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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.



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.


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.


Cream Cheese Frosting Icing

Very easy, yet sumptuous!


4 oz of Cream Cheese Softened
2 Tbsp of Unsalted Butter softened
½ tsp of Vanilla Extract
4 to 5 Tbsp of Milk
4 cups of Powdered Sugar


1. Cream together the butter, cream cheese and vanilla, add the powered sugar and whisk until it’s all incorporated.

2. Add the milk and whisk until everything is combined. (You might have to add the milk while whisking.  It is up to you. I add milk in between each cup of powered sugar I add.)

Cover and chill at least an hour in the fridge before use.

Use this icing for cupcakes, cakes or cookies.


Peanut Butter Bars

Very quick to through together.  Perfect for pot lucks. It makes around 2 dozen bars.


1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1/3 cup creamy peanut butter
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all purpose flour
1/2 teaspoon vanilla
1 cup quick-cooking oats

Icing Ingredients:

1 (16 ounce container) Chocolate icing (I used Duncan Hines Classic Chocolate creamy home-style icing)
3 to 4 Tablespoons creamy peanut butter


1. Preheat oven to 375 degrees.  Grease a 15 x 10 x 1-inch jelly roll pan.

2.  Beat together butter and sugars until creamy.  Add Egg and beat well.

3. Add peanut butter and beat until incorporated.

4.  Sift together baking soda, salt, and flour in a small bowl.  Stir into creamy mixture.

5. Add vanilla and stir in oats.

6.  Pour into pan, spreading evenly. (It may not look like you have enough ‘batter’ to cover the bottom.  You will just be patient and spread it evenly until you get the coverage you want.)

7. Bake for 12 to 15 minutes.  Cool slightly.

8. Combine both icing ingredients in small bowl.

9.  Cover the bars with the chocolate/peanut butter icing mixture.

10.  Cut into finger lengths.


Chocolate Chip Cookie Dough Balls

So Yummy!  There is NO eggs in this at all!


1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 tsp. vanilla
1/3 cup milk
2 1/2 cups all-purpose flour
1 tsp salt
1/4 tsp baking soda
1 cup mini semi-sweet chocolate chips
1/4 bar of pure paraffin
3 cups of chocolate chips (regular size)


Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla.  Stir in flour, baking soda and salt mix until incorporated. Fold in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle; shape dough into 1″ balls and arrange on a baking sheet lined with waxed paper (see tip).  Place sheets in freezer and let chill for 30 minutes.

Melt regular size chocolate chips and Paraffin wax  in a double boiler or in microwave. Using forks or a dipping tool, dip cookie balls into melted chocolate coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set.

Store in an air tight container in the refrigerator for up to one week.


This recipe is linked up to the following:

Classic Snickerdoodles

So good–you can’t have just one!


1 cup butter, softened
1 1/2 cup sugar
2 eggs, beaten
2 1/4 cup self-rising flour **See Note**
2 Tablespoons sugar
1 teaspoon ground cinnamon


1.  In a large mixing bowl mix butter and sugar.  Add beaten eggs.  Blend throughly.  Blend in flour a little at a time, until all of the flour is incorporated.

2. Form into 1-inch balls.

3.  Mix sugar and cinnamon in a shallow bowl.  Roll the cookie balls in the cinnamon/sugar mixture.  Place cookie balls 2 inches apart on ungreased cookie sheet.

4.  Bake at 400 degrees for 8 to 10 minutes (9 minutes works perfectly for me)

5. Remove cookies from baking sheet and place on a rack to cool.

These are delicious warm and right out of the oven!  Perfect for afternoon tea as well.


**If you are using all purpose flour you will need to use 2 1/4 cup flour, 2 teaspoons cream of tartar , 1 teaspoon soda, and 1/4 salt.

***If dough feels to sticky put it in the refrigerator for 30 minutes then roll into balls.

****I use a cookie scoop to get the perfect shape in making cookies like this.

This recipe is linked to the following:

Apparently my husband really likes these cookie cakes. He told me his mom made a version of it for him and his siblings growing up.

To say the least these were a HUGE hit with everyone!


  • ½ cup butter
  • 18.25-oz. chocolate cake mix (I used a devils food cake mix.)
  • 2 eggs, well-beaten
  • 1 tablespoon water
  • ½ cup confectioner’s sugar, placed in a shallow bowl


  1. In a large mixing bowl, use a pastry blender (or fork) to blend ½ cup butter and an 18.25-oz. package of chocolate cake mix, until the mixture is crumbly.
  2. Add 2 well-beaten eggs and 1 tablespoon water and stir until smooth. The mixture will be extremely THICK! Let mixture rest 5 minutes.
  3. Use a spoon to get enough of the mixture out to form a 1-inch ball (I use a cookie baller). Drop the mixture into the shallow bowl of confectioner’s sugar.
  4. Use your hands to roll the mixture into a ball, coating it with confectioner’s sugar.
  5. Place the coated chocolate ball in a baking pan that has been lined with parchment paper. Continue until all chocolate mixture has been made into coated chocolate drops. Bake at 375 degrees  for 8 to 10 minutes.
  6. Cool 1 minute in pan. Remove to wire rack and cool completely.

These are tremendously quick and easy to make, and they look beautiful and taste wonderful!   These can be whipped up in a hurry if you have unexpected company.


Garbage Cookies

AKA-No Bake Cookies

My husband thinks these cookies are totally disgusting! His name for them…Garbage Cookies!  However, they really are No Bake Cookies! The rest of the family LOVES them.


  • 2 cups white sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup milk
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1/2 cup creamy peanut butter
  • 3 cups quick cooking oats


  1. In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for  90 seconds.
  2. Remove from heat and stir in the vanilla, salt, peanut butter and oats.
  3. Drop by rounded spoonfuls onto waxed paper. Allow cookies to set  for 10 to 20 minutes.
  4. Store in an airtight container.



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