Browse Category by Cookies and Brownies
Cookies and Brownies, Desserts, Dorothy Lamalie

Outrageous Brownies

1/2 pound (2 sticks) unsalted butter
14 ounces semisweet chocolate chips (divided into 8 ounces & 6 ounces)
3 ounces unsweetened chocolate
3 large eggs
1 tablespoon plus 1 teaspoon powdered instant espresso
1 tablespoon vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1-1/2 cups chopped walnuts

Preheat the oven to 350 degrees.

Butter and flour a 13″X 9″ baking sheet.

Melt together the butter, 8 ounces of chocolate chips, and the unsweetened chocolate in a double boiler. Remove from heat and let cool to almost room temperature.

In a large bowl, stir (do not beat) together the eggs, powdered espresso, vanilla, and sugar. Stir in the cooled chocolate mixture into the egg mixture and set aside.

In a medium bowl, sift together the flour, the baking powder, and salt. Add to the cooled chocolate mixture. Fold in the walnuts and remaining 6 ounces of chocolate chips. Pour into the baking sheet.

Bake for 15 minutes, then open the oven, lift the backing sheet and rap it against the oven shelf to force the air to escape from between the pan and the brownie dough. Turn the pan around and rap the other side. (This stops the rising process and will give the brownies their deliciously dense texture.) Bake another 15 or so minutes, just until a toothpick comes out clean – do not overbake.

Allow to cool thoroughly, refrigerate, and cut into squares.

Note: This recipe is from the Barefoot Contessa cookbook but her version was double in size and used a 12×18 jelly roll pan, which Mom did. So the baking time of 30 minutes for a halved recipe and 13×9 pan is approximate. Also note that these are very rich.

Cookies and Brownies, Desserts, Elaine Walker

Cranberry Macadamia Christmas Cookies

3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup white sugar
1 cup packed light brown sugar
1 cup butter, softened
2 eggs
1 tablespoon vanilla extract
1 cup vanilla baking chips
1 cup chopped macadamia nuts
1 cup dried cranberries

In a medium bowl set aside flour, baking soda and salt.

Cream together white sugar, light brown sugar and butter (do not use shortening). Add slightly beaten eggs and vanilla.

Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.

Preheat oven to 350 degrees F (175 degrees C). Place on ungreased cookie sheet by small scoop or rounded teaspoon. Bake for 10 minutes or just until set. Remove from oven and let cool. Cookies will sink slightly.

To make chocolate cookies – omit 1/2 cup flour and replace with 1/2 cup cocoa.
For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie.
To make chewier cookies – omit 1/2 cup flour and replace with 1/2 cup oatmeal.

Cookies and Brownies, Elaine Walker

Lemon Coconut Cookies

1 c. butter, softened
1/2 c. sugar
1 egg
1 T. freshly squeezed lemon juice
1 t. grated lemon peel
2 c. flour
1/2 t. salt
3-1/2 c. flaked coconut

Cream together butter and sugar until light and fluffy. Add egg, lemon juice and rind; beat thoroughly.

Gradually add flour and salt. Mix well. Stir in coconut.

Drop by teaspoonfuls onto cookie sheet. Bake at 325*F for 10 to 12 minutes.

Cookies and Brownies, Elaine Walker

Pecan Crescent Cookies

1 c. ground pecans
1 c. sugar
1 c. Crisco shortenting, melted
1 c. butter, melted
1 t. vanilla
4 c. flour
1/2 t. salt

Blend together all ingredients. Chill for an hour. Shape into crescents.

Bake at 400*F for 15 to 20 minutes. Roll cookies in confectioner’s sugar while still hot.

Cookies and Brownies, Debbie Allen

Chocolate Oatmeal Refrigerator Cookies

1 c. butter, softened
1 c. brown sugar
1 egg
3 t. vanilla
2 c. flour
1 t. baking powder
1/2 t. salt
1 c. oatmeal, uncooked
1-6 ounce package chocolate chips, melted

Combine butter, sugar, egg and vanilla.

Sift together flour, baking powder, salt. Gradually add to butter, sugar, egg mixture. Stir in oatmeal and melted chocolate.

Chill dough for an hour. Then remove from refrigerator and roll up dough in wax paper into a 1-1/2 inch diameter cylinder.

Chill for another 3 hours. Remove from refrigerator, slice into cookies and bake at 400*F for 10 to 12 minutes.

Cookies and Brownies, Elaine Walker

Almost Mrs. Field’s Cookies

1 c. butter, softened
1 c. sugar
1 c. brown sugar
1 t. vanilla
2 eggs
2-1/2 c. oatmeal, powdered in a food processor or blender
1/2 t. salt
1 t. baking powder
1 t. baking soda
2 c. flour
12 ounces chocolate chips
1-8 ounce Hershey bar, finely grated
1-1/2 c. chopped nuts

Cream together butter, sugar, and brown sugar. Blend in vanilla, eggs and oatmeal.

Sift together the salt, baking powder, baking soda and flour. Gradually add to butter, sugar, egg mixture. Dough will be extremely stiff.

Stir in chocolate chips, Hershey bar and nuts. Place golf ball-sized pieces of dough 2 inches apart on an ungreased cookie sheet. ( Do not mash flat).

Bake 10 minutes at 400*F . Cookies may not look done but will firm up as they cool.

Cookies and Brownies, Elaine Walker

Pecan Tarts

12 ounces cream cheese, softened
2 c. butter, softened
4 c. flour

1 ounce unsweetened chocolate, melted
4 eggs
3 c. brown sugar
1/4 c. butter
2 T. Kahula liqueur
1 t. vanilla
2-1/3 c. chopped pecans
2/3 c. pecan halves

Begin to prepare pastry by blending together all ingredients and then letting it chill for an hour.

For filling, blend together all ingredients except pecans.

Press pastry dough into 1-3/4 inch diameter tart pans. Sprinkle the dough with some chopped pecans. Spoon in filling. Sprinkle with more chopped pecans, then top with a pecan half.

Bakte at 325*F for 30 minutes, until filling is set. Cool completely before removing from pans. Makes 6 to 7 dozen.

Cookies and Brownies, Elaine Walker

Tollhouse Peanut Butter Brownies

2/3 c. butter
2/3 c. peanut butter
1-1/4 c. sugar
1-1/4 c. brown sugar
1 t. vanilla
3 eggs
2-1/2 t. baking powder
1/2 t. salt
2-1/4 c. flour
2 c. chocolate chips, divided

Cream butter, peanut butter, sugar, brown sugar and vanilla. Beat in eggs one at a time.

Stir in baking powder, salt and flour. Mix well. Add 1 c. chocolate chips.

Pour into greased and floured pan. Bake at 350*F for 40 minutes or until done. Remove from oven. Sprinkle 1 c. chocolate chips on top of brownies. Let melt for about 5 minutes. Smooth or swirl melted chocolate over top.

Cookies and Brownies, Debbie Allen

Vanishing Oatmeal Chocolate Chip Cookies

1 c. butter, softened
1 c. firmly packed brown sugar
1/2 c. sugar
2 eggs
1 t. vanilla
1-1/2 c. flour
1 t. baking soda
1 t. ground cinnamon
1/2 t. salt
3 c. rolled oats, regular or quick
1 c. chocolate chips

Heat oven to 350*F.

Beat butter and sugars until creamy. Add eggs and vanilla; beat well.

Combine flour, baking soda, cinnamon and salt; add to butter mixture, mixing well. Stir in oats and chocolate chips; mix well.

Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely and store in airtight container. Makes about 4 dozen cookies.

(Actually, this recipe is from the Quaker Oats box and is supposed to use raisins instead of chocolate chips.)