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Posts Tagged ‘chocolate chips’

by Sarah Steimer

The best part of oatmeal cookies is that you can pretend they're good for you.

  • 3/4 cup butter
  • 1 3/4 cup flour
  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • sprinkle of ground cloves
  • 2 cups of rolled oats
  • 1/2 cup dried cranberries or raisins
  • 1/2 cup walnuts, chopped
  • 1/2 cup (or more!) chocolate chips

Beat butter at medium speed to high for 30 seconds. Add about half the flour, all of brown sugar, sugar, egg, baking powder, vanilla and baking soda. Stir in cinnamon and cloves,  beat until thoroughly combined and then add rest of flour.

Stir in oats, walnuts, cranberries/raisins and chocolate chips.  Drop  by rounded teaspoon two inches apart onto an ungreased cookie sheet.   Bake at 375 degrees for 10 to 12 minutes or until edges are golden brown.

Recipe adapted from: Better Homes and Gardens New Cook Book

Photo: Sarah Steimer

Baking tips:

-Cookies can trip a lot of people up. Shoot for taking your cookies out at the suggested time, even if they still seem a bit soft. Many cookies continue baking while they’re out of the oven and cooling.

-Oatmeal makes an awesome baking staple. Think: oatmeal cookies, fruit crisps, granola.

-This goes for anything you bake: Try to use unbleached flour versus bleached. Just think about it, why would you want something you’re ingesting to be bleached?

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by Sarah Steimer

These are cupcakes, not muffins, even though they don't have icing.

  • 5 tablespoons unsalted butter, room temperature
  • 1/2 cup powdered sugar
  • 1 egg
  • 2 tablespoons milk
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 3/4 cup cranberries, fresh or frozen
  • 1/2 cup chocolate chips

In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and beat until well blended. Stir in the milk. Add the flour and baking powder. Gently fold in the cranberries and chocolate chips.

Spoon the batter evenly in lined cupcake tins and bake at 350 degrees for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack.

Makes 12.

Recipe from: The Pastry Affair

Photo: Sarah Steimer

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by Caitlin Saniga

The pistachio pudding mix gives these cookies a hint of green. Perfect for Christmas!

  • 3 1/4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 small package (3.4 ounces) pistachio-flavored instant pudding mix
  • 1 cup granulated sugar
  • 1 cup unsalted butter, room temperature
  • 2 large eggs
  • 2 tablespoons milk
  • 1 teaspoons pure vanilla extract
  • 1/4 cup toasted pecans, coarsely chopped (Or maybe pistachios? Seems obvious.)
  • 3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Prepare two large baking sheets: Lightly grease with shortening, or line with parchment paper or a non-stick baking mat.

In a medium mixing bowl, combine flour, baking powder, salt and pudding mix; whisk together to mix. Set aside.

In a large bowl of an electric mixer, combine sugar and butter; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs; beat until thoroughly mixed. Stir in milk and vanilla. Add sifted flour mixture; stir until mixed. Add nuts and chocolate chips; stir to mix.

Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 10 to 15 minutes or just until  cookies are set and edges are very lightly browned. Remove cookies from baking sheets with a spatula and place on a wire cooling rack to cool.

Makes about 5 dozen cookies.

Recipe adapted from: The Baking Pan

Photo: Caitlin Saniga

*Holiday Dozen is a collection of 12 cookie recipes that we’ll post every Sundays, Wednesdays and Fridays until Christmas. Click here for more from our dozen.

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