Trio Cookies Recipe By Tasty Food

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

CITRUS TRIO BUTTER DIPPING COOKIES

Steps:

• Enjoy these cookies inspired by delicious langues-de-chat, delicate French tea cookies. I love these with coffee, tea, or even with rich hot chocolate - perfect for dipping as you sip! Or, you could even dip the cookies into melted chocolate or caramel.
• Preheat the oven to 350 degrees F.
• Add the butter, cream cheese, sugar and vanilla to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute.
• In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the batter into 3 bowls, and gently stir in the different zests among the bowls, making 3 citrus flavored batters.
• Scrape each batter into a pastry bag fitted with a 1/4-inch tip, or a sturdy plastic bag with the corner snipped off. Pipe 2-inch long strips, about 2 inches apart, on a cold unlined baking sheet. Bake for 12 to 14 minutes, or until golden brown. Repeat with the other batches.
• Remove from the oven, and let cool on the baking sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!
• Cook's Note: To butter cookie purists: these are also delicious without the zest!
• *Note: This recipe has been updated as of December 8, 2009.
• Preheat the oven to 350 degrees F.
• Add the margarine, vegan cream cheese, sugar, and vanilla to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. (The mixture will look a little separated at this point. No worries, it comes together - scrape down the sides of the bowl.)
• In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the batter into 3 bowls, and gently stir in the different zests among the bowls, making 3 citrus flavored batters.
• Scrape each batter into a pastry bag fitted with a 1/4-inch tip, or a sturdy plastic bag with the corner snipped off. Pipe 2-inch long strips about 2-inches apart on a cold unlined baking sheet. Bake for 12 to 14 minutes, or until golden brown. Repeat with the other batches.
• Remove from the oven and let cool on the baking sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!
• *Note: This recipe has been updated as of December 8, 2009.

3-INGREDIENT BREAKFAST COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large mixing bowl combine the oats and banana and mash banana and mix until well incorporated.
• Add additional ingredients should you desire.
• Bake for 12 minutes.
• Enjoy!

TRIPLE CHOCOLATE COOKIES

Steps:

• Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.
• Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.
• Preheat oven to 350 degrees F (or 325 if convection option is available).
• Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.

TRIO COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 175° C.
• In a large bowl, cream together the butter and sugar.
• Add the olive oil, eggs and vanilla extract and continue to whisk.
• Fold in the flour, baking powder, soda and salt until fully combined.
• Place the dough in the fridge for at least an hour.
• After an hour, retrieve the dough and divide into 3 equal parts.
• Add the cocoa powder to one part, chocolate chips to another and the sprinkles to the final part.
• Divide each third into 30 pieces.
• Create one cookie by making a dough ball with one piece of dough from each flavor. Place on greased cookie sheet, repeat with remaining dough, and space cookies 2 cm apart.
• Bake for 10-12 minutes. Let cool, 5-10 minutes.
• Serve.