The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [22]
MAKES 26 COOKIES.
CHOCOLATE-CHIP COCOA COOKIES
If chocolate chip cookies are wonderful, then these chocolate-chocolate-chip cookies are sublime. If you want to take them all the way over the top, consider dipping or drizzling the cooled cookies in the Chocolate Drizzle or Dip on page 361.
1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough
2 tablespoons unsweetened cocoa powder
1½ teaspoons vanilla extract
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the cocoa powder and vanilla to the cookie dough; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon.
Drop dough by kitchen teaspoons, 2 inches apart, onto prepared cookie sheets.
Bake for 10–13 minutes or until just set in the centers. Transfer cookies to wire racks and cool completely.
MAKES 22 COOKIES.
CHOCOLATE-CHIP CREAM CHEESE SOFTIES
My mother used to make a cookie just like this one every Christmas. This version takes about a quarter of the time and effort but yields the same delicious results.
1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough
6 ounces (¾ of an 8-ounce package) cream cheese, cut into bits
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Break up the cookie dough into large bowl; add the cream cheese bits to bowl and let stand for 10–15 minutes to soften.
Mix the dough and cream well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon.
Drop dough by kitchen teaspoons, 2 inches apart, onto prepared cookie sheets.
Bake for 10–13 minutes or until just set and golden at edges. Transfer cookies to wire racks.
MAKES 36 COOKIES.
Baker’s Note
For a delicious accent, add 1 tablespoon grated orange or lemon zest to the dough.
CHOCOLATE-CHIP PEANUT BUTTER COOKIES
Your only dilemma with these cookies will be deciding with whom to share them.
1 cup creamy peanut butter
1 cup powdered sugar
½ cup milk
2 teaspoons vanilla extract
2 cups quick-cooking oats, uncooked
2 cups semisweet chocolate chips
Line cookie sheets with wax paper.
Stir together the peanut butter, powdered sugar, milk, and vanilla in a large bowl with a wooden spoon, mixing until well blended. Stir in the oats and chocolate chips.
Drop by teaspoonfuls onto wax-paper-lined sheets. Store tightly covered in an airtight container between layers of wax paper.
MAKES ABOUT 42 COOKIES.
CHOCOLATE-CHIP RAISIN COOKIES
These are exceptional cookies—in taste, time, brevity of ingredients, and absolute ease of preparation. They taste just like a big box of chocolate-covered raisins, all wrapped up in brown sugary dough. While chocolate-raisin is a classic combination, you can substitute other dried fruit—dried cranberries, golden raisins, chopped tropical fruit bits, chopped apricots, or cranberries— for an equally tasty variation.
1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough
1 cup raisins
½ teaspoon ground cinnamon
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the raisins and cinnamon; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon.
Drop dough by kitchen teaspoons, 2 inches apart, onto prepared cookie sheets.
Bake for 10–13 minutes or until just set and golden at edges. Transfer cookies to wire racks and cool completely.
MAKES 28 COOKIES.
CHOCOLATE-COVERED RAISIN COOKIES
As good as these cookies are, you can also vary the flavor by using other types of chocolate or baking chips (e.g., milk or white chocolate chips, butterscotch chips, cinnamon chips, peanut butter chips) and the dried fruit of your choice.
1 cup semisweet chocolate chips
5 tablespoons butter
16 large marshmallows
1 teaspoon vanilla extract
2 cups quick-cooking oats, uncooked
¾ cup