Soft and Chewy Sugar Cookies

sugar cookieIt took me a long time to find my sugar cookie groove. The whole chilling/rolling/cutting factor was too intimidating. I’m generally one giant Pinterest fail when it comes to anything complicated in the kitchen (Or anything crafty. I’m terrible at crafts.) so avoiding sugar cookies made sense. But this recipe? I can handle it. Mostly because, these cookies don’t require all the fancy rolling and cutting. Instead, you simply shape the dough into balls, then squash them with the end of a glass to make them nice and round. No cookie cutters required.

 

Soft and Chewy Sugar Cookies

1 1/2 cups butter, softened
3 cups sugar
3 tsp. vanilla
4 eggs
4 Tbsp. milk
5 cups flour
2 tsp. baking powder
1 tsp. salt

Cream together butter and sugar until light and fluffy. Add eggs and vanilla, and milk. Mix well. Mix together dry ingredients, then add to the butter/sugar mix slowly. Chill dough for one hour. 

To make round cookies: Roll dough into 1 inch balls and place on cookie sheet. Use the end of a glass and gently press on each ball, until flat. (If you don’t plan to frost your cookies, you can roll the balls in sugar to add a little more sweetness… If I’m not frosting, I  like to use sugar crystal sprinkles, added to the flattened cookies just before baking.)

Bake at 400 degrees for 6 to 8 minutes. (I never bake longer than 6 minutes. I like my cookies soft… the full 8 minutes tends to make them crispier.)

Frosting? I wish I had a concrete recipe I could give you… I generally start with a stick of butter, then add powdered sugar (around 3 cups) until I get a consistency I’m happy with. I’ll add vanilla (2-3 tsp.) and a little milk or cream (2-3 Tbsp. or more, if needed) to keeps things moist. Food coloring to make things pretty and I generally call it good.

*A note: These are not like Pinterest Perfect sugar cookies with fancy pants designs iced on. They’re more like Lofthouse cookies… super soft and sometimes crumbly. (And just as good.)

Advertisements

Hershey’s Chewy Cookies

hersheys(Here is where you can imagine an amazing photo of a chocolate cookie. I can’t find one that looks right online, and since I’m not really a photographer, and we already ate all our cookies from Sunday, I don’t have one of my own. So, you know, pretend. I CAN give you a photo of the Cocoa Powder we used to make the cookies. Lame. I know. But every post needs an image. I read that somewhere once. So HERE YA GO.)

I made these cookies for our Sunday dinner last weekend. Yes, we had cookies for dinner. It’s what we do on Sundays. I whipped up some fresh cream to go with these – homemade Oreos? Oh, holy heaven were they ever good. I wasn’t surprised though. Cause this recipe? It’s been around as long as I have. I remember these cookies from my childhood when my mother would make them and I would sneak in and steal a bite of cookie dough every time she turned her back.

My mother, because she is just that fabulous, has also turned these cookies into homemade ice cream sandwiches. I know! I want a cookie now too.
What’s great about these cookies though is you don’t actually have to have whipped cream or ice cream sandwiched between them for them to be any good. They are delicious all on their own. If you like chocolate, and you like cookies, then these are for you.
Hershey’s Chewy Cookies
 
1 1/4 cup butter
2 cups sugar
2 eggs
2 tsp. vanilla
2 cups flour
3/4 cups cocoa
1 tsp. baking soda
1/2 tsp. salt
 
(The recipe lists nuts as optional here… I opt no, but if you’re a nutty cookie lover, you might want to throw some in. Walnuts, probably?)
 
Cream together butter, sugar, eggs and vanilla. Mix your dry ingredients together, then add to the creamed mixture a little at a time until well mixed. Roll into one inch balls and roll in sugar. Bake on an ungreased cookie sheet at 350 degrees for 9 minutes. (I would say a little less than nine minutes, unless you like your cookies a little crispy.  It’s easy to over bake these because they are dark in color and you can’t see them browning on the bottom as a gauge of their done-ness. I like my cookies chewy and soft, so I generally yank them out of the oven a little early.)
 
You know today is the day to make these… Make cookies. Eat chocolate. Be happy.
The end.

Chewy Oatmeal Cookies

Today? It’s been a day. Not a bad day, just a “good grief am I ever going to get to sit down” kind of day. I AM sitting, finally. At 9:15 PM. And you know what I want? I want a cookie. I don’t have any, which makes me sad, but I do have a recipe that makes me so very happy, I might actually find the motivation to make cookies, right now this second. Even though I JUST sat down, and making cookies would require me to stand back up.

Cookies? stay sitting down? Cookies? Stay sitting down?

Oh, the decisions of life…

While I sit here and hem and haw over whether or not I want to get back up onto my poor aching feet, why don’t you make some cookies? Not just any cookies, though. You want to make Chewy Oatmeal Cookies. Trust me. You do.

chocolate chip oatmeal cookies with peanut butter chips(photo found here cause to use one of my own would require me to stand up. And ya’ll know how I feel about that right now.)

 I love this basic Oatmeal cookie because it is so easily adapted. You can make them as is and they are fantastic. You can make them with cinnamon and raisins. You can make them with chocolate chips. You can add caramel bits and sprinkle them with sea salt, or throw in a handful of coconut and some dried cranberries. Any way you make em, they’re awesome. (Use your best judgment though. Henry might suggest ketchup on his cookie, which I’m pretty sure wouldn’t be awesome. So don’t actually make them ANY way, know what I’m sayin?)

Time for the recipe, yes?

 Chewy Oatmeal Cookies

1 cup butter

1 cup brown sugar

1 cup white sugar

2 eggs

1 tsp. vanilla

2 cups rolled oats

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

2 cups flour

 Cream together (softened but not melted) butter and sugars. Add eggs and vanilla. In a separate bowl, mix dry ingredients, except oats. Add gradually to creamed mixture, then add oats. (And anything else that makes you happy.) Bake at 350 degrees for 6-8 minutes until lightly brown.

 This is truly one of my favorite, favorite cookie recipes, and is the one I grab most frequently when I want a cookie fix. So, make them. Today. Right now. For breakfast, for dinner, whatever. Life is better with cookies.

The end.