That reminds me: Angua had created a recipe for chocolate-covered-coffee-bean cookies. Sounds yummy but I would be afraid to eat too many of those; you really don’t want to accidentally overcaffeinate.
Waaaaaaannnnnt.
Tonight I’ll post a couple of my favorites, Chocolate Crinkles and Lime Crescents.
I always forget that the Tollhouse recipe bizarrely includes nuts. Nuts in chocolate chip cookies are an abomination.
Gooey butter cookies:
8oz cream cheese
1/2 cu softened flour
(Mix together until no cream cheese lumps)
add 1 lg egg and 1/4t vanilla.
Keep mixing
Add one box of yellow butter cake mix (18.25oz box) in thirds, mixing well between additions.
Cover in plastic wrap, put in fridge for an hour (you don’t have to, but it makes the dough less sticky)
Oven to 350F
Scoop 1t (1" balls) of dough, roll in powdered sugar, bake for 12 minutes, or until tops are light brown. Let sit on tray for a minute or two before moving to wire rack to cool.
You can make them with any type cake mix, but we prefer the golden butter mix best. One pretty darned good switch up - dark chocolate cake mix, using coffee liquor instead of vanilla. The recipe makes a BUNCH and I have never brought any back home.
A high-school friend of the SO lives in Germany. Whenever they come back home for a visit, they return with a suitcase full of chocolate chips. Their chocolate chip cookies are in huge demand. Germany has some lovely chocolate, but apparently none of it works quite right, so no one else they know can make proper Tollhouse cookies. Since his wife is English and has family there, she may be helping your cause as well.
S’funny, before hearing their stories, it had never occurred to me that other countries wouldn’t have CC cookies. I mean, chocolate chip cookies are a basic of life, right?
They have chocolate chip cookies, yes. Good chocolate chip cookies, no.
For his birthday every year, I send my British friend a package of homemade Tollhouse cookies. (I try to ship them the same day I bake them, and seal them tightly in Ziploc, so they make the journey without getting too stale.) When I used to mention chocolate chip cookies, he’d say, “Oh, we have cookies with chocolate chips here.” I was like, “no, no, no. You need the One True Chocolate Chip Cookie.” So now I am his (occasional) cookie supplier.
I hereby promise that I will post that recipe before I leave work today at 1:30PM CDT. Can I be forgiven?
hahah, thanks Robot, and Chef Guy. I want to make some oatmeal cookies today. I have dried cranberries on hand, would those work for the fruit in lieu of raisins?
Oh hell yeah. I’ve used those before; also dried cherries, or a mixture of different dried fruits. Just be careful on quantity unless you like fruitcake.
I used to put Craisins in the oatmeal cookies that I always made for my grandma. They were delicious!
got cha
They probably would, but I stick with raisins. There was that thread a while ago about stuff that’s old school, but can’t be improved upon; I should have mentioned oatmeal-raisin cookies. The combination works, so I don’t mess with it. I leave out the nuts, as well.
I hate you all. Whose bright idea was it to start this thread the week I start restricting myself to one sweet a day?
So make one cookie from the whole recipe.
I used to like chocolate chip cookies without nuts, but then I grew up ;).
Seriously, though, the richness of the nut is integral to CCC’s deliciosity. Pecans, walnuts, even hazelnuts ineffably yummify the cookie.
And right before Passover as well?!!!
Unfortunately I have a pan of gooey caramel bars in the freezer. But I will be saving this thread to return to on the 8th of April.
I always do a mix of chocolate chips and craisins, and they are incredible.
I am making them right now, with craisins (:eek:)
pictures and review forthwith.