Chocolate Crinkle Cookies

This is one of my favorite cookies but I don’t bake them very often though. I make a huge batch of these cookies during Christmas to giveaways together with other goodies. This recipe is very easy to make so anytime you have cravings with something sweet then try the chocolate crinkles.

Chocolate Crinkle Cookies

Ingredients

3 eggs
1-1/2 cups sugar
4 oz unsweetened chocolate, melted
1/2 cup vegetable oil
2 tsp baking powder
1 tsp vanilla
1 tsp. instant coffee
2 cups all-purpose flour
Sifted powdered sugar


Preparation

1. In a mixing bowl beat eggs, sugar, chocolate, oil,
baking powder and vanilla until combined.

2. Slowly add the flour and beat.

3. Cover the mixture with cellophane wrap and chill in the fridge for about an hour or two or until easy to handle.

4. Shape dough into 1-inch balls.

5. Roll balls in sifted powdered
sugar and coat generously.

6. Place balls one inch apart on an
ungreased cookie sheet.

7. Bake at 375 degrees for 8-10 minutes or
until edges are set and top is cracked.
8. Let cool on wire rack. Enjoy!

Strawberry Thumbprint Almond Cookies

I always grab a handful of almond cookies every time we eat out in a Chinese buffet. I always thought their cookies are so delicious. I like the sweetness and texture of it. My first attempt of baking these goodies was not very successful for some reasons. I have tried to make my second batch with a twist and it turns out really wonderful. Instead of almond cookies, I turned it into thumbprint almond cookies with grape and strawberry jellies. You can put anything that you like though.

click to enlarge

Strawberry Thumbprint Almond Cookies

Ingredients:

1 cup vegetable shortening
1 1/4 cups sugar
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
¼ cup strawberry jelly or grapes

Preparation:

1. Pre-heat oven 350 degrees F.
2. With an electric beater, cream together the shortening and sugar until fluffy.
3. Beat egg in a small bowl, reserve one tablespoon for brushing.
4. Add beaten egg, vanilla and almond extract to the sugar mixture until combined. Set aside
5. SIFT together the flour, baking powder, and baking soda onto a wax paper.
6. Add to the cream mixture. Stir until just blended. (Dough will be a bit crumbly but should hold together)
7. Form the dough into balls (1 inch in diameter).
8. Using your thumb or index finger, make deep indentation in center of each ball (be careful not to press too hard).
9. Spoon a jelly or jam into each cookie ball (do not overfill).
10. Place them 2 inches apart on ungreased cookie sheets.
11. Get the 1 Tbsp. beaten egg that you reserved and with pastry brush, brush the top edges lightly.
11. Bake cookies about 10 -12 minutes or until slightly brown on the edges.

NOTE: You can add the jelly or jam before or after cooking. I add more jelly after cooking because it was not looking right.


ENJOY

Wheat Oatmeal Cookies

The kid’s and hubby were craving for some oatmeal cookies the other day. I was not really in the mood of baking but they were pretty annoying so I gave in ‘wink’. The oatmeal recipe that I used was taken from here. I made some changes to my liking for some reasons (out of all purpose flour and raisins).

If you like your oatmeal cookies to be crunchy and crispy then this is not for you. My oatmeal is kind a chewy and soft just the way I like it. So if you’re ready for some baking then here is the recipe.



Wheat Oatmeal Cookies

Ingredients:

1 3/4 c. whole wheat flour
1/2 t. baking powder
1/4 t. baking soda
3 c. old fashioned oatmeal
2 large eggs
3/4 t. salt
1 t. vanilla extract
14 T (1 3/4 sticks) unsalted butter, melted
2 T vegetable oil
1 c. granulated sugar
1 c. packed light brown sugar
1 1/2 t. cinnamon


Preparation

1. Heat oven to 350 degrees. Prepare greased pan.
2. Mix flour, baking powder, baking soda, cinnamon, and oatmeal in a medium bowl.
3. Beat eggs, salt and vanilla in a small bowl.
4. Mix butter, oil, and sugars in a large bowl.
5. Stir in egg mixture until smooth.
6. Stir in flour mixture.
7. Drop by rounded tablespoonfuls onto the cookie sheets. Bake until golden brown, 12 - 15 minutes, and then transfer to a wire racks (for cooling).

Oatmeal Cookies