Chocolate Chunk, Irish Oatmeal and Almond Cloud Cookies

Chocolate Chunk Cookies

(Martha Stewart Recipe)

Ingredients:

•  1 cup all-purpose flour
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks
• 1 stick (8 tablespoons) unsalted butter
• 1 1/2 cups sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
2. Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
3. Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Irish Oatmeal Cookies

Ingredients:

• 1 C. butter, softened
• 1 C. firmly packed brown sugar
• 1/2 C. granulated sugar
• 2 Eggs
• 1 tsp. vanilla
• 1-1/2 C. all-purpose flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. salt 
• 3 C. Irish Oatmeal, (quick or old fashioned, uncooked)
• 1 C. raisins
  

Directions:

1. Heat oven to 350 degrees F.
2. Beat together butter and sugars until creamy.
3. Add eggs and vanilla, beat well.
4. Add combined flour, baking soda,cinnamon and salt, mix well.
5. Stir in oats and raisins, mix well.
6. Drop rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 10-12 minutes or until golden brown.
8. Cool 1 minute on cookie sheet, remove to wire tack.

 Almond Cloud Cookies

(King Arthur Recipe)

Ingredients:

• 10 ounces almond paste
• 1 cup sugar
• 1/4 teaspoon salt
• 2 large egg whites, lightly beaten
• 1/4 teaspoon gluten-free almond extract
• 1/8 teaspoon extra-strong bitter almond oil
• Confectioners' sugar or glazing sugar, for topping

Directions:

1. Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
2. Blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly; this is best done in a stand mixer.
3. Add the egg whites gradually, while mixing, to make a smooth paste.
4. Stir in the flavorings.
5. Scoop the dough by heaping tablespoons onto the prepared pans.
6. Sprinkle the cookies heavily with confectioners' sugar, then use three fingers to press an indentation into the center of each cookie.
7. Bake the cookies for 20 to 25 minutes, until they're brown around the edges. Remove them from the oven, and let them cool right on the pan.