Tuesday, April 22, 2014

Yummy Slice-And-Bake Cookies

There's an effect I've talked about before regarding food bloggers and recipes on the internet, particularly in the land of Pinterest. Someone will post something. It will get rated 5s and there will be trillions of comments, lending the illusion that the recipe is literally the best thing ever to be made on earth. But upon further inspection, the comments are like, "Wow these sure do look great!" or "I LOVE YOUR TV SHOW, FOLLOW ME ON MY BLOG!" Rare are the comments that say, "I made these and they were good/bad/undercooked/etc."

So I made the mistake of assuming that since these cookies were popular they must be good. My inherent trust in The Pioneer Woman lent to that assumption. I doubled the recipe to make four huge logs of cookie dough, only used two of them for Monday, and froze the other two. Alas! I don't know when I'll make the cookies from the freezer because: I hated these.

People were nice and they ate them. But they overcooked VERY easily (even at 7 minutes, the bottoms were burning), they were too sweet without any substance (the Nutella and peanut butter disappear in the dough), and they were a crappy texture. I didn't use M&Ms, instead subbing chocolate chips and toffee bits, but I'm certain that wasn't the problem. This just was not a good cookie recipe.

Sorry, internet.


Yummy Slice-and-Bake Cookies
The Pioneer Woman

2 cups All-purpose Flour
1 teaspoon Instant Coffee Granules
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Salted Butter -- (2 Sticks) Softened
1 cup Packed Brown Sugar
1/4 cup Granulated Sugar
2 whole Eggs
1 tablespoon Vanilla
2 tablespoons Creamy Peanut Butter
2 tablespoons Nutella
1/2 cup Very Finely Chopped Pecans
3/4 cup M&Ms -- Roughly Chopped

Combine flour, instant coffee, baking soda, and salt in a bowl. Stir together and set aside.

Cream together the butter with the sugars, scraping the bowl once while mixing. Add eggs, mixing one at a time, and vanilla. Add peanut butter and Nutella and mix. Add dry ingredients in increments, mixing gently after each addition. Scrape the bowl once and mix again.

Add chopped pecans and M&M's and mix gently to combine. Add more of either ingredient if needed.

Spoon dough on a long piece (or two shorter pieces) of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 3 to 4 hours or place into the freezer for 20-30 minutes.

Preheat oven to 375 degrees. Slice off as many cookies as you'd like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies will need to be. They bake up flat.)

Bake for 10 minutes, or until nice and golden brown.

Yield: I got 64 cookies.

1 comment:

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