Nancy Today: pt 2 Making oatmeal cookies
How to make oatmeal chocolate chip cookies.Fudge Nut Brownie Cake With Chocolate Glaze
Calling all chocolate lovers! If you are a chocoholic, this delicious Fudge Nut Brownie Cake with Chocolate Glaze is for you. This recipe is simple and can be made and in the oven in 20 minutes or less. Thirty minutes of baking and it’s out of the oven. It is also a cake that freezes well. A perfect recipe for making two while you are at it and freeze one for use later at the last minute or just simply on a busy day. To freeze, allow cake to cool completely. Do Not Add the Glaze! Wrap tightly in plastic then wrap in foil. Freeze for up to a month.
This recipe was in a collection of recipes I found.
1/2 cup butter
1/2 cup dark corn syrup
1 cup semi-sweet chocolate chips
1/2 cup granulated sugar
3 eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts or pecans, your preference
Preheat oven to 350 degrees.
Grease and flour a one 9-inch cake round cake pan and set aside.
Combine the butter and corn syrup in a saucepan. Bring the mixture to a boil, stirring constantly. Add the chocolate chips and stir until melted. Remove from the heat. Add the sugar, eggs, and vanilla extract. Stir until thoroughly combined. Blend in the flour and the nuts. Pour the mixture into the prepared cake pan. Bake at 350 degrees about 30 minutes until a toothpick inserted in the center comes out clean. Allow to cool in the pan for about 10 minutes then turn out onto a wire rack to finish cooling. Make the glaze below and pour over the cooled cake.
GLAZE:
2/3 cup semisweet chocolate chips
2 tbsps butter
4 tbsps dark corn syrup
2 tsps milk
Chopped nuts for garnish
In a saucepan, combine chocolate, butter, and corn syrup. Cook the mixture over low heat until the chocolate melts. Remove from the heat and stir in the milk. Pour glaze over cake while it is still on the wire rack (be sure to have a cookie sheet, waxed paper, or something under the rack to catch any drips. Let stand until glaze sets. Garnish with chopped nuts, if desired.
Enjoy!
Grandma Linda
http://www.articlesbase.com/desserts-articles/fudge-nut-brownie-cake-with-chocolate-glaze-712877.html
I need to make some oatmeal/raisin and chocolate chip cookies for a large gathering. Help!?
I’d like to make these several days in advance, but there have to be some baking AND storage tips to help me. I’m well versed in making cookies that are dry, brittle, and burned on the bottom, but would like to change this trend for our get-together.
Can anyone tell me how to make light, chewy evenly baked cookies without having to buy a new oven? And please don’t suggest bakery cookies or boxed cookies like Pepperidge Farm or Keeblers. Everyone in the group agreed to cook or bake homemade, and we drew what we drew out of the hat. I was hoping to draw lasagna (a specialty), but instead drew my nightmare. Cookies.
Your help is greatly appreciated!
When you use butter, make sure it’s UNsalted butter. Crisco will make a moister, softer cookie than butter, because it doesn’t spread as much. Air-flow cookies sheets are best; and using parchment paper works very well. Only bake 1 xheet at a time (center rack), so that the air circulates all around it. It’s even easier to make bar cookies, and just cut them into squares… If you’re not dead-set on oatmeal/raisin & chocolate chip drop cookies, I’d recommend these:
HELLO DOLLY
1.2 c. butter
1-1/2 c. graham cracker crumbs
1 can Eagle Brand sweetened, condensed milk
1 6-oz. pkg. chocolate chips
1 small can (or 1/2 c.) coconut
1 c. chopped nuts
Melt butter in bottom of 9×13" pan. Remove from heat. Sprinkle crumbs evenly over butter; spread milk evenly over crumbs. Top with chips, coconut & nuts; spread evenly and press down gently. Bake at 350 for 25 min, or until golden brown. Cool and cut into bars (DECADENT and very easy)
I make this cake all the time, and everyone thinks it’s just a fantastic cheesecake "lemon" bar (but no lemon in it)…
GOOEY BUTTER CAKE
1 pkg. plain yellow cake mix
8 TB (1 stick) melted butter
1 large egg
Topping:
1 pkg 8-oz cream cheese, softened
2 large eggs
1 tsp. vanilla extract
8 TB melted butter
3-3/4 c. powdered sugar
Preheat oven to 350; lightly spray a 9×13" pan…. Put first 3 ingredients into large bowl and mix with electric mixer for about 2 min. Pat the batter evenly over the bottom of the pan. Now, beat the cream cheese (no need to clean the beaters); adding eggs, vanilla and butter – beat about 1 min and gradually add the powdered sugar. Beat until sugar is well mixed in (about 1 min). Spread over the top of the other layer. Bake at 350 for 35-45 min (It will be well browned, but center will still slightly jiggle when you shake it). Cool on a rack about 30 min, and dust with additional powdered sugar. Cut into squares…..
Both of these recipes are guaranteed to WOW your friends, and are super easy to make!
How can you make cookies CRISPY, not chewey/soft?
Whenever I make cookies, they either turn out chewey or soft. I want CRISPY cookies though. Anyone have any recipes/tips for me? (I would be happy if anyone has a recipe to a crispy oatmeal cookie/or low fat cookie). thanks!
Use white sugar (brown sugar makes cookies chewy) and pat down the cookies before you bake. Use silicone baking sheets instead of foil, too – you can bake longer without burning using those silpats.
How do you make sugar cookies with designs of different dough in the middle? The art term is millefiori ^_^?
i want to make cookies with a design baked into the center. a very simple design but i need to know how to do it as far as construction of the cookie dough log, how to make the dough, and other instructions.
thanks ^_^
Millefiori translated from italian means "Million Flowers". It’s a technique that italian craftsmen often use in glass and ceramics making.
To apply this method to cookies, a basic sugar cookie recipe will do:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Food colouring
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough into the same number of pieces as the number of colours you want to use . Then add some food colouring to each section of dough and knead until the colour is evenly mixed in (I suggest wearing latex gloves so you don’t stain your hands). If you want to have really intense colour, try to find gel or powder food colourings. Using too much liquid colouring will water down the dough. Then wrap each colour in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar.
To make the center and flowers of the petals, roll tubes of dough. One for the center and up to 5 or 6 for the petals. It will be easier if your rolls aren’t longer than 10 inches or so.
Around the roll that will be the center of the flower, press the rolls that will make the petals. Then, make rolls of the background colour and press them in between the petals forming a solid roll.
Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place a cold cookie sheet on top for 10 minutes to chill or return the dough to the fridge for 10 minutes.
Once you have your solid roll, wrap it tightly in waxed paper again twisting the ends of the paper and chill for an hour…this will help prevent mixing of the colours inside when you cut your cookies.
Slice the cookies evenly, leaving the paper on until you’re ready to bake. The paper will make the slicing easier and you can even make marks where you need to cut if you have to. When you slice them, you’ll see your flower pattern goes all the way through.
Place the cookies at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
This is a very simple millefiori design to get you started. You should be able to come up with more complex designs and colour combinations once you get the hang of it.
How to turn good Chocolate chip cookies… into Oatmeal cookies?
So I make home made chocolate chip cookies. I also make White chocolate chip with macadamia nut. I want to make oatmeal cookies now. But I want to keep the format of my own cookie recipe. How do i turn chocolate chip cookies into Oatmeal. Do I just add Cinnamon and substitute parts of flower for oatmeal?
just add the oatmeal (as much as you desire) to it when cooking it.
yuuum.
good luck
How do you make sugar cookies soft and chewy?
So I’m making sugar cookies. (in the bag kind) and I want to know how do you make them soft and chewy.
Make the batter more liquid-ish. Don’t make it runny, though. Like if it calls for softened butter, melt it. Add a tiny bit more water (or milk or whatever) than the recipe calls for. Then bake them for the least amount of time specified in the directions (like if it says 8-10 minutes, do it for 8).
(I accidentally melted my butter once, and my whole family said those cookies were the best soft chewy cookies I’d ever made 
).
Southern Pecan Bar Cookies
Whether you want a cookie to give as a gitt, ship to family or friends, sell at the school bake sale, take to the church pitch-in, share at the office, or just for a simple family dessert or treat, bar cookies are an excellent choice. And this old-time recipe for Southern Pecan Bars would be a great option. This recipe is quick, easy and tastes wonderful. It is easily transported in the pan or it can be packages easily for giving. This bars look wonderful when presented on a nice plate or platter. Give them a try. You’ll be glad you did.
This recipe won the Best of Class at the Pillsbury’s 5th Grand National Recipe and Baking Contest. I believe this contest was the forerunner of the current Pillsbury Bake-Off Contest.
Bake at 350 degrees for 10 minutes, then for 25 to 30 minutes. Makes about 2 1/2 dozen.
Sift together…….1 1/3 cups sifted Pillsbury’s Best Enriched Flour
1/2 teaspoon double-acting baking powder
Cream…………….1/3 cup butter. Gradually add 1/2 cup firmly packed brown sugar,
creaming well.
Add………………….the dry ingredients; mix with electric mixer or spoon until
particles are fine.
Stir in………………1/4 cup pecans, chopped fine; mix well. Pat firmly into the
bottom of well-greased 12x8x2 or 13x9x2-inch pan.
Bake………………..in moderate 350 degree oven for 10 minutes only.
Pecan Topping
Beat…………….2 eggs until foamy.
Add……………..3/4 cup dark corn syrup
1/4 cup firmly packed brown sugar
3 tbsp flour
1/2 tsp salt
1 tsp vanilla. Mix thoroughly. Pour over the partially baked
crust.
Sprinkle with…….3/4 cup pecans, coarsely chopped. (If desired, fold the chopped
pecans into filling before pouring over crust and arrange 30
pecan halves evenly over the top; one for each bar.)
Bake…………….in moderate oven (350) 25 to 30 minutes. Let cool in pan; cut
into bars. Store in a tightly covered container.
Enjoy this old-fashioned prize winning recipe!
anonymous
does anyone know how to make chocolate chip cookies fluffy instead of flat and crisp around the edges?
i’ve tried a lot of different recipes for chocolate chip cookies and they all seem to the be the same–not as good as i’d like! with peanut butter cookies, those always turn out thick and almost perfect. but with the chocolate chip cookies, they seem to be flat and crisp around the edges. i like them thick and soft and chewy. and suggestions? or does anyone know a good recipe??
I have several suggestions for you:
Margarine will give you fluffier cookies than butter.
White sugar will give you a fluffier cookie. The white sugar has less moisture in it so it does not spread as much.
Refrigerate the dough for a little bit, about 30 minutes, an hour would be better. The colder the dough the less the cookie will spread before the cookie "sets"
Check out the Food Network. Alton Brown did a pretty good segment on making crispy vs puffy cookies.
Decorating Christmas Sugar Cookies : Ingredients for Simple Vanilla Icing Recipe
Learn how to make an easy Christmas cookie vanilla icing recipe in this free holiday dessert video.
Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis
Duration : 0:2:38