Cookies

White Chip Orange Cookies

2 1/4 cups flour
3/4 t. baking soda
1/2 t. salt
1 cup butter softened
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
2 to 3 t. grated orange peel
1 t. orange extract
2 cups white chocolate chips
1 pkg. dark chocolate melting chips

Combine flour, baking soda and salt in small bowl. Beat butter, sugar and brown sugar in large mixer bowl until creamy.  Beat in egg and orange extract and orange peel. Gradually beat in flour mixture.  Stir in morsels.  Drop dough by rounded tablespoon onto ungreased baking sheets.  Bake in preheated 350 oven for 10 to 12 minutes or until edges are light golden brown.  Let stand for 2 minutes; remove to racks to cool completely. When cool melt dark chocolate chips and drizzle on top.

This one's for you Suzy

raw donut holes

Here's one of my new favorite snacks. I got the recipe from Raw Recipe a Day on Facebook.

Totally healthy and SO delicious!

Since we don't eat walnuts at our house, I just throw in some almonds. I'm sure any nut would work.

I also substitute the agave with pure maple syrup because that's what I like, and have on hand.

Also, I like these cold, I don't warm them up at all.

Just click on the picture to enlarge recipe.

Super Easy Pumpkin Chocolate Chip Cookies (or Muffins)

OurBestBites posted this as an easy pumpkin chocolate chip muffin recipe.  The muffins were great, and this is the cookie form that was just as good.  I've changed it just a bit from their recipe to work with ingredients I usually have on hand (i.e. a yellow cake mix instead of a spice one).  I've even made it with a gluten free cake mix for my sister-in-law and they turned out fabulous too.  With only four ingredients, you will be done in no time.  Plus, before adding the chocolate chips, a large cookie (or one muffin) only has 1 weight watcher point (not that I'm doing weight watchers, but I thought that inquiring minds might like to know that tidbit of info that was on the ourbestbites recipe.)  The original recipe called for a 30 oz. can of pumpkin and two spice cake mixes.  I half the recipe and use yellow cake instead with some pumpkin pie spice added in.  If you choose to make muffins, you can fill the cups almost full as the muffins will not rise very much.  Also, to make the muffins prettier you will want to smooth out the tops - a finger dipped in water works as a great tool for that.

15 oz. can pumpkin puree (not pumpkin pie mix)
1 yellow cake mix
1 to 1 1/2  teaspoons pumpkin pie spice (add 1 tsp and then taste the batter to see if it needs more - since there are no eggs in the batter it is safe to try it) - if you don't have pumpkin pie spice, to get about one teaspoon you can substitute: 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp allspice, and 1/8 tsp nutmeg
6-8 oz. chocolate chips (as many as you would like - I think I added about 1 cup)

Preheat oven to 350.  Mix pumpkin, cake mix, and pumpkin pie spice together until well blended.  Stir in chocolate chips.  Scoop rounded tablespoons onto greased (or parchment lined) cookie sheet.  Bake for 20-25 minutes for large cookies, or 15-20 minutes for smaller ones.  To make sure they are done inside, you may want to break one open to check for doneness (and then pop it in your mouth and enjoy!).  What a great way to welcome Autumn!

peanut butter cookie dough balls

I got this recipe from Oh She Glows and adapted it a little. It doesn't make a big batch, but they taste SO good, and they don't need to be cooked (and they're healthy, too!)

Peanut Butter Chocolate Crunch Cookie Dough Balls

Yield: 12 balls

• 1/2 cup unsalted cashews (I used salted almonds because that was all I had on hand--then I just didn't add salt later)
• 1/2 cup regular rolled oat
• 1/4 cup flour
• 1/2 tsp salt
• 2 tbsp sugar
• 3 tbsp pure maple syrup (add gradually until desired consistency is achieved)
• 1/2 tsp pure vanilla extract
• 1/4 cup chocolate chips
• 1/4 cup diced peanuts
• 1/4 cup rice crisp cereal (I didn't add any cereal, and mine turned out fine.)

Directions:
1. In a food processor, process the cashews and oats until very fine, like a flour consistency.
2. Add in the flour, salt, and sugar and pulse until combined. Now add in vanilla and maple syrup gradually until desired consistency is achieved. Process until a dough forms. Stop to scrape the sides of the bowl as necessary. Dough will be very sticky! If it is too sticky to make balls, you can add a bit more flour. The type of flour you use will alter the consistency so you may have to adjust it a bit.
3. Add chocolate chips and peanuts into processor and pulse. Scoop dough into a bowl and stir in the rice crisp cereal. Form balls with the dough (lightly wet fingers if necessary). Store in the fridge or freezer.
Note: If dough is too dry, add a bit more maple syrup. If too wet, add a bit more flour.

*Oh She Glows also added these cookies to a "blizzard" smoothie made out of banana. It was SO good!

Toblerone Cookies

¼ cup (56g) unsalted butter, softened
2/3 cup (117g) light brown sugar, packed
1 egg, lightly beaten
2 teaspoons vanilla extract
1 cup (140g) all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
200g milk Toblerone, roughly chopped

Preheat the oven to 180°C/350°F; line two large baking sheets with baking paper.
Cream the butter with the sugar until light and fluffy. Beat in the egg and vanilla extract until the mixture is smooth, then stir in the flour, baking soda, salt and 150g Toblerone.
Drop leveled tablespoons of dough onto each sheet, 5cm (2in) apart. Press the remaining chopped Toblerone over the surface of the cookies.
Bake for 10-12 minutes, just until dry-looking and covered with even cracks but not quite firm to the touch. Leave to cool and firm up on the baking sheets for a few minutes before carefully peeling away from the paper.

The cookies will keep in an airtight tin for up to 3 days.

Makes 22

*** Got it from this website.

Chocolate Chip Toffee Bars

2-1/3 cups all-purpose flour
2/3 cup packed light brown sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 egg, slightly beaten
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips, divided
1 cup coarsely chopped nuts
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Combine flour and brown sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in 1-1/2 cups chocolate chips and nuts; set aside 1-1/2 cups mixture.

3. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk evenly over hot crust; set aside 1/4 cup toffee bits. Sprinkle remaining toffee bits over sweetened condensed milk. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top.

4. Bake 25 to 30 minutes or until golden brown. Top with reserved toffee bits. Cool completely in pan on wire rack. Cut into bars. About 48 bars.

Snickerdoodle Blondies with Cinnamon Chips

The newspaper this morning had a whole section on Christmas cookies with lots of yummy looking recipes. I am going to try a bunch of them out over the next few weeks - we are in trouble!!

2 2/3 C flour
2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1 C butter, softened
2 C packed brown sugar
2 eggs
1 T vanilla
1 1/2 C cinnamon chips
2 T white sugar
2 tsp cinnamon

Preheat oven to 350 degrees and lightly grease a 9 by 13 inch pan. Sift together flour, baking powder, salt and cinnamon, set aside. In a large bowl, beat butter, brown sugar, egg and vanilla untill smooth. Stir in flour mixture until well blended. Add Cinnamon Chips. Spread evenly into prepared pan. Combine white sugar and cinnamon and sprinkle evenly over spread cookie dough.

Bake 25 minutes or until surface springs back when gently pressed. Cool slightly and cut into bars while still warm.

Sugar Cookie Glaze

Mom always seems to know how to make this of the top of her head but mine never turns out just right. I found the recipe below and it dried shiny, tasted good and was the right consistency.

Ingredients:

1 cup confectioners' sugar 2 teaspoons milk 2 teaspoons light corn syrup

1/4 teaspoon almond extract assorted food coloring

Directions:

1.	In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2.	Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Butterscotch Pecan Sandies

3 cups unsifted flour
1/2 tsp baking soda
1 & 1/3 cup unsalted butter ( I use a little less and decrease salt to 1/2 tsp if using salted...)
1 cup sugar
1 tsp salt
1 tsp vanilla
1 large egg
3/4 cup chopped pecans
2 cups butterscotch chips (I don't use quite that much...)

Preheat oven to 375 degrees

Combine flour and soda in small bowl.

Cream butter, sugar, salt, and vanilla in large mixing bowl on med speed until light. Beat in
egg until fluffy. Reduce speed to low and add flour one cup at a time, until just combined.
Stir in pecans and butterscotch chips.

With small scoop, form balls of dough less than one inch in diameter. Place on baking sheets,
allowing 2 inches between cookies. Flatten balls to about 1/4 inch thick. Bake for 8-10
minutes or until the edges just begin to brown. Tops should remain pale. Store in
airtight container.

Snickerdoodle Cookie Bars

Much easier than making snickerdoodle cookies and they taste the same!

1 1/2 C flour
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp salt
1/2 C butter, softened
3/4 C sugar
1 egg
1 T sugar
1/2 tsp cinnamon

Preheat oven to 350 degrees. Grease a 9X9 pan. Mix dry ingredients (flour, cream of tartar, baking soda, salt). In separate bowl, cream together butter and sugar until fluffy. Add egg. Gradually mix in flour mixture. Spread in pan. Combine cinnamon and sugar and sprinkle over dough. Bake for 14-18 minutes or until golden brown at edges (toothpick inserted in the middle should come out clean). Let cool in pan and cut into bars.

White Chocolate Macadamia Nut Cookies

Mmmm.....one of my favorite cookies.

1 C Butter
1 1/2 C white sugar
2 eggs
1 T vanilla
2 1/2 C all purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1 package white chocolate chips
1 6.5 oz jar macadamia nits, chopped

Preheat oven to 350 degrees. Cream together butter and sugar. Stir in eggs and vanilla. Combine the flour, baking soda, salt and cinnamon. Stir into mixture. Stir in white chocolate chips and macadamia nuts. Chill for 10-15 minutes. Drop by heaping teaspoons full onto ungreased cookie sheet. Bake for 8-10 minutes, cool on wire rack.

Somoa's

I personally have never made these... but they sounded really good and who doesn't love Samoas? If you try it leave a comment and let us know how it is. :)

Homemade Girl Scout Cookies: Samoas January 23

Homemade Samoas (a.k.a. Caramel de-Lites)Cookies

1 cup butter, soft

1/2 cup sugar

2 cups all purpose flour

1/4 tsp baking powder

1/2 tsp salt

1/2 tsp vanilla extract

up to 2 tbsp milk
Preheat oven to 350F.In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Topping

3 cups shredded coconut (sweetened or unsweetened)

12-oz good-quality chewy caramels

1/4 tsp salt

3 tbsp milk

8 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.Let chocolate set completely before storing in an airtight container.
Makes about 3 1/2-4 dozen cookies.
Note: These cookies are fairly time consuming to make, but if you take your time and have fun with them, the results will be worth it. That said, if you want something a little bit quicker, try baking a batch of Samoas Bars instead, which require no rolling and cutting of the dough!

Lemon Coconut Squares

A yummy twist on the usual lemon bar. Roger and I really liked these.

1 1/2 cups all-purpose flour 1/2 cup confectioners' sugar 3/4 cup cold butter or margarine 4 eggs

1 1/2 cups sugar 1/2 cup lemon juice 1 teaspoon baking powder 3/4 cup flaked coconut

Directions:

1.

In a bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press onto the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes. Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top. Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.

No Bake Chocolate Oat Bars

1 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup semisweet chocolate chips
1/2 cup peanut butter

Grease a 9x9 inch square pan.
Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Spicy Oatmeal Raisin Cookies

This is one of my favorite cookie recipes. They are very tasty!

1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour 1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

Chocolate Chip Toffee Cookies

Made these the other night - every time I make them I remember how much I love this recipe!

1 cup packed brown sugar 1/2 cup butter, softened 1/2 cup shortening 1/4 cup white sugar 1 egg 2 cups all-purpose flour

1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 2 cups mini semi-sweet chocolate chips 1 (6 ounce) package almond brickle chips 1 teaspoon vanilla extract

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Mix sugars, margarine and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.
3.	Drop dough by rounded teaspoons onto ungreased cookie sheet. Make 9-10 minutes until lightly brown.

Low Country Cookies

So here's the recipe of some good cookies on Suzy's request :) I got this recipe from the Food Network website couple of years ago. It's very fast and very easy to make (no baking required).

Prep Time: 15 minutes 
Inactive Prep Time: 30 minutes 
Cook Time: 10 minutes 
Yield: 15 to 20 servings
 
Filling: 
1 (16-ounce) box graham crackers 
12 tablespoons (1 1/2 sticks) butter 
1 cup sugar 
1 egg 
1/2 cup milk 
1 cup chopped pecans 
1 cup or 3 (1/2-ounce) cans shredded coconut 
 
Topping: 
2 cups powdered sugar 
1 teaspoon vanilla 
4 tablespoons (1/2 stick) butter (softened)
3 tablespoons milk
 
For the filling: Line a 13 by 9-inch pan with whole graham crackers. Melt the butter in saucepan and add sugar. Beat the egg and milk together; add to butter mixture. Bring to a boil, stirring constantly. Remove from heat. Add the nuts, coconut, and 1 cup graham cracker crumbs. Pour over the crackers in the pan. Cover with another layer of whole graham crackers. 
 
For the topping: Beat all the ingredients together and spread over top layer of crackers. 
 
Chill. Cut into squares.

Ginger Spice Cookies

I LOVE molasses cookies, Roger does not. It is a shame. This recipe is really good and I am craving them right now!

3/4 C Butter flavored Crisco
1 C sugar, plus more for rolling
1 large egg
1/4 C molasses
2 C flour
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1/2 t salt

Preheat oven to 350 degrees.

With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated. Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar.

Place on cookie sheets and flatten slightly with the bottom of a flat glass, or your fingertips. Bake for 8-10 minutes or until just set around the edges.

Pumpkin Spritz Cookies

I was needing a new recipe for some leftover pumpkin I had and was hoping to find a recipe for pumpkin spritz cookies. This is the recipe that I found on Recipezaar. I really liked them, plus it gave me another chance to use my cookie press.

Pumpkin Spritz Cookies Recipe #264937
Looking for a new way to celebrate the holiday? For reasons both practical and sentimental, our family loves to make spritz cookies. These are quite different from butter or cream cheese cookies and will round out the trays nicely.
by justcallmetoni

28 min 20 min prep
SERVES 72

1 cup butter, softened
1/2 cup granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon clove
1/3 cup canned pumpkin
1 large egg
1 teaspoon vanilla
2 3/4 cups all-purpose flour
3/4 teaspoon baking powder
Sprinkling sugar
1/4 cup sugar
1 teaspoon cinnamon
1 pinch nutmeg

Pre-heat oven to 400°F.
In a large mixing bowl beat butter until creamy, about 3 minutes. Beat in sugar and spices until well combined and the granules have begun to melt. Mix in pumpkin, egg and vanilla until well combined.
In a separate bowl, stir together flour and baking powder. Stir flour mixture into butter mixture until well combined.
Place into a cookie press and press out shapes onto an ungreased baking sheet.
Lightly sprinkle cookies with the spiced sprinkling sugar.
Bake 6 to 8 minutes or until set but not browned. Allow to cool 2 minutes on baking sheet then remove to wire racks to cool completely.

Notes from Wendy: I used cinnamon sugar for sprinkling (without the nutmeg) and it was still great. Enjoy!

Banana-Walnut Chocolate-Chunk Cookies

Okay you guys.. you should totally all go and try this recipe... NOW! I got it from the Martha Stewart's book about cookies and i am in love with these cookies now :)

Ingredients :
1 cup all- purpose flour
1/2 cup whole wheat flour
1 tsp coarse salt
1/2 tsp baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar (i only had dark brown and it worked)
1 large egg
1 1/2 tsp pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
8 ounces semisweet chocolate, coarsely chopped into 1/2 inch chunks (i used  choc. chips)
1/2 cup coarsely chopped wanuts (about 2 ounces), toasted

Directions :
1. Preheat oven to 375 F. Whisk together both flours, salt and baking soda in a bowl.
2. Put butter and both sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture just combined. Stir in oats, chocolate chunks, and walnut.
3. Using a 1 1/2 inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12-13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

Makes about 3 dozen.