Sweets Anyone?

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At one point a couple years back, you could find me in the kitchen on a regular basis baking up all kinds of sweets and goodies. I must admit that I laid off for quite a while for several reasons, the biggest of which was that my friend Will Power seems to have run off with little Miss Patience. You see, the lack of my friends Will Power and Patience in my life has left me with a figure that is much less svelt, and a lot more of the roundish variety.

I decided that I had deprived Pa and Fish Taco of great baked goods long enough and decided to whip up a couple batches of cookies the other day. Now, out here on Off-Kilter Acres, we like our cookies less crispy and a lot more chewy. I opted for Chewy Peanut Butter Chocolate Chip, and my locally famous Snickerdoodles.

As with any great cookie recipe, you want to cream the butter or shortening together with the sugars.

My Snickerdoodle recipe calls for the eggs to be added in with the shortening and sugar.

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The Peanut Butter Chocolate Chip Recipe requires the eggs to be added and mixed thoroughly one at a time to the creamed mixture.

I add all of my dry ingredients to my favorite mixing bowl, then whisk them together real well. I then slowly add that mixture to the creamy goodness. I do this a little at a time to avoid the cloud of flour that erupts from the mixing bowl when I turn the mixer on. I am certainly not very fetching wearing a flour mask which is usually the result if I just dump it all in there and flip the switch.

At this point, the Snickerdoodle dough is good to go. As for the Peanut Butter Chocolate Chip, well, this is where the best ingredient is added – the CHOCOLATE! I chose to do half white and half semi-sweet chips to these cookies. Fish Taco loves his white chocolate. Now I am ready bake these babies up into gooey goodness.

For the Peanut Butter Chocolate Chip, I used my great heavy old-school ice cream scoop for nice big cookies. I followed the recipe as directed, but ended up leaving them in a little long as the center wouldn’t bake in the specified time. Next time I bake them I will flatten them out just a bit, and that should do the trick.

For the Snickerdoodles, I used my cookie scooper that Fish Taco got me for Christmas. Then roll into a nice ball and plop down in the bowl of cinnamon sugary goodness that is the coating. Oh so good, I tell you!

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I try to let them sit on the cooling racks until they are cool enough to place in my airtight containers I use for holding home baked sweets. I find, however that neither Pa nor Fish Taco can resist trying a warm soft cookie fresh off the cookie sheet. I’ll be honest that I found myself “taste testing” the warm goodies as well.

I’m happy to report that the Snickerdoodles were the perfect combination of just a little crispness to the edges, and soft chewy goodness in the center. The Peanut Butter chocolate Chip were just utterly delicious as well. I notice the cookie level in the containers rapidly decline the first day, then slow down a bit, until there are only one or two cookies left in their respective containers. It seems no one wants to be that person who ate the last cookie in this house. It’s nice that we are all so considerate of one another, but frustrating for me, as I inevitably get tired of looking at those lone reminders of the full containers, so gobble them up in order to wash the containers. If only the fat added to various body parts would wash away as easily, then we would be having these gems every single day.

And with that, I’m off!

Ma

PS – Thought you might like the recipes

Recipe

1 cup soft shortening (part butter)

1 1/2 cups sugar

2 eggs

2 3/4 cups GOLD MEDAL Flour

2 tsp cream of tartar

1 tsp. soda

1 tsp. salt

Heat oven to 400 degrees (mod. hot). Mix shortening, sugar and eggs thoroughly. Measure flour by dip-level-pour method or by sifting. Blend all dry ingredients; stir in. Roll into balls the size of walnuts. Roll mixture of 2 tbsp. sugar and 2 tsp. cinnamon. Place 2″ apart on un-greased baking sheet. Bake 8 – 10 min. (These cookies puff up at first, then flatten out.) Makes 5 doz. 2″ cookies

I used this recipe for the Peanut Butter Chocolate Chip cookies

 

 

 

 

2 thoughts on “Sweets Anyone?

  1. If it wasn’t so late, I think I would go in the kitchen to bake some of these cookies right now. They look delicious!

    Have you made them with baking powder rather than the cream of tartar and soda? Did it alter the recipe that much if you did?

    • Thanks Jessica! I have not tried that myself, though I see no reason why it wouldn’t work. I doubt it would alter the recipe much to be honest. I have heard that one teaspoon of baking powder replaces 1/3 tsp of baking soda and 2/3 tsp cream of tartar.

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