Tag Archives: soft

When friends hand you leftover Halloween candy, you make cookies!

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We wound up giving out our Halloweeen candy this week and had none leftover.. luckily, friends and work hand soem leftover, so I swiped the m&ms and made cookies with them on a football friday. They are very flat and very soft. I am not happy they came out that way, but my work friends seem to enjoy them.

A reminder to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also chill the individual doughs for a few hours to avoid too much spreading. And preheat the oven to 375 degrees for 20 minutes before baking.

  • Ingredients list
  • 1 1/2 cups butter flavor crisco
  • 2 1/2 cups brown sugar
  • 4 tbs milk
  • 2 tsp vanilla
  • 4 cups flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tbs cornstarch
  • 2 cups m&ms

Directions – in a bowl, cream criaco, brown sugar, milk and vanilla. Add eggs. Blend in dry ingredients. Mix in m&ms. Scoop out 1/4 cups of dough. Chill a few hours. Preheat oven to 375 degrees for 20 minutes so it cycles to the right amount. Line a cookie sheet with parchment paper. Stagger cookies – a row of 2, a row of one, another row of two, another row of one. Bake 12 to 14 minutes. Cool completely. Mine were quite gushy, so I chilled them in the fridge to firm them up. Store in covered container.

Thanks for stopping by. Go Bills!

Frosted brownie cookies

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These are my delayed celebration cookies for the Bills win Thursday night. I do not tempt the football gods with premature celebration treats, so I always wait until the win is completed. And Thursday’s game ended after 11 p.m., and I was not going to start baking then, hence, the brownie cookies recipe now.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 2/3 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 4 tbs cornstarch or honey
  • 3 cups flour
  • 1/2 tsp baking soda
  • 1 cup baking cocoa

Directions – preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. in a bowl, cream butter, brown sugar and sugar. Blend in eggs, corn syrup and vanilla. Fold in dry ingredients. Scoop out 1/4 cups of dough. Stagger on cookie sheet lined with parchment paper. Bake 11 to 13 minutes (no longer). Cool completely.

  • Frosting ingredients
  • 1/4 cup melted butter
  • 1/3 cup cocoa powder
  • 1 3/4 cups powdered sugar
  • 2 tbs milk (perhaps more)
  • 1 tsp vanilla

Directions – mix well. Frost cooled cookies. Store in covered container.

Thanks for stopping by today. ❤️❤️

Cookies to celebrate a Bills win and National Homemade Cookies Day

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I was alerted on Twitter that today is National homemade cookies day.. which is certainly a day to be celebrated… it was also a Bills victory day, something to be even more celebrated. Nothing to fancy, just browned butter chocolate chip cookies. You know what else, Bills win Christine is so much better than Bills lose Christine. (Just ask my hubby)

These candles below were given to me by my dear college friend, Patty. The Bills are 3-0 when I light them on game day. Just saying 😉

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, chill the cookies for a few hours or flash chill them (I stuck em in the freezer for an hour to speed up the process). Preheat your oven to 350 degrees for 20 minutes

  • Ingredients list
  • 1 cup butter, browned
  • 3/4 cup sugar
  • 1 cup brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 3 1/4 cups flour
  • 1/4 tsp salt
  • 1/2 cup chocolate chips
  • 1 cup mini chocolate chips

Directions – in a pan, heat butter over low-medium heat, stirring occasionally until there are little brown specs in the bottom (it might take 10 minutes or so). Cool 10 minutes. Pour in a bowl, add sugar and brown sugar. Mix in eggs and vanilla. Blend in dry ingredients. Fold in chips. Scoop out 2 tbs dough. Chill a few hours. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. Stagger cookies. Bake 12 to 13 minutes. They will be a little gushy on top. They will firm up as they cool. Cool completely. Store in covered container.

Peanut butter oreo cookies

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I had some extra crushed oreos leftover from my oreo topped chocolate chip cookie recipe, so I needed to make another treat to use them up. I figured peanut butter cookies was a good option.

Melted chocolate on the bottom

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 for a few hours to keep the cookies from spreading. And, preheat your oven to 375 degrees for 20 minutes before making so it cycles to the right temp.

  • Ingredients list
  • 1/2 cup crisco
  • 1/2 cup peanut butter
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 cups flour
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 cup crushed oreos

Directions – cream crisco, peanut butter, brown sugar and sugar. Add egg and vanilla. Blend in dry ingredients. Mix in crushed oreos. Scoop out 1/4 cups dough. Chill a few hours. Preheat oven to 375 degrees for 20 minutes. On a cookie sheet lined with parchment paper, stagger cookies. Bake 12 to 14 minutes. Cool completely. I felt the bottoms of the cookies were a little too dark, so covered them in melted milk chocolate and let the chocolate set. Store in covered container.

Thanks for stopping by today!

Stuffed Monster Cookies

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I haven’t made stuffed cookies in a while, so I figure I would make these monster cookies and stuff them with Reese’s peanut butter cups (and also hershey kisses bc I ran out of Reese’s). You don’t need to stuff these cookies, they are just fine on their own. But I like to step things up a notch, so I stuffed ’em

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, chill the individual cookie dough to prevent spreading. And preheat the oven to 350 degrees for 20 minutes so it cycles to the right temp.

  • Ingredients
  • 1 cup butter, softened
  • 1 cup peanut butter
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 4 eggs
  • 3 tsp vanilla
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tbs cornstarch
  • 2 cups old fashioned oats
  • 2 cups m&ms
  • 1 cup chocolate chips
  • 1 cup milk chocolate chips
  • Reeses pb cups or other candy,unwrapped

Directions – cream butter, peanut butter, sugar and brown sugar. Add eggs and vanilla. Blend in flour, cornstarch, and baking soda. Mix in oats. Fold in chips and m&ms. Scoop out 1/4 cup dough. Divide in half. Slightly flatten one half.

Place 1 Reese’s on top.

Place other flattened half of dough on top.

Cover Reese’s completley.

Chill a few hours or overnight. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. Stagger cookies on sheet.

Bake 12 to 14 minutes (no longer). Cool completely. Store in covered container.

Thanks so much for stopping by today!

Puffy frosted chocolate cake mix cookies

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These are the exact opposite of my recently posted flatter than pancakes milk chocolate chip cookies. These chocolate cake mix cookies do not spread at all. If you want them flattened, you can do just that… put some flour on your fingers before doing so. 🙂

These are super easy. Just a cake mix, melted butter, and eggs. I tossed in 1 cup of chocolate chips. I also frosted them. But you could sprinkle powdered sugar on top of warm cookies instead, if you prefer.

Preheat your oven to 350 degrees before baking so it cycles to the right temp. Don’t overcook these either. You do not want a dry cookie. They will continue to bake on the cookie sheet after removed from the oven.

  • Ingredients
  • 15.5 oz chocolate cake mix (i used devil’s food)
  • 5 tbs butter, melted
  • 2 eggs
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees for 20 minutes before baking. In a bowl, combine cake mix, melted butter and eggs. Stir in chips. Line a cookie sheet with parchment paper, scoop out 3 tbs of dough and form mounds. Stagger cookies on prepared sheet – a row of 2, a row of 1, a row of 2, a row of 1, a row of 2. You can fit 6 or 8 on a sheet, depending on the size of a sheet. Bake 10 to 14 minutes. You don’t want the bottoms too brown. Cookies will still continue to bake on sheet after removed from oven. Cool completely.

  • Frosting ingredients
  • 3 tbs butter softened
  • 3 tbs baking cocoa
  • 1 tbs corn syrup (or honey)
  • 1 cup powdered sugar
  • Milk

Directions – combine butter and cocoa. Add corn syrup. Mix in powdered sugR. Add milk, 1 tbs at a time, until you get the consistency you want. Frost cookies. Store in covered container.

Thank you so much for stopping by! I wish you a day filled with peace, happiness, and joy. Remember to be kind. We need more kindness!

Triple chip mini m&m chocolate cookies

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After some very unusually warm days, it cooled off today, so I thought it would be a good day to bake cookies. I went with a chocolate cookie dough using dark, semisweet and milk chocolate chips (I have a huge bag of each), and mini m&ms. I thought, perhaps, of drizzling melted hershey kisses on top, but not sure that is needed.

Xl bags of 3 kinds of chips

Remember to scoop your flour from your flour bag into your measuring cup (same goes for the baking cocoa). I also recommend chilling the dough for a few hours. And, preheat your oven to 350 degrees for 20 minutes before baking, so that it cycles to the right temp.

  • Ingredients list
  • 1 cup butter, melted and cooled in fridge for 30 to 40 minutes (it will solidify and that’s ok)
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 tbs water
  • 2 2/3 cups flour
  • 1/2 cup baking cocoa
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1 /2 tsp salt
  • 1/2 cup mini m&ms
  • 1/2 cup milk chocolate chips
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup dark chocolate chips

Directions – combine butter and sugar. Add eggs, vanilla, and water. Blend in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough. You may need to flour your hands for this – form tall mounds. Chill mounds of dough for a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 11 minutes. Because these are chocolate, it is hard to tell when they are done. I err on the side of taking cookies out early bc they will continue to cook on the sheet after being removed from the oven. They will firm up and be fine once completely cooled. Plus, gushy cookies are not bad!

Cool completely. Store in covered container.

Thanks for stopping by today. ❤️

Cakey chocolate chip cookies

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Cakey chocolate chip cookies

These are a cakey chocolate chip cookie. Very soft and pillow. I used a half all purpose flour and half bread flour. I incorporated bread flour because I wanted to prevent them from spreading too much. I also froze the dough pieces for 20 minutes to prevent spreading.

Scoop the flour from your flour bag into your measuring cup so you get the right amount and preheat your oven for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 10 tbs butter, softened
  • 4 tbs crisco
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/4 cups flour
  • 1 cup bread flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tbs cornstarch
  • 2 cups chocolate chips

Directions – cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips. Scoop out 3 tbs dough and form into tall mounds. Freeze 20 minutes or chill an hour or two. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. Stagger cookies on sheet – a row of 2, a row of 1, a row of 2, a row of 1. Bake 12 to 14 minutes. Bottoms will be golden and tops should be mostly set. They will firm up after taken out of the oven. Cool completely and store in covered container.

Thank you for stopping by!❤️❤️

Small batch, XL Peanut butter cookies

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XL Peanut Butter cookies topped with melted hershey kisses

It is rainy and windy here today, so I am baking more cookies (in addition to steak pizziaola), as we watch hockey. Instead of putting a Hersey kiss on top to make peanut blossoms, I melted a bunch of Hersey kisses and out that on top of the cookies instead.

Cookie monster!

A couple of notes about these cookies – I used a mix of cake flour and all purpose flour. If you don’t have cake flour, you make make it by adding 1/2 tbs of cornstarch to 1/2 cup flour and soft together. Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I froze the cookie mounds for 30 minutes to help prevent spreading. I preheated the oven to 410 degrees for 20 minutes before baking. I did not cook these longer than 13 minutes. I did not want them to get too done and dry out.

These make 5 really big cookies. You can double the recipe and make 10 if you want.

  • Ingredients list
  • 12 cup butter, cold, grated with a cheese grater or cut into small cubes
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup peanut butter
  • 1/2 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 cup cake flour
  • 1 cup flour

Directions – cream butter, sugar and brown sugar. Add egg, vanilla and peanut butter. Blend in dry ingredients. Divide evenly into 5 pieces of dough and roll into tall mounds. Roll each in sugar. Freeze at least 30 minutes. Preheat oven to 410 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners or parchment paper, place 5 cookies on it, leaving room between each because cookies spread. Bake 10 to 13 minutes. No longer than 13 minutes. Cool completely.

Topping – in a bowl, combine 20 unwrapped hershey kisses with 1 tsp vegetable oil. Microwave in 30 second increments until you can stir smooth. Spoon on top of cooled cookies. Store in covered container.

Thank you so much for stopping by! I hope you have a day filled with happiness, love and kindness!

Triple chip cookies

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Triple chip cookies

I am absolutely delighted how these turned out. Huge mounds of puffy goodness. I do not like flat cookies! I am not quite sure why. These were a last minute request from Rob, so I used crisco, which I believe helped with the puffiness. I also made peanut butter cookies and those are not his bag, if you will, so I whipped up a few of these triple chip cookies, which we also call “the franks” because our friend Frank loves them!

Look at all those chips!

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 for 20 minutes before baking so it cycles to the right tem (a tip from a Sears appliances tech – thanks Stanley for the invaluable advice). If you use butter instead of crisco, I recommend chilling the mounds of dough for a few hours or freeze them for 30 minutes to avoid them spreading too much.

This recipe made 8 good size cookies (I uses 1/4 cup dough scoop for each one)

  • Ingredients
  • 1/2 cup crisco
  • 1/2 cup brown sugar
  • 1.7 ounce instant vanilla pudding mix
  • 1 tsp vanilla
  • 1 egg
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups flour
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup milk chocolate chips

Directions – preheat your oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper or nonstick baking liners. In a bowl, cream crisco and brown sugar. Add pudding mix. Blend in vanilla, egg, baking powder, baking soda and salt. Fold in flour. Stir in chips. ( I used my hands to blend the dough together once I added the chips). Scoop out 1/4 cups of dough and place on prepared cookie sheet. Bake 10 to 13 minutes. You will see golden patches on top. Cool completely. Store in covered container.

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