2 Cups Gluten Free Oatmeal (Bob’s Red Mill)
3/4 Cup Brown Sugar
1/4 Cup White Sugar
1/3 Cup Canola Oil
1 Egg
1 tsp. Vanilla
1 cup chocolate covered raisins (ie: Raisinets)
Instructions
1. Mix the oatmeal and sugars in a bowl until there are no lumps. Add in the rest of the ingredients and mix well. Refrigerate for 30 minutes.
2. Preheat the over to 350 degrees. Scoop the cookies onto a baking sheet lined with a silpat liner or parchment paper using a tablespoon cookie scoop.
3. Bake for 12 minutes. Let cool on the baking sheet for 10 minutes and remove to a cooling rack
You can substitute raisins, cranberries or chocolate covered cranberries for the raisinettes. You can also add 1 cup of nuts.
“I consider myself a chocolate chip cookie connoisseur. I have tried many recipes and believe to have found the one. There are a few things that make this recipe special. The flour, the salt and the size…and of course good chocolate. Trust me…all the prepping is worth the wait. I will repeat, the salt at the end IS KEY. it makes the chocolate sing. I wish i could claim that description, but i can not. Now go forth and bake and then share!” – Elizabeth
2 cups minus 2 Tbsp. cake flour (8 1/2 oz)*
1 2/3 cups bread flour (8 1/2 oz)*
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks
Sea salt or kosher salt for garnishing
Instructions
1. Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined.
3. Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.
4. When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.
5. Scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.
If you’re a fan of this rich hazelnut spread, you’ll immediately love these cookies. Our judges were absolutely enamored with them in 2012.
Submitted by Rachael Codding Huffman
Ingredients
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup Nutella
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup chocolate chips
Instructions
1. Preheat the oven to 375 degrees F.
2. In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
3. In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using a stand mixer, cream the ingredients together. Add the egg and vanilla and beat until smooth. Using a rubber spatula, stir in the flour mixture until just combined. Add the chocolate chips and stir until just combined. Refrigerate dough for at least one hour.
4. Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Use the tines of a fork to flatten the cookie dough. Bake until golden around the edges, about 10 to 13 minutes. Let cool briefly, then use a spatula to transfer the cookies to a wire rack and let cool.
You can find rice flour and matcha at Asian grocery stores or specialty grocers like Whole Foods. Matcha is a finely-milled green tea often used in Japanese tea ceremonies.
Submitted by Yayoy
Ingredients
1 cup unsalted butter, softened
1/2 cup superfine sugar
1 1/2 cups unbleached flour
1/2 cup white rice flour
1 3/4 tablespoons matcha green tea
powdered sugar for sprinkling
Instructions
1. Cream butter until smooth, then add the sugar until creamy. Sift in flour, gradually to mix.
2. Dust two sheets of wax paper lightly with powdered sugar. Roll out the dough between the two sheets until 1/2 inch thick. Cut dough with a deep cookie cutter.
3. Place cookies in an ungreased cookie sheet.
4. Bake in a preheated oven at 325 degrees F for 6 minutes, Then at 300 degrees F for 18 minutes until light brown at the bottom. Watch carefully.
Crispy, crunchy, and studded with salty flakes and chewy marshmallows, its everything a cookie should be.
From Momofuku: Sometimes recipes are too good to be true. l thought this was a local original, but a seasoned baker pointed out that these were, in fact, the famous Momofuku Cornflake cookies from Milk Bar’s Christina Tosi. Well, we still love them, and wanted to pass along the recipe.
Ingredients
Step One: Cornflake Crunch
Ingredients
5 c. cornflakes
½ c. milk powder
3 tbsp. sugar
1 tsp. kosher salt
9 tbsp. butter, melted
Instructions
1. Heat oven to 275°.
2. In a medium bowl, with your hands, crush cornflakes to ¼ of their original size. Add milk powder, sugar, and salt; toss to mix. Add butter; toss to coat. (As you toss, the butter will act as glue, binding the dry ingredients to the cereal, creating small clusters.)
3. On a parchment- or Silpat-lined sheet pan, spread clusters and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
4. Cool completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for one week; in the fridge or freezer, it will keep with one month.
Step Two: Cookies
Ingredients
16 tbsp. (2 sticks) room-temperature butter
1¼ c. granulated sugar
2/3 c. light brown sugar, tightly packed
1 egg
½ tsp. vanilla extract
1½ c. flour
½ tsp. baking powder
½ tsp. baking soda
1½ tsp. kosher salt
3 c. Cornflake Crunch
2/3 c. mini chocolate chips
1¼ c. mini marshmallows
1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes.
2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl.
3. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.
4. Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks — they will not hold their shape.)
5. Heat oven to 350°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface.
6. Cool cookies completely on pan before moving them to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
I’m a firm believer in the power of strong coffee and chocolate combined….Hence, these delicious treats which go great with coffee or tea.
Submitted by Donna Williamson
Ingredients 1 1/4 cups all-purpose flour
1/4 cup cornstarch
1/4 cup unsweetened cocoa
1 teaspoon instant espresso powder or instant coffee powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup powdered sugar
3 ounces white chocolate baking bar
3 ounces unsweetened chocolate baking bars
Instructions
1. Combine first 5 ingredients in a medium bowl; set aside.
2. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating well. Stir in dry ingredients; beat just until blended.
3. Line 2 baking sheets with parchment paper. Divide dough into 3 equal portions. Place 2 portions on opposite ends of 1 baking sheet. Place remaining portion on second baking sheet.
4. Cover dough portions with plastic wrap; gently press or roll each portion of dough into a 5 1/2″ circle. Lightly score each round with a sharp knife into 8 wedges.
5. Bake rounds at 325° for 23 minutes or until shortbread feels firm to the touch. Gently score each round again with a sharp knife. Slide parchment from baking sheets onto wire racks. Let shortbread cool completely on parchment. Cut shortbread into wedges along scored lines.
6. Melt chocolate baking bars separately in small bowls in the microwave according to package directions. Partially dip the wide end of each shortbread wedge in unsweetened chocolate. Place on a wax paper-lined jelly-roll pan, and freeze briefly to set chocolate. Then partially dip other half of wide end of each wedge in white chocolate. Freeze briefly to set white chocolate.
Instead of shortening, this recipe from Meier’s cousin Dolly uses good old butter. It’s one of the best spice cookies we’ve made. And the essence of the holidays.
Submitted by Amy Meiers
Ingredients
3/4 cups room temp. unsalted butter
1 cup of sugar
1 egg
1 tsp vanilla
1/4 cup of molasses
2 cups of flour
2 tsp of baking soda
1/4 tsp Salt
1 tsp cinnamon
3/4 tsp ground cloves
3/4 tsp ginger
1/2 cup raw sugar for rolling the cookies
Instructions
Pre-heat oven to 350
Cream butter and sugar, add egg, vanilla then molasses.
Sift together dry ingredients and add to the butter mixture until just combined.
Using a cookie scoop form small balls and roll in sugar. Bake on Silpat liners or parchment paper for 10-12 minutes, one sheet at a time.
Let cool on cookie sheets for about 5 minutes then transfer to a cooling rack.
A perfect pairing with bacon Snickerdoodles, these cookies could be an Elvis favorite!
Submitted by Amy Meiers
Ingredients
1 1/4 cups of peanut butter
3/4 cups of packed brown sugar
1/2 tsp baking soda
1 egg
1 tsp vanilla
8 slices of bacon
1/2 cup of chocolate chips
Instructions
Cook bacon and let cool, then cut them into smaller pieces (about 1/4 inch)
Mix peanut butter and brown sugar, add baking soda, egg, vanilla, chocolate chips and almost all of the bacon pieces (save about 36 pieces for the tops of the cookies).
Using a cookie scoop to make small balls of dough. If you want you can roll in sugar and a little bit of cinnamon. Place the small bacon pieces on top of the dough. Bake at 350 for 7 minutes, then let cool completely before removing from cookie sheet.
These cookies are crunchy on the sides and chewy in the middle, and a great way to use up leftover bacon grease. A few little cracklin’s just add to the charm.Submitted by Amy Meiers
Ingredients
1/4 cup of cold bacon grease
1/4 cup of unsalted butter (room temp)
1 cup of sugar
1 egg
1 teaspoon vanilla
1 3/4 cups of flour
1/4 tsp. salt
1/2 tsp baking powder
2 Tbs milk
1/4 cup of sugar + 1 TBS Cinnamon for rolling
Instructions
Preheat oven to 375 degrees.
Cream butter, bacon fat and sugar. Add egg and vanilla. stir in flour, baking powder and salt. Mix until just combined then add milk and mix another 5-10 seconds. Refrigerate for about 30 minutes.
Combine sugar and cinnamon in a bowl. Scoop dough out using a cookie scoop then roll the dough in the cinnamon sugar mixture. Bake for 8-10 minutes. Best eaten warm.
Cocoa nibs, bourbon, cranberries and sass make this a naughty-nice holiday cookie for grown-ups. Make sure to plan ahead, though. The dough needs a 24 hour rest in the fridge to bring out the full bourbon flavor.
Submitted by Matt Hayashi Ingredients 1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/4 cups all purpose flour
1 1/4 cups cake flour
1 cup brown sugar
1 teaspoon vanilla
1 tsp baking powder
1 tsp baking soda
1 tsp rose water
1/2 cup cocoa nibs
1/2 cup dried cranberries
1/2 cup granulated sugar
1/2 cup powdered sugar (optional)
1/2 cup sour cream
1/2 tsp all spice powder
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 cup aged burbon
2 cups of 87%-90% Chocolate (chopped)
2 eggs
2 tbsp lemon peel
2 tbsp orange peel
3/4 tsp Kosher saltInstructions
Instructions
Sift flours, baking soda, baking powder, cinnamon, nutmeg, all spice powder and salt into a bowl. Set aside.
In your mixer with a paddle attachment, cream butter and granulated and brown sugars together. Add eggs to the mixture and stir. Then, add the vanilla, lemon rind, orange rind, burbon and rose water into the mixture.
Once incorporated, add the dry ingredients into the wet mixture and stir. Add the chocolate and cocoa nibs into the mixutre and stir until all of chips are evenly distributed.Place cookie dough onto plastic wrap and roll it up, then let sit in the fridge for at least 24 hours.Cooking:
Pre-heat oven to 375 degrees F. Cut cookie dough into slightly larger than golf ball sizes and evenly distribute the cookie dough onto cookie sheet. Bake cookie for 15-20 minutes or until golden brown. Rest the cookies for 30 minutes. Optional – sift powdered sugar on top of cookies.
