Deluxe Cookies

I mentioned in an earlier post that Snickerdoodles were basically sugar cookies.  I couldn't completely understand the popularity of Snickerdoodles, but I don't have the same uncertainty over these.  These cookies have everything!  The oats help keep the cookie moist and everything else adds flavor.  This recipe will yield 5 dozen real size cookies.

Dry Stuff
4 cups flour
2 tsp. soda
2 tsp. baking powder
1 tsp. salt
5 cups steel cut oats


Wet Stuff
2 cups butter
2 cups white sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla

24 oz. chocolate chips
3 cups nuts (any combination of peanuts, macadamia nuts, cashews)

Combine all the dry stuff and put to the side. 

Cream the butter and both sugars.  Add eggs and vanilla and mix well.  Add all the dry ingredients.  Blend well.  Add chocolate chips and nuts and finish mixing.  Roll into balls and place 2" apart on cookie sheet.  Bake 10 minutes in oven at 375 degrees. 

Snickerdoodles

Over the years, I've had a lot of requests for my cookie recipes, not to mention the cookies themselves. I'm not sure I understand the fascination with snickerdoodles -- it's a sugar cookie after all -- but it's frequently the first cookie people grab. Here you go:

3 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup butter
2 cups sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla
3 tablespoons sugar (raw cane sugar from Trader Joe's)
1 teaspoon ground cinnamon

Heat oven to 375.

Stir together the dry stuff (flour, soda, cream of tartar and 1/2 teaspoon sea salt).

Beat butter until its creamy, then add regular sugar and beat until fluffy. Add eggs, milk and vanilla and beat well. Add all the dry ingredients and beat until smooth. Form dough into balls and then roll in combination of raw cane sugar and cinnamon. Place balls onto cookie sheet, 2 inches apart. Bake 8-10 minutes until light golden brown. Move to racks for cooling.

I've typically been able to get about 2 dozen real-sized cookies from this recipe.

French Silk Pie

I've given you the pie crust recipe, now you need something to put in it.  This is seriously sweet, but how can you go wrong with sugar, butter, eggs and chocolate.

1 cup sugar
¾ cup butter
3 squares (3 ounces unsweetened chocolate, melted and cooled)
1 ½ teaspoons vanilla
3 eggs
1 9” baked pie crust

In a small mixer bowl cream sugar and butter about 4 minutes or till fluffy. Stir in cooled chocolate and vanilla. Add eggs, one at a time, beating on medium speed of mixer after each addition and scraping side of bowl constantly. You will see the mixture get lighter after each additional egg. You want a very smooth/silky feel to the mixture. Turn into baked pie crust. Chill several hours or overnight until set.

Pie Crust

This is an easy recipe for a pie crust.  You don't need a rolling pin, you'll be pressing it into the pie tin.  Use it for your favorite dessert or main dist.

1 cup + 1 tablespoon flour

1 stick of butter

1 tablespoon cold water

Melt butter in microwave.  Add to flour and stir.  Add one or two tablespoons of water.  (You want pliable dough).  Knead briefly to capture all the flour. 

Press pie crust into a standard 8” pie tin.  Be sure to make crust thin and even along bottom and edges. 

If pie calls for a baked crust, preheat oven to 425º.  Puncture crust along bottom and sides so steam can escape.  Bake crust for 12 minutes or until golden brown.