Monday, July 8, 2013

Chocolate, Peanut Butter and Pretzel Cookies

Chocolate, Peanut Butter and Pretzel Cookies

1 1/2 cups of all purpose flour
1/2 tsp. of salt
1/4 tsp. of baking soda
1/2 cup of butter at room temperature
1/2 cup of tightly packed light brown sugar
1/3 cup of granulated sugar
1 egg (beaten)
1 tsp vanilla extract
1 cup milk chocolate chips
1/2 cup peanut butter chips
1/2 cup broken up pretzel pieces
Preztel Salt or Sea Salt (I didn't have this, but the cookies are great)

In a medium bowl, sift together the flour, baking soda, and salt. Set aside. In a larger bowl, beat the butter and two types of sugar together on medium speed until light and fluffy. On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.

Add the flour mixture and beat just until combined. Stir in the chocolate chips, peanut butter chips, and pretzels. Cover and refrigerate for an hour.

Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. The cookies don't spread much when baking, so I flattened the cookies with my hand before baking. Bake for about 12-14 minutes. Allow them to cool for a couple minutes before transferring them to a cooling rack.
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Sunday, July 7, 2013

TX Governor's Mansion Cookies

Texas Governor's Mansion Cookies
Originally: Laura Bush's recipe, but adapted slightly

3 cups flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1-1/2 cups (3 sticks) butter, at room temperature
1-1/2 cups granulated sugar
1-1/2 cups brown sugar, packed
3 eggs
1 tablespoon vanilla
3 cups semi-sweet chocolate chips
3 cups quick rolled oats
2 cups sweetened flaked coconut
2 cups chopped pecans

Mix the flour, baking powder, baking soda, cinnamon, and salt in a bowl.  In a mixer bowl, beat the butter on medium speed until smooth and creamy.  Gradually beat in the two types of sugar to combine.  Add the eggs, one at a time, beating after each.  Beat in the vanilla.  Preheat the oven to 350.  Remove the bowl from the mixer and stir in the flour mixture until just combined.  Add the chocolate chips, oats, coconut, and pecans. I ended up transferring everything to the largest mixing bowl I have -- because this dough is packed with stuff and takes up some space when everything is combined.

Using an ice cream scoop -- I used a medium or large cookie scoop and still had good sized cookies, level off the dough and place onto baking sheets lined with parchment paper, spacing 3 inches apart. Bake 13-15 minutes or until slightly underdone.  Allow the cookies to cool on the baking sheets for 2-3 minutes before removing to a cooling rack.
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