All posts tagged: cookies


Bake Sale Chocolate Chip Cookies

I call these my “Bake Sale” cookies because they come out ginormous, extra thick, and super soft and chewy. Plus, they don’t have nuts, so everyone can enjoy! And enjoy they will.. These cookies are the best, both warm out of the oven and the next day. Store at room temp in a container after completely cooled.  Recipe: Sally’s Baking Addiction “Chewy Chocolate Chunk Cookies” I was a dare-devil today because I TRIPLED the recipe for end of school parties. Even though I only need 50, I’m hoping this makes 65 – you know… For the kids 🙂  UPDATE to add: I had to make 2 more batches to get 56 cookies bc the scoop is gigantic.. Worth it!! 🙂  Melt a TON of butter for the triple batch, mix sugar in, then fold in dry without beating it up too much, add chocolate chips (dark and semi-sweet) AND chunks – about 1.25 times what the recipe would call for, mix, chill 1 hr or so, use a HUGE ice cream scoop, bake 16 min …


Pecan Sandies

My husband is the “cookies with coffee at 8pm” type, and he loves Pecan Sandies. In the pursuit of Sunday Baking happiness, I made these copy-cat cookies that I found last year. I copied the recipe down, and I changed it to suit my taste- then I changed it again, and again.. Now they’re perfect!  ———————— Copy-cat Pecan Sandies ———————— 2 sticks unsalted butter (1 cup), softened .5 cup granulated sugar 2 tsp vanilla extract (or 1 tsp each vanilla and almond extract) 1.5 tsp baking soda .5 tsp salt 2 cup flour 1 cup pecans (pieces, finely chopped, or broken up halves.. Your preference) ———————– Preheat oven to 330F Cream butter and sugar in a big bowl.. Add vanilla extract and mix in.. Add flour, baking soda, and salt and gently fold together with a wooden spoon. Don’t beat it up.. Just incorporate the flour in. Stop when you barely see little stripes of flour. Add pecans and gently fold in. It really will appear “sandy.” Scoop small amounts onto cookie sheet – I …


Peanut Butter Cookies

In the search for what reviewers would call a “chewy, not too crumbly, very peanut buttery” peanut butter cookie recipe, I found this gem from written by user William III.  Suggested by some kind folks in the comments, I added an extra egg yolk, a tablespoon of molasses (which I have on hand from some to-die-for oatmeal raisin cookies), and extra peanut butter – almost a cup more.  I melted the butter (gasp!) to make it easy to beat with the sugars, and then I just chilled it for about 15 minutes before baking. The dough was wet, but I went for it anyway. Good thing!    My Sunday Baking cookies always get packed into ziplock bags for the kids’ school lunch, so my go-to cookie batter scooper is a teensy ice cream scoop that makes wee 1in balls. Fork marks are crucial, but I didn’t want smashed cookies, so I just barely tapped them when they were done baking.  I set the oven at 330 degrees for 10 minutes for these minis, then …