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Cookie Recipes

Each episode of the You Are Not So Smart podcast features a cookie tasting during a science reading. These are those cookies.

Stained Glass Cookies - Podcast Episode 28: Crowds youarenotsosmart....

  • YouAreNotSoSmart .com

    Directions: 1. Using an electric mixer, beat the butter and sugar on medium-high speed until fluffy, 2 to 3 minutes; beat in the egg, vanilla, and salt. Reduce speed to low and add the flour, mixing just until combined (do not overmix).

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    2. Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.

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    3. On a lightly-floured surface, roll out each piece of dough to an ⅛-inch thickness. Using 2- to 2 ½-inch cookie cutters, cut the dough into shapes and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch cookie cutter, cut out the centers from each cookie. Reroll and cut the scraps as necessary.

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    4. Spoon ½ to 1 teaspoon of the crushed candy (depending on the size of the cutout) into the center of each cookie. Bake at 350 until just golden at the edges, 7 to 9 minutes. Longer will scorch the candy. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

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    5. Store the cookies, layered between sheets of wax paper or parchment, in an airtight container at room temperature for up to 1 week.

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Chocolate Fudge Peanut Butter Cookies - Podcast Episode 27: Science Communication youarenotsosmart....

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    3. In a stand or electric mixer, beat butter and sugars until light and fluffy. Add eggs and vanilla, beating until well combined.

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    4. Whisk together flour, baking soda, cocoa and salt in a large bowl. Add to wet ingredients and chocolate chips, slowly mixing until just combined.

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    5. With a small cookie scoop, scoop peanut butter cookie dough into your hand. Now scoop chocolate dough on top and on bottom of peanut butter dough. Press chocolate dough around peanut butter dough (sealing the peanut butter part from the outside) while forming into a cookie shape. Place onto baking sheet about 1 inch apart.

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    6. Bake for for about 15 minutes and let cool on baking sheet for 5 minutes before transferring to a cooling rack.

  • YouAreNotSoSmart .com

    p.s. An alternative is to leave out the egg in the peanut butter cookie and enclose a dollop of it in the fudge dough (form a ball shape and then flatten) so you get a creamy peanut butter surprise in the cookie! (gets about 3 dozen)

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Oatmeal Chocolate Chip Cookies - Podcast Episode 25: Enclothed Cognition youarenotsosmart....

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    Directions: 1. In a small sauce pan, heat the butter, whisking constantly until browned. Remove the saucepan from heat and continue to whisk for an additional 30 seconds. Set aside and let the butter cool completely.

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    2. In a mixing bowl, mix together the flour, baking powder, salt, cinnamon and oats. Set aside.

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    3. Once the butter has cooled, add the two sugars and vanilla. Whisk until fully incorporated. Add egg and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.

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    4. Add the flour mixture and combine with hands until a dough forms. Chill in the refrigerator for 30 minutes.

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    5. Preheat oven to 375 degrees. Form dough into 1 1/2 inch balls and place 2 inches apart on a prepared baking sheet. Bake 10-12 minutes, or until the edges and bottoms are golden brown.

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Sally's Cookies - Podcast Episode 24: Sleep youarenotsosmart....

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    Ingredients 1 cup Land o’ Lakes margarine ½ cup butter 1¼ cups brown sugar (loosely packed) 2 large eggs 2 tsp. vanilla extract Ingredients: ¾ cup whole wheat flour 1 cup unbleached white flour 3 cups whole rolled oats

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    Additional embellishments 1 package semi-sweet or bittersweet chocolate chips 1 cup dried cranberries, cherries or other dried fruit. ½ cup whole ground flaxseed meal 1 cup chopped walnuts or pecans

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    Mix dough Sift together whole wheat and white flour and set aside In mixer bowl: Cream margarine and butter Add brown sugar and continue mixing Add eggs and continue mixing Add vanilla and continue mixing Incorporate flour mixture into creamed mixture Add rolled oats Touch test – if dough is sticky, add a small amount more white flour Add one or more of the “embellishment” ingredients

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    Bake Pre-heat oven to 375 Line baking sheets with parchment Place 1 ½ inch diameter balls of dough evenly spaced on sheets Bake 11-13 minutes, rotating pans after 6 minutes When lightly browned, allow to cool on pan for 5 minutes Move to wire rack with spatula and allow to completely cool Store in air tight container – may be frozen Yields 5-6 dozen medium sized, chewy treats

  • YouAreNotSoSmart .com

    Sally’s notes The flax seed meal is wonderful for texture. Imitation vanilla can be used. Ghirardelli 60% cocoa chocolate chips are great.

Amaretti Cookies - Podcast Episode 22: Survivorship Bias youarenotsosmart....

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    Ingredients: 1 cup of slivered, peeled almonds 1/2 cup of sugar 1 egg white 1 dash of Amaretto di Saronno or a capful of almond extract. (Latter recommended.)

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    Directions 1: Preheat an oven to 300°. Spread the almonds on a cookie sheet and let the almonds roast for 10 minutes at 350°. Let them cool.

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    Directions 2: Put the almonds into a food processor and grind until they are an even meal, Don't let them process too long or else they will become Almond Butter.

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    Directions 3: Add the egg white, sugar and Amaretto or almond extract to the food processor and mix for less than a minute.

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    Directions 4: Prepare a cookie sheet to drop one spoonful at a time. If the mix seems a little to liquid, add a little flour to the mix and blend it in. Bake 20 minutes until the cookies are firm.

Orange Slice Cookies - Podcast Episode 20: The Future youarenotsosmart....

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    Grandma Mabel’s Orange Slice Cookies Ingredients: 1 ½ cups brown sugar ½ cup margarine 2 eggs 1 teaspoon baking soda 1 ½ cups flour ½ cup coconut 1 teaspoon vanilla 1 pound orange slice candy Directions: Cut the orange candies into small pieces - about as wide as a penny or nickel. I usually can get three pieces out of one uncut candy. Mix the cut slices with the flour prior to everything so they don't stick to each other so much. When you mix everything, mix just enough to get it evenly distributed, too much stirring seems to make the cookies run/flatten when baking. Make into balls and press with flour. Bake at 375° for 8 minutes.

Oreo White Chocolate Chip Cookies - Podcast Episode 19: The Placebo Effect youarenotsosmart....

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    1 c butter, softened 3/4 cup brown sugar 1/4 cup white sugar 1 pkg Oreo instant pudding mix (Walmart/Target/Safeway...also possible with vanilla pudding and crushed oreos) 2 eggs 1 teaspoon of vanilla 2 1/4 cup flour 1/4 teaspoon of salt 1 teaspoon baking soda 1 1/2 c white chocolate chips 15 chopped Oreos Preheat your oven to 350 degrees, and line a baking sheet with parchment paper and set aside. Using a mixer, combine the butter and the sugars until smooth and creamy. Add pudding mix, eggs, and vanilla. In medium bowl, whisk together the flour, salt and baking soda. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the Oreos and the white chocolate chips. Drop cookie dough on baking sheet and bake for 9 minutes. Let cool on cooling rack and enjoy!

Raspberry Sandwiches - Podcast Episode 17: Alternative Medicine youarenotsosmart....

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    3 Cups all purpose flour 1 Cup cornstarch 1 Cup confectioners sugar 1/4 teaspoon sea salt 1 1/2 Cups cinnamon glazed pecans (bought or see recipe below) chopped medium Raspberry jam Oven at 325—greased pan, mine is 12” x 20” Sift together sugar, flour, cornstarch and salt. Cut butter in about 1/2”slices into the flour mixture. Work together with a pastry cutter till you get a sandy consistency - don't worry, you’re not supposed to get a ball of dough. Add the chopped pecans and fluff together. Pour into the greased pan patting down very firmly all the way to the edges of the pan. Bake @325 for 35 min. then at 300 for 20 min till edges are just browned. Let cool COMPLETELY as a matter of fact better to put in fridge to chill. Cut into bars about 2” x 2” with a serrated knife. Make little sandwiches with the raspberry jam. 2 egg whites 2 tablespoons water 1Cup brown sugar 1 1/2 teaspoons cinnamon Pinch of sea salt 4Cups Pecans Whisk egg whites w/water. Add pecans and mix. Mix together sugar, cinnamon and salt. Sprinkle sugar into pecans and mix well. Spread on a cooking sprayed cookie sheet and bake at 225 for an hour stirring every 15 mins.

Turtle Cookies - Podcast Episode 16: Conspiracy Theories youarenotsosmart....

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    INGREDIENTS Cookie: · 1 Cup all-purpose flour · 1/3 Cup cocoa powder · 1/4 Teaspoon salt · 8 Tablespoon butter, softened · 2/3 Cup sugar · 1 large egg, separated, plus 1 additional egg white · 2 Tablespoon milk · 1 Teaspoon vanilla extract · 1 1/4 Cup pecans, finely chopped Caramel Filling: · 14 soft caramel candies · 3 Tablespoon heavy cream Chocolate Drizzle (optional): · 2 Ounce semi-sweet chocolate · 1 Teaspoon shortening Combine flour, cocoa, and salt; set aside. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour. Whisk egg whites in a bowl until frothy. Place chopped pecans in another bowl. Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans. Place balls about 2 inches apart on a baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the centre of each dough ball. Bake at 350 degrees until set, about 12 minutes. Microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes. Once cookies are removed from the oven, gently re-press the indentations. Fill each indentation with about 1/2 teaspoon of the caramel mixture. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. Place chocolate and shortening in a small zip-top plastic bag. Set bag in a bowl of warm water to soften. Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed. Snip a very small hole in the corner of the plastic bag. Drizzle chocolate over the cooled turtle cookies.

Chocolate Orange Cherry Cookies - Podcast Episode 14: Narratives youarenotsosmart....

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    Elliot Jones of Columbia Maryland Chocolate-Orange- Cherry Cookies (makes about 3 dozen 2” diameter cookies) Ingredients: 2 1/4 cups flour 2/3 cup powered baking cocoa tsp. baking soda 1/4 tsp. salt(optional if using slated butter) 1 cup (two sticks) softened butter 3/4 cup granulated white sugar 2/3 packed brown sugar 1 tsp. vanilla extract 2 large eggs 1 tsp. pure orange extract 1 cup semisweet chocolate chips 1 1/4 cup dried cherries baking; preheat oven to 350F Combine the flour, cocoa, baking soda and salt (if used) in a small bowl and set aside. Beat the butter, sugars, vanilla, and orange extract in a large mixer bowl until creamy. Add the Eggs one at a time, beating well after each addition. Gradually beat in the flour/cocoa mixture. Stir in the chocolate chips and dried cherries. Drop by rounded tablespoons onto baking sheets lined with parchment paper. (note, you may have to slightly squish the batter if you prefer the cookies to take a flatter shape.) bake for 9-12 minutes depending on the oven or until the cookie centers are set.(protip: it may be best to check at 9 minutes for the first batch and check again each minute after to get the timing correct for the rest of the cookie batches) Let cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely.

Rosemary Sugar Cookies - Podcast Episode 13: Technology youarenotsosmart....

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    Chewy Rosemary-Sugar Cookies 2 ¾ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon cinnamon 1 ¼ cups unsalted butter (be good, do light butter! ;-) 2 cups white sugar 2 eggs 1 ½ teaspoons vanilla extract ½ teaspoon almond extract ¼ cup white sugar for topping 2 tablespoons finely chopped fresh rosemary for topping Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, cinnamon, and salt; set aside. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla and almond extract. Gradually stir in the dry ingredients, except rosemary until just blended. Roll the dough into walnut sized balls and roll the balls in a mixture of the remaining 1/4 cup of sugar and the rosemary. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly. Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Makes 30 cookies. Serve with Earl Grey tea. Enjoy!

Cinnamon Chocolate Cookies - Podcast Episode 11: Culture youarenotsosmart....

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    1 cup cocoa (I like the Ruddy Red) 3 cups of semi-sweet chocolate chips 3/4 cup of cane sugar 1 teaspoon Vanilla Extract 3/4 teaspoon good salt (like Kosher or Sea) 3/4 teaspoon baking powder 6 tablespoons of unsalted butter, cut into smallish pieces 3 eggs - room temperature 1 1/2 to 2 teaspoons Ground Cinnamon Directions: Take 2 cups of chocolate chips and the butter and melt it. While that is going on, take the sugar and add the eggs. Beat this on high for roughly 5 minutes. Add the vanilla extract to this as well. Let your melted chocolate cool a little and then add it to the sugar/egg mixture by slowly dropping bits in and beating it on low for a few minutes until all the melted buttery chocolate has been incorporated. Take the remaining dry ingredients (cocoa powder, salt, baking powder, cinnamon) sift them together and then slowly fold it into the mixture. While it might look very chocolaty right now, you are not done yet as you have to add the remaining cup of chocolate chips to the mixture. Get your oven preheated to 350F, the best oven temperature. While that’s going on, get the cookie dough on parchment or silpat lined baking sheets. Proceed to spoon and drop the mixture out onto the sheets but be sure to spread them out because this cookie dough will seek itself out and meld into an uncomfortable (but delicious) cookie pile. Once everything is ready, stick the sheets in the oven for about 12 minutes. Rotate about halfway through. Cool them and then enjoy.

Cinnamon Cardamon Snickerdooles - Podcast Episode 10: Perversion youarenotsosmart....

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    Ingredients: 2 2/3 cups unbleached all-purpose flour 2 tsp. cream of tartar 1 tsp. baking soda 1/2 tsp. fine sea salt 16 Tbsp. (2 sticks) unsalted butter, at room temperature 1 1/2 cups granulated sugar 2 large eggs, at room temperature 1 1/2 tsp. vanilla extract For Spiced Sugar: 1 1/2 tsp. ground cardamom 1/2 cup granulated sugar 2 tsp. ground cinnamon Directions: Position oven racks in the center and top third of the oven and preheat oven to 375 F. Line two baking sheets with parchment or a silicone baking mat. Sift together the flour, cream of tartar, baking soda, and salt (This is important, to completely combine the cream of tarter and baking soda, and to break up any clumps). Beat the butter and sugar in a medium-size bowl with an electric mixer at high speed until the mixture is light in color and texture, about 3 minutes. One at a time, beat in the eggs, then the vanilla. Reduce the speed to low. In four equal additions, add the flour mixture, beating the dough until it’s smooth after each addition. To make the spiced sugar, combine the ground cardamom, sugar, and cinnamon in a small bowl. Using a level tablespoon of dough for each cookie, roll the dough into walnut-size balls. A few at a time, toss the balls in the spiced sugar to coat, and place about 2 inches apart on the cookie sheets. Sprinkle the tops of each cookie with a bit of the spiced sugar. Bake until the edges of the cookies are crisp and lightly browned, but the centers are still a bit soft, 8-10 minutes. Rotate the cookie sheet halfway through baking. Cool on the sheets for a few minutes, then carefully transfer to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 5 days.

  • Erik Hanson

    Wanted to thank you for including the name of the recipe in these Pins. So: thanks!

Orange Coconut Chocolate Chip Cookies - Podcast Episode 9: Arguing youarenotsosmart....

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    125 grams butter 1 cup sugar 1 egg Juice of 1 orange 1 cup dessicated coconut 2 cups flour 2 teaspoons baking powder 100 grams dark chocolate, broken into pieces (or more, if you like - I used to make my cookies with 200 grams of chocolate and nobody ever complained!) As per usual, I have based this recipe on my classic chocolate-chip cookie recipe, but I found that the mixture was very wet, so I made these as drop cookies. First I heated the oven to 180 degrees celsius and I greased and floured a baking tray because I had no baking paper. So next, in a large bowl, soften your butter in the microwave and then beat the sugar into it, either with an electric mixer or by hand. Cookies will work out nicely no matter how you mix them. Add the egg and orange juice and beat the mixture well. Add the coconut, flour, baking powder and chocolate. The mixture will be quite wet, so scoop up teaspoonfuls and drop them onto a tray, with enough space for them to spread out a bit. Bake them at 180 degrees celsius for 15 minutes, then take them out and let them sit on the tray for a couple of minutes before you move them onto a rack to cool.

White Chocolate Chip Oatmeal Cookies - Podcast Episode 8: Video Games youarenotsosmart....

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    1 cup butter 1 cup of light brown sugar 1 cup of white sugar 2 eggs 2 teaspoons of vanilla extract 3 cups of all-purpose flour 1 teaspoon of baking powder 1 teaspoon of baking soda 1 teaspoon of salt 1 and 1/2 cup of rolled oats 2 cups of white chocolate chips (or you can chop white chocolate bars, if you prefer.) 1 cup of chopped pecans You should preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Make sure to lightly grease the cookie sheets. Pull out a medium bowl, and cream together the butter and brown & white sugar until it's smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda, and salt, and then stir it into the creamed mixture. Finally, stir it in the rolled oats, white chocolate chips, and pecans. Drop by tablespoons onto the prepared cookie sheets! Bake them for about 10 minutes in the preheated oven, and voila! You have a batch of white chocolate chip oatmeal cookies.

Fudgy Oatmeal Cookies - Podcast Episode 7: Common Sense youarenotsosmart....

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    Dry ingredients: 2 cups quick oats 1 2/3 cup all-purpose flour 2/3 cup cocoa powder ½ tsp baking soda ½ tsp baking powder ½ tsp salt Wet ingredients: 1½ cup sugar 2 TBSP ground flax seed 2/3 cup non-dairy milk 2/3 cup canola ¼ cup peanut butter ½ TBSP vanilla ¼ tsp almond extract ¾ cup chocolate chips Directions: 1. Preheat oven to 350. Grease two baking sheets. 2. In a medium sized bowl, stir together dry ingredients. 3. In a large bowl, beat together sugar, flax seeds, and nondairy milk until smooth. Add oil, peanut butter, vanilla, and almond extract. Beat until well mixed. 4. Fold in half of the flour mixture to moisten, then fold in the remaining half. Then fold in the chocolate chips. 5. Spoon onto the baking sheets 2 TBSP of dough per cookie, with 2 inches of space between each. Bake 10 to 12 minutes until cookies are risen.

Chewy Apple Toffee Cookies - Podcast Episode 6: Spending Money youarenotsosmart....

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    INGREDIENTS 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon table salt 1-1/2 cups oatmeal 1-1/2 cups (4-1/2 ounces) dried apples, diced 3/4 cup walnuts (3 ounces), toasted and chopped 1 cup toffee pieces (5-1/2 ounces) 1 cup (2 sticks) unsalted butter, room temperature 3/4 cup (5-1/4 ounces) granulated sugar 3/4 cup (4 ounces) light brown sugar 1 egg 1 teaspoon vanilla extract DIRECTIONS 1. Combine flour, baking soda, salt and cinnamon in a medium bowl, set aside. In a separate medium bowl, combine oatmeal, dried apples, chopped walnuts and toffee pieces, set aside. 2. Mix the butter and sugars until light and fluffy. Add the egg and vanilla extract. 3. Add flour mixture, then add the oatmeal mixture slowly, try not to over mix. 4. Store the dough in plastic paper and chill until firm, up to an 1 hour. 5. Set oven rack in middle position and preheat to 350℉. Bake until golden brown, about 10-12 minutes. Remove from the oven and let rest on baking sheet for 10 minutes.

Chewbacca’s Chocolate Chip Vegan Cookies - Podcast Episode 5: Selling Out youarenotsosmart....

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Cranberry Chocolate Cookies - Podcast Episode 3: Confabulation youarenotsosmart....

YANSS Podcast - Episode Three - Confabulation

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  • Dimitris Hall

    They're in the oven!

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    Ingredients: - 1/2 cup butter or margarine - 1/2 cup brown sugar - 1 1/2 cup flour - 1 1/2 cup oats 1 tsp. baking soda 3/4 cup (approx.) dried cranberries 3/4 cup (approx.) chocolate chips

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    Directions: Preheat oven to 375˚. I just mix everything into a huge bowl and whip it up. Make 24 little balls, slap 'em onto a cookie sheet with wax paper and lightly mash 'em down just a bit. Bake for 10-12 minutes and let 'em cool. For the butter and sugar, you could go up to 2/3 cup for each, but we like to cut back on those a bit. And we don't bother with adding any salt, either.