In January I received an email asking if I was interested in reviewing a cookbook called 101 Easy Peasy Cookie Recipes. Easy cookies? What busy mom would not be interested in easy cookie recipes? I gladly accepted and eagerly waited to receive the book.
The book, written by mother and daughter team Lucinda Wallace and Heather Wallace, focuses strictly on the recipes with no photos or lengthy introductions to the various cookies. The recipes are divided into sections for bar cookies, drop cookies, rolled cookies, shaped cookies, and no-bake cookies. The instructions are simple and many of the cookies can be mixed in one bowl. I skimmed the book as soon as it arrived, looking for what I call pantry recipes, or cookies that I can make on short notice because all of the ingredients are pantry staples. I was pleased to find many pantry cookie recipes, and I marked those for future reference. When I need cookies fast for a school function or some other occasion, it will be easy to find them.
So far I have made three different cookies from the book and we enjoyed them all. The first cookie was the Colossal Double Chocolate White Chip Cookies, which this time happened to be a pantry cookie because I still had some milk chocolate and white chips left over from Christmas baking. They were very easy to make and the neighbors loved them! They are big, gourmet size cookies with a slightly chewy texture, great for gift-giving in a cookie basket or sending in a care package.
One thing I like about the book is the number of recipes that call for caramel, my favorite sweet treat. I chose these Caramel Apple Crisps (bars) because we love apples and had some on hand. The bars have four layers: short bread crust, apple pieces, caramel, and crumbly topping. The boys had fun helping make these, and they were quite a hit. Chewy, gooey, crumbly, messy, delicious.
I made the Frosty Pink Lemonade Cookies (shaped) one night after the boys went to bed, and Michael and I decided to keep them for ourselves because we liked them so much. These soft sugar cookies have a light lemony flavor with a touch of peach/pink color, and would make cute Easter cookies. They were very easy, though the dough needs some resting time in the refrigerator so you need to plan for that.
We have really enjoyed all the cookies we’ve made so far, and I think this has some great recipes for busy moms. I will return to this book often for good cookie recipes.
Colossal Double Chocolate White Chip Cookies
Makes about 2 dozen cookies.
cookie sheets, ungreased (or lined with parchment for easy clean up)
large mixing bowl
#20 cookie scoop (optional)
4 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 cups unsalted butter, softened
1-1/4 cups granulated sugar
1-1/4 cups packed brown sugar
1 tablespoon vanilla extract
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1/2 cup white chips
1 cup chopped nuts (I used slivered almonds.)
1. Preheat oven to 350ºF.
2. In the medium bowl, stir together flour, baking powder, and baking soda.
3. In the large bowl, cream together the butter, granulated sugar, and brown sugar. Beat eggs and vanilla extract into butter mixture.
4. Gradually stir in flour mixture. Stir in milk chocolate chips, semi-sweet chocolate chips, white chips, and nuts.
5. Drop by level scoop ( ¼-cupfuls), about 2 inches apart, onto ungreased baking sheets. Bake for 12 to 14 minutes or until light golden brown. Cookies will be puffy in the oven then will flatten as they cool. Allow cookies to cool for 2 minutes on baking sheets, then transfer to wire racks to cool completely.
Cross-posted on Andrea’s Reviews.