The New York Times Chocolate Chip Cookies

The New York Times Chocolate Chip Cookies



2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds chocolate chips


Sift flours, baking soda, baking powder and salt into a bowl and set aside.

Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours.

When ready to bake, preheat oven to 350.
Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.

Recipe found here and here and here

Oreo Cheesecake Bars

Ingredients:

For the crust:
23 Oreo cookies
2 tbsp. unsalted butter, melted

For the cheesecake:
12 oz. cream cheese, at room temperature
6 tbsp. sugar
6 tbsp. sour cream, at room temperature
½ tsp. vanilla extract
¼ tsp. salt
1 large egg plus 1 egg yolk
12 Oreo cookies, roughly chopped

Directions:
Preheat the oven to 325˚ F. Line an 8 x 8-inch baking dish with foil. To make the crust, place the Oreos in the bowl of a food processor. Process, pulsing, until the cookies are finely ground. Add in the melted butter and pulse until the cookie crumbs are moistened. Transfer the mixture to the prepared baking pan. Press the crumbs into an even layer over the bottom of the pan. Bake the crust for 10 minutes, then set aside and prepare the filling while maintaining the oven temperature.

To make the filling, add the cream cheese to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until light and smooth, about 2 minutes. Mix in the sugar until well combined. Blend in the sour cream, vanilla and salt. Beat in the egg and egg yolk on medium-high speed until incorporated, scraping down the bowl as needed. Stir in the chopped Oreos with a rubber spatula.

Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Bake for about 40 minutes, until the cheesecake is set around the edges but slightly wobbly in the center. Transfer the pan to a wire rack and let cool about 1 hour to room temperature. Cover the pan and refrigerate until well chilled, about 3 hours.

To cut the bars, pull the cake from the pan by lifting the foil up out of the pan. Place on a cutting board, peel away the foil, and slice into bars. Clean the knife blade between each slice to keep the edges neat. Keep refrigerated until ready to serve.

Lemon Crinkle Cookies

Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Waffle Iron Cookies

We saw this tip at Fine Cooking and were immediately intrigued. Crispy, chewy, thick oatmeal chocolate chip cookies baked in 90 seconds, just like a waffle.

No Bake Cookies

* 2 cups sugar
* 1 stick butter
* 3 Tbsp. cocoa powder
* 1/2 cup milk
* 1/2 cup crunchy peanut butter
* 1 tsp. vanilla extract
* 3 cups oatmeal (old fashioned rolled oats, not instant)

Mix the sugar, butter, cocoa, and milk in a medium saucepan.* Boil for 1 minute.

Add the peanut butter and vanilla. Mix quickly until peanut butter melts, then add the oatmeal and mix til well blended.

Drop spoonfuls on tin foil, wax paper or parchment. Allow to set and cool completely.

Makes 2 dozen 3 inch cookies.

From Lick the Bowl Good

Baklava Bars

Prep Time: 25 min

Total Time: 2 hours 50 min

Makes: 24 bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon grated lemon peel
1 egg

Filling
1 1/2 cups chopped walnuts
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen mini fillo shells (from 2.1-oz package)

Glaze
1/3 cup honey
2 tablespoons butter or margarine, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla

Garnish
5 tablespoons honey


1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
3. Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
4. Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
5. Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
6. Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
7. For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.
High Altitude (3500-6500 ft): In step 2, bake crust 17 minutes.

Pumpkin Cranberry Cookies

Pumpkin Cranberry Cookies (adapted from the Victory Garden Cookbook)

Pre-heat oven to 350

2 1/4 cups all purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp cinnamon

1 egg

1/3 cup of oil + 1 Tbsp. water

1 cup sugar

1 tsp. vanilla extract

3/4 cup of pureed pumpkin

1 cup cranberries halved or chocolate chips or nuts

Mix together the dry ingredients and set aside. Beat the egg, add oil, water, sugar, vanilla and pumpkin and mix well. Mix the wet and dry ingredients. Add cranberries, chocolate chips, nuts or a combination. Lightly spray a cookie sheet with cooking spray. Drop rounded spoonfuls onto cookie sheet. Bake at 350 for 10-12 minutes.

(notes from http://thefeatherednest.typepad.com/the_feathered_nest/2007/11/index.html

*My Notes - a very forgiving recipe. I add a handful of oatmeal to the dry mix. Sometimes I replace some of the white sugar with brown sugar for a more moist cookie. Don't use whole cranberries! I tried it once & they just don't have enough time to cook. I've added more pumpkin and skipped the water - It comes out good no matter what you do to it.

My daughter likes hers without the cranberries - just plain pumpkin cookie. So I just divide the dough and add then add the cranberries or whatever. This also freezes very well. I follow the recipe and put the cookie sheet in the freezer instead of the oven until the pumpkin lumps are frozen solid and then transfer them to a freezer bag. They can go straight from the freezer to the oven - just watch the cooking time.)

Easter Nests

Easter Nests

1 (7 oz.) jar marshmallow creme (about 2 c.)
1/4 c. creamy peanut butter
2 tbsp. margarine, melted
1 (5 oz.) can chow mein noodles (about 3 c.)
1 c. chopped plain M&M's or chocolate chips M&M peanut chocolates

Combine marshmallow creme, peanut butter and butter; mix until well blended. Add noodles and plain M&M's or chocolate chips. Mix well.

Drop by 1/3 cupfuls onto greased cookie sheet; shape with greased fingers to form nests. Let stand until firm. Dust bottom of nests lightly with confectioners' sugar, if desired. Fill with peanut M&M's chocolate before serving. Makes 10 to 12 nests.

Lemon Cookies

Lemon Cookies

1 box lemon cake mix
1 egg
8 oz Cool Whip
powdered sugar

Stir all ingredients except powdered sugar together and drop by teaspoonfuls into powder sugar and roll into balls.

Bake at 350 degrees until light brown.

Variation: Can also be made with different flavors of cake mix.

Chocolate No Bake Cookies

Chocolate No Bake Cookies

1 stick (1/2 c) butter
2 C Sugar
1/2 c Milk
1/4 c Cocoa
1/4 tsp Salt
1/2 c Peanut Butter
1 tsp Vanilla
3 C Quick oats

Boil Butter, sugar, milk, cocna and Salt for 2 minutes. Remove frm heat and add peanut butter, vanilla and oats. Mix well. Drop by spoon onto was paper. When cool store in covered container.

Karen's Kookies

Karen’s Kookies

4 cubes margarine

4 eggs

2 c. sugar

2 c. brown sugar

2 c. corn flakes, crushed *

2 c. oatmeal

4 c. flour

2 tsp. soda

2 tsp. baking powder

2 tsp. vanilla

1 - 12 oz. pkg choc. chips

nuts or coconut (opt)

*I have used Golden Grahams (which is really good) or other types of cereals. . I don’t measure the cereal too much, it’s probably more than 2 c. that I use, so it would be 2 cups of crushed cereal.
Mix ingredients as listed. Bake at 350 for 8-10 min. Makes 50 or more.

Cake Mix Cookies

Cake Mix Cookies
Tried & True - Super easy and very tasty!

1 cake mix, any flavor
2 eggs
1/4 cup vegetable oil

Combine all ingredients. Drop by spoonfuls onto greased baking sheets. Bake at 350 degrees F. for 7-9 minutes. Do not overbake. Makes 24 cookies.

Note: Add chocolate chips, nuts, toffee pieces, chopped maraschino cherries, etc. for variety.

EGGNOG SNICKERDOODLES

EGGNOG SNICKERDOODLES

1/2 c. softened butter
1/2 c. shortening
2 c. plus 5 TB sugar, divided
1 egg
1 tsp rum extract
1/2 c. evaporated milk
1/2 c. refrigerated French vanilla nondairy creamer
5-1/2 c. all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp ground nutmeg

Icing: 1 c. powdered sugar & 5-6 tsp refrigerated French vanilla nondairy creamer

In a large mixing bowl, cream butter, shortening, and 2 c. sugar. Beat in egg and extract. Combine milk and creamer; set aside. Combine flour, salt, and baking soda. Gradually add to creamed mixture alternately with milk mixture.

In a small bowl, combine nutmeg and remaining sugar. Shape dough into 1" balls; roll in nutmeg mixture.

Place 2" apart on ungreased baking sheets; flatten slightly. Bake at 350 for 10-12 mins or until lightly browned. Cool for 2 mins before removing from pans to wire racks to cool completely.

Combine icing ingredients; pipe snowflake designs on cookies.

Yield: 7-1/2 dozen.

Soft Sugar Cookies V

Soft Sugar Cookies V

Submitted by: Eileen Sieger
Rated: 5 out of 5 by 70 members Prep Time: 20 Minutes
Cook Time: 8 Minutes Ready In: 1 Hour 30 Minutes
Yields: 48 servings
"These cookies, which contain sour cream, are the softest sugar cookies ever! I find that if I roll them a little thick and do not overbake, they are best and stay moist. Use whatever cookie cutters that suit the occasion!"

INGREDIENTS:
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup sour cream

DIRECTIONS:
1. Sift together the flour, baking powder, baking soda, salt and nutmeg; set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla and sour cream until well blended. Stir in the sifted ingredients. Wrap dough in plastic wrap and chill overnight.
2. Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Soft Sugar Cookies IV

Soft Sugar Cookies IV

Submitted by: Laura Stearns
Rated: 4 out of 5 by 263 members Yields: 24 servings
"This Recipe is a State Fair Blue Ribbon winner. This is an easy sugar cookie recipe, you don't have to roll it out, and the cookies are soft and chewy, unlike other sugar cookies. Anybody can make these."

INGREDIENTS:
2/3 cup shortening
2/3 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup granulated sugar for
decoration

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
3. Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Peanut Butter Temptations II

Peanut Butter Temptations II

Submitted by: Sally
Rated: 5 out of 5 by 100 members Yields: 18 servings
"Peanut butter tarts with a chocolate covered peanut butter cup in the middle. You will need a mini muffin pan to make these."

INGREDIENTS:
1/2 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
36 miniature chocolate covered
peanut butter cups, unwrapped

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan.
3. Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.

Oatmeal Crispies I

Oatmeal Crispies I

Submitted by: Cathie
Rated: 5 out of 5 by 3 members Yields: 36 servings
"Delicious oatmeal cookies like grandma's!"

INGREDIENTS:
2/3 cup shortening
1/3 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 cups quick cooking oats
1 cup chopped walnuts

DIRECTIONS:
1. Cream together shortening, margarine, and sugars.
2. Beat in eggs and vanilla.
3. Mix in flour, salt, and baking soda. Add oats and walnuts. Mix well.
4. Shape into long rolls and roll in wax paper. Chill until firm.
5. Preheat oven to 350 degrees F (180 degrees C).
6. Slice 1/4 inch slices and place on ungreased cookie sheet. Press with fork dipped in milk.
7. Bake for 10 minutes.

No-Bake Cookies

No-Bake Cookies

* Prep:
* Cook:
* Ready in: 10 mins
* Serves: 4


* 8 whole-wheat graham cracker squares
* 1/4 cup raisins
* 1/4 cup smooth natural peanut butter
* 2 tablespoons plus 2 teaspoons honey
* 4 teaspoons unsweetened coconut

Cooking Instructions

Combine ground whole-wheat graham crackers, raisins, peanut butter and honey in a small bowl. Pat into 16 cookies and press lightly in coconut.

Classic Butter Cookies I

Classic Butter Cookies I

Submitted by: Sally
Rated: 4 out of 5 by 87 members Yields: 96 servings
"Great tasting buttery cookies with many options for baking."

INGREDIENTS:
1 cup butter
1 1/2 cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt

DIRECTIONS:
1. Cream the butter in a large mixing bowl, gradually add the sugar and beat until light and fluffy. Beat in the egg and vanilla.
2. Combine the flour, baking soda, cream of tartar and salt. Add the flour mixture to the creamed mixture.
3. For all the types of cookie shapes preheat oven to 400 degrees F (205 degrees C) before baking. Bake all cookies on an ungreased cookie sheet.
4. Shape the dough in one of the following ways: Roll out the chilled dough and cut with cookie cutters. Sprinkle with colored sugar if desired. Bake for 6 to 8 minutes.
5. OR: Form dough into logs 2 inches in diameter and slice 1/8 inch thick when chilled. Sprinkle with chopped nuts, if desired, and bake for 7 to 9 minutes.
6. OR: Shape into balls and bake. Balls may be rolled in sugar mixed with cinnamon if desired. Bake for 10 to 12 minutes.
7. OR: Put unchilled dough into a cookie press and press into desired shapes chill shaped cookies before baking. Bake chilled cookies for 8 to 10 minutes.
8. OR: Add 1 cup chopped walnuts and 1/2 cup flour to dough. Chill then shape into balls and bake for 8 to10 minutes. Roll still warm cookies in confectioners' sugar. Once cool sprinkle chilled cookies with more confectioners' sugar.

Chewy Sugar Cookies

Chewy Sugar Cookies

Submitted by: Cindy
Rated: 4 out of 5 by 287 members Prep Time: 10 Minutes
Cook Time: 15 Minutes Ready In: 25 Minutes
Yields: 30 servings
"I love sugar cookies that are crisp on the outside and very chewy on the inside. This recipe can easily be made into snickerdoodle cookies by rolling the dough in cinnamon-sugar before baking. I also sometimes add almond extract for a different flavor."

INGREDIENTS:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups margarine
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1/4 cup white sugar for
decoration

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
2. In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended. Roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.