A Culinary Journey
Category Archives: Cookies
These are an excellent and exciting twist on the traditional meringue cookie. I’m really late with this post, but I made them right before Valentine’s day because the cookies turn out a festively pink color due to the addition of raspberry jello to the mix. This recipe lends a subtle raspberry flavor to the cookie and is a wonderful complement to the little bits of chocolate provided by the mini chocolate chips. As with other meringue recipes involving chocolate chips that I have attempted in the past, I can’t seem to get the meringue to remain pipeably stiff upon the addition of the chips. Instead, the cookies must be spooned onto the baking sheet and fall into more rounded shapes than a traditional meringue batter would do. I got the recipe from a friend of my mother’s; I might have her inquire about the technique if it is possible to keep the egg whites stiff.
Makes about 3 dozen cookies.
Ingredients:3 egg whites 1/8 teaspoon salt 3 ½ tablespoons raspberry jello (do not use sugar free) ¾ cup sugar 1 teaspoon vinegar 1 cup miniature chocolate chips (preferable to regular sized ones)
- Beat egg whites and salt until foamy.
- Add jello and sugar 1 tablespoon at a time and continue to beat until stiff peaks form.
- Mix in vinegar.
- Fold in chocolate chips.
- Line cookie sheets with brown or parchment paper. Drop by teaspoon onto paper. Bake at 250 degrees for 1/2 hour and leave in oven turned off until totally cold (works well over night).
Makes 2-3 dozen cookies
Ingredients:2/3 cup butter, softened 2/3 cup brown sugar 2 eggs 1 ½ cups old-fashioned oats 1 ½ cups flour 1 teaspoon baking soda ½ teaspoon salt 6 ounces dried cranberries 2/3 cups white chocolate chunks or chips
- Preheat oven to 375.
- Using an electric mixer, beat butter and sugar together until light and fluffy. Add eggs, mixing well.
- Combine oats, flour, baking soda, and salt in a separate bowl. Add to butter mixture in several additions, mixing well after each addition.
- Stir in sweetened dried cranberries and white chocolate.
- Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes until golden brown. Cool on wire rack.
These cookies were a great way to use up an extra bag of Halloween candy and were a big hit at the office. They’re even better if you put them in the microwave for a few seconds to warm them up before eating them.
When baking these cookies, stick with the lesser-end of the suggested baking time. They may not look like they are browning when you take them out, but will dry out if you keep baking them until they start to turn golden brown.
Makes about 4 dozen cookies.
Ingredients:1 cup sugar 1 cup firmly packed brown sugar 1 cup softened butter 1 cup peanut butter 1 1/2 teaspoons vanilla 2 eggs 3 cups flour 1 teaspoons baking powder 1 teaspoons baking soda 1/4 teaspoons salt 20 SNICKERS® fun size candy bars (1 pkg.)
- Preheat oven to 350.
- Cut candy bars in 1/2.
- In large bowl combine first 6 ingredients and cream well.
- Add flour, baking powder, soda and salt. Mix well.
- Shape about 1 tablespoon of dough around each candy pieces, smoothing it into a ball. Make sure candy is completely covered.
- Place 4 inches apart on ungreased cookie sheet, flatten slightly. Bake t 350 degrees for 13-16 minutes or until golden brown. Be careful not to overcook as cookies will dry out. Cool slightly and remove from cookie sheet.