I didn’t have time to make oatmeal cookies, so I made them in bar form. And I frosted them with a simple vanilla frosting. Perfect for Sabres game day and our ESPN Radio broadcast of the Big 12 title game tonight.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And preheat your oven before baking.
Ingredients list
1 cup butter, melted
2 cups brown sugar, firmly packed into measuring cup
1/4 cup molasses
1 tsp vanilla
2 eggs
2 cups quick oats
1 tsp cinnamon
1 tsp baking powder
1 1/2 cups flour
Directions – preheat oven to 350 degrees. Line a 10×15 pan with tin foil and spray with pam. Set aside. In a bowl, mix butter and brown sugar. Add molasses and vanilla. Mix in eggs. Stir in remaining ingredients. Evenly press into prepared pan (I moistened my hands with water to do this). Bake 20 to 24 minutes, no longer. Cool completely.
Frosting ingredients list
1 1/2 cups butter
3 to 4 cups powdered sugar
Heavy cream or milk (enough to get the consistency you want)
1 tsp vanilla
Directions- combine ingredients in a bowl. Frost bars.
I needed to bake something for my non chocolate loving, non peanut butter loving friends. So a sugar cookie is perfect. Plus everyone loves a sugar cookie. With or without frosting.
Ingredients list
1/2 cup butter, melted
1 cup sugar
1 egg
2 tsp vanilla
1 1/2 cups flour
1 cup bread flour
1/2 tsp baking powder
1/2 tsp salt
Directions – in a bowl, mix sugar and melted butter. Add egg and vanilla. Blend in dry ingredients. If dough seems too dry, add a tbs or two. Scoop out 3 tbs of dough, roll into balls then in extra sugar. Chill a few hours. Preheat oven to 350 degrees. Bake 7 to 9 minutes. Cool completely.
I noticed a carrot cake mix and a snickerdoodle cookie mix and thought they’d be perfect together in bar form, with some mini chocolate chips and cream cheese frosting. Super easy recipe for the bars just 5 ingredients!
A perfect treat for Sabres game day as we go for a 6th straight win!
Ingredients list
1 carrot cake mix
1 snickerdoodle mix (minus the cinnamon sugar packet)
3 eggs
1 cup butter, melted
1 cup mini chocolate chips (opt)
Directions – line a 9×13 pan with tin foil and spray with baking spray. Set aside. Preheat oven to 350 degrees. In a bowl, blend cookie and cake mixes. Mix in eggs and melted butter. Stir in chips. Evenly spread into prepared pan. Bake 18 to 22 minutes (no longer). Cool completely.
Frosting ingredients
1/2 cup butter, softened
8 oz cream cheese, softened
3 cups powdered sugar (scooped from container into your measuring cup so you get the right amount)
2 tbs heavy cream
1 tsp vanilla
Directions – in a bowl, cream butter and cream cheese. Slowly blend in powdered sugar. Mix in vanilla and cream. Frost bars.
I had a lot of leftover chocolate chip cookie dough from my cookie dough cookies, so I made some brownie cookies to help use it up! I also used ice cream frosting on top. You can use any flavor ice cream (i used cookie dough), or you can use a vanilla buttercream.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. After you scoop out the individual doughs, chill a few hours or overnight. And preheat your oven before baking.
Cookie dough ingredients
2 tbs butter, softened
1/4 cup brown sugar
1/2 tbs heavy cream
1 tsp vanilla
1/4 cup flour (heated in a microwave safe container for 30 seconds)
2 tbs mini chocolate chips
Directions – in a bowl, cream butter and brown sugar for 3 minutes. Add vanilla and cream. Mix in flour. Blend in chips. Scoop out tsp of dough and freeze.
6 tbs butter, melted
1 1/2 cups
1 tsp vanilla
4 tbs corn syrup (or honey)
1 tbs vanilla
2 egg whites
1 1/2 cups flour
1 cup baking cocoa (I used rodelle dark)
1 tsp baking powder
1/2 tsp salt
Directions – in a bowl, mix butter, and sugar. Add egg whites, vanilla and corn syrup. Blend in dry ingredients. Scoop out 1/4 cups of dough. Chill a few hours or overnight. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with nonstick baking liners. Stagger cookies on sheet. Bake 10 to 12 minutes, no longer. Cool completely.
Frosting list
1/4 cup butter, softened
1 cup powdered sugar
1 tsp vanilla
2 tbs ice cream, melted
In a bowl, blend butter, powdered sugar and vanilla. Blend in ice cream. Add more powdered sugar if you want a thicker consistency.
Frost cookies.
Top with cookie dough bites and store in covered container
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.
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.
Another frigid day, so another baking day for me. Instead of making snowball or mini chip snowball cookies, I opted for bar form. One half contains mini chocolate chips, the other side is plain. And I frosted them.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same goes for the powdered sugar). Preheat your oven to 350 degrees before baking.
Ingredients list
1 cup butter, softened
1/2 cup sugar
1/2 cup powdered sugar
1 egg
1 tsp vanilla
2 1/4 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 cup mini chocolate chips
Directions – preheat oven to 350 degrees. Line and 8×8 pan with tin foil and spray with baking spray. In a bowl, cream butter, sugar and powdered sugar. Add egg and vanilla. Mix in dry ingredients. Scoop out 1/2 of dough and evenly spread into one side of the prepared pan. Add mini chips to rest of dough. Spread evenly into other side of pan.
Bake 25 minutes, no longer. Remove from oven and sprinkle powdered sugar on top. Cool completely. I then frosted them with vanilla frosting.
These are awesome! I used a combo of hersheys unsweetened baking cocoa and black cocoa (I could not find hersheys special dark baking cocoa, so i tried to make my own). I used a vanilla frosting, but use whichever flavor you want (peanut butter or chocolate would be nice options too).
Remember to scoop your flour and baking cocoa from their containers into your measuring cups so you get the right amount. I recommend chilling the individual balls of dough for a day or two. And, preheat your oven before baking.
Ingredients list
6 tbs butter, melted
1 1/2 cups sugar
4 tbs honey
2 tsp vanilla
2 egg whites
1 1/3 cups flour
1 cup unsweetened baking cocoa
1 tsp baking powder
1/2 salt
Directions -in a bowl, combine butter, sugar, honey, vanilla and egg whites. Fold in dry ingredients. Scoop out 1/4 cups dough. Chill overnight. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 7 minutes. Cool completely.
Frosting ingredients
1/4 cup butter, softened
2 to 3 cups powdered sugar
Milk
Vanilla
Combine ingredients, using enough milk to get the consistency you want. Frost cookies.
Instead of making cutout cookies, I opted for sugar cookie bars. The recipe is easy, it makes thick bars, with the texture of a fudgy brownie. A simple vanilla frosting, with unicorn graffiti sprinkles in the bars and on top of the frosting.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, preheat your oven before baking.
Bars ingredients list
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tbs vanilla
2 1/2 cups flour
3/4 tsp salt
Unicorn graffiti
Directions – preheat oven to 350 degrees. Line an 8×8 pan with parchment paper. Set aside. In a bowl, cream butter and sugar. Add eggs and vanilla. Blend in flour and salt. Stir in unicorn graffiti. Even spread into prepared pan. Bake 15 minutes, no longer. Cool completely.
Frosting ingredients
1,/4 cup butter, softened
1 tsp vanilla
2 cups powdered sugar
2 to 4 tbs milk
In a bowl, cream butter and vanilla. Blend in powdered sugar. Add enough milk to get the consistency you want. Sprinkle unicorn graffiti on top.
Store in covered container. Thanks so much for stopping by.
With how today’s wildcard win in Jacksonville played out, one victory monday treat is not enough. So in addition to snowball cookies with mini chocolate chips, I made frosted fudge brownies. Simple and sweet
Ingredients list
10 tbs butter
11/4 cups sugar
3/4 cup unsweetened baking cocoa
1 tsp vanilla
2 eggs
1/2 cup flour (scooped from flour bag into your measuring cup)
1/2 tsp salt
Directions – preheat oven to 325 degrees. Line an 8×8 pan with tin foil. Set aside. in a microwave safe bowl, hear butter, sugar and cocoa in 45 second increments until butter is melted. Stir smooth. Add vanilla and eggs. Blend in flour and salt. Mixture will be thick. Spread evenly into prepared pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out with a few moist crumbs. Cool completely.
Frosting ingredients
1/4 cup butter, melted
1/4 cup baking cocoa
2 tbs corn syrup
11/2 cups powdered sugar
1 tsp vanilla
2 tbs heavy cream
In a bowl, combine butter and cocoa. Add corn syrup powdered sugar and vanilla. Stir in heavy cream. Frost brownies.
cookies by christine 