Comments | crystallinegirl: First Annual Virtual Cookie Swap!

crystallinegirl

First Annual Virtual Cookie Swap!

Dec 09, 2012 11:56

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Comments 3

Pumpkin Snickerdoodles crystallinegirl December 9 2012, 17:00:28 UTC

I originally found this recipe on Annie's Eats, and didn't change much besides spicing them a little heavily. These are best right out of the oven, but keep their moistness for at least a few days. (I've never had any uneaten beyond three days ( ... )

Irish Cream Cookies crystallinegirl December 9 2012, 17:03:36 UTC

These are a favorite standby of mine. The batter can be a little sweet, so I've found they're best with the Ghiradelli 60% cocoa chocolate chips; they do NOT need semisweet! The cake flour instead of regular flour makes these a WONDERFULLY soft, melt in your mouth cookie. These are a hit every time I make them, and they're so easy! The pecans are totally optional, they're awesome with and without them.

1/2 c. butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
1/2 c. Bailey's original Irish cream
2 1/4 c. cake flour
1/2 tsp. baking soda
1/2 tsp. salt
1 (6 oz.) pkg. chocolate chips
3/4 c. coconut
1/2 c. chopped pecans

Cream butter, sugars and egg until fluffy. Add vanilla and Bailey's Irish cream. (I usually alternate the Bailey's with the dry ingredients.) Mix dry ingredients and blend into creamed mixture. Add coconut, nuts and chips. Drop onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes. Cool.

Gramma Ruby's Cowboy Cookies blondebeaker December 9 2012, 17:26:35 UTC

My late grandmother never made just plain old chocolate chip cookies when we were growing up. It was always these cookies. And they never lasted long in the house ( ... )