CHAPTER 14

Cookies and Other Sweet Treats

Layered Brownies

Marshmallow Treats

Streusel Grape Bars

Graham Fudge Squares

Easy Fudge

Grasshopper Cookies

Macadamia Coconut Bars

Chocolate Chow Mein Clusters

Skillet Bars

Microwave S’mores

Basic Peanut Butter Cookies

Cranberry Chews

Chocolate Chip Macaroons

Crispy Oatmeal Crisps

Mint Cookies

Cookie Monster Cookies

Almond Cookies

Layered Brownies

Cream cheese and brownies are natural partners. This is a dual-use recipe; you end up with layered brownies for tonight’s dessert, and plain brownies for this weekend!

INGREDIENTS | SERVES 9

1 (14-ounce) package rich and fudgy brownie mix

1⁄3 cup sugar

1 egg

1 (3-ounce) package cream cheese, softened

1 cup semisweet chocolate chips

Low-Fat Products in Baking

You can use low-fat cream cheese, low-fat milk, and low-fat sour cream in baking, but do not use low-fat or whipped margarines or butter. Those ingredients can contain a lot of water, which will ruin the structure of your baked products.

  1. Preheat oven to 375°F. Spray 2 (9″ × 9″) square pans with baking spray and set aside.
  2. Prepare brownie mix as directed on package. Pour half of batter into one prepared pan and set aside. In small bowl, combine sugar, egg, and cream cheese and beat until smooth and blended.
  3. Pour half of remaining brownie batter into second prepared pan. Top with cream cheese mixture, and then pour last part of brownie batter over cream cheese mixture; marble with a knife.
  4. Bake both pans of brownies for 19–22 minutes, or until tops look dry and shiny. Remove from oven and immediately sprinkle cream cheese brownies with the chocolate chips; cover that pan with foil and let stand for a few minutes. Remove foil and spread chips evenly over brownies. Let cool completely and cut into bars.

Marshmallow Treats

This is a twist on the traditional combination of Rice Krispies bars. Peanut butter and chocolate are added to toasted rice flakes cereal, which is then formed around large marshmallows. The finished cookies look like popcorn balls.

INGREDIENTS | YIELDS 12 COOKIES

4 cups miniature marshmallows

1⁄4 cup peanut butter

2 tablespoons butter

4 cups toasted rice flakes cereal

1 cup miniature chocolate chips

12 large marshmallows

Substitutions

For a nice treat, you can substitute many things for the large marshmallows in these easy cookies. You can use chocolate Kisses, either milk chocolate or dark; miniature candy bars; dates; or dried apricots. Or you don’t need a filling at all! The cereal mixture can also be pressed into a 13″ × 9″ pan and cut into bars.

  1. Combine miniature marshmallows, peanut butter, and butter in large microwave-safe bowl. Microwave on high for 1–3 minutes or until marshmallows are melted, stirring once during cooking time. Stir well to combine. Add rice cereal and miniature chocolate chips and mix well.
  2. Form a scant 1⁄2 cup cereal mixture around each large marshmallow and form a ball, using greased hands. Refrigerate about 10–15 minutes, until firm. Wrap in cellophane and store at room temperature.

Streusel Grape Bars

Grapes are a surprising and fresh filling for this rich oatmeal bar. Serve them with a fork at the end of a company dinner, or cut into small squares and tuck into lunchboxes.

INGREDIENTS | YIELDS 16 BARS

1 cup flour

1⁄2 cup quick-cooking oats

1⁄2 cup brown sugar

1⁄8 teaspoon allspice

1⁄3 cup butter, melted

1 cup chopped red grapes

2 tablespoons grape jelly

Grapes

Almost all the grapes sold in produce departments today are seedless. They are called “table grapes” to distinguish them from grapes used to make wine. You can buy red, green, or blue-black grapes. Varieties include Flame, Thompson Seedless, Red Globe, Autumn Royal, and Christmas Rose.

  1. Preheat oven to 350°F. In large bowl, combine flour, oats, brown sugar, and allspice and mix well. Add melted butter; stir until mixture forms crumbs. Press half of crumbs into 9″ × 9″ pan and set aside.
  2. In small bowl, combine grapes with jelly and mix well. Spoon over crust in pan and spread evenly. Sprinkle grapes with remaining crumb mixture. Bake for 15–20 minutes, or until bars are light golden brown. Cool and cut into bars.

Graham Fudge Squares

These no-bake bars have the most wonderful rich flavor and texture from the cinnamon graham cracker crumbs.

INGREDIENTS | YIELDS 36 SQUARES

1 cup sugar

3⁄4 cup flour

1⁄2 cup butter

1 (15-ounce) can sweetened condensed milk

2 cups semisweet chocolate chips, divided

11⁄2 cups cinnamon graham cracker crumbs

  1. Grease 9″ × 9″ pan with butter and set aside. In heavy saucepan, mix sugar, flour, butter, and sweetened condensed milk. Bring to a boil over medium-high heat, stirring constantly. Let boil for 1 minute, stirring constantly. Remove from heat and add 11⁄4 cups of the chocolate chips. Stir until chocolate melts and mixture is smooth.
  2. Add graham cracker crumbs and mix well. Spread in prepared pan and press down. In microwave-safe bowl, place remaining 3⁄4 cup chocolate chips. Microwave on medium power (50 percent) for 1 minute. Remove and stir until smooth. Pour over bars and spread to cover. Chill in freezer for 10–15 minutes; then cut into bars to serve.

Easy Fudge

Use just about anything as the additions in this easy candy—candy-coated chocolate pieces, gumdrops, peanuts, chopped candy bars, macadamia nuts, or toffee bits would all be wonderful.

INGREDIENTS | SERVES 8–10

1 (12-ounce) package semisweet chocolate chips

1⁄2 cup milk chocolate chips

1 (15-ounce) can sweetened condensed milk

1 cup chopped cashews

1 cup miniature marshmallows

Sweetened Condensed Milk

Sweetened condensed milk was invented in the 1800s to prevent food poisoning in infants and children that was caused by lack of pasteurization and refrigeration. It’s a combination of milk and sugar with 50 percent of the water removed. Keep a can or two on hand because it’s a great ingredient for making fudge and candies.

  1. Grease an 8″ × 8″ pan with butter and set aside. In medium microwave-safe bowl, combine semisweet chocolate chips, milk chocolate chips, and sweetened condensed milk. Microwave on 50 percent power for 2–4 minutes, stirring once during cooking time, until chocolate is almost melted. Remove from microwave and stir until chocolate melts.
  2. Stir in cashews until mixed; then stir in marshmallows. Spread into prepared pan and let stand until cool. Cut into bars to serve.

Grasshopper Cookies

These easy cookies are based on the plain chocolate wafer cookies that are used to make the old-fashioned chocolate dessert of cookies layered with cream.

INGREDIENTS | YIELDS 30 COOKIES

1 (7-ounce) jar marshmallow crème

1⁄2 teaspoon peppermint extract

3–5 drops green food coloring

11⁄2 cups powdered sugar

1 (12-ounce) package semisweet chocolate chips, divided

1 (10-ounce) package chocolate wafer cookies

Marshmallow Crème

Marshmallow crème, also known as marshmallow fluff, is a fat-free product usually made of corn syrup, sugar, egg whites, and vanilla. It will keep, unopened, in a cool place for about a year. To measure it, first oil the measuring cup so that the crème will slip right out.

  1. Place marshmallow crème in medium bowl and mix in peppermint extract and green food coloring. Stir in powdered sugar until blended; then stir in 3⁄4 cup chocolate chips.
  2. Place cookies on a wire rack and top each with a spoonful of the marshmallow crème mixture; spread to edges. Place in freezer for 10 minutes.
  3. Meanwhile, place remaining 11⁄4 cups chocolate chips in glass measuring cup. Heat at 50 percent power in microwave oven until chips are almost melted, about 11⁄2 minutes. Stir until chips are melted and mixture is smooth.
  4. Remove cookies from freezer. Spoon some of the chocolate mixture over each cookie to coat. Return to freezer for a few minutes to harden chocolate. Store in airtight container at room temperature.

Macadamia Coconut Bars

The saltiness of the buttery round cracker crumbs helps temper the sweetness of the remaining ingredients in these easy bar cookies.

INGREDIENTS | YIELDS 36 BARS

2 cups buttery round cracker crumbs

3⁄4 cup butter, melted

11⁄2 cups chopped macadamia nuts

1 (14-ounce) can sweetened condensed milk

11⁄2 cups coconut

Don’t Use Evaporated Milk!

Many cooks, especially beginning cooks, tend to confuse sweetened condensed milk with evaporated milk. Doing so will ruin your recipes! Sweetened condensed milk is very thick and sweetened, while evaporated milk is simply milk with some water removed. Read labels!

  1. Preheat oven to 350°F. In medium bowl, combine cracker crumbs with melted butter. Press into 13″ × 9″ pan. Sprinkle nuts over the crust; then evenly drizzle with sweetened condensed milk. Sprinkle coconut over milk.
  2. Bake for 22–26 minutes, or until edges are golden brown and bars are almost set. Let cool; then cut into bars.

Chocolate Chow Mein Clusters

Kids love this sweet treat, but for a more adult version, you can add 2–3 teaspoons of liqueur. Grand Marnier, amaretto, or kirsch brandy are all good choices. If chocolate macaroon candy is unavailable, feel free to use chocolate rosebuds.

INGREDIENTS | SERVES 4

2 cups dry crispy chow mein noodles

2 cups coconut chocolate macaroon candy

1⁄3 cup light cream

Chocolate Melting Tips

Unfortunately for cooks with a sweet tooth, chocolate scorches easily when heated. When melting chocolate in the microwave, always be sure to stir the chocolate between cooking periods. For stovetop melting, make sure the bottom of the bowl containing the chocolate does not come in contact with the heated water.

  1. Place the chow mein noodles in a large bowl.
  2. To melt the coconut chocolate macaroon candy on the stovetop, place the macaroons and cream in a bowl over a saucepan half-filled with water, making sure the water doesn’t touch the bottom of the bowl. Bring the water to a near boil over medium-low heat, stirring the chocolate macaroon candy constantly so that the chocolate doesn’t burn.
  3. To melt the chocolate in a microwave, place the chocolate macaroon candy and cream in a microwave-safe bowl. Melt on high heat for 1 minute, stir, and continue microwaving for 30 seconds at a time until the chocolate is melted.
  4. Stir the chocolate into the noodles. Chill for 10–15 minutes before serving.

Skillet Bars

The secret to this recipe is to use quick-cooking oats, which are thinner than regular cooking oatmeal and have been steamed.

INGREDIENTS | SERVES 6

3 cups quick-cooking oats

3 tablespoons butter

3⁄4 cup brown sugar

3⁄4 cup granulated sugar

11⁄2 cups dried fruit and nut mix

3⁄4 cup unsweetened evaporated milk

  1. Place the quick-cooking oats in a large mixing bowl. Set aside.
  2. In a large skillet, melt the butter on medium-low heat. Add the sugars and cook until they are dissolved and bubbling.
  3. Stir in the dried fruit, stirring to mix it in with the dissolved sugar. Push to one side of the skillet.
  4. Turn the heat up to medium and add the evaporated milk in the other half of the skillet. When the milk is just starting to boil, stir to mix it in with the dried fruit and sugar mixture.
  5. Pour the mixture into the bowl with the quick-cooking oats and mix thoroughly. Press into a greased 8″ × 8″ or 9″ × 9″ baking pan. Chill before serving.

Microwave S’mores

The classic campfire treat, invented in the early twentieth century, s’mores are easy to make at home in a microwave oven.

INGREDIENTS | SERVES 6

12 whole graham crackers (2-part square)

1 cup semisweet chocolate chips

1⁄2 cup mini marshmallows

Stovetop S’mores

Don’t have a microwave? Don’t worry; you don’t need to start up a campfire in the backyard—s’mores can also be made on the stovetop. Just melt the marshmallows and chocolate over low heat, following the instructions for melting chocolate in Chocolate Chow Mein Clusters (see this chapter). Spread the chocolate mixture over half the graham crackers and lay the remaining crackers on top, pressing down to make a sandwich.

  1. Lay 6 graham crackers in a microwave-safe shallow baking dish.
  2. In a small bowl, stir together the chocolate chips and marshmallows.
  3. Arrange the chocolate and marshmallows over the graham crackers.
  4. Microwave on high heat for 11⁄2 minutes, and then for 15–30 seconds at a time until the chocolate and marshmallows are melted.
  5. Remove and top each s’more with a graham cracker to make a sandwich.

Basic Peanut Butter Cookies

While rolling the cookies, keep the remainder of the cookie dough covered in plastic wrap so that it doesn’t dry out. Feel free to replace the chocolate chips with raisins if desired.

INGREDIENTS | SERVES 10

1 cup chunky peanut butter

1 cup margarine, room temperature

1⁄2 cup granulated sugar

1⁄2 cup brown sugar

1 teaspoon vanilla extract

1 large egg

3⁄4 cup chocolate chips

1 teaspoon baking soda

1⁄2 teaspoon salt

11⁄2 cups all-purpose flour

Freezing Cookies

Freshly baked cookies can be frozen and enjoyed later. To freeze, place the cookies in individual resealable plastic bags, or between layers of wax paper in a sealed container. For best results, do not freeze the cookies for longer than 3 months.

  1. Preheat the oven to 375˚F. Grease two 9″ × 13″ baking sheets.
  2. In a large mixing bowl, stir together the peanut butter, margarine, sugars, vanilla extract, and the egg, mixing well. Stir in the chocolate chips.
  3. In a separate medium mixing bowl, stir the baking soda and salt with the flour. Gradually stir the flour mixture into the creamed peanut butter mixture with a wooden spoon.
  4. Roll the dough into balls about 1–11⁄2 inches in diameter. Place on the baking sheets, approximately 2 inches apart. (You will have more cookies than can fit on the 2 sheets and will need to use one of them again.) Press down in the middle of each cookie with a wet fork.
  5. Bake for 12 minutes, or until the cookies are browned around the edges and a toothpick placed in the middle comes out clean. Cool and store in a sealed container.

Cranberry Chews

Dried cranberries and lemon juice add a tart flavor to these chewy cookies. This recipe yields about 40 cookies.

INGREDIENTS | SERVES 8

11⁄2 cups all-purpose flour

1⁄2 teaspoon baking soda

3⁄4 teaspoon ground cinnamon

1⁄2 teaspoon salt

11⁄2 sticks unsalted butter, softened

3⁄4 cup granulated sugar

1 large egg

1 tablespoon lemon juice

3⁄4 cup dried cranberries

  1. Preheat the oven to 350˚F. Grease two 9″ × 13″ baking sheets.
  2. In a bowl, stir together the flour, baking soda, ground cinnamon, and salt.
  3. In a separate large mixing bowl, use an electric mixer to mix together the butter and sugar. Gradually beat in the egg and lemon juice. Blend in the flour mixture. Stir in the dried cranberries.
  4. Drop a heaping teaspoon of dough onto the baking sheet. Space the cookies on the cookie sheets about 2 inches apart. (You will have more cookies than can fit on the 2 sheets and will need to use one of them again.) Press down gently with a wet fork.
  5. Bake the cookies for 10 minutes, or until the edges are golden brown and crisp. Remove and let cool. Store in a sealed container.

Chocolate Chip Macaroons

This is a very simple recipe—and so much fun to eat!

INGREDIENTS | SERVES 8

1 egg

1⁄4 cup sugar

7 ounces shredded coconut

3 tablespoons margarine

1 teaspoon vanilla extract

4 ounces mini chocolate morsels

The Trans Fat Story—the Unhealthiest Fat Ever Created

Trans fats, or partially hydrogenated vegetable oil, as it is usually listed on the label, is the most dangerous type of fat you can eat. Why are trans fats so harmful? Hydrogenation, or the addition of hydrogen to a somewhat healthy fat, is very dangerous to arteries. Learn to read not only the Nutrition Facts label on all food products but, even more importantly, the actual ingredient list. If the words “partially hydrogenated vegetable oil” or “partially hydrogenated vegetable shortening” appear anywhere within the ingredient list, choose another product.

  1. Preheat oven to 325°F.
  2. Mix egg, sugar, and coconut in a medium bowl.
  3. Melt margarine in microwave (melt on high, uncovered, for 30–45 seconds), and then add margarine and vanilla to the bowl. Mix well.
  4. Fold in chocolate morsels.
  5. Spray nonstick cooking spray onto baking sheet. Drop dough by heaping tablespoons onto baking sheet. Bake for 15–20 minutes. Cool and store in a sealed container.

Crispy Oatmeal Crisps

Use “quick-cooking” oatmeal, not an instant oatmeal. In fact, instant oatmeal does not contain as many of the cholesterol-lowering properties as the regular.

INGREDIENTS | SERVES 16–18

3 eggs

1 teaspoon cinnamon

1 teaspoon vanilla

1⁄2 teaspoon salt

11⁄2 cups granulated sugar

2 tablespoons margarine, melted and cooled

4 teaspoons baking powder

31⁄2 cups quick-cooking oatmeal

A Healthful Twist on a Cookie?

This is a light oatmeal cookie, thin and crispy. Though a fairly basic cookie recipe, it has enough oatmeal to be able to give cholesterol-lowering benefits—it’s certainly better than a brownie! Indulge the kids once in a while. Teach that it is acceptable to have a sweet treat; however, offer two cookies and a glass of cold low-fat milk, not six cookies!

  1. Preheat oven to 350°F. Place aluminum foil on several cookie sheets. Spray with cooking spray.
  2. Using an electric mixer, beat eggs until foamy.
  3. Add cinnamon, vanilla, salt, and sugar. Beat 2–3 minutes until thick and well blended.
  4. Add melted margarine and mix. Stir in baking powder and oats.
  5. Using a rounded teaspoon, drop batter onto cookie sheet, about 2 inches apart. Continue to stir remaining batter occasionally, as the liquid will start to settle.
  6. Bake for 10 minutes, until cookies appear thin and lightly colored, darker on the rim and lighter in the center. When cookies are done, immediately slide the cookies off the cookie sheet and cool before serving.

Mint Cookies

For really magnificent cookies, feel free to add chopped walnuts or dark chocolate chips—just a little healthy antioxidant thrown in.

INGREDIENTS | SERVES 12–15

2⁄3 cup margarine, softened

3⁄4 cup sugar

1⁄3 cup firmly packed dark brown sugar

1 egg

1 teaspoon vanilla extract

1 (1-ounce) square unsweetened chocolate, melted

11⁄2 cups all-purpose flour

1 (10-ounce) package mint chocolate morsels

  1. Preheat oven to 325°F. In a mixing bowl, beat margarine at medium speed with an electric mixer.
  2. Gradually add white and brown sugars. Mix well. Add egg, vanilla extract, and melted chocolate and continue to beat. Gradually add flour until batter is smooth.
  3. By hand, stir in mint morsels.
  4. Spray nonstick cooking spray on a baking sheet. Using a teaspoon, drop large teaspoons-full of dough onto the baking sheet.
  5. Bake 10–15 minutes. Cool on a wire rack before serving.

Cookie Monster Cookies

There’s a little health thrown into this chocolate chip, peanut butter, oatmeal cookie—again, feel free to leave in some of these goodies, or take them out.

INGREDIENTS | SERVES 10–20

2 eggs

1⁄4 cup honey

1 cup peanut butter

1 cup oatmeal flakes, lightly toasted

11⁄2 teaspoons vanilla extract

1⁄4 cup canola oil

3 tablespoons sugar-free pancake syrup

1⁄4 cup low-fat milk

11⁄2 cups flour

1⁄2 cup mini chocolate chips

  1. Preheat oven to 350°F. In a medium mixing bowl, beat eggs until creamy. Add honey and peanut butter. Mix well.
  2. Add oatmeal flakes, vanilla, oil, pancake syrup, and milk. Add flour gradually, and then stir in chocolate chips. Blend until batter is smooth.
  3. Spray nonstick cooking spray onto a baking sheet. Drop batter by teaspoons onto baking sheet.
  4. Bake 8–10 minutes, just until golden brown. Cool before serving.

Almond Cookies

These are great alone or with a fruit dessert. Store in an airtight container. To crisp, put in a low-temperature oven for 1–2 minutes.

INGREDIENTS | YIELDS 72 COOKIES

Sugar substitute for baking equal to 7 tablespoons granulated sugar

3 egg whites, at room temperature

1⁄2 cup finely ground blanched almonds

1⁄3 cup cake flour

1 teaspoon Cointreau

1⁄4 teaspoon vanilla extract

Sweet Tooth

Adding sweet spices such as cinnamon, nutmeg, or cardamom will enhance the perception of sweetness in your desserts.

  1. Preheat oven to 425°F. Oil two 17″ × 14″ baking sheets or line them with parchment paper.
  2. In a large bowl, stir together the sugar substitute and egg whites until the whites are frothy and the sugar substitute is dissolved. Add the remaining ingredients and whisk until the batter is somewhat smooth.
  3. Place rounded teaspoon-sized dollops of dough onto the prepared baking sheets, leaving a 1-inch space between each cookie.
  4. Bake in the oven for 5–6 minutes, or until the edges turn golden. Remove from oven and transfer the cookies to a wire rack. Let cool completely before serving.