King Arthur Flour Chocolate Chip Cookies Food

KING ARTHUR CHEWY COCONUT CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 375°F Lightly grease two baking sheets, or line with parchment paper.
• In a large mixing bowl, cream together the butter, coconut milk powder and sugars. Stir the coconut milk powder through a strainer as you add it to the mixing bowl, to take out any lumps.
• Beat in the egg, corn syrup, and coconut flavor. Scrape the sides and bottom of the mixing bowl, and beat for another 30 seconds to make sure everything is evenly combined.
• Whisk together the flour, salt, baking soda, and baking powder; beat into the butter mixture until evenly combined.
• Mix in the coconut and chocolate chips or chunks.
• Scoop by the tablespoonful onto the prepared baking sheets, and bake for 9 to 11 minutes. A tablespoon cookie scoop works well here.
• Bake just until the edges of the cookies are a light golden brown. Remove from the oven and let the cookies cool on the pan for 5 minutes before transferring to a rack to finish cooling completely.

OLD-FASHIONED OATMEAL COOKIES (KING ARTHUR FLOUR)

Steps:

• Preheat the oven to 325. Line cookie sheets with parchment.
• In a large bowl, cream together the butter, shortening, brown sugar, molasses, egg and vanilla. Beat until light-colored and smooth.
• In a food processor or blender, process the oats, flour, raisins, salt and baking powder for about 30 seconds, or until both the oats and raisins are chopped, yet still in recognizable pieces.
• Beat the oat mixture into the butter mixture until smooth.
• Using a 1/4 cup measure or large cookie scoop, drop the dough on the cookie sheets, leaving 3 inches between cookies.
• Moisten your fingers and gently flatten each cookie to a 2 1/2 inch round or 1/2 inch thick.
• Bake the cookies for 18 minutes or until they're a medium golden brown.
• Remove them from the oven and let rest on the cookie sheet for 1 minute, then transfer to a rack to cool completely.
• The cookies will be soft and delicate when they come out of the oven, but will get firmer as they cool.

KING ARTHUR FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
• In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
• Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
• Mix in the flour, then the chips.
• Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread.
• Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde. Remove them from the oven, and cool on the pan until they've set enough to move without breaking. Repeat with the remaining dough.

THE ESSENTIAL SOFT OATMEAL COOKIES (KING ARTHUR FLOUR)

Steps:

• Preheat oven to 350. Line cookie sheets with parchment.
• In a large bowl, cream together the butter, oil and sugar.
• Add the egg, beating until fluffy, then beat in the sour cream and vanilla.
• Stir in the raisins and oats.
• In a separate bowl, mix together the bkaing soda, cinnamon, salt and flour. Add this mixture, a cup at at ime, to the oat mixture, beating well after each addition. Stir in the nuts. Let the dough rest for 15 to 30 minutes.
• Using a tablespoon cookie scoop, drop the dough onto the cookie sheets.
• Bake the cookies for 12 minutes, or until they're golden brown.
• Remove them from the oven and transfer to a rack to cool.

CHOCOLATE CHIP OATMEAL COOKIES (KING ARTHUR FLOUR)

Steps:

• Preheat the oven to 350 degrees. Lightly grease (or line with parchment) two baking sheets.
• In a large mixing bowl, beat together the butter, shortening, sugars, vanilla, salt and vinegar. Beat in the egg, then the baking soda, flour and oats. Stir in the chips/nuts/fruit.
• Drop the dough, by tablespoonfuls, onto the prepared baking sheets. Bake the cookies for 12 to 14 minutes, until they're golden brown; the shorter amount of time for softer cookies, the longer amount for crunchier cookies. Remove the cookies from the oven and cool on a rack.

GOOD-AS-STORE-BOUGHT COOKIES (KING ARTHUR FLOUR)

Steps:

• Preheat the oven to 350. Line cookie sheets with parchment paper.
• Grind the oats and 8 ounces of chocolate together in a food processor. Set aside.
• In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
• In a separate bowl, whisk together the flour, salt, baking powder, baking soda, espresso powder and the reserved oat/chocolate mixture. Add the dry ingredients and stir to combine.
• Stir in the chocolate chips and nuts.
• Use a tablespoon cookie scoop to drop the dough onto the cookie sheet, leaving 2 inches between then so they can spread.
• Bake for 12 minutes; don't overbake, or they'll be hard.
• Remove from the oven and transfer to a rack to cool.

PUMPKIN CHOCOLATE CHIP COOKIES - KING ARTHUR FLOUR

Steps:

• For the cookies: Preheat the oven to 375°F Spray baking sheets with cooking spray or line with parchment paper. Set aside.
• Whisk together the flour, baking powder, soda, salt and spices in a medium bowl. Set aside.
• With an electric mixer set on medium speed, cream together the butter and sugars. Scrape down the sides of the bowl, then add the pumpkin, eggs, vanilla and orange zest, beating well to blend.
• Slowly add the dry ingredients, beating well to blend. Stir in the chocolate chips and walnuts.
• Using a tablespoon scoop, drop the dough onto the prepared baking sheets. Bake on the middle oven rack for about 18 minutes, until edges are lightly browned. Let cool on the baking sheets 5 minutes before transferring to racks to cool.
• While the cookies are still warm, press two chocolate chips into the cookie to make eyes for the pumpkin.
• For the glaze: Stir together the sugar, milk and vanilla until the glaze is smooth. Dip the tops of the cookies in the glaze and put back on the racks to set, or drizzle in a pumpkin pattern.

KING ARTHUR FLOURLESS FUDGE COOKIES

Steps:

• Preheat oven to 350.
• Lightly grease 2 baking sheets.
• Stir together all of the ingredients till smooth.
• Scrape bottom and sided of bowl, stir gain till smooth.
• Drop soft, batter-like dough onto the prepared baking sheets in 1 1/2 inch circles; a tablespoon cookie scoop works well here.
• Bake cookies for 8 minutes; they should spred, become somewhat shiny, nd develop fintly crackly tops.
• Remoe cookies from oen and allow to cool riht on the pin.