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The Easiest Cookies You Will Ever Make – Brownie Crinkle Cookies

When it comes to eating cookies, I have my classic favorites. I love homemade chocolate chip cookies, oatmeal raisin cookies and even just plain sugar cookies. I even venture out a little bit and enjoy the Heath bar brickle cookies for a little bit of an extra flavor. When it comes to cookies in the house Michelle and Sean are the real experts and lovers of all things cookie and Michelle is always on he lookout for a new cookie to try or make. Sometimes you want a recipe that you can put together really easily and have done fast, as was the case last week when Michelle was looking to bring some cookies into her office one day. She had used the chocolate crinkle cookie recipe in the past and really loved it and I had never seen her make it before until I was amazed at what was in it and how quickly it all came together. I had seen her make these from Martha Stewart’s recipe at Christmas time, but never like this.This recipe comes from the Best Ever Cookie Collection and uses only 4 ingredients to get it all together.

Brownie Crinkle Cookies

1 package of boxed brownie mix

1/4 cup water

1 egg

1/2 cup powdered sugar

Heat the oven to 350 degrees. Grease a cookie sheet with nonstick spray or use parchment paper or a silicon baking mat on the cookie sheet. In a large bowl, mix the dry brownie mix, water and egg together with a spoon. Mix for about 50 strokes or until the ingredients are well blended. Place the powdered sugar in a separate shallow bowl or dish. Shape the dough by rounded teaspoonfuls into balls or use a small cookie scoop to make the dough balls. Roll the balls in the sugar until they are well coated. Place the cookie balls on the prepared cookie sheet about 2 inches apart. Bake the cookies for 10 to 12 minutes or until almost no indentation remains in the center of the cookie when it is touched lightly. Remove the cookie sheet from the oven and allow the cookies to cool on the cookie sheet for 1 to 2 minutes before removing the cookies to a wire rack to cool completely.

The recipe yields about 3 dozen cookies, give or take and if you ever wanted a nice brownie in cookie form this is it. It has that great chocolate flavor you get from a brownie in just a little cookie form and the powdered sugar is the perfect touch. I could see making these even just a little bit larger and putting some ice cream between them to make some awesome ice cream cookie sandwiches. I am not a milk drinker myself but Sean swears you have to have them with a  cold glass of milk to finish them off. Michelle left a few at home for us and brought the rest with her to the office where they were quickly devoured and gone. This recipe gives you a great alternative way to use that box of brownie mix you have sitting in the closet if you don’t feel like having brownies and want a cookie instead.

That’s all I have for today (it’s Monday – busy work day!). Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!

browniecrinklecookie

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Posted by on March 2, 2015 in Cookies, Cooking, Dessert

 

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Christmas Cookie Ideas, Part 3: Alton Brown’s Gingersnap Cookies

Okay, so now that we have covered Sean’s cookie and Michelle’s cookie, it is time for the cookie that I made. There are a bunch of cookies I like that we eat fairly often, like chocolate chips, oatmeal raisin cookies and even Heath bar brickle cookies, but there is something about ginger snaps that I really enjoy. I love the deep ginger flavor a good one has, almost tasting spicy with a little bite to it. I can remember eating them out of the box when I was a little kid and just the smell of them alone is enough to get me thinking about them. I have made ginger snaps before, but I came across this recipe from Alton Brown a while back and had been holding back on it so that we  could use these for part of our Christmas cookies. The best thing is that they are really easy to make. One thing to note about this recipe is that Alton uses weight measurements for a few of the ingredients instead cup measurements. I don’t have a kitchen scale, but if you do you can make good use of one here. I did some research online to get some conversion rates and they seemed to work out fine, so I have included the conversions here.

Alton Brown’s Ginger Snaps

9 1/2 ounces (2 1/4 cups) all-purpose flour

1 1/2 teaspoons baking soda

1 tablespoon ground ginger

1/2 teaspoon ground cardamom

1/2 teaspoon ground clove

1/2 teaspoon kosher salt

7 ounces (1 cup) dark brown sugar

5 ounces butter, room temperature

3 ounces (1/4 cup) molasses

1 egg, room temperature

2 teaspoons finely grated fresh ginger

4 ounces (2/3 cup) finely chopped candied ginger

Preheat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda, ground ginger, cardamom, clove and kosher salt.

Place the dark brown sugar and the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on low-speed until the mixture is light and fluffy, about 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium speed for 1 minute. Add the crystallized ginger and, using a rubber spatula, stir the mixture to combine. Add the dry ingredients to the wet ingredients and stir the mixture until it is well combined and the dough has formed.

With a 2-teaspoon sized scoop, drop the cookie dough onto a parchment paper-lined cookie sheet or half sheet pan approximately 2 inches apart. Bake the cookies on the middle rack of the oven for 12 minutes for slightly chewy cookies or for 15 minutes for more crisp cookies. Rotate the pan halfway through the baking process to ensure even cooking and browning.

Remove the pan from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring them to a wire rack to cool completely. Repeat the process with the remaining cookie dough. Store the cookies in an airtight container for up to 10 days.

You can even freeze the cookie dough if you want to make it ahead of time and then use it closer to your desired date for the freshest possible cookies. Just scoop and freeze the cookie dough on a sheet pan and once it is frozen place the  cookie dough in a resealable bag to store in the freezer. You can then bake the cookies directly from the freezer as the recipe instructions suggest.

One more thing about the recipe. The conversions can be a little confusing if you don’t have a scale and you may question if you have too much or too little of a particular ingredient.This recipe showed me that it is probably a good idea to have a kitchen scale for recipes like this. In any case, when I first mixed the dough it seemed way too loose and dry, as if it had too much flour. After some consideration, I decided to add another egg to help balance things out since that was the only liquid in the recipe other than the molasses. I think I could have added more molasses too and still have gotten good results but the taste might have been a lot stronger than I wanted. The extra egg seemed to even things out and the results were perfect. A very ginger-tasting cookie with just the right texture was what I ended up with.

That’s all I have for today. Check back next time for some more recipes. I made a nice Cuban pork shoulder and black beans in the slow cooker last night that was a great recipe that I will be sharing. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on December 21, 2013 in Cookies, Cooking, Dessert, Holidays

 

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Michelle’s Not-So-Secret Oatmeal Cookies

Everyone, and I mean everyone, always loves the cookies Michelle makes. This is particularly true of the chocolate chip cookies she makes and the oatmeal raisin cookies. I love the both myself, but I have to admit the oatmeal raisins are my favorite. They come out perfectly and I am pretty sure I could eat an entire batch of them myself if I put my mind to it. What’s her secret recipe? Well, it’s hardly a secret really. She uses the same recipe as is listed on Quaker Oats’ website for their cookies, but she does tweak it a little.

Michelle’s Famous Oatmeal Raisin Cookies

1 cup (2 sticks) butter, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3 cups quick cooking Irish oatmeal

2 cups raisins

Preheat the oven to 350 degrees. Beat together the butter and both of the sugars until creamy. Add the eggs and vanilla extract; beat well. Combine the flour, baking soda, cinnamon and salt in a separate bowl and mix well. Add the combined flour mixture to the butter mixture and mix well. Slowly stir in the oats until just combined.Fold in the raisins until just combined. Drop rounded teaspoons of cookie dough onto cookie sheets lined with parchment paper. Bake the cookies for 10 to 12 minutes or until golden brown. Cool for 1 minute on the cookie sheet and then remove to a wire rack for further cooling.

That’s all there is to them. The only changes she really makes are in the oats and raisins. She uses the Irish oatmeal a lot of  the time. It seems to have a more natural and better flavor than from the standard Quaker Oats we have bought in the past and I really like them this way. She also adds in twice the amount of raisins as is in the standard recipe. This seems to make the cookies softer and more chewy, which is great in an oatmeal raisin cookie. As I said, everyone really seems to enjoy them, and she just made them this weekend and we devoured them at every chance, almost as quick as they were coming out of the oven. I had to stop and make a plate just to be sure I could get a picture of them before they all disappeared.

That’s the recipe for today. Check back later in the week and I’ll have a few more recipes, including a little different take on baby back ribs that I made last night, a new chicken recipe and even some burger recipes I want to try. I have a few others in store for the coming weeks as well that should be great that I have picked up from various sources, including The New York Times, Food Republic, Alton Brown, Marc Murphy, Bon Appetit and many more. Keep checking back to see how they work out. Enjoy the rest of your spring day today and enjoy your meal!

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Posted by on May 29, 2013 in Cookies, Cooking, Dessert

 

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Jennifer Probst

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Laissez Faire

Letting Life Lead

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