Better Than Box Brownies
Source:  Brown Eyed Baker

Brown Eyed Baker is one of my favorite site.  I get emails from this site throughout the week.  Often recipes pop up that pique my interest.  This brownie recipe was no different.  When I needed a treat for my boys having some friends over this was my 1st choice.  It didn't disappoint.  It makes me wonder why I'd ever buy a box mix.

Better Than Box Brownies

Ingredients

⅓ (28 grams) cup Dutch-processed cocoa
½ cup + 2 tablespoons (148 ml) boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (57 grams) unsalted butter, melted
½ cup plus 2 tablespoons (140 grams) vegetable oil
2 eggs
2 egg yolks
2 teaspoons vanilla extract
2½ cups (496 grams) granulated sugar
1¾ cups (248 grams) all-purpose flour
¾ teaspoon salt
1 cup (170 grams) semisweet chocolate chips

Directions

1. Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9x13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2. Whisk cocoa powder and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil (the mixture may look curdled at this point, that's okay!). Add the eggs, yolks, and vanilla extract, and whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. Fold in the chocolate chips.

3. Scrape batter into prepared pan and spread into an even layer. Bake until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer the pan to a wire rack and cool for 1½ hours.

4. Using the foil overhang, lift the brownies from pan. Place the brownies on the wire rack and cool completely, about 1 additional hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.

Quick and Easy Peppermint Fudge

This is a recipe from the Pioneer Woman.  I was looking for just a little something sweet to add to my christmas baking this year.  This did the job.  Done in minutes!  I'll make this again I am sure!

Quick and Easy Peppermint Fudge
Source:  Food Network, Ree Drummond

Ingredients
Cooking spray for spraying foil
3 cups semisweet chocolate chips
1 can sweetened condensed milk
Red peppermint candies, crushed, for topping (I used candy canes)

Directions
Line an 8X8 in square baking pan with aluminum foil.  Spray the foil with cooking spray.

In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until it's all melted and smooth.  Pour into prepared pan and spread to even out the surface.  Sprinkle on the crushed candies.  Refrigerate for 2 hours.

Lift the foil out of the pan and peel off the fudge.  Cut into small squares.

Buttered Popcorn Cookie

I got the Smitten Kitchen Cookbook for Christmas.  I am committed to trying a new recipe from it frequently.  It is a beautiful cookbook with many great/different recipes.  The buttered popcorn cookie was my first one from this book.  So, they turned out perfectly.  They weren't our favorite cookie....  (anything devoid of chocolate typically falls a peg..) but I can see me making them again.  For a kids party, a movie night, etc.   They are fun and different.

Buttered Popcorn Cookie
Source:  Smitten Kitchen Cookbook

Ingredients
2 tablespoons vegetable oil or canola oil
1/3 cup popcorn kernels
1/4 teaspoon table salt
1 tablespoon melted butter
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda

Directions
To make the popcorn: Heat oil over medium-high heat in a large saucepan until hot. Add the kernels, and cover, shaking the pan to make sure all the kernels are in contact with the bottom of the pan.  As soon as you hear the first few kernels pop, shimmy the pan until all of the kernels pop (5 minutes or so).  Remove from heat, add melted butter and salt, and transfer to bowl.

Dough: Preheat the oven to 350 degrees.  In a large bowl, beat together butter, sugars, egg and vanilla until smooth. Whisk flour and baking soda together.  Stir flour mixture into butter-sugar mixture, until combined.  Fold in popcorn, making sure to get dough well distributed.  It’s okay if the popcorn breaks as you’re mixing, and don’t worry if it seems like there's too much popcorn for the amount of dough.  It all works out in the end. 

Bake: Roll dough into mounds the size of a golf ball or slightly bigger.  Place on a parchment lined baking sheet, making sure to leave a 2 inch gap between cookies.  Bake for 10-12 minutes, or until edges are golden brown.  Let cool for a minute or so on the baking sheet before transferring to a rack to finish cooling.

Makes about 24 cookies
 

Candy Cane Kiss Blossoms

I was looking for something fun & different for a cookie exchange.  Candy Cane Kisses - brilliant!  Festive & yummy!  I really liked these cookies and I would definetly make them again.

Candy Cane Kiss Blossoms
Yield 2 1/2 Dozen Cookies
Source Recipe Girl

Ingredients
1 1/2 cups powdered sugar
1 1/4 cups butter, at room temperature
1 tsp. peppermint extract, optional
1 tsp. vanilla extract
1 large egg
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup Candy Cane flavored Hershey Kisses finely chopped
granulated sugar
additional, unwrapped Candy Cane Kisses, about 30

Directions:

1. Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet.

2. In large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl often until well blended (1-2 minutes). The mixture will be a bit crumbly. Stir in chopped Kisses.

3. Shape dough into 3/4-inch to 1-inch balls; roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set. As soon as they come out of the oven, press a Candy Cane Kiss in the center of each cookie. They'll crack a little around the edges, so just use your fingers to kind of hold the cookie together while you set the kiss inside. Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften... so if you can get them into the freezer then they will keep their Kiss shape.

4. Store in a covered container- at room temperature for up to a week. In the freezer they should be ok for a couple of weeks.

Lemon Burst Cookies

Thanks to my friend, D & Brown Eyed Baker for this recipe. Quick. Easy. Yummy!! If I make some chocolate cookies I may even be able to pass off a quasi black & gold dessert tray. Lemon Burst Cookies

Source: Brown Eyed Baker

Ingredients

1 18.25 oz. package lemon cake mix

2 eggs

1/3 cup vegetable oil

Zest of 2 lemons

2 TBSP lemon juice

1/2 tsp. lemon extract

1/3 cup confectioners sugar

Directions

Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone baking mat.

Pour cake mix into a large bowl. Stir in eggs, oil, lemon zest, lemon juice and lemon extract until well blended.

Place confectioners sugar in a bowl.

Drop heaping tablespoonfuls of dough into balls and roll in confectioners sugar until lightly coated and place on baking sheet.

Bake for about 10 minutes or until the edges are lightly browned. Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely.

Sugar Cookie Fruit Pizzas

I've always wanted to make a fruit pizza. For Easter I was looking for a little munchie ~ making these was great. Bite sized. I'd use this again as an appetizer or for a summer party.

Sugar Cookie Fruit Pizzas

Source: Taste of Home

Ingredients

1/2 cup sugar

1 TBSP cornstarch

1/2 cup unsweetened pineapple juice

1/4 cup water

2 TBSP lemon juice

4 ounces cream cheese, softened

1/4 cup confectioners' sugar

1 3/4 cup whipped topping

12 sugar cookies ( 3 inches)

1 cup fresh blueberries

1 cup chopped peeled kiwifruit

1/2 cup chopped fresh strawberries

Directions

For glaze, in a small saucepan, combine the sugar, cornstarch, pineapple juice, water and lemon juice until smooth. Bring to a boil; Cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until cooled but not set.

In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over tops of cookies. Arrange fruit on top; drizzle with glaze. Refrigerate for 1 hour or until chilled.

Yield 1 dozen.

Butterscotch Oatmeal M&M Cookies

So - what could be wrong with all of that?? Butterscotch. Oatmeal. M&M's. From following Picky Palate Blog - I had to get a muffin top pan. As soon as I got it I ran into this recipe. Of course I had to try it! It didn't disappoint. It has oatmeal... it's healthy... right?!?



Butterscotch Oatmeal M&M Cookies
Source: Picky Palate

Ingredients
2 sticks softened butter
3/4 Cup granulated sugar
3/4 Cup packed light brown sugar
2 eggs
1 teaspoon vanilla
3 Tablespoons butterscotch ice cream topping
2 Cups all purpose flour
1 1/2 Cups oatmeal, I used Coach’s Oats
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 Cups chocolate chips
1 Cup M&M’s

Directions
1. Preheat oven to 350 degrees F. In stand mixer beat butter and sugars until well combined. Beat in eggs, vanilla and butterscotch topping until well combined.
2. In large bowl mix the flour, oats, baking soda and salt. Slowly add to wet ingredients along with the chocolate chips until just combined.
3. Scoop about 1/4 Cup dough into muffin top pans that have been sprayed with cooking spray. Flatten with palm of your hand then top with 5-7 M&M’s per cookie. Bake for 11-13 minutes or until cooked through and golden around edges. Remove from oven and loosen edges of cookies while warm so they will be easy to remove. Let cool for 5 minutes then transfer to a cooling rack.
24 Large cookies
Notes: I found that I had to cook them a little bit longer to have them done. Also my batch only made about 12 - 15 cookies. I may have put too much in each spot causing both problems.

Chocolate Sandwich Cookies (Homemade Oreos)

Another Browneyed Baker recipe! And another hit! My husband loved these. He was mad I was taking them to a cookie exchange. Another batch may be on the horizon. The recipe was slightly time consuming but done in stages. Oreo lovers give them a try!

Chocolate Sandwich Cookies (Homemade Oreos)
Source: Brown Eyed Baker
Yields: About 3 dozen sandwich cookies

IngredientsFor the Dough:
2 cups all-purpose flour
½ cup Dutch-process cocoa powder
½ teaspoon baking powder
½ teaspoon salt
2 sticks (8 ounces) unsalted butter, softened
¾ cup granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract

For the Filling: (I'd probably double this next time)
½ stick (2 ounces) unsalted butter, at room temperature
¼ cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Garnish: Decorative sugar (optional)

DIrections

1. Whisk together the flour, cocoa powder, baking powder and salt.

2. Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch square, then chill, wrapped in plastic wrap, until firm, 2 to 3 hours.

3. Preheat oven to 350 degrees F. Grease two baking sheets or line with parchment paper or a silicone baking mat.

4. Roll out 1 piece of dough between sheets of parchment paper into a 14×10-inch rectangle (1/8-inch thick). Slide dough in parchment onto a tray and freeze until dough is firm, about 10 minutes. Repeat with remaining dough.

5. Cut out as many rounds as possible from first chilled square with a 2-inch fluted or round cutter, reserving and chilling scraps, then quickly transfer cookies to a buttered baking sheet, arranging them ½ inch apart. (If dough becomes too soft, return to freezer until firm.)

6. Sprinkle half of cookies with decorative sugar (if using), then bake cookies until baked through and slightly puffed, 10 to 12 minutes. Cool on sheet on rack for 5 minutes, then transfer to rack to cool completely (cookies will crisp as they cool).

7. Make more cookies with remaining dough and scraps (re-roll only once).

8. To make the filling, beat the butter and shortening together at medium speed until combined and smooth. Reduce the speed to low and gradually beat in the sugar and vanilla. Increase the speed to high and beat for 2 to 3 minutes until the filling is light and fluffy.

9. To assemble the cookies, pipe a heaping teaspoon of filling onto the flat side of the plain cookies. Top with the sugared cookies to make sandwiches. Store in an airtight container at room temperature.

Peppermint Bark

I have always wanted to try to make Peppermint Bark. I knew it was easy but for some reason it always intimidated me. Well, I was intimidated for no reason ~ it was easy. And really yummy. I'll probably make every Christmas as it looks really festive ~ and tastes great too. Thanks Browneyed Baker for the recipe ~ and for some tips from my cousin Heather!

Peppermint Bark
Source: Browneyedbaker

Ingredients
1 lb dark chocolate - (1/2 semisweet & 1/2 bittersweet)
1 lb. white chocolate
6 oz. (1 regular package) candy canes, crushed

Directions
1. Melt the dark chocolate over a double boiler until smooth. Spread (with an offset spatula) in an even layer on a wax paper lined baking sheet. Place in freezer to harden, approximately 30 minutes.
2. Melt the white chocolate over a double boiler until smooth. Spread (with an offset spatula) on top of the dark chocolate layer. Working quickly before the white chocolate set, sprinkle the crushed candy canes on top and gently press into the chocolate. Refrigerate until completely hard and set, at least 2 hours.
3. Break into pieces! (I used my meat mallet)

Oatmeal Chocolate Chunk Cookies

Got the urge to whip up a batch of cookies to start the week ~~~ I've been holding this recipe.... These turned out great! I shared them with the daycare, work, a friend ~~ rave reviews from all! I have this odd mental thing that adding oatmeal makes them more healthy.... let me go with it!!

Oatmeal Chocolate Chunk Cookies
Source: Love Deliciousness Blog

Ingredients
* 1 cup butter, softened
* 1 cup firmly packed brown sugar
* 1/2 cup granulated sugar
* 2 large eggs
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 3 cups uncooked regular oats
* Appx 12 oz semi-sweet chocolate mega morsels (we used semi-sweet chocolate chips)
* 1 cup chopped toasted pecans (omitted)

Directions
1. Preheat oven to 350 degrees.
2. Beat butter and sugars at medium speed with electric mixer until creamy. Add eggs and vanilla, beating well.
3. Combine flour, baking soda, and salt in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended.
4. Gently stir in chocolate morsels and pecans.
5. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper.
6. Bake at 350 degrees for 10 minutes or until brown around edges. Cool on pan 2-3 minutes or until firm. Remove cookies from pan; cool on wire racks.

Chewy Brownies

Brownies from scratch?? Like the chewy kind from the box??? No mixer needed??? Yes! Please!! I love making things from scratch! These are really good! It's so great to know all of the ingredients going into our treats! Made these for our 2nd anniversary as a treat! (Complimented them with peppermint ice cream!!) Thanks to the Brown Eyed Baker blog for sharing this recipe ~~ and thanks to my friend J for testing them first!!


Chewy Brownies
Source: Brown Eyed Baker
Makes 24 Brownies

Ingredients
1/3 cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2½ cups (17½ ounces) sugar
1¾ cups (8¾ ounces) all-purpose flour
¾ teaspoon salt
6 ounces bittersweet chocolate, cut into ½-inch pieces

Directions
1. Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.

(From Cook’s Illustrated, March & April 2010 issue)

Snack Mix Bars

Another no-bake recipe. Gotta love recipes like this. They were all gone at a recent party. I'd definetely make these again.



Snack Mix Bar
Source: Inn Cuisine.Com

Ingredients
3 cups pretzel sticks (snapped into thirds)
2 & 1/3 cups Wheat Chex
2 cups plain M&M’s (feel free to experiment with the peanut, almond, or dark chocolate varieties too)
1/2 cup unsalted butter
1/2 cup creamy peanut butter (I prefer Jif Natural)
5 & 1/2 cups miniature marshmallows

Directions
In a large mixing bowl, combine pretzels, Wheat Chex and M&M’s. In a large saucepan over medium heat, melt butter and peanut butter; add mini marshmallows, cooking and stirring until the marshmallows are melted and the mixture is smooth. Pour over pretzel mixture; stirring and tossing gently to coat. Press mixture into a greased 13″x9″x2″ baking dish. Cool until firm (away from hot kitchen lights), cut into squares and serve.
Yield: approximately 2 dozen (more or less depending on the size squares you cut)

Butterscotch Cornflake Cookies

My mom used to make these for us. I had forgotten about them until I found a bag of butterscotch chips in the closet. As easy as these cookies are - they are good. Rich but good! This is another good recipe to add to a simplified baking strategy! Try 'em out!



Butterscotch Cornflake Cookies

Ingredients
1 11oz bag butterscotch chips
1 c. peanut butter
5 c. corn flakes ~ crushed a little bit

Melt morsels and peanut butter over low heat. Stir in corn flakes; mix until flakes are well coated. Drop by rounded serving spoons onto a parchment or wax paper covered cookie sheet. Place in refrigerator until solid.

Congo Bars

Two weeks past baby I got the urge to bake. Realizing baking should be different - no mixer & bar cookies sounded like the right idea. A quick search dug up this recipe. Super easy & good! As the little one gets older, I feel so much better with homemade goods for him - hope I can keep it up!!



Congo Bars
Source: Bakerella

Ingredients
2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar (Oh my and thank you!)
3 eggs
1 teaspoon vanilla
11.5 ounce package milk chocolate chips
1 cup chopped pecans (optional)

Directions
Sift flour, baking powder and salt into a large bowl. Set aside.
Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears. You can use the back of your spoon to help incorporate the two together.
Add eggs one at a time to butter mixture and stir well after each egg.
Add vanilla, chocolate chips and nuts. Mix well.
Add dry flour mixture and stir until well combined.

Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.
Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.

Note from the recipe:
If the bars aren’t done at 30 minutes and the tops feel like they are getting too brown, then place a sheet of aluminum foil on top and bake a little longer. Use a toothpick to insert and check for doneness before removing from the oven. Also make sure you sifted the dry ingredients and used room temp butter, not melted.

S'mores Stuffed Brownies

AHH~~ s'mores! Who doesn't love them. Friends were passing around this recipe - I had to try them. They didn't disappoint! I've already made them twice! Thanks to the Picky Palate blog for such great instructions and pictures! So easy and SO good!

S'mores Stuffed Brownies
Source: Picky Palate

Ingredients
Batch Prepared in 8×8 inch baking pan
1 box of your favorite brownie mix
4 1/2 full Graham Crackers
3 1/2 Full size Hershey’s Bars
16 large marshmallows

Directions
Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Line foil into an 8×8 inch baking pan and spray generously with cooking spray. Pour half the brownie batter into lined pan. Layer graham crackers over brownies following Hershey Bars and marshmallows. Pour remaining brownie batter over marshmallows. Bake for 40-45 minutes or until toothpick comes mostly clean from center. Remove from oven and let cool completely. Carefully remove foil and brownies from pan. Peel any foil from away from edges and cut into squares.
12 brownies

Note: Be sure to bake long enough ~ they first time I made these I didn't bake them the full 45 minutes & they didn't set as well.

Sugar Cookie Bars

Sugar Cookies without the rolling pins, cookie cutters, etc.... Brilliant!! Thanks to my friend Jennifer for sharing this recipe! The recipe can be decorated for many different holidays, events ~ or made just because! Sugar Cookies without all of the fuss!



Sugar Cookie Bars
Source: The Repressed Pastry Chef

Ingredients
1 cup butter; room temp.
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda

Directions
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

Frosting
Ingredients
1/2 cup butter; room temp
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

Directions
For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie, then cut into bars.

Reeses Peanut Butter Egg Cookies

Should you find some extra Reese's Peanut Butter Eggs laying around your house around Easter (practically unfathomable, I know)... Here is a great idea to use them! I ran upon this recipe at Picky Palate. Made enough to enjoy & some to share!

Reese's Peanut Butter Egg Cookies
Source: Picky Palate

Ingredients
2 sticks softened butter

1 Cup packed brown sugar

1 Cup granulated sugar

3 Tablespoons corn syrup

2 large eggs plus 1 egg white

1 Tablespoon pure vanilla extract

3 1/2 Cups all purpose flour

1 1/4 teaspoon baking soda

1/2 teaspoon salt

3 Cups chopped Reeses Peanut Butter Eggs, 12 total eggs. You can also use regular Reeses Peanut Butter Cups


Directions


1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the butter, sugars and corn syrup until well combined….light and fluffy. Beat in eggs and vanilla until well combined.

2. In a large bowl, mix the flour, baking soda and salt. Slowly add to wet ingredients along with the chopped Reeses Peanut Butter Eggs. Mix only until just combined. Using a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes until just turning golden around edges. Let cookies cool for 5 minutes before transferring to a cooling rack. Eat with tall glass of milk!!

4 dozen cookies

Oatmeal Chocolate Cookies

A cookie recipe that requires no more than a bowl and a mixing spoon to prepare?! What could be easier? And the use of oatmeal and whole wheat flour make this one of my go-to cookie recipes.

Oatmeal Chocolate Chip Cookies

Cream by hand:
2 very soft sticks of butter (I used I Can't Believe It's Not Butter baking)
1 cup brown sugar, packed
1 cup sugar

Add 2 eggs and blend.

Add 2 1/2 cups quick oats

Then add:
2 cups flour (I used whole wheat flour - I like the King Arthur brand)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

2 cups chocolate chips

Bake 350 for about 10 minutes.
Do not over bake.
Cool on a cooking rack.

White & Chocolate Chunk Butterscotch Cookies

When the worlds align and you happen to have all of the ingredient for something as amazing sounding as this.... you get on it & make it. These are GOOD! I found this on Picky Palate blog. If you haven't checked it out, do so, great ideas!

White & Chocolate Chunk Butterscotch Cookies

Source: Picky Palate

Ingredients

2 sticks softened butter
3/4 Cup granulated sugar
3/4 Cup light brown sugar, packed
2 eggs
1 Tablespoon pure vanilla
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 Cups Chocolate Chunk pieces
1 Cup white chocolate chips
1 Cup butterscotch chips

Directions

1. Preheat oven to 350 degrees F. In a stand or electric mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla until well combined.

2. Place flour, baking soda and salt into a large mixing bowl; sift of stir to combine. Slowly add dry ingredients to wet ingredients along with all the chocolate/chips. Mix until just combined.

3. Using a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet placing about 1 1/2 inches apart. Bake for 9-12 minutes or until edges just barely start to turn golden. Remove and let cool on baking sheet for 5 minutes, then transfer to cooling racks to cool completely. Enjoy!!

About 3 dozen cookies

Chocolate Chip Cookies

The most simple of recipes are sometimes the best! Chocolate cookies = pure joy!! This is the recipe on the back of the chocolate chips! As I type they bake, filling the house with the best smell!

Chocolate Chip Cookies

Ingredients

2 1/4 cup all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 cup butter, room temperature

1 cup packed brown sugar

1/2 cup sugar

2 eggs

2 tsp. vanilla

2 cups chocolate chips

Directions

Preheat oven to 350 degrees.

In a medium bowl, mix flour, baking soda and salt with a wire whisk and set aside.

With a mix, beat butter and both sugars until well blended. Beat in eggs and vanilla.

Add the flour mixture in two additions until combined.

Stir in 1 1/2 cups of chocolate chips

Use a mini ice cream scoop to drop cookie dough on a parchment covered cookie sheet about 2 inches apart.

Bake for 8 - 10 minutes.

About halfway through baking, sprinkle reserved chips on top of the cookies.

Enjoy!