Who doesn’t love cookies? Be it chocolate chip, oatmeal raisin, sugar, butter, peanut butter, cookies are an all around favorite for snacks and desserts.
Put in the word cookies in Google search and you can come up with almost 144,000,000 results! Refine your search to chocolate chip cookies and you will come up with 27,600,000 results.
Back when more moms stayed home and out of the workforce, a lot of children coming home from school could look forward to the heavenly smell of peanut butter cookies or other some such cookie delights.
There are of course baked cookies, no-bake cookies, bar cookies and everything in between. Most cookie recipes are quick and easy to prepare. The most difficult part is patiently waiting for the first batch of cookies to come out of the oven.
Most cookie recipes for baking require butter, margarine or shortening for the fat content. After much trial and error, using butter tends to give a more chewy or flaky cookie texture, depending on type of texture you are looking to make.
Baking cookies is an easy way to include your children in the process and they enjoy being able to make the cookies and eating them,which it is a good bonding time for yourself and your children.
Below are a couple of recipes for favorite cookies starting with the all-time favorite chocolate chip cookie done differently.
Chewy Chocolate Chip Cookies
- 2 sticks (1 cup) unsalted butter
- 2-1/4 c. bread flour
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 1/4 c. sugar
- 1-1/4 c. brown sugar
- 1 egg
- 1 egg yolk
- 2 T. milk
- 1-1/2 ts[/ vanilla extract
- 2 c. semi-sweet chocolate chips
Heat oven to 375 degrees.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt and baking soda; set aside.
Pour the melted butter in a large mixing bowl. Add the sugar and brown sugar. Cream butter and sugars on medium speed of your electric mixer. Add the egg, egg yolk and 2 tablespoons milk and vanilla extract and mix until well combine. Slowly incorporate the flour mixture until thoroughly combined. Stir in chocolate chips.
Chill the dough and then using a size #20 ice cream scooper, place cookie dough on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking cookies after 5 minutes. Rotate the baking sheets for even browning.
Remove from oven and cool completely and in store cookies in airtight container. Makes about 2-1/2 dozen cookies. [adapted recipe from Alton Brown of Food Network]
Tip: For best results use high quality chocolate chips that has less wax in them such as Nestle, Mrs. Fields, Hershey or Ghirardelli.
Suggestion: For smaller cookies use heaping tablespoon of cookie dough on parchment paper about 2 inches apart. Bake for 8 to 10 minutes.
Snickerdoodle cookies are a popular old recipe. It is easy to make this cookie recipe since the ingredients are usually found in most kitchens. The cinnamon adds great taste to these yummy cookies
- 1 c. soft shortening
- 1-1/2 c. sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2-3/4 c. all-purpose flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 T. sugar and 2 tsp. cinnamon (mixed together)
In large mixing bowl cream together shortening, sugar, eggs and vanilla. In separate smaller bowl stir together flour, cream of tartar, baking soda and salt.
Add flour mixture to creamed mixture and stir until thoroughly combined. Chill dough for about an hour. Remove from refrigerator and roll dough into balls about the size of a small walnut. Roll dough balls into sugar and cinnamon mixture. Place dough balls about 2 inches apart on ungreased cookie sheets.
Bake in 400 degree oven until very lightly browned but still soft, about 8 to 10 minutes. These cookies puff up at first and then flatten out with crinkled tops. Makes approximately 5 dozen cookies.
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