Happy National Homemade Cookie Day! What's your favorite homemade cookie?

Hands down, absolute favorite: Lacy Chocolate Oatmeal Cookie Sandwiches

I just made these last night, at son's request. The butter and sugar melts and forms a toffee-like crunch that is additive smileys/smile.gif

The original recipe has you grind the oatmeal in a food processor, then add it to the rest of the ingredients. Instead of doing that, I usually just dump all the ingredients together, and use my immersion blender to grind the oatmeal in the batter itself.

Last night, I used the food processor method - this method seems to keep the oatmeal in larger pieces, so the lacy cookie is even lacier (holey-er). Not so good when spreading the chocolate on the finished cookie - the chocolate seeps thru the holes. I'll stick to my immersion blender method smileys/smile.gif



Lacy Chocolate Oatmeal Cookie Sandwiches
Adapted from Cookies Unlimited by Nick Malgieri

8 tablespoons (4 oz.) unsalted butter, melted
1 cup (3 ½ oz.) rolled oats
1 cup (7 oz.) sugar
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1 teaspoon orange juice

1 cup semisweet chocolate chips, melted and cooled (I use Ghirardelli 60% chocolate chips)

Line 3-4 cookie sheets with buttered foil or silpat liners. Set the rack in the upper and lower thirds of the oven and preheat to 350º.

Melt the butter in a medium saucepan. Take the pan off the heat, then add the oats, sugar, salt, egg, vanilla extract and orange juice. Stir until well mixed. (The dough will be quite liquid.)

Use an immersion blender to stir the batter and chop up the oatmeal. (Alternatively, grind the oatmeal to a powder in a food processor until finely ground before adding it to the batter.)

Use a 1 teaspoon measure to drop the batter on the prepared pans, about 3” apart. (Cookies will flatten and spread a lot.)

Bake the cookies for about 8-10 minutes, or until they have spread and are brown around the edges and lighter toward the center.

When the cookies are completely cooled, peel them off the foil and arrange half of them bottom side up on a pan. Using a butter knife or an offset spatula, place some melted chocolate onto the cookie, top it with another cookie, forming a cookie sandwich. Carefully squish it together to spread the chocolate around.

Place the sandwiched cookies in the fridge for about 15 minutes, until the chocolate hardens.

Store the finished cookies between sheet of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.

 
My most favorite cookie in the world: REC: Salty Oat Cookies

Salty Oat Cookies
Based on Sara Foster's Oatmeal Cookie Recipe

2 sticks butter, softened
1 1/4 C packed light brown sugar
3/4 C sugar
2 large eggs
zest from 1 orange
1 t vanilla
2 C flour (I use 1 C unbleached, 1 C white whole wheat)
4 C oats (I use 3 C regular and 1 C quick-because I like the texture it lends)
1 t baking soda
1 t cinnamon
1/2 t nutmeg
1/2 t salt
1 C raisins
1 C walnuts

Preheat ove to 350°F.

Line baking sheets with parchment or silpats.

Cream together butter and sugars in a large bowl until light + fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Add vanilla and zest, beat until well blended.

Combine flour, baking soda, cinnamon, nutmeg and salt in a separate bowl. Stir to mix. Have oats ready in a third bowl.

Add the flour mixture to the egg mixture and stir until blended. Stir in oats then raisins and walnuts. (I often have to turn this out into a large bowl to make sure it is mixed well.)

Scoop dough with a 1/4 C scoop and drop onto prepared baking sheets, about 3" apart. Slightly flatten each cookie and sprinkle with a bit of coarse salt.

Bake 12-15 minutes depending on how soft or crunchy you like them.

>>my 2nd favorite combination is to use almonds and milk chocolate chunks instead of raisins and walnuts:)

Enjoy!

 
(psst, hey Michael. It's October - maybe NOW you can get Christmas cookie recipes/ideas smileys/smile.gif

Here's a new one for my list, Graham Cracker Chewy Bars.

If you like pecan pie, you will love these! Really chewy, really sweet, will go GREAT with a cuppa coffee!

I used a whole box of Honey Maid graham crackers. I blitzed them in a food processor to make the crumbs, then set aside 2/3 cup for the filling, and used the rest in the crust.

The recipe says to make the crust in a mixer, but if you used a food processor to make the crumbs, you might as well use it again to make the crust. I made the filling the in processor too.

It's pretty sweet - you could probably cut down on the sugar in the filling a bit if you wanted to. More nuts would be good too, if you like those.

I used the cinnamon grahams once, and cut down on the sugar just a tad. It was better with the plain crackers.


Graham cracker chewy bars
Servings: 24 bars

Note: Adapted from "Celebrating With Julienne" by Susan Campoy. Campoy writes, "I adapted this recipe from one of my favorite books, 'Nantucket Open-House Cookbook,' by Sarah Leah Chase. I love watching people's expressions when they bite into these bars for the first time. The textures and flavors -- rich toffee, a chewy center and a crunchy bottom -- make everyone smile. The secret is not to over-bake the crust. Serve them at room temperature, so the flavors meld together."

Crust
3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) butter, at room temperature
1/4 cup sugar
2 tablespoons flour

1. Heat the oven to 350 degrees. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the graham cracker crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly over the bottom of a 13-inch by 9-inch baking pan. Bake until the crust is golden brown, 10 to 15 minutes.

Topping and assembly
2 1/2 cups brown sugar
4 extra-large eggs
2/3 cup graham cracker crumbs
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup pecans, chopped
1 prepared crust
Powdered sugar, if desired

1. While the crust is baking, in a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans.

2. Spread the mixture over the baked crust and return to the 350-degree oven until the filling is dark-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely.

3. Sprinkle a light coating of sifted powdered sugar over the pan if desired, and cut into 24 bars. The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature.

Each bar: 247 calories; 2 grams protein; 36 grams carbohydrates; 1 gram fiber;11 grams fat; 4 grams saturated fat; 50 mg. cholesterol; 184 mg. sodium.

 
Here's another one for my Christmas list - Savannah Chocolate Chewies

The last couple times I baked these, they were gone in a flash. I'm going to make them this weekend, and hide a few, so I can see how well it keeps smileys/smile.gif

They're really chocolate, and really chewy.


Savannah Chocolate Chewies
Yield: 2 dozen chews

From The All-American Cookie Book, by Nancy Baggett

2 cups (8 oz) chopped pecans
2 1/4 cups (8 oz) powdered sugar
1/4 cup plus 2 tablespoons (1 ¼ oz) unsweetened natural cocoa powder*
2 tablespoons (1/2 oz) all-purpose white flour
Generous pinch of salt
3 large egg whites
3/4 teaspoon vanilla extract
1 ounce bittersweet or semisweet chocolate, grated (not unsweetened)

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.

Spread the pecans in a medium baking pan and toast in the oven, stirring occasionally, for 7-9 minutes, or until fragrant. Immediately turn out into a medium bowl let cool.

Sift together the powdered sugar, cocoa powder, flour and salt into the bowl of an electric mixer.

Beat the egg whites one at a time into the powdered-sugar mixture with an electric mixer on low speed. Add the vanilla and beat for 1 1/2 minutes on high speed, scraping down the sides several times. Fold in the pecans and the chocolate until evenly incorporated. (The dough will be quite liquid, like a cake batter.)

Drop the dough onto the baking sheets by heaping tablespoons, spacing about 2 inches apart.

Bake the cookies, one sheet at a time, in the middle of the oven for 15 to 18 minutes, or until dry on the surface but soft in the centers when pressed. Reverse the sheet from front to back halfway through baking to ensure even browning. Slide the cookies, still attached to the parchment onto a wire rack.

Let cool completely, then carefully peel the cookies from the parchment.

The cookies can be stored in an airtight container up to three days or in the freezer for 1 month.

 
I work with small chunks of dough and roll out thinner than plain cookies, maybe 1/4-1/3 inch?

then I take a small cutter and cut out the center of 1/2 of the cookies. A linzer cookie cutter works well and has a variety of centers. bake those on a seperate sheet since they take less time than the whole cookies. lovely dough. My bookclub ladies can't wait for Christmas and my little bag of cookies that I give out. dust the tops with powdered sugar before placing on the jam bottoms. I have used Nutella as well for the middles. mmmmm.

 
I'm more of the "So many cookies, Such a Short Life" school.

I'd be hard pressed to pick one. Marilyn/Joe's White Chocolate Coconut Cream Bars have to be up there on my list, as well as my Pepperkakor.

 
Simple is best for me. Mom's Oatmeal Refrigerator Cookies

For my whole life this is my favorite cookie:

MOM’S OATMEAL REFRIGERATOR COOKIES

1 cup butter (or part shortening but butter is best)
1 cup brown sugar (packed)
1 cup white sugar
2 eggs
1 tsp vanilla
1-1/2 cup all-purpose flour
1 tsp baking soda
1 tsp salt
3 cups quick-cooking oatmeal
1/2 cup chopped nuts

Cream butter and sugars. Add eggs and blend. Add vanilla. Sift together flour, soda, salt and add to mixture. Add oatmeal and nuts. Blend well. Shape into two individual rolls (about 3" diameter) on waxed paper and wrap (I roll them up in waxed paper and twist the ends). Refrigerate overnight or at least 8 hours. Slice and bake at 375 degrees for about 10 minutes. Cool on a rack.

Icing: powdered sugar, mapeline, instant coffee, butter, a little real cream if needed. Cream all together and frost the cooled cookies.

 
Iced sugar cookies with a bit of almond extract in the icing.

Or good old mom's version of toll house -- she makes them small enough to be more like small bites....then you eat a million of them.

 
Inspired by the holiday, I made Chipotle-Peanut Butter with Chocolate Chip cookies as well as Ginger

Chocolate Chippers. Now, I have 4 dozen cookies sitting around the house and only the two of us to dispatch them. Sigh. The trials of life, huh?

 
Macadamia Toffee Chip Cookies

Macadamia Toffee Chip Cookies

1 1/2 cup (3 sticks) unsalted butter, room temperature
1 cup granulated sugar
2/3 cup packed light-brown sugar
2 large eggs
1 tsp pure vanilla extract
2 cup all-purpose flour
2 cup cake flour (not self-rising)
1/2 tsp baking powder
2 tsp baking soda
1 tsp salt
3 cups toffee chips
2 1/2 cup coarsely chopped macadamia nuts (11 ounces)

1. Preheat the oven to 350° F. Line baking sheet with a Silpat baking mat or parchment paper, and set aside.

2. In the bowl of an electric mixer fitter with the paddle attachment, combine butter and sugars. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of the bowl. Add eggs and vanilla extract, and beat to combine. In a medium bowl, whisk flours, baking soda, and salt until combined. Mix in toffee chips and macadamia nuts.

3. Scoop dough out onto prepared baking sheets using a 1/2-ounce ice-cream scoop, placing them about 2 inches apart. Bake until golden and just set, rotating the sheets between the oven racks halfway through to ensure even browning, about 15 minutes. Transfer the sheets to a wire rack to cool, about 5 minutes. Transfer cookies from sheet to rack to cool completely. Store in an airtight container for up to 1 week.

4. Makes 3 dozen. I scoop into balls and freeze raw and bake off later

 
They were TERRIBLE. In fact, there aren't any left. Had to eat 'em all lest they spawned. Actually,

they tasted like an oatmeal-peanut butter chocolate chip cookie until you swallowed. There was an ever so slight burn left behind. Really liked 'em, so did the neighbors and the UPS guy . . . and the mail carrier . . . and the ice cream truck lady. (Just had to get 'em out of the house)

 
You must log in or register to reply here.
Back
Top