Gourmet Cookie Bouquets Recipe Blog

Archive for the ‘Drop Cookies’ Category

When it comes to making drop cookies, you’ll need a good cookie scoop or two. Of course, you don’t actually drop the cookies, you have to scoop them. The name comes from the act of dropping the cookies onto the pan before baking.

How do you know which size scoop to use when the recipe doesn’t mention it? Many recipes will just say scoop dough on to cookie sheet and you’re left wondering how much dough. It’s not really that complicated when you consider that there are basically two sizes of cookie scoops on the market today.

The first cookie scoop is the smaller size. It holds about four teaspoons of dough. This is just slightly over a Tablespoon. Many recipes will say to drop from a Tablespoon onto cookie sheet. This will work fine. Just underfill it a bit if you’re concerned about going over. These scoops tend to look a bit bigger than melon ballers.

The other sized scoop is the ice cream scoop size. This size is almost always too big for doling out cookie dough. The reason is that unless you are baking giant commercial cookies, your oven probably won’t do so well with a gargantuan dollop of dough. It will end up raw in the middle and burnt on the edges.

Opt for the smaller scoop when in doubt. Of course, there is always the recipe that says to drop from a rounded teaspoon. When you find this in a recipe, you can use an actual teaspoon from your cutlery set. Use two in fact. One will scoop out the dough and the other will scoop it off the spoon and onto the pan. That way you never dirty your fingers and the dough stays cold and round.

Don’t be afraid to try out different scoops. You really can’t make a mistake. Here’s a drop cookie recipe you can try out today. They make for a great just because gift to send to a friend too.

Awesome Oatmeal Chocolate Chip Cookies (from recipegoldmine.com)

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

14 tablespoons unsalted butter, softened

1/2 cup dark brown sugar, firmly packed

1/2 cup granulated sugar

1 large egg, at room temperature

2 teaspoons vanilla extract

2 1/2 cups rolled oats

3/4 cup raisins

3/4 cup chocolate chips

Heat the oven to 375 degrees F. Lightly butter two baking sheets.

In a large bowl, stir together the flour, baking powder, and salt.

In the bowl of an electric mixer set on medium-high speed, cream the butter and sugars together until light and fluffy. Add the egg and mix until combined. Stir in the vanilla extract. With the mixer on low speed or using a wooden spoon, gradually add the flour until combined. Stir in the oats. Divide the batter in half. Stir the raisins into one half and the chocolate chips into the other. Drop the dough by rounded tablespoonsful onto the baking sheets. Leave about 3 inches between each one for spreading. Flatten each cookie slightly with the back of the spoon. Bake 1 or 2 baking sheets at a time for 10 to 13 minutes. Check for doneness after 10 minutes. The cookies are done when they are lightly browned around the edges. Remove the baking sheets to a wire rack and let the cookies cool for about 2 minutes. Using a metal spatula, remove the cookies to wire racks to cool completely.

Store in an airtight cookie tin. These cookies can be wrapped in plastic wrap and foil and frozen for up to one month. Thaw at room temperature.

Ingredients:

• 3/4 cup butter, at room temperature

• 1/2 cup confectioners’ sugar

• 1 tsp. vanilla

• 4 tbsp. sesame oil

• 2 1/2 cups all-purpose flour

• 2 tbsp. cold water, or more to form dough

• 3/4 cup raw sesame seeds

Cream the butter and the sugar with the vanilla and sesame oil. Blend in the flour until mixed thoroughly. Add the 2 tablespoons cold water, or more, to form dough. Roll the dough into 1-inch balls, in the sesame seeds. Place on a baking in a preheated 350 degree oven for about 25 to 30 minutes, or until the sesame seeds begin to turn golden brown and the insides of the cookies are not doughy.

More tasty cookie and dessert recipes:

• White Chocolate: Cookies, Cakes, And More Desserts
• How to Make Cookies Using a Cake Mix
• All About New York's Famous Black and White Cookies
• How to Make Homemade Fortune Cookies
• Honey Cookies

A classic cookie for the holidays that both adults and kids will love alike. Santa undoubtedly likes them too - with a big glass of cold milk on Christmas Eve.

• 1 cup butter

• 3/4 cup brown sugar

• 3/4 cup white sugar

• 1 tsp. vanilla

• 2 eggs

• 2 1/4 cups flour

• 1 tsp. baking soda

• 1 tsp. salt

• 1 bag M&M candies (Christmas Colors)

Cream together the butter and sugars. Add the vanilla and eggs mixing well. Mix in the rest of the ingredients, folding in the M&M’s last so they won’t get smashed. Drop cookies by the spoonful on a cookie sheet. They should be about 2” in size and spread about 2” apart. Bake for 8 to 10 minutes at 375°. Recipe makes about 8 dozen festive Christmas cookies.

For more holiday cookie recipes, try these articles:

• Mom's Best Christmas Cookies
• Easy Christmas Cookies - 1 Dough Made 5 Ways!
• Christmas Reindeer Cookies
• Christmas Cookie Exchange Tips

Ingredients:

• 1/2 cup shortening

• 1 cup brown sugar

• 1/2 cup sugar

• 2 eggs

• 1 cup evaporated milk

• 1 tsp. vanilla

• 2 3/4 cups flour

• 1/2 tsp. soda

• 1 tsp. salt

• 1 cup chopped pecans

In a large mixing bowl, cream together the sugars and shortening. Add the eggs, milk and vanilla stirring thoroughly. Sift the flour, soda and salt together and then add to the wet ingredients mixing well. Finally fold in the nuts. Cover mixing bowl with plastic wrap and chill in the refrigerator for at least an hour. Drop dough by spoonfuls on a greased cookie sheet. Bake at 375° for 10 minutes.

Glaze

• 2 Tbsp. butter, melted

• 1/4 cup evaporated milk

• 2 cups powdered sugar

To make the glaze - mix together the butter and milk, then stir in the powdered sugar a little at a time until you get a thin glaze consistency. Pour mixture into a plastic sandwich bag and clip a tiny hole in the corner. Drizzle the glaze over the cooled cookies.

For truly unique cookies, try this recipe for Rainbow Sugar Cookies.

Ingredients:

• 1 cup butter

• 1 cup sugar

• 1/2 cup brown sugar

• 2 eggs

• 1 tsp. vanilla

• 3 cups flour

• 2/3 cup cocoa

• 1 tsp. soda

• 1 tsp. salt

• 1 bag of miniature marshmallows

Cream together sugars and butter in a large mixing bowl. Then add the eggs and vanilla stirring well. Sift together the flour, cocoa, soda and salt. Add to the mixture. Fold about a 1” ball of dough around a single mini-marshmallow (so there is a marshmallow in the middle of each cookie). Roll the tops of the cookies in sugar. Bake cookies at 375° for 8 to 10 minutes or until they crack. Cool on a wire rack and store in an airtight container.

If you liked this dessert, you'll love this recipe for Fudgemallow Delight.