Monday, June 07, 2004

From our company Intranet site. I LOVE the Ranch cookies--big and soft and chewy and full of chocolate chips...

Such Things as Dreams are Made Of:
Macaroons & Chocolate Chip Cookies
May 26, 2004

By Stephen Simmons

Photo by Tina Mills
(click on image for an enlarged photo.)
It seems that everyone loves the Ranch cookies. And lately we’ve had a lot of great comments on two cookie recipes in particular, the coconut macaroons and the chocolate chip cookies. Here we’ll provide instructions to make them in smaller batches than we normally would for all of the Cookie Monsters at Big Rock and Skywalker Ranch. The size of the individual cookies depends on you. But please try to remember to bake the cookies before you eat them…as difficult as that may be. Each recipe makes about 18–24 cookies.

Coconut Macaroons

5 cups flaked coconut
1 can sweetened condensed milk
1-½ tsp. vanilla extract
1 tsp. almond extract
½ cup currants (optional)

Preheat oven to 350 degrees. In a large bowl mix the coconut, milk and the extracts.
Add the currants at this point if you like.

Spoon out consistent portions onto a greased baking sheet. You may use a teaspoon or tablespoon or small ice cream scoop for portioning.

Bake the cookies 8–10 minutes or until they are just browning on the edges.
Remove them and let them sit for a while before eating.

Chocolate Chip Cookies

½ cup granulated sugar
2 cups light brown sugar
1 ½ cups butter
2 teaspoons vanilla
3 eggs
4 cups all-purpose flour
2-tsp. baking powder
½ tsp. salt
16 ounces chocolate chips

Preheat oven to 350 degrees. Mix the flour, baking powder and salt, and set aside.
In a mixer, cream the butter and both kinds of sugar together. Add the vanilla and the eggs one at a time until incorporated. Next add the flour mixture and chips.

Remove from the mixer and place in a bowl. Cover the bowl with plastic wrap and chill the dough for at least an hour. Scoop out the dough with a small scoop or spoon and place on a greased cookie sheet.

Bake the cookies 9–11 minutes. For chewier cookies bake 7–9 minutes. For crunchier cookies bake 10–12 minutes.

As a side note: After the dough has been chilled, you can roll it into a log approximately 1 ½–2 inches thick, wrap it in plastic wrap, and store it in the freezer. Remove from the freezer, let it sit out for about 10 minutes, and then cut it as thick as you want…or just eat it raw if you simply can’t help yourself.


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