PAULA DEEN'S BROWN SUGAR CHEWIES
Make and share this Paula Deen's Brown Sugar Chewies recipe from Food.com.
Provided by CookingONTheSide
Categories Bar Cookie
Time 30m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Spray an 8-inch square pan with vegetable oil cooking spray.
- In a small saucepan, melt the butter.
- Turn off the heat, add the brown sugar and stir until smooth.
- Stir in the egg.
- Stir together the flour and baking powder and stir into the brown sugar mixture.
- Stir in the vanilla and pecans.
- Pour the batter into the prepared pan and bake for 20 minutes.
- When cool, dust the top with a sifting of confectioners' sugar.
Nutrition Facts : Calories 205.8, Fat 7.9, SaturatedFat 3.6, Cholesterol 34.2, Sodium 100.3, Carbohydrate 32.5, Fiber 0.6, Sugar 23.9, Protein 2.1
BROWN SUGAR CHEWS
These squares will be crispy on the outside, but gooey on the inside. They are very rich, so a little goes a long way. When you first cut them, you will swear they are not done, but they are, just eat and enjoy.
Provided by Jellyqueen
Categories Bar Cookie
Time 35m
Yield 16 squares
Number Of Ingredients 7
Steps:
- Beat egg.
- Add sugar and vanilla.
- Blend in dry ingredients.
- Add nuts.
- Pour into well greased 8 inch square pan.
- Bake in 350 degrees F oven for 20-25 minutes.
- Allow to cool completely before cutting.
- This will be slightly soft when removed from oven.
Nutrition Facts : Calories 122.1, Fat 4.8, SaturatedFat 0.7, Cholesterol 13.2, Sodium 123.1, Carbohydrate 18.6, Fiber 0.9, Sugar 13.7, Protein 2.3
BROWN SUGAR COOKIES
These cookies have a warm toffee note from the brown sugar. Add spices like cinnamon, ginger or nutmeg for another variation.
Provided by Food Network Kitchen
Categories dessert
Time 3h55m
Yield about 30 cookies
Number Of Ingredients 12
Steps:
- For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
- Beat the brown sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour and up to overnight.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with the cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
- Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
- Gently gather any scraps into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
- For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
- Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.
CHEWY BROWN SUGAR SKILLET COOKIE
Flavored with molasses and warming spices, this giant soft cookie is just the thing for the holidays. To keep it tender, be sure to chill the dough thoroughly before pressing it into the skillet. Once cooled, the whole thing sparkles with sugar sprinkles and bright white icing piped in a festive design.
Provided by Tregaye Fraser
Categories dessert
Time 2h55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the skillet cookie: Whisk the flour, pumpkin pie spice, baking soda and salt in a medium bowl. Set aside.
- Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses, vanilla and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well combined, about 2 minutes. Press plastic wrap directly against the surface of the dough and refrigerate at least 2 hours and preferably overnight.
- Preheat the oven to 375 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray.
- Press the chilled dough into the skillet in an even thickness and sprinkle with the sugar crystals. Bake until golden around the edges and dry on top, about 25 minutes. Let cool in the skillet for 10 minutes, then use an extra-large spatula to transfer to a wire rack to cool completely.
- For the royal icing: Beat the confectioners' sugar, meringue powder and 4 tablespoons water in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, 5 to 6 minutes. Transfer to a piping bag fitted with a small round pastry tip. Once the cookie is completely cool, decorate with the royal icing in a snowflake pattern and sprinkle with more sugar crystals. When the icing is dry, cut the cookie into 8 wedges to serve.
CHARLESTON CHEWIES
Steps:
- Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish.
- Melt the butter in a small saucepan. Turn off the heat and let cool slightly, then add the brown sugar, almond and vanilla extract and stir until smooth. Stir in the egg.
- Whisk together the flour and baking powder in a small bowl, then fold the mixture into the brown sugar mixture. Fold in the pecans. Pour the batter into the prepared baking dish and bake until set around the edges but still loose in the center, about 20 minutes. Let cool completely, then sift confectioners' sugar on top. Cut into 16 squares.
BROWN SUGAR CHOCOLATE CHIP COOKIES
Probably the easiest chocolate chip cookie recipe EVER. Soft, chewy, and everything you could ask for in a Chocolate Chip cookie. The absolute favorite in my house.
Provided by CyndiBears
Categories Chocolate Chip Cookies
Time 25m
Yield 24 Cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Cream together the butter and the brown sugar.
- Add the eggs one at a time, then the vanilla.
- Add the dry ingredients until just combines.
- Using a spoon, mix in the chocolate chips.
- This is an optional step -- I usually make the cookie dough a day ahead of time, and leave it in the fridge overnight. I think it helps make the cookies more chewy, which is how I like them! Then when I take them out the next day to bake, sometimes I'll form the balls of dough, and roll them in chopped pecans before putting them in the oven. But these are both totally optional! The cookies are amazing either way!
- Drop spoonfuls of the cookie dough on a greased cookie sheet and bake at 400 for 7-9 minutes. BUT WATCH THEM! A lot of ovens will cook them too fast on the outside, and not enough on the inside. At my boyfriend's house I will bake them at 400 for about 4-5 minutes, then lower the temp to 350 for 4-5 more minutes.
- Let sit on the cookie sheet for about 5 minutes before moving them to a cooling rack. Enjoy!
Nutrition Facts : Calories 242.2, Fat 12.4, SaturatedFat 7.5, Cholesterol 35.8, Sodium 180, Carbohydrate 32.5, Fiber 1.2, Sugar 21.1, Protein 2.5
BROWN SUGAR CHEWIES (ADAPTED)
A very tasty, and (obviously) chewy cookie bar, with a ginger twist on the original recipe by Paula Deen.
Provided by Mielle
Categories Bar Cookie
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Spray 8-inch square pan with cooking spray.
- Melt butter over low heat in small saucepan. Once melted, remove from heat. Add brown sugar and stir until smooth. Add beaten egg and incorporate well. Sift the flour and baking powder together and stir into the brown sugar mixture. Add the vanilla, walnuts and ginger and mix well.
- Pour batter into pan and bake for 20-22 minutes (do not overbake! The bars should yield to a light touch).
- Cool and cut into pieces.
Nutrition Facts : Calories 160, Fat 6.4, SaturatedFat 2.8, Cholesterol 27.8, Sodium 44, Carbohydrate 24.4, Fiber 0.4, Sugar 17.8, Protein 1.9
BROWN SUGAR BLONDIES
A no-frills, basic brown sugar blondie. You can add various chips, but this recipe has a nice chewy caramel taste all on its own.
Provided by JCIPRIANO
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix brown sugar, flour, walnuts, butter, eggs, baking powder, vanilla extract, and salt together in a bowl by hand until smooth. Spread evenly into the prepared pan.
- Bake in the preheated oven until the top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes.
- Remove from the oven and let cool for 10 to 15 minutes before slicing.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 37.3 g, Cholesterol 45.9 mg, Fat 11.6 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 4.4 g, Sodium 194.2 mg, Sugar 27.1 g
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