Tag Archives: baking soda

Frosted oatmeal chocolate chip cookies with crushed iced oatmeal cookies

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I love to put crushed cookies in cookies, like oreos in chocolate cookies, chips ahoy in chocolate chip cookies, etc.  So I saw some iced oatmeal cookies and thought they would be perfect in frosted oatmeal chocolate chip cookies.

These probably didn’t need frosting!

I used all purpose and bread flour in these, but you can use entirely all purpose flour if you want.  Just scoop it from your flour bag into your measuring cup so you get the right amount.   Chill individual doughs before baking, and preheat oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 2/3 cup brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 1 cup bread flour
  • 2 1/2 cups quick oats
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 16 iced oatmeal cookies, crushed
  • 1 cup chocolate chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.   Blend in dry ingredients and oats.  Mix in chips.  Scoop out  1/4 cups of dough. Chill a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger doughs on sheet.  

Bake 10 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 3 tbs ice cream, melted (or 2 tbs milk)

Directions – in a bowl,  combine ingredients.  If needed add a little more milk to get the consistency you want.  Frost cookies. 

Store in covered container.

Thanks for stopping by today!

Black cocoa crushed oreo cookies with milk chocolate chips

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Chocoholics will rejoice with this treat.  Chocolate cookies made with black cocoa, crushed oreos and milk chocolate chips!

I used a mix of all purpose and bread flour, but you can use entirely all purpose flour.  Either way, spoon it from your flour bag into your measuring cup so you get the right amount.  I recommend chilling individual doughs for a few hours before baking and preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, soft
  • 1/2 cup crisco
  • 1/2 cup sugar
  • 1 cup brown sugar firmly packed into measuring cup
  • 2 eggs
  • 1 tsp chocolate extract (or vanilla)
  • 1 2/3 cups all purpose flour
  • 1 cup bread flour
  • 1/2 cup black cocoa
  • 6 tbs cornstarch
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 16 oreos, crushed
  • 1 cup milk chocolate chips

Directions – in a bowl, cream butter, crisco, sugar and brown sugar.  Add eggs and extract.   Blend in dry ingredients.   Fold in crushed oreos, then 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 10 minutes, no longer.  Cool completely.  

Store in covered container.  

Payday peanut butter cookie bars topped with mini Mr. Goodbars

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I wanted to go a little outside the box with incorporating candy into my treats, so i picked up some payday bars

And mini mr goodbars. 

I mixed in some cut up  paydays in a peanut butter cookie bar recipe, baked them and gently pressed in mini mr goodbars right after removing them from the oven. Perfectamundo, to paraphrase the Fonz, Arthur Fonzarelli.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   Preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, melted
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown  sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Cut up payday bars
  • Mini mr goodbars,  unwrapped

Directions – preheat oven yo 350 degrees.  Line a 9×13 pan with parchment paper and set aside.  In a bowl, mix melted butter and peanut butter.  Blend in sugar and brown sugar.  Mix in eggs and vanilla.  Fold in dry ingredients, then cut up paydays. Evenly press into parchment lined pan.  Bake 23 to 30 minutes, or until a toothpick inserted in center comes out with a few moist crumbs.  Immediately after removing from oven, gently press mini mr goodbars on top. 

Cool completely.   Cut and store in covered container.

Brookie Cookies

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These are cookies for when you can’t decide if you want chocolate chip or chocolate chocolate chip.  This provides both for.   Really easy to make too!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend chilling the dough for a few hours before baking, and preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup crisco
  • 1 1/2 cups sugar
  • 1 tbs vanilla
  • 2 eggs
  • 3 cups all purpose flour
  • 1 cup bread flour (or you can use entirely all purpose flour)
  • 2 tbs flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1/3 cup unsweetened baking cocoa
  • 2 cups chocolate chips

Directions – in a bowl, cream butter, crisco and sugar.  Add eggs and vanilla.  Blend in 3 cups flour, 1 cup bread flour, baking soda, baking powder and salt.  Divide dough in half and place one half  in separate bowls.  To one half, add the 2 tbs flour and 1 cup chocolate chips.  To other half, add cocoa and 1 cup chocolate chips.

Scoop out 2 tbs of chocolate chip cookie dough and 2 tbs chocolate chocolate chip cookie dough.   Roll into one large ball of dough, like below.

Chill individual doughs for 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 and store in covered container.

Chocolate s’mores cookies

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What’s better than a humid 90 degree day?  Turning on your oven to bake cookies and heat your houseboat even more.   Although these have smores cookies, which are a summer staple, so perhaps that makes it all ok. 

I used chocolate graham crackers in these, but regular grahams are just fine.

These feature mini marshmallow bits.  I don’t recommend mini marshmallows because I think they would get all melty during the baking process.  If you don’t have or can’t find marshmallow bits, perhaps toast some marshmallows ans put them on top of cookies after baking.

I also used 1 cup of bread flour, but feel free to use entirely all purpose flour.

Remember to scoop your flour from your flour bag into your measuring. Up.  And chill the individual doughs before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup bread flour
  • 1 1/4 cups all purpose flour
  • 1 tbs cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups crushed chocolate graham crackers
  • 1 cup milk chocolate chips
  • 1 cup marshmallow bits
  • 14 mini hershey bars, chopped

Directions- in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Blend in dry ingredients then graham cracker crumbs.    Fold in chips, bits and hershey bars.  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 11 to 13 minutes, no longer.  Cool completely.  Store in covered container

.

Thanks for stopping  by!

Victory treats for game 4 – sabres  sugar cookies

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For our game four win in Montreal last night, which tied up the series 1-1, I present Sabres sugar cookies.  What makes them Sabres sugar cookies – the blue and yellow sugar sprinkled on top.

Last night was stressful, but the result was worth it.   A lot of penalties called.  Our guys need to be more disciplined moving forward, for sure.

These are easy to make and require no chill time.   They do use cake flour though.

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

  • Ingredients list
  • 1 cup shortening
  • 1/2 cup sugar
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 1/2 egg
  • 2 cups plus 3 tbs cake flour
  • 1/4 plus 1/8 tsp baking soda
  • 1/4 plus 1/8 tsp baking powder
  • 1/4 tsp salt

Directions – preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.   In a bowl, cream shortening, sugar and powdered sugar.  Add 1/2 egg and vanilla.  Mix in dry ingredients.   Scoop out 1/4 cups dough, roll into balls and slightly flatten.  Stagger on prepared sheet.  Sprinkle with sugar.

Bake 10 minutes, no longer.  Cool completely and store in covered container.

Thanks for stopping by!  Go Sabres!

Crushed oreo cookies with peanut butter, semisweet or white chocolate chips

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I had a bag of oreos and thought those need to be crushed and baked in a chocolate cookie.   I made the dough, divided it into thirds.  In one third, I added peanut butter chips, I added white chips to another third and semisweet chips to the final third.   I made 15 cookies total, 5 from each third of dough. 

Remember to scoop your flour, powdered sugar and baking cocoa from your measuring cups so you get the right amounts.  Chill the individual doughs a few hours before baking.  And  preheat your oven before baking.

Ingredients list

1/2 cup butter, softened

1/4 cup crisco

1/4 cup plus 2 tbs sugar

4 1/2 tbs brown sugar, firmly packed into tablespoons

1/4 cup plus 2 tbs powdered sugar

1 1/2 eggs

1 tsp vanilla

1 /3 cup plus 3 tbs vegetable oil

1 1/2 cups and 1 1/2 tbs flour

4 1/2 tbs cornstarch

3/4 tsp baking soda

1/4 tsp plus 1/8 tsp baking powder

1/4 tsp salt

1/4 plus 1/8 tsp cream of tartar

32 oreos, finely ground

1 cup peanut butter chips

1 cup white chocolate chips

1 cup semisweet chocolate chips

Directions – cream butter, crisco, sugar, brown sugar and powdered sugar.  Add oil, egg and vanilla.  Mix in dry ingredients.   Fold in oreos.   Divide dough into thirds.  Add peanut butter chips to 1/3 dough, white chips to 1/3 of dough, and semisweet chips to the other third.  Chill individuals doughs for a few hours

When ready to bake, preheat oven to 350 degrees.   Line a cookie sheet with parchment paper.  Stagger cookies on sheet. 

Bake 9 minutes, no longer.  Cool completely.  

Store in covered container.

Thanks foe stopping by!

Ultra thick chocolate chip cookies for Sabres gameday, game 5, first round

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For game five against the Bruins tomorrow, I asked Rob what to make and he suggested chocolate chip cookies.  So these use a combo of browned butter and regular room temp butter, and a tsp of active yeast.  

We are one win away from our first playoff series win in 19 years!  Very exciting!

  • Ingredients list
  • 1/2 cup butter, browned
  • 1/4 cup butter, softened
  • 2 1/4 cups flour
  • 3/4 tsp baking soda
  • 1 tsp active dry yeast
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 1 egg
  • 1 tbs vanilla
  • 2 tbs water
  • 1 cup chocolate chips

Directions – after you have browned 1/2 cup butter, pour into bowl and set aside.  In a separate bowl, combine flour, baking soda and yeast.  Using a pasty cutter or fork, cut in 1/4 cup butter.   Set aside.  To brown butter bowl, add sugar and brown sugar, then egg, water, and vanilla.   Combine with flour bowl.   Mix in chips.  Scoop out 1/4 cups dough and chill a few hours.  Preheat oven to 375.   Line a cookie sheet with nonstick liners or parchment paper.  Stagger cookies on sheet.

Bake 10 to 12 minutes, no longer.  Cool completely and store in covered container.

Thanks for stopping by!

Mini Peanut butter m&m peanut butter cookies stuffed with Reese’s eggs

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My other treat for work, in honor of opening day of the NHL and NBA Playoffs and my Sabres first playoff game in forever, is for all my peanut butter loving friends- peanut butter cookies with mini peanut butter m&ms

And stuffed with reese’s eggs.  

Boom!

Remember to scoop your flour bag into your measuring cup so you get the right amount.  Also firmly packed your brown sugar into your measuring cup so you get the right amount.  Chill the dough at least a few hours before baking to keep them puffy and preheat the oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 3/4 cup peanut butter
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tbs milk
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup peanut butter mini m&ms
  • Reeses eggs, unwrapped  (not the regular size ones)

Directions – in a bowl, cream butter, peanut butter, brown sugar and sugar.  Add egg, vanilla and milk.  Blend in dry ingredients then m&ms.   Scoop out 1/4 cup of dough and divide in half.  Flatten each half.  On one half, place a Reese’s egg.  Place other half on top and seal edges. 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 11 to 13 minutes, no longer.  cool completely.  

Store in covered container.

Italian (olive oil) chocolate chip cookies

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In honor of opening day of the Stanley Cup and NBA playoffs and my Sabres first playoff game in more than a decade on Sunday, I present italian chocolate chip cookies.  What makes them Italian, you ask?  I used olive oil instead of butter or crisco 😉

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Firmly packed your brown sugar into your measuring cup.  I used mini chocolate chips, but you can use regular.  I do recommend freezing the dough for a half hour to an hour, or chilling it in the fridge for a few hours. And preheat your oven before baking.

  • Ingredients list
  • 1 cup olive oil
  • 1 tsp vanilla
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 2 tbs vanilla
  • 1 tsp salt
  • 2 1/4 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla
  • 1 cup mini chocolate chips
  • 1/2 cup walnuts, ground

Directions – in a bowl, combine oil, sugar and brown sugar.   Add egg, vanilla and water.   Mix in dry ingredients.   Fold in chips and nuts.  Scoop out 1/4 cups dough.  Freeze 30 minutes.   Line a cookie sheet with parchment paper.  Stagger cookies on sheet.

Bake 10 to 13 minutes, no longer.  

Cool completely.  Store in covered container.