"Easy Baking"
Show 156
Cookbook...Chez Diana
Diana Shermeyer - Cookbook Author
Chocolate Chip Pretzel Cookies
Ingredients:
(Yield approximately 5 dozen chewy, fairly soft chocolate cookies)
1) 1 cup softened Butter (2 sticks, 1/2 lb.)
2) 2 cups White (granulated) Sugar
3) 3 tbs. Molasses
4) 2 tsp. Vanilla
5) 1 tsp. Baking Soda
6) 2 beaten Eggs (just whip them up in a glass with a fork)
7) 2 cups crushed salted thin stick Pretzels (measure AFTER crushing)
She used Snyder's
8) 2 1/2 cups All-purpose Flour (pack it down in the cup when you measure it)
9) 1 1/2 cups Semi-Sweet (the regular kind) Chocolate Chips
Note:
1) If you can't find thin stick pretzels in your store, you can use the mini regular
pretzels. Just make sure that any pretzels you use are SALTED.
2) This dough gets really stiff--you might be better off using an electric mixer
if you have one.
Preparation:
1) Mix the softened butter with the sugar and the molasses.
2) Beat until the mixture is light and fluffy, and the molasses is completely
mixed in.
3) Add the vanilla and baking soda. Mix them well.
4) Break the eggs into a glass and whip them up with a fork.
5) Add them to your bowl and mix until they're thoroughly incorporated.
6) Put your pretzels in a zip lock plastic bag. Seal it carefully, (you don't want
crumbs all over your counter) and place it on a flat surface.
7) Get out your rolling pin and run it over the bag, crushing the pretzels inside.
Do this until there are no large pieces and the largest is a quarter-inch long.
8) Measure out two cups of crushed pretzels and mix them into the dough in
your bowl
9) Add one cup of flour and mix it in. Then add the second cup and mix
thoroughly. Add the final half cup of flour and mix that in.
10) Measure out a cup and a half of chocolate chips and add them to your
cooking dough.
11) If you're using an electric mixer, mix them in at the slowest speed. You can
also put the mixer away, and stir in the chips by hand.
12) Drop by rounded teaspoons onto greased (or sprayed with Pam or another
nonstick cooking spray) cookie sheets. You can also line your cookie
sheets with parchment paper, if you prefer.
13) Place 12 cookies on each standard sized sheet.
Note:
1) She used a 2 teaspoon cookie disher to scoop out this dough. It is fasted
than doing it with a spoon.
2) Bake the cookes at 350 degrees f. for 10 to 12 minutes or until nicely
browned. (Hers took 11 minutes.)
3) Let the cookies cool for two minutes and then remove them from the baking
sheets.
4) Transfer them to a wire rack to finish cooling.
Peanut Butter Oatmeal Cookies
Ingredients:
(Yield 6 dozen)
1) 3 Egg Whites
2) 1 cup packed Brown Sugar
3) 1 cup reduced-fat Peanut Butter
4) 1/2 cup Unsweetened Applesauce
5) 1/4 cup Honey
6) 2 tsp. Vanilla Extract
7) 3 cups quick-cooking Oats
8) 1 cup All-purpose Flour
9) 1 cup nonfat dry Milk Powder
10) 2 tsp. Baking Soda
Preparation:
1) In a mixing bowl, beat the egg whites and brown sugar.
2) Beat in the peanut butter, applesauce, honey and vanilla.
3) Combine the oats, flour, milk powder and baking soda; gradually add to the
peanut butter mixture. Beat until combined.
4) Drop by tablespoons 2 inches apart onto baking sheets coated with a nonstick
cooking spray.
5) Bake at 350 degrees f. for 8 to 10 minutes or until golden brown.
6) Remove to wire racks to cool.
Potato Chip Cookies
Ingredients:
(Makes 42 to 48 cookies)
1) 2 sticks (8 oz.) Unsalted Butter - at room temperature.
2) 1/2 cup Sugar
3) 1 3/4 cups Flour
4) 3/4 cup coarsley crushed Potato Chips
5) 1 tsp. Vanilla Extract
6) 1 cup Confectioners' Sugar - for dusting
Preparation:
1) Preheat the over to 3t0 degrees.
2) Line several large baking sheets with parchment paper.
3) In a large bowl, using a stand mixer or electric hand mixer, beat the butter and
sugar on medium-high speed for several minutes, until light and fluffy.
4) Stop to scrape down the sides of the bowl.
5) Reduce the speed to low and add the flour, crushed potato chips and vanilla
extract, mixing well.
6) Drop rounded tablespoons spaced about 2 inches apart, onto the baking
sheets. The cookies will spread slightly.
7) Bake for 8 to 10 minutes or until the edges and barely browned.
8) Cook on the baking sheets for 5 minutes, then transfer the cookies to wire
racks to cool completely.
9) Sprinkle confectioners' sugar through a sieve or place it in a shallow bowl and
coat the cooled cookies evenly to the desired level of sweetness.
In the Studio Kitchen with Diana
Shermeyer (left) & Lindsey Gustin (right)
Good Eating!!!