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Recipe Thursday-Avocado Chocolate Chip Cookies

Posted on April 16th, 2015 | Posted in Cookies, Recipes

Avocado Chocolate Chip Cookies (1 of 1)

Well, these cookies were an absolute hit with my coworkers and friends! Avocados are such a delicious, smooth, rich fruit/vegetable that I am always looking for ways to incorporate them into recipes. This was a definite first, to put them in a sweet dish! Subbing the avocado for most of the butter in these cookies makes them healthier for you, since they are packed with tons of nutrients, including vitamin C, protein, and good-for-you monounsaturated fats.  I will be making these again.

Yield 3 1/2 Dozen
1 Hass avocado (4 1⁄2 ounces) (01159, 12CT)
1⁄2 cup unsalted butter, at room temperature (880030, 36/1#)
1 1⁄2 cups light brown sugar (NSU2125, 25#)
2 large eggs, at room temperature (EGG011, 15DOZ, Martin’s Eggs)
2 teaspoons pure vanilla extract (NFC1055, GAL)
2 cups all-purpose flour (991889, 25#)
1 teaspoon baking soda (979000, 50#, Arm & Hammer)
1 teaspoon kosher salt (CQS030, 12/3#, Diamond Crystal)
1⁄2 teaspoon baking powder (979100, 5#, Red Star)
1 1⁄2 cups old-fashioned rolled oats (NOA1150, 50#)
1 3/4 cups semi-sweet chocolate chips (NCC1412, 50#)

Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh in a large bowl along with the butter and brown sugar. Cream together the avocado, butter, and sugar for 3 minutes, until fluffy.

Add the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed. Add the flour, baking soda, salt and baking powder and slowly combine, making sure not to over mix the batter. Add the oats and chocolate chips and combine. Refrigerate the batter for 1 hour.

Preheat the oven to 325°F. Line a baking sheet with parchment paper.

Using a 2-tablespoon scoop, scoop the batter onto a clean surface and, using wet hands, roll the dough into 12 balls. Flatten the cookies with the palm of your hand to create 2 1⁄2-inch disks. Arrange the 12 disks on the baking sheet. Transfer the sheet to the top rack of the oven and bake for 18 to 20 minutes, until the cookies are slightly golden brown on the edges but still soft in the middle. Remove from the oven and let rest on the baking sheet for at least 3 minutes before transferring the cookies to cooling racks. Repeat the process for remaining dough.

Serve the cookies immediately or store in an airtight container in the refrigerator for five days or in the freezer for up to three weeks.

Recipe adapted from womenshealthmag.com

Recipe Thursday-Skillet Chocolate Chip Cookie

Posted on February 12th, 2015 | Posted in Cookies, Recipes

Skillet Chocolate Chip Cookie (1 of 1)

A Skillet Chocolate Chip Cookie is simple, fast and does not require many dishes! Make it into a Pizookie by topping it with ice cream. Yum!

Yield 1-10-Inch Cookie
3 cups all-purpose flour (991889, 25#)
1¼ teaspoons baking soda (NOT1031, 10#)
1½ teaspoons salt (991862, 50#)
¾ cup (1½ sticks) unsalted butter, melted and cooled slightly (880030, 1#Solid)
1¼ cups brown sugar (992005, 50#, Golden Barrel)
1 cup sugar (991842, 50#, Golden Barrel)
3 eggs (EGG016, 15DOZ, E.K.Martin)
2 teaspoons vanilla extract (NFC1055, GAL)
2½ cups chocolate chips (NCC1412, 50#)
Preheat the oven to 350°. Grease a 10-inch oven-safe skillet with butter. In a large bowl, whisk the flour with the baking soda and salt. Set aside. In another large bowl, mix the butter with the brown sugar and sugar until well combined (the sugar should look slightly dissolved). Add the eggs one at a time, mixing until well combined before adding the next egg and the vanilla extract. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips. Press the dough into the prepared skillet and bake until golden brown and baked through, 30 to 40 minutes. Let cool 15 minutes before cutting and serving.
Skillet Chocolate Chip Cookie-2 (1 of 1)

Top with ice cream!

Recipe from purewow.com

Recipe Thursday-Rainbow Cookies

Posted on January 15th, 2015 | Posted in Cookies, Recipes

Rainbow Cookies-6 (1 of 1)

Rainbow Cookies are one of my favorites! Every year growing up my neighborhood would do a cookie exchange and rainbow cookies were always given by one family. They are a buttery chewy cookie that you can have fun making with your kids or grand kids, but be careful of that food coloring or else your hands will look like you are dying Easter eggs:) Hopefully this recipe will become a family favorite for you too!

Rainbow Cookies (1 of 1)

Yield 4 1/2 Dozen
1 cup unsalted butter (880030, 36/1#)
1 1/2 cups sugar (991842, 50#, Golden Barrel)
1 egg (EGG011, 15DOZ, E.K.Martin)
1 teaspoon vanilla (NFC1055, GAL)
2 1/2 cups flour (991889, 25#)
1 teaspoon baking soda (979000, 50#, Arm & Hammer)
1 teaspoon cream of tartar (NSP2028, 5#)
1/4 teaspoon salt (991862, 50#)
yellow food color (991834, 16OZ)
red food color (991836, GAL)
green food color (NFC2100, 10.5OZ)

Cream together butter, sugar, egg and vanilla in large bowl. Sift in flour, baking soda, cream of tartar and salt, and stir to combine. Split batter into 3 separate bowls and add food coloring.

Rainbow Cookies-4 (1 of 1)

Roll into small balls.

Rainbow Cookies-3 (1 of 1)

Combine different colors to make one cookie!  Leave at least 3 inches between cookies on cookie sheet. Bake at 375 degrees for 8-10 minutes. Cookies should not brown in the oven, only bake until firm.

Recipe from the kitchen of Bonnie Dull

Recipe Thursday-Cardamom Thumb Prints

Posted on January 30th, 2014 | Posted in Cookies, Recipes

Traditionally I have made a butter based thumb print as my go to thumb print recipe, but this recipe had cardamom so I had to try it! Cardamom Thumb Prints turned out delicious and moist, which I believe is a result of the almond flour. The cardamom was subtle, but a nice flavor addition to thumb prints. I filled mine with raspberry and apricot jam.

Cardamom Thumb Prints


Yield 3 dozen
1 cup fine almond flour (991923, 4/16oz, Bob’s Red Mill)
1 cup all-purpose flour (991889, 25#)
1/2 teaspoon ground cardamom (CQC014, QT, Country Quest)
1/4 teaspoon kosher salt (CQS030, 3#, Morton)
1/2 cup unsalted butter, softened (880030, 1#)
1/2 cup sugar (991842, 50#, Golden Barrel)
1 large egg (EGG014, DOZ, E.K.Martin)
1 teaspoon pure vanilla extract (NFC1055, GAL, 3Star)
10-ounces apricot (ICC1100, 12/12oz, Lancaster Canning Company), seedless raspberry (ICC1109, 12/12oz, LCC) or strawberry jam (ICC1110, 12/12oz LCC)

Preheat the oven to 350°. Line two baking sheets with parchment paper. In a small bowl, whisk the flours with the cardamom and salt. In a medium bowl, using an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla. At low speed, beat in the dry ingredients. Gather up the dough and knead a few times to form it into a ball.

Using a small ice cream scoop or a tablespoon measure, portion the dough into 36 rolled balls. Arrange the balls on the prepared baking sheets about 1 inch apart. Using the back of a teaspoon, make an indentation in the center of each ball. Bake the cookies for 10 minutes, until slightly firm. Remove the baking sheets from the oven and press the indentations again and fill the thumbprints with jam. Return the cookies to the oven and bake for 7 to 8 minutes longer, until lightly golden and dry but not hard. Transfer the cookies to racks to cool completely.

Recipe adapted from Foodandwine.com

Recipe Thursday-Ultimate Chocolate Chip Cookies

Posted on October 10th, 2013 | Posted in Cookies, Recipes

My friend set out on the quest for the perfect chocolate chip cookie. After many, many tries and lots of taste testers she succeeded with the Ultimate Chocolate Chip Cookie! This recipe is now a staple in my house. I always keep some portioned out cookie dough balls in my freezer in case that I need to make fresh baked cookies. Hopefully your taste buds will agree with this recipe.

 Ultimate Chocolate Chip Cookies

Ultimate Chocolate Chip Cookies

Yield: 3-4 Dozen
2 1/4 cups bread flour (991893, 50#)
1 teaspoon kosher salt (CQS030, 3#)
1 teaspoon baking soda (979000, 50#)
1 cup unsalted butter (880030, 1#)
1/4 cup sugar (991842, 50#)
3/4 cup dark brown sugar (992005, 50#)
3/4 teaspoon vanilla extract (NFC1055, GAL)
1 egg (EGG011, 15DOZ)
1 egg yolk (331019, 15/1#)
2 tablespoons milk (HPH004, 1/2GAL)
2 ounces vanilla instant pudding (991872, 12/28oz)
2 cups semisweet chocolate chips (NCC1400, 25#)*
*You can also use a mixture of butterscotch/chocolate chips!

Sift flour, salt and baking soda into large bowl. Melt butter in microwave. Do not boil, melt for 30 seconds, mix and proceed in 15 second increments until it is all melted. Add in sugars and mix till it resembles pancake batter. Mix in vanilla and eggs. Add wet mixture to dry mixture and beat. Add instant pudding and mix. (It will get hard to use the beaters). Stir in chocolate chips by hand. Bake at 375 degrees for 12-15 minutes. Serve warm with milk!

Crowley Milk

Recipe from the kitchen of Diane Stinson

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