Georgia Magazine - February 2025 - 32

GEORGIA Cooks
CHOCOLATE CHIP COOKIES
2-1/3 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon cornstarch
1/2 teaspoon salt
3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla flavoring
1 egg, at room temperature
1 egg yolk, at room temperature
2 cups chocolate chips
Combine flour, baking soda, cornstarch
and salt in a bowl; set aside.
In a large bowl, combine melted
CHOCOLATE OATMEAL NO-BAKE COOKIES
1/2 cup unsalted butter
1-1/2 cups granulated sugar
1/2 cup packed light brown sugar
1/2 cup whole milk
4 tablespoons cocoa
Combine the butter, sugars, milk, cocoa and salt in a large saucepan. Over
1 pinch salt
1/2 cup creamy peanut butter
1 teaspoon vanilla flavoring
1 teaspoon almond flavoring
3 cups quick oats
high heat, bring the mixture to a rolling boil for 1 minute. Remove from heat
and add the peanut butter, stirring until smooth. Add the vanilla and almond
flavorings, stirring to combine. Stir in the oats, making sure they are completely
coated. Drop mixture by tablespoons onto a cookie sheet lined with wax paper.
Allow to cool. Makes about 3 dozen.
butter, brown sugar and granulated sugar
and mix with a hand mixer for 1 minute.
Add the vanilla flavoring, egg and egg
yolk and continue mixing for 1 minute.
Add the flour mixture and mix with a
spoon until just combined. Stir in
chocolate chips. Chill the cookie dough
for 30 minutes in the refrigerator.
Preheat the oven to 325 degrees.
Scoop a tablespoon of dough and roll in
your hands until round. Repeat and place
dough 3 inches apart on a parchmentlined
baking pan. Bake 12-15 minutes or
until the edges are slightly browned.
Allow to cool for 5-6 minutes, then
transfer to a wire cooling rack. Makes
about 2 dozen.
GINGER MOLASSES COOKIES
4-1/2 cups all-purpose flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
In a large bowl, combine the flour, baking soda, ginger, cinnamon, cloves and
1-1/2 cups butter, at room
temperature
1 cup granulated sugar
1 cup packed dark brown sugar
2 eggs
1/2 cup molasses
salt; set aside.
In a large bowl, use a hand mixer to combine the butter, granulated sugar and
brown sugar. Add in the eggs, 1 at a time, mixing for 1 minute after each addition.
Add the molasses and mix for 1 minute until well-combined. Add the flour mixture,
1 cup at a time, mixing until thoroughly combined. Cover and chill the dough in the
refrigerator for 2 hours.
Remove the dough from the refrigerator. Preheat the oven to 350 degrees. Roll
the dough, 1 tablespoon at a time, into balls and place 3 inches apart on a baking pan
lined with parchment paper. Bake for 8-10 minutes until cookies begin to crack on
top. Remove from the oven and allow to cool for 5-6 minutes. Transfer to a wire rack
to cool completely. Makes about 3 dozen.
32 Georgia Magazine February 2025
Georgia Magazine - February 2025

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