Baked Sunday Mornings

a sweet journey through baked: frontiers | explorations | elements | occasions

  • Join
  • The Rules
  • Recipe Schedule
  • About
  • Contact
You are here: Home / Archives for cookies

Leave Your Links: Oatmeal Cherry Nut Cookies

February 10, 2019 by Littlebakerbunny 7 Comments

Leave your links for these winter spiced oatmeal cookies here!

Filed Under: Baked: New Frontiers, Leave Your Links Tagged With: cookies, new frontiers

In the Oven: Oatmeal Cherry Nut Cookies

February 3, 2019 by Sheri Leave a Comment

We’re making an updated version of the classic oatmeal cookies next! Posting date is Feb 10. Let’s bake!

Oatmeal Cherry Nut Cookies
 
Print
Author: Matt Lewis & Renato Poliafito
Yield: 36 cookies
Ingredients
  • 1 1⁄2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1⁄4 teaspoon ground cardamom
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1⁄4 cups firmly packed dark brown sugar
  • 1⁄4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 3⁄4 cups rolled oats
  • 1 cup (8 ounces) dried cherries
  • 1⁄2 cup (4 ounces) chopped toasted walnuts
Instructions
  1. In a large bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, and cardamom together and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together on medium-high speed until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat for 5 seconds.
  3. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Scrape down the bowl, add the oats, and beat until just combined. Use a spatula or wooden spoon to fold in the cherries and walnuts.
  4. Cover the bowl tightly and refrigerate for 6 hours.
  5. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  6. Drop the dough by rounded tablespoons onto the prepared baking sheets. With the palm of your hand, gently press each cookie down so it forms a tall disk shape. Do not press too hard and do not press it flat. Bake for 12 to 14 minutes, rotating the pans halfway through the baking time, until the cookies just begin to brown.
  7. Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are also delicious warm).
Notes
How to store: The cookies can be stored, in an airtight container, for up to 3 days.
3.5.3251

 

Filed Under: Baked: New Frontiers, Cookies, In the Oven Tagged With: cookies, new frontiers

Roundup: Monster Cookies

September 15, 2018 by Sheri Leave a Comment

Accolades all around for this all-purpose cookie! And a preview of our next project from Rogue Baker Little Baker Bunny…

Filed Under: Baked: New Frontiers, Roundup Tagged With: cookies, new frontiers

Leave Your Links: Monster Cookies

September 8, 2018 by Sheri 6 Comments

Any cookie monsters for monster cookies this week? Leave your links here!

Filed Under: Baked: New Frontiers, Cookies, Leave Your Links Tagged With: cookies, new frontiers

In the Oven: Monster Cookies

August 31, 2018 by Littlebakerbunny Leave a Comment

Next up on the schedule: Monster Cookies (equal parts oatmeal cookie, peanut butter cookie, and chocolate chip cookie). Posting date is September 9!

Monster Cookies
 
Print
Author: Matt Lewis & Renato Poliafito
Yield: 36 cookies
Ingredients
  • ½ cup all-purpose flour
  • 1 tablespoon baking soda
  • Pinch of salt
  • 5¾ cups rolled oats
  • ¾ cup (1½ sticks) cold unsalted butter, cut into cubes
  • 1½ cups firmly packed light brown sugar
  • 1½ cups granulated sugar
  • 5 large eggs
  • ¼ teaspoon light corn syrup
  • ¼ teaspoon pure vanilla extract
  • 2 cups creamy peanut butter
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup (6 ounces) M&Ms
Instructions
  1. In a large bowl, whisk the flour, baking soda, and salt together. Add the oats and stir until the ingredients are evenly combined.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and pale in color. Add the sugars and mix on low speed until just incorporated. Do not overmix.
  3. Scrape down the bowl and add the eggs, one at a time, beating until smooth (about 20 seconds) and scraping down the bowl after each addition. Add the corn syrup and vanilla and beat until just incorporated.
  4. Scrape down the bowl and add the peanut butter. Mix on low speed until just combined. Add the oat mixture in three additions, mixing on low speed until just incorporated.
  5. Use a spatula or wooden spoon to fold in the chocolate chips and M&Ms. Cover the bowl tightly and refrigerate for 5 hours.
  6. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  7. Use an ice cream scoop with a release mechanism to scoop out the dough in 2-tablespoon-size balls onto the prepared baking sheets, 2 inches apart. Bake for 12 to 15 minutes, rotating the pans halfway through the baking time, until the cookies just begin to brown. Let cool on the pans for 8 to 10 minutes before transferring the cookies to a wire rack to cool completely. Cookies can be stored in an airtight container for up to 3 days.
3.5.3251

 

Filed Under: Baked: New Frontiers, Cookies, In the Oven Tagged With: chocolate, cookies, new frontiers, peanut butter

Roundup: Icebox Towers

July 3, 2018 by Littlebakerbunny Leave a Comment

Our bakers persevered this week but didn’t think the towers of cookies, whipped cream, and pastry cream were worth the effort. But on the upside, our rogue baker was delighted with Everyone’s Favorite Birthday Cake!

Filed Under: Baked: New Frontiers, Roundup Tagged With: chocolate, cookies, new frontiers

Leave Your Links: Icebox Towers

July 1, 2018 by Littlebakerbunny 5 Comments

Who’s got chocolate cookies, chocolate pastry cream, whipped cream, or any combination thereof? Leave your links here!

Filed Under: Baked: New Frontiers, Leave Your Links Tagged With: chocolate, cookies, new frontiers

In the Oven: Icebox Towers

June 24, 2018 by Sheri Leave a Comment

Make sure to give yourself some time to make these little towers of chocolate, creamy deliciousness since there are several components and steps involved. Or skip all of the work and just make the cookies. Posting date is July 1!

Icebox Towers
 
Print
Author: Matt Lewis & Renato Poliafito
Yield: 6 individual cookie towers
Ingredients
For the chocolate cookies
  • ¾ cup (1½ sticks) unsalted butter, softened
  • ¾ cup confectioners’ sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¾ cup dark unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1¼ cups all-purpose flour
For the chocolate pastry cream
  • 1 cup half-and-half
  • 3 large egg yolks
  • ¼ cup sugar
  • 1½ tablespoons all-purpose flour
  • ⅛ teaspoon salt
  • 3 ounces bittersweet chocolate, or dark chocolate (60 to 72% cacao), melted
For the whipped cream filling
  • 1 cup heavy cream
  • 1 teaspoon confectioners’ sugar
  • 1 teaspoon pure vanilla extract
Instructions
Make the chocolate cookies
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners’ sugar at low speed until smooth. Beat in the egg and vanilla, then beat in the cocoa powder and salt. Add the flour and beat until just combined. Form the cookie dough into 2 disks, wrap in plastic, and refrigerate for about 1 hour, or until firm.
  2. Preheat the oven to 325 degrees F.
  3. On a lightly floured board, roll out each disk of chilled cookie dough to a ½-inch round, ¼ inch thick. Using a 2½-inch round biscuit cutter, cut out as many rounds as you can; transfer the rounds to a large rimmed baking sheet. Gather the dough scraps, chill briefly, reroll, and cut more rounds. You should have 32 to 34 rounds. You only need 30 rounds for the towers, but a few extras are good to have on hand.
  4. Bake in the center of the oven for 10 to 12 minutes, until the cookies are just set. Let cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the chocolate pastry cream
  1. Set a fine-mesh sieve over a medium bowl.
  2. In a medium saucepan, bring the half-and-half to a simmer and keep warm.
  3. In a medium bowl, whisk the egg yolks, sugar, flour, and salt until the mixture is pale, about 1 minute. Whisk half of the warm half-and-half into the egg yolk mixture, then pour that mixture into the remaining half-andhalf in the saucepan and cook over medium heat, whisking constantly, until thickened, about 6 minutes. Remove from the heat and whisk in the chocolate and vanilla. Strain the pastry cream through the sieve and press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Put in the refrigerator for about 1 hour, or until chilled.
Make the whipped cream filling
  1. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, confectioners’ sugar, and vanilla until stiff peaks form.
  2. Transfer ¾ cup of the whipped cream to a small bowl. Beat in 3 tablespoons of the chocolate pastry cream to make a light-chocolate cream.
Assemble the icebox towers
  1. Arrange 30 cookies on a work surface. Fill 3 pastry bags fitted with large plain tips with the chocolate pastry cream, the light-chocolate cream, and the whipped cream.
  2. Pipe the chocolate pastry cream onto 12 cookies. Pipe the light-chocolate cream onto 6 cookies. Pipe the whipped cream onto the remaining 12 cookies. Stack the towers: Start with a chocolate pastry cream–topped cookie, then a light-chocolate cream–topped cookie, followed by a whipped cream–topped cookie, another chocolate pastry cream-topped cookie, and finally a whipped cream–topped cookie. Repeat with the remaining cookies. Pipe a small dollop of any remaining chocolate pastry cream onto the top of each whipped cream–topped tower. Transfer the cookie towers to a serving platter and refrigerate for at least 6 hours, preferably overnight, before serving.
Notes
How to store: The towers can be refrigerated for up to 2 days.
3.5.3251

 

Filed Under: Baked: New Frontiers, Cookies, In the Oven Tagged With: chocolate, cookies, new frontiers

Roundup: Pistachio Cherry Biscotti

June 17, 2018 by Sheri Leave a Comment

Mostly thumbs-up for these oversized Italian cookies!

Filed Under: Baked: New Frontiers, Roundup Tagged With: cookies, new frontiers

Leave Your Links: Pistachio Cherry Biscotti

June 16, 2018 by Sheri 7 Comments

Let’s see those cookies!

Filed Under: Baked: New Frontiers, Leave Your Links Tagged With: cookies, new frontiers

« Previous Page
Next Page »

Search

Bakers

Posts, by type

Archives

Tags

apple banana bars booze bread breakfast brownies Bundt cake candy caramel cheese cheesecake cherries chocolate cinnamon citrus coconut coffee cookies corn crisp cupcakes drinks elements explorations fruit hooch ice cream lemon malt mint muffins new frontiers nuts occasions pancakes peanut butter pie popcorn pudding pumpkin scones tart whoopie pies

Admin

  • Register
  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress