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3 Homemade Cookie Recipes - Paula's making homemade cookies recipe from scratch recipe, including bow tie cookies recipe & frosted oatmeal cookies! Paula’s Home Cooking, Season 2, Episode 13.
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00:00 Intro
1:58 Magnolia Lace Trumpets Recipe: https://www.pauladeen.com/recipe/magnolia-lace-trumpets/
7:01 Savannah Bow Ties Recipe: https://www.pauladeen.com/recipe/savannah-bow-ties/
13:43 Paula's Loaded Oatmeal Cookies Recipe: https://www.pauladeen.com/recipe/paulas-loaded-oatmeal-cookies/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- Hey everybody, I'm Paula Deen,
0:03
and I hope you have room in your recipe box
0:05
'cause today we're making cookies.
0:07
My magnolia lace trumpets
0:08
are truly one of the prettiest things you've ever eaten.
0:12
All my friends tell me that my savanna bow ties
0:15
with chocolate dipping sauce are the first things
0:17
And then, I'm gonna give it a little shake.
0:20
And I'll lay it on thick with my loaded oatmeal cookies
0:23
with brown butter icing.
0:24
So get out your tans and call your friends,
0:27
cookies need a crowd.
0:30
Good morning, I'm getting ready to go to a cookie swap
0:34
but I have a little problem, I got an empty cookie jar
0:40
and I've got to fill it, but before I can do that,
0:43
there's about two gadgets that I need to go pick up
0:47
so we can make these cookies come out quick
0:49
and easy and perfect.
0:51
So y'all hang with me 'cause we got cookies to bake.
0:58
Good morning. - [Both sellers] Morning.
0:59
- How are y'all doing?
1:00
I'm getting ready to bake cookies
1:02
maybe you can help show me some things
1:04
that would make the job a little bit easier.
1:06
What do you recommend?
1:08
- We've got our traditional professional bakers pan.
1:11
- They're really hard to beat aren't they?
1:12
- They are. Anything else I can get for you?
1:14
- Yes, I think I would actually like invest
1:16
in some type of form.
1:17
- Something like a little cone, a little decorative.
1:19
- Yes exactly. - Okay.
1:21
- The cookies that I'm making are trumpet shaped.
1:24
- Oh, I have just the thing.
1:25
Okay for that, you can wrap the cookie right around
1:28
that real quick nice and tapered a little pretty.
1:30
- That is perfect, can't wait to use them.
1:33
- Thank you very much and come again.
1:35
And if you need anything else, give a yell.
1:37
- Oh, I appreciate it so much. - Thank you.
1:40
- Thanks, goodbye. - [Male seller] Goodbye now.
1:45
- What a great shop that was.
1:47
I could have spent half the day there.
1:50
Kathy had so many great things and as usual I overspent
1:53
but there was a couple of things that I couldn't resist
1:56
but the first cookie we're gonna start with
1:58
is a magnolia lace trumpets.
2:00
So we're gonna start with a stick of butter
2:02
and a half a cup of sugar.
2:05
And I'm gonna add about a third of a cup of dark corn syrup.
2:08
When we get through with them,
2:10
they're gonna look like little rounds of lace.
2:14
We're gonna turn that off and we're gonna take our flour
2:18
and we're gonna add a half a teaspoon of ginger,
2:22
toss that around into the flour
2:25
and then we're just dumping it right in there,
2:28
and we're just gonna stir them up
2:30
until all the flour is incorporated in there.
2:33
The last thing that I'm gonna add though,
2:36
is one tablespoon of Bailey's Irish Cream.
2:40
Oh, I love that stuff.
2:43
You could certainly use different lacquer.
2:46
Now I've really got something that I wanna show you
2:48
that I think you'll love.
2:49
And it's called a silpat,
2:53
it's made of silicone
2:55
and they're just fabulous for cookie baking.
2:58
They're a little on the pricey side,
3:00
but I think you'll love it if you locate them.
3:02
Now to scoop up our batter on to our cookie sheet,
3:05
I'm gonna use a one teaspoon measuring spoon
3:09
and a small offset spatular.
3:13
And this is gonna spread,
3:16
I know it doesn't look like much batter,
3:19
but you're gonna be amazed
3:21
at how big this cookie actually gets.
3:24
We're not gonna do but three at the time
3:27
because they'll get crisp and hard
3:30
and then we won't be able to roll them.
3:32
We're gonna put this into a 350 degree oven
3:35
and bake it for about eight or eight and a half minutes.
3:38
You'll really have to watch these
3:40
because your oven may vary a little bit from mine,
3:44
but I've found that eight
3:45
and a half minutes is just about perfect.
3:49
And while those are backing,
3:51
I'm gonna make the cream that goes inside them
3:53
which really makes this cookie just melt in your mouth.
3:58
And we're gonna start with some Crisco.
4:02
That sounds yummy already, doesn't it?
4:04
Good Southern cookie, Crisco and butter.
4:11
(electric mixer vibrating)
4:17
All right, that's mixed up.
4:19
And now I'm gonna heat our milk.
4:21
I'm gonna get it just nice and hot.
4:24
And in the meantime, I'm gonna come back over here
4:27
and add our sugar and cream that together very well.
4:32
(electric mixer vibrating)
4:37
And I'm gonna add one egg white.
4:41
(electric mixer vibrating)
4:45
This is coming together nicely.
4:47
Now I'm gonna add our hot milk, one tablespoon at a time.
4:51
(electric mixer vibrating)
5:00
Now all I have to do is add one teaspoon of vanilla
5:03
and we're ready to fill.
5:05
(electric mixer vibrating)
5:11
Now let's see if our cookies are ready.
5:15
All right these look like they're ready.
5:16
That was just about perfect time in for us.
5:23
Now this, when we have to work very, very quickly
5:26
they're just still a little bit warm
5:28
at this point to work with.
5:31
I'm so excited about this little form.
5:34
All right, now I'm just gonna turn that over
5:36
because I really want the lacy part to be on the outside
5:41
of the cookie.
5:42
And all we do is slip that out and we've got our trumpet.
5:49
Look how easy that cone made this.
5:53
That's just a perfect trumpet.
5:57
Now, while those are getting cool for us,
5:59
we're gonna come over here and take our piping bag
6:01
and I'm gonna fill this.
6:03
These cookies are so pretty when you're finished
6:09
And I'm just gonna put the bag down in there
6:11
and start filling. How beautiful is that?
6:16
Magnolia lace trumpets, I've just got to have a taste.
6:22
(chewing)
6:28
I promise you this one's gonna be the first one gone.
6:33
Y'all stick around
6:34
because I'm fixing to show you some neat Savannah bow ties
6:39
with a chocolate dipping sauce.
6:45
I so hope y'all are enjoying the show.
6:47
And if you do.
6:49
Be sure to click like, subscribe and
6:52
notification bell so you'll never miss a video.
6:56
And we'll be right back after the break.
7:04
The next cookie we're fixing
7:05
to make is called Savannah bow ties.
7:08
And every cookie I make out, you'll see me taste it and say,
7:11
Oh, that's my favorite that's my favorite,
7:13
that one's, no, that one's my favorite, I love this cookie.
7:17
We're just gonna start
7:19
with about a half a cup of almond paste.
7:22
This is a product that's more on the hard side.
7:26
I'm gonna help it along just by slicing it up,
7:28
kinda give him a little headstart on getting beaten.
7:32
And we're gonna use one egg yolk
7:34
and we're gonna actually use this white
7:38
in just a few minutes when we're finishing up our cookies.
7:42
So nothing's gonna go to waste, that's the way I like it.
7:45
(electric mixer vibrating)
7:50
Now I'm gonna add brown sugar and milk.
7:58
(electric mixer vibrating)
8:04
Now we're gonna take our board and lightly dust it,
8:07
'cause we don't want this sticking.
8:09
And then we're gonna move our puff pastry over here.
8:12
You can buy this in the frozen food section
8:15
of your grocery store and it's so easy to work with
8:18
and we're gonna roll it out to approximately 14 inches.
8:23
I've even got a tape measure here
8:25
so that I can kinda gauge it as we go.
8:28
You know, this dish is just hard to mess up
8:33
when you're using a good product like the puff pastry,
8:37
it's just fabulous.
8:39
And this is what we're gonna use on our Savannah bow ties.
8:42
Now we're gonna cut our puff pastry in the middle,
8:45
just like that.
8:47
And now we're gonna put that almond filling
8:51
on one side of this puff pastry.
8:53
Now there are several different ways that you can do this.
8:57
I like to periodically dropped some,
9:00
and like I said, this is really the hardest part
9:02
of this whole cookie recipe, but it's gonna make you look
9:05
like you're a first rate pastry chef.
9:08
I made these cookies for Michael, he loves them.
9:11
In fact, I sometimes wonder
9:14
if that's why he asked me to marry him 'cause he knew
9:17
he'd have his own personal little cookie baker.
9:21
So what I'm gonna do is get a piece of wax paper
9:24
and some nonstick spray
9:26
and we're gonna pat it down that way.
9:30
I don't know what I do without the spray, comes in so handy.
9:34
Let's see how it just goes together just like that.
9:37
I think I'm even gonna try this, let's see how that works.
9:41
We just found a new trick, that's great.
9:44
See, you just learn something new every time you cook.
9:49
All right, now we're just gonna fit one sheet
9:52
on top of the other, just like that.
9:55
So we're gonna cut 14 one inch strips with our wheel.
10:00
See those pretty edges.
10:03
And then we're gonna come back
10:04
and we're gonna cut them directly in half, just like that.
10:08
Then we're gonna gently pull them apart.
10:11
Then we're gonna pick up our cookie,
10:14
we're gonna give it two twists,
10:17
and you got yourself a Savanna bow tie.
10:20
I'm placing these on a cookie sheet with tin foil.
10:23
I did not spray it because there's so much butter
10:26
in puff pastry that you're not gonna have to worry
10:28
about it sticking.
10:29
The next step is to beat that egg white.
10:33
Remember that egg white that we had left over
10:35
from the almond feeling, we're gonna beat that now.
10:40
We're gonna take a little pastry brush and just paint these
10:44
and that egg wash is gonna give them a pretty shiny hope.
10:48
I think on these,
10:49
I'm gonna sprinkle a little sugar coarse on them.
10:52
See how simple those are to make.
10:55
And they're just gonna be spectacular.
10:58
Now we're gonna put these in the oven
10:59
and we're gonna let them bake for about 12 to 15 minutes.
11:02
So they'll be ready in no time.
11:08
And while those are cooking, I'm gonna show you
11:10
what makes these cookies so grand.
11:14
All right, I've got sugar, half a teaspoon of salt
11:19
and some cornstarch, and we're gonna break up
11:26
our chocolate into our pot and we're gonna add our cream.
11:34
And we've got one egg yolk that we're gonna temper
11:36
into our pot.
11:38
Tempering means heat slowly.
11:40
If we didn't temper that yolk into there,
11:42
it could very well turn out like a scrambled egg
11:45
and then we don't want scrambled eggs and chocolate.
11:48
And I'm gonna beat up this yoke just slightly using a fork.
11:53
And I'm gonna add a little bit
11:54
of the warm chocolate to that.
11:58
And I'm gonna keep on until I've got it
12:00
to about a half a cup and stir it back into the chocolate.
12:07
And it's getting thick on us
12:08
so now it's time to cut off the fire
12:10
and I'm gonna add a little bit of vanilla flavoring to it.
12:16
We actually got like a hot fudge sauce.
12:25
We're getting very close.
12:37
Our Savannah bow ties looks so good.
12:44
Look at them
12:48
And I promised you they wouldn't stick on the tin foil
12:51
because of the butter that's in the puff pastry.
12:55
Have you ever seen such a decadent cookie?
13:00
I think it's time for taste.
13:13
I know that's why he asked me to marry him.
13:16
Y'all stick around,
13:17
we're gonna make Paula's loaded oatmeal cookies,
13:21
yum, with a brown butter icing.
13:29
I hope y'all are enjoying the show
13:31
and I want to hear from you.
13:32
Tell me what recipes or videos you'd like to see me
13:35
make by just leaving a short comment below.
13:39
Now, let's get back to the show, y'all.
13:47
Well, is everybody ready to make my loaded oatmeal cookies?
13:50
This is so, so simple.
13:53
Don't let all these ingredients up here scare you
13:56
because it's very, very simple and easy.
13:59
We're gonna take flour, we're gonna see how good I am.
14:04
Cloves, cinnamon, all spice, ginger,
14:09
the fourth tap, a half teaspoon of nutmeg,
14:12
baking soda, baking powder, and a little salt.
14:18
That was very simple.
14:20
Even though it looked like a lot of ingredients.
14:23
So we're just gonna sift those together
14:27
with our all purpose flour.
14:29
So that's all we're gonna do there.
14:31
We're gonna move on over here
14:33
and we're gonna start creaming our shortening
14:36
with our butter.
14:38
Love me a little Crisco in with my butter.
14:44
we just gonna cream those together.
14:49
The next thing we're gonna do is add our brown sugar.
14:54
So, we're gonna creme our brown sugar
14:56
into our butter and Crisco.
14:58
(electric mixer vibrating)
15:05
Now we're gonna add one egg.
15:11
(electric mixer vibrating)
15:17
Alright now we're gonna just beat in our flour
15:20
and the butter milk.
15:26
Beat it for a minute
15:28
and then we'll add in the last of our flour.
15:29
(electric mixer vibrating)
15:35
All right, the buttermilk's worked in there
15:39
and here goes to the last.
15:45
(electric mixer vibrating)
15:53
We're gonna add about a teaspoon of vanilla now.
15:59
(electric mixer vibrating)
16:04
All right, the rest of the ingredients,
16:06
we're just gonna fold in by hand
16:08
and that will be our oatmeal, our nuts,
16:13
now I'm using a walnut
16:19
and raisins, nice fat plump raisins.
16:23
So we're just gonna fold this all up.
16:26
We've got our batter ready.
16:28
I'm gonna get our cookie sheets.
16:31
And this time I'm gonna use the parchment paper.
16:34
And we're just gonna see how that works
16:35
in comparison to the other that we used.
16:43
I'm gonna give it a light spray.
16:45
I'm always grabbing pam, aren't I?
16:49
And then I'm gonna drop it
16:50
by the teaspoon full on to the paper.
16:54
Now, one thing about cookies, the most important thing is,
16:59
that you make them all the same size.
17:04
All right, these are ready to go into the oven.
17:06
And then we're gonna be checking on them
17:07
in about eight or nine minutes.
17:17
Now, while those are getting ready,
17:19
we're gonna make our brown butter icing.
17:23
We're gonna take a stick of butter.
17:29
Y'all act surprised, and we're gonna melt that.
17:33
And we're actually gonna cook it
17:34
till it's kind of a light brown.
17:36
Now you'll wanna be very, very careful here
17:39
because you know that butter will burn.
17:42
All right, our butter is starting to brown a little bit,
17:45
you can see it foaming up and you can see it starting
17:48
to change colors on us.
17:50
All right, now we're just gonna add the powdered sugar
17:55
and mix that up together.
17:59
Put in our vanilla flavoring.
18:03
All right, now we're gonna start adding our water.
18:06
You'll hear me say all the time, you can always add to,
18:08
but you can't take out.
18:11
So we'll wanna do a little at the time, kinda beat that up
18:16
and you can see it's just a nice light tan color.
18:19
Let's check on the cookies and see what they look like.
18:22
They should be about ready.
18:26
Oh, they look so good.
18:35
All right, we're ready to drizzle.
18:39
And if our consistency's not right, we'll go back.
18:43
So you thought an oatmeal cookie couldn't get any better?
18:47
Why don't we get them up off of that?
18:52
You can see how nice that worked for us.
18:55
Don't those look delicious.
18:57
I'm gonna go for this one
18:59
that has the most brown butter icing on it.
19:05
Whole new twist to the oatmeal cookie.
19:09
Y'all go pour yourself a big glass of milk and come back,
19:12
'cause I got some tips for you.
19:17
I so hope y'all are enjoying the show.
19:19
And if you do.
19:21
Be sure to click like, subscribe and
19:24
notification bell so you'll never miss a video.
19:28
And we'll be right back after the break.
19:34
I wanna just share with you a couple of quick tips
19:37
that will make your cookies mouthwatering.
19:40
The first thing you'll always wanna do is,
19:42
start with two trays.
19:43
So you can always drop your batter on to a cool tray.
19:47
And talking about cute little tot,
19:50
this Chinese takeout just makes the cutest little carry out
19:55
and on those Magnolia lace trumpets,
19:58
slip a little ribbon on them, for a real, real festive look.
20:04
How pretty is that?
20:06
If you should have a cookie swap to go to,
20:08
I hope that you'll consider
20:10
making Paula's loaded oatmeal cookies,
20:12
these beautiful Magnolia lace trumpets,
20:16
or the sinful Savannah bow ties cookies.
20:19
So it's always y'all,
20:21
I wish you best dishes from my kitchen to yours.
20:28
Hey, y'all, it's Paula Deen.
20:30
Now, if you enjoyed this video, be sure to like it
20:34
and click the subscribe button as well as the notification
20:37
and bell to be alerted when I post a video.
20:41
Love and Best Dishes Y'all.
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