Oatmeal Bars with Chocolate Icing
Print This Recipe
I got back into town early and decided to bake. But I didn’t want to scoop cookies or frost cupcakes so I decided upon a nice and easy bar cookie. I simply Googled “oatmeal bars” and came up with this one.
These are okay. Nothing special and a little boring. I probably won’t be making them again.
Ingredients
1 cup butter
1/2 cup light brown sugar, packed
1/2 cup sugar
2 egg yolks
1 cup all-purpose flour
1 cup rolled oats
6 ounces milk chocolate bars or morsels
2 tablespoons butter
1/2 cup chopped walnuts
Preparation
Cream 1 cup butter and sugars until light and fluffy. Beat in egg yolks. Add flour and rolled oats and mix well. Spread in a greased and floured 13x9x2-inch baking pan. Bake at 350° for 20 minutes.
Melt chocolate bars or morsels with the 2 tablespoons of butter. Spread over cooled cookie layer; sprinkle with chopped nuts. Cut into 1 1/2-inch squares.
Makes 48 cookies.
Notes: I omitted the nuts. Also, I used my hands to spread the batter into the baking pan–it was really thin.
Recipe from about.com.
Peanut Butter Cup Cookies
Print This Recipe
A soft peanut butter cookie with a miniature Reese’s Peanut Butter Cup inside. These are delicious and so simple to make. I’m mailing them to my sister in New York, so let’s hope they don’t melt or get squished.
If you can’t eat peanut butter cookies, use your favorite chocolate chip cookie recipe and a Hershey’s Kiss instead.
Ingredients
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
Preparation
- Preheat oven to 375 degrees F (190 degrees C).
- Sift together the flour, salt and baking soda; set aside.
- Cream together the butter, sugar, peanut butter and brown sugar until fluffy.
- Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
- Shape into 40 balls and place each into an ungreased mini muffin pan.
- Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Makes 40 cookies.
Notes: I use a small cookie scoop to measure the dough. Also, I put the muffin tins in the fridge for about 10 minutes after I push the peanut butter cups into the cookie; this way they cool faster and the chocolate doesn’t melt.
Recipe from All Recipes.
Chocolate Crinkles
Print This Recipe
I don’t think I’ve eaten these since I was a kid. But they looked so cute, and I wanted to try a new recipe to take with me to a Labor Day BBQ. Chewy and delicious!
As a side note, this was the first time I used my Silpat for cookies and ohmygod, I’m in love.
Photos of the process here.
Ingredients
1/2 cup vegetable oil
4 ounces unsweetened baking chocolate, melted and cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
Preparation
- Mix oil, chocolate, granulated sugar and vanilla in large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
- Heat oven to 350ºF. Grease cookie sheet.
- Drop dough by teaspoonfuls into powdered sugar; roll around to coat. Shape into balls. Place about 2 inches apart on cookie sheet.
- Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Remove from cookie sheet. Cool on wire rack.
Notes:
- I put the dough back in the fridge between batches because it was getting really sticky.
- I dusted my hands with powdered sugar when rolling the balls; they didn’t stick to my hands that way.
- The recipe on the Betty Crocker site says this yields six dozen; I only got four dozen.
Recipe from Betty Crocker.
Big, Fat, Chewy Chocolate Chip Cookies
Print This Recipe
I saw this recipe a while ago and decided I must try it–it had five stars and tons of reviews, and I’m a sucker for those huge chewy bakery style chocolate cookies. Although the cookies are good and the title lives up to its name–they are in fact big, fat, and chewy–this recipe won’t be replacing my favorite chocolate chip cookie recipe.
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips (I used milk chocolate chips)
Preparation
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes:
These cookies are huge. I used a three tablespoon scoop (a little less than 1/4 cup) and ended up with only 15 cookies. I also had an issues with the chips separating from the batter so while the first batch was in the oven, I stuck the batter in the fridge and that seemed to solve the problem.
Recipe from All Recipes.
Homemade Oreos
Print This Recipe
These are so good! Larger and a little thicker than storebought Oreos, the cookie is nice and crunchy and the filling so delicious
Cookies
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room- temperature, unsalted butter
1 large egg
Vanilla-Cream Filling
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
Preparation
Set two racks in the middle of the oven. Preheat to 375 degrees.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue process until all the cookies have been sandwiched with cream.
Makes 30 sandwich cookies.
Notes:
- The recipe says it yields 30 cookies, but I only got 24.
- I added water to the filling, because it wasn’t getting fluffy enough.
- I bought the Dutch process cocoa at Gelson’s because the regular grocery stores didn’t carry it. And it was with the hot cocoas, not in the baking aisle.
- The cookies spread. A lot.
Recipe from Daily Specials.
