Scene - Blogs - Start spring break off with a cookie camp in your kitchen

Start spring break off with a cookie camp in your kitchen
Published: 3/18/2012 5:37 PM
Last Modified: 3/18/2012 7:26 PM

Chocolate Chip cookies, photo by Cory Young

The forecast for the start of spring break looks a little wet. So if you are looking for something to do with the kids, consider inviting some friends over for an indoor cookie camp.

Children will enjoy making the cookies themselves and it will give them something to do if the weather does not cooperate with your vacation plans.

Most children love a chocolate chip cookie. I also included a recipe for a Snickerdoodle Bar Cookie and one for lemon lovers.

Here’s hoping for sunny skies soon!

Chocolate Chip Cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

1. Preheat oven to 350 degrees.

2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
- adapted From Allrecipes.com

Snickerdoodle Cookie Bars

1 cup butter or shortening (shortening gives a better texture)
1 1/2 cups sugar
3 eggs
1/4 cup sour cream
2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup sugar
1 tablespoon cinnamon

1. Cream the sugar and butter. Add the eggs one at a time, scraping the bowl between eggs. Add the sour cream. Combine the flour, soda, cream of tartar, powder and salt and mix into the sugar mixture.

2. Combine the other sugar and cinnamon in a small bowl. Grease a 9X13 pan and coat the bottom and an inch up the sides with half the cinnamon mixture.

3. Spread the dough in the pan and then cover with the remaining cinnamon and sugar. Bake for 30 minutes at 350 degrees or until done (the center will not be doughy, but will still be moist).
- adapted from Wiseanticsoflife.com

Lemon Crinkle Cookies

1/2 cup butter, softened
1 cup granulated sugar
1/2 teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1-1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cups powdered sugar

1. Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside.

2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides of bowl and mix again. Stir in all dry ingredients (except powdered sugar) slowly until just combined. Scrape sides of bowl and mix again briefly.

3. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

4. Bake for 9-11 minutes or until bottom of cookies begin to barely brown and cookies have a matte finish (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
*If using a dark baking tray, reduce baking time by about 2 minutes.
- adapted from TastyKitchen.com

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Past Articles By Nicole Marshall Middleton

2/16/2013		Valentine's weekend is last call for hearts
2/14/2013		Have you tried ... greek frozen yogurt
2/14/2013		5 to Find: Last-minute Valentine's Day gift ideas
2/13/2013		Recipes: Meatless main dishes make great meals for Lent
2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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