cookies Archives - Clay Coyote

Cake Batter Chocolate Chip Cookies

December 8, 2017 By Kylie Lawson

Cake Batter Chocolate Chip Cookies

1 and 1/4 cup (160g)all-purpose flour

1 and 1/4 cup (190g) yellow or vanilla boxed cake mix (I typically use vanilla cake mix)

1/2 teaspoon baking soda

3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature

1/2 cup (100g) granulated sugar

1/2 cup (100g) light brown sugar

1 egg, at room temperature

1 and 1/2 teaspoons vanilla extract

1 cup (180g) chocolate chips (I used a blend of white and semi-sweet chocolate chips)

1/2 cup (80g) sprinkles

In a large bowl, sift together flour, cake mix, and baking soda. Set aside. Using a mixer cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Add the vanilla and beat on high. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly dispersed. Wrap and refrigerate dough for at least 2 hours. Preheat oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats.

Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Bake the cookies for 10-12 minutes until edges are slightly browned.

Triple Chocolate Candy Cane Cookies

December 4, 2017 By Kylie Lawson

Holiday spirit is in the air, and what better way to kick off December with cookies and candy canes! These chocolatey treats will surely bring you some holiday cheer!

Triple Chocolate Candy Cane Cookies

3/4 cup butter, softened

1 cup sugar

1 large egg

1-3/4 cups all-purpose flour

1/2 cup baking cocoa

1/4 teaspoon salt

1/4 teaspoon baking soda

3 ounces white baking chocolate, chopped

2 teaspoons canola oil, divided

3 ounces semisweet chocolate, chopped

1/4 cup crushed candy canes (about 10 miniature)

Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. In another bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture.

Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten to 2-in. rounds with the bottom of a glass. Bake 6-8 minutes or until set (do not overbake). Cool on pans 5 minutes. Remove to wire racks to cool completely.

In a microwave, melt white chocolate with 1 teaspoon oil; stir until smooth. Drizzle over cookies. Repeat with semisweet chocolate and remaining oil. Sprinkle tops with crushed candy canes; let stand until set. Yield: about 3 dozen.

Friends and Family Gathering Turnout

November 30, 2017 By Kylie Lawson

This past weekend was our Friends and Family Gathering Weekend event.

There was grill basket cooking demonstrations:

Ornament finishing for $10 with $5 going to the American Cancer Society:

Holiday Cookie Taste Testing and Recipe Card Giveaway:

and much more!

There was a fantastic turnout over the holiday weekend and we want to thank all of our supporters for coming out to the gallery and #ShoppingSmall.

Ella’s Ginger Snaps

March 9, 2010 By claycoyote

Ella’s Ginger Snaps

¾ cup shortening (½ butter, ½ Crisco)
1 cup granulated sugar
1 egg
4 Tbsp. molasses
2 cups flour

1 tsp. cinnamon
1 tsp. ginger
2 ½ tsp. baking soda
¼ tsp. salt

Cream shortening, add sugar, then egg and molasses. Sift together dry ingredients and add in small amounts to sugar mixture. Divide dough into quarters. Roll each into a snake about 1 inch in diameter. Wrap in plastic wrap and chill.

Cut dough into 1 inch pieces, roll into ball and roll ball in sugar. Place on ungreased cookie sheet. Using eye dropper, put one drop of water on each cookie. (This will make them crack better.) Or you can use Margaret Ann’s method of just dipping your finger in water and touching the cookie ball.

Bake at 350 degrees until cookie springs back at touch of finger. Store in tightly covered container. (Freeze well.)