Cookie-a-day: No Bake Oatmeal Cookies

Heather says:

These cookies may also be called penuche oatmeal drops.   Penuche describes the original flavor of fudge.  It’s what fudge was before someone brilliant decided to add chocolate.

It’ll be hard to wait for these goodies to cool enough to handle.  You may speed up the process in the refrigerator.

Ingredients:

* 2 cups light brown sugar
* 1/2 cup unsalted butter
* 1/2 cup milk
* 3/4 cup chopped nuts
* 3 cups rolled oats
* 1 teaspoon vanilla

Directions:

Melt the butter in a heavy saucepan, stir in the sugar and milk.  Bring to a boil, stirring often.

In another bowl stir together the oats,  nuts, and vanilla.

Pour the sugar and butter over the oats and stir until they are thoroughly coated.  Drop by rounded tablespoon onto wax paper.

Attempt to let the cookies rest undisturbed until they have cooled completely.  Really, stop snitching bites, I saw that.

Enjoy.

Cookie-a-day: Honey Butter Stars

Heather says:

This is just a simple tweak on a basic butter cookie. It was going to be more complicated, until I was distracted while measuring. Also my stars didn’t always look like starfish, but my four year old used my new cookie cutter with his playdough. Instead of getting mad I went with the theme. When sprinkling cookies with sugar, it is important to choose one with large grains, like turbinado. Turbinado can be found under the brand name Sugar In The Raw.

Ingredients:

• 1/2 cup unsalted butter - softened
• 1/4 cup honey
• 1/2 cup light brown sugar - packed
• 1 egg
• 1 tsp vanilla
• 2 cups flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• powdered sugar for dusting while rolling to prevent sticking about 1/4 cup.
• 1 egg white for brushing
• turbinado sugar for sprinkling

Beat the butter, sugar, and honey together until fluffy. Beat in the egg and vanilla and mix until smooth. This batter will not be as smooth as one with only brown and white sugars, but that’s OK.

In another bowl whisk together the flour, baking powder and salt.

Slowly mix the flour mixture into the batter. Stir until just mixed.

Shape into a disk and wrap tightly in plastic wrap. Refrigerate for 30 minutes.

Preheat the oven to 350F.

Lightly dust your work surface with powdered sugar and roll the dough out to 1/4″ thick. Cut out and place on a cool, ungreased baking sheet.
Brush with egg white and sprinkle with sugar if desired.

Bake at 350 for 8 - 10 minutes. The edges will start to brown when these cookies are done baking, they are quite bland if underdone.

Enjoy!

Cookie-a-day: Chocolate Cookies With Peanut Butter Chips

Heather says:

Tonight was tree decorating night, so while I wrestled with the lights (I’m picky, so it is my job) Mr. Heather whipped up a batch of cookies.  These are good without being overwhelming either on the chocolate or peanut butter side.

Ingredients:

• 1  1/8 cups unsalted butter
• 2 cups granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 10 oz peanut butter chips

Directions:

Beat the butter and sugar in a mixing bowl until light and fluffy.  Add the eggs one at a time, followed by the vanilla and beat until incorporated.

In a separate bowl whisk together the flour, cocoa, baking soda, and salt.

Slowly mix into the butter and sugar, being sure to scrape the sides of the bowl.  Gently stir in the peanut butter chips.

Preheat the oven to 350F.

Drop the batter by rounded tablespoon onto an ungreased baking sheet.  Bake for 8 - 10 minutes.  Cool for two - five minutes on the baking sheet before allowing to cool completely on a wire rack.

Enjoy!

Cookie-a-day: Chocolate Crinkles or Black and Whites

Heather says:

As you can tell this fun little cookie has several names. They also go by krinkles, and kringles. Soft and chocolatey the powdered sugar adds a nice counterpoint, both with color and taste. It makes an attractive addition to your holiday baking.

INGREDIENTS:

• 3/4 cup butter, melted
• 1/2 cup unsweetened cocoa powder (I use Hershey’s Special Dark, richer taste without a gourmet price)
• 1 cup sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 6-oz. bag semisweet chocolate chips (optional)
• confectioners sugar to taste (1/2 - 1 cup)

Directions after the jump.

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Keeping All Those Cookies

Dear Home Ec 101,

When should one begin their holiday baking if they want to give out cookie platters the week before Christmas? Last year I did all my baking in 2 days and it nearly killed me, but I don’t want to do it too far in advance or the cookies won’t be fresh. I tried freezing cookies once but they ended up all ice crystally and didn’t taste right.

~Cracked My Tooth on a Cookie

Heather says:

Typically, cookies with high butterfat content will stay fresh for about a week at room temperature. Cookies that can be frozen should last 3 -4 months if undisturbed at 0°F.

The storage method all depends on the type of cookie. Remember, do not attempt to package any cookies for storage until they have cooled completely.

Soft cookies typically do not freeze well. Store them in an air tight container. If the cookies begin to dry out, add a slice of fresh bread or 1/2 of an apple to the container to help balance the moisture.

Crisp cookies freeze well. You can use freezer bags, just slide a sheet of waxed paper between each layer. Thaw at room temperature. If you live in a dry climate, just cover the cookies for short term storage. If you live in a humid one, you’ll need an airtight container. Crisp cookies may be recrisped in an oven for 3-5 minutes on an ungreased baking sheet.
Cookies containing meringue cannot be frozen. Well, they could, but you’ll be left with a nasty weepy cookie.

Brownies freeze very well in an airtight container or freezer bag.

Decorated cookies typically do not freeze well due to the moisture content of the frosting. (Those decorated with sprinkles should be OK) After the frosting has hardened store these cookies at room temperature in an airtight container with a sheet of wax paper between layers.

Cookies that contain dairy products, such as cream cheese, with the exception of butter need to be refrigerated.

Cookies with moist centers, should be stored in a loosely covered container. These typically do not freeze well.

Lowfat cookies do not freeze well, it’s due to their higher water content.

Now, about that cookie dough.

Do not freeze dough containing only egg whites. It is too delicate for the freezer. If the dough has whole eggs, it should freeze well.

For drop cookies, mix up the dough and drop by rounded tablespoon onto an ungreased baking sheet (or a similar flat surface if you have a small freezer). Place in the freezer until frozen solid. Remove from the tray and place in a freezer bag. Be sure to remove as much air as possible before returning to the freezer. Using this method, you’ll be able to remove as few cookies as you would like for small batches. Thaw in the refrigerator and bake according to the directions. (You may need to add a minute or two)

Rolled cookie dough can be rolled out into sheets that will be ready to cut when thawed. Depending on the directions roll out to 1/2″ or 1/4″. Place on a floured baking sheet and freeze. When fully frozen, layer in shallow container or freezer bag, with wax paper between the layers. Remove as needed from the freezer and allow to thaw in the refrigerator. Cut the cookies and bake according to the recipe’s directions.

Cookie dough will last 3 - 4 months if frozen in air tight packaging.

Enjoy!

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