Post # 1
So I behaved like a sulky child last night as my MIL elbowed me out from making the Thanksgiving dinner. Any other day I wouldn’t have felt half so bad about my reaction, but DH had a bad day and now I feel like crap for being so darn cranky on top of it. I apologized then already, and he was super sweet about it, but I feel like owe him something nice to show that I’m actually a nice life partner and not a horrid little monkey.
So horrid little monkey will make cookies for DH, as he’s the human version of the cookie monster. However, I want them to be AMAZING cookies. Not any standard old cookies here, but the type of cookies that makes one go “What kind of magic made these?!”. If you have a recipe like that, please share it with me!
Post # 3
Nope only one I use is the standard Neestle toll house. Best of luck though. 🙂
Post # 4
Mine seem to be famous among my family and friends…. I usually add more then just choc chips…. I pick up chuck chunks, some reese chips (usually in the baking aisle) and some skor pieces (same, they are in the choc chip aisle), and then I usually throw in a handful of coconut lol… dont ask me why I love flavors and it works.
My recipie also makes the cookies/or should I say keeps them soft (its using cornstarch instead of baking powder)
¾ cup butter (room temp)
1 cup brown sugar
¼ cup white sugar
1-2 tbsp vanilla (I always use lots, it makes them tasty)
2 cups flour
2 tsp cornstarch
1 tsp baking soda
½ tsp salt
1 cup choc chips
And other cup of whatever you like, reese chips, and skor chips are my fav……I always add enough chocolate stuff so it looks totally saturated!!! (all 3 in one cookie…my DH calls them magic)
Preheat oven to 350. Plop decent sized balls onto baking sheet
Bake for 8-10 min but keep a close eye at 7 min…… take them out just as the centers don’t look wet anymore….(slightly golden on edges) Try not to overcook. Unless you REALLY overbake they shouldn’t go crispy but I find 8 min in my oven is perfect.
If he like reese cups I have a good one for that too and no baking, tastes JUST like the real thing……
Post # 5
I always use this choc chip cookie recipe from allrecipes and omit the nuts. It’s really good and FI loves it! http://allrecipes.com/recipe/best-chocolate-chip-cookies/
Post # 6
This is my go-to. FI loves them and his co-workers ask for them all the time. Plus I can say they’re “healthy” because they have oats in them. I omit the nuts because I am paranoid about serving to someone with nut allergies by mistake. This many stars and this many reviews CAN’T be wrong.
Post # 8
THIS is THE best chocolate chip cookie recipe I’ve ever had: http://sallysbakingaddiction.com/2012/08/06/the-chocolate-chip-cookie/
My FI had his guy friends over for a game night recently and I made these for them… They were gone in a matter of hours. haha
Everything on the website IS amazing!
EDITED: I mean, look at how delicious these puppies look?!
Post # 9
1 c shortening
1 c white sugar
1 c brown sugar
3 c all purpose flour (original recipe said 2 c. but they were way too runny for me with just 2 c)
1 tsp baking soda
1/2 tsp baking powder
1 cup flaked coconut
2 cups rolled oats
2 cups corn flakes (or sub 2 cups rice krispies)
1 tsp vanilla
butterscotch chips (optional)
Cream together shortening and sugar, add eggs and vanilla, Mix in flour, baking soda and baking powder, Stir in coconut, oats, cereal and butterscotch chips if using. Makes 6-7 dozen
Bake @ 350 ~ 10 min (varies by size)
Post # 10
People go crazy for these oatmeal cookies everytime I make them
1 cup shortening (or butter)
1 cup brown sugar
1 cup granulated sugar
2 well beaten eggs
1 teaspoon vanilla
1 ½ cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 cups oatmeal
¾ cup raisins (optional)
Mix shortening and sugars together well. Add eggs and vanilla. Mix until creamy. In a separate bowl, mix flour, salt and soda together. Add flour mixture to sugar mixture. Add oatmeal and raisins (if you must). Blend well.
Chill in refrigerator at least 1 hour. Drop from tablespoons onto cookie sheet and bake at 350° for about 10 minutes. Cookies will look golden brown around the edges, and lighter in the middle. Let cool about 5 minutes before removing from the pan
Post # 11
Just here foooo-loooww-iiiinggg.
Post # 12
- Wedding: June 2014 - British Columbia
Lucky for you, this Albertan is having troubles sleeping tonight. So, I experimented with baking cookies at 3 am!
I just adapted the recipe from HowSweetEats.com.
I made a double batch and ended up with more cookies since I made the test batch cookies smaller. (Smaller cookies cook relatively fast at 7 minutes) Anyway! I shan’t ramble. I will share you pictures from my InstaGram, if I may! I am kinda lazy to put it up on my food blog, so I’ll share it here. (Pardon the grainy poor lighting cellphone picture)
RED VELVET CHOCOLATE CHIP COOKIES
And I wrote a recipe card out as I plan to surprise my neighbours with cookies & this recipe card:
I’ve made red velvet cupcakes before and found that by adding coffee, it brings out the chocolate flavour a lot more. If your hubby loves cream cheese icing, you could probably incorporate cream cheese into the middle of the cookie. Then, you’d have a “Middles” version of Chips Ahoy in Red Velvet cookie format! (These would make great ice-cream sandwiches too!)
My oven bakes quite fast since it’s convection; 8.5 minutes worked well for me. I wouldn’t go longer than 9 minutes at 375F. Please let me know if you have difficulties reading my handwriting!
ETA: I baked these cookies to bring to work tomorrow. My coworkers and I are working through month-end (accounting). It’s going to be a long day for me, but it will be worth it. 🙂
Post # 13
Thanks to all of you for supplying recipes or just bumping the tread! So many new things to bake! I had such a hard time deciding that I just went with the first one on the list (I’ll defintiely work myself through it) – thanks shanbp, my husband loved them! This was how they came out:
I like to make small changes to recipes, so I supplemented some of the butter with peanut butter which worked just fine. For the chips, I went with a mixture of peanut butter chips and milk chocolate. As pointed out in the recipe, they contain corn starch to make them softer. DH described them as puffy and said he loved the different texture – so that was a great tip!
And as a little “thanks” to all of you, here’s one recipe from me (old photo, I baked these a few weeks ago – and yes, I photo stuff I make in the kitchen):
Chocolate Chunk Peanut Butter Cookies!
Melt 2 oz of dark chocolate and set aside to cool. Mix 0.5 cup of soft butter with 2/3 cup of peanut butter, 1 cup brown sugar, 1 egg and 1 tsp vanilla extract.
Mix 2 cups of flour with 1 tsp baking soda, 0.5 tsp salt, 0.5 cup of nuts (any kind you like) and 4 oz chopped dark chocolate. Add the flour mixture to the wet ingredients and combine. Place the dough in plastic wrap and let it rest in the fridge for 30 min (but it’s ok to leave for a day or two if you want to prep for an event). Set the oven to 350F, cut the dough in 1 cm slices and bake for 15 min. Let the cookies cool on a baking rack.
Post # 14
@eocenia: They look so delish!
Post # 16