Tag Archives: large

Sugar cookies

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These sugar cookies use vegetable oil instead of butter or crisco.  I wanted to make something quick for work today and thought these would work.  I did freeze the dough for a few hours before baking to keep the cookies from spreading too much.   I only used 3 cups of flour, I may use a little more next time and add some cornstarch too.

I ran out of frosting so one cookie got melted hershey kisses!

Remember to scoop your flour from your flour bag so you get the right amount.  Freeze the individual doughs for an hour or so before baking.   Preheat oven to 350 degrees before baking.  And only bake these 9 to 11 minutes, no longer.

  • Ingredients list
  • 1 cup vegetable oil
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 to 3 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Extra sugar

Directions – in a bowl, combine sugar and vegetable oil.  Add eggs and vanilla.  Blend in flour, baking soda and salt.   Scoop out individual doughs and form tall mounds.  Freeze and hiur or to.  When ready to bake, preheat oven to 375 degrees.  Line a cookie sheet with parchment paper and stack cookies on sheet.  Bake 9 to 11 minutes, no longer.   Pop in fridge to firm up and cool, as cookies may be gushy.

  • Frosting ingredients
  • 4 tbs butter, melted
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Heavy cream/milk

Combine butter, powdered sugar and vanilla.  Add enough heavy cream or milk to get the consistency you want.  You may need to add more powdered sugar.  Frost cookies. 

I added some buffalo bills colored sugar!

Store in covered container.

Thanks for stopping by!

Milk chocolate chip cookies (with finely ground macadamia nuts mixed in)

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Instead of traditional chocolate chip cookies with semisweet chocolate chips, I opted for milk chocolate chips and I added some finely ground macadamia nuts for a unique, salty, flavor twist.  

I melted the butter to speed up the process.  I probably won’t do so next time and will use softened butter.  These cookies spread out a little more than I prefer.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   After scooping out the dough, chill them at least a few hours at least a few hours.  And preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup brown sugar (firmly packed into measuring cup)
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbs cornstarch
  • 1 1/2 cups milk chocolate chips
  • 1 cup macadamia nuts, finely ground
Added a few mini m&ms to some. 
Go Bills!

Directions- in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.   If dough seems a little dry, add a tbs or two of water.   Mix in chips and ground nuts.  Scoop out 1/4 cups of dough.  Chill a few hours.  When ready to bake, preheat oven to 375 degrees. Line a cookie sheet with parchment paper.  Stagger cookies on sheet, like below, because these do spread a bit.  

Bake 10 to 14 minutes, no longer. 

Store in covered container.

Victory Monday treats for week 14 – gingerbread men/reindeer cookie sandwiches

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To celebrate our win over the Bengals (which was pretty stressful), I present gingerbread men/reindeer cookie sandwiches.   One way they are gingerbread men,

flip them upside down and they are reindeer. 

I colored the filling green for a little holiday pop.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   After you cut out the cookies, i recommend chilling them in for a few hours.  And preheat your oven before baking.

  • Ingredients list
  • 6 tbs butter, softened
  • 3/4 cup brown sugar, firmly packed into cup
  • 1/2 cup molasses
  • 1 egg
  • Water
  • 1 tsp vanilla
  • 3 1/4 cups flour
  • 1 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp ground cloves

Directions – in a bowl, combine butter and brown sugar.   Add molasses, egg and vanilla.   Blend in dry ingredients.   Dough will be crumbly.  You may need to add a few tbs of water to make dough easier to use with.  Roll ans cut.  Chill doughs a few hours.   Preheat oven to 325 degrees.  Line a cookie sheet with parchment paper.   Stagger cookies on sheet.  Bake 8 to 18 minutes, no longer.   Cool completely. 

  • Filling
  • 1 stick butter, partially melted
  • 3 cups powdered sugar
  • 2 tbs milk
  • 1 tsp vanilla
  • Green food color (optional)

Combine butter, powdered sugar, milk and vanilla.  Add food color, if using.  Spread between 2 cookies.  Store in covered container. 

Thanks so much for stopping by today!

Victory Monday cookies for week 13

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I stood for the entire second half of the Bills game, something I had not done in a long, long time.  It alleviated some of the Fandom stress for me, and we were playing well while I stood, so I did not sit down until the game ended.   We got a much needed win, so i asked Rob what the victory treats should be and he said triple chip cookies.  They are a chocolate chip cookie dough with an instant vanilla pudding mix added and uses milk chocolate, white chocolate and semisweet chocolate chips.  I was in a bit of a rush and didn’t have time to chill the dough, but they stayed niced and puffy anyways.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And preheat your oven to 350 degrees before baking. 

  • Ingredients list
  • 1/2 cup butter, cold and cubed into small squares
  • 1/2 cup butter crisco (regular crisco also works)
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1 box vanilla instant pudding mix, 3.4 oz
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 1/2 cups flour
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup milk chocolate chips
  • 2/3 cup white chocolate chips

Directions – preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Set aside.  In a bowl, cream butter, butter crisco and brown sugar.  Add pudding mix.  Mix in eggs, vanilla, baking powder, baking soda and salt.  Fold in flour.  Blend in chips.  Scoop out 1/4 cup dough.  Stagger on cookie sheet.  Bake 10 to 11 minutes, no longer.  Remove from oven.  Tops may look gushy, but cookies will firm up as they cool.  Cool completely.   Store in covered container.

Thanks so much for stopping by!

Nfl Sunday week 10 – chocolate fudge cookies topped with edible peanut butter cookie dough and melted chocolate

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I wanted to do a treat with peanut butter, so I thought I would make a fudgy chocolate cookie, topped with edible peanut butter cookie dough and melted hershey kisses.  A nice combo, if there ever was one.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill tall mounds of dough for a few hours.  And preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 2/3 cup brown sugar, firmly packed into your measuring cup
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 tbs corn syrup
  • 1 3/4 cups flour
  • 1/2 cup unsweetened baking cocoa powder
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs, vanilla and corn syrup.  Mix in dry ingredients.   Scoop out 1/4 cups of dough and form tall mounds.  Chill a few hours.  When ready to bake, line a baking sheet with parchment paper.  Preheat oven to 350 degrees.  Stagger cookies on sheet.  Bake 10 to 12 minutes, no longer. Cool completely. 

  • Edible peanut butter cookie dough ingredients
  • 3 tbs butter, softened
  • 1 cup peanut butter
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1 cup flour (heated in a microwave safe container for 45 seconds)

Directions – in a bowl, combine ingredients.    Divide evenly, slightly flatten and place a piece on top of cookie.

Top with melted chocolate. 

Store in covered container.

Thanks for stopping by!

Snickerdoodles

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Part 2 of today’s cinnamon related treats – snickerdoodles.   They are remarkably like churros.   A soft sugar cookie with cinnamon added to the batter and cinnamon sugar sprinkled on top.

Remember to scoop your flour from your flour bag so you get the right amount.  I think i would chill the dough before baking next time, so they spread less.  And, preheat your oven before baking. 

  • Ingredients list
  • 1/2 cup crisco
  • 3/4 cup sugar
  • 1 egg
  • 1 1/4 cups plus 2 tbs flour
  • 1 tsp cream of tartar
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Cinnamon sugar

Directions – in a bowl, cream crisco and sugar.  Add egg.  Blend in dry ingredients.  Add a tbs or 2 of water if dough seems too dry.  Scoop out 1/4 cups of dough. Sprinkle cinnamon sugar on top.    Chill a few hours.  When ready to bake, preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.   Stagger cookies on sheet. 

Bake 10 to 12 minutes, no longer.  Cool completely. 

  Store in covered container.

Perfect and Puffy Chocolate Chip cookies for game 5 of the World Series

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Today, I present a perfect chocolate chip cookie recipes.  These stay puffy and soft and are, yes, perfect.  The dough does not need chilling.

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 before baking

  • Ingredients list
  • 1/2 cup butter,  softened
  • 1/2 cup butter flavor crisco
  • 3/4 cup brown sugar (firmly packed into measuring cup)
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbs water
  • 3.4 oz package instant vanilla pudding
  • 3 cups flour
  • 1 tsp cornstarch
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips

Directions – preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Set aside.   In a bowl, cream butter, butter crisco, brown sugar and sugar.  Add eggs, water and vanilla.  Mix in pudding mix.  Fold in dry ingredients.   Blend in chips.  Scoop out 1/4 cups of dough.

Stagger doughs on prepared sheet. 

Bake 10 minutes, no longer.  Cool completely.  

Store in covered container.

Snowball triple chip cookies

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I wanted to do a different kind of chocolate chip cookie.  These use granulated sugar and  powdered sugar instead of brown sugar.  I used 3 kinds of chips – semisweet, white and milk chocolate.

Remember to scoop your flour and powdered sugar from their containers into your measuring cups so you get the right amount.  Also I recommend chilling the individual doughs for several hours before baking.   And preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 2 eggs
  • 5 cups flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp salt
  • 1 tbs cornstarch
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips

Directions – in a bowl, cream butter, oil, sugar and powdered sugar.  Add eggs and vanilla.  Blend in dry ingredients.   Fold in chips.  Scoop out 1/4 cups of dough.  Chill doughs several hours.  When ready to bake, preheat oven to 375 degrees.  Stagger cookies on sheet, like below.

Gently press extra chips on top.

Bake 8 to 11 minutes.  Bottoms will be golden brown.  Tops will be a little gushy,  but will firm up as they cool. 

Sprinkle with powdered sugar. 

Cool completely.   Store in covered container.

Thanks so much for stopping by!

Week 4 victory treats – Cookies and cream cookies stuffed with brownies

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Whew!  That was a very stressful Bills win today!  But a win is a win and worthy of victory treats!

I feel like I haven’t made stuffed cookies in a while, so I decided to whip some up.  These are a cookies and cream cookies, with crushed oreos and milk chocolate chips stuffed with brownies.  

You can use your favorite brownie recipe or a mix for these.  After they are completely cooled, I recommend cutting them in squares and putting them in the fridge.  

When baking the cookies – remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   Also, after assembling the cookie dough stuffed with a brownie, chill the doughs a few hours.  And, preheat your oven before baking.

  • Ingredients list
  • 3/4 cup crisco
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 1/4 cup plus 2 tbs  sugar
  • 1 egg
  • 2 yolks
  • 1 tsp vanilla
  • 1 3/4 cups plus 2 tbs flour
  • 1 cup plus 2 tbs cake flour
  • 2  tsp cornstarch
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 15 oreos, chopped into pieces
  • 1 cup milk chocolate chips
  • Brownie squares

Directions – in a bowl, cream crisco, brown sugar and sugar.  Blend in egg, yolks and vanilla.  Mix in dry ingredients.   Fold in chopped oreos and chips.  Scoop out 1/4 cups of dough.

Divide in two pieces and flatten each. 

Top with a brownie square

Place other flattened half on top

Seal edges, completely covering brownie.  Chill a few hours.  When ready to bake, preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet. 

Bake 10 to 14 minutes.  Cool completely..

store in covered container

Peanut butter black and tan cookies

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I wanted to make a different version of the black and white/ half moon cookies.  Honestly, I don’t know the difference between the two.  Anyways, I opted for a  peanut butter cookie base and used a peanut butter frosting and 2 chocolate frosting. One is  with milk chocolate chips and I didn’t make enough, so I made a second batch with unsweetened baking cocoa.  I never get the amount of frosting right.  Either too much or too little.  Ugh.  Oh and while taking a picture for this blog, I dropped a cookie on the floor.  Gracie was not fast enough to get it before i tossed it in the garbage.

For the buttermilk, I used a sacco mix with water.  You can also add 1 tbs or lemon juice or white wine vinegar to the 2/3 cup of milk, let it sit for 5 minutes and that also makes buttermilk.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also chilled the mounds of dough for a few hours before baking and shaped them a little taller to prevent from spreading as much.  Preheat your oven to 350 degrees before baking.  And don’t bake longer than 12 to 13 minutes.  Tops may be a little gushy, but after they cool, pop them in the fridge to help firm them up.

  • Cookie ingredients
  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk

Directions – in a bowl, cream butter, peanut butter and sugar.  Add eggsand vanilla. Blend in dry ingredients then buttermilk.  Scoop out 1/4 cups of dough and chill a few hours.  When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper and stagger cookies.  Bake 12 to 14 minutes, no longer.  Cool completely.

  • Chocolate glaze
  • 2/3 cup chocolate chips
  • 1 tbs butter
  • 1 tbs corn syrup

Directions – melt chips and butter.   Add corn syrup

  • Peanut butter glaze
  • 1/3 cup peanut butter
  • 3 tbs butter, soft
  • 1 1/2 cups powdered sugar
  • 3 tbs heavy cream

Blend together.

Place completely cooled cookies flat side up.  Frost one side with peanut butter frosting, the other with chocolate frosting.  Store in covered container.

Thanks so much for stopping by today!