Cooking with Lydia: Holiday Cookies Part 2

The very best bakers use kitchen scales. It is not required for this class. You can find them for fairly inexpensive. I will show both how to weigh and how to measure ingredients. It is highly recommended that students use either parchment paper or a reusable silicon baking mat. Amazon sells great silicon baking mats through their Amazon Basics line. They are not too expensive. (Not related to this course, but I use my silicon baking mats for everything from cookies to roasting vegetables and fish. They are very versatile and a good kitchen investment. In the long run, they are much less waste than parchment paper.)
An electric mixer is required for this class - specifically for the meringue cookies. 


Supplies: Two mixing bowls, measuring spoons and cups, electric mixer, cookie sheets with silicon baking liner or parchment paper, spatula and whisk
The very best bakers use kitchen scales. It is not required for this class. You can find them for fairly inexpensive. I will show both how to weigh and how to measure ingredients. It is highly recommended that students use either parchment paper or a reusable silicon baking mat. Amazon sells great silicon baking mats through their Amazon Basics line. They are not too expensive. (Not related to this course, but I use my silicon baking mats for everything from cookies to roasting vegetables and fish. They are very versatile and a good kitchen investment. In the long run, they are much less waste than parchment paper.)


Day One: Oatmeal M&M 
Supplies: Two mixing bowls, measuring spoons and cups, electric mixer, cookie sheets with silicon baking liner or parchment paper, spatula and whisk
1 cup (230g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
2 large eggs, at room temperature
1 Tablespoon pure vanilla extract 
1 Tablespoon molasses
1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups (240g) old-fashioned whole rolled oats (not quick oats!)
1 and 1/2 cups (240g) M&Ms (red and green look the most festive)

Day 2: Hot Chocolate Cookies
Two mixing bowls, measuring spoons and cups, electric mixer, cookie sheets with silicon baking liner or parchment paper, spatula and whisk, cookie cutters and rolling pin
Ingredients
1/2 cup butter 113g
12 oz semisweet chocolate chips
1 1/4 cups light brown sugar
3 large eggs
2 tsp vanilla extract
1/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour 180g
1 1/2 tsp baking powder
1/4 tsp salt plus an extra pinch if desired
8 oz semisweet baking chocolate cut into 1-inch pieces
8 large marshmallows cut in half

Day 3: Meringue Cookies (Electric Mixer is required for this recipe)
Two mixing bowls, measuring spoons and cups, electric mixer, cookie sheets with silicon baking liner or parchment paper, spatula and whisk, piping bag and star tip OR large plastic bag for a DIY piping bag
Ingredients
4 egg whites
1 cup sugar
1 pinch salt
1 tsp vanilla
1/4 tsp cream of tartar (NOT OPTIONAL)
Red or Green food coloring (optional)

Students will be using electric mixers and the oven. Please be available to help younger students. Some of the recipes may contain high allergy ingredients. If your child has a food allergy, please review the ingredients for food allergies.