December 10, 2005

Calling All Cookies

The time has come for the annual cookie exchange... and I am recipe-less...

Between finals week and my final week as an intern, I don't have a whole lot of time to put into preparing for this event. However, I have a reputation with the attendees of this particular event. They are under the impression that I am some fantastic and unique chef of sorts...

...No Pressure...

So, I turn to you, dear 'sphere-o-philes...
I know that someone out there has an easy and elegant cookie recipe. Is anyone kind enough to pass theirs on?

Posted by Princess Cat at December 10, 2005 11:47 PM @ 11:47 PM in Random Much? // Permalink | TrackBack

i've got one for molasses spice cookies... just have to find it downstairs, and i'm about to leave for church... i'll try to have it up in a couple hours, okay?

Posted by: amelie at December 11, 2005 10:00 AM

2.5 cups flour
2 t baking soda
1 t ground cloves
1 t ground ginger
1 t ground cinnamon
3/4 cups shortening
1 cup sugar
1 egg [unbeaten]
4 T molasses

Combine ingredients. Chill dough. Roll in balls. Rolls balls in sugar. Place on greased cookie sheet. Bake 325- 350 degrees for 8-10 minutes.

[study whilst chilling?]

x, da blogniece

Posted by: amelie at December 11, 2005 10:09 AM

I have one for you that most people find devine. Follow the recipe on the back of the Tollhouse morsels (semi-sweet) except instead of using all semi-sweet, use half semi-sweet and half butterscotch chips.

Also, if you use an electric mixer AND melt the butter in the microwave prior to adding it, your cookies will be thin & crispy. However, if you just hand mix and add softened butter (I recommend Land O' Lake softened butter made with some canola oil) then your cookies will be plump and chewy.

OH, and NEVER, EVER, cook the cookies according to the time listed. SEVEN minutes is enough time for regular cookies. They will look not-quite-done when you pull them out of the oven, but give them a couple of minutes to cool and they will be great.

Also, to shake things up and make a sweeter cookie, you could switch the semi-sweet for milk chocolate.

People that claim not to like butterscotch will actually eat these cookies and love them. I have seen it happen.

Posted by: Dorothy at December 11, 2005 11:13 AM

Oh, instead of butterscotch, you can pour a whole bag of Heath bar chocolate toffee chips (find it next to the chocolate chips in the baking aisle) into the mix.

Posted by: Dorothy at December 11, 2005 11:16 AM

another thing that makes a difference in taste is splitting the shortening amount into half shortening, half butter/margarine.

Posted by: amelie at December 11, 2005 03:20 PM

I can't honestly say that this is an easy recipe. However, they are in my opinion the best cookies ever. I inherited this recipe from my grandmother's grandmother, and you can see it here:

Short of the effort of producing those divine sugar cookies, the Nestle Toll House chocolate chip cookie is hard to beat.

Posted by: buckethead at December 13, 2005 09:54 AM

Posted by: sfpdje at July 12, 2011 11:43 AM