Little Cooks Cookies Recipes

SHORTBREAD COOKIES

Steps:

• Preheat oven to 160C/325F (standard) or 150C/300F (fan forced / convection).
• Butter and line a 31.5 x 23.5 cm / 9 x 13" pan with baking paper with overhang.
• Beat butter until smooth (or use very soft butter and a wooden spoon). Add icing sugar and beat until combined.
• Add half the flour and beat until mostly combined - it will resemble wet sand. Then beat in the remainder. Use your hands to bring it together into a smooth ball of dough - knead lightly if required.
• Roughly press down into a rectangle shape, then transfer into the pan. Press into the pan. Optional: Roll over the top using a small rolling pin or glass (that's what I used) for a smooth surface. Don't press down too hard - it makes the cookies firmer
• Bake for 20 minutes until edges are very light golden and most of the surface is still pale gold.
• Remove from the oven. Working quickly, cut into desired shape (I do 8 x 3 bars, like Walker's shortbread biscuits) and prick all over with a fork (optional).
• Return to the oven for 8 minutes or until the surface is light golden - not browned. Turn the oven off, crack it open ajar, then leave to cool for at least 1 hour in the oven.
• Remove from the oven, use paper overhang to remove the biscuits from the pan. Cool fully on rack. Serve with tea!!

SOFT EASY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 180C / 350F (standard) or 160C/320F (fan / convection). Place oven shelf in the middle of the oven.
• Line 2 trays with baking / parchment paper.
• Whisk the flour, salt and baking soda in a bowl.
• Place the butter in a large heatproof bowl. Microwave until the butter is almost fully melted (25 sec for room temp butter, 40 sec for fridge cold butter on high).
• Whisk to finish melting the butter. (Note 2)
• Add brown and white sugar, whisk energetically for 15 seconds.
• Add egg, yolk and vanilla, whisk well for 15 seconds.
• Add flour mixture and mix until flour is almost fully incorporated.
• Add 1 cup chocolate chips, stir to disperse and flour is fully incorporated. Batter will be quite loose.
• Stand for 5 minutes for batter to firm up a bit so it is scoop-able into mounds. (Note 3)
• LARGE COOKIES: Scoop up a level ice cream scoop / 3 tbsp / 1/4 cup (Note 4) and place on baking trays 5cm / 2" apart - 13 balls. Top with remaining choc chips (these remain on surface once baked = prettier).
• SMALL COOKIES (26 - 30): Scoop up 1.5 tbsp (heaped tbsp measure) OR 1/2 an ice cream scoop (this works well). Place on baking trays 4cm / 1.75" apart, top with choc chops.
• Bake 1 tray at a time. LARGE COOKIES: Bake for 8 minutes, then rotate the tray and bake for 3 minutes (11 minutes in total). SMALL COOKIES: Bake 6 minutes, turn then bake 3 minutes (9 min total). The cookies should be just golden on the edges and pale golden on top. They will be slightly puffed up.
• Cool on the tray - they finish cooking. They will lose the puffiness while resting. Dig in and get your cookie fix!

EASY OATMEAL COOKIES

Steps:

• Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray; set aside.
• To a large bowl, add the egg, butter, sugars, vanilla, and mix with a spoon aggressively for about 90 seconds, or until smooth and slightly fluffed, i.e. your bicep and shoulder should be burning if you've mixed well enough.
• Add the oats, flour, baking soda, salt, and stir to combine.
• Add the chocolate chips and stir to combine.
• Using a 2-tablespoon cookie scoop, form mounds and place on prepared baking sheet spaced about 2 inches apart (I baked 12 cookies on the first sheet)
• Bake for about 10 to 13 minutes (short for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool.
• Immediately upon taking the baking sheet out of the oven, add about 5 additional chocolate chips per cookie. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.

MONSTER COOKIES RECIPE

Steps:

• Preheat oven to 350°F/180°C. Line two baking sheets with parchment paper and set aside.
• In a large bowl, sift together flour, baking soda, and salt. Set aside. In a standing mixer fitted with the paddle attachment, beat butter and sugars for 2-3 minutes, until fluffy. Beat in peanut butter, vanilla, and egg, and beat well until combined. Add flour mixture and beat on low speed just until combined. Don't over mix. Add in oatmeal, candies, and chocolate chips, and keep mixing on low just until combined. The less you mix, the softer the cookies will be.
• Drop rounded balls of dough onto prepared baking sheets, the size of 2 tablespoons each (I use an ice cream scoop), spacing them 2 inches apart. Bake for 9-12 minutes, until cookies just begin to brown at the edges and center is still soft. Cookies will appear undone and moist in the center, but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.
• Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. To thaw, leave on counter, still covered, or overnight in the fridge.

BASIC COOKIES

Steps:

• Heat the oven to 190C/170C fan/gas 5. Cream the butter in a large bowl with a wooden spoon or in a stand mixer until it is soft. Add the sugar and keep beating until the mixture is light and fluffy. Sift in the flour and add the optional ingredients, if you're using them. Bring the mixture together with your hands in a figure-of-eight motion until it forms a dough. You can freeze the dough at this point.
• Roll the dough into walnut-sized balls and place them slightly apart from each other on a baking sheet (you don't need to butter or line it). Flatten the balls a little with the palm of your hand and bake them in the oven for around 10-12 mins until they are golden brown and slightly firm on top. Leave the cookies on a cooling rack for around 15 mins before serving.

LITTLE COOKS COOKIES.

Steps:

• PREHEAT OVEN TO 375*
• Combine butter,sugar, and egg. IN Mixer beat on medium speed scrap down bowl often, until creamy .
• REDUCE speed to low beat, gradually adding flour and cocoa mix,and scrapping bowl often until well mixed.
• SHAPE the dough into balls flatten to 1/4- inch thickness,WITH BOTTOM OF BUTTERED glass,dipped into sugar.
• BAKE 7 to 9 minutes .DON'T OVERCOOK them.COOK on wire rack. YOU can also dip this cookies with dark or white chocolate.
• AGAIN HAVE YOUR LITTLE ONES HELP YOU FOR THEY ARE OUR FUTURE. MY 8 year old granddaughter has been helping cooking and baking for3years,and she loves it .GRANDME "S little diva cook.SHE'S so proud to show all baking goods .THIS RECIPE IS VERY EASY AND TO HAVE LITTLE ONES HELP AND LEAN.