Tuesday, February 24, 2009

Cookie Crack

On Bakespace I found a cookie called Cookie Crack. It sounded interesting I made them the other day and they were pretty good. I do think I over cooked them however.


2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
2 cups (12-ounce package) Butterscotch chips(I used skor bits)


1. Preheat oven to 375° F.

2. Grease 9 X 13" baking pan

3. Combine flour, baking soda and salt in small bowl.

4. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

5. Add eggs, one at a time, beating well after each addition.

6. Gradually beat in flour mixture.

7. Stir in chocolate and butterscotch chips or skor chips by hand.

8. Spread dough into prepared pan.

9. Bake for 20 to 25 minutes or until golden brown.

10. Cool in pan on wire rack.

11. Cut into the size of squares you would like

Sunday, February 15, 2009

Macadamia Nut Chocolate Chunk Shortbread

A couple of weekends ago we watched an episode of Diary of a Foodie: Hawaii’s Big Island. The Gourmet test kitchen made these cookies. They really looked good. I bought the ingredients I needed and made them today. They are really easy to put together. Instead of one large circle I put them in 2 8" round cake pans. The next day these are better than the first day. When I make them again I would add more chocolate chunks.

Macadamia Nut Chocolate Chunk Shortbread


6 oz salted dry-roasted macadamia nuts (1 1/2 cups)
2 sticks unsalted butter, softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 teaspoon salt
1 3/4 cups all-purpose flour
2 oz milk chocolate, chopped, used Dove chocolate


Preheat oven to 375º degrees. Rack placed in center.
Toast nuts until golden brown. I used a cast-iron skillet on the stove top. They suggested to place in the oven for 8 to 10 minutes.
Rough chop the nuts and chocolate bar.

Place butter, sugars, vanilla and salt in stand up mixer. Blend until well combined.
Stir in flour, nuts and chocolate mix until forms soft dough.

I divided dough between 2 8" round cake pans and press 1/2" thick.
Score top of each with scrapper before baking.

Bake for 20 to 25 minutes.
Cool in pans for 10 minutes. Cut into wedges while warm. Transfer onto cool rack for another 30 minutes. Store in air tight container.

Saturday, February 7, 2009

Oatmeal Cookies with Chocolate Chunks, Cherries and Pecan

On Nook & Pantry blog I saw this cookie and decided to try it this morning. Since I was not going to go out to get dried cranberries or cherries, I used maraschino cherries instead . They tasted really good with them. There are two more cookies I wish to try over the next week or two so stay tuned.

Oatmeal Cookies with Chocolate Chunks, Cherries and Pecan

This recipe was adapted from Cook's Illustrated


1 1/4 cup all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 cup Oatmeal
1/2 cup toasted pecans
1/2 cup maraschino cherries, chopped in half
1/2 cup chocolate chips and chunks
3/4 cup butter
1 1/4 cup dark brown sugar
1 egg
2 tsp. vanilla

Preheat oven to 350º degrees.


Toast pecans in fry pan until nicely browned.
Chop the cherries in half.
In bowl add flour, baking soda, baking powder and salt. Stir with whisk to combine.
In another bowl combine oatmeal, chocolate and cherries.

Place butter in stand mixer and beat until smooth.
Add brown sugar and beat until well blended.
Add egg and vanilla.
When well incorporated add flour mixture.
Mix this only until mixture comes together.
Add the oatmeal mixture.
At this point I usually use a wooden spoon to combine.

Take a ice-cream scoop and scoop onto cookie sheet.
Press down until about 3/4" thick.
Leave a couple inches between cookies.

Bake about 18 minutes.
Cool on pan for a minutes.
Place on cooling rack.
Stack in air tight container.
Makes 27 cookies


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