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Recipe Thursday-Cowboy Cookies

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

Every year I am part of a cookie exchange before Christmas and this was the  recipe  that I chose to make this year! I like cookies that have some substance to them and are not too sweet. These Cowboy Cookies qualified with chopped pecans, oats, coconut and chocolate chips in them. They were very large and had a chewy soft consistency, which I prefer in a cookie. This recipe comes from former first lady Laura Bush. Apparently she knows what she is doing in the kitchen!

Cowboy Cookies

Cowboy Cookies-Hometown Provisions

Note: The bigger the cookie, the more chewy it can be. So if you like chewy cookies, make them big.  If you want a chewy cookie, cook them until the edges are browned, but not the whole cookie. If you cook the cookie until it is all nicely browned, it will be more crisp.

Yield 6 Dozen
3 cups flour (991867)
1 tablespoon baking powder (NOT1030)
1 tablespoon baking soda (NOT1031)
1 tablespoon cinnamon (CQC065)
1 teaspoon salt (991861)
1 1/2 cups butter (12 ounces, 24 tablespoon), at room temperature (880000)
1 1/2 cups white sugar (991842)
1 1/2 cups brown sugar (NSU2150)
3 large eggs, beaten (EGG011)
1 tablespoon vanilla extract (NFC1055)
3 cups semisweet chocolate chips (994011)
3 cups old fashioned rolled oats (991717)
2 cups sweetened shredded coconut (991903)
2 cups chopped pecans (NNU1025)

Preheat oven to 350°F with racks in upper and lower third. Line two large baking sheets with Silpat or parchment paper. In a large bowl, vigorously whisk together the flour, baking powder, baking soda, cinnamon, and salt. Place butter in a standing electric mixer and beat on medium speed until smooth and light, about 1 minute. Slowly add in the white sugar and brown sugar, and beat to combine, about 2 more minutes.  Add half the eggs, beat, and then add the other half and beat again. Add the vanilla extract and beat again. Lower the speed of the mixer to low and slowly add the flour mixture, until just combined. Add the chocolate chips, oats, coconut, and pecans, mixing until just combined.

If you want large cookies, drop about 1/4 cup lumps of the dough onto the prepared cookie sheets, separated by 3 inches to allow for enough room for the cookies to spread as they cook. Bake for 7 to 9 minutes, then rotate the cookie sheets front to back and top to bottom, and bake for an additional 7 to 9 minutes. For smaller cookies, use about 2 tablespoons of the cookie dough per cookie and cook for 13 to 16 minutes, rotating half way. Remove from oven and let cool on the baking sheets for 5 minutes.  Then remove the cookies to a rack to cool completely.

Recipe from the kitchen of Laura Bush

Recipe Thursday-Big and Chewy Chocolate Walnut Coconut Cookies

Posted on December 20th, 2012 | Posted in Cookies, Recipes

Have you ever seen that perfect cookie that is large and full in the middle and wondered how someone made such a picturesque cookie? Well, these are those cookies-Big and Chewy Walnut Coconut Cookies! They pretty much were perfect. They did not fall flat after coming out of the oven and remained chewy for the proceeding days until they were all eaten. The consistency was smooth, rich and chewy and reminded me of cookie recipes that I have made that incorporated yogurt or instant pudding in them. The Test Kitchen attributes this consistency to using melted butter as well as extra fat from the egg yolks. This recipe can be made with just chocolate chips, but I wanted to jazz mine up a bit by adding coconut and walnuts. Hopefully Santa won’t be disappointed!

Chocolate Walnut Coconut Cookies

Yield 20 Large Cookies
3 1/3 cups all-purpose flour (991867)
3/4 teaspoon baking soda (991858)
1/2 teaspoon salt (991861)
1 cup unsalted butter, melted and cooled (880000)
1 1/4 cups packed light brown sugar (NSU2150)
1/2 cup granulated sugar (991842)
2 large eggs (EGG011)
2 large egg yolks (331019)
1 tablespoon vanilla extract (NFC1055)
2 cups semisweet chocolate chips (994011)
1/2 cup chopped walnuts (NNU1010)
1/2 cup shredded coconut (991903)
Pan Liner (BD3061)

Adjust the oven racks to the upper and lower middle positions and heat the oven to 325 degrees. Whisk the flour, baking soda and salt together in a large bowl and set aside. Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1 to 2 minutes. Beat in the eggs, egg yolks and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips, walnuts and coconut until incorporated. Working with 1/4 cup of dough at a time, roll the dough into balls and lay on two parchment lined baking sheets, spaced and about 2 1/2 inches apart. Bake until the edges are golden  but the centers are still soft and puffy, 17 to 20 minutes rotating and switching the baking sheets halfway through baking. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Recipe from America’s Test Kitchen Cookbook

Recipe Thursday-Peanut Butter Nutella Swirl Cookies

Posted on July 19th, 2012 | Posted in Cookies, Recipes

I was recently part of a gift exchange called favorite things. I highly recommend this format of gift exchange. Each participant brings 4 of their favorite things (with a price limit) and then you put four copies of your name in a hat and pass it around. Everyone will receive four different items that are people’s favorite things! All of this to say that I was the recipient of a large jar of Nutella! I hopped on Pinterest and found a plethera of Nutella recipes, but the one that caught my eye was Peanut Butter Nutella Swirl Cookies. Since I love both peanut butter and Nutella I chose this recipe. They turned out nice and soft which is always a concern of mine when making peanut butter cookies. I made these cookies for a Lia Sophia party that I hosted. Enjoy!

Peanut Butter Nutella Swirl Cookies

Yield 3 Dozen
1/2 cup unsalted butter, softened (880000)
3/4 cup smooth peanut butter (991611)
1/2 cup white sugar (991842)
1/2 cup packed brown sugar (NSU2250)
1 egg (EGG011)
1/2 teaspoon vanilla extract (NFC1055)
3/4 teaspoon baking soda (991858)
1/4 teaspoon salt (991861)
1 3/4 cups all-purpose flour (991867)
1/4 cup Nutella

Preheat oven to 350° F. Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well blended. Add flour, baking soda and salt. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife. Chill dough 15 minutes in the refrigerator. Roll into balls by hand. Place on parchment lined cookie sheet. Using a fork, press down the balls to flatten slightly. Bake until edges are very lightly browned (about 7 to 10 minutes). Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.

Recipe from Delightful Bitefuls

Recipe Thursday-Sour Cream Chocolate Chip Cookies

Posted on March 22nd, 2012 | Posted in Cookies, Recipes

I love soft homemade cookies and these Sour Cream Chocolate Chip Cookies are just that. The recipe originally calls for a half cup of plain nonfat yogurt and no eggs, but I have made many variations of this recipe, including adding Greek yogurt in place of regular yogurt. This round of baking I had some extra sour cream and knew that it would add nicely to the softness and richness of the cookie and it did just that. I originally had, similar, soft yogurt cookies from an Amish stand. This recipe I believe rivals the original inspiration. Enjoy!

Sour Cream Chocolate Chip Cookies

Yield 3 Dozen 

1/2 cup sugar (991842)
1/2 cup brown sugar (NSU2250)
1/2 cup margarine, softened (880051)
1/4 cup sour cream (HPH050)
1 egg (EGG011)
1 1/2 teaspoon vanilla (NFC1055)
1 3/4 cup flour (991867)
1/2 teaspoon salt (991861)
3/4 cup semi-sweet chocolate chips (NCC1412)

Cream sugar, brown sugar and margarine until light and fluffy. Stir in sour cream, egg and vanilla, until completely incorporated and then add flour, baking soda and salt and mix well. Lastly, stir in chocolate chips. Drop dough by rounded teaspoons 2″ apart onto ungreased cookie sheets.

Bake 375 degrees for 8-12 minutes, or until light golden brown. Cool 1 minute; remove from cookie sheets.

Recipe adapted from Jan Godshall’s Recipe

Recipe Thursday-Bocaditos de Corn Flakes y Leche Condensada (Corn Flake Clusters)

Posted on March 15th, 2012 | Posted in Cookies, Dessert, Recipes

I am always looking for new desserts that add a twist to something that I have made in the past. I found Bocaditos de Corn Flakes y Leche Condensada on seriouseats.com and was excited for a different style of no-bake cookie treat! I already love Rice Krispie treats, so I thought this variety would please my palate, and it did. According to seriouseats.com, “many Latin Americans grow up eating these clusters of cereal, sugar, and sweetened condensed milk”. Sweetened condensed milk is a common ingredient used in Central American cooking and many times can make things too sweet, but in this recipe the burnt sugar adds nuance and complexity to these enticing morsels. Enjoy!

Bocaditos de Corn Flakes y Leche Condensada

Yield 36 Clusters

Cooking spray (992016)
1 cup sugar (991842)
14-ounces sweetened condensed milk
4 tablespoons (2 ounces) unsalted butter (880000)
1/2 teaspoon salt (991861)
7 cups corn flakes (WLN516)

Line 2 baking sheets with foil (BD3001). Lightly spray with cooking spray. Fill medium bowl with cold water.

Melt sugar in large heavy-bottomed pot or Dutch oven over medium heat until it becomes deep amber and just begins to smoke, about 8 minutes. Add butter and salt, and stir with wooden spoon until completely incorporated. While constantly stirring, add sweetened condensed milk. Stir until completely incorporated, then remove from heat.

Stir in corn flakes. With a soup spoon, scoop mixture out into approximately 2-tablespoon-sized balls. Dampen fingers and lightly press clusters together. Dip hands in water whenever they become sticky.

Allow clusters to set at room temperature about 30 minutes. Serve.

Leftovers may be stored for up to 3 days in an airtight container at room temperature or refrigerated. They will stick to each other if clumped.

Recipe from SeriousEats.com

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