2 0 Navigation Buttons by Free-Web-Buttons.com v2.0




1.  Combine the brown and granulated sugar with the butter and mix thoroughly.  If you are mixing by hand, use either a wire whisk or a hand pastry blender and stir vigorously until a smooth paste forms.

2.  Add the egg, egg yolk and vanilla to the sugar/butter mixture and combine.

3.  Fold the flour, baking soda and salt into the wet ingredients until a dough is formed. Add the chocolate chips and peanut butter chips - mix until combined.

4.  Pre-heat your oven to 325 degrees.  Prepare two cookie sheets with either parchment paper or non-stick spray.

5.  Portion  the cookie dough into your desired size.  Either a fourth of a cup or eighth of a cup generally works best.  Roll each into a smooth ball and place them on the cookie sheets, making sure to leave space between each.  Flatten each cookie slightly either by hand or with a small flat bottomed bowl.

6.  Bake for about 18 minutes, rotating the pans from top to bottom and rotating each 180 degrees.

7.  When the cookies are done, they will be starting to brown around the edges and still soft in the center. Allow them to cool on the cookie sheets for five minutes until they are set up, then move them to wire cooling racks. Watch them cool for as long as you can hold out and then enjoy!







 


1.  Place your oven racks in the upper-middle and lower-middle positions. Pre-heat your oven to 350 degrees.

2.  In a large bowl, combine the butter with the sugars.  With either a wire whisk or pastry blender, stir the ingredients vigorously until a smooth paste forms.

3.  Add the eggs and the vanilla extract and stir until combined.

4.  Add the peanut butter to the butter/sugar mixture and mix until combined - stir with care so as to not crush the peanuts.

5.  Fold the flour, baking soda, baking powder and salt into the wet mixture.  Add the ground peanuts and toffee bits - stir untl just combined

6.  Line two cookie sheets with parchment paper or spray with non-stick spray

7.  Portion the cookies out to your desired size. Roll the batter into smooth balls and place them on the prepared cookie sheets, leaving space between each cookie. 

8.  Press a fork twice into each ball to make the criscross design. 




9.  Bake for twelve to fourteen minutes. Half-way through baking time, switch the top pan with the bottom and rotate each 180 degrees. When the cookies are done, they will be starting to brown around the edges and should look slightly puffy.

10.  Let the cookies cool on the cookie shseets for about five minutes until they cool enough to set up. Transfer them to wire cooling racks.









1.  Pre-heat the oven to 325 degrees. Prepare two baking sheets either with non-stick spray or parchment paper.

2.  Mix the flour, cocoa, baking soda and salt in a bowl.

3.  Combine the sugars with the melted butter and mix vigorously until a smooth paste forms.

4.  Add the egg, egg yolk, vanilla and orange zest to the sugar mixture and stir until combined.

5.  Fold the dry ingredients into the wet mixture until cookie dough forms with no dry pockets.

6.  Stir the chocolate chips into the mixture.

7.  Portion the cookies into desired size.  Shape each into a smooth ball and place them on the cookie sheets, leaving ample space between each one.  Press down onto each cookie, slightly flattening them.

8.  Bake cookies for about 18 minutes. Halfway through, switch the top cookie sheet with the bottom and rotate each one around 180 degrees.

9.  When the cookies are done, let them cool on the sheets for five minutes before transferring them to wire cooling racks.







1.  Preheat the oven to 350 degrees

2.  Combine the eggs, brown sugar and granulated sugar in a bowl. Stir vigorously until smooth

3.  Add the salt, vanilla extract, baking soda, butter and peanut butter. Mix the contents thoroughly until completely incorporated

4.  Add the oats to the mixture and stir until combined

5.  Carefully fold the M&M's, Reeses Pieces and toffee pieces into the batter

6.  Prepare two cookie sheets with parchment paper. Scoop the batter and drop the cookies onto the pans, leaving space between each cookie to prevent crowding

7.  Bake the cookies for 10 to 12 minutes. Allow them to cool for five minutes on the cookies sheets before transferring to wire racks.










1.  Adjust the racks in your oven to the top-middle and the bottom-middle positions. Preheat the oven to 350 degrees

2.  In a large bowl, combine the butter with the cup of granulated sugar.  With either a wire whisk or a pastry blender, stir the mixture vigorously until it forms a smooth paste.

3.  When the sugars and butters are well mixed, add the egg, vanilla and two of the teaspoons of lime zest (Make sure you reserve one teaspoon for later). Mix until combined.

4.  Fold the flours, baking powder and salt into the mixture.

5.  Prepare two cookie sheets with parchment paper or non-stick spray.

6.  Take your remaining half cup of sugar and combine it with the remaining teaspoon of lime zest

7.  Portion out the cookies to your desired size. Roll each into a smooth ball and roll it in the lime-sugar mix. Place the balls on the cookie sheets, leaving at least an inch or two between each. The cookies should now be flattened slightly, either by hand or with a flat bottomed bowl.



8.  Bake the cookies for 12 to 15 minutes. About halfway through, switch the pans from top to bottom, rotating each sheet 180 degrees.

9.  Cool the cookies for five minutes on the sheets before transferring to wire cooling racks.











1.  Prepare two cookie sheets with parchment paper or non-stick spray and pre-heat the oven to 325 degrees

2.  Vigorously mix the butter and sugars until you have a smooth paste.

3.  Add the egg, egg yolk and vanilla extract and stir them into the sugar mixture.

4.  Add the dry ingredients and mix until combined.

5.  By hand, mix the pretzel pieces into the batter until thoroughly mixed.

6.  Roll the dough, a quarter cup at a time into balls and place them on the cookie sheets, leaving at least an inch or two between each.

7.  Bake the cookies for 15 to 18 minutes. Halfway through, switch the pans from top to bottom and rotate each 180 degrees.

8.  Allow the cookies to cool for five minutes on the sheets before transferring to cooling racks.

9.  Prepare the semi-sweet chocolate by chopping it into coarse pieces. Put it into a small bowl.

10.  Put the cream in a small saucepan and bring it to a boil. Watch it carefully! It heats up fast and will boil over quickly. Just before the cream starts a rolling boil, remove it from the heat and pour it over the chocolate. Stir the chocolate with a wire whisk until it is smooth and dark. Put the ganache in the fridge for about 30 minutes to allow it to cool and thicken slightly.

11.  Spoon the ganache over the cookies. Serve and enjoy.  These cookies would be best to serve the same day due to the perishible nature of the ganache.








1.  In a large bowl, combine the softened butter with the sugars. With a whisk or a hand pastry blender, mix them until a smooth paste forms

2.  Add the eggs and the vanilla. Mix until well combined

3.  Add the flour, baking soda, salt and cinnamon. Stir until combined

4.  Finally, add the oats followed by the raisins and cranberries.

5.  Put the cookie dough in the fridge for about 30 minutes, to give it a slight chill

6.  Place your oven racks in the upper-middle and the lower-middle positions. Pre-heat the oven to 375 degrees

7.  Prepare two cookie sheets with parchment paper or non-stick spray. Roll the dough (quarter cup at a time) into balls and place them on the pans

8.  Flatten the cookies out slightly and put them into the oven.

9.  Bake for 10 to 12 minutes, until the edges of the cookies have started to brown. Halfway through baking, switch the pans from top to bottom and rotate each 180 degrees.

10.  Cool the cookies on the pans for five minutes before transferring them to wire cooling racks.





Navigation buttons provided by Free-Web-Buttons.com