Chewy Sugar Cookies

A sugar cookie is a sugar cookie is a... well, not necessarily!  To me, the perfect sugar cookie has crispy edges with a chewy center.  It needs to have just the right balance of butter flavor and vanilla custard.  The extra sugar coating adds that perfect crunchy texture on your tongue.  I have never been impressed with commercially packaged sugar cookies.   There used to be a cookie franchise business that was located in two of our local malls. But they closed down during the Atkins No-Carb craze.   Every so often, I would buy one of their freshly baked sugar cookies and I missed those.

I haven't made cookies in a long time, and I thought I'd treat my family to a lunchbox treat.

I caught a video of one of my favorite TV cooking shows, "America's Test Kitchen", and I was intrigued with an ingredient that is added to their recipe-- cream cheese!  Interesting!  What I particularly liked about this recipe is that the batter is mixed by hand.   Here's how it's done:

According to the video I watched, weighing the flour is more important the relying on a measuring cup.  I needed 11-1/4 ounces of flour (or 2 1/4 cups).  As it turns out, they measured the same.  Still, I do use my digital scale often.

So, here's the ingredient line-up:  all-purpose flour (I use unbleached), baking powder, baking soda, salt, sugar, softened cream cheese, vegetable oil, one egg, milk, and vanilla.  (A printable recipe is at the end of this post.)  You'll want to organize your ingredients, because you'll be adding melted butter, while it's still warm.  This happens fast. Ready?

Only 2 ounces of softened cream cheese is used, and it's added to the white sugar.

 Next, we add 3/4 stick of melted, warm, butter. Whisk to combine.

Add the oil, and one egg...

 Add the milk, and pure vanilla.. and I'm not even breaking a sweat!

Dump in the flour and stir with a spatula until it becomes soft and homogenous.

Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls.  NOTE: The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.  Roll them into sugar ...

...and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass (I used the bottom of a measuring cup), flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar.
 

Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes.

The cookies will come out nice and puffy.  Now, I'm a fan of a golden cookie.  However, don't be tempted to keep on baking these! You'll end up with an all crispy cookie, and not that chewy center that we're going for. I baked mine for 13 minutes...

You want to test the cookie with a light press. It will indent a bit, but the outside edges have the slightest gold color.  Here's where patience is important...

 You have to let these cool on the baking sheet for five minutes. Tick, tock, tick, tock...

OK, it's been five minutes and five seconds... I can't stand the wait!

The cookies are still pretty warm, and pliable.  I take a bite and chew. Gooey.  Is it underbaked, I wonder? Husband takes a bite, and asks me the same thing.  I read the directions again, and it says to cool to room temperature. Oh, c'mon!

I removed these to a cooking rack, and waited ten more agonizing minutes.  I ate another cookie (purely for research).

I think these are gorgeous cookies!  They're perfectly symmetrical, and look like a professional bakery.  Nice!

VERDICT:  Do I feel a crispy crunch as I bite?  Yes!  Do I get that chewy center? Yes, indeed!  Is it underbaked? No!   What I taste is vanilla custard.  The butter isn't overpowering, but it's there.  This cookie is just like that one I used to buy at that cookie place.   These are excellent!  Now, I had visions of wrapping pretty colored ribbon around a stack of these, and photographing them. Only, I was losing my natural light.  I decided to shoot photos the next day.  Well, that wasn't going to happen...  let's just say that out of the 24 cookies, there were four left!  I'd say that the men in my life liked them.

 If you love sugar cookies, then here's the recipe for you!  You don't need those package mixes or the ones you cut from the wrapped up plastic roll. You know exactly what I'm talking about!

So, here's the printable recipe.  Now make them, and enjoy! By the way, if if there are any left, you can microwave them for about 5 seconds. They become slightly warm and extra chewy.  Mmmmm.

Tate's Bake Shop Signature Chocolate Chip Cookies Recipe

In my last post, I shared that I received a copy of Kathleen King's cookbook "Tate's Bake Shop" and an assortment of their cookies-- and I promised I'd have a giveaway.  Three weeks ago, I received a package of their signature Chocolate Chip Cookies, Oatmeal Raisin and White Chocolate Macadamia Cookies.  My boys were more than happy to eat the majority of the cookies, since I'm trying to cut back on my dessert and sugar consumption.  However, I did eat one of each cookie. After all, I had a duty to try this cookie which has received quite a few awards.   First, let me talk about the chocolate chip cookies-- they are thin and crisp, buttery and, oh, so delicious!  They could become very addictive, and I can see why Tate's Bake Shop calls their chocolate chip cookies their "signature cookie".  I ate one two and had to fight the urge to eat the entire pack of 12 cookies.  The oatmeal raisin cookies--  I regret to say that they aren't my favorite.  I can't pinpoint what it was, but they have an unidentifiable background flavor that felt as though it was missing the "Wow Factor".  However, the White Chocolate Macadamia cookies were outstanding.

As for the cookbook--  I read all 150 pages of the recipes.  The categories include Muffins & Scones, Pound Cakes & Breads,  and Cookies & Bars.  There are Pies, Crisps and Cobblers recipes, Cakes and even a Healthy Category.  As you can see, I bookmarked several recipes that caught my fancy.  There aren't photographs for every recipe, but the photographs in the center of the book are visually tempting and well done.  I posted the recipe for the Double Berry Crunch Muffins, that were moist and really good.  So, I pondered what to make next.  My son was lamenting that the chocolate chip cookies were gone (which he ate most of, anyway).  That's when I decided to follow Ina Garten's introduction to the cookbook that says "start with the chocolate chip cookies".  So, that's what I did...

The ingredients are similar to the  traditional Toll House Cookie recipe... except that less flour is used, and water is added to the batter.  Okay, maybe that's what makes the batter thin enough to spread and create Tate's Bake Shop thin and crispy cookies?

I figured that since Tate's Bake Shop is in the Hamptoms, and because Ina Garten always says to use "good" ingredients, that's what I did.  I've been enjoying a year's worth of Eggland's Best eggs for several months (I won them with this recipe).  Singing Dog Vanilla is a product that I really like (giveaway coming up after the holidays). 

Cream the butter and sugars...

 Add the vanilla and water until just combined. Add the eggs and mix lightly...

Stir in the flour mixture-- TIP:  I actually caught Kathleen King on an episode of The Barefoot Contessa. She showed Ina how pulsing the stand mixer is an easy way to add flour, without overworking the dough.  (Overworked dough = gluten = tough cookies).

 DOUGH REVIEW: I belong to the "I love to eat cookie dough" club.  OMG... this is the kind of dough you want to hide in a closet and eat in giant spoonful sizes.  I didn't, but let's say that I licked the beater clean.  The oven is preheated to 350F...

Fold in the chocolate chips and scoop onto a baking sheet using either parchment paper or a Silpat mat.  Bake for 12 minutes (mine took 15)...

...turning halfway through the baking so they bake evenly...

 

These do resemble the authentic Tate's Bake Shop Cookies, don't you think?

 After cooling them on a wire rack, I took a bite.

VERDICT:  The flavor is spot on good!  Are these the same as the cookies that Tate's Bake Shop sent me? Unfortunately, NO.  They just aren't that crispy thin cookie that I found surprisingly delicious (I'm a chewy kinda girl...or so I thought).   I had read this in some of the reviews about this cookbook that reviewers suspected that Kathleen King deliberately left something out of the recipe she shares.  I don't think that's the case-- I think it has to do with the commercial ovens she uses to product the thousands of cookies she ships all over the country each week!  I don't have a convection oven, but I know someone who does-- I'm going to ask her if we can experiment and see.   BOTTOM LINE:  Still, this is an excellent chocolate chip cookie. My son liked the Tate's Bake Shop crunchiness the best. My husband, on the other hand, loved my home baked version the best.  As for me... I'm so proud of my will power in that I ate only one cookies (and 1/2 the next day).

Tate's Bake Shop has offered to let me choose one person to receive the same three-cookie assortment that was sent to me....

Plus, your own copy of the Tate's Bake Shop Cookbook. 

**THE GIVEAWAY ENTRIES ARE NOW CLOSED**All you need to do is leave a comment and tell me what your favorite cookie is.  For an extra entry, please "LIKE" Tate's Bake Shop on Facebook.  You can also order any of these cookies online-- and trust me, I will be doing the same.  These would make a great last minute gift for someone special, and the prices are not outrageous, considering how good the cookies are. Just use coupon code "cookie" online at their website, and you'll receive a 15% discount (good through December 31st).   I will randomly choose the lucky winner on Thursday, December 23rd at 7pm.  I will post the winner either that evening or on the morning of December 24th. 

Good Luck!

"Hello Dolly" Magic Cookie Bars

My husband seldom asks me to make a specific dish or dessert.  Today, is a mild summer day, so I had no problem with baking.  I'm reading that other parts of California are experiencing triple-digit temperatures. Not on the Central Coast of California!  Even though I live in the sunbelt, I doubt the temperatures have gone any higher than 72 degrees.  I asked my husband what treat he'd like for his lunch box.  "Hello Dollies", he replied, with hope in his voice.  This bar cookie is a classic-- otherwise known as Magic Cookie Bars, from Eagle Brand.  I don't know where his father got the name "Hello Dollies"-- it must be a Missouri version? So, I scoured the pantry, and I had one can of condensed milk on hand. I keep walnuts in the freezer, and always have an assortment of chocolate chips and other flavors.  My husband was in luck, when I found a box of graham crackers.  These took 10 minutes to put together:

Preheat the oven to 350F. You need one cup of nuts, chopped.  Pecans would be good, but I chose walnuts for today.  I pulsed one package of graham crackers to equal 1 1/2 cups.  Melt one stick of butter and combine to the graham cracker crumbs.  I love parchment paper, otherwise spray a 9x13 pan with nonstick spray.  I prefer to make a "sling" of two sheets of cut parchment paper so that I have about 2" of overhang on each side.  You can use aluminum foil, if you don't have parchment paper. Ever since I started doing this extra step, I no longer struggle with cutting bar cookies or having them stick to the pan. Pour a 14-oz can of  condensed milk on top of the crust. If you have an offset spatula, it makes the even spreading so much easier!

Sprinkle two cups of chocolate chips, evenly. Then sprinkle 1 1/3 cups flaked coconut.

Sprinkle one cup of chopped nuts as the last layer....

Gently press down on the layers.  Bake for about 22-25 minutes, or until golden brown.

Since I took the time to make a "sling", I simply lift the cookie right out of the pan and onto a cooling rack..

One of my favorite baking tools is this giant spatula by Wilton.  I found mine at a "Michael's" Craft Store.  No more broken cakes or bar cookies!  Let this cook for at least 15 minutes... tell drooling husbands (or kids)  to wait.

The crust is chewy from the condensed milk. I cut these into 24 bars...

Baker's Rights... I get the first taste. 

VERDICT: I can see why these are Craig's #1 favorite cookie (next to peanut butter).  I love the chewy, buttery crust.  It's sweet, but not cloyingly sweet.  The balance of chocolate, coconut and nuts is perfect.  These are rich, and perfect to tuck into a lunch box.  I recommend a glass of milk, though.  I see this cookie recipe on blogs during Christmas Cookie season.  I think this is a fast and easy cookie all year round. As for me, I'm going to limit myself to my one cookie. Today, at least! The rest is for my hard-working husband, who deserves his boyhood treat. He's been busy taking care of our herb and vegetable garden.  Make these for your loved ones. They'll thank you.  If you've made these yourselves, then you know what I'm talking about!

These will definitely put a smile on your face.  A printable recipe is at the bottom of this post. 

For those of you who are roasting in record high heat-- save this recipe for a time when turning on an oven doesn't make you gasp in horror.  I hope you do find cooler temperatures! Tomorrow is back-to-school for the students where I work.  I am expecting to be busy and tired for most of the week. I'll do my best to share more recipes.  I miss not being able to post more than once or twice a week, and I thank you for lovely comments and private emails.  I  love to share with all of you what's cooking in our home. I feel so blessed!

Chocolate Chip Cookie Bars (Cook's Illustrated) -- a tasty excuse to use my "DEMY Digital Recipe Reader"

Hey! I'm back to blogging in "real time"!  I made these cookie bars a couple of hours ago.  I have two men who are both tall and thin, and they love cookies.  I bookmarked this recipe from Cook's Illustrated a few weeks ago, since the boys love chocolate chip cookies.  I noticed that Donna, from My Tasty Treasures, beat me in posting this very recipe.  What perfect timing!  Bar cookies are my favorite Go To fast dessert. They're perfect for lunch boxes, too.  I'll show you just how fast and easy these are-- and then I'm going to show you my new Mother's Day gift to me! First, preheat the oven to 325 degrees. Adjust oven rack to lower-middle position.

You need  flour, salt, and baking soda together in medium bowl; whisk it andset aside (printable recipe is at the bottom of this post). Whisk 1 1/2 sticks melted butter and sugars in medium large bowl until combined. Add egg, egg yolk, and vanilla and mix well-- which is why the wet ingredients look an ugly brown...that's from the vanilla!

Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not over mix. Fold in the chips, then... make sure you have a 9x13 baking pan prepared with a foil "sling" and then prepare with non-stick spray. Trust me, a sling makes removing the bar cookies a snap!

Pour the dough into the pan....

Smooth with an off-set spatula (I pressed most of the dough in with my hands, before smoothing it.)

Bake until top is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 27 to 30 minutes. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board.

This version of chocolate chip cookies takes a lot less work to make. With my busy work schedule, these are a blessing!  Now, I want to show you a "toy" that I have wanted to own for a year.  Ready?

This is the newest version of a DEMY Digital Recipe Reader!  The beauty of this technical gadget is that it's a part of Key Ingredient-- which is where Donna and I store all of our recipe cards. If any of you have wondered how I have a printable recipe card at the bottom of each post, well the secret's out now! I have over 400 recipes.  I no longer need to print the recipes. No more bulk binders with protective covers on printed recipes.  I just plugged in my new DEMY and it synced all the recipes-- plus Donna's recipe card-- into my DEMY. I created my own catergories (see above photo).

Look! That's my photo!

Is the print too small? No problem! I hit FONT SIZE...

Much better!

There are built-in substitution lists... very cool!

How about three built-in timers?

There are lots of extra features, too. How much did I pay?  Last year, they were $299.00 and I couldn't justify that cost. Today? I ordered mine at Costco.com  for $199.00.  Key Ingredient worked out a few bugs from Version #1 (from reviews I read) and the price went down.  Just like iPhones, sometimes it's worth waiting for the next generation, right? Yeah, the price is a bit of an indulgence on my budget-- but I'm worth it!  At least once a year, on Mother's Day, treat myself to something I really, REALLY want-- I'd rather do that than go out to brunch.  I bought this (guilt-free), after a successful side job money making venture of mine that brought in a small windfall. I love this gadget! I can wipe the screen with a damp cloth.  It holds a good battery charge, so I can move it all around my (tiny) kitchen. It's user-friendly.  I position the DEMY to be upright, or at a flatter angle-- the screen automatically turns!  Want one yet?  Oh, how I wish I was a distributor for these!  If I was, I'd sponsor a giveaway so someone can appreciate this ingenious way of storing recipes. Get one, if you can. If you're a techno junkie, like me, this is a foodie's dream toy-- next to a good digital camera. By the way, Jenn at Technical Support for the DEMY was super helpful.  I'm a happy customer.

As always, the printable recipe for these bar cookies are at the bottom of this post. It's from Key Ingredient, and it's also in my DEMY. I'm glad, because at the touch of a button, I can whip another batch up in less than 10 minutes. Thanks, Donna, for inspiring me to make these! By the way it's FREE to join Key Ingredient. I've been a member for well over a year, and love how easy it is to use.

COOKIE VERDICT:  Buttery, chewy, chocolatey-- my boys will eat most of these. I ate one piece, and will stay away from the rest. I'm not as tall and thin as they are!

Your Foodie Techno Junkie,