Tag Archives: cornstarch

Chocolate chip cookies

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Part two of my treats for the final NFL regular season weekend – another version of chocolate chip cookies. These have a tbs of oil, which makes them so soft!

Remember to scoop your flour from your flour container into your measuring cup so you get the right amount. Preheat your oven to 350 for 20 minutes before baking so it cycles to the right temp. Also, form the dough into tall cylinders to keep them puffy.

I recommend chilling the dough if you have time. If you don’t that is ok, they might not be as puffy.

Ingredients list

  • 1/2 cup butter, cold and grated with a cheese grater
  • 1 tbs oil
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 3/4 tsp baking soda
  • 1 tbs cornstarch
  • 2 cups flour
  • 1 cup chocolate chips
  • Directions- line cookie sheets with parchment paper. In a bowl, cream butter, brown sugar, and sugar. Add egg, vanilla and salt. Blend in dry ingredients. Fold in chips. Scoop out 1.5 tbs dough and form into tall cylinders. Chill a few hours if you have time. Preheat oven to 350 degrees. Stagger on prepared sheets. Bake 10 to 13 minutes (edges will be browned, tops may be a little gushy). Cool completely. Store in covered container.

Thanks so much for stopping by today. Wishing you peace, Joy and love.

Chocolate chip cutout cookies

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Wrapping up my Christmas cookie cutouts with a chocolate chip version. These are awesome and a fun variation of cutouts. Use mini chocolate chips to make it easier to use your cookie cutters!

Honestly, I make sandwich cookies with cutouts because my decorating skills are a disaster!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 tbs water
  • 2 eggs
  • 1 tsp vanilla
  • 4 cups flour
  • 2 tsp cornstarch
  • 1/8 tsp baking powder
  • 1 cup mini chocolate chip

Directions – preheat oven to 350 degrees. Line cookie sheets with parchment paper. In a bowl, cream sugar and butter. Add eggs, water and vanilla. Slowly blend in dry ingredients. Fold in chips. Sprinkle your countertop with flour. Roll out the dough and cut. Place cutouts on prepared sheets. Bake 6 to 8 minutes, depending on thickness of cookies. Do not bake longer. Cool and frost or use frosting between 2 cookies for sandwich cookies.

Santa!

Thanks for stopping by today!

Chocolate hot cocoa and marshmallow chip cookies

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I saw this wonderful creation from Nestlé at Aldi and I bought, not one, but 2 bags. Hot cocoa and marshmallow chips? Genius!

I figure pop one bag in some chocolate cookie dough and magic happens.

I put up both our trees this weekend.. and pulled put my favorite ornament. (I also love the red haired doll from Rudolph, which is right next to it). It is year 34 with this Bills ornamant, and am hoping Santa comes through this time!

Go Bills!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount, scoop out your dough and then chill the individual mounds at least an hour, and preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients list
  • 1 1/2 cups butter, softened
  • 1 1/2 tbs vegetable oil
  • 1 1/2 cups brown sugar
  • 1/3 cup plus 3 tbs sugar
  • 3 eggs
  • 2 tsp vanilla
  • 3 3/4 cups flour
  • 3/4 cup baking cocoa
  • 3 tsp cornstarch
  • 1/2 tsp salt
  • 1 bag of hot cocoa chips
  • 1 cup milk chocolate chips

Directions – cream butter, oil, sugar, and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips. Scoop out dough (I used my cookie scoop that is 6 tbs worth). I formed them into tall mounds and chills them for at least an hour. Line a cookie sheet with parchment paper. Preheat oven to 350 degrees for 20 minutes before baking. Stagger cookies on prepared sheets. Bake 15 to 18 minutes. Cool completely. Store in covered container.

Thanks for stopping by today! Remember to be kind! Go Bills!

What the Puck? It’s NHL Opening Night! Happy Hockey!

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In honor of NHL opening night tomorrow (Tuesday), I made flourless brownie “pucks” covered in melted chocolate. I baked flourless brownies in a 9×13 pan. Let them cool, used the top of a glass to cut out pucks, then used scraps of the remaining dough to form mini pucks and topped them with melted chocolate. Happy hockey!

Remember to preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients list
  • 10 tbs butter
  • 2 cups dark chocolate chips
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 4 tbs baking cocoa
  • 6 tbs cornstarch

Directions- line a 9×13 baking pan with tin foil and spray with baking spray. Preheat oven to 350 degrees for 20 minutes before baking. In a microwave safe bowl, combine chips and butter and microwave in 45 second increments until you can stir smooth. Add sugar. Mix in eggs, one at a time. Stir in vanilla. Fold in cocoa and cornstarch. Spread evenly into pan. Bake 20 to 25 minutes – toothpick inserted in center comes out with a few moist crumbs. Cool completely. Spray the rim of a round glass with Pam and cut out pucks.

Top with melted chocolate. Let set. Store in covered container.

Thanks for stopping by! Go Sabres!

You know what would make things better right now?

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Does a cookie solve all problems?

That was the question my husband asked me after I got home from work and after the Bills lost by 5 in London and both lineback Matt Milano and defensive lineman Da’Quan Jones left with injuries. And they could both be out a while. Rob’s answer to all this was “chocolate chip cookies.” As soon as he said cookies, Gracie ran in and sat at my feet, like the good pup she is, as if to say “yes, mama, cookies make everything better. I do not agree, but I did make cookies. And yes,chocolate chip ones. Honestly, I am still mad about the loss, but someone will enjoy these damn cookies.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Freeze the dough for an hour or chill for a few hours to prevent spreading. And preheat your oven to 375 degrees for 20 minutes before baking so the oven cycles to the right temp.

  • Ingredients list
  • 1 cup butter flavor crisco
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 3/4 cup bread flour
  • 2 tsp baking powder
  • 1 tbs cornstarch
  • 1 tsp salt
  • 1 cup chocolate chips
  • 1 cup mini chocolate chips

Directions – in a bowl, cream butter flavor crisco, brown sugar and sugar. Add eggs and vanilla. Fold in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough and form tall cylinders. Chill a few hours. Preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with parchment paper and stagger cookies. Bake 14 to 16 minutes. Edges will be golden. Middle may be soft,but remove from oven. Cool completley. Chill in fridge to help cookies firm up. Store in covered container.

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

Cookies to celebrate a Bills win and National Homemade Cookies Day

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I was alerted on Twitter that today is National homemade cookies day.. which is certainly a day to be celebrated… it was also a Bills victory day, something to be even more celebrated. Nothing to fancy, just browned butter chocolate chip cookies. You know what else, Bills win Christine is so much better than Bills lose Christine. (Just ask my hubby)

These candles below were given to me by my dear college friend, Patty. The Bills are 3-0 when I light them on game day. Just saying 😉

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, chill the cookies for a few hours or flash chill them (I stuck em in the freezer for an hour to speed up the process). Preheat your oven to 350 degrees for 20 minutes

  • Ingredients list
  • 1 cup butter, browned
  • 3/4 cup sugar
  • 1 cup brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 3 1/4 cups flour
  • 1/4 tsp salt
  • 1/2 cup chocolate chips
  • 1 cup mini chocolate chips

Directions – in a pan, heat butter over low-medium heat, stirring occasionally until there are little brown specs in the bottom (it might take 10 minutes or so). Cool 10 minutes. Pour in a bowl, add sugar and brown sugar. Mix in eggs and vanilla. Blend in dry ingredients. Fold in chips. Scoop out 2 tbs dough. Chill a few hours. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. Stagger cookies. Bake 12 to 13 minutes. They will be a little gushy on top. They will firm up as they cool. Cool completely. Store in covered container.

Oreo topped chocolate chip cookies

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It is a rainy dreary Friday, so seems like a good time to bake cookies. These are chocolate chip cookies topped with crushed oreos. I made the cookies, formed them into mounds and them rolled the tops in crushed oreos. I chilled them for a few hours, then baked them.

These use a mix of regular all purpose flour and bread flour. Remember to scoop the flour from your flour bag into your measuring cup so you get the right amount. I also used some cornstarch to keep them from flattening too much.

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 cup all purpose flour
  • 1 1/4 cups bread flour
  • 1 tbs cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup chocolate chips
  • 10 to 12 oreos, finely crushed

Directions – cream butter, brown sugar and sugar. Add egg, yolk and vanilla. Blend in dry ingredients. Fold in chips. Scoop out 1/4 cups of dough. Roll tops in crushed oreos. Chill a few hours. Preheat oven to 350 degrees for 20 minutes before baking so it cycles to the right temp. On a cookie sheet lined with parchment paper, stagger cookies, as shown below.

Bake at 350 degrees for 13 to 15 minutes (the edges will be golden). The middle may be a little gushy, but will firm up as the cookies cool. Cool completely. Store in covered container.

Thanks for stopping by today. I wish you a day of peace, love and joy. And, Go Bills!

Perfectly puffy triple chip cookies

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I know most people don’t love cooler weather, but honestly, I am ok with it because the puffy cookies are back! (Also my hair is less of a battle to straighten). Today, I present puffy triple chip cookies, featuring semisweet, milk chocolate and white chocolate chips.

I used butter flavor crisco in this recipe, as well as cornstarch.

A reminder to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the mounds of dough for at least an hour to prevent spreading. And preheat your oven for 20 minutes, so it cycles to the right temp.

  • 1 cup butter flavor crisco
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3.4 oz instant pudding mix
  • 2 1/4 cups flour (scooped from your flour container into your measuring cup)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup milk chocolate chips

Directions – in a bowl, using a wooden spoon or rubber spatula, cream butter crisco, brown sugar and sugar. Add eggs. Mix in vanilla and pudding mix. Blend in flour, baking powder, baking soda and cornstarch. Blend in chips. Scoop out 1/4 cups of dough and form into mounds. Chill at least an hour in the fridge. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper and stagger cookies. Bake at 350 degrees for 11 to 13 minutes. The bottoms will be lightly browned. The tops will be a little gushy, but will firm up as they cool and set overnight.

Store in covered container.

Thanks for stopping by today! Go Bills!

Stuffed Monster Cookies

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I haven’t made stuffed cookies in a while, so I figure I would make these monster cookies and stuff them with Reese’s peanut butter cups (and also hershey kisses bc I ran out of Reese’s). You don’t need to stuff these cookies, they are just fine on their own. But I like to step things up a notch, so I stuffed ’em

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, chill the individual cookie dough to prevent spreading. And preheat the oven to 350 degrees for 20 minutes so it cycles to the right temp.

  • Ingredients
  • 1 cup butter, softened
  • 1 cup peanut butter
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 4 eggs
  • 3 tsp vanilla
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tbs cornstarch
  • 2 cups old fashioned oats
  • 2 cups m&ms
  • 1 cup chocolate chips
  • 1 cup milk chocolate chips
  • Reeses pb cups or other candy,unwrapped

Directions – cream butter, peanut butter, sugar and brown sugar. Add eggs and vanilla. Blend in flour, cornstarch, and baking soda. Mix in oats. Fold in chips and m&ms. Scoop out 1/4 cup dough. Divide in half. Slightly flatten one half.

Place 1 Reese’s on top.

Place other flattened half of dough on top.

Cover Reese’s completley.

Chill a few hours or overnight. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. Stagger cookies on sheet.

Bake 12 to 14 minutes (no longer). Cool completely. Store in covered container.

Thanks so much for stopping by today!

Chocolate chip cookies #2

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Sometimes when i can’t decide what to bake, I go with chocolate chip cookies. I can always make a different version bc I have many to choose from. I have had some issues with ccc (chocolate chip cookies) this summer because of the humidity. They wound up so flat). These did flatten, but not too badly. I credit adding cornstarch and chilling the mounds of cookie dough overnight o helping with that.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (if you pour directly into the measuring cup, you pack the flour in. And that can make for a dry cookie. Also, I recommend scooping out the cookie dough and chilling them in the fridge overnight. And preheat the oven to 350 degrees for 20 minutes do it cycles to the right temp.

  • Ingredients list
  • 1 cup butter, cold and shredded with a cheese grater, or cut into tiny cubes
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 3/4 cups flour (scooped from your flour bag into your measuring cup)
  • 3 tbs cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chocolate chips
  • 1 cup mini chocolate chips

Directions – cream butter, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough and form into tall mounds. Chill a few hours or overnight. Preheat oven to 350 degrees for 20 minutes before baking. Line a baking sheet with nonstick baking liners. Stagger cookies on prepared sheets (they do spread a bit). Cook 12 to 15 minutes. I took mine out after 15. They were a little gushy on top, but figure they will firm up overnight. Cool completely. Store in covered container.

Thank you for stopping by! I wish you peace and joy.