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There’s no getting around it, I wussed out this week. Ain’t really a picky eater, but there are some combinations that make my taste buds start threatening guerrilla warfare and screaming cliche revolution slogans. Nobody wants that. Add to that a budget that was giving me dirty looks at the mere mention of buying ingredients we don’t usually use, and it wasn’t happening this week.

Dorie has got me addicted to her though, and I needed to bake something by her! A quick chat with Laurie (ok, so none of my chats are ever quick) and Chocolate Chip Cookies were on the table! Y’all, let me be the first to say that I’m stubborn when it comes to recipes I love. The chocolate chip cookie recipe I’e used for years was my fav and nothing could compete… Oh Dorie, how you’ve humbled me!


They’re everything a chocolate chip cookie should be. A little crunchy, a little chewy and soft. Buttery and easy to work with, they didn’t spread too much on the pan and they turned the right colour. Easy means easy, I made the dough before the oven could even preheat while fighting a fever and playing a video game with D! They weren’t greasy in the slightest, they formed into little scoops and snuggled on to the parchment paper with a cheerfullness you don’t usually find in a baked good.


Ain’t it sad that I couldn’t get through taking a pic without biting one?

Y’all should follow the recipe to be sure, but let me tell you how easy these handled. The things I didn’t do were : Mix the dry ingrediants together first, beat for 1 minute between eggs, add the dry ingrediants together in thirds, cool the sheet between batches, rotate the baking sheets midway, bake them to brown (they were golden on the edges and paler in the middle because I prefer them softer), or let them get to room temperature before eating one. To be honest, I dumped the eggs in all at once and did the same with the dry ingrediants. The cookies were very happy to be treated so callously. They like it rough cutie.

“My Best Chocolate Chip Cookies”

2 c. flour
1 tsp. salt
3/4 tsp. baking soda
2 sticks unsalted butter, at room temperature
1 c. sugar
2/3 c. (packed) light brown sugar
2 tsp. pure vanilla extract
2 large eggs
12 oz. bittersweet chocolate, chopped into chips, or 2 c. store-bought chocolate chips or chunks (I used dark chocolate chips)
1 c. finely chopped walnuts or pecans (I didn’t use them)

Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.

Whisk together the flour, salt, and baking soda.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each eggs oes in. Reduce the mixer speed to low and add the dry ingrediants in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and the nuts. (The dough can be covered and refridgerated for up to 3 days or frozen. If you’d like, you can freeze rounded tablespoons of cough, ready for baking. Freeze the mounds on a lined baking sheet, then bag them when theyre solid. There’s no need to defrost the dough before baking – just add another minute or two to the baking time.)

Spoon the dough by slightly rounded tablespoonfulls onto the baking sheets leaving about two inches between spoonfulls.

Bake the cookies – one sheet at a time and rotating the sheet at the midway point – for 10 – 12 minutes or until they are brown at the edges and golden in the center; they may still be a little soft in the middle and that’s just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute then carefully, usuaing a wide metal spatula, transfer them to racks to cool to room temperature.

Repeat with the remainder of the dough, cooling the baking sheets between batches.



It took me a few tries, but I decided on what I wanted my Master Baker entry to be. No clue why I ever tried anything else, these are without a doubt my favourite ever. Getting ahead of myself, let me start with this morning when I found this beauty on my porch.


Other people’s preferences got me this sexy girl, not any people liked the colour so Kitchen Aid sold her on close out for half price! Ain’t she gorgeous? She’s the very first KA for me, D spoils me rotten and bought her for my B-Day.

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There was no question about what I wanted to make first, and it happened to also be what I wanted to make for my Master Baker entry. Chocolate chip cookies! At least half of them were dark chocolate chips, the other half were full of Easter Candy!

Photobucket  Reese’s Eggs! Who can resist a Reese’s Egg cookie? D sure couldn’t, and I love them so much. They were really easy to dice up, and stirred into the batter with no trouble at all.

Have you ever seen such perfectly mixed cookie dough? She can do no wrong, I’m in love.

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The cookies aren’t as dark as this pic makes them, the lighting wasn’t great at 9:30 p.m. The Reese’s Eggs baked very nice in the cookies, they stayed warm and gooey like they should be. Master Baker, your Easter Candy challenge has been done!




The recipe is a modified Toll House Cookies recipe, ain’t found anything I like better yet. The changes I make is to the baking soda and salt measurements, trust me when I say it makes a really big difference. Oh yeah, the oven temperature is different too. They say 375 F, I prefer to bake them at 350 F for 11 minutes.

Easter Egg Cookies


2 1/4 cups all-purpose flour
1 3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
20 Reese’s Eggs, diced ( Used 9 Reese’s eggs for half the batch, used Ghiradelli’s Dark Chocolate Chips for the other half )

PREHEAT oven to 350 F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in Reese’s Eggs. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

It’s no secret that my cake from TWD didn’t go so well. It made me sad, because all I hear are glowing praise for Ms. Greenspan, and my first experience with the book was so frustrating! Everything looks so good, and nothing that looks that delicious should be anything but. Before trying this cheesecake, I wanted to get to know Dorie’s recipes and try to make friends. Peanut Butter Cookies to the rescue!

D took this picture over my shoulder. He’s often bugged to take a pic when I can’t get them right. He’s very good!

Picture 661 The dough is so delicious, and pleasantly squishable. Yes, the dough is delicious which I can eat because I use powdered eggs. They’re pasteurized, so I can eat all the cookie dough I want. Didn’t change much for the recipe, although the changes I did make might give some people those pursed lips of disapproval. Changed half of the four out for whole wheat pastry flour, and the butter was replaced with butter flavoured Crisco. In some things I’ll use butter, but whenever I can I prefer to replace it because of the cholesterol. The recipe called for nutmeg, but D isn’t very fond of the stuff so I left it out and added vanilla instead, which worked fine.

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The dough was wonderful to work with, it was as fun as making mud pies as a kid. It was firm without being annoying, moist without being sticky. The sugar stuck to the outside perfectly, and the edges cracked without splitting when I flattened them down.

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These are the best peanut butter cookies I’ve ever had. There is no doubt about it. *hugs her book* Friends have been made!

Tuesdays with Dorie is a great little baking group, started by the wonderful Laurie over at Quirky Cupcake. I’ve admired their baking skills, read along with their adventures, and longed to join up to add in my messy baking skills. So eager was I to join, that yesterday I begged for an invite quite hastily… without stopping to think I needed the book. After the welcomes were given, after the enthusiastic hellos from the great girls of the group, my common sense decided to show up late to the party and mention that I didn’t *have* the book. How embarrassing it was! They were all very nice to me, and welcomed me to hurry back as soon as I got it, but I didn’t really have much hope that would be anytime soon due to our tight budget.

Today Fed Ex came to the door, and carelessly dropped a package on the door mat without even bothering to knock. Everything we’d ordered for Christmas had already come, there wasn’t anything expected, and yet a package from sat staring up ta me with my name on it. It was with much confusion that I opened the package, and smiling up at me was Dorie Greenspan’s book. Baking, From My Home To Yours. My beloved man, after hearing my story of my mess up and joining me in some chuckling over my typically impulsive behaviour, had the book over nighted to me. In spite of our tight budget. In spite of me telling him everything was fine and I didn’t mind waiting. I won’t lie, I teared right up and got my glasses all streaky wet. The words aren’t there to tell y’all how I feel right now, all I can say is it’s good.

D, you truly are my knight in shining armour. I love you so much.

You Are a Chocolate Chip Cookie

Traditional and conservative, most people find you comforting.
You’re friendly and easy to get to know. This makes you very popular – without even trying!

What Kind of Cookie Are You?