Monday, February 29, 2016

Fruit and Nut Cookies - Don't ignore - this is fabulous!

I am true chocolate chip cookie lover.  I like all kinds.  My post before this was chocolate chip cookies with Butterfinger.  However, we were in Texas visiting the girls.  We stayed with friends in Waco.  Gretchen is an amazing cook and she and her husband have the gift of hospitality.  They have this beautiful home with a guest bedroom..... all ready for guests.  Gretchen always has cookies, sweet bread or something yummy for her guests.

This trip, she had these yummy fruit and nut cookies.  I passed the first night because I was thinking.... this must be a "fruit cake" type of cookie.  I am not a fruit cake fan.  Being the cookie fan that I am, I tried them the second night.  Oh My Stars - I loved them!!

I highly recommend trying this cookie and using a variety of dried fruit and nuts.  This is a Martha Stewart cookie recipe.  I used different dried fruits and different nuts.  Visit Martha Stewart's page to check out her recipe - as she uses dates, apricots, macadamia nuts and pistachios.

 Mixed Fruit and Nut Cookies - adapted from Martha Stewart

2 sticks butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups shredded coconut
1 1/2 cups dried tart cherries, chopped ( I used a 5 oz bag)
1 1/2 cups dried apricots, chopped ( I used a 6 oz bag)
1 cup slivered almonds, roughly chopped
1 cup pecans, chopped

Preheat oven to 350.  In a large mixing bowl, use an electric mixer and beat the butter on medium speed.  Add sugars and mix until fluffy - about 3 minutes.  Mix in eggs one at a time until combined and mix in vanilla.  In another bowl, mix flour, baking soda and salt.  Using your mixer on low, add flour mixture to butter mixture, mixing until just combined.  Stir in coconut, dried fruit and nuts.  Use a medium cookie scoop and drop by rounded tablespoons onto a prepared baking sheet.  Flatten slightly and bake 9 - 11 minutes or until slightly golden on the bottom.  Remove to wire rack to let cool completely.  

Friday, February 5, 2016

Butterfinger Chocolate Chip Cookies

I have to say.... another yummy cookie recipe.  I have decided you could put almost any candy/candy bar in with a basic chocolate chip cookie recipe... and come out a winner.

I have tried chocolate chip cookies with oatmeal, some with all brown sugar, some with equal parts white and brown sugar, some with hot water, some with shortening.... all of them are pretty good. But then again, I LOVE chocolate chip cookies.

This Butterfinger Chocolate Chip cookie is fabulous too.  I used more brown sugar than white sugar... and these cookies were a little flatter than some.  I loved the crispy edges and the soft center.  I was very pleased.  I will be making these again!

Butterfinger Chocolate Chip Cookies

2 sticks of butter, softened
1 1/2 cups brown sugar
1/2 cup white granulated sugar
2 eggs
1 tsp vanilla extract
2  3/4 cup all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup semi-sweet chocolate chips, regular or mini
3   1.9 oz Butterfinger candy bars ( 5 - 6 oz)

Preheat oven to 350.  Mix butter with brown sugar and white sugar until light and fluffy.  Add eggs one at a time, beating after each addition.  Add vanilla and mix well.  In another bowl, mix flour, baking soda and salt.  Add the dry ingredients to the butter mixture, mixing well until fully mixed. Chop the candy bars using a food processor or chopper.  Add the Butterfinger pieces and chocolate chips to the cookie mixture, stirring until well mixed.

Using a cookie scoop or tablespoon, drop balls of dough onto a prepared baking sheet.  Bake for 8 - 10 minutes.

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