MFP cookie Swap

Achrya

Alright folks, lets do this. Share your favorite cookie recipe (with pictures please. Cause food porn) and hopefully we can all pick up one or two we'd like to try out!

Note: Will also accept bars, brownies, and basically all baked delights. I'm not picky.


Brownie Whoopie Pies





So. Bare with me. It's been a while. The butter, cream chesse, and powedered suagar on the bottom are the filling. Cream all that stuff together then set aside for later filling.

The cookies themselves. Cream butter, brown sugar, and white sugar. Then add eggs/egg like products and vanilla. (I think I was at a lower calorie goal at this stage so I was doing what I could to lighten stuff up)

In separate bowl add together dry stuff. Then slowly add dry to wet, a 1/2 cup at a time. When done you should have something that's like a sticky dough. Make cookies according to the size you'd like (I made 44 pretty decently sized cookies) Bake those suckers at 350 until they're done (Time? Idk. I just wing it) Let those cool, then spread filling on one cookie, top with another cookie. And then shove directly into mouth.

ILiftHeavyAcrylics

Tagging to add recipes later.

3dogsrunning

One of my favorite old standbys - Peanut Butter Chocolate Chip cookies. Its the best recipe I've ever tried. I found it at this blog
http://canarygirl.com/?p=350

Her photo. I 'm pretty sure mine looked better but I didnt' take any pics


I put this into MFP and got 168 calories per cookie. I used all natural peanut butter cause that's what I had.

Ingredients:

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
3/4 cup peanut butter
1 cup flour
1 teaspoon baking powder
a pinch of salt
1 cup chocolate chips

Preparation:

Preheat oven to 375ºF (175ºC).
Line a cookie sheet or two with parchment.
Cream butter and sugars until creamy, then add egg and vanilla and beat until smooth.
Add Peanut butter and continue to beat until combined.
Add flour, baking powder and salt and stir to combine.
Add chips and stir again.
Drop small spoonfuls of dough onto parchment (you should get a dozen per sheet).
Bake 12 minutes or until just golden.
Remove from oven and allow to rest on the sheet 1 minute before removing with a spatula.
Serve with gallons and gallons of milk.


ETA - these are the softer type cookies, not the dryer crunchier style.

MyChocolateDiet

1 cup sliced almonds
1/2 c. baked sweet potato
2 Tablespoons Dark agave
1 egg white beaten to stiff peaks
1 egg yolk
1/2 teaspoon cinnamon

Grind sliced almonds in blender until fine.

Mix sweet potato, egg yolk, cinnamon and agave until well blended. Fold in egg whites 1/3 at a time http://www.youtube.com/watch?v=0Yie5V37E1w. Fold in ground almonds. Put a ziploc bag over a cup and pour batter in. Cut a tip off and pipe onto buttered baking sheet evenly to make 12 even mounds.

Bake for 20 minutes at 350 degrees.

Cool for a few minutes on pan then transfer to a cooling rack.

When cooled they will look and taste like mini muffin tops. They won't be pretty but they will be yummy. Sorry I don't have a pic to upload that's why I include the description. This is a recipe I invented on a whim at Christmastime when I had already made my kid gingerbread TMNT cookies and myself gingerbread cookies filled with cranberry jam and realized it was sad husband's diet did not allow him to eat flour. I remembered previously getting him almond flour based pastries in Solvang and this idea was sussed out from that idea. And meringues. It worked. He kept saying "It tastes like bread?".

Mix-In ideas I have are:

-cranberries
-walnuts
-shredded carrots and raisins
-white chocolate chips. (yes otter, I know it's not really chocolate, but I still love it and don't think milk, or dark would go).

ETA1: So far I have tried none of the mix ins because when he requests them he wants them to come out exactly like the first time.

ETA2: I just realized I didn't put a name on these b/c on the paper I wrote the ingredients on, I never put a name. I just wrote "cookies" on the top in quotes because I didn't feel I could justifiably call them cookies if they had no butter or flour. LOLOLOL.

MoreBean13

I use this recipe to make all different kinds of cookies- anything chocolate-chip like- white chocolate macadamia, cinnamon chip, chocolate chunk, whatever. I know a chocolate chip recipe seems boring but if you perfect it you don't need other cookies!

Here's the tricks- double the vanilla and.....this is the big one......cream the butter and sugar until you can't stand doing it any longer. FOR-EV-ER. Proper butter creaming is what makes them turn out perfect texture.
http://www.marthastewart.com/344840/soft-and-chewy-chocolate-chip-cookies

Soft and Chewy Chocolate Chip Cookies Recipe

YIELD:Makes about 3 dozenINGREDIENTS

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips
DIRECTIONS

STEP 1
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
IN THIS STEP: How to Measure Flour
STEP 2
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
STEP 3
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

randomtai

In... so in. I need ideas

devil_in_a_blue_dress

Because this darn thing is all I talk about these days:






Directions

Grap your nearest and dearest giant cupcake pan. Paint the cup part of the pan with 400 grams of melted chocolate in thin layers, letting it set for 10 minutes between layers. Once all the layers are done, freeze for 30 minutes.

While that is freezing, make yo' icing. Mix powdered sugar, shortening, whipping cream, and extracts until fluffy. Divide into two parts. Leave half white, because you will never see it. Fancy up the other half with some colors.

Pop your shell out of the pan. Now, cake.

Once your pan is room temp, grease it up with cake release or butter. I didn't add this into the recipe cause, duh, I forgot. Doesn't matter though you're gonna toss some of that cake.

Mix two boxes of your favorite cake mix, 6 eggs, 2/3 vegetable oil, 1 cup of coffee (if using red/chocolate cake - if using white/yellow use 2.5 cups of water), 1.5 cups of water on low for a minute and a half, then 2 minutes on high.

Fill the giant cupcake pan till the molds are almost full.

Bake it on 325 degrees for at least 50 minutes or until you think you've burned it.

Let it cool in the pan 20 minutes, then flip them out. Cool at room temp for 30 more minutes then hide it in the fridge until its cold. So cold.

Then trim your cake. Serious, cut off that burnt crap off and level the bottom of the cupcake top.

Take the trimmed bottom part of the cake and crumble it up in a bowl. Swirl it with half of you white icing till it's creamy and dense.

Press into chocolate shell.

Add a layer of white icing to the cake pressed into the shell and stick the top on.

Crumb coat the top with the remaining white icing.

Swirl on roses with Wilton 1M and/or 2D tip with your colorful icing. Cover up your mistakes with a 30 star tip.

Viola:

dandandee

so much yum in one page. I'll be back eventually with a recipe, until then I'll be ogling at all of yours

awesome thread OP :flowerforyou:

lyssfiggs

These are to die for!

http://allrecipes.com/recipe/chocolate-mint-candies-cookies/detail.aspx

Ingredients

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints

Directions

1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

chubby_checkers

Tagging to post a recipe later.

likitisplit

The best chocolate cake in the world from sky high cakes.

3 8" pans

2c all purpose flour
2.5 c sugar
3/4 c unsweetened Dutch process cocoa
2 t baking soda
1t salt
1 c vegetable oil
1 c sour cream
1.5 c water
2 T white vinegar
1 t vanilla extract
2 eggs

Butter cake rounds, line with waxed paper and butter

Sift dry ingredients together

Add oil and sour cream. Whisk to blend

Gradually beat in water

Blend in vinegar and vanilla

Whisk in eggs and beat until well blended

Bake at 350 for 30-35 mins or until toothpick is almost clean.

Lleldiranne

So many winning goodie threads tonight!

I'm tagging for recipes. And I might add my own, but it's nothing too amazing.

DancingOnCloud9

*Drooling* I will be back with a recipe.....

bobbinalong

Such a very nice idea!

lmhbuss

In to post recipes later AND to get some great ideas

danasings

Tagging to add recipes later.

^^this. But you may need to remind me.

nikkihk

OMG. In... for cookies.

Cranquistador

in

VBnotbitter

125 g butter
3/4 cup sugar
1.5 cups self raising flour
1 egg

Add in bits (chocolate, dried fruit, nuts, coconut etc) I dont weigh these I just chuck them in until they look about right

Cream butter and sugar, add in egg. Mix in flour and add in whatever bits. Bake at 180 degrees for about 10 minutes

Lately Ive been adding in either milk chocolate chips and dried blueberries or cranberries, or chopped dried mango and white chocolate chips.

Be aware recipe is an old australian handwritten family one and the cup sizes might be different in the US

bossmodehan

Hands down the best cookies I've ever baked...i'm not a vegan and usually treat vegan baking recipes with caution, but these were a different story!

http://vegweb.com/recipes/easy-heck-vegan-chocolate-chip-cookies

KarenJanine

These gingerbread cookies are great, I made so many at Christmas.

http://www.theppk.com/2008/12/the-ghost-of-gingerbread-past/

beachgirl172723

Bump

DYELB

Don't have a picture but:

Pan fry cane sugar until it turns into molasses.
Add shredded coconut.
Shape into balls and refrigerate.

Try not to burn self while stealing tastes during cooking process.

ShellyBell999

Yummy page!

pocketmole

Oh man, I could go crazy here. It just so happens that I love photographing my food as well, so I have tons of pics to go with my recipes, haha.


Tim Tam Caramel Crumble Bars These were actually featured on a BuzzFeed article yesterday, which I thought was awesome. http://www.goudamonster.com/2012/10/tim-tam-caramel-crumble-bars/




1 package of Tim Tams
5 tablespoons butter, chopped into cubes
1 tablespoon sugar
1 cup all-purpose flour
1 cup old fashioned oats
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter, chopped into cubes
1 cup bittersweet chocolate chips
1 cup salted pretzels, chopped
3/4 cup of dulce de leche (up it to 1 cup for a thicker caramel layer)
3 tablespoons milk

Instructions

Preheat oven to 350F and butter an 8×8 inch baking dish.
In your food processor pulse together the Tim Tams, 5 tablespoons of butter, and 1 tablespoon of sugar until crumbly. Press into bottom of your baking dish. Spread 1/4 cup of the dulce de leche over the top – it will be a very thin layer.
Go back to your food processor and combine the flour, oats, brown sugar, baking soda, salt, 1/2 cup of butter, and 1 tablespoon of the milk. Pulse until the mixture is crumbly and scatter half of it over the top of the dulce de leche. Press lightly into place and bake for 10 minutes.
While that is baking pulse the remaining 2 tablespoons of milk and the chopped pretzels into the rest of the oatmeal mixture.
Remove pan from the oven and while still warm, sprinkle the chocolate chips over the top. Drizzle remaining 1/2 cup of dulce de leche over the chocolate chips (I found microwaving the dulce de leche for a few seconds helped make this part easier). Using the back of a spoon very gently level out this layer. You don’t want it mixed, you just want the melting chips to meld with the caramel sauce a little and to have the layer be even.
Scatter the remaining oatmeal and pretzel mixture over the top. Press gently to pack the layer down slightly and return to the oven for another 20-25 minutes.
This next step is the most important: Let the bars cool completely before cutting. I actually think they do better if you let them cool, transfer them to the fridge to chill, and then cut them. You want that chocolate to be completely firm or you’ll have a gooey mess on your hands. I know that sounds delicious and tempting, but trust me when I say it’s worth the wait to do it right! Slice into 16 squares and serve.



Lemon Cream Cheese Cookies I love these because they are super easy. The result is a puffy cake-like cookie. http://www.goudamonster.com/2013/11/lemon-cream-cheese-cookies/




Ingredients

1/2 cup (1 stick) unsalted butter, softened
1 cup white sugar
1 teaspoon lemon zest (this is about the amount I got from a small lemon)
3 tablespoons lemon juice
1 1/2 teaspoons egg replacer powder mixed with 2 tablespoons of water (or 1 egg)
1 teaspoon vanilla extract
1/2 teaspoon baking powder
8oz plain cream cheese
1 1/2 cups all purpose flour

For the glaze:
1 cup powdered sugar
1 teaspoon lemon zest
3 tablespoons lemon juice
1/8 teaspoon vanilla extract
1 tablespoon whipping cream or milk

Instructions

Preheat oven to 375F.
Beat softened butter and white sugar until light and fluffy. I did everything in my food processor, which made it quick and easy.
Add lemon zest, lemon juice, egg replacement, vanilla, and baking powder. Pulse until combined.
Add cream cheese and mix until smooth.
Gradually add in flour, 1/2 cup at a time, combining well after each addition.
Using a melon baller, cookie scoop, or heaping tablespoon, place balls of dough on a parchment lined cookie sheet about 1 1/2 inches apart. I fit about a dozen per sheet.
Bake for about 16 minutes or until the edges are just barely golden.
Allow cookies to rest on the sheet for about 5 minutes before transferring to a cooling rack to cool completely before icing.
In a small bowl whisk together powdered sugar, lemon zest, lemon juice, vanilla, and whipping cream until smooth. If you prefer the glaze a little thinner you can add more whipping cream, or more lemon juice if you prefer a tarter glaze.
Dip the top of each cookie into the glaze, shake off the excess, and place back onto the cooling rack. I recommend laying a sheet of wax paper under the rack to catch any glaze that drips through. It makes cleanup much easier.
Allow the glaze to harden (about 30 minutes) before packing the cookies away.



Chocolate Chip Cookies My favorite CCC recipe. Several small tweaks that make it extra special. http://www.goudamonster.com/2013/12/chocolate-chip-cookies/




Ingredients

1/2 cup old fashioned oatmeal
1 cup (2 sticks) unsalted butter, softened
3/4 cup fresh light brown sugar, packed
3/4 cup granulated sugar
1 teaspoon salt
1 tablespoon real vanilla extract
1/2 teaspoon white vinegar
1 tablespoon Ener-g egg replacer mixed in 1/4 cup of water or 2 large eggs
1 1/2 teaspoons baking soda
2 cups all purpose flour
1 cup pecans
3/4 of a 12 ounce package semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In a nonstick skillet, melt 1 stick of the butter over medium heat until foamy and lightly golden brown. Pour into a bowl and wipe out the skillet. Place butter in the refrigerator and cool to about room temperature.
In the skillet over medium heat, toast the oatmeal stirring often until fragrant and some of the oatmeal is light golden in color. About 3 minutes. Transfer the oatmeal to a food processer and grind until fine and powdery. Set aside.
Toast the pecans in the same skillet that you toasted the oatmeal in. Let cool slightly and chop to desired size.
Mix in a stand mixer the softened butter, browned butter, brown sugar, granulated sugar, salt, vanilla extract, and vinegar and beat on slow to combine, and then on high speed until fluffy and lighter in color.
Add the egg replacer (or eggs) and mix until combined. Add the oatmeal and baking soda and beat for another minute. Next, add the flour half at a time and mix on low speed just until incorporated.
Gently fold in the chocolate chips and toasted pecans.
With a size 50 cookie scoop or a generous tablespoon, drop the dough onto parchment paper 3 inches apart.
Bake for 11 minutes or until golden around the edges. Remove from oven and let set on the cookie sheet for 3 minutes before moving to a cooling rack.

Notes

If omitting nuts, add 1/3 cup more flour to the batter and the whole bag of chocolate chips. These cookies freeze extremely well after they’re baked. You can take a few out at a time and microwave them. Or just let them thaw on the counter.



Brown Butter Snickerdoodles Because brown butter makes everything extra awesome. The use of bread flour makes these a little extra chewy too. http://www.goudamonster.com/2013/12/brown-butter-snickerdoodles/




Ingredients

2 sticks unsalted butter, softened
1 cup white sugar
3/4 cup lightly packed brown sugar
1 teaspoon vanilla
1 tablespoon Ener-g egg replacer mixed in 1/4 cup of water or 2 large eggs
2 cups all purpose flour
1/2 cup bread flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons white sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger

Instructions

Preheat oven to 325F. Line a cookie sheet with parchment paper and set aside.
Melt butter in a saucepan over medium heat. The butter will begin to foam and eventually subside. Whisk regularly until the butter turns a rich amber color and releases a nutty aroma. Transfer to another container and allow to cool.
In a stand mixer combine cooled brown butter, softened butter, white sugar, and brown sugar. Cream together until light and fluffy.
Add vanilla and egg replacer (or eggs) and mix until well incorporated.
In a separate bowl whisk together both flours, cream of tartar, baking soda, salt, and 1/2 teaspoon of cinnamon.
Working in batches, add 1/3 of the flour mixture at a time to the wet ingredients. Mix until just incorporated before adding the next third. Repeat with remaining flour. The dough should hold together if you squeeze it between your fingers. If it seems too crumbly, add another 1-2 tablespoons of water.
In a small bowl mix the 2 tablespoons of white sugar with the ground cinnamon and ginger. Using a small scoop or a heaping tablespoon, scoop out a ball of dough. Roll it together in your hands to round it out, then coat it in the cinnamon sugar mixture. Transfer to parchment lined sheet allowing about 2 inches between each cookies.
Bake for 11 minutes. The cookies might seem just slightly underdone but they will continue to cook as they sit on the counter. Let sit for at least 5 minutes before transferring to a wire rack to cool completely.

daisyflame22

Commenting so I can check out these recipes later! I LOVEEEEE Sweets... definitely my downfall in dieting! :happy: :laugh:

ILiftHeavyAcrylics

These are to die for:

http://www.uncommondesignsonline.com/chocolate-dipped-toffee-cookies/



I actually prefer them not dipped in chocolate.

They came out to about 90 calories per cookie using real butter, assuming you get 50 cookies out of the recipe.



Recently I had to do a gluten elimination diet and these were really very good:

http://www.yammiesglutenfreedom.com/2013/10/flourless-brownie-cookies.html#more



They came out to 100 calories each using real butter and making 27 cookies out of the recipe.

Mkmassey3

I can't wait to try these Brownie Cookies!!!! They look amazing! Thanks for sharing

These are to die for:

http://www.uncommondesignsonline.com/chocolate-dipped-toffee-cookies/



I actually prefer them not dipped in chocolate.

They came out to about 90 calories per cookie using real butter, assuming you get 50 cookies out of the recipe.



Recently I had to do a gluten elimination diet and these were really very good:

http://www.yammiesglutenfreedom.com/2013/10/flourless-brownie-cookies.html#more



They came out to 100 calories each using real butter and making 27 cookies out of the recipe.

devil_in_a_blue_dress

Oh, oh, I am making bread now -- to comes out of the oven so it counts, right!?

RivenV

Sweet baby Jesus in his golden-fleece diapers...



I don't have anything to contribute, but I need this.

Just_Ceci

Recently I had to do a gluten elimination diet and these were really very good:

http://www.yammiesglutenfreedom.com/2013/10/flourless-brownie-cookies.html#more



They came out to 100 calories each using real butter and making 27 cookies out of the recipe.

I want one now! These look delicious! (in for the cookies!)