Tag Archives: large

Black cocoa oreo cookies stuffed with chocolate chip cookies

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I made some chocolate chip cookies that did not turn out acceptable (the_ were very gooey, yet browned on the bottoms), so I decided to stuff them in another treat.  I whipped up some black cocoa cookies with crushed oreos, cut the chocolate chip cookies in half, formed them into a square and stuffed them in the black cocoa cookies.  You don’t have to stuff them with anything, or could use candy.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same goes for the black cocoa)

After the cookie dough is stuffed. I recommend chilling them for a few hours.  Remember to preheat your oven before baking

  • Ingredients list
  • 1 1/2 cups butter, softened
  • 1 1/2 cups brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups flour
  • 1 cup black cocoa (if you don’t have any, use unsweetened cocoa)
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 25 finely crushed oreos
  • Candy, brownies or whatever you are stuffing the cookies with

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs and vanilla.  Blend in dry ingredients.   Mix in crushed oreos.  Scoop out 1/4 cups dough.  Divide in half and flattened each half.   Place a smushed up piece of cookie. 

Top with other flattened half. 

Seal edges.  

Chill individual stuff doughs for a few hours.  Line a cookie sheet with parchment paper.  Preheat oven to 350 degrees.  Stagger cookies on sheet.  Bake 10 to 14 minutes.  Cool completely.

Thanks so much for stopping by!

Frosted lemon cookies

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Another lemon flavored treat for work today – lemon cookies with lemon frosting.  I actually used fresh squeezed lemon in the cookie. But opted for bottled juice for the frosting  (I needed to save some time).

I recommend chilling the dough for a few hours.   Also scoop your flour from your flour bag into your measuring cup so you get the right amount.  (Do the same for the powdered sugar). And,  preheat your oven.

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 2 tbs lemon juice (fresh or bottle)
  • 1 tbs lemon zest (not a fun thing to do, honestly)
  • 1 tsp lemon extract (opt)
  • 3.4 Oz package instant lemon pudding
  • 2 1/4 cups flour
  • 1/2  tsp baking soda
  • 1/2 tsp baking powder

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs, zest, lemon juice and extract.  Fold in dry ingredients.  Scoop out 1/4 cups of dough.  Chill a few hours.  Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 12 to 13 minutes (no longer).   Cookies will be gushy.  Pop in fridge for a bit to firm up.

  • Frosting ingredients
  • 2 cups powdered sugar
  • 3 tbs lemon juice

Directions – in a bowl, combine ingredients.  Frost cooled cookies.  Store in covered container

Thanks so much for stopping by today!

Milk Chocolate Chip cookies with finely ground macadamia nuts

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I thought it was time for another batch of  chocolate chip cookies.  These are made with milk chocolate chips and finely ground macadamia nuts (I actually ground them in the food processor a little too long, so they were more like a nut butter 😀)

I recommend chilling the individual mounds of dough.  for a few hours or freeze them for 30 to 60 minutes to keep them from spreading. 

I used butter flavor crisco.  You can use regular crisco or butter if you prefer.

Also, you can use a different type of nuts or none at all.

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.

  • Ingredients list
  • 1 cup butter flavor crisco
  • 1/2 cup sugar
  • 1 1/4 cups brown sugar (firmly packed into measuring cups)
  • 2 eggs
  • 1 tbs vanilla
  • 3 cups flour
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 1 tsp salt
  • 2 cups milk chocolate chips
  • 1 cup macadamia nuts (finely ground)

Directions – in a bowl, cream butter crisco, brown sugar and sugar.  Add eggs and vanilla.  Fold in dry ingredients.  Blend in chips and nuts.  Scoop out 1/4 cups dough.  Chill a few hours. (I froze mine for an hour to speed up the process).  Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger cookies on sheet. 

Bake 12 to 13 minutes, no longer.  Cookies will be gushy, but bottoms will be golden brown.  gentlt press extra chips on top of cookies.

  Pop cookies in fridge to firm them up.  Store in covered container.

Thanks so much for stopping by today!

Sugar coated puffy peanut butter cookies

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We have a busy day at ESPN Radio tomorrow with an NBA game 7 (Nuggets-Clippers) and and MLB game (Mets Cardinals) so I thought I would bring in large puffy, peanut butter cookies coated in sugar.  I thought of adding melted chocolate on top, but decided to skip it this time.  

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, chill the individual mounds of dough and few hours to help keep them puffy.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup peanut butter
  • 2 eggs
  • 2 tsp vanilla
  • 2 3/4 cups flour (scooped from flour bag into your measuring cup)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup peanuts, finely ground in a food processor

Directions – in a bowl, cream butter, sugar, brown sugar and peanut butter.   Add eggs and vanilla.  Blend in flour, baking soda and baking powder.  Stir in peanuts.  Scoop out 1/4 cups of dough and form into mounds.  Chill a few hours or overnight.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Dip tops of cookie mounds into sugar.  Stagger on cookie sheet, like below.  

Bake 11 to 13 minutes (no longer).  Cool completely.   Store in covered container. 

Thanks so much for stopping by today!  Wishing you a day of peace, joy and love!

Hot Cocoa Cookies

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What better way to celebrate a perfectly, sunny, spring, 80 degree day than with hot cocoa cookies.  I am always looking for new tweaks for cookies, so I thought adding some hot cocoa mix and marshmallow bits would be a nice way to accomplish that. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also recommend chilling the individual dough mounds after scooping them out.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/4 cups flour (scooped from flour bag into your measuring cup)
  • 4 packets hot cocoa mix
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup milk chocolate chips
  • 1 cup marshmallow bits

Directions – in a bowl, cream butter, sugar and brown sugar.  Mix in eggs and vanilla.  Blend in dry ingredients.  Mix in chips and marshmallow bits.  Dough will be very soft.  Chill 30 minutes to an hour.  Scoop out 1/4 cups of  dough.  Chill a few more hours. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger cookies on sheet.  Bake 12 to 14 minutes.  Let set on cookies sheets 15 minutes or so.  Pop in fridge for a bit to firm them up (I left them overnight).  Store in covered container.

Thanks so much for stopping by today!

Extra large chocolate chip cookies with extra chocolate chips (and crushed chips ahoy)

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What better way to kick off the week than with extra large chocolate chip cookies with extra chocolate chips? These include finely ground chips ahoy cookies.  A neat addition.  

These are 1/4 cup of chocolate chip cookies dough with extra chips pressed into the top before baking. I didn’t opt to chill the dough before baking so they spread a bit more than I prefer, so maybe next time I chill them a but before baking.

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

  • Ingredients list
  • 1 1/2 cups butter, softened
  • 1 1/2 cups brown sugar (packed into your measuring cup)
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbs water
  • 2 cups chips ahoy cookies, finely crushed in a food processor
  • 3 3/4 cups flour (scooped from your flour bag into your measuring cup)
  • 2 top baking soda
  • 1 top baking powder
  • 1 top salt
  • 1 cup chocolate chips

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs, water and vanilla.  Blend in half of flour with baking soda, baking powder, salt and crushed chips ahoy.  Mix in rest of flour.  Fold in chips.  Scoop out 1/4 cups of dough.  Gently press extra chips in tops of cookie dough.  Chill individual doughs.   When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Bake 12 to 14 minutes, no longer. 

Cool completely.   Store in covered container.

Thanks so much for stopping by today!   Wishing you a wonderful day!

M&M Chocolate Chip Cookies

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What better way to spend part of a Monday than baking large chocolate chip cookies?  Very few that I can think of.

I tossed in some mini m&ms too.  You can add different flavors of chips or nuts if you want too.  I used my quarter cup cookie scoop and chilled the individual doughs over night to keep them puffy. Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Do not pour into your measuring cup.  Packed in flour could lead to a dry cookie. 

  • 8 tbs butter, softened
  • 1/2 cup crisco
  • 1/2 cup brown sugar
  • 1  cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 tbs water
  • 3 1/2 cups flour (scooped from your flour bag into your measuring cup)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup chocolate chips
  • 1 cup mini m&ms

Directions – in a bowl, cream butter, crisco, sugar and brown sugar.   Add eggs, vanilla and water.  Blend in dry ingredients.   Fold in chips and m&ms.  Scoop out 1/4 cups dough.  Chill a few hours or overnight.  When ready to bake, preheat oven to 325 degrees.  Line a cookie sheet with nonstick baking liners or parchment paper.  Stagger cookies on prepared sheets.  Bake 12 to 14 minutes, no longer. 

This is what I mean by staggering cookies

Cool completely.   Store in covered container. 

Thanks so much for stopping by today!  Remember to be kind!  Wishing you a day of peace, love and joy

Victory Monday treat #2 – stuffed peanut butter cookies

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The number two treat for our wildcard victory – peanut butter treats stuffed with reese’s trees (I have a LOT left over!  Also, I was proud of myself for resisting my urge to buy Reese’s hearts or Reese’s eggs at BJs yesterday).

I recommend scooping your flour from your flour bag into your measuring cup so you get the right amount.  I also recommend chilling the individual mounds of dough for a few hours (I did not for these today). 

  • Ingredients list
  • 1 cup crisco
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 1/2 cups flour (scooped from flour bag into your measuring cup)
  • Reese’s trees, unwrapped

Directions – in a bowl, cream crisco, peanut butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.  Scoop out 1/4 cups of dough.  Divide in half.  Place a tree in between two halves and seal edges.  Chill a few hours.   Preheat oven to 375 degrees.  Line a cookie sheet with nonstick baking liners.  Stagger on sheet. Bake 9 to 11 minutes (no longer).  Cool completely.   Store in covered container.

Victory Monday NFL Wildcard weekend treats # 1 – large puffy chocolate chip cookies

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Not one, not two, but three victory Monday treats for the Bills win over the Broncos.  My best friend from college and her daughters (my goddaughters) came down for lunch and watched the game with Rob and I.  I have to day i was fairly well behaved.  My swearing was kept to a minimum.   So this treat – large puffy chocolate chip cookies.

I recently discovered something.  The type of flour used in baked goods can make a huge difference.  I usually any  store brand.  I read some flours can make a difference, so I bought a huge bag from BJs of King Arthur Flour. And let me tell you, it made a difference.  Nice puffy cookies.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also recommend chilling the individual mounds of dough for a few hours.  I did not chill these though.

  • Ingredients list
  • 1 cup butter
  • 3/4 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 3 1/4 cups flour
  • 1/4 tsp salt
  • 2 cups mini chocolate chips

Directions – in a pan, over low-medium heat, brown butter, stirring occasionally.  Cool 5 minutes.  In a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Stir in dry ingredients, then chips.  Scoop out 1/4 cups of dough.  Chill a few hours.  Line a cookie sheet with nonstick baking liners.   Preheat oven to 350 degrees.  Stagger cookies on sheet.  Cook 9 to 10 minutes, no longer.  Cool completely.  Store in covered container. 

Victory monday cookies

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Since the game ended on the late side, I went with a quick classic for victory Monday cookies – xl chocolate chip cookies. 

What a game it was.  Close, stressful, excitement and terror.  What more could a fan hope for?  A win, of course.  9-2 for the first time since 1992. Go Bills.

Remember to scoop your flour from your flour bag to your measuring cup so you get the right amount.  I recommend freezing the cookie dough for 30 to 45 min or chilling them in fridge for a few hours to help them stay puffy.  Also, I used my nonstick baking liners instead of parchment paper and my cookies stayed nice and puffy.  Not sure if that was the difference.  More baking to help determine that.

  • 1/2 cup butter, browned
  • 1/4 cup cold butter, cubed
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 1/4 cups flour
  • 3/4 tsp baking soda
  • 1 tsp active yeast
  • 1 cup chocolate chips (plus extra)

Directions – In a bowl,  combine browned butter, sugar and brown sugar.  Add egg and vanilla.  In a separate bowl, combine flour, baking soda, and yeast.  Cut in cold, cubed butter. Combine with bown sugar mixture.  Fold in chips.  Scoop out 1/4 cups dough.  Freeze 45 minutes or chill a few hours.  Preheat oven to 375 degrees.  Line a cookie sheet with nonstick baking liners.  Stagger cookies on sheet.  Bake 9 to 12 minutes, no longer.  Cool completely.  Pop in fridge a few hours to firm up.  Store in covered container

Thanks for stopping by!   Have a wonderful day!