Chocolate Chip Cookie Sticks

So there I was, around 9pm the other night, when out of nowhere my daughter tells me she needed to bring cookies to school in the morning.  *Sigh*  I really hate when that happens.

So I started brainstorming my memory banks for a fast cookie recipe and this one came to mind.  It was perfect for this situation because you don't have to wait for butter to soften to room temperature, the dough is easily mixed by hand, and all 36 cookies bake on one sheet pan in less than 10 minutes.  Oh and they're super cool looking too.

Mix the dough and divide it into two equal portions.

Pat each portion into a 3x15-inch rectangle.

You don't have to do this, but I like to use a pastry scraper to make the edges nice and neat.

Chocolate chips are gently pressed into the cookie dough before baking.

The baked cookie rectangles are allowed to cool for 5 minutes before removing from the sheet pan. Allow cookie rectangles to cool completely before cutting into 1-inch wide sticks. For best results, use a serrated knife.

Now grab a beverage and dunk away. Enjoy!

Items used to make this recipe:

(affiliate links)

• plastic dough scraper https://amzn.to/2U1rEQq

• silpat baking mat https://amzn.to/3dagP62

• serrated knife https://amzn.to/2U3XEnb

• mini chocolate chips https://amzn.to/2QpMCq7

• pure vanilla extract (the good stuff) https://amzn.to/3H2wtz4

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Chocolate Chip Cookie Sticks

Printable Recipe

Ingredients

• 1/2 cup canola oil (see note below)

• 1/2 cup granulated sugar

• 1/2 cup packed brown sugar

• 1 large egg

• 2 teaspoons pure vanilla extract

• 1 1/2 cups all purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine salt

• 1 cup (6 ounces) semisweet chocolate chips

Directions

1. Preheat oven to 375F.

2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

3. In a large bowl, combine oil, both sugars, egg, and vanilla; add the dry ingredients and stir until well blended.

4. Divide dough in half.

5. On a silicone or parchment lined sheet pan, shape each half into a 3x15-inch rectangle.

6. Sprinkle each rectangle with 1/2 cup chocolate chips; gently pressing the chocolate chips into the dough.

7. Bake in the center of the oven for 6-7 minutes for chewy cookies (8-9 minutes for crisper cookies).

8. Allow to cool completely before cutting into 36 cookie sticks.

9. Use a serrated knife for best results.

Note

• Melted butter may be substituted, but cookies will spread a bit more.  

adapted from Taste of Home

Red Candy Apples

Since most of the children in our neighborhood have grown too old to trick-or-treat we haven't handed any candy out for the past 4 or 5 years, but the Hubs always reminds me to buy a bag of his favorite peanut butter cups, "just in case".  So while I was out getting said peanut butter cups, he called to tell me 3 trick-or-treaters had just knocked on our door.  Not knowing where I stash the emergency treats, he explained the situation to the parents and told them the only thing he had to offer were homemade candy apples.  They happily accepted - crisis averted.

Anyway, this recipe tastes exactly like the candy apples I ate at street fairs when I was a child.  They're pretty easy to make, but you definitely need a candy thermometer to ensure the sugar reaches the proper temperature.  Items that are helpful, but not completely necessary are:  a silicone silpat liner or parchment, and a copper sugar pot (or similarly sized heavy-bottom sauce pan).

Items used to make this recipe:

(affiliate links)

• copper sugar pot https://amzn.to/3UjxTLF

• cinnamon imperial candies (red hots) https://amzn.to/3U1lufT

• candy thermometer https://amzn.to/3T1rgfW

• silicone mat https://amzn.to/3DWjhMS

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Red Candy Apples

Printable Recipe

makes 8-10 apples

Ingredients

• 8-10 apples, washed and stems removed

• 8-10 popsicle sticks

• 1/2 cup red hot candies (cinnamon imperials)

• 1/2 cup light corn syrup

• 1/2 cup water

• 2 cups granulated sugar

• 15 drops red gel paste food coloring

Directions

1. Prepare apples by washing, drying, and removing their stems.

2. Push popsicle sticks about an inch into the stem end of the apples.

3. Over medium-high heat, combine red hots, corn syrup, water, sugar, and food coloring in copper sugar pot (or similar heavy-bottom sauce pan); cook, stirring occasionally, until the sugar and red hots dissolve.

4. Stop stirring, place candy thermometer in the pan, and continue to cook until the temperature reaches 302F (150C).

5. Turn off heat and remove candy thermometer from the pan; allow syrup to stop bubbling, about 2 minutes.

6. Tilt the pan so the hot syrup pools to one side and carefully dip the apples, one at a time, turning to coat completely.

7. Allow excess sugar syrup to drip back into the pan before placing the coated apples on a Silpat liner or parchment paper to harden (about 5 minutes).

8. Cool completely before serving.

Note

• Best eaten within 24 hours.

recipe adapted from Martha Stewart

(affiliate links)