What is a good cookie dough recipe?!
What is a good cookie dough recipe?
The kind that you can make up and then freeze the dough to bake at another time.
Answers:
Nestle Toll House Chocolate Chip
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.
To freeze cookie dough, use a cookie scoop to make balls of dough and place them onto a baking sheet lined with parchment paper.
Place the baking sheet in the freezer for about an hour, or until the dough balls are frozen.
Place the frozen balls into a resealable plastic freezer bag.
To make cookies, bake the frozen dough balls at the usual temperature, adding a few minutes to the baking time.
buy premade cookie dough and bake it !
Fried peanutbutter, shrimp and banana sandmuches'.
Thang ya very much...........
You can do this with any kind of cookie dough...the key is to scoop out the dough place on a cookie sheet freeze then place in a container and put back into the freezer until you are ready to bake. This way is great because you bake as many as you want at a time without cooking a whole batch.
1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup (packed) light brown sugar
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped
1 cup hazelnuts, toasted, husked, and chopped
1 (12-ounce) bag semisweet chocolate chips
Preheat the oven to 325 degrees F.
Line 2 heavy large baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.
For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)
buy a package of hershey milk chocolate chips at grocery store and make dough according to instructions on back (basic ingredients,flower,brown sugar,etcetc) it is the best dough i have ever tasted\made ever!! makes really good moist cookies that u cant stop eating
i guess u could make dough and freeze it or just make it right when u want fresh,smell-so-good cookies in your house :)
www.allrecipies.com
www.foodnetworks.com ....... they have the BEST recipies for ANYTHING
Ingredients
2 sticks Unsalted butter
1 c Sugar
2 Eggs
2 tsp Vanilla
3 c Flour
1/2 tsp Baking soda
3/4 tsp Salt
Pam
Preparation
in a large bowl, beat butter with mixer for 1 minute. gradually add sugar and beat until smooth. beat in eggs 1 at a time, then vanilla.
measure flour into large sifter over dinner plate. add baking soda and salt. sift flour mix into egg butter mixture. beat on medium speed until dough is smooth. if dough is sticky, beat in a few more tablespoons of flour.
remove dough from bowl, form into 3 balls, and wrap each in plastic wrap. refrigerate for at least an hour or overnight. dough may also be frozen.
when ready to bake, preheat oven to 375. set the dough on work surface for 5-10 minutes ot until pliable and knead 4-5 times to soften. coat a baking sheet with pam.
roll out cookie dough to about 1/4 inch thick. cut out cookies with a table knife or 3 inch cookie cutter. reroll the scraps and cut out more cookies.
palce cookies on the prepared baking sheet 1 inch apart bake for 10 minutes or until bottoms start to brown and tops are firm. remove with a spatula and cool on wire rack about 15 minutes.
http://www.mealsmatter.org/recipes-meals...
any flavour? well, that's a tall order! there are SO many good ones. but i'll share 2 or 3 recipes with you (and whoever read this!)
1. fruit slice cookie dough
1 c. granulated natural cane sugar
1 c. butter, softened
2 eggs
1 1/2 tsp. pure madagascar vanilla
3 c. unbleached all-purpose flour (not self-rising)
1 tsp. salt
yellow, green and red natural food colourings (or use the regular kind if you have trouble finding the natural variety)
1 1/2 tsp. grated lemon peel
1 1/2 tsp. grated lime peel
1 1/2 tsp. grated orange and grapefruit peels
yellow, green and orange sugars
mix sugar, butter, eggs and vanilla. stir in flour and salt. divide into 4 equal parts.
part 1: mix few drops of yellow food colouring and lemon peel into this dough*
part 2: mix few drops green food colouring and lime peel into this dough*
part 3: mix few drops red food colouring and orange and grapefruit peels into this dough*
part 4: keep this equal quarter plain
*if necessary, work in food colourings and corresponding peels with hands; i find that this sometimes works better (electric stand mixers also work)
cover and refrigerate for 1 hour.
shape each part coloured dough into a roll, ~2 in. in diameter. divide plain dough into 3 equal parts. roll each part into a 6X4 rectangle (approximate). wrap rectangle around each roll of coloured dough; press together. roll in matching coloured sugar. wrap in plastic wrap or wax paper and refrigerate at least 4 hours.
when you bake these, heat oven to 400 F. cut rolls into 1/8 in. slices and then each slice in half. place on silpat or ungreased cookie sheet. bake 6 - 8 min. remove from sheet immediately.
2. pumpkin butterscotch cookie dough (makes ~14 BIG cookies)
2 c. unbleached all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon (i use ground cinnamon + cardamom)
2 large eggs
1 c. natural sugar
1/2 c. canola oil
1 c. canned pumpkin (not pumpkin-pie filling)
1 tsp. madagascar bourbon pure vanilla powder OR nielsen-massey mexican vanilla (theirs is the only mexican vanilla approved by the FDA)
1 c. butterscotch chips
NOTE: sometimes i use 1/4 c. of caramel liqueur and add it in the step where you are mixing the oil, pumpkin and vanilla.
stir flour, baking powder, baking soda, salt, and cinnamon in a medium bowl and set aside. in a large bowl of an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in colour, ~1 min. stop the mixer and scrape sides of the bowl as needed during mixing. on low speed, mix in oil, pumpkin and mexican vanilla or vanilla powder until blended. mix in the dry ingredients from the medium bowl and incorporate. mix in the butterscotch chips.
wrap dough tightly in wax paper or plastic wrap and refrigerate for up to 5 hours.
when preparing to bake: let the dough come to room temp. (or to the same temp as it was before you chilled it). use your hands to work the dough a little. using an ice-cream scoop with a 1/4 c. capacity, scoop mounds of the dough onto 1 or 2 silpats or prepared baking sheets (line 2 sheets with parchment paper and butter the paper). space cookies at least 2 1/2 in. apart.
set oven to 325 F and position a rack in the middle. wait ~15 min. to let your oven fully register at 325 F. bake cookies one silpat / sheet at a time on the rack positioned in the middle until the tops feel firm and a toothpick inserted in the middle comes out dry, ~16 min. cool them on the baking sheets for 5 min., then using a wide metal spatula transfer them onto a wire rack to cool completely. dust the cooled cookies lightly with powdered sugar. the cookies can be stored in a tightly covered container at room temp. for up to 4 days.
3. tollhouse (chocolate chip) cookie dough (my version)
1/2 c. (1 stick) unsalted sweet-cream butter, at room temp.
1/4 c. granulated natural sugar
1/2 c. dark brown sugar, firmly packed
1 egg
1/2 tsp. madagascar bourbon pure vanilla extract
1 1/8 c. unbleached all-purpose flour
1/2 tsp. baking soda
1/8 tsp. salt
1 c. dark chocolate chips
1/2 c. walnuts, chopped
1/4 c. chocolate liqueur (godiva makes a great liqueur)
with an electric mixer, cream butter and both sugars together until light and fluffy. in another bowl, mix egg and pure vanilla, then gradually beat into the butter mixture. beat in liqueur. sift in flour, baking soda and salt. stir to blend. add chocolate chips and walnuts, mix to combine well.
wrap dough tightly in wax paper or plastic wrap for up to 5 hours.
when preparing to bake: let dough come to the temp. it was at before it was chilled and work it a bit with your hands. place heaped teaspoonfuls of the dough 2 inches apart on 1 or 2 silpats or on 2 large, buttered cookie sheets. bake until lightly coloured, ~10-15 min. with a metal spatula, transfer to a rack to cool.
for more ice-box / refrigerator cookie recipes or cookie dough that you can chill and bake later, go to:
http://allrecipes.com/default.aspx... (search: ice-box cookies & cookies)
http://www.epicurious.com (search: ice-box cookies & cookies)
http://www.foodnetwork.com (search: refrigerator cookies & cookies)