Monday, December 19, 2011

December Recipe Swap- Cookie Exchange

This month we had a cookie exchange for recipe swap and it was a great turn out! Unfortunately i don't have very many recipes from that night but i hope to track down more...

Crisp Chocolate Bites (aka chocolate crinkles) submitted by Shaunna B.
6 tbs unsalted butter, cut into pieces
2 oz unsweetened chocolate, chopped
1 cup granulated sugar
1 egg
1 tsp vanilla
3/4 cup flour
1/4 cup unsweetened dutch process cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup confectioners sugar

In a saucepan combine butter and chocolate on LOW heat. and stir until melted. Pour mixture into large bowl and let cool. stir in granulated sugar, add egg and vanilla, beat until light and fluffy. Sift flour, cocoa, baking soda and salt. Gradually add flour mixture to chocolate mixture and stir to combine. Cover and refrigerate for about 1 hour. Preheat oven to 375 degrees. lightly grease baking sheets. Shape dough into 3/4-inch balls and roll in cofectioners sugar to coat. Bake until puffed and cracked on top, about 12 minutes. Makes about 42 cookies.


Mint Oreo Cookie Crunch (submitted by Maggie T.)

Mint Chocolate Cookie Crunch 

1 bag mint chocolate chips (or, Andes Mint Chips)
2 1/2 bags (or 5.5 C) dark chocolate chips (we LOVE Hershey's Special Dark!!)
1 pkg. Oreo cookies
4 C Rice Krispies

First, melt the chocolate chips (and mint chips) until just melted.

Then, finely crumble the Oreo cookies. We use a blender/food processor to do this, and purposefully leave a few larger random pieces.

Combine the Oreo, Rice Krispies and melted chocolates in a large bowl.

Stir until well coated.

Using a spoon or an ice cream scooper, create cookies on top of waxed or parchment paper.

Then, lick the bowl :)

Allow cookies to harden up on the counter for a few hours before eating. This recipe makes 124 cookies! They are great to give as gifts, if you're willing to share :)

You can also easily cut the recipe in half. Use 1/2 a bag of Andes mints, 1 (12oz) bag of chocolate chips, 2 C Rice Krispies and a half a package of Oreos.

Vanishing Oatmeal Raisin Cookies (submitted by Maggie T.)
  • 1/2  cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 2  eggs
  • 1  teaspoon vanilla
  • 1-1/2  cups all-purpose flour
  • 1  teaspoon baking soda
  • 1  teaspoon ground cinnamon
  • 1/2  teaspoon salt (optional)
  • 3  cups Quaker® Oats (quick or old fashioned, uncooked)
  • 1  cup raisins

Preparation

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.