SOFT OATMEAL COOKIES
Shaped in a soft mound rather than a flattened round. This recipe taken from the King Arthur Flour Cookie Companion is wonderfully soft and tender.
Provided by Grandpa and Grandma
Categories Drop Cookies
Time 57m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Lightly grease ( or line with parchment) two baking sheets.
- In a large bowl, cream together the butter, oil and sugar. Add the egg, beating until fluffy, then beat in the sour cream and vanilla. Stir in the currants and oats.
- In a seperate bowl, mix together the baking soda, cinnamon, salt and flour. Add this mixture a cup at a time to the oat mixture, beating well after each addition. Stir in the nuts. Let the dough rest for 30 minutes.
- Using a medium cookie scoop drop the dough onto the prepared baking sheets. Bake the cookies for 12 minutes or until they're light brown. Remove them from the oven and transfer to a rack to cool.
Nutrition Facts : Calories 115.4, Fat 5.7, SaturatedFat 2, Cholesterol 12.2, Sodium 50.6, Carbohydrate 14.8, Fiber 1, Sugar 7.9, Protein 2
CAPPUCCINO CHIP COOKIES
Yummy chocolatey, cinnamony and coffee flavored cookies! A favorite of mine from Completely Cookies. Prep time includes an hour for chilling dough.
Provided by ReeLani
Categories Drop Cookies
Time 1h45m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- In a medium bowl stir together flour, baking powder, salt and cinnamon.
- In a large bowl cream together butter and sugars until combined.
- Stir in the egg.
- In a small bowl mix espresso powder and vanilla until dissolved.
- Stir espresso mixture into butter mixture until combined.
- Gradually stir in flour mixture until blended then stir in chocolate chips and nuts.
- Cover and refrigerate dough for 1 hour.
- Preheat oven to 375.
- Grease 2 baking sheets.
- Drop dough by heaping tablespoonfuls (each cookie should be about 1 1/2 tablespoons of dough) onto baking sheets.
- Leave about 2" between rounds.
- Bake for 9-14 minutes, or until cookies are lightly browned on bottoms.
- Cool on baking sheet a few minutes then remove to a wire rack and cool completely.
Nutrition Facts : Calories 1612, Fat 94.3, SaturatedFat 47.2, Cholesterol 227.8, Sodium 304.1, Carbohydrate 188.9, Fiber 9.5, Sugar 117.1, Protein 20
MOOMIE'S BEAUTIFUL BURGER BUNS
You'll never buy store bought buns again. These are excellent. Make an extra batch to freeze for future cookouts! First posted on King Arthur Flour site.
Provided by BerrySweet
Categories Yeast Breads
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in your bread machine. Select dough. Allow to run cycle.
- Dump out onto lightly floured surface. Divide into 8 pieces. With each piece, slap into a bun shape. Usually four or five slaps will do it. Place on greased cookie sheets or your bun pans, cover; rise about 30 to 40 minutes.
- Bake in preheated 375°F oven for 12 to 15 minutes till golden. Cool on wire racks. I like to add a teaspoon of onion powder and about 1/2 teaspoon dried onion to the dough in the bread machine. It makes a light onion-y flavor that is wonderful!
- When I do these for burgers, I split the bun, butter, and fry in a skillet till brown. Yummy! They make great sandwich buns too! Nice and soft! You can't go wrong with this recipe!
Nutrition Facts : Calories 248.3, Fat 4.1, SaturatedFat 2.1, Cholesterol 30.9, Sodium 327.6, Carbohydrate 45.7, Fiber 1.8, Sugar 6.4, Protein 6.7
OLD-FASHIONED RAISIN SUGAR COOKIES
Make and share this Old-Fashioned Raisin Sugar Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 39m
Yield 26 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°; lightly grease (or line with parchment) two baking sheets.
- In a bowl, beat together the butter, sugar, vanilla, baking powder, and salt.
- When smooth, beat in the egg.
- Add the flour and raisins, stirring until well combined.
- Drop the dough by the tablespoonful onto prepared baking sheets.
- Using the bottom of a glass dipped in sugar, flatted the dough to a scant 1/2 inch thick.
- Bake the cookies for 9 minutes, until they are barely set and just starting to brown around the edges.
- Remove them from the oven, let them rest on the pan until you can move them without them breaking, then transfer to a rack to cool.
- *For crisp cookies, bake in a 350° preheated oven for 13-15 minutes, until the cookies are starting to brown around the edges.
CAPPUCCINO COOKIES
Make and share this Cappuccino Cookies recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 1h5m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine cappuccino mix and cream cheese.
- Use an electric mixer to beat on medium speed until smooth.
- Add egg and almond extract; beat until creamy.
- Stir in sugar cookie mix, ground almonds and flour to form dough.
- Divide dough in half and roll into two 2-inch diameter logs.
- Wrap cookie dough in plastic wrap and refrigerate at least 1 hour.
- Note: Dough will keep wrapped in plastic in refrigerator for 4-5 days.
- Preheat oven to 350°F
- Slice dough into 1/4 inch thick wafers.
- Place on ungreased baking sheet and lightly press a sliced almond into the center of each cookie.
- Bake in preheated oven for 9-11 minutes or until edges start to turn golden brown.
- Let cool on a wire rack prior to serving.
Nutrition Facts : Calories 29.2, Fat 2, SaturatedFat 0.7, Cholesterol 7, Sodium 18, Carbohydrate 2, Fiber 0.3, Sugar 0.7, Protein 0.9
CAFFEINE-BUZZ CAPPUCCINO COOKIES
Found in a King Arthur Flour catalog. King Arthur makes cappuccino chips, as does Guittard and cinnamon chips are made by Hershey's (at least that I've found). These cookies are packed full of chips, especially if you use all three varieties. Posted on: Aug 26, 2005
Provided by flower7
Categories Drop Cookies
Time 35m
Yield 45 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Place soft, partially melted butter in a large mixing bowl.
- Add the sugar, salt, espresso powder, and vanilla and stir well.
- Add the egg and stir well again.
- Add the baking soda and flour and mix until well blended.
- Stir in all the chips.
- Scoop out rounded tablespoons of dough onto lightly greased or parchment paper covered baking sheets.
- Bake for 10 to 14 minutes, until bottoms are lightly browned (tops should not darken).
- Remove from oven and let rest on pan for 5 minutes then slide onto a wire rack to cool completely.
Nutrition Facts : Calories 89.8, Fat 4.3, SaturatedFat 2.6, Cholesterol 15, Sodium 105.2, Carbohydrate 11.9, Fiber 0.2, Sugar 6, Protein 1
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