Hockey puck cookies, the best chocolate chip oatmeal cookies, almond joy cookies

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We are still baking cookies for Christmas, so try these.


Hockey puck cookies
12-1/2 C all purpose flour
1 tsp. baking soda
3/4 tsp. salt
2 sticks butter
1 C packed light brown sugar
3/4 C sugar
1 tsp. vanilla extract
1-1/2 tsp. corn syrup
2 eggs
2 C dark chocolate chips
1 C walnuts chopped
Preheat oven to 375 degrees. In a medium mixing bowl, whisk flour, baking soda and salt. Set aside. In a large mixing bowl, beat on medium speed, butter, brown sugar, sugar, vanilla and corn syrup together until creamy. Beat eggs into wet mixture, one egg at a time. Gradually add flour a little at a time until all the flour mixture is mixed well. Stir in chocolate chips and walnuts.
Spoon into muffin pans. Bake for 15-17 minutes or until edges are brown. Remove from oven and let set for a couple minutes, then re-move from pan and place on wire rack to cool.


The best chocolate chip oatmeal cookies
1 C unsalted butter, at room temperature
1 C light brown sugar, packed
1/2 C granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tbsp. vanilla extract
2 C flour
1 C quick-cooking or old-fashioned oats
1 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
3 C semisweet chocolate chips
Preheat the oven to 325 degrees. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray. Beat together butter and sugars until smooth. Beat in egg, egg yolk, and vanilla. Whisk together flour, oats, baking powder, baking soda, and salt, and add to butter mixture in bowl. Mix until everything is thoroughly incorporated. Scrape bottom and sides of the bowl, and mix briefly. Stir in the chocolate chips.
A muffin scoop (1/4 C) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2-3/4 inch to 3 inch) cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2-1/2-inch) cookies. Scoop the dough onto the prepared baking sheets, leaving about 1-1/2 inches to 2 inches be-tween cookies.
Bake cookies for 12 to 17 minutes, until they’re a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK. They’ll continue to bake as they cool on the pan. Remove cookies from oven, and as soon as they’re set enough to handle, transfer them to racks to cool.


Almond joy cookies
1 stick of softened butter
1/2 C granulated sugar
1/4 C brown sugar
1 egg
1 tsp. vanilla
1/8 C vegetable oil
1-1/2 C flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 C coconut flakes
1 C semi sweet chocolate chips
1/2 C almond slices
1/2 tsp. salt
Line a baking sheet with parchment paper and preheat oven to 350 degrees. In a mixing bowl, combine sugars, butter, vanilla, egg, and oil and mix with a hand mixer. Add in flour, baking soda, baking powder, and salt and mix. Add in chocolate chips, coconut flakes, and almonds and mix. Roll into ping-pong sized balls. Place onto baking sheet and cook for 12-13 minutes.


She said, “Never sing in the shower. Singing leads to dancing and dancing leads to slipping, and slipping leads to paramedics seeing you naked. So remember, don’t sing in the shower!”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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