Molasses Chocolate Chip Cookies, Toffee Chocolate Chip Cookies and Peanut Crisp Cookies
The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.
Cookie Spectacular!
Blaise Doubman
I am so excited about Holiday baking this year that I simply can not help myself from already pulling ideas and recipes on what to bake and if it is going to be for Thanksgiving or Christmas. This month is a hard month personally for me. 5 years ago this month, I lost both my Grandma Deloris and my Grandma Barbra all within a 10 day time frame. To say that I was devastated and it was hard would not really be saying a thing. It was a horrible time. So, to keep my mind off of things, I retreat into the kitchen. That is where I can turn on music, let everything go and really focus on what I am doing and the final product and result after.
The cookie recipes I am sharing here today, there are three!, are some of my all time Holiday cookie favorites. My “Molasses Chocolate Chip Cookies” are chocolate chip cookies with the volume turned up with a tablespoon of molasses added. It gives the cookie a depth and a warmth unlike any other chocolate chip cookie that you may have had. The recipe I am sharing for “Toffee Chocolate Chip Cookies” is another recipe where the volume is turned up but this time with some toffee bites. I love the combination of chocolate and toffee and these are pefect! Last, but certainly not least, are my “Peanut Crisp Cookies” which taste wonderfully old-fashioned and very familiar. They have a light peanut taste without the weight of a traditional peanut butter cookie. These are light and airy and simply delicious!
Molasses Chocolate Chip Cookies
6 tablespoons unsalted butter, soft
1/2 cup dark brown sugar, packed
1/4 cup light brown sugar, packed
1/4 cup white granulated sugar
1 large egg
1 tablespoon molasses
2 teaspoons pure vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1 heaping cup white all-purpose flour
1 1/4 cups semi-sweet chocolate chips
Start by preheating your oven to 375 degrees F. Line 2 large baking sheets with parchment paper.
Cream together the soft unsalted butter, packed light brown sugar and packed dark brown sugar for 8 minutes on medium high speed in stand mixer.
Beat in the egg, molasses, pure vanilla extract, salt and baking soda.
Fold in the white all-purpose flour followed by the semi-sweet chocolate chips.
Place tablespoon size amounts of dough onto the parchment lined baking sheets. Bake one sheet at a time for 10 minutes. Do not over bake! Cool and enjoy.
Toffee Chocolate Chip Cookies
1/2 stick unsalted butter, softened
1/2 cup solid vegetable shortening
1 cup light brown sugar, packed
1/4 cup white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups white all-purpose flour
1 cup milk chocolate toffee bits
1 cup semi-sweet chocolate chips
Start by preheating your oven to 350 degrees F. Line several large baking sheets with parchment paper.
In a bowl cream together the packed light brown sugar with the softened unsalted butter, solid vegetable shortening and white granulated sugar until light in color and fluffy in texture.
Add in the large egg and pure vanilla extract.
Beat in the baking soda, baking powder and salt.
Fold in the white all-purpose flour.
Fold in the milk chocolate toffee pieces and semi-sweet chocolate chips.
Place tablespoon size balls of dough onto the prepared baking sheets – leaving about 2 inches between each – and bake in preheated oven for 14 minutes.
Remove, cool and eat.
Peanut Crisp Cookes
1 cup white granulated sugar
1 1/4 cups light brown sugar, packed
1 1/2 cups solid vegetable shortening
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons light corn syrup
3 large eggs
2 cups quick cooking oats
2 1/2 cups white all-purpose flour
1 1/2 cups dry roasted peanuts
Start by preheating your oven to 325 degrees F. Line several large baking sheets with parchment paper.
In a large bowl combine the white granulated sugar, packed light brown sugar, solid vegetable shortening, baking powder, baking soda and salt until smooth and creamy.
Add in the light corn syrup and large eggs. Beat until combined.
Fold in the quick cooking oats, followed by the white all-purpose flour, followed by the dry roasted peanuts.
Drop tablespoon size amounts onto the prepared baking sheets and bake one sheet at a time in preheated oven 17 minutes. Remove and allow to cool slightly.
Ask and Answer: Thank you for all of your Thanksgiving feedback! I have so many recipe and questions from you all that I am planning on a special column, down the road but before Thanksgiving, where I address them all. Stay tuned!