Another batch of ccc

Another attempt of mine to find the perfect chocolate chip cookie recipe...I'm still looking...

Chewy Chocolate Chip Cookies
Original recipe from Barbara Bakes

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups firmly packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 (12-ounce) bag semisweet chocolate chips

Directions:

1. In a medium bowl, sift together flour, baking soda and salt.
2. In a medium-sized bowl, use an electric mixer to cream the butter and brown sugar.  Beat in the eggs and vanilla.  Gradually add the flour mixture.  Stir in the chocolate chips with a spatula.
3. Preheat oven to 400 degrees F.
4. Drop dough in 2-tablespoon portions, 2 inches apart, onto baking pans lined with parchment paper. Bake until the cookies are lightly browned, 12-15 minutes.

Cowboy Cookies

Cowboy Cookies

Original recipe by Martha Stewart

Ingredients:

• 3/4 cup pecans (3 ounces)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 2 sticks unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups old-fashioned oats (not instant or quick-cooking)
• 6 ounces semisweet chocolate
• 1/2 cup shredded unsweetened coconut

Directions:

1. Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven, tossing occasionally, until darkened and fragrant, 5-8 minutes.  Let cool, then coarsely chop.  Set aside.
2. Into a bowl, sift together flour, baking soda, salt, and baking powder.
3. With an electric mixer, cream butter and both sugars.  Add eggs and beat in vanilla.  Gradually add flour mixture.  Stir in oats, chocolate, pecans, and coconut until just combined. 
4. Line baking sheets with parchment paper. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
5. Bake until edges of cookies begin to brown, 16 to 18 minutes. 

Cream Cheese-filled Snickerdoodles

Cream Cheese-filled Snickerdoodles
Recipe from Cookies&Cups

Ingredients:
Dough

• 1 1/2 cups sugar
• 1 cup room temp butter
• 2 eggs
• 1 tsp vanilla
• 2 3/4 cups all purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 cup sugar
• 2 tsp cinnamon

 Filling

• 8 oz cream cheese, softened
• 1/4 cup sugar
• 2 tsp vanilla

Instructions:

1. With an electric mixer, mix the cream cheese, 1/4 cup sugar, and 2 tsp vanilla for the filling.  Cover the cream cheese mixture and refrigerate for at least 30 minutes.
2. In a separate bowl, use a whisk to combine flour, cream of tartar, baking soda, and salt. Set aside.
3. With a wooden spoon, cream butter and 1 1/2 cup sugar.
4. With an electric mixer, mix in eggs and 1 tsp vanilla.  Next, add the flour mixture until all ingredients are incorporated.
5. In a separate, small bowl combine remaining 1/4 cup sugar and 2 tsp cinnamon, set aside.
6. Preheat oven to 400 degrees F.  Remove the cream cheese mixture from the refrigerator.
7. For each cookie you will need 2 flattened balls of dough, 1 Tbsp each. (The flattened disk will be approx 2″ in diameter).
8. Place 1 tsp of the cream cheese mixture on top of one of the flattened dough disks. Then place the other flattened dough on top of the cream cheese. Pinch the edges together to seal.
9. Carefully form into a ball and roll in the cinnamon sugar mixture. Place on a plate as you finish making each and refrigerate. Before baking the cookies they should chill for 15 minutes.
10. When the dough is chilled bake on a parchment lined baking sheet 2″ apart for 12-13 minutes.  Transfer to wire rack to cool.

Another batch of M&M cookies

Not that I don't love my usual recipe for M&M cookies, but I felt like I needed a change...and I wasn't 100% satisfied with the sugar-factor of the last one--too gritty maybe? or sweet?  Anywho-- I loved this recipe, and I think the key factor was melting the butter and using mostly dark brown sugar...I will be using this again! :)


Chewy Chocolate Chip (or M&M) Cookies
Recipe adapted from smittenkitchen

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• little less than 1 cup packed dark brown sugar
• 1/3 cup white sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips (or 1 3/4 cups M&M candies)

Directions

1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips by hand using a wooden spoon. Drop tablespoons of cookie dough onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones until the edges are lightly toasted.

Shortbread Cookies

This recipe may be used for all occasions, and it gave me the perfect chance to use one of my new cookie cutters.  The dough was quite crumbly when I formed the disc, but worked well when I brought it out of the fridge.  I was able to make 19 cookies from my dough and scraps, but the results will obviously change depending on which cookie cutters you decide to use.  Ina Garten suggests dipping the shortbread in chocolate too.  Enjoy!

Shortbread Cookies
Original recipe by Ina Garten

Ingredients

• 1 stick butter, at room temperature
• 1/3 cup sugar
• 1/3 teaspoon vanilla extract
• 1 cup plus 2 1/2 tablespoons all-purpose flour
• small pinch of salt
• colored sugar or melted chocolate for decorating

Directions

1. In a medium bowl, use a whisk to combine the flour and salt.  Set aside.
2. In a large mixing bowl, use a wooden spoon to cream together the butter and 1/3 cup of sugar.  Use an electric mixer to combine the flour mixture with the butter mixture.
3. Once all the ingredients are incorporated, flatten the dough into a disc and wrap with plastic wrap.  Put dough in the refrigerator for at least 30 minutes. 
4. When you're ready to make your cookies, preheat the oven to 350 degrees F.
5. Roll the dough out to 1/3-inch thick.  Use a cookie cutter to cut desired shapes.  Place on a baking sheet lined with parchment paper.  
6. Bake for 16-18 minutes, until edges begin to brown.

Peanut Butter-Twix Cookies

 

Peanut Butter-Twix Cookies
Original recipe by Brown Eyed Baker

Ingredients

• 1 stick unsalted butter, at room temperature
• 1 cup creamy peanut butter
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped Twix candy bars (about 1 1/2 king-size package)
• 3/4 cup milk chocolate chips

Directions

1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
2. In a separate, large mixing bowl, use a wooden spoon to cream together the butter, peanut butter, and sugars.  Using an electric mixer, add the egg, milk, and and vanilla until combined.Gradually add the flour mixture and beat until combined. Using a wooden spoon, stir in the chopped Twix and chocolate chips. 
3. Preheat the oven to 350 degrees F.
4. Line two baking sheets with parchment paper.  Form the dough into walnut-sized balls, and flatten slightly before baking.  Bake for 12 minutes. 

 

 

Peanut Butter-Oatmeal-Chocolate Chip Cookies

Peanut Butter + Oats + Chocolate = AMAZING.  Enjoy with a tall glass of milk! :)

Peanut Butter-Oatmeal-Chocolate Chip Cookies
Adapted from Brown-Eyed Baker's Recipe

Ingredients

• 1 stick butter, at room temperature
• 1/2 cup smooth peanut butter
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 egg
• 1/2 cup oats (not quick-cooking)
• 1 cup semisweet chocolate chips

Directions

1. In a medium bowl, whisk together the flour, baking soda, and salt.
2. In a large mixing bowl, use a wooden spoon to cream together the butter, PB, and sugars.
3. Using an electric mixer, add vanilla and egg to the butter mixture.  Once combined, gradually add the flour mixture until all ingredients are incorporated.
4. Preheat the oven to 350 degrees F.
5. Using the wooden spoon, mix the oats and chocolate into the dough.
6. Using an ice-cream scooper, scoop mounds of dough onto a baking sheet lined with parchment paper.  There should be 13-14 mounds.  Wet your hands and slightly flatten each mound.
7. Bake the dough for 14-15 minutes and allow to rest and cool on pan.

Cappuccino Cookies

I am suddenly interested in eating coffee while I drink it.  So, not to be confused with my Cappuccino Squares, these cookies may also be a fun experiment for all the other coffee addicts out there. 

Recipe courtesy of Joy the Baker

Cappuccino Cookies
makes about 17 cookies (can be doubled)

Ingredients

• 1 stick butter, at room temperature
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/4 cup plus 2 tablespoons granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 tablespoons instant coffee powder
• 1/2 cup roughly chopped milk chocolate (Hershey's 1.7 oz)

Directions

1. In a medium bowl, whisk together flour, baking soda, salt, and coffee powder.
2. In a separate large bowl, use a wooden spoon to combine butter and sugars until fluffy.
3. Add egg and vanilla. Using an electric hand-mixer, combine ingredients.
4. Add chocolate and fold into dough using a rubber spatula. Fold until combined.
5. Cover dough with plastic wrap for 45 minutes.
6. Five minutes before baking, preheat oven 350 degrees F. Line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto the sheet.
7. Bake for 12 minutes, until lightly browned around edges. Allow to cool for at least 10 minutes before transferring to wire racks.

Snickerdoodles

Out of all the cookies I've baked, Giada's Peanut Butter Cookies with Blackberry Jam are definitely my favorites.  My second favorite cookies are my latest batch-- Snickerdoodles.  This is subject to change, but, right now, I am loving them.  It also helps that they are only 80 calories each...80 calories of deliciousness.

Snickerdoodles

Ingredients
makes 20 cookies

• 1 1/2 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 cup (1 stick) butter, softened
• 3/4 cup sugar
• 1 large egg, at room temperature
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 375 degrees F.
2. In a medium bowl, whisk together flour, cream of tartar, baking soda, and cinnamon.
3. In a separate large bowl, cream together butter and sugar with a wooden spoon.  Using an electric mixer, add egg and vanilla.  Gradually add the flour mixture until combined.  The mixture may seem crumbly; at this point, use your hands to squeeze and combine the dough.
4. Roll the dough into 1-inch balls and line them up on a baking sheet lined with parchment paper.  Place about 1-2 inches apart on the baking sheet.
5. Bake for 12 minutes, until slightly crinkly. Allow cookies to cool on wire racks.

Flourless Peanut Butter Cookies

Original recipe from Joy the Baker

These are so easy to make, but simplicity goes a long way.  A slightly crumbled texture, but still soft and tasty!

Flourless Peanut Butter Cookies
makes about 20 cookies

Ingredients

• 1 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 teaspoon baking soda
• 1 egg

Directions

1. Preheat oven 350 degrees F.
2. Using a wooden spoon, combine peanut butter and sugars in a medium bowl.  
3. Using an electric mixer, add baking soda and egg to the mixture.
4. Roll the dough into walnut-sized balls and place on a baking sheet lined with parchment paper.  Use a fork to make a criss-cross pattern that flattens the dough slightly.
5. Bake cookies for 10 minutes and set aside to cool.

Chocolate-Dipped Sugar Hearts

I borrowed this idea from Martha Stewart (view here), but the actual cookie recipe was from my Good House Keeping Bake Sale Cookbook.  Now I want to buy cookie cutters for every holiday and occasion...


Shaped Sugar Cookies
makes about 26 cookies

Ingredients
For the cookies:

• 1/2 cup (1 stick) butter, softened
• 3 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract

For the chocolate:

• 4 oz. semisweet or bittersweet chocolate, roughly chopped
• 2 teaspoons vegetable oil

Directions

1. In a large bowl, whisk together flour, baking powder, and salt.  In a separate mixing bowl, use an electric mixer to beat butter and sugar until creamy.  Add eggs and vanilla until combined.  Gradually add flour mixture until blended.
2. Divide dough into 4 equal pieces; flatten each into a round disk.  Wrap each disk in plastic wrap and refrigerate for at least 5 hours (or overnight).
3. Preheat oven to 350 degrees F.  
4. On lightly floured surface, use a floured rolling pin (or just your hands) to roll/flatten dough to about 1/4 inch thickness.  With floured cookie cutters (mine were 2 inches long), cut dough into as many cookies as possible.  Combine trimmings if desired.
5. Bake for 10-12 minutes.  Transfer to wire racks to cool completely.  Repeat with remaining disks.
6. When cookies are cool, prepare chocolate.  In a glass, heat-proof bowl set over boiled water that is now simmering, melt the chocolate, stirring occasionally.  Add the oil and stir.  Turn the flame off after 1-2 minutes of stirring the chocolate.  Dip half or one-third of each cookie into the chocolate mixture.
7. Transfer cookies to a cooling rack to dry.  If serving sooner rather than later, place cookies on a piece of parchment paper in the freezer for 10 minutes before serving.

Basic M&M cookies and more

Basic M&M Cookies

Ingredients

• 1/2 cup (1 stick) butter, softened
• 1 1/2 cups all-purpose flour
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 1/2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 1/3 cups m&m candies

Directions

1. Preheat oven to 375 degrees F.
2. In a large bowl, whisk together the flour, granulated sugar, salt, and baking soda. 
3. In another bowl, use an electric mixer to combine butter with brown sugar.  Next, add the egg and vanilla extract.  Slowly add the flour mixture until the dough is combined.  Add the candies using your hands to press them into the dough.
4. On two cookie sheets lined with parchment paper, drop tablespoons of dough, 2 inches apart.  Bake the cookies for 9-10 minutes, until golden.  Rotate the cookie sheets halfway through baking.  Allow the cookies 1-2 minutes to set until transferring them to wire racks to cool completely.

*Revisited*
In the mood for something even more chocolatey?  Try using this same recipe, but with 1 cup plain m&m candies and 1 cup chocolate chip miniatures.  Using an ice cream scoop, drop 12 mounds of dough onto a cookie sheet lined with parchment paper.  Bake these cookies in the oven at 350 degree F for 15-17 minutes.  The edges will be golden brown when cooked, but not the tops; so don't be fooled!

Banana-Walnut Chocolate-Chip Cookies

Ripe bananas lying around the house seem to scream to me, "Bake us!!  Use us for something complex and crazy!"  Please, allow me to illustrate the directions with amateur photography. :)


Banana-Walnut Chocolate Chip Cookies
Adapted from Martha Stewart's Cookies

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour (I had to sub in bread flour because I didn't have whole-wheat.)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup mashed ripe banana (about 1 large or 2 small)
• 1 cup old-fashioned rolled oats
• 8 ounces semisweet chocolate (I used 8 oz of chocolate chip miniatures.)
• 1/2 cup coarsely chopped, toasted walnuts

Directions
1.  Preheat oven to 375 degrees F.  Sift and combine flours, salt, and baking soda in a bowl.

2.  Put butter and sugars into another bowl.  Using an electric mixer, combine until pale and fluffy.  Add egg and vanilla; mix.  Add flour mixture until just combined.  Stir in banana; then oats; then chocolate chips; then walnuts.

 

3.  Using a tablespoon, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart.  Bake cookies, rotating sheets halfway through, until golden brown on edges, 12 to 13 minutes.  Let cool on sheets; then on wire racks. 

- Line the soldiers up. -

- Devour. -

Soft and Chewy White Chocolate Chip and Macadamia Nut Cookies

I wanted to make these cookies as treats for past co-workers of mine.  I decided to take Martha Stewart's recipe for "Soft and Chewy Chocolate Chip Cookies" and add my own little twist to them.  The results were lovely, but beware-- these cookies are very sweet and rich.  I would probably make these on rare occasions or by request. 

Soft and Chewy White Chocolate Chip and Macadamia Nut Cookies

Adapted from Martha Stewart's "Soft and Chewy Chocolate Chip Cookies"

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs, room temperature
• 1 1/2 cups semisweet white chocolate chips
• 1 1/2 cup chopped macadamia nuts

Directions

1. Preheat oven to 350 degrees F. Sift and stir together flour, baking soda, and salt. Using an electric mixer, combine butter and sugars in a separate bowl. Mix until pale and fluffy. Add vanilla and eggs to the mix. After everything is well-blended, gradually mix in flour mixture. Using a spatula or your hands, stir in white chocolate chips and macadamia nuts.
2. Line three baking sheets with parchment paper. Drop heaping tablespoons of the dough onto the sheets, about 2 inches apart. Bake cookies, rotating sheets halfway through, until edges turn golden but centers are still soft, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies to wire racks; let cool completely.

Chocolate Chip Peanut Butter Cookies with Walnuts

Miniature chocolate chips.  Peanut Butter.  Toasted walnuts.  Cinnamon.  How can these ingredients not produce a fantastic cookie?  Martha Stewart's recipe for peanut butter cookies is another winner for chewy cookie lovers.  I have taken her recipe and made my own modifications.  Enjoy!

Chunky Peanut, Chocolate, and Cinnamon Cookies

Adapted from Martha Stewart's Cookies

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup (1.5 sticks) unsalted butter, room temperature
• 1/2 cup cmooth peanut butter
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cups semisweet chocolate chip miniatures
• 2/3 cup roasted, coarsely chopped walnuts.
• 2 teaspoons pure vanilla extract

Directions:

1. Preheat oven to 350 degrees F.  Sift, then stir together flour, baking soda, salt, and cinnamon in a bowl.
2. Using an electric mixer, mix butter and peanut butter in the bowl until combined.  Add the light brown sugar, then granulated sugar.  Mix in eggs and vanilla.  Mix all until combined.
3. Gradually add in the dry ingredients until combined.
4. Fold in the chocolate chips and walnuts with your hands or a spatula.
5. Roll dough in 1-inch balls, and space them 2 to 3 inches apart on baking sheets lined with parchment paper.  Flatten them slightly with wet hands.  Bake until golden for 6 minutes; then rotate sheets and bake for another 7 minutes.  Transfer cookies to a wire rack to cool.  

Chocolate Chip Cookies

My favorite kind of cookies would have to be your basic chocolate chip cookies.  I borrowed Martha Stewart's recipe for "Soft and Chewy Chocolate Chip Cookies," and the results were sensational. 

Soft and Chewy Chocolate Chip Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar
• 1 teaspoon coarse salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups semisweet or milk chocolate chips (about 12 ounces)

Directions

1. Preheat oven to 350 degrees F. Whisk together (sifted) flour and baking soda in a bowl.  Using an electric mixer at medium speed, combine butter and sugars until pale and fluffy, about 2 minutes.  Reduce speed to low.  Add salt, vanilla, and eggs; mix until well-blended, about 1 minute.  Mix in flour mixture.  Stir in chocolate chips. 
2. Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until edges turn golden but centers are still soft, 10 to 12 minutes.  Let cool on sheets on wire racks for 2 minutes.  Transfer cookies to wire racks; let cool completely.  Cookies can be stores between layers of parchment in airtight containers at room temperature up to 1 week.

The only changes I made to this recipe included the type of flour (I used bread flour) and the baking time (about 15-17 minutes).  It's important to use your butter and eggs at room temperature because it ensures soft, consistent cookies.  Also, after 10 minutes of baking, keep an eye on your cookies with the oven light.  Every oven heats differently, and the size of your cookies will change the baking time.  The original recipe is supposed to make about three dozen cookies, but after completing the process, I only had 18 cookies...clearly my "heaping tablespoons of dough" were larger than Martha intended!  Still delicious, though. :)

Old-Fashioned Sugar Cookies

Sugar cookies are a baking staple-- they include simple ingredients, and they're a sure-fire crowd-pleaser.  There are many sugar cookies recipes out there, but sometimes you just have to look to a knowledgeable other-- also known as Martha Stewart.  From Martha Stewart's Cookies book, I followed her recipe for "Old-Fashioned Sugar Cookies" for most of the way.  I even follow her directions to rotate the cookies halfway (and it's a rule that I follow now with all my baking).  Deliciously simple cookies that are sure to please whomever devours these cookies.

Old-Fashioned Sugar Cookies

by Martha Stewart

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon coarse salt
• 1.75 cups granulated sugar
• 1/4 cup packed light brown sugar
• 1 tablespoon finely grated lemon zest*
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 large eggs
• 1 tablespoon fresh lemon juice
• sandy sugar, for sprinkling

Directions

1. Preheat oven to 350 degrees F.  Sift together flour, baking soda, and salt.  
2. Put sugars and zest* in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed 30 seconds.  Add butter; mix until pale and fluffy, about 1 minute.  Mix in eggs one at a time, and then the lemon juice.  Reduce speed to low; gradually mix in flour mixture. 
3. Using a 2-inch ice cream scoop, drop dough onto parchment paper-lined baking sheets, spacing 3 inches apart.  Flatten cookies slightly; sprinkle with sanding sugar.  Lightly bruch with a wet pastry brush; spring with more sanding sugar.
4. Bake cookies until golden, about 15 minutes, rotating sheets halfway through.  Transfer cookies to wire racks using a spatula; let cool completely.  Cookies can be stored in airtight containers at room temperature up to 3 days.  

*I do not brush the cookies with a wet pastry brush when sprinkling the sugar; I roll the dough into little balls (with my hands) and then lightly press them into the sugar.  Then, I put the dough onto the baking sheet...still works well. :)

See also: my Simple Vanilla Icing for sugar cookies

Peanut Butter Cookies with Blackberry Jam

Another successful Giada recipe resulted in delicious cookies made with peanut butter and topped with blackberry jam.  I was skeptical about using blackberry jam, but it was the perfect accent to these cookies.  Their taste is unbelievable straight from the oven, and they're very moist with a slight chewiness.  These are the best cookies I have ever made. 

Peanut Butter Cookies with Blackberry Jam

Giada's original recipe can be found HERE (courtesy of Food Network).

Ingredients

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 stick low-fat unsalted butter cut into 1/2-inch pieces, at room temperature
• 3/4 cup creamy peanut butter
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 beaten egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1/4 cup blackberry jam
• extra granulated sugar

Directions

1. Preheat oven to 375 degrees F.  Line 2 baking sheets with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.  
3. Using an electric mixer, beat the butter, peanut butter, sugar, and brown sugar together in another bowl.  Add the egg and vanilla extract and mix until blended.  Gradually add the flour mixture until incorporated. 
4. Form the dough into 1/4 cup-size balls and place on the cookie sheets, about 2 inches apart.  Using a round 1/4 teaspoon measure (or the end of a wooden spoon), make a hole in the center of each ball of dough, about 1/2 inch deep.  Spoon 1 teaspoon of jam into each hole.  Sprinkled the tops with 1/2 teaspoon sugar prior to baking. 
5. Bake for 11 to 14 minutes until dough has spread and the surface of the cookies are crackled.  Cool for 5 minutes; then, transfer cookies to a wire rack to cool completely. 

White Chocolate Chip and Craisin Oatmeal Pecan Cookies

My mother and I are huge fans of oatmeal raisin cookies.  I've never made them before; so I did my research and stumbled upon the Barefoot Contessa's "Raisin Pecan Oatmeal Cookies" recipe.  This is a complex recipe, but it's worth it.  I made a few changes to Ina's recipe, but mine is very similar to hers.  The cooking time depends on how big your ice cream scoop is; so be sure to monitor your cookies after 14 minutes!  After 20 minutes, I made exactly 17 cookies.  Enjoy!

White Chocolate Chip and Craisin Oatmeal Pecan Cookies
Ina Garten's original recipe can be found HERE (courtesy of Food Network).

Ingredients

• 1 1/2 cups pecans
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 cup lightly packed dark brown sugar
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 cups old-fashioned oatmeal
• 1 cup Craisins
• 1 cup white chocolate chips

Directions

1. Preheat oven to 350 degrees F.
2. Place the pecans on a sheet pan and bake for 5 minutes.  Set aside to cool.  Then, chop very coarsely.
3. Using an electric mixer, beat the butter and sugars together until light and fluffy.  Next, add the eggs and vanilla to the mixture and beat together.
4. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.  
5. Using the electric mixer, slowly add the dry ingredients to the butter mixture until combined.
6. Next, use a spatula or wooden spoon to add the oats, raisins, pecans, and white chocolate chips to the mixture.  (Warning: It may be necessary to use your hands to mix everything together.)
7. Using a small ice cream scoop, drop 2-inch mounds of dough onto sheet pans lined with parchment paper.  Flatten each mound slightly with a damp hand.  Bake for 15 to 17 minutes, until lightly browned.  Transfer the cookies to a baking rack and cool completely.