Cookies & Bars

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

Fruitcake Cookies

~ lindy

If you like fruitcake then you will love these Fruitcake Cookies!

Fruitcake Cookies

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Note: Make the Fruit mixture the night before baking.

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Makes 3 dozen medium-small cookies

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Fruit Ingredients:

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*7 ounces Dried Figs, hard ends removed, coarsely chopped

*1/4 cup Raisins

*1/4 cup roughly chopped Candied Cherries

*5 dried Apricots, roughly chopped

*3 ounces chopped Pecans

*1/2 tablespoon Honey

*1/2 teaspoon Vanilla Extract

*1 tablespoon Apple Cider Vinegar

*1/2 tablespoon freshly squeezed Lemon Juice

*Pinch Kosher Salt or Sea Salt

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In a bowl combine the above ingredients and place in an airtight container or plastic wrap over bowl. Allow the fruit container with fruit to sit out overnight.

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Cookie Dough

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*1/2 Butter, room temperature

*1/2 cup Superfine Sugar

*1/2 teaspoon Cloves

*1/4 teaspoon Almond Extract

*1/3 cup Brown Sugar, packed firmly

*2 Eggs

*2 2/3 – 3 cups All-purpose Flour, sifted

*1/4 teaspoon Sea Salt

Note: Dough can be made and refrigerated overnight.

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*In a stand mixer with paddle attachment cream together: Butter, superfine sugar, ground cloves, almond extract and brown sugar until smooth, adding the eggs one at a time and slowly add the flour and salt being careful not to over mix.
*Hand mix when adding the fruit to the cookie dough, mixing just enough to incorporate all the fruit and form into two fruit dough logs wrapping them in plastic wrap for several hours or until firm.

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*Remove fruitcake dough logs from the fridge and slice about 1/2 inch thick and place on a Silpat covered baking sheet. Bake the cookies at 350*F. for 15-18 minutes or until very lightly golden.

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*Allow cookies to cool on baking sheet.

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Enjoy!

Recipe adapted from Food Network Ina Garten Fruitcake Cookies






  
  
  

  
  
Enjoy!
Lindy