White Chocolate Macadamia Cranberry Dreams/muy buenas, dicenIngredients

• 3 cups all-purpose flour • 3/4 teaspoon baking soda (o una cucharadita)• 3/4 teaspoon salt • 3/4 cup white sugar • 1 cup packed light brown sugar • 1 cup butter, softened • 2 eggs • 1 tablespoon vanilla extract • 1 cup vanilla baking chips (o 1 1/2)• 1 cup chopped macadamia nuts (o 1 1/2)• 1 cup dried cranberries

Directions

1. In a medium bowl set aside flour, baking soda and salt. 2. Acremar mantquilla, poner las azúcares, luego los huevos uno por uno y al final la vainilla.

Cream together white sugar, light brown sugar and butter (do not use shortening). Add slightly beaten eggs and vanilla.

3. Add flour mixture until just mixed. Revolver con espátula ... vanilla chips, macadamia nuts and dried cranberries.

4. Preheat oven to 350 degrees F (175 degrees C). Place on ungreased cookie sheet by small scoop or rounded teaspoon. Que queden como 2 ½ pulgadas de separación. Bake for 10 o 15 o18 minutes … que doren un poco. or just until set. Remove from oven and let cool. Cookies will sink slightly.

5. Variations: To make chocolate cookies - omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies - Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough - thaw for at least 1/2 hr). Slice 1 inch slices - cut into 4 and place on baking sheet point up. For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie. Enjoy

Chewy Chocolate Chip Oatmeal Cookies

• 1 cup butter, softened • 1 cup packed light brown sugar • 1/2 cup white sugar • 2 eggs • 2 teaspoons vanilla extract • 1 1/4 cups all-purpose flour • 1/2 teaspoon baking soda • 1 teaspoon salt

• 3 cups quick-cooking oats • 1 cup chopped walnuts • 1 cup semisweet chocolate chips

Directions1. Preheat the oven to 325 degrees F (165 degrees C). 2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat

in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.

3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

galletas de avena con chocolate.

Son una excelente opción para la merienda de los pequeños y estupendas para acompañar una taza de té o café.

Los ingredientes: 125 grs. de mantequilla, 1 taza de azúcar (200 gramos), 1 huevo, 1 taza de harina (120 gramos), 1 y 1/4 de taza de avena en hojuelas, 2 cucharadas de leche, 1/2 cucharadita de polvo de hornear (polvo royal), 1/2 cucharadita de bicarbonato, 1 cucharadita de esencia de vainilla, 1/2 cucharadita de canela, 1 taza de gotas de chocolate.

La preparación: en un batidora eléctrica se baten primero la mantequilla hasta que esté cremosa, luego se añaden el azúcar, los huevos, la leche y la vainilla. Luego se añaden la harina, el polvo de hornear, el bicarbonato y la canela previamente cernidos, se agrega la avena y se revuelve bien. Por último se añaden las gotas de chocolate.

Con la ayuda de una cuchara se colocan porciones de la mezcla en una bandeja para hornear, cuidando dejar suficiente espacio entre una y otra para que las galletas al expandirse en el horno no se peguen unas con otras.

Se hornean por entre 10 y 12 minutos a 180ºC. Con esta cantidad se pueden obtener hasta 36 galletas no muy grandes.

Espero que las disfruten!!!

Double Chocolate Chip Cookies IIHow to make Double Chocolate Chip Cookies II:

Quantity Ingredients

75g plain chocolate125g unsalted butter200g granulated sugar1 large egg60ml whole milk1 teaspoon vanilla extract150g plain flour100g cocoa1 teaspoon baking powder150g plain chocolate chips

MethodHeat oven to 175c or gas mark 3. Melt the plain chocolate and set aside. In a mixing bowl, cream butter and sugar until smooth. Add egg, milk, vanilla and blend. Add melted chocolate and blend again. In a separate bowl, mix flour, cocoa powder and baking powder. Add to creamed mixture. Stir in chocolate chips. Scoop dough into 4cm balls and drop 5-6cms apart onto ungreased cookie sheets. Bake until cookies are firm to the touch, about 15 mins. Using a spatula, transfer cookies to a rack and let cool.

Oatmeal Cookies: To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and toast nuts for 8-10 minutes until lightly browned and fragrant. Let cool and then chop into pieces. Set aside.

Line 2 baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.

For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 - 15 minutes at 350 degrees F (177 degrees C), or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Makes about 20 - 24 large cookies

Oatmeal Cookies:

1 cup (110 grams) walnuts or pecans, toasted and chopped (optional)

3/4 cup (170 grams) unsalted butter, room temperature

1 cup (215 grams) light brown sugar

1 large egg

1 teaspoon pure vanilla extract

3/4 cup (105 grams) all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3 cups (260 grams) old-fashioned rolled oats

1 cup dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips (optional)

Read more: http://www.joyofbaking.com/OatmealCookies.html#ixzz0o7ArrFhB

Read more: http://www.joyofbaking.com/ChocolateChocolateChipCookies.html#ixzz0o7B0DDkL

Chocolate Chocolate Chip Cookies: Preheat oven to 350 degrees F (177 degrees C) and place one oven rack in the top third of the oven, and one oven rack in the bottom third of the oven. Line two baking sheets with parchment paper.

Melt the 10 ounces of semi sweet chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside to cool to room temperature.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (2-3 minutes). Scrape down the sides of the bowl. Add the melted chocolate and beat until well incorporated. Add the eggs, one at a time, beating well after each addition. Then beat in the vanilla extract. Add the flour in stages, mixing until incorporated. Fold in the the chocolate chips and nuts.

Form dough into balls, using 1/4 cup (55 grams) for each cookie. Place six balls of dough on each baking sheet. With moistened hands, gently flatten each ball of dough into a 2 inch (5 cm) diameter cookie. Bake the cookies for about 14 - 17 minutes, rotating the baking sheets halfway through the baking time. The cookies are done when they are just barely set in the center. They should still be soft. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Makes about 20 cookies.

Source:

Scherber, Amy and Dupree, Toy Kim. The Sweeter Side of Amy's Bread. John Wiley & Sons, Inc. New York: 2008.

Chocolate Chocolate Chip Cookies:

10 ounces (280 grams) semi sweet chocolate, chopped (or 1 1/2 cups semi sweet chocolate chips)

1 2/3 cup (220 grams) all purpose flour

1/3 cup (35 grams) unsweetened cocoa powder (not Dutch processed)

1 1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1/2 cup (110 grams) dark brown sugar

1/2 cup (100 grams) white granulated sugar

2 large eggs

1 1/4 teaspoons pure vanilla extract

3/4 cup (125 grams) semi sweet chocolate chips

1 cup (100 grams) walnuts or pecans, chopped

es de chocolate blanco y pistachos

50 g mantequilla30 g azúcar moreno30 g azúcar blanco1/2 cucharada de esencia de vainilla1/2 huevo1/4 cucharadita de levadura100 g harina25 g pistachos, troceadas50 g chocolate blanco en trocitos

fundir mantequilla y azúcar, dejar enfriar unos minutos. mezclar con huevo y esencia de vanilla, batir hasta que quede espumoso. añadir el resto de los ingredientes, mezclar. con una cucharada de café, depositar unas bolitas dejando un espacio de 4cm entre ellas. hornear y cocer en el horno (180°) durante unos 12 minutos.

Chocolate Chips Cookies(cantidad: 36 galletas)

150 gr. de mantequilla a temperatura ambiente140 gr. de azúcar blanco100 gr. de azúcar moreno integral½ teaspoon de sal2 huevos medianos (90 gr.)1 teaspoon de extracto natural de vainilla300 gr. de harina de repostería1 teaspoon de bicarbonato de sodio200 gr. de trocitos de chocolate

• Precalentar el horno a 190º C. Cubrir una bandeja de horno con papel o silpat. • En un bol grande batir, a mano o a máquina, la mantequilla con los azúcares y la sal hasta

que quede una mezcla ligera y esponjosa (2 minutos). Añadir los huevos y el extracto de vainilla hasta que queden bien incorporados. Añadir la harina y el bicarbonato. Mezclar un poco más y añadir los trocitos de chocolate. Seguir mezclando hasta que quede homogéneo.

• Poner un tablespoon de masa para cada galleta encima de la bandeja dejando una distancia entre ellas de unos 5 cm. y hornear durante 10 minutos o hasta que las galletas se empiecen a dorar por los bordes pero el centro todavía esté tierno. Sacar las galletas del horno y dejarlas enfriar sobre una rejilla. Repetir la operación con el resto de la masa.

Coffee Chocolate Chip Cookies (dicen que muy buenas)Ingredients

• 3/4 cup blanched slivered almonds

• 1/3 cup instant coffee granules

• 2 tablespoons hot water

• 2 2/3 cups all-purpose flour

• 3/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup butter, softened

• 1 1/4 cups white sugar

• 1 teaspoon vanilla extract

• 2 eggs

• 2 cups semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Toast almonds in oven for 10 minutes or until brown.

3. Dissolve coffee in 2 tablespoons hot water. In a separate small mixing bowl mix flour, baking soda and salt.

4. Beat butter and sugar in an electric mixer at a medium speed until fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer's speed to low and slowly pour flour mixture into the butter mixture.

5. Fold chocolate chips and almonds into the dough. Drop dough by teaspoonfuls onto an ungreased cookie sheet, 3 inches apart.

6. Bake for 10 minutes.

lletas son una opción ideal para regalar en navidad, sobre todo cuando nos invitan a una fiesta y

queremos darle un detalle al anfitrión. Las galletas suaves con centro de mermelada tienen un sabor dulce y delicado al paladar.

El detalle que harán ver tus galletas con un toque profesional, es el pequeño hueco que se hace en medio de la galleta con el pulgar, ahí pondremos lamermelada.

Ingredientes:

• 1 3/4 taza de harina de trigo • 1/2 cucharada de polvo para hornear • 1/2 cucharada de sal • 1 1/2 barra de mantequilla a temperatura ambiente • 2/3 de taza de azúcar • 1 huevo grande • 1 cucharada de extracto de vainilla • Mermelada de fresa, cherry o frambuesa

Forma de preparar:

Precalienta el horno a 350 grados. En un tazón agrega la harina, el polvo para hornear, la sal y mezcla. En otro tazón agrega la mantequilla con el azúcar y bate hasta que queden bien incorporados, después agrega el huevo y lavainilla y sigue batiendo para que todo se integre.

En una charola para hornear galletas haz pequeñas bolitas con la mezcla que pasaras sobre azúcar extra, deja un espacio de 1 pulgada entre las galletas cuando las acomodes en la charola. Cuando estén bien acomodadas aprieta con tu pulgar el centro de cada galleta para que quede un hueco, ahí pondrás lamermelada.

Pon a hornear las galletas aproximadamente por 15 minutos hasta que las orillas tengan un tono dorado. Cuando estén listas déjalas que estén tibias para servirlas o adornarlas para regalar.