Tried and True Chocolate Chip Cookies

I have been searching for YEARS for the perfect Chocolate Chip Cookie Recipe.  Now, I know my idea of perfect and yours MAY be different.  Therefore I will start by saying that my idea of the perfect cookie is soft, chewy and SUPER THICK.  I hate puddle cookies.  Hate em!  And through the many years of searching, I have finally found my favorite thus far.  This recipe is ALL over Pinterest right now, and I must admit, I can see why...

The Ingredients:

3/4 c. unsalted butter, softened

3/4 c. brown sugar

1/4 c. sugar

1 egg

2 tsp. vanilla extract

2 c. all-purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

milk chocolate chips, as many as you like

The Instructions:

Preheat oven to 350 degrees.  Cream together butter, brown sugar and sugar until light and fluffy.  Add the egg and vanilla and beat to combine.  Combine the flour, cornstarch, baking soda and salt and add to wet ingredients.  Mix to combine and stir in the chocolate chips.  Chill dough for 30 minutes (optional).  Use a small cookie scoop and drop dough onto a greased cookie sheet.  Bake 8-10 minutes or until barely golden around the edges.  The key is to NOT overbake.  

If you want crispy cookies, omit the cornstarch and replace the baking soda with baking powder.

Oreo Cheesecake Ice Cream

So I love me some Cheesecake, and my husband loves Cookies and Cream Ice Cream.  So of course, it stands to reason that this recipe is the perfect combo for both of us!  I was a little sad that the Oreo's overpowered the cheesecake a little, but my husband disagrees.  What do you think?  (This recipe was found online at The Girl Who Ate Everything)  

The Ingredients:

1 cup sugar

4 oz. cream cheese, softened or room temperature

1 egg

1/2 t. vanilla

3/4 c. milk

1 1/2 c. heavy cream

1 row of crumbled Oreo cookies

The Instructions:

Beat the sugar and cream cheese together until smooth and creamy. Beat in the egg and vanilla. Set aside.

Bring the milk to a boil in a heavy medium saucepan. Slowly beat the hot milk into the cheese mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the egg will scramble. Remove from the heat and pour the hot cheese custard through a strainer into a large bowl. Allow the custard to cool slightly, then stir in the the cream. Cover and refrigerate for at least two hours, or overnight if you plan ahead.

Stir the chilled custard, then freeze in your ice cream machine according the manufacturers instructions, adding the crumbled Oreos to the machine when the ice cream is almost done. Allow the machine to mix in the cookies. When finished the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours.

Sugar Cookies

Oh my goodness, these cookies are like heaven in your mouth!  I am amazed at how soft, and sweet they are!  I was introduced to these at an auction a few weeks ago.  I won a dozen frosted sugar cookies, got them home and they mysteriously disappeared in just under 48 hours!  The worst part?  I ate 9 of them...  Yeah.  They are THAT good.  I called the maker of these cookies and begged her to share her recipe, which she did without hesitation.  Thanks Natalie!

The ingredients:

1/2 c. sour cream

1 tsp. baking soda

1 c. TUB margarine or butter (not stick- must be spreadable)

1 1/2 c. sugar

1 egg

1 T. vanilla

1/2 tsp. salt

1/2 tsp baking powder

3 1/2 - 4 c. flour

The instructions:

In a small bowl mix sour cream and baking soda.  Set aside.  Cream together margarine and sugar.  Add the egg, vanilla and salt.  Mix well.  Add sour cream mixture, then baking powder and flour.   Freeze dough for 2 hours or refrigerate overnight.  Roll out onto a floured surface to 1/4 inch thickness and use cookie cutters for desired shapes.  If dough gets too soft, put back in freezer for an hour or so until it is workable again.

Bake at 375^ for 10 minutes.  DO NOT over bake them.

Frost with your favorite frosting and decorate as necessary.

The frosting I used was pretty simple, and super tasty... I used equal parts butter and shortening then added a capful of vanilla and a splash of milk followed by as much powdered sugar as I needed to get a good thick consistancy.  Add a bit of food coloring and viola!  Easy enough... but I don't use a recipe for it, so it's hard to add measurements....

Seriously, folks- these cookies are OOBER TASTY!

Coconut Cookies (or Wheatie Cookies- whichever you prefer)

This recipe is one I was raised with and will forever be my favorite cookie of all time. I know the title sounds suspicious, but honestly- you HAVE to try these cookies before you can knock em, and trust me when I say that there will be no knockin' of these babies! I am not sure where it originates from, other than the fact that it is in my great grandmother's cookbook. One way or the other, it is a fabulous recipe and I would love to know your opinion on this recipe.

The ingredients:
1 c. shortening
1 c. brown sugar
1 c. white sugar
2 eggs
2 c. coconut
2 c. flour
1 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
2 c. wheaties (hence the name) or other flake cereal (use bran flakes if it makes you feel better about eating them!)

The instructions:
Cream shortening and sugars. Add beaten eggs and mix thoroughly. Add coconut and mix until incorporated. Sift dry ingredients (or stir with a wire whisk) and add to wet ingredients. Blend in vanilla. Stir in cereal. Drop by spoonfuls onto ungreased cookie sheets. Bake at 350 for 12 minutes. DO NOT OVER BAKE.

Enjoy them! They are so easy and chewy... Mmmmm... I may need to go make me some cookies now.

Soft Ginger Snaps and Pumpkin Dip

Anyone who loves pumpkin pie will love this dessert. Its a new twist on an old tradition. Sweet, creamy, and exceptionally tasty, these cookies (along with the accompanying dip) are like a mini pumpkin pie in your hand.

Gingersnaps

The ingredients:
2 c. sugar
1 1/2 c. shortening
1/2 c. molasses
2 eggs
4 c. flour
1 tsp. salt
4 tsp. baking soda
1 tsp. cloves (less if you prefer)
1 tsp. ginger
2 tsp. cinnamon

The instructions:
Beat sugar, shortening, molasses, and eggs until light and fluffy. Combine remaining ingredients. Add sugar to mixture. Roll into 1" balls. Roll in sugar. Bake at 350* for 9 to 12 minutes. Serve with pumpkin dip.


(Dough balls freeze well- you can make them one or two at a time!)

Pumpkin Dip

The ingredients:
1 (15-oz.) can pumpkin (NOT pumpkin pie filling)
2 c. powdered sugar
8 oz. cream cheese
3/4 tsp. cinnamon
1/2 tsp. nutmeg

The instructions:
Cream sugar and cream cheese. Fold in pumpkin, blending well. Fold in cinnamon and nutmeg. Keep refrigerate when not in use.

(Enjoy! But don't blame me when you hop on that scale next week!)

((Pictures coming soon!))