|By W.DeBord on Tuesday, April 03, 2001 - 08:39 am: Edit|
Anyone interested in exchanging cookie recipes? THE BEST for THE BEST only! NOT.... NOT PETITE/TEA size cookies (although we could start another thread with them if anyone is interested?)!!
I have to serve cookies at lunch for the golf outings at my job. I've tried so many over the years that I thought it would be nice to narrow down efforts and team up with others to find ONLY THE BEST in the LARGE COOKIE catagory!
I've divided them into catagories with their base dough, then you add different fillings to make many other varities. The base dough also is either crisp or moist.
|By W.DeBord on Tuesday, April 03, 2001 - 08:51 am: Edit|
This recipe is definately one of my favorites. I have a weakness for shortbread! I think it's unusual because you don't often find Large shortbread cookies.
Chocolate Chip Shortbreads:
1 c. butter
1/2 c. sugar
1/4 tsp. salt
1/2 tsp. powder
1 3/4 c. & 2 tbsp. ap flour
3/4 c. semi sweet chunks or chips
1/2 c. chopped pecans (they MUST be pre-toasted since they won't toast in this cookie as it bakes)
Scoop out, but you must flatten them with your palm prior to baking....they don't spread much. 275 F until golden....1 hour or more! Although I've been known to cheat and turn the temp. up to bake quicker.
|By GHB on Tuesday, April 03, 2001 - 09:47 am: Edit|
W. DeBord--Great thread! We don't bake cookies at work, but I love to make them at home. Here's one that's always a winner:
Ginger Spice Cookies
2 C AP flour
2 1/2 tsp ground ginger
2 tsp baking soda
1 tsp cinnamon
1 tsp cloves
3/4 tsp salt
3/4 C chopped crystallized ginger
1 C (packed) dark brown sugar
1/2 C veg. shortening
1/4 C butter, softened
1/4 C light molasses
Combine dry ingred., whisk. Add crystallized ginger and mix. In mixer, beat brown sugar, shortening, butter until fluffy. Add egg/molasses, blend, then mix in flour mixture. Refrig. 1 hr., then scoop out, roll in sugar, bake 350 F until tops crack, abt. 12 min.
|By MarkG on Tuesday, April 03, 2001 - 11:05 am: Edit|
Here's my fave. The title says it all. They are as big as you want...
2 lbs. brown sugar
4 c gran. sugar
1 T vanilla
2.6 T baking soda
1 lb. margarine
3 lbs. peanut butter
18 cups oatmeal (not quick cooking)
1 lb. chocolate chips
1 lb M&Ms.
Mix in order. Scoop onto greased sheet pan. bake at 350 for 12 minutes until lightly browned.
Makes 72 giant cookies
|By d. on Tuesday, April 03, 2001 - 06:29 pm: Edit|
W., purely out of interest; do you measure your cookie ingredients by weight or volume?
|By W.DeBord on Wednesday, April 04, 2001 - 06:29 am: Edit|
d. I'm too lazy (or not bored enough, yet) to write my own recipes... Each cookbook written is like a candy store and I'm 5 years old on hold.
If the original is in weights I work in weights, etc...
|By ghb on Wednesday, April 04, 2001 - 09:32 am: Edit|
I don't know if you're interested in bar cookies, but this one is really good (and scales up to full sheet pan size easily). I got this one from Epicurious.
Choc. Chip Apricot Bars
For apricot filling
6 ounces dried apricots (about 1 cup firmly packed), chopped fine
1/4 cup sugar
3/4 cup water
1 teaspoon vanilla
For chocolate chip mixture
1 1/3 cups pecans (about 4 ounces), toasted
1 cup AP flour
2/3 cup firmly packed light brown sugar
1/2 teaspoon salt
2/3 cup semisweet chocolate chips
4 oz cold unsalted butter, cut into bits
Make apricot filling: In saucepan combine apricots, sugar, and water and simmer covered, 15 minutes. Remove lid and simmer mixture, stirring and mashing apricots, until excess liquid is evaporated and filling is thickened. Stir in vanilla.
|By ghb on Wednesday, April 04, 2001 - 09:33 am: Edit|
Choc. Chip Apricot, Part II
Preheat oven to 350°F. and grease and flour an 8-inch-square baking pan.
Make chocolate chip mixture:
In a food processor pulse pecans, flour, brown sugar, and salt until pecans are coarsely chopped. Add chocolate chips and butter and pulse until pecan mixture resembles coarse crumbs. Press about half of chocolate chip mixture onto bottom of prepared baking pan and spread evenly with apricot filling. Crumble remaining chocolate chip mixture evenly over apricotfilling, pressing it down slightly, and bake in middle of oven 1 hour, or until golden. Cool , sprinkle with 10x sugar.
|By sec on Wednesday, April 04, 2001 - 10:28 pm: Edit|
I think you should make GIANT checkerboard cookies-that would be cool!
Trail Mix Cookies:
1 cup gran. sugar
1 cup brown sugar
1/2 cup butter
1/2 cup shortening
2 tsp. vanilla
2 cups AP flour
1/2 cup oats
3/4 cup oat bran
1/4 cup wheat germ
1 tsp. baking powder
1 tsp. baking soda
1 cup peanut butter
2 cups M&Ms or chocolate chips
1 cup peanuts
3/4 cup raisins
|By W.DeBord on Thursday, April 05, 2001 - 07:32 am: Edit|
Checkerboard cookies...haven't eaten one yet that I thought was great. I've made many...since they are nice looking (trying to find a great one) but there usually dry and short on flavor! Now if you have a great one????I'd love to try it??
Ghb do you ever cheat and use preserves?
Excellent moist chocolate cookie, SOHO Globs:
10 oz. semi sweet
6 oz. unsweetened
12 tbsp. butter
2/3 c. flour
2 tbsp. instant espresso powder
1 1/2 c. sugar
1 1/2 c. choc. chips
1 1/3 c. chopped nuts
325 oven, line pans w/paper. Melt chocolates and butter together. Mix moist ingred with espresso p. until thick. Add melted chocolate combo, then dry ingred. just mixing till blended. Fold in chips and nuts. don't over cook these....aprox. 13 min.
|By ghb on Thursday, April 05, 2001 - 07:54 am: Edit|
I've never tried to sub preserves in those cookie bars, but I'd guess that it would work just fine--the apricot puree mixture turns out pretty thick and not too sweet, so maybe shoot for an apricot preserve that has nice chunks of fruit in it.
I think that you could use other kinds of preserves, too--cherry would be good.
|By sec on Thursday, April 05, 2001 - 03:48 pm: Edit|
DeBord, I've made some checkboards that are like dust too! The one I made last time was more like shortbread. I use orange oil for flavoring the vanilla or espresso powder sometimes for flavoring the chocolate. I usually add some sort of flavor to one of the colors. I'll try to remember what recipe I used and get back to you.
|By W.DeBord on Friday, April 06, 2001 - 07:31 am: Edit|
Believe me I've tried many recipes and many flavorings too. It's not short enough to be shortbread, not buttery enough to be a butter cookied, not sweet enough, not moist enough, not crunchie enough, not good enough for me to sell!
The only thing it has is looks.
There's soooo many other cookies that tower over it in taste!
I guess I'm going to have to bring in my whole cookie file to get this thread going>>>>>>
Talk now, bake later........:)
|By sec on Friday, April 06, 2001 - 08:05 pm: Edit|
What about Anzac cookies--with chocolate chunks and/or toffee bits--delicious! A favorite big cookie, rich and delicious too.
|By W.DeBord on Saturday, April 07, 2001 - 07:16 am: Edit|
Got me here....I'm not familar with anzac cookies...what are they like?
|By sec on Sunday, April 08, 2001 - 02:27 pm: Edit|
An Australian cookie (biscuit). Oats, coconut, Lyles Golden Syrup. recipesource.com has a few listed. Can't remember if they're all the same or a little different. I had a problem with an old recipe spreading too much, but the one from here worked fine. Don't remember what the difference was though. Just search for the word "anzac" in the above website.
|By sec on Thursday, July 12, 2001 - 03:45 pm: Edit|
Just made chocolate chip shortbread cookies. They were excellent!
|By job on Wednesday, August 22, 2001 - 04:08 pm: Edit|
I'm looking for a receipe for chocolaqte chip cookies from the batter to the oven ........
thanks for any help.