A friend of mine posted this weekend was “Cookiepalooza 2010” which I thought was a very apt title for me as well since I have spent the weekend making candy and cookies for the holidays.
Probably way too much; however, my husband disagrees with me on that point.
But, for this post I’ll discuss the cookies I made. I’ll do the candies tomorrow. 🙂
I made 4 different kinds of cookies (although 2 are basically the same just with different toppings):
Sugar Cookies w/ Candied Ginger
Sugar Cookies w/ Candied Orange Peel
Oatmeal Peanut butter Chocolate Chip Cookies
Double chocolate mint chip cookies
I’ll start with the easiest first – the sugar cookies.
Sugar Cookies with Candied Ginger or Candied Orange Peel
These are one of those “cheating” cookies as I used the Pillsbury refrigerated sugar cookie dough. I just sliced off rounds and sprinkled either the chopped up candied ginger or candied orange peel and pressed them down into the top of the cookies and baked according to the package directions.
It’s one of the easy ways to crank out some cookies that are pre-made but still have a nice personal touch. And I had the candied ginger and candied orange peel from when I made fruitcake a few weeks ago.
The other two recipes aren’t too difficult. Pretty much the same cookie making technique of creaming the fat & sugars, mixing the dry ingredients and adding the dry to the wet.
The recipe for the Oatmeal Peanut butter Chocolate Chip cookies is actually a gluten free cookie as it does not have flour. And they’re good gluten free cookies! However, if you are especially sensitive to gluten, make sure that your oatmeal is from somewhere that keeps it separate from their wheat products.
Oatmeal Peanut Butter Chocolate Chip Cookies by Debra Riermaier at justapinch.com
Ingredients:
1/2 c. butter (softened)
1 18oz jar chunky peanut butter
1 1/2 c. sugar
1 1/2 c packed brown sugar
4 eggs
1 tsp vanilla
6 c. quick cooking uncooked oats
2 1/2 tsp baking soda
1 c 6oz semi sweet chocolate chips
Instructions:
1) Beat butter and peanut butter at medium speed until fluffy.
2) Gradually add sugars, beating well.
3) Add eggs and vanilla, mixing well.
4) Combine oats and baking soda in a seperate bowl.
5) Add oats to butter mixture, mix well.
6) Stir in chocolate chips.
7) Drop by tablespoonfuls onto greased cookie sheets.
8 ) Bake at 350 for 9 – 10 minutes.
9) Cool on cookie sheets at least 5 minutes. Remove to wire rack to cool completely.
By the way, this recipe makes a ton of cookies. I think I ended up making about 75 cookies out of this batch. And they weren’t small cookies either.
In the next recipe, the original called for vanilla chips. I substituted those with the Dark Chocolate – Mint Chips that Nestle makes.
Double Chocolate Mint Chip Cookies
Ingredients:
3/4 c packed brown sugar
1/2 c sugar
3/4 c butter, softened
1/4 c. shortening
1 1/2 tsp vanilla extract
1 egg
1 3/4 c. all-purpose flour
1/4 c. cocoa
1 tsp baking powder
1/2 tsp salt
1 c. dark chocolate & mint chips
Instructions:
1) Beat sugars, butter and shortening until fluffy.
2) Add eggs and vanilla extract and beat well.
3) In a separate bowl, mix together the flour, cocoa, baking soda and salt.
4) Add flour mixture into the sugar mixture.
5) Stir in the dark chocolate mint chips.
6) Drop by tablespoon full onto an ungreased cookie sheet.
7) Bake at 375 for 8 – 9 minutes. Let cool for one minute before removing from the cookie sheet.
And so now I leave you since I am feeling a bit ill from “testing” the cookies and you probably have a sugar high just from reading the recipes.
So, I give you a nice healthy picture to leave you with.
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