Chewy Brown Sugar Cookies
Sep15

Chewy Brown Sugar Cookies

This is the ultimate, chewy sugar cookie—and you don’t even need a mixer! The browned butter and brown sugar gives them a rich, toffee taste, and a delightful chew that kids and grown ups alike will LOVE. And they’re super easy and fun to make. What you will need. Weighing ingredients is more accurate and makes for easy cleanup. Melting the butter makes for a chewier cookie than the usual creaming method. The only tricky part is getting the brown butter just right. I bust out my fancy All-Clad saucier pan, but you can use a 10-inch skillet. Don’t use non-stick because the dark finish makes it hard to judge the color of the butter. Swirl the pan constantly until the butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. There’s a fine line between brown enough and burned, so don’t take your eye off it for a second!   Transfer to a large heatproof bowl. Carefully add remaining butter so it doesn’t splatter and stir until completely melted.   Mix brown sugar and salt into cooled butter with a wooden spoon, squishing any remaining sugar lumps with the back of your spoon. Add egg and yolk and vanilla and mix until fully incorporated.   Add flour mixture and mix until just combined. Use a medium cookie scoop (1 1/2 tablespoons dough) and roll into balls. Place on prepared sheets, spaced 2 inches apart Kids will love to roll them in the sugars! Bake 12 – 14 minutes until browned and edges have begun to set, but centers are still soft. They will look underdone, but will develop out of the oven; if you leave them in too long they will get crisp and hard. After 5 minutes, transfer to wire rack to cool completely Cool Tools Salter Aquatronic Glass Electronic Kitchen Scale Oxo Good Grips Medium Cookie Scoop Parchment Paper Sheets Brown Sugar Cookies 2013-09-15 17:34:07 Yields 28 4 Weight Watchers PointsPlus for one cookie Write a review Save Recipe Print 154 calories 24 g 22 g 6 g 1 g 4 g 36 g 73 g 17 g 0 g 2 g Nutrition Facts Serving Size 36g Yields 28 Amount Per Serving Calories 154 Calories from Fat 53 % Daily Value * Total Fat 6g 9% Saturated Fat 4g 19% Trans Fat 0g Polyunsaturated Fat 0g Monounsaturated Fat 2g Cholesterol 22mg 7% Sodium 73mg 3% Total Carbohydrates 24g 8% Dietary Fiber 0g 1% Sugars 17g Protein 1g Vitamin A4%Vitamin C0% Calcium2%Iron1% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on...

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Soft and Chewy Chocolate Chip Cookies
Nov09

Soft and Chewy Chocolate Chip Cookies

My husband, Sam, is extremely picky about his Chocolate Chip Cookies—they can’t be too cakey, or the chocolate chips “too bitter” or “too sweet”. Though his favorite store-bought version is from Subway. Go figure!   I had tried many recipes and had almost given up… and then I made these from Martha Stewart’s Cookies. Easy, simple, and delicious. And high-ratings with the hubby! I LOVE this cookbook! I’ve made dozens of the recipes and they are all fantastic—with step-by-step instructions and beautiful pictures. If you don’t already have it TREAT YOURSELF! $15.98 on Amazon.com >>     Notes I use a medium cookie scoop (a must have kitchen tool!!) which is about 1½ tablespoons of dough. Level off the cookie scoop against the side of the bowl to get uniform cookies. Coarse salt has a larger grain than table salt (which is used in most baking recipes). I personally use kosher salt, though sea salt also comes coarse-ground. Always crack eggs into a separate bowl so you don’t get shells. There seem to be mixed reviews about whether it is really necessary to add eggs to the batter one-at-a-time. It seems like whenever I do not do this, the batter gets a bit curdled and I wish I would have! What are your thoughts on this?? Click here for more on adding eggs and dry ingredients from Kitchen Savvy >> Be careful not to under-bake or the bottoms will stick to the parchment. If you like them more crispy bake for 12 – 13 minutes. Using quality ingredients really does make a difference. I highly recommend using quality chocolate chips (I love Guittard) and good, pure vanilla extract. And of course, you always have to use good, fresh butter!   From the reviews… “The key is to cover and store the uncooked dough in the fridge for 24 hours then bake. It makes the flavors fully mingle and incorporate. Delicious! You will have to let the dough warm up a bit before you can scoop to bake.” JenniLoryn 6/6/12 (I’ll try this next time!) Some other reviewers complained that they were too sweet, which could be because they used Nestle or other lower-quality chocolate chips. Please try these yummy cookies and let me know what you think!! Or do you have your own fabulous Chocolate Chip Cookie recipe? Tips To transfer the cookies to the wire rack, hold the baking sheet in one hand (using an oven glove!) and swiftly remove the parchment and cookies to the wire rack in one movement. You can scoop the dough onto baking sheets and freeze till hard; then keep in ziplock bags...

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Best Snickerdoodles Ever! (Seriously)
Oct24

Best Snickerdoodles Ever! (Seriously)

The origin of the crazy name is unclear, but a Snickerdoodle is basically just a soft, chewy, sugar cookie rolled in cinnamon sugar. Fabulous and easy to make, the only problem I have with these cookies is that I simply cannot resist them!      Why Cream of Tartar? Together with the baking soda, it acts as a leavener.   Why do you let the dough rest? Letting the dough rest in the refrigerator makes it easier to work with, stops the cookies from spreading too quickly, and gives them better texture and flavor. Work with one pan of cookies at a time, refrigerating the rest of the dough in-between. I’ve tried refrigerating the dough from a half hour to overnight, and have found that it’s easiest to work with after one full hour in the fridge.   Cool Tools Medium Cookie Scoop Parchment Sheets Salter Scale Offset Spatula   Best Snickerdoodles Ever 2013-08-05 14:15:05 Yields 30 Soft and chewy sugar cookie rolled in cinnamon sugar. Write a review Save Recipe Print Prep Time 30 min Cook Time 15 min Total Time 1 hr Prep Time 30 min Cook Time 15 min Total Time 1 hr 156 calories 23 g 29 g 7 g 2 g 4 g 37 g 89 g 13 g 0 g 2 g Nutrition Facts Serving Size 37g Yields 30 Amount Per Serving Calories 156 Calories from Fat 58 % Daily Value * Total Fat 7g 10% Saturated Fat 4g 20% Trans Fat 0g Polyunsaturated Fat 0g Monounsaturated Fat 2g Cholesterol 29mg 10% Sodium 89mg 4% Total Carbohydrates 23g 8% Dietary Fiber 0g 2% Sugars 13g Protein 2g Vitamin A4%Vitamin C0% Calcium1%Iron1% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients 1 cup butter (salted), room temperature 1 cup granulated sugar 2/3 cup light brown sugar 2 large eggs, room temperature 1 teaspoon vanilla extract (recommended: Madagascar Bourbon Pure Vanilla Extract) 3 cups (15oz) all-purpose flour 1/2 teaspoon table salt 1 teaspoon baking soda (bicarbonate of soda) 1/2 teaspoon cream of tartar Topping 4 tablespoons granulated sugar 2 teaspoons for cinnamon Instructions Line three baking sheets with parchment paper. (Or make sure to cool before reusing the same one.) In a medium bowl, whisk the flour, salt, baking soda, and cream of tartar to blend. (About 15 seconds) In a stand mixer fitted with the paddle attachment, cream butter and both sugars on medium speed till light and fluffy, about 3 minutes. (Or in a large bowl with a hand mixer.) Scrape the bowl with a rubber spatula....

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The Ultimate Ginger Cookie
Oct06

The Ultimate Ginger Cookie

I’ve made many-a-ginger-cookie, and finally discovered this version from Ina Garten, which really is the “ultimate” ginger cookie! A little crispy on the outside, but then perfectly chewy in the middle. And wonderful, distinct gingery flavor! I doubled the recipe, because I think you’ll find that one batch simply isn’t enough. By the time you’ve tried one—or two, or three—just to make sure they are perfect… and then had your “tasters” try one… you get the picture… And… they are even better the next day. Another reason to love this recipe—I am a huge fan of anything that can be made ahead. You might be surprised that I listed these as kid-friendly, but these are Aja, my toddler’s favorite cookies that I bake. Biscuits…? When I visited my brother, Gary, at his house or furniture factory in Johannesburg (Jo’burg), there was always a big tin of delicious, crunchy, homemade “ginger biscuits” that looked like giant ginger flying saucers! What? You must be thinking… Well, in South Africa, a “biscuit” is actually what’s known as a cookie here in the U.S., and a “cookie” is what’s known as a cupcake here. I know, pretty confusing. It took me a long time to learn the new lingo! I tried to recreate the experience, but I think sometimes when you convert recipes from “the old country” they just aren’t the same.   I LOVE grating my own nutmeg—it makes me feel very fancy! My microplane grater is one of my favorite tools. I happen to love the taste and smell of nutmeg, and it is definitely much fresher and more flavorful if you grind it yourself. And there’s something so cute about those little nutmegs—look like acorns.           Cool Tools: Microplane Grater, Parchment Paper, Salter Scale       The Ultimate Ginger Cookie 2013-08-05 10:42:32 Yields 44 Write a review Save Recipe Print Prep Time 30 min Cook Time 15 min Total Time 45 min Prep Time 30 min Cook Time 15 min Total Time 45 min 133 calories 25 g 8 g 3 g 2 g 0 g 36 g 94 g 13 g 0 g 3 g Nutrition Facts Serving Size 36g Yields 44 Amount Per Serving Calories 133 Calories from Fat 27 % Daily Value * Total Fat 3g 5% Saturated Fat 0g 2% Trans Fat 0g Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 8mg 3% Sodium 94mg 4% Total Carbohydrates 25g 8% Dietary Fiber 1g 4% Sugars 13g Protein 2g Vitamin A0%Vitamin C0% Calcium3%Iron8% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on...

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Crunchies — Traditional South African Oatmeal Cookie Bars
Oct02

Crunchies — Traditional South African Oatmeal Cookie Bars

This is my most searched/shared/requested recipe (It has been pinned SIX THOUSAND times!!!) There is NOTHING better than a Crunchie and a cup of tea in the morning!   Kids of all ages will love to help you make them! (Note: mini rolling pin and blankie) And they’ll love to find one in their lunchbox! Fill an Oxo Cookie Jar with fresh Crunchies for a hostess gift.   Crunchies were my favorite “biscuit”—the South African term for cookies. They are to South Africa what Chocolate Chip Cookies are to America. Imagine: Mini-homemade-granola-bar meets chewy-oatmeal-raisin-cookie… but better! There’s something soooooo satisfying about biting into these sweet, a-little-crunchy-and-a-little-chewy, toasted-oat-and-coconut squares of goodness! So now you’re wondering, where the heck’s the recipe??? Well… ummm… I’m working on an even better, healthier version, so stay tuned! If you don’t wanna miss the new recipe, make sure to sign up for my newsletters (and/or follow OrnaBakes on FB, Instagram and YouTube!) NEW RECIPE AND YOUTUBE CLIP COMING SOON! (Click here for an update >>) xoxo  ...

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