These are part 2 of my work treats for tomorrow – frosted sugar cookies. They are so easy to make. They are soft and sweet and have the perfect sugar cookie frosting. I did not cut them out. Just scooped out some dough and flattened to about 1/2 inch.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And, preheat your oven to 375 degrees for 20 minutes so it cycles to the right temp.
No need to be fancy with the frosting
Ingredients
1 cup butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
Directions – preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with parchment paper or nonstick baking liners. cream butter and sugar. Add egg and vanilla. Fold in dry ingredients. Scoop out 1/4 cups of dough, roll into balls and flatten to 1/2 inch thick. Bake 8 to 10 minutes (there will be no golden spots on top). Cool completely.
The cookie monster at it again!
Frosting
2 tbs butter, softened
2 cups powdered sugar
1 tsp vanilla
2- 4 tbs milk or water
Directions – blend butter and powdered sugar. Add vanilla and enough milk or water to get desired consistency. Frost cooled cookies. Store in covered container.
Thanks so much for stopping by today! I hope you have a wonderful day, filled with love, peace and joy
A reminder to scoop your flour from your flour bag into you measuring cup. Also,form your dough into high mounds and chill these overnight. And,preheat your oven for 20 minutes before baking so your oven cycles to the right temp for baking
Still trying to use up my extra large box of Oreos,so I decided to finely crush them up, toss them in my brownie mix cookies. Then frost them with chocolate ganache (a fancy name for melted chocolate) and top with more finely crushed Oreos. These came out a little flatter than I prefer, so I may add a little more flour and a tbs of cornstarch next time to see if that helps them stay puffier.
😋
Ingredients
1 brownie mix
3/4 cup flour
1/4 cup plus 2 tbs vegetable oil
2 eggs
3 tbs water
3 /4 cup finely crushed oreos
Directions – combine brownie mix, flour, vegetable oil, eggs, and water. Blend in crushed Oreos. Scoop out 1/4 cups of dpugh. chill at least a few hours. Preheat oven to 350 degrees for 20 minutes. Cool completley.
Ganache ingredients
3/4 cup milk chocolate chips
3/4 cup semisweet chocolate chips
1/2 cup heavy cream
Directions – in a microwave safe bowl,heat both types of chips for one minute. Set aside. In another microwave safe bowl, heat cream for one minute. Pour over chips, let set 10 minutes. Stir smooth. Frost completely cooled cookies. Top with crushed Oreos. Store in covered container.
I went a little crazy with the ganache!
Thank you for stopping by today. I hope you have a wonderful day, filled with joy and love. Remember to be kind. We are all fighting a battle… Some are more difficult than others.
I have a rather large bag of Oreos to use up, so instead of making different kinds of cookies to stuff, I ground some up and tossed them in these cookies. And they are frosted with a simple vanilla frosting. I used Crisco in these, but softened butter would probably work well too
Finally was able to order our replacement stove today! Yay! It is arriving on Wednesday! It has been a guessing game baking the last two months! At least the treats have all turned out well!
Yum!
Remember to scoop your flour, baking cocoa and powdered sugar from your containers into your measuring cup to get the correct amount. Also preheat your oven to 350 for 20 minutes to get the right temp.
You can always add more frosting
Ingredients
1/2 cup Crisco
1/4 cup sugar
1/4 powdered sugar
3 tbs brown sugar
1/3 cup vegetable oil
1 egg
24 Oreos, finely crushed
1 cup flour
1/4 cup baking cocoa
4 tbs cornstarch
1/4 tsp baking powder
1/2 tsp baking soda
Directions – line a cookie sheet with nonstick baking linerspreheat oven to 350 degrees for 20 minutes. In a bowl, cream Crisco, brown sugar, sugar and powdered sugar. Add oil and egg. Blend in crushed oreos and dry ingredients. Divide dough evenly into 9 large mounds of dough. Bake 9 to 12 minutes. Let cool completely.
Frosting ingredients
3/4 cup butter, softened
1 1/2 cups powdered sugar
1 to 2 tbs heavy cream
1 tsp vanilla
Directions – cream butter and powdered sugar. Add cream and vanilla. Frost cookies. Store in covered container.
Thanks for stopping by! I wish you a day of love, peace and joy! Remember to be kind.
This gal has a sweet tooth (but no chocolate, don’t worry)
Someone left a whole bag of extra Halloween candy in our green room at work, so I took it. And I used the peanut butter cups to stuff in chocolate cookies. I have to figure out what to do with the heath bars and whoppers.
Our oven is on it’s way out, but it’s under warranty, so we are getting a new one for free. I ordered it,so I hope our current oven lasts until the new one is delivered. Baking has been an adventure the last 2 plus months!
Remember to spoon your flour and baking cocoa from your container into your measuring cup so you get the right amount. I like to chill the individually stuffed cookies for at least a few hours. Also, preheat your oven for 20 minutes before baking so it gets to the right temperature.
Ingredients
5 tbs Crisco
3/4 cup brown sugar
1/4 cup sugar
2 eggs
1 tsp vanilla
1 1/3 cups chocolate chips, melted
1 cup flour
1/4 cup baking cocoa
1 tsp baking powder
Leftover Halloween candy!
Added a peanut butter chip on top
Directions – in a microwave safe bowl, microwave chocolate chips in 30 second increments until you can stir smooth. I another bowl, cream sugar, Crisco and brown sugar. Add eggs and vanilla. Blend in melted chocolate. Fold in dry ingredients. Scoop out 2 tbs dough and cover a piece pf leftover Halloween candy. Chill at least a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Stagger cookies on the sheet. Bake 12 to 15 minutes. Cool completely. Store in covered container.
Oreo is another stuffed cookie option
Thanks so much for stopping by! I hope you have a wonderful day, filled with love, happiness and peace.
My president taste tester, Rob, asked for some chocolate chip cookies, so I made a small batch. Our pup, Gracie, has quite a sweet tooth so she patiently waited for them to cool down. Rob gave her some non chocolate pieces, so that made her happy. Now she is enjoying a chilly fall night on the deck. Life is good.
Waiting patiently for the cookies on top of the stove to cool
Remember to spoon your flour from your flour container into your measuring cup to get the right amount. And, preheat your oven to 375 degrees for 20 minutes before baking So it cycles to the right temp.
Ingredients
1/2 cup butter, grated with a cheese grater
1 /3 cup brown sugar
1/3 cup sugar
1 egg
1 yolk
1 tsp vanilla
3/4 cup bread flour
3/4 cup flour
1 tsp baking powder
3/4 cup mini chocolate chips
1/4 cup chocolate chips
Directions – preheat oven to 375 degrees for 20 minutes. In a bowl, mix butter,sugar and brown sugar well. Add egg, yolk and vanilla. Blend in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough. Freeze 20 minutes. Line a cookie sheet with nonstick baking liners. Stagger cookies. Bake 15 to 18 minutes (lightly brownes on bottom) cool completely. Store in covered container.
Thank you so much for stopping by. I wish you a day filled with peace, love and happiness. Remember to be kind
An Oreo stuffed inside a chocolate chip sugar cookie
I have an abundance of Oreos so in an attempt to use them up, I decided to stuff them inside a chocolate chip sugar cookie. I used a Betty Crocker sugar cookie mix and added some chocolate chips. Then I stuffed an Oreo inside. And as soon as I took them out of the oven, I sprinkled them with powdered sugar. Feel free to use any cookie recipe (or mix).
Ingredients
1 sugar cookie mix
1/2 cup butter, softened
1 tbs water
1 egg
1 cup chocolate chips
Oreos
Cookie monster at it again!
Directions – preheat oven to 375 degrees for 20 minutes. In a bowl, combine cookie mix, butter, water and egg. Mix well. Add chips. Scoop out 3 tbs of dough. Evenly form around an Oreo. Stagger on a cookie sheet lined with nonstick baking liners. Bake 10 to 14 minutes, until light golden on bottom. Immediately sprinkle with powdered sugar after removing from oven. Cool completely. Store in covered container.
These are one of my many, many chocolate chip cookie recipes. Rob requests only two things – chocolate chip cookies and brownies. I don’t like making the same thing over and over, so I have a collection of various recipes for both. That way there is a little variety for me in my baking. These cookies came out a little gushier than normal because we are having issues with our oven. It is less than 4 years old. I was pleasantly surprised that we got the warranty with it. So we are getting it fixed for free. We are waiting on some parts to come in and the tech will be back to fix it.
🍪
Some tips – scoop your flour from your flour container into measuring cup. Also, preheat your oven for 20 minutes before baking to allow it to cycle for the right temp.
Ingredients
1 cup butter, cold (I used a cheese shredder to shred it)
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tbs vanilla
2 cups bread flour
1 cup cake flour
1 tbs cornstarch
1 tsp baking soda
2 cups chocolate chips
Directions – cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in 1 1/2 cups chocolate chips. Divide dough into 12 equal mounds of dough. Gently press remaining 1/2 cup chocolate chips into tops of each mound. Chill a few hours. Preheat oven to 400 degrees for 20 minutes. Line a cookie sheet with parchment paper or nonstick baking liners. Stagger cookies on prepared sheets. Bake 12 to 16 minutes, depending on how gushy you want your cookies. Cool completley. Store ina covered container. I also chilled them a little too in the fridge.
Cookie!!!
Thank you so much for stopping by. I hope you have a wonderful day filled with peace, joy, love and happiness.
Another simple recipe that starts with a mix. The first time I had these was when I was in college (yup, an eternity ago). The recipe is from Pillsbury from all those years ago.. Just a few ingredients needed. The key with these is to make sure you do not overbake them…if you do, they’ll be dry. If you take them out too early, they may be a little gushy, but that is not a bad thing, is it ?
Ingredients
1 brownie mix
1/2 cup flour (spooned from your flour bag into your measuring cup yo get the right amount)
2 eggs
1 tsp vanilla
1/4 cup plus 2 tbs vegetable oil
1 tbs water
1 cup peanut butter chips
Direction – preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners or parchment paper. Set aside. In a bowl, combine brownie mix and flour. Blend in eggs, oil, vanilla and water. Fold in chips. Scoop out 3 tbs dough and form into mounds. Stagger on prepared cookie sheet. Bake 10 to 12 minutes. Tops will be just set. Cool completley. Store in covered container.
Thanks for stopping by! Have a wonderful day. Remember to be kind. Everyone is fighting some sort of battle, some more difficult than others.
These cookies were supposed to be puffy mounds of goodness for my goddaughter’s 13th birthday. Instead, they ended up flat as pancakes, but extremely large. So I brought them to work and made Sara something more acceptable looking! I blame these on the heat and humidity. They were well-received at work today. ☺
Note- you don’t have to use cake flour, you can entirely use regular flour of you want. Also preheat your oven to 410 degrees for 20 minutes before baking so it heats up to the right amount.
Ingredients
1/2 cup cup butter
1/2 cup crisco
1 cup brown sugar
1/2 cup sugar
1 tbs vanilla
2 eggs
1 1/2 cups flour
1 1/2 cups cake flour
1 tbs cornstarch
1 tsp baking soda
2 cups chocolate chips
Directions – cream butter, Crisco, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips. Divide dough evenly into 8 mounds. Chill at least a few hours. Preheat oven to 410 degrees for 20 minutes. On a cookie sheer lined with nonstick baking liners, stagger cookies. Bake 14 to 16 minutes (you will see light golden pathches on top) . cool completely. Store in covered container.
The cookie monster did not take a bite of this one, I promise!
Thank you for stopping by. Have a wonderful day, one that I hope is filled with joy and love. And remember to be kind. We are all fighting a battle of some sort.
It seems like there is a National (insert name) day every day, doesn’t it? I remember recently seeing something about National Mutt Day (which we observe in our house really every day, because of Gracie). I saw that August 4th, 2021 is National Chocolate Chip Cookie day. I couldn’t let that go by without baking some ccc’s to bring into work (and perhaps let Rob eat one or two).
The cookie monster at it again!
Some cool facts about Chocolate Chip Cookies… 1) Ruth Wakefield “invented” them in 1930. She was making cookies for her roadside inn guests and was out of baker’s chocolate. She added broken pieces of Nestle’s chocolate. She thought they would melt, but did not.. and voila, a star cookie was born! 2) the chocolate chip cookie is America’s most popular cookie. 3) the first chocolate chip cookie was the size of a quarter (now, that’s just wrong) 4) there are 7 billion chocolate chip cookies eaten in the US every year, with only half of those being homemade (a travesty. that number should be bigger) 5) the number of cookies the average person eats in a lifetime is 35, 000. (yowsa)
Perfectly puffy!
Remember to spoon your flour from the flour bag into your measuring cup so you get the correct amount. if you pour directly into the measuring cup, you get too much flour and your cookies could be dry. once you scoop out the dough, chill it for a couple of hours to keep your cookies puffy. and, preheat your oven to 375 degrees for 20 minutes so it cycles to the right temperature for baking (that tip from Stanley, our LG oven tech, to whom I am indebted)
ingredients
1 cup butter, softened
1/2 cupcrisco
1 cup plus 2 tbs brown sugar
3/4 cup sugar
3 eggs
1 tbs vanilla
4 1/2 cups flour
3 tbs cornstarch
1/4 tsp baking soda
1 1/2 tspbaking powder
3 cups chocolate chips
directions – cream butter, crisco, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. fold in chocolate chips. Scoop out 1/4 cups of dough. Chill at least for a few hours. Preheat your oven for 20 minutes to 375 degrees. On a cookie sheet lined with nonstick baking liners or parchment paper, stagger mounds of cookie dough. bake 12 to 15 minutes – you will see light golden patches on top. Cool completely. Store in covered container.
Celebrating the greatest cookie!
thanks so much for stopping by today. Let me know if you make these cookies and how you like them. And, I hope you have a wonderful day filled with love, peace and happiness. Remember that life is hard for all of us, but some have it tougher than others.
cookies by christine 