My dad's Chocolate Chip cookies!

My parents aren't really into cooking and baking like I am (Don't get me wrong, I grew up with great food, they just don't love it the way I do.).  But there was this one really special thing I grew up with.  My dad's Chocolate chip cookies.  My mom loves good cookies, and so my dad set out to make a great cookie.  I was very young when the final cookie made it's debut so I don't remember the trial and errors, but I remember the final recipe!  My mom doesn't even eat the cookies anymore, just straight dough.  Since my folks are empty nesters my dad doesn't make the cookies anymore (what's the point of having a whole batch for just 1 person (he doesn't eat them!).  So when my mom comes to visit I always make a batch special just for her.

Today my mom flew into town for the afternoon on her way to visit my sister (who just had a baby a few months ago).  SO I had to make a batch of cookie dough for her.  I also baked some of it for my kiddo's.  So here is the recipe for my favorite Cookie EVER!

G'pa Dave's Chocolate chip cookies
1 C sugar
1 C brown sugar
2 cubes butter (1 C)
2 eggs
2-3 tsp vanilla
2 C+ ground oatmeal (NOT quick oats)
2 C flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
12 oz Chocolate chips (my mom likes Milk and I like semi sweet)
macadamia nuts (optional)
Mix the sugars together, beat in the butter, until smooth and then the eggs one at a time then add the vanilla.  In a separate bowl mix the oats, flour, soda, powder and salt. Add the oat mixture to the butter mixture.  Then add the chocolate chips and nuts.  Bake at 360 for 8-12 mins (depending on how raw or cooked you like your cookies, my mom likes her dough warm, but not cooked!  I like mine when the top JUST starts to turn golden).

It takes about 3 cups of oats to make 2 cups ground oats.  I like to make a double batch of dough but only half of the chocolate.  I like my cookies warm and fresh, so I only cook what I want to eat.  The rest I make into dough balls and freeze.  Then when I want fresh cookies I pull out a pan, put the frozen ball's in the oven while it preheats and add 2 minutes to the normal cooking time.

For variety sometimes I add cocoa and use peanut butter chips, or add coconut, but while these are sometimes nice changes my favorite will always be the original.

It's that time of year...

Goodie Plates!!!!  Someone commented to me that I make too many things, that they wouldn't go to all the work.  But then I thought.  If I only made a few things, but still took around the same amount of plates, there wouldn't be very many leftover's for me!!!  I'd rather make all my favorites (let's face it I was going to make them all anyway) and double the recipe (no extra time that way) and have plenty for plates AND my own enjoyment!  Plus it isn't hard, just time consuming, and OH so worth it!  So here is the set up around the island while I'm making the plates.

A sample plate.  I should have gotten bigger plates so I could have fit 3 of each thing (but that mean's less for me... hmmmm maybe these plates were the perfect size).  So we have (starting from the top and going counter clockwise) Sugar cookies, caramel brownies, candy cane marshmallows, peanut butter squares, almond brittle, sandies and chocolate pecan fudge.  I didn't get around to making truffles, but they wouldn't have fit on the plate very well.
 
And here is Tonight's round of plates.  I'm sure I'll be making some more (you always want one for that person that drops off a plate that you weren't expecting to so you can reciprocate right away) and Santa has to get one...  And since I know I'll get some request's for recipes see below.  I'll be posting each recipe for your enjoyment!  Merry Christmas!

Sugar Cookies

These are actually from my Grandma Houghtaling. My mom talks about how she always had some of this dough in the freezer ready for a batch. But since my mom and her siblings would sneak some every so often that by the time Grandma pulled out some dough there wasn't much left. I have about 120+ different cookie cutters and my kids and I make these cookies for EVERY holiday. My husband complains that the peppermint icing should only be for Christmas so I do experiment with other flavors, but my favorite is still the peppermint I grew up with. I use these 13x20 pans for my kids to decorate on, it catches the extra sprinkles which I pore into a misc sprinkle bag that they love to use up, you can see the misc sprinkles on the trees above.

Sugar Cookies
3 ¼ C flour
1 tsp. baking soda
½ tsp. salt
1 tsp. nutmeg
1 tsp. baking powder
½ C Butter and margarine
1 C sugar
1 egg
1 tsp. vanilla
½ C thick sour cream
Sift flour, soda, salt, nutmeg and powder. In separate bowl cream butter, sugar, egg, vanilla, sour cream. Mix in dry ingredients. Chill in fridge for 3-4 hours roll out to 1/4 inch cut into shapes. Cook at 350 for 15 mins

Frosting
4 ½ C powder sugar
¼ C milk
1/3 C butter
1 ½ tsp vanilla
1 tsp peppermint extract
Food coloring (optional)
Mix butter, powdered sugar, milk, vanilla and peppermint add more milk if needed

The secret is in the thickness of the cookie's, don't be stingy when you roll them out. The dough can actually stay good in the freezer for months (if it last's that long without being eaten!). For icing flavors I've tried almond and been happy with it, and even substituted some of the milk for a flavored creamer and had success. So ENJOY! The decorating possibilities are endless.

Sandies

You might also know these as Mexican Wedding Cookies. I've heard a few other names for them too. Everywhere I move I have to learn new names for recipes and ingredients I use often. But these are also from my Grandmother. She grew up in Mexico and has a lot of wonderful recipes. These are very delicate when they come out of the oven so be careful when you cover them with the powdered sugar. Of course if some break feel free to eat them!

Sandies
1 C butter
¼ powdered sugar
2 tsp vanilla
1 Tbs water
2 C sifted flour
1 C chopped pecans
Cream butter and sugar. Add vanilla and water, mix. Add flour, mix. Add pecans, mix. Form balls bake at 300 for 20 min, while hot roll in powdered sugar

Christmas cookies

I got an order for 8 dozen Christmas cookies on Monday. I have a family sugar cookie recipe that is just wonderful. I love it. Anyway I made the cookies Wednesday night, and last night frosted them and delivered them this morning. The cookies turned out great. But I had MAJOR issues with the icing. It just wouldn't stay consistent. I like to outline with a thicker icing tip 3, then once it dries fill in with a thinner icing. It just looks so nice. But this time the thicker icing was too thick then too runny and after awhile it started to separate. I don't know if my recipe needs tweaking or if it's something else. It's the same recipe I've used for the last 20+ years, and my mom and grandmother before that! I think I did something wrong. Maybe added too much milk when it was too thick, then couldn't get the balance right after that. It's a lesson in only adding a tsp at a time when thinning icing!  Either way I wasn't as happy with these results as last years. Oh well. Doing 8 dozen in one night I didn't have alot of time so I just got it done. Here is the recipe if your interested!

Sugar Cookies
3 1/4 C flour
1 tsp baking soda
1/2 tsp salt
1 tsp nutmeg
1 tsp baking powder
1/2 C Butter and margarine
1 C sugar
1 egg
1 tsp vanilla
1/2 C thick sour cream
Sift flour, soda, salt, nutmeg and powder. In separate bowl cream butter, sugar, egg, vanilla, sour cream. Mix in dry ingredients. Chill in fridge for 3-4 hours roll out to 1/4 inch cut into shapes. Cook at 350 for 15 mins.

Frosting
4 1/2 C powder sugar
1/4 C milk
1/3 C butter
1 1/2 tsp vanilla
1 tsp peppermint extract
Food coloring (optional)
Mix butter, powdered sugar, milk, vanilla and peppermint add more milk if needed.

Dragonology...

So one of my friend here asked me if I could do a dragon cookie cake. Her daughter had recently gotten a "dragonolgy" book and was determined to have a dragon themed birthday! And adamant about having a cookie cake. So I said sure... She brought over the book and showed me the picture of a baby dragon coming out of an egg that her daughter wanted, but in Orange. So here it is... I decided to use royal icing and the color flow method to get the smooth details that would be missed if I used the basic buttercream star tip method of cake decorating. I was pleased with how it turned out, and liked the effect that painting the dragon with a luster dust/alcohol "paint" created on the royal icing. A shiny textured, grainy feel...

Horton Hears a Who...

So today I made 2 dozen cookies for a Horton hears a Who birthday party! These are supposed to be the puffy flower that the speck (see the speck!) lands on. But if I have to tell you that then I guess I didn't accomplish it.. ANYWAY, It was tons of fun planning and decorating the cookies.

And THEN I got to wrap them, make a presentation out of it... I love that part! Can you see the candles in the Number 7 Cookie? I didn't get a good shot of the final cookie sandwich with the 7 candles in it. Then I put the ribbons on it with my new stickers and my new Business cards!

Texas Cookies

So today I dropped 2 dozen cookies for a lunch at church for a Missionary conference. Since the Missionaries are from all over and just here in TX for 2 years I thought Texas Shaped cookies were appropriate. I was going for red, but ran out of my red dye. Time to go buy some more! I hope they like PINK! I also changed my frosting recipe for the first time EVER! I've always used my mom's/Grandma's tried and true butter, milk, powdered sugar and flavoring, Always peppermint. I LOVE mint, not just any mint thought, I love PEPPERMINT! But my Husband has always complained that when I make these cookies anytime throughout the year that they always taste like Christmas. SO I decided to go for a change. Instead of milk and flavor I took my favorite Hot Chocolate Creamer (I don't drink Coffee, but adore Hot Chocolate), Amaretto, and used that instead. I was afraid it would be too overpowering, or not enough so. I have to say it was perfect. And next time I go to the grocery store I'm going to get more flavors to try on my next batch. We make cookies about once a month. I hope they still have some of the Holiday creamers left... I've been wanting to try the gingerbread one, but had no desire for it in my Hot Chocolate, cookies would be perfect! I'm wondering what else I use milk for that could benefit from a little jolt of flavor...

Madeline's

So for this Month's Chocolate Therapy challenge My friend over at Duff ABC's picked Madeline's. Of course had to make CHOCOLATE Madelaine's, but I made both. I have to say I've never eaten Madeline's and now I know why. They taste great, but when I'm going to make something these would be pretty low on my list. I liked them, but they just didn't stand out, they are cake-y cookies, and I'd rather have a cake, or cookies. I'll try them again, but these won't be common cookies for me. I guess what I'm trying to say is this: If I'm going to eat a dessert I want it to be sensational. These just weren't worth the calories for me, I'd rather enjoy a rich chocolate cheesecake, or Ice Cream, or, Brownies, or... You get the idea. BUT that said they had a great flavor and if your into slightly sweet, light desserts these are probably for you. A bit of a crunch the first day, but simply soft after that.

Madeline's

makes 2-3 dozen regular size

1 1/2 sticks unsalted butter (6 ounces)

3/4 cups unbleached all-purpose flour

4 large eggs

a pinch fine-grain sea salt

2/3 cups sugar

1 teaspoon vanilla extract

Melt the 1 1/2 sticks of butter in a small pot over medium heat until it's brown and gives off a deliciously nutty aroma, roughly 20 minutes. Strain (using a paper towel over a mesh strainer) - you want to leave the solids behind. Cool the butter to room temperature.

Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick - you are looking for the eggs to roughly double or triple in volume - approximately 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony.

Sprinkle the flour on top of the egg batter, and gently fold in. Now fold in the butter mixture. Only stirring enough to bring everything together.
Spoon the batter into the molds, bake the Madelaine's for 12 - 14 minutes (7-10 minutes for smaller cookies), or until the edges of the Madelaine's are golden brown. Remove from oven and un-mold immediately.

Chocolate version

pour strained cooked butter over 6 oz broken up bittersweet chocolate, stir until smooth

I do have to say I LOVE my Madeline pan, and I've been trying to think of another cookie I could put in it. The shape is cute, and the pan is amazing! I used baking spray on the first batch, but didn't need to my Wilton non-stick pan worked! It was incredible.
The flavor of the cooked butter was a nice twist, and delicious. AND very easy and quick, but with a fancy end result. Maybe it's a good recipe to keep around for it's looks alone, an easy way to look impressive... If your into people thinking your amazing...
I think the fact was that it wasn't hearty/filling enough for me I want my cookies to be cookies, not bite size cake with no frosting... Maybe if I dipped them in chocolate, Mmmmmm... Now that could work, like mini cakes, with my thick chocolate fudge frosting on one side... Of course what isn't made better my dipping it in chocolate?
And a quick word of caution, MAKE SURE you use the paper towel and strainer for the cooked butter, look what was left in the pan after 20 mins of cooking?

On the Twelfth day of Christmas...

We made sugar cookies! My mother got us a nativity cookie cutter set last year, and we finally got to use it! It seems to be missing shepards, I guess I could turn a wise man into one. Also it had cut outs for a stable, but we didn't make that this year. Merry Christmas!

On the Eleventh Day of Christmas...

I made Coconut "Mounds" cookies. They are Wonderful, I make them with Milk chocolate for my mom, but Dark chocolate for myself! MMMMM!

On the Fourth day of Christmas

I made Sandies! These were a yearly Christmas staple growing up. I think they might also be known as Mexican wedding cookies, but I'm not sure... They are simple to make, not too sweet, and I love them! I believe they came from my Grandma, who grew up in Mexico.