The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [34]
MAKES ABOUT 48 COOKIES.
Variation:
“I LOVE LEMON” WHITE CHOCOLATE COOKIES: Prepare as directed above but substitute lemon zest for the lime zest and Lemon Icing (see page 368) for the Lime Icing.
IRISH CREAM– FROSTED MILK CHOCOLATE COOKIES
Because I love frosting, it’s not surprising that this yummy, liqueur-frosted chocolate cookie tops my list. Depending on your preference and what you have available, change out the liqueur in both the cookie and the frosting (although the Irish cream version is wickedly good). The best way to eat them is with complete abandon, with no thoughts of calories and not a twinge of guilt.
1 (19.5- to 19.8-ounce) package brownie mix
¼ cup (½ stick) unsalted butter, melted
¼ cup Irish cream liqueur
1 large egg
1½ cups milk chocolate chips
1 recipe Irish Cream Frosting (see page 368)
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Mix the brownie mix, melted butter, liqueur, and egg in a large mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in the chocolate chips.
Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
Bake for 10–13 minutes, until cracked in appearance 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.
Prepare Irish Cream Frosting; frost cooled cookies.
MAKES ABOUT 54 COOKIES
JUMBO JUMBLE CHOCOLATE OATMEAL COOKIES
When the kitchen is warm from baking and the cookie jar is full with these everything-but-the-kitchen-sink chocolate cookies, who cares if it’s cold outside?
1 (18.25-ounce) package chocolate or devil’s food cake mix
1 cup vegetable oil
3 large eggs
2 cups quick-cooking oats
1 cup semisweet or milk chocolate chips
1 cup miniature candy-coated chocolate baking pieces (e.g., baking M&Ms)
½ cup raisins (or dried cranberries)
Place the cake mix, oil, and eggs in a large mixing bowl. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the oats, chocolate chips, baking pieces, and raisins with a wooden spoon until well blended. Let stand 30 minutes (oats will absorb some of the liquid).
Preheat oven to 350°F. Position oven rack in middle of oven. Spray cookie sheets with nonstick cooking spray.
Drop dough by level ¼-cupfuls, 2 inches apart, onto prepared cookie sheets; flatten slightly with your palm or a spatula.
Bake for 13–17 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 24 BIG COOKIES.
JUMBO TRIPLE-CHOCOLATE OATMEAL COOKIES
Here’s a real treat for the lunch box or bag (for both kids and adults). A chocolate cookie dough and two kinds of chocolate chips turn plain oatmeal cookies into something new and exciting.
1 (19.5- to 19.8-ounce) package brownie mix
2 cups quick-cooking oats, uncooked
½ cup (1 stick) unsalted butter, melted
3 large eggs
1 cup white chocolate chips
1 cup semisweet chocolate chips
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Combine brownie mix, oats, melted butter, eggs, white chocolate chips, and semisweet chocolate chips in a large mixing bowl. Stir with a wooden spoon until well blended (dough will be very stiff).
Drop dough by level ¼-cupfuls, 2 inches apart, onto prepared cookie sheets; flatten slightly with your palm or a spatula.
Bake for 13–17 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 24 BIG COOKIES.
KAHLUA COOKIES
Impressive to serve yet simple to prepare, these caffeinated cookies are definitely for adults. The type of chocolate chip chosen really makes a difference in the result. Semisweet chips make for a European-tasting cookie (consider adding ½ teaspoon ground cinnamon), milk chocolate chips an American-style