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Brown Butter Bourbon Pecan Chocolate Chip Cookies.

Ingredients:

For the Buttered Pecans:
1 1/2 cups pecan halves, finely chopped
1 1/2 Tbsp. unsalted butter

For the Cookies:
2 sticks (8oz.) unsalted butter, melted until browned (directions below).
2 1/3 cups all-purpose flour (don’t pack the flour into the measuring cup!)
1 tsp. salt
1 tsp cinnamon
1 tsp. baking soda
1 cup dark brown sugar, packed.
1/2 cup granulated sugar
2 tsp. vanilla
2 Tbsp. bourbon
2 large eggs, at room temperature
12oz. semi-sweet chocolate chips.

Instructions:

1. Make the Brown Butter:

Melt the two sticks of butter in a pan over medium heat and cook for about 5 minutes – stirring constantly – until the butter is browned. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, immediately take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool. You want it to cool it to room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all. You can place the bowl in the refrigerator to speed up the cooling.

2. Make the Buttered Pecans:

While the butter is cooling, just use the same pan to cook your pecans. Add 1 1/2 Tbsp. butter and the pecans to the pan and cook over medium heat. Stir occasionally until lightly toasted. About 4-5 min. Set aside.

3. Make the Cookies:

Preheat the oven to 375 degrees. In a large bowl combine your dry ingredients: Flour, Salt, Cinnamon, Baking Soda. Wisk well and set the bowl aside.

In your stand mixer, combine the cooled Browned Butter and both sugars. Beat on medium speed until light and fluffy. Beat it long enough that the color changes and it lightens. Then add the vanilla and bourbon until combined. Next, add in the eggs, one at a time. Turn mixer off and gently fold in the dry ingredients with a wooden spoon or spatula. Stir only until the flour begins to disappear. Then fold in the chocolate chips and pecans.

Roll 3 Tbsp. sized scoops of dough between your palms to form a ball (they should be about 1/4 cup), then place on cookie sheets. Leave room for spreading. Bake for 8-9 minutes.

Source: https://bakerbynature.com/brown-butter-bourbon-pecan-chocolate-chunk-cookies/





Eggless Chocolate Chip Cookies

1/2 cup butter
1/4 cup sugar
1/2 cup brown sugar
1 1/2 cup flour
1 tsp baking soda
1 tsp vanilla
1 Tbsp water
2 Tbsp oil (coconut oil, melted)
1 cup chocolate chip cookies

Preheat oven to 350F. Beat butter and both sugars until creamy. Add flour and baking soda and mix. Add water, oil, and vanilla and mix. Add chocolate chips. Bake for 8min.

Soft Gingerbread Molasses Cookies

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1Tbsp. water
  • 1/4 cup molasses
  • 2 and 1/4 cup flour
  • 2 tsp. ginger
  • 1 tsp. baking soda
  • 3/4 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/4 tsp. salt

Mix wet ingredients then add dry ingredients. The dough is a little sticky so I chill it.

Roll in balls and coat with sugar. Flatten slightly on the baking sheet. Bake at 350 for 8-10 minutes.

Maybe the best Chocolate Chip Cookie recipe so far…

INGREDIENTS:

  • 1 cup unsalted butter , melted and cooled at least 10 minutes (226g)
  • 1 ¼ cup brown sugar tightly packed (250g)
  • 1/2 cup sugar (100g)
  • 1 large egg + 1 yolks (room temperature preferred)*
  • 1 ½ teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour (350g)
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 3/4 cup semisweet chocolate chips (plus additional for tops, optional) (300g + additional)

DIRECTIONS:

  1. Combine melted butter and sugars in a large bowl. Stir very well.
  2. Add egg and egg yolk, stir well.
  3. Stir in vanilla extract. Set aside.
  4. In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
  5. Gradually add flour mixture to wet ingredients — stir well so that all the flour is absorbed.
  6. Stir in chocolate chips.
  7. Place dough in refrigerator and chill for 30 minutes.
  8. Preheat oven to 350F (177C) and prepare cookie sheets by lining with parchment paper.
  9. Scoop dough by rounded 1 Tablespoon (or 30 grams) onto prepared cookie sheets, placing at least 2″ apart.
  10. Bake on 350F (177C) for 10 minutes — cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.
  11. If desired, gently press additional chocolate chips into the tops of the warm cookies.
  12. Allow to cool completely on cookie sheets.

From: https://www.spendwithpennies.com/perfect-chocolate-chip-cookies/

Chocolate Chip Cookies 2

Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Chocolate Chip Cookies

  • 1/2 cupSugar
  • 1/2 cup Brown Sugar
  • 1 stick Unsalted Butter
  • 1 Large Egg
  • 1/2 tsp Vanilla
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 1/4 cup All Purpose Flour
  • Chocolate Chips

Bake at 300 degrees for 18 min.

Snickerdoodles

Mrs. Sigg's Snickerdoodles Recipe
Mrs. Sigg’s Snickerdoodles (from Allrecipes.com)

Ingredients:
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Sugar Cookies

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • lemon zest
  • extra sugar in a bowl
  1. Preheat oven to 375. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Add lemon zest. Gradually blend in the dry ingredients. Roll rounded tablespoon of dough into balls, roll it around in the bowl of extra sugar, and place onto cookie sheets.
  3. Bake 8 minutes in the preheated oven. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Really Good Peanut Butter Cookies

2 c oats
1 1/4 c flour
1 t baking soda
1 t salt
1 c butter
1 c peanut butter
1 c sugar
1 c brown sugar
2 eggs
1 t vanilla

Beat butter & peanut butter until smooth. Beat in sugars and eggs. Beat in vanilla. Add oats & dry ingredients. Drop by spoonfuls on ungreased cookie sheet. Do not flatten. Bake at 350 for 10-12 minutes.

Unbaked Cookies

2 cups sugar
½ cup shortening
1/3 cup cocoa
½ cup milk
1/3 cup crunchy peanut butter
1 tsp. vanilla
3 cups uncooked oats

Combine all ingredients except oats and vanilla. Bring to a boil, and boil for 1 minute. Remove from head and add remaining ingredients. Stir well and drop by spoonfuls onto waxed paper. Let harden or chill in refrigerator.

Oatmeal Honey Cookies


1 cup shortening
1 cup brown sugar
1 egg
½ cup honey
¼ cup water
¼ cup sugar
1 ½ tsp vanilla
1 ¼ cup plain flour
1 tsp cinnamon
½ tsp salt
3 cups regular (not quick) oats
1 cup raisins
½ cup nuts

Mix first 7 ingredients. Add remaining ingredients. Use ¼ cup of dough per cookie. Drop onto cookie sheet and bake at 375 degrees for 10 minutes.

Miss Mary Pat’s Cookies

1 cup shortening
2 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla
1 ½ cups flour
½ tsp salt
1 tsp baking soda
3 cups quick oats
Chocolate chips

Mix shortening, brown and white sugar. Mix in eggs and vanilla. Mix in flour, salt, and soda. Then add oats and chocolate chips. Bake at 375 degrees for 7 to 8 minutes.

Ginger Molasses Refrigerator Cookies

¼ cup butter
½ cup shortening
1 cup sugar
1 egg
¼ cup molasses
2 ½ cups all-purpose flour
1 tsp. ginger
½ tsp. cloves
½ tsp. baking soda
½ tsp. salt

Cream butter and shortening. Gradually add sugar. Cream well. Add egg and molasses and beat well. Add dry ingredients and mix well. Divide dough into 2 parts and form into rolls. Wrap rolls in aluminum foil and refrigerate overnight. Slice cookies thinly and bake about 4-5 minutes at 350 degrees. Remove cookies from pans at once and place on wire rack to cool.

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