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Chewy Chocolate Chip Oatmeal Cookies


This cookie stays soft and chewy!  My kids love them!


1 cup butter, softened
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
3 cups quick cooking oats
1 1/2 cups chocolate chips



1. In a large bowl cream together butter and both sugars.  Beat in eggs, one at a time.  Then stir in Vanilla.

2. In a small bowl combine flour, baking soda, salt, cinnamon and cloves.

3.  Combine the dry ingredients into the wet.

4.  Mix in oats and chocolate chips.

5. Cover and chill dough for at least an hour.

6.  Preheat oven to 375 degrees.  Place parchment paper on cookie sheet.  Roll dough into 1 inch balls.  I use a cookie scoop to do this…..makes my life of making cookies much easier!

7.  Place each cookie ball approx. 2 inches apart.

8.  Bake for 10 to 12 minutes or until the bottoms are light brown.  Allow to cool on cookie sheet for 2 minutes.  Then transfer them to a wire rack to completely cool.



Chocolate Chip Cookie Bowls For Ice Cream


3 cups All-Purpose Flour
1/2 teaspoon Baking Powder
1 teaspoon Salt
1/2 cup Butter Flavor Shortening
1/2 cup Butter, softened
2/3 cup White Sugar
2/3 cup Packed Brown Sugar
2 eggs
2 teaspoons Vanilla Extract
1/2 cup Mini Semi-Sweet Chocolate Chips


1.  In a large bowl mix together the flour, baking powder and salt.  Set aside.

2. In a separate bowl cream together the shortening and butter.  Then mix in the sugar and brown sugar until combine.

3. Add in the egg and vanilla.

4.  Add about a fourth of the flour mixture to the wet mixture.  Continue adding small amounts of the flour mixture until combine.

5. Stir in chips.

Letting it Freeze:


There are two different ways to complete the next couple of steps….I will give you both so you can choose which is easier for you.

You can form the dough in to a ball and place in a plastic bag and freeze for an hour.

You can go ahead and ROLL the dough out between two piece of wax paper.  I try to roll my just a smidge thicker than I would if I were making a pie dough.  Once rolled out I gently lift off the top layer of wax paper and take my biggest circle cookie cutter and press down.  I replace the wax paper and again…..gently lift the cookie dough with wax paper onto a cookie sheet or sheet cake pan.  Freeze for an hour.

6.  If you place your dough in a plastic bag….after you freeze you will want to roll it out.

7.  Preheat your oven to 375 degrees.

8.  Take a muffin tin and turn it right side down and line the muffin bottoms with foil and spray with cooking spray.  You will need to line every other one.

9.  Take the cookie dough and form it around the lined muffin bottoms.  This could take a while.  I found it best to make sure the dough stays cold.  Sometimes I would even place the dough back  in the fridge while I worked on one.

10. Bake for 11 minutes or until just starting to brown in a 375 degree oven.

11.  Once done let cool for 5 to 10 minutes on the muffin pan.  Then remove and set aside for them to completely cool.  It was not hard at all to remove the bowls.  They lifted right off the pan.  Left the foil on until the bowls are cooled completely.

12.  Gently remove the foil and add in ice cream.  You could also add in brownies, cheesecake….even make it a bowl for holding fruit and fruit dip.

My kids loved it.  We made these for father’s day!



Peanut Butter Chocolate Chip Cake Mix Cookies


1 pkg. Yellow Cake Mix
1/2 heaping cup creamy Peanut Butter (you can use crunchy as well)
1/2 cup Butter, softened
2 eggs
1 cup Milk Chocolate Chips


1. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.

2. Combine cake mix, peanut butter, softened butter, and eggs in a large bowl.  Mix until well blended.

3. Stir in Chocolate chip.

4.  Drop by teaspoon full (I use a cookie scoop) on baking sheet.  Bake at 350 degrees for approx.   9 to 11 minutes or until edges are lightly browned.

5.  Remove cookies from baking sheet and place on cooling racks.

Makes 3 to 4 dozen depending on how big you make your cookies.


Blueberry & White Chocolate Chip Cookies

My husband loves blueberries.  I found a recipe for blueberry cookies but I didn’t like how spread out and flat that they looked after baked.  I kept looking but found no other cookie recipe that used FRESH blueberries.  Most I found used dried.  My husband loved them.  They smelled absolutely wonderful!  And very easy to make.


1/2 cup Butter, Softened
3/4 cup Brown Sugar, packed
1 egg
1 teaspoon Vanilla Extract
1 3/4 cup All-Purpose Flour
1/4 teaspoon salt
1/2 teaspoon Baking Powder
1 1/2 teaspoons Cinnamon
1 Tablespoon (or 2) of milk
1 cup Blueberries
1/2 to 3/4 cup White Chocolate Chips


1.  With a electric mixer combine butter and packed brown sugar until combine.

2.  Add in Egg and Vanilla Extract mixing until combine.

3.  Add in all purpose flour, salt, baking powder and cinnamon.  Mix on low speed until dough forms.

4.  Add a table spoon of milk.  If it looks dry add another until mixture comes together.

5. Gently fold in blueberries and white chocolate chips.

6.  Refrigerate dough for at least 30 minutes.  I prefer an hour.

7. Preheat oven to 375 degrees.  Roll into balls.  I use a table spoon and make heaping balls from it.

8.  Bake for 12 to 15 minutes.  Let cool completely and serve.


Frozen Pudding Fluff Sandwiches


2-3.5 oz packages of INSTANT French Vanilla Pudding
1 1/2 teaspoon vanilla
1- 14.4 oz box Graham Crackers
1-8 oz tub cool whip
Milk (Half of what is listed on package directions) Mine was 2 cups milk.


1.  Wisk  half of milk called for on package directions with 2 packages vanilla pudding.  Wisking until it begins to thicken.

2.  Add vanilla.

3.  Fold in all of the tub of Cool whip.

4.  Break graham crackers in half and spoon (I actually piped mine on using a piping bag) some of the ‘fluff’ onto one side.  Top with the other side and freeze in the freezer until ready to eat.

Simple as that!  You can also use the ‘fluff’ as a frosting for inside of cupcakes, in donuts, filling in crepes or on waffles along with some fruit. And you can also use this as a  Boston Cream filling for a cake.

Overnight Macaroons

I am very honored (and thankful) to Lori for sending me this recipe.  She actually sent me a lot of recipes and I intend to try them all!  This recipe did NOT disappoint at all!  Matter of fact I couldn’t keep my hands away from them-Gee, Thanks Lori! 🙂

These are really fun to make.  This would be a good recipe to teach kids how to bake.


4 Cups Oatmeal
2 Cups Brown Sugar
1 cup vegetable oil
2 eggs, beaten
1 tsp. salt
1 tsp. Almond Extract


The night before mix together the oatmeal,  sugar and oil.  Cover and let set out overnight.  (This is where the ‘overnight’ comes in )

The next morning mix in the beaten eggs, salt and almond extract.

I lined a cookie sheet with parchment paper to bake them.

Bake in a 325 degree oven for 15 minutes.

Note:  These little cookies spread.  But they are supposed to.  They get a little crunchy around the edges…but they have a great chewy middle.  Please keep in mind that oven temps vary.  Mine was done at 12 minutes.

After the cookies were done baking I let the rest on the parchment paper for a few minutes.  I then peeled them off and placed them on wax paper to cool.

Thanks Again, Lori!  Even my VERY VERY picky eater loved the cookies!


Cherry Shortbread Thumbprint Cookies

If you like Chocolate Covered Cherries.  You are going to Love this cookie!


1 cup unsalted butter, softened
1 cup powdered sugar
1/8 teaspoon salt
3 teaspoons maraschino cherry “juice”
1/4 teaspoon almond extract
2 and 1/4 cups all-purpose flour
1/2 cup maraschino cherries, chopped
Granulated sugar, for sprinkling the cookies
30-36  Cherry Cordial Kisses, unwrapped  (Milk Chocolate Kisses work just as well)


1. Preheat oven to 325 degrees.

2. In a Large mixing bowl beat butter for 30 seconds on med-high speed. Add powdered sugar and salt beating until combined.

3. Mix in the cherry juice and almond extract.

4.  Beat in as much of the flour as you can.  This dough gets thick!!  Using a wooden spoon combine what is left.

5. Add in the chopped cherries!

6. Roll dough into 1 inch balls.  I use a cookie scoop for this.  Then roll in sugar.  Place on parchment lined cookie sheet and Lightly press them down.

7.  Bake for 10 minutes.

8.  After baking for 10 minutes.  Place a Kiss in the center of each cookie.  Pushing very slightly in place.

9.  Bake for 4 additional minutes or until bottoms are light brown.

10.  Transfer cookies to a cooling rack and let cool.

Note: You can also cook the cookie completely for 14 minutes.  Then after they are done quickly insert the kiss in the center.  Then transfer to cooling rack.


Stained Glass Marshmallow Cookies

This is in between a cookie and a candy.  It will satisfy any sweet tooth!


1 stick or 1/2 cup of butter
2 cups semi-sweet chocolate chips
1 cup chopped Walnuts (you can leave this out all together)
10.5 ounce package colored mini-marshmallows
flaked or shredded coconut, as needed
cooking oil spray


1.  Melt chocolate chips and butter together in double broiler or in the microwave.

2. Cool slightly…about 5 minutes.

3. Add walnut and gradually add marshmallows. Stir until well coated.

4.  Turn onto wax paper.   Making two logs with your hands.  This will get messy!

5. Let them stand for an hour.      Then roll into coconuts.

Note:  If you don’t like coconut you can also use Powdered sugar to roll the logs into.

6. Refrigerate overnight or 24 hours.  Unroll and cut into slices. Store in air tight container.



Chocolate Dipped Oreo’s


1-pkg Oreo Cookies
1-12 ounce bag of chocolate
1-tablespoon Crisco (optional)
Sprinkles, toppings…etc. (optional)


1.  Pour Chocolate in a Microwave safe dish.  Microwave the chocolate and Crisco (optional) at 30 second intervals….until melted.

2.  One at a time dip Oreo’s in Chocolate making sure to fully coat each cookie.

3.  Using a fork lift the cookie out of the chocolate and let the excess chocolate drip off.  I kind of shimmy my fork back and forth.

4.  Place on Wax or Parchment paper to dry.

Notes:  You can use any type of chocolate, any kinds of toppings, and you can even dye the white chocolate to any color you wish using gel dyes.  I chose to go simple in the pictures and just top some of my dipped cookies with crushed Oreo’s.


Peanut Butter Blossom Cookies


1/2 cup crisco butter shortening
1/2 cup creamy peanut butter, room temperature
1/2 cup granulated sugar
1/2 cup firmly-packed brown sugar
1 egg

1 tablespoon milk
1 teaspoon pure vanilla extract
1 3/4 cups AP (all purpose) flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar (set aside)
48 Chocolate Candy Kisses, unwrapped


Preheat oven to 375 degrees.

Line cookie sheet with parchment paper.

In a large bowl, cream shortening and peanut butter until light and fluffy. Gradually add 1/2 cup granulated sugar and brown sugar; beating until light and fluffy.

Next add the  egg, milk, and vanilla extract; beat well.

Mix in the flour, baking soda, and salt; stir into creamed mixture until well mixed.

Roll dough into 1 inch balls (I use a cookie scoop to get uniform cookies) and roll into sugar that you have set aside.

Bake for 7 minutes.  After baking; press a chocolate Kiss into the center of each cookie.  Return to oven and bake an additional 2 minutes. Remove from oven and let cool on cookie sheet for 1 minute.  Remove from cookie sheet and let cool on wire cooling racks.


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