My New Favorite Cookie

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tattulip
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My New Favorite Cookie

Post by tattulip » Thu Feb 23, 2012 10:28 am

Cranberry Hootycreek Cookies

"These cookies are pretty easy to fix, and they are highly addictive. They started out as a gift jar recipe that I've adapted to skip the jar part. They have dried cranberries, white chocolate, nuts...what's not to like!"

Ingredients

2 ¼ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup softened butter
2⁄3; cup brown sugar
2⁄3; cup white sugar
2 eggs
2 teaspoons vanilla
1 cup rolled oats
1 cup dried cranberries
1 cup white chocolate chips
1 cup chopped nuts

Directions

Combine flour, baking soda and salt.
Cream butter, then add sugars, eggs & vanilla.
Mix in flour mixture & oats, then cranberries, chips & nuts.
Drop by spoonfuls on greased cookie sheet.
Bake at 350 for 8-10 min.
Makes 3 doz. Cookies


LOVE THEM!!

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tattulip
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Re: My New Favorite Cookie

Post by tattulip » Thu Mar 01, 2012 5:00 pm

iamlookingup wrote::headscratch: I know I've seen these cookies somewhere, but don't remember where. :dunno:

:hmm: Where'd you get the recipe?
Originally, I think I got it off of Pinterest.

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SuzyQcsu
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Re: My New Favorite Cookie

Post by SuzyQcsu » Thu Sep 06, 2012 11:56 pm

My favorite dessert is cookies...I am going to try this recipe really soon :dinner:

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streetsoldier
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Re: My New Favorite Cookie

Post by streetsoldier » Fri Sep 07, 2012 5:46 am

Are they made from real hootys?

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LandLover
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Re: My New Favorite Cookie

Post by LandLover » Fri Sep 07, 2012 9:58 am

:drool:

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ConsrvYank1
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Re: My New Favorite Cookie

Post by ConsrvYank1 » Sun Nov 17, 2013 9:13 pm

iamlookingup wrote:Does anyone have a favorite Sugar Cookie recipe?

I've always just bought the Betty Crocker mix, but when I'm too laaaazy to go to the store to buy it, I'd like to have a simple recipe to make them from scratch. Surely they can't be difficult to make! :lol:
You tricked me. When i saw SS's post, I thought "Oh he's back." :lol:

Those cookies do sound good with one exception, I hate white chocolate. I wonder if it can be substituted with regular chocolate. I actually would prefer dark chocolate, but I am prolly not going to be able to find that in the chocolate chips.

There's a million recipes for sugar cookies, or are you too lazy to look? :teehee:

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LandLover
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Re: My New Favorite Cookie

Post by LandLover » Mon Nov 18, 2013 9:42 am

What is your best short bread cookie recipe?

Those are my fav's.

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Pixie
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Re: My New Favorite Cookie

Post by Pixie » Mon Nov 18, 2013 9:56 am

Oh, my gosh, my favorite too! I love shortbread cookies! They are my favorite.

I think I have a good recipe from America's Test Kitchen. I will see if I can find it.

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Pixie
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Re: My New Favorite Cookie

Post by Pixie » Mon Nov 18, 2013 1:32 pm

If you tried it and it didn't turn out that great I would trust your opinion.

I am at work so I couldn't access America's Test Kitchen but this is the recipe my sister uses and they are good. I think part of the real success comes from not overcooking them as this recipe points out.

Ultra-Tender Shortbread
Inspired by Mado’s delicious shortbread recipe

1 lb. unsalted butter, softened until it resembles clotted cream
1 1/2 tsp salt
2/3 cup granulated sugar (plus about 1/4 cup more sugar for sprinkling)
4 cups all-purpose flour
1/2 cup cornstarch

Preheat the oven to 325 degrees. Line a sheet pan with parchment, and grease generously with butter.

In a stand-mixer, combine the softened butter, salt, and sugar. Whip on medium speed for 5-6 minutes, until the butter becomes pale and white, and increases in volume.

In the meantime, in a large bowl mix the flour and cornstarch. On low-speed, mix in the flour and cornstarch mixture.

Pat the dough evenly into the sheet pan. Bake for approximately 30 minutes, until the edges just begin to color. (The shortbread itself should remain white in color.)

Cool completely. Slice into squares and serve.

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Pixie
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Re: My New Favorite Cookie

Post by Pixie » Mon Nov 18, 2013 1:49 pm

You guys, my sister said to be sure to allow these cookies to cool before eating them or they are crumbly.

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StarryNightDave
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Re: My New Favorite Cookie

Post by StarryNightDave » Mon Nov 18, 2013 3:30 pm

I would offer one word of caution. :) Butter that soft may get too soft. If it starts to melt into liquid, the recipe may fail - big time. So, just be careful if you try to microwave the butter.

I do that all the time, but I just do it for 10 seconds to take the chill off.

And, if you have a Kitchen Aid mixer, it can bust through cold butter from the start.

I LOVE shortbread cookies. Butterbutterbutterbutter.

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Pixie
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Re: My New Favorite Cookie

Post by Pixie » Thu Nov 21, 2013 7:38 am

StarryNightDave wrote:I would offer one word of caution. :) Butter that soft may get too soft. If it starts to melt into liquid, the recipe may fail - big time. So, just be careful if you try to microwave the butter.

I do that all the time, but I just do it for 10 seconds to take the chill off.

And, if you have a Kitchen Aid mixer, it can bust through cold butter from the start.

I LOVE shortbread cookies. Butterbutterbutterbutter.
This is very true! There is a very fine line between the two!

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Pixie
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Re: My New Favorite Cookie

Post by Pixie » Thu Nov 21, 2013 7:39 am

iamlookingup wrote:
Pixie wrote:If you tried it and it didn't turn out that great I would trust your opinion.

I am at work so I couldn't access America's Test Kitchen but this is the recipe my sister uses and they are good. I think part of the real success comes from not overcooking them as this recipe points out.

Ultra-Tender Shortbread
Inspired by Mado’s delicious shortbread recipe

1 lb. unsalted butter, softened until it resembles clotted cream
1 1/2 tsp salt
2/3 cup granulated sugar (plus about 1/4 cup more sugar for sprinkling)
4 cups all-purpose flour
1/2 cup cornstarch

Preheat the oven to 325 degrees. Line a sheet pan with parchment, and grease generously with butter.

In a stand-mixer, combine the softened butter, salt, and sugar. Whip on medium speed for 5-6 minutes, until the butter becomes pale and white, and increases in volume.

In the meantime, in a large bowl mix the flour and cornstarch. On low-speed, mix in the flour and cornstarch mixture.

Pat the dough evenly into the sheet pan. Bake for approximately 30 minutes, until the edges just begin to color. (The shortbread itself should remain white in color.)

Cool completely. Slice into squares and serve.
:hmm: Very interesting! I'll try it this weekend!

I just hope my oven holds in there. It keeps giving me error messages that I don't know how to fix. I never know when it will work...it's hit or miss. :sad:
Oh, gosh, this is a really bad time of year to be having oven troubles. :noparty:

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ConsrvYank1
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Re: My New Favorite Cookie

Post by ConsrvYank1 » Fri Nov 22, 2013 9:29 am

iamlookingup wrote:
Pixie wrote:...Oh, gosh, this is a really bad time of year to be having oven troubles. :noparty:
I know it. :noparty: :sad:
As a former real estate agent, I can't understand why the owner can't be made to fix it. Did you tell him? :headscratch:

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Pixie
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Re: My New Favorite Cookie

Post by Pixie » Fri Nov 22, 2013 10:47 am

Most certainly, it is the landlord's responsibility and at this time of year it seems almost criminal to me that a landlord would allow an oven to be anything other than in PERFECT working order!

:angry:

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