Easy and Cute Icebox Cookies-Simple ingredients & No special tools are needed:)
Hello, I made a lot of icebox cookies, so I would like to share the recipe:)
You don't need any special tools and all the ingredients are very simple. I am using an American cup:)
Ingredients
3 bars of unsalted room temperature butter (about 340 grams)
1 to 1 & 1/2 cups of sugar (if you like sweet cookies, you can put more)
3 room-temperature eggs
6 cups of cake flour
2 to 3 tbsp of hot chocolate powder/cocoa powder
2 to 3 tsp of matcha powder
Black sesame seeds
#ysjapanesekitchen #cookies #baking
Chocolate Chip & Oatmeal Refrigerator Cookies
Made with chocolate chips and oatmeal, these refrigerator cookies are pretty much slice and bake! Whip up a few batches, keep them in the freezer or refrigerator and whenever you have a cookie craving, pull these out to bake up!
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Skip ahead:
0:00 Intro
0:35 Browning the butter
1:47 Mixing in the wet ingredients
3:39 Mixing in the dry ingredients
4:53 Adding the chocolate chips
5:44 Forming the logs
7:55 Slicing the cookies to bake
10:31 Tasting the cookies
INGREDIENTS
- 1 cup brown butter, cooled
- 1/2 cup brown sugar
- 1/2 cup white granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup rolled oats
- 1 cup miniature semi-sweet chocolate chips
INSTRUCTIONS
- In a medium skillet, melt the butter over medium heat. Allow to bubble and foam. After about 5 minutes, the foaming will lessen and the bottom of the skillet will show brown solids with the butter smelling nutty and looking golden. Scrape into a bowl and cool.
- Combine the cooled brown butter and sugars until evenly mixed, 3 minutes. Add the egg and vanilla and mix to combine. Scrape sides of the bowl to ensure even mixing. Add flour, baking soda, and salt. Mix just to combine. Add rolled oats and chocolate chips. Mix to incorporate and finish by hand to ensure it is well mixed.
- Divide dough in half and shape each half into a log. Use parchment paper or plastic wrap to compact the dough. Do not worry about over compacting. Once in tight uniform logs, twist the ends and place in the refrigerator or airtight container until firm, 2 hours.
- When ready to bake, preheat the oven to 350°F. Slice prepared cookies into ¼-inch thick and place on parchment-lined baking sheet. Sprinkle with Malden sea salt. Bake until the edges are set and the centers are just soft, 10-12 minutes. Remove from the oven and cool on pan for 5 minutes. Finish cooling on a wire rack.
#cookie #chocolatechip #oatmeal
Easy Icebox Cookies: 6 ingredient slice and bake cookie recipe
Learn how to make easy 6 ingredient toffee cookies! Follow along with this easy step by step toffee butter cookies recipe. This is one of my favourite slice and bake recipes, also known as icebox or refrigerator cookies. The dough is chilled and sliced before baking, no rolling required! These easy toffee cookies are always a crowd pleaser, and one of my most requested recipes. They can also be made ahead of time, the dough can be refrigerated for 3 days or frozen for up to 3 months! I almost always have this dough in my freezer at all times of the year! Make sure to join us next week for a new easy recipe!!
Toffee Cookie Ingredients
1 Cup butter (softened to room temperature)
1 Cup sugar
1 Large egg
1/2 Tbs vanilla extract
2 Cups + 2 Tbs All purpose flour
1 Cup toffee bits
Toffee Cookie Directions
In the bowl of your stand mixer, or in a large bowl if using a hand mixer combine butter and sugar. Mix on low until well combined, about 2 minutes. Add in your egg and vanilla and continue mixing on low until the mixture is fluffy and pale in colour, around 2 minutes. Add in the flour and mix until just combined. Next, add the toffee bits. Mix on low until just incorporated into the dough. Place 1/2 of the dough onto a piece of plastic wrap. Form the dough into a cylinder that is about one and a half inches in diameter. Repeat with the second half of your dough. Chill dough for at least 1 hour.
Preheat oven to 350F/175C. Line cookie sheets with parchment paper. Remove plastic wrap and slice into 1/4 inch slices. Place onto the parchment lined cookie sheets and bake for 8-10 minutes, or until the edges are just golden brown. Cool on the pan for a few minutes before moving to a wire rack to finish cooling.
This recipe makes 40-48 cookies. I usually save one of my portions of dough for another day. This dough can be kept in the freezer for up to 3 months. Just move it to the fridge for 4 hours and slice and bake. Enjoy!
Questions? Comments? Suggestions? I'd love to hear from you in the comments below!
Refrigerator Oatmeal Cookies Recipe
Back in 1956 these cookies were judged the best ever tasted in a Betty Crocker baking contest. I modified the recipe a little, using butter rather than shortening (which can contain trans fat). The result was a batch of delicious cookies with just the right crunch and chewiness and a pleasing balance of flavors.
See the full recipe on my web site at:
white-trash-cooking.com/recipes/refrig_oatmeal_cookies.html
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The Best Oatmeal Raisin Cookie Recipe
Hey Guys! Back with another baking video this week, just in time for the Holidays! This Oatmeal Raisin Chocolate Chip cookie is so good that even Grandma Will Love!
Recipe:
4 oz or 1 stick salted butter
3/4 cup brown sugar
1/4 cup white / cane sugar
1 egg
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 cup rolled oats
1 cup all purpose flour
1 cup raisins
1/2 cup chocolate chips or nuts, whatever you like
1/2 teaspoon pumpkin spice (or 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg)
In a medium saucepan, brown the butter on medium heat for 5-7 minutes. Set aside and let cool.
In a bowl, add the rolled oats, all purpose flour, raisins, chocolate chips, and spice. Mix well and set aside.
In another large bowl, add the sugars and butter. Mix well and add the egg. Mix until it's lava-like. Add kosher salt, baking soda, and vanilla extract and mix well. Add the dry ingredients in and mix again until all the flour disappears.
In a lined baking sheet, scoop the cookies onto the sheet and bake at 350 for 8-10 minutes or until slightly golden brown. Remove and cool . Enjoy with milk!
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Doughvember: Mom's(?) Icebox Cookies
My Mom made the best icebox cookies but I no longer have the recipe. Can I duplicate hers with the vintage recipe I found?
Mr. Giles Icebox Cookies
4 cups flour
2 cups brown sugar
1 cup butter
2 eggs
1 teaspoon soda [baking soda]
1 teaspoon cream of tartar [Omitted]
1 cup nuts [I used 2-2 ounce packets of finely diced walnuts]
Vanilla [I used 1 teaspoon]
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