Tag Archives: cookies

Magic Middles NFL Opening weekend 2024

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Rob and I were having a discussion about old school treats from when we were younger, and I brought up Magic Middles by Keebler.  They were a shortbread cookie stuffed  with some sort of soft chocolate.  For some reason, Keebler stopped making them.  I decided to try a version of my own.  These shortbread cookies are much softer than the magic middles I remember.  I  stuffed them with a super easy fudge recipe (only 2 ingredients).

Remember to scoop your flour from your flour bag into your measuring cup.  I recommend chilling or freezing the stuffed dough to keep from spreading as much.   Also, make sure your oven is preheated before baking.

  • Fudge ingredients
  • 2 cups chocolate chips
  • 14 oz can condensed milk

Line and 8×8 square pan with tin foil and spray with butter spray or vegetable spray.  Place both ingredients in a microwave safe bowl and microwave in 45 second increments until you can stir smooth.   pour into prepared pan and set aside.

  • Cookie ingredients
  • 1 cup butter, softened
  • 2 tbs vegetable oil
  • 2/3 cup sugar
  • 1 tsp vanilla
  • 2 1/2 cups powdered sugar
  • 1 tsp salt
  • 1 cup mini chocolate chips

In a bowl, cream butter, oil, and sugar.  Add vanilla.  Stir in salt and flour.  Blend in flour.  Mix in chips.  Scoop put 1 1/2 tbs dough and divide in half.

Scoop out a small amount of fudge and place on top of one half of dough.

Top with other flattened dough half.

Seal edges to cover fudge.

Chill or freeze 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 11 to 13 minutes, no longer (edges will be golden).  Cool completely.   Store in covered container.

Thanks so much for stopping by today.  Have a wonderful day.   And…..

Go Bills!

Does oatmeal make these chocolate chip cookies healthy?

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Confession – These are huge cookies because I got a late start and used my quarter cup scoop to make the baking process go faster.  I also didn’t have a chance to chill the dough.  So I cut them in half after they cooled down and brought them into work. 

Does oatmeal make them healthier? 😉

  • Ingredients list
  • 2 1/2 cups quick oats
  • 2 cups flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup chocolate chips

Directions – in a bowl, combine dry ingredients.  Mix in vegetable oil, eggs and vanilla.   Fold in chips.  Scoop out quarter cups of dough.  I recommend chilling the dough for a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies in a row of 2, one, two and one, as seen below.

Bake 10 to 12 minutes.  Bottoms will be browned.  Tops may be gushy, but let the cookies cool and pop them in the fridge to firm up. 

Store in covered container.  Thanks for stopping by today.  Hope you have a wonderful day.  Remember to be kind.  Everyone is fighting some sort of battle.

Half Moon/Black and White Cookies

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These cookies are magical.  A soft cake-like vanilla cookies with one half frosted with vanilla buttercream, the other frosted with a chocolate fudge frosting.  I actually made these smaller than a traditional half moon/bw cookie and they are still pretty big

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

  • Ingredients list
  • 1/4 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 1 3/4 cups flour
  • 1 tbs baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/2 cup milk

Directions – preheat oven to 350 degrees.  In a bowl, cream shortening and sugar.  Add egg and vanilla.  Blend in dry ingredients and milk.  Line a cookie sheet with nonstick baking liners.  Scoop out 2 tbs dough and place on sheet.  Leave some space bc these spread.  Bake 9 to 11 minutes.  Cool completely.

  • Buttercream frosting ingredients
  • 4 tbs butter, softened
  • 2 tbs shortening
  • 1 3/4  cups powdered sugar
  • 2 to 3 tbs milk
  • 1 tsp vanilla

In a bowl, cream butter and shortening, add powdered sugar.  Stir in milk and vanilla.

  • Fudge frosting
  • 1/4 cup chocolate chips
  • 1/2  tbs butter
  • 1 cup powdered sugar
  • 1/2 tbs corn syrup
  • 1 tsp vanilla
  • 2  tbs very hot water

In a microwave safe bowl,  chips and butter in 30 sec increments.   Blend in remaining ingredients. You can add more powdered sugar or hot water to get the consistency you want.

To frost, turn the cookies flat side up, like below

frost one half with vanilla, the other with chocolate.  Chill to set frosting.  Store in covered container.

Thanks for stopping by today!

Funfetti cookies stuffed with golden oreos

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I broke out of the chocolate box with these treats – funfetti cookies stuffed with golden oreos. 

Even my chocolate loving friends will enjoy this very sweet treat!  They have sprinkles!

It is humid, again, so they spread way more than I prefer, so I cut them in half (my work friends would do that anyways 😀).  Next time, I may freeze the individual doughs to try and prevent as much spreading.

This recipe made a lot of cookies!  But is that ever a bad thing?

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also freeze the individual doughs to prevent spreading, if you want.  And preheat your oven before baking.

  • Ingredients list
  • 1/2  cup butter, softened
  • 1/2 cup crisco
  • 2 cups packed brown sugar
  • 2/3 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups flour (scooped from flour bag into measuring cup)
  • 1/2 cup baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sprinkes
  • Golden oreos

Directions – in a bowl, blend butter and crisco.  Add sugar and brown sugar.  Mix in eggs and vanilla.  Stir in dry ingredients.  Fold in sprinkles.  Scoop out 1 1/2 tbs dough.

Divide scoop  in half.  Evenly flatten each like below. 

Place an oreo on top of one flattened half.

Top with other flattened half.

Evenly form around cookie. 

Chill.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper. stagger cookies doughs on prepared sheet.

Bake 10 to 12 minutes, bottoms and edges will be golden. 

Cool completely.  Cut in half, if you want, like below. 

Store in covered container.  Thanks so much for stopping by today!

Chocolate triple chip cookies

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Another hot, humid day, so why not turn on the oven to bake cookies? 😉

Today, I present chocolate triple chip cookies.  And I topped them with melted chocolate because I have a million hershey kisses in the house.

Melted chocolate makes everything better!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 7 tbs butter, melted
  • 1/2 cup brown sugar
  • 3 tbs sugar
  • 1 egg
  • 1 tbs heavy cream
  • 1 tsp vanilla
  • 1 1/4 cups flour
  • 1/4 cup unsweetened baking cocoa
  • 1/2 tbs cornstarch
  • 1/4 tsp baking powder
  • 1/4 baking soda
  • 1/3 cup white chocolate chips
  • 1/3 cup milk chocolate chips
  • 1/3 cup semisweer chocolate chips

Directions – Pour melted butter in a bowl, add sugar and brown sugar.  Mix in egg, vanilla, and heavy cream. Blend in dry ingredients, then chips.  Scoop out 1 1/3 tbs dough (I used a cookie scoop).   Preheat oven to 350 degrees.  Line a cookie sheet with nonstick baking liners. Stagger cookie doughs on prepared sheet.    Bake 8-9 minutes, no longer.   Cool completely.  Store in covered container.

Thanks so much for stopping by today.  I hope you have a day of joy, peace and contentment.

Another chocolate chip cookie recipe (this one with condensed milk)

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It’s 90 and humid out, so why not turn on the oven and bake cookies?  These are another chocolate chip cookie recipe.  I made them with condensed milk, an ingredient  I have seen used in various brownie recipes.  so i tried it here!   I froze the individual cookie doughs before baking bc I was hoping it would help avoid having them spread.  It did.  These are pretty big and perhaps a little gushy.   I will pop them in the fridge to help them firm up.

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 few hours at least.  And as always, preheat your oven before baking.

  • Ingredients list
  • 1 1/2 cups butter, melted
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 cup condensed milk (almost all of a 14 oz can)
  • 4 1/3 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 cups chocolate chips

Directions – in a bowl, combine butter, sugar and brown sugar.  Blend in condensed milk.  Slowly fold in dry ingredients.  Mix in chips.  Scoop out 1/4 cups of dough.  Chill or freeze a few hours.  Preheat oven to 350 degrees. Line a sheet with parchment paper.  Stagger chilled/frozen cookie doughs on prepared sheet like below.. 

Bake 10 minutes, no longer.  Tops will be gushy,  but bottoms will be browned.   Cool completely.  Chill to firm up if you want.  store in covered container.

Thanks so much for stopping by today!  I wish you a day of joy and peace. 

Hot cocoa cookie sandwiches (Oreos included)

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I was looking to use up some hot cocoa so in addition to making brownies, I made these cookies.  I didn’t have time to chill the dough, so they spread a lot.  Because of that,  I made them into sandwiches.

Scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, I recommend chilling this dough for a few hours.

  • Ingredients list
  • 1/2 cup crisco
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup hot cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cups flour
  • 1 tbs cornstarch
  • 10 oreos, crushed
  • 1 cup milk chocolate chips
  • (You can add marshmallow bits too if you want)

Directions – in a bowl, cream crisco, sugar and brown sugar.  Add egg ans vanilla.   Stir in dry ingredients.  Fold in chips and oreos.  Scoop out 1/4 cups of dough.  Chill a few hours.  Line a sheet with parchment paper. Preheat oven to 350 degrees.   Stagger cookies on sheet.  Bake 10 to 12 minutes.  Cool completely.   Cut each in half.

  • Filling ingredients
  • 1/4 cup butter, softened
  • 1 cup marshmallow fluff
  • 2 cups powdered sugar
  • Milk or heavy cream
  • 1 tsp vanilla

Directions – in a bowl, blend together butter and fluff.  Slowly mix in powdered sugar.  Add enough milk or cream to get the consistency you want.  Add vanilla.  Spread between 2 cookies like this

Thanks so much for stopping by today!

Black cocoa Reese’s Pieces Cookies

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I had some Reese’s pieces I want to use to, so I thought putting them in some black cocoa cookies would work just fine.  I also had a few mini m&Ms left so I tossed them in too, along with milk chocolate chips. Feel free to use whatever mix-ins you want.  You cam also use unsweetened or special dark baking cocoa.

Remember to scoop your flour from your flour bag into your mmeasuring cup so you get the right amount (same goes for the cocoa).  I also recommend chilling the individual doughs for a few hours.

  • Ingredients list
  • 1 cup butter, melted
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • 3 cups flour
  • 1 tbs cornstarch
  • 2/3 cup black cocoa
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups of mix-ins (Reese’s pieces, m&ms, chocolate chips etc)

Directions – in a bowl, combine butter, sugar and brown sugar.  Add eggs and vanilla.  Blend in dry ingredients.  Fold in mix-ins.  Scoop out 1/4 cups dough.  Chill for a few hours.  Preheat oven for 20 minutes before baking.  Line a cookie sheet with parchment paper.  Stagger cookies on prepared sheet. 

This is how I stagger cookies

Bake at  350 degrees 10 to 12 minutes.  Cool completley.  Store in covered container.  If cookies seem to gushy, pop in fridge to firm them up.

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

Oatmeal chocolate chip cookies

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These oatmeal chocolate chip cookies are one of two treats I am bringing into work tomorrow (the other – dark chocolate bars topped with hershey kisses and m&ms.    These cookies are so simple to make and came out great.  No need to wait for butter to soften.  These use vegetable oil.

Since it was humid today, I  popped the individual doughs  in the freezer for a bit to prevent spreading.   Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And, preheat your oven to 350 degrees for 20 minutes before baking.

  • Ingredients
  • 2 1/2 cups instant oats
  • 2 cups flour
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup vegetable oil
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 cups milk chocolate chips

Directions – in a bowl, combine all dry ingredients, including oats.  Mix in oil, then eggs and vanilla.   Blend in chips.  Scoop out 1/4 cups of dough.  Chill or freeze for a few hours.  Preheat oven to 350 degrees.  Line a sheet with parchment paper.  Stagger cookies on it.  Bake 10 minutes.  Tops will be a little gushy, but bottoms will be browned. Cool completely.   You can pop these in the fridge for a few hours to firm them up, if you want.  Store in covered container.

Thanks so much for stopping by today.  If you make these, let me know how they turn out.  I wish you a day filled with peace, love and joy.

Beyond XL milk chocolate chip chocolate cookies

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A chocolate treat request from Rob ahead of game five of the NHL’s Eastern Conference Final.   These are very large chocolate cookies with milk chocolate chips.   I made them a lot larger than usual so I cooked them at a higher temperature (410).   These only need 9 minutes to bake, max.  They may seem undone, but the bottoms will be cooked enough.  I let them cool completely and then  popped them in the fridge to firm up a bit.  I cut them into smaller chunks because these cookies are about  as big as my fist. 

Remember to scoop your flour and baking cocoa from their respective containers into measuring cups so you get the right amount.  I also popped these in the freezer for 20 minutes to help prevent spreading. And preheat your oven to 410 degrees for 20 minutes before baking.

  • Ingredients
  • 1 1/2 cups butter, cold and shredded with a cheese grater or cut into tiny cubes
  • 1 1/2 cups brown sugar
  • 1/4 cup plus 2 tbs sugar
  • 3 eggs
  • 1 tbs vanilla
  • 5 cups flour
  • 1 tbs cornstarch
  • 3/4 cup unsweetened baking cocoa
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 cups milk chocolate chips (plus extra if you want to roll tops of cookies in more chips)

Directions- in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Blend in dry ingredients. (It may take a while for dough to come together.  I mixed in  half the flour with the cocoa, baking soda, cornstarch and salt, then I added the rest of the flour).  Fold in chips.  Divide dough into 12 equal pieces and form tall mounds.  Roll tops of cookies into additional chips if you want.  Freeze 20 minutes while you preheat oven to 410 degrees.  Line a cookie sheet with parchment paper.  Place 4 cookies on a sheet and bake (I only baked 4 at a time).  Bake 8 to 9 min (no longer).  Cool completely.    Pop in the fridge for a half hour or so.  Store in covered container.

Thanks so much for stopping by today!  Wishing you a day of peace, love and happiness.