Some of the 400 Meyer Lemon Ricotta Cookies we baked today.
Today we got a good start on baking 140 dozen cookies for our dinner tomorrow. We will be serving 4 different kinds of cookies: Chocolate Chip, Oatmeal Raisin, Oreo Cheesecake Cookies and Meyer Lemon Ricotta Cookies. Here are the recipes we used.
The test batch at home of the Oreo Cheesecake Cookies
Oreo Cheesecake Cookies
Makes about 2 dozen cookies
1/2 cup (4 oz) unsalted butter, softened
3 ounces Cream Cheese
1 cup white sugar
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup (2 oz) mini chocolate chips
1/2 cup of oreo cookie sandwich crumbs
1/2 cup white chocolate chips, melted
Preheat oven to 350* convection or 375* in regular oven. Line baking sheets with parchment paper. Cream together the butter and cream cheese with mixer until well combined. Add the sugar and vanilla and mix well. Add the flour and mix on low until the flour is incorporated. Stir in mini chocolate chips.
Scoop the dough into 1″ balls. Roll in oreo cookie crumbs so cookie is covered. Place cookie balls onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed. Once cool, drizzle cookies with melted white chocolate.
Adapted from a recipe on the website: http://multiplydelicious.com
Oreo Cheesecake Cookies, 20 dozen (240) cookies
This amount will fit easily in one batch in the commercial mixer.
5 cups (40 ounces) unsalted butter, softened
30 ounces Cream Cheese
10 cups of sugar
3 Tbsp plus 1 tsp of vanilla extract
10 cups all-purpose flour
24 oz of mini chocolate chips
12 cups of oreo cookie sandwich crumbs (about 4 1 lb 10oz boxes cookies)
5 cups of white chocolate chips, melted (optional)
Chocolate Chip Cookies
10 dozen (a double recipe, 20 dozen, will fit in Berkel mixer in one batch)
2 cups butter or margarine
2 cups Crisco (can use butter flavored or regular)
3 cups white sugar
3 cups brown sugar, packed
4 tsp vanilla
9 cups flour
4 tsp baking soda
4 tsp salt
8 cups chocolate chips (48 oz)
Cream butter, shortening, sugar and vanilla. Add eggs and mix well. Add dry ingredients and stir until thoroughly mixed. Drop by heaping teaspoonful onto ungreased cookie sheet and bake at 350* convection for 10 minutes or until golden brown. Remove from cookie sheet and cool.
Classic Oatmeal Raisin Cookies
9 dozen (108)
1 pound unsalted butter, softened
2 ½ cups firmly packed light brown sugar
1 ½ cups granulated sugar
2 tsp vanilla
4 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp salt
8 cups rolled oats
4 cups raisins (or 4 cups chocolate chips)
Preheat over 325* convection. Lightly grease baking sheets or line with parchment.
Cream together butter and sugars until light and fluffy. Add eggs to butter mixture one at a time, beating well after each. Add vanilla and beat well. Combine dry ingredients except oatmeal, add to egg mixture, and stir to blend. Do not overmix. Stir in oatmeal. Add raisins and stir just until combined.
Scoop onto baking sheets and press lightly to flatten. Bake 12 to 14 minutes for soft, chewy cookies; 15 to 18 for crunchy. Cool 5-10 minutes on baking sheet before removing to cooling rack to cool completely.
The test batch of Meyer Lemon Cookies. These are meyer lemons, which are more orange colored than regular lemons and have a sweeter flavor. You can find them in 1 pound bags at Wal-mart right now.
Meyer Lemon Ricotta Cookies
|Makes 50 cookies
2 1/2 cups all-purpose flour (12 ounces, weighed measurement)
1 teaspoon baking powder
1 teaspoon salt
1 stick (4 ounces) unsalted butter, softened
2 cups sugar
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice, squeezed from about 2 Meyer lemons
1 lemon, zested (Meyer lemon if available)
1 1/2 cups confectioner sugar (measure first, then sift)
Preheat the oven to 350 degrees F in convection oven, or 375 degrees in regular oven.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Do not over mix.
Line baking sheets with parchment paper. Spoon the dough (about 1 1/2 tablespoons for each cookie) onto the baking sheets. Bake for 12 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Adapted from the recipe on the website: thechurchcook.blogspot.com Thanks for the recipe!
Comments on: "Cookie Recipes" (3)
I love the email notification I rec’d today about the cookies and recipes. Can you put calorie counts and nutrional info per cookie along with the recipe?
Thanks Shad. No nutritional info available, sorry! Just enjoy!
Nice, Karen – wow!! that is a lot of cream cheese!!! Glad you are called to do this – I appreciate you!!