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Posts Tagged ‘cookies’

Good Old Oatmeal Chocolate Chip Cookies

Well, these were a hit! They’re on the make-again list. They’ve been disappearing from the cookie box (haha so much for a jar, I keep my cookies in a tupperware tub…oh dear), I ate them for breakfast one weekend (they have oatmeal in them, it counts), and luckily my friend dropped by for a tea after work the day I made them, and she gives them a thumbs up too!

looks like cookies

looks like cookies

On the list today…I don’t like walnuts in cookies (I know, I know), so I used pecans! They were great in this one.

yum

yum

My favourite part of a cookie…you could almost catch me with this bowl and a spoon in front of the TV. Oh wait, that’s sad. Where was I? Oh yeah, get a mixer and beat this together until smooth. You know the drill.

the glorious mess of baking...not

the glorious mess of baking...not

Once that’s done, whisk together your dry ingridents in a sepearate bowl. Incidentally, I was going to shoot this shot as a closeup to avoid showing the explosion of baking supplies across my counter. Then I thought, who am I kidding? Who is perfect and doesn’t spill a thing while baking? If you’re not making a mess, you’re not doing it right.

time for oatmeal

time for oatmeal

Once your dry/wet has been combined, add your oatmeal. This recipe called for THREE cups of oatmeal. I decided after two cups that I was done mixing – my arm hurt. Plus, I didn’t want the cookies to get too heavy.

now that's cookie batter

now that's cookie batter

Another reason to go with two cups oatmeal! Here’s what happened after I got the chocolate chips and pecans in…

i like my cookies big

i like my cookies big

Yes, slightly bigger than your average “drop by teaspoon”, and I also took a minute to shape these just a little so they came out with nice edges.

done and done!

done and done!

Hey, they turned out perfectly and didn’t even touch! Not bad, not bad. No pretty picture of these stacked up all nice…remember the tupperware? Yeah, not so picturesque. Plus they just got eaten right away anyways.

Recipe from allrecipes.com, with a couple slight changes included.

1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
2 cups quick-cooking oats
1 cup chopped pecans
1 cup semisweet chocolate chips

1. Heat the oven to 325 degrees F. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla.
2. Combine the flour, baking soda, and salt in a separate bowl and stir into the creamed mixture until just blended. Mix in the quick oats, pecans, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 15 minutes (about 12 if your cookies are smaller than mine) in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Chocolate Snickerdoodles

Well this is embarrassing. I was so sure I knew where I put the recipe for these cookies! No dice. I can’t find it!! I know it’s around here somewhere, so I’ll keep looking and edit the post later once I find it.

Snickerdoodles are one of my favourite cookies, and these ones turned out great. They’re extremely light, very fluffy and just a bit crumbly. The chocolate is nice too – it’s not overpowering. The cookies still taste like a familiar snickerdoodle, but with a hint of cocoa. Besides, I’ll take chocolate in anything!

start with butter and sugar

start with butter and sugar

I doubled (or maybe even tripled, can’t remember) this recipe when I made it, so just keep that in mind for pictures. Beat together the butter and sugar…

add eggs & vanilla

add eggs & vanilla

Beat that together, and then you can start mixing your dry ingredients.

mix the dry

mix the dry

Am I the only one who sometimes mixes dry things with a whisk? Haha…I probably am. Sometimes I think it works better, sometimes I just haven’t done the dishes and the whisk is all I have left!

add the dry to wet

add the dry to wet

Add the two together and start mixing! It’s times like these I wish I had a standing mixer. I know, I know…just wait until I try bread…I know!

mmm...

mmm...

I could just eat it now, thanks.

sugar and cinnamon, goes well on anything!

sugar and cinnamon, goes well on anything!

Better to bake it though! Throw some cinnamon and sugar together to roll the cookies in. Let me just say I love cinnamon and sugar (especially on crepes with butter!).

the first one (in the corner) never looks good!

the first one (in the corner) never looks good!

After what seems like forever (I’m starting to think I must have tripled the recipe!), we’ve finally rolled our first batch. And in typical form, I’ve crowded the cookies too close together.

that's a lot of cookies

that's a lot of cookies

See what I mean? Luckily none of them suffered any serious damage.

and we're done!

and we're done!

(I promise, I’ll look for the recipe tonight and post it as soon as I find it!)

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Well, we’re almost halfway through November. Time to really start thinking about Christmas baking – for me, at least. I’m starting with trial runs of everything I plan to give away, so I can get some practice in (especially on some of the more decorative ones) and make sure everything tastes good and will go well together. (now if any of my family is reading this, you should stop here so you’re at least somewhat surprised when you get your cookie tin!)

So far I’ve collected all my cookie tins, and the basic decorations for them – I’ll be wrapping them up in layers of plain gift wrap with holiday string and ribbon. I think I’m going to come up with something else to really finish them off, but I’m not sure what yet. I’m thinking a little decoration that could be removed, an elaborate bow or wrapped candies…any ideas?

Of course, ultimately it’ll be all about what’s inside. I’ve decided to do a mix of cookies (I’m thinking three different kinds), squares (probably just one kind), some candy (probably fudge) and finally a spiced nut mix. My plan is to find that red and green cellophane (the stuff that’s thicker than just saran wrap) and wrap up the items in little bags tied with ribbon.

I’ve already made one cookie a few weeks ago that will make it into the final batch – cranberry/white chocolate/oatmeal/raisin cookies. They were really good, and I still have plenty of fresh cranberries in the freezer. They come out huge, heavy and chock full of different flavours. So tonight I’m going to test out something totally contrasting – simple and delicate cream wafers. The wafers are made of whipping cream, butter, flour, and sugar with a plain filling (butter, icing sugar and vanilla). I’m going to colour the filling red and green, and instead of making the wafers round, I’ll cut a couple different Christmas shapes. I’ll post them tomorrow, and hopefully they’ll be successful!

Otherwise I’m looking at spiced nuts (mixed nuts baked in sugar, cinnamon, nutmeg, ginger & cloves), cream cheese mints (cream cheese, icing sugar, peppermint & food colouring), truffles (chocolate, whipping cream & vanilla rolled in cocoa or coconut), chocolate caramel squares (three layers, lots of chocolate and nuts), candy-cane cookies (twisting two strips of dough together and shaping into a cane), and berlinerkranser (these are little cookie wreaths and according to my recipe book, originated in Norway, which would make them pretty appropriate in my family!)

I doubt I’ll be making all of those, but hopefully at least a few of those work out! Either way, I have a lot of work ahead of me. Anyway, what are your plans for Christmas baking? Have any favourite cookie recipes to share, or gift decorating ideas?

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Sorry Company’s Coming Casseroles. This one was a bust.

Frying beef

Frying beef

Yep, it’s that simple. Chopped some veggies, fried some beef, boiled some noodles.

more chopped veggies

more chopped veggies

Have I mentioned lately how much I don’t like chopping vegetables? I want one of those handy gadgets that chop for you for Christmas. Something like this…

As Seen On TV! (omg that makes it amazing right?)

As Seen On TV! (omg that makes it amazing right?)

Anyway. So you after the noodles are boiled (very al dente), stick them in a casserole dish.

noodles

noodles

Throw the veggies in the with ground beef and continue frying. And not that the recipe calls for it, but for God’s sake, add some spice or something just so there’s SOME flavour going on there.

ground beef mix

ground beef mix

But you might want to check what sort of pasta sauce you have first so you don’t overload the spices…haha. I forgot that all I had was the extra spicy stuff that had been relegated to the back of the cupboard because nobody wanted it.

looks pretty boring but...it's actually pretty HOT

looks pretty boring but...it's actually pretty HOT

So mix the pasta sauce with some grated parmesan and a touch of Worcestershire sauce, then add on top of the ground beef mix.

now if that's not exciting...

now if that's not exciting...

Yep, that’s it. Looks like a mystery casserole. No-one knows what lurks beneath…and nobody really cares enough to bother finding out, either.

want some? no? are you sure?

want some? no? are you sure?

Oh, so that’s what’s in there. It’s basically exactly what I do anytime I just make some pasta with sauce from a jar (add some beef, veggies and extra seasoning). Except now it’s been baked which really didn’t add anything extra to the final dish. Maybe the next recipe out of Casseroles will be better…

So I make it up to you with some cookies, which I baked just so I could feel like I accomplished something after the blah casserole.

ingredients

ingredients

Hard to believe that turns into cookies, sort of…

mmm chocolate

mmm chocolate

After you’ve mixed in the flour, add the chocolate chips.

PERFECT!

PERFECT!

And finally…perfectly baked cookies, NOT burnt or anything! YES! I think I figured out the problem anyway; I think my oven runs a little hot. Probably after a couple years of frustration.

According to Betty Crocker’s Cooky Book, these are “The Best Cooky of 1935 to 1940 – Chocolate Chip Cookies”. As if I need to post the recipe! Everyone knows this one! Here it is anyway, just in case you live under a rock.

New Cooky Sweeps The Nation – This luscious cooky from the New England Toll House, Witman, Mass., enjoyed immediate and continuing popularity. It was introduced to homemakers in 1939 on our radio series “Famous Foods from Famous Places.”

2/3 cup shortening (I used butter, it worked well)
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 egg
1 tsp vanilla
1 1/2 cups Gold Medal Flour
1/2 tsp soda
(I assumed this meant baking soda, I have to be honest but I wasn’t sure!)
1/2 tsp salt
1/2 cup chopped nuts
(I replaced these with white chocolate chips)
1 pkg or 6 oz semi-sweet chocolate pieces (1 cup)

Heat oven to 375 F. Mix shortening, sugars, egg, and vanilla thoroughly. Measure flour by dipping methord or by sifting. (For a softer, rounded cookie, add 1/4 cup more flour [I did not]). Stir dry ingriedents together; blend in. Mix in nuts and chocolate pieces. Drop rounded teaspoonfuls of dough about 2″ apart on ungreased baking sheet. (Cookies should still be soft.) Cool slightly before removing from baking sheet. Makes 4-5 dozen 2″ cookies. (Uh, microscopic cookies? I don’t know what world they were living in. I got about 30.)

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