Chewychocolateraspberrycookies Recipes

Steps:

• Whisk the flour, apple pie spice, baking powder, baking soda and salt in a medium bowl; set aside. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats and cranberries with a wooden spoon. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 2-inch balls and arrange 2 inches apart on the prepared baking sheets; press with a spatula to flatten. Bake, switching the pans halfway through, until the cookies are golden but the centers are still soft, 15 to 20 minutes. Slide the cookies from the parchment onto racks to cool completely.
• Make the glaze: Whisk the confectioners' sugar and milk in a medium bowl. Drizzle on the cookies; let set 5 minutes.

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Coarsely grind the coffee beans in a coffee grinder. Combine 1 tablespoon ground coffee in a small bowl with the turbinado sugar; set aside. Transfer the remaining coffee to a medium bowl and whisk in the flour, salt, baking powder and cinnamon.
• Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg. Reduce the mixer speed to low and beat in the flour mixture until combined.
• Roll tablespoonfuls of dough into balls, then roll each ball in the coffee-sugar mixture. Arrange 2 inches apart on the prepared pans.
• Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, about 18 minutes. Let cool 3 minutes on the pans, then transfer to racks to cool completely.
• Make the glaze: Whisk the confectioners' sugar and 2 teaspoons milk in a small bowl until smooth. Gradually stir in up to 2 more teaspoons milk until the glaze is thick but pourable. Spoon the glaze over the cookies. Let set, about 10 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat 1 1/2 cups white sugar and butter together in a bowl with an electric mixer until creamy, about 3 minutes. Beat egg into butter mixture. Add strawberry puree.
• Stir flour, vanilla extract, baking powder, and salt into strawberry mixture with a spoon until flour is completely incorporated into dough.
• Stir 1/2 cup white sugar and red sugar together in a shallow bowl.
• Roll dough into walnut-sized balls, roll each ball in red sugar mixture, and place each ball 1 1/2 inches apart onto prepared baking sheets. Lightly press each dough ball down to flatten.
• Bake cookies in the preheated oven until lightly browned, 10 to 15 minutes. Cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.

Steps:

• Heat oven to 350 degrees F.
• Stir together flour, baking soda and salt.
• In a large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended.
• Add eggs and blend thoroughly.
• Gradually add flour mixture, beating well.
• Stir in toffee bits.
• Drop by rounded teaspoonfuls onto a lightly greased cookie sheet (I used ungreased parchment paper).
• Bake 10 minutes or until lightly browned.
• Cool slightly, remove from the cookie sheet to a wire rack.
• Cool completely.

Steps:

• Mix the butter, both sugars, peanut butter, vanilla and eggs thoroughly.
• Sift flour, salt, soda and baking powder.
• Fold into the first mixture.
• Add oatmeal, Cheerios and chocolate chips.
• Drop by tblsp onto ungreased cookie sheet.
• Bake at 375° for 10-12 minutes.
• I got 82 cookies , using a small cookie scoop that holds approximately 1 Tblsp dough.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
• Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
• In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Steps:

• In a large bowl, cream butter and sugar, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pudding mix and vanilla. Combine flour and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips and walnuts (dough will be stiff). , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• Preheat the oven to 350. Lightly grease cookie sheet.
• In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla, and almond extract.
• In a separate mixing bowl, sift together the other ingredients. Add the dry to the wet in three batches, mixing well with a fork after each addition. When you get to the last batch, you may need to use your hands to work the batter into a soft and pliable dough.
• Roll the dough into walnut-size balls and then flatten them with your hands into 2 1/2-inch diameter disks. Place on a cookie sheet (they need be only 1/2 inch apart because they don't spread out when baking). Bake for 10 minutes.
• Remove from the oven and let cool for 5 minutes. Transfer to a cooling rack to cool completely. You can also serve these cookies still warm over a scoop of icecream.

Steps:

• Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper.
• For the egg wash, add the egg and 1 tablespoon water to a small bowl and whisk to combine. Set aside.
• Add the cheese, flour, thyme, pepper and salt to a food processor fitted with the blade attachment. Pulse until the cheese is broken up and incorporated with the flour. Add the butter and pulse until the butter is smaller than a pea, about 10 to 15 pulses. Stream in the water, a tablespoon at a time, while pulsing. After two tablespoons, remove the lid and check your dough, it should look like wet sand and hold together when you press it together in your hand. If it doesn't hold together, place the lid back on and pulse in another tablespoon or two of water.
• Once the dough is the right consistency, turn it out onto a lightly floured work surface and knead it a few times, just until it comes together. Lightly flour a rolling pin and roll dough out until 1/4-inch-thick. Using a 2 1/2-inch round cutter, cut out cookies and place them 1-inch apart on the prepared baking sheet. Gather the dough scraps and lightly knead together. Continue the process of rolling out the dough and cutting cookies until all of the dough is used. Brush the cookies with the egg wash.
• Bake until the cookies are lightly golden and puffed, 12 to 14 minutes. Remove from the oven and cool for at least 10 minutes before serving.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and raspberries. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chips., Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.

Steps:

• Whisk 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. In a large bowl, beat 1 1/4 sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in 3/4 cup chocolate chips and 1/2 cup each white chocolate chips and crushed freeze-dried raspberries. Roll into 1 1/2-inch balls; arrange on parchment-lined baking sheets and bake at 375˚ F until set, 12 to 15 minutes.

Steps:

• Grease an 8 x 8-inch pan.
• Cream butter & sugar.
• Add eggs & blend well.
• Gradually add flour.
• Spread evenly one-half of the butter mixture in bottom of pan.
• Spread evenly with the jam & sprinkle with chopped nuts.
• Spread the second half of the butter mixture on top of the jam.
• Bake at 325°F for about 45 minutes or until brown.
• Cut into bars when cool.

Steps:

• Preheat oven to 350° In a microwave, melt chocolate and shortening; stir until smooth. Stir in coffee granules; cool and set aside., In a large bowl, beat eggs and sugar until light and lemon-colored. Beat in cooled chocolate and the vanilla. Combine the flour, baking powder and salt; add to chocolate mixture and mix well. Stir in chopped pecans. , Working quickly, drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Place a pecan half in the center of each. Bake until cookies are set, 10-12 minutes. Cool for 1 minute before removing to wire racks. If desired, dust with confectioners' sugar.

Steps:

• Preheat oven to 350F degrees.
• In a large bowl, cream margarine and brown sugar together.
• Beat in eggs one at a time.
• Add vanilla.
• Sift dry ingredients together.
• Add to wet mixture.
• Stir in chocolate chips.
• Do not overmix.
• Drop onto a greased cookie sheet (or roll into balls if you prefer).
• Bake for 10 to 12 minutes (DO NOT go over 12 minutes- they will become harder!).