Edible Cookie Dough

 My kids are true fans of this edible cookie dough.  We keep it refrigerated, but it doesn't typically last long.  I found the original recipe here.

Ingredients

• 1 1/4 cup all-purpose flour (you'll heat-treat this in your microwave!)

• 1/2 cup salted butter, room temperature

• 1/4 cup granulated sugar

• 1/2 cup packed brown sugar

• 2 tbsp milk

• 1 tsp vanilla

• 1/2 tsp salt

• 1/2 cup mini chocolate chips

Instructions

1.  Start by heat-treating your flour. Measure out the flour into a microwave-safe bowl. Microwave the flour for 30 seconds and then stir. Heat again for 30 more seconds.

2.  Stir and then spread the heated flour onto a cookie sheet and set aside to allow it to cool down.

3.  In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.

4.  Mix in the milk and vanilla until evenly distributed.

5.  Add the flour and salt to the bowl and mix until a cookie dough forms.

6.  Fold in the mini chocolate chips and enjoy!

7.  Store in the fridge for up to 1 week.

Chocolate & White Chocolate Chip Pudding Cookies

These cookies are so soft and delicious!

Ingredients

• 1 cup butter (slightly soft)
• 1/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1 small package instant vanilla or French vanilla pudding
• 2 1/4 cups flour
• 1 tsp. soda
• 1/2 tsp. salt
• 1 package chocolate chips (I like to use 1/2 pkg white and 1/2 pkg milk)

Instructions

• Preheat oven to 375.
• Line pans with parchment paper.
• Cream butter, sugar, and brown sugar.
• Add eggs and vanilla, mix well.
• Add dry pudding powder and stir until incorporated.
• Add flour, soda, and salt, mixing until flour is just incorporated.  
• Bake for 7-8 minutes (you want to undercook them slightly so the center remains soft). 

Salted Caramel Brownie Cookies

These are delicious - I haven't given them to anyone who didn't love them :).  They are easy and fast.  I got the recipe here. 

Servings 16 cookies

Ingredients

• 4 oz unsweetened chocolate
• 1 cup unsalted butter cut into tablespoons, removed from fridge for 30 minutes
• 2 eggs
• 1 1/4 cups granulated sugar
• 1/2 cup light brown sugar
• 2 1/2 cups All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon Sea Salt
• extra Sea Salt for sprinkling on top of caramel
• 1/2 -11 oz package Kraft Caramels about 18-20 caramels (I used a hunk of Peter's caramel)
• 1-2 tablespoons milk or cream
• 1/2 bag semisweet chocolate chips (the chocolate chips are not part of the original recipe)
• 1/2 bag extra dark chocolate chips

Instructions

Pre heat oven to 375 convection or 400 degrees regular bake and set rack in center of oven.

Melt 4 oz unsweetened chocolate in microwave in a small bowl for 30 seconds, Continue to melt in 15 second intervals until smooth, set aside.

Place the butter and sugars into the bowl of a stand mixer or a large bowl.

Beat butter and sugars on medium speed until smooth. Add eggs. Beat on low until butter, sugar and eggs are incorporated, scraping bottom of bowl once or twice to insure all ingredients are mixed together.

Add melted chocolate, and beat on low until smooth, again, scrape bottom of bowl once or twice.

Add flour, baking soda and salt all at once.

Mix on low or pulse mixer until all flour disappears and all ingredients are incorporated.

Mix in the chocolate chips.

Using two lightly greased baking sheets (I prefer parchment paper), scoop out dough onto baking sheets, 8 scoops to a sheet. I use a 2 1/4 inch cookie scoop.

Lightly press the center of the cookie with palm of hand.

Bake cookies for 7-8 minutes or until top is barely set and is no longer wet.

Remove from oven and re-shape the cookies with a small spatula if the cookies spread during baking. This needs to be done while cookies are still hot out of the oven. Let cookies cool on baking sheet.

For caramel:

Unwrap about 1/2 of an 11 oz package of Kraft Caramels and place caramels in a microwave safe bowl. Melt for 45 seconds in microwave, remove and stir. Continue to melt caramel at 15 second intervals, until caramel is melted and easy to stir with a spoon. Add 1 tablespoons of milk and stir into caramel until the caramel is smooth and easy to scoop with a spoon and drizzle onto cookies.

Drizzle caramel onto cookies and immediately sprinkle with a bit of sea salt.

Let cool completely before serving or placing on a serving platter.

Brownie Cookies

Brownie cookies are so great - the yum of brownies, with the convenience of a cookie.  A favorite twist is to place andes mint chips on the cookies fresh out of the oven, then spread them as frosting once they've melted. 

I got the recipe here:  Ghiradelli Brownie Mix Cookies

Ingredients

• 18 ounces brownie mix (you can't beat the Ghiradelli triple chocolate mix)
• 
  
• 3-4 tablespoons whole wheat flour or all-purpose flour , (1/3 cup for high altitude)
• 
  
• 2 large eggs, room temperature (mine are always straight from the refrigerator)
• 
  
• 1/3 cup coconut oil, melted (I just use canola oil)
• 
  
• 1 cup chocolate chips, peanut butter chips, mint chips, or nuts can be mixed-in (optional)

Instructions

1. Heat oven to 350°F. In the bowl of a mixer, stir flour into brownie mix until well incorporated. 
2. In a separate bowl, slightly beat eggs with the coconut oil and add to the mix along with any add-ins. Mix on low speed until the flour is moistened. The dough should be stiff like cookie dough.
3. Place the dough in heaping tablespoons (about .80 ounces each) in on a parchment-lined baking sheet; this amount will spread to 2 1/2-inches when baked.
4. Bake for 10 minutes and allow the cookies rest on the pan for 2 minutes after removing from the oven. Remove from the pan and cool on baking racks.

Notes

Recipe TIPS:

• If you're a fan of the chewy edge pieces lining a pan of brownies, you'll want to follow the cooking time of the recipe just as it's written.
• If you're more of the gooey middle brownie lover, reduce the baking time by 1 minute and see if that is closer to the brownie cookie you dream about.
• Any 18 ounce brownie mix should work for this recipe, though I highly recommend Ghirardelli.
• One 18 ounce mix will make 3 1/2 dozen, 2 1/2-inch cookies based on .80 ounces of dough per cookie.
• High altitude baking: add 1 to 2 tablespoons more flour (about 1/3 cup)
• Make ahead tip: Bake as directed and freeze for up to 3 months.

Nutrition Facts

Ghirardelli Brownie Cookies

Amount Per Serving

Calories 95Calories from Fat 36

% Daily Value*

Total Fat 4g6%

Saturated Fat 2g10%

Cholesterol 9mg3%

Sodium 41mg2%

Potassium 5mg0%

Total Carbohydrates 12g4%

Sugars 8g

Protein 1g2%

Vitamin A0.4%

Calcium0.6%

Iron2.5%

* Percent Daily Values are based on a 2000 calorie diet.

Hana's Sugar Cookies

My friend Hana is an amazing cook.  Recently, she's added "cookier" to her list of culinary and artistic accomplishments.  She makes the most amazing sugar cookies - works of art, really - that she sells under high demand.  I'm not a fan of sugar cookies, but this recipe is delicious.  She decorates the cookies using the flooding technique, resulting in absolutely amazing creations.  She was gracious enough to share the recipe :).

Ingredients

(I usually 4 times recipe. 2 batches, two times.)

Cookies:

• 1 c. butter (must be real butter)
• 3/4 c. sugar
• 1 egg
• 2 T. milk
• 1½ tsp. vanilla
• 1 tsp. baking powder
• 3 cups flour

Frosting:

       Melt in a small saucepan (heat, but do not boil):

• 1/2 c butter
• 1/4 c. evaporated milk

      Take off cook top and add:

• 1 tsp. vanilla
• 1 lb. powdered sugar, about 4 cups

      (These ratios are great for icing cookies with a butter knife.  For flooding see direction below.)

Directions

Cream butter, sugar, and egg. Add the dry ingredients and the milk and vanilla. Refrigerate dough for at least 1 hour for easier handling if you have time. Roll out thick. Cut dough with favorite cookie cutters and place on cookie sheets. Bake at 400 degrees for about 7-9 minutes. Watch the cookies for doneness. They are done when they no longer look wet, but before they've browned any on the edges.

Flooding icing:

Start with your floor consistency.  Add a few cups of powdered sugar to a bowl and then add some of the condensed milk/butter/vanilla mixture.  Use a hand mixer to combine.  Add more powdered sugar or more liquid mix until you get to the flooding consistency.  This should be a 3-4 second drag with a butter knife.  Meaning when you drag a butter knife through the icing the indent should settle to even (completely disappear) in 3-4 seconds.  Once to the correct consistency add your food coloring of choice and put almost all of the icing into piping bags.  Then use the little left in the bowl to add powdered sugar to until your icing is thicker for the outline.  Too thick and it's hard to squeeze out.  Too thin and it flows too fast and can roll off your cookies.  While working if any of your icing bags become too solid, take of metal tip and microwave for 4-6 seconds.

 

Sister Carlson's Sugar Cookies

Sister Carlson is one of my heroes, and an amazing cook on top of that!  She is the wife of my singles' ward bishop, both of whom played a key role in Brett and I meeting.  Sister Carlson is a caterer, and these cookies are bakery quality.  Beautiful and tasty as holiday gifts!

4 c. flour
1 tsp. baking powder
1 c. shortening
1/3 c. milk
1 c. sugar
2 beaten eggs
1 tsp. vanilla
1 tsp. baking soda

Preheat oven to 350.  In large bowl, whisk together flour and baking powder.  Cut in shortening until mixture resembles tiny pebbles.  In separate bowl, mix together milk, sugar, eggs, vanilla, and baking soda.  Pour milk mixture into flour mixture and stir just until combined.  Cover and chill.  Roll 1/4" to 3/8" thick on floured surface.  Cut shapes.  Bake on greased cookie sheet for 8-10 minutes (cookies should still be white).

Go-To Chocolate Chip Cookies

This chocolate chip cookie recipe has officially become my go-to chocolate chip cookie recipe.  And they're made with whole-wheat flour...so you can pretend they're healthy :).  I like to make the dough, form it into logs and wrap it in waxed paper, and then let it chill (they really do turn out better when the dough is chilled) in the refrigerator or freezer, depending on how soon you want to eat the cookies.  When I'm ready to make the cookies, I just slice the logs into sections, place them on the pan, and bake them.  They're delicious!

From:  http://carolinesbakeshop.blogspot.com/2011/08/whole-wheat-chocolate-chip-cookies.html?m=1

Whole Wheat Chocolate Chip Cookies

Seen on Butteredup adapted from Good to the Grain by Kim Boyce via Orangette

Ingredients: 

3 cups whole wheat flour 

1 teaspoon baking powder 

1 teaspoon baking soda 

1 ½ teaspoon sea salt 

1 cup (2 sticks) cold unsalted butter, cut into ½-inch cubes

1 cup lightly packed dark brown sugar 

1 cup sugar 

2 large eggs 

1 teaspoon vanilla extract 

8 semi-sweet chocolate chips

Preparation: 

1. Combine the flour, baking powder, baking soda, and salt in a medium bowl, and whisk to blend. 

2. Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture to the bowl, and blend on low speed until the flour is just incorporated. Scrape down the sides and bottom of the bowl. Add the chocolate, and mix on low speed until evenly combined. Scrape down the sides and bottom of the bowl, and then use your hands to turn and gently massage the dough, making sure all the flour is absorbed. Chill dough for at least 12 hours.  

3. Position racks in the upper and lower thirds of the oven, and preheat to 350°F. Grease or line two baking sheets with parchment or silpats.

4. Scoop cookie dough onto cookie sheet. (I used a medium cookie scoop to get the size I wanted).   

5. Bake the cookies for 10-12 minutes until somewhat cracked and browned.

Oatmeal Chocolate Chip Cookies

I got this recipe from my sister-in-law, Adrienne.  It is one of Brett's favorite cookies.

Oven:  375 degrees
Time:  8-10 minutes

1 1/2 cups soft shortening
2 cups packed brown sugar
1 cup white sugar
2 eggs
1/2 cup water
1 tsp. vanilla
2 cups flour
2 tsp. salt
1 tsp. soda
6 cups oats (3 quick, 3 old-fashioned)
1 tsp. cinnamon
1 1/2 bags chocolate chips

Mixn in large mixing bowl in given order.  Drop onto greased cookie sheet.

(If doubling the recipe, you will get close to 100 cookies.)

Betty Crocker Chocolate Chip Cookies

I found this recipe here:  http://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/77c14e03-d8b0-4844-846d-f19304f61c57?p=1.

These cookies are really good fresh out of the oven, but not amazing when cold.  They recover really well in the microwave, though.  I'd make these again

Ultimate Chocolate Chip Cookies

Just like the name says, this is the chocolate chip cookie extraordinaire! Definitely one of Betty's favorites!

Prep Time
45Minutes

Total Time
45Minutes

Makes

4dozen

3/4

cup granulated sugar

3/4

cup packed brown sugar

1

cup butter or margarine, softened

1

teaspoon vanilla

1

egg

2 1/4

cups Gold Medal® all-purpose flour

1

teaspoon baking soda

1/2

teaspoon salt

1

cup coarsely chopped nuts

1

package (12 ounces) semisweet chocolate chips (2 cups)

1. Heat oven to 375ºF
2. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Makes 4 dozen cookies

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Purchasing

To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

Time Saver

You can form these cookies more quickly if you use a #16 cookie/ice-cream scoop. Level off the dough on the edge of the bowl for perfectly round cookies.

Variation

If you didn’t think these cookies could get any better, try them with 1/2 cup each of semisweet chocolate chips, peanut butter chips, milk chocolate chips and butterscotch chips instead of the 2 cups semisweet chocolate chips. Incredibly, even more incredible!

Nutrition Information:

1 Serving (1 Serving)

• Calories 135 
• (Calories from Fat 70 ),

• Total Fat 8 g
• (Saturated Fat 2 g,),
• Cholesterol 5 mg;
• Sodium 100 mg;
• Total Carbohydrate 16 g
• (Dietary Fiber 1 g,
• Protein 1 g;

Percent Daily Value*:

Exchanges:

• 1/2 Starch;
• 1/2 Fruit;
• 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Almond Bars

This is a recipe from Carlile Carroll from the Ensign Stake.  It's a great recipe to make for functions - parties, showers, etc.  It's quick, easy, and tastes great - even better than it sounds and looks (Brett's not a nut fan and was reluctant to try these, but once he did, he couldn't get enough!).

1/2 c Butter
1 c Sugar
1 Egg
1/2 tsp. almond extract
2 tsp. Baking powder
1/4 tsp. Salt
1-3/4 c Flour
1/2 c Sliced almonds (finely chopped)
Milk

Cream the butter, sugar, and egg together.  Add the almond extract, baking powder, salt, and flour.  After the ingredients are thoroughly mixed, divide and form 4 rolls.  Place 2 rolls at a time onto an ungreased cookie sheet.  Using your hands, flatten the rolls into 3" x 12" rectangles about 4-5" apart.  Brush the tops of the rectangles with milk.  Sprinkle the chopped almonds on top and pat into the cookie dough.

Bake at 325 degrees for 12-14 min.  They will look doughy and the edges slightly brown when taken from the oven.  Cut while they are still warm into 1" strips at a diagonal and drizzle with the below icing.

1/2 c Powdered sugar
3-4 tsp. Milk (more if necessary to create a "drizzle")
1/4 tsp. almond extract