ORANGE SLICE COOKIES

Whole Foods Market Chocolate Chip Cookies

Ingredients:

• 1 1/4 cups butter (2 1/2 sticks), room temperature
• 2/3 cup granulated sugar
• 2 1/4 cups brown sugar
• 3 medium eggs
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda
• 3 cups all-purpose flour
• 16 ounces semisweet chocolate chips (yes, you should add all 16 ounces)

Directions:

1. Preheat oven to 375 degrees.
2. In a large bowl, using electric beaters, cream the butter, granulated sugar and brown sugar
3. Add the eggs one at a time
4. Add the vanilla extract
5. Add the salt and baking soda
6. Then add the flour 1 cup at a time.
7. Stir in the chocolate chips.
8. Drop dough by the tablespoon onto cookie sheets, allowing 2 to 3 inches between each cookie.
9. Bake 9-10 minutes, until golden brown
10. Cool slightly on pan and then transfer to wire racks to cool.

Per cookie (supposedly): 126 calories (percent of calories from fat, 43), 1 gram protein, 17 grams carbohydrates, 1 gram fiber, 6 grams fat (4 grams saturated), 20 milligrams cholesterol, 87 milligrams sodium

Cream together:
1 up Shortening
1 Cup Brown Sugar
1 Cup White Sugar

Then add to the sugar mixture:
2 Eggs

Then add 1 Cup Peanut Butter to the Sugar mixture. Slowly add the flour mixture, and beat together until fully incorporated. Then add Vanilla.

Roll into balls and drop onto cookie sheet. Make a criss cross pattern with a fork then bake.

Bake at 325°F for 15-20 Minutes.

Enjoy!

Suggestion: I like to roll the cookie dough in a bowl of sugar, press down with fork, and then bake 

Prep Time: 25 minutes
Bake Time: 17 to 20 minutes
Yield: About 3 dozen cookies (see note below)

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon. baking powder
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon salt

• 1 1/2 cups (3 sticks) butter, at room temperature
• 1 1/2 cups granulated sugar
• 1 1/2 cups packed light-brown sugar
• 3 eggs

• 1 tablespoon vanilla
• 3 cups semisweet chocolate chips
• 3 cups old-fashioned rolled oats
• 2 cups sweetened flake coconut
• 2 cups chopped pecans (8 ounces)

Directions

1. Heat oven to 350° F
2. Mix flour, baking soda, cinnamon and salt in bowl
3. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute.
4. Gradually beat in sugars; beat to combine, 2 minutes
5. Add eggs, one at a time, beating after each. Beat in vanilla
6. Stir in flour mixture until just combined
7. Add chocolate chips, oats, coconut and pecans
8. For each cookie, drop 1/4 cup (or the size of a golf ball) of dough onto ungreased baking sheets, spacing 3 inches apart.  Press down on the cookie a little bit so it spreads out.
9. Bake in 350° F oven for about 15 minutes, until edges are lightly browned; rotate sheets halfway through. Cook longer if necessary

10. Remove cookies from rack to cool

Note: For 6 dozen small cookies, use 2 tablespoons dough for each. Bake at 350° F for 15 to 18 minutes

1 cup sugar

1 tsp. vanilla

3 ½ cups flour

¼ tsp. salt

¾ cup good raspberry preserves

Preheat oven to 350 degrees

Cream butter and sugar until just combined. Add vanilla.

In medium bowl, sift together the flour and the salt and then add to butter mixture. Mix on low speed until dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and refrigerate 30 minutes. (Longer than that and you’ll have to let it rest and warm up a bit.)

Roll dough ¼ inch thick and cut 2 ¾ inch rounds with a plain or fluted cutter. With half the rounds cut a circle out of the middle with a one inch cutter. Place all cookies on an ungreased baking sheet and chill for 15 minutes.

Bake for 20-25 minutes. I say, lots less. Watch them. Mine were browning much sooner. Cool completely. Spread jam on flat side of each solid cookie. Dust top with powdered sugar and press sides together.

This recipe also works for plain shortbread cookies or add 1 ½ cups small diced pecans for Pecan Shortbread.

Ingredients
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour*
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped

Directions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.

*Notes:  If you do not have pastry flour, you can substitute it with 1 part Cake Flour, 2 Parts All Purpose Flour

2 C Sugar

2 Eggs

2 tsp Vanilla

2 C unsifted all-purpose Flour

¾ C Cocoa

1 tsp Baking Soda

½ tsp Salt

1 C finely chopped nuts (optional)

Cream butter and sugar in large mixer bowl.  Add eggs and vanilla; blend well.  Combine shour, cocoa, baking soda and salt; blend into creamed mixture.  Stir in nuts, if desired.  Drop by teaspoonfuls onto ungreased cookie sheet.  Bake at 350˚F for 8-9 minutes.  (Cookies will be soft.  They will puff during baking, and flatten upon cooling.)  Cool on cookie sheet until set, about 1 minute; move to wire rack to cool completely.

Makes about 4 ½ dozen cookies.

Hint:  Make an Oreo cookie by taking 2 cookies & some cream cheese frosting to frost the cookies together.

1 cup butter

1 cup sugar

1 cup brown sugar

Add:

2 eggs

1 tsp. vanilla

Combine and then mix into creamed mixture:

2 cups flour

1 ½ cups quick oatmeal

½ tsp. salt

1 tsp. baking soda

1 tsp. baking powder

Add:

12 oz. milk chocolate chips

4 oz. semi-sweet chocolate chips

(or any combination of these 2) I do equal amounts-8 oz. each

1 ½ cups chopped pecans

Bake at 375° on ungreased cookie sheet for 8-10 minutes.

Happy Cooking,

Tag’s Kitchen

• 12 ounce(s) Semi-Sweet Chocolate Chips
• 11 1/2 ounce(s) 60% Cacao Bittersweet Chocolate Chips
• 6 tablespoon(s) unsalted butter
• 3 eggs
• 1 cup(s) sugar
• 1/3 cup(s) all-purpose flour
• 1/2 teaspoon(s) baking powder
• 1 cup(s) chopped walnuts – NOT OPTIONAL

Directions
*In double boiler over hot water, melt bittersweet chocolate chips and butter.*

In large bowl with electric mixer or whisk, **beat eggs and sugar until thick** 

Stir into chocolate mixture.

The mixture will be fairly thick. 

In small bowl, stir together flour and baking powder.

Stir into chocolate mixture.

In a separate bowl, mix the semi-sweet chocolate chips and walnuts together. 

Then add to the chocolate/egg mixture.

****Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long.

The dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly.

Refrigerate at least 1 hour or until firm. (Dough may be frozen; thaw in refrigerator before proceeding with recipe.)****

Heat oven to 375°F.

Unwrap dough.

With sharp knife, cut into 3/4-inch slices.

Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.

Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. 

Cool on baking sheet; store in airtight tin up to 1 week.

TIPS: * If you don’t have a double boiler, use a glass bowl or a metal bowl on top of the pot.

**Mix the eggs & sugar for a couple of minutes, let sit for a few minutes & then mix again for a minute or two.  It’ll thicken much easier than just mixing alone.

*** For an easier time chopping the walnuts, you can put the shelled walnuts in a zip-lock bag and use a rolling pin  to crush them. 

**** I found that using the edge of a cookie sheet to form the log was much easier to get an even log.

¾ cup brown sugar

¾ cup sugar

¾ cup butter

Add:

2 eggs

1 tsp. vanilla

Combine together and then add, mixing until fully incorporated:

½ tsp. salt

1 tsp. soda

2-2/3 cup flour

Add:

1 – 12 oz. package chocolate chips-We have a serious preference for Guittard chocolate chips. You can try what you want but these are the best chocolate chips we have found. When my grocery store doesn’t have them I go to another store until i get them. Yes, they are that good.

Bake at 325° for 6-8 minutes.  (Don’t overbake, just bake until beginning to brown on edges.

I found this time wasn’t long enough at this temperature.

Happy Cooking,

Tag’s Kitchen