These are a request from my youngest goddaughter Sara, for her dance recital tomorrow. They are chocolate cookies stuffed with oreos. I have a couple of these recipes. For these, I used melted chocolate chips, in addition to baking cocoa. They came out huge because I used 4 tbs of dough. Next time I will use 2 tbs.
A yellow m&m signifies a golden oreo inside!
Ingredients
2 cups flour
1/2 cup baking cocoa
2 tsp baking powder
1 tsp salt
2 2/3 cups chocolate chips, melted (I used a combo of milk and semisweet chocolate chips)
4 eggs
1 tbs vanilla
10 tbs butter, softened
1 1/2 cups brown sugar
1/2 cup sugar
Oreos!!!
Directions – cream butter, sugar and brown sugar. Add eggs and vanilla. Blend in chocolate. Fold in dry ingredients. Dough will be a little soft. Chill for 30 minutes or so. Scoop out two tbs of dough. Cover an oreo. Repeat process. Chill a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Bake 13 to 15 minutes. Cool completely. Store in covered container.
These are an easy, popular treat. Soft Chocolate Chip Cookies, in bar form. Less time consuming, but all the joy of chocolate chip cookies. An egg yolk makes these soft, as does the addition of cornstarch. Remember to scoop your flour from your flour container into your measuring cup so you get the right amount. I used a combination of regular chocolate chips and mini ones.
I may have removed these a little too soon from the oven, but I didn’t want to bake them too long and dry them out. So they are a little on the softer/gushier side. Rob did not seem to mind at all.
Ingredients
1 cup butter, melted
1 cup brown sugar
3/4 cup sugar
1 yolk
2 eggs
1 tsp vanilla
2 1/2 cups flour (scooped from your flour container into your measuring cup so you get the right amount)
1 tbs cornstarch
1/2 tsp baking powder
1/2 tsp salt
2 cups chocolate chips
Directions – preheat oven to 350 degrres for 20 minutes. Line an 8×8 pan with tin foil and spray with baking sprat. In a bowl, combine butter, brown sugar and sugar. Add yolk, eggs and vanilla. Blend in dry ingredients. Fold in chips. Spread into pan. Bake 30 minutes (edges will be lightly brown). Cool completely. Cut and store in covered container.
Thank you so much for stopping by today. I hope you have a wonderful day. Please do your best to spread as much love as you can out there. Things have been so awful recently, your small act of kindness may do wonders for someone.
When you can decide between a chocolate chip cookie and a brownie, you combine them! No better way to celebrate a weekend of game 7s in the NHL and NBA Playoffs. 7 game sevens total. Wow! What an awesome time of year!
Cookie monster!
Chocolate cookie ingredients
8 tbs butter
2/3 cup chocolate chips
1 tsp vanilla
2 eggs
3/4 cup brown sugar
1/4 cup sugar
1 3/4 cups flour
1/4 cup baking cocoa
1 tsp baking powder
1 tsp cornstarch
1/3 cup chocolate chips
Directions – in a microwave safe bowl, melt butter and chips in 45 second increments until you can stir mixture smooth. In a bowl, beat eggs, sugar, brown sugar and vanilla. Add chocolate mixture. Blend in dry ingredients then chips. Chill for 15 minutes in fridge
Chocolate chip cookie dough ingredients
1/2 cup butter, cold, shredded with a cheese grater
1/2 cup brown sugar
1/4 cup sugar
1 egg
1 yolk
1 tsp vanilla
3/4 cup cake flour
1 1/4 cups flour
1 tbs cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
2 cups chocolate chips
Directions – cream butter, sugar and brown sugar. Add egg, yolk and vanilla. Blend in dry ingredients. Fold in chips.
Cookie assembly – using a 1 1/2 cookie scoop (or measuring spoons), scoop out your dough. Layer a scoop of chocolate dough, a scoop of chocolate chip cookie dough, another scoop of chocolate dough, and another scoop of chocolate chip dough (6 tbs of dough, total). Roll into a ball to marble the doughs. Chill a few hours or over night.
This is how I stagger my cookies
When ready to bake – preheat oven to 400 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners or parchment paper, stagger cookies on a sheet. I fit 7 to a sheet. They do spread a little. Bake 15 to 18 minutes. Cool completely. Store in covered container.
Thank you so much for stopping by today. I wish you a day filled with peace, love and joy.
I love the NFL draft. I actually like all the pro sports drafts and seeing the joy of all these young people and their families celebrating the realization of a dream, after all the years of hard work and dedication. Four years ago, my beloved Buffalo Bills drafted quarterback Josh Allen. I was hoping at the time, we finally had our franchise QB, and it turned out for the first time since Jim Kelly retired on 1997, we did. I think Josh wins us a couple of Super Bowls too.
My recipe is based on the Nestlé Tollhouse classic. These chocolate chip cookies use crisco instead of butter because I wanted them puffy. I also added some cornstarch to keep them soft and puffy.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I like to chill the dough before baking, but you don’t have to. Preheat your oven to 350 degrees for 20 minutes before baking so your oven cycles to the right temp.
Ingredients
1/2 cup crisco
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
2 tsp cornstarch
2 cups chocolate chips
Directions – cream butter, sugar and brown sugar. Add eggs and vanilla. Fold in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough. Chill. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners or parchment paper. I stagger my cookies evenly , putting 8 on a sheet. Bake 12 to 14 minutes. There will be some light golden patches on top. Cool completely. Store in covered container.
These chocolate chip cookies are in celebration of baseball’s opening day and the first day of the Masters. Pretty cool sports day. And any day is a good day to celebrate with chocolate chip cookies! I used bread flour in these because I was in a hurry to make them, did not have time to chill them and felt the bread flour would keep them from spreading out too much.
The cookies monster!
Ingredients
1 cup butter, melted and cooled 10 minutes
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 yolk
2 tsp vanilla
1 tbs heavy cream or milk
2 1/4 cups bread flour
1 tsp baking soda
1 tbs cornstarch
2 cups chocolate chips
Gooey goodness!
Directions – combine melted and cooled butter, sugar and brown sugar. Add egg, yolk, vanilla and cream/milk. Blend in dry ingredients. Fold in chips. Scoop out 1/4 cups of dough. Chill. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners or parchment paper. Bake 12 to 16 minutes, or until you see light golden spots on top. Cool completely. Store in covered container.
Mama,can I have a cookie, please?
Thank you so much for stopping by today! Wishing you a day of peace, love and happiness!
This is crushed oreo treat 2. ( I have a LOT of oreos.) This is a chocolate chip cookie recipe using crushed golden oreos. They came out a little flatter than I prefer, despite chilling the dough in the fridge.. so,I made them into half whoopie pies.! I will work on the puffiness another time. Perhaps adding more flour, or some baking powder will help. But i think my coworkers will be ok with them tomorrow.
Too flat!
Ingredients
1/2 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla
1 1/4 cups flour
1 tbs cornstarch
1/2 tsp baking soda
1/2 cup chocolate chips
Directions – cream butter, sugar and brown sugar. Add egg and vanilla. Blend in dry ingredients and oreos. Fold in chips. Divide dough evenly into 12 mounds and chill in fridge. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Bake 10 to 12 minutes (light golden spots on top). Cool completely. Divide each cookie in half
Frosting ingredients
1/4 cup butter, softened
1-2 cups powdered sugar
1 tsp vanilla
1/2 cup marshmallow fluff
Heavy cream
Blend butter, powdered sugar and fluff. Add enough cream to get the consistency you want. Place a scoop between 2 cookie halves. Store in covered container.
Thank you for stopping by. Wishing you a day filled with peace, joy and love.
So I had a lot of oreos and decided to make two treats with them. These are a chocolate cookie with crushed oreos. These did not flatten out at all,so they look like mounds! Next time I will likely smoosh them a bit to flatten them. would not bake these longer than 10 minutes because they might dry out.
Reminders – scoop your flour from your flour bag into your measuring cup so you get the correct amount. I chilled these for a few hours because I always chill my cookie dough in hopes they do not flatten too much. And, preheat your oven to 350 degrees for 20 minutes before baking
Ingredients
1/2 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
1/4 cup powdered sugar
1 egg
1/3 cup vegetable oil
1 tsp vanilla
20 oreos, finely ground
1 cup flour
3 tbs cornstarch
1/4 cup baking cocoa
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup milk chocolate chips
Cream butter, sugar, brown sugar and powdered sugar. Add egg, oil and vanilla. Blend in dry ingredients. Add crushed oreos. Divide dough into 12 even pieces. Chill in fridge a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Stagger cookies on sheet. Bake 8 to 10 minutes. Do not overtake. Cool completely
Frosting ingredients
1/4 cup butter, softened
1-2 cups powdered sugar
1 tsp vanilla
1/2 cup fluff
Heavy cream
Directions – blend butter, powdered sugar, vanilla and fluff. Add enough cream to get the consistency you want. Frost cooled cookies. Store in covered container.
Thanks for stopping by today. If you make these let me know how they turn out. And remember, to be kind. We are all battling something and need kindness.
The hockey team at my beloved alma mater, SUNY Geneseo, is playing in the Division 3 national championship game tonight in Lake Placid, NY. These are a good luck cookie for them! (Similar to what I do on football fridays for the Buffalo Bills). Go Ice Knights!
I used corn syrup and cornstarch in these cookies, which make them very soft. You could also use pancake syrup or honey, should you choose. I also used bread flour because I have a lot of it and don’t use it too much. You could sub in all purpose flour. I do recommend chilling the dough for at least a few hours before baking so they don’t spread too much.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. If you pour it in, you pack it in and wind up with more flour than you should… which cam make for a dry cookie. Also, preheat your oven to 350 degrees for 20 minutes before baking so your oven cycles to the right temp. I also took these out when they looked a little undercooked. They will be fine after they cool down. And, they will be soft.
Ingredients
1 cup butter, melted and cooled for 5 to 10 minutes
1 1/2 cups brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1/4 cup corn syrup
3 1/4 cups bread flour
1 tbs cornstarch
1 tsp baking powder
1 tsp salt
2 cups chocolate chips
A pile of cookies!
Directions – combine butter, brown sugar, and sugar. Blend in vanilla and eggs. Stir in corn syrup. Add dry ingredients. Mix in chips. Scoop out 3 tbs of dough and form tall mounds. Chill for at least a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on sheet (they spread a littlle)little. Bake 10 to 15 minutes, until you see golden patches on top. Cool completely. Store in covered container.
Thanks for stopping by. I hope you have a wonderful day filled with peace, love and joy.
On a chilly Saturday night, I got a treatI request from my chief taste tester.. it was also a way to keep our pup in chill mode for a while. (she only got one walk today and was a little wound up). It is amazing how quiet and good she is when I am baking. So I decided on milk chocolate chip macadamia nut cookies. It was one of my favorites from Mrs Fields many years ago. Did you have a favorite from a mall cookie place? My mom and dad loved the peanut butter cookie cups with chocolate frosting. I always remember when my mom and I would leave the McKinley Mall in Buffalo, after a day of shopping, that we always stopped to bring those cookies home to my dad.
I used a mixture of all purpose flour and cake flour, but you can use entirely all purpose flour.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. If you pour it dorectly into the cup, you pack it in..resulting in too much flour and a dry cookie. Also. preheat your oven for 20 minutes before baking so it cycles to the right temp.
Yum!
Ingredients
1 cup butter, cold, shredded with a cheese grater
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
1 cup cake flour
1 tbs cornstarch
1 tsp baking soda
1/2 tsp salt
1 bag milk chocolate chips (10 to 12 oz)
1 cup macadamia nuts
My ode to Mrs Fields
Directions – preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. In a bowl, cream butter brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips and nuts. Divide evenly into 16 pieces of dough and shape each into tall mounds. Stagger mounds on prepared sheet. Bake 9 to 12 minutes, until you see golden patches on top. They may seem a little doughy, but they will continue to firm up once removed from the oven. Let set on sheet for a half hour before eating. (Rob could only wait 10 minutes!). Cool completely. Store in covered container.
Thank you for stopping by today. I hope you have a wonderful day filled with happiness and joy. And Go Bills!
We spent this snowy Saturday shovelling, letting Gracie in and out approximately one million times, and watching hockey. Rob requested hostess cupcakes,so I did a little tweak – hot cocoa brownies, with hostess filling, chocolate ganache and a squiggle. The squiggle is never my forte. You can say the same for my decorating and picturing taking.
Topped with a squiggle (really it is a blob)
Reminders – scoop your flour from your flour bag into your measuring cup. Preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.
Brownies ingredients
1 cup butter, melted and cooled at room temp for 10 minutes
1 cup sugar
3 eggs
1 tsp vanilla
1/2 cup hot cocoa powder
1/4 cup unsweetened baking cocoa
3/4 cup flour
1/2 tsp baking powder
1 cup chocolate chips
Directions – preheat oven to 350 degrees for 20 minutes. Line an 8×8 pan with tin foil and spray with baking spray. in a bowl, mix together melted butter, sugar, eggs and vanilla. Blend in dry ingredients just until combined. Fold in chips. Bake 30 to 35 minutes, until a toothpick inserted in center comes out with a few crumbs. Cool completely.
Filling ingredients
1/4 cup butter, softened
1 cup marshmallow fluff
2 cups powdered sugar
1 tsp vanilla
Milk
Directions – in a bowl, blend butter and fluff well. Add vanilla. Mix in powdered sugar,slowly. Add milk, a tsp at a time, to get the consistency you want. Spread over cooled brownies
Ganache ingredients
1/2 cup heavy cream
1 1/2 cups chocolate chips
Directions – place chips in a bowl. In a saucepan, heat heavy cream just to a boil. Pour over chips. Let sit 5 minutes. Stir smooth. (If you need to, microwave mixture for 20 seconds and that should allow you to stir it smooth). Spread over fluff filling
Squiggle ingredients
1/4 cup butter softened
1 cup powdered sugar
1 tsp vanilla
1-2 tsp milk
Directions – blend together well. Scoop into a plastic sandwich bag and cut out a corner. Now squiggle on top of chocolate layer! If you can do a squiggle, more power to you. My abilities only allow a blob. Store in covered container.
cookies by christine 