Tag: Cookies

Chocolate Crinkle Cookies ||2016 Holiday Recipe ||Blogmas Day 4

Every year around Christmastime, I try to make a holiday recipe, generally containing peppermint. Holiday recipes make great presents for teachers, friends, and family. They also work very well in Christmas parties as well as just to enjoy at home, with a cup of hot cocoa and a good book. this is so cheesy but I’m too lazy to write another intro…deal with it 😄

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recipe creds

Ingredients-ingredients.jpg

  • 1 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1/2 cup unsalted butter or vegetable oil (I used butter)
  • 4 eggs
  • 2 teaspoons baking powder
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar

Directions-Dough.jpg

  1. In the bowl of a stand mixer, beat the cocoa, granulated sugar, and oil on medium speed.
  2. Reduce the speed to low and add 1 egg at a time until combined.
  3. Mix in the remaining ingredients in the order listed, with the exception of the powdered sugar. (I also added about 1/2 cup of chocolate chips)
  4. Cover the bowl with plastic wrap and chill in the refrigerator for 4 hours. (I chilled it overnight maybe because I didn’t read the recipe right and started making the cookies at 8pm)chocolatecrinkle.jpg
  5. Preheat the oven to 350degrees F.
  6. Line cookie sheets with parchment paper.
  7. Roll the dough into 1-inch balls and coat with powdered sugar.
  8. Place on the prepared baking sheet at least 2 inches apart.
  9. Bake for 10 minutes.
  10. Allow the cookies to rest on the hot cookie sheet for one minute before transferring to a wire rack to cool completely.

These cookies are rather small: about 2 1/2 inches wide or so. However, they are SO. GOOD. They taste really strongly of cocoa powder, and they’re quite firm. As I don’t think I’ve ever had chocolate crinkle cookies before, I couldn’t really tell you how they compare, but they’re just really good. BUT ALSO THEY’RE COOKIES SO I MAY BE BIASED.

I ended up 3/2ing the recipe (as in, I halved the recipe and then made the half and the whole, to make a whole and a half…yeah, I don’t quite get it myself either) (thus the six eggs in the shot with the mixer), and made 7 1/2 dozen, making 8 gift bags of between 7 to 9 cookies each.

(Also because I’m so nice to my readers like this (what even), here’s an unedited behind-the-scenes photo of how I was shooting. #probloggerskillz #youre welcome)

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Ginger Snaps|2015 Bucket List- #3.6

Ginger Snaps|2015 Bucket List- #3.6

As the year draws to a close, RockandMinerals4Him tries to bash out all the Bucket List summaries for the year, in hopes of getting them all done and posted before the year ends (and has failed).

In August, our county had its county fair. This year, I signed up to enter a cookie basket, not knowing what I was getting myself into! A cookie basket requires 6 cookies of 5 different types in a basket or box which the fair judges, then gives away to charity. I spent almost an entire day baking 5 different batches of cookies…by the end, I couldn’t quite bring myself to look a cookie squarely in the…well…eye.

I did make myself a little chart, though, to show how much of each ingredient to use, to keep me from having about 10 dozen cookies on my hands. It was pretty much splitting the recipe into enough pieces to make about 10, usually by quartering a recipe. As a result, I only had enough cookies to bring to the fair, with not many left over, so I don’t quite remember all the cookies and their tastes and the like, especially since I had 6 batches and also since it is now 3 months after the fair. I’ll do my best to rate them, but I can’t promise that they’re all fair.

Batch- 5 of 6


Ginger Snaps (from Pillsbury: Best Cookies Cookbook , page 82)

Ingredients-

  • 1 cup sugar
  • 3/4 cup margarine or butter, softened
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 cup sugar.
  • (Since we didn’t have any cloves or nutmeg that I could find in our house, I used pumpkin spice powder. Bad, I know)

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Step 1: In large bowl, combine 1 cup sugar, margarine, molasses and egg; beat until light and fluffy. Add flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg (or in my case, pumpkin spice powder); mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling (I don’t think I refrigerated it, because I was in a time crunch, but I’d recommend doing so, because the dough was VERY sticky since I didn’t).

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Step 2: Heat oven to 350°F. Shape dough into 1-inch balls (which I am meticulous about; I’ll roll them into perfect balls as you’ll see in the picture below); roll in 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets.

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Step 3: Bake at 350° for 8 to 12 minutes or until set. (Cookies will puff up, then flatten during baking.) Cool 1 minute, then remove from cookie sheets.

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Yield- 5 dozen cookies. (I obviously made less).

Prep time- 1 hour 45 minutes (including 1 hour refrigeration time)

The cookies were on the small side, being slightly bigger than a half-dollar. They were definitely ginger-y, which was probably due to my putting in too much ginger, but they were very good. I will definitely be doing these again in the future. I’m thinking that, made larger, they’d make wonderful Christmas presents.

RockandMinerals4Him rating- 10/10

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Addictive Double Chocolate Mint Cookies|2015 holiday recipe|2015 Bucket List- #3.5

Addictive Double Chocolate Mint Cookies|2015 holiday recipe|2015 Bucket List- #3.5

Every year around Christmastime, RockandMinerals4Him tries to make a holiday recipe, generally containing peppermint. Holiday recipes make great presents for teachers, friends, and family. They also work very well in Christmas parties as well as just to enjoy at home, with a cup of hot cocoa and a good book.

IngredientsP1010364_1

  • 3/4 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon mint extract
  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat butter, white sugar, and brown sugar in a large bowl until fluffy. Stir egg, vanilla extract, and mint into the mixture until thoroughly combined. Mix flour, cocoa powder, baking soda, and salt into wet ingredients to make a smooth dough. Gently fold chocolate chips into the dough. Drop by spoonfuls onto baking sheets.
  3. Bake in the preheated oven until cookies are set, 10 to 12 minutes.

These cookies are great! I found this recipe on Allrecipes with a high rating while I was looking for a suitable Christmas recipe. It’s an incredibly simple recipe, it smells heavenly, and the texture is also great!

I gave these cookies to teachers and friends, and they all enjoyed. I’m pretty sure I’ll do it again next year for friend/teacher gifts as well.

RockandMinerals4Him rating- 10/10

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Snickerdoodles (2015 Bucket List- #3.4)

Snickerdoodles (2015 Bucket List- #3.4)

As the year draws to a close, RockandMinerals4Him tries to bash out all the Bucket List summaries for the year, in hopes of getting them all done and posted before the year ends (and will probably fail).

In August, our county had its county fair. This year, I signed up to enter a cookie basket, not knowing what I was getting myself into! A cookie basket requires 6 cookies of 5 different types in a basket or box which the fair judges, then gives away to charity. I spent almost an entire day baking 5 different batches of cookies…by the end, I couldn’t quite bring myself to look a cookie squarely in the…well…eye.

I did make myself a little chart, though, to show how much of each ingredient to use, to keep me from having about 10 dozen cookies on my hands. It was pretty much splitting the recipe into enough pieces to make about 10, usually by quartering a recipe. As a result, I only had enough cookies to bring to the fair, with not many left over, so I don’t quite remember all the cookies and their tastes and the like, especially since I had 6 batches and also since it is now 3 months after the fair. I’ll do my best to rate them, but I can’t promise that they’re all fair.

Batch- 4 of 6


Snickerdoodles snickerdoodlesing

From Pillsbury: Best Cookies Cookbook, page 64.

Ingredients-

  • 1 1/2 cups sugar
  • 1/2 cup butter or margarine or butter, softened
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon

Steps-

1- Heat oven to 400° F. In large bowl, combine 1 1/2 cups sugar and margarine; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour, cream of tartar, baking soda, and salt; mix well.

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2- In small bowl, combine 2 tablespoons of sugar and 2 teaspoons cinnamon. Shape dough into 1-inch balls; roll in cinnamon sugar. Place 2 inches apart on ungreased cookie sheets.

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3- Bake at 400° for 8 to 10 minutes or until set. Immediately remove from cookie sheets.

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The cookies turned out pretty good; however, they never did spread out. As shown by the image above, after baking, they stayed small and round and lumpy. The sweetness level was just right, and the texture was great as well! I’ll definitely be trying these again in the future.

RockandMinerals4Him rating- 9/10

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Oatmeal Carrot Cookies|2015 Bucket List- #3.3

Oatmeal Carrot Cookies|2015 Bucket List- #3.3

As the year draws to a close, RockandMinerals4Him tries to bash out all the Bucket List summaries for the year, in hopes of getting them all done and posted before the year ends (and will probably fail).

In August, our county had its county fair. This year, I signed up to enter a cookie basket, not knowing what I was getting myself into! A cookie basket requires 6 cookies of 5 different types in a basket or box which the fair judges, then gives away to charity. I spent almost an entire day baking 5 different batches of cookies…by the end, I couldn’t quite bring myself to look a cookie squarely in the…well…eye.

I did make myself a little chart, though, to show how much of each ingredient to use, to keep me from having about 10 dozen cookies on my hands. It was pretty much splitting the recipe into enough pieces to make about 10, usually by quartering a recipe. As a result, I only had enough cookies to bring to the fair, with not many left over, so I don’t quite remember all the cookies and their tastes and the like, especially since I had 6 batches and also since it is now 3 months after the fair. I’ll do my best to rate them, but I can’t promise that they’re all fair.

Batch- 3 of 6


Oatmeal Carrot Cookies (Pillsbury: Best Cookies Cookbook page 43)

Ingredients-P1230030

  • 1 cup all purpose flour
  • 1 cup quick-cooking rolled oats (I used old fashioned oats, since they were handy).
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup margarine or butter, softened
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 cup chopped nuts
  • 1/2 cup shredded carrot

Steps-

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The dough

1- Heat oven to 350°F. Grease cookie sheets. In large bowl, combine all ingredients except nuts and carrot; beat at low speed until well blended. Stir in nuts and carrot. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets.

2- Bake at 350°F for 8 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheets.

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The finished product

The recipe doesn’t require refrigeration, which makes it a quick, easy, and healthy recipe. It took about 20 minutes from beginning to end, since I wasn’t baking the full batch of the cookies. In the proportions above, the recipe produces about 3 dozen cookies, but as seen by the image above, I only made 10.

The cookies turned out pretty good; however, the combination of nuts and carrot made for a somewhat soggy cookie with unpleasant chunks of hard nuts in it. I didn’t particularly appreciate eating a cookie, soft for the most part, then running into a random piece of nut in it. The carrot taste wasn’t particularly prominent, so I liked that aspect of it. The cookie was pretty soft and formless, apart from the chunks of nuts in it, so if I were to make it in the future (which I probably won’t) I’d lessen the amount of water in it.

RockandMinerals4Him Rating- 5/10

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Oatmeal Raisin Cookies (2015 Bucket List- #3.1)

Oatmeal Raisin Cookies (2015 Bucket List- #3.1)

One of my bucket list items/goals this year is to try to bake a variety of different cookies. The first cookies I’ve baked this year are these oatmeal raisin cookies. I got the recipe out of Pillsbury’s Best Cookies Cookbook (page 45, for those interested).

Ingredients-

  • 3/4 cup sugar
  • 1/4 cup firmly packed brown sugar
  • 1/2 cup margarine or butter, softened
  • 1/2 teaspoon vanilla
  • 1 egg
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups quick-cooking rolled oats (I used old fashioned- they were a suggested substitute for chewier cookies)
  • 1/2 cup raisins (I used more; I like lots of raisins)
  • 1/2 cup chopped nuts (I didn’t use any because of orthodontic treatment in my family)

Steps-

1. Heat oven to 375 degrees F. (It was actually really cool how the oven finished preheating right as I finished mixing the dough). Grease cookie sheets (yes, definitely do this…and with a lot of oil, don’t just use the butter wrapper). In large bowl, combine sugar, brown sugar, and margarine; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets.

Bake at 375 degrees F for 7 to 10 minutes (it takes closer to 10) or until the edges are light golden brown. Cool 1 minute; remove from cookie sheets.

My cookies turned out quite flat….but then I remembered that I was going to put in 1/4 cup whole wheat flour and 1/2 cup of all-purpose flour instead of 3/4 cup all-purpose flour…and I forgot to put in the 1/4 cup whole wheat flour.

The cookies were really good, but a tad sweet (maybe also because I forgot to put in enough flour?) The recipe made about 2 dozen cookies plus a super-sized cookie (which I made because I was too lazy to make little pieces of dough).

All in all, I think it is a wonderful recipe. If I make it again, I’m going to use less sugar and use the right amount of flour. ☺ I might even use it for a cookie basket item in the county fair, which is coming up!

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