Saturday, July 23rd, 2011
1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt
1 1/2 cups (200 grams) semisweet chocolate chunks
1 cup(130 grams) pecans, toasted and chopped
Adjust the oven rack to the top 1/3 of the oven and preheat to 300F (150C). Line baking sheet with parchment paper.
Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
Scoop the cookie dough into 4-tablespoon balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
Store at room temperature in an airtight container for up to 3 days.
Makes about 10 large bakery style cookies.
Tags: Chocolate, Chocolate Chip, Cookies
No Comments Posted by Crud in Bakery, Cookies, Dessert, Tahoe
Saturday, November 15th, 2008
Our dog loves peanut butter, so we found this recipe for biscuits in the Tasty Treats for Demanding Dogs cookbook by Gregg R. Gillespie and gave it a try. They turned out great and "Brew" goes crazy for them.
RECIPE INGEDIENTS
3 cups whole wheat flour
1/2 cup uncooked rolled oats
2 t baking powder
1 1/2 cups milk, room temp.
1 T molasses
1 1/4 cups creamy peanut butter
1/4 cup chicken broth
Preheat oven to 375 degrees F.
RECIPE DIRECTIONS
Position rack in center of oven. Line 2 sheet pans with parchment paper. In a large bowl mix flour, oats, and baking powder. In a medium bowl whisk milk, molasses, and peanut butter until smooth. Stir in broth.
Combine the two mixes, blending until a soft dough ball forms. Turn the dough to a floured surface and roll out to 1/4 inch thick. Cut out as many cookies as you can, reworking the scraps as you go.
Place the cookies on the sheet pansd and bake for 20 to 25 mins. Edges should be dry and golden brown. Remove from oven and cool at room temp. Turn off the oven.
After the cookies have cooled, put all the cookies on one sheet pan and put back in your oven. Leave them without opening overnight or about 8 hours. This will remove any remaining moisture.
Note: Make sure your dog is not sensitive to milk.
362 Comments Posted by Crud in Cookies
