The Great Cookie Experiment: Week 10

Today marks the tenth week of this cookie experiment and it will be the final regular post about cookies.  The next couple of weeks will be busy ones here on the home front, so any baking I do will be purely out of necessity!  I've got my meals planned for upcoming company and a little boy's birthday bash, so now I just need to get groceries and start the prep work before next weekend arrives!

Today's cookie recipe isn't an experiment.  It's a favorite recipe from my childhood that came to mind this morning as I was wondering what I felt like baking.  It sounded so good to me that I decided to make it and share it with you.  The name is absolutely true.  Believe me!

Delicious Cookies

1 cup butter, softened

3/4 cup oil (I use light olive oil)

1 cup brown sugar

1 cup white sugar

1 egg

2 teaspoons vanilla

3 1/2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

1 cup quick oats

1 cup coconut

1 cup Rice Crispies (or any off brand you have)

1 1/2 cups milk chocolate chips

Preheat oven to 350 degrees F.  Blend butter and oil.  Add sugars, egg & vanilla, beating well.  Sift together flour, salt, baking soda and cream of tartar & mix into above.  Lastly, stir in oatmeal, coconut, Rice Crispies and chocolate chips.  Make balls and press down slightly.  Put on a lightly greased cookie sheet and bake 12 minutes.

The Great Cookie Experiment: Week 9

M-n-M Cookies

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 1 (3.4 ounce) package instant vanilla pudding mix
• 2 eggs
• 1 Tablespoon vanilla extract
• 2 cups mini M-n-M candies

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, baking powder and salt, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the mini M-n-M's. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

The Great Cookie Experiment: Week 8

Cowgirl Cookies

3/4 cup butter, melted

1 egg

1/2 cup packed brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla

1-1/3 cups all-purpose flour

1 cup old-fashioned oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup M-n-M's

3/4 cup milk chocolate chips

1/2 cup chopped pecans

Heat oven to 350 degrees F.  In large bowl, beat butter, egg, brown sugar, granulated sugar adn vanilla with electric mixer on medium speed.  Stir in flour, oats, baking powder, baking soda and salt.  Stir in candies, chocolate chips and pecans.

Roll dough into 1-1/2 inch balls.  On ungreased cookie sheet, place balls about 1 inch apart.

Bake 8 to 10 minutes or until edges are set (centers will be soft).  Cool 2 minutes; remove from cookie sheet to cooling rack.  Store tightly covered.

Yield:  approx. 3 dozen cookies

Ratings:
Me - A (similar to monster cookies, but yet a bit different having pecans in them instead of peanuts)

The Great Cookie Experiment: Week 7

Heath Bits Peanut Butter Cookies

1/2 cup shortening

3/4 cup creamy peanut butter (I use Skippy)

1-1/4 cups pack light brown sugar

3 tablespoons milk

1 tablespoon vanilla extract

1 egg

1-1/2 cups all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

1-1/3 cups (8-oz. pkg.) Heath Milk Chocolate Toffee Bits, divided

1.  Heat oven to 375 degrees F.

2.  Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended.  Add egg; beat just until blended.  Combine flour, baking soda and salt; gradually beat into peanut butter mixture.  Stir in 1 cup toffee bits; reserve remainder for topping.

3.  Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved toffee bits.  Bake 7 to 8 minutes or until set.  Do not overbake.  Cool 2 minutes.  Remove to wire rack.  Cool completely.  About 3 dozen cookies.

Ratings:
DH - A
Me - A
DS1 - A

An interesting cookie, being a basic peanut butter cookie with the added crunch of toffee bits and a little bit of chocolate.

The Great Cookie Experiment: Week 6

Snickerdoodles

Today, I wanted to find a recipe for Snickerdoodles as I remembered that DH loves them!  It's been a long time since we've had them and I didn't have a recipe on hand.  Thank goodness for Allrecipes!  These were so good that I'll be saving this recipe for future use!  If you want to try them, just click on the link below the picture!

Ratings:
DH - A+
Me - A+ (crispy outer layer with a soft, moist center)
DS1 - A+ ("Can I have another one?!!!")

The Great Cookie Experiment: Week 5

I hesitated to turn the oven on this morning since it's supposed to get up into the upper 80's outside, but my love for chocolate got the best of me.

I chose to tweak a basic chocolate chip oatmeal cookie recipe I found over at allrecipes.  I tweaked it for two reasons:  1.  I wanted peanut butter with my chocolate and 2.  I discovered I was all out of old fashioned oats!  Nothing like some gentle encouragement to be creative!  :)

Here's my final recipe:

Peanut Butter Oat Chocolate Chip Cookies

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup creamy peanut butter (I always use Skippy.)
• 1 1/2 cups Old Fashioned 7-Grain Cereal (I used the Wheat Montana brand)
• 2 cups milk chocolate chips  (The original recipe called for semi-sweet, but I never use those!)

1. In a large mixing bowl, cream the butter, sugar and brown sugar. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture. Stir in peanut butter, cereal and chocolate chips.
2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 11-12 minutes. Cool on wire racks.

*Note:  With the addition of the peanut butter, you may find the dough a bit sticky, so if you don't have one of those handy cookie ball scoops, you may want to put the dough in the refrigerator for a bit to make it a bit easier to handle.

One word:  YUM!

The Great Cookie Experiment: Week 4

Do you know how hard it was for me to make cookies today without using either chocolate or peanut butter?!  DH loves lemon desserts, so I was nice and picked out a lemon cookie recipe to try this week.

These were super easy, a quality I needed today with a holiday weekend in full swing!

 

Easy Lemon Cookies

You'll have to click on the link above for the recipe today!  DH liked these!  I, on the other hand, missed chocolate.  I still ate one...or two.  :)

Ratings:

DH:  A, lots of lemon flavor

Me:  A-, good lemon flavor, a moist inside.  Just a bit messy (gooey dough and I wouldn't serve these to guests in my living room with the powdered sugar that likes to cover fingers while being eaten)!  LOL!

The Great Cookie Experiment: Week 3

DS1 chose today's cookie recipe.  When I couldn't find Toll House's mint and chocolate chip mixture anymore, I decided to give the Andes Creme De Menthe Baking Chips a try.

I will probably try them in this recipe, one that we loved.  For today, we used the recipe on the back of the package.

Andes Creme de Menthe Chunk Cookies

1/2 cup salted butter, softened
3/4 cup brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes Creme de Menthe Baking Chips
2 2/3 cups sifted all purpose flour

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.  Stir in Andes Baking Chips and then flour.  Chill approximately one hour in refrigerator.  Measure out approximately 1 oz. of dough.  Form ball and slightly flatten.  Raise oven rack one level above middle and bake on non-stick baking pans.  Bake at 350 degrees F for approximately 8-10 minutes.  Cool on pans for two minutes before removing.
Yield:  about 4 dozen cookies

Ratings:
Me - A, just a little bit dry, but I can probably remedy that by reducing the flour ever so slightly next time?
DS1 - A, liked them!
DH - A-, good with a glass of milk.

The Great Cookie Experiment: Week 2

Another batch of cookies has made its way into the freezer today.  It was my turn to pick a new cookie this week and I chose some with toffee bits since I do enjoy toffee now and then.  They turned out chewy and soft, which I like, but these won't be a part of my recipe book.  They were worth a try!

Brickle Drop Cookies

1 cup (2 sticks) butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

3 eggs

3-1/2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons cream of tartar

1-1/3 cups (8-oz. pkg.) Heath Bit 'O Brickle Toffee Bits

1.  Heat oven to 350 degrees F.  Lightly grease cookie sheet.

2.  Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended.  Add eggs; beat well.  Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended.  Stir in toffee bits.

3.  Drop by heaping teaspoons onto prepared cookie sheet.  Bake 8 to 10 minutes or until lightly browned.  Cool slightly; remove to wire rack.  Cool completely.

Yield:  About 6 dozen cookies.

Ratings:

Me - B, not very flavorful other than the pieces of toffee that you happen upon with each bite.  Might have been better if I'd dipped it in coffee?!  :)

DS1 - B-, okay enough to eat an entire cookie, but wouldn't make them again, if given the chance.

The Great Cookie Experiment: Week 1

I've been wanting to try some new recipes this year so that I can add some variety to our cycle of family recipes.  It seems like we're beginning to eat the same things over and over again!  Time to mix things up a bit!

Since our cookie recipes seem to consist of chocolate chip, peanut butter or sugar (& the many variations thereof), I'm going to attempt to try a new cookie recipe every week for the rest of the summer.  I'll bake a dozen and then the rest of the cookie dough balls will go in the freezer for when we have company or want some fresh cookies without messing up the kitchen!  I'll share.  I promise.

Reese's Chewy Chocolate Cookies

2 cups all-purpose flour

3/4 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1-1/4 cups (2-1/2 sticks) butter, softened

2 cups sugar

2 eggs

2 teaspoons vanilla extract

1-2/3 cups (10 oz. pkg.) Reese's Peanut Butter Chips

1.  Heat oven to 350 degrees F.

2.  Stir together flour, cocoa, baking soda and salt.  Beat butter and sugar in large bowl with mixer until fluffy.  Add eggs and vanilla; beat well.  Gradually add flour mixture, beating well.  Stir in peanut butter chips.

3.  Drop by rounded teaspoonfuls onto ungreased cookie sheet.  Bake 8 to 9 minutes.  (Do not overbake; cookies will be soft.  The will puff while baking and flatten while cooling.)  Cool slightly; remove from cookie sheet to wire rack.  Cool completely.  About 4-1/2 dozen cookies.

Reviews:
Me:  B+, liked the chewiness and the peanut butter chips idea with chocolate, but I think I'd rather have real peanut butter with my chocolate!  :)
Kids:  A-, liked the peanut butter chips a lot, but not the chocolate cookie so much.