I saw the super XL size of Reese’s eggs at BJ’s and felt I HAD to buy them. I think because they’re the world’s best candy. I know Reese’s has the classic cup, and all the holiday shaped versions, but the eggs are the beat.
This recipe is super easy. The cookies, though, come out huge!
Ingredients list
1 pkg chocolate chip cookie mix
1 peanut butter cookie mix
3 eggs
1 cup butter, softened
2 cups M&Ms
1 1/2 cups quick cook oats (not prepared)
Reese’s eggs!!
Direction – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a bowl, combine cookie mixes. Blend in butter and eggs. Fold in oats, then M&Ms. Scoop out 4 tbs dough and form around Reese’s eggs. Stagger on prepared sheets. Bake 12 to 13 minutes, no longer. Cool completely. Store in covered container.
I noticed about abundance of neufactel cheese in our fridge (I buy it instead of cream cheese to bake with because it has a lot less fat and calories), so I asked Rob if he wanted a chocolate cheesecake or a regular cheesecake with stuff in it. He chose option b and the stuff he chose – chocolate chip cookie dough.
Use a springform pan with this recipe. I have 8, 9 and ten inch. I went with the nine inch pan this time.
The neufactel does make the cheesecake softer. You can certainly use regular full fat cream cheese if you’d like.
**** I recommend lining your springform with tin foil and spraying it. I also placed a cookie sheet directly under the springform pan as the cheesecake cooked in the oven.
Cookie dough ingredients
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla
3 tbs milk
1 1/2 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
1 cup mini chocolate chips
Directions – in a bowl, cream butter, brown sugar and sugar. Add vanilla and milk. Fold in flour. Stir in chips. Scoop out 1/2 tbs of dough. Roll into balls. Place on a tray and freeze at least 15 minutes. As the doughs freeze, make your cheesecake
Crust ingredients
3 cups finely crushed oreos
2/3 cup sugar
5 tbs butter, melted
Directions – line a 9 inch springform pan and spray with baking spray. in a bowl, combine ingredients. Press into prepared pan. Place in fridge while you make cheesecake mixture
Cheesecake ingredients
32 oz cream cheese, softened
1 cup sugar
2 tbs flour
1/2 cup heavy cream
3 eggs
1 yolk
1 tbs vanilla
Directions- remove cookie doughs from freezer and set aside. Remove cookie crust from.fridge and set aside. in a bowl, cream sugar, flour and cream cheese. Add heavy cream. Blend in eggs, yolk and vanilla. Mix in cookie doughs. Spread evenly over cookie crust. Place cookie sheet in oven and Place cheesecake in springform pan on top. Bake 55 to 60 minutes. Edges will be golden, middle will be a little wobbly. Turn oven off. Leave door ajar. Let cheesecake stay in oven for one hour. Remove from oven and cover. Place in fridge for an hour. Remove from springform pan. Store in fridge. This keeps for about a week.
Thanks so much for stopping by today! Wishing you a day filled with peace, love and joy.
I was looking for something different to make, so I came across oatmeal chocolate chip cookies when browsing through my recipes. And I decided to frost them. Oatmeal cookies always take me back to when I was really young and my great grandmother used to always make sure she had a bag of frosted oatmeal cookies. They were crunchy and had that hard frosting on them. I can’t remember the brand, but I know they came in a blue bag and I loved them. And I adored my great grandmother. She was a wonderful, kind lady with a big heart and was an incredible cook and baker. I was blessed to know her, as well as all four of my grandparents. I have so many great memories with all of them.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I also recommend chilling the individual mounds of dough overnight. And by the way, you don’t have to frost these. 🙂
Ingredients list
1 cup brown sugar
1/2 cup sugar
2 cups flour
2 1/2 cups rolled oats
1 tsp baking soda
1 tsp salt
1 cup vegetable oil
2 eggs
1 tsp vanilla
1 1/2 cups chocolate chips
Directions – in a bowl, combine all dry ingredients. Belong in oil, eggs and vanilla. Fold in chips. Scoop out 1/4 cups of dough and form mounds. Chill overnight. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 12 to 14 minutes. Edges will be brown, and tops may be a little gushy. Cool completely.
Frosting ingredients
1 1/2 cups to 2 cups powdered sugar
1 to 3 tbs milk
1 tsp vanilla
Directions – In a bowl, blend ingredients. You may want to add more powdered sugar and /or milk to get the consistency you want. Frost cookies. Store in covered container.
Thanks for stopping by today! Wishing you a day of peace and love.
Part two of my treats for the final NFL regular season weekend – another version of chocolate chip cookies. These have a tbs of oil, which makes them so soft!
Remember to scoop your flour from your flour container into your measuring cup so you get the right amount. Preheat your oven to 350 for 20 minutes before baking so it cycles to the right temp. Also, form the dough into tall cylinders to keep them puffy.
I recommend chilling the dough if you have time. If you don’t that is ok, they might not be as puffy.
Ingredients list
1/2 cup butter, cold and grated with a cheese grater
1 tbs oil
1/2 cup brown sugar
1/4 cup sugar
1 egg
1/2 tsp salt
1 tsp vanilla
3/4 tsp baking soda
1 tbs cornstarch
2 cups flour
1 cup chocolate chips
Directions- line cookie sheets with parchment paper. In a bowl, cream butter, brown sugar, and sugar. Add egg, vanilla and salt. Blend in dry ingredients. Fold in chips. Scoop out 1.5 tbs dough and form into tall cylinders. Chill a few hours if you have time. Preheat oven to 350 degrees. Stagger on prepared sheets. Bake 10 to 13 minutes (edges will be browned, tops may be a little gushy). Cool completely. Store in covered container.
Thanks so much for stopping by today. Wishing you peace, Joy and love.
Wrapping up my Christmas cookie cutouts with a chocolate chip version. These are awesome and a fun variation of cutouts. Use mini chocolate chips to make it easier to use your cookie cutters!
Honestly, I make sandwich cookies with cutouts because my decorating skills are a disaster!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.
Ingredients
1 cup butter, softened
1 cup sugar
1 tbs water
2 eggs
1 tsp vanilla
4 cups flour
2 tsp cornstarch
1/8 tsp baking powder
1 cup mini chocolate chip
Directions – preheat oven to 350 degrees. Line cookie sheets with parchment paper. In a bowl, cream sugar and butter. Add eggs, water and vanilla. Slowly blend in dry ingredients. Fold in chips. Sprinkle your countertop with flour. Roll out the dough and cut. Place cutouts on prepared sheets. Bake 6 to 8 minutes, depending on thickness of cookies. Do not bake longer. Cool and frost or use frosting between 2 cookies for sandwich cookies.
Tuesday is the annual day of giving, which encourages people to do good. Tuesday is also the start of V Week at ESPN to raise money for cancer research. If you can help, go to v.org to donate.
For part of my effort to put good into the world, I made browned butter chocolate chip bars. Very easy to make. Remember to preheat your oven to 350 degrees for 20 minutes before baking. Scoop your flour from your flour bag into your measuring cup so you get the right amount.
Some decided to cut into the bars
To brown your butter, put it in a pan and melt over low heat, keep cooking it until you see light brown specs. Then immediately remove from heat.
Ingredients
1/2 cup butter, browned and cooled 10 minutes
1 cup brown sugar
1 egg
1 tsp vanilla
1 cup flour
1/2 tsp salt
1 cup chocolate chips
Directions – line and 8×8 pan with tin foil and spray with baking spray. Preheat oven to 350 degrees. In a bowl, combined browned butter, brown sugar, egg, and vanilla. Blend in flour and salt. Fold in chips. Spread evenly into prepared pan. Bake 20 minutes (no longer). Cool completely. Store in covered container.
Thanks for stopping by today. Remember to put some good out into the world.
A classic cookie is what I opted to bake for my week 11 Bills victory cookies – chocolate chip. This has not been a season for as many victory cookies as past years, but I take wins when we get ’em. So I baked cookies at 830 tonight. Yikes!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount, chill your individual cookie dough a few hours before baking. Preheat oven to 375 degrees for 20 minutes before baking so oven cycles to the right temp before baking.
Ingredients
1 cup butter, softened
3/4 cup brown sugar
3/4 cup sugar
1 tsp vanilla
2 eggs
1 tbs vegetable oil
2 1/2 cups flour
1/2 tsp baking powder
1/4 tep salt
1 cup chocolate chips
Directions – cream butter, sugar, and brown sugar. Add eggs, vanilla and vegetable oil. Blend in dry ingredients. Mix in chips. Scoop out 2 tbs dough. Chill a few hours. Preheat oven to 375 degrees before baking. Line a cookie sheet with nonstick baking liners. Stagger cookies on prepared sheets. Bake 9 to 11 minutes. Cookies will be a little undercooked on top, but bottoms will be browned. Cool completely. Chill in fridge to help cookies firm up. Store in covered container.
Thanks for stopping by today! I wish you a day of joy, peace and love. Remember to be kind. Go Bills!
That was the question my husband asked me after I got home from work and after the Bills lost by 5 in London and both lineback Matt Milano and defensive lineman Da’Quan Jones left with injuries. And they could both be out a while. Rob’s answer to all this was “chocolate chip cookies.” As soon as he said cookies, Gracie ran in and sat at my feet, like the good pup she is, as if to say “yes, mama, cookies make everything better. I do not agree, but I did make cookies. And yes,chocolate chip ones. Honestly, I am still mad about the loss, but someone will enjoy these damn cookies.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Freeze the dough for an hour or chill for a few hours to prevent spreading. And preheat your oven to 375 degrees for 20 minutes before baking so the oven cycles to the right temp.
Ingredients list
1 cup butter flavor crisco
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
2 cups all purpose flour
3/4 cup bread flour
2 tsp baking powder
1 tbs cornstarch
1 tsp salt
1 cup chocolate chips
1 cup mini chocolate chips
Directions – in a bowl, cream butter flavor crisco, brown sugar and sugar. Add eggs and vanilla. Fold in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough and form tall cylinders. Chill a few hours. Preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with parchment paper and stagger cookies. Bake 14 to 16 minutes. Edges will be golden. Middle may be soft,but remove from oven. Cool completley. Chill in fridge to help cookies firm up. Store in covered container.
Thanks for stopping by today! I wish you a day of peace, joy and happiness.
I was alerted on Twitter that today is National homemade cookies day.. which is certainly a day to be celebrated… it was also a Bills victory day, something to be even more celebrated. Nothing to fancy, just browned butter chocolate chip cookies. You know what else, Bills win Christine is so much better than Bills lose Christine. (Just ask my hubby)
These candles below were given to me by my dear college friend, Patty. The Bills are 3-0 when I light them on game day. Just saying 😉
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, chill the cookies for a few hours or flash chill them (I stuck em in the freezer for an hour to speed up the process). Preheat your oven to 350 degrees for 20 minutes
Ingredients list
1 cup butter, browned
3/4 cup sugar
1 cup brown sugar, firmly packed into measuring cup
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tbs cornstarch
3 1/4 cups flour
1/4 tsp salt
1/2 cup chocolate chips
1 cup mini chocolate chips
Directions – in a pan, heat butter over low-medium heat, stirring occasionally until there are little brown specs in the bottom (it might take 10 minutes or so). Cool 10 minutes. Pour in a bowl, add sugar and brown sugar. Mix in eggs and vanilla. Blend in dry ingredients. Fold in chips. Scoop out 2 tbs dough. Chill a few hours. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. Stagger cookies. Bake 12 to 13 minutes. They will be a little gushy on top. They will firm up as they cool. Cool completely. Store in covered container.
It is a rainy dreary Friday, so seems like a good time to bake cookies. These are chocolate chip cookies topped with crushed oreos. I made the cookies, formed them into mounds and them rolled the tops in crushed oreos. I chilled them for a few hours, then baked them.
These use a mix of regular all purpose flour and bread flour. Remember to scoop the flour from your flour bag into your measuring cup so you get the right amount. I also used some cornstarch to keep them from flattening too much.
Ingredients list
1 cup butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 egg
1 egg yolk
1 tsp vanilla
1 cup all purpose flour
1 1/4 cups bread flour
1 tbs cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1 cup chocolate chips
10 to 12 oreos, finely crushed
Directions – cream butter, brown sugar and sugar. Add egg, yolk and vanilla. Blend in dry ingredients. Fold in chips. Scoop out 1/4 cups of dough. Roll tops in crushed oreos. Chill a few hours. Preheat oven to 350 degrees for 20 minutes before baking so it cycles to the right temp. On a cookie sheet lined with parchment paper, stagger cookies, as shown below.
Bake at 350 degrees for 13 to 15 minutes (the edges will be golden). The middle may be a little gushy, but will firm up as the cookies cool. Cool completely. Store in covered container.
Thanks for stopping by today. I wish you a day of peace, love and joy. And, Go Bills!
cookies by christine 