Tag Archives: xl

NFL week 4 Sunday – xl chocolate chip cookies (melted butter)

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This is one of two treats for Bills gameday.  Large, thick chocolate chip cookies made with melted butter and a mix of all purpose flour and cake flour.   You can use entirely all purpose flour, if that’s what you have.   Remember to chill the dough for a few hours before baking. 

  • Ingredients list
  • 3/4 cup butter, melted
  • 1 cup brown sugar, firmly packed into cup
  • 1/4 cup sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 2 1/4 cups all purpose flour
  • 2/3 cup cake flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips

Directions – in a bowl blend butter, sugar and brown sugar.  Add egg, yolk and vanilla.  Blend in dry ingredients.   If dough seems a little dry, add a tbs or two of heavy cream or milk.  Mix in chips.  Divide dough into 8 individual pieces and roll into balls.  Chill a few hours.  When ready to bake, preheat oven to 400 degrees and line a cookie sheet with parchment paper.  Stagger doughs on prepared sheet.  bake 10 to 12 minutes, no longer (edges will be golden).  Cool completely.  

Store in covered container.

Go Bills!

White chocolate dulce le Leche cookies

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For my non chocolate loving friends, I present these – white chocolate chip cookies with dulce le leche baked in, for a hunt of caramel flavor.  I also tossed in some coconut extract, which you can leave out if you want.

These use all purpose flour and cake flour.  If you don’t have cake flour, you can add 1 1/2 tbs cornstarch to 1 1/2 cups flour slto make your own cake flour.   Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   Also, I recommend chilling the dough for a few hours before baking.  And preheat your oven before baking. 

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 3 tsp vanilla
  • 3 tbs dulce le leche
  • 1 tbs coconut extract
  • 1 1/2 cups cake flour
  • 1 1/2 cups all purpose flour
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups white chocolate chips

Directions  – in a bowl,cream butter and sugar.  Add eggs, vanilla, dilce le leche, and coconut extract.  Blend in dry ingredients.   Fold in chips.  Scoop out 1/4 cups dough, form tall moundsm. Chill a few hours.  When ready to bake, preheat oven to 400 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet. 

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

Thanks so much for stopping by!

Triple peanut butter cookies

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For opening day of the MLB playoffs, these humongous peanut butter cookies are one of the two I am bringing in.  I added some finely ground honey roasted peanuts and pressed peanut butter chips in the tops of cookies immediately after they came out of the oven.  The reason?  I forgot to put them in the dough before baking. 🙂

Remember to scoop your flour from your flour containers into your measuring cup so you get the right amount.  Pouring flour directly into the cups packs it in and you wind up with dry cookies.   i used all purpose flour and bread flour, but you can use entirely all purpose flour if you want. 

Also, preheat your oven before baking.  Do not bake these longer than 10 or 11 minutes

  • Ingredients list
  • 10 tbs butter, softened
  • 8 tbs peanut butter
  • 3/4 cup brown sugar, firmly packed into a measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 2 tbs heavy cream
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 1 cup bread flour
  • 1 tbs cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup peanut, finely ground
  • 1 cup Peanut butter chips

Directions – in a bowl, cream butter peanut butter.  Blend in brown sugar and sugar.  Add eggs, vanilla and heavy cream.  Mix in dry ingredients.  Fold in peanuts and peanut butter chips.  Evenly divide into 8 equal pieces and roll into balls. You can chill the doughs if you want or you can bake right away.

Preheat oven to 400 degrees.  Line a cookie sheet with parchment paper and stagger doughs on sheet.  Bake 10 to 11 minutes, no longer.   Edges will be golden.  Remove from oven.  Gently press peanut butter chips into tops of cookies, if you want.   cool completely. Store in covered container.

  Thanks so much for stopping by!

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.

Nieman Marcus chocolate chip cookies

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This is one of those urban legend recipes.   Where a customer asked for a recipe from a Cafe and the employee said for two fifty.  The customer thought it was 2 dollars and 50 cents and the employee meant two hundred fifty dollars.  So the customer gave their credit card not realizing their different understanding, was charged, got mad,  and got even by passing the recipe on to everyone they knew.  

My friend’s mom gave me this recipe years ago (she knew it was not a true story, but shared with me due to my love of baking).  So here is is.

I was in a bit of a hurry, so i didn’t finely pulse the oats or hershey bar enough. Plus my blender is new and I am not sure of some of it’s limits.

I combined bread flour and all purpose flour.  You can use entirely AP flour of you want.  Freeze the chocolate bar and then gratinf it makes the grating process easier.  I also chilled the individual doughs overnight to keep them puffy.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/2 cups oats, finely ground (i used quick, but old fashioned likely would be fine too)
  • 1 cup all purpose flour
  • 1 cup bread flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 oz chocolate bar, grated
  • 2 cups chocolate chips

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs and vanilla.  Mix in dry ingredients and oats.  Fold in chocolate and chips.  Scoop out 1/4 cups dough.  Chill several hours.   When ready to bake, preheat oven to 375 degrees.   Line a cookie sheet with parchment t paper.  Stagger on sheet like below.

Bake 13 minutes, no longer.  Cool completely.  

Store in covered container.

Peanut butter cookies stuffed with smores spread

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I saw this smores spread at Aldi and thought it would be perfect to scoop it out, freeze each one and stuff them in cookies.  I chose peanut butter cookies this time. I baked the dough frozen to keep the spread inside, so i highly suggest doing that.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And preheat  your oven to 350 degrees before baking.  Also do not take dough out of fridge until you are ready to pop them in the oven.  Gotta keep that smores spread inside the cookie!

  • Ingredients list
  • 1/2 cup butter, softened
  • 1 cup peanut butter
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tbs milk
  • 1 tsp baking soda
  • 2 cups flour
  • 1 cup peanuts, finely ground
  • Smores spread, scooped into rounded tbs and frozen solid

Directions – in a bowl, cream butter, peanut butter, brown sugar and sugar.  Add egg, vanilla and milk.  Blend in flour and baking soda.  Fold in peanuts. Scoop out 1/4 cups dough.

Divide in half and slightly flatten each half.

On one half, place a frozen smores ball.

Top with other flattened  half of pb cookie dough.

Seal cookie so smores ball is hidden. 

Freeze dough overnight.  Leave dough in freezer until oven has preheated to 350.   Line a cookie sheet with parchment paper and stagger cookies on sheet. 

Bake 16 to 18 minutes. 

Cool completely.   Store in covered container.

Peanut butter cookies with crushed nutter butters and Reese hearts

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Continuing in with my trend of adding finely crushed store bought cookies in my homemade cookies, I present XL  peanut butter cookies with crushed butter butters

and Reese hearts (i had to use those up so I could buy reese’s eggs)

  • Ingredients list
  • 1 cup crisco
  • 1 cup peanut butter
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour (scooped from flour bag into measuring cup so it is not packed in)
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 15 nutter butters, finely ground
  • Reese’s hearts, cut up into cubes

Directions – in a bowl, cream crisci, peanut butter, brown sugar and sugar.  Add eggs and vanilla.  Blend in dry ingredients. Mix in ground nutter butters then cubed Reese’s.   Scoop out 1/4 cups dough. 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 13 to 14 minutes, no longer.  Cool completely.  

Store in covered container.

Large puffy triple chip cookies, in honor of the 2005-06 Sabres

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Tonight, the Sabres are celebrating the 2005-06 team, which was quite a team.  If not for all those injuries to defenseman, I believe we would have beaten Carolina in the East final and Edmonton in the Stanley Cup final.  I loved those 05-06 and 06-07 squads (as well as 97-98 and 98-99), so tonight’s festivities will be fun to watch.  So these cookies are celebrating them and the current Sabres team, which is playing great 🏒!

These use a combo and bread flour and all purpose flour.  I like the thicker texture bread flour gives to cookies.  But you can use all AP flour if you want.  just remember to scoop it from your flour bag to your measuring cup so you get the right amount.

And these feature 3 types of chips!

I also froze the dough for about a half hour before baking

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/2 cups brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 1 tbs vanilla
  • 2 tbs water
  • 2 cups bread flour
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2/3 cup white chocolate chips
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup milk chocolate chips
  • Extra chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs, water and vanilla.  Blend in dry ingredients.  Mix in chips.  (I used my hands here near the end to get dough to come together).  Divide dough equally into 12  pieces.  Roll into balls and slightly flatten.   Chill or freeze for 30 minutes.  Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on it.

Bake 16 to 18 minutes, no longer. Remove from oven and press extra chips on top. 

Cool completely.  

Store in covered container. Thanks so much for stopping by today!   Go Sabres!

XL brown buttter Peanut blossoms

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Today’s treat – brown butter peanut blossoms.  I know they are very popular this time of year, so I whipped up a batch this morning.   I added some finely ground peanuts, and rolled the doughs in sugar before baking. And of course, topped with  hershey kisses!  

These are also in honor of my college roommate, Christine, who’s birthday is today and loves peanut butter treats!

I recommend chilling the butter for a bit in fridge after browning, scoop your flour from your flour bag into your measuring cup so you get the right amount, preheat your team before baking and only bake 8 to 9 minutes.

  • Ingredients list
  • 1 cup butter
  • 1 cup peanut butter
  • 1 1/2 cups brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 tbs water
  • 3 1/2 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup peanuts, finely ground
  • Extra sugar
  • Hershey kisses

Directions – in a pan, heat butter in a pan over medium heat, stirring occasionally,  until brown specks form.  Pour into bowl and place in fridge at least an hour.   When you are ready to bake, preheat oven to 375 degreesm. In a combine butter, peanut butter, sugar and brown sugar.  Add eggs, water and vanilla. Blend in dry ingredients.   Scoop our 1/4 cups dough and roll tops in sugar.   Line a cookie sheet with parchment paper and stagger cookies in a row of 2, then a row of one. 

Bake 8 to 9 minutes, no longer.  Press an unwrapped hershey kisses. 

Cool completely.   Store in covered container.

Thanks for stopping by!  Go Bills!

XL puffy frosted sugar cookies

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A stress free week 18 for the Bills against the Patriots.  I can’t remember the last no stress regular season game, but it was a nice break before the playoffs begin.  I made some black cocoa snowballs yesterday and since not everyone i work with likes chocolate, I made these large sugar cookies.  

  • Ingredients list
  • 1 cup butter, melted
  • 1 1/4 cups sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 yolk
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 1/2 cups cake flour
  • 1 tsp baking soda
  • 1 tsp salt
  • Extra sugar

Directions – in a bowl, combine butter, sugar and brown sugar.  Blend in eggs, yolk and vanilla.  Fold in dry ingredients.  Divide into 12 equal pieces and roll into balls, then roll in extra sugar.  Chill a few hours.  Preheat oven to 375 degrees.  Line a cookie sheet with nonstick baking liners. Stagger 6 cookies on a sheet.  Bake 12 to 13 minutes.  Do not bake longer than 13 minutes, or bottoms of cookies may burn.  Cool completely.

  • Frosting ingredients
  • 2 tbs butter, melted
  • 2 cups powdered sugar
  • 3 tbs heavy cream
  • 1 tsp vanilla

Directions – in a bowl, blend butter and powdered sugar.  Mix in heavy cream and vanilla.  Frost cookies

Store in covered container.