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.
Rob bought some almond m&ms and I thought they would be perfect in a cookie!
I used a basic chocolate chip cookie recipe, instead of vanilla, I used almond extract. I also used part bread flour along with all purpose flour. They spread out a little more than I prefer, so maybe next time I add a little more flour and bake the dough frozen to see if that helps.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount, freeze the individual doughs before baking and preheat your oven before baking.
Ingredients list
1 cup butter, softened
1 1/4 cups brown sugar, firmly packed into measuring cup
1/2 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
1 cup bread flour
1 tbs cornstarch
1 tsp baking soda
1/4 tsp salt
1 cup of almond m&ms
1/2 cup milk chocolate chips
Directions – in a bowl, cream butter, sugar, and brown sugar. Add eggs and vanilla. Blend in dry ingredients then m&ms and chips. Scoop out 1/4 cups of dough and freeze. When ready to bake, preheat oven to 375 degrees and line a cookie sheet with parchment paper. Stagger dough on sheets.
Bake 10 to 12 minutes, no longer. Immediately gently press extra chips into tops of cookies.
I picked up some malted milk powder recently, after seeing it is a nice addition to cookies, brownies and cakes, especially when using brown butter I know Rob loves brownies so I thought I would try adding malted milk powder to a brownie recipe.
Remember to scoop your flour, baking cocoa and milk powder from you containers into your measuring cup so you get the right amount. Also preheat your oven to 325 degrees before baking.
Ingredients list
1/2 cup butter
2 cups powdered sugar
2 eggs and 1 yolk
1 tsp chocolate extract (or vanilla)
1/2 cup flour
2/3 cup unsweetened baking cocoa
1/3 cup malted milk powder
2 tbs cornstarch
1/2 tsp salt
1 cup chocolate chips
Directions – preheat oven to 325 degrees. Line an 8×8 pan with parchment paper and spray with baking spray. Set aside. in a pan, over low-medium heat, brown butter. you heat it until you start to see some brown specs lile below. Remove from heat.
Pour into bowl and stir in powdered sugar. Mix in eggs, yolk and extract. Fold in dry ingredients, then chips. Evenly press into prepared pan. Bake 28 to 33 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Immediately sprinkle powdered sugar on top.
Cool completely. Cut and store in covered container.
The Sabres play our first playoff game in 15 years tomorrow. As I racked my brain to determine what treat might be special enough, I put the question to my husband – what kind of cookie – smores cookies, rocky road, brownie Rockies road, twix? He settled on smores- a milk chocolate chip cookie dough with crushed graham crackers and mini marshmallow bits.
Special enough? I hope so.
Note – my parents gave me this Sabres golf ball in 1999 and I have had it on display next to our kitchen sink since we bought our house in 2001. Plenty of lean years since then, but my Fandom never left me.
I started getting nervous/ excited on my drive home from work today at 5. Not sure what i will be like tomorrow at work during Sunday night baseball. Pray for my crew.
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. I did not chill these and they puffed up nicely.
Ingredients list
1 cup butter, softened
1 1/3 cups brown sugar, firmly packed into measuring cup
2 eggs
3 tsp vanilla
1 1/3 cups finely crushed graham cracker crumbs
3 cups flour
2 tsp baking soda
1 tbs cornstarch
1 /2 tsp salt
2 cups marshmallow bits
2 cups milk chocolate chips
Directions – preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Set aside. In a bowl, cream butter and brown sugar. Add vanilla and eggs. Blend in dry ingredients. Using your hands, mix in chips and marshmallow bits, like you would do with meatballs. Scoop out 1/4 cups dough. Stagger on prepared sheet.Bake 8 to 10 minutes, no longer (edges of bottoms will be golden brown) cool completely.
For Sabres game night and MLB opening night, I made 2 treats – lemon frosted lemon brownies wuth crushed lemon oreos…and these lemon cookies with crushed lemon oreos and lemon frosted I am a huge fan of adding crushed cookies to cookie dough…. so when I saw these lemon oreos, I bought them and knew I could add them to a lemon cookies recipe.
I used a mix of cake flour and all purpose flour in these, but you can use entirely all purpose flour if you want.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the dough a few hours before baking. And, preheat your oven before baking
Ingredients list
1 cup butter, softened
1 cup sugar
2/3 cup brown sugar, firmly packed into measuring cup
1 egg yolk
1 egg
1 1/2 tsp lemon extract
2 tbs lemon juice (I used bottled)
2 1/4 cups all purpose flour
1 cup cake flour
1 tbs cornstarch
3/4 tsp baking soda
1/2 tsp salt
16 lemon oreos, finely crushed
Directions – in a bowl, cream butter, sugar and brown sugar. Add egg, yolk, extract and lemon juice. Blend in dry ingredients. Mix in crushed oreos. If dough seems a little dry, add a tbs or 2 of water. Evenly divide dough into 10 tall mounds.
Chill a few hours. When ready to bake, preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet.
Bake 9 to 11 minutes, no longer. Cool completely.
If you want, you can frost these. Store in covered container.
Frosting ingredients list
1 1/2 cups powdered sugar
2 tbs lemon juice
Combine these ingredients in a bowl. If frosting seems too thick, you could add a tsp or 2 of water. Frost cookies.
I wanted to make something with cookie dough, so these are a chocolate chip cookie without the chips, an ice cream frosting and edible cookie dough on top.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. After you scoop out the dough, chill them for a few hours. Preheat your oven before baking.
Cookie dough pieces
2 tbs butter, softened
1/4 cup brown sugar, firmly packed into measuring cup
1/2 tbs heavy cream
1 tsp vanilla
1/4 cup flour (heated in a microwave safe container for 30 seconds)
1/4 tsp salt
2 tbs mini chocolate chips
Directions – in a bowl, cream butter and brown sugar for 3 minutes. Add vanilla and heavy cream. Mix in flour and salt. Blend in chips. Scoop out tsp of dough and place in a container in freezer.
Cookies ingredients list
1/2 cup butter, softened
1 cup brown sugar, firmly packed into measuring cup
1/4 cup sugar
1 egg
1 tsp vanilla
2 cups flour
2 tsp cornstarch
2 tsp baking powder
1 tsp salt
Directions – in a bowl, cream butter, sugar and brown sugar. Add egg and vanilla. Blend in dry ingredients. Scoop out 1/4 cups of dough. Place in a covered container and chill a few hours or overnight. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with nonstick baker liners. Stagger cookies on sheet. Bake 11 to 15 minutes (Bottoms will be lightly browned). Cool completely.
Frosting ingredients
4 tbs butter, softened
1 cup powdered sugar
1 tsp vanilla
2 tbs ice cream, melted
Directions- in a bowl, blend butter, powdered sugar and vanilla. Mix in ice cream. Add more powdered sugar, if needed, to get the consistency you want.
Frost cookies.
Place pieces of cookie dough on top and store in covered container.
I wanted to bake a treat for my non peanut butter, non chocolate loving work friends. And I needed to make them quickly after running errands, so I opted for sugar cookies using melted butter. The dough does not need chilling. The cookies come out nice and soft and thick.
I used a combo of all purpose flour and bread flour. You can entirely use all purpose flour. 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
1/2 cup butter, melted
3/4 cup sugar
1 egg yolk
2 tsp vanilla
3/4 cup plus 2 tbs flour
1/4 cup bread flour
1/2 tbs cornstarch
1/4 tsp baking powder
1/4 tsp salt
Directions – preheat oven to 350 degrees. Line a cookie sheet with nonstick baking liners. In a bowl, mix melted butter and sugar. Blend in yolk and vanilla. Stir in dry ingredients. Scoop out 1/4 cups of dough. Roll into balls and slightly flatten. Stagger on prepared cookie sheet. Sprinkle tops with extra sugar. Bake 11 to 14 minutes, no longer. (Bottoms will be light golden). Cool completely. Frost with a simple vanilla frosting, if desired.
Frosting ingredients
2 tbs butter, melted
2 cups powdered sugar
1 tsp vanilla
Heavy cream or milk
In a bowl, combine butter, powdered sugar and vanilla. Add enough milk or cream to get the consistency you want. Frost cookies. Store in covered container.
I wanted to bake to celebrate the US men’s hockey team gold medal game victory, but there is also a super winter storm coming and I am staying at the Doubletree hotel near work tonight, and time is of the essence. Rob asked for doubletree cookies. I found the recipe put out by doubletree and tweaked it. Another higher level treat will be made at a later date for our US hockey men. Hoping we don’t lose power so the treat can be made later this week!!!
The game was stressful. So much play was in our end. When Jack’s game winner went in, I couldn’t believe it! And it was so wonderful to see the late Johnny Gaudreau honored and that 2 of his kids were on the ice for the team picture.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the scooped out dough a few hours. And, preheat your oven before baking.
These bake at 300 degrees, per doubletree.
Ingredients list
1 cup butter, softened
3/4 cup plus 1 tbs brown sugar, firmly packed
3/4 cup sugar
2 eggs
1 tsp vanilla
1 cup bread flour
1 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 tbs cornstarch
1/2 cup oats (either quick or rolled)
2 cups chocolate chips
Directions – in a food processor, place oats, flour, baking soda, salt and cornstarch. Process 1 minute. Set aside. in a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Blend in oats mixture. Fold in chips. Scoop out 1/4 cups dough. Chill an hour or 2. When ready to bake, preheat oven to 300. Line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on sheet. Bake 20 to 23 minutes. Cool completely. Store in covered container.
In honor of the US women’s Olympic hockey team winning the gold medal and our men’s team taking on Canada for gold Sunday, I really wanted to step up my dessert game. I saw Costco has this new chocolate chip cookie bar cake – a chocolate cake layer, creamy filling with pieces of edible cookie dough, chocolate chip cookie cake, topped with a thin layer of chocolate frosting. I think next time, I would put the cookie cake layer on the bottom (because it is kind of heavy) or make a yellow layer and add chocolate chips to it. It took a while to make, but the weather is not great, so why not try this?
Remember to scoop your flour from your flour bag into your measuring cups so you get the right amount. Same goes for your powdered sugar and baking cocoa. And, preheat your oven before baking.
Before you start this process, take out 4 and 1/2 sticks of butter and set aside, so they soften.
Also take out 3/4 cup ice cream and put in a cup before baking, in the fridge, so it melts.
I used chocolate chip cookie dough
I didn’t want to make this using 9×13 pans, so I found these 8×10 at the dollar tree.
Fudgy chocolate cake layer ingredients
1/2 cup butter, melted
1 1/4 cups brown sugar, firmly packed into measuring cups
2 eggs
1 tsp vanilla
1 cup flour
1 /4 cup plus 2 tbs unsweetened baking cocoa
1/2 tso baking soda
1/2 tsp salt
1/2 cup hot water
Directions -Preheat oven to 350 degrees. Line an 8×10 pan with parchment paper and set aside. In a bowl, combine melted butter and brown sugar. Add eggs and vanilla. Mix in dry ingredients. Pour in water and just stir until batter evenly blended. Pour into prepared pan. Bake 25 to 30 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Cool completely.
Chocolate chip cookie cake ingredients
1 cup butter, melted and cooled 5 minutes
1 cup brown sugar, firmly packed into measuring cup
3/4 cup sugar
2 eggs
1 egg yolk
2 tsp vanilla
2 1/2 cups flour
1 tbs cornstarch
1/2 tsp baking powder
1 tsp salt
1 cup chocolate chips (plus 1/2 cup)
Directions – preheat oven to 350 degrees. Line an 8×10 pan with tin foil and spray with baking spray. Set aside. In a bowl, blend butter, sugar, brown sugar, eggs, yolk and vanilla. Add dry ingredients. Mix in 1 cup chips. Press into prepared pan. Sprinkle 1/2 cup chips on top. Gently press down gently. Bake 30 minutes (edges will be golden). Cool completely.
Ice cream flavored filling ingredients
1/2 cup butter, softened
3/4 cup ice cream, melted
3 1/2 cups powdered sugar
Milk
Directions – in a bowl, using a hand mixer, blend butter and melted ice cream smooth. Slowly, blend in powdered sugar and enough milk to get the consistency you want.
Edible cookie dough ingredients
2 cup flour (heated in a microwave safe bowl for 60 seconds for safety purposes)
1/4 cup butter, softened
1/2 cup brown sugar, firmly packed into measuring cup
1 tsp vanilla
1/2 cup mini chocolate chips
Directions – in a bowl, using a hand mixer, beat brown sugar and butter for 2 minutes. Add vanilla. Mix in flour then mini chips. Scoop out tsp of dough. Set aside.
Chocolate frosting ingredients
2 tbs butter, melted
2 tbs unsweetened baking cocoa
2 cups powdered sugar
2 tbs milk
Directions – in a bowl, blend butter and cocoa. Mix in powdered sugar. Add enough milk to get the consistency you want.
Now it’s time to assemble this monstrosity! I am putting this together like Costco does… but next time, I think I will put the chocolate chip cookie cake layer on the bottom, perhaps leave out the cookie dough pieces from the filling and maybe skip the frosting, or drizzle melted chocolate chips.
I am trying to find different cutout recipes to use my heart shaped cookie cutters, so I thought “why not brown sugar cinnamon sugar? And I was in a bit of a hurry, so I decided to use brown butter too.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat your oven to 375 degrees before baking.
Ingredients list
10 tbs butter
1/2 cup brown sugar, firmly packed into measuring cup
2 tbs egg beaters or egg whites (or one half of an egg
2 tbs water
1 3/4 cups flour
1 tbs cornstarch
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
Directions – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Set aside. In a pan, over medium low heart, brown butter. It takes 10 minutes or so and looks like this.
Pour in a bowl and let it sit at room temp for 10 minutes. Blend in brown sugar. Mix in water and egg beaters/egg whites/half egg. Blend in dry ingredients. If dough seems a little dry, add another tbs or 2 of water. Sprinkle fllour a flat surface to whatever thickness you want. cut out cookies.
place on prepared sheet.
Bake 7 to 9 minutes. Cool completely.
Frost or make sandwich cookies. I used a buttercream frosting and added cinnamon sugar.
cookies by christine 