“Anything But The Kitchen Sink” Cookies

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These cookies were based on a recipe from The Silver Platter. I decided to add some extras to these, to make them an “anything but the kitchen sink cookie”. My first change was adding white chocolate (because it goes perfectly with craisins). After that I figured I should throw in some pecans to round out the cookie flavours. Lastly I decided to add pretzels because I love a good sweet and salty snack.

I made these because I wanted to bring a snack to my tutorial group. I saw the original recipe and I figured I would give it a shot. With these changes the cookies were very well received, so I highly recommend you give them a shot.

Ingredients:

3/4 cup vegetable oil
1 cup brown sugar, lightly packed
1/2 cup granulated sugar
2 eggs
1 tsp pure vanilla extract
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
2/3 cup chocolate chips
2/3 cup white chocolate chips
2/3 cup pecans
2/3 cup crushed pretzels
2/3 cup craisins (dried cranberries)

Directions:

In a large bowl/electric mixer, beat oil, sugars, eggs and vanilla until well mixed.

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Add flour, baking soda and salt and mix until blended.

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Add all the “fixin’s” and mix well (by hand).

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Refrigerate dough for 45 mins (can be kept up to 2 days).

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Preheat oven to 350˚F. Line 3 baking sheets with parchment paper.

Roll out dough into balls about the size of a golf ball.

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Bake for 13-15 minutes.

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Super Soft Pumpkin Cookies with Cream Cheese Frosting

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Tis the season for pumpkin spice, so here’s another pumpkin recipe to contribute to your fall baking collection. This recipe comes from Gimme Some Oven. It was super quick to make, and I modified it slightly so it only required one bowl (for the cookie).

Ingredients:

For the Cookie:

1/2 cup (1 stick) butter or margarine
1 cup granulated sugar
1/2 cup brown sugar
1 1/4 cups canned pumpkin puree
1 egg
1 tsp vanilla extract
1 tsp baking powder
1 tbsp pumpkin pie spice
1/2 tsp salt
2 1/2 cups all-purpose flour

For the Frosting:

1 brick (8 oz) low-fat cream cheese, softened
3 tbsp butter, softened
1 tsp vanilla extract
2 cups powdered sugar

Directions:

For the Cookies:

Preheat oven to 350˚F.

Cream butter and sugars in the bowl of an electric mixer. Beat until light and fluffy for 1-2 minutes.

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Add pumpkin, egg and vanilla and beat again. Scrape down the sides as needed.

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Add the baking powder, pumpkin pie spice and salt. Mix until combined.

Add the flour and mix well.

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Transfer to lined cookie sheets using a tablespoon or small ice cream scoop. The scoops should be smaller than a golf ball.

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Dip your finger in warm water and flatten the scoops of cookie dough.

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Bake for 13-17 minutes. Allow to cool completely before frosting.

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For the Frosting:

In the bowl of a stand mixer beat cream cheese, butter and vanilla until smooth. Gradually add powdered sugar on low speed. If the frosting is too thick, add milk, or too thin add more powdered sugar.

Either spread frosting on cookies or drizzle on using a piping bag/ziplock with the end.

 

Brookies (Max Style)

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I decided to make a different style of brookie as well. I even took to instagram to take a poll of how to name them. I personally voted for Crownie, but sadly brookie won.

I made these after trying a similar dessert in Jimmy’s coffee.

Ingredients:

2 sticks of butter, room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 tsp kosher salt
1 tsp baking soda
3 cups flour
2 cups chocolate chips
6-8 Large Brownies, chopped into small pieces (like the ones I made a few weeks ago)

Directions:

Preheat oven to 350˚F. Line baking sheet with parchment paper.

In bowl of stand mixer, mix butter and sugars for two minutes. Add eggs, vanilla, salt and baking soda and mix well. Scrape the sides of the bowl well. IMG_3894.jpg

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Slowly add flour and mix well.

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Stir in the chocolate chips.IMG_3897.jpg

Scoop out 1-2 tbsp of dough. Flatten and put a few pieces of brownie in the middle. Roll into a ball and push a couple pieces of brownie into the outside.

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Bake for 9-11 minutes until golden brown. Allow cookies to cool.

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Brookies (Marvin Style)

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Adapted from allrecipes.com, this is the perfect combination of brownie and cookie.

Ingredients:

Cookie layer:

½ cup unsalted pareve margarine, softened
½ cup brown sugar
¼ cup granulated sugar
½ tsp. pure vanilla extract
1 large egg, room temperature
1 ¼ cups unbleached all-purpose flour
½ tsp. kosher salt
½ tsp. baking soda
1 cup semisweet chocolate chips

Brownie layer:

1 cup granulated sugar
½ cup unsalted pareve margarine, melted
1 tsp. pure vanilla extract
2 large eggs
1/3 cup cocoa powder
½ cup unbleached all-purpose flour
¼ tsp. baking powder
1/8 tsp. kosher salt

Directions:

Preheat oven to 350F and line a 9×13-inch baking pan with parchment paper sprayed with cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the margarine, sugars, and vanilla until creamy.

 

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Add the egg and beat until light and creamy, about 2 minutes.

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Whisk flour, salt, and baking soda together in a bowl.

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Gradually stir flour mixture into margarine mixture until dough is combined.  IMG_4761.jpg

Stir chocolate chips into dough.

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Spread dough into the bottom of the prepared pan to cover completely.

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Stir sugar, melted margarine, and vanilla together in the bowl of a stand mixer fitted with the paddle attachment.

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Add eggs and beat well.  Mix cocoa into margarine mixture until well combined.

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Add flour, baking powder and salt and mix until just combined.

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Pour brownie batter over cookie dough and spread to cover completely.

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Bake for 25 minutes and cool completely before cutting into bars.

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Frosted Sugar Cookies

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Do you know those cookies you buy at the grocery store? The ones that have been at every birthday and potluck since… ever?

I made it my goal to make them and they turned out perfectly.

These were originally from Sugar Hero.

Ingredients:

For the Cookies:

1 1/2 sticks butter, room temperature
1 cup granulated sugar
1 egg
2 tsp vanilla extract
1/4 cup sour cream
1/4 cup coffee creamer
2 3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt

For the Frosting:

1 stick butter, room temperature
3 cups powdered sugar
3-4 Tbsp coffee creamer
1/2 tsp vanilla extract
1/4 tsp salt

Directions:

For the Cookies:

Preheat oven to 350˚F.

In a mixer cream butter and sugar for 1-2 minutes until light and fluffy.

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Add egg, vanilla, sour cream and coffee creamer. I used a flavoured coffee creamer you find at the grocery store.

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Add flour, baking soda and salt and mix well.

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Place golf ball sized balls of dough on a cookie sheet, flatten slightly, and bake for 16-18 minutes.

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Wait until the cookies are cooled to frost.

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For the Frosting:

Cream butter. Add powdered sugar, coffee creamer, vanilla extract and salt.

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Frost the cookies by placing a dollop of icing and spread evenly. Top with sprinkles.

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Science Fact of the Week:

Use of cream, and sour cream in this recipe allow these cookies to be soft and fluffy. They are exactly like the grocery store ones and won’t disappoint.

Never Fail Sugar Cookies

These sugar cookies are simple, quick and will not fail you. Make them for any event, ice them however you like and you’ll be sure to impress a crowd. This nondairy version of a National Post recipe, is easy to prepare in advance. You can decorate with coloured sprinkles just before baking, allow to cool and then dip in melted chocolate or ice with royal icing.

Ingredients:

2 sticks margarine, softened
3/4 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
2 1/2 cups all-purpose flour

Directions:

Cream margarine and sugar in an electric mixer.

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Beat in the egg and vanilla.

Slowly mix in the flour and mix well.

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Wrap in plastic wrap and chill for at least 30 minutes or up to 4 days.

Preheat the oven to 375˚F.

Roll out half the dough to about 1/8 inch.

Cut out using a cookie cutter (I used a graduation cap).

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Bake for 15 minutes or until lightly browned.

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Allow to cool completely before decorating. I used the royal icing from the Gingerbread People.

Science Fact of the Week:

People notoriously associate sugar cookies with being entirely butter. Using margarine allows these cookies to maintain a perfect texture and be non-dairy.

 

Confetti Cookies

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I made this cookies from Smitten Kitchen and they were an instant winner. No adaptions necessary.

Ingredients:

3 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp kosher salt
1 cup (2 sticks) unsalted butter
1/4 cups cream cheese (55 g)
1 large egg
2 tsp pure vanilla extract
1 cup rainbow sprinkles

Directions:

Mix first 4 ingredients in a food processor.

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Add butter and cream cheese in cubes (1/3 at a time) and mix well.

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Add egg and vanilla extract and mix well. If there isn’t enough space in your food processor transfer to a bowl and mix with your hands.

Place dough in refrigerator for 20 minutes and preheat oven to 375˚F.

Roll dough in to balls (approx 1 1/2 tbsp). Once warm from your hands roll around in a bowl of sprinkles to cover.

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Transfer to a cookie sheet and flatten using a drinking glass.

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Bake for 9-11 minutes.

Science Fact of the Week:

Adding cream cheese to these cookies changes the texture from a normal cookie. It softens them and gives them an almost melt in your mouth feeling. It’s crazy how much texture can change with the addition of a single ingredient.

Chocolate Crinkle Sprinkle Cookies

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These fun cookies are from Jessica Merchant’s book, “The Pretty Dish.”  I doubled the recipe as she suggested because I knew that two dozen cookies wouldn’t last long in my house.  They are oil, rather than margarine-based, allowing the use of several types of oil. I used “Sweetapolita” Sprinkle Medley to make them even more fun.

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Ingredients:

2 cups unbleached all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt
1 cup unsweetened cocoa powder
1 ½ cups granulated sugar
2/3 cup coconut/grapeseed oil
4 large eggs
2 tsp. pure vanilla extract
½ cup assorted rainbow sprinkles

Directions

Combine flour, baking powder and salt in a medium bowl and set aside.

Beat together the cocoa, sugar and oil in the bowl of an electric mixer fitted with the paddle attachment.

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Add the eggs, one at a time followed by the vanilla.

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Slowly add the flour mixture and mix until just combined. Batter will be sticky.

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Cover with plastic wrap and refrigerate for at least 4 hours.

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Place the sprinkles into a small bowl.  Preheat oven to 350F and line cookie sheets with parchment paper.  Using a 3 cm ice cream scoop, form the batter into balls, then dip into the sprinkles.

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Bake for 12 minutes and allow to cool.  Makes 46 cookies.

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Science Fact of the Week:

Grapeseed oil is often used in baking and cooking because it has a higher smoke point. Compared to olive oil, it can be heated to a higher temperature before smoking. Try using it as a replacement next time you fry anything!

Mocha Chocolate Chip Cookies

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These delicious vegan chocolate chunk cookies are easy to make. Possibly one of the best tasting cookies I have ever made.

These are always a hit and disappear quickly.

Ingredients

2 cups all-purpose flour
½ tsp. baking powder
¾ tsp. ground cinnamon
¼ tsp. salt
2 ½ sticks (10 oz.) unsalted pareve margarine softened at room temperature
4 tbsp. espresso powder
1 cup confectioners’ sugar
½ cup packed brown sugar
1 ½ cups semisweet chocolate chips/chunks
¼ cup granulated sugar for dipping

Directions:

In a medium bowl, combine the flour, baking powder, cinnamon, and salt.

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In the bowl of an electric mixer fitted with the paddle attachment, beat the margarine, coffee, and sugars until well combined.

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Stir in the flour mixture about ½ cup at a time, mixing well after each addition. Stir in the chocolate chunks.

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Cover the dough with plastic wrap and refrigerate for at least 2 hours.

Preheat oven to 350F and line baking sheets with parchment paper. Put the granulated sugar in a small, shallow bowl. Scoop out about 1 tbsp dough and flatten it slightly into a disk. Dip one side into the granulated sugar and then set the disk, sugar side up, on the baking sheet. Repeat with the remaining dough, spacing the disks about 2 inches apart.

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Bake until the edges start to darken, 12 to 14 minutes.

IMG_2127.jpgLet the cookies cool for 1 to 2 minutes on the baking sheets. Transfer them to paper-towel-lined cooling racks to cool completely.

Yield: 41 cookies.

Science Fact of the Week:

Packing the brown sugar means pushing it firmly into the measuring cup. This compacts the brown sugar to ensure the correct measurement. Otherwise people can end up utilizing incorrect measurements of sugar.

Chocolate Chip Cookies

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These chocolate chip cookies are from BuzzFeed and are delicious! I modified them a little to be non-dairy. Follow the instructions carefully and they will turn out perfectly. I recommend using a scale to measure ingredients. If you don’t have one, I recommend scooping and levelling the ingredients to ensure they are measured accurately.

These cookies are delicious and disappear rather quickly. I recommend doubling the batch because they are such a hit.

Ingredients:

2 1/2 cups all purpose flour (300g)
1 1/2 tsp salt
1 tsp baking soda
1 1/4 cup packed LIGHT brown sugar (250 g)
3/4 cup granulated sugar (175 g)
1 3/4 sticks of margarine, melted
2 eggs
1 tsp vanilla extract
2 cups of non-dairy chocolate chips
Flakey Sea Salt

Directions

Mix flour, salt and baking soda.

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Whisk sugars and break and large chunks with your fingers
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Add melted margarine and mix for 1 minute. IMG_0049.jpg

Add eggs one at a time and mix well.

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Add flour mixture to wet ingredients and mix well. Add chocolate chips and mix with a spatula. IMG_0052.jpg

Refrigerate the batter for 10 minutes and then scoop into balls using a cookie scoop. IMG_0058.jpg

Place dough balls on a tray and wrap with plastic wrap. Put in the fridge for at least 4 hours and up to 3 days. At this point the balls can also be put in a ziplock bag and frozen for up to 3 months.

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Preheat oven to 375˚F and sprinkle cookies with flakey sea salt.

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Bake for 12-16 minutes. If baking from frozen, may need an additional couple minutes.

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Science Fact of the Week:

Some people ask: “why do we have to refrigerate the cookies, we just want to eat them immediately?!” This is because the butter needs to solidify. This stops cookies from spreading excessively (although these do spread quite a bit)