Sunday, December 12, 2010


These cookies are totally worth the extra work it takes to make them. They are filled with buttery goodness. I am going to make these every year now.

2 c. flour
1 c. very cold salted butter (must use real butter- margarine sucks)
6 oz. of cold cream cheese
1/3 c. sour cream
1/2 c. brown sugar
1 c. walnuts (optional- I put walnuts in half)
1/2 c. chopped raisins
3 t. cinnamon
Chop the butter and cream cheese into little blocks like the size of a pat of butter quartered. Mix the flour, butter and cream cheese with a pastry blender or your fingers. Just barely mix in the sour cream. Divide the dough into 4 blocks. Cover with wax paper then put in a Ziploc and chill in the refrigerator for at least 2 hours. Remove from the refrigerator. Roll out the blocks of dough,one at a time,on a lightly floured surface. Make it into a large circle (like the size of a pie crust). Mix together the remaining ingredients. Spread 1/4 of the filling on top of the dough circle. Using a pizza cutter, slice the circle into 8 slices. Starting at the fat end, roll up the dough. Place on a cookie sheet covered in parchment paper. Bake for 25 minutes at 350. When cool, sprinkle with powdered sugar.

Sunday, December 5, 2010

Tips for Making Cookies

I have probably made thousands of cookies by now. When I first started making cookies it was not near as easy as it is now. Over the years I've figured out a system that saves time and makes the cookies consistantly good.
  1. have at least 2 cookie sheets- keep one in the oven and be working with the other
  2. line them with parchment paper, you can reuse parchment usually twice but after that you will need to change it
  3. use a cookie scoop (also known as a melon baller)
  4. set the timer on the oven every time you put cookies in
  5. take the cookies out of the oven when they are still slightly soft
  6. let the cookies rest on the sheets for one minute after you remove them from the oven
  7. after one minute, put move the cookies to a wire rack
  8. don't substitute margarine for butter or vice versa
  9. crisco makes a crisper cookie than butter
  10. most kinds of cookies are better if you make the dough the day before and refridgerate overnight
  11. you can scoop out your cookie dough on a cookie sheet and freeze the balls to bake later, it just takes a couple minutes longer to bake
  12. don't store soft cookies and crispy cookies together or they will all be soft

Monster Cookies

Let the cookie season begin! Yesterday I made 8 dozen Monster Cookies. I based my recipe off of Pioneer Woman's ( with some modifications. I have 2 dozen wrapped up and in the freezer for Christmas. I am starting to wonder how many pounds I am going to gain this December. I made two batches of this recipe and it made 8 dozen. Since I don't have the holy grail of mixers I have to mix each batch in its own bowl.

Monster Cookies
2 sticks (1/2 Pound) Butter (salted) Softened
½ cups White Sugar
1-½ cup Brown Sugar, Packed
2 whole Large Eggs
1 Tablespoon Vanilla Extract
1-½ cup All-purpose Flour
½ teaspoons Baking Soda
1 teaspoon Baking Powder
1 teaspoon Kosher Salt
1-½ cup Oats (either Quick Or Regular)
3/4 cups M & M's (more To Taste)
1 cup Chocolate Chips (milk Or Semi-sweet)
3/4 cups Peanut Butter Chips
1 cup Rice Krispies

Cream the butter and sugar. Add eggs and vanilla and until combined. In a separate bowl mix the flour, baking powder, soda and salt. Mix into the wet ingrediants. Then add the rest of the ingrediants except for the rice krispies. Add those last and mix lightly. Bake at 350 degrees for 14 minutes with tablespoon size scoops.