oh im so gonna win.
Oh cookie time to start working my kings magic.
I thought the Bacon Chocolate Chip Cookie.. was posted already..
Here is a recipe..
http://www.peterandrewryan.com/bakin...candied-bacon/
Global @Gender Poison
Imagine your RL Mug on your COH Mug on your Coffee Mug
Quote:
OMG! Seriously? Ewwww!
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Originally Posted by GenderPoison
I thought the Bacon Chocolate Chip Cookie.. was posted already..
Here is a recipe.. http://www.peterandrewryan.com/bakin...candied-bacon/ |
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Quote:
This +infinity.|
Originally Posted by Dazz_Marvelous
OMG! Seriously? Ewwww!
|
Bacon and sugar is disgusting.
Bacon on its own is kinda ewwwwish, to be honest.
Maybe in small doses though.
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Quote:
No! I love Bacon and Cookies... just not together... I think? I might just hafta make one and find out! LOL!
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Originally Posted by Neuronia
This +infinity.
Bacon and sugar is disgusting. Bacon on its own is kinda ewwwwish, to be honest. Maybe in small doses though. |
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Quote:
i don't know... bacon and maple syrup tastes very good. It's a been a very, very long time since i last had real bacon, but i remember that much about it.
|
Originally Posted by Neuronia
This +infinity.
Bacon and sugar is disgusting. Bacon on its own is kinda ewwwwish, to be honest. Maybe in small doses though. |
Dr. Todt's theme.
i make stuff...
No fancy here. I'm too lazy to mix except for very rarely. Did make rougalah (I know, spelled it wrong) once and my arms ached for a week after. (Dough is creamcheese, butter and flower, but they all have to be cold, almost solid, and when they start to get to a good mixing consistency, you're supposed to put it back in the refrig to harden it up again. I'll never do that by hand again.)
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My MiniCity
Does it have to be a cookie that is actually baked? One of my favorites is a no-bake cookie that is so good the language village counselors used to try sneaking them out of the cooler.
Quote:
Nope! A cookie is a cookie no matter what! As long as it is yummy, soft, and round I think it's pretty much a cookie! |
Originally Posted by Talon_Arsenal
Does it have to be a cookie that is actually baked? One of my favorites is a no-bake cookie that is so good the language village counselors used to try sneaking them out of the cooler.
|
NOW COME ON! Post some recipes!
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Quote:
so no cookies that are crisp or that come in a bar shape?|
Originally Posted by Dazz_Marvelous
Nope! A cookie is a cookie no matter what! As long as it is yummy, soft, and round I think it's pretty much a cookie!
NOW COME ON! Post some recipes! |
YOU COOKIE HATER !
I call shenanigans to this contest. How can you not include crispy or bar shaped? what about ball shaped?
I WANT A COOKIE CONTEST WHERE ALL COOKIES ARE WELCOME, REGARDLESS OF SHAPE OR SIZE.
All cookies deserved to be loved.. well, minus cookies that contain raisins.
Quote:
LOL! Those are what I prefer! I do like Cookie Bars actually! One of my favorite was the Starbucks Toffee bar! YUMMY! |
Originally Posted by _Cherry_
so no cookies that are crisp or that come in a bar shape?
YOU COOKIE HATER ! I call shenanigans to this contest. How can you not include crispy or bar shaped? what about ball shaped? I WANT A COOKIE CONTEST WHERE ALL COOKIES ARE WELCOME, REGARDLESS OF SHAPE OR SIZE. All cookies deserved to be loved.. well, minus cookies that contain raisins. |
But you know me... I don't care. JUST stop beating around the bush and post a friggin recipe already!
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My neighbor makes Oatmeal Cookies with Butterscotch chips and M&M Mini's in it. They are awsome.
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Covered Shadow - 50 - Dark Melee / Shield Scrapper
I know this is probably cheating, but really its the best. That is if you take them out the oven at the exact moment where they are soft and gooey but starting to get a tiny crust. :-)
The Original Nestle Tollhouse Cookie
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 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
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
Directions
PREHEAT oven to 375° 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 morsels and nuts. 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.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
nutritional information
Honestly though with those nifty little cookie dough rolls in my dairy cooler, I seldom make homemade cookies anymore.
did you know that..
if you alter the brown / white sugar ratio's you'll either get a crispy cookie or 1 that stays more chewey and moist?
for the crispy kind use 1c white sugar and a 1/2c brown
for the chewey kind use 1c brown and 1/2c white
(bad idea starting a cookie thread dazz, im kinda full of useless baking info im sure no one wants to know)
CHERRY RUM BALLS
1 cup Semi-Sweet Chocolate Chips
1/2 cup rum
1/4 cup light corn syrup
3 cups fine vanilla wafer crumbs (about 80 cookies)
1-1/2 cups finely chopped pecans
1/2 cup powdered sugar
Additional powdered sugar
Red candied cherries, halved
1. Place chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir until chips are melted. Stir in rum and corn syrup.
2. Stir together vanilla wafer crumbs, pecans, and 1/2 cup powdered sugar. Drizzle chocolate mixture over crumb mixture, stirring until well blended. Shape mixture into 1-inch balls; roll in powdered sugar. If desired, place cherry half in center of each cookie, pressing down lightly.
3. Store in airtight container several days to develop flavor. Before serving, roll balls in additional powdered sugar, if desired. About 4 dozen cookies.
you know the milano cookies from pepperidge farms? mhm, thats right.. Im gonna test your baking skillz dazz.
Cookies
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
1/2 cup plus 2 tablespoons powder sugar
2 cups all purpose flour
Ganache
1/4 cup plus 2 tablespoons whipping cream
2 tablespoons (1/4 stick) unsalted butter
9 ounces imported white chocolate (such as Lindt), chopped
1/4 teaspoon peppermint extract
Coating
9 ounces bittersweet (not unsweetened) or semisweet chocolate,
chopped
1 tablespoon solid vegetable shortening
For cookies:
Preheat oven to 350°F. Butter 2 heavy large cookie sheets. Using electric mixer, cream butter and extracts in medium bowl until light. Beat in sugar. Beat in half of flour. Stir in remaining flour. Spoon half of dough into pastry bag fitted with no. 4 star tip. Pipe 2 1/2-inch-long ovals with solid centers on prepared cookie sheet, spacing cookies 1/2 inch apart. Repeat with remaining dough. Bake until golden brown on edges, about 12 minutes. Transfer to paper towels and cool.
For ganache:
Bring cream and butter to simmer in heavy small saucepan over low heat. Add chocolate and stir until smooth. Mix in extract. Refrigerate just until firm enough to spread, stirring occasionally, about 30 minutes.
Line 2 cookie sheets with foil. Using small metal icing spatula, spread 1 teaspoon ganache over flat side 1 cookie. Arrange ganache side up on prepared cookie sheet. Repeat with remaining cookies. Refrigerate until ganache is firm, about 30 minutes.
For coating:
Melt bittersweet chocolate and vegetable shortening in top of double boiler over simmering water, stirring occasionally until smooth. Remove from over water.
Dip 1 end of 1 cookie into bittersweet chocolate. Grasp cookie on sides and dip ganache side into bittersweet chocolate; shake cookie to remove excess chocolate. Place cookie on same sheet, chocolate side down. Repeat with remaining cookies. Chill until chocolate sets, 30 minutes. Remove cookies from foil. (Can be prepared 2 weeks ahead. Refrigerate in single layers in airtight containers. Let stand 10 minutes at room temperature before serving.)
CHOCOLATE FLORENTINES
1/4 cup CANDIED ORANGE PEEL (recipe follows)
1/2 cup (1 stick) butter
2/3 cup sugar
2 tablespoons milk
2 tablespoons light corn syrup
1/3 cup all-purpose flour
1 cup sliced almonds
1 teaspoon vanilla extract
CHOCOLATE FILLING (recipe follows)
1. Prepare CANDIED ORANGE PEEL.
2. Heat oven to 350°F. Line cookie sheets with heavy duty foil; smooth out wrinkles.
3. Combine butter, sugar, milk and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking, without stirring, until syrup reaches 230°F. on candy thermometer or until syrup spins 2-inch thread when dropped from fork or spoon. Remove from heat; stir in flour, candied orange peel, almonds and vanilla. (To keep mixture from hardening, immediately place pan over hot water). Drop mixture by level teaspoons onto prepared cookie sheets, placing at least 4 inches apart. (Cookies will spread a great deal during baking).
4. Bake 8 to 11 minutes or until cookies are bubbly all over and are light brown caramel color. Remove from oven; cool completely. (Carefully slide foil off cookie sheet to reuse cookie sheet; prepare with foil for next use.) Cool cookies completely on foil; gently peel off foil.
5. Prepare CHOCOLATE FILLING; spread thin layer on flat side of one cookie; gently press on another cookie, flat sides together. Wrap individually in plastic wrap. Repeat with remaining cookies and filling. Store tightly covered in refrigerator. About 1-1/2 dozen filled cookies.
CANDIED ORANGE PEEL: Cut outer peel (no white membrane) of 2
small navel oranges into 1/2-inch wide strips. Cut across strips to make 1/2x1/8-inch pieces. Place peel, 1/4 cup sugar and 1/2 cup water in small saucepan. Cook over very low heat until bottom of pan is covered only with glazed peel; do not caramelize. Remove from heat; spoon onto wax paper. Cool.
CHOCOLATE FILLING: Place 1 cup Semi-Sweet Chocolate Chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
Quote:
HEHE! Wow you are really gonna test me! I actually am a good cook! I just don't cook very much! We'll see if I can bake! I have no problem with brownies and cookies hence the reason I stayed with a COOKIE thread! HEHE! BTW... Cherry... I dunno if I'll get to ALL those recipes! The rum ones sound yummy but really looking for just the BESTEST cookie ever! Do you have just a normal cookie recipe up your sleeve or am I really gonna hafta go all pepperridge farm on ya!!!|
Originally Posted by _Cherry_
did you know that..
if you alter the brown / white sugar ratio's you'll either get a crispy cookie or 1 that stays more chewey and moist? for the crispy kind use 1c white sugar and a 1/2c brown for the chewey kind use 1c brown and 1/2c white (bad idea starting a cookie thread dazz, im kinda full of useless baking info im sure no one wants to know) |
& YES I KNEW THE SUGAR TRICK!!! My grandma taught me it last Spring Break when she gave me the FAMILY COOKIE RECIPE which has more brown sugar thus I think making them yummier and softer (if I am remembering correctly)!
CRITKAT: Totally cheating! LOL! But ya my family's recipe is very similar! That recipe is ages old but my great Aunt tweaked it and made it much better!
!
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Nobody else really has cookie recipes?
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Quote:
Unfortunately, I am in ND and all my cookbooks are in MN (don't need them in a res hall). The most I could do would be to find something online that was close, but not exact to what I actually use. If still looking at Thanksgiving time, I'll post something when I'm home though.
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Originally Posted by Dazz_Marvelous
Nobody else really has cookie recipes?
|
Dazz, the bestest "cookie" I've ever had are known as Magic Cookie Bars, although I call them Grumblecakes in honor of the relevant Strong Bad email.
Seriously. The best.
1 stick butter
7 graham crackers (full-size), or 1.5 c. graham cracker crumbs
1 14oz can of sweetened condensed milk
2 c. (12 oz bag) semi-sweet chocolate chips
1/2 c. peanut butter chips (optional)
1.5 c. coconut
1 c. chopped walnuts
Melt the butter and line the pan (13 x 9") with it. If you're using whole crackers, use a rolling pin to crush them. Sprinkle crumbs evenly over butter. Pour on the condensed milk. Sprinkle on the chips, the coconut, and finally the nuts. Press with fork to even it up.
Bake 25 mins at 350 deg or until lightly browned. (325 deg if using glass pan)
Cut into bars once cooled. Store in fridge if you don't nom nom them all!!
"If you think something is impossible, check your assumptions." -- Atlas Shrugged
Pumpkin Walnut Cookies w/ Cream Cheese frosting:
4 cups unsifted flour
2 cups Quick or Old Fashioned Oats
2 tsp baking soda
2 tsp cinnamon (can add a bit more if you really like cinnamon)
chopped walnuts (add to taste, can also go without, or use whatever nut you like. I use about one bag.)
1 1/2 cups butter, softened
2 cups brown sugar
1 cup sugar
1 egg
1 tsp vanilla
1 can (16 oz) pumpkin (not the premade pie filling. just pumpkin)
-preheat oven to 350
-combine the first 5 ingredients (4 if you're not using nuts), set aside
-cream butter, gradually add sugars, beating until light and fluffy
-add egg and vanilla, mix well
-alternate additions of dry ingredients and pumpkin, mixing well after each
-drop 1/4 cup dough (a big spoonful) onto lightly greased cookie sheet, spread just a bit. (the dough shouldn't spread much at all when it cooks)
-bake 20-25 min until lightly browned
-frost with cream cheese frosting (good without it...way better with)
Do not overbake. They should stay pretty moist, almost like cake, but more dense. I can usually get at least two dozen cookies out of this recipe, most of the time more, depending on how big I make them.
Loose --> not tight.
Lose --> Did not win, misplace, cannot find, subtract.
One extra 'o' makes a big difference.
Due to some personal issues at home I'm gonna be unable to do cooking this month. Things have gotten hectic and such. Maybe some other time. Thanks to everyone for sending their recipes! I've saved them all for future use!
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(*Note: so I started this over in UHB land and thought I would extend it out to you all!)
SO HI EVERYONE!!!
Hope everyone is having a most Marvelous day!
So... listen! I've been on this quest lately. It's a funny quest actually! But I am on a quest to find the bestest cookie recipe ever!!!
Do you think you have it? Well submit it here. I am SERIOUSLY going to bake EVERY cookie recipe submitted! I'll even take pics and taste them! I think I will have this "quest" run through the holidays and then in the beginning of January I will decide on the winning cookie!!! I just love cookies and I always ponder how other people bake cookies! I'll even submit mine and would LOVE for everyone else to bake with Dazzy and have a yummylicious good time! HEHE!
BTW: YES I will have a PRIZE for the winning cookie! HEHE! BAKE AWAY!!!
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