My grandma made german chocolate cookies when I was a teenager and I LOVED them. The recipe died with her, but the cravings never did! Several months ago I was determined to find the recipe so we could enjoy them again. And thanks to the miracle of the internet, and particularly in this case to allrecipes, I think I have. Try these, you will not be sorry! I usually triple the batch so I can use even cans of evaporated milk. Not to mention the fact that they go fast! I have listed the recipe with these ratios. It makes about 6-8 dozen cookies.
German Chocolate Cookies
Ingredients
Topping:
3 cup white sugar
2 cans evaporated milk
3 squares butter
3 teaspoon vanilla extract
9 egg yolks, beaten
4 1/2 cups flaked coconut
4 1/2 cups chopped pecans
Cookie:
3 (18.25 ounce) packages German chocolate cake mix
1 cup butter, melted
In my opinion it works best to make the topping in advance. Combine sugar, milk, butter, and egg yolks in a pan on the stove and blend them well. Cook over medium heat until thick and bubbly. Make sure you are stirring constantly. It doesn't have to be a fast stir, just a slow methodical movement making sure you are hitting all parts of the bottom of the pan regularly so it doesn't cook on to the pan. It usually takes 15 to 20 minutes for this big of a batch. After it thickens, remove from heat and add coconut and pecans. Then get it cold in the fridge. These cookies spread a little when cooked, even in the best of circumstances. In my experience, they work best when cold. So I either make sure my topping is really cold, or I put the dough in the fridge to get it cold before making the cookies. In fact, I try to keep it in the fridge between batches.
Here goes... Combine cake mix, either soft or melted butter, and 6 cups of your topping. I use my cookie scoop to shape my cookies. Then, I use a 1/4 tsp measuring spoon to make a well in the center of each cookie. Of course if you don't mind getting messy, thumbs work great for this purpose :). Fill well with approximately a teaspoon remaining of filling, it will stick up over the cookie.
Bake at 350 for 10-13 minutes. Allow to cool on cookie sheet for a couple minutes to set up and then move to a cooling rack. Make sure not to overbake. I usually pull these out just BARELY before they look done. and they finish cooking while setting up on the pan. If you're not real familiar with cookie baking, that is when they are still puffed up, and before they start to fall. It might take a few batches to learn what point they are about to fall. If you pull out a little too early, just leave them on the pan a little longer and they will keep cooking. They are SO chewy and good. They are even chewier the next day if you store them in a sealed container.
Here's a bonus short cut german chocolate brownie recipe too! I hope it is accurate...I made them months ago and forgot to write it down at the time.
I was in a big hurry to make something for a relief society gathering I had forgotten about. I didn't have time to do the cookies, but I whipped up a half batch of the frosting (using one can of evaporated milk) and used two large size brownie mixes (9 by 13 size) made per directions on the box, and poured in a cookie sheet. I think I left just a little bit of the batter in the bowl for fear that it would overflow, but not much. I poured the warm topping over the brownie batter and baked at 350. I was afraid they would overflow the pan, but they didn't. They did, however take longer than I planned on to cook. Right now I can't remember for sure how long but I think it was more than half an hour (30-40?). By the time they were done, the topping was a little brown, but they still tasted really good. I like the cookies best, but lots of people loved the brownies and asked for the recipe, and they are much less work.
A word for the wise, do not, I repeat, DO NOT try the frosting by itself. If you do, you might not want to leave any to fill your cookies with! It is delicious! :)
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Sunday, October 30, 2011
Monday, January 3, 2011
Great Gingerbread Men, Even Better Chewy Ginger cookies!!
I hunted down this recipe because Jayden really wanted to make gingerbread men. Of course when the cutters were brought out, they wanted gingerbread elephants, dinosaurs, monkeys, airplanes, and trains more, but a good time was had by all. We intended to share at least some of them... But even though they were crunchy and not our usual cookie choice...we just kept seeking out that spicy orangey flavor and before we knew it they were gone!
They were so good crunchy I wondered how good they would taste if I left them thicker... And I felt a little guilty eating the best ones leaving Jay to eat the more crunchy small ones when he got home from work. (I didn't realize he would crave them like I did!) So I got up a little early the next morning. With some of the leftover dough I used my cookie scoop and made a dozen ginger cookies to send with him to work. I cooked them until JUST before they looked done and then left them on the pan for a few minutes... WOW. We DEFINITELY didn't share that dozen. In fact, after eating two right out ot the oven, I put the rest in Jay's lunch box to get them away from me! Then I stole one more in the 5 minutes before he left! I never thought I would replace my favorite soft ginger cookie recipe...until now!
So here goes!
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 1/2 tablespoons orange zest
2 tablespoons molasses
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
Just typical cookie directions... Cream butter and sugar then add other wet ingredients and mix well. Then mix in the dry ingredients. Refridgerate for at least several hours or overnight if you are making gingerbread men. You don't have to refridgerate them to make the ginger cookies, but they do stay a little taller if you do. If you are going to roll the dough one tip that worked great for me is to roll it between two pieces of waxed paper. I've never done that before and it worked so well! Great gingerbread men! Then bake at 375 for 10-12 minutes. (ours were only crunchy because we put huge cookies on the same pan with tiny ones, so many of them were really crunchy by the time the big ones were done.) Remember if you do ginger cookies to pull them out when they are still puffy and look just moist in the middle. (About 9-10 minutes. Right when the first ones fall or even JUST before.) The ones that ended up best were the ones that I was afraid were underdone so I left them on the pan to continue cooking. They stayed really chewy and good!
They were so good crunchy I wondered how good they would taste if I left them thicker... And I felt a little guilty eating the best ones leaving Jay to eat the more crunchy small ones when he got home from work. (I didn't realize he would crave them like I did!) So I got up a little early the next morning. With some of the leftover dough I used my cookie scoop and made a dozen ginger cookies to send with him to work. I cooked them until JUST before they looked done and then left them on the pan for a few minutes... WOW. We DEFINITELY didn't share that dozen. In fact, after eating two right out ot the oven, I put the rest in Jay's lunch box to get them away from me! Then I stole one more in the 5 minutes before he left! I never thought I would replace my favorite soft ginger cookie recipe...until now!
So here goes!
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 1/2 tablespoons orange zest
2 tablespoons molasses
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
Just typical cookie directions... Cream butter and sugar then add other wet ingredients and mix well. Then mix in the dry ingredients. Refridgerate for at least several hours or overnight if you are making gingerbread men. You don't have to refridgerate them to make the ginger cookies, but they do stay a little taller if you do. If you are going to roll the dough one tip that worked great for me is to roll it between two pieces of waxed paper. I've never done that before and it worked so well! Great gingerbread men! Then bake at 375 for 10-12 minutes. (ours were only crunchy because we put huge cookies on the same pan with tiny ones, so many of them were really crunchy by the time the big ones were done.) Remember if you do ginger cookies to pull them out when they are still puffy and look just moist in the middle. (About 9-10 minutes. Right when the first ones fall or even JUST before.) The ones that ended up best were the ones that I was afraid were underdone so I left them on the pan to continue cooking. They stayed really chewy and good!
Thursday, July 22, 2010
Christmas Wreath Cookies
These are a simple, rice krispy treat like cookie, but they were one of my favorites to both make and eat all through childhood.
1/2 cup margarine
30 large marshmallows
3 1/2 cups corn flakes
green food coloring
red hots
Just melt together margarine and marshmallows, stir in food coloring and then pour over corn flakes and stir together. Then just spoon messy spoonfuls onto wax paper and place your red hots to make your "wreaths". More recently, I have formed the whole batch into one or two larger wreaths instead of a bunch of little ones.
Note: it takes a LOT of food coloring to make these REALLY green...I often settle for a more pastel green, but when we were kids, I remember them always being really bright.
1/2 cup margarine
30 large marshmallows
3 1/2 cups corn flakes
green food coloring
red hots
Just melt together margarine and marshmallows, stir in food coloring and then pour over corn flakes and stir together. Then just spoon messy spoonfuls onto wax paper and place your red hots to make your "wreaths". More recently, I have formed the whole batch into one or two larger wreaths instead of a bunch of little ones.
Note: it takes a LOT of food coloring to make these REALLY green...I often settle for a more pastel green, but when we were kids, I remember them always being really bright.
Friday, February 26, 2010
Special K Bars
This is another one of Grandma Jensen's recipes. She made these for many family gatherings.
12 cups (1 12 oz box) of Special K
2 cups sugar
2 cups corn syrup (16 oz bottle)
2 cups (18 oz jar) peanut butter
2 cups peanuts
1 cup coconut
12 oz chocolate chips
10 oz butterscotch chip
Mix special K, peanuts, and coconut in a large bowl. Heat sugar and Karo slowly to boiling, then add peanut butter and stir till melted. Add to special K and mix till blended. Press into greased cookie sheet. Melt chips and spread over the top of the bars. Let cool and set.
12 cups (1 12 oz box) of Special K
2 cups sugar
2 cups corn syrup (16 oz bottle)
2 cups (18 oz jar) peanut butter
2 cups peanuts
1 cup coconut
12 oz chocolate chips
10 oz butterscotch chip
Mix special K, peanuts, and coconut in a large bowl. Heat sugar and Karo slowly to boiling, then add peanut butter and stir till melted. Add to special K and mix till blended. Press into greased cookie sheet. Melt chips and spread over the top of the bars. Let cool and set.
Monday, February 22, 2010
Disappearing Bars
These have been a family favorite since I was a little kid. They are basically a brown sugar brownie. They are very simple, but SO chewy and delicious!
2 cups brown sugar
1/2 cup butter
2 eggs
1 tsp vanilla
1/8 tsp salt
2 cups flour
2 tsp baking powder
1 cup nuts (optional, I never use them...)
The directions say melt together sugar and butter and then cool them. I don't know if this is important and why, I would love to know...
I usually skip the melting together and just melt the butter before mixing or even just cream the butter and sugar without melting. I don't notice much difference except possibly that the batter is a little thicker and harder to spread out. Beat in eggs and vanilla and then add the rest of the ingredients. Spread as evenly as you can into a 9 by 13 pan and bake at 375 for 20 minutes.
2 cups brown sugar
1/2 cup butter
2 eggs
1 tsp vanilla
1/8 tsp salt
2 cups flour
2 tsp baking powder
1 cup nuts (optional, I never use them...)
The directions say melt together sugar and butter and then cool them. I don't know if this is important and why, I would love to know...
I usually skip the melting together and just melt the butter before mixing or even just cream the butter and sugar without melting. I don't notice much difference except possibly that the batter is a little thicker and harder to spread out. Beat in eggs and vanilla and then add the rest of the ingredients. Spread as evenly as you can into a 9 by 13 pan and bake at 375 for 20 minutes.
"neiman marcus" cookies
This is one of those cookie recipes passed around claiming it is a real recipe from neiman marcus that someone paid 250 bucks for. The story may not be true, but I really love these cookies!
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups flour
5 cups blended oatmeal*
1 tsp salt
2 tsp baking powder
2 tsp baking soda
4 oz chocolate chips
1 8oz. Hershey bar, grated
3 cups chopped nuts
*Blended oatmeal: Measure first and then blend in a blender to fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and baking soda. Add chips, grated chocolate, and nuts. Roll into balls and place 2 inches apart on a cookie sheet. Bake for 6 minutes at 375 degrees. (I cooked them longer, but I always have to bake cookies a little longer than directed, so I just included what the recipe said.) 112 servings
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups flour
5 cups blended oatmeal*
1 tsp salt
2 tsp baking powder
2 tsp baking soda
4 oz chocolate chips
1 8oz. Hershey bar, grated
3 cups chopped nuts
*Blended oatmeal: Measure first and then blend in a blender to fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and baking soda. Add chips, grated chocolate, and nuts. Roll into balls and place 2 inches apart on a cookie sheet. Bake for 6 minutes at 375 degrees. (I cooked them longer, but I always have to bake cookies a little longer than directed, so I just included what the recipe said.) 112 servings
Tuesday, February 16, 2010
Soft Ginger Cookies
INGREDIENTS:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Friday, February 12, 2010
Grandpa Jensen's boiled raisin cookies
These are a cakey cookie my grandpa used to make. I liked them, even though I didn't like raisins in general, because boiling the raisins makes them softer.
1/2 cup butter or shortening
1 cup sugar
1 egg
1/2 lb raisins (boiled)
1 cup raisin water
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
3 cups flour
1 cup nuts (optional)
Cream butter and sugar. Add egg. Sift together dry ingreds and add with raisin water. Add raisins and nuts. Bake 350 12 minutes.
1/2 cup butter or shortening
1 cup sugar
1 egg
1/2 lb raisins (boiled)
1 cup raisin water
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
3 cups flour
1 cup nuts (optional)
Cream butter and sugar. Add egg. Sift together dry ingreds and add with raisin water. Add raisins and nuts. Bake 350 12 minutes.
Sunday, January 24, 2010
Classic Peanut Butter Cookies
INGREDIENTS
1 cup unsalted butter
1 1/2 cup crunchy or creamy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
I also added a few chocolate chips just under half a bag I think...
DIRECTIONS
Cream together butter, peanut butter and sugars. Beat in eggs.
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.
1 cup unsalted butter
1 1/2 cup crunchy or creamy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
I also added a few chocolate chips just under half a bag I think...
DIRECTIONS
Cream together butter, peanut butter and sugars. Beat in eggs.
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.
Pumpkin Cookies from Thanksgiving
INGREDIENTS ½ cup butter
1 cup vegetable oil
2 cups white sugar
2 eggs beaten
2 teaspoons vanilla extract
3 cups pumpkin puree almost a whole large can
6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
½ tsp ginger
½ tsp cloves
About ½ bag chocolate chips
About ½ cup butterscotch chips
DIRECTIONS
Preheat the oven to 350 F (175 degrees C).
Cream together the margarine, vegetable oil and sugar.
Beat together the egg, vanilla and pumpkin.
Sift together the flour, baking powder, baking soda, salt and cinnamon; combine with pumpkin mixture and stir in chips
Drop onto ungreased cookie sheet and bake for 10 to 12 minutes. (I used my cookie scoop and flattened the top to make them uniform and small) Be careful not to overbake.
Since then, I have started cutting the oil to 3/4 cup and then just dumping the whole large can of pumpkin in. It works great. Also, I sometimes add more butterscotch chips as well.
1 cup vegetable oil
2 cups white sugar
2 eggs beaten
2 teaspoons vanilla extract
3 cups pumpkin puree almost a whole large can
6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
½ tsp ginger
½ tsp cloves
About ½ bag chocolate chips
About ½ cup butterscotch chips
DIRECTIONS
Preheat the oven to 350 F (175 degrees C).
Cream together the margarine, vegetable oil and sugar.
Beat together the egg, vanilla and pumpkin.
Sift together the flour, baking powder, baking soda, salt and cinnamon; combine with pumpkin mixture and stir in chips
Drop onto ungreased cookie sheet and bake for 10 to 12 minutes. (I used my cookie scoop and flattened the top to make them uniform and small) Be careful not to overbake.
Since then, I have started cutting the oil to 3/4 cup and then just dumping the whole large can of pumpkin in. It works great. Also, I sometimes add more butterscotch chips as well.
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