Tag Archives: cookies

Football friday # 11 – XXXL Frosted M&M Sugar Cookies

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For Chiefs week, I am going big, well, it is a huge game.  We are 8-2, KC is 9-0.  And let’s face it, all games between my guys and those guys are massive.  Waiting until 4:25 Sunday isn’t great, but I am glad it is not a night game.

Something cool happened today at work.  I got to interview Bills receiver Khalil Shakir for our ESPN Radio pregame show before KC-BUF Sunday.  Shout out to my friend and producer, Ryan, for letting me do the interview.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, I recommend chilling the individual doughs to keep them as puffy as possible.  You don’t have to frost them, but I opted to.

  • Ingredients
  • 1/2 cup crisco
  • 1/2 cup butter, softened
  • 3 oz cream cheese, softened
  • 2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup M&Ms

Directions – cream butter, shortening cream cheese and sugar.  Blend in eggs and vanilla.  Fold in dry ingredients.  Stir in M&Ms.    Divide dough into 11 equal pieces.  Chill a few hours.   Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on prepared sheet.  Bake 15 to 17 minutes (no longer).  Cool completely.  Pop in fridge to firm up.  Frost. If desired.  Store in fridge overnight.

Thanks so much for stopping by today!  Wishing you a wonderful day filled with joy, love and hope!

Go Bills.

Victory Monday treats – brownie cookies with crushed Butterfinger and topped with melted hershey kisses

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To celebrate the Bills win over the Colts today, I made brownie cookies with crushed butterfingers.  And I topped them with melted hershey kisses.   Of course, you can use any candy you want.  I did smash the butterfingers with a rolling pin, which was a fun way to get out any frustrations.

Remember to scoop your flour and baking cocoa from their respective containers into the measuring cup so you get the right amount.  I  recommend chilling the individual doughs mounds for a bit to prevent too much spreading. 

  • Ingredients list
  • 1/2 cup oil (I used olive)
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 cup flour
  • 3/4 cup unsweetened baking cocoa
  • 1 tbs water
  • 1 tsp baking soda
  • 5 fun size butterfingers, crushed
  • 1 cup chocolate chips
  • Hershey kisses
  • Additional crushed butterfingers

Directions – in a bowl, combine oil and sugar.  Add eggs and vanilla.   Blend in flour and baking cocoa.  Stir in baking soda and water.  Add crushed butterfingers and chips.  Scoop out 2 tbs dough.  Form tall mounds.  Chill in fridge at least an hour.  Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.  Stagger cookies on sheets.  Bake 10 to 12 min, no longer.  Cool completely.  

Top with melted chocolate and crushed butterfingers.  Store in covered container

Thanks so much for stopping by today!   Huuuuge game next Sunday- The Chiefs at home.  💙❤️💙❤️🦬🦬

Football friday # 10 Bakery size frosted gingerbread cookies

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I love these cookies.  The cinnamon, nutmeg, cloves and ginger made them smell so good while baking.  Perfect for fall and perfect for a football friday.  By the way, I can’t believe we are in week 10.  It goes so fast!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the mounds of dough for an hour.  And preheat your oven before baking. 

I was lazy and made 6 huge cookies and will cut them into thirds for work.  You can make smaller ones, but the baking times will be shorter.

  • Ingredients list
  • 1 cup crisco
  • 1 1/2 cups brown sugar (packed firmly into measuring cup)
  • 1/2 cup sugar
  • 2 eggs
  • 3 1/2 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 3 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground gloves

Directions – in a bowl, cream crisco, brown sugar and sugar.  Add eggs.  Blend in dry ingredients.  You may need to use your hands to mix the dough to get it to come together.  Divide dough evenly into 6 mounds.  Roll into balls.  Chill 1 hour.  Preheat oven to 350.  Line a cookie sheet with parchment paper.  Bake 15 minutes (bottoms will be browned.  Tops may be a little gushy).  Cool completely.   put in fridge to firm them up.

  • Frosting ingredients
  • 2 tbs melted, butter
  • Powdered sugar
  • Heavy cream or milk

In a bowl mix butter and enough powdered sugar and heavy cream to get the consistency you want. Frost cookies.  Store in covered container in fridge.  

XXXL peanut butter cookies with peanut butter chips and peanut m&ms

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To celebrate a week 9 Bills heart stopping win over the Dolphins (thank you, Tyler Bass),  I present XXXL peanut butter cookies with peanut butter chips and peanut m&ms.  It was a wonderful win and I felt these cookies were the appropriate victory treat. 

I was so happy for our kicker, Tyler Bass.  He’s had some rough times this season and he nailed a 61 yard field goal for the win.  After the game, I was really touched to see how emotional he was, his coaches and teammates were for him to hit such a big kick.

 

  • Ingredients
  • 1 cup cold butter, cut into small pieces
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup peanut butter
  • 2 eggs
  • 2 3/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup peanut butter chips
  • 1/2 cup peanut m&ms

Directions – in a bowl, cream butter, brown sugar, sugar and peanut butter.  Mix in eggs.  Fold in dry ingredients.  Blend in chips and m&ms.  Divide evenly into 8 mounds of dough.  Chill at least an hour.  Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.   Stagger 4 cookie mounds on each sheet.  Bake 12 to 14 min (no longer).  Cool completely.   Place in fridge for an hour or so to firm up.  Store in covered container.

Thanks so much for stopping by today!  I hope you have a wonderful day! 

Go Bills!

Victory Tuesday cookies, on A Wednesday- the Franks – a puffy version

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Victory Tuesday cookies for my beloved Bills are a day late.. the reason – we traveled back from celebrating my grandma’s 99th birthday.

  It was a wonderful celebration of a wonderful lady, who loves the Bills and watches every game and is quite knowledgeable.

My dad died at age 67, so i know how lucky I am  still have her and my mom (who is 78) in my life.  I take no one for granted. 

Our girl, Gracie, made the trip (6 1/2 hours one way) and as always, was a trooper.  Quite a hit among my family.

  • Ingredients list
  • 3 cups flour
  • 2 tbs cornstarch
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 tbs vanilla
  • 1 cup butter, cold and cubed
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 2/3 cup white chocolate chips
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup milk chocolate chips

Directions – cream butter, brown sugar and sugar.  Add eggs and vanilla.  Fold in dry ingredients.  Mix in chips.  Scoop out 1/4 cups dough.  Chill 24 hours. line a cookie sheet with parchment paper.  Stagger cookies.  Bake at  375 degrees. 12 min.

Football friday # 6 Little Debbie brownie cookies

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A simple, easy treat for nfl week 6 – little Debbie brownie cookies, frosted, with rainbow chips on top.  These are made with a brownie mix and a few extra ingredients.  They might not need frosting, but I think everything is better with frosting!  I don’t recommend baking these longer than 10 minutes.  They seem undone on top, but pop them in the fridge to firm them up before frosting them and keep them in the fridge for a few hours.   Better a gushy cookie than a dry, overbaked one, right?

Big game for my Bills this week – at the Jets on Monday night football.  Our third straight on the road and our 4th night game in 6 games this season.  I gotta admit the night games are killing me!

  • Ingredients list
  • 1 brownie mix (18 oz or 18.2 oz)
  • 2 tbs unsweetened baking cocoa
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 tbs chocolate syrup
  • 1 cup mini chocolate chips

Directions – preheat oven to 375 degrees.  In a bowl, combine brownie mix, cocoa, eggs, butter and syrup.  Fold in chips.  Scoop out 2 tbs dough.  Line a cookie sheet with parchment paper.  Stagger cookies.  Bake 8 to 10 minutes.  Cool

  • Frosting ingredients
  • 1 cup powdered sugar
  • 1 tbs unsweetened baking cocoa
  • 2 tbs water
  • 1 tsp vanilla
  • 1 tbs chocolate syrup

In a bowl, combine all ingredients.  If you want a thicker frosting, add additional powdered sugar.  Feost cookies.  Sprinkle with rainbow chips, sprinkles or m&ms.  Store in covered container.

Thanks so much for stopping by today!

Sugar smashed peanut butter cookies

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Some friends are coming over and love peanut butter treats, so I wanted to make them some peanut butter cookies.  I ended up frosting these.. but I think next time, melted milk chocolate chips or hershey kisses would be better.

Remember to scoop your flour and powdered sugar from their respective containers so you get the right amount.  If you have time, I recommend chilling the dough so the cookies  spread less.

  • Ingredients
  • 1/2 cup butter softened
  • 1/4 cup crisco
  • 1 cup peanut butter
  • 1 1/4 cups sugar
  • 3/4 cup powdered sugar
  • 2 tbs water
  • 2 eggs
  • 4 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1 tsp salt
  • Extra sugar

Directions – in a bowl, cream butter, crisco, peanut butter, sugar, powdered sugar and water.  Add eggs.  Fold in flour, baking soda, cream of tartar and salt.  Scoop out 1/4 cups of dough.  roll into balls.   Spray the bottom of a glass with Pam and dip in extra sugar.  Gently smush cookies (I left mine kind of thick).  Chills for a few hours. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Bake 9 to 11 minutes (no longer).  Cool completely.  Top with melted milk chocolate.  Store in covered container.

Thanks for stopping by today!

Victory Tuesday treats – 2 days late!

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Because the Bills game ended at 1030 Monday night, it was too late to bake victory Tuesday cookies.  Last night, our neighbor chatted us up as we were walking Gracie and it was too late to bake.  So tonight I was determined.  I present iced oatmeal cookies.  Some came out nice and thick like I wanted.  Others spread out.  Next time I will chill the dough for an hour or so and perhaps form the mounds a little higher.

  • Ingredients list
  • 1 cup butter, softened
  • 1/3 cup crisco
  • 1 3/4 cups brown sugar
  • 1 egg
  • 1 yolk
  • 1 1/2 tbs honey or corn syrup
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 cups flour
  • 4 1/2 cups oats (I used a combo of old fashioned and quick)

Directions – in a bowl, cream butter, crisco and brown sugar.  Add egg, yolk, vanilla, honey,  salt and cinnamon.  Blend in half of flour and oats.  Blend in other half.  Divide into 18 even size pieces.  Roll into balls and chill and hour or so.  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.

  • Frosting ingredients
  • 1 1/2 cups powdered sugar
  • 2 tbs milk
  • 1 tsp vanilla

Directions – combine and drizzle on cooled cookies.  Store in covered container. 

Thanks so much for stopping by today!  Wishing you a day filled with peace, joy and love.

Go Bills.

Cookies and Cream Cookies

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Bills gameday week 3, treat # 1 – cookies and cream cookies.  These are a basic chocolate chip cookie dough  recipe with pieces of oreo, milk chocolate chips and white chocolate chips.  These are very large – 6 cookies, but I shall cut them in half or thirds for tomorrow. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend chilling the individual doughs for a half hour or so to keep them puffy.  Also make sure you preheat your oven so it cycles to the right temp.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 tso baking soda
  • 1 1/2 tsp baking powder
  • 1 tbs cornstarch
  • 1 tsp salt
  • 1 cup oreos, broken into pieces
  • 1 /2 cup milk chocolate chips
  • 1/2 cup white chocolate chips

Directions – in a bowl, cream sugar, brown sugar and sugar.  Add egg and vanilla.  Blend in dry ingredients.   Mix in oreos and chips.  Divide into 6 even pieces and form into tall mounds.  Chill 30 minutes to an hour.  Line a cookies sheet with parchment paper.  Stagger cookies on sheet like below.

Preheat oven to 375 degrees.  Bake 14 minutes (no longer).  Cool completely.   Store in covered container.

Thanks so much for stopping by today!   Wishing you a day filled with peace, love and joy

Go Bills!

A classic cookie for a classic NFL rivalry (Go Bills)

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Week 2 of the NFL season kicks off tomorrow with my beloved Bills taking on the Dolphins.   The rivalry has so many great memories and moments- from us finally beating the Dolphins in 1980 (ending the 0 for the 1970s) to  Jim Kelly’s late touchdown run in Miami in 1989 to Josh and the current Bills matchups against the Dolphins.  Such a classic rivalry deserves a classic cookie, so I went with one of the chocolate chip cookies in my collection.  These use part browned butter and cold butter cut into small cubes, as well as a tsp of active yeast.  I recommend chilling or freezing individual doughs for a few hours to keep from spreading.

  • Ingredients list
  • 1/2 cup butter, browned
  • 1/4 cup butter, cold and cut into small cubes
  • 2 1/4 cups flour
  • 3/4 tsp baking soda
  • 1 tsp active dry yeast
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 1 cup chocolate chips

To brown butter, place in a pan and heat over low to medium heat until you see brown specs in bottom.  This may take 10 minutes or so.  Let cool 10 minutes.

Directions – in a bowl, combine flour, baking soda and yeast.  Cut in butter.  In a separate bowl, combine browned butter, sugar and brown sugar.  Mix in egg and vanilla.  Add flour mixture.  Stir in chips.  Scoop out 1/4 cups of dough and form tall mounds.  Chill or freeze for a few hours.  Preheat oven to 375.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 11 to 13 min, no longer.  Cool.  Pop in fridge for a few hours to firm up, if they are a little gushy.  Store in covered container. 

Go Bills!