Crispy Salted Oatmeal White Chocolate Cookies

Salted Oatmeal White Chocolate Cookies

Makes approximately 2-1/2 dozen.

Source: A friend adapted this recipe from Smitten Kitchen and below is HER version - yum!

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, melted
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract (if you have on hand, vanilla bean paste is amazing
here!)
2 1/2 cups old-fashioned rolled oats (NOT quick oats)
6 ounces good-quality white chocolate bar, chopped (not “white chocolate”
chips)
1 cup pecans
1/2 teaspoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)

Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat.
Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

Beat butter and sugars until light and fluffy. Scrape down bowl with rubber
spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl
again. Add flour mixture gradually and mix until just incorporated and smooth.
Gradually add oats, pecans and white chocolate and mix just until incorporated.

***I chill the dough for about an hour or two here.

Divide dough into 24 equal portions, each about 2 tablespoons. Roll between
palms into balls, then place on lined baking sheets about 2 1/2 inches apart.
Using fingertips, gently press down each ball to about 3/4-inch thickness.

Sprinkle a flake or two of sea salt on each cookie

Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating
baking sheet halfway through. Transfer baking sheet to wire rack to cool.

Peanut Butter Cheesecake Cookie Bars

Peanut Butter Cheesecake Cookie Bars

Makes 8x8 pan.

Oh boy.  Sinfully yummy.  Excuse the poor photo and just trust me on this one.
Source: Inside BruCrew Life

For the Cookie Dough:

1/2 cup butter, softened

1/2 cup shortening

1/2 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking soda

2 1/2 cups flour

1 cup Reese's peanut butter chips

1 cup Hershey's baking melts

For the Cheesecake:

1 package cream cheese (8 oz.)

1/2 cup sugar

1 egg

1/4 cup peanut butter

For the topping:

1/4 cup Reese's peanut butter chips

1/4 cup chocolate chips

1 teaspoon shortening

In a large mixing bowl, cream the butter, shortening, and sugars until light and fluffy. Add the eggs, vanilla, and salt and cream again. Sift together the baking soda and flour. Slowly add to the butter mixture until incorporated. Stir in the peanut butter chips and baking melts by hand. Press half the dough into the bottom of an 8" pan. Set aside.

In another bowl, beat the cream cheese and sugar until creamy. Add the egg and peanut butter and beat until smooth. Pour on top of the cookie dough.

Press small pieces of cookie dough onto the top of the cream cheese layer. Continue until all the dough has been used and the cheesecake has been covered. Bake at 350* for 30-40 minutes. Remove and let cool completely. Cut into 16 bars.

In a small bowl, combine the peanut butter chips and 1/2 teaspoon shortening. Heat for 30 seconds in the microwave. Stir until melted and smooth. Spoon into a plastic bag that has one corner cut off. Drizzle over bars. Repeat with chocolate chips. Keep refrigerated. Makes 16 bars.

Chocolate M&M Cookie Cups

Chocolate M&M Cookie Cups

Makes about 30.

Rich and chocolaty, with extra chocolate bursts from the M&Ms.
Adapted from: The Daily Dish

1 c. (2 sticks) unsalted butter, softened
1 c. sugar
1/2 c. brown sugar, packed
1 egg
1 t. pure vanilla extract
1 t. baking soda
1 3/4 c. all-purpose flour
1/4 c. unsweetened cocoa
1 12-oz. pkg. M&M’s 

Preheat oven to 350 degrees.

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In medium bowl, combine the baking soda, flour and cocoa. Gradually add the dry mixture to the wet, stirring until combined. Stir in the M&M’s.

Drop by heaping teaspoonfuls into a mini muffin pan. Place baking sheet on the middle rack in oven and bake for about 10 minutes. Remove sheet from oven and let cool in pan for about 10 more minutes. Remove cookies from sheet and transfer to a wire rack to cool. Store in an airtight container.

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Makes about 4 dozen.

Oh so fluffy, and perfectly pumpkiny.  Welcome, fall cookie.
Source: Sweet Pea's Kitchen

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon

Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.

In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.

Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.

Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Recipe Notes:
The dough can be made through step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or frozen.

To freeze the cookie dough, portion into individual balls, roll in the cinnamon and sugar, and freeze on a parchment- or wax-paper-lined plate (don't let them touch or they will fuse together) until completely firm, 2 to 3 hours. When ready to bake, reduce the oven temperature to 300 degrees and increase the baking time to 17 to 22 minutes.

Cadbury Mini Egg Blondies

Cadbury Mini Egg Blondies

Makes one 8x8 pan.

Okay, these were amazing.  I will use this blondie recipe as my base for future blondies, changing up the mix-ins as desired.  Don't get me wrong, the mini eggs were wonderful, but I don't want to limit myself in the future.  :)
Source: Chef in Training

2 cups all-purpose flour

1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups milk chocolate mini eggs (I used one bag of Cadbury mini eggs and it seemed less than 2 cups, but it was plenty)

In a medium sizes mixing bowl sift flour, baking soda and salt together.

Cream together butter and sugars.  Add in vanilla and eggs mix until creamy.  Slowly add in flour mixture until it is incorporated.  Fold in Mini Eggs.

Spread batter into a greased 8×8, 9×9, or 11×7 baking dish.
Bake at 325 for about 40 minutes or until a tooth pick is inserted in the center and comes out clean. 
***I baked mine in an 8x8 pan, at 350 for 30 minutes.

Let the bars cool for 30 minutes before slicing.

Chewy and Fluffy Chocolate Chip Cookies

Chewy and Fluffy Chocolate Chip Cookies

Makes about 3 dozen.

Cornstarch is the "secret ingredient" in this recipe, and I must say, it really does make a difference!  These cookies came out tall and fluffy (but still moist, dense, and chewy) just like the blogger said they would.
Source: Apple a Day

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. bittersweet chocolate chips

Preheat oven to 350 degrees F.

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely. 

Cake Mix M&M Bars

Cake Mix M&M Bars

Makes about 20 squares.

An easy, tasty treat.  I think this would also taste great with white chocolate chips or sprinkles in place of the M&Ms.
Source: Parent Pretty

1 box yellow cake mix (I used Betty Crocker)
1 small box instant vanilla pudding
1/4 cup water
3/4 cup vegetable oil
2 eggs
1 cup M&M's 

Preheat your oven to 350 degrees.

Combine cake mix, pudding, water, vegetable oil, eggs and chips or M&M's in large bowl.

Pour the batter (it's going to be thick) into a greased 9x13 baking dish. I sprayed my dish with nonstick cooking spray which worked well.

Bake your bars for 25 minutes.

It may look sort of raw in the middle but if the edges are just golden and starting to get crispy, it's probably perfect.

20-Minute Applesauce Cookies

20-Minute Applesauce Cookies

Makes 9-10 large cookies.

A sugar-free healthy "cookie" that's perfect for the wee one's breakfast or snack.
Source: Shape

3 ripe bananas

2 c. rolled oats1/3 c. applesauce1 tsp. vanilla extract1 tbsp. ground flax1/2 c. dried cherries, raisins, or a mix of both

Preheat oven to 350 degrees. Using a fork, mash the bananas in a bowl. Stir in oats, applesauce, dried cherries, flax and vanilla extract. Mix batter well. Drop by rounded spoonfuls onto a lined cookie sheet. Bake for 20 minutes.

Oatmeal Scotchies

Oatmeal Scotchies

Makes about 3 dozen.

Such a delicious cookie -- One of my favorites!  
Source: Paula Deen

1 cup soft butter 

1 cup packed brown sugar 1/2 cup granulated sugar2   medium eggs 1 teaspoon vanilla extract 1 1/2 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 1/2 cup rolled oats 1 cup butterscotch chips 3/4 cup chopped pecans

Preheat oven to 350 degrees F.

Using an electric mixer, cream butter, brown sugar, granulated sugar, eggs and vanilla together. Stir in flour, baking soda and salt. Add remaining ingredients and mix well. Scoop onto pan. Bake for approximately 9 minutes. Cool on baking sheet or cooling rack. 

Caramel Apple Surprise Cookies

Caramel Apple Surprise Cookies

Makes about 20-22.

Okay, so I must confess... My cookies turned out okay.  I mean, my photo looks decent, right?  And they tasted great!  But I kinda struggled through the process.  For one, I needed a lot of dough to cover the caramel, so I got far less cookies than the original blogger.  For two, even with all that dough, I still had issues with the caramel oozing out onto the cookie sheet, and then through the wire rack while cooling.  So I lost a lot of caramel... to my counter top.  But, they were still great, and very fall-like.  I just need to figure out how to clean up the process.
Source: Hot Polka Dot

1/2 cup granulated sugar
1/2 cup brown sugar
1 cup unsalted butter, room temperature
2 eggs
1 tsp vanilla extract
2 1/2 cup flour
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 1/2 cup apple, skinned and chopped
3 dozen caramels, flattened slightly

Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper (I used Silpat liners) and set them aside.

In a large bowl, with an electric mixer, cream together the butter and sugars. Add the eggs and vanilla then blend it in. In a medium bowl whisk together the flour, baking soda, cinnamon and salt then stir it into the butter mixture. Gently mix in the chopped apples. Refrigerate the dough for 30 minutes to stiffen it up.

Scoop a heaping tbsp of dough for each cookie then roll it into a ball and flatten it into a disc between your palms. Place the slightly smushed caramel into the center and fold the edges of dough to cover it well, making sure to pinch any edges that meet. Form it back into a ball and place it onto the prepared baking sheet. Bake them for 10 – 11 minutes until the edges are golden brown. Transfer them to a cooling rack and enjoy!

Potato Chip Cookies

Potato Chip Cookies

Makes about 3 dozen.

I've been wanting to try these for a while now.  And they were good!  Really soft, and a yummy combination of salty and sweet.  Recent barbeque?  This is a great way to use up leftover potato chips!
Source: King Arthur Flour

1/2 cup vegetable shortening

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar, light or dark

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon vanilla extract

1 large egg

1 cup rolled oats, traditional or quick

1 cup King Arthur Unbleached All-Purpose Flour

1 2/3 cups gently crushed potato chips

additional salt for sprinkling on top, optional

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

Beat together the shortening, sugars, salt, baking powder, and vanilla.  Beat in the egg, then stir in the oats and flour, mixing till cohesive. The dough will be stiff.  Gently stir in the potato chips.

Drop the dough in chestnut-sized pieces (about 1 level tablespoon) onto the prepared baking sheets, leaving about 1 1/2" space around each cookie.

Bake the cookies for 7-8 minutes, until they're barely beginning to brown. This will yield a cookie that's crunchy on the outside, and softer within. For a cookie that's crunchy/hard all the way through, bake for 10-12 minutes, till light golden brown.

Remove the cookies from the oven, and cool right on the pan.

Salted Caramel Oatmeal Chocolate Chip Cookies

Salted Caramel Oatmeal Chocolate Chip Cookies

Makes about 3 dozen.

These are fabulous!  YUM-MY!
Source: Created by Diane blog

1/2 c. softened butter
3/4 c. brown sugar
1/2 c. sugar
2 eggs
2 t. vanilla
1 1/2 c. flour
1 t. baking soda
1 t. cinnamon
1 t. coarse Kosher salt
3 c. old fashioned oats
1 c. mini chocolate chips
1/4 c. Caramel sauce, plus more for topping

Preheat oven to 350 degrees (325 for dark pans).

Beat butter and sugars on medium speed.  Add eggs and vanilla; beat well. Add flour, baking soda, cinnamon, salt, and mix well.  Mix in oats, chocolate chips and caramel sauce.

Drop by 2 T. size scoop onto a prepared cookie sheet.  Push a dent into the center of each cookie, and add a small amount of caramel sauce. Bake for 10 minutes, dust with coarse kosher salt when you remove them from oven.

M&M Cookies

M&M Cookies

Makes about 3 dozen

Delish!  And so fun and colorful.
Source: Smashed Peas and Carrots blog

1/2 c. unsalted butter

1/2 c. butter flavored shortening
1 c. brown sugar
1/2 c. white sugar
1 1/2 t. vanilla
2 eggs
1 t. baking soda
1 t. salt
2 1/2 c. flour
2 c. M&Ms

Preheat oven to 350.

Cream the butter, shortening, both sugars and vanilla together with an electric mixer until fluffy.

Slowly add in each egg one at a time and mix together.

Then mix in the baking soda, salt and flour.

Add in the M&Ms and mix by hand until incorporated well.

Drop by spoonfuls onto a greased cookie sheet and bake for 11 minutes or until lightly golden brown. Let cool and store in an airtight container.

Cake Batter Pudding Cookies

Cake Batter Pudding Cookies

Makes about 2 dozen.

A friend gave me this recipe and we made them together on the first snowy day of the season.  I can't believe it was mid-January before that happened!  Needless to say, it was the perfect way to spend an afternoon.  The snow was falling, the babies were sleeping, and we were sipping coffee and munching on warm, fresh-outta-the-oven cookies.
Source: Chef in Training blog

1 1/2 sticks (or 3/4 cup) butter 3/4 cup brown sugar 1/4 cup sugar 1 (3.4 oz) package instant vanilla pudding mix 3/4 cup yellow cake mix 2 eggs 1 tsp vanilla 1 tsp baking soda 2-1/4 cups flour 1/2 tsp salt sprinkles

Preheat oven to 350 F.

Stir together flour, salt and baking soda and set aside.

In a large bowl, cream butter and sugars together.

Add in pudding package and cake mix and beat until well blended.

Add eggs and vanilla and mix until smooth.

Add flour mixture slowly until well incorporated.

Mix in sprinkles.

Roll into balls and place on greased baking sheet.

Bake for 10-12 minutes.

3 Christmas Cookie Favorites

3 Christmas Cookie Favorites

I love baking at Christmas.  Love.  And if you haven't gotten around to it yet, there is still time.  Try one of these three... they are some of my favorites.  And they are all very easy (although, be warned, cut-out cookies are always the most time-consuming...

Mimi's Butter Cookies

Chinese Almond Cookies

Peanut Blossom Cookies

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Makes about 3 dozen.

I must've been in a Thanksgiving coma last week.  Sorry for the lack of posts!

I was trying to find a cookie recipe that could be made dairy-free, hence the shortening.  I don't typically bake with shortening (besides these amazingly amazing cookies), but these turned out great!  The whole batch was devoured.
Source: AllRecipes

1 cup shortening

3/4 cup packed brown sugar

3/4 cup white sugar

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups rolled oats

2 cups semisweet chocolate chips (or 1/2 chocolate chips and 1/2 raisins, as shown in photo)

Preheat oven to 350 degrees F (180 degrees C).

In a large bowl cream shortening, brown sugar and granulated sugar. Add eggs and mix thoroughly.

Combine the baking soda, salt and flour and stir into creamed mixture

Add oatmeal and chocolate chips and stir until well blended.

***If you want 1/2 half the batch to be oatmeal raisin, split dough before adding chocolate chips and add 1 cup raisins to one of the haves, decreasing chips to 1 cup as well.

Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.

Allergen-Free Cookies

Allergen-Free Cookies

Makes about 2 dozen.

These cookies are free of the top 8 allergens, and they taste great too!  The "Top 8" include milk, soy, egg, wheat, peanut, treenut, fish, and shellfish.  I should note that our doctor said that most allergists and dieticians agree that soybean oil and soy lecithin are not considered to be reaction-inducing allergens when it comes to a soy allergy, but some children do react to them.

Cherrybrook Kitchen Gluten Free Dreams Sugar Cookie Mix
1/2 c. Soy-free and dairy-free butter substitute -- We use Earth Balance Soy-Free in the tub
1/4 c. rice milk
2-1/2 t. vanilla
Canned frosting -- the Betty Crocker Rich & Creamy Vanilla I used was free of allergens

Here's the mix:

Prepare cookie dough according to package directions:

1. Heat oven to 325 degrees F.
2. Blend margarine, rice milk, vanilla and cookie mix at medium speed.
3. Roll the cookies into 1 inch balls and place them onto an ungreased cookie sheet about 2 inches apart.
4. Bake 12-14 minutes or until they are a light golden brown. Cool 1 minute before removing from your cookie sheet. Cool completely before storing in an airtight container.
5. Enjoy!

Frost, if desired.

Cream Cheese Chocolate Chip Cookies

Cream Cheese Chocolate Chip Cookies

Makes about 3 dozen.

Just when you think you have your go-to chocolate chip cookie recipe, you find another one that's wonderfully delicious and gets rave reviews.  Enjoy some cookies, and have a wonderful Thanksgiving weekend.
Slightly adapted from: Betcha Can't Eat Just One blog

4 oz cream cheese, softened
3/4 c, unsalted butter, melted and cooled
1 c. brown sugar
1/2 c. granulated sugar
2 t. vanilla extract
1 egg
1/2 t. baking soda
1/2 t. salt
2 c. plus 3 T. all purpose flour
2 c. semisweet chocolate chips

Preheat oven to 325 degrees.
Cream together butter, cream cheese and sugars until light and fluffy.  Beat in vanilla and egg.

Sift together dry ingredients and then add them to the butter mixture.  Beat until just combined.  Stir in chocolate chips.

Place a large scoop (about 2 tbsp) on the prepared cookie sheet.  Bake 12-14 minutes or until edges are a light golden brown.

Cool for 5 minutes on cookie sheets before moving to wire racks to cool completely.

Anytime Oatmeal Cookies

Anytime Oatmeal Cookies

Makes about 2 dozen.

I know it's the week before Thanksgiving and we should have turkey on the brain, but most foodies are probably distracted by thoughts of Christmas cookies.  So here's a classic to add to your to-bake list.  They're good.
Source: Martha Stewart

1 cup cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

Salt

1 stick unsalted butter, room temperature

2/3 cup packed light-brown sugar

1/3 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 1/2 cups old-fashioned rolled oats

1/2 cup raisins

Preheat oven to 350 degrees. Sift flour, baking powder, baking soda, cinnamon, and 1/2 teaspoon salt into a bowl. Beat butter and sugars until pale and fluffy. Mix in egg and vanilla, then flour mixture. Mix in oats, then raisins.

Using a 1 1/4-inch ice cream scoop (or 1 tablespoon), drop dough onto baking sheets, spacing each scoop about 2 inches apart. Bake until edges are golden, about 14 minutes. Let cookies cool on a wire rack.

Trail Mix Cookie Cups

Trail Mix Cookie Cups

Makes 3-4 dozen.

Threw these together with ingredients I had around the kitchen.  And they turned out great!  Loved the consistency from baking them in a muffin tin.

2-1/4 c. all-purpose flour
1 t. salt
1 t. baking soda
1 c. butter, softened (2 sticks)
3/4 c. sugar
3/4 c. brown sugar
1 t. vanilla
2 eggs
2 c. trail mix -- I threw together peanuts, raisins, M&Ms, mini semisweet chocolate chips, and peanut butter chips

Preheat oven to 350 degrees.  In a medium size bowl, mix together dry ingredients (flour, salt, and soda).  In a mixing bowl, cream butter and sugars until well combined.  Add vanilla and eggs; beat well.

Gradually mix in dry ingredients until combined.  Do not beat.  Stir in trail mix.

Drop by rounded tablespoonfuls into a mini muffin tin.  If you do not have a non-stick pan, be sure to grease and flour first. 

Bake for 12-14 minutes, or until golden brown and just set.  Cool completely in pan, or at least until cups can be removed without breaking apart.