Yeah. I hate calling certain recipes perfect, because usually you then find one that is actually better. That and its up to the actual eater to determine whether something is perfect or not. I will share why I find these cookies to be so good though.
First, they are caramel-ey crispy. The bottoms are toasted just enough they get that delicious slightly browned crisp to them. Just above that though is a gooey chewy center, that has just the right amount of chew for an oatmeal cookie. Lastly, the little bursts of chocolate spread throughout are just the right amount.
Oh by the way you could use raisins instead of chocolate chips in this recipe. I just really don’t like raisins. Raisins and bananas, yes, two very popular fruits, that I just don’t dig.
Ingredients:
The Creamed:
Unsalted butter, softened 285g (10 oz)(1.25 cups)(2.5 sticks)
Brown sugar 170g (6 oz)(3/4 cup)
Sugar 99g (3.5oz)(1/2 cup) The Eggs:
Eggs 50g (1.75 oz)(1 large)
Vanilla Extract 9g (1/6 oz)(1 teaspoon) The Dry Goods:
Wheat Flour 205g (7.25 oz)(1 1/2 cups)
Baking Powder 5g (<1/4 oz)(1 teaspoon)
Ground Cinnamon 4g (<1/4oz)(1 teaspoon) The Extras:
Rolled Oats 234g(8 1/3 oz)(3 cups)
Chocolate Chips 2 cups (or one standard sized bag 12oz I think)
Preheat the oven to 375 degrees F.
Whisk all the dry goods together in a bowl.
Beat together the eggs with the vanilla extract.
Mix the butter in a mixer alone until a smooth and consistent texture (aka if there are any cold butter lumps, work them out). Slowly add the sugar and beat until the mixture has lightened and increased slightly in volume.
Add the eggs slowly, scraping the sides of the bowl as needed.
Work in the dry goods slowly in three separate stages. When the dry goods are mixed in, stir in the rolled oats and chocolate chips with a spoon.
Spoon or portion, or using a 1 oz disher, drop the dough onto an ungreased or parchment lined cookie sheet 2 inches apart.
Bake 15-17 minutes (mine were 16) rotating halfway through.
Allow the cookies to cool for 2 minutes on the baking sheet (or they’ll break when you try to remove them!) then transfer to wire racks to cool completely.
Enjoy.
Ingredients:
The Creamed:
Unsalted butter, softened 285g (10 oz)(1.25 cups)(2.5 sticks)
Brown sugar 170g (6 oz)(3/4 cup)
Sugar 99g (3.5oz)(1/2 cup) The Eggs:
Eggs 50g (1.75 oz)(1 large)
Vanilla Extract 9g (1/6 oz)(1 teaspoon) The Dry Goods:
Wheat Flour 205g (7.25 oz)(1 1/2 cups)
Baking Powder 5g (<1/4 oz)(1 teaspoon)
Ground Cinnamon 4g (<1/4oz)(1 teaspoon) The Extras:
Rolled Oats 234g(8 1/3 oz)(3 cups)
Chocolate Chips 2 cups (or one standard sized bag 12oz I think)
Preheat the oven to 375 degrees F.
Whisk all the dry goods together in a bowl.
(these dry goods are before whisking)
Beat together the eggs with the vanilla extract.
Mix the butter in a mixer alone until a smooth and consistent texture (aka if there are any cold butter lumps, work them out).
Slowly add the sugar and beat until the mixture has lightened and increased slightly in volume.
Add the eggs slowly, scraping the sides of the bowl as needed.
Work in the dry goods slowly in three separate stages.
When the dry goods are mixed in, stir in the rolled oats and chocolate chips with a spoon.
Spoon or portion, or using a 1 oz disher, drop the dough onto an ungreased or parchment lined cookie sheet 2 inches apart.
Bake 15-17 minutes (mine were 16) rotating halfway through.
Allow the cookies to cool for 2 minutes on the baking sheet (or they’ll break when you try to remove them!) then transfer to wire racks to cool completely.
Enjoy.
The recipe has been modified from Alton Brown’s I’m Just Here for More Food.
I keep making all this stuff that I don’t really like. For example, bananas. Yes, I don’t like bananas, you can hate me now. I know I make quite a few things with bananas in them, like banana bread. What can I say, I cook for my friends, who really like bananas.
Oh and my monkey cookie jar does too.
These cookies are more like tiny cakes than a traditional crispy cookie. They’re moist, soft and slightly chewy, with just enough banana flavor (or at least I’m told).
Ingredients:
2 1/2 cups all-purpose flour (300g)
1/4 teaspoon baking soda (2g)
1/4 teaspoon salt (2g)
3/4 cup brown sugar, packed (130g)
2 Tablespoons brown sugar (22g)
1/4 teaspoon ground cinnamon (2g)
1/2 cup butter (113g)
1/4 teaspoon vanilla extract (2ml)
1/4 teaspoon banana extract (2ml)
2 eggs
3 ripe bananas, mashed
1/3 cup chopped walnuts, toasted (optional) (40g)
Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
Sift together the flour, baking soda, and salt.
Beat together the 3/4 cup (130g) of brown sugar and butter, vanilla and banana extract. Mix until light.
Add the eggs and mix until fluffy.
Mix in the mashed bananas.
Slowly add the flour mixture to the sugar, egg, butter, banana mix.
Fold in the nuts (I didn’t have any nuts, so no nuts this time)
Drop by the teaspoon onto a prepared baking sheet. Try to keep them as round as possible, the thin parts just burn.
Sprinkle the cookies with a mixture of the 2 tablespoons of brown sugar and cinnamon. (I forgot this step, oops.)
Bake 8-10 minutes until lightly browned on the edges. The tops of these will not brown.
Let them firm up on the baking sheet for a moment before transferring them to racks to cool.
Eat.
Ingredients:
2 1/2 cups all-purpose flour (300g)
1/4 teaspoon baking soda (2g)
1/4 teaspoon salt (2g)
3/4 cup brown sugar, packed (130g)
2 Tablespoons brown sugar (22g)
1/4 teaspoon ground cinnamon (2g)
1/2 cup butter (113g)
1/4 teaspoon vanilla extract (2ml)
1/4 teaspoon banana extract (2ml)
2 eggs
3 ripe bananas, mashed
1/3 cup chopped walnuts, toasted (optional) (40g)
Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
Sift together flour, baking soda and salt.
In a small bowl, combine 2 tablespoons brown sugar with cinnamon, set aside.
Beat together the remaining 3/4 cup brown sugar, butter, vanilla and banana extract until light and fluffy.
Beat in the eggs, and then add the mashed bananas.
Slowly stir in the flour mixture.
Fold in the chopped nuts, if using.
Drop by the teaspoonful onto the baking sheet. Sprinkle with the brown sugar/cinnamon mixture.
Bake 8-10 minutes until lightly browned around the edges.
Let the cookies cool a moment on the baking sheet before transferring to wire racks to cool completely.
These nutrition facts were calculated using the recipe analyzer from Calorie Count at about.com, they are approximations, as in scientists have not evaluated this specific cookie for nutritional value, so use them as guidelines. Thanks!
I am a cookie making machine. This is the fourth type of cookie I have made in the past week (Chocolate Mint Snappers, Jelly Thumbprints, and some Peanutbutter cookies that are coming soon).
These are light, citrus-y, with just the right amount of crunch to them while still being delightfully chewy. The flavor is reminiscent of fresh squeezed orange juice that tickles your tongue. They’re just the thing to perk you up in the middle of a dreary, dark, cold winter.
Ingredients
Cookies:
1/2 cup butter, softened
1 cup sugar
1 large egg
zest of 2 oranges
1 3/4 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
Rolling Sugar:
1/4 cup sugar
red and yellow food coloring (or orange)
(or 1/4 c orange colored sugar)
Orange Glaze:
1/2 c powdered sugar
2 tbsp orange juice
Directions
In a large bowl, cream together the butter and sugar.
Add the egg and orange zest.
Combine the flour, salt and baking soda in a small bowl, and add in parts to the wet mix. Mix until just combined.
Turn the dough out onto a floured surface and knead until smooth (but work quickly and don’t add too much four or the cookies will be tough).
Cut the dough in half and shape into 2 rolls about 1 1/2 inches in diameter. Wrap in waxed paper and chill the dough logs in the refrigerator over night, or at least 4 hours, until very firm.
Preheat the oven to 375 degrees F.
Mix together the powdered sugar and orange juice to make a glaze.
Add a couple drops of food coloring to the 1/4 c of sugar, and stir, stir, stir, stir. Stir until there are no blobules of food coloring left and the sugar is orange in color. (It works really!)
Retrieve the dough from the refrigerator. It should have flattened a little into an oval shape on its own. If it hasn’t, thats ok too. Carefully unwrap from the waxed paper and roll in the colored sugar. Don’t be afraid to pat the sugar into the dough.
Slice the dough 1/4 inch thick, and arrange on a cookie sheet 2 inches apart. Bake for 10-12 minutes until the bottoms of the cookies are very lightly browned.
If at any point the dough is difficult to slice, stick it in the freezer for a minute to re-firm it.
Transfer the cookies to cooling racks while still hot, and brush with the orange icing you prepared earlier. (Slide some wax paper under the rack to catch drips.)
These cookies are a holiday staple in my family. I can’t think of a year that someone didn’t make at least one batch of these cookies.
The original recipe calls for apricot jam or preserves to fill the cookies, but any flavor can work. I have found in the past that jam or preserves are best, jelly is too runny and has too much sugar in it. Last time I used grape jelly the fruity dots caramelized or escaped the cookie and ran all over the baking sheet. My favorite is raspberry and strawberry preserves.
This recipe makes about 7 dozen cookies.
Ingredients
1 1/2 cups butter, softened
1 1/2 cups white sugar
1 (8 ounce) package cream cheese, softened
2 eggs
2 tablespoons lemon juice (I used the juice from half a lemon)
1 1/2 teaspoons lemon zest (I used the zest from one whole lemon)
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup apricot preserves (or strawberry, or raspberry, or peach, or …)
Directions
Start by zesting and juicing your lemon (if you’re using the real stuff).
Add the butter, sugar, and cream cheese to the mixing bowl. To soften the butter and cream cheese, I zap each for 30 seconds on high in the microwave (watch them so they don’t melt!).
Cream these three ingredients together until smooth and creamy (and tasty!)
Beat in the eggs one at a time, then stir in the lemon juice and lemon zest.
Mix until smooth and liquid looking. There will be a few blobs of cream cheese left, but it should be mostly uniform looking.
Combine the flour and baking powder.
Stir into the cream cheese mixture about 1/3 at a time, until just combined.
You’ll have to switch over from the mixer to a spoon and man power towards the end of adding the flour.
Cover and stick in the refrigerator or freezer until firm (it depends on how much time you have to make these). Do not skip this! You’ll be covered in sticky dough if you do.
Preheat the oven to 350 degrees F (175 degrees C).
Roll level tablespoonfuls of dough into balls, and place them 2 inches apart on a baking sheet sprayed with non-stick spray. The original directions say to use ungreased sheets, but my cookies stuck. Keep the dough in the fridge or freezer while the cookies are baking. This keeps the dough firm and easy to roll into balls.
Make an indentation in the center of each ball. I used a handy coffee scoop lightly greased to do this, but your fingers work well too.
They should look something like this:
Fill with 1/2 teaspoon of your chosen jelly or preserves.
The directions say to bake the cookies for 15 minutes or until the edges are golden brown. The cookies become a little dry and too crumbly for my liking and I found that 10 minutes works just fine. The insides of the cookies are baked through, but are still soft and moist (the way a cookie should be).
Allow to cool for two minutes on the baking sheet, then transfer to wire racks to cool completely. Be careful if the jelly centers are runny, hot jam burns.
Ingredients
1 1/2 cups butter, softened
1 1/2 cups white sugar
1 (8 ounce) package cream cheese, softened
2 eggs
2 tablespoons lemon juice (I used the juice from half a lemon)
1 1/2 teaspoons lemon zest (I used the zest from one whole lemon)
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup apricot preserves (or strawberry, or raspberry, or peach, or …)
Directions
Zest and juice the lemon (if using real lemon juice). Combine the butter, sugar and cream cheese. Mix until well blended. Add the eggs one at a time, than the lemon juice and zest.
In a separate bowl combine the flour and baking powder. Add the flour mixture to the wet ingredients slowly, in parts. Mix well.
Put the dough in the refrigerator or freezer until chilled (about an hour in the refrigerator half hour in the freezer).
Preheat the oven to 350 degrees F. Shape level tablespoonfuls of the dough into balls. Place them on a lightly greased cookie sheet and flatten slightly. Using your finger, thumb, or other implement make an indentation in the center to fill with jam/preserves.
Bake for 10-15 minutes, until set and very lightly browned.
How many dozen cookies did you say you need? Seven? Thats how many cookies? 84? And why didn’t you mention this earlier, like Sunday, when I loafed around the house with nothing better to do than catch up on my movie watching?
Last night I spent three hours making 9 dozen chocolate mint snappers – for my Mom. She has a cookie trade today with 14 other people. Fourteen people multiplied by six cookies each = 7 dozen cookies. The last two dozen we’re keeping. The recipe makes 3 dozen cookies, so two batches wouldn’t be enough, so three it was.
These cookies are rolled into balls then coated with sugar before being baked. They flatten out as they cool into a flat crispy crunchy cookie.
Of course I’m the brainiac who thinks, why yes, I can make all three batches at one time!
After making three batches in one bowl at the same time, I don’t recommend it. I had added about 2 cups of the flour when I realized my brand new kitchenaid wasn’t going to make it through the last three cups.
I ended up sitting on the floor so I could get a tight enough grip on the bowl to mix all of the ingredients together (don’t worry, no floor related ickness or dirt entered the cookie making process, i just needed the stability of the floor).
Finally the dough was mixed, I then spent the next two hours forming balls, rolling them in sugar and baking them for fifteen minutes. Not the most enthralling way to spend an evening, but definitely tasty, and I helped my Mom.
Chocolate Mint Snappers
6 oz. semi-sweet chocolate chips (about 1 cup)
1 3/4 cups unsifted flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup shortening
1/2 cup sugar
1 egg
1/4 cup corn syrup
1/4 teaspoon peppermint extract
sugar for coating
Preheat oven to 350 degrees F. Melt the chocolate chips over hot (not boiling) water. Remove from heat and set aside.
In a small bowl, combine flour, baking soda, cinnamon and salt; set aside.
In a large bowl combine shortening, sugar and egg; beat until creamy.
Mix in corn syrup, peppermint extract and melted chocolate.
Gradually blend in flour.
Shape dough into balls using 1 level tablespoon dough for each.
Roll in sugar.
Place 3 inches apart on ungreased cookie sheet. Bake at 350 degrees for 12 to 15 minutes. Makes 3 dozen cookies.
These cookies are some of the tastiest chocolate chip cookies I’ve had in a while, they might be even better than Alton Brown’s recipe, but I didn’t say that. I think these have more brown sugar than them. They have that tasty crispy golden cookie crunch on the outside, but are chewy and gooey on the inside. The best of both worlds!
I’ve modified it slightly. The original recipe calls for 1/4 cup of batter per cookie (with the same 15-17 minute cooking time). This just make waaaaaaay to big of a cookie for me, so I cut the size of the cookie down to about a tablespoon. I also raised the temperature of the oven because the centers were just a little too uncooked for me.
Chocolate Chip Cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Preheat the oven to 335 degrees F. Grease cookie sheets, or line them with parchment paper or other non-stick baking apparatus (I have a silicone liner).
Sift the flour, salt and baking soda and set aside.
Mix the brown sugar, white sugar and butter until combined, then add egg, yolk and vanilla and mix until creamy.
Add the sifted ingredients slowly, and mix until just blended.
Stir in the chocolate chips.
Drop about 1 tablespoon at a time onto a cookie sheet placing them about 2 inches apart.
Bake for 15-17 minutes or until the edges are just beginning to brown and the centers no longer look gooey.
Let them cool on the cookie sheet a few minutes, then transfer to a rack to finish cooling.
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