Oatmeal Carmelitas

Oatmeal Carmelitas

Prep: 30 min.
Cook: 30 min.
Cool: 2 hours
Yield: 36 bars

Crust:
2 cups all-purpose flour
2 cups quick cooking oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup margarine or butter, softened (2 1/2 sticks)

Filling:
1 12.5 oz jar caramel ice cream topping (1 cup) (can also use other ingredients like apricot preserves)
3 Tablespoons all-purpose flour
16 oz pkg. semi-sweet chocolate chips (1 cup)
1/2 cup chopped nuts (optional)

To make crust: Preheat oven to 350 degrees. Grease a 13×9 pan. In a large bowl, combine the flour, oatmeal, brown sugar, baking soda, salt and butter. Mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake for 10 min.

Meanwhile, prepare filling. In a small bowl, combine caramel topping and 3 tablespoons flour.Blend well. Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture.Sprinkle with reserved crumb mixture. Return to oven; bake an additional 18-22 min. or until golden brown. Cool 1 hr. or until completely cooled.

Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

 

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Pecan Pie Bars

Pecan Pie Bars
Prep Time:15 min
Start to Finish:2 hr
Makes:36 bars

2/3 cup granulated sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2/3 cup packed brown sugar
1/2 cup corn syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
3 eggs
1 cup coarsely chopped pecans
Semisweet chocolate chips, melted, if desired

1. Heat oven to 350°F. Lightly grease bottom and sides of 13×9-inch pan with shortening or spray with cooking spray.

2. In large bowl, mix granulated sugar, butter and 1 teaspoon vanilla. Stir in flour. Press dough in bottom and 1/2 inch up sides of pan. Bake 15 to 17 minutes or until edges are light brown.

3. Meanwhile, in medium bowl, beat brown sugar, corn syrup, 1 teaspoon vanilla, the salt and eggs with spoon. Stir in pecans. Pour over crust.

4. Bake 25 to 30 minutes or until set. Loosen edges from sides of pan while warm. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows. Dip 1 end of each bar into melted chocolate; lay flat on waxed paper to dry.

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Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies
Makes about 4-1/2 dozen

2 cups Flour
1 teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup Butter, softened
3/4 cup Granulated Sugar
3/4 cup Packed Brown Sugar
2 eggs
1-1/2 teaspoon Vanilla
2 cups (12 oz.) Chocolate Chips
2 cups Quick Cooking Oats

Preheat oven to 350 degrees. In a small bowl, combine flour, salt, baking powder, and baking soda. Set aside. In a medium bowl, cream butter and sugars. Add eggs and vanilla, and mix well. Add dry ingredients and mix well. Stir in chocolate chips and oats. Drop by tablespoonfuls about 2" apart on cookie sheets. Bake for 8-10 minutes. Cool on pan for about 3 minutes, then remove and place on a cooling rack.

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Chocolate Chip Cookies

Chocolate Chip Cookies

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

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Heavy Chocolate Brownies

Heavy Chocolate Brownies
Recipe courtesy of Matt Lewis from Baked 
Makes 9 brownies

3/4 cup all-purpose flour 
1 tablespoon best-quality cocoa powder, preferably Valrhona 
1/4 teaspoon salt 
1/2 cup (1 stick) unsalted butter, plus more for pan 
3/4 teaspoon instant espresso powder 
5 ounces semisweet chocolate, finely chopped 
3/4 cup granulated sugar 
1/4 cup light-brown sugar 
3 large eggs 
1 teaspoon pure vanilla extract 
3/4 cup (4 1/2 ounces) semisweet chocolate chips (optional) 

1. Preheat oven to 350 degrees. Butter an 8-by-8-inch square baking pan. Line with parchment paper and butter parchment. 

2. In a medium bowl, sift together flour, cocoa powder, and salt; set aside. 

3. In a large, heavy-bottomed saucepan, combine butter and espresso. Place over low heat and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth, about 2 minutes. Remove from heat, stir in both sugars until well combined. 

4. Add eggs and vanilla and continue stirring until well incorporated and mixture no longer appears grainy. Sift flour mixture over batter, and stir until just combined. Stir in chocolate chips, if using. 

5. Pour batter into prepared baking pan; smooth top with the back of a wooden spoon or a spatula. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 28 to 30 minutes. Be sure not to over bake. Let cool completely on a wire rack. Cut into 9 brownies. 

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Chunky Peanut, Chocolate, and Cinammon Cookies

Chunky Peanut, Chocolate, and Cinammon Cookies
Makes about 5 dozen

2 cups all-purpose flour 
1 teaspoon baking soda 
1 teaspoon salt 
1/2 teaspoon ground cinnamon 
3/4 cup unsalted butter (1 1/2 sticks), softened 
1/2 cup smooth peanut butter 
1 cup packed light-brown sugar 
1/2 cup granulated sugar 
2 large eggs 
1 1/2 cups semisweet chocolate chips 
2/3 cup roasted, salted peanuts, coarsely chopped 
2 teaspoons pure vanilla extract 
Chocolate or vanilla ice cream, for serving 

1. Preheat oven to 350°. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes. Add sugars; mix 2 minutes. Mix in eggs. Gradually add flour mixture; mix until just combined. Fold in chocolate chips, peanuts, and vanilla with a mixing spoon until well distributed. Refrigerate dough until it is slightly firm, 15 minutes. 

2. Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool. Serve with ice cream. 

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Alexis Stewart’s Brown-Sugar Chocolate Chip Cookies

Alexis Stewart's Brown-Sugar Chocolate-Chip Cookies
 
Makes fifty 4-inch cookies
Unlike traditional, moist chewy cookies, this recipe produces very flat and crisp chocolate-chip cookies. They will spread a great deal on the pan while baking. If cookies harden before you have a chance to remove them from the baking sheet, return the sheet to the oven for a few seconds to soften the dough for easier removal.

1  pound (4 sticks) unsalted butter, room temperature, plus more for baking sheets 
3  cups packed light-brown sugar 
1  cup granulated sugar 
4  large eggs 
2  teaspoons pure vanilla extract 
3 1/2  cups all-purpose flour 
1 1/2  teaspoons salt 
2  teaspoons baking soda 
1 1/2  cups best-quality chocolate chips 

1.   Preheat oven to 375°. Line two baking sheets with Silpat baking mats or parchment; set aside. Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together dry ingredients. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips. 
 
2.   Drop 2 to 3 tablespoons dough per cookie onto prepared baking sheets; space dough at least 2 inches apart to allow for spreading. Bake until golden, 8 to 10 minutes. Remove cookies from baking sheets, and allow to cool on baking racks. 

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Neiman Marcus’s Chocolate Chip Cookies

Neiman Marcus's Chocolate Chip Cookies

1/2 cup (1 stick) butter, softened

1 cup light brown sugar

3 tablespoons granulated sugar

1 large egg

2 teaspoons vanilla extract

1-3/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1-1/2 teaspoons instant espresso coffee powder

1-1/2 cups semi-sweet chocolate chips

1.	Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2.	Beat in the egg and the vanilla extract for another 30 seconds.
3.	In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4.	Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield:	2 dozen cookies

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Chocolate Chip Cookies

Chocolate Chip Cookies

Created by Cynthia Gorney

From the February, 2005 issue of O, The Oprah Magazine

Makes 6 servings

	Three splurge items improve these quite a bit: (1) the best-quality dark chocolate chips you can find, (2) really good cookie sheets—the heavy, high-priced kind from the household section of the supermarket, and (3) a wire cooling rack.
	INGREDIENTS
	1 cup (2 sticks) softened butter (don't toss the wrappers) 1 1/2 cups all-purpose flour 1 cup old-fashioned (or rolled) oats 1/2 cup Grape-Nuts cereal 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup brown sugar 3/4 cup granulated sugar 2 large eggs 1 1/2 teaspoon pure vanilla extract 12-ounce bag dark chocolate chips
	Preheat oven to 375°F (if you want them really crispy, jack up the oven to 400°F). Use the butter wrappers to grease 2 cookie sheets. Combine the flour, oats, cereal, baking soda, and salt in a bowl. In a second, large bowl, combine the butter, brown sugar, granulated sugar, eggs, and vanilla. Gradually stir flour mixture into the butter-sugar mixture. Stir in chocolate chips. Drop batter by rounded Tablespoons, not teaspoons (I like to use a small ice cream scoop), about 2 inches apart onto prepared pans. Bake until light golden brown, 10 to 12 minutes. Use a spatula to remove cookies to a wire rack to cool.

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