Chocolate Chip Cookies

I got this recipe from an old roommate of mine, Anna, this was her family's recipe. It is still one of my favorite cookie recipe's. The cookies are the perfect fluffiness, and aren't overly buttery. They so good! I have a lot of chocolate chip cookie recipe's that are all pretty similar. This is my go to recipe now, and the ingredients I almost always have on hand. 

INGREDIENTS

2 3/4 cup all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup brown sugar

1/2 cup sugar

1 cup butter

2 eggs

1 tsp vanilla

1 cup chocolate chips

Cook at 375º for 8 minutes or until golden brown. 

Traci's Rolo Cookies

This is Kevin's favorite cookie for me to make him. The majority of the time I ask him what treat he wants, he asks me to make these. Thank one of my best friends Traci for this recipe.

INGREDIENTS

1 cup sugar
1 cup brown sugar
1 tsp baking soda
3/4 cup coco
2 eggs
2 1/2 cups flour

1 bag of Rolo's or treat of your choice

Mix the ingredients together.

Roll dough into little balls, and stuff the Rolo in the center of the cookie. Roll again. Roll the finished ball in white sugar.

Bake at 350 for 8-10 minutes.

I often use Reeses in the middle as well. I use the mini cups, but you can use Peanut Butter M&M's. I've also used mint M&M's, which is one of my favorite's because I love anything mint chocolate.

Pumpkin Woopies

These are the perfect fall treats. DELICIOUS! Seriously make these. This recipe does make quite a bit though so be prepared for that. It is big enough so you can make them as woopies with the cream in the middle of two cookies. Also try them with ice cream as the center instead of cream cheese frosting.

Ingredients  

For the Cream-Cheese Filling

 3 cups confectioners' sugar

1/2 cup (1 stick) unsalted butter, softened

8 ounces cream cheese, softened

1 teaspoon pure vanilla extract

For the Pumpkin Whoopie Cookies 

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons ground cinnamon

1 tablespoon ground ginger

1 tablespoon ground cloves

2 cups firmly packed dark-brown sugar

1 cup vegetable oil

3 cups pumpkin puree, chilled

2 large eggs

1 teaspoon pure vanilla extract

 

Directions

1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
4. Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Thanks Martha Stewart

Peanut Butter Bars

 So the other day I had about ten extra kids at my house and they all wanted a treat.  I needed something that fed a small army.  I found this delicious recipe.

Ingredients (for the cookie):

• 3/4 cup butter
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 3/4 cup peanut butter
• 2 eggs
• 1 teas. vanilla
• 3/4 teas. baking soda
• 1/2 teas. salt
• 1 1/2 cup flour
• 1 1/2 cup rolled oats

Ingredients (for the topping):

• 3/4 cup peanut butter
• 1 cup granulated sugar
• 1/2 cup evaporated milk
• 5 tbsp. butter
• 1 cup milk chocolate chips

Preheat oven to 350 degrees.

In a large mixing bowl, cream together butter, brown sugar, granulated sugar and peanut butter.  Add eggs and vanilla.  Add soda and salt and mix until well blended.  Add flour slowly, making sure incorporated, but do not over mix.  Stir in oatmeal by hand.  Spray a 15x10 jelly roll pan with nonstick cooking spray.  Spread mixture in pan (I wet my hand slightly and press the mixture in evenly).  Cook at 350 degrees for 12-15 minutes until golden brown.  

Remove from oven and immediately drop peanut butter (from the topping list) by teaspoonfuls evenly around the top.  Allow to melt and spread smooth with a spatula.  Allow to cool thoroughly.

In a small saucepan, bring sugar, evaporated milk, and butter to a full boil for 45 seconds.  Remove from heat and add milk chocolate chips.  Whisk until chocolate sauce is smooth.  Poor evenly over bars and allow to set before cutting and serving.  

Vegan Oatmeal Raisin Cookies

I gave my first attempt today at making vegan cookies. I've made healthier cookies plenty of times but never vegan. I was inspired by some really delicious vegan cupcakes I've had recently. 

The result was delicious, and very unique. These cookies are a different flare to them than most you are used to. I would definitely recommend trying these even if you don't care about them being vegan.

Ingredients:

1 3/4 cups toasted walnuts
2 cups oats
3/4 cup white Kamut flour (I used wheat pastry flour)
1/2 cup Sucanat (I used brown sugar)
1 tsp baking soda
1/2 tsp cinnamon

1/2 cup pure maple syrup
2 tbsp almond milk
3.5 tbsp coconut oil
2 tsp pure vanilla extract
2/3 cup raisins

I used brown sugar and wheat pastry flour since they are both easier to come by.

Directions:

Preheat oven to 350 F

Place walnuts on baking sheet. Toast walnuts in oven for 10-12 minutes or until golden in color. What carefully so they don't burn. When done, remove and let cool for a few minutes. Dump Walnuts into food processor and process until finely ground, no more.

In medium bowl, mix flour, baking soda, 1 cup oats, cinnamon, and brown sugar or sucanat. Add dry ingredients to food processor and process for 20-30 seconds. 

In small bowl add coconut oil and microwave to soften. In same bowl stir in maple syrup, almond mild, and vanilla.

Mix both bowls together.

Add remaining 1 cup of oats stirring by hand, and fold in 2/3 cup of raisins. Make small balls of dough and flatten with hand.

Bake for 10 minutes at 350 F. Makes 16 large cookies.

I also used dark chocolate chips on half the batch instead of raisins because who doesn't love chocolate chips.

Thanks ohsheglows.com for this delicious and unique recipe. 

Healthy Oatmeal Mint Cookies

These are a nice healthy cookie that you don't have to feel bad for eating.

1 cup whole wheat flour

1 1/4 cups of large flaked rolled oats

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 TBLS cinnamon

1/2 tsp nutmeg

1/2 cup honey

1/2 cup applesauce

1 TBLS molasses (brown sugar + maple syrup)

1 egg ( beat w/ one TBLS water)

1 tsp vanilla

mint chocolate chips 

Mix all dry ingredients together, then mix wet separately. Add wet ingredients to dry. 

Cool mix for 20 min. in fridge to let oats expand.

Preheat 335 degrees

Bake 10 min. 

*I cook for less than ten minutes and pull them out while still gooey. If they are cooked longer they dry out more and are more similar to a granola bar which can be good, just different.

**If you don't like mint substitute for rasion + walnut, white chocolate chips + cran-raison, chocolate chips, or whatever is your favorite addition.

Chocolate Chip Cookies

So when my kids started school I decided that I wanted to be one of those Mom's that made cookies for their kids everyday for an after school treat. I would like to say that I have done a pretty good job. They have some sort of a homemade treat everyday. I know what you are thinking... not healthy but guess what? My kids will remember homemade yumminess long after they have left my home.

I got this recipe from a friend of mine. We love the cookie dough it is super. We also sometimes make them into cookies.

Chocolate Chip Cookies

Ingredients:

1 cup butter

1 cup shortening (just trust me)

1 1/2 cups brown sugar

1 1/2 cups sugar

3 eggs

4 1/2 cups flour

2 tsp. baking soda

1 tsp. salt

2 tsp. pure vanilla

chocolate chips

Directions:

Add in order. Mix on medium low. Bake at 350 degrees for about 7-8 minutes. I always take them out before they are brown, then they are softer and as my kids would say... moist!

So go make some not healthy after school chocolate chip cookies and sit down with a tall glass of milk and just be happy that you don't have to start your homework when you are finished.

Enjoy!

Pumpkin Chocolate Chip Cookies

I made these cookies a few weeks ago because I was really craving pumpkin. If you haven't over done pumpkin flavor yet, try these out. They are almost cake cookies, and are best right out of the oven, or left in the fridge.

1 cup canned pumpkin

1 cup white sugar

1/2 cup apple sauce

1 egg

1 cup all purpose flour

1 cup wheat pastry flour

2 tsp baking powder

2 tsp cinnamon

1/2 tsp salt

1 tsp baking soda

1 tsp milk

1 tbsp vanilla

Add either raisin's or semi-sweet chocolate chips to your liking. I also added cinnamon chips.

Mix pumpkin, sugar, applesauce, egg. Separately mix the rest. Then mix together and add Vanilla.

Cook on 350 degrees F, for around 10 min.

These cookies are great and are relatively healthy. I used 1 cup pastry wheat flour, 1 cup wheat flour. I enjoyed them this way, but for most people they might turn out a little thick. I also substitute some white sugar for brown sugar. If you don't care about healthy and want them to taste better, use all white flour and vegetable oil instead of applesauce.