Requested Cookie RecipesSeemed easier with a blog to give you the recipes. If you are an oatmeal-raisin fan like me, I think you will discover these are "special". Very unusual spice that I don't see in most recipes. People always love them and go "I can't quite put my finger on what I'm tasting". It's the cloves. I'm a big fan so maybe this is why I love this recipe and have made it uncountable times. Never had a disappointed fan!
DBCC (Death By Chocolate Chunk) are so well known in my office and other offices that they have their own acronym! Sorry whatever college that was--not yours! The toughest part of the recipe to me is finding the chunks. Whole Foods is one place I've seen a brand other than Nestles and Baker's Chocolate. I think both sites give you retailers in your area to find the chunks. I've hand-chopped chocolate and they are great but just not "chunky" as the precut ones. My scoop that I use is probably 1/4 cup. You will need a little muscle getting the chunks in the batter--there is barely enough batter to hold the chunks together.
Have fun baking, folks!! Ask questions if needed!
Death by Chocolate Chunk Cookies
Prep: 15 minutes
Bake: 15 minutes
1 3/4 cups flour(8 1/2 oz)
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup (1 - 1/2 sticks) butter or margarine, softened
1/2 cup granulated sugar(3 1/2 oz)
1/2 cup firmly packed brown sugar(4 oz)
1 tsp. vanilla
2 pkg. (12 oz. each) BAKER'S Semi-Sweet Chocolate Chunks
HEAT oven to 375F.
MIX flour, baking soda and salt in medium bowl; set aside.
BEAT butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat well. Gradually beat in flour mixture. Stir in chocolate chunks. Drop by scant cupfuls onto ungreased cookie sheets.
BAKE 14 to 15 minutes or just until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely on wire racks. Makes about 2 dozen. [22 cookies]
MAKE AHEAD: After cookies are completely cooled, wrap and place in plastic wrap in an airtight plastic container or zipper-style plastic freezer bag. Cookies can be frozen for up to 1 month. Bring cookies to room temperature before serving.
**Don't let the number of cookies fool you--these cookies are rich and loaded--most people can barely handle one at a time (sometimes once a day!). I also don't recommend doubling the recipe. The one time I did--they baked badly. I have doubled the recipe by making it twice, stirring in the chunks, then putting the two batches together. I think because the batter is so slight--you can't cover the chunks well with a huge batch. Once all is mixed, the two bowls easily come together and bake fine.
Beth's Spicy Oatmeal Raisin Cookies
With a little experimenting, I came up with these chewy, spicy, oatmeal raisin cookies. They make your kitchen smell wonderful while they are baking. They almost remind me of Christmas because the spices smell so good.
Prep Time: approx. 15 Minutes.
Cook Time: approx. 12 Minutes.
Ready in: approx. 50 Minutes.
Makes 3 dozen (36 servings). [46 cookies w/mid scoop]
Printed from Allrecipes, Submitted by Beth Sigworth
1/2 cup butter, softened
1/2 cup butter flavored shortening (comes trans-fat free now)
1 cup packed light brown sugar (8 oz)
1/2 cup white sugar (3 1/2 oz)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (7 1/2 oz)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats (9 oz)
1 cup raisins (6 oz) [I think the raisins are light--I do 1 1/2 cups (9 oz)]
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto
ungreased cookie sheets. 3 Bake 10 to 12 minutes until light and golden. Do not
overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!
**The oatmeal-raisin double well (maybe for some freezing or shipping?). No problems doubling for a big batch!