Directions- preheat oven to 350 degrees. Spray an 8×8 pan with pam and line with parchment paper, set aside. In a bowl, combine water, oil and cocoa. Microwave 45 seconds. Let sit 2 minutes. Blend in eggs and vanilla. Add flourand salt. Mix in chips. Spread into pan. Bake 18 to 19 minutes, no longer.
Directions- in a bowl, cream butter and brown sugar. Add eggs, vanilla, and salt. Mix in dry ingredients. Fold in chips. Scoop out 1/4 cups of dough. Chill a few hours. When ready to bake, Preheat oven to 350 degrees. Stagger cookies on sheet lined with parchment paper. Bake 12 to 15 minutes, no longer.
Store in covered container.
A day late Sabres victory treat!
I didn’t have time to bake victory treats after our win over the Lightning, so I stepped it up today – hot fudge brownie cookies with crushed nutter butters and peanut butter chips!
These are simple, using just a few ingredients – brownie mix, flour, water, oil, egg, hot fudge, nutter butters and Reese’s peanut butter chips. And yes, you can leave the nutter butters out, use a different crushed cookie, and also use a different chips flavor!
Directions – preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside. In a bowl, blend brownie mix, flour, egg, water and vegetable oil. Blend in hot fudge, then nutter butters. Mix in chips. Scoop our 1/4 cups of dough and stagger on prepared cookie sheet.
Bake 12 minutes, no longer. Cool completely.
I put mine in the fridge to help firm them up a bit. Store in covered container.
For Sabres victory treats, Rob chose carrot cake cookies with mini chocolate chips and cream cheese frosting. Grating carrots is not my favorite thing, so I used baby food carrots!
I used a combo of bread flour and all purpose flour. You can use entirely all purpose flour. I ran out of time to chill the dough, so they spread more than I prefer. I recommend chilly individual mounds of dough for a few hours before baking. Also preheat your oven before baking.
Directions – in a bowl, cream crisco, sugar and brown sugar. Add egg and vanilla. Blend in dry ingredients then baby food. Stir in chips. Evenly divide into 12 doughs. Chill a few hours. When ready to bake, preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet.
Bake 12 minutes, no longer.
Cool completely.
Directions – in a bowl, cream butter and cream sugar. Blend in powdered sugar, slowly. Add vanilla. Frost cookies.
Store in covered container.
Continuing in with my trend of adding finely crushed store bought cookies in my homemade cookies, I present XL peanut butter cookies with crushed butter butters
and Reese hearts (i had to use those up so I could buy reese’s eggs)
Directions – in a bowl, cream crisci, peanut butter, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Mix in ground nutter butters then cubed Reese’s. Scoop out 1/4 cups dough. Chill a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper, stagger cookies on sheet.
Bake 13 to 14 minutes, no longer. Cool completely.
Store in covered container.
In addition to making lemon cookies with crushed lemon oreos and lemon frosting for Sabres game night and MLB opening night, I also made these lemon brownies with crushed lemon oreos and lemon frosting. (Confession – i wanted to finish using the lemon oreos).
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And, preheat your oven before baking.
Directions – line an 8×8 pan with tin foil and spray with baking spray. Set aside. Preheat oven to 350 degrees. In a microwave safe bowl, heat chips and butter for 1 minutes. Stir until melted. (You may need to do another 30 seconds to ensure chips are melted). Add sugar, eggs and lemon juice. Mix in dry ingredients, then crushed oreos. Evenly spread into prepared pan. Bake 20 to 25 minutes, until a toothpick inserted in center comes out with a few crumbs. Cool completely.
Directions – combine powdered sugar and juice in a bowl. You may need to add more powdered sugar to get the thickness you want. Frost cookies and store in covered container
For Sabres game night and MLB opening night, I made 2 treats – lemon frosted lemon brownies wuth crushed lemon oreos…and these lemon cookies with crushed lemon oreos and lemon frosted I am a huge fan of adding crushed cookies to cookie dough…. so when I saw these lemon oreos, I bought them and knew I could add them to a lemon cookies recipe.
I used a mix of cake flour and all purpose flour in these, but you can use entirely all purpose flour if you want.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the dough a few hours before baking. And, preheat your oven before baking
Directions – in a bowl, cream butter, sugar and brown sugar. Add egg, yolk, extract and lemon juice. Blend in dry ingredients. Mix in crushed oreos. If dough seems a little dry, add a tbs or 2 of water. Evenly divide dough into 10 tall mounds.
Chill a few hours. When ready to bake, preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet.
Bake 9 to 11 minutes, no longer. Cool completely.
If you want, you can frost these. Store in covered container.
Combine these ingredients in a bowl. If frosting seems too thick, you could add a tsp or 2 of water. Frost cookies.
Store in covered container
These are a request from my goddaughter Sara. Blondies with chocolate chips. She has the same taste in treats that rob does – chocolate chip cookies, blondies and brownies.
Remember to scoop your flour from your bag into your measuring cup so you get the right amount. Also preheat your oven before baking.
Directions – preheat oven to 350 degrees. line a 9×13 pan with parchment paper. Set aside. In a bowl, mix oil, brown sugar and sugar. Add eggs, vanilla and water. Fold in dry ingredients. Mix in 1 cup chips. Evenly spread dough into pan. Sprinkle remaining chips on top and gently press down. Bake 18 minutes, no longer. Cool completely. Store in covered container
Thanks for stopping by!
I didn’t have time to make oatmeal cookies, so I made them in bar form. And I frosted them with a simple vanilla frosting. Perfect for Sabres game day and our ESPN Radio broadcast of the Big 12 title game tonight.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And preheat your oven before baking.
Directions – preheat oven to 350 degrees. Line a 10×15 pan with tin foil and spray with pam. Set aside. In a bowl, mix butter and brown sugar. Add molasses and vanilla. Mix in eggs. Stir in remaining ingredients. Evenly press into prepared pan (I moistened my hands with water to do this). Bake 20 to 24 minutes, no longer. Cool completely.
Directions- combine ingredients in a bowl. Frost bars.
Cut and store in covered container
Thanks for stopping by.
Go Sabres!
On this Friday, I present milk chocolate and semisweet chocolate chip cookies with crushed cookie dough oreos. (I wanted to use up the oreos I had left). These are large and puffy and spectacular!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And chill the individual doughs for a few hours before breaking. As always, preheat your oven before baking.
Directions- in a bowl, cream butter, crisco, sugar, and brown sugar. Add eggs and vanilla. Blend in dry ingredients, then crushed oreos. If dough seems a little dry, add a tbs or 2 of water. Mix in chips. Scoop out 1/4 cups dough. Chill a few hours. When ready to bake, 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.
Store in covered container.
cookies by christine 