I sure do have "impeccable" timing, don't I? It's taken me nearly a week after Christmas to share the cookies I made before the holidays. It really doesn't help that I haven't been feeling well all of last week and the start of this week. Oh, but I do apologize, as that is a mediocre excuse.
I am just overall glad that I managed to get my baking done despite a mini crisis at the start of last week.
But my aunt so graciously lent her hand mixer so that I may finish making all of my Christmas desserts.
Alright, enough rambling about some nonsense. Well, 2 years ago I gave away a medley of cookies for Christmas. This year I will be doing the same, and am looking to make this a tradition. You really can't go wrong with cookies, or just food gifts in general.
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| 2009 Christmas, L to R: Hazelnut Crinkle, Andes® Crème de Menthe, Oatmeal Raisin, Snickerdoodle |
This year I wanted to expand to a variety of 6. Unfortunately I can't expand the time I'd like spend on these cookies, nor the space in the refrigerator for all the dough.
Below are the 4 I decided on this year. I must say, the chocolate chip cookie is my favorite thus far. Currently the best recipe, until I find another.
* I apologize for the lack of enthusiasm. I'm still not feeling well, and hope to get over whatever stomach bug I may have soon. Thanks for your continued readership!
I hope everyone had a beautiful holiday weekend and a wonderful time with your loved ones.
Oatmeal Raisin Cookies
From Allrecipes, by Darlene
Makes about 4 dozen cookies
ingredients
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 3/4 cups rolled oats
1 cup raisins
equipment prep:
Preheat oven to 375°F.
Line your baking sheets with parchment paper.
make oatmeal raisin cookie dough:
1. Cream together the butter, granulated sugar, and light brown sugar until well-combined.
2. Beat in the eggs, one at a time. Add the vanilla extract. Continue to beat until everything is well-mixed.
3. Combine the flour, baking soda, ground cinnamon, and salt. Gradually add these dry ingredients into the butter mixture.
4. Stir in the oats and raisins.
bake:
1. Drop the dough by teaspoonfuls onto your cookie sheet, spacing them about 1 inch apart. OR you can roll the dough into 1 - 1 1/2-inch balls and place them about 1 inch apart, whichever is easier for you.
2. Bake the cookies at 375°F for 8-10 minutes. Let them cool on the baking sheets for about 5 minutes before moving them to a wire rack to cool completely.
♥ ♥ ♥
Andes Crème de Menthe Cookies
Makes about 4 dozen cookies
ingredients
1/2 cup unsalted butter, softened
2/3 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon salt
2 teaspoons vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe baking chips
2 3/4 cups all-purpose flour
equipment prep:
Preheat oven to 350°F.
Line your baking sheets with parchment paper.
make Andes® Crème de Menthe cookie dough:
1. Cream together the butter, dark brown sugar, and granulated sugar until well-combined.
2. Add in the baking soda, baking powder, salt, and vanilla extract. Beat in the eggs one at a time, until well-combined.
3. Stir in the Andes® Crème de Menthe baking chips.
4. Stir in the flour until combined.
5. Chill the dough in the refrigerator for an hour before baking.
bake:
1. Roll the dough into 1-inch balls and place them about 1 inch apart on your cookie sheet. Slightly flatten each ball.
2. Bake the cookies at 350°F for 8-10 minutes. Let them cool on the baking sheets for about 5 minutes before moving them to a wire rack to cool completely.
♥ ♥ ♥
Oreo Cheesecake Cookies
From Collecting the Moments, Originally from Brown Eyed Baker
Makes about 1 1/2 dozen cookies
ingredients
1/2 cup unsalted butter, softened
3 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup Oreo cookie crumbs (~10 crushed Oreo cookies), placed in a small bowl
equipment prep:
Preheat oven to 375°F.
Line your baking sheets with parchment paper.
make Oreo cheesecake cookie dough:
1. Cream together the butter and cream cheese until well-mixed. Then cream the mixture together with the granulated sugar and vanilla extract until well-combined.
2. Gradually add the flour in and continue to mix on low speed until combined.
bake:
1. Scoop the cookie dough into 1 1/2 - 2 inch balls. [I used a tablespoon as a scooper.] Then roll the dough balls into the Oreo crumbs and place them about 1 inch apart on your cookie sheet.
2. Bake the cookies at 375°F for 12-15 minutes, until the edges are golden and the tops are slightly puffed. Let them cool on the baking sheets for about 5 minutes before moving them to a wire rack to cool completely.
♥ ♥ ♥
Jacques Torres's Secret Chocolate Chip Cookies
Makes about 8 dozen 1 1/4 inch cookies
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| nyah nyah! |
ingredients
1 pound unsalted butter, softened
1 3/4 cups granulated sugar
2 1/4 cups packed light brown sugar
4 eggs
3 cups + 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon vanilla extract
2 pounds bittersweet chocolate, coarsely chopped
(or substitute with chocolate chips like i have)
equipment prep:
Preheat oven to 350°F.
Line your baking sheets with parchment paper.
make chocolate chip cookie dough:
1. Cream together the butter, granulated sugar, and light brown sugar until well-combined.
2. Beat in the eggs one at a time until well-mixed.
3. Add in the vanilla extract. Combine the 2 flours, salt, baking soda, and baking powder. Gradually add these dry ingredients on low speed into the butter mixture until well-combined.
4. Stir in the chocolate until well mixed.
bake:
1. Roll the dough into 1 1/2-inch balls and place them about 1 inch apart on your cookie sheet.
2. Bake the cookies at 350°F for 12-15 minutes, until the edges are lightly browned. Let them cool on the baking sheets for about 5 minutes before moving them to a wire rack to cool completely.
- If you are making larger cookies (who wouldn't???), you will need to space them out more bake them about 5 minutes longer. Check on them around the 12-15 minute mark and then check on them in increments of 1-minute until the edges are lightly browned.
ENJOY:
Be sure to have a glass of milk handy! Or several, because sharing cookies is caring. :)
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