Cookies – Hip Hop Cookbook

M&M Cookies

David — Tue, 02 Oct 2007 17:35:15 +0000

Preheat the oven to 375 F and line a baking tray with parchment paper.
Cream the butter with the sugars. Beat in the egg and the vanilla.
Combine the flour, salt, and baking soda. Beat into the sugar mixture.
Stir in the m&ms.
Drop onto the cookie tray and bake about 10 to 15 minutes, depending on the cookie size.

David — Mon, 02 Jul 2007 03:31:28 +0000

Preheat the oven to 350 F. Line a baking sheet with parchment paper.
Combine the pecans, flour, baking powder, and brown sugar. Stir in the chili powder.
Mix in the butter, eggs, vanilla and chocolate.
Scoop onto the baking sheet. Bake about 13 to 16 minutes.

David — Wed, 06 Jun 2007 02:43:47 +0000

Preheat the oven to 400 F.
Cream the butter with both the sugars.
Beat in the egg, and the vanilla.
Stir in the remaining ingredients.
Scoop large spoonfuls onto a parchment lined baking sheet and bake for about 12 or so minutes.

David — Sat, 17 Mar 2007 05:06:41 +0000

Preheat the oven to 350 F.
Cream the sugar with the butter and then beat in the egg and vanilla.
Stir in the flour, cocoa, and baking soda.
Mix in the chocolate chips and nuts.
Drop onto baking sheets. Bake around 10 to 15 minutes depending on the size of the cookies.

David — Wed, 14 Feb 2007 05:23:31 +0000

Combine the flour, oats, baking soda, baking powder, and salt.
Cream the butter with the sugars. Beat in the eggs and the vanilla. Combine with the flour mixture.
Fold in the chocolate chips and the nuts just until blended. Chill 1 hour.
Preheat the oven to 350 F.
Place in large balls on parchment lined baking sheet.
Bake for 14 minutes. The centres will still be soft but they will continue cooking after you pull them out.

David — Fri, 26 Jan 2007 04:36:20 +0000

Preheat oven to 350°F. Line 2 large rimmed baking sheets with aluminum foil or parchment paper.
Combine chopped walnuts, flour, toasted coconut, baking powder, and salt in medium bowl and stir until well blended.
Combine butter, chopped unsweetened chocolate, and 1 cup chocolate chips in heavy medium saucepan. Stir over low heat until butter and chocolate are melted and smooth. Remove saucepan from heat.
Whisk instant coffee crystals and vanilla extract in medium bowl until coffee crystals dissolve. Add sugar and eggs. Using electric mixer, beat until mixture thickens, about 2 minutes. Beat in melted chocolate mixture, then chopped walnut mixture.
Stir in remaining 1 cup chocolate chips and peanut butter chips.
Mound 2 tablespoons dough for each cookie onto prepared baking sheets, spacing 2 inches apart.
Bake cookies until puffed and cracked but still soft in center, about 15 minutes. Let cookies cool on sheets 10 minutes. Using spatula, transfer cookies to rack and cool.

David — Fri, 26 Jan 2007 04:34:30 +0000

Preheat oven to 375°F.
Whisk together flour, cocoa, baking soda, and salt in a medium bowl.
Beat together butter and sugar with an electric mixer until pale and fluffy, then beat in eggs and vanilla until combined. Add flour mixture and mix just until combined. Fold in the pecans.
Drop level tablespoons of dough about 2 inches apart onto ungreased baking sheets and bake in batches in middle of oven until puffed and set, about 12 minutes. Transfer cookies to a rack to cool.

David — Wed, 24 Jan 2007 05:10:02 +0000

Preheat oven to 350°F. Line a baking sheet with parchment paper.
Sift first 4 ingredients into medium bowl.
Cream the butter in large bowl until fluffy. Add sugar and vanilla; beat until blended.
Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips and knead gently to blend.
Using moistened palms, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart.
Bake cookies until center is slightly firm and top is cracked, about 14 minutes. Cool on sheet.

David — Thu, 18 Jan 2007 04:03:17 +0000

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.
Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper.
Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes.

David — Sun, 14 Jan 2007 00:03:33 +0000

3/4 cup butter, softened
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour
2 cups old-fashioned oats
1 1/4 cups packaged finely shredded unsweetened coconut
12 oz semisweet or bittersweet chocolate (not unsweetened), cut into 1/2-inch chunks (about 2 cups)

Preheat oven to 375°F.
Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy.
Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate.
Spoon onto a parchment lined baking sheet. Bake 15 minutes.