Pantry Cookies

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The Bits and Bobs:

1 1/3 cup               all-purpose flour

1/2 tsp                  baking powder

1/4 tsp                  baking soda

1 tsp                      salt

1 cup                    unsalted butter, room temp

1 cup                    sugar

2/3 cup                brown sugar

2 tbsp                  light corn syrup

1                           egg

1/2 tsp                  vanilla extract

3/4 cup                mini chocolate chips

1/2 cup                butterscotch chips or mini white chocolate chips

1/3 cup                rolled oats

2 1/2 tsp              espresso powder

2 cups                 potato chips, lightly crushed

1 cup                   mini pretzels, lightly crushed

The How-Tos:

In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.

Combine the butter, both sugars and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and continue to beat for 7 to 8 minutes.

Reduce mixer speed to low and add the flour mixture. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.

Still on low speed, add the chocolate chips, butterscotch chips, graham mixture, oats and coffee, and mix until just incorporated, about 30 seconds. Add the potato chips and pretzels and again, mix only until barely incorporated, 15 to 20 seconds.

Using a 2¾-ounce ice cream scoop (or a ⅓-cup me

Chocolate Mint Wafer Cookies

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yields ~ 3 dozen cookies

The Bits and Bobs:

1 1/2 cups                          all-purpose flour

3/4 cup                             cocoa powder

1/2 tsp                               salt

1/2 tsp                               baking powder

3/4 cup                             unsalted butter

1 cup + 2 tbsp                   sugar

1                                        egg

1 tbsp                               water

1/2 tsp                              vanilla extract

2 1/2 tsp                           peppermint flavor

The How-Tos:

In a medium bowl whisk together the flour, cocoa powder, salt and baking powder. 

In a large mixing bowl, cream together the butter and sugar until light and fluffy.  Add the water, egg, vanilla, and peppermint and beat until fully incorporated. Working in batches, add the flour and cocoa powder mixture beating until just combined.

Turn the dough out onto a large sheet of plastic wrap.  Roll into a log shape, roughly 3 inch in diameter, and wrap tightly.  Place in fridge and allow to harden up for 4 hours or overnight. 

When ready to bake, preheat the oven to 325*F.  Line a baking sheet with parchment paper or a silpat. Remove the firm dough from the fridge and unwrap. Slice into thin discs (about 1/4inch thick), and line the baking sheets. You can have them pretty close together as they will not spread. Bake for 16-18 minutes. Its hard to tell when these are done because of their dark color so test for firmness around the edges.  Allow to cool on the baking sheet before transferring to a cooling rack.

Nutella Stuffed Cookies

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yields ~ 2 dozen cookies

The Bits and Bobs:

2 cups                         all-purpose flour

1/2 tsp                         baking soda

1/2 tsp                         salt

12 tbsp                         unsalted butter, room temp

1/2 cup                        sugar

1/2 cup                        powdered sugar

1/4 cup                        canola oil

1                                   egg

2 tsp                            vanilla extract

1 jar                             Nutella or other brand hazelnut spread

The How-Tos:

Line a baking sheet with foil. Drop 20-24 teaspoons of Nutella onto the baking sheet leaving space between each one.  Freeze for 3-4 hours or overnight. Then prepare the dough.

In a large mixing bowl, cream together the butter and both sugars until light and fluffy.  Add in the egg and vanilla and beat until just incorporated

Beat in the dry ingredients until combined.  Wrap the bowl tightly with plastic wrap and allow to set up slightly in the fridge for 30 minutes.

Remove from fridge and preheat the oven to 350*F. Line a baking sheet with parchment paper or a silpat. 

Roll about a tablespoon of dough at a time into a ball, then flatten into thin discs. Peel a frozen glob of the Nutella off the foil and place in the middle of the dough. Wrap and press the dough around the frozen spread, trying your best to fully cover and not allow any to poke through.  Line the baking sheets with the cookies leaving about 2 inches in between each. One the sheet is full, put into the fridge and allow to set up for 15-20 minutes. 

Bake for 18-20 minutes, rotating the pan halfway through, or until the edges are a nice light golden brown.  Allow to cool on the pan for a minute or two then transfer to a cooling rack.  Best served slightly warm.

Classic Sprinkle Cookies

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yields ~2 dozen cookies

The Bits and Bobs:

2 cups                         all-purpose flour

1/2 tsp                         baking soda

1/2 tsp                         salt

12 tbsp                         unsalted butter, room temp

1/2 cup                        sugar

1/2 cup                        powdered sugar

1/4 cup                        canola oil

1                                   egg

2 tsp                            vanilla extract

1 cup                            sprinkles (any color)

The How-Tos:

In a large mixing bowl, cream together the butter and both sugars until light and fluffy.  Add in the egg and vanilla and beat until just incorporated

Beat in the dry ingredients until combined.  Wrap the bowl tightly with plastic wrap and allow to set up slightly in the fridge for 30 minutes.

Remove from fridge and preheat the oven to 350*F. Line a baking sheet with parchment paper or a silpat. 

Spread the sprinkles on a large plate. Roll about a tablespoon of dough at a time into a ball, then press down into the sprinkles, flipping and pressing down both sides.  The cookies should be about 1/8-1/4 inch thick discs.  Line the baking sheets with the cookies leaving about 2 inches in between each.  

Bake for 18-20 minutes, rotating the pan halfway through, or until the edges are a nice light golden brown.  Allow to cool on the pan for a minute or two then transfer to a cooling rack.  Be sure to remove the cookies from the baking pan before they cool completely to avoid the sprinkles on the bottom from sticking to the pan.

Crystallized Ginger Molasses Cookies

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yields ~3 dozen cookies

The Bits and Bobs:

2 1/4 cups                         all-purpose flour

2 tsp                                 baking soda

2 tsp                                 ground cinnamon

1 tsp                                  ground ginger

1/2 tsp                              ground cloves

pinch                                 black pepper, fresh cracked preferred

3/4 tsp                              salt

12 tbsp                              unsalted butter, room temp

1 cup                                 brown sugar

1                                         egg

1/4 cup                              molasses

1 cup                                  crystallized ginger pieces, chopped

                                          sugar or turbinado sugar for rolling

The How-Tos:

In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Add the egg and the molasses and beat until just combined. 

In a separate bowl, whisk together the dry ingredients to evenly disburse the spices. Slowly add to the butter/molasses mixture, mixing until just incorporated. Add the chopped ginger and pulse until distributed throughout the dough.  Wrap the bowl tightly and allow to rest in the fridge for an hour or so. You are just looking for them to firm up a bit so they are easier to shape. 

After an hour, preheat the oven to 375*F and line your baking sheet(s) with parchment paper or a silpat. Pour the extra sugar/turbinado sugar to a bowl or small plate. Roll roughly a tablespoon of the dough between your hands, then press into the sugar, making sure to coat both sides. You should for each ball into a disc shape and line the baking sheet, leaving roughly 2 inches between cookies. 

Bake for 9-10 minutes or until the cookies' edges are firm and the centers are most of the way set. Allow to rest on the baking sheet for 5 minutes then transfer to a cooling rack.

Edible Cookie Dough

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yield ~ 12-14 dough balls

The Bits and Bobs:

1 cup                             unsalted butter, room temp (2 sticks)

1 tsp                              salt

3/4 cup                         sugar

3/4 cup                         brown sugar

1/4 cup                         unsweetened applesauce

2 tsp                            vanilla

2 cups                          all purpose flour

1 1/2 cups                     mini chocolate chips

The How-Tos:

In a large mixing bowl, cream together the butter, both sugars, salt, and applesauce.  The mix should be light in color and fluffy. Add in the vanilla and mix until combined.  Add in the flour and and beat until almost completely mixed in, then add the chocolate chips and mix for a minute longer until the flour is incorporated and the chocolate is evenly disbursed. 

Scoop out a tablespoon or so and serve!

2 LIKES

Cinnamon Twists

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yields ~12-14 twists

The Bits and Bobs:

1                                  package puff pastry dough, defrosted

1/3 cup                       brown sugar

1/3 cup                       sugar

1 1/2 tsp                     ground cinnamon

                                   water

The How-Tos:

On a well floured surface, roll out the defrosted puff pastry dough slightly. The rectangle will be roughly 12 inches x 18 inches. Cut the sheet of dough into 14 strips (roughly 1 inch x 12 inches).  Line two baking sheets with silpats or parchment paper (or work in two batches if you only have one sheet pan).

On a plate or sheet pan, mix together both sugars and the cinnamon. Brush one side of each strip of dough with a little water, then press the wet side of the dough into the cinnamon sugar mixture so there is a somewhat thick layer of sugar adhered to the dough.  Hold either side of the strip, twist in opposite directs to achieve the spiral effect. You will want to twist somewhat tight as they will open as they bake. Lay each twist onto the baking sheet, pressing down the ends to hold in place. Place 6 or 7 twists on each sheet pan.

Once you have all the dough twisted and on the sheet pans, place the twists in the freezer for 15-20 minutes to allow to harden slightly.  This step will help the twists maintain their shape as they bake. 

Preheat the oven to 400*F.  Take the sheet pan straight from the freezer into the oven. Bake for 12-15 minutes, or until the pastry is golden brown and the sugar has caramelized. Allow to cool completely on the sheet pan.

Mocha Crinkle Cookies

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The Bits and Bobs:

2 cups                                 all-purpose flour

3/4 cup                               cocoa powder

2 tsp                                   baking powder

1/2 tsp                                salt

2 tbsp                                 espresso powder

1/4 cup                               butter, room temp

1/4 cup                               vegetable oil

1 1/2 cups                           granulated sugar

1/2 cup                               brown sugar

3                                         eggs

2 tsp                                   vanilla extract

1/2 cup                               powdered sugar

The How-Tos:

Preheat the oven to 350*F and line a baking sheet with a silpat or parchment paper.

Beat together the butter, oil, sugar, and brown sugar until light and fluffy.  Add eggs one at time, beating until just incorporated. Mix in the vanilla and the espresso powder and beat until evenly distributed. 

In a separate bowl whisk together the flour, baking powder, cocoa powder, and salt. Add slowly to the butter mixture, beating until combined.

Pour the powdered sugar into a bowl or onto a plate. Scoop heaping tablespoon balls of the cookie dough and toss in the powdered sugar until well coated. Place each cookie dough ball on the baking sheet leaving about 2 inches between each cookie.  Bake for 12-13 minutes. The tops will be cracked and the edges will be firm.  Allow to cool for 5 or so minutes on the cookie sheet, then transfer to a wire rack to finish cooling.