Tag Archives: large

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! 

Football friday # 11 – XXXL Frosted M&M Sugar Cookies

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For Chiefs week, I am going big, well, it is a huge game.  We are 8-2, KC is 9-0.  And let’s face it, all games between my guys and those guys are massive.  Waiting until 4:25 Sunday isn’t great, but I am glad it is not a night game.

Something cool happened today at work.  I got to interview Bills receiver Khalil Shakir for our ESPN Radio pregame show before KC-BUF Sunday.  Shout out to my friend and producer, Ryan, for letting me do the interview.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, I recommend chilling the individual doughs to keep them as puffy as possible.  You don’t have to frost them, but I opted to.

  • Ingredients
  • 1/2 cup crisco
  • 1/2 cup butter, softened
  • 3 oz cream cheese, softened
  • 2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup M&Ms

Directions – cream butter, shortening cream cheese and sugar.  Blend in eggs and vanilla.  Fold in dry ingredients.  Stir in M&Ms.    Divide dough into 11 equal pieces.  Chill a few hours.   Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on prepared sheet.  Bake 15 to 17 minutes (no longer).  Cool completely.  Pop in fridge to firm up.  Frost. If desired.  Store in fridge overnight.

Thanks so much for stopping by today!  Wishing you a wonderful day filled with joy, love and hope!

Go Bills.

Does oatmeal make these chocolate chip cookies healthy?

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Confession – These are huge cookies because I got a late start and used my quarter cup scoop to make the baking process go faster.  I also didn’t have a chance to chill the dough.  So I cut them in half after they cooled down and brought them into work. 

Does oatmeal make them healthier? 😉

  • Ingredients list
  • 2 1/2 cups quick oats
  • 2 cups flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup chocolate chips

Directions – in a bowl, combine dry ingredients.  Mix in vegetable oil, eggs and vanilla.   Fold in chips.  Scoop out quarter cups of dough.  I recommend chilling the dough for a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies in a row of 2, one, two and one, as seen below.

Bake 10 to 12 minutes.  Bottoms will be browned.  Tops may be gushy, but let the cookies cool and pop them in the fridge to firm up. 

Store in covered container.  Thanks for stopping by today.  Hope you have a wonderful day.  Remember to be kind.  Everyone is fighting some sort of battle.

Happy National Chocolate Chip Cookie day 2024!

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I thought we already had national chocolate chip cookie day this year, but I saw yesterday that it is August 4th, which is today.    I already had funfetti cookies stuffed with golden oreos, but still whipped up a batch of chocolate chip cookies, also including white and milk chocolate chips.  These are made with browned butter and bread flour.  I used a bread flour recipe bc it is terribly humid, again, and I was hoping to keep the cookies from spreading.  I also froze the dough mounds for that same reason. The first batch did not spread at all.  They are large blobs and a little doughy, so I popped them in the fridge. 

These might be a little too puffy!

I have a few different cookie pans, so it might have been that.  😀

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend chilling the individual  dough cookies for a few hours.  Also preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, browned and cooled 10 min
  • 1 1/4 cups packed brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 tbs heavy cream or milk
  • 2 1/2 cups bread flour (scooped from your flour bag into your measuring cup so you get the right amount)
  • 1 tsp baking soda
  • 1 tsp salt
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips

Directions – pour browned butter in a mixing bowl.  Mix in brown sugar and sugar.  Blend in egg, yolk, vanilla and cream/milk.  Fold in dry ingredients.  Mix in chips.  Scoop out 1/4 cups of dough.  Chill a few hours.  Preheat oven to 350 degrees.   Line a cookie sheet with nonstick baking liners.  Stagger cookies on sheet.   Bake 10 to 12 minutes.   Tops will likely be gushy.  Place them in fridge to firm them up.

Thanks so much for stopping by today!  Wishing you a wonderfully, happy day!

Milk chocolate chip mini marshmallow bit cookies

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I went a little out of the box with this treat – milk chocolate chip cookies with mini marshmallow bits.  I thought they would be easier to use and less messy than mini marshmallows.  And they were!

I used a combination of cocoa powder and hot cocoa mix, but you can leave out the cocoa mix if you want.

Remember to scoop your flour and cocoa from their respective containers so you get the correct amount.  If you pour directly into the measuring cup, it gets packed in, and you end up with too much flour and dry cookies.  Yuck!

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup crisco
  • 1 cup plus 2 tbs brown sugar
  • 1 cup plus 2 tbs sugar
  • 3 eggs
  • 3 1/4 plus 2 tbs flour
  • 1/2 cup hot cocoa mix
  • 3/4 cup plus 2 tbs unsweetened baking cocoa
  • 3/4 tsp salt
  • 1 1/2 tsp baking soda
  • 1 tbs cornstarch
  • 1 cup mini marshmallow bits
  • 2 cups milk chocolate chips

Directions- in a bowl, cream butter, crisco, sugar and brown sugar.  Add eggs.  Mix in dry ingredients. Fold in chips and marshmallow bits.   Scoop out 1/4 cups of dough.  Chill and hour or two.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper and stagger cookies.

Bake 10 to 13 minutes. Cool completely.  Store in covered container.

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

Smores chocolate chip cookies stuffed with toasted marshmallows

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I wanted to make something a little different than chocolate chip cookies, so I opted for smores chocolate chip cookies stuffed with toasted marshmallows.  They are a pretty big cookie.  Some of them could not contain the marshmallows, so I cut them in half and made them sandwich cookies and topped them with melted hershey kisses.

Remember to scoop your flour from your flour bag into your measuring cup so you get the correct amount.  If you pour directly from the bag, it gets packed in and makes a dry cookie.  I recommend chilling the marshmallow stuffed doughs for an hour to prevent cookie spreading.  Also preheat your oven to 375 degrees for 20 minutes before baking so your oven cycles to the right temp.

  • Ingredients
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/3 cups flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 cups milk chocolate chips
  • 14 sheets of graham crackers, finely crushed
  • 18 toasted marshmallows

Directions- to toast marshmallows – line a cookie sheet with tin foil and spray with Pam.  Line marshmallows on foil.  Broil 2 to 4 minutes (depending how tasted you want your marshmallows).  Set aside.

In a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla. Blend in dry ingredients, then graham cracker crumbs. Fold in chips.  Scoop out 1/4 cups dough.  Divide in half. Place a toasted marshmallow in one half.

  Top with the other half. 

Seal edges. 

Chill an hour.  Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies, leaving plenty of room.  Bake 9 to 11 minutes, no longer.  Cool completely.   Store in covered container.

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