Monthly Archives: October 2013

Chocolate Chunk Pecan Cherry Oatmeal Cookies

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Ingredients

  • 1 1/4 cups (6 1/4 ounces) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups (3 3/4 ounces) old-fashioned oats
  • 1 cup toasted pecans, chopped
  • 1 cup (4 ounces) dried tart cherries
  • 3/4 cup bittersweet chocolate chips or 4 oz. of chopped bittersweet chocolate chunks
  • 12 tablespoons unsalted butter (1 1/2 sticks), slightly softened
  • 1 1/2 cups (10 1/2 ounces) packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla

Instructions

  1. Place an oven rack in the middle of the oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another medium bowl, mix together dried cherries, toasted pecans, oats, and chocolate chips.
  3. In the bowl of a stand mixer, mix together butter and sugar until no lumps remain, about 1 minute. Add the egg and vanilla, stopping to scrape the sides of the bowl with a rubber spatula if necessary and mix for about 30 seconds. On low-speed, slowly add the flour mixture until just combined. Then turn off the mixer and fold in the oats and cherry mixture with a rubber spatula.
  4. Roll dough into 1/4-inch balls and place on the baking sheet, lightly flattening each ball to 1-inch thickness. Place the balls 2 1/2 inches apart on the cookies sheets.
  5. Bake the cookies one sheet at a time for 20-22 minutes, rotating the cookie sheet halfway through, until cookies are medium brown and the edges are set. Don’t worry, the cookies will appear a little underbaked in the middle.
  6. Let the cookies cool for 5 minutes on the cookie sheet and transfer to a wire rack to cool completely.

 

Chocolate Butterscotch Peanut Butter Rice Krispie Treats

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  • 1 cup light corn syrup
  • 1 cup sugar
  • 1 cup peanut butter
  • 6 cups rice krispies cereal
  • 1 cup semi-sweet chocolate morsels
  • 1 cup butterscotch chips
  1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add rice krispies cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
  2. Melt chocolate for 1 minute in the microwave, then dollop the melted chocolate on the treats.
  3. Repeat with the butterscotch chips. Then swirl the chocolate and butterscotch together on top of the treats.
  4. Let stand until firm. Cut into 2 x 1-inch bars when cool.

Snickerdoodles

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This is an easy one to make on short notice, because you almost always have these ingredients on hand. They’re really good with a cup of coffee.
1 1/2 cups sugar
1/2 cup butter
1/2 cup shortening
2 eggs
2 3/4 cups all-purpose or unbleached flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
  1. Heat oven to 400ºF.
  2. Mix 1 1/2 cups sugar, the butter, and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
  3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
Makes 4 dozen cookies