*TOLLHOUSE COOKIES

Today my babe asked me to make him chocolate chip cookies/bars.
So i choose tollhouse cookies recipe.

And i add some dry shredded coconut about 1 Cup.
Turns out very good, I love it!
It's crunchy on the outside yet soft in the inside, Perfect :)

These legendary bars are based on the first American chocolate chip cookies recipe.

The recipe came from 500 cookies. (I posted the recipe book picture in the "Cookies Anyone?" section)

Makes 1 Dozen.

Ingredients:
- 2 1/4 Cups All-Purpose Flour
- 1 Tsp. Baking Soda
- 1/2 Tsp. Salt
- 1 Cup (2 Sticks) Sweet Butter
- 3/4 Cup Granulated Sugar
- 3/4 Cup Unrefined Light Brown Sugar
- 2 Tsp. Vanilla Extract
- 2 Eggs
- 2 Cups (7 oz.) Chopped Pecans
- 1 Cup (5 oz.) Bittersweet chocolate chips

Directions:
1. Preheat the oven to 375 F (190 C). Grease and line a 9 x 13-in. (23 x 33-cm) pan.

2. Sift together the flour, baking soda and salt.

3. Beat the butter and sugars together with the vanilla extract. Beat in the eggs. Stir the flour mixture, nuts and chocolate chips into the mixture.

4. Spoon the batter into the pan. Bake 25 minutes until golden and firm. Cool in the pan for 5 minutes and cut into squares. Remove from the pan and cool on wire rack.

5. Store in an airtight container for 3 to 4 days.

*Recipe Courtesy of 500 Cookies pg. 37 By Philippa Vanstone
*Pictures Courtesy of Mysexykitchen

*COOKIES ANYONE?

Today i met with my friends.
And i brought them some cookies.
I made & prep them last night and i bake it this afternoon.
Thank goodness they like it hehehe!

Btw, I have a wonderful evening.
Thanks to you guys, You know who you're :)

The recipe came from 500 Cookies recipe book.
I bought it from Costco only $10, Love the price and the recipe book for sure!

Here's the Peanut Butter Cookies & White Chocolate Chunk Cookies recipe:
Peanut Butter Cookies
Makes 2 Dozen


Rich and creamy...
These cookies are a real indulgence for peanut butter fans.

Ingredients:

- 1 1/ 2 Cups All Purpose Flour

- 1/2 Tsp. Baking Soda

- 1/2 Cup (1 Stick) Sweet Butter

- 1/2 Cup Superfine Sugar

- 1/2 Cup Unrefined Light Brown Sugar

- 1 Egg

- 1 Cup (8 oz.) Crunchy Peanut Butter

- Pinch of Salt

Directions:

1. Sift the flour and baking soda together. In a separate bowl, Beat the butter and sugars until soft and creamy. Combine the egg, flour mixture, peanut butter, and salt. Add the butter and sugar mixture and mix until smooth.

2. Wrap the dough in foil or parchment and refrigerate for at least 2 hrs, Preferably overnight.

3. Preheat the oven to 325 F (160 C). Shape the dough into 1 1/4-in. (3 cm.) balls and place then 2 in.(5 cm.) apart on baking sheets. Flatten slightly with a fork. Bake 15 minutes or until golden.

4. Remove from the oven and allow to cool. Store in an airtight container for up 5 days.

---------------------------------

White Chocolate Chunk Cookies

Makes 2 Dozen

For all those white chocolate fans, This one's for you :)

Ingredients:

- 1/2 Cup (1 Stick) Sweet Butter

- 1 Cup Superfine Sugar

- 1 Egg

- 2 Tsp. Vanilla Extract

- 1 1/4 Cups All- Purpose Flour

- 1/2 Tsp. Baking Soda

- 1/2 Tsp. Baking Powder

- 1/4 Tsp. Salt

- 1/4 Cup Oatmeal

- 1 1/2 Cups (8 oz.) Chopped White Chocolate Chunks (I used White Chocolate Chips/Morsels)

Directions:

1. Preheat the oven to 375 F (190 C). Beat the butter and sugar and then add the egg and vanilla.

2. Sift together dry ingredients and stir in the oatmeal. Incorporate the mixed dry ingredients and chocolate into the butter mixture.

3. Roll into balls and use your fingers to flatten onto a non-stick baking sheet 2 in. (5cm.) apart.

4. Bake for 8 to 10 minutes, Cool 5 minutes. When cool, Store in an airtight container for 4 to 5 days.

*Recipe Courtesy of 500 Cookies pg. 23 & 131 By Philippa Vanstone

*Pictures Courtesy of Mysexykitchen

*CHEWY OATMEAL COOKIES

I love this oatmeal cookies.
It's pretty different from any oatmeal cookies that i've ever had.
Do u know why? Its because of coconut milk in it.
Anything with coconut always grabs my attention for sure :)


Recipe came from 7 Secrets Cookbook By Neva & Jim Brackett.
I made a tiny modification from original recipe.
Here's the pictures Before & After oven:

Ingredients:
- 1 Cup Whole wheat Flour
- 3/4 Cup Brown Sugar
- 1 Cup Coconut Milk
- 3/4 Cup Raisin
- 1/2 Cup Sliced Almonds or Chopped Walnuts
- 1 Cup Diced Fruit such Peaches, Apples, Pears, Crushed Pineapples, Mangoes or Persimmons
- 1 1/2 Cups Oats
- 1 Tsp Baking Powder
- 3/4 Tsp Salt

*Here's my tiny modification recipe:
- 1/2 Cup Whole Wheat Flour + 1/2 Cup All-Purpose Flour
- 3/4 Cup Light Brown Sugar
- 1 1/2 Cups Coconut Milk
- 1/2 Cup Dried Cranberries + 1/2 Cup Raisin
- 1/2 Cup Sliced Almonds
- 1 Cup Diced Fresh Jonagold Apple
- 1 1/2 Cups Roll Oats
- 1 Tsp Baking Powder
- 3/4 Tsp Salt


Directions:
1. Combine brown sugar and coconut milk in a mixing bowl, Stirring until creamy.
2. Add flour, salt and baking powder. Stir just until mixed. Add remaining ingredients and folding in fruit last.
3. Scoop onto cookie sheet with spoon or small ice cream scope. The mix should be soft but firm enough to stay in small mounds.
4. Flatten slightly with a fork or rubber spatula. Bake for 15 Min at 350 F


*Recipe Courtesy of Neva & Jim Brackett (7 Secrets Cookbook)
*Pictures Courtesy of Mysexykitchen

*CRANBERRY-PEACHES-CASHEW JUMBLES

Next month is the year of 2008.
Adios mio. I can't believe it, Time sure flies quick eh?
Anyway, I want to wish all of you Happy Holidays :)


I make these cookies for quite sometime,
But didn't have time to post it.
So, Here's Cranberry-Peaches-Cashew cookies.


The sour cream adds richness to these cookies.
I added about 1/2 Cup of peaches.
Turns out pretty good :)

Ingredients:
- 1 Cup Brown Sugar
- 1 Cup Salted Cashews or Macadamia Nuts, Coarsely Chopped
- 2 Cups All-Purpose Flour
- 1/2 Cup Unsalted Butter, Softened
- 1/2 Cup Sour Cream
- 1/2 Cup Peaches, Slice Medium Chunk
- 2/3 Cup Sweetened Dried Cranberries
- 1 Tsp Vanilla
- 3/4 Tsp Baking Powder
- 1/4 Tsp Baking Soda
- 1 Egg

*For Drizzle: (I skip this one)
- 1 1/2 Cups Powdered Sugar
- 2 Tbs Orange Juice

Directions:
1. Heat oven to 375 F. Combine brown sugar, butter, sour cream, egg and vanilla in large bowl. Beat at medium speed, Scraping bowl often until creamy.
2. Reduce speed to low. Add flour, baking powder, and baking soda. Beat until well mixed, Stir in cashews and cranberries by hand.
3. Drop dough by rounded teaspoonfuls, 2 inches apart onto ungreased cookies sheets. Bake for 10 to 12 minutes or until lightly browned. Cool completely.
4. Drizzle: Stir together powdered sugar and orange juice in small bowl. Drizzle over cooled cookies.

*Tips:
For easy cleanup when drizzling cookies, Place wire cooling racks with cookies over sheets of waxed paper. Drizzle cookies and let excess drizzle drip down onto waxed paper.

*Recipe Courtesy of LandoLakes
*Pictures Courtesy of Mysexykitchen

*STRAWBERRY ALMOND SHORTBREAD THUMBPRINTS

Today i am making a Shortbread.
In case some of you guys didn't know what shortbread is.


Here's the Definition of Shortbread:
Shortbread is a type of biscuit (cookie).
Which is traditionally made from one part white sugar,
Two parts butter and three parts plain white flour.
Shortbread is so named because of its crumbly texture.
(From an old meaning of the word short).


The recipe call for Raspberry jam.
I prefer strawberry jam, Because i love strawberry :)

Ingredients:
- 1 Cup Unsalted Butter, Softened
- 2 Cups All-Purpose Flour
- 2/3 Cup White Sugar
- 1/ Cup Strawberry Jam
- 1/2 Tsp Almond Extract

Directions:
1. Combine butter, sugar and 1/2 tsp almond extract in large bowl. Beat at medium speed until creamy and scraping bowl often.
2. Reduce speed to low, Add flour and beat until well mixed. Cover and refrigerate until firm (at least 1 hour).
3. Heat oven to 350 F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly).
Fill each indentation with about 1/4 tsp jam.
4. Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, Remove from cookie sheets. Cool completely. Makes about 3 1/2 dozen cookies.

*Recipe Courtesy of Landolakes
*Pictures Courtesy of Mysexykitchen

*HONEY - WALNUT COINS

Recipe came from...
Martha Stewart living magazine Sept' 07 edition.
I love the smell of honey in this cookie. Its wonderful :)
The honey lends these bite-size shortbread cookies more than just delicate flavor.

To make this cookie. First you need to toast the walnuts.
To toast walnuts:
Spread them in a single layer on a rimmed baking sheet & bake in a degree oven 350 F for 10 min.


Ingredients:
- 2 Sticks (8 oz) Unsalted Butter, Room Temperature
- 2 1/1 Cups All-Purpose Flour, Plus more for shaping
- 1 1/4 Cups Coarsely Chopped Toasted Walnuts (About 4 3/4 oz)
- 1/3 Cup Honey, Plus 1/4 Cup (Warmed until liquid) for brushing
- 1/4 Cup Sugar
- 3/4 Tsp Salt

Directions:
1. Pulse Flour, Salt, and 3/4 Cup toasted walnuts in a food processor until finely chopped.
2. Beat butter on medium-high speed until fluffy about 3-5 min. Add sugar and beat until pale and fluffy about 2 min more. Beat in 1/3 cup honey, Reduce speed to low. Add flour mixture and beat until just combined (Dough will begin to pull together). Shape into a disk and wrap in plastic, Refrigerate at least 11/2 hours (Or up to 2 days).
3. Preheat oven to 325 F. Let dough stand at room temperature for 10 min. Pinch off about 2 tsp dough and roll into a 1-inch ball. Repeat, Spacing balls about 1 inch apart on baking sheets lined with parchment paper.
4. Flatten cookies to 1/2 inch thick with the floured bottom of a glass. Press one of the remaining walnut pieces into each cookie.
5. Bake, Rotating sheets halfway through until edges are pale golden about 20 min. Transfer sheets to wire racks and brush cookies with warm honey.
6. Let it cool. Cookies can be stored in an airtight container for up 2 weeks. Make about 7 dozen cookie.

*Recipe Courtesy of Martha Stewart
*Pictures Courtesy of Mysexykitchen

*CLOUDS OF CASHEW AND CARDAMON COOKIES

This delicious cookies recipe came from...
Glamour magazine Oct'07 edition.
It's a sweet and spicy cookie with a blend of cardamom and cashews.


If you guys like the combination of sweet and spicy.
You have to try this one for sure. It's to die for :)
I love this cookies because of the cardamom flavor.
Here's before oven pictures:


This cookie recipe courtesy of Padma Parvati Lakshmi.
She's an Indian-American cookbook author, actress and model.
She has been the host of the reality TV program Top Chef.
And here's after oven pictures:

Ingredients:
- 1/2 lb (2 Sticks) Unsalted Butter, Fresh from fridge, Cut in 6 pieces
- 1/4 Cup Confectioners' Sugar plus more for dusting
- 1/2 Cup Raw Crushed Cashews (Put in plastic bag and smashed with hammer)
- 1 Tsp Cardamom Powder (Green, Not the black one. Green is best for baking)
- 2 Tsp Vanilla Extract
- 2 Cups Flour
- 1/8 Tsp Salt

Directions:
1. Cream together butter and confection sugar. Add flour, vanilla extract, cashews, cardamom powder and salt, Mix well to form dough.
2. Let stand for 30 minutes. Covered at room temperature.
3. Preheat oven to 325 F. Grease cookie sheet with nonstick spray.
4. Use your hands to make small balls about 1 inch in diameter and place on sheet. Flatten balls with the bottom of a glass dipped in flour so they resemble irregular clouds, Then make sure cookies don't touch.
5. Bake for 22 to 25 minutes. Removes from oven, Dust tops with confection sugar. Cool on racks, Makes 25 to 30 cookies.

*Cardamom is used for herbs within two genera of the ginger family Zingiberaceaey, namely Elettaria and Amomum. Both varieties take the form of a small seedpod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Elettaria pods are light green in color, while Amomum pods are larger and dark brown.


*Recipe Courtesy of Padma Parvati Lakshmi (Top Chef Host)
*Pictures Courtesy of Mysexykitchen, Here and Here

*CHOCOLATE CHIP COOKIES

After trying different kinds of chocolate chip cookies recipe.
Yes, Finally i found the...
Best-Killer-Yummy chocolate chip cookies recipe ever.


It's very soft-chewy texture with chunks of chocolate chips.
Ooooooh i'm drooling over this cookies :)
I got this recipe from my mom in-law.
Thank you so much for this killer recipe.

Ingredients:
- 2 Eggs
- 1 Tbs Vanilla
- 1 Cup White Sugar
- 1 Cup Brown Sugar
- 1 Cup Unsalted Butter, Room Temperature
- 18 Oz Semi-Sweet Mini Chocolate Chips

*Sift together:
- 2 1/2 Cups Flour
- 1/2 Tsp Baking Soda
- 1/8 Tsp Salt

Directions:
1. Cream together butter, brown sugar, white sugar and add eggs one at a time. Beating well after each addition.
2. Stir in flour mixture and then stir in chocolate chips.
3. Drop by rounded or ice cream scoop onto ungreased baking sheets.
4. Bake 350 F for 15 min.

*Tips: The secret to scrumptious cookies is in the butter. Buy a real butter and a good one. It make lots of different, I swear.


*Recipe Courtesy of Mom in-law
*Pictures Courtesy of Mysexykitchen