Me Want Cookies!

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It’s cookie baking time! I’ve been baking cookies all week for the Christmas holiday and for a Cookie Walk bake sale at the church I attend. Already made are English Toffee Brickle Drops, Spiced Shortbread, and White Chip Macadamia Nut. Today’s baking menu is for Loaded Chocolate Chip cookies and Gingerbread Thumbprint cookies.

I was searching for an existing Loaded Chocolate Chip cookie recipe, but didn’t find one that I liked. So, being a creative cook, I took a traditional chocolate chip recipe and made modifications. The end result was a cookie that was crisp on the outside, yet soft and chewy on the inside. Best of all, they are not overly sweet. Here’s what I did –

Ready for the oven!

Ready for the oven!

 

Loaded Chocolate Chip Cookies

Makes about 5 dozen

Ingredients:

 

  • 1 cup unsweetened butter (2 sticks) at room temperature
  • 2 eggs at room temperature
  • 2 tsp vanilla extract
  • 2 cups unsifted flour
  • 1 cup regular rolled oats (not quick cooking)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1/4 cup light brown sugar – packed
  • 1/4 cup dark brown sugar – packed
  • 1 – 1/2 cups good quality semi-sweet chocolate chips (I used Ghirardelli)
  • 3/4 cup unsweetened flaked coconut (I used Bob’s Red Mill)
  • 3/4 cup caramel bits
  • 1/2 cup dried cranberries (craisins)

Directions:

  1. Pre-heat oven to 375 degrees F and line baking sheets with parchment paper.
  2. Cream together the butter and sugars until creamy and combined well. Medium speed about 2 minutes.
  3. Add eggs, one at a time, and vanilla. Mix on medium low speed until well mixed.  Tip: crack eggs into a separate bowl first to avoid shell chips in your batter.
  4. In a separate bowl combine flour, oats, salt, and baking soda.
  5. Slowly add dry mixture to the creamed butter and sugar and mix until incorporated.
  6. Use a mixing spoon to stir in the chips, coconut, cranberries, and caramel bits.
  7. Drop batter onto prepared baking sheets using a one inch scoop or teaspoon.
  8. Bake 11 – 12 minutes until golden brown.
  9. Cool 5 minutes on sheets and transfer to cooling rack.
  10. Eat and enjoy!
Baked Cookies

Baked Cookies Ready to Eat – – Yum!!!

I hope you give these cookies a try and let me know what you think. Just transferred the last batch to the cooling rack, now it’s time for a clean-up and then onto the Gingerbread Thumbprint Cookies (using apricot preserves instead of the blueberry jam).

Happy Baking!

 

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3 thoughts on “Me Want Cookies!

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