Dennis Spexet said:Do you like to add "stuff" to your chocolate chip cookies?
In another post, I remarked that I love scones with dried cherries and
pecans.
Well, the same additions work great in chocolate chip cookies! I just use
the Toll House cookie recipe off the back of the Nestle chocolate chip
wrapper, and add a cup each of pecans and dried cherries to the mix.
To my taste, the pecans and cherries add variety in flavor and texture that
I really like. Don't get me wrong -- plain ole' chocolate chip cookies are
good too. But I find that every time I make these cookies, I end up adding
"stuff" to them.
I was wondering what others add to their chocolate chip cookies. Nuts?
Fruits? M&Ms? Gummy Bears?
Quoted message said:From America's Test Kitchen website:
http://americastestkitchen.com/printrecipe.asp?recipeids=2290
CHOCOLATE-CHUNK OATMEAL COOKIES w/PECANS and DRIED CHERRIES
"We like these cookies made with pecans and dried sour cherries, but
walnuts or skinned hazelnuts can be substituted for the pecans, and
dried cranberries for the cherries. Quick oats used in place of the
old-fashioned oats will yield a cookie with slightly less chewiness. If
your baking sheets are smaller than the ones described in the recipe,
bake the cookies in three batches instead of two. These cookies keep
for 4 to 5 days stored in an airtight container or zipper-lock plastic
bag, but they will lose their crisp exterior and become uniformly chewy
after a day or so.
Makes sixteen 4-inch cookies
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups rolled oats , old-fashioned, (3 1/2 ounces)
1 cup toasted pecans (4 ounces), chopped
1 cup dried [censored] cherries (5 ounces), chopped coarse
4 ounces bittersweet chocolate , chopped into chunks about size of
chocolate chips (about 3/4 cup)
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
1 1/2 cups packed brown sugar (10 1/2 ounces), preferably dark
1 large egg
1 teaspoon vanilla extract
1. Adjust oven racks to upper- and lower-middle positions; heat oven to
350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment
paper.
2. Whisk flour, baking powder, baking soda, and salt in medium bowl. In
second medium bowl, stir together oats, pecans, cherries, and
chocolate.
3. In standing mixer fitted with flat beater, beat butter and sugar at
medium speed until no sugar lumps remain, about 1 minute. Scrape down
sides of bowl with rubber spatula; add egg and vanilla and beat on
medium-low speed until fully incorporated, about 30 seconds. Scrape
down bowl; with mixer running at low speed, add flour mixture; mix
until just combined, about 30 seconds. With mixer still running on low,
gradually add oat/nut mixture; mix until just incorporated. Give dough
final stir with rubber spatula to ensure that no flour pockets remain
and ingredients are evenly distributed.
4. Divide dough evenly into 16 portions, each about 1/4 cup, then roll
between palms into balls about 2 inches in diameter; stagger 8 balls on
each baking sheet, spacing them about 2 1/2 inches apart. Using hands,
gently press each dough ball to 1 inch thickness. Bake both baking
sheets 12 minutes, rotate them front to back and top to bottom, then
continue to bake until cookies are medium brown and edges have begun to
set but centers are still soft (cookies will seem underdone and will
appear raw, wet, and shiny in cracks), 8 to 10 minutes longer. Do not
overbake.
5. Cool cookies on baking sheets on wire rack 5 minutes; using wide
metal spatula, transfer cookies to wire rack and cool to room
temperature."
-Rusty
