Cookies

 

I love key lime, I’ve never had anything key lime that I haven’t liked.  One of my favorite desserts is Key Lime Pie, and I guess the pie has started my obsession with all things key lime.  I am always looking for new recipes that include key lime so that I can expand my key lime recipes.  I have seen several key lime cookie recipes on websites and blogs, that were of all different varieties. 

I came across a white chocolate chip key lime cookie recipe the other day while looking around the internet and I thought it sounded pretty interesting.  I thought about this recipe for a little bit because I was just wasn’t too sure of this combination, I thought it would be good but it was just one of those things that was just a little bit different and a “branch out”.  I finally talked myself into making them and while I was mixing them up my mouth started watering.  I tasted a little bit of the batter just to get an idea of what it was like I from that first taste I was addicted!  

When I first tried to get Spencer to taste it he was a little leary of the whole combination.  I waited until the first batch of cookies came out and took him one fresh out of the oven to try.  He ate it, thought about it for a few minutes and decided they were pretty tasty when he came back for another one.  These cookies have been a hit with everyone that has tried them.  If you’re a key lime fan I definitely suggest trying these…they are awesome!  

Ingredients:

1/2 Cup butter-softened

1 Cup sugar

1 Large egg

1 Large egg yolk

1 1/2 Cups flour

1 Teaspoon baking powder

1/2 Teaspoon salt

1/4 Cup key lime juice

1 1/2 teaspoons lime zest

3/4 Cup white chocolate chips

Directions:

Preheat oven to 350F.

Cream butter, sugar, egg, egg yolk in a large bowl.  Sift flour, salt, and baking powder.  Blend in flour mixture.  Add lime zest and lime juice.  Fold in white chocolate chips. 

Refrigerate dough for about 15 minutes.  Place dough on prepared cookie sheet, bake for 8-10 minutes.  After removing from oven, let cookies sit on sheet for 5 minutes then move to cooling rack.

Adapted from All Recipes

 

It seems like there are many people on a mission to find the perfect chocolate chip cookie with the perfect desired consistency.  I too am on that mission; there are tons of CC cookie recipes out there and I have tried multiple ones but it seems like they are too thick, too thin or just they just do not come out as I’ve intended or wanted. 

The other recipes I have tried have been rather tastey and awesome when they first come out of the oven, but after they are in a container for a few days they just aren’t as good…in my opinion.  I was looking for a cookie that was of medium thickness, chewy (both fresh from the oven and after a few days) and just the perfect consistency.  It seems like I’ve finally created the perfect cookie…for me and they seem to be a hit for everyone that’s tried them. 

When I was working with this cookie batter it was a matter of trial and error at first.  I mixed up the batter, made a small batch, let them sit and then tried them.  I would add a little more of this and that and then try the process again.  After about 3 little tweaks here and there I finally had my perfect cookie that I desired. 

During this time of creating this cookie I was also baking for a couple of soldiers for Operation Baking Gals, which is an awesome way to give a little back to the people who are fighting so hard for our country, so after I perfected this cookie I thought it would be a great one to send over to the troops.  I doubled my recipe in order to have enough for the troops and to be able to experiment to get the cookies exactly how I wanted. 

***I made a larger recipe in order to be able to send 2 dozen to each soldier I volunteered for but you could easily half the recipe and make a much smaller batch.  This recipe made approximately 64 cookies.      

 

Ingredients:

2 Cups butter flavored Crisco

1 1/4 Cup packed brown sugar

1 1/2 Cup granulated sugar

3 Eggs

3 1/2 Cups flour

1/2 Cup Milk chocolate chips- melted

3 Teaspoons vanilla

2 Teaspoons baking soda

2 Teaspoons salt

1 1/2-2 Cups chocolate chips – semi sweet

 

Directions:

Preheat oven to 350 F.

Cream Crisco for one mintue then add brown sugar and sugar until creamed.  Mix in eggs until well combined.  Add vanilla and melted chocolate.  Sift flour, baking soda and salt together.  Slowly add ingredients to Crisco sugar mixture.  Once mixed add chocolate chips to mixture.

Refrigerate dough for 15-30 minutes and then spoon on prepared cookie sheet, I made dough balls about the size of a walnut.  Place remaining batter in refrigerator until ready to spoon onto cookie sheet.  Bake for 8-10 minutes.  After removing from oven let sit on sheet for 5 minutes before moving to cooling rack. 

***To get a crunchy, flatter cookie take out 3/4 Cup to 1 Cup of the flour that is called for.

 
 
Recipe Source: Lynsey

I have been craving some cookies for quite some time now.  I haven’t really had the chance to make any in a while but this week I made up my mind I was going to make some.  These are some of my favorite cookies; a definite “go to” recipe that never fails.

These cookies are so great.  They turn out just right all the time; so oooey and gooey.  One of those cookies that great right out of the oven and just as good the next day.  I’m sure quite a few people have made them and enjoyed them; for those of you who have yet to try them I hope when you do you enjoy them just as much as I do.

Neiman-Marcus Cookies

1 Cup butter

12 oz. Chocolate Chips

2 Cups flour

1 Cup brown sugar

1/2 Teaspoon salt

1 Cup sugar

1 8oz Hershey Bar (grated)

2 1/2 Cups blended oatmeal

2 Eggs

1 Teaspoon baking powder

1 Teaspoon vanilla

1 1/2 Cups chopped nuts (any kind)

Directions:

Measure oatmeal and blend to a fine powder.  Cream the butter and both sugars.  Add eggs and vanilla, then mix with flour, oatmeal, salt, baking powder and soda. 

Fold in chocolate chips, Hershey Bar, and nuts.  Roll into balls and place 2 inches apart on cookie sheet.

Bake for 10 minutes at 350 F.

***I added 1/2 cup of heath bits.