I never dreamed in a million years that the recipe for Oatmeal Bar Cookies would be exactly as the drop cookie. That’s why I haven’t made them thinking that the texture would be more chewy when all that dough was crammed into one pan. But, I was wrong and I have wasted so much time doling out oatmeal drop cookies. Bar cookies are so much easier to bake especially when you are dealing with about 5 dozen. That was your good news. The bad news is you have to wait for them to cool before cutting them unless of course you’re just going to eat them out of the pan with a spoon. And that would be perfectly acceptable!
Category Archives: Cookies
This is the easiest sugar cookies recipe I have ever made. It is a winner from Betty Crocker. I will have to admit that when I read through the recipe I was very skeptical about its outcome, but now after 28 times making them, it’s a beauty! I knew immediately that I could get these cookies in the oven and my students out the door in a 45 minute class. Now just think what you could do with this recipe. In a pinch you could make them before breakfast, have them packed and ready to head out the door with you to celebrate a birthday at lunch! It does not get better than that.
I know that Valentine’s Day has come and gone, but I just had to post these gorgeous cookies! In preparation for Valentine’s Day I spent a Saturday afternoon in the kitchen making these beautiful heart sandwich cookies which caught my eye sitting there on the front cover of Martha Stewart’s Living Magazine. I have made a couple of Martha’s recipes. One of them was a great success in my classroom two years ago at Christmas. Even though it took us four days to make them it was worth it. What I am leading up to is the fact that the cookie recipes of Martha’s seem to be so time-consuming! I know that she has lots of helpers in her kitchen, but there is just one of me. The active time given for completing this recipe was 3 hours and 25 minutes. I spent five hours. If you have ever spent five hours doing one recipe you know that when you are finished you don’t even want to eat what you have prepared or it just doesn’t live up to all that time spent in the kitchen. In other words, I could not be the judge of these cookies. I took them to school and let 60 of my students judge them.
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Last week my students made oatmeal cookies and I will have to say they were fantastic! If you have ever made cookies from scratch you know it is so easy to mess them up! It makes it doubly hard to keep everything straight when there are five to six students working on the same recipe. As the instructor, I step back and watch. I’m not the type to get in the kitchen with them. Mistakes are great tools for learning! Questions like these will be floating through the classroom as they are busy in their kitchens:
- Did you measure the soda?
- How much sugar do we add?
- Do we use all purpose flour or self rising?
- Hey, I don’t think you packed the brown sugar!
- Do we cook these at 325?
Of course they all have a recipe in front of them and a planning sheet that should have their specific jobs listed. Plus two days before I have shown them how to make the cookies and use all of the equipment. How did they do? Out of 24 kitchens only 2 groups made some kind of mistake with their recipe which resulted in very flat cookies and another group had pale clumps that did not spread at all. For me, that is a very good baking day!
This recipe is really a throwback to my college days when I was a flunky for the head of the Home Economic’s Department. I probably made a million of these Spritz Cookies and became quite a natural with a cookie press. These little cookies are quick to make, but I am hesitant about using the word easy. The dough is quite easy to prepare as long as you can operate a mixer, but the kicker for some could be the use of a cookie press. Following the directions in the Use and Care Manual will be a great help . I found the diagrams are very easy to follow. Now it may take a couple of tries to get the feel of how long to press the trigger, but you can just throw the dough back in the press and start over. If you don’t have a cookie press I encourage you to run out an get one especially if you have children. They love this gadget! You and your family can make some great holiday memories! Check out the little puppies we made at the insistence of one of my angels!
This recipe has been sitting in my cook this next notebook for six years. What a slacker I am! Well, I finally have made these wonderful balls of pure delight and I can truthfully tell you that I waited six years too long. They are just perfect for the holidays, but really you can eat them all year long just because they will make you very happy. They’ll just melt in your mouth and you will have to have another and another. Have lots of company when they come out of the oven is all I have to say. You will love them because they are so good and there is really no way to mess these up unless you cook them too long.
- Line pan with parchment paper
- Measure salt, baking powder and flour
- Melt 1 stick of butter and add 1 cup brown sugar
- Add 1 teaspoon vanilla
- Add 2 eggs one at a time
- Add dry ingredients
- Pour in pan
- Cook over medium heat 3 tablespoon brown sugar and 2 tablespoons butter until it bubbles
- Remove from heat. Add 1 cup powdered sugar, 1 teaspoon vanilla, and 1 tablespoon water. Stir.
- Spread over cooled blondies.
- Sprinkle with 1/2 cup chopped pecans.
- 1 cup all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1 teaspoon vanilla
- 2 eggs
- Topping: I doubled the topping recipe for a 9 inch pan
- 3 tablespoons packed light brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla
- 1 cup confectioners’ sugar
- 1/2 cup chopped pecans
- Heat oven to 350° F. Grease an 8-inch square baking pan. I used a 9 inch pan.
- Line the pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a medium saucepan, melt the butter over medium-low heat.
- Remove from heat and mix in the brown sugar and vanilla.
- One at a time, mix in the eggs; mix in the flour mixture until just combined (do not overmix).
- Spread the batter into the prepared pan and bake until a toothpick inserted in the center comes out with moist crumbs clinging to it, 20 minutes in a 9 in pan, but longer 25 minutes for an 8 inch pan. Cool completely in the pan. I put mine in the freezer for quick cooling.
- Make the praline topping: In a small saucepan, heat the brown sugar and butter over medium heat, stirring occasionally, until bubbling, about 2 minutes.
- Remove from heat and whisk in the vanilla, 1 tablespoon of water, and confectioners’ sugar until smooth.
- Spread over the cooled blondies and sprinkle with the pecans.
- Let the topping set, 10 to 15 minutes.
- Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares. Store the blondies in an airtight container at room temperature for up to 5 days.