Tag Archives: large

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!

Bounceback Triple Chip Cookies

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The triple chip cookie I made yesterday were a complete disaster.  So flat I found them unacceptable.  So I mashed them up, added a few tbs of melted butter and pressed them in a bottom of a pan, added a double recipe of brownies and will bring them to work tomorrow.

Anyway, I needed to bounce back with the triple chips.  These came out perfect.  A couple of things- you need all-purpose flour and bread flour.  You need to scoop your flour from your flour bag into your measuring cup so you get the right amount.   The dough needs to be frozen for 90 minutes and then bake it frozen. 

  • Ingredients
  • 1/2 cup butter, cold and shredded with a cheese grater or cubed into small pieces
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 yolk
  • 1 tsp vanilla
  • 3/4 cup plus 1 tbs flour
  • 3/4 cup plus 1 tbs bread flour
  • 1 tsp baking powder
  • 2/3 cup mini chocolate chips (or semisweet)
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips

Directions – in a bowl cream cold, cubed butter, brown sugar and sugar.  Add egg, yolk and vanilla.  Fold in dry ingredients.  Blend in chips.  Scoop out 1/4 cups of dough.  Freeze 90 minutes.  Cookie dough is baked directly from freezer.   Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on prepared sheet.  Bake 13 minutes.  Tops will be a little doughy.  Cool completley.   Put in fridge for an hour to firm up.  Theb, remove from fridge and store in covered container. 

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

XL triple chip cookies topped with melted chocolate chips

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A request from my hubby for triple chip cookies. They are cooked at a higher temperature (390 degrees), so I made them quite large so they did not burn. I am taking them to work, so after they were completley cooled, I cut them in half and topped them with melted chocolate. If I did not cut them in half, people at work would have. 😉

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (do not pour it in. Pouring it packs it in and you wind up with dry cookies. Blech!). Also chill the individual mounds. And preheat your oven for 20 minutes before baking.

  • Ingredients
  • 8 tbs butter, softened
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 to 2 3/4 cups flour
  • 1 tbs cornstarch
    • 1 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1 to 3 tbs water (opt)
    • 2/3 cup chocolate chips
    • 2/3 cup milk chocolate chips
    • 2/3 cup white chocolate chips

Directions – cream butter and brown sugar. Add egg and vanilla. Blend in dry ingredients. If dough seems dry, add water, 1 tbs at a time to make it easier to work with. Blend in chips. Divide dough into 8 even pieces. I formed mine into very tall mounds. You can flatten your if you prefer. Bake 11 to 14 minutes (no longer). They will be golden on the edges and a little gushy on top. They will firm up as they cool. Once completely cooled, top with melted chocolate if you want.

Store in covered container.

Thanks so much for stopping by today. I wish you a day filled with peace, love and joy.

Reese’s Pieces-peanut M&M chocolate cookies stuffed with Reese’s pb cups

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Well, sadly, on this football friday #20, I am not anxiously awaiting a Bills game this weekend. My guys are not playing. It is weird not to be getting excited for one of our games. Honestly, it It is a shock to my system how sudden the season can end this time of year.

Today’s treat is a chocolate cookie,with peanut butter chips, peanut m&ms and stuffed with a Reese’s peanut butter Christmas tree (I still have a lot left over from the holidays and they are good until August). Of course if peanut butter is not your bag, you can use chocolate chips, m&m’s and stuff them with oreos (or keep them plain).

A plain ore for Rob!

Remember to scoop your flour and cocoa from your container into your measuring cup so you get the right amount. I ran out of time to chill the individual cookie dough pieces, but I would next time in hopes of them spreading less. Also, preheat your oven before baking.

Melt your chocolate chips in a microwave safe bowl in 45 second increments until you can stir smooth.

  • Ingredients list
  • 10 tbs butter, softened
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 4 eggs
  • 1 tsp vanilla
  • 2 2/3 cups chocolate chips, melted
  • 2 cups flour
  • 1/2 cup baking cocoa
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 bag peanut butter chips (10 oz)
  • 1 bag peanut butter m&ms (9 oz)

Directions – preheat oven to 350 degrees. Line cookie sheet with parchment paper. In a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Completely blend in melted chocolate. Fold in dry ingredients. Mix in chips and m&ms. Scoop out 1 1/3 tbs dough (I used a cookie scoop) and slightly flatten

Place a Reese’s tree on top

Top with another flattened 1 1/3 tbs dough

Seal edges

Stagger on prepared cookie sheet.

Bake 10 to 13 minutes, no longer. Cool completely. Store in covered container.

Thanks for stopping by today. Wishing you a day of love, joy and peace.