Category Archives: Cookies

Chocolate Chip Cookies from Back In The Day Bakery

 
Several years ago I cleaned out my cookbook collection, getting rid of about 20 of them because my poor shelves were getting to be swayback from all the books I had. Just lately I’ve been in buying mode again and have found a few cookbooks that I’m so excited about digging into. One of those is from the popular Back In The Day Bakery based in Savannah.

It’s said that there would be a riot in the bakery if these chocolate chip cookies weren’t there everyday, so they must be good! They’re giant – about four inches in diameter – and filled with chocolate chips (the original used chocolate chunks).

This recipe rivals and is similar to my favorite (from Pillsbury) in that it’s chewy in the center with a crunchy outside. There’s also a very light sprinkle of sea salt on top before they’re baked and that adds a different flavor level to the cookie. It’s a light enough sprinkling not to be salty and complements the sweet. You can leave that off if you want and the cookies will be just as good.

Bret gave a thumbs up to these and he’s very picky about chocolate chip cookies. I gave them a thumbs up, too, which was hard to do while I was stuffing them into my mouth. Don’t forget the tall, cold glass of milk on the side.

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Chocolate Chip Cookies from the "Back in The Day Cookbook"

****Excellent, giant chocolate chip cookies.

Servings: 24 giant cookies
Ingredients
  • 2 1/2 C all-purpose flour
  • 1 1/4 tsp baking soda
  • 1 1/4 tsp fine sea salt
  • 1/2 lb (2 sticks) butter at room temperature
  • 1 tsp. pure vanilla extract
  • 1 C granulated sugar
  • 1 C packed light brown sugar
  • 2 large eggs at room temperature
  • 2 C semisweet chocolate chips
  • Fleur de sel for sprinkling
Instructions
  1. Move a rack to the bottom third of your oven and preheat to 350°.  Line two cookie sheets with parchment paper.

  2. Sift together the flour, baking soda, and sea salt.  Set aside.

  3. In a large mixing bowl of a stand mixer, cream together the butter, vanilla, and both sugars on medium speed until light and fluffy, about 3 to 5 minutes. Stop and scrape down the sides of the bowl a couple of times.

  4. Add the eggs and mix for no more than 1 minute - just to mix in.  Turn the speed down to low and add the dry ingredients 1 cup at a time and beat until just combined.  Add the chocolate chips and stir until completely and evenly incorporated.

  5. Use a large ice cream scoop or a 1/4-cup measuring cup to form the cookies and place about 2 inches apart on the cookie sheets (about 6 per sheet).  Lightly pat down the tops of the cookies and barely sprinkle a bit of sea salt on the tops of all six cookies.  

  6. Bake one sheet of cookies at a time for 15-17 minutes, rotating the pan halfway through the baking time for even doneness.  Remove the cookies when they are lightly brown around the edges - they will still be light in the center.  Let the cookies cool in the pan for 3 to 4 minutes, then remove and cool completely on a rack.  Store in an airtight container at room temperature.

Recipe Notes

Tips and Stuff:  The original recipe calls for unbleached flour an unsalted butter, but I used regular bleached flour and salted butter because that's what I had.

Easter Jelly Bean Cookies

 
I wanted to make Jelly Bean Cookies for Easter and dug in my old standard recipes, trying to decide what to make the base cookie out of. I found this really good basic sugar cookie (not a cut-out cookie) and remembered a wonderful butter cream frosting that would go great on them. I did some jelly bean tasting (now I’m a jelly bean expert) and found Starburst jelly beans had the best flavor – sweet and just barely tart.

You probably noticed the cute green grass the jelly beans are sitting on. I found that in the middle of the Easter stuff at Target and thought it was so cute! It’s edible, but not really that tasty. If you’re wanting cute cookies, go for it! If you want awesome cookies, make the sugar cookie, frost it generously with the butter cream and put the little jelly beans on top, leaving the grass off. You could also dye some shredded coconut green and use that for grass.

Here’s a photo of the different ways I decorated the cookies – sugar cookies with frosting, sugar cookies with jelly beans and no frosting (those were cute, too), and cookies with the frosting, grass and jelly beans. Oh, and some have frosting with just jelly beans on top. I tried to make the ones with just jelly beans look like bunny feet. Awwwww.

I think my favorite are the cookies with the purple jelly beans. The flavor combinations are just perfect. Bret doesn’t like jelly beans (what?), so I made some plain and some with just frosting. These cookies are so cute and perfect to make with the kiddos for Easter, or really any time!

5 from 1 vote
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Easter Jelly Bean Cookies

****Terrific sugar cookie with a dreamy butter cream frosting and sweet dots of jelly beans.  Perfectly Easter!

Servings: 30 cookies
Ingredients
  • 1 C (2 sticks) butter softened
  • 1 1/2 C granulated sugar
  • 1 egg
  • 2 1/4 C all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla
Frosting
  • 1 1/2 C powdered sugar sifted
  • 2 1/2 tbsp butter softened
  • 1 tsp vanilla
  • 1 to 2 tbsp milk
Instructions
  1. Preheat the oven to 350°.  Line two cookie sheets with parchment paper or silpat.  Cream together the butter and sugar until light and fluffy, about 3 minutes.  Add the egg and mix until well combined.

  2. Sift the flour, baking powder and salt together.  Add the flour, 1 cup at a time, into the butter mixture, then add the vanilla.  Mix until combined.

  3. Roll a heaping tablespoon of dough into a ball and place on the cookie sheet, about 2 inches apart.  Slightly flatten the cookie.  Repeat with the rest of the dough.  Bake for 9-12 minutes, until lightly browned on the bottom.  The top will not brown.  Cool cookies on rack completely before frosting

  4. For the frosting, sift the powdered sugar into a medium bowl,  Add the softened butter and mix until combined and smooth.  Add the vanilla and stir.  Add the milk, 1 tbsp at a time until the consistency you want (kind of thick).  Frost the cookies generously, then sprinkle with grass (if using) and gently press jelly beans on top into the frosting.

Recipe Notes
Tips and Stuff: Be sure and use a heaping tablespoon of dough - you want these to be larger than usual so you can decorate them. I always put cookie dough in the refrigerator between batches. If you're not going to use the frosting and want to make bunny feet, press the jelly beans gently onto the cookies before baking (4 across the top and 1 sideways on the bottom). If you'd rather use dyed coconut for the grass, it would work, too.

Double Chocolate Peanut Chip Cookies

 
We were ready for a good thick, chewy cookie and I found this Double Chocolate Peanut Chip Cookies recipe that fit the bill. That wasn’t the original name for the cookie, but I changed the name to fit the ingredients I put in them. They’re chocolate peanut butter cookies with chocolate chips and peanuts, so that’s the best name I could come up with!

I highly recommend these cookies, but a word of warning – only bake them 12 minutes. Since they’re chocolate cookies, it’s hard to tell when they’re done and the bottoms burn after 12 minutes. The recipe said to bake them 12-15 minutes and I tried 14, 13, and then finally 12 minutes, which was perfect. They’re extra large, chewy and thick with dry-roasted peanuts and chocolate chips in every bite. We really like them and would make them for any occasion or just for every day snacking.


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Double Chocolate Peanut Chip Cookies

****Really good, but only bake for 12 minutes - no more - to get that wonderfully chewy texture.  Best the first or second day.

Servings: 36 cookies
Ingredients
  • 1/2 C .butter , softened
  • 1/2 C shortening
  • 1 C smooth peanut butter
  • 1 C granulated sugar
  • 1 C firmly packed brown sugar
  • 2 large eggs
  • 2 C all-purpose flour
  • 1/3 C unsweetened cocoa , sifted
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 C dry-roasted peanuts
  • 1 (11.5 to 12 oz.) bag chocolate chips or chocolate chunks
Instructions
  1. Preheat oven to 375 degrees. Beat butter and shortening at medium speed with an electric mixer until creamy; add peanut butter and sugars, beating well. Add eggs, beating until well combined.
  2. Combine flour and next 5 ingredients. Add to butter mixture, beating well. Stir in peanuts and chocolate chips.
  3. Shape dough into 2" balls (about 2 tbsp.) Flatten slightly, and place on ungreased baking sheets. Bake for 12 minutes. Cool on pan 2 minutes, then remove to a wire rack to cool completely.
Recipe Notes

Tips and Stuff:  Original recipe called for chunky peanut butter, but I think smooth is better since you also add the dry-roasted peanuts. They call for 2" round dough balls and make fairly large cookies. Again, only bake for 12 minutes or they'll burn on the bottom.

Oatmeal Lace Cookies

 
Years ago, my sister gave me a gift of lace cookies from Holland.  I’ve never forgotten how good they were and finally found a recipe that tastes just like those I had so long ago.  These Oatmeal Lace Cookies are incredible!  A little crispy, a little chewy, and a layer of chocolate in the middle of it all.  They’re buttery and irresistible.
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Even though the ingredients are simple and it only takes a few minutes to put together, it makes so many cookies that there’s a time investment putting them on the cookie sheets, peeling them off after cooled and then slathering that good chocolate between them. But oh, the return! They’re delicate in a way, but are also rich and substantial. If you can’t tell, I really love these cookies.
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Oatmeal Lace Cookies
**** Outstanding cookies. Makes 70 to 80 2 1/2" rounds (about 40 when sandwiched with chocolate - highly recommended!)
Ingredients
  • 1 C butter
  • 2 1/4 C light brown sugar , packed
  • 2 1/4 C oatmeal
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 1 egg , lightly beaten
  • 1 tsp vanilla
  • 2 C semisweet chocolate chips
Instructions
  1. Preheat oven to 375 degrees. Line baking sheets with parchment paper.
  2. Heat butter and brown sugar together in a 2-quart saucepan over medium-low heat, stirring frequently until smooth (until you don't have the sugary feel under the spoon; 3-5 minutes). Stir in the oats, flour, salt, egg*, and vanilla.
  3. Drop cookie batter onto the baking sheets by scant teaspoons about 2 1/2" apart (cookies will spread a lot). Bake for 5-6 minutes, until lightly golden brown. Cool them on the baking sheets while you're baking the next batch, then remove to cooling rack.
  4. After completely cooled, match up like-sized cookies. Melt the chocolate chips in a microwave-safe bowl for 30 seconds, stir, then continue at 10 second increments, stirring each time until melted and smooth. Spoon about 1 tsp. of the melted chocolate on one side of the matched cookies and lightly press together with the other one. Let cool on racks until set. Store in a pan with waxed paper between layers so the cookies don't stick together. (update: do not freeze well. When thawed they got soggy, so eat when fresh)
Recipe Notes

Tips and Stuff:  Don't over bake these - if they're dark brown, they're burnt and not so tasty.  They look incredibly thin after baked, but they'll come up fine off of the parchment paper if you give them enough time to cool.  *When adding the egg to the hot mixture, stir in quickly and thoroughly so it doesn't scramble. Experiment with the first pan - these really do spread a lot and will mush if set too close together.

Pecan Pie Cookies

 
We have seven pecan trees in our yard and about one in five years they make tons of great pecans.  Luckily, this is one of those years!  For weeks I’ve become quite adept at cracking and prodding little pecans out of their shells and have gotten about two and a half quart bags full! Now I get to make those pecan recipes that have been lurking in my “to-try” file all these years.
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I’ve been wanting to try these cookies forever.  It’s a cookie, it’s a pecan pie – what a perfect combination!  They were fairly easy to throw together, but take an extra few minutes to spoon the pie filling into the cookie.  Way worth it, though.  This was one good cookie and will be great for the holidays.
pecanpie-cookies-2
The brown sugar cookie is good by itself, but put that rich pecan pie filling on it and you’ve got one little delectable dessert.  If you and your family like pecan pie, you’ll like this cookie.
pecanpie-cookies-3

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Pecan Pie Cookies
*** 1/2 Yummy little cookie that will be great for the holiday season.
Servings: 3 dozen
Ingredients
  • 1 C firmly packed brown sugar
  • 3/4 C butter , softened
  • 1 large egg
  • 1 tsp vanilla
  • 2 C all-purpose flour
  • 1 tsp baking powder
  • Filling:
  • 1 C chopped pecans
  • 1/2 C firmly packed brown sugar
  • 1/4 C heavy whipping cream
  • 1 tsp vanilla
Instructions
  1. Combine the brown sugar, butter, egg and vanilla into a mixing bowl and mix until creamy.  In a small bowl, stir the flour and baking powder together, then add 1/2 C. at a time to the mixing bowl, mixing between each addition (mix on low or you'll have flour all over you) until well combined.  Refrigerate dough for 20-30 minutes.
  2. Preheat oven to 350 degrees. Place parchment paper on cookie sheets and roll cookies into a 1 1/4" balls.  Put the filling ingredients into a medium bowl and stir well. Press a round thumbprint well into each cookie and fill each well with about 1 tsp. of filling (it should be fairly  piled up on the cookie).  Bake for 9-11 minutes until the cookies are lightly browned.  Cool for 1 minute on the cookie sheet, then move them over to a cooling rack.  Store in an air-tight container with waxed paper between layers.
Recipe Notes

Tips and Stuff: Don't skip the refrigerated dough step.  It helps keep the cookies puffy instead of flat.  Don't over bake the cookies so that they'll come out soft.  It's a great contrast between the soft cookie and crunchy pie filling.