My new FAVORITE Cookie Cook Book

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deb-in-mi

Well-known member
I have made about 6 recipes from this book and each one has been *FABULOUS*. The first half of the book are 'base doughs' ( such as 'vanilla, chocolate, peanut butter, oatmeal, sugar") that you then add fillings to and then the rest are specific types of cookies.

I never thought I'd see the day that my husband would eat a snickerdoodle but he is totally addicted to the ones in this book

http://www.amazon.com/Milk-Cookies-Heirloom-Recipes-Bakery/dp/0811872548/ref=sr_1_1?s=books&ie=UTF8&qid=1363082473&sr=1-1&keywords=milk+and+cookies

 
I can only beg this answer: how do you not overeat? I love cookies, but have no willpower

when it comes to limiting them, so they have to go into work or to the library.

By the way, thanks! I've just reserved this at our library.

 
I basically bake for others and limit myself to small bites.

That being said, I put on an ugly 10 lbs for that last 2 years (on top of being about 8 lbs over my desired) and it has been hell to pull off. What is finally working is giving up wine at home (unless we are entertaining). Every dang blasted time I drink wine at home I overeat. I eat low calories up through dinner and then suddenly I self destruct and binge. Mainly on sweets and carbs.

This past weekend I was in Sarasota with my two sisters and they strolled around in swimsuits and that did it for me....no wine!

In the last week or so I've made about 250 cookies with another 100 tonight and tomorrow for an event my husband is having at his store Thursday night. I've only binged once (3 1/2 cookies - and they were big) and wine was involved (2 big glasses).

 
I'm not really sure because I haven't had that much experience - but here's the recipe

Note that I now dump ALL the sugar and cinnamon in the dough and didn't roll them and I thought they were heavenly. Not the way the recipe calls for it to be done but much easier:)

I also use an cookie scoop to portion out the cookies, place them on baking sheets and put in the freezer for an hour before I bake.

Snickerdoodles Recipe, makes about 2 dozen cookies

2 1/2 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (4 oz.) unsalted butter, at room temperature
1/2 cup (4 oz.) vegetable shortening, at room temperature
1 3/4 cups sugar, divided
2 large eggs, at room temperature
2 tsp. pure vanilla extract
1/2 Tbsp. ground cinnamon

Combine the flour, cream of tartar, baking soda, and salt in a mixing bowl; set aside.

Combine the butter and shortening in the bowl of a standing electric mixer fitted with the paddle. Begin beating on low speed to blend together. Increase the speed to medium and beat for about 3 minutes, or until light and creamy.

Add 1 1/2 cup of the sugar in a slow steady stream and continue to beat for 2 minutes.

Reduce the speed to low and add the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula after each addition.

Add the vanilla and when blended, slowly beat in the dry mixture in two parts, beating until just incorporated.

Remove the bowl from the mixer, scrape down the sides of the bowl, cover tightly with plastic wrap, and refrigerate for at least 8 hours or overnight.

When ready to bake, preheat the oven to 350 degrees F.

Combine the remaining 1/4 cup sugar with the cinnamon in a large shallow bowl. Set aside.

Line two baking sheets with nonstick silicone baking mats or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside.

Remove the dough from the refrigerator and unwrap.

Roll the dough into 1 1/4 inch balls. Roll each ball in the cinnamon-sugar to coat completely and place the cookies, about 2 1/2 inches apart, on the prepared baking sheets.

Place in the oven and bake for about 10 minutes, or until light brown. The cookies should be soft to the touch and leave a slight indentation in the center when touched. Do not overbake or they will be hard and dry.

Remove from the oven and, using a metal spatula, transfer the cookies to wire racks to cool.

Store, airtight, at room temperature for up to a week.

 
Here's the old Betty Crocker one for comparison

Very little difference


Print Recipe
Snickerdoodle Cookies

Makes about 5 dozen cookies

1 cup (2 sticks) salted butter, room temperature
1 ½ cups sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon table salt
2 eggs
2 ¾ cups AP flour

¼ cup sugar
4 teaspoons cinnamon

1. Preheat oven to 400 degrees F. Cover one cookie sheet with aluminum foil, then double pan.

2. In a large bowl, with a fork, cream the butter and sugar. Mix in the cream of tartar, baking soda and salt.

3. Add eggs to the side of the butter/sugar mixture and beat until slightly frothy. Thoroughly incorporate the beaten eggs into the mixture.

4. Measure the flour by dip-level-pour method, adding in three parts, until completely combined.

5. Combine the ¼ cup sugar and cinnamon in a medium bowl and set aside.

6. Make 1 ¼-inch balls of dough, either by hand rolling or with a small ice cream scoop. Roll balls of dough in the cinnamon-sugar mixture and place 12 to 15 on cookie sheet.

7. Bake at 400 F for 9 minutes. Cookies puff at first, then flatten out and become crinkly.

 
Oh Deb, I am trying so hard to resist the temptation of new cookbooks...why one wonders, LOL!!!

But my love for a good cookie book may win out!! Thanks for tell us about this one smileys/smile.gif

PS looks like I can get one for $8, that's not bad smileys/smile.gif

 
Did you just purchase it?

I can't believe how good the cookies are that I've been making - not a bad one in the lot!

 
Here's the list:

I have used made these base doughs and additions:
Vanilla Base Dough: 3 different times: 1) grated chocolate and chocolate chips. 2nd) dark chocolate chips and dried cherries, 3rd) just chocolate chips

Peanut Butter Base Dough with chopped salted, roasted peanuts, chocolate chips and a Dove Miniature in the middle

Chocolate Base Dough: 2 different times: 1) with chopped Andes mints, 2) with mint chocolate chips (much larger than Andes

Snickerdoodles (several times!!!)

All of this within about 2 weeks - LOL:)

Next up: Oatmeal base dough and raisins

 
Here's a recipe using her vanilla base. It's similar to the Neiman Marcus $250 chocolate chip

...where you grind up oats as part of the dry base.

The only difference I noticed is that she adds more butter and splits the 100% brown sugar to 50% white and 50% brown. Other than that, the recipes seem to match.

I really like that her recipes are given BY WEIGHT.
PLEASE, PLEASE, PLEASE--I BEG YOU IN CAPITAL LETTERS...COOKBOOK AUTHORS, ADD WEIGHTS!

http://www.npr.org/2011/07/14/136370112/recipe-white-chocolate-macadamia-nut-cookiesrecipe

 
Yes, yes, I love the texture that the ground oats add to a cookie. I have tried it out

in other cookie recipes. In the same vein I also will sub some of the rolled oats in a recipe with quick oats for that extra texture too.

 
Thanks Deb and Melissa...

Snickerdoodles are one of those cookies that are impossible to stop eating until they are all gone. Such an amazing cookie. I use the classic Betty Crocker recipe as well.

Thanks!

 
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