The Newnan Times-Herald

Food

Cookie recipes to try at home


  • By The Newnan Times-Herald
  • |
  • Feb. 07, 2019 - 12:01 AM

Cookie recipes to try at home

Photo courtesy of Robert S. Donovan

Chocolate chip cookies

To be well prepared for the Bomber Girls’ cookie drive next year, here are some cookie recipes to try at home.

Chocolate Chip Cookies

Ingredients:

  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup packed dark brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 (12-ounce) bag semisweet chocolate chips, or chunks
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon fine salt

Recipe:

  • Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
  • Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
  • Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
  • Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

(Recipe courtesy: foodnetwork.com)

Brownie Cookies

Ingredients:

  • 4 ounces baking chocolate (unsweetened or bittersweet)
  • 2 cups granulated sugar
  • 2 sticks salted butter, softened
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 cup plus 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • Powdered sugar, for dusting

Recipe:

  • Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
  • Put the chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
  • Using an electric mixer, mix together the sugar and butter in a large bowl until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.
  • Combine the flour, cocoa powder, baking powder and salt in a bowl and stir it together. Add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.
  • Scoop generous tablespoons of the dough onto the prepared baking sheet, then bake until the cookies are poufy and set, 11 to 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough.
  • Once cool, sprinkle generously with powdered sugar.

(Recipe courtesy: foodnetwork.com)

Breakfast Cookies

Ingredients:

  • 1 1/2 sticks unsalted butter
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 heaping cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 heaping cup quick oats
  • 1/2 cup shredded coconut
  • 1/4 cup flax seeds
  • 1/4 cup sunflower seeds
  • 3/4 cup dried apricots, chopped
  • 1/2 cup dried cherries
  • 1/2 cup chopped pecans
  • 1/4 cup golden raisins

Recipe:

  • Preheat the oven to 375 degrees F.
  • In the bowl of an electric mixer, cream the butter together with the brown sugar and granulated sugar. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add the oats, coconut, flax seeds and sunflower seeds. Fold in the apricots, cherries, pecans and raisins.
  • Drop the batter on the cookie sheets with a cookie scoop or two spoons. Bake for 12 minutes, then cool on a rack.
  • Eat and feel guiltless, because there's no chocolate in this cookie!

(Recipe courtesy: foodnetwork.com)

Oreo-style cookies

Ingredients:

For the Dough:

  • 1 1/3 cups Dutch-process cocoa powder
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/4 teaspoon salt
  • 2 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Filling:

  • 1 stick unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 3 cups confectioners' sugar, sifted
  • 1 teaspoon vanilla extract

Recipe:

  • Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
  • Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
  • Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.
  • Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
  • Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
  • Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
  • Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.

(Recipe courtesy: foodnetwork.com)