2 c. sugar
1 c. butter
1 c. milk
2 eggs
7 c. flour
1 tsp. salt
2 tsp. b.s.
4 tsp. b.p.
2 tsp. vanilla
Preheat oven to 375-400 degrees
(it just depends on the oven — experiment)
Roll out to about 1/4 inch thick on floured surface.
Bake for 5-6 minutes (on greased cookie sheet) until very pale
(do not overcook — this also takes some experimenting).
Here is the buttercream frosting recipe:
3 c. powdered sugar
1 c. butter
1 tsp. vanilla
Beat with electric mixer for approx. 5 minutes, until light and fluffy.
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Friday, October 17, 2008
Monday, June 18, 2007
Healthy Oatmeal Cookies
*I tried this one out yesterday and they are delicious! We even made 3 different kinds (raisin, choco chip, and dried cranberries and white chocolate chips!). Yum.
¾ cup whole wheat flour
1 cup regular oats
½ teaspoon baking soda
¼ teaspoon salt
¾ cup packed brown sugar
¼ cup butter, softened
1 teaspoon vanilla extract
1 large egg
¾ cup chopped dried cranberries
1/3 cup white chocolate chips
(or raisins, chocolate chips...)
Bake the cookies until they look slightly brown - about 8-11 minutes. 350 degrees.
Makes 2 dozen
*Because I used wheat flour instead of all-purpose, I didn't put the full 3/4 cup and instead, added a bit more oats... they turned out great!
¾ cup whole wheat flour
1 cup regular oats
½ teaspoon baking soda
¼ teaspoon salt
¾ cup packed brown sugar
¼ cup butter, softened
1 teaspoon vanilla extract
1 large egg
¾ cup chopped dried cranberries
1/3 cup white chocolate chips
(or raisins, chocolate chips...)
Bake the cookies until they look slightly brown - about 8-11 minutes. 350 degrees.
Makes 2 dozen
*Because I used wheat flour instead of all-purpose, I didn't put the full 3/4 cup and instead, added a bit more oats... they turned out great!
Friday, June 15, 2007
Carolyn's Chocolate Chip Cookies
MAKES 30
2 cups plus 2 Tbsp. all-purpose flour
½ tsp. salt
½ tsp. baking soda
1 cup (2 sticks) butter
1 cup plus 2 Tbsp. firmly packed dark brown sugar (no substitutions, please!)
½ cup granulated white sugar
1 large whole egg
1 large egg yolk
½ Tbsp. pure vanilla extract
1 ½ cups semisweet chocolate chips
1 cup toasted walnuts, broken into large pieces (optional)
1. In a large bowl, whisk together flour, baking soda, and salt; set aside.
2. Melt butter in another large mixing bowl (microwave safe) and whisk in sugars. Let cool to room temperature. Add whole egg and egg yolk, and vanilla; whisk well and make sure no lumps of dark brown sugar remain.
3. Fold the dry ingredients into the butter/sugar mixture until just combined. Fold in chocolate chips and nuts. Cover with plastic wrap and refrigerate until firm—about 30 minutes.
4. Preheat oven to 325 degrees. Using two large spoons, or (my favorite way) a small ice cream scoop, place golf-ball size mounds of dough on a baking sheet—about 3” apart. (A jelly-roll will fit about 9 balls.) Bake until cookies no longer look wet on top, about 12 to 14 minutes. Remove from oven and cool on the pan for 5 minutes. Place cookies on a wire rack to finish cooling.
By the way--this recipe comes from the July 2003 issue of Martha Stewart Living
*cafejohnsoniarecipes.blogspot.com
2 cups plus 2 Tbsp. all-purpose flour
½ tsp. salt
½ tsp. baking soda
1 cup (2 sticks) butter
1 cup plus 2 Tbsp. firmly packed dark brown sugar (no substitutions, please!)
½ cup granulated white sugar
1 large whole egg
1 large egg yolk
½ Tbsp. pure vanilla extract
1 ½ cups semisweet chocolate chips
1 cup toasted walnuts, broken into large pieces (optional)
1. In a large bowl, whisk together flour, baking soda, and salt; set aside.
2. Melt butter in another large mixing bowl (microwave safe) and whisk in sugars. Let cool to room temperature. Add whole egg and egg yolk, and vanilla; whisk well and make sure no lumps of dark brown sugar remain.
3. Fold the dry ingredients into the butter/sugar mixture until just combined. Fold in chocolate chips and nuts. Cover with plastic wrap and refrigerate until firm—about 30 minutes.
4. Preheat oven to 325 degrees. Using two large spoons, or (my favorite way) a small ice cream scoop, place golf-ball size mounds of dough on a baking sheet—about 3” apart. (A jelly-roll will fit about 9 balls.) Bake until cookies no longer look wet on top, about 12 to 14 minutes. Remove from oven and cool on the pan for 5 minutes. Place cookies on a wire rack to finish cooling.
By the way--this recipe comes from the July 2003 issue of Martha Stewart Living
*cafejohnsoniarecipes.blogspot.com
Carolyn's Chocolate Chip Cookies
MAKES 30
2 cups plus 2 Tbsp. all-purpose flour
½ tsp. salt
½ tsp. baking soda
1 cup (2 sticks) butter
1 cup plus 2 Tbsp. firmly packed dark brown sugar (no substitutions, please!)
½ cup granulated white sugar
1 large whole egg
1 large egg yolk
½ Tbsp. pure vanilla extract
1 ½ cups semisweet chocolate chips
1 cup toasted walnuts, broken into large pieces (optional)
1. In a large bowl, whisk together flour, baking soda, and salt; set aside.
2. Melt butter in another large mixing bowl (microwave safe) and whisk in sugars. Let cool to room temperature. Add whole egg and egg yolk, and vanilla; whisk well and make sure no lumps of dark brown sugar remain.
3. Fold the dry ingredients into the butter/sugar mixture until just combined. Fold in chocolate chips and nuts. Cover with plastic wrap and refrigerate until firm—about 30 minutes.
4. Preheat oven to 325 degrees. Using two large spoons, or (my favorite way) a small ice cream scoop, place golf-ball size mounds of dough on a baking sheet—about 3” apart. (A jelly-roll will fit about 9 balls.) Bake until cookies no longer look wet on top, about 12 to 14 minutes. Remove from oven and cool on the pan for 5 minutes. Place cookies on a wire rack to finish cooling.
By the way--this recipe comes from the July 2003 issue of Martha Stewart Living
*cafejohnsoniarecipes.blogspot.com
2 cups plus 2 Tbsp. all-purpose flour
½ tsp. salt
½ tsp. baking soda
1 cup (2 sticks) butter
1 cup plus 2 Tbsp. firmly packed dark brown sugar (no substitutions, please!)
½ cup granulated white sugar
1 large whole egg
1 large egg yolk
½ Tbsp. pure vanilla extract
1 ½ cups semisweet chocolate chips
1 cup toasted walnuts, broken into large pieces (optional)
1. In a large bowl, whisk together flour, baking soda, and salt; set aside.
2. Melt butter in another large mixing bowl (microwave safe) and whisk in sugars. Let cool to room temperature. Add whole egg and egg yolk, and vanilla; whisk well and make sure no lumps of dark brown sugar remain.
3. Fold the dry ingredients into the butter/sugar mixture until just combined. Fold in chocolate chips and nuts. Cover with plastic wrap and refrigerate until firm—about 30 minutes.
4. Preheat oven to 325 degrees. Using two large spoons, or (my favorite way) a small ice cream scoop, place golf-ball size mounds of dough on a baking sheet—about 3” apart. (A jelly-roll will fit about 9 balls.) Bake until cookies no longer look wet on top, about 12 to 14 minutes. Remove from oven and cool on the pan for 5 minutes. Place cookies on a wire rack to finish cooling.
By the way--this recipe comes from the July 2003 issue of Martha Stewart Living
*cafejohnsoniarecipes.blogspot.com
Brownie Cookies
14 Tbsp. butter (1 3/4 sticks)
1 oz. unsweetened chocolate
1 1/2 cups firmly packed brown sugar
1/2 cup cocoa powder
1 whole egg
1 egg yolk
1-2 tsp. vanilla extract
Whisk together:
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F.
Place butter and unsweetened chocolate in a large, microwave-safe bowl. Microwave for several minutes on 50% power until melted. Whisk to combine. Add the brown sugar and the cocoa powder. Whisk well until smooth. Let the mixture cool slightly. Add egg and egg yolk, whisking well again. Add the vanilla.
Add the dry ingredients a little at a time and whisk well between additions. (You may need to switch to a wooden spoon towards the end. Add the chocolate chips.
Use a small ice cream scoop (1 Tbsp. size) or two spoons to drop tablespoon size balls of dough onto a parchment lined baking sheet. Bake cookies for about 8-9 minutes. (Check a little before just to make sure...) The cookies will look dry on top, but will be soft in the middle.
Let the cookies cool on the baking sheet and then remove to a cooling rack to let the chocolate chips set before storing. Makes about 3 dozen
*cafejohnsoniarecipes.blogspot.com
1 oz. unsweetened chocolate
1 1/2 cups firmly packed brown sugar
1/2 cup cocoa powder
1 whole egg
1 egg yolk
1-2 tsp. vanilla extract
Whisk together:
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F.
Place butter and unsweetened chocolate in a large, microwave-safe bowl. Microwave for several minutes on 50% power until melted. Whisk to combine. Add the brown sugar and the cocoa powder. Whisk well until smooth. Let the mixture cool slightly. Add egg and egg yolk, whisking well again. Add the vanilla.
Add the dry ingredients a little at a time and whisk well between additions. (You may need to switch to a wooden spoon towards the end. Add the chocolate chips.
Use a small ice cream scoop (1 Tbsp. size) or two spoons to drop tablespoon size balls of dough onto a parchment lined baking sheet. Bake cookies for about 8-9 minutes. (Check a little before just to make sure...) The cookies will look dry on top, but will be soft in the middle.
Let the cookies cool on the baking sheet and then remove to a cooling rack to let the chocolate chips set before storing. Makes about 3 dozen
*cafejohnsoniarecipes.blogspot.com
Chocolate Chip Cookies
1 1/3 cup flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
½ cup butter
½ cup sugar
½ cup brown sugar
1large egg
1 teaspoon vanilla
1 cup chocolate chips
Preheat oven to 350 degrees
Mix flour, baking powder, baking soda, salt
In another bowl, cream butter then add sugar until mixture is no longer gritty
Add egg and vanilla, beat on low
Add flour mixture to butter mixture, beat on low until just blended
Add chocolate chips
Shape dough into 1 inch balls
Bake for 12 min, transfer to wire rack to cool
*Lindsey Jensen Recipe
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
½ cup butter
½ cup sugar
½ cup brown sugar
1large egg
1 teaspoon vanilla
1 cup chocolate chips
Preheat oven to 350 degrees
Mix flour, baking powder, baking soda, salt
In another bowl, cream butter then add sugar until mixture is no longer gritty
Add egg and vanilla, beat on low
Add flour mixture to butter mixture, beat on low until just blended
Add chocolate chips
Shape dough into 1 inch balls
Bake for 12 min, transfer to wire rack to cool
*Lindsey Jensen Recipe
Nauvoo Gingerbread Men
1 cup sugar
1 cup molasses
¾ cup oil
½ cup hot water
2 eggs
1 teaspoon soda
2 teaspoons cinnamon
½ teaspoon salt
2 teaspoons ginger
6-7 cups flour
Combine sugar, molasses, oil and water
Add eggs
In bowl, combine soda cinnamon, salt and ginger
Add flour
Mix flour mixture with sugar mixture
Refrigerate dough overnight (makes for softer and more flavorful cookie)
Roll out and cut out with cutters
Bake at 350 degrees for 10 minutes
*Lindsey Jensen Recipe
1 cup molasses
¾ cup oil
½ cup hot water
2 eggs
1 teaspoon soda
2 teaspoons cinnamon
½ teaspoon salt
2 teaspoons ginger
6-7 cups flour
Combine sugar, molasses, oil and water
Add eggs
In bowl, combine soda cinnamon, salt and ginger
Add flour
Mix flour mixture with sugar mixture
Refrigerate dough overnight (makes for softer and more flavorful cookie)
Roll out and cut out with cutters
Bake at 350 degrees for 10 minutes
*Lindsey Jensen Recipe
Eric's Snickerdoodles
2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shortening
1 1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/4 cup sugar
2 teaspoons cinnamon
Set oven at 400˚
Sift together flour, cream of tartar, baking soda, salt and set aside.
Beat shortening until creamy at medium speed.
Gradually beat in 1 1/2 cup sugar until fluffy.
Beat in eggs and vanilla.
Gradually beat in flour mixture.
In small bowl, combine remaining 1/4 cup sugar and add cinnamon.
Roll dough into 1 inch balls.
Roll balls in cinnamon/sugar mixture.
Place on ungreased cookie sheet about 2 inches apart.
Bake for 8-10 min
*Thanks Eric!
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shortening
1 1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/4 cup sugar
2 teaspoons cinnamon
Set oven at 400˚
Sift together flour, cream of tartar, baking soda, salt and set aside.
Beat shortening until creamy at medium speed.
Gradually beat in 1 1/2 cup sugar until fluffy.
Beat in eggs and vanilla.
Gradually beat in flour mixture.
In small bowl, combine remaining 1/4 cup sugar and add cinnamon.
Roll dough into 1 inch balls.
Roll balls in cinnamon/sugar mixture.
Place on ungreased cookie sheet about 2 inches apart.
Bake for 8-10 min
*Thanks Eric!
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