Sally McKenney - Sallys Baking Addiction Best New Cookies: 8 Must-Have Cookie Recipes

2016 by Sally McKenney

Originally published as a hardcover in 2014

www.sallysbakingaddiction.com

First published in the United States of America in 2016 by

Race Point Publishing, a member of

Quarto Publishing Group USA Inc.

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We apologize for any inaccuracies that may have occurred and will resolve inaccurate or missing information in a subsequent reprinting of the book.

Digital Edition: 978-0-76035-275-5

Youve enjoyed these eight recipes from Sally, so check out more of her delicious baking in these cookbooks!

Sallys Baking Addiction: Updated and Expanded Edition

pISBN: 9781631062766

Sallys Candy Addiction

pISBN: 9781631060311

Sallys Cookie Addiction
Coming Fall 2017!

CINNAMON SPICE PUMPKIN OATMEAL COOKIES

Oatmeal cookies and pumpkin pie will be forever loved, so I decided to combine the two classics and create something using the best parts of each: the fabulous spice flavor of pumpkin pie and the soft, thick, and chewy texture of oatmeal cookies. What I love most is that they arent cakey like a lot of pumpkin cookies, by skipping the eggs and getting as much moisture out of the pumpkin pure as possible. It really works!

Prep time: 20 minutes Total time: 1 hour Makes: 18 cookies

/ cup (170g) pumpkin pure

2 cups (250g) all-purpose flour

1 tsp baking soda

2 tsp ground cinnamon

/ tsp ground nutmeg

/ tsp ground cloves

/ tsp ground ginger

/ tsp salt

1 / cups (120g) old-fashioned oats

1 cup (230g) butter, melted

/ cup (150g) granulated sugar

/ cup (100g) light brown sugar

2 tsp vanilla extract

1 cup (240g) cinnamon chips

1 Line a small bowl with a paper towel. Spoon pumpkin pure on top, then press down. The point is to drain as much water out of the pumpkin pure as you can. Set drained pumpkin aside.

2 Whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, salt, and oats together in a large bowl. Set aside.

3 In a medium bowl, vigorously whisk the melted butter, granulated sugar, brown sugar, and vanilla extract together until combined. Whisk in the pumpkin. The mixture will be thick. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Fold in the cinnamon chips.

4 Place cookie dough in the refrigerator for about 510 minutes. If chilling for longer, make sure to let the cookie dough sit at room temperature to soften before rolling and baking.

5 Preheat the oven to 350F (175C). Line two large cookie sheets with parchment paper or silicone baking mats.

6 Take the dough out of the refrigerator. Scoop 2 tablespoons dough per cookie and roll into balls. Arrange the balls 3in (7.5cm) apart on the cookie sheet and slightly flatten each before baking. Flattening helps the cookies spread evenly as they bake.

7 Bake the cookies for 1213 minutes, or until lightly browned on the sides. The cookies will be thick and look very soft in the centers. Allow to cool on the cookie sheets for 5 minutes before transferring to a wire rack to cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 7 days.

SALLY SAYS: Right when they come out of the oven, I like to press a couple of extra cinnamon chips into the tops of the warm cookies. This is just for looks, but dont they look pretty?!

CREAM CHEESE COOKIES N CREAM COOKIES

Okay, now were getting out of control. After tasting these cookies, Im convinced it doesnt get much better than adding chopped cookiesto cookies, so were going to throw Oreos into a simple, homemade cookie dough. Cream cheese is a secret ingredient lending the softest, creamiest texture ever. So think of these as the Cookies n Cream Cheesecake on page 74 in cookie form! As always, dont skip chilling the cookie dough.

Prep time: 20 minutes Total time: 2 hours, 40 minutes Makes: about 32 cookies

2 / cups (280g) all-purpose flour

1 tsp baking soda

1 tsp cornstarch

/ tsp salt

2oz (55g) cream cheese, softened to room temperature

/ cup (115g) butter, softened to room temperature

/ cup (150g) light brown sugar

/ cup (100g) granulated sugar

2 eggs

1 tsp vanilla extract

8 Oreo cookies (Double Stuf or regular), chopped into small pieces

1 Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.

2 Using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together in a large bowl on high speed for 1 minute. Once creamy and smooth, add the brown sugar and granulated sugar. Beat on medium speed until fluffy and light in color. Beat in the eggs and vanilla extract, scraping down the sides of the bowl as needed.

3 Slowly add the dry ingredients to the wet ingredients with the mixer running on low speed. Continue to beat until everything is combined. Using a large spoon or rubber spatula, fold in the chopped Oreos. Cover and chill the dough for at least 2 hours (or up to 3 days).

4 Take the dough out of the refrigerator and allow to soften slightly at room temperature for 10 minutes.

5 Preheat the oven to 350F (175C). Line two large cookie sheets with parchment paper or silicone baking mats.