The Best Chocolate Chip Cookies

Are you always on the hunt?  I am.  And I have had a hit in the past, but I couldn't pass this recipe up!  So I tried it, and I have a new favorite Chocolate Chip cookie recipe!!!  I love mine chewy.  Not crunchy, CHEWY, And boy do these deliver!-all thanks to the cornstarch, added yolk, and less baking time. Thank you Sally's Baking Addiction!!!

Narley Butterfinger Chunk Cookies

 Butterfingers are my friend...unless my pants are getting tight, then I steer clear ;).  I found this recipe over on Sally's Baking Addiction.  Sally, you are naughty.  These cookies were divine!  I had one when they first came out of the oven, and yum.  Then I let them cool, so the Butterfingers would firm back up, and even more yum!  I had to stick them in the freezer so I wouldn't eat them all in one sitting!

Sugar Cookies

We made these for Valentine's Day and savored them for a few days before they disappeared   This is the sugar cookie recipe my Mom always used growing up, but we changed the icing.  It is more of a glaze.  Super Yummy!

Peanut Butter Nutella Cookies

Umm, wow, it has been 2 months almost since my last post.  Whoops!  Don't think I haven't been cooking!  I have got a bunch of things to post about!  But first off, these little gems.  Who doesn't love the combination of Peanut Butter and Nutella?  I love to eat Peanut Butter and Nutella smeared on a banana.  Seriously divine.  These cookies were yummy and soft!  Very tasty (as my 3 year old would say!)

Found here

Drop Sugar Cookies

 The claim on these was that they tasted like Subway's Sugar cookies.  And since I LOVE all of Subway's cookies, I decided to give it a shot.  The hubs says they tasted similar to a snicker doodle without the cinnamon.  I likes them.  They were quick and easy and tasted good for a few days-until they were all gone!  

found on: CJaneinthekitchen

Monster Cookies

I had these years ago and have craved them ever since.  Then, about a month and a half ago, I discovered them at Target, and started buying one for "the kids" while we shopped.  Then, earlier this week, low and behold, I found it on Pinterest!!!  And woohoo, it is about time!  These are sooo wonderful!  I love peanut butter, oats, and chocolate, so I love these cookies!

Mint Chocolate Chip Cookies

This are incredible.  They are made with a sugar cookie dough, but are a chocolate chip cookie.  And the mint is just right.  This is a cookie I will now make many times over!  Love it!

Ingredients:

1 pouch (1 lb 1.5 oz)  sugar cookie mix

1/2 cup butter or margarine, softened

1/4 to 1/2 teaspoon mint extract

6 to 8 drops green food color

1 egg

1 cup creme de menthe baking chips (Andes)

1 cup semisweet chocolate chunks (I just used plain old semisweet chocolate chips)

Directions:
1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature

Heavenly.

Peanut Butter Oatmeal Chocolate Chunck/Chip Cookies

 These are my new favorite cookie-with Peanut butter and oatmeal (I have tried so many good cookies lately!).  I am drooling just thinking about them.  They are seriously soo good.  I found them on my Recipe Grazer App, but I guess they were originally found on Key Ingredient. I am totally not even kidding either, these are awesome cookies.

 

 Ingredients:

 1.5 cups Crunchy Peanut Butter

1/2 cup butter, softened

3/4 cup granulated sugar

2/3 cup packed brown sugar

2 eggs

1.5 tsp vanilla

1 cup quick-cooking oats

3/4 cup flour

1/2 tsp baking soda

1 pkg (8 squares) Baker's Semi-Sweet Chocolate, chopped (I used 1 cup of SS Chocolate Chips)

 
 

Directions:

1. Preheat oven to 350F.

2. Beat peanut butter and butter in large bowl in mixer until creamy. Add sugars; beat until light and fluffy. Blend in eggs and vanilla.

3.Mix oats, flour and baking soda. Add to peanut butter mixture; beat until blended. Stir in chocolate. Drop teaspoonfuls of dough, 1 inch apart, onto baking sheets.

4. Bake 10 to 12 mins, or just until centers are set. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Chocolate Chunk Oatmeal Coconut Cookies

If you like coconut, oatmeal and chocolate, you'll probably love these cookies-I did.  They are so soft and good.  I found them on a blog I was stalking (what a great past time), and it is one I will frequent more.  Check it out: This week for Dinner.  And check out these cookies too!

 Originally from Barbara Boczany but found on This week for Dinner

Ingredients:

- 2 sticks unsalted butter (I used salted butter because it was all I had, but you have to cut the added salt in halfish)

- 1 C brown sugar, packed

- 6 T sugar

- 2 large eggs

- 1 1/2 tsp vanilla

- 1/2 t salt

- 1/2 t baking soda

- 1 C flour

- 2 1/4 C oats

- 1 1/2 C coconut

- 12 oz semi-sweet chocolate chunks (2 cups) (I used mini chocolate chips)

- 3/4 C chopped almonds

Directions:

1. Preheat oven to 375 F. 

2. Beat butter and sugars at high speed until fluffy. 

3. Add eggs and beat till blended. Beat in vanilla, baking soda, and salt. 

4. Add flour and mix at low speed until blended. 

5. Stir in oats, coconut, chocolate and almonds.

6. Arrange 1/4 cup mounds about 3 inches apart on large buttered baking sheets. Pat down to 1/2 inch. Bake in upper oven, rotation occasionally, 15-18 mins. ( I made mine smaller and cooked for 11-13 min, but I also made some 1/4 cup sized cookies and like the gooeyness of those better than the small ones).

7. Cool one minute. Transfer to cooling rack.

Cookies and Cream Cookies

This is another Picky Palate recipe (boy do I love that blog!).  I saw there there were Oreos in this and knew I had to try it.  So as soon as I had a package of Oreos, I gave it a go, and  I am glad I did.  These were very good.  The hubs said they tasted like Subway's chocolate cookies, and I agree.  These were very good.  A recipe I will use again!

Ingredients: 

2 sticks softened butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups chocolate chips (I used semi-sweet chunks and White chocolate chips)
1 cup cocoa powder
15 whole Oreo Cookies, finely ground

Directions: 

1. Preheat oven to 350 degrees F
2. Beat butter and sugars until well combined.
3. Add eggs and vanilla, beating until well combined.
4. Place flour, baking soda, and salt into a large bowl.
5. Add to wet ingredients along with cocoa powder, and chocolate chips, slowly mixing until just combined. 6. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other.
7. Bake for 9 to 11 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.
Makes 3 dozen cookies

PS:  Look for another yummy cookie recipe in the next few days, trying it out as we speak!  It sure has made my kitchen smell good!

Brownie Covered Oreos

I found this recipe on Picky Palate.  I love Picky Palate.  If you haven't visited her website yet, I highly recommend you take a peak, especially with Christmas coming up!  She has some yummy treat ideas!  We are huge Oreo fans here, especially my slave driving 17 month old.  So when I saw this recipe I was excited to try it.  It is easy, your fingers get messy, and it really does taste good.  Just make sure you have someone to share them with so you don't consume them all on your own!

Ingredients:1 Brownie mix

1 package Oreos
White chocolate, melted for drizzle (Picky Palate used a Wilton White frosting pen)
White nonpareils Sprinkles (or any kind of sprinkles)


Directions:
1. Preheat oven to 350 degrees F.
2. Prepare brownie batter according to package directions. Leave in mixing bowl.
3. Spray cupcake/muffin pan GENEROUSLY (you do not want the oreos to stick)
4. Dip Oreos in brownie batter then place in bottom cupcake/muffin pan. 
5. Bake for 12-15 minutes.  *I found that 12 minutes was long enough.
6. As soon as you take the brownies out of the oven run a plastic knife along the edges of the brownies.-This is so the cookies do NOT STICK TO THE PAN!  So it is a very important step :)
7. Let cool for 5 minutes, remove from pan.
8. Drizzle with melted white chocolate and sprinkle sprinkles over the top

White Chocolate Chip Macadamia Nut Cookies

I got these macadamia nuts from Oh Nuts!  months ago and still haven't used all of them (remember this post?).  SO I decided to make one of my all-time favorite cookies, White Chocolate Macadamia Nut.  This recipe was so incredibly good.  After they first came out of the oven, they tasted just like a store bought cookie.  I even froze some then would occasionally stick one in the microwave for about 25 seconds to soften it up and it still tasted just as good.  I sorta wish I had some right now...should have frozen more.

Recipe discovered here

Ingredients:
1 cup butter, softened  (not margarine!  Cookies will turn out to be more "cake-like" with margarine)
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
2 1/2 cups all purpose flour
1 teaspoons baking soda
10 ounces white chocolate (chips or bars cut in chunks)
1 cup macadamia nuts, chopped into chunks



Directions:
Heat oven to 375 F. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well. Stir together flour, and the baking soda; gradually add to butter mixture,beating until well blended. Stir in white chocolate chips and macadamia nuts. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. (Edges are golden brown and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool completely.


Makes about 3 dozen cookies.

Peanut Butter Cookies (Skippy Truffle Cookies)

I found this recipe in a magazine and it has been a favorite ever since.  This is a very rich cookie, so eat with a glass of milk!  It makes about 24 cookies, and I could probably eat them all in one day!

Ingredients:

1 c. Skippy® creamy peanut butter (Any Peanut Butter works, we like Peter Pan, chunky is also good)
1 c. light brown sugar, firmly packed
1 large egg
1 tsp. baking soda
1/2 c. semi-sweet chocolate chips


Directions:
1.  Preheat oven to 350 degrees. In a small bowl, with a wooden spoon, combine all ingredients except chocolate chips until blended. Stir in chocolate chips just until combined. On ungreased baking sheets, using slightly rounded teaspoonfuls, drop dough 2 inches apart. (Do not flatten.)
2.  Bake 9 minutes or until cookies are puffed and golden. (Cookies will be very soft.) Place baking sheets on a wire rack and let stand for 5 minutes. Remove cookies from sheets and cool completely.

Cowboy Easter Cookies (or any other Holiday)

I found this recipe here while looking at pictures of these cookies.  I had these in college and made the husband make them once.  So I was craving them pretty badly.  I LOVE coconut and I think the cinnamon and coconut combination in these cookies is divine!

Ingredients: (I did a half batch and made the cookies smaller-still gave me a decent amount of cookies)

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon ground cinnamon

1 teaspoon salt

1 1/2 cups (3 sticks) butter, at room temperature

1 1/2 cups granulated sugar

1 1/2 cups packed light-brown sugar

3 eggs

1 tablespoon vanilla

3 cups semisweet chocolate chips

3 cups old-fashioned rolled oats

2 cups sweetened flake coconut

2 cups chopped pecans (8 ounces)

(I also added Chocolate eggs to mine, left over from Easter.  You can pretty much add anything to these cookies and they will still be fantastic)

Directions:

1.Heat oven to 350 F.

2.Mix flour, baking soda, cinnamon and salt in bowl.

3.In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes.

4.Add eggs, one at a time, beating after each. Beat in vanilla.

5.Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.

6.For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. (I did heaping tablespoon sizes)

7.Bake in 350 F oven 17 to 29 minutes (I baked mine for 12-13 min), until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. 

Pumpkin Choclate Chip Cookies

Who said you could only eat these in the fall!

Super easy, super good!

Ingredients:

1 can (15 oz) Pumpkin

1 box Spice Cake Mix

1 cup Chocolate Chips

opt. Nuts

Directions:

Mix ingredients till well combined.  Drop spoonfuls onto greased cookie sheet.  Bake at 350 for 8-10 min (I had to let them cook for atleast 12-I would do 8 min, then check, then add more time if needed).  And done!  Eat and enjoy the low low fat cookies!!!

Chocolate Cookies with a Peanut Butter Surprise

All purpose flour	1½ cups
Unsweetened Cocoa Powder	½ cup
Baking Soda	½ tsp
Unsalted Butter, softened	½ cup or 1 stick
Sugar	½ cup
Brown sugar, packed	½ cup
Peanut butter,	¼ cup
	½ cup for the filling
Egg	1 large
Vanilla extract	1 tsp
Powder sugar, sifted	¾ cup

 

1.  Preheat oven to 350 degrees Fahrenheit, lightly grease cookie sheets. 

2.  Combine flour, cocoa powder, and baking soda in a bowl and set aside. 

3.  Cream butter using an electric mixer at medium speed for 1 minute. Gradually beat in granulated sugar, then brown sugar and finally ¼ cup peanut butter until everything is well combined. 

4.  Add egg, vanilla extract and continue beating until well blended. 

5.  Using a spatula or wooden spoon, gently stir in the flour mixture. Shape dough into ¼-inch balls and place them on prepared cookie sheets. 

6.  For peanut butter filling, stir together powder sugar and ½ cup peanut butter until smooth. Shape mixture into ¾-inch balls. 

7.  Flatten each chocolate dough ball and top with a peanut butter ball. Wrap chocolate dough over the peanut butter filling so that it completely covers the filling. Roll dough into balls, then slightly flatted them again, and sprinkle the top with some granulated sugar. 

8.  Bake for about 8-10 minutes or until just set and surface is slightly cracked. Cool cookies on baking sheets for 1 minute before transferring them to wire racks to cool completely

Recipe found here

(Sorry the Ingredients are a little unaligned....)

Fried Oreos. Yes, fried

We forgot to take a picture of the finished product, so I had to go back in my picture archive, and stole these from our trips to the Apple Festival, where I was introduced to these incredible heart stopping American creation. And oh my goodness, these are amazing, especially if you love Oreos...and fried food.

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

1. Freeze cookies for 3 hours. ( this is purely optional, but just know if you don't you run the risk of melting the filling when fried-which doesn't taste bad, just loses some of the effect)
2. In a medium bowl, stir water into buttermilk pancake mix with a whisk until thoroughly combined. Batter should be consistency of pancake mix, if not, add more water or mix accordingly. Refridgerate for at least an hour (this helps to keep a cake like texture to the cookies, if the batter is too thing, it wont be AS yummy)
3. In a 3-quart saucepot or deep fryer, heat oil to 350 degrees F (medium heat on stove top).
4. While oil is heating, set up a sheet pan with paper towels for draining.
5. With metal tongs, dip each cookie one at a time into batter, making a coat completely around the cookie.
6. Place coated cookie carefully into hot oil. Repeat for each cookie. Fry on both sides, turning over once until golden brown.
7. Remove fried cookie from hot oil with metal tongs and drain on paper towels.
Note: The cookies inside should be soft throughout, if they are cold and hard reduce oil temperature.
8. Dust with confectioners sugar.
9. Let cool slightly (about 2 minutes) before serving

Chocolate Chip Cookie

I have always been on the lookout for a good Chocolate Chip Cookie recipe, so when I got the baking itch today (and knowing how much the husband loves his cookies), I tried Google again, and found this, seriously an easy super good cookie!!!

Best Big, Fat, Chewy Chocolate Chip Cookies
found on allrecipes.com

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended (be sure not to over mix). Stir in the chocolate chips by hand using a wooden spoon.
   
4. Refrigerate for 1 hr (this helps the cookies not to flatten)
   
5. Drop cookie dough heaping tbsp sized at a time onto the prepared cookie sheets. Cookies should be about 2 inches apart.
6. Bake for 12 to 13 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

A quick cookie (and a family favorite)

Reese's Cake Mix Cookies

Ingredients:

• 1 package Devil's Food Cake mix
  
• 2 eggs
• 8 regular sized Reese's Cups
  
• A little more than 1/2 cup oil (I usually just overflow the 1/2 cup a little)
  

Preparation:

Preheat oven to 350 degrees. Mix all ingredients (except for peanut butter cups) together, then add Reese's, break into dough. Place tbsp sized balls onto cookie sheet, bake for 7 min.

That's it! Easy peasy! And oh so yummy!

A new Cookie

A friend of mine (Troy's cousin's wife :) ) and I got together on Friday to bake and to let me in on the secret to couponing.  It was a lot of fun, and we made these little beauties, Chocolate Ginger Cookies.  Neither one of us had had the combination of chocolate or ginger before so we gave it a shot, and they were good!  I like the combination of those 2 flavors, it gives sort of a mellow rich flavorful which is very pleasing to the tasties! :)  And how did couponing go?  Well I went out for a quick trip yesterday as a trial run with only a few coupons (to test the waters), and I spent $8 and saved $11!  I can definitely get a hang of that!  Can't wait to keep learning!  Thanks Laura for teaching me some skills :)  And for finding a fun recipe!

Chocolate Ginger Cookies

found on The Dragon's Kitchen

Makes 3 dozen

Ingredients:
1/4 cup vegetable shortening
1/2 cup unsalted butter, soften
1 cup brown sugar, packed
1 egg, room temperature
1/3 cup molasses
1 3/4 cups all purpose flour
1/2 cup cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/8 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup chocolate chips
Course sugar

Directions:
1. Mix together shortening, butter, brown sugar, egg and molasses.

2. Sift together the flour, cocoa, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg and salt. Blend the dry ingredients into the butter mixture until it forms dough.

3. Mix the chocolate chips into the dough. Chill the dough for at least an hour.

4. Pre-heat oven to 375F. Scoop out the dough and shape into 1 inch balls. Place balls 3 inches apart on a parchment lined baking sheet.

5. Flatten the balls slightly and sprinkle the tops with course sugar.

6. Bake for 10-12 minutes. Cool the cookies on the baking sheet for 2 minutes. Transfer them to a wire rack to cool completely.