Golden Raisin Cookies

Written by Tad. Posted in Cookies

These are a very simple cookie to make. They are moist and fruity with all those raisins.

Recipe By:

Home-Tested Cookie Recipes and around the Internet

Yield:

40

 Ingredients:

1 cup butter, softened

1 ½ cups sugar

1 tablespoon lemon juice

2 large eggs

3 ½  cups all-purpose flour

1 ½  teaspoons cream of tartar

1 ½  teaspoons baking soda

15 ounces golden raisins

 Directions:

1. Heat Oven to 400 degrees.

2. In a bowl, cream butter and sugar. Add lemon juice and eggs. Mix well.

3. Combine dry ingredients. Gradually mix into butter mixture.

4. Stir in raisins.

5. Form into 2-tablespoon balls.

6. Flatten with bottom of drinking glass that has been buttered and sugared.

7.  Bake 8-10 minutes or until lightly browned.

Coffee Chocolate Chip Cookies

Written by Tad. Posted in Cookies

I don’t drink coffee and have never been a real fan of the flavor. As I have matured, I have been developing a taste for it, especially if it is subtle and, of course, combined with chocolate. When I first saw this recipe, I thought, “1/3 of a cup of instant coffee? That is a lot!”

When I mixed these up and tasted the dough, I thought, “I am not going to like these because they are too strongly flavored of coffee.” But, the cookies are really good. They are dense and firm but moist.

Be careful not to over-toast your almonds or that toasted nut taste will overshadow the coffee and chocolate balance.

Ingredients:

¾ cup blanched slivered almonds

1/3 cup instant coffee granules

2 tablespoons hot water

2 2/3 cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon salt

½ cup butter, softened

1 ¼ cups white sugar

1 teaspoon vanilla extract

2 eggs

2 cups semi-sweet chocolate chips

 Directions:

1. Heat oven to 350 degrees F.

2. Toast almonds in oven for 5-10 minutes or until brown.

3. Dissolve coffee in 2 tablespoons hot water. Set aside.

4. In a separate bowl, combine flour, baking soda and salt. Set aside.

5. Beat butter and sugar in an electric mixer at a medium to high speed until fluffy.

6. Stir coffee, vanilla and eggs into butter mixture. Mix well.

7. Reduce speed to low and slowly pour flour mixture into the butter mixture. Mix just until combined.

8. Fold in chocolate chips and almonds.

9. Drop dough by 2 tablespoon cookie scoop onto an ungreased or parchment-lined cookie sheet.

10. Bake about 10 minutes.

Marshmallow Cloud Cookies

Written by Tad. Posted in Cookies

 

 

I had trouble making the dough balls if the dough was a bit too soft. If any of the marshmallows are on the surface, they will melt and spread out on the baking sheet, caramelizing. That makes for a fund chew and taste but they are not so pretty as when the frozen marshmallow can be kept inside the ball.

Source:

Mrs. Fields Best Ever Cookie Book

Ingredients:

3 cups all-purpose flour

2/3 cup unsweetened cocoa powder

½ tsp. baking soda

1 cup granulated sugar, packed

1 cup light brown sugar

1 cup salted butter, softened

2 large eggs

2 tsp. vanilla extract

12 ounces mini semi-sweet chocolate chips

8 ounces mini marshmallows, frozen

Directions:

1) Heat oven to 350 degrees. Until you are ready to assemble the cookies, leave the marshmallows in the freezer. They’re way easier to work with frozen.

2) In a medium sized bowl, combine flour, cocoa, and baking soda. Set aside.

3) Using electric mixer blend butter and sugars, scraping down the sides of the bowl.

4) Add eggs and vanilla. Beat at medium speed until light and fluffy.

5) Add flour mixture and chocolate chips. Blend at low speed until combined. Batter will be very stiff.

6) Gather 4 or 5 frozen marshmallows in the palm of your hand and cover them with a heaping tablespoon of dough. Wrap the dough around the marshmallows, completely encasing them and making a 2-inch-diameter dough ball.

7) Place balls on ungreased cookie sheets, 2 inches apart (I use parchment.)

8) Bake 10-12 minutes. Cool on sheet for 2 minutes then transfer to a cool, flat surface.

Lemon Coconut Shortbread Cookies

Written by Tad. Posted in Cookies

I found this recipe in a cookbook my sister-in-law, Cathy, sent us for Christmas. It is called Calico Cooking from the Calico Corners fabric stores. I am not sure why a fabric store makes a cookbook but…

When I Googled the recipe, I found it all over the web including at epicurius.com.

I am too lazy to roll out logs, refrigerate and cut them. I took the unrefrigerated dough, scooped it onto the baking sheets with a 1 tablespoon cookie scoop. I then buttered the bottom of a glass, dipped it in sugar and gently flattened each dough ball to the prescribed ¼ inch thickness, redipping in sugar before flattening each subsequent ball. I also skipped the powdered sugar because it is a mess.

These cookies are firm but not dry. I wonder if some coconut flavoring, in addition to the vanilla and lemon flavoring, would have been good.

Yield:

4 dozen small cookies

Ingredients:

1 cup unsalted butter, softened

½ cup sugar

1 ½ tablespoons freshly grated lemon zest

1 teaspoon vanilla extract

½ teaspoon lemon extract

2 cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 cup sweetened flaked coconut, toasted and cooled

Confectioners’ sugar for dusting

 

In a bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy.

Beat zest, vanilla, and lemon extract.

Add flour, baking powder and salt. Beat until it forms a dough.

Stir in coconut.

Chill dough for 1 hour, or until it is firm enough to handle.

Divide the dough in half. On a sheet of wax paper, form each half into an 8-inch log. Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight.

Heat the oven to 300°F.

Cut the logs into ¼-inch-thick slices with a sharp knife.

Arrange the slices 2 inches apart on parchment-lined baking sheets.

Bake the cookies in the middle of the oven for 25 to 30 minutes, or until they are pale golden.

Transfer them to racks and sprinkle them generously with some of the confectioners’ sugar.

Let the cookies cool then dust them lightly with the remaining confectioners’ sugar.

 

Oatmeal Scotchies

Written by Tad. Posted in Cookies

I got this recipe from a Quaker Oats advertisement in a magazine. If you do a Google search, you will see it is all over the Internet. They are very buttery and need be cooked until they are more brown than I would normally bake a cookie because they are soft. I don’t really like butterscotch chips but these are very good. With all the oats, no wonder Quaker is promoting them!

Yield:

40

 Ingredients:

1 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

1 cup butter, softened

¾ cup granulated sugar

¾ cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract or grated peel of 1 orange

3 cups oats

11 ounces butterscotch chips

Directions:

1. Heat oven to 375° F.

2. Combine flour, baking soda, salt and cinnamon in small bowl. Set aside.

3. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixing bowl.

4. Gradually beat in flour mixture.

5. Stir in oats and chips.

6. Drop 2 tablespoon balls onto ungreased baking sheets. (I always use parchment.)

7. BAKE for 9 to 10 minutes. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

Notes: I have not tried the orange zest version which really might be tasty. They would probably be wonderful with chocolate rather than butterscotch chips. I don’t make bars so I have not tried the bar version which follow:

BAR VARIATION:

Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.

Double Chocolate Cookies with M&M’s

Written by Tad. Posted in Cookies

These are easy to make and come out rich and moist but firm. With all of the kinds of M&Ms available, you could make then with any you like and they would be different and interesting. When I fist saw this recipe in the newspaper, it was at Christmas time and they were supposed to be made with Holiday M&Ms.

Recipe By: Family Circle

Yield: 5 to 6 dozen

Ingredients:

2 ½ cups all-purpose flour

¾ cup unsweetened cocoa powder

1 teaspoon baking powder

¼ teaspoon salt

1 cup unsalted butter, at room temperature

¾ cup packed light brown sugar

¾ cup granulated sugar

2 large eggs

2 teaspoons vanilla

¼ cup hot coffee or water

1 ½ cups M&Ms

Directions:

1. Heat oven to 375 degrees.

2. Sift together flour, cocoa, baking powder and salt. Set aside.

3. Using an electric mixer, beat butter until smooth and creamy.

4. Add both sugars. Beat until light and fluffy.

5. Beat in eggs one at a time. Mix in vanilla.

6. With mixer on low speed, mix in flour mixture.

7. Stir in coffee.

8. Fold in M&M’s.

9. Drop batter by heaping tablespoonfuls onto ungreased baking sheets. Press a couple of M&M’s into the top of each little mound of dough.

10. Bake for 8 to 11 minutes or until set. Cool briefly on baking sheets. Transfer cookies to wire racks to cool completely.

Notes:

For Christmas cookies, use red and green M&Ms.

Cereal Cookies

Written by Tad. Posted in Cookies

I made these cookies with Lucky Charms left over after Christmas. Our son-in-law, Austin, loves them and we bought them for him for a Christmas treat. I think they are disgusting.  I can’t even imagine putting them in a bowl, pouring milk over them and eating them. But they were fun in the cookies.

Here is a nice round ball scooped out with a cookie scoop and a tasty red “marshmallow” showing.

 

 

Here one is flattened. The recipe calls for using a fork but I just flattened them with my fingers.

 

Here is a cooked one showing all of the wonderful, artificial colors that make Lucky Charms so magically delicious!

Recipe By:

Mercury News

Yield:

24

Ingredients:

½ cup butter, softened

½ cup granulated sugar

½ cup brown sugar

1 large egg

1 teaspoon vanilla

1 cup flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

¾ cup oats

1 ½ cups dry cereal such as cornflakes, Product 19 or Special K

 Directions:

1. Heat oven to 350 degrees.

2. Sift together flour, baking powder, baking soda and salt. Set aside.

3. Cream together butter and sugars. Beat in egg and vanilla.

4. Add flour mixture. Stir until combined.

5. Add oats and dry cereal to the dough. Mix well.

6. Drop by two tablespoonfuls onto parchment-covered cookie sheet, pressing down with a fork.

7. Bake 9 to 12 minutes until just browning around the edges.

8. Cool on a cookie rack.

 Notes:

Submitted to Mercury News by Carolyn Gutierrez. I am sure she would not approve of using Lucky Charms!

 

 

 

$250.00 Cookies

Written by Tad. Posted in Cookies

Source:

Capitol Cookies, Munch Your Way Across the USA. From Lambuth Memorial Methodist Jewel Circle, Midwest City, Oklahoma

Ingredients:

4 cups flour, 18 ounces

5 cups oatmeal, blended into fine flour after measuring

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

2 cups butter at room temperature

2 cups sugar

2 cups brown sugar

4 large eggs

1 tablespoon vanilla

18 ounces milk chocolate, grated

24 ounces semisweet chocolate chips

3 cups pecans, chopped (optional)

Directions:

Heat oven to 375 degrees.

Combine flour, oats, salt, baking powder and baking soda. Set aside

Cream butter and sugars. Stir in eggs and vanilla.

Stir in flour mixture.

Stir in chocolates and nuts.

Form into balls with 2 tablespoon cookie scooper.

Bake 8 to 10 minutes.

 Notes:

The cookbook has this note: As its name suggests, $250.00 Cookies are very, very rich. About 15 years ago, Kathy Blalock said her boss brought a tin of very expensive cookies back to the office from a business trip. Later, one of her co-workers found the recipe and they jokingly started calling them “the $250.oo cookies” every time a batch was made and brought to the office. The name stuck and so did everyone’s taste for these exquisite cookies.

Momofuku-Werthers Cookies

Written by Tad. Posted in Cookies

 

I have never been to Momofuku Milk Bar in New York City but I have made many cookies from their recipes and really like them. They are creative in using different ingredients. Here is a variation on another one of theirs I made over the holidays. Don’t be intimidated by having to make up the cornflake crunch ahead of time. It is not that big a deal and makes the cookies really fun.

 

You will see this recipe has you form 1/3 cup balls, flatten them then put them in the refrigerator for an hour before baking at 375 degrees for 18 minutes! I have cooked them this way and that is way too high a temperature or too long a time for my oven, even when made in such large balls and refrigerated ahead of time. I have tried various approaches to cooking them and fall back to my usual method. I use a 2 tablespoon cookie dough scooper and bake them on convection at 350 degrees for about 10 minutes. I cook two sheets at a time, one in the top, the other in the bottom of the oven. I rotate each sheet 180 degrees and switch oven positions after 5 minutes. They flatten more and cook faster if not refrigerated beforehand. Try them both ways and see which way you like them best.

Source:

I first got this recipe from the Mercury News. It is available online and in a cook book: “Momofuku Milk Bar”

Yield:

Makes 48 cookies when you use the 2 tablespoon scooper like I do.

Ingredients:

1 cup butter, softened

1 ¼ cups sugar

2/3 cup packed brown sugar

1 large egg

½ teaspoon vanilla

1 ½ cups flour

½ teaspoon baking powder

¼  teaspoon baking soda

1 ¼  teaspoons kosher salt

3 cups cornflake crunch (See recipe below. I use one whole batch per batch of cookies.)

1 cup mini-chocolate chips

40 Werther’s Original candies

1 ½  cups mini-marshmallows

Directions:

1. Combine butter and sugars in an electric mixer. Cream together on medium-high for 2-3 minutes. Scrape down sides and mix again. Add egg and vanilla. Beat for 7-8 minutes more.

2. While butter mixture is beating, combine flour, baking powder, baking soda and salt.

3. Reduce mixer speed to low and add flour mixture. Mix just until the dough comes together. Scrape down sides and mix again.

4. Still on low, mix in the cornflake crunch and mini-chips, just until incorporated, no more than 30-45 seconds.

5. Unwrap the candies and transfer them to a zip-top plastic bag. With the end of a rolling pin, break the candy up into medium to small pieces — but no smaller than a Nerd. Do not make candy powder.* Mix the candy and marshmallows into the dough, just until incorporated.

6. Using an ice cream scoop or a 1/3 cup measure, portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie domes flat. Wrap tightly in plastic wrap and refrigerate 1 hour to 1 week. Do not bake your cookies at room temperature as they will not hold their shape.

7. Heat oven to 375 degrees. Arrange dough at least 4 inches apart on parchment-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle and spread. They should be browned on the edges and just beginning to brown toward the center.

7. Cool completely on pans before transferring to an airtight container for storage.

 

 Note:

*I put them in a quart-sized Ziploc bag, press the air out and put them on a metal anvil I have in the garage. I then hit each starlight mint one time with a hammer and they shatter very nicely.

 

The original recipe has 40 starlight mints in place of the Werther’s. The peppermints are very interesting, especially for the holidays but I am not really nuts about peppermint.

Sorry this is too late for you to use to add holiday cheer to your lives but don’t wait until next year to give them a try.

Cornflake Crunch

Yield:

About 4 cups

Ingredients:

5 cups cornflakes

½ cup instant milk powder

3 tablespoons sugar

1 teaspoon kosher salt

9 tablespoons butter, melted

Directions:

1. Heat the oven to 275 degrees. Pour the cornflakes into a large bowl and crush them with your hands to a quarter of their original size. Add the milk powder, sugar and salt and toss to mix. Add butter and toss to coat. The butter will act as glue, binding dry ingredients to cereal and creating clusters.

2. Spread the clusters on a parchment-lined sheet pan and bake for 20 minutes, or until they look toasted, smell buttery and crunch gently when cooled slightly. Cool the cornflake crunch completely before using. The crunch will keep fresh for 1 week at room temperature, or a month in the fridge or freezer.

 

Carrot Chocolate Chip Cookies

Written by Tad. Posted in Cookies

Recipe By:

Mercury News

 Serving Size:

60

Ingredients:

2 large eggs

1 cup brown sugar

1/3 cup milk

1/3 cup canola oil

2 cups  flour

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon soda

¼ teaspoon nutmeg

2 cups chocolate chips

1 cup oats

1 cup carrots, grated

1 cup raisins

Directions:

1. Heat oven to 350 degrees.

2. Beat together eggs, sugar, milk and oil.

3. Combine flour, baking powder, salt, cinnamon, soda, nutmeg.

4. Combine flour mixture and egg mixture.

5. Mix well.

6. Stir in chips, oats, carrots and raisins.

7. Use two tablespoon cookie scoop to form into balls on baking sheets covered with parchment.

8. Bake about 14 minutes.

Notes:

The carrots, raisins and oats give them a lot of texture. The are cake-like.

Copyright © 2014 Bad Tad, MD