I’m baking my teacher cookies :) :) :)

Continuing on my Paula Deen binge, here are some definite possibilities as I venture into cookie baking… I popped the question (meaning, ‘what kind of cookies do you like?’) about five minutes ago via email.

Paula Deen’s Monster Cookies, yields 3 Dozen

  • 3 eggs
  • 1 1/4 cups packed light brown sugar
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 12-ounce jar creamy peanut butter
  • 1 stick butter, softened
  • 1/2 cup multi-colored chocolate candies
  • 1/2 cup chocolate chips
  • 1/4 cup raisins, optional
  • 2 teaspoons baking soda
  • 4 1/2 cups quick-cooking oatmeal (not instant)

Paula Deen’s Chocolate Gooey Butter Cookies, yields 2 Dozen

  • 1 (8-ounce) brick cream cheese, room temperature
  • 1 stick butter, at room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 (18-ounce) box moist chocolate cake mix
  • Confectioners’ sugar, for dusting (OR PLASTERING.)

Paula Deen’s Loaded Oatmeal Cookies, yields 5 dozen

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup vegetable shortening
  • 1 1/2 cups packed light brown sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 2 1/2 cups quick-cooking oatmeal
  • 1 cup raisins
  • 1 1/2 cups chopped walnuts
  • 1 teaspoon pure vanilla extract
  • Brown Butter Icing, recipe follows

Brown Butter Icing:

  • 1/2 cup butter
  • 3 cups sifted powdered sugar
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons water

Fuck yeah.  The last one looks like it might be too healthy, though. Mmmmmm.

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