Chocolate Chip Oatmeal Cookies

My sweet husband is going to his high school class reunion this weekend.   He graduated from a very small class (about 20).  Hope they enjoy his favorite cookie. 

Chocolate Chip Oatmeal Cookies

Ingredients

1 cup (2 sticks) unsalted butter, softened
¾ cup sugar
¾ cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
2 cups all-purpose flour
2 cups old-fashioned rolled oats
2 cups milk chocolate chips 

 

Instructions
Preheat oven to 350 degrees F. In a large mixing bowl, beat together butter, sugar and brown sugar until creamy. Add eggs and vanilla and beat until smooth. In a separate bowl, stir together baking soda, salt and flour. Add flour mixture to the wet ingredients and mix until combined. Fold in oatmeal and chocolate chips. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper.  Have I ever mentioned how much I LOVE parchment paper?  Love it!  Bake 10-12 minutes, or until golden brown.

Sugar Cookie Truffles

Note:  These sugar cookie truffles are extremely versatile.   You can tint the white chocolate if you like or simply put an appropriate themed sprinkle on top to give it the look you want.  

Sugar Cookie Truffles

Ingredients
1 16 oz. package of sugar cookie dough

1.5 oz cream cheese (room temperature)

4 oz white melting chocolate OR 1 cup white chips

1 T. shortening

sprinkles for garnish

Directions
Bake cookies according to package directions...BUT baking until cookies are crisp, but NOT burned.

Cool cookies completely on wire rack before moving on to the next step. Line baking sheet with wax paper. 

Crumble the cookies into the food processor.  Process until the cookies are a fine crumb. Add the cream cheese and process until the mixture starts to hold together. Don't worry it won't be too sticky. 

Roll mixture into 1" balls placing on prepared baking sheet and chill in refrigerator for 30 minutes to an hour.   You can leave them in the freezer at this point until closer for the holidays or take them out and dip them now.
(I would not advise freezing them after dipping them in chocolate.)  

Melt white chocolate and shortening on medium power in 30 second intervals until just melted, stirring well after each interval.   Dip each ball into white chocolate with a fork tapping off the excess.  Return to baking sheet to set.  Sprinkle with sprinkles while white chocolate is still wet.

Enjoy!

Chewy Gingerbread Cookies

Note:    Baking these chewy gingerbread cookies will definitely get you in the mood for the upcoming holidays.    The problem will be resisting eating all of their warm chewy goodness as they come out  of the oven.    Maybe you should double the batch so that you can eat some and put some into the freezer.  After all, isn't that what we are supposed to be doing?   Baking so we can enjoy the holidays?

Chewy Gingerbread Cookies

Ingredients
3 cups all purpose flour
3 Tbsp unsweetened cocoa
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground nutmeg
3/4 tsp salt
1 cup unsalted butter, room temperature
1 cup dark brown sugar, packed
1/2 cup unsulphured molasses
2 Tbsp baking soda dissolved in 1 Tbsp of boiling water
1/3 cup sugar

Directions
Sift flour, cocoa and spices into large bowl.  In bowl of electric mixer (with whisk attachment), add butter and brown sugar. Beat until fluffy.  Slowly add in molasses, and continue to beat until incorporated.  In batches, beat in flour, alternating with baking soda/water mix.  Shape dough into large disk, wrap in plastic and refrigerate for a minimum of 2 hours.  Preheat oven to 325°F.  Shape dough into small balls (1/2″ to 1″). Place 2 inches apart on baking sheet lined in parchment paper.   Refrigerate 10-15 minutes.  Roll balls in 1/4 cup sugar, flatten with palms slightly and bake for 12-15 minutes.  Let cool for a few minutes on cookie sheet, then transfer to cooling rack. Cool completely before eating.

Pecan Shortbread Cookies

Note:   It is time to start baking and putting things in the freezer so that when the holidays roll around you won't get stressed trying to provide things for all the parties you will be attending.

Pecan Shortbread Cookies

Ingredients
2 cups (4 sticks) butter, softened

1-3/4 cups  powdered sugar, divided

3-1/2 cups flour

1/2 cup  cornstarch

1-1/2 cups chopped pecans, toasted

Directions

Beat butter and 1 cup sugar in large bowl with mixer until light and fluffy. Add flour and cornstarch; mix well. Stir in nuts. Roll dough into 1-inch balls; place, 2 inches apart, on baking sheets. Flatten slightly with bottom of glass.   Place pans in freezer and allow to freeze.    Put cookie dough balls into zip loc bags and label well before putting into freezer.

To bake:    Heat oven to 350 degrees.  Bake 13 min. or until centers are set and tops are lightly browned; cool on baking sheets 5 min. Add warm cookies, 1 at a time, to remaining sugar; turn to evenly coat both sides of each. Cool completely on wire racks.

Frosted Cashew Cookies

Frosted Cashew Cookies

Ingredients
1/2 c. butter, softened
1 c. brown sugar, packed
1 egg, beaten
1/2 t. vanilla extract
2 c. all-purpose flour
3/4 t. baking powder
3/4 t. baking soda
1/4 t. salt
1/3 c. sour cream
1-3/4 c. salted whole cashews
Garnish: 36 whole cashews

Blend together butter and sugar until light and fluffy. Beat in egg and vanilla. Stir together dry ingredients; add alternately with sour cream. Mix well. Carefully fold in 1-3/4 cups cashews. Drop by teaspoonfuls onto greased baking sheets. Bake at 400 degrees for 10 minutes, or until lightly golden; cool. Frost cookies; top with remaining cashews. Makes 3-1/2 dozen. Golden Butter Icing: 1/2 c. butter 1/4 t. vanilla extract 3 T. half-and-half 2 c. powdered sugar Melt butter in a saucepan over medium heat until beginning to brown. Remove from heat; add half-and-half and vanilla. Stir in powdered sugar; beat until smooth and thick enough to spread.

Heart Shaped Christmas Cakes

Note:  Mary and Laura pulled out two small packages. They unwrapped them, and each found a little heart-shaped cake. Over their delicate brown tops was sprinkled white sugar.” - Little House on the Prairie      You may remember the the Little House pilot which included the scene where Mr. Edwards walked through a snow storm to deliver Christmas presents to the Ingalls. The story ends with Ma finally warming up to the uncivilized Mr. Edwards and Laura and Mary finding heart shaped Christmas cakes in their stockings.


Heart Shaped Christmas Cakes

Ingredients
½ cup (1 stick) butter or margarine, softened
2 tablespoons granulated sugar
¼ teaspoon vanilla
1 ¼ cups all-purpose flour
Flour for sprinkling
Granulated (white sugar) sugar for sprinkling

Directions
Heat the oven to 325°.
Beat the butter, sugar, and vanilla together until they are light and fluffy. Stir in the flour.
On a floured board, pat the dough out in a circle about 1/3″ thick. Cut out shapes with the cookie cutter. Sprinkle the tops with granulated sugar. Put the heart shapes on the cookie sheet and bake them for about 15-20 minutes, until they are lightly browned. Take them out of the oven and sprinkle more granulated sugar on the tops. Carefully remove the cakes from the cookie sheet with the spatula and put them on the wire rack to cool.  Makes about 12 cakes.
 

Simple Sugar Cookies

Note:   Are you going to make sugar cookies for Easter?    I plan to try to make some with the boys in the next little while.    There are a ton of sugar cookie recipes out there.   I have lots and fluctuate between which one I like the best.     This one is very simple and makes big, fluffy cookies which is what we want for the flowers we will be cutting out.

Simple Sugar Cookies

Ingredients

1 1/2 C. Sugar
1 C Melted Butter
1 tsp. Vanilla
2 Eggs
1 C. Sour Cream

5 C. Flour
1/2 tsp. Salt
1 tsp. Baking Soda
1 tsp. Baking Powder

Directions

In one bowl, beat sugar and butter until creamy.   Add vanilla and eggs (one at a time).   Then add sour cream and mix until creamy.      In a separate bowl, mix together the rest of the ingredients.     Add dry ingredients gradually to the wet ingredients.     

Form your dough into a ball and wrap in plastic wrap.    Put into the refrigerator for at least 3 hours or overnight.

Make a mixture of 2 parts flour and 1 part sugar.      Dust your surface with this mixture and then roll your cookie dough out on it.     Don't roll to thin!

Cut out with cookie cutters and place on parchment paper (my newest LOVE!) or on greased cookie sheets.

 Bake at 350 for 10-12 minutes.     You don't want them to get brown.    Just firm to the touch.   Always remember that cookies continue to bake on the cookie sheet after you remove them from the oven.     

Eat plain or frost!

TMTT: Chocolate Rolo Cookies

Note:   We have been doing a lot of baking for sick friends lately.      Lots of friends hurting and going through so much right now.      It is tough when it feels like the only thing you can do is make a plate of cookies.    Well, that is not the only thing.    We are praying and that is no small thing.     In God's hands it will be much.

Chocolate Rolo Cookies

Ingredients
1 pkg devils food cake mix
1 egg
1/4 cup water
3 Tbsp. vegetable oil
Rolo candies, unwrapped
pecans, finely chopped

Directions
In a bowl, mix cake mix, egg, water and vegetable.    Scoop mix by teaspoonful and roll into balls.    Press one Rolo into the center of a cake ball and reshape the ball around the Rolo.    Press top of ball into pecan pieces.   Place uncoated side down on cookie sheet.    Bake at 350 degrees for 8-10 minutes.


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No Bake Oatmeal Cookie Balls

Note:    My husband LOVES no bake cookies.      I HATE them.   I hate the smell when they are cooking.    Hate the texture of them when you are eating them.      But, because I love my husband, I am willing to hold my nose and make him a batch.     I found this recipe for no bake cookie balls.    

No Bake Oatmeal Cookie Balls
adapted from allrecipes.com

Ingredients
2 cups rolled oats
3/4 cup white sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon water
1/2 teaspoon vanilla
1/2 cup butter, softened
2 tablespoons peanut butter
1 cup confectioners' sugar

Directions
In a large bowl, combine the oats, sugar and cocoa. With clean hands, mix in the water, vanilla, butter and peanut butter to form a dough.

Wash hands, then roll the dough into balls 1 to 2 inches in diameter. Roll balls in confectioners' sugar until thickly coated.

Chill 20 minutes before serving.

Sand Art Brownies

Note: I found a ton of wide mouth quart canning jars in my hobby shop during my clean out for our garage sale. My intention was to let the boys do these cute sand art brownies before Christmas, but we just never squeezed it in. These are so pretty in the jar and really delicious when you make them. And who says you can't give New Year's gifts to friends?

Sand Art Brownies

Ingredients

2/3 t. salt (scant 3/4t.)
1/2 C. plus 2 T. flour
1/3 C. cocoa
1/2 C. flour
2/3 C. brown sugar
2/3 C. granulated sugar
1/2 C. semi-sweet chocolate chips
1/2 C. vanilla flavored baking chips
chopped walnuts or pecans to fill (approx. ½ C.)

Directions

Layer the dry ingredients in a wide mouth quart canning jar. Take a second and tamp down between the layers.

Print out and attach directions to each jar: Combine contents of jar with 1 t. vanilla, 2/3 C. vegetable oil & 3 eggs. Pour into greased 9 x 9 pan and bake at 350 degrees.

To do 12 jars you will need about...
12 oz. Cocoa
42 oz. Each chocolate & vanilla chips
32 oz. Nuts
50 oz. Brown sugar
5 lbs. Flour
5 lbs. Granulated sugar

Looking for a great way to end this year and start 2010? Let's head over to Tempt My Tummy Tuesday. There are always delicious recipes and it is hosted by the two sweetest friends, Lisa and Lana. What are you waiting for?

Candy Cane Cookies

Note: Little Guy discovered the food coloring when we were working on cookies last week. He has been planning and thinking of ways to use it. I suggested us making this simple cookie using a packaged sugar cookie mix and he was NOT impressed. Luckily, he seemed thrilled with the finished results. This is a lot of fun to do with your kids because they love rolling the "snakes".

Candy Cane Cookies

Ingredients
2 sugar cookie mixes
red food coloring

Directions
Prepare each sugar cookie mix in a separate bowl. Leave one bowl plain and color the other bowl with red food coloring. Once you have fully incorporated the red food coloring into your cookie mix. Cover both bowls with wrap and put into the refrigerator to chill for at least 1 hour.

To prepare candy canes: Take bowls out of the refrigerator, pull off about a teaspoon of dough from each bowl. Roll them into "snakes". Wrap them around each other. Lightly sprinkle with sugar (we used red sugar and it turned out pretty). Curve to make the candy cane shape and place on a well greased baking sheet.

Bake at 350 for 8-10 minutes. You want the bottom edges to be golden, but you definitely don't want brown candy canes. Let cool on wire racks.

Grandma Pat's Chocolate Chip Cookies

Note: Grandma Pat always brings the boys their own individual tin of these cookies. She knows that they love them so she make them their own tin so that they won't "fight" over who ate the last one. They love these more than Toll House. It is probably because it is made by Grandma!

Grandma Pat's Chocolate Chip Cookies

Ingredients

1 Box yellow cake mix

1 pkg milk chocolate chips

1/2 cup oil

2 large eggs

1 cup pecans (optional)

Directions

Mix all ingredients in a large mixing bowl using a wooden spoon. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees in a preheated oven for ten-12 minutes until golden brown. Yields 42-48 cookies.

Variations (These are mine, not Grandma's.)

Use butterscotch morsels instead of chocolate chips. Let cookies melt.

Spread 1 pkg of caramels and spread on top.

Cheddar Cheese and pecan cookie- mix in 2 cups cheddar and 1 1/2 cup pecans.

Reese's peanut butter cookie- 1 box chocolate cake mix and 1 pkg Reese's peanut butter chips.

Crunchies

Note: My friend, Di, gave me this recipe for our geography fair. It is one of her childhood recipes from home (South Africa). She said that she made it recently when going to a reunion and all the kids just went nuts over it! Her daughter eats it for breakfast. My hubs loves it!

Crunches

Ingredients

2 cups oats

1 cup coconut

1 cup flour

¼ t salt

¾ cup sugar

½ tsp baking soda

½ cup butter (1 stick)

3 Tblsp golden syrup

Directions

Mix all the dry ingredients together including sugar. Melt the butter and syrup and add to mixture. Will be dry and crumbly. Mix well. Press firmly into a baking pan. Bake for 20 min at 350F. Important -- Cut into squares while warm. Let stand for 10 - 15 minutes in the pan before removing.

Nutter Butter Ghosts

Note: Although I am not a big fan of Halloween, I love any excuse to get in the kitchen with my boys and make fun treats!

Nutter Butter Ghosts

Ingredients
Nutter Butter brand peanut butter cookies
White chocolate or dark chocolate
mini chocolate chips

Directions
Melt your white chocolate over a double boiler. Dip the nutter butter cookies into the chocolate. Place on wax paper or drying rack. Once cooled, use the mini chocolate chips for the eyes! How easy is that?

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Frosted Flake Cookies

Note: Southerners love their sweets. We can make desserts out of anything -- even breakfast cereals. I am sure these Frosted Flake cookies were born out of a woman's desire to "just have something sweet"! I have so had some of those days. Haven't you??
Frosted Flake Cookies

Ingredients

1 cup (6 oz.) semi-sweet chocolate chips
3 cups Kellogg's Sugar Frosted Flakes
2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla

Directions

Preheat oven to 375 F. Melt chocolate chips in top section of double boiler over hot, not boiling, water, stirring constantly. Remove from heat. Crush Frosted Flakes to make 1½ cups. Sift together flour, soda and salt. Measure margarine and sugar into mixing bowl; beat until very light and fluffy. Add eggs and vanilla; beat well. Add dry ingredients; mix thoroughly. Fold in crushed Frosted Flakes. Swirl warm melted chocolate lightly through batter, leaving streaks of chocolate. Drop by level tablespoonfulls onto ungreased baking sheets. Bake 12 minutes. Remove immediately from baking sheets to cool on wire racks.

Find even more recipes at Tempt My Tummy Tuesday!

Deep Fried Oreos

While we were on vacation, we took the boys to the movies. The theater at the beach had quite the selection of snacks outside the norm of popcorn and raisinettes. They had deep fried Oreos and funnel cakes. I didn't let the boys these since they were charging premium prices and I assured we could make these at home for a fraction of the price.

Deep Fried Oreos

Ingredients
1 cup buttermilk pancake mix
3/4 cup ice water
1 quart vegetable oil
1 sleeve of Oreo cookies (14 each)
2 tablespoons confectioners sugar

Directions

Freeze cookies for 3 hours. In 3-quart saucepan heat oil to 350 degrees F. While oil is heating, set up a cookie sheet with paper towels for draining.

In a medium-sized mixing bowl stir water into pancake mix with a wooden spoon until thoroughly combined. As soon as batter is smooth, dip each cookie, one at a time, into batter and smooth batter, making a thin coat completely around the cookie. Place coated cookie carefully into hot oil. Repeat for each cookie. Fry on both sides, turning over once until golden brown.

Remove fried cookie from hot oil with metal tongs and drain on paper towels. Dust with confectioners sugar.

Let cool slightly (about 2 minutes) before serving.


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Resurrection Cookies

Note: One of the best recipes for Easter is Resurrection Cookies. It is such a visual way and hands on way to explain to kids the story of Easter.


Resurrection Cookies

Ingredients:

1 cup whole pecans
1 teaspoon vinegar
3 egg whites
a pinch salt
1 cup sugar
a zipper baggy
1 wooden spoon
scotch tape
Bible

On the Night Before Easter:

Preheat oven to 300F.*** (this is very important --- don't wait until you are half done with the recipe). Place pecans in zipper baggy and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested. He was beaten by the Roman soldiers. Read: John 19:1-3

Let each child smell the vinegar. Put 1 teaspoon vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross He was given vinegar to drink. Read: John 19:28-30

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read: John 10:10&11

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers,and the bitterness of our own sin. Read: Luke 23:27

So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read: Psalm 34:8 and John 3:16

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read: Isaiah 1:18 and John 3:1-3

Fold in broken nuts. Drop by teaspoon onto waxed paper covered cookie sheet.Explain that each mound represents the rocky tomb where Jesus' body was laid.Read: Matthew 27:57-60

Put the cookie sheet in the oven, close the door and turn the oven OFF.

Give each child a piece of tape and seal the oven door.Explain that Jesus tomb was sealed. Read: Matthew 27:65-66

GO TO BED! Feels sad doesn't it? Explain to your kids that was the way that Jesus' followers felt when they had to leave Jesus in the tomb and it was sealed. Read: John 16:20&22

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read: Matthew 28:1-9

Easter... what a wonderful gift!

I hope that you will join me at Tempt My Tummy Tuesday for more delicious recipes.

Copycat Girl Scout Cookies

So I am obsessed with copycat Girl Scout Cookies since I didn't buy any boxes of their delicious goodness!!

I am going to be trying Little Birdie Secrets' homemade thin mints.

And don't these Samoas from Baking Bites blog look AMAZING!



But these babies? They are screaming my name! Peanut butter patties!

Potato Chip Cookies

Note: Potato chips. No wonder they have devoted an entire day to this salty, wonderful snack. Would a sandwich be complete without it? Have you ever put potato chips ON your sandwich? Yummy! This recipe is very "vintage". I can remember having these cookies at school parties when I was little and that was a LONG time ago.

Potato Chip Cookies

Ingredients:
5 cups crushed potato chips (Lay's are BEST!)
2 cups flour
1 cup each, brown sugar and white sugar
2 eggs
1/2 cup milk
3 teaspoons baking powder
2 teaspoons vanilla extract
1/2 cup chopped pecans (optional)

Directions:
Mix crushed potato chips with the two sugars. Beat the two eggs and add to sugar and chips. Stir in milk and vanilla. Mix the flour and baking powder together and then slowly add to other mixture. Mix well. Grease baking sheet and drop by rounded teaspoonful. Bake at 375° for 10-12 minutes, or until golden.

Copycat Schlotskys Oatmeal Cookies

Note: Have you ever had oatmeal cookies from Schlotzkys? They are delicious and I am not a big fan of raisins in my cookies. This recipe is about as close as I have found. The secret to this recipe is soaking the raisins.

Copycat Schlotskys Oatmeal Cookies

Ingredients:
3 large eggs, well beaten
1 cup raising
1 teaspoon vanilla extract
1 cup butter
1 cup brown sugar
1 cup white sugar
2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
2 cups oatmeal
3/4 cup chopped pecans

Directions:
Combine eggs, raisins, and vanilla and let stand for one hour. Cream butter and sugars. Blend in egg-raisin mixture, flour, salt, cinnamon, baking soda, oatmeal, and chopped nuts. Dough will be stiff. Drop dough by heaping teaspoons on ungreased cookie sheet and flatten slighly with hand or measuring cup. Bake at 350° for 10-12 or until lightly browned. If you give the cookie sheet a whack on counter before cooling it helps make them set up more chewy and more uniform shape.



I am about to go make my grocery list, but before I do I am going to check out all the great recipes over at Lisa and Lana's blog for Tempt My Tummy Tuesday!