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A Bakers Cookie Guide Volume II
A Bakers Cookie Guide Volume II
Volume II
Favorite Cookie RecipesDrop Cookies to Bar Cookies
A Bakers Cookie Guide ..................................................................................................1 Tips and Techniques for Better Cookies ......................................................................2 How to Troubleshoot Cookies .........................................................................................4 Time-Saving with No-Bake Cookies ................................................................................ 6 Cranberry Coconut Bars ..............................................................................................6 Chocolate Peanut Butter Drops ...................................................................................7 More No-Bakers ..........................................................................................................8 Old-Fashioned Drop Cookies ..........................................................................................9 Chocolate Chip Pumpkin Cookies................................................................................ 9 Three-in-One Chocolate Chip Cookies ...................................................................... 10 Chocolate Malted Chippers........................................................................................ 12 Cranberry Chocolate Chip Cookies............................................................................13 Peanut Butter Chocolate Chip Cookie Recipe............................................................14 Make these Old-Time Apple Jumbles ........................................................................16 Peanutty Peanut Butter Cookies................................................................................ 17 New England Hermits Recipe ....................................................................................18 Cherry Pineapple Cookies .........................................................................................19 Cherry Chocolate Cookies.........................................................................................20 Quick and Easy Bar Cookies.........................................................................................22 Three-in-One Chocolate Chip Cookies ...................................................................... 22 Banana Split Brownies............................................................................................... 24 Make Your Own Ice Cream Sandwiches....................................................................25 Chocolate Toffee Bars ............................................................................................... 27 Easy Brownies...........................................................................................................28 Pumpkin Pie Squares ................................................................................................ 29 Chocolate Shortbread Bars Recipe............................................................................30 Rocky Road Bars....................................................................................................... 31 Chocolate Raspberry Bars.........................................................................................32 Pecan Squares..........................................................................................................33 Chewy Chocolate Almond Brownies ..........................................................................34
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temperature is too high. Try adding more oil to the pan and baking at a lower temperature. If the edges or crust turns out sugary . . . The cookies probably have too much sugar. The dough may have been inadequately mixed. If your cookies have a poor flavor . . . Make sure all the flavoring ingredients were added. Dated or low quality ingredients may not impart strong enough flavors. Improperly washed baking pans will sometimes cause a cookie to taste bad. If your cookies stick to the pans . . . The pans probably weren't greased adequately. Too much sugar will make cookies stick. Cookies are usually easier to remove from their pans immediately after coming from the oven.
Whether you don't want to heat up the kitchen or the demands of getting the kids out the door are upon you, it's nice to have a few no-bake cookie recipes on hand. We thought we would share some of our favorites with you.
4. Let the cookies cool and then cut them into bars with a sharp knife. Wrap them individually to pack in a lunch. This recipe will make sixteen 2 x 2-inch squares.
More No-Bakers
When thinking of no-bake cookies, don't forget the perennial favorites, Rice Krispie Treats and Frosted Graham Crackers. We're assuming everyone has the recipe for Rice Krispie Treats. Consider adding chocolate chips, dried fruit pieces, or cinnamon candies for a little pizzazz. To make Chocolate Rice Krispie Treats, melt 2/3 cup chocolate chips (for a recipe calling for six cups of cereal) with the marshmallows and butter. This is a real favoriteour kids like these more than regular Rice Krispie Treats and they are no more difficult to make. For Frosted Graham Crackers, simply pick your favorite frosting and sandwich that between two graham cracker squares. Pick a frosting with a powdered-sugar base that will set up firm and won't be messy.
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1. Cream 1/2 cup of the butter, sugar, and salt together. Add the eggs one at a time, beating after each. Beat until light and fluffy. 2. In a medium microwave-safe bowl, melt the second 1/2 cup of butter in the microwave until it is mostly melted, about 45 seconds at high power. Stir in the brown sugar to make a thick syrup. Stir in the vanilla extract. 3. Measure the flour by spooning it into the measuring cups. (If you scoop the flour from the bag, it will be packed and you will have too much flour.) Mix in the baking soda so that it is dispersed. 4. Beat the brown sugar mixture into the creamed sugar mixture. Add the flour mixture in two or three additions mixing only until combined. Add the chocolate chips and nuts. 5. Line an 8 1/2 x 13-inch baking pan with parchment paper or aluminum foil. If you use aluminum foil, press the foil into the pan with it extending from both ends of the pan. Grease the foil. Spread the batter in the pan. The dough is heavy and thick. Use a spatula to pat the dough down and distribute it evenly in the pan. 6. Bake for 24 to 28 minutes or until the top is golden brown. Remove the pan to cool on a wire rack. After the cookies have cooled for 45 minutes or so, remove the cookies from the pan by grasping the ends of the foil or parchment paper and lift from the pan. Remove the cookies to a cutting board and cut them into the desired sizes and shapes using a ruler to measure the cuts uniformly and a sharp, serrated knife to cut through the nuts cleanly.
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Ingredients 1 cup butter 1/3 cup granulated sugar 3/4 cup brown sugar 1/4 teaspoon salt 1 cup peanut butter 2 tablespoons honey 1 large egg 1 teaspoon vanilla extract 1 3/4 cup all-purpose flour 1/2 teaspoon baking soda 1 1/2 cups semisweet chocolate chips 1 1/4 cups salted snack-type peanuts Bake at 375 for nine minutes. Directions Preheat the oven to 375 degrees 1. Cream the butter and sugars together with the paddle attachment of your mixer. Add the salt, peanut butter, honey, egg, and vanilla and beat until smooth. 2. Add the flour and baking soda and beat until combined. 3. Mix in the chocolate chips and peanuts. 4. Drop tablespoons of dough on an ungreased baking sheet leaving room for the cookies to spread. Pat the dough down with the back of a spoon until 1/2 inch thick. 5. Bake for nine minutes or until the edges begin to brown. Remove the cookies from the oven, let them sit for about one minute, and then remove them to a wire rack to cool. Variations: For a less chocolatey cookie, use milk chocolate chips.
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Bakers Note: There is quite a difference in the consistency of peanut butters. This recipe was developed using Adams 100% Natural Peanut Butter. Other brands with hydrogenated oil may make for a stiffer dough. If your dough is stiff enough to do so, make the dough into balls and flatten them to a thickness of 1/2 inch.
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Bakers notes: Chocolate can be melted easily in the microwave. Place the chocolate in a small bowl and microwave in thirty second intervals, stirring after each until smooth. For drizzling the chocolate, place the chocolate chips in a heavy duty, zipper-type plastic bag. Once melted, snip a tiny corner from the bag and squeeze the chocolate through the snipped corner to drizzle on the cookies.
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Directions Preheat the oven to 350 degrees 1. Cream 1/2 cup of the butter, sugar, and salt together. Add the eggs one at a time, beating after each. Beat until light and fluffy. 2. In a medium microwave-safe bowl, melt the second 1/2 cup of butter in the microwave until it is mostly melted, about 45 seconds at high power. Stir in the brown sugar to make a thick syrup. Stir in the vanilla extract. 3. Measure the flour by spooning it into the measuring cups. (If you scoop the flour from the bag, it will be packed and you will have too much flour.) Mix in the baking soda so that it is dispersed. 4. Beat the brown sugar mixture into the creamed sugar mixture. Add the flour mixture in two or three additions mixing only until combined. Add the chocolate chips and nuts. 5. Line an 8 1/2 x 13-inch baking pan with parchment paper or aluminum foil. If you use aluminum foil, press the foil into the pan with it extending from both ends of the pan. Grease the foil. Spread the batter in the pan. The dough is heavy and thick. Use a spatula to pat the dough down and distribute it evenly in the pan. 6. Bake for 24 to 28 minutes or until the top is golden brown. Remove the pan to cool on a wire rack. After the cookies have cooled for 45 minutes or so, remove the cookies from the pan by grasping the ends of the foil or parchment paper and lift from the pan. Remove the cookies to a cutting board and cut them into the desired sizes and shapes using a ruler to measure the cuts uniformly and a sharp, serrated knife to cut through the nuts cleanly. Chocolate Chip Drop Cookies Use the same recipe to make chocolate chip drop cookies. Instead of baking in a pan, drop rounded spoonfuls of dough on a greased baking sheet. Bake for nine to eleven minutes at 350 degrees. Remove the cookies to a wire rack to cool.
Chocolate Chip Refrigerator Cookies Use the same recipe to make chocolate chip refrigerator cookies. Roll the dough into two logs in wax paper with the logs being about 1 3/4 inches in diameter. Refrigerate the logs for a couple hours. Slice the logs into 3/8-inch thick slices with a sharp, serrated knife. Place the slices on a greased baking sheet. Bake for ten to twelve minutes at 350 degrees. Remove the cookies to a wire rack to cool.
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Bakers Notes: 1. The dough can be stored in the refrigerator for up to two weeks or frozen for two months. 2. For a richer chocolate cookie, use four ounces unsweetened chocolate instead of the semisweet. Add two tablespoons powdered sugar. Why it Works: This dough creates thin, dense, rich shortbread cookies that work well with ice cream. The cornstarch in the powdered sugar holds the cookie together to make it less crumbly. If granulated sugar was used, the grains would cut through the butter leaving tiny air pockets that would tend to leaven the cookie and make it less sturdy.
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Easy Brownies
Everyone loves brownies. And every busy mom needs a brownie recipe that she can fix in hurry. This is it. Mix it in one bowl in about ten minutes. Best of all, this is a rich, moist brownie that everyone will like. Easy Brownies 1 cup butter 4 ounces unsweetened chocolate 1 cup sugar 1 cup all-purpose flour 2 teaspoons baking powder 4 large eggs 1 teaspoon vanilla 2/3 cup chopped walnuts Directions Preheat the oven to 350 degrees. 1. Melt the butter and chocolate together in the microwave in a large bowl stirring once or twice. 2. Stir in the sugar then the flour and baking powder and then the eggs. Stir in the vanilla and walnuts. 3. Pour into a greased 8 1/2 by 13-inch pan. Bake for 22 to 25 minutes or until done. Do not over bake. Dust with powdered sugar if desired. Serving suggestion: Serve warm with vanilla ice cream
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Dad, anything with marshmallows and chocolate has to be good. Katie was right; they are good. These interesting cookies are almost like candy barsa chewy confection with nuts and chocolate. These are very quick cookies. With all the ingredients on the counter, it took us eight minutes to pop these cookies in the microwave. We made several batches, tinkering with them to get them just right. Everyone declared them very good. Rocky Road Bars Recipe 1/2 cup butter 1/2 cup brown sugar 1 1/2 cup quick rolled oats 1/4 cup light corn syrup 1/2 cup dried semi-sweet chocolate chips 2/3 cup miniature marshmallows 1/2 cup walnut pieces Directions 1. Place butter in an 8-inch square, microwave-safe baking dish. Microwave until the butter is melted. 2. Stir in the brown sugar until dissolved. Stir in the rest of the ingredients. Press the mixture firmly into the dish. 3. Microwave for three to five minutes or until lightly browned. If your microwave does not have a rotating carousel, rotate the dish twice during cooking. 4. Let the cookies cool and then cut them into bars with a sturdy knife. Wrap them individually to pack in a lunch. This recipe will make sixteen 2 x 2-inch squares. Bakers note: Since microwave ovens vary significantly, you may need to experiment with cooking times. In our test microwave, four minutes was just right. Three minutes left them a little on the sticky sidebut still goodand five minutes made them too chewy.
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Pecan Squares
We started out to make Pumpkin Pie Squares into Pecan Pie Squares. We didnt end up there. These Pecan Squares are not pie-like at all. They are much more confection-like, almost like a candy bar. But they are very good and we wont change a thing. Well save the pie squares for another day. (But about those Pumpkin Pie Squares-when you have a crowd and making a bunch of pies is too much work you can turn to Pumpkin Pie Squaresthey are pie-like without the work of pies. They save time and theyre darn good.) For the crust: 1/2 cup quick oats 1/2 cup brown sugar 1 cup all-purpose flour 1/2 cup butter For the filling: 1/2 cup butter 1 cup brown sugar 1/3 cup light corn syrup 3 tablespoons whipping cream 2 cups pecans Directions Preheat the oven to 350 degrees. 1. For the crust, cut the butter into the sugar, oats, and flour until crumbly. Press the ingredients into an ungreased 9 x 13-inch baking pan, across the bottom and up the sides about 1/2 inch. Bake the crust for 15 minutes. 2. For the filling, melt the butter in a saucepan. Add the sugar, syrup, and cream and bring to a simmer, stirring as needed. Cook for one more minute. Remove from the heat and stir in the pecans. 3. Pour the filling over the crust and spread evenly. Bake for 15 minutes at 350 degrees or until bubbly. Cool on a wire rack. Cut into squares and store in an airtight container. Bakers note: Do not overcook. Overcooking will create a harder than desired product. (The sugar cooks to hard-ball stage instead of soft-ball.) At the soft-ball stage, the topping will be caramel-like. These cookies keep and ship well.
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