We had a long discussion at work about cookies and in particular, Snickerdoodles.

I had never baked them, but found a good sounding recipe in King Arthur Flour Cookie Compendium and gave them a shot this morning. They turned out very nice. Crispy on the outside and soft in the middle. I’ll be making these again.

1/2 cup (92g) vegetable shortening
1/2 cup (1 stick, 113g) unsalted butter
1 1/2 cup (298g) sugar
1 teaspoon vanilla
2 teaspoon baking powder
2 large eggs
3/4 teaspoon salt
2 3/4 cups (326g) unbleached all-purpose flour

1/2 cup (99g) sugar
2 teaspoons cinnamon

  1. Preheat oven to 400F. Lightly grease (or line with parchment) two baking sheets.
  2. To make dough: in a medium-sized bowl, cream together the shortening, butter, sugar, vanilla, and baking powder, beating until smooth. Add the eggs, again beating until smooth, stopping to scrape the bowl once. Add the flour and salt, mixing slowly until combined.
  3. To make coating: Mix the sugar and cinnamon together in a shallow bowl (or in a large plastic bag).
  4. Using a cookie scoop or your fingers, dip out 1 level tablespoon of dough (a teaspoon cookie scoop, generously filled, works well) and roll it into a ball. Place the ball of dough in the bowl or bag of cinnamon sugar. When you’ve got 5 or 6 dough balls in the sugar, gently shake them until completely covered. Place them on the prepared baking sheets, about 1 1/2 inches apart. Using the bottom of a glass, flatten each cookie to about 1/2 inch thickness. Repeat with remaining dough.
  5. Bake for 8 minutes, or until they are golden brown around the edges. Remove from oven and transfer to a wire rack for cooling.

Recipe says the yield was 7 dozen, but I was only able to get about 4 dozen cookies. I probably was making too large balls of dough. 8 minutes worked out perfectly for my oven.


How about combining the two…

The brownie recipe is from my Mother:

Preheat oven to 325 – Lightly grease 9×13 pan

3/4 cup (1 1/2 sticks) unsalted butter
2 cups sugar
1 cup Dutch process cocoa
1 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon vanilla extract
3 large eggs
1 cup unbleached all-purpose flour
12 oz bag of York Peppermint Patties

1. Melt butter over low heat. Stir in sugar and return to heat and stir until it’s about 110-120F. but not bubbling.
2. Stir in cocoa, salt, baking powder and vanilla.
3. Whisk in eggs until smooth
4. Add flour and stir until smooth.
5. Pour half the batter into 9×13 pan and even it out.
6. The 12 ounce package of York Peppermint Patties should have 24 individually wrapped little patties. Unwrap and lay them down on batter in a 4 x 6 grid.
7. Pour second half of batter over the top of the patties and even out again.
8. Bake for 29-32 minutes (I found that this is a *very* fudgy batter and the center was still pretty soft at 30 minutes).


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An exceptional cookie recipe. Crunchy on the outside and chewy in the middle. Original recipe did not have the cinnamon, but it’s a very nice addition.

Phoebe’s Fabulous Oatmeal-Raisin Cookies, from “Cooking With Friends”

12 tablespoons (175g) unsalted butter, softened
3/4 cup (160g) firmly packed light brown sugar
2/3 cup (130g) white sugar
1 large egg
1 teaspoon vanilla extract
2 cups (170g) rolled oats
1 1/4 cup (160g) plain flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups (200g) raisins

Preheat oven to 375F/190C/Gas Mark 5.
Cream butter and sugars together until light and fluffy. Add egg and vanilla extract; beat until well combined.

In a separate bowl combine oats, flour, soda, baking powder, cinnamon and salt. Mix into butter mixture until just combined. Stir in raisins.

Drop the dough by heaped tablespoons onto ungreased baking sheets, leaving a 2″ gap between each mound.

Bake for 12-15 minutes until golden brown. Cool on sheet for at least a minute before transferring to a rack.

1/10/07 – Picked up a cookie scoop and tried these again. Even 12 minutes was too long with scoop sized cookies. 11 minutes turns out nicely brown chewy cookies.

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