Tag Archives: flour

Oreo stuffed chocolate chip cookies

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Oreo stuffed chocolate chip cookies

These are the queen of stuffed cookies. An Oreo baked inside a chocolate chip cookie. And they are a request of one of my goddaughters, Sara, for her birthday party. Rob may or may not have taste tested one, so he can vouch for me at the family party tomorrow 🙂

The original Oreo is the best!

The trick to this is to not use too much dough to surround the Oreo. Use 1 1/2 tbs on top and 1 1/2 tbs on the bottom of each Oreo. That way they are nice and puffy and perfect looking.

The Queen of stuffed cookies

Couple of other tips – I also like to use cornstarch to keep the cookies from spreading too much… Spoon your flour from your flour bag into your measuring cup… Chill the cookies at least for a few hours.. And preheat your oven to 350 degrees for 20 minutes before baking.

Staggered cookies
  • Ingredients
  • 1 cup butter, softened
  • 3 /4 cup brown sugar
  • 1 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 3 1/2 cups flour
  • 1,tbs cornstarch
  • 1 tsp baking soda
  • 2 cups chocolate chips
  • Oreos!

Directions – cream butter, brown sugar and sugar. Add vanilla and eggs., fold in dry ingredients. Blend in chips. Scoop out 11/2 tbs of dough (I used a cookie scoop), slightly flatten, place an Oreo on top. Scoop out another 11/2 tbs dough, slightly flatten., place on top of Oreo. Mold dough around to completely cover cookie. Chill a few hours in fridge. Preheat oven to 350 degrees for 20 minutes. On a cookie sheet that’s been lined with nonstick baking liners or parchment paper, stagger cookies. (See pic above)

Bake 10 to 13 minutes, or until you see a few golden patches on top and bottoms of cookies are lightly golden. Cool completely. Store in covered container.

Thanks so much for stopping by today., remember to be kind to others, and yourself too. We are all battling something.

Another Chocolate chip cookies recipe

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Gooshy goodness!

Another rainy, humid day here, so to make things better, I opted to whip up some chocolate chip cookies. I used bread flour in these because, well, I have a bag of bread flour that I am trying to figure out what to do with.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. (If you directly pour it into your measuring cup, you will end up with too much, making for a dry cookie). If you have time, chill the dough at least for an hour to keep the cookies from spreading too much. Also preheat your oven to 350 degrees for 20 minutes before baking to get the oven to the right temp.

  • Ingredients
  • 1 cup butter, softened
  • 2 cups brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tbs vanilla
  • 3 cups bread flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cup chocolate chips
A little flatter than I prefer my cookies to look, but I think they’re ok

Directions – cream butter, brown sugar and sugar. Beat in egg and vanilla. Blend in dry ingredients. Mix in chips. Scoop out 1/4 cups dough. Chill an hour or two. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on the prepared sheet. Bake 10 to 13 minutes, or until you see light golden patches on top. Cool completely. Store in covered container.

Happiness is a chocolate chip cookie

Thanks for stopping by today. Remember life can be hard some times, so be kind to others as well as yourself. Wishing you peace, love, joy and happiness. ❤

Peanut butter brownies with milk chocolate chips

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Peanut butter brownies topped with melted Hershey kisses

These are a peanut butter lovers delight! It is a dense, almost fudge like peanut butter brownie. I tossed in some milk chocolate chips and topped them with melted Hershey kisses! I use peanut butter chips for these.

Someone appears to have taken a bite!

A reminder to scoop your flour from your flour bag into your measuring cup and preheat your oven to 350 degrees for 20 minutes so you get the correct temperature for baking.

  • Ingredients
  • 1/2 cup butter, melted
  • 10 oz bag peanut butter chips
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/4 cups flour
  • Dash salt
  • 1 cup milk chocolate chips

Directions – preheat oven to 350 degrees for 20 minutes before baking. Line an 8×8 pan with tin foil and spray with baking spray. In a microwave safe bowl, melt butter and pb chips in 45 second increments until you can stir smooth. Add sugar and brown sugar. Mix in eggs, one at a time, and vanilla. Blend in flour and salt. Fold in chips. Mixture will be thick. Spread into prepared pan. Bake 20 to 25 minutes, until you see light golden patches on top. Cool completely. Top with melted chocolate. Store in covered container.

Hope you have a wonderful day filles with peace, love and happiness!

Happy father’s day triple chip cookies

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Happy father’s day cookies

Today’s recipe is in honor of father’s day, especially my dad, who had quite the sweet tooth. He would have been so thrilled this past week to see his grandson, my nephew Jackson, get a ball from Bills qb Josh Allen, after Josh threw out the first pitch before the Yankees- Blue Jays game in Buffalo. It was such a thrill for me to get the pix from my sister in law. For sports and life to intersect like that, it makes my heart full. My dad loved both the Bills and Yankees, and Jackson more. ❤well, my papa did have a good view od it from heaven.

Josh handing Jackson (on the right) the ball after his ceremonial first pitch
Jackson (right) and his friend Lucas (left) with the ball from Josh’s first pitch

I added an instant vanilla pudding mix to this recipe and used a combo of all purpose flour and bread flour, because I have a bag of bread flour and am trying to use it up. You can use entirely all purpose flour if you want. Remember – Scoop your flour from your flour bag into your measuring cup, chills your dough for a few hours, and preheat your oven to 350 degrees for 20 minutes before baking.

  • Ingredients list
  • 3/4 cup butter, softened
  • 1/4 cup sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tbs vanilla
  • 3.4 oz instant pudding mix
  • 1 cup all purpose flour
  • 1 cup bread flour
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 1/3 cup milk chocolate chips
  • 1/3 cup white chocolate chips
  • 1/3 cup semisweet chocolate chips

Directions – cream butter, brown sugar and sugar. Add egg and vanilla. Stir in pudding mix. Blend in flour, baking soda and cornstarch. Mix in chips. Form 1/4 cup mounds of cookies. Chill dough for a few hours. On a cookie sheet lined with nonstick baking liners or parchment paper, stagger cookies. Bake 8 to 11 minutes. They will have a few light golden patches on top. They may seem undercooked, but will be fine. Cool completely. Store in covered container.

Happy father’s day

Black and White Brownie cookies (aka half moon cookies)

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Black and white brownie/half moon cookies

I know the classic black and white, or half moon cookie, has a vanilla cookie base. But today, I decided to mix it up and go with a brownie base. I also decided to use my whoopie pie pans! Honestly, they are one of the baking tools I have, but rarely use. (Others include a churros maker and mini cake pop maker, both which operate like a foreman grill, and breadmaker).

Whoopie pie pan getting used for the first time in a long time

I used a mix for these, but you could probably use your favorite homemade recipe and add the flour and baking cocoa. Remember to scoop your flour from,you flour bag into your measuring cup and preheat your oven to 350 degrees for 20 minutes before baking. Also, if black and white cookies are not your thing, make whatever flavor filling you want and make whoopie pies.

  • Ingredients
  • 1 brownie recipe, prepared
  • 1 cup flour
  • 1/4 cup baking cocoa

Directions – preheat oven to 350 for 20 minutes. Spray a whoopie pie pan with baking spray, or line a cookie sheet with a nonstick baking liner. Combine your brownie recipe, along with flour and baking cocoa. Mixture will be thick. Scoop out 2 tbs dough and spread evenly in whoopie pie pan or to a 2 1/2 inch circle. Bake at 350 for 8 to 10 minutes. Tops may seem undone, but that is ok. Cooking too long will dry them out. Let cool completely.

Chocolate frosting – in a microwave safe bowl, combine 1 cup semisweet chocolate chips and 4 1/2 tbs butter. Melt in 30 second increments until you can stir smooth. Flat side up, frost 1/2 of cookie. Let set 10 minutes.

Let the chocolate side set for 10 minutes

Vanilla frosting – combine 2 cups powdered sugar, 2 tbs corn syrup and 2-3 tbs heavy cream. Frost other side of cookie. Store in covered container.

The finished product

Thanks for stopping by today! If you make these, let me know how they turn out. Remember to be kind. We are all battling something. And don’t forget you matter and are loved!

et

White chocolate chip macadamia nut cookies

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White chocolate chip macadamia nut cookiss

This cookie is a request from my mom.  White chocolate chip macadamia nut cookies.  A pretty standard cookie dough.  I used a mixture of Crisco and butter.  You can do all butter or all Crisco, if you prefer.  I added an egg yolk for a softer cookie. I also added 1 tbs of cornstarch because they help keep the cookies puffy. 

Remember to scoop your flour from your flour bag into you measuring cup.  I also recommend chilling the dough for a few hours.  Also preheat your oven for 20 minutes before baking to get the right temperature.

For you, mama! ❤
  • Ingredients
  • 1/2 cup butter, softened
  • 1/4 cup Crisco
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 yolk
  • 1 tbs vanilla
  • 2 cups flour
  • 1 tbs cornstarch
  • 1/2 tsp baking soda
  • 1 cup white chocolate chips
  • 1 cup chopped macadamia nuts

Directions – cream butter, Crisco, sugar and brown sugar.  Add egg, yolk and vanilla.  Fold in flour, cornstarch,and  baking soda.  Fold in chips and nuts.  Scoop out 1/4 cups of dough. Chill a couple of hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Stagger cookies. Bake 10 to 14 minutes (light golden patches on top). Cool completely. Store in covered container.

Looks like someone had a bite or two!

Thanks so much for stopping by. Let me know if you try these cookies and how you like them. And, I wish you happiness and love today. If you are struggling, may your burden be lightened. Tomorrow will be a better day. ❤

Kluber Chip Cookies

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Kluber Chip cookies

I needed another name for yet another chocolate chip cookie and Corey Kluber of the Yankees had a no hitter this week, so I am naming these in his honor. I know a lot of people have complained about the amount of no hitters, but I appreciate them and think they’re great. Hence, the cookies!

These are made with bread flour, so they are a very thick cookie. I also used 3 kinds of chips – semisweet, milk chocolate and white chocolate. Remember to spoon your flour from you container into your measuring cup to get the correct amount, and preheat your oven for 20 minutes before baking so you get the right temp.

Triple chip gooey goodness!
  • Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup Crisco
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 3 cups bread flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbs cornstarch
  • 1/2 tsp salt
  • 2/3 cup semisweer chocolate chips
  • 2/3 cup milk chocolate chips
  • 2/3 cup white chips

Directions – preheat oven to 375cream butter, crisco, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips. Divide into 12 scoops of dough. Line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on sheet. Bake 12 to 16 minutes (light golden patches on top and lightly golden on the bottom). Cool completely. Store in covered container.

C is for Corey and cookie!

Thank you for stopping by. I hope you are having a good day today. If not, know that things will get better. Also remember that you are loved and you matter. And, be kind. We are all going through something and we all need kindness.

Fudgy Brownies with chocolate chips

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The more chocolate, the better!

Today’s recipe is brought to you by my chief recipe requester and taste tester, my husband, Rob. He asked for brownies with chocolate chips. Just brownies with a cup of chocolate chips mixed in before baking. My mom does that with her brownies and Rob loves them. Honestly, I never thought of doing that myself. I also added a ganache on top. You can leave them plain, sprinkle some powdered sugar on top, or another frosting. Instead of pulling out a brownie mix, I went homemade this time. And finally, Rob only eats one treat, so the rest are coming to work with me tomorrow to ESPN Radio.

Remember to preheat your oven for 20 minutes before baking so you get the right temp, and to scoop your flour and baking cocoa from your container into your measuring cup so you get the correct amount. Too much flour can make for a dry brownie. Blech.

  • Ingredients
  • 3/4 cup butter, melted
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 3 tbs milk or water
  • 1 tsp chocolate extract (or vanilla)
  • 3/4 cup baking cocoa
  • 1 1/4 cups flour
  • 2 tbs cornstarch
  • 1/2 tsp baking powder
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees for 20 minutes. Line a 9×13 pan with tin foil and spray with baking spray. Combine butter, sugar and brown sugar. Add eggs, extract and water /milk. Fold in dry ingredients. (Batter will be thick). Add chips. Spread into prepared pan. Bake 16 to 19 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely.

  • Ganache ingredients
  • 1 cup semisweet chocolare chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup heavy cream

Directions – combine in a microwave safe container. Microwave in 30 second increments until you can stir smooth. Then, stir for 1 minute. Spread evenly over cooled brownies. Let gamache set. (To speed up the setting of the ganache, you can put them in the fridge for a half hour). Store in covered container.

Someone cut these before the ganache set 😏

Thank you so much for stopping by. If you make these, let me know how you like them. Sending you love and peace today. And, remember to be kind. We are all going through something, some more than others. Life is really hard, some times. ❤

Mega triple chip cookies

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Right out of the oven!

What better way to celebrate a random Thursday in May than with a mega chocolate chip cookie. Needed a synonym for big, so mega was my winner this time. I had no time to chill the dough, so I went with Crisco this time because I find butter can make the cookies spread if the dough is not chilled. I used a mix of all purpose flour and cake flour because I realized I have two boxes of cake flour. (You can also sift together 1 1/2 cups all purpose flour with 1 1/2 tbs cornstarch and make your own cake flour. Rob also asked for triple chips (milk chocolate, white chocolate and semisweet). Remember to spoon your flour from your container into your measuring cup to get the correct amount and preheat your oven for 20 minutes before baking.

  • Ingredients
  • 1 cup Crisco
  • 1/2 cup sugar
  • 1 1/4 cups brown sugar
  • 2 eggs
  • 1 tbs vanilla
  • 1 1/2 cups cake flour
  • 1 1/2 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tbs cornstarch
  • 1/2 tsp baking soda
  • 2/3 cup white choc chips
  • 2/3 cup chocolate chips
  • 2/3 cup milk chocolate chips
The bigger the cookie, the better!

Directions – preheat oven to 375 degrees for 20 minutes. Cream Crisco, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Dough may take a while to come together. Mix in chips. Divide dough evenly into 9 pieces. Line a cookie with nonstick baking liners. Stagger cookies on the prepared sheet. Bake 12-14 minutes. (Golden spots on top). Let cool completely on cookie sheets. Store in covered container.

Who needs a cookie?

Red Velvet Milk Chocolate Chip cookies

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Red velvet milk chocolate chip cookies topped with melted milk chocolate

I have made a lot, and I mean a lot, of chocolate chip cookie recipes lately. I have over 30 varieties in my recipe box, which helps me make them differently each time. But tonight, I wanted to mix it up. So, I thought I would try out a red velvet chocolate chip cookie recipe. A very large cookie, with milk chocolate chips… and top – powdered sugar and melted milk chocolate.

Reminders – 1) spoon you flour from your flour container into you measuring cups so you get the correct amount. 2) chill the mounds of dough for at least a few hours. 3) preheat your oven to 375 degrees for at least 20 minutes. 4) take the cookies out after about 15 minutes. They Will seem a little gushy, but will continue to cook on the cookie sheet as they cook down. And if they wind up too brown on the bottom, you can slather them with melted chocolate!

Too dark cookie bottoms? Cover with melted chocolate! No one will know!
  • Ingredients
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 3 tbs red food color
  • 2 1/2 cups flour
  • 3/4 cup baking cocoa
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 cups milk chocolate chips

Directions – cream butter, brown sugar and sugar. Add eggs and food color. Blend in dry ingredients. Fold in chips. Divide dough into 12 equal pieces. Chill mounds of dough for at least a couple of hours. Preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Stagger cookies on sheet. Bake 15 minutes. Sprinkle warm cookies with powdered sugar. Cool completely. Drizzle with melted chocolate. Store in covered container.

Look at all that melted chocolate

Remember to be kind. We are all gping through something. Life can be really hard some times. Give other people a break. Give yourself a break. Take a few deep breaths and remember How much you matter and are loved.