The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [52]
Drop by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
Bake for 10–13 minutes, until just barely set at center when lightly touched. Cool for 2 minutes on cookie sheets. Transfer to wire racks with metal spatula and cool completely.
MAKES ABOUT 54 COOKIES.
TOFFEE APPLE COOKIES
My better half, Kevin, is such a cookie lover that he prefers a fresh-baked batch to birthday cake. I’m happy to oblige him with these easy drop cookies inspired by one of my favorite confections.
1 (16.5-ounce) roll refrigerated sugar cookie dough
1 (6-ounce) package dried apples, chopped
½ cup English toffee baking bits
1 recipe Chocolate Drizzle or Dip (see page 361), optional
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 dried apples and toffee bits; 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.
If desired, dunk one end of each cookie into Chocolate Dip; place dipped cookies on wax-paper-lined cookie sheet. Place cookies in refrigerator until chocolate is set.
MAKES 30 COOKIES.
Baker’s Note
These cookies are outstanding dipped or drizzled in any variety of chocolate— semisweet, white, or milk chocolate. It’s your call!
TRAIL MIX COOKIES
A great portable cookie, these oat-, fruit-, and seed-filled treats will keep your energy going for a hike up the mountain or a stroll across town. Packages of assorted dried fruit bits can be found alongside raisins in your supermarket. If you cannot find them, raisins, dried cranberries, or chopped dried apricots may be substituted.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
2 large eggs
2/3 cup quick-cooking oats
½ cup miniature chocolate chips
½ cup mixed dried fruit bits
½ cup roasted, lightly salted sunflower seeds
Preheat oven to 350°F. Position racks in lower and upper thirds of oven. Spray cookie sheets with nonstick cooking spray.
Mix the brownie mix, oil, eggs, oats, chocolate chips, fruit bits, and sunflower seeds in a large mixing bowl with a wooden spoon until all dry ingredients are moistened.
Drop by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
Bake for 10–12 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.
MAKES ABOUT 54 COOKIES.
TRIPLE CHOCOLATE CHIPPERS
Chocolate times three equals cookie perfection in these fast and fudgy cookies.
1½ cups sugar
½ cup (1 stick) butter
1 (5-ounce) can (2/3 cup) evaporated milk
1 1/3 cups miniature semisweet chocolate chips, divided use
1 (4-serving-size) package instant chocolate pudding mix
1 teaspoon vanilla extract
2 ½ cups quick-cooking oats, uncooked
Line cookie sheets with wax paper.
Combine the sugar, butter, and evaporated milk in a large heavy saucepan. Cook and stir until mixture comes to a full rolling boil. Remove the pan from heat and stir in 1/3 cup of the chocolate chips until melted and smooth.
Stir in the pudding mix, vanilla, and oats, mixing well. Stir in the remaining 1 cup chocolate chips.
Working quickly, drop the mixture by table-spoonfuls onto wax-paper-lined sheets. Allow to cool for about 30 minutes until firm.
MAKES ABOUT 22 COOKIES.
ULTIMATE ALMOND COOKIES
Rich, classic sugar cookie dough, enriched with both almonds and almond extract, makes for simple, and simply wonderful, cookies for almond lovers.
1 (16.5-ounce) roll refrigerated sugar cookie dough
1 (3-ounce) package cream cheese, cut into bits
¾ teaspoon almond extract
1 cup whole almonds, lightly toasted,