No Slivers Here

April 21, 2009

Soft and Chewy Chocolate Chip Cookies

Filed under: Cookies, Dessert — Tags: , — bettylou79 @ 12:47 pm

I made these last week for a student in a class that I’m teaching one day a week.  He was done with the class so I wanted to bring something to congratulate him but also to celebrate.  He is a senior in high school and has decided to go to my alma mater next year.  Go Eags!  The class is 14 weeks long and most students come 14 weeks in a row, others come sporadically.  In the class I’m teaching the students about making good choices, social skills and how to manage their anger.  I was going to give this student a choice of  cookies but time got away from me so I decided to go with the classic and always safe, Chocolate Chip Cookies.  I have another student who is about to finish the class soon too.  I will probably give him a choice of cookie recipes.

When I decided to make chocolate chip cookies I knew that I wanted to try a different recipe (usually I use the recipe on the back of the chocolate chip bag).  This time I chose to consult my Martha Stewart cookies cookbook.  I knew their had to be a recipe in there!  I was in luck!  These turned out just like the title  says, soft and chewy!  They are definitely being added to the cookie repitore!  I’m still trying to replicate the delicious Mrs. Field’s cookies.  That might take some time.

I don’t have a picture of the cookies.  I’m assuming you know what chocolate chip cookies look like but also the whole batch is gone.  I took half to class and kept the rest here.  We made fast work of them!


Soft and Chewy Chocolate Chip Cookies

source:  Martha Stewart Cookies and Martha Stewart


Makes about 3 dozen

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups (about 12 ounces) semisweet and/or milk chocolate chips


  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

January 9, 2009

Mini Peanut Butter Cup Cookies

Filed under: Cookies, Dessert — Tags: — bettylou79 @ 12:31 pm

Why is it that when you (maybe it is just me) bake cookies you always end up eating enough batter to equal 2 or 3 cookies?  You have to sample the batter right?  I always feel so full after I bake cookies and then I need a glass of milk.  When I usually make chocolate chip cookies I use the recipe on the back of the bag of chocolate chips.  I’ve never had problems with it.  I must confess that this was my first time using the recipe listed below.  I decided to try something different and in my endeavor to use my library of cookbooks, I consulted my trusty Better Homes and Gardens Cookbook.  I did modify the recipe a bit though.  The basic recipe for these cookies is for chocolate chip cookies but instead of chocoloate chips I used mini peanut butter chips from Trader Joes.

I was very pleased with how these cookies turned out.   Right out of the oven they were nice and cakey and slightly chewy.  The real test is when you have one several hours later!  They were still cakey and chewy!  Perfect!  Of course I’ll have to do one more test, tomorrow afternoon!  I noted my changes below in red.  Enjoy! Pardon the awfully dark picture!  I guess it really is time to change the camera battery!


Mini Peanut Butter Cup Cookies

source: Better Homes and Gardens Cookbook


  • 1/2 cup shortening(I omitted and used butter)
  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla
  • 2-1/2 cups all-purpose flour
  • 1 12-ounce package (2 cups) semisweet chocolate pieces( I used mini peanut butter cups)
  • 1-1/2 cups chopped walnuts, pecans, or hazelnuts (filberts) (optional)(I omitted)


In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, and baking soda. Beat mixture until combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate pieces and, if desired, nuts.

Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree F oven 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 60 cookies.

October 15, 2008

Cowboy Cookies

Filed under: Cookies, Dessert — Tags: — bettylou79 @ 11:51 am

Yeehaw! Boy Howdy! These were good! I was watching an episode of Martha Stewart a few weeks ago I knew I would be making them soon. Martha also said that the recipe was also the Cookie of the Month in her magazine, so off I went and found it in the magazine and ripped it out. I really think that these could be called Kitchen Sink Cookies because of all of the ingredients. I guess Kitchen Sink Cookies doesn’t sound very appealing. I will definitely be making these again. I love how soft these cookies came out. I am sending half of these cookies with my husband to work because we don’t need all those cookies sitting around.

Cowboy Cookies

source: Martha Stewart


Makes about 5 dozen

  • Vegetable oil cooking spray
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 8 ounces (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups old-fashioned oats
  • 6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup)
  • 3 ounces (3/4 cup) pecan halves
  • 1/2 cup shredded unsweetened coconut


  1. Preheat oven to 350 degrees. Coat baking sheets with cooking spray, line with parchment, and spray parchment. Sift flour, baking soda, salt, and baking powder into a medium bowl.
  2. Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
  3. Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined. (Dough can be refrigerated for up to 3 days.)
  4. Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.
  5. Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)

September 6, 2008

Chunky Peanut Butter and Oatmeal Chipsters

Filed under: Cookies, Dessert — Tags: — bettylou79 @ 9:54 am

I recently bought a cookbook titled Baking: From My Home to Yours by Dorie Greenspan. I picked it up at Powell’s Books when Nate and I were in Portland, OR for a wedding this summer. Thankfully the book was on sale! Everything in is looks and sounds delicious! I had to quit marking pages with Post-it flags otherwise the whole book would have been one big flag!

I frequent a cooking board on The Nest called What’s Cooking. A few of the ladies on the board formed a group called Tuesday’s with Dorie. They decided to let members choice a recipe from the book to make for the week. I believe that they now have over 100 members. I subscribe to many of the blogs of the members so on Tuesday’s you can only imagine what my Google Reader looks like!

This week someone chose a cookie called “Chunky Peanut Butter and Oatmeal Chipsters.” After looking at all the pictures coming through my Google Reader I could no longer resist the temptation and gave in! My weakness will actually be positive. We are going to a BBQ (fingers crossed for good weather) this weekend to celebrate with some friends of ours. The guest of honor has just returned from Iraq after 15 months. I thought these cookies would be a welcome addition to the spread!

I was quite shocked when I was getting the dry ingredients ready. The smell was amazing! The batter was even better when everything was all mixed up! The recipe says that you will get about 5 dozen cookies but I ended up with 7 dozen. Something else that I was thinking while mixing up the batter was, “Where is my Kitchen Aid mixer? Please don’t die Kitchen Aid hand mixer!” That stand up mixer is on my list of things to get first when we buy a house! So anyone want to give us some money for a down payment and pay our fees for breaking the lease!!??

Geez! On to the cookies and pictures already!! Here you go! Go make them!! Get the milk ready too!

Chunky Peanut Butter and Oatmeal Chocolate Chipsters
From Baking, From My Home to Yours, by Dorie Greenspan, page 73.
Makes about 60 cookies
Check out the Tuesdays with Dorie bakers here.

~3 cups old fashioned oats
~1 cup all purpose flour
~1 tsp baking soda
~2 tsp ground cinnamon
~1/4 tsp freshly ground nutmeg
~1/4 tsp salt
~2 sticks (8 ounces) unsalted butter, at room temperature
~1 cup peanut butter–chunky (my choice) or smooth (but not natural)
~1 cup sugar
~1 cup (packed) light brown sugar
~2 large eggs
~1 tsp pure vanilla extract
~9 ounces bittersweet chocolate, chopped into chunks, or 1 1/2 cups store-bought chocolate chips or chunks

Getting Ready:
Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.

Whisk together the oats, flour, baking soda, spices and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter, peanut butter, sugar and brown sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Mix in the chips. If you have the time, cover and chill the dough for about 2 hours or for up to one day. (Chilling the dough will give you more evenly shaped cookies.)

If the dough is not chilled, drop rounded tablespoonfuls 2 inches apart onto the baking sheets. If the dough is chilled, scoop up rounded tablespoons, roll the balls between your palms and place them 2 inches apart on the sheets. Press the chilled balls gently with the heel of your hand until they are about 1/2 inch thick.

Bake for 13 to 15 minutes, rotating the sheets from top to bottom and front to back after 7 minutes. The cookies should be golden and just firm around the edges. Lift the cookies onto cooling racks with a wide metal spatula – they’ll firm as they cool.

Repeat with the remaining dough, cooling the baking sheets between batches.

Serving: I can’t remember when I actually served these. They’re more often plucked from a cookie jar than picked from a platter.

Storing: Wrapped airtight or piled into a cookie jar, the cookies will keep at room temperature for about 4 days. Wrapped and frozen, they’ll be good for 2 months.

Playing Around: You can substitute soft, moist raisins for the chocolate chunks or just stir in some raisins along with them. If you’re really looking for crunch, toss in chopped peanuts too (salted or not). With or without the chocolate chunks, raisins, and nuts, these cookies are great with ice cream or around ice cream – think about them the next time you want a chipwichish ice cream sandwich.

August 20, 2008

No Bake Cookies or Refrigerator Cookies

Filed under: Cookies, Dessert — Tags: — bettylou79 @ 3:21 am

I remember my babysitter making these when I was little. I loved these cookies and it was all I could do to wait for them to cool off and set up so I could eat them. I’ve asked a lot of people if they remember these cookies or have ever had them and about 50% remember them and the rest aren’t too sure! I made these last summer and sent them with Nate to work. One of the guys at work remembered them from his childhood and his mother made them too. I’m not sure how much work actually got done that day between reminiscing and cookie eating! I usually only make these cookies in the summer because heating up the oven during the hot summer is not so appealing. Although I probably could have fired up the oven today with the weather we have right now in Seattle, slightly chilly.

There are several variations of these cookies but these are the ones that I remember eating. Enjoy!

No Bake Cookies



  • 2 cups white sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup milk
  • 1/2 cup margarine
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1/2 cup chunky peanut butter
  • 3 cups quick cooking oats


  1. In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats.
  2. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.

June 27, 2008

Peanut Butter Cookies

Filed under: Cookies, Dessert — Tags: , — bettylou79 @ 3:00 pm

A few nights ago Nate and I had just turned out the light to go to sleep and I told him that peanut butter cookies sounded really good. Strangely enough he said he wanted some too! Then he told me he could smell them. I could too! So of course I had to make some the next day. These turned out delicious but they definitely didn’t make as many as the recipe said it would.

I found this recipe in my Joy of Cooking cookbook that my sister in law gave to me. She spoils me!

The recipe can be found here (who know they were online?) or right down below.


About sixty 1 1⁄2-inch cookies
For those who dote on peanut butter cookies, try these rich and crumbly ones. This is another JOY classic.
Preheat the oven to 375°F. Grease or line 2 cookie sheets.
Whisk together:
1 1⁄2 cups all-purpose flour
1⁄2 teaspoon baking soda

Beat in a large bowl until well blended:
1⁄3 cup (5 1⁄3 tablespoons) unsalted butter, softened
1⁄2 cup sugar
1⁄2 cup packed brown sugar

Beat in:
1 large egg
1 cup peanut butter (smooth or chunky)
1⁄2 teaspoon vanilla

Stir in the flour mixture until blended. Shape into 1-inch balls and arrange about 2 inches apart on the cookie sheets. Press flat with a fork, as shown on 766. Bake, 1 sheet at a time, about 10 to 12 minutes. Let stand briefly, then remove to a rack to cool.

June 13, 2008

Mini Peanut Butter Cup Cookies

Filed under: Cookies, Dessert — Tags: , — bettylou79 @ 4:24 am

I found this recipe when I was first reading food blogs this past summer. I stumbled upon it at Deborah’s Culinary Confections, she’s even a local Seattle gal. These cookies turned out delicious and the peanut butter chips were a wonderful hit with my husband who loves anything with peanut butter. The mini peanut butter chips can be found at Trader Joe’s. Enjoy!

1 3/4 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
1 1/2 cups mini peanut butter cups (recommended – Trader Joe’s brand)


1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

2. In a medium bowl combine flour, baking soda and salt. Set aside.

3. In a large mixing bowl beat butter, granulated sugar and brown sugar with a hand held mixer until light and fluffy. Add egg and vanilla and beat until well incorporated. Gradually beat in flour mixture. Carefully stir in mini peanut butter cups. Drop dough by heaping tablespoonfuls 2 inches apart onto cookie sheets.

4. Bake for 11-13 minutes or until just golden brown. Cool on cookie sheet 1 minute, then transfer to wire racks to cool completely.

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