National Cookie Day is December 4th! Our employees wanted to share with you some of their special cookie recipes. Enjoy!
If you have any recipes that you would like to share with OE Federal employees or members, post them on our Facebook page. 🙂
Andy’s Chocolate Chip Cookies
Cooking Time: 12-17 minutes
Prep Time: 1 hour 15 minutes
2 Sticks – Unsalted butter (high quality)
1/2 Cup – White sugar
1 & 1/2 Cups: Brown sugar
11.5 Ounces (roughly 2 1/4 Cups): All Purpose flour
1 Tablespoon: Kosher salt
1/2 Teaspoon: Baking soda
3/4 Teaspoon: Cinnamon
1 Full Bag: Chocolate chips (Dark or Milk)
Optional: Nuts (walnuts or your favorite)
Optional: Flaky sea salt (Sprinkle on top of baked cookie)
- Take two sticks of Butter and melt over medium heat until the butter begins to turn a uniform golden-brown and bubbled. Pour the Butter into a glass vessel and refrigerate until solid again (roughly 1 hour).
- Add the Butter, White Sugar, and Brown Sugar into the mixing bowl. Mix on Medium speed for 4-5 minutes or thoroughly combined.
- Pause mixing and add both Eggs to the mixture. Continue mixing on Medium speed until all ingredients are combined or roughly 30 seconds.
- Pause mixing.
- In a separate bowl add Flour, Salt, Baking Soda, and Cinnamon. Whisk all ingredients together until thoroughly combined.
- 6.Add half the Flour Mixture to mixing bowl and resume mixing on Medium speed until combined. Pause mixing to add the rest of the Flour Mixture and your Chocolate Chips (and/or optional Nuts). Resume mixing until evenly combined.
- Remove the Cookie Dough Mixture and place in a bowl. Cover and refrigerate for a minimum of 1 hour up to 2 days. The longer refrigerated, the greater the flavor and color will be.
- Remove the Cookie Dough Mixture and form your cookie size portions for baking on a baking sheet.
- Bake cookies at 350 degrees for 12-17 minutes depending on size.
- Remove and let cool for 5 minutes. Sprinkle with optional Flaky Sea Salt if desired.
- Devour. Repeat.
Macademia Delight (You’re welcome)
Cooking Time: 10-12 minutes
Prep Time: 20 minutes
Servings: 48 Servings
1 cup butter
2 1/2 cups flour
3/4 cup brown sugar
1 teaspoon baking soda
1/2 cup white sugar
1/2 teaspoon salt
1 cup of chopped macadamia nuts
1/2 teaspoon vanilla extract
1 cup chopped white chocolate
1/2 bowl of melted marshmallow or substitute eggnog
1/2 teaspoon almond extract
- Mix ingredients together.
- Form cookie size portions for baking on a baking sheet.
- Bake cookies at 350 degrees for 10-12 minutes depending on size.
Mrs. M Cut-Out Your Own Cookie Recipe
Cooking Time: 10-14 minutes
Prep Time: Varies
1 ½ cup butter (softened-not melted)
1 ½ cup granulated sugar
2 tablespoons vanilla extract
4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
Sifted powder sugar
Food coloring (optional)
- Combine butter and sugar in a mixing bowl. Slowly add eggs and vanilla beating well.
- In a separate bowl add together dry ingredients. Gradually add mixture of dry ingredients to creamed mixture until completely blended. You can chill for 2 hours, but if you chill for 24 hours, the cutouts keep their shape better.
- When ready to roll out, lightly dust area with flour and roll out to ¼ in thickness. Cut your shapes out and place on cookie sheet with parchment paper.
- Bake at 350*(add degree symbol) for 10-14 minutes, depending on the size of your cookie cutter. The best way to check if your cookies from being over baked, is by gently lifting the bottom of the cookie and if it easily lifts off the parchment paper, then they are ready.
- For the icing, do ½ teaspoon of meringue powder for every 1 cup of sifted powder sugar. Slowly add teaspoons of water till you get desired consistency. Thicker texture allows for outlining while a runny texture is great for filling or dipping the face of the cookie into.