Tag Archives: cookie

DoubleTree Signature Cookie Recipe


Makes 26 cookies

Ingredients

1/2 pound butter, softened (2 sticks)
3/4 cup + 1 tablespoon granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/4 teaspoons vanilla extract
1/4 teaspoon freshly squeezed lemon juice
2 1/4 cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped walnuts

Directions

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.

Preheat oven to 300F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
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High-Altitude Oatmeal Raisin Cookies


© Kris Wu
Yield: 16 cookies

Ingredients

1/2 c. (1 stick) unsalted butter, room temperature
1/2 c. brown sugar
1/3 c. granulated white sugar
1 large egg
1/2 tsp. vanilla extract
3/4 c. + 2 Tbsp. AP flour
1/2 tsp. salt (I used sea salt)
1/2 tsp. baking soda
1 tsp. cinnamon
1 1/2 c. rolled old-fashioned oats
1 c. raisins
2 Tbsp. water

Note: If you live at an altitude above 7000 ft, add an additional 1½ tsp. of liquid and 1 Tbsp flour to the recipe; for each additional 1000 ft, add another 1½ liquid and 1 Tbsp flour.

Directions

Preheat your oven to 365F.

Line a sheet with Silpat or with parchment paper. If you have neither, be sure to spray your pan with non-stick or wipe some oil onto the surface with a paper towel.

Cream the butter using a stand mixer with the paddle attachment or a hand mixer (1 minute).

Add the brown sugar and white sugar, then mix for 3 minutes on medium or until fluffy in appearance.

Add the egg and vanilla extract, then mix until blended into the batter.

In another bowl, combine the flour, salt, baking soda and cinnamon with a whisk or fork.

Combine the oats with the dry mixture and stir until well-mixed.

Pour the contents of the dry mixture into the wet batter in three batches, making sure to mix well each time before adding the next batch.

Pour the water into the mix and stir slowly until the water has been absorbed by the batter.

Throw the raisins into the batter and stir until the raisins have been evenly distributed.

Form cookie dough into rounded tablespoon-sized balls and place onto the pan, keeping the dough balls 2 inches apart from each other.

Bake for 8-10 minutes – you’re looking for the edges to be golden-brown, even if the center looks a little gooey and uncooked. Don’t worry, the center will continue to bake when you take it out of the oven.

Leave the cookies on the tray for two minutes, then transfer to a cooling rack carefully – the cookies will still be very soft.

These cookies will stay soft and chewy for up to a week if you keep it in an airtight container.
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White Chocolate Citrus Snowballs

Yield: 36 cookies

Ingredients

2 1/4 cup all-purpose flour
1/2 cup almond meal
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup + 1 cup powdered sugar
1 tablespoon vanilla extract
zest of 1 lemon
zest of 1 orange
zest of 1 lime
1/4 cup white chocolate chips, coarsely chopped

Instructions

Preheat oven to 375F degrees. Line baking sheet(s) with parchment paper or nonstick baking mat.

In a medium bowl, whisk together flour, almond meal and salt.

In a large bowl, cream together butter and 3/4 cup powdered sugar until fluffy about 3-4 minutes. Beat in vanilla extract and citrus zests. Gradually blend in flour on low speed. Stir in chopped white chocolate just until combined.

Shape dough into scant 1-inch balls, placing cookies 2-inches apart. Bake for 10 minutes or until cookies are set and are very lightly browned around the edges. Allow the cookies to cool for 3-4 minutes on the baking sheet, then transfer to a wire rack to cool completely.

When cookies are completely cool, roll in the additional 1 cup of powdered sugar.

Notes: These cookies can be stored in an airtight container at room temperature for 3 days. They also freeze beautifully.
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Pumpkin Spice Oatmeal Raisin Cookies

These cookies work beautifully in my high altitude kitchen as written. I live just below 7000 feet.
Yield: 2 dozen cookies

Ingredients

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin spice
1/2 cup (1 stick) butter, room temperature
1/2 cup dark brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups quick oats
1 cup raisins, I like to use a mix of golden and Thompson

Instructions

Preheat oven to 375F degrees.

Line a large baking sheet with a nonstick baking mat or parchment paper.

Whisk together the flour, salt, baking powder, baking soda, and pumpkin spice in a medium bowl.

Using a stand mixer, beat the butter and both sugars together until light and fluffy. Add egg and vanilla, mix until combined. Slowly add the dry ingredients to wet ingredients. Mix until just combined. Stir in the oats and raisins.

Drop cookies by heaping tablespoon on lined baking baking sheet about 2 inches apart. Bake for 10 minutes or until cookies are light brown around the edges. Be sure not to over cook! Remove cookies from oven and let cool on baking sheet for five minutes until transferring to a cooling rack. Repeat with remaining cookie dough.

Author’s notes: These are a classic oatmeal cookie but loaded with warming pumpkin spice and plump juicy raisins. They’ll make your house smell wonderful.

I do think quick oats works better than regular rolled oats in recipes at high altitude. High altitude tends to deplete the moisture in pantry ingredients and baked goods can be dry. If I do use regular oats, I like to pulse them in the food processor or blender first to make them a bit smaller.
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High Altitude Snickerdoodle Recipe

A recipe for perfect Snickerdoodles at high altitude every single time
Yield: 4 dozen

Ingredients

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon baking soda
1 cup butter, room temperature
1 1/4 cup granulated sugar
2 large eggs
1/4 cup granulated sugar
1 tablespoon ground cinnamon

Instructions

Preheat oven to 350F degrees.

In a small bowl, combine flour, cream of tartar, salt and baking soda; set aside.

Cream butter and sugar together in a large bowl until light and fluffy, about 3-4 minutes.

Add eggs and beat just until combined.

Slowly add in flour mixture and stir just until combined, don’t over mix.

In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon.

Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture. Place cookie balls 2-inches apart onto lined cookie sheet. Bake for 8-10 minutes.. Don’t overtake! Remove from oven when cookies look just barely done and let them cool on tray 5 minutes before removing them to a cooling rack.

Store cookies in an airtight container on the counter for 3 days or in the freeze for up to one month.

Author’s note: This recipe makes a ton! It’s easily halved but I always make the full recipe. Snickerdoodles don’t last long around here.
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Chocolate Chunk Espresso Blondies

Thick, chewy, caramel-y and totally decadent (high altitude) cookie bars made with espresso powder and studded with dark chocolate chunks.
Yield: 24 blondies

Ingredients

2 cups + 2 tablespoons all purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 tablespoon coffee liqueur
2 teaspoons espresso powder
12 tablespoons butter
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tablespoon pure vanilla extract
8 oz dark chocolate chunks, I used two Hershey’s dark chocolate bars coarsely chopped
3/4 cup chopped pecans, optional

Instructions

Preheat oven to 325F degrees.

Combine flour, salt, and baking soda in a small bowl; set aside.

Combine coffee liqueur and espresso powder and gently stir just until espresso powder dissolves; set aside.

Melt butter over low heat just until melted. Remove from heat and let cool for 15 minutes.

In a large bowl, add melted butter and both sugars; whisk together until well blended. Whisk in eggs, vanilla extract and the coffee liquor/espresso powder mixture. Stir in flour mixture just until combined- don’t over mix. Stir in chocolate chunks and chopped pecans if using.

Spread batter into a buttered 9×13 baking dish. Bake for 22-28 minutes. Remove from oven and let cool, in pan, on a wire rack until room temperature. Cut into 2-inch squares and serve.

Author’s note: these Chocolate Chunk Espresso Blondies have been modified for high altitude. I live just below 7000 feet.
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Ginger Molasses Cookie Bars

A ginger-molasses cookie bar that is simple, classic, and delicious

Ingredients

2 cups all-purpose flour
1/2 teaspoon cloves
3/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking soda
3/4 cup unflavored oil
1 cup + 1 tablespoon sugar
1/4 cup molasses
1 egg
1 tablespoon coarse decorating sugar, for sprinkling on top

Instructions

Preheat the oven to 350F degrees. Line a 9×13 glass baking dish with parchment paper.

In medium bowl, sift together flour, cloves, ginger, cinnamon, salt, and baking soda; set aside.

In a large bowl add the oil and sugar; whisk to combine. Whisk in egg and molasses, taking are not to over mix. Stir in the flour mixture just until flour is combined.

Spread the cookie dough evenly into the prepared baking pan. Use your hands to push the dough into the corners and evenly press the dough into the pan. Sprinkle evenly with coarse sugar.

Bake 22-25 minutes just until the cookie bars are cooked through. The edges will be golden and crispy and the center will be just sent. Take care not to over bake. Remove the bars from oven and let cool completely on a cooling rack. The bars will continue to cook in the pan while they cool. Cut into 24 slices.
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High Altitude Pumpkin Chocolate Chip Cookies

A high altitude recipe for Pumpkin Chocolate Chip Cookies

Yield: at least 3 or 4 dozen

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons pumpkin pie spice
1 cup butter, room temp
3/4 cup brown sugar
3/4 cup granulated sugar
1 egg + 1 egg yolk
1 tablespoons vanilla extract
1 cup canned pumpkin
2 cups chocolate chips

Instructions

Preheat oven to 350 F degrees. Line two large baking sheets with a nonstick baking mat or parchment paper; set aside.

In a medium bowl whisk together flour, salt, baking soda, baking powder, and pumpkin pie spice.

Use a stand mixer or hand held mixer and cream the butter and both sugars together until light and fluffy. Add egg + egg yolk, vanilla, and pumpkin and mix until thoroughly combined. Add the dry ingredients and mix just until just combined. Stir in the chocolate chips.

Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
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Ultimate High Altitude Chocolate Chip Cookies

Recipe by C Erik “If you’re tired of having totally flat or stiff and tasteless chocolate chip cookies for the high altitude baker, then this is the recipe for you! If you like firmer cookies, increase the flour by 1/4 cup.”

Ingredients

1 cup butter or margarine
1 cup white sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
3 1/2 cups all-purpose flour
1 cup semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F.

In a large bowl, stir together the butter, white sugar and brown sugar until smooth. Mix in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the batter just until blended, then mix in the chocolate chips so they are evenly distributed. Drop cookies by heaping teaspoonfuls onto ungreased cookie sheets spacing 2 inches apart.

Bake in the preheated oven until the edges begin to turn golden, 12 to 15 minutes. Allow cookies to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.
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Peanut Butter Bars


Servings: 28

Ingredients

For the bars:

3/4 cup butter
1/2 cup granulated sugar
1 cup light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup creamy peanut butter (plus more for spreading over baked bars)
3/4 Tablespoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
2 cups old-fashioned rolled oats

For the chocolate frosting:

1/4 cup butter
1 Tablespoon unsweetened cocoa powder
1 1/2 Tablespoons milk
1 1/4 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F. In a large mixing bowl, cream together the butter, sugar and brown sugar.

Add the eggs, vanilla, and peanut butter and mix well.

In a separate bowl mix together the dry ingredients. Add dry ingredients to creamy mixture.

Press firmly into a greased 9×13” pan. Bake at 350 degrees for 17-21 minutes. Do not over-bake! They will look just barely set in the center, and they will harden as they cool. Allow to cool completely.

Once cooled, spread a thin layer of peanut butter over the bars.

To make the chocolate frosting:

Combine the butter, cocoa and milk in a medium saucepan. Heat until boiling.

Stir for 2 minutes. Remove from heat and stir in confectioners sugar and vanilla.

Spread chocolate frosting over the top of the bars. Chocolate will thicken once cooled.
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