Savory Sweet Life's "The Best Chocolate Chip Cookie Recipe EVER!

My mood this week has been a bit down. I've tried cheering myself up by doing the things I love, but nothing was really working right. I'm guessing the cause is from the summer heat, which is keeping me away from the kitchen. It kept me out the kitchen from doing the two things I love, cooking and baking. But a girl has to eat! So I thought what better way to brighten up my melancholy mood than to crank up the oven and bake Savory Sweet Life's "The Best Chocolate Chip Cookie Recipe EVER"!

I found this recipe off of a blog called, My baking Addiction. So I followed the link and headed over to Savory Sweet Life's blog. This chocolate chip cookie recipe is from a cook book called, Savory Sweet Life's: 100 Simply Delicious Recipes for Every Family Occasion.
 The author of book is Alice Currah and her blog, Savory Sweet Life. I'm so adding this book to my Amazon wishlist!

I must say these cookies are so deliciously chewy and soft. The dark brown sugar adds a deeper rich flavor, unlike light brown sugar. Though I'm not saying you don't get great cookies with light brown sugar, it's just you can taste a differences. I divided up both semi-sweet and bitter-sweet chocolate chips for this recipe. I didn't have enough semi-sweet chocolate, plus I like the combination of both chocolates. Definitely one of the best chocolate chip cookies I've made by far!

These cookies sure did brighten up my mood, I'm sure yours will too!

Enjoy!

Savory Sweet Life's "The Best Chocolate Chip Cookie Recipe EVER"

Yield: 4 dozen cookies Prep time: 10 minutes Cook time: 12 minutes

Ingredients:

1 cup (2 sticks) salted butter, softened
1/2 cup sugar
1 1/2 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
2 3/4 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
3/4 tsp. smallish-medium coarse sea salt
1 tsp. baking soda
1 1/2 tsp. baking powder
2 1/4 cups semi-sweet chocolate chips

Directions: 

Preheat oven to 360 degrees. 

Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. 

Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. 

Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!

Savory Sweet Life's Notes

*please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture. If you only have table salt, use 1/2 tsp.

 *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie. If you do not like this taste, go with 1/2 teaspoon of table salt.

*I realized grocery stores sell bags of chocolate chips in 12 oz bags but this recipe really needs every last chip. Otherwise you’ll get cookies with only a few chips in each one and this recipe requires lots of chocolate to bulk the cookie up. You’ll need about 1 1/2 bags.

Source: Savory Sweet Life

Mini Chocolate Chip Cookies

I was craving for some chocolate chip cookies, but I didn't want to make a big batch of cookies like I usually do. So I got my Kindle, and scrolled down to my Baking Recipe Books. I decided on baking a cookie recipe from Cookie Cravings: 30 All-Time Favorite Recipes. I got the Kindle edition when it was only a dollar. It's great book with tons of great cookie recipes! The author of this book which is Maria Lichty, is from Two Peas and Their Pods. Tons of great recipes on that site!

These cookies are mini and so cute, that I almost didn't want to eat them...almost! But I did and boy there really good! The mini chocolate chips come in handle when baking up a small batches of cookies like these. They almost look like store bought cookies. These cookies are great for any occasion. Be prepared cause they will go quick! I have many cookie monsters at home, I don't mean kids! haha

I'm loving this cookie spatula that I got for a dollar at Rite Aid! I can transfer two mini cookies on it or one big cookie, one at a time. I love getting things for a dollar! ^_^

You can also find this recipe on her site (link here!)

What are your favorite cookies?

Enjoy!

Mini Chocolate Chip Cookies

Yield: Makes about 3 dozen mini cookies / Bake Time: 8 minutes

Source: Cookie Cravings: 30 All-Time Favorite Recipes

Ingredients:

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup unsalted butter, at room temperature
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup mini chocolate chips

Directions:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.

2. In medium bowl, whisk the flour, salt, and baking soda together. Set aside.

3. In the bowl of a stand mixer, cream the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract.

4. Slowly mix in the flour, until combined. Stir in mini chocolate chips.

5. Roll dough into tiny balls, about 2 teaspoons of dough. Place on baking sheet and slightly flatten with the palm of your hand. Bake for 8 minutes or until cookies are golden brown and set. Remove from the oven and let cool on baking sheet for 2 minutes. Transfer to a wire rack to cool.

Chocolate Chip Cookies

So I'm always on the hunt for some more delicious Chocolate Chip Cookies and I found another great recipe!

I was on Amazon a few days ago looking for some delicious baking books. I found this one book called Cookie Cravings: 30 All-Time Favorite Recipes. This is the Kindle Edition for $0.99! Only under a dollar, I had to order it, so I did! This book is by Maria Lichty. She has a blog called Two Peas and Their Pod.  There's a bunch of great recipe on there so check out her site!

So as I was saying I was looking for another great Chocolate Chip Cookie recipe and decided to make this one! She calls it "Our Favorite Chocolate Chip Cookies". I can now understand why this recipe is her favorite! It's super chewy and soft! I'm glad I didn't bake all the dough cause I would love to see how these cookies taste after 72 hours.

Once I made the recipe I refrigerated the dough for 24 hours! The dough can be chilled for 72 hours.

This is the cookie dough after being refrigerated for 24 hours. I didn't have a bigger cookie scoop then the 1 1/2 in. as you see in the above picture. So I just scooped some cookie dough out and added two scoops together, then rolled them into a ball. I did that so I could achieve a big cookie.

Here are the cookies after being removed from the oven. I left them on the pan for about 3 minutes and then transfer them to a cooling rack.

Here they are cooling. Don't they look so good? Don't be tempted to try one just yet, there hot! Wait until the cookies are completely cool. Once there cool try a piece, then maybe another! ^_~

Mmmm...look at that delicious cookie! Well I'm about to head to the kitchen and bake up some more! I also have another cookie recipe called New York Times Chocolate Chip Cookies, which are awesome! {recipe here!} Like always the recipe for these "Our Favorite Chocolate Chip Cookies" will be down below!

After 72 hours from being chilled in the refrigerator, these cookies came out some much better! It's more crispy around the edges and chewy in the center!

Let me know what's your favorite cookie recipe, so I can try them out!

Enjoy!

Our Favorite Chocolate Chip Cookies

Makes 20 large (4-inch) cookies // Bake Time: 12-14 minutes

Source:  Cookie Cravings All-Time Favorite Recipes & Two Peas and Their Pods

2 1/2 cup all-purpose flour

2 cups cake flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoons sea salt

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 1/4 cups light brown sugar

1 cup granulated sugar

2 large eggs

3 teaspoons vanilla extract

2 cups semi-sweet chocolate chips

Sea salt, for sprinkling

1. In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and sea salt. Set aside.

2. In the bowl of a stand mixer, beat the butter, brown sugar, and granulated sugar together until smooth and creamy, about 5 minutes. Add in the eggs, one at a time. Add in the vanilla extract and mix until combined.

3. With the mixer on low, slowly add the dry ingredients to the wet ingredients, about 1/2 cup flour mixture at a time. Mix until just combined. Stir in the chocolate chips.

4. Wrap the cookie dough in plastic wrap and chill for at least 24 hours. The dough can be chilled for 72 hours.

5. When ready to bake, preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Take about 1/4 cup of cookie dough and roll into a large ball. Place cookie dough balls on the prepared baking sheet, about 3 inches apart. Sprinkle with sea salt. Bake cookies for 12-14 minutes, or until the cookies are slightly golden brown around the edges. Remove from the oven and let cookies cool on the baking sheet for 3 minutes. Transfer to a wire cooling rack and cool completely.

Happy Mother's Day & Coconut Macaroons!

Happy Mother's Day to all the Mama's out there! & Happy Macaroon Day! Yes I know it's not National Coconut Macaroon Day, I just needed an excuse to bake them so I can eat them! haha 

These Coconut Macaroons are super tasty and easy to make. I just used the recipe that's on Baker's Angel Flake Coconut. It's right on the back of the bag. Really quick and easy, all you need is a few simple ingredient's to bake up these deliciously, moist babies. I used a medium size cookie scoop (1 1/2 Tbsp) and 1 5/8 Mini Baking Cups. Don't they look cute?

 I'm super happy to be spending this Mother's Day with my one and only Mama Bear, Love you! I know my Mom will love these, cause she just loves coconut as much as me!

Coconut Macaroons

Prep: 15 Minutes plus cooling

Makes about 3 dozen or 18 servings, 2 cookies each

Ingredients:

1 package (14 oz.) Baker's Angel Flake Coconut (5-1/3 cups)

2/3 cup sugar

6 Tbsp. flour

1/4 tsp. salt

4 egg whites

1 tsp. almond extract

Directions:

Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended. Drop by tablespoonfuls onto greased and floured cookie sheets.

Bake at 325 F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely. 

Optional: 

Chocolate-Dipped Macaroons:

Prepare and bake cookies as directed; cool. Melt 1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate as directed on package. Dip cookies halfway into chocolate; let excess chocolate dip off. Lat stand at room temperature or refrigerate on wax paper-lined tray 30 minutes or until chocolate is firm.

Oatmeal Cream Pie

I remember as a kid my parents buying Little Deddie Oatmeal Cream Pies. I also remember really loving them. I still do!

via littledebbie.com

 But I don't buy them anymore, since I'm trying to watch my weight, but as I was checking out some food blogs I saw a recipe for Oatmeal Cream Pie on Shugary Sweets blog, so I just had to make them!

As you can see from the pictures these came out really good. They taste really yummy almost like Little Debbie's! The cookie is very chewy and sweet. Almost as chewy as Little Debbie's Oatmeal Creme Pies. Just be careful not to over bake these cookies, or they'll be to hard and crunchy. You don't want these cookies to come out that way. You want them soft and chewy as Little Debbie's Oatmeal Creme Pies! Nobody wants a crunchy cookies unless it meant to be! The cream in the center is very sticky and sweet. Together they make a great combination!

If you have kids this is a great treat for snack time or even better to surprise them for lunch! Even if you don't have kids just make them, they'll go fast!

Have fun making these sticky, yummy goodness!

Oatmeal Cream Pie

Yeild: 24 cream pies

Source: shugarysweets.com

Ingredients:

For the cookies:

1 cup margarine (Not Butter) or butter flavored Crisco (which I used)

3/4 cup brown sugar

1/2 cup granulated sugar

1 tbsp molasses

1tsp vanilla extract

2 eggs

1 1/2 cup flour

1/2 tsp salt

1 tsp baking soda

1/4 tsp cinnamon

1 1/2 cup quick oats

For the filling:

2 tsp very hot water

1/4 tsp salt

1 1/2 (7oz) jar of Marshmallow Fluff

3/4 cup butter flavor Crisco

2/3 cup powdered sugar

1 tsp vanilla extract

Directions:

Preheat oven to 350 degrees.

In a  large bowl, beat margarine or butter flavored Crisco, brown sugar, molasses, vanilla extract and eggs until combine. 

Add flour, salt, baking soda and cinnamon until combine.

Mix in the oats.

Drop by ONE tablespoon on to a parchment lined cookie sheet. Bake 8-10 minutes, until starting to brown around the edges. DON'T OVERCOOK!

After cookies have cooled, combine hot water with salt and mix until salt is dissolved. In a large bowl or stand mixer, beat Marshmallow Fluff with Crisco, powdered sugar and vanilla. Beat on high until fluffy. Add in salt water and mix until well combine.

Spread filling on one cookie and press second cookie on top.

Enjoy!

New York Times Chocolate Chip Cookies

Is your mouth watering? If not then what's wrong with you? lol You should be begging me for a cookie! But don't you worry, they'll be no begging cause like always the recipe will be below!

I though my Chewy Chocolate Chip Cookies Recipe were good but I found an even better chocolate chip cookie recipe! If your thinking of making this New York Times Chocolate Chip Cookies recipe than you better have the patience. For this recipe you have to wait 24 hours and up to 72 hours.

I love these cookies cause they are crispy around the edges and soft, chewy and buttery in the middle. I used a big ice cream scoop to make big cookies. One cookie was a enough to satisfy me. I used 60% cocoa and semi-sweet chocolate chip.

Just look at all that goodness! These cookies are so good that I'm planning on making them again.

Follow the instructions of this recipe and your cookies will come out delicious!

New York Times Chocolate Chip Cookies

Source: New York Times and Carnaldish.com

Yield: 1 1/2 dozen 5-inch cookies.

Ingredients: 

2 cups minus 2 tbsp (8 1/2oz.) cake flour

1⅔ (8 1/2oz.) bread flour

1¼ tsp baking soda

1½ tsp baking powder

1½ tsp coarse salt

2½ (1 1/4cups) unsalted butter

1¼ cups (10oz.) light brown sugar

1 cup plus 2 tbsp (8oz.) granulated sugar

2 large eggs

2 tsp natural vanilla extract

1¼ pounds bittersweet chocolate discs or fèves, at least 60 percent cacao content (see note)

sea salt

Instructions:

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.

Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.

Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

Drop chocolate pieces in and incorporate them without breaking them.

Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.

Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.

Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.

Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Eat warm, with a big napkin.

Notes: 

Make sure you bake these on the center rack of your oven.

Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

Deep-Dark Double Chocolate Fudge Brownies

Tis the season to eat chocolate!

Well that's stupid we should always eat chocolate all year round! Don't you agree? 

Okay what you see here is all oh so gooey and oh so good. These brownies are the most darkest, richest, moist recipe you will ever bake. I baked them in a 9" x 9" inch pan. They came out pretty thick. So next time I'm gonna try a 9" x 13", so they will come out a bit thinner. So they can come out more like bars and less like cake. Not that there's nothing wrong with some cake! ^_^

This is by far the gooiest, darkest Chocolate Brownie Recipe I have ever made. Instead of milk chocolate I use bitter and semisweet chocolate cause I like to balance out the favors. This was a super fast recipe to prepare. I was surprise by how fast it all came together. I was in and out the kitchen in no time. The coffee is there to enhance the favors of the chocolate, so if your not a fan of coffee it's no big deal. You can bake them without the coffee and just substitute with 2 teaspoons of water. But I have to say you have got to try it with coffee. It makes a big differences.

Now the kitchen smells like chocolate and my belly is doing a happy dance. Bake these!

Deep-Dark Double Chocolate Fudge Brownies

Ingredients

• ⅔ cup Double-Dutch Dark Cocoa, or regular cocoa powder
• 1½ cups granulated sugar
• ½ cup confectioners’ sugar
• ¾ tsp salt
• 1 cup All-Purpose Flour
• 1 tbsp espresso powder
• 1 cup milk chocolate chips
• ½ cup bittersweet or semisweet chocolate chips
• 3 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 2 tbsp water or brewed coffee (cooled)

Instructions

In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, espresso powder, and chips. Add the eggs, oil, vanilla extract and water or cooled coffee, mixing just until smooth. Spoon the mixture into a lightly greased 8 x 8", 9 x 9", or 9 x 13" square pan, smoothing the top. I used a 9 x 13" baking sheet fully lined with parchment paper for easy cleanup.

Bake the brownies in a preheated 350°F oven for about 25 minutes (for the 9 x 13" pan), 35 minutes (for the 9" pan), or 45 minutes (for the 8" pan). To see if the brownies are done, remove the pan from the oven, and stick the tip of a sharp knife into the center of the brownies. Wriggle it around just enough to see what’s going on. Is the batter under the crust still shiny, wet, and smooth? Continue to bake the brownies, checking frequently. Is it ultra-moist, but not shiny, and “crumby” looking? Take them out, they’re done.

Place the pan of brownies on a cooling rack, and allow them to cool for 1 hour before slicing. 

Source: adapted from King Arthur Flour, Carnaldish.com

Chocolate Crackles

One of many favorite!

This chocolate cookie recipe is one of my faves and many others have said it was there's. Chocolate Crackles are really festive for the holiday season. You can even gift wrap them and give them out as Christmas treats.

My friends & family comment saying they taste like mini brownies, and they do. Great with a tall glass of milk.

Recipe Below!

Enjoy!

Chocolate Crackles

Ingredients:

8 oz bittersweet chocolate, finely chopped
1 1/4 cups all-purpose flour (2 1/2 cups @8500 ft.)
1/2 cup unsweetened Dutch-process cocoa powder
2 tsps baking powder (1 1/2 tsps @8500 ft.)
1/4 tsp coarse salt (1/2 tsp @8500 ft.)
1/2 cup (4 oz.) unsalted butter, room temperature
1 1/2 cups light brown sugar, packed (1 1/4 cups @8500 ft.)
2 large eggs
1 tsp vanilla extract (2 tsps @8500 ft.)
1/3 cup whole milk
1 cup granulated sugar
1 cup powdered sugar

Directions:  

Melt the chocolate in a heatproof bowl over a hot water bath or on medium-low power in a microwave, stirring occasionally. Set aside to let cool. 

Sift (or whisk) the flour, cocoa, baking powder, and salt together in a bowl. 

Beat the butter and light brown sugar together for a couple of minutes until fluffy. Beat in the eggs and vanilla, then beat in the melted chocolate. Slowly mix half of the flour into the butter mixture. Mix in half of the milk until incorporated. Mix the remaining flour and then the milk until combined. 

Place the dough in the refrigerator for a minimum of 2 hours or until the dough is firm. 

Preheat the oven to 350°F. 

Pinch off pieces from the dough and roll into 1-inch balls. Coat each dough ball in granulated sugar then in powdered sugar and place 2 inches apart on a parchment-lined baking sheet. Bake until the surfaces crack – about 14 minutes (10 minutes @8500 ft.). You can rotate the baking sheets halfway through the baking time, but I didn’t need to.

Remove from baking sheets to cooling racks until completely cooled. Store cookies between layers of parchment or wax paper in airtight containers at room temperature. Good for up to 3 days. Makes 60 cookies.

Source: from Martha Stewart’s Cookies & Use Real Butter

Pumpkin Snickerdoodles

Last but not lease on the pumpkin baking marathon!

Pumpkin Snickerdoodles! These are super yummy and they go quick at my house with my growing brothers...haha This recipe will make a lot of cookies and I used a big ice cream scoop and cut that in half to make this recipe, and at that it still made a really big cookie!

This makes a really big batch so share them with friends and family! I had enough to share with two families!

    

I love baking with spices cause the house starts to smell like the Holidays! Can't wait to bake some sugar cookies! ^_^ 

  

Recipe Below!

Enjoy!

Pumpkin Snickerdoodles
Printer-Friendly Version

Yield: about 3-4 dozen cookies  Ingredients:

For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Directions:

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.

Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.

Source: Annies-Eats

Chewy Chocolate Chip Cookies

I was on a hunt for the best Chewy Chocolate Chip Cookie recipe, and I think I've found one!

I'm not really into baking crispy cookies, unless it ginger snaps, but I've noticed a lot of the chocolate chip cookie recipes I've been baking were coming out a bit crispier then I wanted. I don't know if it was the recipe, cookie sheet or oven, but I was looking for a recipe that made them really soft and chewy. Well I think I've found the best recipe by far! This recipe tells you to add cornstarch, which adds volume and makes the cookies more chewy and soft.

Super yummy recipe! I think I've made this cookie recipe four times now and every time I do there gone super fast!

I got this recipe from Apple A Day blog. Check it out also I will post the recipe below!

Enjoy!

Best-Ever Chewy Chocolate Chip Cookies

Ingredients: 

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. bittersweet chocolate chips

Directions:

Preheat oven to 350 degrees F.

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.  Try not to eat them all.

barely adapted from Anna Olson, Food Network Canada

Homemade Halloween Oreo Cookies

I've been looking at food blogs a lot and came a cross this easy to follow recipe. Made it last night and thought they were really yummy. There such cute cookies specially if you have kids or are going to any Halloween parties. This would be a great recipe for that!

To make them even more prefect for Halloween I divided the cream filling and added green and orange food coloring. You can add any other colors you may like for instances purple or red would be great too. Any thing that screams Halloween! Or you don't even need to add any coloring to the filling. You can leave it just plain white to give it that Oreo effect!

Recipe below!

 

Enjoy!

Homemade Halloween Oreo Cookies

Ingredients:
For the cookies: 

1 1/4 cups all-purpose flour

1/2 cup unsweetened or Dutch process cocoa powder

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1 to 1 1/2 cups sugar (Use 1 cup for a truer-to-original Oreo wafer or more sugar for a sweeter chocolate cookie) 

10 tbsp (1 stick + 2 tbsp) unsalted butter, at room temperature

1 large egg 

For the cream filling (white): 

4 tbsp (1/2 stick) unsalted butter, at room temperature

1/4 cup vegetable shortening

2 cups confectioners’ sugar, sifted

2 tsp vanilla extract Instructions: 

Preheat the oven to 375˚ F.  Line two baking sheets with silicone baking mats or parchment paper.

In a food processor or the bowl of an electric mixer, combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar.  Mix briefly to combine.  Add the butter to the bowl and pulse or mix briefly to incorporate.  Add in the egg and mix until the dough forms a cohesive mass.

Scoop between 2 tsp to a scant tbsp of batter (depending on how large you want them) onto the baking sheet.  Continue scooping, spacing the dough balls a couple of inches apart.  With moistened fingers, gently press down on the dough balls to flatten slightly.  Bake for 9-11 minutes (closer to 9 minutes for smaller cookies), rotating the pans halfway through baking.  Transfer the baking sheets to a wire rack and let cool completely until the cookies are firm and set.  Be sure the cookies are completely cooled before filling.

To make the filling, combine the butter and shortening in the bowl of an electric mixer.  Beat on medium-high speed until smooth.  Add the confectioners’ sugar to the bowl and mix on low speed just until incorporated, then increase the speed to medium-high and beat until light and fluffy, about 2-3 minutes.  Blend in the vanilla extract.

To assemble the cookies, pair them up by size.  Use a pastry bag fitted with a plain round tip to pipe a swirl of filling onto the flat side of one cookie of each pair.  Sandwich together with the remaining cookie and press down so that the filling reaches the edges. Yield: 20 to 30 sandwich cookies, depending on the size

Source: Retro Desserts by Wayne Bachman

Iced Pumpkin Cookies

 I'm a big fan of allrecipes.com so I like to go to that site for just about anything. I saw this recipe for Iced Pumpkin Cookies and the reviews were great so I had to try them out!

If you love pumpkin than you'll love these, there super yummy and so soft. The icing on top makes the cookies even better! The recipe is real easy to follow. If your not a pumpkin fan then that's okay there's lots of other cookies recipes on this site so check them out!

Enjoy!

Iced Pumpkin Cookies

Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract  

Icing Glaze

2 cups confectioner's sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

  

Directions:  

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. 

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. 

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. 

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency. 

Source: allrecipes.com