Olive oil chocolate chip cookies

Olive oil chocolate chip cookies

Another chocolate chip cookie recipe. This one uses olive oil instead on butter or crisco. I was quite pleased with how they turned out. I used my 1/4 cup cookie scoop, so they are big!

Notes- spoon your flour from your flour bag in your container so you get the correct amount. I scooped out my dough and put it in the freezer for an hour, to keep them from spreading too much. You could also pop the mounds of dough in the fridge for a few hours. Preheat your oven for 20 degrees before baking so the oven cycles to the right temp.

  • Ingredients
  • 1/2 cup olive oil
  • 3/4 cup sugar
  • 1/2 cup plus 2 tbs brown sugar, packed into your measuring cup)
  • 1 egg
  • 1 yolk
  • 2 tbs warm water
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 1/2 cups chocolate chips

Directions – in a bowl, combine olive oil, sugar and brown sugar. Add egg and yolk. Blend in dry ingredients. Mix in chips (i used my hands at this point, like making meatballs). Scoop our 1/4 cups of dough. Roll into tall mounds. Chill a few hours in fridge or freeze for an hour. Preheat oven to 350 degrees before baking. Line a sheet with nonstick baking liners. Bake 12 to 14 minutes (light golden patches on top) store in covered container

Thanks so much for stopping by today!❤️💙❤️💙❤️💙

Football friday #6 – Monster cookies for a monster football game on Sunday

Go Bills!

For the 5th (!) time since the fall of 2020, the Bills are playing the Chiefs. Both teams are 4-1, and jockeying for the top spot in the AFC. Monster game calls for monster cookies! These are huge, filled with peanut butter, oats, chocolate chips, mini m&ms and milk chocolate chips. Go Bills!

Reminders- spoon flour from flour bags into measuring cups to get the right amount. Preheat oven to 400 degrees for 20 minutes before baking.

  • Ingredients
  • 1 cup butter, cold, grated with a cheese grater or cut into tiny squares
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 1/2 cups peanut butter
  • 2 eggs
  • 2 yolks
  • 1 cup quick oats
  • 2 cups cake flour
  • 2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp cornstarch
  • 1 cup milk chocolate chips
  • 1/2 cup m&ms
  • 1/2 cup chocolate chips

Directions -preheat oven to 400 degrees before baking. Line 2 cookie sheets with nonstick baking liners. In a large bowl, cream butter, brown sugar and sugar. Add eggs and yolks. Blend in dry ingredients and oats. Mix in m&m and chips. (I actually ised my hands for that last part). Divide dough into 12 equal pieces. Roll into balls. Flatten slightly. Bake 10 to 12 minutes in the preheated oven. Cool completley. Store in covered container.

That’s a lot of cookie!

Thanks for stopping by today! If you make these, let me know how they turn out!

Yellow cupcakes with chocolate frosting and a squiggle

My squiggles need work!

This weekend’s treat request from my chief taste tester was a yellow cupcake with a fluff filling, chocolate frosting, and a squiggle. I can’t master the look of the squiggle like Hostess, so really mine is a long blobby of a line. I used jumbo cupcake liners because larger cupcakes are easier for me to fill with filling. I used fat free free yogurt. You can use another type of greek yogurt or sour cream,if you prefer

Reminder – preheat your oven to 350 degrees for 20 minutes before baking, so it cycles to the right temp.

  • Ingredients for cupcakes
  • 1 cake mix
  • 3.4 oz instant vanilla pudding mix
  • 3 eggs
  • 1/2 cup water
  • 1/3 cup oil
  • 1 3/4 cups Greek yogurt

Directions – preheat oven to 350 degrees for 20 minutes. line large muffin tins with large/jumbo cupcake liners. In a bowl, combine cake mix, eggs, water, oil. Blend in Greek yogurt. Mixture will be thick. Scoop out 1/2 cup of batter into lined muffin tins. (I used a large cupcake scoop from Bed, Bath and Beyond). Bake 20 to 25 minutes or until a toothpick inserted in top comes out with a few moist crumbs. Cool completely.

  • Filling ingredients.
  • 1/4 cup butter, softened
  • 1 cup marshmallow fluff
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Milk or cream
  • Blend butter and fluff. Mix in powdered sugar. Add enough milk (1 tsp at a time) to get desired consistency
  • Chocolate frosting ingredients
  • 1/2 cup butter soft
  • 1/4 cup baking cocoa
  • 2 to 3 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla
  • Mix well. You may need to add more heavy cream or powdered sugar to get the consistency you want
  • Squiggle ingredients
  • 1/4 cup butter
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Heavy cream
  • Blend butter, powdered sugar and vanilla. Add cream, a tsp at a time, to get the consistency you want. It will be a little on the thicker side

Now the assembly!

Cut out a cone of cupcake, saving the cut out part
Fill with filling
Gently press cut out cone on top of filling
Frost (sweet Gracie is supervising)
Add your squiggle/blobby

Store finished cupcakes in a covered container.

Thanks so much for stopping by today. I wish you much love, happiness and joy today. And remember to be kind. A small act of kindness can make a big difference in someone’s life

Chocolate chip cookies are like the friends in your life

Happiness is a chocolate chip cookie

Recently one of our analysts, let’s call him “Dan”, had an outrageous take that oatmeal cookies are the best cookie, far better than chocolate chip. I find this blasephemous! There is a national cookie day, but there is also a separate national day just for chocolate chip cookies. Can oatmeal cookies make that claim? No, they can not. I have nothing against oatmeal cookies, and they are wonderful, but they need to have chocolate chips in them, not raisins. Chocolate chip cookies are like the friends in your life, they make you happy, make you smile and you feel better when they are around. “Dan” is a wonderful analyst with much insight in the sport he covers, but his cookie take is off base!

A few reminders – spoon you flour from your flour bag into your measuring cup, chill the cookie dough for a few hours and preheat your oven for 20 minutes before baking.

This is what I used to scoop out my dough. Each scoop of this is 2 tbs
  • Ingredients
  • 10 tbs cold butter, grated with a cheese grater
  • 2 tbs Crisco
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 1/4 cups flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups chocolate chips

Directions – cream grated butter, Crisco, sugar and brown sugar. Add egg and vanilla. Blend in dry ingredients. If you need to, mix dough with your hands to finish blending it all together. Add chips. Scoop out 2 tbs of dough with an ice cream scoop. scoop out another 2 tbs of dough. Pile one of top of the other to make a mound of dough. Repeat process until all dough is used. Chill mounds for a few hours. Line a cookie sheet with nonstick baking liners. Preheat oven to 375 degrees for 20 minutes. Stagger mounds of dough on your prepared sheet. Bake 10 to 14 minutes, until you see golden patches on top. Let set on baking sheet for 10 minutes. Remove from sheet and cool completely. Store in covered container.

Cookie monster strikes again!

Thanks so much for stopping by today. May you have a day filled with happiness and love. And, remember to be kind. We all need a little kindness these days.

Puffy, large chocolate chip cookies

All that puffy goodness!

Testing out our new Frigidaire gas oven with a chocolate chip cookie recipe… One of the more than 20 ccc recipes I have. They came out perfect. I also picked up some aluminum cookie sheets because I have been ready some articles how they bake cookies better. I am very pleased with how they came out. I think I may be investing in some aluminum cake and brownie pans too 🙂

Remember to scoop your flour from your flour container into your measuring cup so you get the right amount. Also, chill the mounds of dough for a couple of hours. And finally, preheat your oven to 375 degrees for 20 minutes before baking, so your oven cycles to the right temp.

  • Ingredients
  • 1/2 cup butter, softened
  • 1/4 cup Crisco
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla (I used imitation)
  • 2 1/4 cups flour (scooped from your flour container into your measuring cup)
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups chocolate chips

Directions – cream butter, Crisco, brown sugar and sugar. Add egg and vanilla. Blend in dry ingredients. Fold in chips. Scoop out 1/4 cups of dough. Gently push a few extra chips on top. Chill dough mounds a few hours in fridge. When ready to bake, preheat oven to 375 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners, stagger cookies on the sheet. Bake 9 to 12 minutes (light golden patches on top). I let these cool on the sheet for 10 minutes after removing from oven,hoping they would stay puffy (they did). Store in covered container.

Thanks so much for stopping by. If you make these, let me know how they turn out. I hope you have a wonderful day, filled with joy, peace and love. And remember to be kind. We all deal with trials and tribulations. Some are tougher than others.

Chocolate Chip cookies recipe # 25

Extra chips in this cookie!

These are one of my many, many chocolate chip cookie recipes. Rob requests only two things – chocolate chip cookies and brownies. I don’t like making the same thing over and over, so I have a collection of various recipes for both. That way there is a little variety for me in my baking. These cookies came out a little gushier than normal because we are having issues with our oven. It is less than 4 years old. I was pleasantly surprised that we got the warranty with it. So we are getting it fixed for free. We are waiting on some parts to come in and the tech will be back to fix it.

🍪

Some tips – scoop your flour from your flour container into measuring cup. Also, preheat your oven for 20 minutes before baking to allow it to cycle for the right temp.

  • Ingredients
  • 1 cup butter, cold (I used a cheese shredder to shred it)
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tbs vanilla
  • 2 cups bread flour
  • 1 cup cake flour
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 2 cups chocolate chips

Directions – cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in 1 1/2 cups chocolate chips. Divide dough into 12 equal mounds of dough. Gently press remaining 1/2 cup chocolate chips into tops of each mound. Chill a few hours. Preheat oven to 400 degrees for 20 minutes. Line a cookie sheet with parchment paper or nonstick baking liners. Stagger cookies on prepared sheets. Bake 12 to 16 minutes, depending on how gushy you want your cookies. Cool completley. Store ina covered container. I also chilled them a little too in the fridge.

Cookie!!!

Thank you so much for stopping by. I hope you have a wonderful day filled with peace, joy, love and happiness.

What happened to my puffy cookies?

These cookies were supposed to be puffy mounds of goodness for my goddaughter’s 13th birthday. Instead, they ended up flat as pancakes, but extremely large. So I brought them to work and made Sara something more acceptable looking! I blame these on the heat and humidity. They were well-received at work today. ☺

Note- you don’t have to use cake flour, you can entirely use regular flour of you want. Also preheat your oven to 410 degrees for 20 minutes before baking so it heats up to the right amount.

  • Ingredients
  • 1/2 cup cup butter
  • 1/2 cup crisco
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 tbs vanilla
  • 2 eggs
  • 1 1/2 cups flour
  • 1 1/2 cups cake flour
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 2 cups chocolate chips

Directions – cream butter, Crisco, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips. Divide dough evenly into 8 mounds. Chill at least a few hours. Preheat oven to 410 degrees for 20 minutes. On a cookie sheer lined with nonstick baking liners, stagger cookies. Bake 14 to 16 minutes (you will see light golden pathches on top) . cool completely. Store in covered container.

The cookie monster did not take a bite of this one, I promise!

Thank you for stopping by. Have a wonderful day, one that I hope is filled with joy and love. And remember to be kind. We are all fighting a battle of some sort.

A marbled chocolate chip-chocolate chocolate chip cookie

Now, that’s a cookie!

Rob, my president of taste testing, could not decide between a chocolate chip cookie and chocolate chocolate chip cookie, so I made both kinds and smooshed (or is it smushed?) them together. They are very large cookies. Oh, and I dipped the bottoms in melted Hershey kisses just because that makes them even more magical. You’re welcome.

Melted chocolate on the bottom takes these up a notch!
  • Chocolate chocolate chip cookie dough ingredients
  • 1/2 cup butter
  • 2/3 cup chocolate chips
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp chocolate extract
  • 1/4 cup baking cocoa
  • 1 3/4 cups flour (scooped from your flour bag into your measuring cup)
  • 1 tbs cornstarch
  • 1 tsp baking powder
  • 1 cup chocolate chips

Directions – in a microwave safe bowl, melt 2/3 cup chocolate chips and butter in 30 second increments until you can stir combo melted. In another bowl, beat brown sugar, sugar and eggs 2 minutes. Add melted chocolate mixture, chocolate extract and eggs. Fold in dry ingredients. As you chill this dough in the fridge for 20 minutes, make the chocolate chip cookie dough

  • Chocolate chip cookie dough ingredients
  • 1 cup butter, soft
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 yolks
  • 2 1/2 cups flour (scooped from your flour bag into your measuring cup)
  • 1 1/2 cups cake flour (scooped from your flour bag into your measuring cup)
  • 1 tbs cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 cups chocolate chips

Directions – cream butter, sugar and brown sugar. Add eggs and yolks. Fold in dry ingredients. Mix in chips.

Cookie assembly directions – Scoop out 3 tbs of chocolate chip cookie dough and 3 tbs of chocolate chocolate chip cookie dough. Form one large mound. (You may have extra chocolate chip cookie dough). Chill the dough mounds for an hour or so. Preheat oven to 400 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners or parchment paper, stagger cookies. I think I put 6 to 8 on one sheet. Bake for 10 minutes. I do not recommend linger than 11 minutes total because cookies will dry out. Cool completely. Cover bottoms of cookies in melted Hershey kisses (I microwave unwrapped kisses in 30 second increments, in a microwave safe bowl until it can be stirred smooth). Let chocolate set. Store in covered container.

Thank you so much for stopping by! If you make these, let me know how they turn out. I wish you peace, love and happiness today. I know life is hard, so remember to be kind to others, and to yourself.

mini chocolate chip- crushed Oreos cookies stuffed with smores sandwich cookies

Mini chocolate chips, crushed Oreos and a smores sandwich cookie

I had some smores sandwich cookies that I picked up and thought they would be good to stuff in a cookie. So I put together a chocolate chip cookie dough, added some mini chips and crushed up the remaining 10 Oreos I had leftover from my peanut butter pie recipe. And I stuck a smores sandwich cookie in the middle of it. I have no idea if these will be good or not, but I think the people,at work will eat them.

1 1/2 tbs dough on the bottom and top and a smores sandwich cookie in the middle
  • Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup Crisco
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 yolks
  • 1 tbs vanilla
  • 2 1/2 cups flour
  • 1 1/2 cups cake flour
  • 1 tbs cornstarch
  • 1 tsp baming soda
  • 1 tsp baking powder
  • 12 crushed Oreos
  • 1 cup mini chocolate chips
C is for cookie!

Directions – preheat oven to 375 degrees for 20 minutes. In a bowl, cream butter, Crisco, brown sugar and sugar. Add eggs and yolks and vanilla. Blend in dry ingredients. Mix in chips and Oreos. Scoop out 1 1/2 tbs of dough, slightly flatten. Place sandwich cookie on top. Scoop put another 1 1/2 tbs dough, slightly flatten, place on top of sandwich cookor. Completely cover cookie with dough. stagger on a cookie sheet that has been lined with nonstick baking liners or parchment paper. Bake 11 minutes. There will be light golden patches on top. Cool completely. Store in covered container.

The cookie monster got this one!

Thanks for stopping by today! Wishong you peacen, happiness and joy! And remember to be kind.

Mega triple chip cookies

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?