Tag Archives: sugar

Week one victory monday cookies (for a tuesday)

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So i asked Rob to choose the victory Monday treats, which i made today and will be brought into work tomorrow because I am off today.  He chose blondies with 3 kinds of chips – white, milk and semisweet.

It was a good win by the Bills, but a heart stopper, for sure.  I was at work and needed to not look at the game constantly in the final 2 minutes because of the stress, and, oh yeah, I needed to focus on my job.  I look up at one point, Houston is marching toward the end zone and there are 36 seconds left.  I look away and assume the game is done and there are… 30 seconds left.  Whenever one of my team is leading, the clock just stops, or seems to go backwards.  Yeesh.  Anyways.  1-0 is 1-0. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Firmly pack your brown sugar into your measuring cup.   And preheat your oven before baking.   I think i may have taken these out a little too soon, but didn’t want them to wind up dry by overbaking by a minute or two, so i popped em in the fridge to firm up.

  • Ingredients list
  • 1 cup butter, melted and cooled 5 to 10 minutes (so your chips don’t melt)
  • 1 cup brown sugar, firmly packed into measuring cup
  • 3/4 cup sugar
  • 2 eggs
  • 1 egg yolk
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 2 tsp cornstarch
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2/3 cup white chocolate chips
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup milk chocolate chips

Directions – preheat oven to 350 degrees.   Line and 8×8 pan with parchment paper and set aside.  In a bowl, combine melted butter, sugar and brown sugar.  Add eggs, yolk and vanilla.  Blend in dry ingredients.   Mix in chips.  Evenly press into prepared pan.   Bake 30 minutes, no longer.  Cool completely.  If bars seems gushy, pop them in fridge for a few hours to firm up.  Store in covered container.

Go Bills.

NFL week one – Double chocolate, triple chip cookies

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For week one of the NFL season, i present – double chocolate, triple chip cookies.  If you love chocolate, you will love these.  They are a chocolate cookie dough with a box of instant pudding mix added, 3 kinds of chips – semisweet,

milk

and dark chocolate. 

I used bread flour and all purpose flour, but you can just use all AP if you want.   I recommend chilling these for a few hours before baking to help keep them puffy. 

  • Ingredients list
  • 3/4 cup butter, softened
  • 3/4 cup brown sugar,  firmly packed into measuring cup
  • 1/4 cup sugar
  • 2 eggs
  • 1 tbs vanilla
  • 3.4 oz box  instant chocolate pudding mix
  • 1/4 cup unsweetened baking cocoa
  • 1 cup flour
  • 1 cup bread flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup milk chocolate chips
  • 2/3 cup dark chocolate chips
  • 2/3 cup semisweet chocolate chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Blend in pudding mix and cocoa.  Stir in flour,  aking soda and salt.  Mix in chipsm. Scoop out 1/4 cups dough.  Form into tall cylinders.  Chill a few hours.   When ready to bake, preheat oven to 350 degrees.  line a cookie sheet with parchment paper.  Stagger cookies on sheet.  

Bake 11 to 13 minutes, no longer.   Cool completely.  

Store in covered container.

Double chocolate chocolate chip heath bits cookies

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I realized a had a bag of heath toffee baking pieces and wanted to bag with them (i have a lot of stuff and sometimes forget what is in my baking stash).  So I thought they would go nicely in a chocolate chocolate chip cookie. 

The cookies use melted chocolate chips and baking cocoa.  They also use a combo of all purpose flour and bread flour, but you can use entirely all purpose flour if you choose.

Remember to scoop your flour and cocoa from your containers so you get the right amount.  I recommend chilling the dough for a few hours before baking.  And preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 1/3 cup chocolate chips (melted in 30 second increments until you can stir them smooth)
  • 1 1/4 cups flour
  • 1 cup plus 2 tbs bread flour
  • 1/2 cup unsweetened baking cocoa
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup heath bits
  • 1 cup chocolate chips

Directions – in a bowl, cream butter and sugar.  Add eggs.  Blend in melted chocolate.  Stir in dry ingredients.  Mix in chips and heath bits.  Scoop out 1/4 cups of dough.  Chill a few hours.  When ready to bake preheat oven to 350 degrees.  Line a cookie sheet with parchment paper and stagger cookies on sheet. 

Bake 12 to 14 minutes, no longer.  Cool completely.  

Store in covered container.

Lemon Frosted Lemon Cookies

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I went with a doubleheader of lemon treats today.  These are lemon cookies with lemon frosting.  Simple and puffy and tangy/sweet. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   I used 1 cup of bread flour and 1 1/2 cups all purpose flour, but you can use entirely AP flour if you want.   Also form doughs into high mounds and chill a few hours before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup crisco (i used butter flavor)
  • 3/4 cup sugar
  • 1/4 cup brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 2 tbs lemon juice
  • 11/2 tsp lemon extract
  • 3.4 oz instant lemon pudding mix
  • 1 cup bread flour
  • 1 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs, lemon juice and extract.  Blend in dry ingredients.   Scoop out 1/4 cups of dough and form tall cylinders.  Chill in fridge in a covered container for a few hours.  When ready to bake, preheat oven to 375 degrees.  Line a cookie sheet with parchment paper and stagger cookies on sheet.  

Bake 11 to 13 minutes, no longer.  Cool completely.

  • Ingredients list
  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 2 tbs lemon juice

Directions – in a bowl, blend ingredients.  Frost cookies. 

Store in covered container.

Sugar cookie sandwiches

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These spread  out a little larger than i would have preferred, so i made them into half cookie sandwiches.  Next time I will form the dough into tall mounds to see if that helps.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the individual doughs for several hours before baking.  And preheat your oven before baking.

  • Ingredients list
  • 1 1/2 cups butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 tsp vanilla
  • 4 1/2 cups flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt

Directions – in a bowl, cream butter and sugar.  Add eggs and vanilla.  Blend in dry ingredients.  Scoop out 1/4 cups doug.  Roll into balls, roll in extra sugar.  Chills several hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.    Stagger cookies on sheet. 

Bake 14 minutes, no longer.  Cool completely.

  • Frosting ingredients list
  • 1/2 cup butter, softened
  • 3 1/2 cups powdered sugar
  • 2 tsp vanilla
  • 3 to 5 tsp milk

Directions – in a bowl, cream butter, powdered sugar and vanilla.  Add enough milk to get consistency you want.  Frost between 2 cookie halves or on top of cookies. 

Store in covered container.

Brownie chunk cookies

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While trying to come up with a treat idea, I thought of chocolate chip cookies stuffed with brownies.  But instead of stuffing the cookies with brownies, I cut a batch of baked brownies into small squares and pressed chocolate chips in the top of each cookie before baking.

I used a browni mix and spread the batter into a 18×13 pan so the brownies would be thin and easier to incorporate into the dough as cubes.  If you don’t have any bread flour, use entirely all purpose flour.  I recommend chilling the individual doughs for several hours before baking

  • Ingredients list
  • 1 brownie batch, baked as directed and completely cooled.  Cut unto small cubes (i used a mix and baked the batter in a 13×18 pan at 325 degrees for 15 or so minutes.
  • 1 cup butter, softened
  • 1 cup brown sugar, firmly packed into measuring cup
  • 3/4 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups all purpose flour
  • 1 cup bread flour
  • 2 tsp baking soda
  • 1 tsp salt
  • Chocolate chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.  Gently fold in brownie cubes.  Scoop out 1/4 cups of dough.  Gently press chocolate chips into tops.  Chill several hours.  When ready to bake, preheat oven to 350 degrees.   Line a cookie sheet with parchment paper and stagger cookie doughs on sheet. 

Bake 11 to 15 minutes, no longer. 

Cool completely and store in covered container.

Thanks for stopping by!!

Funfetti cookie dough pie

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Last month, I made a cookie dough pie with edible chocolate chip cookie dough on a golden oreo crust.   Today, I made a version with edible funfetti cookie dough on a combo oreo-chocolate teddy graham  crust.  (I did not have enough oreos, so i made up with them with chocolate teddy grams)

A really nice treat for a very warm summer day.

  • Edible funfetti cookie dough
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3 tbs milk
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract
  • 1 1/2 cups flour, heat treated (heated in a microwave safe plate, stirred after 30 seconds.  Heat  another 30 seconds and stir again
  • 1/2 tsp salt
  • A few tbs sprinkles

Directions – in a bowl, cream butter and sugar.  Add milk and extracts.  Blend in flour and salt.  Mix in sprinkles. 

Scoop out tbs of dough and place in freezer.

  • Crust ingredients
  • 20 oreo cookies, finely crushed
  • 1/4 cup butter, melted

Directions – line a pie pan with parchment paper.  In a bowl, mix crumbs and butter.  Press into prepared pan and freeze.

  • Filling
  • 4 oz cream cheese, softened
  • 1/4 cup brown sugar, firmly packed into measuring cup
  • 1/4 cup sugar
  • 8 oz cool whip, thawed

Directions – in a bowl, cream butter, sugar and brown sugar.  Fold in cool whip.  Keep out 8 funfetti balls of dough and set aside.  Mix rest in filling.  Spread in prepared crust.  Add remaining doughs on top.  Freeze at least an hour.   

Store, covered, in freezer or fridge (will be much softer in fridge)

Happy National chocolate chip cookie day!

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In honor of national chocolate chip cookie day, we will be celebrating at ESPN Radio with these chocolate chip cookies.  They are made with browned butter and bread flour.  I was in a hurry today,  so i needed a recipe with melted butter.  No time to chill, so bread flour helps with the cookies from spreading too much.

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

  • Ingredients list
  • 1 cup butter
  • 1/4 cup sugar
  • 1 1/4 cups brown sugar,  firmly packed into measuring cups
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 2 tbs heavy cream
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips

Directions – preheat oven to 350 degrees.   Line cookie sheets with parchment paper and set aside.  place  butter in pan and cook over low-medium heat until you see brown specs.  it will look like this.

Cool in a bowl in fridge for 5 minutes.  Remove from fridge and mix in sugar and brown sugar.  Add eggs,vanilla and cream.  Blend in dry ingredients,  then chips. Scoop out 1/4 cups dough and stagger on prepared cookie sheets. 

Bake 12 minutes, no longer.  Cool completely. 

Store in covered container.

No bake cookie dough pie

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Another super simple, super sweet treat.  This no bake pie is kind of like a cheesecake, with cream cheese cook whip, sugar and brown sugar in the filling.  A golden oreo crust.  And eggless cookie dough in the filling and on top.

  • Crust ingredients
  • 20 golden oreos (or regular), finely ground
  • 1/4 cup butter, melted

Directions – line a pie plate with tin foil.  Set aside.  In a bowl, combine oreos and butter.  Evenly press into pan.  Place in freezer.

  • Cookie dough pieces
  • 6 tbs butter, softened
  • 1/3 cup brown sugar, firmly packed into measuring cup
  • 2 tbs sugar
  • 1 tsp vanilla
  • 1 cup flour, heated on a microwave safe plate on microwave for 20 seconds, then stir on plate
  • 1 tsp milk
  • 1/2 cup mini chocolate chips

In a bowl, combine butter, sugar and brown sugar.  Add flour and milk.  Mix in chips.  Scoop out 1/2 tbs dough and roll into balls.  Place in freezer while you make the filling.

  • Filling ingredients
  • 4 oz cream cheese, softened
  • 8 oz container cool whip, thawed
  • 1/4 cup sugar
  • 1/4 cup brown sugar, firmly packed into measuring cup

Directions – in a bowl, cream cream cheese, sugar and brown sugar.  Blend in cool whip.  set a few frozen cookie doughs aside, place rest in filling. 

Assembly – remove crust from freezer.  Evenly spread filling over.  Place extra cookie doughs on top.  Freeze at least an hour.  Store in covered container.

Thanks for stopping by!

Peanut butter cookies stuffed with chocolate peanut butter

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Continuing my run of cookies stuffed with stuff, I present  butter cookies stuffed with chocolate peanut butter. 

You must bake these frozen, directly from the freezer to keep the chocolate peanut butter inside.  Remember to firmly pack your brown sugar into your measuring cup and scoop your flour from your flour bag into your measuring cup.  And preheat your oven before baking.

  • Ingredients list
  • 1 cup crisco
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder

Directions – scoop out tbs of chocolate peanut butter and freeze a few hours.  After a few hours, make your dough.   in a bowl, cream crisco,  peanut butter, brown sugar and sugar.  Add eggs and vanilla.  Blend in dry ingredients.   Scoop out 1/4 cups of dough.

Divide in half and flatten each half

Place one tbs of frozen peanut butter on one half

Top with other half

Seal edges.

Place in a container in freezer for a few hours.  When ready to bake, preheat oven to 375 degrees.   Once oven is preheated, take cookie doughs out from freezer and stagger on a cookie sheet lined with parchment paper

Bake 15 to 16 minutes, no longer.

Cool completely and store in covered container.