Tag Archives: cornstarch

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!

Chocolate chip cookie topped brownies

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Instead of putting a brownie inside a chocolate chip cookie, I went with more of a brookie (brownie plus cookie) approach.  I made a recipe of a batch of brownies for a 9×13 pan, as well as a recipe for a batch of chocolate chip cookies.  I spread the brownie dough in the pan and then gently pressed blobs of cookie dough on top.  I probably took them out a little sooner than I should have, so I put them in the fridge after they completely cooled down to firm up a bit more.

For the cookie recipe, you will only need half of the dough to top the brownies.  I used the other half and stuffed them with oreos.  Also, I used some homemade maple syrup.  You can use honey or corn syrup.

Remember to scoop your flour and your cocoa from your bag/container into your measuring cup so you get the right amount.

  • Brownie batter ingredients
  • 1 cup butter, melted
  • 3/4 cup unsweetened baking cocoa
  • 2 1/4 cups sugar
  • 1/2 tsp salt
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/3 cups flour
  • 1/2 tsp baking powder

Directions – preheat oven to 350 degrees. Line a 9×13 pan with tin foil and spray with baking spray.  In a bowl, combine butter and baking cocoa.  Mix smooth.  Add sugar, salt, eggs (one at a time) and vanilla.  Blend in four and baking powder.  Evenly spread into prepared pan

  • Chocolate chip cookie dough ingredients (you will only need about half of this recipe.  Use the rest as you wish)
  • 1 cup butter, melted and cooled 10 minutes
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup maple syrup/corn syrup/honey
  • 3 1/4 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking powder
  • 1 tsp salt
  • 1-2 cups chocolate chips (I used milk chocolate for these)

Directions – in a bowl, combine butter, sugar, and brown sugar.  Add eggs, vanilla, and maple syrup.  Blend in dry ingredients.  Fold in chips.  Scoop out 2 tbs of dough and place on top of brown batter in pan.  Gently press down. 

Bake in oven preheated to 350 degrees for 30 to 35 minutes (toothpick inserted in brownie batter basically comes out clean).  (I would not bake longer than 35 minutes, though, because the edges may get too crispy.)  Cool completely. (If the brownies seem doughy after you cut them, pop them in the fridge, in a covered container.)  Store in covered container. 

Thanks so much for stopping by today!

Sheet pan Blondies -Chocolate Chip Cookie Bars

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What’s better a batch of Blondies/Chocolate Chip cookie bars?  A sheet pan batch!   Because a sheet pan recipe makes so much more.  And if you are going to bake when it’s 100 degrees and humid, you may as well make it worth your while!

Also I wonder what makes a treat a blondie as opposed to chocolate chip?  Perhaps melted butter or extra brown sugar. 

  • Ingredients list
  • 1 cup butter, melted and cooled 15 minutes
  • 1 1/2 cups brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 yolks
  • 2 tbs milk/water
  • 3 1/2 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 cups chocolate chips

Directions – preheat oven to 325 degrees.  Line a cookie sheet (13×18 inches) with parchment paper and spray with baking spray.  In a bowl, combine melted butter, sugar and brown sugar.  Add eggs, yolks, vanilla and milk.  Mix in dry ingredients.  Fold in chips.  Evenly press into prepared pan.  Bake 20 to 25 minutes, until lightly golden on top.  Be careful not to overbake or they will dry out. If you feel they are undercooked, just let them cool completley and pop them in your fridge for a while to firm them up.

Thank you so much for stopping by today!  Wishing you a day of peace, love and joy!

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

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.

Funfetti cookie sandwiches

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I haven’t made funfetti cookies in quite a while, so I felt I was due to bake up a batch.  I baked them when it was a little humid, so they came out a little flatter than I preferred, so I made each one into a cookie sandwich.  I think next time, I may add a little more flour, perhaps 1/4 cup more.

I recommend scooping the flour from your flour bag into your measuring cup so you get the right amount.  Also chill the individual mounds of dough for a few hours.  Preheat your ovent to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Funfetti cookie ingredients
  • 1 cup of butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 tsp almond extract (or you can omit this if you don’t have it)
  • 3 to 3 1/4 cups flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tbs cornstarch
  • 1/2 tsp salt
  • 1 cup sprinkles

Directions – in a bowl, cream butter and sugar.  Add eggs and extracts.  Blend in dry ingredients.   Fold in sprinkles.   Scoop out 2 tbs dough and form tall mounds.  Chill a few hours. When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet – alternating a row of 2, then a row of one.  These spread so leave some room.  Bake 10 to 11 minutes.  they will be a little gushy.  Cool completely.  you can also pop them in the fridge to firm them up a bit.

  • Filling ingredients
  • 1/2 cup butter soft
  • 3 cups powdered sugar
  • 2 tbs milk
  • 1 tsp vanilla

Directions- in a bowl cream butter and powdered sugar.  Add milk and vanilla. 

Assembly – cut each cookie in half.  Spread some filling between 2 halves.  Store in fridge for a few hours. 

Thanks so much for stopping by! 

Celebrating the NHL and NBA postseasons with a classic!

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When it comes to the playoffs, bigger is better.  That is my thought process with these cookies.  They are beyond large – 6 inches in diameter when baked.  I made 6 or 7 of these and plan on cutting them into quarters after they cool.  I also will be storing them in the fridge for a few hours to help them firm up a bit.

This is what happens when a certain someone does not let the cookie cool!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill the individual mounds of dough a few hours or overnight.  Preheat oven to 20 minutes before baking so it cycles to the right temp. 

  • Ingredients list
  • 1 cup butter, cold and cubed into tiny squares
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 3/4 cups flour (scooped from your flour bag into your measuring cup)
  • 2 tbs cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 cups chocolate chips
  • 1 extra cup chocolate chips
  • 1 cup mini chocolate chips.

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla. Blend in dry ingredients.  Fold in 2 cups chips.  Divide dough evenly into 7 pieces.  In a separate bowl, combine 1 cup remaining chocolate chips and mini chips.  Roll tops and sides  of cookie doughs into chips mixture. 

This is how the doughs look after dipped in the chocolate chip mixture

Chill a few hours.  Preheat oven to 350 degrees.  Line cookie sheet with parchment paper.   Place cookies on sheet, leaving plenty of room bc these spread.  Bake 20 minutes, no longer.  Cool completley.  Store in a covered container in the fridge to firm up cookies. 

Thanks for stopping by today!

Milk chocolate chip mini marshmallow bit cookies

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I went a little out of the box with this treat – milk chocolate chip cookies with mini marshmallow bits.  I thought they would be easier to use and less messy than mini marshmallows.  And they were!

I used a combination of cocoa powder and hot cocoa mix, but you can leave out the cocoa mix if you want.

Remember to scoop your flour and cocoa from their respective containers so you get the correct amount.  If you pour directly into the measuring cup, it gets packed in, and you end up with too much flour and dry cookies.  Yuck!

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup crisco
  • 1 cup plus 2 tbs brown sugar
  • 1 cup plus 2 tbs sugar
  • 3 eggs
  • 3 1/4 plus 2 tbs flour
  • 1/2 cup hot cocoa mix
  • 3/4 cup plus 2 tbs unsweetened baking cocoa
  • 3/4 tsp salt
  • 1 1/2 tsp baking soda
  • 1 tbs cornstarch
  • 1 cup mini marshmallow bits
  • 2 cups milk chocolate chips

Directions- in a bowl, cream butter, crisco, sugar and brown sugar.  Add eggs.  Mix in dry ingredients. Fold in chips and marshmallow bits.   Scoop out 1/4 cups of dough.  Chill and hour or two.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper and stagger cookies.

Bake 10 to 13 minutes. Cool completely.  Store in covered container.

Thank so much for stopping by today.  Wishing you a day of peace, joy and love.  Remember to be kind. 

XL triple chip cookies topped with melted chocolate chips

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A request from my hubby for triple chip cookies. They are cooked at a higher temperature (390 degrees), so I made them quite large so they did not burn. I am taking them to work, so after they were completley cooled, I cut them in half and topped them with melted chocolate. If I did not cut them in half, people at work would have. 😉

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (do not pour it in. Pouring it packs it in and you wind up with dry cookies. Blech!). Also chill the individual mounds. And preheat your oven for 20 minutes before baking.

  • Ingredients
  • 8 tbs butter, softened
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 to 2 3/4 cups flour
  • 1 tbs cornstarch
    • 1 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1 to 3 tbs water (opt)
    • 2/3 cup chocolate chips
    • 2/3 cup milk chocolate chips
    • 2/3 cup white chocolate chips

Directions – cream butter and brown sugar. Add egg and vanilla. Blend in dry ingredients. If dough seems dry, add water, 1 tbs at a time to make it easier to work with. Blend in chips. Divide dough into 8 even pieces. I formed mine into very tall mounds. You can flatten your if you prefer. Bake 11 to 14 minutes (no longer). They will be golden on the edges and a little gushy on top. They will firm up as they cool. Once completely cooled, top with melted chocolate if you want.

Store in covered container.

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

Crushed Golden Golden Oreo Cookies topped with Melted Hershey Kisses

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Stepping up my game for NFL Divisional Playoff football friday tomorrow.  I made homemade hostess cupcakes and these crushed Golden oreo cookies.  really, it’s a basically cookie recipe with crushed Golden oreos mixed in. And I topped them with melted chocolate.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend chilling these overnight to keep them puffy as they bake. Also preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 6 tbs brown sugar
  • 1/2 cup powdered sugar
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • 6 tbs cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp cream of tartar
  • 24 golden oreos, finely crushed

Directions – in a bowl, cream butter, sugar, brown sugar, powdered sugar and oil. Blend in eggs and vanilla. Mix in dry ingredients. Fold in crushed oreos. Scoop out 1/4 cups of dough. Chill a few hours or overnight. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies like below

Bake for 12 to 14 minutes. They will seem a little underbaked on top, but it is ok. They will continue to bake after you remove them from oven. Cool completely. Top with melted chocolate chips or hershey kisses. Store in covered container.