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Tag Archives: cookie

The Skillet Cookie

28 Saturday May 2016

Posted by BakedNorthwest in Baking, Cookies, Desserts, Entertaining

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Tags

chocolate chips, Chocolate Chunks, cookie, Fudge, ice cream, Ned Ludd, Skillet

IMG_2959

This is one of those desserts that you see on a lot of restaurant menus, because who doesn’t love a giant chocolate chip cookie? When I found Ned Ludd’s beloved skillet cookie recipe, I knew this was the one I wanted to try at home. The cookie gets nice and browned on the top, and you’ll think maybe it’s overbaked, but the crust crackles and below the chocolate chunks almost melt into the entire cookie making for a gooey, decadent dessert.  Ice cream on top to contribute to the melty-gooey factor is a must.

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Recipe
The Skillet Cookie
Adapted from Ned Ludd
Makes one 10-inch cookie, serves 4-6 as a shareable dessert

Ingredients

1 stick unsalted butter, at room temperature
½ cup white sugar
½ cup dark brown sugar
1 large egg
¼ tsp salt
2 tsp vanilla extract
1 cup all-purpose flour
½ tsp baking soda
1 cup chocolate chunks (can use dark, semi-sweet, milk, or a combo)
Flake salt for finishing (optional)

Directions

Preheat the oven to 375 degrees. In a standing mixer fitted with a paddle attachment, beat butter and sugar on medium speed until well combined, about 3 minutes. Scrape down the sides of the bowl, add the egg, salt, and vanilla extract, and continue beating until combined. Add the flour and the baking soda and mix until just incorporated. Using a spatula, fold in chocolate chunks.

Flatten the dough inside a 10-inch skillet. It may seem like all of the dough won’t fit, but press it down until it’s nice and spread out, it will bake up nice! Bake for 27 – 30 minutes, or until the center is just set. Remove from oven and sprinkle with flake salt, if desired. Serve with a few scoops of vanilla ice cream and hot fudge sauce. Enjoy!

Trail Mix Cookies

27 Tuesday May 2014

Posted by BakedNorthwest in Baking, Bloggerific, Desserts, Easy, Travel

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Tags

brown sugar, butter, chocolate, cinnamon, cookie, cookies, eggs, flour, M&Ms, peanuts, raisins, trail mix

Trail Mix CookiesI’m one of those people who can shamelessly polish off about a pound of trail mix in under five minutes. And I’m not picky either…Yes, I like to make sure I’m getting a balanced handful, and I never pick out all of the chocolate before everything else. You’ve gotta plan ahead for the last perfect bite!Trail mix cookiesThese cookies make trail mix less complicated. All the goodness of trail mix in one cookie. Totally portable, and perfect for a road trip or camping weekend. And if you are a germ-o-phobe (I’m def not) these are good because a bunch of people aren’t sticking their hands into one bag…Trail Mix Cookies

Trail Mix CookiesThis recipe can be adapted. I almost added butterscotch chips, but wanted to keep it as classic as possible. Peanut butter chips, other nuts, golden raisins, tons of other stuff would work, make your own favorite trail mix into a cookie!Trail Mix Cookies

Recipe
Trail Mix Cookies
adapted from the Joy the Baker Cookbook
makes about 3 dozen cookies

Ingredients

  • 2 cups old-fashioned oats
  • 1 cup flour
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup (2 sticks) butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1 1/2 cups M&M chocolate candies
  • 1 cup coarsely chopped roasted and salted peanuts
  • 3/4 cup raisins

Directions

Preheat oven to 350F. Line 2 baking sheets with parchment paper, or spray with nonstick cooking spray. Set aside.

In a medium bowl, whisk together oats, flours, baking powder, baking soda, salt, and cinnamon. Set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, beat together butt and sugars until light and fluffy, 3 to 5 minutes. Add eggs one at a time, beating on medium speed for 1 minute between each addition. Stop the mixer and scrape down the bowl as necessary. Beat in the vanilla until thoroughly incorporated.

Stop the mixer and add the flour mixture all at once. Beat on low speed until just cinforporated. Add the M&M’s, peanuts, and raisins. Remove the bowl from the mixer, and finish incorporating the cookie batter with a spatula.

Roll generous tablespoonfuls into balls and place on prepared baking sheet. Bake for 10-13 minutes or until lightly browned around the edges. Remove from oven and allow to cool on the cookie sheet for 10 minutes before removing to a wire rack to cool.

Cookies will last at room temperature in an airtight container for about 5 days.

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