This is either the time of the year my coworkers love or hate. Throughout the month of December, I bake cookies or other sweet treats every day to share with our team. I’m sure those watching what they eat hate being enticed by dozens for fresh cookies and treats while those looking for a snack are thrilled to have more options available in house.
I started the tradition of what began as 25 days of Christmas cookies seven years ago. I needed something to occupy my time in the winter months when I can’t be outside and wanted to spread a little cheer to my coworkers. It’s now expanded to cover pretty much the entire month of December.
Like everything, some recipes are a little more complex than others. I use a combination of old favorites. There’s chocolate chip, oatmeal raisin and peanut butter blossoms. I throw in a few more unusual varieties like molasses with cream cheese frosting and orange brownies and a handful of new recipes I’ve found. To make things a little easier and create fewer dishes to wash, I typically bake all my cookies on parchment. I can typically get several uses out of one sheet. Added bonus, the cookies don’t stick to the pans. I often use disposable pans to make stickier cookie bars and maybe most importantly, all the cookies are made with salted butter. Over the next few weeks, I’ll share some of my favorites.
One of the easiest treats are chewy bars that start with a small box of yellow cake mix. You can add other things to the mix as well. I’ve used different kinds of baking chips and sometimes added in coconut, marshmallows or other candies. Baking time remains the same.
Chewy Bars
1 small cake mix
¼ cup brown sugar
2 tablespoons flour
1 tablespoon butter
1 tablespoon corn syrup
1 tablespoon water
¼ cup of chocolate chips
¼ of nuts (optional)
Preheat oven to 350 degrees. Mix all ingredients together except chocolate chips. When well mixed, add in chocolate chips. Spread in a greased 8x8 pan and bake 25 to 30 minutes.
Who doesn’t like chocolate chip cookies, although admittedly I often like the batter without the chips just as well as the actual cookies. These cookies will not be the picturesque ones you may imagine. They turn out more golden thanks to the butter and spread so they are often a little on the thin side.
Classic chocolate chip cookies
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon real vanilla extract
2 large eggs
2 cups semi-sweet chocolate morsels
Preheat oven to 375 degrees.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
These also make great bar cookies. Just grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes four dozen bars.
The Link LonkDecember 01, 2020 at 02:30AM
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Butter Cookies
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