Oatmeal Chocolate Chip Cookies (via Our Best Bites)
1 C butter, softened
1 C dark brown sugar
1/2 C white sugar
1 large egg
1 large egg yolk
1 T vanilla extract
2 C flour
1 C quick-cooking oats
1 t baking soda
1 t baking powder
1 t kosher salt
2-3 C chocolate chips (one bag)
Preheat oven to 325*. Beat butter and sugars together until light and fluffy. Add egg, egg yolks, and vanilla and beat until combined. Mix dry ingredients together (except chocolate chips) and add to butter mix until combined. Add the chocolate chips and mix to combine. Drop onto a cookie sheet and bake for about 12 minutes.
Makes about 4 dozen cookies
Saturday, October 10, 2015
Saturday, October 3, 2015
Caramel Chip Cookies
2 1/2 cups all purpose flour
1 heaping t baking soda
1/2 t salt
8 T unsalted butter, room temperature
2 cups packed light brown sugar
2 eggs
1 1/2 t vanilla extract
chocolate chips
caramel chips
Mix flour, baking soda, and salt together, then set aside. Cream butter and brown sugar (2-3 minutes on medium speed with hand mixer). Add the eggs and beat until blended. Add the vanilla extract and beat until blended. Add the flour mixture and mix on medium speed until combined, then mix on high for a few seconds. Mix in desired amount of chocolate and caramel chips. Drop dough onto cookie sheet lined with parchment paper.
Bake at 350* for 10 minutes.
Makes about 3 1/2 dozen cookies.
1 heaping t baking soda
1/2 t salt
8 T unsalted butter, room temperature
2 cups packed light brown sugar
2 eggs
1 1/2 t vanilla extract
chocolate chips
caramel chips
Mix flour, baking soda, and salt together, then set aside. Cream butter and brown sugar (2-3 minutes on medium speed with hand mixer). Add the eggs and beat until blended. Add the vanilla extract and beat until blended. Add the flour mixture and mix on medium speed until combined, then mix on high for a few seconds. Mix in desired amount of chocolate and caramel chips. Drop dough onto cookie sheet lined with parchment paper.
Bake at 350* for 10 minutes.
Makes about 3 1/2 dozen cookies.
Friday, October 2, 2015
Cheesecake
16oz cream cheese, room temperature
1 c sugar
2 T vanilla extract
1/2 t lemon juice
8oz sour cream
1/2 c whipping cream
3 eggs
Cream cream cheese and sugar. Mix in vanilla, lemon juice, sour cream, and whipping cream. Mix in eggs one at a time (do not over mix). Pour into crust in 8" spring form pan. Put spring form pan in foil and wrap up around the sides and then put in a roasting pan - fill with boiling water to just over halfway up side of pan.
350* for 1 hour
Turn oven off and crack door. Let cheesecake sit in oven for 1 hr, then move onto counter (and out of water bath) and allow to reach room temperature. Place in fridge overnight.
Oreo crust:
25 oreos, crushed
5 T butter, melted
1 c sugar
2 T vanilla extract
1/2 t lemon juice
8oz sour cream
1/2 c whipping cream
3 eggs
Cream cream cheese and sugar. Mix in vanilla, lemon juice, sour cream, and whipping cream. Mix in eggs one at a time (do not over mix). Pour into crust in 8" spring form pan. Put spring form pan in foil and wrap up around the sides and then put in a roasting pan - fill with boiling water to just over halfway up side of pan.
350* for 1 hour
Turn oven off and crack door. Let cheesecake sit in oven for 1 hr, then move onto counter (and out of water bath) and allow to reach room temperature. Place in fridge overnight.
Oreo crust:
25 oreos, crushed
5 T butter, melted
Subscribe to:
Posts (Atom)