Cookie Recipes
Ages ago, working at Kesmai, I used to bake cookies to bring in to work. I'm posting them here just to have something to point people towards, if anyone is interested. I took existing recipes and tinkered with the mix until I was happy with it, so there's nothing revolutionary. Just, pretty good cookies.
Forrest's Oatmeal Raisin Cookies
Preheat 350F
1 1/2 sticks sweet butter
1/2 cup white sugar
1 cup brown sugar
1 egg
1 TBSP water
1 tsp vanilla
2/3 cup all purpose flour
1 tsp cinnamon
1/2 tsp clove powder
1/2 tsp allspice powder
1/2 tsp powdered ginger
1/2 tsp nutmeg
1/2 tsp salt (Omit if using salted butter)
1/2 tsp baking soda
3 cups quick oats
1 cup raisins
Grease two cookie sheets. Cream butter and sugars until fluffy. Add egg and beat thoroughly. Mix in water and vanilla.
Sift dry ingredients together. Add to egg mixture, mix well, Add oats and raisins, mix.
For big cookies: Use an ice cream scoop for dough. Drop balls of dough onto greased cookie sheet. wet hands and flatten the dough balls. Bake 15-17 minutes, until the edges are done and centers are still soft. Put on a rack to cool.
(Forrest was my boss, and the one who specifically requested oatmeal raisin. We also called them beta test cookies, as I brought in so many variations)
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Gingerbread Cookies - Kathy's recipe
Preheat 350F
4 C flour
1 tsp salt (Omit if using salted butter)
1 tsp baking soda
2 tsp baking powder
2 tsp ground ginger
2 tsp ground cloves
1 TBSP cinnamon
1 tsp nutmeg
1 cup butter
1 cup sugar
1/2 cup light corn syrup
1/2 cup light molasses
2 egg yolks
Sift dry ingredients together. In a large bowl, cream butter, sugar, corn syrup and molasses until light and creamy. Beat in egg yolks. Add dry ingredients, mix well.
Refrigerate until chill and firm. On a floured board, roll out to 1/4 inch thickness. Cut and place on an un-greased cookie sheet. 8-10 minutes. You may want to double pan to avoid burning.
Icing 1 1/4 c confectioners sugar
1/8 tsp cream of tartar
1 egg white
1/4 tsp vanilla or other flavored essence
Beat together at high speed, 7-10 minutes. The longer you beat it, the stiffer it becomes. Cover and refrigerate until use. Use food coloring to tint the cookies appropriately.
I used to cut the gingerbread out with a dog biscuit shaped cutter. They really did look like dog biscuits, although they smell much better.
Forrest's Oatmeal Raisin Cookies
Preheat 350F
1 1/2 sticks sweet butter
1/2 cup white sugar
1 cup brown sugar
1 egg
1 TBSP water
1 tsp vanilla
2/3 cup all purpose flour
1 tsp cinnamon
1/2 tsp clove powder
1/2 tsp allspice powder
1/2 tsp powdered ginger
1/2 tsp nutmeg
1/2 tsp salt (Omit if using salted butter)
1/2 tsp baking soda
3 cups quick oats
1 cup raisins
Grease two cookie sheets. Cream butter and sugars until fluffy. Add egg and beat thoroughly. Mix in water and vanilla.
Sift dry ingredients together. Add to egg mixture, mix well, Add oats and raisins, mix.
For big cookies: Use an ice cream scoop for dough. Drop balls of dough onto greased cookie sheet. wet hands and flatten the dough balls. Bake 15-17 minutes, until the edges are done and centers are still soft. Put on a rack to cool.
(Forrest was my boss, and the one who specifically requested oatmeal raisin. We also called them beta test cookies, as I brought in so many variations)
========================
Gingerbread Cookies - Kathy's recipe
Preheat 350F
4 C flour
1 tsp salt (Omit if using salted butter)
1 tsp baking soda
2 tsp baking powder
2 tsp ground ginger
2 tsp ground cloves
1 TBSP cinnamon
1 tsp nutmeg
1 cup butter
1 cup sugar
1/2 cup light corn syrup
1/2 cup light molasses
2 egg yolks
Sift dry ingredients together. In a large bowl, cream butter, sugar, corn syrup and molasses until light and creamy. Beat in egg yolks. Add dry ingredients, mix well.
Refrigerate until chill and firm. On a floured board, roll out to 1/4 inch thickness. Cut and place on an un-greased cookie sheet. 8-10 minutes. You may want to double pan to avoid burning.
Icing 1 1/4 c confectioners sugar
1/8 tsp cream of tartar
1 egg white
1/4 tsp vanilla or other flavored essence
Beat together at high speed, 7-10 minutes. The longer you beat it, the stiffer it becomes. Cover and refrigerate until use. Use food coloring to tint the cookies appropriately.
I used to cut the gingerbread out with a dog biscuit shaped cutter. They really did look like dog biscuits, although they smell much better.