Saturday, October 17, 2009

Calling all Cookie Recipes

My friend (& coworker) recently eloped, and we decided to welcome her back to work in style. This involved a fully decorated cube complete with a display of delicious cookies.

As I plopped the pre-made, pre-cut blobs of chocolate chip cookie dough (with caramel in the center) onto the baking stone the night before, I decided the next time there’s an occasion for cookies, I want to actually make them.

Does anybody have any great cookie or other desert recipe they’d be willing to share? If so, please leave the recipe in the comments section below or email it

Next weekend: cookie baking! I’m going to try a few new recipes in preparation for the rapidly approaching holiday season. Maybe I can actually contribute something edible to Thanksgiving and Christmas dinner this year. Stay tuned for a full report on my baking escapade.


  1. Yay for elopers and decorated cubicles! I can certainly help you out in the cookie recipe department!

  2. Maybe I should change my id from s_dawida now, huh? Hmm. This thought has just occurred to me.

  3. I want that jelly cookie recipe you made for AKB's shower and a short tutorial on how to make them look so pretty. Do you think I could handle that recipe? Or should I start with something a little easier? And YES time for a new name!

  4. Cookies...what would you like to attempt? No -Bake, Rolled, Drop, Squares, Mini-tins, Cut-outs.. So many cookies to choose from to bake.
    You are ahead of the game since you are using a baking stone!! Not a cookie sheet. Recipes to follow. Let me gather some for you.

  5. Hey, don't knock those blobs. Those were some darn good blobs.

  6. I'm not sure what I was expecting in my first visit here, I guess it really is about domestic deficiencies! Can't offer cookie recipes but will suggest you read some Sylvia Plath so your deficiencies don't seem so deficient after all.

  7. Chocolate Krinkles
    Makes 4 – 5 dozen

    ½ cup vegetable oil
    4 squares unsweetened chocolate, melted
    2 cups sugar
    4 eggs
    2 tsp vanilla
    ½ tsp salt
    2 tsp baking powder
    2 cups flour

    Mix oil, chocolate, and sugar. Blend in eggs 1 at a time; mix well. Add vanilla. Add dry ingredients. Cover and chill overnight.

    Drop teaspoons of mixture in confectionary sugar. Press slightly. Bake on a greased cookie sheet for 10-12 minutes at 350o

    My family thinks these cookies taste even better the day after they’re baked. We’ve also found that it’s better to mix only one batch at a time, and we like to take them out of the oven a little early for a chewier cookie. Also, the mixture can get sticky, so keep it refrigerated when not using and make sure the cookie sheet is cooled between uses. Wiping a tiny bit of vegetable oil on the teaspoon also makes it easier to drop the cookies off.

  8. My sister tried these Pumpkin Chocolate Chip cookies and approved (so did the kidlets). They sound a bit odd in theory but I'd like to give them a go!

  9. You must find 'cinnamon chips'!!! Most Shop n Save's have them. They have an oatmeal cinnamon chip cookie on the package to DIE for!!! You won't be the same after you have indulged yourself with this cookie!

  10. Here are 2 favorites of mine. Peanut Butter and Chocolate and Chocolate and Toffee...Good luck with the baking. The 2nd recipe is easy..even you should be able to master it.

    1 3/4 cups all-purpose flour
    1/2 teaspoon salt
    1 teaspoon baking soda
    1/2 cup butter, softened
    1/2 cup white sugar
    1/2 cup peanut butter 1/2 cup packed brown sugar
    1 egg, beaten
    1 teaspoon vanilla extract
    2 tablespoons milk
    40 miniature chocolate covered peanut butter
    cups, unwrapped

    1. Preheat oven to 375 degrees F (190 degrees C).
    2. Sift together the flour, salt and baking soda; set aside.
    3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
    4. Shape into 40 balls and place each into an ungreased mini muffin pan.
    5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

    2 cups vanilla wafer crumbs
    1/4 cup packed brown sugar
    1/2 cup butter (no substitutes), melted

    1/2 cup butter (no substitutes)
    1/2 cup packed brown sugar
    1 cup semisweet chocolate chips
    1/2 cup finely chopped pecans

    1. Combine crumbs, brown sugar and butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 8-10 minutes or until lightly browned. In a saucepan, bring butter and brown sugar to a boil over medium heat; boil and stir for 1 minute. Pour evenly over crust. Bake at 350 degrees F for 10 minutes. Remove from oven; let stand for 2 minutes. Sprinkle with chocolate chips; let stand until chocolate is melted. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.

  11. My friend Carrie shared your blog b/c I was teasing her about getting her bake on. Anyway, since you're maybe making the pumpkin cookies, you'll have pumpkin left so let me recommend this recipe:

    1 3/4 cups all-purpose flour
    1 1/2 cups sugar
    1 tsp. baking soda
    1 tsp. ground cinnamon
    1/2 tsp. salt
    1/2 tsp. ground cloves
    1/2 tsp ground nutmeg
    1/4 tsp. baking powder
    1/2 cup raisins (I omit these)
    1 cup canned solid pack pumpkin
    2 eggs
    1/3 cup oil
    1/3 cup water

    Heat oven to 350 degrees Fahrenheit. Grease bottom and sides of a 9" x 5" loaf pan with butter or nonstick cooking spray. In medium bowl combine flour, sugar, baking soda, cinnamon, salt, cloves, nutmeg, and baking powder; stir in raisins.

    In large bowl, with fork, beat together pumpkin, eggs, oil, and water. Add flour mixture and stir just until moistened.

    Pour batter into loaf pan. bake 1 hour (check if done with toothpick but probably not) If not, bake another 10-15 minutes or until toothpick inserted in center of loaf comes out clean. Let cool ten minutes and remove from pan.

    Serve immediately or wrap in plastic. Can keep a couple of days on counter top, covered. May be refrigerated or frozen.