Tag Archives: chewy

December 6, 2017 · 6:45 am

Twelve Days of Christmas Cookies: Chewy Pecan Cheesecake Cookies

DAY 6: Chewy Pecan Cheesecake Cookies

These cookies were some of my favorites growing up. They are a chewy cookie with lots of nuts and a slight tang from the cream cheese.

They are also egg-free if you are baking for people with allergies.

Thanks Mom!

RECIPE:

Chewy Pecan Cheesecake Cookies

Makes about 4 ½ dozen cookies

1 cup butter, softened
8 oz cream cheese, softened
2 cups sugar
2 tsp vanilla
3 cups flour
1 tsp salt
1 ½ cups chopped pecans

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.

In a mixing bowl, cream butter and cream cheese. Add sugar and vanilla and beat until light and fluffy. Add flour and salt and beat well. Stir in nuts.

Shape dough into 1” balls. Place on prepared baking sheets. Flatten each cookie slightly with the palm of your hand.

Bake for 12-14 minutes. Cool 2-3 minutes on baking sheet before removing to wire rack.

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Twelve Days of Christmas Cookies: Chewy Molasses Crinkles

DAY 4: Chewy Molasses Crinkles

These are a soft and chewy molasses cookie, similar in taste to gingerbread, but without the work of rolling and cutting dough.

I love the way the house smells while these are baking! Better than a scented candle any day.

RECIPE:

Chewy Molasses Crinkles

¾ cup unsalted butter, softened
½ cup sugar
½ cup brown sugar
1 egg + 1 egg yolk
¼ cup molasses
1 tsp vanilla extract
2 ½ cups flour
2 tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground allspice
½ teaspoon salt

Cinnamon Sugar: ½ cup sugar + 2 tsp cinnamon
In a large mixing bowl, cream together the butter, sugar and brown sugar. Add egg and egg yolk and beat until light and fluffy. Beat in the molasses and vanilla extract.

In a separate bowl, combine flour, baking soda, cinnamon, ginger, cloves, allspice and salt. Add the dry ingredients to the mixing bowl and beat until mixed.

Cover and chill dough for one hour. In a small bowl, stir together the ½ cup sugar and 2 tsp cinnamon.

Preheat oven to 375°F.

Roll the chilled dough into 1” balls and then roll the balls in the Cinnamon Sugar mixture. Place dough onto ungreased baking sheets.

Bake for 9–10 minutes. Do not overbake, or they will no longer be chewy. Cool cookies on a wire rack.

Makes 3 dozen

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Twelve Days of Christmas Cookies: Thick & Chewy Chocolate Chip Cookies

DAY 8: Thick and Chewy Chocolate Chip Cookies

You can never go wrong adding a thick, chewy delicious chocolate chip cookie to your Christmas plate. Cornstarch and an extra egg yolk make these soft and chewy.

RECIPE:

Thick and Chewy Chocolate Chip Cookies

¾ cup (1 ½ sticks) unsalted butter, softened
1 cup brown sugar
½ cup sugar
1 egg plus 1 egg yolk
2 tsp vanilla extract
2 cups flour
2 Tbs cornstarch
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup chocolate chips (more if you like lots of chips)
1 cup chopped walnuts

Preheat oven to 375°F.

In a mixing bowl, beat butter and sugars until light and fluffy. Beat in egg, egg yolk and vanilla.

In a medium bowl, mix together flour, cornstarch, baking powder, baking soda and salt. Beat into butter mixture. Stir in chocolate chips and walnuts.

Drop by tablespoonsful onto baking sheets. Bake for 8-10 minutes. Cool on wire racks.

Makes 3 dozen cookies

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Twelve (More) Days of Christmas Cookies: Old-Fashioned Coconut Macaroons

DAY 12: For our final Christmas cookie this season, a traditional coconut macaroon. This is a flourless, gluten-free cookie made from coconut, egg whites, sugar, and almond extract. They can be made sugar-free as well by using unsweetened coconut and a sugar substitute. The ones pictured here are the full-sugar variety.

The “dough” is cooked on the stove prior to baking, which leaves you with a wonderful chewy macaroon on the inside and slightly crispy toasted coconut on the outside. Dipping the bottoms in chocolate is optional, but I definitely recommend it.

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RECIPE:

Coconut Macaroons

Servings: 4 dozen
Print

1 (14 oz) pkg flaked sweetened coconut
6 egg whites
1 cup sugar
¼ tsp salt
2 tsp almond extract
1 cup semi-sweet or bittersweet chocolate chips, melted (optional)

Preheat oven to 325°F.

In a medium saucepan, stir together coconut, egg whites, sugar, and salt. Cook over medium heat for 10 minutes, stirring constantly (a spoon drawn through the mixture should leave a clean path). Remove from heat; stir in almond extract.

Drop onto greased cookie sheets (or line with a Silpat) by rounded teaspoonfuls. Let stand on cookie sheets for 15 minutes before baking. Bake for 18-20 minutes, until lightly browned. Cool on pan for 2 minutes before removing to wire rack. Cool completely.

Dip bottoms of macaroons in melted chocolate, if desired. Place on waxed paper until chocolate has hardened.

Makes about 4 dozen cookies

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TWELVE DAYS OF CHRISTMAS COOKIES (2010) RECAP:
DAY 1: Raspberry Crumb Bars
DAY 2: Pumpkin Snickerdoodles
DAY 3: Chocolate Nutella Cookies
DAY 4: Glazed Lemon Poppy Seed Cookies
DAY 5: Almond Macaroon Brownies
DAY 6: Trail Mix Cookies
DAY 7: Cream Cheese Cut-Out Cookies
DAY 8: Chocolate Revel Bars
DAY 9: Chocolate Peanut Butter Swirl Cookies
DAY 10: Caramel Pecan Bars
DAY 11: Turtle Pretzel Snaps

5 Comments

Filed under Candy, Cookies, Desserts

Tagged as almond extract, baking, chewy, chocolate, chocolate dipped, christmas, coconut, cooked, Cookies, cooking, dessert, egg whites, food, gluten free, one bowl, recipe, stovetop, sugar free

May 18, 2010 · 11:29 am

Chewy Granola Bars

Homemade chewy granola bars: A fraction of the cost of store-bought bars, and so much tastier! Not to mention healthier. I never mention that part to my kids.

I used a combination of oats, almonds, pecans, Rice Krispies (to make them a little less dense), sunflower seeds, sesame seeds, raisins, and dried cranberries.

I like to toast the oats and raw chopped nuts before mixing with the other ingredients.

I use kind of a “shortcut” step when making these. Instead of cooking a syrup to bind the bars, I use a can of sweetened condensed milk. Doesn’t everything taste better with a little sweet milk mixed in?

To avoid sticking: Spray the back side of a spatula with non-stick spray and use it to press granola bar mixture into a baking sheet lined with parchment paper. You could also just spray your hands and use them to press the mixture into the pan.

Bake at 350°F for 20-25 minutes, or until top just begins to brown.

Let cool in pan for 10-15 minutes, and then use parchment paper to lift cooked bars out of the pan.

Cut into bars or squares.

Be sure to save all of the “crumbs” after you cut the bars. These are great over a bowl of yogurt!

RECIPE:

Chewy Granola Bars

Servings: 40
Print

4 cups rolled oats
4 cups additional items:
Chopped nuts Sesame seeds
Dried fruit Flax seeds
Sunflower seeds Wheat germ
Rice Krispies Chocolate chips
1 tsp cinnamon
½ tsp salt (if using unsalted nuts; omit if using salted nuts)
1 can sweetened condensed milk
2 Tbs maple syrup
1 Tbs honey or molasses
¼ cup melted coconut oil

Preheat oven to 350°F.

Spread oats evenly on a rimmed baking sheet (about jellyroll size, 10×15”). Toast in the oven for about 5-7 minutes. Place toasted oats in a large mixing bowl. If nuts/seeds are raw (not roasted), toast them on the same baking sheet for 7-10 minutes. Add to mixing bowl with oats.

Stir in additional dry granola items, cinnamon and salt; mix lightly. Pour sweet milk, maple syrup, honey or molasses, and coconut oil over granola mixture. Mix well.

Line your baking sheet with parchment paper, letting it overlap the sides. Spray the back side of a spatula with non-stick spray and use to press granola bar mixture into lined baking sheet. Bake at 350°F for 20-25 minutes, or until top begins to brown.

Cool. Lift parchment paper (and granola bars) out of baking sheet. Cut into bars. Store between layers of waxed paper in an airtight container. Cut granola bars can also be frozen in Ziploc bags.

To make crunchy granola bars: Divide mixture into 2 pans (creating thinner bars). Bake until nicely browned. Cut before completely cool. (Don’t use dried fruit or Rice Krispies)

—

NOTE:
I doubled this recipe and made them in a large 15×21” pan and got about 80 granola bars.

These are the proportions of dried items that I used (double all of the additional ingredients in recipe):
8 cups oats
2 cups chopped almonds
2 cups chopped pecans
2 ¼ cups Rice Krispies
1 cup dried cranberries and raisins
½ cup sunflower seeds
¼ cup sesame seeds

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4 Comments

Filed under Breakfast/Brunch

Tagged as chewy, granola bars, homemade