Pecan Pumpkin Spice Chocolate Chip Cookies

Chris and Astrid made these -

By Amanda Mack, courtesy of Bon Appétit magazine.

"Meet the Holiday Triple Threat Cookie," says baker Amanda Mack, the owner of Crust by Mack in Baltimore. A chocolate chip cookie spiked with homemade pumpkin spice, crunchy pecans, and gooey pumpkin puree. This recipe makes big cookies. To make 40–48 smaller cookies, use a No. 60 cookie scoop (about 1 Tbsp.) and bake about 10 minutes. 

   
Makes 20-24

Ingredients:
1 Tbsp. ground cinnamon
1½ tsp. ground ginger
1 tsp. ground nutmeg
¾ tsp. ground cloves
3 cups (375 g) all-purpose flour
1¼ tsp. baking soda
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1¼ cups (2½ sticks) unsalted butter, softened until just slightly firm
1½ cups (packed; 300 g) light brown sugar
1 cup (200 g) granulated sugar
3 large eggs
¼ cup canned pumpkin purée
1 Tbsp. vanilla bean paste or vanilla extract
4 oz. (112 g) semisweet chocolate, coarsely chopped
1½ cups (9 oz./255 g) dark chocolate chips
1½ cups (174 g) coarsely chopped pecans

Preparation:

Step 1: Place racks in upper and lower thirds of oven; preheat to 350°. Mix cinnamon, ginger, nutmeg, and cloves in a small bowl to make pumpkin spice. Whisk flour, baking soda, salt, and 1 Tbsp. pumpkin spice in a medium bowl; set remaining pumpkin spice aside for making pies, quick breads, or another batch of cookies.

Step 2: Combine butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed, scraping sides of bowl as needed until fluffy, about 3 minutes. Reduce speed to low and with motor running, add eggs one at a time, mixing to incorporate after each addition before adding the next. Beat in pumpkin purée and vanilla paste. Gradually add dry ingredients and beat just until combined (be careful not to overmix). Set aside a handful or so of each of the chopped chocolate, chocolate chips, and pecans. Using a rubber spatula, gently fold remaining chopped chocolate, chocolate chips, and pecans into dough.

Step 3: Using a No. 20 cookie scoop (about 3 Tbsp.), drop balls of dough onto two parchment-lined baking sheets, spacing at least 4" apart. (If using a half-sheet pan, bake 2 cookies per sheet. For a full sheet, you can fit about 4.) Gently press reserved chocolate and nuts into tops of dough balls.

Step 4: Bake cookies, rotating pans top to bottom and front to back halfway through, until golden brown around the edges, 11–13 minutes (subsequent batches may take 2–3 minutes longer). Let cookies cool on baking sheets 5 minutes.

Step 5: Using a thin metal spatula, carefully transfer cookies to wire racks and let cool completely.

Step 6: Do ahead: Dough can be made and formed into balls 3 months ahead; freeze on baking sheets until solid, then transfer to resealable freezer bags or an airtight container. Cookies can be baked 3 days ahead; store airtight at room temperature.

JeanMarie Brownson's Chocolate Cherry Peanut Butter Oatmeal Cookies

Prep: 25 minutes   Cook: 12 minutes  Oven: 350^oF

Makes: about 90 cookies

These chocolate cherry peanut butter oatmeal cookies have it all going on: oats, nuts, dried fruit, and chocolate. The scent of them baking will warm your house, through and through. These cookies are made without flour. For the best crunch, be sure to use old-fashioned rolled oats, not the finer-textured quick-cooking varieties. I like natural peanut butter for its deep peanut flavor. Store the cookies in a covered container up to several days or freeze up to 2 months.

Ingredients:

¼ cup (½ stick) unsalted butter, softened
¾ cup each: granulated sugar, packed dark brown sugar
2 large eggs
1¼ teaspoons baking soda
1 teaspoon vanilla
1 cup extra-crunchy natural peanut butter, at room temperature
3 cups old-fashioned rolled oats (can make with Gluten Free)
½ cup salted, toasted pumpkin seeds (pepitas), roasted hulled sunflower seeds or roasted peanuts
½ cup dried cherries (chopped if large), dried currants or small dark raisins
8 ounces milk or semisweet chocolate bars, roughly broken into ¼-inch pieces

1. Heat oven to 350 degrees. Beat together butter and sugars in large bowl of electric mixer.  Beat in eggs, one at a time, until smooth and creamy. Beat in baking soda and vanilla. Beat in peanut butter until incorporated. Use a wooden spoon to stir in oats, pumpkin seeds, cherries and chocolate pieces.

2. Use a teaspoon to make balls about 1 inch in diameter. Place on 2 parchment paper-lined baking sheets spacing them about 2 inches apart. Flatten slightly with a spoon. Bake until set and bottoms are slightly golden, about 12 minutes.

3. Cool cookies on pan, 5 minutes. Transfer with a metal spatula to a wire rack to cool completely. (You can reuse the paper-lined baking sheets to bake the remaining cookies.) Nutrition information per serving: 67 calories, 3 g fat, 1 g saturated fat, 6 mg cholesterol, 8 g carbohydrates, 2 g protein, 34 mg sodium, 1 g fiber

https://www.chicagoreader.com/Bleader/archives/2015/12/03/jeanmarie-brownsons-everything-cookie-can-slake-a-stoners-hunger

 2022 - made batch as bars, using standard baking sheet, lined with parchment.  it is difficult to bake center without overbaking edges. Try dropping to 325F next time?

Peanut Butter Brownie Pillow Cookies

https://inspiredbycharm.com/peanut-butter-brownie-pillow-cookies/
Cari started this dough, but didn't get to finish it before she burned out
She asked me to finish for her. Delicious cookies, a bit of work.
							REFRIGERATE
PREP:	lots - 3-5 hours min			Cook time:	10 to 12
Temp:	350F			Makes:	4 dozen
Brownie Batter:					Peanut butter cookie dough:
4	oz.	Baker's unsweetened chocolate			1	cup	unsalted butter softened
0.75	cup	unsalted butter			1	cup	sugar
1	cup	sugar			0.75	cup	creamy peanut butter
1	cup	brown sugar packed			2	lg	eggs
2	lg	eggs			2	tsp	vanilla
1	tsp	vanilla			3	cup	all purpose flour
1	cup	all-purpose flour			1	tsp	baking soda
					2	tsp	hot water
					1	tsp	salt
Brownie Dough Prep Steps:
1	Add chocolate and butter to large microwave-safe bowl.
2	microwave on high for 2 to 3 minutes, stir every 30 seconds until melted and smooth
3	stir in the sugars
4	Add the eggs and vanilla and mix until smooth
5	Add flour, stir to combine
6	REFRIGERATE brownie batter 4-5 hours or overnight - until firm
Peanut Butter Dough prep steps:
7	cream together butter, sugar and brown sugar
8	beat in peanut butter
9	beat in eggs, one at a time
10	stir in vanilla
11	dissolve baking soda in hot water. Add to the batter
12	add salt to batter
13	Add flour, stir to combine
14	REFRIGERATE peanut butter batter 1-2 hours or overnight.
Bake Steps:
15	Heat the oven to 350°F
16	line a baking sheet with parchment paper.
17	remove both doughs from refrigerator
18	form brownie batter into 3/4-inch balls
19	make peanut butter dough into roughly 1 to 1-1/2 inch balls
20	flatten peanut butter balls out, then wrap around brownie balls, covering completely
21	place on parchment covered cookies sheets
22	flatten slightly
23	optional: make criss cross pattern with fork
24	bake 10 to 12 minutes, until edges just start to brown
25	cool on baking rack, store in airtight container

Cranberry White Chip Oatmeal Cookies

Heat oven: 350F bake 9 to 12 minutes

Line cookie sheets with parchment paper

Ingredients:
3/4 cup butter, softened
1 tsp vanilla
1 egg
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup crisp rice cereal
1/2 cup white vanilla chips
1/2 cup sweetened dried cranberries
1/2 cup rolled oats

In a large bowl, combine butter vanilla and egg - beat well
Add sugars - beat additional couple minutes
Add rest of dry ingredients - mix until well blended
Drop by spoonful onto cookie sheets
Bake at 350 for 9 to 12 minutes or until edges are golden brown
cool 1 minute, remove to cooling racks.

Macaroons Mississippi Praline Goo

adapted from https://www.chowhound.com/recipes/mississippi-praline-macaroons-11654

35 to 37 macaroons  Bake at 325F for 35 minutes

Total: 50 mins

Ingredients: 

• 3 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• Pinch salt
• 1 cup packed light brown sugar
• 1 cup roughly chopped pecans
• 35 to 37 pecan halves, for topping

Directions

1. Preheat the oven to 325°. Grease 2 or 3 large baking sheets or line the sheets with foil and grease the foil.
2. In a large bowl, with an electric mixer at medium speed, beat the egg whites, cream of tartar, and salt until frothy. Increase the mixer speed to high and continue beating, adding the brown sugar gradually (in small handfuls) and scraping the bowl once, until the whites form stiff, glossy peaks. (This will take a few minutes.) With a large rubber spatula, fold in the pecans.
3. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets, spacing them 1 inch apart. Press a pecan half into each, flattening the cookie slightly.
4. Bake until the macaroons are set and feel hard and crisp, about 35 minutes. Transfer to wire racks to cool completely, then store in airtight containers.

From MATZOH BALL GUMBO: CULINARY TALES OF THE JEWISH SOUTH by Marcie Cohen Ferris. Copyright © 2005 by Marcie Cohen Ferris. Used by permission of the University of North Carolina Press.

Nutrition:

• Calories56
• Fat3.26g
• Saturated fat0.28g
• Trans fat
• Carbs6.65g
• Fiber0.43g
• Sugar6.13g
• Protein0.72g
• Cholesterol
• Sodium14.36mg

Date Pinwheels

-first made 2017 by Sandy            REFRIGERATE

Bake: 350°F for 10 - 12 min

Ingredients:

·       8 oz. baking dates

·       1/3 cup sugar

·       1/3 cup water

·       1/2 cup finely chopped nuts

·       1/2 tsp vanilla

·       2 cups all-purpose flour

·       1/2 tsp baking soda

·       ¼ tsp salt

·       ¼ tsp ground cinnamon

·       1/2 cup shortening

·       1 cup packed brown sugar (used dark, should be light)

·       1 egg

·       1/2 tsp vanilla

Method:

1.  For filling: in a small saucepan combine dates, sugar and water and bring to boiling. Cook and stir over low heat for 1 to 2 minutes or til thick. Remove from the heat. Stir in nuts and ½ tsp vanilla. Cool thoroughly.

2.  Combine flour, baking soda, salt and cinnamon

3.  In a large mixer bowl, beat shortening for 30 seconds. Add brown sugar and beat till fluffy. Add egg and ½ tsp vanilla and beat well.

4.  Add flour mixture and beat till well mixed, stirring in last portion by hand.

5.  Cover and chill about 30 minutes or til easy to handle.

6.  On waxed paper roll dough into an 18 x 10-inch rectangle. Spread filling to within ½ inch of edges. Roll up jelly -roll style, beginning at long side. Pinch edge to seal. Cut roll in half crosswise. Wrap rolls and chill for several hours or overnight

7.  Cut into 1/4-inch slices. Place on a parchment covered baking sheet. Bake in a 350F oven for 10 to 12 minutes or till done. Cool on cookie sheet for 1 minute, then remove and cool thoroughly. Makes about 72

Gingersnaps – Soft Baked

   by  Vicki’s friend Amanda

350°F 8-9 min.        YIELD: 13 – 14 cookies         REFRIGERATE

6 tbsp unsalted butter, softened

½ cup packed brown sugar – dark, or light

1 egg

1 ½ tsp vanilla extract

¼ cup dark molasses

2 tsp ginger

¾ tsp cinnamon

1/8 tsp cloves

1/8 tsp nutmeg

Pinch salt

½ tsp baking soda

1 ½  cups all-purpose flour

+1/2 cup sugar for rolling

·       In a large bowl, cream the butter and brown sugar until fluffy. Add flour, baking soda, salt and spices; stir until just incorporated without over-mixing. Chill for 2 hours to overnight.

·       Once chilled, roll dough into 1” balls, roll in sugar and place on baking sheet 1 ½ to 2” apart. Repeat this step for the rest of the dough.

·       Bake for 8-9 minutes. (Be sure to keep dough cold if not all baked at once.) They will seem underdone, but will stay soft as they set up. For a crispier gingersnap bake a few minutes longer.

·       Allow to cool 10 minutes before removing from sheet. Transfer to rack, finish cooling.

·       Soft-baked will stay soft up to 5 days if stored in airtight container.