Cowboy Cookies

One of the guys brought these to work one day. Even though he hid them in a drawer, they disappeared like ice cubes on a sidewalk in July.

INGREDIENTS
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 ½ cups (3 sticks) butter, at room temperature
• 1 ½ cups granulated sugar
• 1 ½ cups packed light-brown sugar
• 3 eggs
• 1 tablespoon vanilla
• 3 cups semisweet chocolate chips
• 3 cups old-fashioned rolled oats
• 2 cups usweetened flake coconut
• 2 cups chopped pecans (8 ounces)

PREPARATION
1. Heat oven to 350 degrees.
2. Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
3. In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.
4. Add eggs one at a time, beating after each. Beat in vanilla.
5. Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
6. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
7. Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

To see my books visit http://www.amazon.com/-/e/B007F5H0H4
See all my blogs at SallyJadlow.com

Fresh Mint Chocolate Chip Cookies

Ingredients
• ½ cup (1 stick) unsalted butter
• ⅓ cup fresh mint leaves
• ¾ cup dark brown sugar, lightly packed
• ½ TBSP vanilla extract
• 1 large egg
• ½ tsp kosher salt (plus more for sprinkling)
• ½ tsp baking soda
• ½ tsp baking powder
• 1¼ cup all-purpose flour
• 8 oz bittersweet chocolate chips, divided (I used 60% ghirardelli)
Instructions
1. Chop the butter into small pieces and roughly chop the fresh mint. Place the butter and mint in a saucepan over medium heat. Cook the butter, stirring continuously, with the mint until lightly browned. Set aside to cool for 30 minutes (you don’t want it to solidify, just to cool)
2. Pour the butter through a fine sieve to remove the mint pieces. Use a wooden spoon or rubber spatula to push on the mint and extract any juices back into the butter.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and dark brown sugar. Mix in the vanilla and egg. Scrape down the bowl.
4. In a large bowl, whisk together the salt, baking soda, baking powder, and flour. With the mixer on low, gradually add in the dry ingredients just until combined. Scrape down the bowl as needed.
5. Fold in 6 oz of the chocolate chips, save the rest for topping the dough balls.
6. Cover and refrigerate the dough for at least 1 hour and preferably up to 24 hours.
7. Preheat oven to 375ºF.
8. Scoop large mounds of dough (about ¼ cup each) onto baking sheets. Put no more than 6 cookies per sheet. Top each mound of dough with several chocolate chips and sprinkle with a bit of kosher salt.
9. Bake at 375ºF for 10-12 minutes, just until the edges are set and the middle still looks doughy. Allow to cool on the cookie sheets for at least 10 minutes before removing.

To see my books visit here.
To view my other blog visit here.

Salted Butterscotch Cookies

Salted Butterscotch Cookies; a bread flour recipe
adapted from Kitchenette.

Ingredients:
6 tablespoons salted butter
3/4 cup + 3 tablespoons brown sugar
1/2 egg, beaten
1 egg yolk, beaten
1/2 teaspoon vanilla extract
1 1/4 cup bread flour
1/4 teaspoon baking soda
1/8 teaspoon baking powder
Coarse sea salt
For crunchy sugar coating:
1/8 cup brown sugar
1 tablespoon sugar

Preparation:
1. Preheat oven to 190°C and line baking tray with non-stick baking paper.
2. In a medium-sized bowl, combine flour, baking soda and baking powder. Set aside.
3. In a smaller bowl, combine coating ingredients. Set aside.
4. Brown the butter. This article gives good advice on browning butter.
5. Using a mixer, combine butter and brown sugar in a large bowl until the sugar dissolves into the butter.
6. Add egg, egg yolk, vanilla and continue mixing.
7. Add flour to the wet mixture in 3 or 4 increments, scraping down the sides of the bowl as needed. Mixture will be thick and quite dry.
8. Roll dough into tablespoon-sized balls, flatten slightly (until approximately the thickness of your finger), coat in sugar mixture, sprinkle with some salt.
9. Bake for approximately 10 minutes or until the sugar on top is melted.

As a side note, I’ve published a new 366 day devotional book entitled Looking Deeper. It’s available in paperback and e-reader. Check it out here.

Gluten Free Chocolate Chip Cookies

Prep time: 10 minutes Cook time: 12 minutes Yield: 20 cookies
Ingredients
1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
8 ounces semi-sweet chocolate chips
1/2 cup (100 g) granulated sugar
1 cup (218 g) packed light brown sugar
1 1/2 cups (150 g) certified gluten free old fashioned rolled oats
1 1/2 cups (120 g) coconut chips
10 tablespoons (140 g) unsalted butter, at room temperature
2 eggs (120 g, out of shell) at room temperature, beaten
1 1/2 teaspoons pure vanilla extract
Directions
• Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
• In a large bowl, place the flour, xanthan gum, baking powder, baking soda, cinnamon and salt, and whisk to combine well. Place about 1 teaspoon of the dry ingredients in a separate, small bowl and add the chocolate chips to the bowl. Toss to coat the chips, and set the bowl aside. To the large bowl, add the granulated sugar and the brown sugar and whisk to combine, working out any lumps in the brown sugar. Add the oats and coconut chips and mix to combine. Create a well in the center of the dry ingredients and add the butter, eggs and vanilla, mixing to combine after each addition. Add the chips and reserved dry ingredients, and mix until the chips are evenly distributed throughout. If necessary to bring the dough together, knead it with your hands. Divide the dough into 20 pieces, each about 2 ounces. Roll each into a ball and place about 2 inches apart on the prepared baking sheets. Flatten each ball into disk about 1/4-inch thick.
• Place the baking sheets in the center of the preheated oven, one at a time, and bake until lightly golden brown all over (about 12 minutes). Remove from the oven and allow to cool on the baking sheet for about 5 minutes or until firm before transferring to a wire rack to cool completely.
• Adapted from Laura Bush’s Cowboy Cookies, as reprinted in The Washington Post.

As a side note, I’ve published a new 366 day devotional book entitled Looking Deeper. It’s available in paperback and e-reader. Check it out here.

Kitty Litter Cake

While we sat on the primary polls recently, one of the male workers shared a rather unique recipe with me. Now I’ll share it with you.

Kitty Litter Cake

1 White cake mix
1 German chocolate or spice cake mix
Make the cakes and cool.
Crumble up together.
Make 2 boxes of vanilla instant pudding in frig. (6 oz.) (big box)
1 16 oz. pkg. sandwich cookies in blender.
Reserve ½ cup and color with green food color in mixer.
Put the cakes, cookies, pudding in a clean kitty litter box with plastic liner
Sprinkle the green cookie crumbs.
Unwrap 16 oz. of Tootsie Rolls and barely heat them in the microwave and pull the ends to a point. Shove in the mix.
Make sure to put some of the tootsie rolls on top. Melt one more and flatten. Place on top.

As a side note, I’ve published a new 366 day devotional book entitled Looking Deeper. It’s available in paperback and e-reader. Check it out here. 41KS+aVzQrL._BO2,204,203,200_PIsitb-sticker-v3-big,TopRight,0,-55_SX278_SY278_PIkin4,BottomRight,1,22_AA300_SH20_OU01_

Different Chocolate Chip Cookies

My grandson shared this recipe with me recently. Try it and see what you think. Do you like them better than your regular recipe?

Special Chocolate Chip Cookies

2 sticks butter
¾ cup brown sugar
¾ cup sugar
2 teaspoons vanilla
1 teaspoon lemon juice
2 eggs
½ cup oats
2 ¼ cup flour
1 ½ teaspoon soda
½ teaspoon salt
¼ teaspoon cinnamon
Chocolate chips

Cream butter, sugars, vanilla, and lemon.
Add eggs.
Stir in flour, oats, salt, cinnamon.
Mix well.
Add chocolate chips

Scoop dough on a regular cookie sheet with an ice cream scoop. (Don’t use an air bake sheet.
Bake at 350 degrees for 16-18 minutes.

Food Allergies and their Remedies

Last week I posted a sugar cookie recipe which contained lime juice and lime zest.

I received a message from a reader who said, “No! Please do not promote the use of citrus in new and unusual places. Many of us are allergic to citrus. Last week I was in a restaurant in Estes Park where we had eaten many times in previous years. New owner. Lime in everything!!! The waitress said the kitchen said all I could have from their entire menu was a chicken breast they would cook individually for me and lettuce. We had waited twenty-five minutes for a table so I had an unseasoned grilled chicken breast, lettuce, and a Diet Coke.”

My apologies. I was not aware of citrus allergies. My post the week before was for peanut butter cookies which I know for some is a culprit. From here on, I’ll try to take that into consideration when posting.

The peanut allergy came front and center to my attention recently when we went out to dinner with friends. We ordered chicken wraps for an appetizer. After a few bites the lady who was with us asked if anyone tasted peanuts in the wrap. We agreed. Soon her ears began to itch, then her eyes. After we left the restaurant, we headed for their home for desert.

My husband and I rushed to the drugstore for some Benadryl to counteract her reaction. I asked the pharmacist which product to buy. She advised me that if my friend’s throat was swelling closed to buy the children’s liquid. If she experienced other reactions, to buy the pills.

By the time we got back my friend had lost her lovely dinner. She took the pills which seemed to help. We left and she went to bed.

I don’t know why I didn’t think of Benadryl sooner. When one of our sons was small, he seemed to be allergic to many things including food coloring, additives, and preservatives. In the course of treatment for those allergies, the doctor instructed me on the use of Benadryl to combat any allergic reaction.

For those of you allergic to any substance, please carry a supply of Benadryl with you at all times. You never know when an offending ingredient might pop into your palate.

Sugar Cookies with a Twist

Sugar Cookies with a Twist

Recently I tasted some sugar cookies with a taste I couldn’t identify at first. Then on closer inspection, I realized the cookies contained lime zest.

Looking through recipes, I found one that is similar. Try it and tell me what you think. I think this recipe could use some more lime zest.

Spring Lime Tea Cookies

2 teaspoons lime juice
1/3 cup milk
½ cup butter, softened
¾ cup white sugar
1 egg
2 teaspoons lime zest
1 ¾ cups all purpose flour
1 teaspoon baking powder
¼ teaspoon soda

2 tablespoons lime juice
¼ cup white sugar

Directions

1. Preheat oven to 350 degrees. Combine the 2 teaspoons of lime juice with the milk, let stand for 5 minutes.
2. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture. Combine the flour, baking powder and baking soda, blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
4. To make the glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies.

Simple Gluten-Free Peanut Butter Cookies

A friend shared some gluten-free cookies with me the other day. Even if you’re not gluten-intolerant, these are delicious! These would be great cookies to let your kids stir up to combat the summer boredom.

Try them and let me know what you think.

Gluten-Free Peanut Butter Cookies

Stir together:
1 cup peanut butter
1 cup sugar
1 egg

Drop by spoonsful onto a greased baking sheet or on parchment paper. Smash them flat with a fork. Bake at 350 degrees for 10 minutes or until slightly brown on the bottom. Let stand for a few minutes before removing from the pan.

Careful. They’re easy to over-cook.