What is your favorite home baked cookie recipe?
Everybody loves homemade cookies!
Here is my favorite cookie recipe
1 cup butter, softened
1 1/2 cups brown sugar
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips
1/2 cup semisweet chocolate chips
2/3 cup toffee baking bits
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Grease cookie sheets.
In a medium bowl, cream together the butter and sugar.
Beat in eggs, one at a time, then stir in the vanilla.
Combine the flour, baking powder, and salt;
stir into the creamed mixture. Stir in the milk chocolate
and semisweet chips, toffee bits, and pecans. Drop by
tablespoonfuls onto cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Allow cookies
to cool on the baking sheet at least 5 minutes before transferring
to wire racks to cool completely.
simple but effective, alton brown's chewy chocolate chip recipe has never failed me. i use a huge ice cream disher and cook them ~16 minutes and people rave about them. i also modify the basic dough as per my craving, subbing in oatmeal and raisins, white chocolate chunks and macadamia nuts, etc. as the situation requires. as far as i'm concerned, it's the perfect all-purpose cookie dough. other great cookie recipes include america's test kitchen's thin and crispy oatmeal cookies with sea salt, and their crispy/chewy chocolate chip hybrid. but here's alton's, which is my go-to:
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Ice cream scooper (#20 disher, to be exact)
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
re: chef chicklet
1 3 oz pk cream cheese
1/2 C butter
1 C flour
1/4 C sugar
Blend in KA -butter and cream cheese until softened, slowly add the flour a little at a time, then form a ball, and chill 1 hour.
Shape into 24 balls, (I roll them out into tiny circles and fit them into minature muffin tins (all the way up to the top)
3/4 cup brown sugar, dash of salt
1 T butter
1 tsp vanilla
2/3 cup coarsly cut pecans or walnuts (I used pecans)
then I also added a little cream - about 2 T
mix well and then filled the cups 3/4 full
Bake at 325 fir 25 minutes - cool and remove from pans
I do not share the oatmeal cookie recipe that took many attempts to perfect, but will share the idea of using steel-cut (aka pinhead) oats for part of the oatmeal in cookie recipes. They can also substitute for finely-chopped nuts in other cookie recipes. I suspect that other small grains would also work.
I will share the oatmeal cookie recipe that took many attempts to perfect because I want everyone to enjoy them.
Almond- Oatmeal Cookies
Makes about 5 dozen
• ½ cup uncooked Quaker Oats
• 2¼ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter (2 sticks), room temperature
• 1 cup (packed) brown sugar
• 1 cup granulated sugar
• 2 large eggs, room temperature
• ¾ teaspoon almond extract
• 1 cup sliced almonds
1. Pre-heat oven to 325° F.
2. Finely chop the oats in a food processor.
3. Mix in the flour, baking powder, baking soda, and salt.
4. Set aside.
5. Cream butter, granulated and sugars.
6. Add slightly beaten egg and almond extract.
7. Add the flour mixture in 3 parts and stir just until blended.
8. Add almonds.
9. For each cookie, drop 1 rounded tablespoonful of dough onto the prepared baking sheets, spacing 1-inch apart (do not flatten dough).
10. Bake until the cookies are golden (cookies will flatten slightly), about 10 -13 minutes.
11. Cool the cookies on the baking sheets for 5 minutes.
12. Transfer to a cooling rack and cool completely.
13. Store airtight at room temperature.
My great-grandma's sugar cookies and snickerdoodles. I think I have an affinity for old fashioned leavenings. Baker's ammonia raised sugar cookies are neat too.
No Roll Sugar Cookies
1 cup butter
1 cup oil
2 cups sugar
1 t vanilla
5 cups flour
1 t salt
2 t soda
2 t cream of tartar
Cream fats and sugar. Beat in eggs and vanilla. Add dry ingredients slowly. Roll into small balls. Flatten with bottom of glass dipped in sugar. Sprinkle a little more sugar on top if you want. Bake at 350 for 12 minutes. (Best a smidge OVER cooked.)
1 cup shortening (again with poverty baking... I use butter)
1.5 cups sugar
2 and 3/4 cups flour
2 t cream of tartar
1 t soda
1/2 t salt
(cinnamon sugar mixture)
Same technique as above. Chill 1 hour. Roll into balls, then roll in cinnamon sugar. Bake at 400 for 8-10 minutes.
My current favorites are Dorie Greenspan's World Peace cookies, and I've never met a pecan tassie I did not like.