Big, Soft, Chewy Cookies

Big, Soft, Chewy Cookies

Language: English

Pages: 176

ISBN: 0071418660

Format: PDF / Kindle (mobi) / ePub


Newly revised, this bestseller now boasts even more to chew on with 25 additional recipes for colossal cookie creations. While it's clear--from malls to vending machines to grocery stores--that big, old-fashioned cookies are incredibly popular, many cookbook recipes still produce bite-size, crunchy results. EnterBig, Soft, Chewy Cookies to right this wrong with more than75 recipes for enormous, gooey cookies to sink your teeth into.

Readers will find traditional and new favorites like:

  • Coconut Bars
  • Chocolate Chips
  • Apricot Pillows
  • Oatmeal White Chocolates... and more

Big, Soft Chewy Cookies has a cookie for every palette. Easy to-follow recipes for bar, drop, and holiday treats make this tasty tome a staple for every kitchen.

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3 In a mixing bowl, cream butter and sugar until fluffy and smooth. Add egg and orange juice and blend. Stir in flour mixture and then dried plums, walnuts, apricots, and raisins. 4 Using either an individual ¼-cup measure or a 2-ounce ice-cream scoop, scoop level amounts of dough and drop 2½ inches apart onto ungreased cookie sheets. Flatten each to ½ inch thick. 5 Bake until cookies are golden brown, about 15 minutes. Using a spatula, transfer cookies to a rack and let cool. Makes about

pine nuts * * * 1/3 cup packed light brown sugar * * * 1 large egg yolk * * * 1 tablespoon confectioners’ sugar, for garnish * * * 1 Combine flour, granulated sugar, baking powder, and salt in a bowl. Cut in butter until mixture is crumbly. Add whipping cream and mix to form dough. Wrap dough in plastic wrap and refrigerate at least 1 hour. 2 Heat oven to 350°F. 3 Toast pine nuts on a cookie sheet in oven until golden brown, 8–10 minutes. Combine toasted pine nuts and

* * * ½ cup granulated sugar * * * 3 large eggs * * * 2 cups all-purpose flour * * * 1 tablespoon baking powder * * * 1½ tablespoons lemon juice * * * Grated rind of 1 lemon (about 1 teaspoon) * * * Icing (recipe follows) * * * 1 Heat oven to 375°F. 2 In a mixing bowl, cream butter and sugar until fluffy and smooth. Add eggs, one at a time, and blend. 3 In a separate bowl, sift together flour and baking powder. Add to creamed

let it burn.) Immediately remove from heat and transfer to a small bowl to stop the cooking. Set aside to cool. 4 In a bowl, mix both flours with the baking soda and salt. 5 In a separate large bowl, beat eggs and sugar until smooth. Add vanilla; then add cooled browned butter and blend. Stir in the flour mixture and toasted pecans. 6 Using either an individual ¼-cup measure or a 2-ounce ice-cream scoop, scoop level amounts of dough and drop 2½ inches apart onto greased or nonstick cookie

350°F. 2 In a mixing bowl, cream butter and sugar until smooth. Add egg and blend. Add buttermilk and blend again. 3 In a separate bowl, mix flour, cardamom, baking soda, and salt. Add to creamed mixture. 4 Scoop 2 rounded tablespoons of dough and roll to form each cookie. Drop dough onto ungreased cookie sheets, spacing 2 inches apart. 5 Bake until cookies are golden brown and firm to the touch, about 15 minutes. Using a spatula, transfer cookies to a rack and let cool. Makes about 20

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