Friday, February 27, 2009

Cookies Cookies COOKIES !

I love cookies. Who doesn't? I don't think i'd trust a person that doesnt like cookies.
My family got invited to a dinner party the other night, and since it was a nice,
casual dinner, i thought i'd go with a casual dessert.
I decided on these Oreo Chunk chocolate chip cookies from Cookie Madness.
And Martha Stewarts Oatmeal Raisin cookies from her cookie book.
BOTH these cookies were amazing, and everyone at the party totally DEVOURED
them. If you're looking for easy cookie recipes, these are them for sure.

Oreo Chunk Chocolate Chip Cookies
from Cookie Madness
6 oz butter, softened
1/2 cup plus 2 tblsp granulated sugar
1/2 cup plus 2 tblsp light brown sugar
2 tsp vanilla 
1 large egg
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp cream of tartar
2 cups all purpose flour
1/2 cup semi-sweet chocolate chips
6-8 oreos, broken into thirds or fourths
 pre-heat oven to 350.
cream butter and both sugars, Beat in the vanilla and egg. Add soda, salt, baking powder, cream of tartar, and beat well to ensure the baking powder is well-distributed. Add the flour and stir until it's absorbed. Stir in the chocolate chips and cookies.
Using heaping tablespoon, drop cookies 2 inches apart onto cookie sheets. Bake for 12-15 minutes.
Makes about 2 dozen.

Oatmeal Raisin Cookies
from Martha Stewarts Cookies
3 cups old-fashioned rolled oats
1 cup plus 2 tblsp all purpose flour
1/2 cup toasted wheat germ
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 cup(2 sticks) butter, room temp.
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 tsp vanilla
1 1/2 cup raisins
1. preheat oven to 350.Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl.
2. put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. mix on medium speed until pale and fluffy, about 5 min. Mix in eggs and vanilla. Reduce speed to low. add oat mixture; mix until just combined. mix in raisins.
3. using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
4. bake until golden and just set, about 14 minutes, rotating halfway through. let cool on sheets on wire racks 5 min. let cool completely.

1 comment:

The Food Librarian said...

Cookies in cookies!?!? How great is that!?