S'more Cookies

This is no joke a campfire in a cookie. I hate marshmallows and love these cookies. Kiddos love them! Here's what you'll need

Butter, sugar, brown sugar, vanilla, an egg, salt, flour, baking soda, cornstarch, graham crackers, chocolate chips/hershey bars, and mini marshmallows. In a large mixing bowl, beat butter until smooth. add both sugars

Blend until creamy. Add vanilla and egg

Beat well. Toss in all the remaining ingredients, except graham crackers!

Mix on low speed until just combined. Add graham cracker pieces

Gently fold in, trying not to crush the graham crackers into crumbs. Cover and store in the fridge for at least an hour. Scoop into dough balls and place on cookie sheet. Bake about 8 minutes, depending on the size of your cookie. Cool on pan about 2 minutes, gently transfer onto wire rack or foil to cool completely. Serve!

Enjoy... even if you don't have a campfire :)

S'more Cookies (Campfire Cookies)

Ingredients: 

3/4 c. butter, soft 

3/4 c. brown sugar 

1/4 c. sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. chocolate chips OR 3 hershey bars, chopped

1 c. mini marshmallows

3 full graham crackers, broken

Directions:

1.  Preheat oven to 350 degrees F.

2.  In a large bowl, cream the butter on medium speed until smooth. Add sugars and beat until fluffy and light in color. Add egg and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda, salt, chocolate chips, and marshmallows until just combined. Gently fold in graham crackers. Refrigerate at least one hour.

4.  Using a cookie scoop or spoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

5.  Let cool on the sheet for 2 minutes, transfer to cooling rack or foil to finish cooling. My favorite way to eat them is warm with a tall glass of milk. Enjoy :)

White Chocolate Cranberry Cookies

 Um... these are delicious. I just had myself a little baking night with my friend, Ellen Griffin and she decided to make these. I'm so glad she did because this recipe is a keeper for sure. It's a simple chocolate chip cookie recipe, but we replaced chocolate chips with white chocolate chips and craisins. You use whatever you please, because this recipe is just good no matter what you put in it. I wasn't expecting these to be worth blogging because I already have a few basic cookie recipes on here, but I was wrong. So that means I didn't take step-by-step pictures. I apologize. I took pictures of the finished cookies, and the pictures don't do these justice, just trust.

 

White Chocolate Craisin Cookies

1 cup butter, soft
1 1/2 cups sugar
1 cup brown sugar
2 eggs, room temperature if possible
2 tsp vanilla
3 cups flour
3/4 tsp baking soda
1 tsp salt
1 1/2 cups white chocolate chips
1 1/2 cups craisins

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, cream together butter, vanilla, sugar and brown sugar until light and fluffy. Add in eggs; mix well. Add in flour, baking soda and salt. Beat until well combined. Stir in white chocolate chips and craisins by hand. Drop about a 1/2 tablespoon (or whatever your desired cookie size is) onto the baking sheet. Bake for 8-10 minutes. The cookies do not really brown, so don’t over bake them!

Meet Biscoff

I have been in love with this stuff ever since I laid my taste buds on it. The only way I can think of to describe it is the texture of peanut butter and the taste of a graham cracker. I don't know one person that doesn't get addicted after the first time they try it, so be very careful. I've eaten a whole jar in 4 days.. that's embarrassing. Anyways, I discovered this deliciousness in October and they JUST now got it in Bowling Green. Embarrassing once again, but every time I was out of town I would check numerous grocery stores until I found it. I just had to get my hands on this stuff as much as I could. Now that I have talked biscoff up so much, I hope you love it. Since I am so fond of it, I decided to bake with it. Biscoff mission number one: no bake cookies. These are super sweet, super rich and taste as they are supposed to, an oatmeal biscoff cookie. I loved these and this may seem odd, but I think I would rather eat biscoff straight from the jar over cookie form. Since I saw these on pinterest, I just had to make them. Here's what you'll need

Butter, sugar, vanilla, milk, oats, and of course biscoff. Add your butter, sugar, and milk to a pot

 Melt over medium heat. Bring to a boil and let bubble for 1 minute. Don't skip this step, it's important

Remove from heat and add the remaining ingredients

Stir well. Now for the fun part, test taste it while it's fresh to see if it needs anything. I ended up adding more milk, biscoff, and a little cinnamon

Scoop mixture out in desired size onto foil or freezer paper. You may have to flatten each cookie a little right when you scoop them out

And of course the biscoff flavor was booming to me so I melted some biscoff and drizzled over each cookie..

It gives them a little hint of prettiness too

Let them cool and set up. This will take about 20 minutes. Store in an air-tight container so they don't dry out.

Biscoff No Bake Cookies
2 cup sugar
1/2 cup milk
1/2 cup butter
1 tsp vanilla extract
1/2 cup Biscoff spread
1/2 tsp. cinnamon
2 1/2 cups oats


In large saucepan, mix butter, sugar and milk on medium high heat. Bring to a boil, and boil for one minute (don't skip this step)! Remove from heat. Stir in the Biscoff spread, vanilla, and cinnamon until thoroughly combined. Fold in oatmeal. Scoop cookie dough onto parchment paper in 1-2 Tbsp scoops. Allow to set (about 30 minutes). Remove and store in air tight container. Yum. (Top with melted biscoff if desired)

Whatever You Got cookies

Sorry it has been forever since our last post! We have been baking more than ever, but we had some technical difficulties.. First, I broke the camera.. so I couldn't take pictures. Then, we couldn't access the blog because we have conflicting accounts or something. Too complicated for me, but I somehow found determination to figure it out! So here we are, better late than never, right? Onto, food.. the other night my mom was having the usual sweet tooth, and as usual it was my duty to fulfill it. So I go look around the pantry trying to figure out something new and creative. She wanted white chocolate, there were some oreo's I felt the need to get rid of, and what goes better with oreo's than peanut butter? So, I grabbed the jar of peanut butter as well. Then I was feeling really unhealthy, so I added oatmeal.. problem solved. What do you get when you throw all of that together? A white chocolate oatmeal peanut butter oreo cookie. That's right. Weird I know, but I am telling you.. these flavors were amazing together. Here's what you'll need to make this crazy thing

 

Butter, peanut butter, eggs, sugar, brown sugar, vanilla, salt, flour, baking soda, oats, white chocolate chips, peanut butter chips, and oreo's! Place butter and peanut butter in a large microwave safe bowl

 

gotta love that stuff... Now microwave 30 seconds at a time until melted. Stir until well combined. Add both sugars

 

Stir those in well. Next, add your eggs and how ever much vanilla your heart deisres

 

Whisk together well, add your remaining ingredients

 

Fold all that together until well combined. My spatula wasn't doing the trick, so I went with the old fashioned way...

 

This way you get to lick your fingers when you're done. Perfect. Lick and wash your hands. Scoop dough into balls, making sure you get a little of each ingredient into each cookie

Bake about 8 or 9 minutes, no more.. nobody likes a frisbee for a cookie

 

Cool on baking sheet about a minute or two. Scoop off onto foil or cooling wrack. You can wait until cool, or if you don't have patients, dig in

 

Remaining dough can be stored in the fridge, in an airtight container up to 3 days. Hope you enjoy these! Also, if you are not crazy about oreo's or white chocolate, you can omit them and add whatever else you can find in your pantry. Peanut butter is a great team with about anything. 

 White Chocolate Peanut Butter Oreo Oatmeal Cookies

1 1/4 cups AP flour
1 cup of old fashioned oats
1/2 teaspoons baking soda
1/4 teaspoon salt
1 stick of unsalted butter
1/3 cup of your favorite peanut butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk
1 Tablespoon vanilla
1/2 cup white chocolate chips
1/2 cup peanut butter chips
10 oreo cookies, chopped (may use more or less)

Preheat oven to 325 degrees. Add butter and peanut butter to a large microwave safe bowl, and heat in 30 second intervals until melted; stir together well. Let cool. Add both sugars, mixing well. Add the egg, egg yolk, and vanilla and stir until mixed. Add remaining ingredients and fold in until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 2 teaspoons of milk, but I did not need this. Scoop the dough into balls and place on a parchment paper lined baking sheet. Bake for 8-9 minutes or until the middle is no longer gooey. Do not over bake. Let cool on baking sheet about a minute, transfer to foil or cooling wrack. Serve warm or cool completely. Enjoy!

Pumpkin Cookies

Happy Happy fall! I just love making fall desserts. I can't get enough pumpkin.. so pumpkin cookies it is. All the credit goes to Glenda Babcock for these amazing little suckers. Here's what you'll need

Crisco, sugar, an egg, vanilla, pumpkin, cinnamon, flour, baking powder, and pecans. In a large mixing bowl, beat together crisco and sugar

Once well combined, add the egg and vanilla

Beat; add pumpkin :)

Then mix in all your dry ingredients

Fold in pecans

Scoop onto a parchement paper lined baking sheet

Press down lightly (these don't flatten while baking). Bake about 8 minutes. Let cool on baking sheet a couple of minutes. Transfer to a plate or cooling rack. While cooling, prepare the brown sugar glaze. Listen... you MUST make the glaze. It makes the cookies 1000 times better. Trust. Here's what you'll need for the brown sugar glaze

Butter, brown sugar, powdered sugar, vanilla, and cream or milk. Beat together butter, vanilla, and brown sugar (The butter is actually just meant to be soft, not melted. oops. worked anyways!)

Mix until well combined. Add cream and powdered sugar

Whisk in well. Pour generously over each cookie

Here's the inside of a cookie.. I ended up experimenting and added butterscotch chips to some dough. I'm so glad I did, but that is definitely optional

These are very addicting, so beware. But enjoy :) Once again, Happy fall

Pumpkin Cookies

1 cup vegetable crisco

1 cup sugar

1 egg

2 tsp. vanilla

1 cup pumpkin

2 cups flour

2 tsp. cinnamon

1 tsp. baking powder

1/2 cup chopped pecans (optional)

1/2 cup butterscotch chips (optional)

Cream together shortening and sugar. Add egg and vanilla; beat well. Mix in pumpkin. Stir in all the dry ingredients. Lastly, fold in pecans and butterscotch chips. Scoop onto a parchment paper lined baking sheet. Slightly flatten the cookies. Bake at 375 degrees for 8-10 minutes. Cool on baking sheet a couple of minutes. Transfer to a plate, foil, or cooling rack. Now prepare the glaze.

Brown Sugar Glaze:

1 cup brown sugar

3 Tbs. butter, soft or melted

1 tsp. vanilla

1 cup powdered sugar

3 Tbs. milk or cream

Beat together butter, brown sugar, and vanilla until smooth. Add cream and powdered sugar. Whisk until well combined, adding more cream if glaze is too thick. Pour a generous amount over each cookie. Eat up! Store in airtight container up to 3 days.

Monster Cookies.. Best Cookie Ever.

I'm going to go ahead an apologize ahead of time because I am going through a major cookie/bar phase. So these next couple of posts are going to be all about cookies and cookie bars.. hopefully you love cookies as much as sweet tooth sisters do! These cookies are amazing and there's no other way to describe them. You start out with a peanut butter oatmeal cookie dough and pretty much make up your own monster cookie by adding whatever candies you desire. The possibilities are endless, so go crazy with it :) Here's what you need for monster cookies

sugar, brown sugar, vanilla, baking soda, salt, eggs, corn syrup, butter, peanut butter (I prefer a mix of crunchy and creamy, but do which ever you like best), flour, old-fashioned oats, and add ins: peanut butter chips, chocolate chips, mini m&ms. (Reese's cups, white chocolate chips, butterscotch chips, etc. would also be really good in monster cookies). In a large mixing bowl, combine eggs, both sugars, vanilla, salt, baking soda, and corn syrup

Mix well using a mixer or spatula. Once fully mixed, add peanut butter and melted butter

Beat those ingredients in. Then, stir in flour and oats

Lastly, fold in the (add-ins) chocolate chips, peanut butter chips, and m&m's

Dough will be a little runny from the melted butter

don't add more flour because you refrigerate the dough to set up. If you add more flour, your cookies will turn into bricks in the oven. After the dough has chilled a couple hours, scoop using a cookie scoop or 1/4 measuring cup (that's the proper measurement for monster cookies). Place dough balls on a parchment paper lined baking sheet. Gently press down on the dough to flatten a little because the cookies don't spread much

Bake

Cool on cookie sheet a couple minutes; carefully transfer onto foil or cooling rack

Store in an air-tight container up to 3 days. And as always, eat with a large and in charge glass of milk :)

Monster Cookies
3 eggs
1 cup sugar
1 cup brown sugar
1 Tbs. vanilla
1 tsp. salt
2 tsp. baking soda
1 tsp. corn syrup
3/4 cup creamy peanut butter
3/4 cup crunchy peanut butter
1 stick butter, melted
3/4 cup flour
4 1/2 cups oats
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 cup mini m&m's

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

2. In a large mixing bowl, stir together the eggs, both sugars, vanilla, corn syrup, baking soda and salt. Then stir in the melted butter and peanut butter, followed by the oats and flour. Lastly, stir in the chocolate chips, peanut butter chips and M&M’s (or any other add-ins of your choice). Chill the dough for at least 1-2 hour(s). (Dough will be slightly runny before chilling, do not add more flour. This will cause the cookies to become bricks).

3. Drop the dough by ¼ cupfuls (or smaller if you don't want huge cookies) onto baking sheets. Use your fingers to flatten the dough slightly. Baking for 8-12 minutes (depending on the size cookies you decide to make). Slide the parchment paper off the pan and let cool on counter. Store left-over cookies in an airtight container up to 3 days.

White Chocolate Macadamia Nut Cookies

cookies+white chocolate+macadamia nuts=perfection. They are sweet, salty, crunchy, and chewy. You basically start out with a regular dough that you would use for chocolate chip cookies. So if you want you can put more add-ins into the cookies, for example; coconut or dried fruit, etc. Here's what you need for regular white chocolate macadamia nut cookies

Butter, vegetable shortening, sugar, brown sugar, eggs, vanilla, flour, salt, baking soda, white chocolate chips, white chocolate bakers chocolate, and macadamia nuts. In a large mixing bowl, combine butter, shortening, both sugars, and vanilla

 Beat on medium speed until smooth and combined. Add eggs, one at a time, beating after each addition

In a separate bowl, combine all of the remaining ingredients, including the chips, bakers chocolate, and macadamia nuts

Stir together until macadamia nuts and chocolate chips are fully coated. Add to the dough

Stir on low speed until just combined, don't over mix or the cookies will become flat

Cover and refrigerate dough about 2 hours. Scoop into dough balls and place on a parchment lined baking sheet

Bake about 8 minutes. Cool on baking sheet a couple minutes

 transfer to foil or wire rack and cool completely

White Chocolate Macadamia Nut Cookies

(adapted from Betty Crocker)

1/2 cup vegetable shortening

1/2 cup butter, softened

1 cup brown sugar

1/2 cup sugar

1 Tbs. vanilla

2 eggs

1 1/2 cups flour

1 tsp. baking soda

1/4 tsp. salt

1 cup white chocolate chips

3 white chocolate baking squares, chopped

1 cup chopped macadamia nuts

Heat oven to 350 degrees. In a large mixing bowl, combine butter, shortening, both sugars, and vanilla. Beat on medium speed until smooth and combined. Add eggs, one at a time, beating after each addition. In a separate bowl, combine all of the remaining ingredients, including the chips, bakers chocolate, and macadamia nuts. Stir together until macadamia nuts and chocolate chips are fully coated. Add to the dough. Stir on low speed until just combined, don't over mix or the cookies will become flat. Cover and refrigerate dough about 2 hours. Scoop into dough balls and place on a parchment lined baking sheet. Bake about 8 minutes. Cool on baking sheet a couple minutes. Transfer to foil or wire rack and cool completely. Store in an air-tight container up to 3 days.