A SOFT AND CHEWY COOKIE

 Versatile, according to the dictionary, is "able to change easily or to be used for different purposes". As it deals with people, I like to think I am versatile or able to change easily when I see something isn't working or try a different approach when I see my approach isn't working. I also think of it as being open and willing to change my approach when someone offers a better way. 

As far as baking goes, I like recipes that are versatile - able to produce a different product with slight changes to the recipe. If you are able to do this, you can be successful in developing some amazing creations for different occasions. Or if this is too "dramatic" for you, you can just have fun.

The recipe I found in one of my Amish Cookbooks is simply titled "Hershey's Soft & Chewy Cookies". The picture on the next page shows four yummy chocolate chip cookies. They didn't call the recipe "Soft & Chewy Chocolate Chip Cookies" because you can make them whatever kind of special cookies you like. The recipe's last ingredient is "1 package (10 to 12) ounces) Hershey's Chips or Baking Bits (any flavor). I had a packages of Andes Peppermint Crunch Baking Bits from Christmas and decided to use them. I almost chose some toffee bits - I bet that would make a good cookie.

You can also make chocolate chocolate cookies by reducing the flour to 2-1/4 cups flour and 1/4 cup cocoa. See I told you the recipe is "versatile".

The recipe made a generous 5 or 6 dozens and there were none left at the end of the second service at church yesterday when the Cafe closed. I personally enjoy peppermint and it also made a really pretty cookie.

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SOFT & CHEWY COOKIES

1         cup (2 sticks) butter (no substitutes and not melted)

3/4    cup packed light brown sugar

1/2     cup granulated sugar

1/4     cup light corn syrup

1         egg

2        teaspoons vanilla

2-1/2  cups flour

1         teaspoon baking soda

1/4      teaspoon salt

(1        package - 10 to 12 ounces chips or baking bits - any flavor)

Optional -  1/4  cup cocoa for chocolate chocolate cookies. Decrease flour to 2-1/4 cups for chocolate cookies

Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper or use ungreased cookie sheets. Set aside.

Beat the butter and sugars in a large mixing bowl

until fluffy. (Start off slower and then increase the speed once most of the butter is broken up. This will take several minutes.) Scrape the sides of the bowl.

Add the corn syrup, egg, and vanilla. Beat well.

Scrape the sides of the bowl again.

Measure the dry ingredients and combine them with a whisk in a smaller bowl.

Add the flour to the creamed mixture in smaller amounts beating with the mixer until creamy.

Stir in the chips or bits.

(I make this easier by using the mixer on the lowest speed for just a few seconds.)

Drop by rounded teaspoons onto the cookie sheets.

(I have a smaller cookie scoop that is a scant tablespoon that I use.) The cookies will spread as they bake so make sure you space the dough at least 2 inches apart.

Bake for 8 to 10 minutes or until lightly browned and almost set. (Using parchment paper-lined cookie sheets, I baked them the full time.) Cookies will be slightly puffed.

Cool slightly before removing the cookies to finish cooling on a wire rack. Cookies will flatten quickly.

Cookies will be softer the second day.

MINT CHOCOLATE CHIP COOKIES

When Cafe Treats Baker Mary dropped off her cookies Sunday at PWUMC and I removed the lid on the plastic container, I was hit with the strong scent of mint! I also saw these delicious looking green cookies full of chocolate chips! I couldn't wait to fill a tray and put them out to offer to our patrons, either.

Later Friend Adam came up and asked me if I had the recipe for them. He wanted to make them for his husband Michael because Michael loved mint. I told him as soon as I got it, I would share it.

Imagine my surprise when I asked Mary to send me the recipe to share and saw it. I figured it was an involved recipe with ten or more ingredients. So seeing the base was a pouch of sugar cookie mix took me completely by surprise. How easy can you get?

I can't wait to make these myself! I only have to buy the creme de mint chips, but that will be easy to do. If you don't have them, just use 2 cups of regular chocolate chips and maybe add another drop or two of the mint extract.

Let me know how yours turn out.

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MINT CHOCOLATE CHIP COOKIES

1     pouch (17.5 oz) sugar cookie mix

1/2  cup (1 stick) butter, softened

1/4  teaspoon peppermint extract

1     egg

8     drops of green food color

1     cup creme de menthe baking chips

1     cup semi-sweet chocolate chips

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Set aside.

In a large mixing bowl, stir the dry cookie mix, butter, mint extract, egg, and food coloring until a soft dough forms.

Stir in the creme de menthe baking chips and the chocolate chips.

Using a small cookie scoop, drop onto the prepared cookie sheet, placing 2 inches apart.

Bake for 10 minutes or until set.

Cool 3 minutes on the cookie sheet, then transfer to a wire rack.

Serve warm or cool completely.

Store tightly covered at room temperature.

BANANA CREAM COOKIES

I am always looking for recipes that are a little different and intriguing. When I saw this recipe for Banana Cream Cookies, it met both. All I had to do was buy the banana cream instant pudding mix and Saturday afternoon I was in my kitchen making them.

The recipe made about 4-1/2 dozen cookies so that gave me an extra dozen to take to church yesterday for the Cafe Treats and still leave some to keep at home. I stored them in a closed container with wax paper between the layers to make sure they didn't stick together. They were perfect when I set them out at the Cafe.

The name intrigued quite a few patrons, too. A couple of them stopped back by to let me know they really enjoyed them. One man had a half eaten cookie in his hand and started telling a friend who was helping me out to tell whoever made them, the cookie was really good. I spoke up and told him, I did. So he repeated his compliment. I thanked him. Another man gave me a thumbs up as he walked by who had taken one earlier. That all put a big smile on my face. 

So I did a good job picking the recipe. (I ate one while it was still a little warm and the white baking chips in the cookie tasted so good. I'm starting to like them as much as I do chocolate ones.)

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BANANA CREAM COOKIES

1/2     cup butter ( 1 stick), softened

1        cup sugar

1        banana, smashed

1        (3.4 oz) box banana banana cream instant pudding

2        large eggs

2-1/2 cups flour

1/2     teaspoon baking soda

1/2     teaspoon  salt

2        cups (12-oz bag) white baking chips

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper. Set aside.

Combine the flour, baking soda, and salt in a bowl with a whisk. Set aside.

Combine the butter and sugar and

beat with an electric mixer until smooth about 2 minutes. 

Mash the banana and add it along with

the dry pudding mix and the eggs to the creamed mixture until

mixed well and smooth.

Pour the dry mixture slowly to the wet mixture stirring slowly with the mixer until mixed.

Scrape the sides of the bowl.

Stir in the white baking chips.

Using a tablespoon cookie scoop, measure level scoopfuls and drop on cookie sheets about 2 inches apart.

Bake for 10 to 11 minutes or until slightly golden brown. Cookies will be puffed up but

will flatten as they cool.

Remove to finish cooling on a wire rack.

 

DOUBLE CHOCOLATE CHIP SNACK CAKE

 Tuesday was my turn to host our canasta group. It was just four of us as one was in Hawaii for two weeks. This Double Chocolate Chip Snack Cake I served helped make up for the rest of us not there with her.

I found the recipe in a "Dump Cake" cookbook, but I don't really consider it a dump cake type recipe. I chose it because it used a devil's food cake mix for the "base" and that meant I could substitute a Zero-Sugar devil's good cake mix to make a dessert that is sugar-free. Since Monday was St. Patrick's Day and no one in the group requires sugar-free, I used some chocolate mint chips I like. Even though the recipe only has 1/2 teaspoon ground cinnamon, Friend Ellen, recognized with the first bite that it contained cinnamon. 

The recipe calls for a 10 inch round baking dish but I used a 9-1/2 inch Corning Ware baking dish. The result was a very generous piece of cake when I cut it in 9ths. It was very pretty and even though Friends Fran and Janice thought it was too big and they would take half of it home, they enjoyed the whole thing. I do think the next time I will use a 9 x 13 - inch baking pan and it will still be good, just not as thick a serving.

If you like a chocolate cake to serve ever once in a while, this is just the recipe for you. Take my word for it.

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DOUBLE CHOCOLATE CHIP SNACK CAKE

1       package devil's food cake mix, divided (I used a Zero Sugar one)

2       eggs

1/2    cup water

1/4    cup oil

1/2    teaspoon ground cinnamon

1       cup chocolate chips, divided (I used chocolate mint chips)

1/4    cup packed brown sugar (I used truvia brown sugar complete)

2       tablespoons butter, melted

3/4    cup white chocolate chips, melted (optional)

Preheat the oven to 350 degrees F. Spray a 10 - inch cake pan with nonstick cooking spray.

(I used a 9-1/2 inch round baking dish, but next time I will use a 9 x 13 - inch pan so the cake feeds more.)

Reserve 3/4 cup dry cake mix. Set aside.

Combine the remaining cake mix, eggs, water, oil, and cinnamon in a large mixing bowl.

With the electric beater in the lowest speed, mix until mostly dry. Increase the speed to medium and beat for 2 minutes. Scrape the sides of the pan.

Spread the batter in the pan.

Sprinkle with 1/2 cup of the chocolate chips. Set aside.

Combine the reserved dry cake mix with the brown sugar in a smaller bowl. Stir in the melted butter with a fork to make sure all of the cake mix is wet.

Add the remaining 1/2 cup of chocolate chips.

Sprinkle evenly over the batter in the pan.

Bake 35 minutes or until a toothpick inserted in the center comes out clean.

Cool before cutting in squares/bars for serving.

Option: Drizzle the white chocolate (melted) over the cooled cake. I did not do this.

It was a fun, entertaining afternoon even though Janice and Fran beat Ellen and me by 30 points. We were down as much as 1200+, but never gave up. That's what's important isn't it? How you fight the game.

CHOCOLATE CHIP BUTTER COOKIES

 I loved how the teenage boys responded to these cookies yesterday at the Cafe Treats at church. One came back with a friend and said they were good as he pointed them out to his friend. I would tell people they were like a butter cookie but with chocolate chips thinking they might be disappointed that it wasn't a chocolate chip cookie, but they weren't. That seemed to entice them to choose one.

The recipe is also a good one right now because it is egg-free. Even though I didn't use it, I could have used my powdered sugar made with stevia I bought and then use sugar-free chocolate chips to have a sugar-free cookie.

There were a number of reasons I especially liked the recipe besides what I just mentioned. Since the butter was melted in the microwave, I didn't need to use my electric mixer so that saved some clean-up time. I always use parchment paper when I bake cookies because it makes clean-up so much easier. I used to change out my parchment paper with new paper after each pan, but then a friend told me you could use parchment paper three times before having to get  a new piece. Worked for me! Thanks, Judy.

The easiness of this recipe is just an extra treat. Even if it were more difficult, it would still be worth the effort. This recipe is definitely a keeper.

PRINT RECIPE.

CHOCOLATE CHIP BUTTER COOKIES

1     cup (2 sticks) butter

1     teaspoon vanilla extract

2     cups flour

1     cup powdered sugar

1     cup mini chocolate chips

Chocolate or white chocolate chips for drizzling or icing.

Preheat the oven to 375 degrees F. Have two ungreased cookie sheets available to use to bake the cookies. Set aside. (I always line my cookie sheets with parchment paper.)

Cut the butter in cubes and

melt in a microwavable bowl.

Add the vanilla and stir. Set aside to cool.

Measure the flour and powdered sugar and combine with a whisk in a mixing bowl.

Add the butter/vanilla mixture to the flour mixture and stir until all of the flour mixture is wet.

Add the chocolate chips and

stir to distribute the chips. Mixture will be crumbly.

Using a tablespoon cookie scoop, measure a flat scoop of dough and

drop the dough on the cookie sheet about 2 inches apart. Flatten with your fingers.

Bake for 12 minutes.

Cool slightly before removing to a wire rack to cool.

Melt about 1/4 cup of chocolate chips in a small bowl following the directions on the package.

Drizzle or ice the cooled cookies. (I drizzled and then just used the back of the spoon to spread the melted chocolate over the cookie.)

May enjoy plain or drizzle/ice with melted chocolate chips.

I stored the cookies in the refrigerator and then separated the layers with wax paper to transport to the church.