Martha Stewart’s Giant Chocolate Chip Cookies (kitchen Sink)

I need another cookie, you?

Preferably a GIANT one. One that will put to use the many odd bags of nuts, dried fruit, chocolate chips, oats, and coconut flakes cluttering the cupboards. One that might just feed the neighborhood or sustain the cubs for hours on a summer camping trip .

This is one of the many delicious recipes you will find on the 6th season of Martha Bakes on PBS, which is airing now.

Description

Note: As with many a cookie, letting the portioned dough balls or shaped, unbaked cookies chill in the fridge overnight (but ideally 24 hours or longer) truly makes for a superior cookie.

• 1 cup ( 2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light-brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon coarse salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1½ cups old-fashioned rolled oats
• 1 cup coconut chips
• 1 cup dried apricots, coarsely chopped
• 1 cup coarsely chopped dark chocolate
• 1 cup dried cherries
• 1 cup pecans, toasted

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. Place butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time, until combined. Mix in vanilla.
3. In a medium bowl, whisk together flour, salt, baking soda, and baking powder. With mixer on low, gradually add to butter mixture, beating until well combined. Add oats, coconut, apricots, dark chocolate, cherries, and pecans; mix on low until just combined.
4. Arrange ¾ cup balls of dough on prepared cookie sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. (Note: At this point, you can chill the sheet pans overnight or for as long as 3 days, so long as the pans are well wrapped in plastic wrap.) Bake until golden brown, rotating cookie sheets halfway through, about 16 minutes, possibly a little longer—edges should be starting to brown. Let cookies cool on pan 2 minutes before transferring to a wire rack to cool completely.

• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Category: Cookies
• Method: Oven
• Cuisine: American

I need another cookie, you?

Preferably a GIANT one. One that will put to use the many odd bags of nuts, dried fruit, chocolate chips, oats, and coconut flakes cluttering the cupboards. One that might just feed the neighborhood or sustain the cubs for hours on a summer camping trip .

This is one of the many delicious recipes you will find on the 6th season of Martha Bakes on PBS, which is airing now.

Description

Note: As with many a cookie, letting the portioned dough balls or shaped, unbaked cookies chill in the fridge overnight (but ideally 24 hours or longer) truly makes for a superior cookie.

• 1 cup ( 2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light-brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon coarse salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1½ cups old-fashioned rolled oats
• 1 cup coconut chips
• 1 cup dried apricots, coarsely chopped
• 1 cup coarsely chopped dark chocolate
• 1 cup dried cherries
• 1 cup pecans, toasted

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. Place butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time, until combined. Mix in vanilla.
3. In a medium bowl, whisk together flour, salt, baking soda, and baking powder. With mixer on low, gradually add to butter mixture, beating until well combined. Add oats, coconut, apricots, dark chocolate, cherries, and pecans; mix on low until just combined.
4. Arrange ¾ cup balls of dough on prepared cookie sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. (Note: At this point, you can chill the sheet pans overnight or for as long as 3 days, so long as the pans are well wrapped in plastic wrap.) Bake until golden brown, rotating cookie sheets halfway through, about 16 minutes, possibly a little longer—edges should be starting to brown. Let cookies cool on pan 2 minutes before transferring to a wire rack to cool completely.

• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Category: Cookies
• Method: Oven
• Cuisine: American

I need another cookie, you?

Preferably a GIANT one. One that will put to use the many odd bags of nuts, dried fruit, chocolate chips, oats, and coconut flakes cluttering the cupboards. One that might just feed the neighborhood or sustain the cubs for hours on a summer camping trip .

This is one of the many delicious recipes you will find on the 6th season of Martha Bakes on PBS, which is airing now.

Description

Note: As with many a cookie, letting the portioned dough balls or shaped, unbaked cookies chill in the fridge overnight (but ideally 24 hours or longer) truly makes for a superior cookie.

• 1 cup ( 2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light-brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon coarse salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1½ cups old-fashioned rolled oats
• 1 cup coconut chips
• 1 cup dried apricots, coarsely chopped
• 1 cup coarsely chopped dark chocolate
• 1 cup dried cherries
• 1 cup pecans, toasted

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. Place butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time, until combined. Mix in vanilla.
3. In a medium bowl, whisk together flour, salt, baking soda, and baking powder. With mixer on low, gradually add to butter mixture, beating until well combined. Add oats, coconut, apricots, dark chocolate, cherries, and pecans; mix on low until just combined.
4. Arrange ¾ cup balls of dough on prepared cookie sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. (Note: At this point, you can chill the sheet pans overnight or for as long as 3 days, so long as the pans are well wrapped in plastic wrap.) Bake until golden brown, rotating cookie sheets halfway through, about 16 minutes, possibly a little longer—edges should be starting to brown. Let cookies cool on pan 2 minutes before transferring to a wire rack to cool completely.

• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Category: Cookies
• Method: Oven
• Cuisine: American

Description

Note: As with many a cookie, letting the portioned dough balls or shaped, unbaked cookies chill in the fridge overnight (but ideally 24 hours or longer) truly makes for a superior cookie.

• 1 cup ( 2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light-brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon coarse salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1½ cups old-fashioned rolled oats
• 1 cup coconut chips
• 1 cup dried apricots, coarsely chopped
• 1 cup coarsely chopped dark chocolate
• 1 cup dried cherries
• 1 cup pecans, toasted

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. Place butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time, until combined. Mix in vanilla.
3. In a medium bowl, whisk together flour, salt, baking soda, and baking powder. With mixer on low, gradually add to butter mixture, beating until well combined. Add oats, coconut, apricots, dark chocolate, cherries, and pecans; mix on low until just combined.
4. Arrange ¾ cup balls of dough on prepared cookie sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. (Note: At this point, you can chill the sheet pans overnight or for as long as 3 days, so long as the pans are well wrapped in plastic wrap.) Bake until golden brown, rotating cookie sheets halfway through, about 16 minutes, possibly a little longer—edges should be starting to brown. Let cookies cool on pan 2 minutes before transferring to a wire rack to cool completely.

• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Category: Cookies
• Method: Oven
• Cuisine: American

Find it online : https://alexandracooks.com/2016/04/29/marthas-giant-kitchen-sink-cookies-giveaway/

I understand I am very late to the game here, but I can’t help but sing the praises of little gem lettuces, which appeared at nearly every restaurant I found myself in last month, most memorably at Pizzaiolo in Oakland. There, the little gems were tossed with watermelon radishes, avocado, and a lightly creamy, tarragon-heavy, green goddess dressing. The salad tasted so fresh and bright — so California! — that despite the many delicious morsels that followed — meatballs in red sauce (seriously the best), slow-cooked rapini, two pizzas, and affogato — I continue to dream about that salad.

But, as noted, I am not alone in my admiration for little gems, which look like mini heads of romaine and taste sweet. When I recounted the details of my meal at Pizzaiolo to Jeffrey , the food stylist of the Bread. Toast. Crumbs. shoot, he listened intently then shared with enthusiasm his favorite party trick: cut heads of little gems into wedges and arrange on a platter with various homemade dips and sauces. I love this idea. What a nice way to manage allergies and aversions, to try to please everyone.

I returned home with green goddess dressing on the brain and, knowing Pizzaiolo’s lineage, opened Chez Panisse Vegetables . The green goddess dressing in CPV begins, as nearly all of their dressings do, with macerating shallots and garlic in vinegar. Why this simple step works I don’t quite know — maybe the vinegar draws out the sweetness of the shallots, maybe it tempers their bite, maybe it quickly pickles them — but it’s one of the best techniques I’ve learned from a cookbook, and something I do now with every salad I make, whether it be composed of grains, beans, vegetables, or greens.

To no surprise, the CPV green goddess dressing defies convention, omitting mayonnaise and sour cream in favor of olive oil and heavy cream (just a little). Many herbs can be used, but I love it when the predominant flavor is tarragon, as it is prepared at Pizzaiolo.

On my first visit back to my co-op after being in CA, I spotted dozens of little gems sitting with the salad greens — they’ve likely been there all along — and so I picked up a few tubs. I’ve since been tossing them in salads with the green goddess dressing but also doing what Jeffrey suggested, quartering them through the core and arranging them on a board. No need to mess with such a good thing.

Here’s how to make the Chez Panisse Vegetables green goddess dressing: Macerate shallots and garlic in vinegar, then mash in minced anchovies and half an avocado:

Slowly whisk in olive oil, a little cream, and a ton of herbs:

Serve it with little gems as an appetizer:

Description

As noted above, this dressing is great as a dip for crisp vegetables or wedges of little gem lettuces or tossed with any greens for a simple salad.

• 1 shallot
• 1 clove garlic
• 1/4 cup white balsamic vinegar
• ½ lemon
• ½ lime
• 2 anchovies, finely minced, optional—I never use anchovies anymore
• 1 avocado
• ¾ cup olive oil
• ½ cup cream, optional—I never use the cream anymore
• a ton (at least 1 cup) of chopped herbs such as parsley, tarragon, cilantro, basil, and chives
• Salt and Pepper

1. Peel and chop fine the shallot and garlic and macerate in the vinegar, a big squeeze of lemon, and a smaller one of lime. Add 1/2 teaspoon kosher salt. Let sit for at least 10 minutes.
2. Add the anchovy, if using, and the flesh of the avocado. Mash together with a fork. Whisking with the fork, gradually incorporate the olive oil and cream (if using) – as if you were making a thin mayonnaise.
3. Add the herbs. Taste and adjust the seasoning to taste with salt (1/4 teaspoon at a time), pepper, or more vinegar if necessary.

• Prep Time: 10 minutes