUR favorite chocolate chip cookie recipe? It doesn't have to be too traditional...it just needs some kind of chocolate in it.

Soft Chocolate Chip Cookies

1 and 1/4 c. all purpose flour

1/2 t. coarse salt

1/4 t. baking soda

7 T. unsalted butter, room temp.

1/4 c. sugar

1/4 c. packed brown sugar

1 egg, room temp.

1 t. vanilla

3 T. sour cream

3/4 c. semisweet chocolate chips

3/4 c. milk-chocolate chips

1. Preheat oven to 350 degrees. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer until pale and fluffy (about 4 minutes). Beat in egg and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand. Cover, and FREEZE for 10 minutes.

2. Drop dough onto baking sheets (a 1 and 1/2 in. ice cream scoop gives the recommended size). Bake until centers are set and cookies are pale golden brown, about 12 minutes.

Banana-Walnut Chocolate-Chunk Cookies

Kristen...if you have a lot of brown bananas trying using one of them for this recipe! I had this recipe on my blog, but it's worth posting here too.

Banana-Walnut Chocolate-Chunk Cookies
(Makes about 4 dozen)

1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 cup mashed ripe banana
1 cup old-fashioned rolled oats
8 ounces semisweet chocolate, coarsely chopped (I use Hershey Bars)
1/2 cup coarsely chopped walnuts (or try shredded coconut if you'd like!)

1. Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.

2. Drop dough onto baking sheets using a 1 1/2-inch ice cream scoop. Bake cookies until golden brown, about 10-12 minutes. Let cool on wire racks. Cookies can be stored in airtight containers up to 2 days.