Cinnamon White Dark Chocolate Chip Cookies Food

CINNAMON CHOCOLATE CHIP COOKIES

Steps:

• Sift flour, cinnamon, salt, and baking soda together in a bowl.
• Beat butter and sugar with an electric mixer in a large bowl until smooth. Beat eggs, one at a time, into butter mixture until completely incorporated. Beat vanilla extract in with the last egg. Mix flour mixture into egg mixture until just incorporated. Fold in the chocolate chips, mixing dough just enough to evenly combine. Wrap dough in plastic and chill overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll cookie dough out on a lightly floured surface and cut into desired shapes with cookie cutters. Arrange cookies about 1 1/2 inch apart on baking sheets.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

CINNAMON WHITE & DARK CHOCOLATE CHIP COOKIES

Steps:

• Whisk together flour, cinnamon, baking soda and salt. In a 1-qt. glass jar, layer flour mixture, chocolate chips, granulated sugar, brown sugar and white baking chips in order listed., To prepare cookies, preheat oven to 350°. Cream butter until light and fluffy. Beat in eggs and vanilla. Add cookie mixture; blend well. Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges begin to brown, 7-9 minutes. Cool on pans 1 minute before removing to wire racks to cool completely.

CINNAMON CHOCOLATE MINTIES

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa, cinnamon and baking soda; gradually add to creamed mixture and mix well. Fold in candies and dark chocolate chips., Shape into 1-in. balls; place 1 in. apart on greased baking sheets. Flatten slightly. Bake 6-8 minutes or until set. Remove to wire racks to cool completely., In a small bowl, melt semisweet chips with oil; stir until smooth. Drizzle over cookies. Sprinkle with candies. Let stand until set. Store in an airtight container.

KIRSTEN'S DARK CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix butter, brown sugar, and white sugar together in a bowl; beat it eggs and vanilla extract until smooth and creamy. Stir flour, baking soda, salt, and baking powder into the creamed butter mixture until batter is well mixed. Fold chocolate chips into batter; spread into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes. Cool before cutting into bars.

CINNAMON WHITE CHOCOLATE COOKIES

Steps:

• Beat butter and shortening together with an electric mixer until creamy and smooth; gradually add white sugar and brown sugar, beating on medium speed, until incorporated. Beat in egg and vanilla extract.
• Combine flour, baking soda, and salt in a separate bowl; mix into butter mixture until incorporated. Fold in white chocolate and cinnamon. Refrigerate dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Drop dough by the heaping tablespoonful onto the prepared baking sheet, leaving 3 inches between cookies.
• Bake in the preheated oven until cookies are lightly browned on the edges, 12 to 14 minutes. Cool on the pans for 10 minutes before removing to cool on a wire rack until cookies are firm.

RAISIN CINNAMON OR CHOCOLATE CHIP COOKIES

Steps:

• Set oven to 375.
• In a small bowl break a egg in a bowl beat with a rotary beater. Beat until light and foamy. Set aside.
• In a large bowl measure shortening.
• Pack the brown sugar in a measuring cup and dump into shortening. Then cream together.
• Pour the beaten egg onto creamed mixture. Add vanilla and water.
• Beat the mixture with a mixing spoon. Beat until you have smooth, creamy batter. Set aside.
• Measure the flour, the baking soda, and the salt into a sifter. Sift them into a bowl.
• Pour about half the sifted ingredients onto the creamed mixture. Stir. Then pour the other half inches Stir until all the flour is blended into the batter. You have a batter that can be used to make two different kinds of cookies.
• If you are making Raisin Cinnamon Cookies, do this now: Measure the cinnamon and sprinkle it over the batter. Stir it inches Then dump in the raisins, and stir them into the batter.
• If you are making Chocolate Chip Cookies, do this now: Dump in the package of semisweet chocolate bits. (Do not put in any cinnamon). Stir the chocolate bits into the batter.
• Shape and bake the cookies: Use an "eating" teaspoon. One full teaspoon of batter makes one cookie. Dip the spoon into the batter and push the batter off onto the greased cookie sheet. These cookies will get bigger in the oven, so leave plenty of room around each cookie.
• Put the cookie sheet into the hot oven. The cookies should be ready in 12 minutes. (If you have another cookie sheet, get another batch ready for the oven now).
• When the cookies come out of the oven lift them off the cookie sheet with a spatula and set them on a wire rack to cool.
• The next time you try this recipe, you may want to divide the dough in half after step 7 and make half raisin cinnamon cookies and half chocolate chip cookies. Use half the amount of raisins, cinnamon, and chocolate bits.
• together.

BACON & CHOCOLATE CHIP COOKIES WITH MAPLE CINNAMON GLAZE

Steps:

• In a large bowl, beat together the butter, sugars, extracts and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together.
• Dough will be slightly soft. If you want a more cakelike cookie, add another 1/2 cup of flour. Mix in chocolate chips and crumbled bacon. Stir until well integrated.
• Place dough on a sheet of wax paper and refrigerate at least 1 hour.
• Preheat oven to 350°F.
• Remove dough from fridge. Pinch off 1 ½ -inch pieces and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls in the center slightly with your fingers. Bake about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you make the glaze.
• Maple-Cinnamon Glaze: Mix 2 cups powdered sugar, 1 tablespoon maple extract, 1 teaspoon vanilla extract and ½ teaspoon cinnamon with enough water to make a thick glaze, about 3 tablespoons. Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.
• Spread a small amount of glaze on top of each cookie and top with a small piece (1 to 1 ½ inches) of crisp bacon.