[ Karen's Oatmeal Chocolate Chip Cookies ]

Not my photo.

Karen made this for us at Tulameen.  Kev + I ate too many of them lol. Soft, chewy oatmeal cookies with plenty of chocolate chips.

INGREDIENTS: 

1 cup unsalted butter, room temperature

1 cup dark brown sugar, firmly packed (light brown sugar also works)

1/2 cup granulated sugar

1 tablespoon vanilla extract

2 large eggs, at room temperature

1 teaspoon cornstarch

1 teaspoon baking soda

1 teaspoon fine sea salt

3 cups old-fashioned oats (not quick oats)

1+1/2 cups all-purpose four. spooned and levelled

1+1/2 cups milk chocolate chips, divided

Flaky sea salt, optional

INSTRUCTIONS

1. In a large bowl, beat the room-temperature butter (not melted or softened), brown sugar, and granulated sugar until smooth and creamy, about 2-3 minutes. 
2. Add the eggs and vanilla; beat until combined, scraping the bowl as needed.
3. Add the cornstarch, baking soda, salt, and oats; beat to combine. 
4. Once combined, add the flour and mix just until combined - DO NOT overbeat. 
5. Fold in 1 cup of the chocolate chips, reserving the remaining 1/2 cup.
6. Cover and chill the sticky dough for 1 hour; the oats will absorb moisture and the dough will thicken. If chilled longer than a few hours, let it sit at room temperature for 15-20 minutes before shaping.
7. Preheat the oven to 350°F. Line the sheet pan with a silicone mat or parchment paper.
8. Shape dough into balls (about 1.7 oz each), making them taller rather than wider. Bake for 8-11 minutes. For soft, chewy cookies, slightly underbake; the centres may look a little wet but will firm as they cool.
9. Let cookies stand on the pan for a few minutes. Press the reserved chocolate chips into the tops. If desired, finish with a tiny sprinkle of flaky sea salt.

NOTES & STORAGE

Storage: Keep baked cookies in an airtight container at room temperature for up to 1 week. To freeze, cool completely. freeze on a sheet pan, then transfer to freezer bags with parchment between layers. Freeze for up to 3 months. Bake from

trozen, adding 2-3 minutes to the bakina time

[Tacofino Chocolate Diablo Cookies]

Haven't tried these yet ...  

Tacofino Chocolate Diablo Cookies 

This recipe yields about 12 large (fist-sized) or around 56 smaller cookies. 

Ingredients

Dry Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup cocoa powder, sifted
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ to 1 tsp cayenne pepper (adjust to desired heat level)
• 1 cup chocolate chips or chunks
• Coarse sea salt and granulated sugar for sprinkling 

Wet Ingredients:

• 1 cup brown sugar
• 1 cup granulated white sugar
• ½ cup canola oil
• 2 large eggs
• 1 tbsp vanilla extract
• 3 tbsp fresh-grated ginger root or ginger juice 

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease or line two baking sheets with parchment paper.
2. Combine dry ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, cayenne, and cinnamon. Stir in the chocolate chips or chunks.
3. Combine wet ingredients: In a separate medium bowl, whisk the eggs. Whisk in both the brown and white sugars, canola oil, fresh ginger, and vanilla extract until well combined.
4. Mix the dough: Slowly add the wet mixture to the dry ingredients and stir just until combined into a dough. The dough may seem a bit dry at first, but it will become moist.
5. Portion and bake: Scoop the dough into balls (about the size of a golf ball or a generous tablespoon) and place them on the prepared baking sheets. Flatten them slightly with the bottom of a measuring cup or your fingers. Sprinkle the tops generously with coarse sea salt and granulated sugar.
6. Bake one pan at a time in the center of the oven for approximately 11 to 13 minutes, or until the edges are set and the tops begin to crack.
7. Cool: The cookies should still be fudgy in the middle when removed from the oven. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. 

[ Flourless Peanutbutter Chocolate Chip Cookies ]

 

I haven't tried these yet.

Servings: 20 cookies

Prep10minutes minutes

Cook10minutes minutes

Ready in: 20minutes minutes

Ingredients

• 1 cup (240g) creamy peanut butter (not natural)
• 1/2 cup (100g) granulated sugar
• 1/3 cup (80g) packed light-brown sugar
• 1 large egg
• 1/2 tsp baking soda
• 1 cup (170g) semi-sweet or milk chocolate chips (I like to use a blend)

Instructions

• 1. Preheat oven to 350 degrees. Line 2 baking sheets with a silicone baking mat or parchment paper.
• 
  2. In a mixing bowl, using a large spoon, mix together peanut butter, granulated sugar, light brown sugar, egg and baking soda until well blended. 
• 3. Stir in chocolate chips. 
• 
  4. Drop dough by the rounded tablespoonfuls (about 1 1/2 Tbsp each) onto prepared baking sheets, spacing cookies 2-inches apart. 
• 
  5.Flatten each slightly. Bake one sheet at a time in preheated oven 10 - 12 minutes. 
• 
  
  6. Cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.
• 
  7. Store cookies in a single layer in an airtight container, they are somewhat delicate so don't just toss them into a bag or they can break apart.

[ Almond Biscotti ]

This recipe is a really good one.  Not my photo.

Ingredients:

3 eggs
1/2 cup vegetable oil
1 cup surgar
1 tsp almond extract
1/2 cup finely chopped almonds
2 + 1/2 cups flour
2 tsp baking powder 

Directions:

- prehead oven to 350F

- lightly grease and flour cookie sheet

- mix eggs and oil; add sugar + extract

- continue beating 5 min until thick and pale

- fold in almonds

- sift flour with baking powder

- stir into mixture using a wooden spoon

- shape dough into 2 logs ( 3x10 ) with a wet spatula.

- flatten + shape

- bake 20-25 min until golden.

- remove from oven + lower temp to 300F

- cool logs for 10 min 

- with a serrated knife, cut into 1/2" slices

- lay flat + bake 20min, until golden 

- store in an airtight container.  

- freezes well

[ The Only Chocolate Chip Cookie Recipe I'll Ever Need ]

I tried this recipe tonight.  It was easy.  Cookies turned out absolutely perfect.  I will no longer be looking for the "perfect" chocolate chip cookie recipe.  That seems strange ...

 Ingredients:

• 1 cup salted butter softened
• 
  
  ▢ 1 cup granulated sugar
• ▢ 1 cup light brown sugar packed
• ▢ 2 teaspoons pure vanilla extract
• ▢ 2 large eggs
• ▢ 3 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ 1 teaspoon sea salt
• ▢ 2 cups chocolate chips (14 oz)
• *flaked sea salt

Directions:

• Preheat oven to 375 degrees F. Line three baking sheets with parchment paper and set aside.
• In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.
• Cream together butter and sugars until combined.
• Beat in eggs and vanilla until light (about 1 minute).
• Mix in the dry ingredients until combined.
• Add chocolate chips and mix well.
• Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.  Sprinkle with flaked salt if desired.
• Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.  DO NOT OVER BAKE.
• Let them sit on the baking pan for 5 minutes before removing to cooling rack.

[ Melted Butter Choc Chip Cookies ]

I tried this recipe - and couldn't eat any of them, because of my diet lol.  BUT everyone loved them - and they looked, perfect.  Labour extensive, lots of time to make (3hrs)

Ingredients:

• 2 1/4 cups all-purpose flour (293 grams)
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 cup granulated sugar (100 grams)
• 1 cup dark brown sugar, lightly packed (190 grams)
• 14 tablespoons unsalted butter (197 grams)
• 1 large egg
• 2 teaspoons of vanilla extract
• 10.5 ounces dark or semi-sweet chocolate chopped into chunks
• flakey salt optional

Directions:

• Gently melt the butter in a saucepan over low heat. Set aside to cool slightly.
• In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt.
• In a medium mixing bowl, whisk together the brown and granulated sugars. Pour in the melted butter and stir just until combined. Whisk in the egg and vanilla until the mixture is smooth and creamy, then whisk vigorously until it lightens in color.
• Using a rubber spatula, fold the flour mixture into the wet ingredients, just until a few streaks of flour remain. Dump in the chocolate and continue folding until the chunks are evenly dispersed.
• Measure out about 2.5 tablespoons for each cookie, or use a 1.5-ounce cookie scoop, to form about 18 dough balls. Chill the dough balls, uncovered, in the refrigerator for 2 hours.
• When the cookies are almost done chilling, preheat the oven to 350°F and place the oven racks in the top and bottom thirds of the oven. Line two half-sheet trays with parchment paper and place 6 or 7 dough balls on each.
• Bake the cookies for 6 minutes, then take each tray and bang it on the racks or the top of the stove to deflate them. Switch their positions in the oven and continue baking for 4 more minutes, banging them two more times, once after two minutes, and once when you take them out of the oven. The cookies should be crisp and set on the outside, starting to get color on top, and still slightly underdone in the center.
• Allow the cookies to cool on their trays for 2-3 minutes before transferring them to a wire rack to continue cooling. Sprinkle with flakey salt, if desired.
• Repeat with the remaining dough balls or store them, covered, in the fridge or freezer to bake later.