The Chewy!!! My new favorite cookie

    I think everyone is always on the search for the best chocolate chip cookies.
  I know I can not say these are the best C.C.C. ever because everyone has different criteria. These hit mine dead on. Buttery, thick, chewy, rich, lots of chocolate... so good. The only draw back about them is letting the dough chill. That is why I had not made them before now. If I want cookies I make them and in 20 minutes I want to be eating them right out of the oven. Call me impatient, but I thought these might be worth the wait. They totally are. I will be making them again in a hurry! The melted butter gives it a different flavor almost butterscotch... but that is why they have to be chilled complety.
These are from Alton Brown, he is a food genius... I know whatever that man cooks up is good eats and I trust him with my cookies...

The Chewy (from Alton Brown)
2 sticks unsalted butter
2¼ cups bread flour  (if you do not have bread flour, you can use AP just use 1/4 more)
1 teaspoon kosher salt
1 teaspoon baking soda
¼ cup  white sugar
1¼ cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1½ teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate chips

Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Directions

Heat oven to 375F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough,(like a few hours it has to be very cool when using melted butter). Then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 10-14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

 Some of my notes about the cookie they were a bit greasy at first, but once they cooled it was like heaven I literally ate so many of them I am ashamed to say how many and I honestly lost count.  Yeah that good.

   a sneaky hand tries to snatch a cookie!

chocolate-peanut butter- sandwiches

  At church  I am a leader to the little girls who are 8-11 years old.  twice  a month we all get together and do fun activities....  Could there be anything cuter? I love these girls they are so fun!!!
   A few weeks ago we made treats to leave as surprise on someones door step.  We have over 20 girls so we try and do fun but simple ideas.  These treats were so simple even your smaller kids can help and they were well lets say really really good.   I made sure all the leftovers were taken away so  I would not be tempted.  But then  a cute little girl brought me a whole plate. My son is allergic to peanut butter.  So like any caring, responisble mother would do I ate them all. I didn't want to chance him finding them and get sick.   Any loving mom would do it, it was for my child.  Don't judge!
   These truly are so simple and quick so if you still have room on your goodie plates for friends and neighbors these have to go on them.

  The best part is you do not even have to turn on your oven or go to the store I bet you have all the ingredients in your pantry.

  Ingredients
40 ritz crackers
1/2 cup creamy peanut butter
1 pound semi sweet chocolate chips

				Directions

Spread peanut butter onto one cracker and top with another cracker to make a sandwich. Repeat with all the crackers. Melt chocolate I use a double boiler or in a bowl in the microwave in small increments  if the chocolate seems too thick add 1T of oil . Dip each sandwich into chocolate with a fork, tapping excess back into the bowl. Place onto wax paper to cool. Allow to set. Store between layers of wax paper. These freeze very well.

You could change it up too different kinds of chocolate or put sprinkles on top or drizzle with chocolate.

brownie covered oreos

Updated: I have also made them again and I followed Missys advise and put more batter under the oreo before baking. They were wonderful we ate them all before I thought I should document they came out I only had one left.

Just to prove to you that not everything I make looks picture perfect here is one of my recent flops.  I attempted making  Brownie Covered Oreo's I saw over on Picky Palate. Jenny is a genius at creating concoctions, This looked wonderful!,  this one however did not work for me.  Totally my faulty not hers,  I could not get my brownie oreos out of the pan successfully. Maybe I had too little batter my Oreo's wouldn't stay together,  I drowned my pan with spray,  so they couldn't stick, but still did. I also did the knife trick.  I was as reading her comments and I guess many people had the same problem and it all has to do with the size of your muffin tin.  it is regular size, but  guess they all vary slightly.. Not mini tins*

  So here I hope you feel better we all have kitchen mishaps and not everything turned out perfect.  Just keep cooking!

ps they still tasted good. I was going to throw out the not so pretty ones and Rina my exchange student said her friends would eat them.She took them with her today and at lunch she opened the container and everyone swarmed her and gobbled up  20 of them before she even got one herself.  They fully approved and thought they were perfect!
  If you would like to try them I am sure you could have better luck than I did and like I said they tasted great! here is the recipe

Brownie Covered Oreos

1 Brownie mix (or use your own brownie recipe)
1 package Oreos, I used the mint ones (jenny used the red holiday)
White chocolate, melted for drizzle, or Wilton White frosting pen works great
White nonpariels Sprinkles
1.  Preheat oven to 350 degrees F.  Prepare brownie batter according to package directions.  Leave in mixing bowl.  Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray.  Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long).  As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan
2.  Let cool for 5 minutes, remove drizzle with melted white chocolate or the Wilton White icing pen, sprinkle with nonpariels and EAT!  Enjoy
Makes entire package of Oreos
* TIP*   a cute friend of mine  Missy made  these last night for my cookie exchange party.  She figured out the problem was I did not have enough batter under the oreo.  she put a small spoon of batter down then dipped oreos and they came out like a dream.  Thanks Missy.  Yours were pretty and yummy!

Mint Chocolate Chip Cake Mix Cookies

   So I am totally suffering from  sugar induced zombie mode.  That is where I should be in a coma from all the sugar, but I just can't possibly be because I have way to much to do.  So instead I am feeling nauseous, tired and grouchy.  In fact my little 3 year old told me today, "Mommy if you keep getting so mad at me when I am naughty Santa won't bring you any presents this year!!!!"....  he is right... too bad he can't keep his own advice. My answer was well if you were not naughty I wouldn't get so mad.  Moral of the story I am grouchy because all I have done is baked and ate cookies for 2 weeks straight. I have probably made 20 dozen cookies,  but tomorrow I am on my last 5 dozen and then no more... at least for a week.
  That is a lot of cookies... so what have I been baking?  Here is one of my new favorites.  It is from Real Mom Kitchen  she is a pioneer of cooking blogs. I love hers.  I saw this recipe last week on the cookie exchange that I was part of on The girl who ate everything.  This recipe was posted on the day that I remembered I signed up to bring 3 dozen cookies to my church's live nativity that night (which was amazing)  I think they should do it every night until Christmas.  Anyways these cookies looked simple and delicious. A great combination.
   It is based in one of those box cake mix cookie recipes.  I used the Nestles mint and dark chocolate chip mix.   I LOVED them.  I whipped up these cookies so fast, then made another batch and froze them for part of my neighbor gifts.
 You could use Andes mints or those Hershey candy cane kisses cut up.  those are great, or anything you like as long as it is mint.  Mint and dark chocolate go hand in hand so nicely!

Mint Chocolate Chip Cake Mix Cookies

• 1 box Betty Crocker Dark Chocolate cake mix
• 2 Tbsp brown sugar
• 2 eggs
• 1/3 cup oil
• 2 Tbsp water
• 1 (10 oz) bag Nestle Dark Chocolate and Mint Morsels

1. In a bowl of a stand mixer, mix the cake mix, eggs, oil, and water together until a soft dough forms.
2. Fold in the dark chocolate and mint morsels.
3. Drop by the spoonful onto an ungreased cookie sheet and bake at 350 degrees for 8-10 minutes until set in the middle. Make around 2 dozen cookies.

Double Delight Peanut Butter Cookies

Are you still searching for the perfect cookie to fill your plates at your next cookie exchange or neighbor gifts?  These would surly fit the bill.  These are worth 1 million dollars... Well kind of these cookies won  The Pillsbury cook off
2008 Grand Prize Winner:
Carolyn Gurtz, Gaithersburg, MD

Winning Recipe:
Double-Delight Peanut Butter Cookies (see recipe below)

Prize:
$1,000,000
 

 Pretty cool huh. I wouldn't mind that, there was some stiff competition though.  Making these won't make you  1 million dollars richer,but it is fun and they taste oh so good.

It's a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner!

Double Delight Peanut Butter Cookies

INGREDIENTS:

1/4 cup Fisher® Dry Roasted Peanuts, finely chopped

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 cup JIF® Creamy Peanut Butter

1/2 cup powdered sugar

1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies, well chilled

DIRECTIONS:

• Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
• In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
• Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
• Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
• Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

peanut butter blossoms take 2

Last week I posted these peanut butter blossoms.  A reader of mine and a friend who happens to be a cookie queen.  She makes the best cookies (she actually sells them too)  she gave me this recipe. I thought it was fun and different and so quick and easy. 
 Last night I was taking dinner to a  friend who just had a baby, and with 20 minutes left before I needed to deliver I realized I had no dessert to bring.  I know, I know I have been baking all week, my freezer should be bursting with cookies, but I have to admit i have no idea where they all went, but besides a few crumbs there are gone....  my bursting buttons could point to the problem, but lets ignore that fact... I needed cookies NOW!
   So I whipped these up from start to finished on plates going to her house it was 15 minutes.  That is my kind of Cookie.  and so good too.

this is the same picture as the ones I made before, but they look he same and this time they were out the door too fast to take a picture!

Hershey Kiss Cookies
 Carrie Paternoster
1 Can Sweetened Condensed Milk
¾ cup Peanut Butter
2 cups Bisquick Baking Mix
1 tsp vanilla
1 bag Hershey Kisses
Cream the condensed milk and peanut butter. Then add the Bisquick and vanilla. Mix until combined. Form dough into small balls, about the size of a large olive. Roll dough in a bowl of granulated sugar to coat the whole ball. Then place on baking sheet. Bake at 375 degrees for 6 minutes. Then pull out of oven and press a Hershey Kiss in the top of each cookie. Return to oven for 1 more minute and no longer! Cool on pan for about 5 minutes then transfer to a cooling rack . Will take a couple hours for kisses to totally cool off and set up again.
*Tip: Unwrap all of your Hershey Kisses before you put any cookies in the oven. You have to have them all unwrapped and ready to quickly press into the cookies after the 6 minutes
  Thanks Carrie they were a great success.

Peppermint Chocolate Crinkles

On Thanksgiving my parents were home in Sacramento, California and I was here is Meridian Idaho...sad.  I always am sad not to be with my family for a holiday.  There is always such great food there and I feel like I am missing out ( I am also eating good food here too, but still).  Everyone passes around the phone and tells me about there dishes. One dish that stood out besides the turkey and stuffing was a cookie recipe a  great family friend Barbara brought for  dessert: Chocolate Crinkles.  So many people all told me about them. I surprisingly had never these cookies either. I was excited to make them.
   One of my rules is always make the dish the first time by the recipe then you can change things the second time I make it.   I made them regular... they were fantastic then I made a batch adding peppermint extract  to make them a little more festive. I love them both ways.  This would be a great cookie to bring to a cookie exchange this season.

Printer friendly recipe
    Ingredients

1 Half Stick of Butter (1/4 cup)

4 (1-ounce) squares unsweetened baking chocolate

2 t. peppermint extract

2 cups all-purpose flour

2 cups sugar

4  Eggs

2 teaspoons baking powder

1/2 teaspoon salt

Powdered sugar

Directions

Melt butter and chocolate in 1-quart saucepan over low heat, stirring occasionally, until smooth (8 to 10 minutes). Cool completely (30 minutes).

Combine melted chocolate mixture,stir in peppermint extract, 1 cup flour, sugar, eggs, baking powder and salt in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in remaining flour . Cover; refrigerate (2 hours).

Heat oven to 300°F. Shape dough into 1 1/2-inch balls. Roll in powdered sugar very generously. Place 2 inches apart onto greased cookie sheets. Bake for 13 to 16 minutes or until set. 

 

Leave on cookie sheet for two minutes then transfer to cooling rack.

 

Chilling the dough makes it much easier to mold into balls it can be really sticky if not very cold and hard.

   Also for better cracking put the cookies on the second from the top rack in the oven.

 recipe adapted from Land O'Lakes

my one weakness.....

Chocolate and peanut butter.  It really is  weakness of mine! Lately I have been watching this BBC show called Lark Rise to Candlewood. A series my family got me started on,  it is really good anyone else heard of it??  I am alone?    Anyways this postmistress lady in the show says after every pleasure she indulges in says, "This is my one weakness".  It is an excuse to indulge. I feel the same way so often....  If only peanut butter and chocolate were my only weakness, but they are a huge one for me and these are some of my favorites!!!!!

  I have been making these for years maybe a decade. I always experiment with different variations on the dough.  These seem to be my favorite.

Peanut Butter Blossoms
Makes about 3 dozen cookies
Ingredients
3/4 cup creamy peanut butter
1/2 cup butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
3 tbsp milk
1 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
Granulated sugar for rolling
Hershey’s Chocolate Kiss’s
Directions
1. Preheat the oven to 350 degrees.
2. Beat peanut butter and butter until well mixed, then beat in the two sugars until light. Add the egg, milk, and vanilla and beat until fluffy. Whisk the flour, baking soda, and salt together, then add in 3 batches to the peanut butter mixture, beating well between additions.
3. Roll dough into 1/2 inch balls. Roll in granulated sugar and place on ungreased baking sheets. Bake for about 7 minutes and remove from oven.
4. Immediately press a Hershey’s Kiss into the center of each cookie. Let cookies cool a minute, then transfer to a wire rack to cool completely.
The cookies will keep for several days at room temperature in an airtight container.

Recipe adapted from The Comfort of Cooking

Peppermint- Chocolate Sandwich Cookies

Today I am being a guest blogger over at The Girl Who Ate Everything. Christy has a great blog, right now she is hosting the 12 days of Christmas cookies.  I am grateful to be a part of it. Click on over there and get some great holiday baking ideas and leave us both some cOmMeNt LoVe!!


    I have to admit I have a thing for peppermint.  I look forward to this time of the year for an excuse to have it in everything: my ice cream, cookies,  peppermint bark, popcorn, hot chocolate, anything I can think of.  When I saw these cookies it was like the angels in my head started singing (am I the only one who hears this?)  The buttery taste of sugar cookies, chocolate peppermint ganache and crushed candy canes... yum.  The best part is eating two cookies at once.  Believe me you do not feel as guilty eating a cookie sandwich, it's not the same as eating two cookies separately:)

   I saw Giada De Laurentiis make this recipe and she used pre made Pillsbury sugar cookie dough.  I was shocked, but thought I would give it a try.  You add a 1/4 cup flour, knead it in, roll it out and cut the cookies.  So it is semi-homemade.  I was a little put off by the store bought dough, but I was pleasantly surprised. I cooked some cookies regular and some with the kneaded in flour and it really did make a difference.  If you use the pre made dough do not beat yourself up.  There are so many things pulling us in different directions during the Holidays it is okay to have a little help.  But if you have time and want to make them extra special make them all from scratch. I love this recipe from our best bites for sugar cookies. 

Printer friendly recipe
Peppermint- chocolate sandwich cookies
Ingredients

    * 1 (16.5 ounce) tube refrigerated sugar cookie dough
    * 1/4 cup all-purpose flour plus extra for dusting
    * 2 cups semisweet chocolate chips, divided
    * 1/4 cup heavy cream
    * 1 teaspoon pure peppermint extract
    * 1 teaspoon vegetable oil
    * Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles;            * Special equipment: a 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop

Directions

Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.

Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

easy pumpkin spice cookies

Lately I have had  a hard time with all the sweets around me it will be like this through the end of the year.  Most of the will power and self control I have all year is thrown out the window.  Things I do not even really like I find myself eating because I think it should taste good...  The death of me recently has been the Halloween candy.  I bought a huge bag yesterday at coscto through it up very high in my pantry out of sight and out of reach with out a stool.  If the bag is closed I will not touch it.   BUT my skinny hallow leg husband searched it out yesterday opened the huge bag of chocolaty goodness and  put it right at eye level when you open the door.   So all day yesterday I kept finding myself in the pantry in the dark eating little "fun" sized chocolates. t is so bad..  So then I went and yelled at my husband for tempting me like that....Then made something sweet I could eat guilt free.
  So if you want something sweet this time of year with out all the guilt try these cookies.  They are only 1 Weight Watch point. I love to add dark chocolate chips which probably makes them more points, by that is okay too. I need my sanity and many times that equals dark chocolate :)  The best news is these are so easy to make.  Feeling like a cookie 15 minutes later start to finish you can eat one!!

 printer friendly recipe
 ingredients
1 box spice cake mix
1 can pure pumpkin (15oz. can)
1/2 cup chocolate chips (optional)
 
Directions
Preheat oven to 350. Spray cookie sheets with non- stick cooking spray.

In a large bowl mix together the cake mix and the canned pumpkin add chips if desired.

Drop cookie dough onto cookie sheets and then bake for around 10-12 minutes.

Makes 48 cookies at 1 WW point per cookie.   Now enjoy and don't feel too guilty!


 You can actually spoon these into muffin tins and make pumpkin spice muffins  so easy!
recipe adapted from Allrecipes

All time favorite chocolate chip cookies

Award Winning Soft Chocolate Chip Cookies

 PHOTO BY: Allrecipes

INGREDIENTS

• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
4. I usually cut mine in half, because it makes SO many cookies. they are very cake like and soft, not crunchy at all. that is how I like mine. You can add any pudding flavor you like to mix it up a bit like butterscotrch or chocolate. YUM! Love, Nicole
   

Cookies

Outrageous Chocolate Chip Cookies

Submitted by: Joan Rated: 5 out of 5 by 557 members

Prep Time: 15 Minutes Cook Time: 10 Minutes

Ready In: 25 Minutes Yields: 18 servings

"A great combination of chocolate chips, oatmeal, and peanut butter."

INGREDIENTS:

1/2 cup butter 1/2 cup white sugar 1/3 cup packed brown sugar 1/2 cup peanut butter 1/2 teaspoon vanilla extract 1 egg

1 cup all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup rolled oats 1 cup semisweet chocolate chips

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
3.	Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.