I've been on a cookie binge lately. What are your favorite cookies? Mine are:

M

meryl

Well-known member
Chocolate Espresso Chews (in T&T)

Chocolate Chunk Macadamia Coconut Cookies (posted above - I used almonds)

Chewy Delicious Chocolate Chip Cookies

Addictive Chocolate Chip Cookies

Cinnamon Cookies

Mocha Truffle Cookies

Jam Thumbprints (Barefoot Contessa)

Mexican Double Chocolate Chocolate Chip Cookies (posted by GayR)

Thick and Chewy Double (or Triple) Chocolate Cookies (Cook's Illustrated)

 
TRIPLE-CHOCOLATE CRANBERRY OATMEAL COOKIES

TRIPLE-CHOCOLATE CRANBERRY OATMEAL COOKIES Makes about 30.

Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays.

1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup coarsely chopped fresh or frozen cranberries

(I used dried cranberries.)

2 ounces milk chocolate or white chocolate, chopped (for drizzling) (Not really necessary.)

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.

Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in airtight container at room temperature.)

Bon Appétit
December 2004

Epicurious.com © CondéNet, Inc. All rights reserved.

These cookies freeze well.

 
Rec from where I worked: Chocolate Crinkles

Chocolate Crinkles

Although these aren't exactly the recipe we used at Cookies By Design, they taste exactly the same: absolutely wonderful! smileys/smile.gif And so easy to make, too! My husband made these last year for his annual cookie tin gifts, and they were very popular. Makes about 72 cookies. These are different from most of the recipes you�ll find for chocolate crinkles in that they use cocoa powder rather than baking chocolate or liquid forms of chocolate.

72 servings
time to make 32 min 20 min prep

1 cup unsweetened cocoa powder
2 cups granulated sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons pure vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
parchment paper

1. In a medium bowl, mix together the cocoa powder, sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla.
2. In another bowl combine the flour, baking powder, and salt. Stir flour mixture into the cocoa mixture.
3. Cover dough bowl with plastic wrap, put in refrigerator, and chill for at least 4 hours.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Line cookie sheets with parchment paper.
6. Roll the dough into one inch balls (a number 50 size scoop works well). Coat each ball in powdered sugar before placing onto parchment-lined cookie sheets.
7. Bake in preheated 350 degrees F oven for 10 to 12 minutes. Let the cooked cookies stand on the cookie sheet for at least 1 minute before transferring to wire racks to cool.

 
Rec: White Chocolate Chip Cranberry Oatmeal Cookies

White Chocolate Chip Cranberry Oatmeal Cookies

I originally made these at the request of my old chorus director John Kelleher, who also worked at Seattle area Starbucks (I think he'd had the combo in a cookie there, once). I was surprised but very pleased they came out so tasty! These days, these are pretty much the only cookies which are requested and I make on a fairly regular basis.

36 cookies
time to make 30 min 10 min prep

3/4 cup sugar
1/4 cup packed brown sugar
1/2 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
1 1/2 cups quick-cooking oats (not instant)
3/4 cup dried cranberries
6 ounces white chocolate chips

1. Preheat oven to 375°F.
2. In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
3. Add in egg and vanilla extract and mix until combined.
4. Add the cinnamon, baking soda, salt and flour and mix well.
5. Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
6. Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
7. Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.

 
Hands-down winner in our home: REC: Malted Chocolate Chip Cookies

Chocolate Malted Cookies

1 cup butter-flavored shortening
1.25 cups packed brown sugar
1/2 cup malted mild powder
2 T. chocolate syrup
1 T. vanilla extract
1/2 tsp. baking powder
1 egg
2 cups flour
1 tsp. salt
1.5 cups semisweet chocolate chunks
1 cup (6 oz) milk chocolate chips


In mixing bowl, combine the first five ingredients; beat for 2 minutes. Add egg. Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. Shape into 2 in balls; place 3 in apart on ungreased baking sheets. bake at 375° for 12 to 14 minutes or until golden brown. Cool for 2 minutes before removing to wire rack. Makes about 1.5 dozen cookies.

Source: Taste of Home, Oct./Nov. 95

 
Yummy cookies! Thanks Mimi and AngAK!

We're heading off tomorrow for a conference in Branson and will be staying @ our pastor's house. I wanted to take something to snack on with coffee so tried this recipe. I have the 3rd pan in the oven and they smell wonderful! I've eaten 2 of them off the pan before they cooled! ha

Guess I'll make the glaze for them but they are good enough just like they are. I did use the walnuts but added a few extra.

Thanks for the notes at the bottom, Mimi, as I might not have tried them without that. My mom used to bake an applesauce cookie when I was a child that had a similar texture so I knew just what you were talking about.

I am using a small Pampered Chef scoop and it really helps to make them uniform.

My family will love these!

Thanks again and I know our friends will thank you, also!

 
This is one of our favorites: REC: Crystallized Ginger Logs

Crystallized Ginger Logs
Source: Art of the Cookie by Jann Johnson

1 3/4 C flour
1/2 t baking powder
1/4 t ginger
1/4 t salt
1/2 C unsalted butter, softened
2/3 C sugar
1 egg
1/2 t vanilla
2/3 C coarsely chopped crystallized ginger

In a medium bowl, whisk together the flour, baking powder, ginger and salt; set aside. In a large bowl, with an electric mixer on low, cream the butter and sugar together until pale in color. Mix in the egg and vanilla. Gradually add the flour mixture and mix well. Stir in the crystallized ginger. Flatten dough into a round about 1 1/2" thick (I always make a rectangle instead--for more even cookies that are easier to bake). Wrap in plastic wrap and chill for 1 hour or until firm.

Preheat oven to 350°F. Cut the round of dough, as if slicing a round loaf of bread, into 1/4" thick slices (they will be of different lengths) and place them 2" apart on ungreased baking sheets, flat side down (I use my silpat liners). Bake for about 10 minutes or until the cookies are a light golden brown at the edges. Let cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Enjoy!

 
So glad you like them Gayle!

I use a scoop too and they come out beautifully round that way. Hmm, it's been a while since I've made them, I suppose I should rectify that.

 
Okay. With a name like "Hootycreeks" how could I resist! I made a double batch

tonight and I think we ate almost half. These are great, thanks Mimi!

 
White Chocolate Cherry Almond--posted by Meryl excellent!!

Made just as the recipe reads and they were really good. The baking time too a little longer than stated, but it could just be my oven.

White Chocolate Cherry Almond Cookies
2 1/2 cups all purpose flour, measured by spooning and sweeping
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt (see butter note)
8 oz butter, room temperature (if using unsalted, butter, increase the salt to a generous 1/2 teaspoon)
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
1 teaspoon each – almond extract & vanilla extract
1 cup dried cherries, coarsely chopped
1 1/4 cups whole almonds, toasted and chopped by hand
6 ounces white baking chocolate, cut into chunks
Stir together flour, baking soda, baking powder and salt. Set aside.
With an electric mixer, beat butter and sugar together until creamy. Add eggs and extracts; beat on low speed for about 10 seconds.
Using lowest speed of mixer or by hand, stir in flour mixture. When flour is incorporated, stir in cherries, almonds and white chocolate. Chill dough for about 2 hours.

Preheat the oven to 350 degrees F. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Place on center rack of preheated 350F oven, and bake 10 to 12 minutes, or until light golden brown. Cool slightly before removing from cookie sheet.
Makes about 36 cookies

from www.cookiemadness.net

 
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