The Annual Bake-Off Cookbook Cookies and Bars

Blue Ridge ESOP Associates presents The Annual Bake-Off Cookbook Cookies and Bars 2017

Table of Contents Cherry Chip Cookies Page 3 Chocolate Chip Cookies. Page 4 Christmas Magic Layer Brownie Bars.. Page 5 Crinkle Cookies Page 7 Molasses Cookies. Page 8 Mounds Bars.. Page 9 Oatmeal Cookies, Iced. Page 10 Oatmeal Raisin Cookies Page 12 Oatmeal Scotchies Page 14 Peanut Butter Cookies.. Page 15 Peppermint Patties.. Page 16 Philly Chippers.. Page 17 2

Grandma s Cherry Chip Cookies Submitted by: Bev Schoonover 1 box cherry chip cake mix ¼ cup King Arthur Flour ½ cup oil ¼ cup water 1 beaten egg 2/3 cup chocolate chips (either milk or semi-sweet are fine) (optional Add a few drops of red food coloring to make the dough pink) 1. Preheat oven to 350 degrees 2. Combine all ingredients and drop by rounded teaspoon onto lightly greased cookie sheet. 3. Bake for about 8-10 minutes or until top is soft to the touch and edges are lightly browned. (Cookie will be cake-like and not hard). 3

Chocolate Chip Cookies Submitted by: Amy Hodges 2 ¼ cups all-purpose King Arthur Wheat Flour 1 tsp baking soda 1 tsp salt 1 cup (2 sticks) softened Fleischmann s Light margarine ¾ cup granulated sugar ¾ cup packed brown sugar 1 tsp vanilla extract 2 large eggs using Ener-G egg replacer (you can use regular eggs if no egg allergy) 2 cups Enjoy Life Foods brand chocolate chips (dairy free) Amy says: This recipe is safe for those with food allergies (peanut, dairy and egg-free) 1. Preheat oven to 375 degrees. 2. Combine flour, baking soda and salt in small bowl. 3. Beat butter, both sugars and vanilla extract in large mixer bowl until creamy. Add eggs (or replacer) one at a time, beating well after each addition. Gradually add in flour mixture and stir by hand. Stir in chocolate chips and mix well. 4. Drop by rounded tablespoon onto ungreased baking sheets. Bake for ~11 minutes or until golden brown. 5. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 4

Christmas Magic Layer Brownie Bars Submitted By: Valerie Washington Brownie Layer: 1 ½ cups semi-sweet chocolate chips ½ cup (1 stick) salted butter 1 cup granulated sugar 2 large eggs + 1 yolk 1 cup King Arthur All-Purpose Flour ½ teaspoon vanilla Toppings Layer: ¾ cup nuts (optional), divided ¼ cup mini holiday M&Ms, divided ¾ cup regular holiday M&Ms, divided ½ cup semi-sweet chocolate chips, divided 1 cup sweetened flaked coconut ¾ of a can of sweetened condensed milk ¼ cup holiday sprinkles 5

Christmas Magic Layer Brownie Bars (continued) 1. Preheat oven to 350 degrees 2. Place butter and chocolate chips in a large, microwaveable mixing bowl. Microwave on high for 30 seconds. Stir, and continue microwaving and stirring in 30 second intervals until chocolate is melted. 3. Beat in sugar, then vanilla and eggs, until well combined. 4. Stir in flour until just combined. 5. Pour into a well greased or foil lined 11x7 in or 13x9 in baking dish. Bake for 20 minutes (for larger pan, adjust baking time down a few minutes) 6. Remove from oven (brownies will jiggle a little, but be done on top) and sprinkle on nuts (optional), half of the chocolate chips and M&Ms, then shredded coconut. Pour sweetened condensed milk evenly over the top. Spread gently to make sure it is evenly distributed. Sprinkle on remaining chocolate chips, M&Ms, and nuts and finally the sprinkles. 7. Bake for an additional 25 minutes, or until the edges are golden and the middle is set and just starting to brown. 8. Cool completely before cutting into squares with a sharp knife. Store in a tightly sealed container for up to one week. 6

Cocoa Crinkle Cookies Submitted by: Kim Thompson (makes about 6 dozen) 2 cups granulated sugar ¾ cups vegetable oil 1 cup Hershey s cocoa 4 eggs 2 teaspoons vanilla extract 2 1/3 cups King Arthur All-Purpose Flour 2 teaspoons baking powder ½ teaspoon salt Powdered sugar Kim says: This is one of my favorite cookies to enjoy during the holidays. 1. Combine sugar and oil in large bowl. Add cocoa, beating until well blended. Beat in eggs and vanilla. 2. Stir together flour, baking powder and salt in separate bowl. Gradually add to cocoa mixture, beating well. 3. Cover, refrigerate until dough is firm enough to handle (at least 6 hours) 4. Heat oven to 350 F. Grease cookie sheet (or line with parchment paper). Shape dough into 1 inch balls, roll in powdered sugar to coat, and place on cookie sheet about 2 inches apart. 5. Bake 10-12 minutes or until almost no indentation remains when touched lightly and the tops are cracked. 7

Molasses Cookies Submitted by: Shannon Burley 1 cup packed brown sugar ¾ cup shortening ¼ cup molasses 1 egg 2 ¼ cups King Arthur All-Purpose Flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ teaspoon ground cloves ¼ teaspoon salt 3 tablespoons granulated sugar Shannon says: They are my favorite because they just melt in your mouth and it is impossible to have just one. They are always a must for holidays with my family. 1. Preheat oven to 325 degrees. 2. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar. 3. Shape doug by rounded tablespoonfuls into 1 ½ inch balls. Dip tops into granulated sugar. Place balls, sugared sides up, about 2 inches apart on ungreased cookie sheet. 4. Bake 13 to 16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack. 8

Mounds Bars Submitted by: Renee Stadtmueller Crust 2 cups crushed graham crackers ½ cup butter melted ¼ cup sugar Topping 7 oz. package coconut flakes 1 can Borden s sweetened condensed milk 1 ½ cups chocolate chips (semi-sweet or milk) 1 tablespoon creamy peanut butter Renee says: The big debate at our gatherings is whether to make them with semi-sweet chocolate chips or milk chocolate. We usually make both for Christmas to please everyone. 1. Combine crust ingredients and spread in a 9x13 pan. Bake crust at 350 degrees for 10 minutes. 2. While the crust bakes, mix coconut flakes with sweetened condensed milk. After removing crust from the oven, spread this mixture over the crust while the crust is still warm/hot. 3. Bake another 10 minutes at 350 degrees. 4. Melt together chocolate chips and peanut butter (microwave this according to the directions on the chocolate chip bag). Spread chocolate mixture on bars while the bars are still warm/hot. 5. Refrigerate to make cutting easier (do not have to stay refrigerated). 9

Iced Oatmeal Cookies Submitted by: Maren Noll Cookies 2 cups old-fashioned oats 2 cups King Arthur All-Purpose Flour 1 Tbsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1 cup (2 sticks) unsalted butter, room temperature 1 cup brown sugar, packed 1/2 cup granulated sugar 2 large eggs, room temperature 1 tsp vanilla extract Glaze 2 cups powdered sugar ¼ tsp vanilla or almond extract 2-3 tbsp milk or heavy cream 10

Iced Oatmeal Cookies (continued) 1. Preheat oven to 350 degrees. Prepare baking sheets with parchment paper, silicone baking mats, or cooking spray. 2. Place oats in a food processor or blender and pulse 3-5 times. Just enough to break up the oats for a variety of textures, but not so much it turns into ground oat flour. 3. In a large bowl combine the oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir and set aside. 4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars. Add the eggs and vanilla. Mix well. Scrape bowl. Add the dry ingredients and mix until incorporated. 5. Scoop cookie dough balls (about 2 Tbsp each) onto prepared baking sheets 3- inches apart (about 6-8 per tray depending on the size). 6. Bake for 9 to 10 minutes or until the bottoms and edges are just starting to brown. Remove cookies from oven and allow to rest for a few minutes. Then transfer to a cooling rack. Cool completely. 7. Prepare icing by whisking the powdered sugar and vanilla/almond extract in a bowl, while gradually adding the milk/heavy cream to a desired texture. You want it thick, but pourable. 8. Quickly drop the tops of the cooled cookies into the icing and IMMEDIATELY lift them straight back up. Allow excess icing to drip off, and place the cookies back onto the cooling rack until icing sets. You want to do this fast so you have the cracks peaking through the icing. Store in an airtight container at room temperature. 11

Oatmeal Raisin Cookies Submitted by: Valerie Washington Dry Ingredients 2 cups King Arthur All-Purpose Flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon kosher salt Wet Ingredients 1 cup unsalted butter, softened 1 cup sugar 1 cup dark brown sugar, firmly packed 2 large eggs 2 teaspoons vanilla Stir-Ins 3 cups oats (not instant) 1 ½ cups raisins 12

Oatmeal Raisin Cookies (continued) 1. Preheat oven to 350 degrees. 2. Whisk dry ingredients; set aside 3. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. 4. Stir the flour mixture into the creamed mixture until no flour is visible. (Over mixing develops the gluten, making a tough cookie). 5. Add the oats and raisins; stir to incorporate 6. Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough). Drop 2-inches apart onto baking sheet sprayed with nonstick spray. 7. Bake 11-13 minutes (on center rack) until golden, but still moist beneath cracks on top. 8. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool. Valerie says: This is my family s favorite cookie recipe. 13

Oatmeal Scotchies Submitted by: Bev Schoonover 1 cup brown sugar 1 cup white sugar 1 cup Crisco shortening (softened to mix well) 2 beaten eggs 2 cups King Arthur All-Purpose Flour ½ tsp salt 1 tsp baking powder 1 tsp vanilla 2 ½ cups quick oats (optional 1 cup coconut flakes) Butterscotch chips (pour in however many you think would be best) Also known as Grandma s Pride of Iowa Cookies! 1. Preheat oven to 350 degrees 2. Blend sugar and shortening, then add eggs & mix well. Add other ingredients. 3. Place on greased cookie sheet. Bake for about 5-8 minutes or until top is soft to the touch and edges are lightly browned. 14

Peanut Butter Cookies Submitted by: Brie Bryant ½ Cup of Granulated Sugar ½ Cup of packed brown sugar ½ Cup of creamy peanut butter ½ cup of butter (or margarine) 1 egg 1½ cups King Arthur All-Purpose Flour ¾ Teaspoon of baking soda ½ teaspoon of baking powder Roughly 36 Hershey Kisses Additional Granulated Sugar (optional) 1. Preheat oven to 375 degrees. 2. In large bowl, beat ½ cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms. 3. Shape dough into 1-inch balls; roll in additional granulated sugar (optional). On ungreased cookie sheets, place about 2 inches apart. 4. Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack. 15

Peppermint Patties Submitted by: Maren Noll 2 1/4 cups powdered sugar 2 tbsp softened butter 2 tsp peppermint extract 2 tbsp cream 12 oz Mellting Chocolate Wafers In Step 5, try dropping the patty in, put the fork under it, flip it upside down, and then flip it again so the fork is on the bottom and bring it up out of the coating. 1. In a mixing bowl, combine the powdered sugar, butter, peppermint extract, and cream. Beat them with a paddle attachment until the mixture comes together. 2. Turn the mixer speed higher and beat until the candy comes together and is light and creamy. When you touch it, it should be soft but not at all sticky. If it seems sticky, add a little more powdered sugar, a few tablespoons at a time, until it s no longer sticky. It should be very stiff, like Play-Doh. 3. Scrape the candy paste out onto a long piece of cling wrap, form it into a thin tube, ~1 ½ inch in diameter. Wrap it well and twist the ends so that it stays in place. 4. Chill the candy until it is very firm, about 45 minutes. Once firm, use a large sharp knife to slice off rounds about 1/4 inch thick. You should get about 36 candies. 5. Melt the melting chocolate wafers in the microwave. Melt in 30-second increments, stirring after every 30 seconds to prevent overheating. Use a fork or dipping tools to dip a patty completely into the melted coating. Let the excess coating drip back into the bowl. 6. Set the dipped peppermint patty onto a piece of parchment or waxed paper, and repeat the dipping process with the remaining peppermint patties. If they get too soft to dip, chill them briefly in the refrigerator until they re firm again. Let the patties set at room temperature. 16

Philly Chippers Submitted by: Emily New (makes about 5 dozen) 1 (8 oz) package cream cheese, softened 1 cup butter ¾ cup sugar ¾ cup brown sugar 1 egg 1 teaspoon vanilla 2 ½ cups King Arthur All-Purpose Flour 1 teaspoon baking powder ½ teaspoon salt 12 oz package milk chocolate chips The name Philly Chippers comes from using the Philadelphia Cream Cheese brand in the recipe! 1. Preheat oven to 375 degrees 2. Combine cream cheese, butter, and sugars, mixing until well-blended 3. Blend in egg and vanilla 4. Add dry ingredients and mix well 5. Stir in chocolate chips 6. Drop by spoonful on ungreased cookie sheet 7. Bake 10-15 minutes or until the bottoms of the cookies are lightly browned 17

Special thanks to the Internal Communications Committee (Bev Schoonover, Emily New and Kim Thompson) and Brie Bryant and Maren Noll for organizing the first BREA Annual Bake-Off! December 2017 18