CHEW THIS! Darla’s Family Favorite Cookies

Darla’s Family Favorite Cookies

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The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, April 7th 2019 edition. By: Blaise Doubman

Darla Doubman shares secret cookie recipe…
Blaise Doubman

My Mom, Darla Doubman, is a bit shy when people ask her if she has helped develop my skills as a cook and baker. I am not sure why, perhaps she just does not give herself enough credit, but I am here to tell you that she 110% helped cultivate my love for the kitchen. I have so many memories of my Mom and I in the kitchen that continues today! When I was little, I remember helping her make chocolate cakes in the shape of hearts with chocolate frosting. I loved those cakes and miss those heart shaped pans. We made fudge together, brownies, which are her favorites, among several savory dishes as well. Spaghetti, homemade meatballs, meatloaf, cheesy potatoes with sausage, chili, tons of slow cooker meals and even recipes for the grill. No matter what she may unwillingly admit, my Mom is a wonderful cook and baker. I have so many recipes in my cookbooks that are her recipes and some of those recipes are some of my most popular. There is a recipe I shared for her goulash that I have in one of my cookbooks and I am not kidding, I have heard from more people about that recipe than just about any other! People saying it brought back childhood memories for them, people loving it and sharing it with others.

The recipe I am sharing here today is based off one of the recipes of my Mom’s that I shared with everyone in my second cookbook, “Blaise the Baker Celebrates!” and is a recipe that people just cannot believe because of its simplicity. The method I am sharing here is different that the cookbook version and is my favorite method in making these fabulous cookies! The secret to these is that you really need to chill the dough for awhile before rolling into balls because the final dough is very sticky. Chilling the dough firms up the dough and allows easier rolling and a lot less mess. 4 simple ingredients, 3 if you do not add the extract, and you will have one of the best cookies ever! I have fond childhood memories of this recipe and making them with my Mom. I also remember eating more of the dough than the cookies! Ha! The dough is dangerously addictive, so I am warning everyone now! Shout out and special thanks to my Mom, Darla Doubman, for allowing me to share this recipe and memory with everyone. My Mom is the wizard behind the curtain so to speak. I owe everything I am today to her and love her so much. I am so proud of the woman she has become, and I cannot even begin to thank her for everything she has done, not to mention putting up with me all these years! Ha!

Darla’s Family Favorite Cookies

This dough is best made ahead and chilled in the refrigerator for at least 4 hours, so plan ahead with this recipe. Feel free to use any cake mix you would like but do not substitute anything fat free or low calorie. It will not only change the texture of the cookie but the taste as well. Do not double this recipe. If wanting to make more than the average number of cookies, simply start the recipe over from the beginning.

1 Devil’s Food cake mix
1 container frozen whipped topping
1 large egg
1 teaspoon pure vanilla extract
Confectioners’ sugar for rolling

In a large bowl combine the cake mix and frozen whipped topping until smooth and combined. Add in the large egg and pure vanilla extract and beat well. Cover the bowl with a lid or plastic wrap and place into the refrigerator to chill for at least 4 hours.

When ready to bake, preheat your oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Roll the dough into balls the size of a rough tablespoon and roll gently into confectioners’ sugar until coated on all sides.

Place prepared balls of dough onto the prepared baking sheets and bake one sheet at a time in preheated oven for 12 minutes. Remove from the oven and allow the cookies to cool on their baking sheets until ready to remove. If you need them to firm up faster, place the baking sheet in the refrigerator to chill for about 10 minutes.

Ask and Answer: I posted on my Facebook page that I was experimenting with “Air Fryer Donut Holes”. Lots of people messaged me wanting the recipe and it is my pleasure to share it here with everyone! Take a can of large flaky biscuits and cut them into fourths. Preheat the air fryer to 370 degrees. Spray the sectioned biscuits with a light olive oil mist made for using with air fryer machines. Load about 7 sections in the basket at a time. Air fry for 4 minutes, flip and air fry another 3 minutes. Carefully remove them and dip each into melted butter, followed by a dip in confectioners’ sugar. Allow them to cool slightly in the confectioners’ sugar. Remove, shake off the excess and enjoy. These are delicious hot, warm or even cold!

RITZ Cracker Cookies

These are sweet, salty, buttery and crunchy! Deliciously addictive. Love them!

RITZ Cracker Cookies

2 sticks unsalted butter, soft
1 3/4 cups white granulated sugar
1 large egg
1 1/2 cups white all-purpose flour
1/4 cup milk powder
1 1/2 teaspoons salt
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 sleeve RITZ crackers, whole

Start by preheating your oven to 375 degrees F. Line 2 large baking sheets with parchment paper.

Cream together the soft unsalted butter with the white granulated sugar until light and fluffy. Beat in the large egg.

Beat in the white all-purpose flour, milk powder, salt, baking soda and baking powder. Add in the RITZ crackers and mix only until crackers break up. You do not want cracker crumbs, just broken up crackers into small to medium sized pieces.

Place tablespoon size balls of dough into the parchment lined baking sheets. Bake, one sheet at a time, in preheated oven for 15 minutes. Remove and allow to cool.

Peanut Butter Oatmeal Cookies

These are fabulously addictive!

Peanut Butter Oatmeal Cookies

1/2 cup smooth peanut butter
1/2 cup light brown sugar, packed
1 large egg
1/2 teaspoon baking soda
1 1/2 cups quick cooking oats

Start by preheating your oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

In a large bowl cream together the smooth peanut butter and packed light brown sugar until smooth and creamy.

Beat in the large egg and baking soda.

Fold in the quick cooking oats.

Roll tablespoon size balls of dough and place into prepared baking sheets.

Press down lightly on each ball with a fork.

Bake, one sheet at a time, in preheated oven for 10 minutes. Remove and cool.

CHEW THIS! Chocolate Chip Wafer Cookies with Cookie Dough Frosting

Chocolate Chip Wafer Cookies with Cookie Dough Frosting

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The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, January 6th 2019 edition. By: Blaise Doubman

A whole new type of cookie rings in the New Year!
Blaise Doubman

Happy New Year! Can anyone else believe that it is 2019? Where has the time gone? Let us all hope that this year brings good health and happiness to one and all! 2018 had good moments for me, personally and professionally, as well as some darker moments, those too both personally and professionally. Let me also say, thank you all for your continued dedication and support. I really appreciate each and every one of you! If you are a new reader, a loyal reader, or even just an occasional reader, I really appreciate your time. There is nothing I love more than hearing from my readers about how much they enjoy my columns and recipes. Speaking of, drop me a line on my new website, http://trailblaise.com Click on the “contact” tab and leave me a comment or even a question! I read and respond to all comments that I get.

In celebrating the new year, I wanted to create a new and unique cookie that was easy to make, flavorful and simple. I am so excited to share this newest recipe with everyone! The recipe is actually a recipe for chocolate chip cookie dough frosting, that you divide in half, bake half then frost the cookies with the remaining frosting! I have made these several times and every time I make them, people go wild! No, there are no eggs in this recipe, so you do not have to worry about eating raw egg, however, there is white all-purpose flour. If you are concerned about that, simply take the flour and lightly toast it either on a sheet pan in the oven, or skillet. Just be aware that doing this does slightly change the flavors. This frosting, dough, is best made the day it is made. I would not recommend making it in advance. I love this recipe and I really think that you will find this new and unique cookie something sweet to ring in the new year!

Chocolate Chip Wafer Cookies with Cookie Dough Frosting

This recipe is for the cookies and the frosting. Feel free to double this recipe, or even triple, if desired.

2 sticks unsalted butter, soft
¼ cup white granulated sugar
½ cup light brown sugar, lightly packed
2 teaspoons pure vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 cup, plus 2 tablespoons white all-purpose flour
¾ cups semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

In a large bowl cream together the soft unsalted butter with the white granulated sugar and light brown sugar until the mixture is light in color and fluffy in texture.

Beat in the pure vanilla extract, salt and baking soda.

Fold in the white all-purpose flour, then fold in the semi-sweet chocolate chips.

Divide the frosting in half.

Shape tablespoon size balls of the frosting and place onto the prepared baking sheets. Bake in preheated oven, one baking sheet at a time, for 12 minutes.

Remove and allow to cool. Carefully use the other half of the frosting to frost the wafer cookies. Work carefully because the baked cookies will be very fragile.

Ask and Answer: I have been getting a few questions about what, if anything, can be used as a substitute for cream of tartar. Substitute fresh lemon juice or white vinegar for the cream of tartar. For every ½ teaspoon of cream of tartar, use 1 teaspoon lemon juice or white vinegar.

The Cake Bake Shop’s Chocolate Chip Cookies

I love “The Cake Bake Shop” and their cakes usually steal the show. They have delicious other gems though hidden behind their fabulous glass cases, like these cookies!

The Cake Bake Shop’s Chocolate Chip Cookies

12 tablespoons unsalted butter, melted
1 cup light brown sugar, packed
1/2 cup white granulated sugar
1 large egg
1 large egg yolk
1 tablespoon pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups white all-purpose flour
1 3/4 cups semi-sweet chocolate chips
1/4 cup bittersweet chocolate chips
Fleur de sel flaked salt, for sprinkling

Start by preheating your oven to 325 degrees F. Line several large baking sheets with parchment paper.

In a large bowl beat together the melted unsalted butter with the packed light brown sugar and white granulated sugar for several minutes until light and fluffy.

Beat in the large egg and large egg yolk. Beat in the pure vanilla extract.

Beat in the baking soda and salt.

Fold in the white all-purpose flour.

Fold in the semi-sweet chocolate chips and bittersweet chocolate chips.

Place large tablespoon size balls of dough onto prepared baking sheets about 2-inches apart. Sprinkle each with flaked salt.

Bake, one sheet at a time, in preheated oven for exactly 15 minutes.

Remove and allow to cool.

Chocolate Dipped Peanut Butter Cookies

These are delicious! The molasses in the cookie really adds to the overall flavors!

Chocolate Dipped Peanut Butter Cookies

3/4 cup smooth peanut butter
3/4 cup light brown sugar
1/2 cup white granulated sugar
1 stick unsalted butter, soft
2 large eggs
2 teaspoons pure vanilla extract
1/4 cup molasses
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups white all-purpose flour

Start by preheating your oven to 350 degrees F. Line several large baking sheets with parchment paper.

In a large bowl cream together the smooth peanut butter, light brown sugar, white granulated sugar and soft butter until light in color and fluffy in texture.

Beat in the large eggs and pure vanilla extract. Beat in the molasses.

Add in the baking soda and salt. Fold in the white all-purpose flour.

Drop by teaspoon size amounts onto prepared baking sheets. Bake, one sheet at a time, in preheated oven for 12 minutes. Remove and cool.

In a large bowl melt together 2 cups semi-sweet chocolate chips with a pinch of salt, splash of vanilla, 4 tablespoons milk and 2 teaspoons solid vegetable shortening in a microwave on high power for 2 minutes. Stir until mixture is smooth.

Dip cookies into chocolate, covering one side. Place on parchment paper until chocolate sets up.

Thin and Crispy Chocolate Chip Cookies

These are my favorite chocolate chip cookies! Super thin and extra crispy. Fabulous!

Thin and Crispy Chocolate Chip Cookies

2 1/2 sticks unsalted butter, soft
1 1/4 cups white granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
1/4 cup water
1 tablespoon pure vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
2 1/4 cups white all-purpose flour
12 oz 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 soft unsalted butter with the white granulated sugar and packed light brown sugar until light in color and fluffy in texture. If using a stand mixture this should take about 4 minutes.

Add in the large eggs, water and pure vanilla extract and beat well before adding in the salt and baking soda. Blend well.

Fold in the white all-purpose flour followed by the semi-sweet chocolate chips.

Drop heaping tablespoon size amounts of dough onto the prepared baking sheets, about 2 inches apart, and bake, one sheet at a time, for 20 minutes.

Remove and allow to cool slightly before enjoying.