Cookies
If you've ever baked cookies, or had homemade cookies, you know how wonderful they can be. They make the whole house smell good, there's enough to share, enough to have some over the next few days.
Here are six cookie recipes to help you through the day, including Oatmeal Cherry Applesauce Cookies and Turtle Cookie Balls. Enjoy!
PERFECT CHOCOLATE CHIP COOKIES
This is from Ravneet Gill and adapted by Charlotte Druckman at The New York Times cooking e-newsletter. Charlotte wrote, "What makes these cookies truly 'perfect' isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don’t think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you’ll get a nice plump, domed cookie instead of a sad flat one. Don’t go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don’t have Maldon salt, another flaky salt or even kosher salt will do."
Time: 30 minutes, plus 12 hours' chilling; Yield: 14 cookies
This was featured in "A ‘Perfect’ Chocolate Chip Cookie, and the Chef Who Created It", and can be viewed online at https://cooking.nytimes.com/recipes/1021435-perfect-chocolate-chip-cookies.
Note: The article that this recipe was in ("A 'Perfect' Chocolate…, link above) is well worth the read. Check it out!
Ingredients
1/2 cup plus 2 tablespoons unsalted butter (1 1/4 sticks), softened
Scant 3/4 cup dark brown sugar
2/3 cup superfine sugar
1 large egg
1 3/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon Maldon sea salt (or kosher salt)
6 ounces dark (bittersweet) chocolate, chopped into large chunks
Preparation
Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
Add the egg and beat over medium speed until evenly combined.
In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
Add the chopped chocolate and fold into the dough until evenly distributed.
Immediately scoop out heaping 1/4-cup portions, roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
The next day, heat the oven to 350 degrees.
Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)
RAISIN OATMEAL COOKIES
This is from the infamous long-since-forgotten emailing list, though it looks like it was from a diabetic list.
Yield: 2-1/2 dozen cookies (1 per serving)
Ingredients
6 tablespoons margarine, softened
1/4 cup fat-free sour cream
1 egg
1 teaspoon vanilla
1 cup packed light brown sugar
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup raisins for baking
Directions
Mix margarine, sour cream, egg, and vanilla in large bowl; mix in brown sugar. Mix in combined oats, flour, baking soda, baking powder, and cinnamon. Mix in raisins.
Drop dough onto greased cookie sheets, using 2 tablespoons for each cookie. Bake at 350 degrees F. until browned, 12 to 15 minutes. Cool on wire racks.
Nutritional Information Per Serving (1 cookie): Calories: 90, Fat: 2.7 g, Cholesterol: 7.1 mg, Sodium: 57 mg, Protein: 1.5 g, Carbohydrate: 15.3 g
Diabetic Exchanges: 1 Bread/Starch, 1/2 Fat
TURTLE COOKIE BALLS
This comes from My Food and Family, and begins, "Bite into scrumptious Turtle Cookie Balls. If you like turtle candies, you'll love the caramel, chocolate & nutty flavors of these Turtle Cookie Balls.' Yum!
Prep Time: 30 minutes; Cook Time: 1 hour 30 minutes; Total Time: 1 hour 40 minutes; Makes 42 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/128342/turtle-cookie-balls.
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
70 vanilla wafers, finely crushed (about 2-1/3 cups)
3 Tbsp. caramel ice cream topping
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
1/4 cup chopped PLANTERS Pecans
Directions
Mix first 3 ingredients until blended.
Shape into 42 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts.
Refrigerate 1 hour or until firm.
DOUBLETREE SIGNATURE COOKIE
This came from the DoubleTree by Hilton's newsroom. The recipe begins, "For the first time ever, DoubleTree by Hilton is sharing the official bake-at-home recipe for the brand’s beloved and delicious chocolate chip cookie, so at-home bakers can create the warm and comforting treat in their own kitchens." Makes 26 cookies
To view this online, go to https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm.
Ingredients
1/2 pound butter, softened (2 sticks)
3/4 cup + 1 tablespoon granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1-1/4 teaspoons vanilla extract
1/4 teaspoon freshly squeezed lemon juice
2-1/4 cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2-2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1-3/4 cups chopped walnuts
Directions
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
OATMEAL CHERRY APPLESAUCE COOKIES
This is from Eden Foods, and is very yummy. Prep Time: 10 minutes; Cook Time: 15 minutes; Serves: 18
To view this online, click here.
Ingredients
2 cups Eden Oat Flakes
3/4 cup organic whole wheat pastry flour
3/4 cup organic whole wheat flour
3 tsp non-aluminum baking powder
3/4 tsp cinnamon, ground
1/2 tsp Eden Sea Salt
1/2 cup Eden Dried Cherries, coarsely chopped
3/4 cup walnuts, chopped
1/2 cup Eden Safflower Oil
1/2 cup Eden Apple Cherry Sauce
1/4 cup organic maple syrup
2 Tbsp Eden Barley Malt Syrup
1 tsp pure vanilla extract
Directions
Preheat oven to 400° F. Oil two large baking sheets.
Mix dry ingredients in a bowl. In a separate bowl, mix together wet ingredients. Combine wet and dry ingredients.
Drop batter by heaping tablespoons, about two inches apart, on baking sheets. Press each cookie with moistened fingers or spoon to flatten. Bake for 15 minutes or until golden brown on the bottom. Transfer cookies to a cooling rack.
Delicious with a cold glass of Vanilla Edensoy!
Nutritional Information: Per serving - 143 calories, 8 g fat (47% calories from fat), 3 g protein, 18 g carbohydrate, 2 g fiber, 0 mg cholesterol, 101 mg sodium
CHOCOLATE ESPRESSO OATMEAL COOKIES
Makes 48 cookies.
From the December 2011 issue of Vegetarian Times, page 75. This begins, “Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats.”
To view this online, click here.
Ingredients
3/4 cup all-purpose flour or oat flour
1/4 cup unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. baking soda
4 oz. (1 stick) margarine, softened
3/4 cup sugar
1/4 cup cooled espresso or strong coffee
1/2 tsp. vanilla extract
1 1/2 cups oats
1/2 cup mini semisweet chocolate chips
Directions
Whisk together flour, cocoa powder, salt, and baking soda in bowl.
Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.
Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.
Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack.
nutritional information Per Cookie: Calories: 56; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 4 g; vegan
Here are six cookie recipes to help you through the day, including Oatmeal Cherry Applesauce Cookies and Turtle Cookie Balls. Enjoy!
PERFECT CHOCOLATE CHIP COOKIES
This is from Ravneet Gill and adapted by Charlotte Druckman at The New York Times cooking e-newsletter. Charlotte wrote, "What makes these cookies truly 'perfect' isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don’t think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you’ll get a nice plump, domed cookie instead of a sad flat one. Don’t go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don’t have Maldon salt, another flaky salt or even kosher salt will do."
Time: 30 minutes, plus 12 hours' chilling; Yield: 14 cookies
This was featured in "A ‘Perfect’ Chocolate Chip Cookie, and the Chef Who Created It", and can be viewed online at https://cooking.nytimes.com/recipes/1021435-perfect-chocolate-chip-cookies.
Note: The article that this recipe was in ("A 'Perfect' Chocolate…, link above) is well worth the read. Check it out!
Ingredients
1/2 cup plus 2 tablespoons unsalted butter (1 1/4 sticks), softened
Scant 3/4 cup dark brown sugar
2/3 cup superfine sugar
1 large egg
1 3/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon Maldon sea salt (or kosher salt)
6 ounces dark (bittersweet) chocolate, chopped into large chunks
Preparation
Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
Add the egg and beat over medium speed until evenly combined.
In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
Add the chopped chocolate and fold into the dough until evenly distributed.
Immediately scoop out heaping 1/4-cup portions, roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
The next day, heat the oven to 350 degrees.
Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)
RAISIN OATMEAL COOKIES
This is from the infamous long-since-forgotten emailing list, though it looks like it was from a diabetic list.
Yield: 2-1/2 dozen cookies (1 per serving)
Ingredients
6 tablespoons margarine, softened
1/4 cup fat-free sour cream
1 egg
1 teaspoon vanilla
1 cup packed light brown sugar
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup raisins for baking
Directions
Mix margarine, sour cream, egg, and vanilla in large bowl; mix in brown sugar. Mix in combined oats, flour, baking soda, baking powder, and cinnamon. Mix in raisins.
Drop dough onto greased cookie sheets, using 2 tablespoons for each cookie. Bake at 350 degrees F. until browned, 12 to 15 minutes. Cool on wire racks.
Nutritional Information Per Serving (1 cookie): Calories: 90, Fat: 2.7 g, Cholesterol: 7.1 mg, Sodium: 57 mg, Protein: 1.5 g, Carbohydrate: 15.3 g
Diabetic Exchanges: 1 Bread/Starch, 1/2 Fat
TURTLE COOKIE BALLS
This comes from My Food and Family, and begins, "Bite into scrumptious Turtle Cookie Balls. If you like turtle candies, you'll love the caramel, chocolate & nutty flavors of these Turtle Cookie Balls.' Yum!
Prep Time: 30 minutes; Cook Time: 1 hour 30 minutes; Total Time: 1 hour 40 minutes; Makes 42 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/128342/turtle-cookie-balls.
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
70 vanilla wafers, finely crushed (about 2-1/3 cups)
3 Tbsp. caramel ice cream topping
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
1/4 cup chopped PLANTERS Pecans
Directions
Mix first 3 ingredients until blended.
Shape into 42 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts.
Refrigerate 1 hour or until firm.
DOUBLETREE SIGNATURE COOKIE
This came from the DoubleTree by Hilton's newsroom. The recipe begins, "For the first time ever, DoubleTree by Hilton is sharing the official bake-at-home recipe for the brand’s beloved and delicious chocolate chip cookie, so at-home bakers can create the warm and comforting treat in their own kitchens." Makes 26 cookies
To view this online, go to https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm.
Ingredients
1/2 pound butter, softened (2 sticks)
3/4 cup + 1 tablespoon granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1-1/4 teaspoons vanilla extract
1/4 teaspoon freshly squeezed lemon juice
2-1/4 cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2-2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1-3/4 cups chopped walnuts
Directions
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
OATMEAL CHERRY APPLESAUCE COOKIES
This is from Eden Foods, and is very yummy. Prep Time: 10 minutes; Cook Time: 15 minutes; Serves: 18
To view this online, click here.
Ingredients
2 cups Eden Oat Flakes
3/4 cup organic whole wheat pastry flour
3/4 cup organic whole wheat flour
3 tsp non-aluminum baking powder
3/4 tsp cinnamon, ground
1/2 tsp Eden Sea Salt
1/2 cup Eden Dried Cherries, coarsely chopped
3/4 cup walnuts, chopped
1/2 cup Eden Safflower Oil
1/2 cup Eden Apple Cherry Sauce
1/4 cup organic maple syrup
2 Tbsp Eden Barley Malt Syrup
1 tsp pure vanilla extract
Directions
Preheat oven to 400° F. Oil two large baking sheets.
Mix dry ingredients in a bowl. In a separate bowl, mix together wet ingredients. Combine wet and dry ingredients.
Drop batter by heaping tablespoons, about two inches apart, on baking sheets. Press each cookie with moistened fingers or spoon to flatten. Bake for 15 minutes or until golden brown on the bottom. Transfer cookies to a cooling rack.
Delicious with a cold glass of Vanilla Edensoy!
Nutritional Information: Per serving - 143 calories, 8 g fat (47% calories from fat), 3 g protein, 18 g carbohydrate, 2 g fiber, 0 mg cholesterol, 101 mg sodium
CHOCOLATE ESPRESSO OATMEAL COOKIES
Makes 48 cookies.
From the December 2011 issue of Vegetarian Times, page 75. This begins, “Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats.”
To view this online, click here.
Ingredients
3/4 cup all-purpose flour or oat flour
1/4 cup unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. baking soda
4 oz. (1 stick) margarine, softened
3/4 cup sugar
1/4 cup cooled espresso or strong coffee
1/2 tsp. vanilla extract
1 1/2 cups oats
1/2 cup mini semisweet chocolate chips
Directions
Whisk together flour, cocoa powder, salt, and baking soda in bowl.
Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.
Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.
Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack.
nutritional information Per Cookie: Calories: 56; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 4 g; vegan
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