Showing posts with label cookies. Show all posts
Andes Mint Chunk Cookies
Printable Recipe
~3 dozen cookies
1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
1 t. baking soda
1 t. baking powder
2 t. vanilla
2 eggs
1 package Andes Creme de Menthe Baking Chips
2 2/3 cups flour
Cream together butter and sugars. Add baking soda, baking powder, vanilla and eggs. Stir until mixed. Add Andes Baking Chips and then flour. Chill for approximately 1 hour (I don't do this). Drop by spoonful onto baking sheet. Bake at 350 for ~8-10 minutes.
Holly's Note:
This recipe is found on the back of the bag of Andes Creme de Menthe Baking Chips. It was pretty good. I think that next time, I'd add some regular chocolate chips too.
~3 dozen cookies
1/2 cup butter, softened3/4 cup brown sugar
1/2 cup sugar
1 t. baking soda
1 t. baking powder
2 t. vanilla
2 eggs
1 package Andes Creme de Menthe Baking Chips
2 2/3 cups flour
Cream together butter and sugars. Add baking soda, baking powder, vanilla and eggs. Stir until mixed. Add Andes Baking Chips and then flour. Chill for approximately 1 hour (I don't do this). Drop by spoonful onto baking sheet. Bake at 350 for ~8-10 minutes.
Holly's Note:
This recipe is found on the back of the bag of Andes Creme de Menthe Baking Chips. It was pretty good. I think that next time, I'd add some regular chocolate chips too.
Freezing Cookies
I don't like to freeze cookies. I do, however, love to freeze cookie dough. Just mix up your favorite cookie recipe like normal. Use a medium-sized scoop and place drops of dough on a cookie sheet or other kind of pan. Place that cookie sheet in the freezer for a couple of hours. Once the dough is frozen, remove from the pan and place in a storage container. I use an old Otis Spunkmeyer tub that came from an over-priced fundraiser at the school. However, it is perfect for storing your own cookie dough, after you've used the good, yet over-priced stuff.
When you want to bake cookies, simply preheat your oven to 325 and place the frozen dough on the cookie sheet. Bake for 16-20 minutes or until done.
You can have fresh-baked cookies any time, in any amount. Want a whole dozen? No problem. Want just 3 or 4? No problem.
Snickerdoodles
in cookies, not chocolate on Wednesday, June 13, 2012
Printable Recipe
1 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
1 t. baking soda
2 t. cream of tartar
1/2 t. salt
Cream together shortening and sugar. Add eggs, beat together. Add dry ingredients, mix well. Chill dough for about an hour. Roll into balls, and roll those balls in a mixture of cinnamon and sugar: 2 T. sugar/2 t. cinnamon.
Bake at 350 for 8-10 minutes, or until lightly brown, but still soft.
1 cup shortening1 1/2 cup sugar
2 eggs
2 3/4 cup flour
1 t. baking soda
2 t. cream of tartar
1/2 t. salt
Cream together shortening and sugar. Add eggs, beat together. Add dry ingredients, mix well. Chill dough for about an hour. Roll into balls, and roll those balls in a mixture of cinnamon and sugar: 2 T. sugar/2 t. cinnamon.
Bake at 350 for 8-10 minutes, or until lightly brown, but still soft.
Gingersnap Cookies
in bake sale, cookies, not chocolate, snack on Wednesday, June 6, 2012
Printable Recipe
~4 to 5 dozen cookies
2 ¼ c. shortening
3 c. sugar
3 eggs
3 t. vanilla
¾ c. molasses
6 c. flour
6 t. baking soda
3 t. cinnamon
2 T. ginger
1 ½ t salt
Cream together shortening and sugar. Add eggs, vanilla, molasses and mix well. Add dry ingredients and mix thoroughly. Roll into balls and roll in sugar. Bake at 350 for about 9-10 minutes.
Holly's Note:
These are delicious.
~4 to 5 dozen cookies
2 ¼ c. shortening
3 c. sugar
3 eggs
3 t. vanilla
¾ c. molasses
6 c. flour
6 t. baking soda
3 t. cinnamon
2 T. ginger
1 ½ t salt
Cream together shortening and sugar. Add eggs, vanilla, molasses and mix well. Add dry ingredients and mix thoroughly. Roll into balls and roll in sugar. Bake at 350 for about 9-10 minutes.
Holly's Note:
These are delicious.
Peanut Blossoms
in chocolate, cookies, peanut butter on Friday, June 1, 2012
Printable Recipe
1/2 cup butter, softened
1/3 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 t. vanilla
1 3/4 cup flour
1 t. baking soda
1/2 t. salt
Cream together butter and peanut butter. Gradually add sugars. Mix well. Add egg and vanilla. Mix well. Add dry ingredients.
Shape dough into balls and roll in sugar. Bake at 375 for 8 minutes. Remove from oven and place and unwrapped chocolate kiss in the center. Press firmly and bake 2 minutes longer.
Holly's Note:
I've also done these in mini muffin tins. Just roll a small ball of dough, dip in sugar and place in a greased or lined mini muffin tin. Press an unwrapped chocolate kiss upside down into the dough. Bake at 375 for about 10 minutes. I actually prefer these cookies done this way.
1/2 cup butter, softened1/3 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 t. vanilla
1 3/4 cup flour
1 t. baking soda
1/2 t. salt
Cream together butter and peanut butter. Gradually add sugars. Mix well. Add egg and vanilla. Mix well. Add dry ingredients.
Shape dough into balls and roll in sugar. Bake at 375 for 8 minutes. Remove from oven and place and unwrapped chocolate kiss in the center. Press firmly and bake 2 minutes longer.
Holly's Note:I've also done these in mini muffin tins. Just roll a small ball of dough, dip in sugar and place in a greased or lined mini muffin tin. Press an unwrapped chocolate kiss upside down into the dough. Bake at 375 for about 10 minutes. I actually prefer these cookies done this way.
Cookie Secrets
I once made 400 cookies for an open house for my husband's new office. My Butterscotch Oatmeal Cookies garnered me a marriage proposal that evening. I was in the conference room and an older gentleman and his wife came in. The man asked if I was the one who'd made the cookies. I replied, "Yes." And he said, "This is the best cookie I've ever eaten. Will you marry me?" I laughed and said, "Thank you, but I'm already married to Dr. B." His wife slapped his shoulder and said, "You can't take her home too!" It was funny.
Other than having terrific recipes, I only have one cookie baking secret. It's my scoop. I use the Pampered Chef Medium Scoop. It's terrific. Every cookie is uniform and nice and thick. Every baker should have a medium-sized scoop for baking cookies.
Other than having terrific recipes, I only have one cookie baking secret. It's my scoop. I use the Pampered Chef Medium Scoop. It's terrific. Every cookie is uniform and nice and thick. Every baker should have a medium-sized scoop for baking cookies.
Peanut Butter Criss-Cross Cookies
in cookies, not chocolate, peanut butter on Wednesday, May 16, 2012
Printable Recipe
1 c. shortening
1 c. peanut butter (chunky is best)
1 c. sugar
1 c. packed brown sugar
2 eggs, beaten
1 t. vanilla
3 c. flour
1/8 t. salt
2 t. baking soda
Cream shortening and peanut butter, add sugars, eggs and vanilla. Mix well. Add dry ingredients. Mix well. Roll into small balls, place on cookie sheet and with a fork, press a criss-cross into each cookie. Bake at 375 for 8-9 minutes.
1 c. shortening
1 c. peanut butter (chunky is best)
1 c. sugar
1 c. packed brown sugar
2 eggs, beaten
1 t. vanilla
3 c. flour
1/8 t. salt
2 t. baking soda
Cream shortening and peanut butter, add sugars, eggs and vanilla. Mix well. Add dry ingredients. Mix well. Roll into small balls, place on cookie sheet and with a fork, press a criss-cross into each cookie. Bake at 375 for 8-9 minutes.
Vanilla Sugar Cookie Bars
in bar/brownie, cookies, not chocolate on Friday, January 13, 2012
Printable Recipe
Makes ~24 bars, depending on how you cut them.
I saw a post at the Big Red Kitchen about tie dyeing sugar cookies. I haven't tried that yet and will, but what stood out to me about the post was making sugar cookies in a bar form, rather than cut-out.
I have a delicious Vanilla Sugar Cookie recipe that I love and I decided to use it, instead of another one.
I mixed up one batch of cookies, and instead of refrigerating it prior to rolling it out, I simply spread it into a 9x13 pan and baked it at 350 for about 20 minutes. How many you get, depends on how you cut them. Think, roughly about 24.
It worked great! They were quite thick, but certainly yummy. It was a huge timesaver. Maybe not as much fun as rolling and cutting, but it was great to have sugar cookies without the fuss.
Makes ~24 bars, depending on how you cut them.
I saw a post at the Big Red Kitchen about tie dyeing sugar cookies. I haven't tried that yet and will, but what stood out to me about the post was making sugar cookies in a bar form, rather than cut-out.I have a delicious Vanilla Sugar Cookie recipe that I love and I decided to use it, instead of another one.
I mixed up one batch of cookies, and instead of refrigerating it prior to rolling it out, I simply spread it into a 9x13 pan and baked it at 350 for about 20 minutes. How many you get, depends on how you cut them. Think, roughly about 24.
It worked great! They were quite thick, but certainly yummy. It was a huge timesaver. Maybe not as much fun as rolling and cutting, but it was great to have sugar cookies without the fuss.
Chocolate Chip Waffle Iron Cookies
in chocolate, cookies, waffle iron on Friday, November 18, 2011
Printable Recipe
1/2 cup butter, melted
1/2 cup plus 2 T. packed brown sugar
2 eggs
1 t. vanilla
3/4 cup flour
1/2 t. baking soda
1/4 t. salt
1 cup regular rolled oats, although instant works too
1/2 cup chocolate chips
Mix the melted butter and brown sugar until smooth. Stir in the eggs and vanilla. Add the flour, baking soda, salt, oats and chocolate chips.
Drop by spoonful onto a greased, heated waffle iron. Close the lid and cook for about 2 to 3 minutes. Time will vary depending on your waffle iron.
Holly's Note:
These are good, but my regular chocolate chip cookie recipe is better. The waffle iron is fun to use, but I prefer my cookies baked in the oven! These end up really crispy. I found the original recipe at Fine Cooking.
1/2 cup butter, melted 1/2 cup plus 2 T. packed brown sugar
2 eggs
1 t. vanilla
3/4 cup flour
1/2 t. baking soda
1/4 t. salt
1 cup regular rolled oats, although instant works too
1/2 cup chocolate chips
Mix the melted butter and brown sugar until smooth. Stir in the eggs and vanilla. Add the flour, baking soda, salt, oats and chocolate chips.
Drop by spoonful onto a greased, heated waffle iron. Close the lid and cook for about 2 to 3 minutes. Time will vary depending on your waffle iron.
Holly's Note:
These are good, but my regular chocolate chip cookie recipe is better. The waffle iron is fun to use, but I prefer my cookies baked in the oven! These end up really crispy. I found the original recipe at Fine Cooking.
Chocolate Waffle Iron Cookies
in chocolate, cookies, waffle iron
Printable Recipe
1 cup butter
1 1/2 cups sugar
1 cup butter1 1/2 cups sugar
4 eggs
2 t. vanilla
2 cups flour
1/2 cup cocoa
1/2 t. salt
Cream sugar and butter together. Add eggs, vanilla, cocoa, flour and salt. Drop by spoonfuls onto a greased, hot waffle iron. Close lid and bake for about 2 minutes. Dust with powdered sugar, if desired. Cooking times will vary depending on your waffle iron.
Cream sugar and butter together. Add eggs, vanilla, cocoa, flour and salt. Drop by spoonfuls onto a greased, hot waffle iron. Close lid and bake for about 2 minutes. Dust with powdered sugar, if desired. Cooking times will vary depending on your waffle iron.
Waffle Iron Cookies
in children, cookies, jello, waffle iron
Printable Recipe
3/4 cup shortening
3/4 cup sugar
1 t. vanilla
3 eggs
3/4 t. salt
1 3 oz. package fruit-flavored jello
1 t. baking powder
2 3/4 cup flour
Cream together the shortening, sugar and vanilla. Add eggs, salt, jello, baking powder and flour. Mix well, until a soft dough forms. Roll into small balls and place on a hot, greased, waffle iron. Close lid and bake for approximately 2 minutes. Times will vary with waffle makers.
Holly's Note:
The above photo is of the recipe using Lemon jello. The photo below is of the recipe using Berry Blue jello. Little boys love the aqua-colored cookies! These are easy to make, although they can be somewhat time-consuming. However, children love them.
3/4 cup shortening3/4 cup sugar
1 t. vanilla
3 eggs
3/4 t. salt
1 3 oz. package fruit-flavored jello
1 t. baking powder
2 3/4 cup flour
Cream together the shortening, sugar and vanilla. Add eggs, salt, jello, baking powder and flour. Mix well, until a soft dough forms. Roll into small balls and place on a hot, greased, waffle iron. Close lid and bake for approximately 2 minutes. Times will vary with waffle makers.
Holly's Note:
The above photo is of the recipe using Lemon jello. The photo below is of the recipe using Berry Blue jello. Little boys love the aqua-colored cookies! These are easy to make, although they can be somewhat time-consuming. However, children love them.
Cookies as Muffins
in chocolate, cookies, muffins, peanut butter on Monday, November 7, 2011
I made Peanut Blossoms this week and instead of doing it the normal way: rolling the ball of dough in sugar and baking it, then pressing an unwrapped chocolate kiss into it towards the end of baking; I baked them in mini muffin tins.
They turned into little bite-sized morsels of deliciousness. I think I prefer them this way, actually. They're easier to eat, easier to store and easier to pop into a lunch box.
Check out the recipe here.
They turned into little bite-sized morsels of deliciousness. I think I prefer them this way, actually. They're easier to eat, easier to store and easier to pop into a lunch box.Check out the recipe here.
Andes Peppermint Crunch Cookies
Printable Recipe
1 cup butter, softened
1 cup brown sugar, packed
1/3 cup granulated sugar
1 egg
2 t. vanilla
1/2 t. baking soda
1/2 t. salt
1 3/4 cups flour
1 cup oatmeal
1 cup grated, sweetened coconut
1 1/4 cup pecans, coarsely chopped
1 1/2 cups Andes Peppermint Crunch Baking Chips
Cream the butter and sugars until fluffy (about 3 minutes). Beat in egg and vanilla. Add baking soda, salt and flour. Mix completely. Stir in oats, coconut, nuts and baking chips. Drop by spoonful onto baking sheet. (2 T. size for large cookies, 1 T. size for small cookies.) Bake at 325 for 20 minutes for large cookies and 12-15 minutes for small cookies. Do not over bake. They're crunchy on the outside and soft on the inside.
Holly's Note:
This is the recipe on the back of the Andes Peppermint Chip package. Alan loves these because most cookies that have mint in them, also have chocolate in them and since he can't eat chocolate, he's usually out of luck. I hate coconut and I love these cookies. The dough freezes well too. I can only find the Peppermint Chips around Christmas time, so I have to stock up then!
1 cup butter, softened1 cup brown sugar, packed
1/3 cup granulated sugar
1 egg
2 t. vanilla
1/2 t. baking soda
1/2 t. salt
1 3/4 cups flour
1 cup oatmeal
1 cup grated, sweetened coconut
1 1/4 cup pecans, coarsely chopped
1 1/2 cups Andes Peppermint Crunch Baking Chips
Cream the butter and sugars until fluffy (about 3 minutes). Beat in egg and vanilla. Add baking soda, salt and flour. Mix completely. Stir in oats, coconut, nuts and baking chips. Drop by spoonful onto baking sheet. (2 T. size for large cookies, 1 T. size for small cookies.) Bake at 325 for 20 minutes for large cookies and 12-15 minutes for small cookies. Do not over bake. They're crunchy on the outside and soft on the inside.
Holly's Note:
This is the recipe on the back of the Andes Peppermint Chip package. Alan loves these because most cookies that have mint in them, also have chocolate in them and since he can't eat chocolate, he's usually out of luck. I hate coconut and I love these cookies. The dough freezes well too. I can only find the Peppermint Chips around Christmas time, so I have to stock up then!
Vanilla Sugar Cookies
Printable Recipe
½ c. butter (softened, no substitutions)
1 c. sugar
½ t. vanilla
1 egg, beaten
2 ¼ c. flour
½ t. salt
¼ t. nutmeg
2 t. baking powder
2 T. milk
Cream butter and sugar. Add egg and vanilla. Sift dry ingredients together and add to creamed mixture, alternating with milk. Chill 1 hour. Roll and cut and bake. 350 for 7-8 minutes. Decorate.
Feel sorry for every other person out there who thinks that their sugar cookies are actually good. We know better!
Holly's Note:
This recipe came from a dear friend and is, quite simply, one of the best sugar cookies I've ever tasted. When I was in college, for holidays my mom would send me a "party in a box" and include these cookies, cut into whatever shape was appropriate for the current holiday, with a can of frosting so I could have them and share them with my friends. They're better with homemade frosting, but when I was away from home, they were perfect with canned frosting!
½ c. butter (softened, no substitutions)1 c. sugar
½ t. vanilla
1 egg, beaten
2 ¼ c. flour
½ t. salt
¼ t. nutmeg
2 t. baking powder
2 T. milk
Cream butter and sugar. Add egg and vanilla. Sift dry ingredients together and add to creamed mixture, alternating with milk. Chill 1 hour. Roll and cut and bake. 350 for 7-8 minutes. Decorate.
Feel sorry for every other person out there who thinks that their sugar cookies are actually good. We know better!
Holly's Note:This recipe came from a dear friend and is, quite simply, one of the best sugar cookies I've ever tasted. When I was in college, for holidays my mom would send me a "party in a box" and include these cookies, cut into whatever shape was appropriate for the current holiday, with a can of frosting so I could have them and share them with my friends. They're better with homemade frosting, but when I was away from home, they were perfect with canned frosting!
Chocolate Chip Cookies
in chocolate, Comfort Food, cookies, freezer
Printable Recipe
2/3 c. shortening
2/3 c. butter
2 eggs
3 c. flour
1 pkg. (2 cups) chocolate chips
1 c. sugar
1 c. brown sugar
2 t. vanilla
1 t. baking soda
½ t. salt
Cream shortening and butter with sugar, eggs and vanilla. Add dry ingredients and chocolate chips. Bake at 375 for 8-10 minutes.
Holly’s Note:
This is a Betty Crocker recipe that we’ve had forever. My mom had a red recipe box full of Betty Crocker recipe cards, and this recipe came from that box. I know other people like Toll House Cookies or Mrs. Fields, but I’ve never found one that I like better than these. They’re really good with butterscotch chips, too.
The dough freezes really well.
2/3 c. shortening2/3 c. butter
2 eggs
3 c. flour
1 pkg. (2 cups) chocolate chips
1 c. sugar
1 c. brown sugar
2 t. vanilla
1 t. baking soda
½ t. salt
Cream shortening and butter with sugar, eggs and vanilla. Add dry ingredients and chocolate chips. Bake at 375 for 8-10 minutes.
Holly’s Note:
This is a Betty Crocker recipe that we’ve had forever. My mom had a red recipe box full of Betty Crocker recipe cards, and this recipe came from that box. I know other people like Toll House Cookies or Mrs. Fields, but I’ve never found one that I like better than these. They’re really good with butterscotch chips, too.
The dough freezes really well.
Conversation at our house
in chocolate, Conversations, cookies, dessert, snack
Picture warm chocolate chip cookies, fresh out of the oven. A neighborhood boy (who is like my third son, and whose mom is my good friend) wanders into the kitchen.Me: "There's a cookie here and it's calling your name!"
Boy takes a bite of the cookie: "Thank you. Holly, your cookies are the best."
Boy walks towards the door and turns around: "Don't tell my mom I said that, ok?!"
--------------------
Want a yummy Chocolate Chip Cookie recipe? Look no further. This one is delicious, and my go-to cookie recipe. Crispy and chewy!
Chocolate Chip Cookie Dough Brownie Muffins
Printable Recipe
So, when I made the Chocolate Chip Cookie Dough Brownies, I got to thinking. How would they be in a muffin tin?
I made a batch of cookie dough and a batch of brownie dough, although I eliminated adding the chocolate chips to the brownies. You can certainly use your own brownie and cookie mixes or boxed ones. I just happen to like mine!
Then I just did a marbleized mix: a drop of brownie and a drop of cookie dough. Bake the mini muffins at 350 for about 12 minutes and the large muffins at 350 for about 20 minutes.
You could frost them with yummy Chocolate Buttercream frosting, but they were pretty rich and I think they were just fine without.
Definite thumbs up from my boys and their friends.
So, when I made the Chocolate Chip Cookie Dough Brownies, I got to thinking. How would they be in a muffin tin?I made a batch of cookie dough and a batch of brownie dough, although I eliminated adding the chocolate chips to the brownies. You can certainly use your own brownie and cookie mixes or boxed ones. I just happen to like mine!
Then I just did a marbleized mix: a drop of brownie and a drop of cookie dough. Bake the mini muffins at 350 for about 12 minutes and the large muffins at 350 for about 20 minutes.
You could frost them with yummy Chocolate Buttercream frosting, but they were pretty rich and I think they were just fine without.Definite thumbs up from my boys and their friends.
Butterscotch Oatmeal Cookies
in cookies, dessert, food storage recipe on Saturday, October 8, 2011
1 ½ c. flour
1 t. baking soda
½ t. salt
½ t. cinnamon
1 c. butter
¾ c. sugar
¾ c. packed brown sugar
2 eggs
1 t. vanilla
3 c. uncooked oats
2 c. butterscotch chips
In small bowl, combine dry ingredients. In large bowl, combine butter, sugar, brown sugar, eggs and vanilla. Mix well. And add oats and chips. Stir in dry ingredients. Bake at 375 for about 10 minutes.
Holly's Note:
My husband calls these cookies, "Food Heroin". They are his absolute favorite.
1 t. baking soda
½ t. salt
½ t. cinnamon
1 c. butter
¾ c. sugar
¾ c. packed brown sugar
2 eggs
1 t. vanilla
3 c. uncooked oats
2 c. butterscotch chips
In small bowl, combine dry ingredients. In large bowl, combine butter, sugar, brown sugar, eggs and vanilla. Mix well. And add oats and chips. Stir in dry ingredients. Bake at 375 for about 10 minutes.
Holly's Note:
My husband calls these cookies, "Food Heroin". They are his absolute favorite.
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