Five Easy Holiday Cookie Dough Recipes for the Freezer
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How to Make No Bake Chocolate Oatmeal Cookies | Easy No Bake Cookies Recipe
Print this recipe here on my website:
In this episode of In the Kitchen with Matt I will show you how to make no bake chocolate oatmeal cookies. This recipe for no-bake chocolate oatmeal cookies is really easy to make using everyday ingredients. They don't take super long at all to make either. These chocolate cookies are incredible and they are gluten-free! Time to mix things up a bit and make some no bake cookies. If I can make them, you can make them. Let's get started! :)
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You can print this recipe and others here:
Ingredients:
1/2 cup of unsalted butter (113g)
1/2 cup of milk (whole, 2%, 1%, etc.) (118mL)
1 1/2 cups of white granulated sugar (300g)
1/4 cup of unsweetened cocoa powder (30g)
1/4 tsp. of salt (1g)
1/2 cup of packed brown sugar (light or dark) (100g)
2 tsp. of vanilla extract (10mL)
1/2 cup of peanut butter (125g)
3 cups oats (quick or old fashioned) (240g)
Tools:
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parchment paper or silicon baking mat:
large sheet pan or cookie sheet
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One of the Best Vintage Cookies EVER - Pecan Icebox Cookies #12tomatoes
Some recipes are so good that they keep being used decade after decade. This is the way these cookies have been going since 1930 when the recipe was first printed in an Imperial Sugar recipe pamphlet. These pecan icebox cookies are tender, buttery, and sweet.
INGREDIENTS
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
1 egg
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking soda
pinch salt
1 cup chopped pecans
Get the full recipe here -
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Professional Baker Teaches You How To Make CHECKERBOARD COOKIES!
Checkerboard Cookies are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 4-5 dozen
Prep Time: 45 minutes
Bake Time: 12 minutes
Ingredients
Vanilla dough
1 cup (225 g) unsalted butter, at room temperature
1 cup (130 g) icing sugar, sifted
½ cup (100 g) granulated sugar (caster sugar)
1 large egg
1 large egg yolk
1 tsp (5 mL) vanilla bean paste or extract
2 ½ cups (375 g) all-purpose flour (plaon flour)
½ tsp (2 g) salt
Chocolate dough
1 cup (225 g) unsalted butter, at room temperature
1 cup (130 g) icing sugar, sifted
½ cup (100 g) granulated sugar (caster sugar)
1 large egg
1 large egg yolk
1 tsp (5 mL) vanilla extract
2 cups (300 g) all-purpose flour (plain flour)
½ cup (60 g) cocoa powder (Dutch process or natural)
½ tsp (2 g) salt
Directions
1. For the vanilla dough, beat the butter, icing sugar and granulated sugar well, using electric beaters or a stand mixer fitted with the paddle attachment, until smooth and fluffy. Add the egg, egg yolk and vanilla and beat in well. Add the flour and salt and mix until the dough comes together (it will be soft.) Shape the dough into 2 discs, wrap in plastic wrap and chill until firm, about 2 hours. Alternatively the dough can be made ahead and frozen, then thawed in the fridge before baking.
2. For the chocolate dough, beat the butter, icing sugar and granulated sugar well, using electric beaters or a stand mixer fitted with the paddle attachment, until smooth and fluffy. Add the egg, egg yolk and vanilla and beat in well. Add the flour, cocoa powder and salt and mix until the dough comes together (it will be soft.) Shape the dough into 2 discs, wrap in plastic wrap and chill until firm, about 2 hours. Alternatively the dough can be made ahead and frozen, then thawed in the fridge before baking.
3. On a lightly floured surface, divide the first disc of vanilla dough in half, knead each piece lightly to soften and roll out each to a rectangle that is about 8-x-5-inches (20-x-12-cm) and ½-inch (12 mm) thick. Set aside and do the same with the chocolate dough.
4. Brush the surface of one of the chocolate dough pieces with a little water and place a vanilla piece on top. Brush this with water and top with a chocolate piece, brush again and finish with the vanilla dough. Trim away the edges of all 4 sides. Cut strips lengthwise that are ½-inch (12 mm) thick. If the dough starts to get soft as you work with it, pop it in the fridge to chill 10-15 minutes.
5. To create the checkerboard, lay a strip of this striped dough flat and brush it with a little water. Lay a second strip on top, but inverted so that the chocolate stripes lay on top of the vanilla and vice versa. Repeat with 2 more strips of dough, inverting each time. You will now have a block of dough that has a checkerboard pattern of 4-x-4 squares. Repeat this with any remaining strips of dough (you will likely get 2 logs.)
6. Take the second disc of chilled chocolate dough, divide it in half and roll out into a rectangle that is ¼-inch (6 mm) thick but the width of the checkerboard piece and at least 8-inches (20 cm) long. Brush the checkerboard lightly with water and place it close to one short end of the dough. Roll up the checkerboard in the chocolate dough, brushing each side with water as you go. Trim the dough so the seam is not visible (it works best to make the seam on a flat side, not a corner of the dough) and trim the ends. Now your checkerboard is framed with chocolate cookie dough. Wrap and chill the dough to set it, about an hour. You can repeat this process with vanilla dough for the other checkerboard log. Any excess dough can be rolled, measured and shaped again, or simply roughly stacked for a marble effect when sliced.
7. Preheat the oven to 350 F (180 C) and line 2 baking trays with parchment paper. Slice the checkerboard dough into cookies that are ¼-inch (6 mm) thick and lay them out on the baking trays, leaving an inch (25 mm) in between them. Bake the cookies for about 12 minutes, until the cookies lift easily from the tray and are lightly golden on the bottom. Cool the cookies on the baking tray before removing.
The cookies will keep in an airtight container for up to 5 days.
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Cookie Dough - Icebox Cookies Recipe
Do you buy sleeves of premade cookie dough at the supermarket? You can make homemade cookie dough to keep in the freezer and then bake cookies whenever the mood strikes. Just slice off four or six or a dozen cookies or whatever you deserve and pop them into the oven for fresh baked cookies in a matter of minutes.
More details and a printable copy of this cookie recipe can be found at
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