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.

Salted Oatmeal Chocolate Chip Cranberry Cookies

The name of these may be a mouthful but they are delicious! These are thin and crisp. Filled with bittersweet chocolate, dried cranberries and sprinkled with Fleur de sel. Perfect for the upcoming Holidays!

Salted Oatmeal Chocolate Chip Cranberry Cookies

2 sticks unsalted butter, soft
3/4 cup light brown sugar
3/4 cup white granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups quick cooking oats
1 3/4 cups white all-purpose flour
10 oz bittersweet chocolate chips
6 oz dried cranberries
Fleur de sel, for sprinkling

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

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

Add in the pure vanilla extract and beat in the large eggs, one at a time.

Beat in the baking soda, salt and quick cooking oats. Carefully add in the white all-purpose flour and combined until mixed.

Fold in the bittersweet chocolate chips and dried cranberries.

Drop by tablespoon size balls onto prepared baking sheets.

Bake one sheet at a time for 12 minutes.

Remove, cool and serve.

CHEW THIS! Carol J Prosser’s Oatmeal Scotchies

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Carol J Prosser’s Oatmeal Scotchies

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The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, November 4th 2018 edition. By: Blaise Doubman

Carol J Prosser’s Favorite Ever Cookies!
Blaise Doubman

When my “Blaise the Baker” social media accounts were hacked several weeks ago, the thing I missed most about being online was the special friendships I had forged over the course of many years. I am slowly getting all my family, friends and fans back on my new accounts and sharing with everyone my new website, “TRAIL BLAISE”. The several weeks I was without social media really got me thinking about some of the friendships I had forged without social media and immediately I thought about one of my best friends, Carol J Prosser. I think I have known Carol since I was born. Growing up she was always “The Good’s Candies Lady” because she was always up at the candy store in Kennard. Carol has worked for “Good’s Candies” for years and years and it just would not be the same up there without her! She IS “Good’s Candies”! Her friendly, smiling face is always there to greet you, along with the comforting smell of warm chocolate, as soon as you enter the front door. Her energy and enthusiasm are contagious.

As I grew up and started seeing Carol more and more outside of the candy store, she really became a close friend. Whenever I see her I know that she will have some type of advice for me, a funny story to share or a kind word to mention. She has been best friends with my Grandma Barbra for years and years, way before I was born. My whole family knows and loves Carol and Carol knows and loves my whole family. I actually feel like, in a way, we ARE a family together. Carol and her daughters and their families are some of the sweetest people you will ever get to know. When Grandma Barbra was at Glen Oaks for a few months a couple of years ago, Carol would always go and visit, and I would always be there to laugh and talk right along with her. During the course of our friendship I have discovered her love of life, her strong faith, her strong and fighting spirit, love for friends and family, thoughtfulness and among many other wonderfully special qualities, her love for oatmeal scotchies. Every once in awhile she will ask me to stir up a batch and I happily hit the kitchen smiling. I am dedicating this special oatmeal scotchies recipe to a woman just as special, my friend Carol J Prosser. Love you Carol!

Carol J Prosser’s Oatmeal Scotchies

This recipe really is best made ahead. Stir up the cookie dough, cover and place into the refrigerator to chill for at least 12 hours, overnight is even better. The flavors have time to get to know each other and the cookie is so much more flavorful and actually structurally different that cookies made with fresh dough. These are delicious!

2 sticks (8 oz) unsalted butter, softened
¾ cup light brown sugar, packed
¾ cup white granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon orange zest
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups quick cooking oats
1 ¼ cups white all-purpose flour
11 oz butterscotch chips

In a large bowl combine the soft unsalted butter with the packed light brown sugar and white granulated sugar until light in color and fluffy in texture.

Beat in the large eggs, pure vanilla extract and orange zest.

Add in the baking soda, salt and ground cinnamon and stir to combine.

Beat in the quick cooking oats before folding in the white all-purpose flour.

Fold in the butterscotch chips.

Cover the bowl with plastic wrap and place into the refrigerator to chill for at least 12 hours.

When ready to bake, preheat oven to 375 degrees F. Line several large baking sheets with parchment paper.

Place tablespoon size balls of dough, about 2 inches apart, onto the prepared baking sheets. Bake, one sheet at a time, in preheated oven for 8 minutes.

Remove from oven and allow to cool slightly before enjoying.

Ask and Answer: Within the past couple of months I have been getting questions about how to make your own self-rising flour. What you do is combine 1 cup white all-purpose flour with 1 ½ teaspoons baking powder and ½ teaspoon salt. Whisk together until combined.

Texas Sheet Cake Cookies

I stumbled upon this recipe through a Facebook post and decided to try it. Turns out the recipe needed a little adjusting but the basics and the final result are delicious! The cookie is soft and the frosting, fudge.

Texas Sheet Cake Cookies

For the cookies…
1 box Devil’s Food cake mix
2 large eggs, beaten
1/3 cup vegetable oil

For the frosting…
1 stick unsalted butter
3 tablespoons whole milk
2 tablespoons unsweetened cocoa powder
2 1/2 cups confectioner’s sugar
2-3 tablespoons water

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

In a bowl combine the cake mix, beaten eggs and vegetable oil. Mixture will be thick.

Place heaping tablespoon size balls onto prepared baking sheets and bake one sheet at a time in preheated oven for 14 minutes.

Once the cookies are cool, make the frosting. In a medium sized sauce pot over medium heat melt the unsalted butter with the whole milk and unsweetened cocoa powder. Once the mixture is melted, smooth and combined, add in the confectioner’s sugar and beat until smooth. Add tablespoons of water into the frosting and beat until frosting is thick but spreadable.

Pour the frosting carefully onto each cookie, spreading over the whole cookie.

Allow the frosting to set for about 5 minutes, eat and enjoy.

Banana Bread Cookies

I love banana bread and these “bites”, or cookies, satisfy that craving without having to bake – and eat – and entire loaf of banana bread! Feel free to replace the chocolate chips with walnuts or simply add both – or leave both out. Totally up to your tastes!

Banana Bread Cookies

1 stick unsalted butter, soft
1/2 cup white granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 cup mashed bananas or 3 bananas
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups white all-purpose flour
1 cup 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 beat together the soft unsalted butter with the white granulated sugar and packed light brown sugar until the mixture is light in color and fluffy in texture. This will take about 4 minutes.

Beat in the large eggs and mashed bananas. Beat in the pure vanilla extract, baking soda, ground cinnamon and salt.

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

Place in tablespoon size dollops onto the prepared baking sheets and leave about 2 inches between each cookie.

Bake, one sheet at a time, in preheated oven for 13 minutes. Remove and allow to cool slightly before enjoying.