is must feel like cookie time
In the past two days both Emily and Jessica have taken to the kitchen. Josh joined Jessica in her cookie making venture. Emily had a hankering for cinnamon and made snickerdoodles. Jessica went with the banana flavor.
Snickerdoodles (courtesy of FLOUR by Joanne Chang)
1 cup unsalted butter at room temperature – 2 sticks
2 cups granular sugar
2 1/2 cups flour
1 tsp. baking soda
1/4 tsp. kosher salt
2 tsp. cream of tartar
1/4 cup cinnamon
Preheat oven to 350
Using a mixer with a paddle attachment cream together the butter and 1 1/2 cups sugar for at least 5 minutes until it is really light and fluffy. Add the eggs and beat another 2-3 minutes.
Sift together the flour, baking soda, salt and cream of tartar. Add to the mixture.
In a small bowl mix together the remaining 1/2 sugar and cinnamon.
Make the dough into rounded tablespoons. Roll in the cinnamon/sugar mixture. Drop them on a parchment covered cookie sheet and press them down with your hand.
Bake for about 15 minutes or until the cookies are brown around the edges.
Banana-Walnut Chocolate-Chunk Cookies (courtesy of Martha Stewart Cookies)
Preheat oven to 375.
1 cup flour
1/2 cup whole wheat flour
1/2 tsp. baking soda
3/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 tsp. vanilla
1/2 cup mashed ripe banana (about one)
1 cup old fashion rolled oats
8 ounces chocolate chips or chunks
1/2 cup chopped walnuts
In a standing mixer with a paddle attachment, mix together the butter and both sugars for about 5 minutes. Add the egg and vanilla until combined. Mix in the banana. Mix together the flours, salt and baking soda with a fork. Now add that mixture to the bowl and combine completely. Stir in the oats, then the chocolate and walnuts.
Make the dough into round scoops (1 1/2 inches each) and drop on the parchment covered cookie sheet about 2 inches apart. Bake until golden about 12 minutes, cool.
banana walnut chocolate chunk?seriously, you can’t get any better than that…
no you really can’t