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Salted Chocolate Chip Cookies

September 23, 2014 12:21 pm · Posted by Lauren G

Mmmmm more chocolate chip cookies because you could you go wrong with such a classic. I love trying new versions of the old favorite like last week's mock DoubleTree cookies and this week's salted concoction. These were actually inspired by a restaurant in Santa Monica called The Misfit Bar. After your meal, they give you these amazing cookies, and while you're there, I highly recommend the crispy lobster nik niks. I'm still trying to figure out the exact cookie recipe, but these are pretty darn good in the meantime. 

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 1/2 cups firmly packed dark brown sugar
  • 2 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoons sea salt + more for sprinkling on top of each cookie dough ball
  • 2 1/4 cups semi-sweet chocolate chips

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and dark brown sugar together on medium-high speed until light and fluffy in texture, about 2 minutes.
  2. Reduce the speed to medium-low and add in the eggs, one at a time, mixing well after each egg is added. Add the vanilla and mix to incorporate.
  3. Next, add in the flour, baking powder, baking soda and sea salt and mix just until all the dry ingredients are fully incorporated. Do not over-mix.
  4. Add in the chocolate chips and mix them in by hand using a wooden spoon or rubber spatula. Transfer the cookie dough to a bowl and cover tightly.
  5. Refrigerate the cookie dough overnight. Do not skip this step! If you're dough is room temperature, it will spread too thin in the oven and end up looking like this...

6. Heat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper.
7. Use a cookie scoop to portion out the cookie dough onto the baking sheets, spacing them 2 inches apart. Sprinkle each cookie dough ball with a small amount of sea salt.
8. Bake the cookies for 15 minutes, rotating the baking sheets halfway through the baking time to ensure even browning.
9. Remove the cookies from the oven when they are a light golden brown around the edges and allow the cookies to cool on the baking sheets for about 2 minutes before transferring them to a baking rack to cool completely. Store in a covered container at room temperature for up to 5 days.

(Inspired by Mom It Forward)

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DoubleTree Chocolate Chip Cookies

September 16, 2014 12:53 pm · Posted by Lauren G

I can't believe I haven't posted anything for two months! Where have I been? I've been so busy with life that I haven't even had time to bake anything! Back in June, my family and I traveled to Chicago for my brother's graduation from business school. It was such a happy occasion and a wonderful time spent with family and friends, but the crazy baker in me couldn't stop thinking about the amazing cookies at the Double Tree Hotel. They keep them warm behind the counter and hand them to you when you check in, but if you're nice, they'll give you extra. This recipe is from the DoubleTree website, so you know they're authentic!

Makes Approximately 20 Cookies

  • 1/2 cup rolled oats
  • 2-1/4 cups all-purpose flour
  • 1-1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/4 tsp. cinnamon
  • 1 cup butter, softened
  • 3/4 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • 1-1/2 tsp. vanilla
  • 1/2 tsp. lemon juice
  • 2 eggs
  • 3 cups semi-sweet, chocolate chips
  • 1-1/2 cups chopped walnuts

  1. Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.
  2. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.
  3. For the best results, chill the dough overnight in the refrigerator before baking the cookies.
  4. Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.

(Inspired by DoubleTree Modesto)

Filed under: Yum, dessert, recipe Tagged with: doubletree, chocolate chip, cookies
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Lemon Crinkle Cookies

June 24, 2014 1:59 pm · Posted by Lauren G

It's summer and my lemon tree is going crazy! I'm not a huge fan of lemonade so let's bake something. I've already done two versions of lemon cupcakes so I thought I'd try a cookie this time. I love these, but I wish they had a stronger lemon flavor. It's very subtle. If you're really looking for lemon flavor, try some lemon extract. 

I used a very small dish and made a mess. A larger dish would have been a better idea.

  • ½ cups Butter, Softened
  • 1 cup Granulated Sugar
  • ½ teaspoons Vanilla Extract
  • 1 whole Egg
  • 1 teaspoon Lemon Zest
  • 1 Tablespoon Fresh Lemon Juice
  • ¼ teaspoons Salt
  • ¼ teaspoons Baking Powder
  • ⅛ teaspoons Baking Soda
  • 1-½ cup All-purpose Flour
  • ½ cups Powdered Sugar

  1. Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray or prepare with parchment paper and set aside.
  2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again.
  3. Whisk together all dry ingredients except the powdered sugar, and stir in slowly until just combined.
  4. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
  5. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non stick darker baking tray, reduce baking time by about 2 minutes.

(Inspired by Lauren's Latest)

Filed under: Yum, recipe Tagged with: lemon crinkle, dessert, lemon, cookies
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Rosemary Butter Cookies

October 15, 2013 12:40 pm · Posted by Lauren G

You should see my rosemary plant. It's out of control! I don't really know what to do with it except maybe use a sprig here and their. Someone suggested I make some cookies...duh! These little guys are crunchy, sweet, and addicting! Definitely let the dough harden in the freezer. I left mine in the fridge overnight thinking it'd be the same, but my dough was so soft when I tried to cut it. That's why none of my cookies are round!

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 egg white, beaten
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups sifted all-purpose flour
  • 1 tablespoon finely chopped fresh rosemary
  • 3/4 teaspoon coarse salt
  • 1/2 cup fine sanding sugar

  1. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
  2. Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.
  3. Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.

(Inspired by Martha Stewart)

Filed under: Yum, dessert, recipe Tagged with: rosemary, cookies, Martha Stewart
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Old-Fashioned Pumpkin Cookies

October 8, 2013 12:28 pm · Posted by Lauren G

More pumpkin! I made these a while ago, but finally got around to posting it here. If your curious, my birthday was last week, so I've been pretty busy. Anyway, these turned out pretty great! Soft on the inside with just a hint of pumpkin flavoring. They also look kind of fancy with the glaze, but they're actually really easy. Get ready to get mess though!

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract

  1. Preheat oven to 350° F. Grease baking sheets or cover with parchment paper.
  2. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl.
  3. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth.
  4. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
  5. BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

For Glaze:

  • 2 cups sifted powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter 
  • 1 teaspoon vanilla extract 

  1. Combine ingredients in a small bowl until smooth.
  2. Drizzle over cookies

(Inspired by Very Best Baking)

Filed under: Yum, dessert, recipe Tagged with: pumpkin, October, cookies, fall
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Banana Oatmeal Chocolate Chip Cookies

June 18, 2013 12:20 pm · Posted by Lauren G

Time to make some cookies! And it'd be great if I could use up some bananas that are getting a little too ripe. What about some banana oatmeal chocolate chip cookies because I already have all of the ingredients on hand. If you haven't noticed...I'm a little bit of a lazy baker. They turned out moist with the perfect amount of sweetness. Plus, they have fruit in them so they're basically healthy.

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup butter, softened
  • 1 egg
  • 1 cup mashed ripe bananas (about 2)
  • 1-3/4 cups quick-cooking oats
  • 1 cup (6 ounces) semisweet chocolate chips

  1. Preheat oven to 375°.
  2. In a bowl, combine the first six ingredients; beat in butter until mixture resembles coarse crumbs.
  3. Add egg, bananas and oats; mix well. Stir in chocolate chips.
  4. Drop by tablespoonfuls onto greased baking sheets.
  5. Bake for 13-15 minutes or until golden brown. Cool on wire racks. 

Yield: 4 dozen.

(Inspired by Taste of Home)

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Meltaway Cookies with Cream Cheese Frosting

May 9, 2013 12:36 pm · Posted by Lauren G

Here's another great Pinterest find. These cookies only have four ingredients, and they are super easy to make. No eggs needed! If you use margerine instead of butter, does that mean they're vegan? Except for the cream cheese frosting, which would be such a shame to leave out because it can make anything taste amazing. I forgot the step to flatten the cookies with the bottom of a glass so they look a little funky, but they still tasted amazing! They almost melt in your mouth...no wonder they're called meltaways!

Meltaways

  • 1 C. butter
  • 3/4 C. cornstarch
  • 3/4 C. powdered sugar
  • 1 C. flour
  • 1 recipe Cream Cheese Frosting (see below)
  1. In a medium bowl, cream butter until fluffy. 
  2. Add cornstarch & sugar and blend well. 
  3. Beat in flour until thoroughly mixed. 
  4. Drop by small teaspoons onto baking sheet & flatten out with the bottom of a glass dipped in powdered sugar.  
  5. Bake at 350 degrees for 10-12 minutes.  Cool on wire rack & frost with Cream Cheese Frosting.
Cream Cheese Frosting

  • 3 oz. (yes 3) of cream cheese, softened
  • 1 C. powdered sugar
  • 1/2 tsp. vanilla
  1. Mix all ingredients together. 
  2. Color with food coloring if desired.

(Inspired by Landee See, Landee Do)

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Grapefruit Cookies

April 23, 2013 1:38 pm · Posted by Lauren G

A friend of mine has a grapefruit tree in his backyard and gave me a load of them. What else could I make with grapefruits besides juice? Cookies! These were a little unusual, but a nice combination of tart and sweet. Nice and light and perfect for spring time. The original recipe is for cut-out cookies, but my dough was a little sticky so I just dropped the dough instead.

  • Grated zest of 1 Ruby Red grapefruit, plus 1/4 cup freshly squeezed juice
  • 1 cup sugar
  • 1 1/2 cups all-purpose flour, plus more for work surface
  • 3/4 cup cake flour (not self-rising)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large egg yolks

  1. In a small bowl, combine zest with 1 tablespoon sugar; set aside. In a medium bowl, whisk together both flours, baking powder, and salt; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Beat in reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine.
  3. Turn out dough onto a piece of plastic wrap, and shape into a 1-inch-thick disk. Wrap in plastic, and refrigerate until firm, about 30 minutes.
  4. Preheat oven to 350 degrees. Drop by rounded tablespoon onto baking sheets lined with parchment paper.
  5. Bake, rotating sheet halfway through, until edges are golden, 18 to 20 minutes. Transfer sheet to a wire rack to cool 5 minutes. Transfer parchment paper and cookies to rack to cool completely.

(Inspired by Martha Stewart)

Filed under: Yum, cookies, dessert, recipe Tagged with: ruby red, Yum, dessert, grapefruit, cookies, recipe
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Reduced Fat Oatmeal-Chocolate Chip Cookies

March 12, 2013 12:51 pm · Posted by Lauren G
One of my friends has been requesting oatmeal-chocolate chip cookies for a while, so here they are. Unfortunately, I only had one stick of butter (the recipe asks for two) and was too lazy to go to the grocery store. Since I only used half the butter, I get to call these reduced fat, right?  With a little experimentation, I decided on skim milk to add the needed moisture from the missing stick of butter. They turned out great! They don't spread as much as the cookie normally would, but they're still soft and moist on the inside. And, because it's oatmeal and half the butter, they're basically healthy...

  • 1 1/2 cups packed brown sugar
  • 1/2 cup butter or margarine, softened
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups quick-cooking oats
  • 1 1/2 cups Gold Medal® all-purpose or unbleached flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips (6 oz)
  • 1 cup chopped nuts, if desired
  1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
  2. Add milk in slowly until you reach the desired consistency. (You might not use all of it).
  3. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  4. Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
Makes 3 1/2 dozen cookies

(Inspired by Betty Crocker)

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Molasses Crinkle Cookies

December 6, 2012 1:01 pm · Posted by Lauren G

There's something so inviting about a spicy, chewy molasses cookie. They're extremely easy to make, store well and even freeze well so they're perfect for holiday gift giving. I'm sure I'll be making quite a few batches this season. Here we go...

  • 3/4 cup margerine (1 and a half sticks)
  • 1 cup white sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground ginger
  • 1/2 cup white sugar

  1. Cream the margarine and 1 cup sugar. Add egg and stir until smooth. Stir in the molasses.
  2. In a separate bowl, combine flour, baking soda, salt, cinnamon, cloves, and ginger.
  3. Gradually add dry ingredients into the molasses mixture.
  4. Cover and chill dough for 1 hour.
  5. Preheat oven to 375° F.
  6. Roll dough into tablespoon sized balls and roll them in remaning white sugar.
  7. Place cookies 2 inches apart onto ungreased baking sheet.
  8. Bake for 8-10 minutes or until tops are cracked.
  9. Cool on wire rack.

(Inspired by Allrecipes)

Filed under: Yum, cookies, dessert, recipe Tagged with: sugar cookie, Yum, molasses, dessert, cookies, recipe

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