Curtis Stone's Giant Chocolate Chunk Cookies

From Curtis Stone What's For Dinner?

Printable Recipe

Prep time: 15 minutes
Baking time: 13-15 minutes 
Cooling time: 10 minutes

Makes 18 and you can freeze the dough to make part of the batch later!

Ingredients:
2 cups all purpose flour
1 tsp baking soda
2 sticks (1/2 lb/227 g) unsalted butter, at room temperature
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 tsp vanilla extract
3/4 tsp fine sea salt
2 large eggs
12 oz bittersweet chocolate (60% cacao), coarsely chopped into chunks
2 cups pecan halves, toasted.  NOTE: next time I'll coarsely chop them before adding to the batter)

Directions:
1. Position the racks to top third and center of the oven . Preheat the oven to 375F/190C. Line 2 large rimmed cookie sheets with parchment paper.

2. In a small bowl whisk the flour and baking soda and set aside

3. Using a large bowl and electric mixer (I used my stand mixer, because beating for 4 minutes is easier when the machine does all the work with the occasional scraping), beat the butter, sugars vanilla and salt at medium high speed until creamy.   One at a time add the eggs, beating well after each.  Reduce speed to low and add the flour until well combined.  Add the chocolate and pecans and mix to incorporate.  

4. Scoop 1/3 cup cookie dough (I use a regular ice cream scoop for consistency) and only place 6 cookies per sheet leaving lots of room between them as the cookies will spread during baking.  (NOTE: the cookies are huge, so next time I think I'll make twice as many, but small scoops). 

Shaped cookie dough can be frozen for when the next cookie craving comes along.  You can bake them direct from the freezer.  They just might take a few minutes longer. 

5. Bake cookies, switching the tray positions halfway, for about 13 minutes or until the edges and tops are golden but the centers are still soft and moist.

6. Remove from the oven and allow to rest on the cookie sheets for 5 minutes before transferring to wire rack to continue cooling.   

If you are baking the entire batch, make sure the cookie sheets are completely cool before baking the second batch.

Delicious Nutritious Breakfast Cookies

Adapted from Robin Hood Flour Website

Printable Recipe

Prep time: 10 minutesBake time: 12-15 minutesCooling time: 10 minutes

Ingredients:

¾ cup  butter, softened
½ cup brown sugar, packed
2 large Eggs
½ cup  unsweetened applesauce
1 tsp pure vanilla extract
1 cup all purpose flour
1 cup  Quick Oats
1 tsp  each; baking powder, baking soda, cinnamon
½ tsp  salt
1 cup dried blueberries and cherries (or whatever your favorite dried fruit are)
¾ cup chopped nuts (I used pecan pieces, but you could use walnuts, pecans, almonds, peanuts)

½ cup chocolate chips

Directions:

1. Preheat oven to 350°F/180°C. Line baking sheets with Parchment Paper.

2. I prepared this all in my food processor but you could use a large bowl, using an electric mixer.  Cream butter and sugar until light and fluffy. Beat in eggs, applesauce and vanilla. Add dry ingredients until well combined. Stir in dried fruit, chocolate and nuts.

3. Drop cookie dough by rounded tbsp - I use a small ice cream scoop - onto prepared baking sheets, 2" (5 cm) apart
.

4. Bake 12-15 minutes or until edges are lightly browned. Let cool 2 minutes and transfer to a wire rack.

Store in an air tight container to keep them moist.

Spicy Fusion Chocolate Crackled Cookies

 

 From a McCormick Spices recipe

Printable Recipe

Prep time: 10 minutes

Baking time : 10 minutes

Makes 30-36 cookies

Ingredients: 

12oz/340 g semi sweet chocolate

¾ cups flour

2 tsp Saigon Cinnamon

1 tsp Ancho chili pepper

½ tsp baking powder

¼ tsp salt

¼ cup ( ½ stick) butter, softened

½ cup granulated sugar

¼ cup brown sugar, firmly packed

2 eggs, lightly beaten

2 tsp pure vanilla extract

Directions:

1.  Preheat the oven to 375°F/190°C   Line rimmed baking sheets with parchment paper, aluminum foil or silpat baking mats

2. Melt 8oz/226g chocolate.  My preferred method is to add 1-2” water to a saucepan and place a metal mixing bowl over the top, making sure that the water does NOT touch the bowl.  Turn the heat to high and add coarsely chopped chocolate to the bowl.  Stir occasionally until the chocolate is melted and set aside.

3. Coarsely chop the remaining 4oz/123g chocolate or use the same amount of chocolate chips (about ¾ cup) and set aside.

4.  In a small mixing bowl, combine the flour, cinnamon, ancho chile pepper, baking powder and salt.

5. Using an electric mixer, beat the butter, granulated and brown sugar on medium speed until light and fluffy.  Add the eggs and vanilla and mix well.  Add the melted chocolate and beat until well blended.  Gradually beat in the flour mixture on low speed  until it is totally combined.  Stir in the chopped chocolate. 

6. Drop the dough onto the prepared cookie sheets about 1½” apart.  I like to use a mini ice cream scoop – my grandson thinks it’s the coolest thing… but a heaping tablespoon works just as well.

7.  Bake for about 10 minutes or until the cookies are set and slightly cracked on top.  Transfer to a wire rack and allow to cool completely. 

Oatmeal Shortbread Squares

So good they were devoured before any photos!  My Honey said they're addictive...We all agree

From The Complete Whole Grains Cookbook

Printable Recipe

Hands on time: 5 minutes
Baking time: 25 minutes
Cooling time: at least 30 minutes

Makes 25 squares

Ingredients
2 cups old fashioned (large flakes) rolled oats
½ cup all purpose flour
½ cup whole wheat flour
¾ cup packed Demerara or other raw cane sugar
½ tsp baking soda
½ tsp salt
1 cup cold butter, cubed
1 tsp vanilla extract

Directions:
1. Preheat the oven to 350°F/180°C

2.  In a food processor, combine oats, flours, sugar, baking soda and salt.  Process for 30 seconds.  Add butter and process until mixture resembles coarse crumbs.  Sprinkle with vanilla and pulse until blended.

3.  Press dough evenly into an ungreased 9”x9” square baking pan.

4.  Bake until the edges just begin to brown… about 25 minutes.

5.  Place pan on a wire rack on the counter and using a serrated knife, score the top to form 25 squares.  Allow to cool completely (about 30 minutes) and recut the squares.

6. Remove from pan and serve.

Peanut Butter, Oatmeal & Chocolate Chip Cookies

Peanut Butter, Oatmeal & Chocolate Chip Cookies
From Kitchen Sense

Printable Recipe

Hands on time: 15 minutes or so
Baking time: 10-12 minutes
Makes 3 dozen large cookies

Ingredients:
½ cup ( stick) unsalted butter, at room temperature
½ cup vegetable shortening, at room temperature
1 cup brown sugar
¾ cup granulated sugar
2 large eggs
1 large egg yolk
1 tsp pure vanilla extract
1 heaping cup smooth peanut butter
2 cups unbleached all purpose flour
2 tsp baking soda
Pinch of salt
1 cup quick cooking rolled oats
1 cup chocolate chips

Directions:
1. Preheat the oven to 350°F/180°C and line rimmed baking trays with parchment paper.

2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter & shortening with the sugars until light and fluffy. (about 5 minutes) Beat the eggs in one at a time. Beat in the vanilla.

3. In a separate bowl combine the flour, baking soda & salt. Once the sugar, butter mixture is creamy slowly beat in the flour until incorporated. Remove paddle and stir in the oatmeal and chocolate chips, but don’t over mix or the cookies will be tough.

4 I use a small spring action ice cream scoop to drop the cookies on the sheets, but you could use 2 tablespoons to do this. Leave at least 2” between cookies as they will spread during baking. Dust a fork with flour and press lightly over the center of the cookie to somewhat flatten them. Repeat, this time making marks perpendicular to the last. You’ll probably have to dip the fork into the flour for each press, otherwise the fork will stick to the dough.

5. Bake for 10-12 minutes. The cookies will rise a little and be lightly browned.

6. Remove from the oven and place the baking pans on a rack to cool for a few minutes before transferring them to wire rack, (I just slide cookies on the parchment paper ) and allow them to completely cool.

I'm sharing this with Lisa's Sweet as Sugar Cookies Linky Roundup - check out the awesome choices.

Triple Whammy Chocolate Cookies

Triple Whammy Chocolate Cookies
Adapted from Today’s Parent

Printable Recipe

Hands-on time: 15 minutes
Baking time: 10-15 minutes

Makes 5 dozen cookies (Ruth’s note: the little chef at Today’s Parent made 16 giant cookies – let your creative kid thrive!)

Ingredients:
1 ¼ cup all purpose flour
¾ cup whole wheat flour
1 tsp baking soda
1 cup (2 sticks) unsalted butter at room temperature
¾ cup granulated sugar
¾ cup soft dark brown sugar
2 large eggs, at room temperature
½ cup unsweetened cocoa powder
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
1 cup white chocolate chips

Directions:
1. Pre heat the oven to 350°F/170°C about 20 minutes before baking and prepare rimmed baking sheets with parchment paper for easy cleanup.

2. In a large bowl combine the flours & baking soda.

3. In the bowl of a food processor, or in a large bowl with an electric mixer, cream together the butter and the sugars, then add the eggs and beat for a few minutes, until light. Measure in the cocoa, and keep beating until smooth. Add the vanilla, then stir in the flour mixture.

4. Transfer to a large bowl and add the chocolate chips, mixing with a wooden spoon. That way no chocolate chip was harmed in the process.

5. Scoop about a golf sized amounts of dough (I use a small ice cream scoop for consistency and ease) about 2 inches apart (so they don’t spread into each other) and bake for about 10-15 minutes depending on the size (Today’s Parent little chef made giant heart shaped cookies)

6. Allow them to cool for about 5 minutes on the cookie sheet over a wire rack.

Ruth’s note: I actually used half of the batter (30 cookies) and wrapped the rest – spread into a log over plastic wrap wrapped again in foil and labeled. Right now it’s in the fridge in case we’re piggy before the weekend, otherwise it will go in the freezer… doubtful, little boys and their parents are coming over on Saturday.

Another Norene "Best" - Chocolate Chip Oatmeal Cookies

Norene's Best Chocolate Chip Oatmeal CookiesFrom Norene's Healthy Kitchen

Printable Recipe
Hands-on time: 10 minutes
Baking time: 10-12 minutes
Makes 3 dozen or so

Ingredients:
½ cup soft tub margarine
1 large egg
1/3 cup packed brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
¾ cup whole wheat flour
1 ½ cup rolled oats (preferably large flake)
½ tsp baking soda
¼ tsp salt
1 cup semi-sweet chocolate chips
1/3 cup raisins or dried cranberries

Directions:
1. Preheat the oven to 350°F/180°C and line 2 baking sheets with parchment paper.

2. In a food processor fitted with the steel blade (or large bowl using an electric mixer) beat the margarine, egg, sugars, and vanilla about 1 minute. Add the flour, rolled oats, baking soda, & salt. Process just until combined.

3. If you are using a food processor to this point, transfer to a large bowl. Stir in the fruit, chocolate chips and nuts (or whatever you fancy) with a rubber spatula.

4. I use a small ice-cream scoop, but you can use a soup spoon to drop the batter onto the prepared cookie sheets.

5. Bake for 10-12 minutes, or until golden.

Norene says they freeze well for up to 4 months. They didn’t last 2 days on my counter!

Lighter Healthier Oatmeal Raisin Cookies

Lighter Healthier Oatmeal Raisin Cookies
From Lighthearted at Home: The Very Best of Anne Lindsay

Printable Recipe

Prep time: 10 minutes
Baking time: 12-15 minutes per batch
Makes 40 cookies

Ingredients:
½ cup soft margarine
¾ cup granulated sugar
½ cup lightly packed brown sugar
1 egg
1 cup whole wheat flour
1 cup quick cooking oats (not instant)
¼ cup wheat germ (Ruth’s note: I didn’t have any so I used ¼ cup almond meal (just grind up some blanched almonds until fine, flour like texture)
1 tsp baking powder
1 tsp baking soda
1 ¾ cups raisins (Ruth’s note: I only had a cup of raisins, so I used ¾ cup dried blueberries –very tasty substitute)

Directions:
1. Preheat the oven to 350°F/180°C. Prepare rimmed baking sheets – line with parchment or foil for non stick surface and easy clean ups.

2. In a mixing bowl, cream margarine. Beat in sugars and egg until creamy and well combined. Add the flour, oats, wheat germ (or almond meal), baking powder & baking soda. Mix well – the dough will be fairly dry. Stir in dried fruit.

3. Drop spoonfuls (I use a small ice cream scoop for consistency). Flatten slightly and bake for 12-15 minutes or until lightly golden.

4. Cool on a rack.

I made 2 dozen cookies and placed the rest of the dough in a zip lock baggie in the fridge for munchy cravings. Refrigerate for up to 2 weeks or freeze for up to 3 months.

Chatelaine's Classic Chocolate Chip Cookies

Chatelaine’s Classic Chocolate Chip Cookies
From Chatelaine Modern Classics:

Printable Recipe

Prep time: 20 minutes
Baking time 8-10 minutes

Makes 3-5 dozen cookies (depending on how big or small you like them)

Ingredients:
2 ¼ cups all purpose flour
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, (softened to room temperature)
1 ¼ cup brown sugar, lightly packed
1 egg
1 ½ tsp vanilla extract
2 cups dark chocolate chips or coarsely chopped chocolate chunks
Ruth’s note: I also added some toasted, coarsely chopped pecans for one batch and some raisins for another – both delicious)

Directions:
1. Preheat the oven to 350°F/180°C. Prepare baking sheets (Ruth’s note: line a baking sheets with foil for easy cleanup.)

2. In a medium bowl, combine flour with baking soda and salt. In a large bowl, using a spoon, or an electric mixer on medium speed (my choice), cream butter with sugar until creamy, about 1 minute or so. Beat in egg and vanilla and gradually stir in flour mixture just until combined. Mix in chocolate and either/both nuts or raisins.

3. Scoop about 1 tbsp (I used a mini ice cream scoop for ease and consistency), of dough on the cookie sheets about 2” apart as they will spread during baking.

4. Bake in the center of a preheated oven until the cookies are golden around the edges (about 8-10 minutes). Remove sheets to a heatproof surface and cool for 2-3 minutes before removing cookies to a rack to cool completely.

Do Ahead: form the dough into thick discs and wrap well in plastic wrap. Refrigerate for up to 2 weeks or freeze for up to 1 month. Store baked cookies in a covered container at room temperature for up to 2 days…if you can actually keep from munching them up on day one!

Orange Cranberry Oat Cookies

Orange Cranberry Oat Cookies
From All the Best Recipes:

Printable Recipe

Prep time: 15 minutes
Baking time: 10-15 minutes
Makes 3 ½ dozen

Ingredients:
1 ¼ cups all purpose flour
1 tsp baking soda
¾ tsp salt
1 cup butter, softened
1 ½ cups brown sugar, packed
1 egg
1 tbsp corn syrup
1 tbsp grated orange zest
3 ½ cups old fashioned rolled oats
1 ½ cups dried cranberries

Directions
1. Preheat oven to 350ºF/180°C and line baking sheets with parchment.

2. In a bowl, combine flour, baking soda and salt and set aside.

3. You can do this next step in a bowl using a wooden spoon or hand mixer or, like me, you could use a stand mixer with flat paddle. Beat the butter and brown sugar until blended. Add the egg and beat well. Beat in the corn syrup and orange zest. Gradually add the flour mixture, mixing until blended. Stir in the oats and cranberries. Mix well.

4. Drop the dough by the tablespoon (I actually use a small ice cream scoop) about 2” apart on prepared baking sheets. Press flat and bake in a preheated oven until golden and slightly firm to the touch (about 10-15 minutes, depending on the size).

5. Remove from the oven and let cool on the baking sheet for about 5 minutes, then transfer cookies directly to a wire rack to cool completely.

Note: You could change things up a bit by adding chopped nuts or chocolate chips instead of or in addition to cranberries. Just make sure the total equals 1 ½ cups.

Kids Hanukkah Cookies

Boaz, aged almost three with a little help from his mummy and grandma made these
Kids Hanukkah Cookies
From A Treasury of Jewish Holiday Baking

Printable Recipe

Hands-on time: 20 minutes
Chill time for dough: 10 minutes to up to 2 days or freeze dough for up to 1 month
Baking time: 45 minutes
Makes3-4 dozen

Ingredients:
¾ cup (1 ½ sticks) unsalted butter, softened
¾ cup vegetable shortening
1 ½ cups granulated sugar
2 large eggs
1 tbsp vanilla extract
2 drops EACH lemon, orange & almond extract
4 cups all purpose flour
½ tsp salt
1 tbsp baking powder
¼ cup half & half, milk or water
Topping
1-2 egg whites, lightly beaten
Sugar or colored sprinkles

Directions:
1. In a medium bowl, combine the flour, salt and baking powder and mix well.

2. In a large mixing bowl, (I used my stand mixer with paddle) cream the butter and shortening with the sugar. Blend in the eggs, vanilla and extracts. Add the flour mixture in two batches on low speed. Add the liquid gradually to make a firm but rollable dough. Chill for at least 10 minutes or overnight. You can actually freeze the dough for up to one month.

3. Preheat oven to 350° F/180°C and line the baking sheets with parchment paper.

4. Roll the dough out onto a lightly floured work surface to about ¼” thick and cut them into rounds or shapes. Place the cookies on the baking sheets. Brush with egg white and sprinkle with sugar or colored sprinkles…or you can leave them plain to decorate with an icing once they are baked and cooled.

5. Bake until golden (about 15-18 minutes). Cool on a wire rack.

Pecan Shortbread Cookies

Pecan Shortbread Cookies Cookies
From The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own

Printable Recipe

Prep time: 15 minutes
Chill time: at least 1 hour, up to 2 days in the fridge, up to 1 month well wrapped in the freezer Counter time before slicing : 5 minutes
Bake time: 20-30 minutes, depending on your oven
Cooling time: as long as you can hold out

Makes 30 cookies

Ingredients:
¾ cup pecans, roughly chopped
10 tbsp (1¼ sticks) unsalted butter, at room temperature
½ cup confectioners/icing sugar
½ vanilla bean, split length-wise, seeds scraped out, bean & seeds reserved
½ tsp vanilla extract
½ tsp kosher salt
1½ cups all purpose flour, plus more for rolling
1 large egg yolk, lightly beaten
3 tbsp Demerara sugar

Directions:
1. Preheat oven to 350°F/175°C and line cookie sheets with parchment paper. Spread pecan pieces and bake until fragrant and toasted, about 5 minutes. Let them cool completely on the baking sheet placed on a wire rack.

2. In the bowl of an electric mixer fitted with the paddle attachment, beet the butter, confectioners sugar, vanilla bean and seeds, vanilla extract and salt on medium speed until no visible chunks of butter remain, about 3 minutes.

3. With the mixer on low speed, add the flour in three additions, mixing each well before adding the next. Stir in the pecans.

4. Turn out the dough onto a lightly floured work surface. Remove the vanilla bean and recycle it for another use (see note at bottom). Roll the dough into a log about 1½” in diameter. Wrap it in parchment paper, making sure to cover the ends completely (Ruth’s note: Since I’m not so great at twisting the ends to make sure they hold, I wrapped the parchment roll in some plastic wrap). Refrigerate until firm, at least 1 hour or overnight (can be left in the fridge for 2-3 days and up to 1month in the freezer..just remember to thaw completely before baking)

5. Preheat oven to 350°F/175°C and let the dough stand at room temperature until it is softe enough to slice (about 5 minutes).

6. Brush the dough with the egg yolk and roll in the Demerara sugar to coat it evenly. Slice into ½” thick rounds. Place the rounds about 1” apart on a parchment lined baking sheet.

7. Bake, rotating the sheet halfway through, until the cookies are lightly golden and fragrant (20-30 minutes, depending on your oven). Transfer the cookies to a wire rack to cool completely.

Cookies can be kept in an airtight container at room temperature for up to one week. Note…they didn’t last a day here!

*Vanilla Bean Recycling:

• Rinse the used bean well under cold water, washing off any stray batter or dough.
  
• Let it dry and harden, uncovered at room temperature, before wrapping and storing at cool room temperature.
  
• Rehydrate when used for poaching or roasting fruit or when making a fruit soup, syrup or sauce.
  
• You can also use recycled beans to make a fragrant vanilla flavored sugar to use for baking – Add 1-2 beans to a canister of granulated sugar and let it sit for at least 3 days. Once the sugar is flavored you can leave the beans in or take them out.

Cherry Chocolate Chip Cookies

Cherry Chocolate Chip Cookies
From The Everything Cookies and Brownies Cookbook

Printable Recipe

Prep time: 10 minutes
Bake time: 10-12 minutes
Cooling time: as long as you can hold out

Makes 44-48 cookies

Ingredients:
1/3 cup peanut oil (I used almond oil, simply because that was in the cupboard and peanut oil was not)
1/3 cup unsalted butter, at room temperature
½ cup sugar
½ cup light brown sugar
1 large egg, at room temperature
1 tsp almond extract
2 tsp vanilla extract
2 cups all purpose flour
½ tsp baking soda
½ tsp salt
½ cup chopped almonds
1 ½ cups chocolate chips
½ cup dried cherries

Directions:
1. Preheat oven* to 375°F/190°C Line cookie sheets with parchment paper.

2. Cream together oil, butter, egg, sugars, almond & vanilla extracts.

3. In a separate bowl stir the flour, baking soda and salt together. Beat into butter mixture

4. Fold in the nuts, chocolate chips and cherries.

5. Drop by rounded teaspoons (I used my small ice cream scoop that is actually larger than a teaspoon…just baked them 2 minutes longer) onto the parchment lined baking sheets. Bake 10-12 minutes.

6. Allow to cool a few minutes in the pan before removing to the wire racks. Then let’s see how long your family will hold out.

Honey Cookies

Honey Cookies
From The Jewish Princess Feasts & Festivals

Printable Recipe

Prep time: 10 minutes
Baking time: 10 minutes (or until golden)

Makes: about 4 dozen cookies

Ingredients:
¾ cup (1 ½ sticks) unsalted butter, softened
½ cup sugar
1 extra large egg ( I used 2 large eggs instead)
¼ cup clear honey
1 ¾ cup self rising flour
¾ tsp lavender buds (Optional - Ruth’s note: this is my addition, but it really does add quite an interesting flavor)

Directions:
1. Preheat oven to 350°F/175°C and line baking sheets with parchment paper

2. In a mixing bowl, cream the butter and sugar together until pale.

3. In a separate bowl, lightly whisk the egg(s)

4. Add the egg and honey to the creamed butter and beat until smooth.

5. Add the flour and beat with a mixer until the mixture forms a sticky dough.

6. If you are adding the lavender, gently do so now.

4. Place teaspoonfuls of dough on a prepared baking sheet (I use a mini ice cream scoop for consistency). Leave space between the cookies as they will spread. ake until lightly golden (about 10 minutes)

5. Let them cool on the baking sheet before lifting off the paper. These are soft cookies, so you don’t want them getting all wonky before they cool.

Muesli Breakfast Cookies

Muesli Breakfast Cookies
From The Jewish Princess Feasts & Festivals

Printable Recipe

Prep time: 10 minutes
Baking time: 20 minutes (or until golden)

Makes: about 4 dozen cookies

Ingredients:
2/3 cup chopped pitted dates
2/3 cup chopped dried figs
1 cup chopped walnuts
1 heaped cup rolled oats
2/3 cup self rising flour
½ tsp ground ginger
½ tsp ground cinnamon
2 large eggs
1 tsp baking powder
½ cup sugar
1½ tbsp olive oil

Directions:
1. Preheat oven to 325°F/160°C and line baking sheets with parchment paper

2. Put all the ingredients in a bowl and beat with a mixer until the mixture comes together to make a dough.

3. Moisten your hands with water and roll the dough into small balls (about 1 tsp)

4. Place the balls on a prepared baking sheet and bake until golden brown (about 20-25 minutes depending on the size of the balls)

5. Let them cool on the baking sheet before serving.

Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti
From Chocolate for Breakfast

Hands time: 15 minutes
Baking time: 30 minutes plus another 20 minutes after cooling
Cooling time: at least 30 minutes – must be really cool before slicing for second baking

Makes 5-6 dozen

Ingredients:
1 cup sugar
½ cup melted butter (1 stick)
3 large eggs
¼ tsp salt
1 tbsp vanilla
1 cup chocolate nibs (see photo after “ingredients”) or chopped, skinned roasted hazelnuts
2 cups chocolate chips
2 cups plus 2 tbsp flour (I used all purpose)
1 tbsp baking powder
1/3 cup cocoa powder
½ tsp freshly grated nutmeg
½ tsp ground cinnamon
¼ tsp freshly ground black pepper – yes you read right!

Chocolate Nibs

Directions:

1. Preheat the oven to 350°F/170°C and line a rimmed baking sheet with parchment paper.

2. Beat the sugar and butter in a mixing bowl until creamy. Add the eggs, salt and vanilla and continue mixing until light and fluffy. Stir in the chocolate chips and nibs (or hazelnuts).

3. Put a sieve/strainer over a bowl and sift the remaining ingredients through it. Add to the wet mixture and using a wooden spoon or spatula to fold together. This is a moist and pliable dough, but it takes a while to get there.

4. Divide the batter in half and form into 2 logs on the cookie sheet, each 15” long, 2-3” wide and 1” thick.

5. Bake for 30 minutes (the logs will feel firm to the touch). Put the cookie sheet on a rack to cool and let them come to room temperature before slicing them. If you cut them while they are warm, they will crumble.
6. Slice the logs across or diagonally no more than ½” thick. Place them on the same cookie sheet , end pieces cut side down…the rest doesn’t matter. If the cookies are cut too thick they will be tough rather than crispy.

7. Bake for another 20-25 minutes until they are crisp and dry. Let them cool completely on the sheet before moving them to an air tight container…or with that first cup of tea or coffee.

Norene's Best Oatmeal Cookies

Norene's Best Oatmeal Cookies
From Norene's Healthy Kitchen

Hands-on time: 10 minutes
Baking time: 10-12 minutes
Makes 3 dozen or so

Ingredients:
½ cup canola oil
1 large egg (or 2 egg whites)
1/3 cup packed brown sugar
1/3 cup granulated sugar
2 tbsp water
1 tsp vanilla extract
¾ cup whole wheat flour
1 ½ cup rolled oats (preferably large flake)
¼ cup wheat germ
½ tsp baking soda
1 tsp ground cinnamon
1/8 tsp salt
1/3 cup semi-sweet chocolate chips
1/3 cup raisins or dried cranberries
1/3 cup sunflower seeds or chopped nuts (this time I used pecans)

Directions:
1. Preheat the oven to 350°F/180°C and line 2 baking sheets with parchment paper.

2. In a food processor fitted with the steel blade (or large bowl using an electric mixer) beat the oil, eggs (egg whites), sugars, water and vanilla about 1 minute. Add the flour, rolled oats, wheat germ, baking soda, cinnamon & salt. Process just until combined.

3. If you are using a food processor to this point, transfer to a large bowl. Stir in the fruit, chocolate chips and nuts (or whatever you fancy) with a rubber spatula.

4. I use a small ice-cream scoop, but you can use a soup spoon to drop the batter onto the prepared cookie sheets.

5. Bake for 10-12 minutes, or until golden.

Norene says they freeze well for up to 4 months. They didn’t last 2 days on my counter!

Easy Holiday Cookies Kids Can Make

Holiday Sugar Cookies Kids Can Make
From 1000 Classic Recipes (seems to be out of print)

Prep time: 10-15 minutes
Chill time: 30 minutes
Bake time: 8 minutes

Makes 30 cookies (actually, it depends on how big your cookie cutters are and how much “help” your little ones are)

Ingredients:
¾ cup unsalted butter, at room temperature
1½ cups granulated sugar
1 large egg plus one yolk
1 tsp vanilla extract
Grated zest of one lemon
2½ cups all purpose flour
¼ tsp salt

Directions:

1. Preheat to 350°F/180°C. Line the bottom of 2 rimmed cookie sheets with parchment paper or foil.

2. Using an electric mixer (actually my daughter and I used her food processor), cream the butter until soft. Add the sugar and beat until light and fluffy.

3. Using a wooden spoon (we just used a low speed on her processor), slowly mix in the egg and yolk. Add the vanilla, lemon zest and salt and mix to combine.

4. Stir in the flour until well blended.

5. Gather the dough into a ball, wrap in plastic wrap and chill for at least 30 minutes before rolling the dough and shaping the cookies.

6. On a well floured surface (the dough is very sticky) roll the dough to 1/8” thickness. You’ll have to flour the rolling pin often (at least we did). Stamp out the shapes you like and transfer the cookies to the lined baking sheets.

7. Bake for 8 minutes, or until the edges are lightly coloured.

8. Transfer immediately to a wire rack and cool completely before any icing or decorating.

Anna's Giant PB & J Thumbprint Cookies

Anna’s PB &J Thumbprint Cookies
From In the Kitchen with Anna: New Ways with the Classics

Prep time: 10-15 minutes
Bake time: 12-15 minutes

Makes 36 giant cookies or 48 normal ones

Ingredients:
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup brown sugar, firmly packed
1 cup smooth peanut butter
2 large eggs
2 tbsp sour cream (I thought I had…but didn’t, so I used plain yoghurt)
1 tsp vanilla extract
3 ¾ cups all purpose flour
2 tsp baking powder
¼ tsp baking soda
1 cup grape jelly or strawberry jam (or whatever your favorite is)

Directions:

1. Place one rack in the top third and one in the bottom third of the oven and preheat to 350°F/180°C. Line the bottom of 2 rimmed cookie sheets with parchment paper.

2. In a large bowl, cream together butter and sugars until smooth (about 3-4 minutes). Beat in the peanut butter and then add the eggs, one at a time. Stir in the sour cream and vanilla.

3. In a separate bowl, whisk together the flour, baking powder and baking soda.

4. Add the flour mixture to the peanut butter mixture, stirring to blend.

5. Scoop large tablespoons of dough, shape into a ball (I used a small ice cream scoop). Place them about 2” apart onto the prepared cookie sheets. Press an indent in the center of each cookie with your thumb.

Or if you like your Peanut Butter Cookies straight (like me)….shape into the traditional cross hatched design, use a fork dipped in flour and press down on the cookies first one way and then perpendicular.

6. Bake for 112-15 minutes, or until the edges are lightly browned (It depends on the size of the cookies – I like mine normal size) .

7. Cool completely on a wire rack before filling the indentations with jam.

Chocolate Nut Cookies

Chocolate Nut Cookies
From The Seven Sins of Chocolate

Hands-on time: 15 minutes
Refrigeration time: at least 2 hours, can keep in the fridge for at least a week…if that’s possible in your house!
Baking time: 12 minutes or until golden, if you like your cookies chewy, then just until the edges are lightly browned – 10 minutes or so.

Makes 5 dozen cookies

Ingredients:
14 tbsp (1¾ sticks) unsalted butter at room temperature
1½ cups confectioners sugar (icing sugar)
1 cup soft dark brown sugar
2 large eggs, at room temperature
3¼ cups all purpose flour
1 tsp baking soda
½ tsp salt
10oz/283g bittersweet chocolate, coarsely chopped
1 cup whole blanched almonds, coarsely chopped (I used sliced almonds)
1 cup walnuts (I actually used pecan pieces instead)

Directions:
1. Pre heat the oven to 350°F/170°C about 20 minutes before baking and prepare rimmed baking sheets with parchment paper for easy cleanup.

2. Beat the butter and sugars until light and fluffy. Beat in the eggs, one at a time. Sift the flour, baking soda, and salt and stir into the butter mixture.

3. Coarsely chop the chocolate and nuts and mix them into the dough.

4. Shape the dough into logs about 2” in diameter. Wrap each log in plastic wrap and refrigerate until chilled and firm, at least 2 hours.

5. Unwrap the dough and cut into rounds about ½” thick. Place 1” apart on the prepared baking sheet. Bake until golden brown (about 12 minutes) or less if you like them chewy.

6. Transfer to a wire rack and cool. Store in an airtight container.