New Questions About Baking Recipes Answered And Why You Could Read Every Word Of This Report

baking recipes
The tree needs to be decorated. Cards should be addressed (or emailed). Lights should be strung outside. Menus should be deliberate. Invitations need to be despatched out. Gifts should be bought, wrapped and mailed.

So. Much. To. Do.


And you still need to find time to loosen up and have enjoyable outdoors, in Colorado’s gorgeous winter wonderland.

Other than the messy tradition of decorating sugar cookies along with your youngsters, who has loads of time to spend on candy treats?

In honor of National Cookie Day on Dec. 4, Denver Post staffers have put together some of our favorite recipes that are easy to toss collectively, so you may spend less time in the kitchen.

Thin, Crunchy, Chewy Oatmeal Raisin Cookies


I've always been a type of individuals who thought, “Why waste the calories on a dessert that’s not chocolate? ” That was till this cookie came along. Crunch on the surface, chewy within the center, and bursting with nutty taste, it might change into a favorite in your home, too. It’s a kind of tried-and-true recipes that now define the vacations in my family. - Barbara Ellis

- 1 1/2 cups butter (not margarine)
- 2 cups packed brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1/4 cup milk
- 2 teaspoons baking powder
- 2 teaspoons vanilla
- 1/2 teaspoon baking soda
- 3 cups all-purpose flour
- 2 cups rolled oats (1-minute oatmeal)
- 1 cup chopped walnuts
- 1 cup raisins

Preheat oven to 375. Beat butter till creamy. Beat until creamy (that’s key!). Mix in flour 1 cup at a time. Add walnuts and raisins; combine effectively. Bake 7-8 minutes till barely brown on the underside. Add oats and mix by hand until dough is soft and workable. Add brown sugar, granulated sugar, eggs, milk, baking powder, vanilla and baking soda. Do not overbake. Drop a couple of teaspoon stuffed with dough onto ungreased cookie sheet (make sure you get a raisin or two in each teaspoon).

Chocolate Butterscotch Haystacks


It doesn’t get a lot less complicated - or extra flavorful - than these cookies. Just open three bags, melt, combine, drop, refrigerate. - TJ Hutchinson

- 1 12 ounce bag of chocolate chips
- 1 11 ounce bag of butterscotch chips
- 1 12 ounce bag of chow mein noodles

Line a cookie sheet with wax paper.


Melt collectively the chocolate chips and butterscotch chips, both in a large microwave-safe bowl, or utilizing a double boiler. It takes about four minutes for the chips to melt together perfectly clean. I want to microwave, in one-minute increments, stirring as I am going.

Immediately stir in the bag of chow mein noodles, coating evenly.


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Quickly drop nests of the mixture onto wax-paper lined cookie sheet, including layers of wax paper and cookies till carried out.

Refrigerate till set. (I prefer to retailer these within the refrigerator.)


Makes about 48 cookies and it takes about 20 minutes to get these into the refrigerator.

Variations I've seen for this recipe include adding chopped nuts or coconut to the mixture.


Simple Sugar Cookies

It’s the texture that separates these from all different sugar cookies. “I’ll never forget the first time I tasted them contemporary from the oven,” Julia says. She used to make them big-sized, four inches in diameter.” No decorating essential. - Barbara Ellis They’re not as dense as traditional sugar cookies, and never overly sweet. Former Post staffer Julia Martinez says she obtained the recipe way back from a great aunt in New York. “They melted in my mouth.

- 1 cup butter
- 1 cup vegetable oil (not canola)
- 1 cup granulated sugar
- 1 cup confectioner’s sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt (a little less if you utilize salted butter)
- four cups flour
- 2-four squares unsweetened baking chocolate, to style, melted (for chocolate cookies)

Mix the butter, oil and both sugars. Add chocolate if desired. In a separate bowl, mix cream of tartar, baking soda, salt and flour. (Do not permit them to get brown on top.) Cool on rack. Add vanilla and mix. Add eggs and combine thoroughly. Slowly add into wet mixture and beat. Bake in a 350 degree oven for 7-eight minutes. Top with sprinkles or other simple decorations if desired. Make small balls from dough, place on ungreased cookie sheet and flatten with floured backside of glass.

These are shockingly simple. - Barbara Ellis She said the original recipe is from Eagle Brand sweetened condensed milk. We made a slight adjustment here to make the graham cracker crumb base a bit thicker. Former Post staffer Suzanne Brown brings them to our Christmas cookie swap, and the magic begins when they all disappear.

- Non-stick cooking spray
- 2 cups graham cracker crumbs
- 3/four cups butter, melted
- 1 (14-ounce) can sweetened condensed milk
- 2 cups semi-candy chocolate chips
- 1 1/3 cups flaked coconut
- 1 cup chopped nuts

Heat oven to 350 degrees. Pour sweetened condensed milk evenly over crumb mixture. Press into bottom of prepared pan. Press down firmly with fork. Bake 25 minutes or till frivolously browned. Loosen bars from sides of pan while nonetheless warm; cool on wire rack. Layer chocolate chips, coconut and nuts on high. Coat a 13-by-9 baking pan with cooking spray. (I put mine in the fridge till they firmed up sufficient to cut.) Cut into bars or diamonds. Combine graham cracker crumbs and butter in a small bowl.

Dried Cranberry and Chocolate Cookies


From Food & Wine, Sally Sampson, November 2011

Even if you happen to do fancy cookies for the vacations, sometimes you simply need one thing packed with flavor to have with a glass of milk or a cup of tea. The dried cranberries and chocolate give a pleasant sweetness to the oatmeal base. Easy to make in about an hour but yummy sufficient to share with company. - Lori Punko

- 2 cups all-goal flour
- 1 cup quick-cooking or old style rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 1/2 sticks unsalted butter, at room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 massive egg, at room temperature
- 1 massive egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- 1 1/2 cups semisweet or white chocolate chips
- 1 1/2 cups dried cranberries

Preheat the oven to 325 levels. Line 2 baking sheets with parchment paper.


In a medium bowl, combine the flour with the oats, baking powder, baking soda and salt. Beat in the dry substances, then add the chocolate chips and cranberries and beat until included. In a standing mixer fitted with the paddle, beat the butter and sugars at medium velocity until creamy. Add the egg adopted by the egg yolk and vanilla, beating nicely between additions and scraping down the facet of the bowl as mandatory.

Spoon heaping teaspoons of the dough onto the baking sheets, 2 inches apart. Let the cookies cool on the baking sheets, then switch them to a rack to cool fully. Bake for 12 to 15 minutes, until the cookies begin to brown at the edges.

Salted Chocolate Chunk Shortbread Cookies


The great thing about Alison Roman’s salted chocolate chunk shortbread cookies recipe lies in its simplicity: just butter, sugar (brown and granulated, plus some demerara for rolling), vanilla, flour, chocolate and an egg. And, of course, perhaps the perfect half: flaky sea salt that makes each chunk dance with taste and warmth.

The recipe comes from Roman’s first cookbook, “Dining In” - which, if I’m to consider my own social media feeds, would possibly just be the defining cookbook among these of us on the older edge of millennialism. Having graduated from faculty straight into a recession - broke, underemployed and with little to no cooking expertise - we’ve long sought out recipes that really feel equal components utilitarian and indulgent, with just a few primary kitchen skills discovered alongside the way.

These cookies, even for an unskilled baker like myself, fit that bill perfectly - and aren’t as cloyingly sweet as many holiday desserts. Just be taught from my altitude-baking mistakes and ensure to add a tablespoon or so of further flour to prevent your first batch from turning into a sad, spread-out cookie puddle. - Beth Rankin

- 1 cup plus 2 tablespoons/255 grams whole (2 1/4 sticks) salted butter, chilly (room temperature if you’re utilizing a handheld mixer), lower into 1/2-inch pieces
- 1/2 cup/one zero one grams granulated sugar
- 1/four cup/fifty five grams light brown sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups/326 grams all-function flour
- 6 ounces/170 grams semisweet or bittersweet darkish chocolate, chopped (not too high-quality; you want chunks, not little shards)
- 1 giant egg, crushed
- Demerara sugar, for rolling
- Flaky sea salt, for sprinkling

Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it’s tremendous light and fluffy (three to 5 minutes for a stand mixer; 6 to eight for a hand mixer). At this point, the dough needs to be easy and feel like Play-Doh with no pockets of flour. Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and combine just to blend. If essential, knead the dough with your arms to verify the flour is completely integrated.

Divide the dough in half, inserting each half on a large piece of plastic wrap. That’s part of why it’s so good.) You too can do this utilizing parchment paper, when you desire, however plastic wrap is easier when it comes to shaping the log. Each half ought to kind a 6-inch log, 2 to 2 1/four inches in diameter. Shortbread is supposed to be dense. Fold the plastic over in order that it covers the dough to protect your palms from getting all sticky. Using your fingers, type the dough into a log form; rolling it on the counter will aid you easy it out, however don’t worry about getting it completely good. (Don’t be afraid to make them compact. Chill till totally firm, about 2 hours.

Heat the oven to 350 levels. Brush the surface of the logs with the overwhelmed egg and roll them in the demerara sugar (that is for those really delicious, crisp edges).

Using a serrated knife, rigorously slice each log into 1/2-inch-thick rounds (for those who hit a chocolate chunk, slowly noticed back and forth through the chocolate). Sprinkle with flaky salt. Place them on the prepared baking sheets about 1 inch apart (they won’t unfold much). Bake until the edges are just starting to brown, 12 to quarter-hour. Let cool slightly before eating them all. If the cookies break or fall apart, just press them again together - the dough is very forgiving.

Recipe yields 24 cookies. Total time bake time is forty five minutes, plus chilling.


Caramel Corn

Ok, so these aren’t cookies, but this caramel corn is so fluffy and addictive we had to incorporate the recipe. In her personal homemade cookbook she shares with household, Alison wrote: “This is a dangerous recipe, namely due to how a lot one can shove in his or her mouth at once.” - Barbara Ellis Former Post staffer Alison Borden says her mother got the recipe from a Betty Crocker cookbook from the ’70s. Put it in smallish, fairly Christmas luggage and it’s good as a stocking stuffer.

- 15 cups popped corn (about 2/three cup unpopped kernels or two microwave packages of Orville Redenbacher’s Natural Simply Salted)
- 1 cup brown sugar, packed
- 1/2 cup butter
- 1/four cup light corn syrup
- 1/2 teaspoon salt (a bit much less if utilizing the microwave popcorn)
- 1/2 teaspoon baking soda

Preheat oven to 200 levels. Pour on popped corn and stir till corn is coated. (I used a turkey roaster, because it was overflowing.) Bake for 1 hour, stirring about every 15 minutes. In a saucepan, heat sugar, butter, corn syrup and salt over medium heat, stirring often till bubbly across the edges. (Says Alison: “The trick to evenly coat is to put the popcorn in an enormous bowl and stir just like the dickens once you pour the caramel mixture in.”) Place whole batch on cookie sheets. Remove pan from heat and stir in baking soda until mixture turns into foamy. Continue for 5 minutes, being careful not to overcook.

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