The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [25]
Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
Bake for 9–12 minutes or until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.
MAKES ABOUT 48 COOKIES.
CINNAMON-CHIP CHOCOLATE COOKIES
Remember the first time you baked a batch of cookies? Chances are they were some sort of permutation of either chocolate or cinnamon. These double cinnamon chocolate cookies are bound to bring back warm fuzzy memories, both as they bake and as you eat them.
1 (19.5- to 19.8-ounce) package brownie mix
1/3 cup vegetable oil
2 large eggs
¾ teaspoon ground cinnamon
1½ cups cinnamon baking chips
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Mix the brownie mix, oil, eggs, cinnamon, and cinnamon chips in a medium mixing bowl with a wooden spoon until blended and all dry ingredients are moistened.
Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
Bake for 9–12 minutes, until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.
MAKES ABOUT 48 COOKIES.
CINNAMON-ORANGE CHOCOLATE CHIPPERS
Perhaps it’s time to modify the old adage “As American as apple pie.” By my measure, it’s chocolate-chip cookies that most fittingly define dessert “Americana” these days. Here a lively dose of cinnamon and orange zest lends everyone’s favorite cookie a subtly spicy, citrus edge.
1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough
1 teaspoon ground cinnamon
2 tablespoons grated orange zest
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 cinnamon and orange zest; 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 22 COOKIES.
CINNAMON PECAN COOKIES
Nothing beats the undeniable comfort and unmistakable flavor of cinnamon. It’s hard to believe that this rich and homey cookie comes together with such ease. Pecans add a nutty sweetness, but almonds or walnuts can substitute if that’s what you have on hand.
1 (16.5-ounce) roll refrigerated sugar cookie dough
1½ teaspoons cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 cup chopped pecans
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 cinnamon, nutmeg, vanilla, and pecans; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon.
Drop dough by teaspoons, 2 inches apart, onto prepared cookie sheets.
Bake for 10–13 minutes or until just set and golden at edges. Remove from oven and cool on cookie sheets for 2 minutes; transfer to wire racks and cool completely.
MAKES 26 COOKIES.
COCONUT, CASHEW, AND WHITE CHOCOLATE CHEWIES
Newfangled has never been better than with this delectable cookie. Crunchy cashews, chewy coconut, butter, and white chocolate? Hooray for innovation!
¼ cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1 (18.25-ounce) package yellow cake mix
1½ cups chopped, lightly salted roasted cashews
1 1/3 cups shredded coconut
1½ cups white chocolate chips
Preheat oven to 375°F. Position oven rack in middle of oven. Spray cookie sheets with nonstick cooking spray.
Beat the butter and cream cheese in a large mixing bowl with electric mixer set on high until smooth. Add the sweetened condensed milk, egg, and vanilla extract; beat until blended. Add the flour and cake mix; stir with wooden spoon until blended and