Monster Cookies!!!

Hello!

This cookie recipe was another major success at my bakesale for Pelotonia back in June. It’s a cookie that truly lives up to its name, as it has almost everything in it.

Recipe:
1 1/2 cups creamy or chunky peanut butter
1 cup packed light brown sugar
1 cup granulated white sugar
8 tablespoons (1 stick) unsalted butter, softened
3 large eggs
1 tablespoon vanilla extract
4 1/2 cups quick cooking oats
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1 cup M&M’s plain chocolate candies

I also added butterscotch chips which created a great flavor!

Directions:
1. Preheat oven to 350°F. Spray cookie sheets with nonstick spray, or line with parchment paper or a silpat mats.

2. In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Then stir in the chips and M&M’s.

3. Drop the cookies by heaping spoonfuls onto the prepared cookie sheets. If you’d like your cookies to look pretty (like the photo), dot a few extra M&M’s and chocolate chips on each mound of dough before baking.

4. Bake 10 to 12 minutes. Do not overbake. Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container.

These cookies tend to go from not being done to burned so be sure to keep a close eye on them while they are in the oven! Hope you enjoy baking!

Oatmeal Creme Pies!

Hi everybody!

It has been quite a while since I have posted any new recipes, but I have a couple new recipes that any readers can try. As some of you might know, this year I am participating in the Pelotonia event. This is a bike ride around Columbus, OH that raises money for Cancer research. I have a fundraising goal of $1,200 and I was able to raise almost half of that at a bake sale this past weekend. I made a ton of cookies and one of the most popular were Oatmeal Cream Pies. These cookies are always big hits at bake sales that my sorority does. They are absolutely delicious. Here is the recipe!

Cookie Ingredients:

  • 1 cup margarine
  • 3/4 dark brown sugar
  • 1/2 cup sugar
  • 1 tablespoon molasses
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/8 teaspoon cinnamon
  • 1 1/2 cups quick oats

Cream Ingredients:

  • 2 teaspoons very hot water
  • 1/4 teaspoon salt
  • 1 7 ounce jar of marshmallow cream
  • 1/2 cup shortening
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

Directions:

  • In a large bowl, cream margarine, sugars, molasses, vanilla and eggs
  • In separate bowl combine flour, salt, baking soda and cinnamon and add to the creamed mixture. Mix in the oats
  • put a tablespoon size pieces of dough on to ungreased cookie sheets
  • preheat oven to 350 degrees F.
  • bake for 10-12 minutes until just starting to brown around the edges
  • combine cream ingredients and mix until fluffy
  • when the cookies are cooled, spread the cream on the flat side of one cookie and place another cookie on top like a sandwich.

These take some time but are also a lot of fun to make 🙂

 

Nutella Chocolate Chip Cookies!

Hi! I know it has been ages since posting anything. Being in college and living in a dorm room does not make trying out new cookie recipes very easy. However, over winter break, I did try out a couple new recipes, all of which were extremely successful, and I thought I would finally take the time to share one with you. This one is Nutella Chocolate Chip Cookies. Everyone I know pretty much loves Nutella, and let me tell you, the cookies definitely live up to the name. Here is the recipe and the directions:

Recipe:

  • 1 1/3 cups all purpose flour
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 8 T. unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2/3 cup nutella
  • 1/2 tsp Vanilla extract
  • 1 egg
  • 3/4 cup semi-sweet chocolate chips

Directions:

  • mix together flour, baking powder, baking soda, and salt. Set aside
  • cream together butter, granulated sugar, and brown sugar until light and fluffy, mix in Nutella and vanilla extract. Mix in egg. Add flour mixture until well blended. Add chocolate chips
  • refrigerate dough for about an hour
  • drop 1 tablespoon of dough on to a baking sheet about 2 inches apart. bake at 350 for about 11 minutes. cool for 5 minutes.

I myself am not a huge Nutella fan but these were delicious. Also, if you freeze them after they are made, the Nutella flavor will be stronger!

 

 

Ginger Snaps!

Hello!

So I know I have not posted anything on here since July, but I thought I would post this recipe for Ginger Snap cookies. They were so delicious. Plus, I got to make them with my friends which was super awesome! I hope you all enjoy it!

Recipe:

  • 1 cup packed brown sugar
  • 3/4 cup shortening
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 granulated sugar

Directions:

  • Combine brown sugar, shortening, molasses, and egg
  • mix in flour, baking soda, cinnamon, ginger, cloves and salt. Mix spices into flour so they don’t clump in the liquid.
  • Cover refrigerate for about an hour. This is not necessary if the egg is cold enough!
  • Heat oven to 375 degrees Fahrenheit.
  • Shape dough into balls and place about 3 inches a part on a lightly greased cookie sheet
  • Bake about 9 1/2 minutes, let cool for 3 minutes before transferring to rack.

We also melted white chocolate chips and dipped the cookies into it. It really added a nice touch to them. This is a great recipe for fall and winter. I hope you all enjoy it!

 

 

Chai Can’t Believe How Great These Cookies Taste!

Hi there! Today I made Chai Spice Tea cookies. They were fun to make and tasted great but my favorite part was that I got to bake them with one of my best friends Ellen! Baking is always more fun with friends.

Recipe:

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons finely ground chai-spiced tea
  • 1 cup (2 sticks) butter, softened
  • 1/2 cup confectioners’ sugar
  • 1 large egg
  • 1 tablespoon grated lemon zest
  • 1 large egg white, lightly beaten

For the tea, I broke open tea bags because loose tea is hard to locate.

Directions:

  • Combine the flour, salt, and ground tea in a bowl; set aside
  • Beat the butter and sugar until blended. Beat in the egg and lemon zest.
  • Gradually add the flour mixture until well blended. Wrap in plastic wrap and refrigerate for 30 minutes
  • Preheat oven to 325 degrees Fahrenheit and butter 2 cookie sheets
  • Roll out the dough to 1/4 inch thick, and cut with cookie cutters (we used lots of fun shapes such as frogs and music notes!). Place on cookie sheets 1 1/2 inches apart and brush with egg white.
  • Bake for 10-12 minutes until golden. Transfer to a rack to cool.

Ellen and I also decided that a glaze would go really well on the cookies. IT WAS THE BEST DECISION EVER. The glaze was 1/2 cup of water, a lot of confectioners’ sugar, and some cinnamon.

The cookies tasted incredible. We made some chai tea to go with them and had a lovely time drinking them on the patio. Thanks for making them with me, Ellen! Image

 

 

Snickerdoodle-ee-doo

Hello. Today, I made my all time favorite cookie recipe: Snickerdoodles! I remembered the first time I had them in the first grade. They tasted delicious then and they taste delicious now.

Recipe:

  • 1 1/2 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 2 tablespoons ground cinnamon

Directions:

  • Preheat oven to 375 degrees Fahrenheit.
  • Combine flour, baking soda, cream of tartar, and salt in a medium bowl. Set aside
  • Beat the butter and brown sugar until fluffy. Stir in the egg and vanilla.
  • Gradually add the flour mixture to the butter mixtures until well mixed.
  • Stir the sugar and cinnamon together in a small bowl. Shape the doughs into 2-inch balls and roll them in the sugar-cinnamon mixture. Place them on a greased cookie sheet about 2 inched apart and lightly flatten them.
  • Bake for 12 to 14 minutes until light golden. Transfer to a rack to cool and top with additional cinnamon sugar.

The recipe says it makes about 24 cookies. However, I wanted to make as many cookies as possible so I made about 36 small cookies as opposed to 24 normal sized. Image

 

 

CHOOOCOLAATE

After a week off, it felt good to be baking again. The cookies I made tonight are called Chocolate Ice Box Cookies. They are delicious and would go great with your Fourth of July meal this week! They do take a while to prepare so make sure you have plenty of time!

Recipe:

  • 4 ounces Milk Chocolate
  • 1 2/3 cups all-purpose flour
  • 1/4 cup Cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1/2 cup light brown sugar
  • 1/2 granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 large egg white, beaten
  • 1 cup milk chocolate sprinkles

I realize now that I did not beat the egg white. They still turned out fine.

Directions:

  • Melt the chocolate and set aside to cool. (The recipe suggests a double boiler but I just melted it in the microwave. I also made this like step 4 as opposed to step 1.)
  • Combine the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
  • Beat the butter and sugars in large bowl until fluffy. Add the whole egg and the vanilla. Stir in the chocolate.
  • Gradually add the flour mixture and stir until blended
  • Divide the dough in half. Shape the dough into 2 logs 2 inches wide by 9 inches long. Wrap in plastic wrap and freeze for 2 hours
  • Preheat oven to 350 degrees Fahrenheit. Grease 2 cookie sheets
  • Unwrap logs and let them soften a bit. Brush the logs with egg white and roll them in the sprinkles. Slice into 1/4 inch cookies Place on cookie sheets
  • Bake for 8-10 minutes until the edges are lightly browned. Transfer to a rack to cool.

These turned out very well and went great with coffee flavored ice cream.

P.S. The title of this is supposed to be aImage SpongeBob reference.