Good As Store Bought Cookies King Arthur Flour Recipes

GOOD-AS-STORE-BOUGHT COOKIES (KING ARTHUR FLOUR)

Steps:

• Preheat the oven to 350. Line cookie sheets with parchment paper.
• Grind the oats and 8 ounces of chocolate together in a food processor. Set aside.
• In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
• In a separate bowl, whisk together the flour, salt, baking powder, baking soda, espresso powder and the reserved oat/chocolate mixture. Add the dry ingredients and stir to combine.
• Stir in the chocolate chips and nuts.
• Use a tablespoon cookie scoop to drop the dough onto the cookie sheet, leaving 2 inches between then so they can spread.
• Bake for 12 minutes; don't overbake, or they'll be hard.
• Remove from the oven and transfer to a rack to cool.

KING ARTHUR FLOURLESS FUDGE COOKIES

Steps:

• Preheat oven to 350.
• Lightly grease 2 baking sheets.
• Stir together all of the ingredients till smooth.
• Scrape bottom and sided of bowl, stir gain till smooth.
• Drop soft, batter-like dough onto the prepared baking sheets in 1 1/2 inch circles; a tablespoon cookie scoop works well here.
• Bake cookies for 8 minutes; they should spred, become somewhat shiny, nd develop fintly crackly tops.
• Remoe cookies from oen and allow to cool riht on the pin.

THE ESSENTIAL SOFT OATMEAL COOKIES (KING ARTHUR FLOUR)

Steps:

• Preheat oven to 350. Line cookie sheets with parchment.
• In a large bowl, cream together the butter, oil and sugar.
• Add the egg, beating until fluffy, then beat in the sour cream and vanilla.
• Stir in the raisins and oats.
• In a separate bowl, mix together the bkaing soda, cinnamon, salt and flour. Add this mixture, a cup at at ime, to the oat mixture, beating well after each addition. Stir in the nuts. Let the dough rest for 15 to 30 minutes.
• Using a tablespoon cookie scoop, drop the dough onto the cookie sheets.
• Bake the cookies for 12 minutes, or until they're golden brown.
• Remove them from the oven and transfer to a rack to cool.

OLD-FASHIONED OATMEAL COOKIES (KING ARTHUR FLOUR)

Steps:

• Preheat the oven to 325. Line cookie sheets with parchment.
• In a large bowl, cream together the butter, shortening, brown sugar, molasses, egg and vanilla. Beat until light-colored and smooth.
• In a food processor or blender, process the oats, flour, raisins, salt and baking powder for about 30 seconds, or until both the oats and raisins are chopped, yet still in recognizable pieces.
• Beat the oat mixture into the butter mixture until smooth.
• Using a 1/4 cup measure or large cookie scoop, drop the dough on the cookie sheets, leaving 3 inches between cookies.
• Moisten your fingers and gently flatten each cookie to a 2 1/2 inch round or 1/2 inch thick.
• Bake the cookies for 18 minutes or until they're a medium golden brown.
• Remove them from the oven and let rest on the cookie sheet for 1 minute, then transfer to a rack to cool completely.
• The cookies will be soft and delicate when they come out of the oven, but will get firmer as they cool.

CLASSIC PEANUT BUTTER COOKIES - KING ARTHUR FLOUR

Steps:

• Preheat the oven to 350°F Lightly grease (or line with parchment) two baking sheets.
• Beat together the shortening, sugars, egg, vanilla, and peanut butter until smooth.
• Add the flour, baking soda, and salt to the peanut-butter mixture, beating gently until everything is well combined. Add enough water to make a cohesive dough.
• Drop the cookie dough by tablepoonfuls onto the prepared baking sheets (a tablespoon cookie scoop works well here), leaving 2" between them.
• Use a fork to flatten each cookie to about 1/2" thick, making a cross-hatch design.
• Bake the cookies for 12 to 14 minutes, until they're barely beginning to brown around the edges; the tops won't have browned. Remove them from the oven, and cool on a rack.