Have you ever noticed how wonderful the smell of fresh-baked cookies is? Yum!
I have so many good memories of my grandmother bringing over freshly-baked cookies whenever she'd visit. (I've posted several of her cookie recipes here several times, along with other recipes she came up with.)
Anyway, here are six yummy cookie recipes to help you through the day, including Flourless Peanut Butter Chocolate Chip Cookies and Chocolate Espresso Oatmeal Cookies. Enjoy!
CREAM CHEESE COOKIES
This recipe, from The Food Network, begins, “A triple dose of cream cheese (mixed into the batter, in chunks in the dough and as a glaze on top) makes these pillowy cookies extra tangy. Freezing the cream cheese before stirring it into the dough makes it easier to cut into clean pieces and keeps the chunks from disintegrating when shaping the dough into balls.” Total Time: 3 hr 25 min; Prep: 40 min; Inactive: 1 hr. 30 min; Cook: 1 hr 15 min; Yield: 3 dozen cookies; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/cream-cheese-cookies.html?oc=linkback
Ingredients
2 3/4 sticks (1 cup plus 6 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract or vanilla bean paste
One 8-ounce package cream cheese, 6 ounces at room temperature, 2 ounces frozen
1 1/4 teaspoons kosher salt
4 cups confectioners' sugar, sifted
1 large egg yolk
3 1/2 cups all-purpose flour, plus more for flouring (see Cook's Note)
2 tablespoons whole milk, plus more if needed
Very finely grated lime zest or finely minced cranberries, for garnish, optional
Directions
Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
Combine the butter, vanilla, 4 ounces of the room-temperature cream cheese and 1 teaspoon of the salt in a large bowl and beat with an electric mixer on medium speed until creamy, about 1 minute. Add 2 cups of the sugar and beat until pale and fluffy, about 3 minutes. Add the egg yolk and beat until smooth, then add the flour and beat on low until the dough just comes together. Remove the frozen cream cheese from the freezer and chop into 1/4-inch cubes. Add the cubes to the dough, quickly stirring with a rubber spatula to evenly incorporate them into the dough. Refrigerate the dough for 1 hour.
Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 12 portions of dough, roll into balls and transfer to the prepared baking sheet, spacing them evenly apart. Lightly flour the bottom of a 1/2-cup measuring cup and use it to flatten each cookie into a disk about 1/2 inch thick, re-flouring the cup after each cookie.
Bake, rotating the baking sheet halfway through, until the cookies look set but are still pale and barely brown on the bottom, 20 to 24 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
Meanwhile, combine the remaining 2 ounces room-temperature cream cheese, 2 cups sugar and 1/4 teaspoon salt in a medium bowl and beat with an electric mixer on low speed until the mixture forms a thick paste. Add the milk and stir slowly until a thick glaze forms.
When the cookies are cool, dip the entire surface of the top of each cookie in the glaze and lift up, letting the excess glaze drip off, then flip the cookie right-side up and onto the cooling rack. If the glaze is too thick, add another teaspoon of milk to loosen it. If using the cranberries or lime zest, sprinkle on top of the cookies while the glaze is still wet. Allow the glaze to set before serving, at least 10 minutes. Store the cookies in a single layer in an airtight container for up to 5 days.
Special equipment: a 1-ounce ice cream scoop, optional
Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
CHOCOLATE ESPRESSO OATMEAL COOKIES
Makes 48 cookies.
From the December 2011 issue of Vegetarian Times, page 75. This begins, “Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats.”
To view this online, click here.
3/4 cup all-purpose flour or oat flour
1/4 cup unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. baking soda
4 oz. (1 stick) margarine, softened
3/4 cup sugar
1/4 cup cooled espresso or strong coffee
1/2 tsp. vanilla extract
1 1/2 cups oats
1/2 cup mini semisweet chocolate chips
Whisk together flour, cocoa powder, salt, and baking soda in bowl.
Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.
Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.
Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack.
nutritional information Per Cookie: Calories: 56; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 4 g; vegan
APPLE OATMEAL RAISIN COOKIES
Yield: 4 dozen cookies
Serving size: 1 cookie
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1254
View recipe with photo: http://diabeticgourmet.com/recipes/html/1254.shtml
Ingredients
1-1/4 cups Equal Spoonful or Granulated *
1 cup unsweetened applesauce **
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 egg
1/3 cup 2% milk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
*May substitute 30 packets Equal sweetener
** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.
Directions
Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended.
Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
Drop by tablespoonfuls onto sprayed baking sheets.
Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 63; Protein: 1 g; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Carbohydrates: 11 g; Exchanges: 1 starch, 1 fat
FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES
This is from Dana Angelo White, MS, RD, ATC, a registered dietician and certified athletic trainer who writes for Very Well. Dana wrote, “Gluten-free baked goods can be dull and dry, but that’s certainly not the case for this tasty yet effortless gluten-free cookies. They feature nothing but simple ingredients and are high in hearty-healthy fats, plus they will satisfy cravings for both sweet and salty.
“Generally, peanut butter doesn't contain gluten, but not all manufacturers keep gluten out of their production plants. Make sure to choose a gluten-free peanut butter and since peanut butter is the star ingredient, be sure to use a good quality brand with a simple ingredient list.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Yield: 24 cookies (111 calories each)
To view this online, click here.
Ingredients
1 cup smooth natural peanut butter
3/4 cup packed light brown sugar
1 large egg, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
pinch of coarse sea salt
Preparation
Preheat oven to 350F.
Line a sheet pan with parchment paper or a silicone baking mat.
In a medium bowl, mix peanut butter and sugar until well combined.
Add egg, baking soda, and vanilla extract; continue to stir until all ingredients are well mixed.
Fold in chocolate chips.
Using a small ice cream scoop or tablespoon, measure 8 cookies onto the prepared sheet pan, leaving about two inches between each cookie.
Gently press to flatten each cookie slightly.
Bake for 6 to 8 minutes until puffed and spread out.
Remove from oven, then sprinkle lightly with sea salt.
Using a spatula, transfer to a wire rack to cool.
Once completely cooled, store in an airtight container for up to 2 days.
Ingredient Variations and Substitutions
You can inject different flavors into these cookies by replacing the vanilla extract with 1/4 teaspoon of almond extra or by swapping out the chocolate chips for finely chopped peanuts.
Cooking and Serving Tips
Mix the dough by hand using a sturdy spatula or use an electric stand mixer fitted with a paddle attachment. The cookies spread out quite a bit so its best to make 3 batches of 8 if using a standard half sheet pan. Using a small ice cream scoop is very helpful to make the cookies evenly sized so they will cook evenly.
CINNAMON CRUNCH COOKIES
FEATURING TEXMATI® WHITE RICE
This is from Rice Select
Preparation Time: 20 minutes
Yield: 36 cookies, 18 person(s)
To view this online, click here.
Ingredients
1 cup cooked Texmati® White Rice
1 cup slivered almonds
1/2 cup sesame seeds
1 cup unsalted butter, softened
2 cups white sugar, granulated
3 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 teaspoons cinnamon
1/4 cup powdered sugar
Preparation
Place rice in a heavy-bottomed dry skillet over a medium heat and toast, stirring constantly for 4-5 minutes or until the grains turn golden. Remove from heat and place in food processor bowl fitted with a steel blade.
Place almond slivers in the same pan; toast for 1 to 2 minutes, stirring frequently. Add sesame seeds and continue stirring until both are lightly toasted. Remove from heat and combine with the rice. Process together for 15 to 20 seconds or until a homogeneous meal is formed. Set aside to cool.
Cream butter and sugar with mixer until light and fluffy. Add eggs and vanilla, beating until combined. Gradually add flour, salt, baking soda and cinnamon to creamed mixture, mixing until well incorporated.
Fold cooled rice mixture into the batter. Using a one tablespoon scoop, drop cookie dough onto a parchment-lined baking sheet, leaving 2 inches between each. Bake for 12 to 14 minutes or just until edges begin to turn golden brown. Remove to a cooling rack; dust tops with powdered sugar. Store in a covered container.
