Northwest NEWS

August 20, 2001

Home & Garden

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Dining In

Basic Chocolate Chip Cookie
   2 1/4 c. all purpose flour
   1 tsp. salt
   1 c. (2 sticks)butter, softened
   3/4 c. granulated sugar
   3/4 c. packed brown sugar
   1 tsp. vanilla extract
   2 large eggs
   2 c. (12 oz.) semi-sweet chocolate morsels
   1 c. chopped nuts
   Preheat oven to 375 degrees. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition.
   Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded Tbsp. onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
   Slice and Bake Cookie Variation:
   Prepare dough as above; divide in half; and wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 1/2-inch thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
   Makes about 5 dozen cookies.
  
   Chocolate Peanut Butter Cookies
   2 1/4 c. all-purpose flour
   2/3 c. baking cocoa
   1 tsp. baking soda
   1/4 tsp. salt
   1 c. (2 sticks) butter or margarine, softened
   3/4 c. granulated sugar
   2/3 c. packed brown sugar
   1 tsp. vanilla extract
   2 large eggs
   1 2/3 c. (11 oz. pkg.) peanut butter and milk chocolate morsels
   Preheat oven to 350 degrees.Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded tsp. onto ungreased baking sheets.
   Bake for 8 to 10 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
   Makes about 5 dozen cookies.
  
   Oatmeal Scotchies
   1 1/4 c. all-purpose flour
   1 tsp. baking soda
   1/2 tsp. ground cinnamon
   1/2 tsp. salt
   1 c. (2 sticks) butter or margarine, softened
   3/4 c. granulated sugar
   3/4 c. packed brown sugar
   2 large eggs
   1 tsp. vanilla extract or grated peel of 1 orange
   3 c. quick or old-fashioned oats
   1 2/3 c. (11 oz. pkg) butterscotch-flavored morsels
   Preheat oven to 375 degrees.Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoons onto ungreased baking sheets
   Bake for 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
   Pan Cookie Variation:
   Grease 15 x 10-inch jelly roll pan. Spread dough into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack.
   Makes 4 dozen bars.
  
   Milk Chocolate Florentine Cookies
   2/3 c. butter
   2 c. quick oats
   1 c. granulated sugar
   2/3 c. all-purpose flour
   1/4 c. light or dark corn syrup
   1/4 c. milk
   1 tsp. vanilla extract
   1/4 tsp. salt
   1 3/4 c. (11.5 oz. pkg.) milk chocolate morsels
   Preheat oven to 375 degrees. Line baking sheets with foil.
   Melt butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt, mix well. Drop by level teaspoons, about 3 inches apart, onto prepared baking sheets. Spread thinly with rubber spatula.
   Bake for 6 to 8 minutes or until golden brown. Cool competely on baking sheets on wire racks. Peel foil from cookies.
   Microwave morsels in medium microwave-safe bowl on medium-high power for 1 minutes. Stir. Microwave on high power for 1 minute; stir. Microwave an additional 10 to 20 second intervals, stirring until smoooth. Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies.
   Makes about 3 1/2 dozen sandwich cookies.
  
   Chunky Chocolate Pecan Bars
   Crust:
   1-1/2 c. all-purpose flour
   1/2 c. (1 stick) butter, softened
   1/4 c. packed brown sugar
   Filling:
   3 large eggs
   3/4 c. corn syrup
   3/4 c. granulated sugar
   2 Tbsp. butter, melted
   1 tsp. vanilla extract
   1 3/4 c. (11.5 oz. pkg.) semi-sweet chocolate chunks
   1-1/2 c. coarsley chopped pecans
   Preheat oven to 350. Grease 13 x 9-inch baking pan.
   For Crust:
   Beat flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan.
   Bake for 12 to 15 minutes or until lightly browned.
   For Filling:
   Beat eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust.
   Bake for 25 to 30 minutes or until set. Cool in pan on wire rack.
   Makes about 3 dozen bars.
  
   White Chocolate Chip Cookies
   2 1/4 c. all purpose flour
   2/3 c. baking cocoa
   1 tsp. baking soda
   1/4 tsp. salt
   1 c. ( 2 sticks) butter ot margarine, softened
   3/4 c. granulated sugar
   2/3 c. packed brown sugar
   1 tsp. vanilla extract
   2 large eggs
   2 c. (12 oz. pkg.) white chocolate morsels
   Preheat oven to 350.
   Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop by well rounded teaspoons onto ungreased baking sheets.
   Bake for 9 to 11 minutes or until center are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
   Makes about 5 dozen cookies