Chocolate Chip Cookies

Before Ryan and I started dating, I offered to bake him cookies. I decided on a recipe for pudding cookies, which have always received rave reviews. I happily delivered them to his work site, and left with a smile on my face, thinking I wowed him.  Little did I know, these soft, yummy cookies were exactly what Ryan didn’t like. Yes, you read that right. DIDN’T LIKE. When you’re trying to impress a man, you definitely don’t want to deliver something they don’t like. How embarrassing!

Nowadays, when I make chocolate chip cookies, they are typically crispy on the outside, and the right amount of chewy in the middle. They’re just the way Ryan likes them, and the way I now prefer my cookies now too. That’s if we leave enough cookie dough to actually make cookies- Ryan’s a sneaky dough stealer, and as baker, I have the right to having a spoonful or two of dough!

Nothing fancy about this recipe, but I’ve been asked before what the recipe was, so thought I’d share!

 

Chocolate Chip Cookies

Recipe from Betty Crocker

3/4 c. granulated sugar

3/4 c. brown sugar

1 c. butter or margarine, softened

1 tsp vanilla

1 egg

2 1/2 c. flour

1 tsp baking soda

1 package (12 oz) chocolate chips

 

Preheat the oven to 375 degrees.

Mix sugars, butter, egg, and vanilla together until creamy. Stir in the flour and baking soda, mixing until just combined. Mix in the chocolate chips.

Drop by rounded tablespoons onto a cookie sheet.  Bake 8-10 minutes, or until light brown.

{Mini} Monster Cookies

A few weeks back, a co-worker brought in monster cookies. I had one…or two (she guilted me into the second!). I went home craving monster cookies, and waited two days before caving in and making my own. I had a good excuse to make them though- Ryan was leaving for the week, and I wanted him to have some treats to share with the people he was working for, and for family members he was staying with. Plus, that meant that I could limit how many I kept behind for me to indulge in, which is definitely a benefit given I had 84 cookies total.

I’ve always enjoyed making monster cookies not in monster-size. They are easier to bake, store, and eat. Plus, I find them to be cuter in small form 🙂 This recipe can be used for big or small cookies- no set size required here!

Monster Cookies

1 1/2 c. peanut butter- not generic or reduced fat

1/2 c. butter, softened

1 c. sugar

1 c. packed brown sugar

3 eggs

1 tsp. vanilla

4 1/2 c. quick-cooking oats

2 tsp. baking soda

1 c. miniature chocolate chips

1 c. M&Ms miniture baking bits, or 1/2- 3/4 c. regular M&Ms

In a large mixing bowl, cream peanut butter, butter, and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats and baking soda; gradually add to creamed mixture. Stir in chocolate chips and M&Ms.

Drop by heaping tablespoons 2 inches apart onto ungreased baking sheets. Bake at 350 degrees for 12-14 minutes or until edges are browned.  Remove to wire racks.

Peanut Butter Chocolate Chip Cookies

“Who stole the cookie from the cookie jar?”  “Kate stole the cookie from the cookie jar.” “Who me?” “Yes, you!” “Couldn’t be!” “Then who?” Anybody else remember the Cookie Jar song from elementary school? My friends and I used to sing that song all the time at recess. Ah, the good ol’ days. Now I just get annoyed when that darn song gets stuck in my head when I’m putting freshly made cookies in the cookie jar!

This super easy and scrumptious cookie recipe comes from my Aunt Judy, who is an amazing cook and baker. These cookies have a definite peanut butter taste to them, but aren’t overwhelmingly peanut buttery. The addition of chocolate chips gives each cookie the right ratio of chocolate to peanut butter, and gives each cookie a little personality. They’re also soft in the middle with a crispy outside, which is just the way I like my cookies 🙂

Peanut Butter Chocolate Chip Cookies

Recipe from my Aunt Judy

2 3/4 c. flour

1 tsp. baking soda

1 c. butter

3/4 c. peanut butter (not generic!)

1 c. brown sugar

3/4 c. sugar

1 tsp. vanilla

2 eggs

1 c. chocolate chips

Directions

Preheat the oven to 375 degrees.

Mix together flour and baking soda in a medium side bowl.

In a mixer or large bowl, mix butter, brown sugar, sugar, and vanilla until light. Add eggs and blend well.  Add peanut butter. Mix well.  Add dry ingredients; beat until just blended.  Stir in chocolate chips.

Bake for 9-12 minutes, depending on the size of your cookies. I baked for 9 minutes for cookies that were 1 tablespoon in size.

Animal Crackers/Cookies

I had the privilege of guest posting on Tiff’s blog (she shared an AWESOME recipe here!) on Friday, and since her blog is not open to the public, I wanted to re-post my recipe.

We’re going to make homemade animal crackers! These are fun, easy, quite tasty, and if you have children, kid-friendly! What more can you ask for in a recipe? (If you’re my aunt, and you’re reading, I know you’re thinking chocolate or ice cream!)

*There is a required refrigeration time, so keep that in mind if you want to make these. Also, the directions seem super long, but they go quite fast. Don’t let them scare you!*

You’ll need the following ingredients for the animal crackers:

(recipe from Williams-Sonoma)

2 1/2 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1/8 tsp. freshly grated nutmeg (If you don’t have fresh, that’s okay!)

1/8 tsp. mace

12 Tbsp. (1 1/2 sticks) unsalted butter, at room temperature

1 c. sugar

1 egg

1 tsp. vanilla extract

mini-animal shaped cutters – I found mine at Michael’s for around $4.00. They are from Wilton and are Noah’s Ark themed. If you can’t find them in a store, any other cutter set will do!

 

 

 

 

 

 

 

First, sift together the flour, baking powder, salt, nutmeg, and mace. Set aside. (Ryan offered to sift, and little did he know how long it takes to do so! I’m pretty sure that was the one and only time he’ll offer to shift anything!)

 

 

 

 

 

 

 

In the bowl of a stand mixer (can use hand mixer as well if need be) fit with the flat beater, beat the butter on high-speed for 2 minutes.  Reduce the speed to medium, slowly add the sugar and beat for 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

 

 

 

 

 

 

 

 

 

Add the egg and vanilla and beat for 1 minute, stopping the mixer once to scrape down the sides of the bowl.

Stop the mixer and add half of the flour mixture. Beat on low-speed until most of the flour has been absorbed. Add the remaining flour and beat until all the flour has been absorbed and dough starts to pull away from the sides of the bowl, 2 to 3 minutes.

Turn the dough out onto a work surface and divide into 2 equal balls.

 

 

 

 

 

 

 

Shape each into a disk and wrap separately in plastic wrap.  Refrigerate for at least 2 hours or up to 2 days.

 

 

 

 

 

 

 

Let the dough stand at room temperature for 5 minutes. Place each dough disk between 2 clean, large pieces of plastic wrap. Roll out the dough to 1/8-inch thickness (If the dough cracks while rolling, let it stand at room temperature for 5 to 10 minutes more). Remove the plastic wrap and place the dough on a floured work surface. Lightly dust the top of the dough with flour.

Preheat the oven to 35o degrees.

Line several baking sheets with parchment paper (I used non-stick cookie sheets without parchment paper, and they worked great). Dip cookie cutters in flour just before using and cut out the shapes.

 

 

 

 

 

 

 

Cut out as many as you can, then peel away the unused dough. Place cookies on baking sheets.

 

 

 

 

 

 

 

Freeze for 15 minutes, or refrigerate for 30 minutes. Gather up the scraps, reroll, and cut out more cookies. (I found out that I’m too much of a cookie cutter perfectionist for Ryan. He basically told me I was working too slow and tedious, took the cutters, and got the job done in minutes. So much for bonding while baking! As you can see, Ryan had all of his cut out and was starting to put the dough on the cookie sheets. Me? Well, I had about two rows cut out and that’s it!)

 

 

 

 

 

 

 

Bake the cookies until very light golden brown, 14-16 minutes (I recommend checking them around 12 minutes as all ovens are different and you don’t want all the cookies to be too dark.) transfer the sheets to wire racks and let the cookies cool to room temperature.

 

 

 

 

 

 

 

 

 

Keep in mind that these won’t taste exactly like the animal crackers you find in stores. Personally, I like the homemade version better, and I hope you do too! Enjoy!

Oatmeal Whoopie Pies

Whoopie Pies. Such a strange name, right? When I tell people I’m making whoopie pies, they ALWAYS give me a weird look, and most exclaim, “What the heck are whoopie pies?!” Simply put, whoopie pies are two cookies with filling in between. A lot of times, you’ll see chocolate and pumpkin whoopie pies when bakeries offer them. While I’ve never tried the chocolate or pumpkin, I’m sure both would be excellent flavors for a cookie sandwich.

If you didn’t know, Little Debbie’s Oatmeal Creme Pies are considered whoopie pies. Until I came across this homemade version, I had no idea they were, nor did I know what a whoopie pie was. Don’t feel as embarrassed for not knowing now, do you?! Let me tell you, homemade oatmeal whoopie pies are so much better than the pre-packaged, store-bought pies. Plus, you get more for your money when you bake them at home. I’m not going to tell you not to buy those packaged treats, as I fondly remember eating more than my share of the Oatmeal Creme Pies, but once you try this recipe, you’re going to want them from scratch every time.

I’ve made these cookies many times. I don’t think I’ve had one bad thing said about them, which is always nice when you bake treats for people 🙂 I’ve even managed to impress Ryan’s grandma, which is great. Grandma Angie is a wonderful woman of few words and expressions, but lights up when she sees that I’ve brought or sent whoopie pies with when visiting. If these can impress Grandma Angie, they can impress you too!

Oatmeal Whoopie Pies

Cookies:

2 c. packed brown sugar

3/4 c. butter, softened

2 eggs

1 t. cinnamon

1 t. baking powder

3 T. boiling water

1 t. baking soda

2 1/2 c. flour

2 c. quick oats

Filling:

1 egg white (can omit)

2 T. milk

1 t. vanilla extract

2 c. confectioner’s sugar

3/4 c. shortening
Preheat oven to 350 degrees.

Cream butter with the brown sugar until light and fluffy.

 

 

 

 

 

 

 

Beat in the eggs and mix well.

Stir in the cinnamon, baking powder, boiling water, baking soda, and flour. Mix to combine.

 

 

 

 

 

 

 

 

 

 

Stir in the oats.

 

 

 

 

 

 

 

 

 

Drop cookies onto non-stick pans. I used a 1 T scoop, which I recommend.

 

 

 

 

 

 

 

Bake for 8-10 minutes. You’ll want the cookies to have a light brown color. Do not overbake! Let cookies cool, then pair cookies of similar shape together.

 

 

 

 

 

 

 

Put around 1 t. of filling on one cookie and top with another cookie.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Continue until all cookies have been made into whoopie pies.

 

 

 

 

 

 

 

To make the filling:

Beat egg white. Mix in milk, vanilla, and 1 c. confectioner’s sugar.  Beat in the shortening and remaining sugar. Beat until light.