Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Friday, April 8, 2011
Skinny Chocolate Chip Oatmeal Cookies
12:26 PM | 
Posted by
Kelly
Friday mornings are my weigh in days for weight watchers, and I lost another pound this week. I am officially ONE pound away from my pre-pregnancy weight! So what do I do to celebrate? Bake cookies!!
These are not just any cookies, they are from Gina's Weight Watchers Recipes. You would never know that these are low fat cookies, they are absolutely delicious. Think I can eat just 2? Probably not. Hopefully I'll burn it off at Hot Yoga tomorrow morning, my newest fitness obsession!
Low Fat Chewy Chocolate Chip Oatmeal Cookies
Recipe from Gina's Weight Watchers Recipes
2 cookies per serving, 5 weight watchers points +
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tbsp unsalted butter, room temperature
1/2 cup sugar
1/2 cup unpacked brown sugar
1 large egg
1/4 cup unsweetened apple sauce
1/2 tsp vanilla extract
2 cups quick oats
3/4 cup dark chocolate chips
Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
Add the egg, followed by the applesauce and vanilla extract.
Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.
Drop heaping tablespoonfuls (approx 3 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly (I forgot to do this). Bake for about 10-12 minutes, or until cookies become light brown at the edges.
Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container so you don't eat them all in one sitting!
Makes about 30 cookies roughly 3 tbsp each.
Labels:
Monday, December 27, 2010
Iced Sugar Cookies
I thought I was done with baking for the season but then we had a snow day! Plus, I got a bunch of new cookie cutters from Santa, so I had to try them out.Cecily and I made these today, it was a lot of fun!
Rolled Sugar Cookies
Recipe from allrecipes.com
Ingredients:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Directions:
1.In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2.Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3.Bake 6 to 8 minutes in preheated oven. Cool completely.
Cookie Icing
Recipe from cooks.com
2 cups sifted confectioners' sugar (sifted after measuring)
1 tablespoon low-fat milk (skim or 1% is fine although I have made this successfully using 2% fat milk)
1 tablespoon corn syrup (more if needed to reach desired consistency)
1/2 teaspoon almond extract
1/4 teaspoon vanilla
food coloring (use colors of choice)
Directions:
1 VERY IMPORTANT; the confectioners sugar must be sifted before using.
2 In a bowl beat the sifted confectioners sugar with milk until smooth.
3 Beat in corn syrup and almond extract until smooth and glossy (if icing is too thick add in a small amount of corn syrup).
4 Divide into as many separate bowls as desired.
5 Add in different food coloring to each bowl beating/whisking until the intensity is achieved.
6 Paint the icing over the cookies using a brush or dip the cookie edges into icing (this will set quite quickly).
7 Place cookies on waxed paper to dry.
And as a side note, Happy 5 months to my boy!
Thursday, December 23, 2010
Peanut Butter Blossoms
Last bit of baking before Christmas. I can't believe its 2 days away!! I decided to make Peanut Butter Blossoms because, well, they are awesome! And they are Zach's favorite.I used the recipe from Hershey's. They came out great.
Peanut Butter Blossoms
Recipe from Hershey's
Ingredients:
48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Directions:
1 Heat oven to 375°F. Remove wrappers from chocolates.
2 Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3 Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Wednesday, December 15, 2010
Gingerbread Men
I am definitely not a natural baker and these are a bit on the complicated side (for me anyway!!) but Cecily and I had a blast making them today. They actually turned out great! Time consuming but not too hard and really fun to decorate! Gingerbread Cookies
Recipe from Food.com
Ingredients:
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)
Directions:
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)
Directions:
1 In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2 In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
3 Add molasses, vanilla, and lemon zest and continue to mix until well blended.
4 Gradually stir in dry ingredients until blended and smooth.
5 Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
6 (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
7 Grease or line cookie sheets with parchment paper.
8 Place 1 portion of the dough on a lightly floured surface.
9 Sprinkle flour over dough and rolling pin.
10 Roll dough to a scant 1/4-inch thick.
11 Use additional flour to avoid sticking.
12 Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
13 Space cookies 1 1/2-inches apart.
14 Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
15 Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
16 After cookies are cool you may decorate them any way you like.
Snickerdoodles
Cecily and I have been baking some Christmas cookies this week. Of course that means I have been eating a lot of cookies!! New years and a new diet isn't far away, might as well enjoy the season, right?!This recipe comes from Cecily's preschool teacher. Last year for Mothers Day they put together an adorable recipe box filled with recipes from the whole class. These are Mrs. Johnson's Snickerdoodles.
Snickerdoodles
Ingredients:
1 1/2 cups sugar
1 cup butter soft
2 eggs
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
2 tbs sugar
2 tsp cinnamon
Directions:
Mix Sugar, butter, and eggs. Stir in flour cream of tartar, salt and baking soda. Chill dough. Roll dough into walnut sized balls. Combine sugar and cinnamon. Roll cookie in the mixture and bake at 375 for 10-12 mins.
Friday, May 14, 2010
Peanut Butter-Oatmeal Chocolate Chip Cookies
I don't have a single good reason why I needed to bake cookies this afternoon except that everyone has been raving about this recipe and I had to try it. That and maybe I can play the pregnancy card :)I think Leslie said it best, "Hot Damn! These cookies are INSANE!!" You must make them too.
Peanut Butter-Oatmeal Chocolate Chip Cookies
Recipe by The Brown Eyed Baker
Makes about 16 cookies
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.
Thursday, November 19, 2009
Pumpkin Chocolate Chip Cookies
Cecily and I had the afternoon free and since I just read this blog entry on Living Eventfully, we decided to make Pumpkin Chocolate Chip cookies since I had all the ingredients on hand.Pumpkin Chocolate Chip Cookies
Yields 60 cookies
1 cup (2 sticks) butter, softened
1 cup white sugar
1 cup brown sugar
2 large eggs, at room temp
1 1/2 teaspoon pure vanilla extract
1 cup canned pumpkin puree
3 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 scant teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups (12-ounce bag) MILK chocolate chips (I used semi-sweet since that is what I had)
Nonstick cooking spray or parchment paper
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper (if you bake frequently and haven't tried parchment paper yet, do yourself a favor and buy some.) and set aside.
Using a stand mixer, beat the butter until smooth.
Beat in both sugars, a little at a time, until the mixture is light and fluffy.
Beat in the eggs 1 at a time.
Mix on medium high for 3-4 minutes.
Turn speed on mixer to stir or low and add the vanilla and pumpkin puree.In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and nutmeg.
Slowly mix the flour mixture into the batter in thirds until just incorporated.
Do not over mix.
Stir in the chips.
Scoop the cookie dough by heaping teaspoons (i use a small cookie scoop. cookies are more uniform.) onto the prepared cookie sheets and bake for 13-16 minutes, or until the cookies are light golden brown around the edges. (i pulled them out right at 13 minutes and the were soft and perfect. your oven is different so watch them and do not over bake.)Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
Cecily helping me scoop the dough onto the cookie sheet
All ready for the oven
Cecily and I enjoyed 1 or 2 of these after they were done baking. Yum! Love warm cookies. The rest I am going to package up as a gift for my friend Carolyn. Zach and I are staying at her place Saturday night in Philadelphia, since we are running the Philadelphia half marathon on Sunday.
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