The Cookie Fiasco: How To NOT Make Cookies

I'd like to say I made this mistake when I was still young and inexperienced in the baking world, but I actually made it just this afternoon.

I haven't made cookies for a very long time, so you can imagine how happy I was when I was allowed to make Marshmallow Filled Chocolate Cookies. I eagerly began the baking process, mixing together all the ingredients. I then proceeded to line the sheet with parchment paper. All good, right? WRONG! I unknowingly used wax paper instead of parchment paper. And, of course, I didn't know that until after the cookies were done baking.

Okay, that's not a real sign, but it should be! Then it would stop poor bakers like me from using wax paper.

Caution to all you bakers out there: Never, ever, ever use wax paper. If the wax paper bakes into the cookies, it could prove rather fatal to your health.

Next, I found out, AFTER I had already begun the marshmallow filling, that I didn't have enough butter to finish. That would have been good to know BEFORE I started the recipe. And if that wasn't enough, the oven started smoking because I had used wax paper instead of parchment paper and it was melting.

And THEN I pulled the cookies out of the oven, turned it off, and found out too late that they weren't cooked enough. My mom and I went through them, pulling each one apart, to see which were cooked enough to be eaten. Fortunately, exactly one half was cooked enough, the other half I'd rather not talk about.

This picture is of all the unbaked cookies, broken in half.

NOTE: IN THE END I MADE MARSHMALLOW ICING, I DIDN'T ACTUALLY FILL THE COOKIES. AND MY ICING WAS COMPLETELY MADE UP, BUT IT STILL TASTED ALRIGHT.
ANYWAYS, if you would like the recipe, here it is:

Marshmallow Filled Chocolate Cookies

2 cups sugar
1 cup softened butter or margarine
2 teaspoons vanilla
2 eggs
2 cups milk
4 cups flour
2/3 cup unsweetened cocoa
3 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt

Preheat oven to 375 º
Line cookie sheets with parchment paper or grease.
In mixer bowl, beat together, margarine, sugar vanilla and eggs. Beat until light. Add milk.
Add dry ingredients and mix well. This is a soft dough, more like a thick cake batter.
Using a scoop or teaspoon, drop dough about 2 inches apart onto prepared cookie sheets.
Bake at 375º for 7 - 9 minutes, baking until cookies are soft but spring back when touched.
Wait a minute or two before removing from cookie sheets to a rack. Cool completely.
Fill with marshmallow filling and store in tightly covered containers in your freezer.

Marshmallow Filling

1 1/2 cups mini marshmallows
6 Tablespoons milk, divided
3 cups icing sugar
1/3 cup softened butter or margarine
1/3 cup shortening
1 1/2 teaspoons vanilla

Place mini marshmallows and 3 tablespoons of milk in a microwave bowl or saucepan.
Gently melt, over medium heat - stirring frequently.
Just before marshmallows have melted completely, remove from heat and stir until all the lumps are gone. Set aside.
In mixing bowl, beat together margarine, shortening and vanilla.
Add icing sugar and 3 tablespoons milk, beating well.
Add marshmallow mixture and continue to beat. You may need a bit more icing sugar or milk to make it of spreading consistency. It should be thick but still spreadable.
Fill cookies.
Enjoy!

Oh well, in the end it all worked out. And the cookies still tasted good!

Bon Appetit!

Coconut Clouds

Coconut Clouds R

  

• 67 Servings
• Prep: 45 min. Bake: 10 min./batch + cooling

45 10 55

Ingredients

• 1/4 cup butter, softened
• 1/4 cup shortening
• 1 cup sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 1 cup (8 ounces) sour cream
• 2-3/4 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup flaked coconut, toasted
• 
  FROSTING:
• 1/3 cup butter, cubed
• 3 cups confectioners' sugar
• 3 tablespoons evaporated milk
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 2 cups flaked coconut, toasted

Directions

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and extracts. Stir in sour cream. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Fold in coconut.
• Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool.
• In a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a small bowl; beat in the confectioners’ sugar, milk and extracts.
• Frost cookies; dip in coconut. Let stand until completely dry. Store in an airtight container. Yield: about 5-1/2 dozen.

Chocolate Meringues

From the kitchen of: Rose
These cookies are *scrumptious*! I love how light and fluffy they are! And I like how it has a different texture from most cookies!

Ingredients:

3 egg whites
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
2/3 cup white sugar
1 tablespoon unsweetened cocoa powder
1/3 cup semisweet chocolate chips (optional)

Directions

Preheat oven to 300 degrees F
Beat in cream of tartar and vanilla when the egg whites become foamy; continue whipping till soft peaks form. Slowly add sugar; (When it says slowly...it means REALLY slowly. Put the sugar in using a tablespoon till it's all gone. This should take 2 minutes to complete), beat until stiff peaks form, and mixture becomes glossy. Add in cocoa and chocolate chips. (Chips aren't necessary)
Drop mixture by teaspoonfuls on to a cookie sheet that has been covered with tin foil. Bake for 25 to 30 minutes.(It might be less or more depending on climate and elevation. I cook using high altitude instructions mostly)

Peanut Butter Sandwich cookies

This recipe is from the kitchen of: Emily Grace
I ♥ sandwich cookies! But with peanut butter?! These were sooo good! Thank you, Emily Grace, for the recipe and the beautiful picture of them!

Ingredients:
1 c. butter
1 c. creamy peanut butter
1 c. sugar
1 c. packed b. sugar
3 eggs
1 t. vanilla extract
3 c. flour
2 t. b. soda
1/4 t. salt

Filling:
1/2 c. creamy peanut butter
3 c. powdered sugar
1 t. vanilla extract
5-6 tablespoons milk


Directions:
1.) In a large mixing bowl, cream the shortening, peanut butter, and sugars. Add eggs. one at a time, beating well after each addition. Add vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well.
2.) Shape into 1-in. balls and place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with fork. Bake at 375 for 7-8min or until golden. Remove to wire racks to cool.
3.) For filling, in a large bowl beat the peanut butter, powdered sugar, vanilla and enough milk to achieve spreading consistency.(I ended up using more milk than it suggested) Spread on half of the cookies and top each with another cookie.

Oatmeal Date Sandwich Cookies

These cookies are a MUST try! They've got COCONUT in them! Who can resist that? Even if you don't like dates, you'll LOVE these cookies!

Ingredients:

1 cup sugar
1/2 cup brown sugar
1 cup butter
2 eggs
2 cups flour
1 1/4 cup oatmeal
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup coconut

Cream together the butter and sugars.
Add the eggs and combine well.
Add all the dry ingredients and mix until combined.
Chill in the refrigerator an hour. (make the date filling while the dough chills)
Roll into small balls and flatten with a glass by about half the thickness.
Bake at 350 F for 10 minutes or until lightly browned.

Date Filling:

Buy a 1 pound package of dates. .the kind that is a rectangular block. They will be found by the raisins in the grocery store.
Chop them up and put them in a small saucepan.
Add 1/2 cup water and bring to a simmer.
Stir occasionally and simmer until the consistency of thick jam.
Let cool.
To sandwich the cookies put a small spoonful of date filling on the underside of one cookie and sandwich with the underside of another cookie. Freeze in a container.

Thumbprint Cookies

Me and my sister were going to have a Christmas party, but it didn't work out. These cookies were going to be eaten at the party, but since we didn't have one me and my sister had to eat them all by ourselves. They are so good!

Ingredients:
1 1/2 cups soft margarine
1/2 cup brown sugar
2 egg yolks
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking powder
2 egg whites, lightly beaten
1 cup finely chopped nuts
jelly to fill thumbprints

Beat together margarine, brown sugar, egg yolks, and vanilla.

Sift together flour, salt, and baking powder. Add to the margarine mixture.

Roll the dough into 1-inch balls. Roll the balls in egg whites, and then in nuts.

Place the balls rolled in nuts on a greased baking sheet. Press your thumb deeply into the center of each cookie. Bake at 350 for 10 minutes. Fill each thumbprint with jelly (or you can fill the thumbprints before baking). Store in tightly covered container with waxed paper between layers.

Gingerbread Cutouts

The cookies after being baked...


Preparing the table and making a mess...

The cookies iced and finished...


Ingredients:
1/2 cup shortening
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup molasses
1 egg
1 tablespoon vinegar
2 1/2 cups all-purpose flour

Beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat till combined.
Beat in molasses, egg, and vinegar. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour.
Divide dough in half, cover, and chill for three hours, or until easy to handle.
Roll out the dough on a lightly floured surface from 1/8 to 1/4 of an inch in thickness. Place 1 inch apart on greased sheet. Bake at 375 for 5 to 6 minutes.

Cowboy Cookies

These cookies are VERY good! I love the crunch that the cereal adds! I have made them for my orchestra twice now, and everyone loved them!



Ingredients:
1 cup margarine
3/4 cup brown sugar
2 eggs
2 cups cereal (rice krispies, bran flakes)
1 teaspoon baking powder
3/4 cup white sugar
1/2 teaspoon salt
2 cups flour
2 cups oatmeal
1 teaspoon vanilla
1 cup coconut or chocolate chips (or peanuts)

Cream butter and sugars. Add dry ingredients. Then add the cereal, chocolate chips, coconut, and oats. Mix well, you may need to add some milk. Roll into balls and flatten with fork. Bake at 350 for 12 to 15 minutes.

Pumpkin Chocolate Chip Cookies

My family loved these cookies! They disappeared with in days.


Ingredients:
1 1/2 cups butter or margarine
2 cups brown sugar
1 cup white sugar
1 egg
1 teaspoon vanilla
2 cups whole wheat flour
2 cups white flour
1 15oz can pure pumpkin (about 2 cups)
2 cups oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups chocolate chips

Beat together butter, sugars, egg, and vanilla.
Alternately add flours and pumpkin and beat well.
Lastly, mix in chocolate chips.
Drop onto cookie sheets and bake at 350 for 15 to 18 minutes.
Remove immediately to cooling rack.

Sugar Cookies

Ingredients:
1 cup butter, room temperature
1 1/2 cups icing sugar
1 egg
2 tablespoons milk
1/2 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt

Mix butter, icing sugar, and egg well in mixer.
Add milk and vanilla, then combined dry ingredients.
Chill in sealed container for a few hours or overnight.
Divide into two or three parts (working with small amounts
of pastry makes rolling easier).
Roll out dough on floured surface (sprinkling on top as well) to about 1/4 inch (or slightly less) thickness.
Cut shapes from the dough with cookie cutters. Sprinkle unbaked cookies with coloured sprinkles or coloured sugar. Bake at 375F for about 8 minutes or until edges just begin to look done. Be careful to not over-bake.

Snickerdoodle Cookies

Ingredients:
1\2 cup butter, softened
1 cup sugar
1\4 teaspoon baking soda
1\4 teaspoon cream of tartar
1 large egg
1\2 teaspoon vanilla
1 1\2 cups all purpose flour
4 tablespoons granulated sugar
1 1\2 teaspoons cinnamon

Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour. Cover with plastic wrap and chill for one hour. Combine the 4 tablespoons granulated sugar and 1 1\2 teaspoons cinnamon in a separate bowl. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool.

Monster Cookies

The first time I made these cookies I sent them along with my dad and brother to a hockey game. One lady who tried them said they were the best cookies she'd ever had!


3 eggs
1 cup sugar
1 cup brown sugar
1\2 cup soft margarine
1 tsp. vanilla
1 tsp. light corn syrup
1 1\2 cups peanut butter
2 tsp. baking soda
3 1\2 cups quick oatmeal
1 cup chocolate chips
1 cup M&M's

Measure all ingredients in a large bowl in the order given. Mix thoroughly. Place onto greased cookie sheet. Bake at 350 degrees for 10 to 13 minutes. Don't overbake! These are flat, moist cookies! If you like, add 1 - 2 cups flour. These cookies are great without the flour, though. Instead of adding the M&M's to the dough, you can press them in the top of the cookies before baking.
Yield: About 25 monstrous cookies!

Variation: Spread the cookie dough on a pizza pan and sprinkle M&Ms on top or whatever else you want ( coconut, craisins, peanut butter chips...) to make a cookie pizza!

Favourite Peanut Butter Chocolate Chip Oatmeal Cookies

I have to say that I've never had a cookie that measured up to these! They've got peanut butter, chocolate, and oats in them! Some of my favourite things!

1 cup margarine
1 cup peanut butter
1\2 cup sugar
1 cup brown sugar

Cream together thoroughly
............................................................................

2 eggs
1 tsp. vanilla
2 tbsp. water

Add, beating until fluffy

............................................................................

1 1\2 cups flour
1 tsp. baking soda
1 tsp. salt

Sift together and add

.............................................................................

2 1\2 cups quick oatmeal
3\4 cup chocolate chips

Stir in
.............................................................................

Drop onto ungreased baking sheet. Bake at 350 degrees for 10 to 12 minutes.

Yield: about 6 dozen

Grandma's Honey Cookie Recipe

This is a large recipe. It makes about a hundred cookies! I usually half it.

2 cups honey
2 cups rogers syrup
2 cups brown sugar ( A little less is fine )
1 1\2 cups butter or margarine
3 eggs
1 1\2 cups cream
1 tablespoon baking soda
2 teaspoons baking powder
1 1\2 teaspoons star anise ( This is optional )
13 cups flour

For the icing:
milk
vanilla (a tiny bit)
butter
icing sugar

Cream together butter, sugar, eggs, honey and syrup.
Add cream and sifted dry ingredients, but only put in 12 cups flour.
Add the last cup when batter is smooth.
Before you roll them out, it's best to chill the dough for about 30 minutes to an hour. Bake at 350 degrees for about ten minutes. Careful not to let them get dark!
To make the icing, put all the ingredients together and mix. Don't bother measuring! Be creative with the amounts!