cookies – The Wild Gems

Fat, Yummy, Chocolate Chip Cookies – So ADDICTING

April 30, 2021January 17, 2023 The Wild GemsLeave a comment

These cookies are amazing! Best when eaten fresh but still delish the next day. I literally just ate one…

Makes: 18 to 20 cookies

Oven: 325

Time: 12-15 mins. Watch them closely for perfection

What You Need:

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup of MELTED UNSALTED butter

1 cup packed of LIGHT brown sugar

1/2 cup white sugar

1 tablespoon of pure vanilla extract

1 large egg

1 large egg yolk

2 cups (1 bag) of semi chocolate chips

Steps:

1. Whisk together flour, salt, and baking soda in a medium bowl.

2. In a large bowl mix together with an electric mixer the melted butter, the brown and white sugar, the vanilla extract, the egg, and the egg yolk.

3. Begin to add the flour mixture to the sugar mixture and mix. Add the chocolate chips. Use your hands if you need to, sometimes it’s easier.

4. Cover bowl with plastic wrap and allow to sit in fridge for 1 to 2 hours.

4. Scoop 1/4 cup size onto cookies sheets lined with parchment paper.

5. Bake at 325 for 12 to 15 mins. Oven time may vary. Watch closely.

6. Once golden brown remove from oven and allow to cool a little before moving to a cookie cooling rack.

Enjoy and share!

Peanut Butter Cookies With 5 Ingredients

February 21, 2021February 21, 2021 The Wild GemsLeave a comment

Warning: these 5 ingredient peanut butter cookies are highly addicting! And honestly, I don’t really feel guilty eating them!

Let us know what you think!

Servings 16-18 cookies (tip: use a tablespoon measuring spoon to scoop to make the perfect size)

What you need:

1 cup of natural peanut butter

1 cup of sugar

1 teaspoon of vanilla extract

1 large egg beaten

Salt for sprinkling (coarse sea salt would be ideal but table salt is okay too!)

Steps:

1. Preheat oven to 350

2. Mix all ingredients in a medium size bowl.

3. Scoop tablespoon size balls, roll into ball, and place on cookie sheets lined with parchment paper.

4. Use a fork to flatten the cookie, making a crosshatch pattern.

5. Bake for 8 to 10 minutes and sprinkle with salt.

Sooooo yummy!

Sweet Cookie Frosting

February 17, 2021February 17, 2021 The Wild GemsLeave a comment

A yummy sweet cookie frosting. This frosting would also be super tasty on cakes or cupcakes.

Enjoy!

What you need:

1/3 cup softened unsalted butter

1/4 cup of milk

1/2 teaspoon of vanilla extract

1/2 teaspoon of almond extract

4 1/4 cups of powdered sugar

Steps:

In a medium size bowl mix all ingredients together. That’s it!

Happy frosting making!

Chewy Rippled Chocolate Chip Cookies

August 1, 2020August 1, 2020 The Wild GemsLeave a comment

What You Need:

2 1/4 cup all purpose flour

1 teaspoon of salt

1 teaspoon of baking soda

3/4 cup of light brown sugar (firmly packed)

3/4 cup of granulated sugar

1 cup unsalted softened butter (2 sticks)

1 teaspoon vanilla extract

2 eggs

1 10oz bag of mini chocolate chips

Steps:

1. Blend together both sugars and softened butter. Add eggs and vanilla extract. Set aside.

2. In a separate bowl whisk together the flour, salt, and baking powder.

3. Combine the wet and dry ingredients together and add bag of mini chocolate chips.

4. Scoop tablespoon size of cookie dough onto cookie pan.

5. Bake at 375 for 8 to 10 minutes. (Oven time may vary. 8 minutes worked for mine.)

TO GET THE RIPPLES

Take the cookies out 2 to 3 minutes before they are fulling done baking. With both hands (with oven mitts on) beat the pan against the counter a few times. Don’t be too gentle, have fun with it. You will see with your eyes the ripples begin to form. Place back in oven to finish baking.

Set on cooling rack when complete.

Notes: cookie dough can be stored in fridge for 2 to 4 days. If you choose to freeze the dough I would recommend no longer than 2 to 3 months.

*I used a measuring tablespoon and a spoon to place the dough on the sheet.*

Maple And Brown Sugar Oatmeal Cookies

May 15, 2020 The Wild GemsLeave a comment

Makes between 20 to 25 cookies (depending on desired size)

Bake at 350 for 8 to 10mins (oven time may vary)

What You Need:

1 cup of all-purpose flour

1 full stick of softened unsalted butter (8 tablespoons)

2 cups of rolled oats

1/2 cup light brown sugar

1/4 cup pure maple syrup

1/2 cup granulated sugar

1 egg

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup chocolate chips (I used dark, but you can use semisweet too)

1/2 teaspoon vanilla extract

Steps:

1. In a medium size bowl mix together oats, baking powder, baking soda, salt, and flour.

2. In a large bowl beat with an electric mixer the brown sugar, the stick of butter, and granulated sugar until combined. Beat in egg. Then beat in maple syrup and vanilla extract. Once it’s all combined begin beating in the flour mixture. (Can use hands when it begins getting thicker)

4. Once mixture is set add chocolate chips and mix well. (If you have kids this is fun for them to mix with their hands)

5. Place generous dollops of oatmeal batter onto parchment paper. Bake at 350 for 8 to 10 mins.

Note: when taking the cookies out of the oven beat the tray on the counter a few times to enhance a chewy soft texture. So yummy. It needs to be done RIGHT AWAY once pulled out.

ALSO, I personally bake one tray at a time on the high rack. This recipe made about 3 trays for me.

When placing on cookie sheet keep in mind they don’t need to be perfect. Glob it up!

Fresh from the oven. I really feel beating them on the counter makes the difference. Let me know how it works for you! Do it once you pull them out!

Enjoy!