SMALL BATCH CHOCOLATE CHIP COOKIES
Sometimes you are in the mood to bake some chocolate chip cookies but don't want to make the large amount usually called for in the recipe. Ta-da! We've created a recipe that yields just a dozen classic chocolate chip cookies - enough to satisfy your craving and share with a couple of friends.
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 12 cookies
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars in another large bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg to the butter mixture, beating to incorporate, then beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 balls of dough onto the prepared baking sheet (about 1 heaping tablespoon per dough ball) and place them about 2 inches apart. Bake until the cookies are golden but still soft in the center, 11 to 13 minutes. Let the cookies cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.
BATH "COOKIES"
These are NOT to eat! Rather, these sea salt cookies are for a relaxing BATH! Found this in a magazine and wanted to share ... I love recipes for bath products and hope others do too.
Provided by Lennie
Categories Bath/Beauty
Time 17m
Yield 30 cookies
Number Of Ingredients 7
Steps:
- Note: Do NOT eat; they are for your BATH!
- Preheat oven to 350 degrees F.
- In a large bowl, lightly beat the eggs, then whisk in the vanilla and the oils; set aside.
- In another bowl, combine the salt, baking soda and cornstarch; mix well.
- Add the dry ingredients to the egg mixture and combine so the dough has a cookie-dough-like consistency.
- Roll the dough into one-inch balls and place them on an ungreased cookie sheet; do not place close together as they spread.
- Do not flatten; you want them to spread as they bake.
- Bake for 5 to 7 minutes; they don't need to brown, they just need to be set.
- Allow cookies to cool completely on a rack, then store in a sealed container.
- Allow to sit for 24 hours before using them.
- To use, place one or two in a warm or hot bath-- they will slowly dissolve.
- If you try to hurry the process along and crumble them, you'll just have floating crumbs.
Nutrition Facts : Calories 23, Fat 1.4, SaturatedFat 0.2, Cholesterol 14.1, Sodium 8468.4, Carbohydrate 2, Protein 0.4
BUTTER SWIM BISCUITS
These biscuits are literally swimming in butter prior to baking, hence the name. No need to butter them since they are buttery and fluffy. Perfect for breakfast or for dinner. Great use of pantry items during this stay-at-home order during the Coronavirus pandemic.
Provided by Yoly
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Place butter in an 8x8-inch glass or ceramic baking dish. Microwave for 1 minute. Stir butter and keep microwaving at 20-second intervals until butter is fully melted.
- Sift flour, baking powder, sugar, and salt into a bowl. Add buttermilk and stir until combined. Pour over melted butter and spread over the melted butter. Use a bench scraper to cut dough into 9 equal pieces.
- Bake in the preheated oven until biscuit tops start to brown, 20 to 25 minutes.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 31.2 g, Cholesterol 29 mg, Fat 11 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 6.8 g, Sodium 527.2 mg, Sugar 4.2 g
SOFT BATCH CHOCOLATE CHIP COOKIES
Make and share this Soft Batch Chocolate Chip Cookies recipe from Food.com.
Provided by Tom Lambie
Categories Drop Cookies
Time 23m
Yield 60 cookies, 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Mix butter, sugar, brown sugar, vanilla and eggs together until creamy.
- Add the remaining ingredients and blend well.
- Bake until lightly browned.
- Store in an air tight container.
Nutrition Facts : Calories 221.3, Fat 12.5, SaturatedFat 6.4, Cholesterol 31.3, Sodium 165.9, Carbohydrate 25, Fiber 0.9, Sugar 16.5, Protein 2.9
SOFT BATCH OATMEAL RAISIN COOKIES
My all time favorite cookie, a sweet taste of raisins in this soft and chewy cookie. They don't get any better than this.
Provided by Tom Lambie
Categories Drop Cookies
Time 23m
Yield 60 cookies, 30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Mix butter, sugar, brown sugar and eggs until creamy.
- Add the remaining ingredients and blend well.
- Bake until lightly browned.
LARGE BATCH SUGAR COOKIES
This recipe is very versatile, and can easily be broken down into several smaller parts to add different ingredients, as for Holiday cookies.
Provided by NynaB
Categories Dessert
Time 10m
Yield 10 dozen cookies
Number Of Ingredients 9
Steps:
- Mix together flour, salt, soda, and baking powder and set aside.
- Cream butter and sugar together until light and fluffy. Add eggs, one at a time, and beat well. Add vanilla, beat. Add milk, beat. Slowly add in the flour mixture, one to two cups at a time, and mix well.
- When all ingredients have been added in, cover with plastic wrap and refrigerate at least two hours or overnight before baking.
- Before baking, preheat the oven to 350.
- Scoop dough by teaspoon-fulls and roll into balls, then place onto cookie sheet. Use a kitchen glass dipped in white sugar to flatten the balls of dough. Bake in preheated oven aprox 12 min, or until golden.
- Let set on cookie sheet for aprox 3 min, until firm, then transfer to cooling rack, or wax paper, to cool completely.
- *These can also be sprinkled with Cinnamon before baking to make Snickerdoodle or Spice Cookies.
Nutrition Facts : Calories 859.8, Fat 39.3, SaturatedFat 24.1, Cholesterol 162.1, Sodium 879.9, Carbohydrate 118, Fiber 2, Sugar 60.4, Protein 10.3
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