Author: lindy

Milk Chocolate Chip Oatmeal Cookies

~ lindy


Big Milk Chocolate Chip Oatmeal Cookies

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Cream together:

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*3/4 cup granulated White Sugar

*1 cup Brown Sugar, packed

*2/3 cup Butter Flavored Shortening

*2/3 cup Butter, melted (1/2 stick plus almost 3 tablespoons)

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Wet ingredients:

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*1 Egg

*1 Egg Yolk

*2 tablespoons Milk

*2 teaspoons Vanilla Extract

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Dry ingredients:

*3 cups Bread Flour, sifted

*1/2 cups Quick Oats, slightly blended/chopped

*1/4 teaspoon Kosher Salt

*1 teaspoon Baking Soda

*1 1/2 teaspoon Baking Powder

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Hand mix into made cookie dough:

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*2 cups Large Milk Chocolate Chips

*Directions:

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In a stand mixer with paddle attachment on medium-low, cream together the sugar, brown sugar, shortening and butter. Mix until light and fluffy in color (1-2 minutes).

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Add one egg at a time on medium speed. Then add the milk and vanilla extract.

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Sift in a bowl the bread flour, baking soda, baking powder and kosher salt.

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Slowly add the flour mixture in thirds to the wet-creamed mixture along with the quick oats. Mix just until combined scrapping the sides of the bowl at least once.

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Stir in the milk chocolate chips and cover or wrap the dough and refrigerate at least two hours or overnight.

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Scoop cookies (we used 18/8 (#2) cookie scoop or disher #16 ) onto a Silpat covered baking sheet or parchment paper. Bake the Cookies in the oven for about 10 minutes in a preheated oven 350*F.

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Makes 4 and 1/2 dozen



  
  


Enjoy!
Lindy

Dinner Rolls Raspberry Butter

~ lindy

Dinner Rolls and Raspberry Honey Butter

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*2 cups Whole Milk

*1/2 cup Butter

*1/2 cup granulated Sugar

*1 teaspoon Vanilla

*1   3/4 tablespoons Instant Dry Yeast

*1/4 teaspoon sugar

*1/2 cup warm Water

*3 Eggs, room temperature, whisked

*5 1/2 cups sifted All-purpose Flour, exact amount

*1 1/2 Sea Salt

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In a sauce pan warm the milk on medium heat for 1-2 minutes then add the butter and heat just until butter is melted. Remove from heat and allow to cool.

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In a 4 cup measuring cup add the yeast, warm water and 1/4 teaspoon sugar, let sit until foamy.

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In an extra large mixing bowl add the cooled milk mixture and whisked eggs.

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Add half of the sifted flour and salt and stir together.

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Pour in the yeast, vanilla and stir in to the above mixture.

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Slowly add the remaining flour, stir just until combined.
(This Roll dough recipe is more like a batter/dough.)

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Allow the dough/batter to double in size or for 90 minutes.

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In Pam sprayed/cooking sprayed muffin tins, scoop out dough/batter into muffin tins filing a little over 1/2 full and let the muffin filled dough/batter raise another 30 minutes.

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In a pre-heated oven at 375*F. and bake for 12-15 minutes or until rolls are a golden brown.

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Cool rolls on cooling rack or are best when eaten warm with raspberry butter.

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Makes around 30 rolls

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Raspberry Honey Butter

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*1/2 cup Butter, softened

*1/2 cup Honey

*1/8 cup Raspberry Jam or Blackberry Jam

*1 teaspoon Vanilla Extract

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Whip together the butter and honey until fluffy then stir or whip in jam and vanilla extract.

Recipe adapted from City Home Country Home


  

Enjoy!
Lindy