Tag Archives: crisco

M&M Chocolate Chip Cookies

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What better way to spend part of a Monday than baking large chocolate chip cookies?  Very few that I can think of.

I tossed in some mini m&ms too.  You can add different flavors of chips or nuts if you want too.  I used my quarter cup cookie scoop and chilled the individual doughs over night to keep them puffy. Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Do not pour into your measuring cup.  Packed in flour could lead to a dry cookie. 

  • 8 tbs butter, softened
  • 1/2 cup crisco
  • 1/2 cup brown sugar
  • 1  cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 tbs water
  • 3 1/2 cups flour (scooped from your flour bag into your measuring cup)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup chocolate chips
  • 1 cup mini m&ms

Directions – in a bowl, cream butter, crisco, sugar and brown sugar.   Add eggs, vanilla and water.  Blend in dry ingredients.   Fold in chips and m&ms.  Scoop out 1/4 cups dough.  Chill a few hours or overnight.  When ready to bake, preheat oven to 325 degrees.  Line a cookie sheet with nonstick baking liners or parchment paper.  Stagger cookies on prepared sheets.  Bake 12 to 14 minutes, no longer. 

This is what I mean by staggering cookies

Cool completely.   Store in covered container. 

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

Victory Monday treat #2 – stuffed peanut butter cookies

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The number two treat for our wildcard victory – peanut butter treats stuffed with reese’s trees (I have a LOT left over!  Also, I was proud of myself for resisting my urge to buy Reese’s hearts or Reese’s eggs at BJs yesterday).

I recommend scooping your flour from your flour bag into your measuring cup so you get the right amount.  I also recommend chilling the individual mounds of dough for a few hours (I did not for these today). 

  • Ingredients list
  • 1 cup crisco
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 1/2 cups flour (scooped from flour bag into your measuring cup)
  • Reese’s trees, unwrapped

Directions – in a bowl, cream crisco, peanut butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.  Scoop out 1/4 cups of dough.  Divide in half.  Place a tree in between two halves and seal edges.  Chill a few hours.   Preheat oven to 375 degrees.  Line a cookie sheet with nonstick baking liners.  Stagger on sheet. Bake 9 to 11 minutes (no longer).  Cool completely.   Store in covered container.

Football friday # 16 – Fudge stuffed snowball cookies

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I made some fudge last night and thought I would use some of it to stuff in  snowball cookies (still plenty of fudge left over. ).  The cookies spread a little more than I prefer, but I was in a bit of a hurry and didn’t have time to chill or freeze the dough. 🙂

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend freezing or chilling the dough in the fridge for a few hours to try to keep the cookies puffy.

  • Ingredients
  • 1 cup butter, softened
  • 1/2 cup shortening
  • 4 tbs sugar
  • 6 tbs powdered sugar
  • 3 cups flour
  • 1 cup mini chocolate chips
  • Fudge, cut into small cubes
  • Directions – in a bowl, cream butter, shortening, sugar and powdered sugar.  Blend in flour.  Scoop out 2 tbs dough and divide in half.  Flatten each half.  Put a cube of fudge in between 2 halves and seal cookie.  Chill or freeze a few hours.  Preheat oven to 325 degrees.  Line a cookie sheet with nonstick baking liners or parchment paper.  Stagger cookies on sheet.  Bake 12 to 14 minutes, no longer.  Cool completely.  I popped mine in the fridge to firm them up.  Store in covered container.

Thanks for stopping  by today! Go Bills!

XL Snickerdoodles

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Shouldn’t snickerdoodles be made with Snickers? 😉

For NFL week 12’s football Friday, I present XL Snickerdoodles with a cinnamon frosting.  These smell amazing as they bake!

The Bills are on a bye this week, so I get a stress free football weekend.  Woo hoo!

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, or freezing them for 30 minutes to try and keep the cookies from spreading too much.

  • Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup crisco
  • 3 oz cream cheese, softened
  • 2 cups sugar
  • 2 eggs
  • 2 tsp cinnamon
  • 3 1/2 cups flour (scooped from flour bag into your measuring cup)
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • Cinnamon sugar

Directions – in a bowl, cream butter, sugar, crisco and cream cheese.  Add eggs and cinnamon.  Blend in flour, baking powder and salt.  Divide into 11 equal mounds.  Roll in cinnamon sugar.   Chill a few hours or freeze 30 minutes.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 15 to 18 minutes (no longer). Cool completely.   Place in fridge to firm up.

  • Frosting ingredients
  • 2 tbs butter, soft
  • 2 cups powdered sugar
  • 2 to 3 tbs milk

Directions – in a bowl, combine ingredients and mix well.  Frost cookies.  Sprinkle with cinnamon sugar.  Place in fridge to firm up.  Store in covered container.

Thanks so much for stopping by today.   Please remember to be kind.  We are all fighting some sort of battle and a little kindness can make a big difference

Football friday # 10 Bakery size frosted gingerbread cookies

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I love these cookies.  The cinnamon, nutmeg, cloves and ginger made them smell so good while baking.  Perfect for fall and perfect for a football friday.  By the way, I can’t believe we are in week 10.  It goes so fast!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the mounds of dough for an hour.  And preheat your oven before baking. 

I was lazy and made 6 huge cookies and will cut them into thirds for work.  You can make smaller ones, but the baking times will be shorter.

  • Ingredients list
  • 1 cup crisco
  • 1 1/2 cups brown sugar (packed firmly into measuring cup)
  • 1/2 cup sugar
  • 2 eggs
  • 3 1/2 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 3 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground gloves

Directions – in a bowl, cream crisco, brown sugar and sugar.  Add eggs.  Blend in dry ingredients.  You may need to use your hands to mix the dough to get it to come together.  Divide dough evenly into 6 mounds.  Roll into balls.  Chill 1 hour.  Preheat oven to 350.  Line a cookie sheet with parchment paper.  Bake 15 minutes (bottoms will be browned.  Tops may be a little gushy).  Cool completely.   put in fridge to firm them up.

  • Frosting ingredients
  • 2 tbs melted, butter
  • Powdered sugar
  • Heavy cream or milk

In a bowl mix butter and enough powdered sugar and heavy cream to get the consistency you want. Frost cookies.  Store in covered container in fridge.  

Sugar smashed peanut butter cookies

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Some friends are coming over and love peanut butter treats, so I wanted to make them some peanut butter cookies.  I ended up frosting these.. but I think next time, melted milk chocolate chips or hershey kisses would be better.

Remember to scoop your flour and powdered sugar from their respective containers so you get the right amount.  If you have time, I recommend chilling the dough so the cookies  spread less.

  • Ingredients
  • 1/2 cup butter softened
  • 1/4 cup crisco
  • 1 cup peanut butter
  • 1 1/4 cups sugar
  • 3/4 cup powdered sugar
  • 2 tbs water
  • 2 eggs
  • 4 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1 tsp salt
  • Extra sugar

Directions – in a bowl, cream butter, crisco, peanut butter, sugar, powdered sugar and water.  Add eggs.  Fold in flour, baking soda, cream of tartar and salt.  Scoop out 1/4 cups of dough.  roll into balls.   Spray the bottom of a glass with Pam and dip in extra sugar.  Gently smush cookies (I left mine kind of thick).  Chills for a few hours. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Bake 9 to 11 minutes (no longer).  Cool completely.  Top with melted milk chocolate.  Store in covered container.

Thanks for stopping by today!

Victory Tuesday treats – 2 days late!

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Because the Bills game ended at 1030 Monday night, it was too late to bake victory Tuesday cookies.  Last night, our neighbor chatted us up as we were walking Gracie and it was too late to bake.  So tonight I was determined.  I present iced oatmeal cookies.  Some came out nice and thick like I wanted.  Others spread out.  Next time I will chill the dough for an hour or so and perhaps form the mounds a little higher.

  • Ingredients list
  • 1 cup butter, softened
  • 1/3 cup crisco
  • 1 3/4 cups brown sugar
  • 1 egg
  • 1 yolk
  • 1 1/2 tbs honey or corn syrup
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 cups flour
  • 4 1/2 cups oats (I used a combo of old fashioned and quick)

Directions – in a bowl, cream butter, crisco and brown sugar.  Add egg, yolk, vanilla, honey,  salt and cinnamon.  Blend in half of flour and oats.  Blend in other half.  Divide into 18 even size pieces.  Roll into balls and chill and hour or so.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 13 to 15 minutes (no longer).  Cool completely.

  • Frosting ingredients
  • 1 1/2 cups powdered sugar
  • 2 tbs milk
  • 1 tsp vanilla

Directions – combine and drizzle on cooled cookies.  Store in covered container. 

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

Go Bills.

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!

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!

Brownie stuffed peanut butter cookies

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The other cookies I made using small brown squares – peanut butter!   Few things go together like peanut butter and chocolate.

Remember to scoop your flour from your flour bag into you measuring cup so you get the right amount.   Chill your brownie stuffed cookie dough overnight to prevent spreading.  Preheat oven to 375 degrees for 20 minutes so it cycles to the right temp.

  • Ingredients list
  • 1/2 cup crisco
  • 3/4 cup peanut butter
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 tbs milk
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Brownies cut into 1 inch squares

Directions – in a bowl, cream crisco and peanut butter.  Blend in sugar and brown sugar.  Add egg, vanilla, and milk.  Fold in dry ingredients.  Scoop out 2 tbs dough.  Divide in half and slightly flatten. Place a brownie piece between 2 flattened halves and seal edges around brownie.  Chill a few hours or overnight.  Preheat oven to 375 degrees for 20 minutes.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 8 to 10 minutes (no longer).  Cool completely.   Store in covered container.

Thanks so much for stopping by today!