Cookie Recipes

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


Back to
Cookie Recipes

Cookie Recipes

  • 36 Pins

Pecan Puffs - Podcast Episode 52: Learned Helplessness youarenotsosmart....

Pinned from
Uploaded by user

Wife cookies - Podcast Episode 51: Work youarenotsosmart....

Pinned from
Uploaded by user

Swedish cookie - Podcast Episode 49: Rejection youarenotsosmart....

Pinned from
Uploaded by user

Cocoa Chocolate Chip Pecan Cookies - Podcast Episode 45: Doctors youarenotsosmart....

Pinned from
Uploaded by user

Lemon-Zucchini Cornmeal Cookies - Podcast Episode 43: Misremembering youarenotsosmart....

Lemon-Zucchini Cornmeal Cookies Recipe | Martha Stewart

marthastewart.com

Jeszicookies - Podcast Episode 42: Bodily Resonance youarenotsosmart....

Pinned from
Uploaded by user

Earl Grey Tea Cookies - Podcast Episode 40: The Monkey Marketplace youarenotsosmart....

Pinned from
Uploaded by user

Chocolate Ginger Crinkle Cookies - Podcast Episode 39: Blind Insight youarenotsosmart....

Pinned from
Uploaded by user

Pumpkin Pie Cookies - Podcast Episode 37: Motivation youarenotsosmart....

Pinned from
Uploaded by user
  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    DIRECTIONS: 1. Cream the butter and sugar in mixer on medium with a paddle attachment. Whisk together all the dry ingredients (flour, cream of tartar, baking soda, salt, pumpkin pie spice) in a bowl and set aside.

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    2. Once butter and sugar are creamed add in the egg and vanilla and beat on medium until combined (scrape down the sides if needed). Add in the pumpkin puree next. It gets an odd looking texture so you will most likely need to scrape down the sides of the bowl.

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    3. Keep mixing until decently uniform in texture and color. Add in all dry ingredients and mix until combined. Place dough in fridge for at least 30 minutes (an hour would be better). Preheat oven to 375 degrees when dough is almost fully chilled.

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    4. Make sugar/spice mixture in a separate bowl by combining the granulated sugar, cinnamon and pumpkin pie spice. Roll dough into balls about the shape of walnuts and then roll in the sugar/spice mixture. The dough is VERY sticky (hence the required chilling) but will get better once you start rolling it in the sugar/spice mixture.

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    5. Place on parchment lined baking sheets. Bake at 375 degrees for between 9-11 minutes. Take out of oven, let sit on the hot baking sheet for 5 minutes and then place on cooling racks or slide parchment and cookies off of the baking sheet and allow to finish cooling on the counter. Makes approximately 3-4 dozen.

See all 6 comments

Strawberry Cheesecake Sandwich Cookies - Podcast Episode 33: Belief youarenotsosmart....

Pinned from
bakeaholicmama.com
  • sam f
    sam f

    My friend at work made these, they are the best cookies ever to grace this earth. That is why I am here, to secure the recipe. Thank you for your contribution to the beauty of the world.

  • Matt Chan
    Matt Chan

    These are ungodly delicious.

Meyrick Cookies - Podcast Episode 32: Ego Depletion youarenotsosmart....

Pinned from
Uploaded by user
  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    Ingredients 2 1/4 cups all-purpose flour 1/2 c rolled oats 2 teaspoons ground ginger 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon salt 3/4 cup margarine, softened 1 cup white sugar 1 egg Two small carrots, grated 1/4 cup molasses 3 tablespoons white sugar 1/2 tsp ground cardamom 1/4 tsp kosher salt

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    Directions: 1. Preheat oven to 350 degrees F (175 degrees C).

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    2.Stir together the flour, oats, ginger, baking soda, cinnamon, cloves, and salt. Set aside. 3. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. 4. Beat in the egg, then stir in the carrots and molasses.

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    5. Gradually stir the dry ingredients into the molasses mixture. 6. In a small dish, mix 3 tbsp sugar with ground cardamom and salt. 7. Shape dough into walnut sized balls, [at this point to be authentic to the dream you should dip the balls in very dark beer, but I tried it and it didn't really make any difference to the flavor] and roll them in the cardamom sugar

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    8. Place the balls 2 inches apart onto an ungreased cookie sheet, and smash flat. 9. Bake for 8 to 10 minutes in the preheated oven. 10. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Macaroon Kiss Cookies - Podcast Episode 30: Practice youarenotsosmart....

Pinned from
Uploaded by user
  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    Step 4: Refrigerate dough for 1 hour. While dough is chilling, remove wrappers from the Kisses.

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    Step 5: Preheat oven to 350. One at a time, scoop dough into 1.5" balls (about the size of a large walnut, roll between your palms, then roll in the bowl of remaining coconut (4 cups). Arrange on an ungreased baking sheet, at least an inch apart (cookies will spread slightly). A standard cookie sheet should accommodate a dozen cookies at a time. Bake 12-14 minutes, until the cookies puff and are very lightly browned.

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    Step 6: Remove from oven. Immediately press one Kiss into each cookie. Return pan to oven and bake for an additional minute.

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    Step 7: Remove pan from oven and cool on a rack for 10 minutes. With a thin spatula, gently move cookies on to a rack to finish cooling.

  • aimee whitcroft
    aimee whitcroft

    Made! They're AWESOME :)

See all 9 comments

Coconut Chocolate Chip Cookies - Podcast Episode 29: Labels

Pinned from
Uploaded by user
  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    2. In a large bowl, beat together coconut oil and sugars until they are light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla.

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    3. In a small bowl, combine flour, baking powder and salt. Slowly add flour mixture to wet mixture. Stir in chocolate chips and toffee bits.

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    4. Scoop dough into 2 tbs rounds and place onto prepared cookie sheet. If you would like, sprinkle a small amount of salt over each cookie.

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    5. Bake for 10-12 minutes, until cookies are slightly golden brown.

  • Katie Bennett
    Katie Bennett

    Are these semi-sweet chocolate chips? Also...the coconut oil, does it need to be in liquid form?

See all 7 comments

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

Pinned from
Uploaded by user
  • YouAreNotSoSmart .com
    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).

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

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

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    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.

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    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.

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

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

See all 6 comments

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

Pinned from
Uploaded by user
  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    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.

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

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

  • YouAreNotSoSmart .com
    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)

  • Liz NeSmith
    Liz NeSmith

    This is missing part of the recipe.

  • Josh Guzman
    Josh Guzman

    Liz NeSmith, which part of the recipe is missing?

See all 11 comments

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

Pinned from
Uploaded by user
  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    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.

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

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

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    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.

  • Lisbet Kristensen
    Lisbet Kristensen

    It seems I am indeed not so smart. Where do I find the Measurements?

  • Lisbet Kristensen
    Lisbet Kristensen

    Ups - found them..

See all 8 comments

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

Pinned from
Uploaded by user
  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    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

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    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

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    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

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    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
    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....

Pinned from
Uploaded by user
  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    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.)

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    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.

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    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.

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

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

  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    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....

Pinned from
Uploaded by user
  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    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....

Pinned from
Uploaded by user
  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    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....

Pinned from
Uploaded by user
  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    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....

Pinned from
Uploaded by user
  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    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....

Pinned from
Uploaded by user
  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    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....

Pinned from
Uploaded by user
  • YouAreNotSoSmart .com
    YouAreNotSoSmart .com

    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!

Chocolate Chip Cookie Ice Cream Sandwiches - Podcast Episode 12: Jealousy youarenotsosmart....

Pinned from
foodnetwork.com
  • Anna Lawless
    Anna Lawless

    From the podcast - "This makes me proud to have a mouth." Sounds like I should make this.