Directions – preheat oven to 325 degrees. Grease a 9″ pan. In a pan, bring butters, sugar and water to a boil. Remove from heat. Stir in chips until melted. Add eggs and vanilla. Blend in dry ingredients. Mix in 1 cup chips. Evenly spread into pan. Bake 30 to 35 min
These sugar cookies use vegetable oil instead of butter or crisco. I wanted to make something quick for work today and thought these would work. I did freeze the dough for a few hours before baking to keep the cookies from spreading too much. I only used 3 cups of flour, I may use a little more next time and add some cornstarch too.
Remember to scoop your flour from your flour bag so you get the right amount. Freeze the individual doughs for an hour or so before baking. Preheat oven to 350 degrees before baking. And only bake these 9 to 11 minutes, no longer.
Directions – in a bowl, combine sugar and vegetable oil. Add eggs and vanilla. Blend in flour, baking soda and salt. Scoop out individual doughs and form tall mounds. Freeze and hiur or to. When ready to bake, preheat oven to 375 degrees. Line a cookie sheet with parchment paper and stack cookies on sheet. Bake 9 to 11 minutes, no longer. Pop in fridge to firm up and cool, as cookies may be gushy.
Combine butter, powdered sugar and vanilla. Add enough heavy cream or milk to get the consistency you want. You may need to add more powdered sugar. Frost cookies.
I added some buffalo bills colored sugar!
Store in covered container.
Thanks for stopping by!
Today’s game took years off my life. But a win is a win. Go Bills. Also, I love josh allen.
These are a soft, thick, puffy chocolate cookie with finely ground walnuts. You can leave them out if you want, use another kind, or throw in some chocolate chips.
These use a mix of bread flour and all purpose flour.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the individual doughs for a few hours and preheat your oven to 350 before baking.
Directions – in a bowl, cream butter and sugar. Add eggs and vanilla. Blend in melted chocolate. Fold in dry ingredients. Blend in nuts. Scoop out 1/4 cups dough. Chill a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 13 to 15 minutes, no longer. Cool completely.
For topping – in a microwave safe bowl, combine 35 unwrapped hershey kisses and 1 tbs butter. Microwave in 45 second increments until you can stir smooth. Spoon on top of cookies.
Store in covered container.
Thanks so much for stopping by today.
Use any chocolate cake mix, baked as directed in 9×13 pan. Cool completely. Cut in large circles using a glass
Filling – beat 1 cup shortening 2 minutes. Blend in 1 1/2 cups powered sugar that has been lifted. Add 1 1/2 cups marshmallow cream. Blend in 1 tsp vanilla then a few tsp of milk or heavy cream.
Ganache – bring 1/2 cup heavy cream and 4 tbs sugar to a boil. Remove from heat. Whisk in 1 cup chocolate chips until melted. Stir in 1 tbs butter until melted
Instead of traditional chocolate chip cookies with semisweet chocolate chips, I opted for milk chocolate chips and I added some finely ground macadamia nuts for a unique, salty, flavor twist.
I melted the butter to speed up the process. I probably won’t do so next time and will use softened butter. These cookies spread out a little more than I prefer.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. After scooping out the dough, chill them at least a few hours at least a few hours. And preheat your oven before baking.
Directions- in a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Mix in dry ingredients. If dough seems a little dry, add a tbs or two of water. Mix in chips and ground nuts. Scoop out 1/4 cups of dough. Chill a few hours. When ready to bake, preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet, like below, because these do spread a bit.
Bake 10 to 14 minutes, no longer.
Store in covered container.
Today’s treat – brown butter peanut blossoms. I know they are very popular this time of year, so I whipped up a batch this morning. I added some finely ground peanuts, and rolled the doughs in sugar before baking. And of course, topped with hershey kisses!
These are also in honor of my college roommate, Christine, who’s birthday is today and loves peanut butter treats!
I recommend chilling the butter for a bit in fridge after browning, scoop your flour from your flour bag into your measuring cup so you get the right amount, preheat your team before baking and only bake 8 to 9 minutes.
Directions – in a pan, heat butter in a pan over medium heat, stirring occasionally, until brown specks form. Pour into bowl and place in fridge at least an hour. When you are ready to bake, preheat oven to 375 degreesm. In a combine butter, peanut butter, sugar and brown sugar. Add eggs, water and vanilla. Blend in dry ingredients. Scoop our 1/4 cups dough and roll tops in sugar. Line a cookie sheet with parchment paper and stagger cookies in a row of 2, then a row of one.
Bake 8 to 9 minutes, no longer. Press an unwrapped hershey kisses.
Cool completely. Store in covered container.
Thanks for stopping by! Go Bills!
To celebrate our win over the Bengals (which was pretty stressful), I present gingerbread men/reindeer cookie sandwiches. One way they are gingerbread men,
flip them upside down and they are reindeer.
I colored the filling green for a little holiday pop.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. After you cut out the cookies, i recommend chilling them in for a few hours. And preheat your oven before baking.
Directions – in a bowl, combine butter and brown sugar. Add molasses, egg and vanilla. Blend in dry ingredients. Dough will be crumbly. You may need to add a few tbs of water to make dough easier to use with. Roll ans cut. Chill doughs a few hours. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 8 to 18 minutes, no longer. Cool completely.
Combine butter, powdered sugar, milk and vanilla. Add food color, if using. Spread between 2 cookies. Store in covered container.
Thanks so much for stopping by today!
I loved pop tarts as a kid, specifically the chocolate frosted ones. I saw that Taylor Swift made a homemade version of pop tarts, so I thought, “why not”? It was funny, my chocoholic husband asked for a brown sugar version. Those will be on the way soon.
Remember to scoop your flour bag into your measuring cup so you get the right amount. Also freeze the uncooked bars for 30 minutes before baking to keep the fudge filling in place. And, preheat your oven to 350 degrees before baking.
Directions – in a bowl, combine chips and cocoa. heat cream to a boil. Pour over chips. Add butter, stir until melted. Mix in vanilla. Set aside.
Directions – line a 9×9 pan with parchment paper. Set aside. in a bowl, combine butter and sugar. Add egg and vanilla. Blend in dry ingredients. Press half of dough every into prepared pan. Spread fudge filling on top. Evenly press remaining dough on top of filling. Freeze 30 minutes.
Preheat oven to 350 degrees. Bake 30 to 35 minutes. Cool completely
Directions- in a bowl,combine powdered sugar, cocoa, water and vanilla. Blend in melted chips. Frost cooled bars. Store in covered container.
To kick off NFL week 14, I decided to mix a brownie mix, with a sugar cookie mix, add some eggs, melted butter and vanilla and bring this concoction into work. Not sure whether to call them sugar cookie brown bars or Brownie sugar cookie bars. And I frosted them with vanilla frosting and tossed some m&ms on top.
I did not realize it was national cookie day, but these treats should suffice.
You can use whatever cookie mix flavor you want and if you find a blondie or chocolate chip bar mix, you can certainly swap out the brownie mix.
Remember to preheat your oven before baking.
Directions- preheat oven to 350 degrees. Spray a 9×13 pan with baking spray. Set aside. In a bowl, combine mixes, blend in eggs, butter and vanilla. Spread evenly into pan. Bake 22 to 28 minutes. (Toothpick inserted in center comes out with a few moist crumbs). I don’t recommend baking these longer than 28 minutes. Cool completely.
In a bowl, combine butter and powdered sugar. Add heavy cream, one tbs at a time, until you get the consistency you want. Blend in vanilla. Frost bars. Toss some m&ms on top.
Store in covered container
I brought in monster cookies, so I needed a non peanut butter option for work friends who do not love pb. So I thought of sugar cookies. I wanted a little tweak so I used brown butter. Browning butter is super simple. Place the amount in a pan and heat over medium heat, stirring occasionally, until you start to see little brown specs..
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend chilling individual doughs once you scoop them out. And preheat your oven before baking.
Directions – in a bowl, combine sugar and brown butter. Add egg and vanilla. Blend in dry ingredients. Scoop out 1/4 cups dough. Roll in sugar. Chill a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet.
Bake 10 to 12 minutes, no longer. Cool completely. Frost if desired. Store in covered container.
Thanks so stopping by!
cookies by christine 