Olivia’s soft chocolate chip cookies

 

• ▢2 3/4 c flour
• 3 1/2 c flour 
• 1 t baking soda
• ▢ 1 t salt
• ▢ 1 c unsalted butter, softened
• ▢ 1 c light brown sugar, packed
• ▢ 1/2 c sugar
• ▢ 2 large eggs, room temperature
• ▢ 2 t vanilla
• ▢ 1 12-ounce package (2 cups) semi-sweet chocolate chips

In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream the butter, brown sugar, and sugar for 1-2 minutes or until well combined. Add eggs and vanilla. Scrape down the sides of the bowl as needed.

Add in the dry ingredients and continue mixing until just combined. Add chocolate chips on low-speed until fully incorporated into the cookie dough.

Cover the cookie dough and refrigerate for at least 2 hours.

Scoop the cookie dough into balls and drop onto baking sheets. 

Bake at 350 degrees for 10-12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool.

Recipe by Live Well Bake Often

Mounds Cookies

 My friend used to sell these at a local soda/cookie place, and they were a big hit, so I had to figure out a copycat recipe for them. Yum!

Servings: 18

Cookie:

1 1/2 cups flour

1 t. baking soda

1 t. cinnamon

1 t. sea salt

pinch of nutmeg, optional

1 c. butter, softened

1 c. brown sugar

1/2 c. granulated sugar

1 large egg

1 egg yolk

1 T. vanilla

3 c. old-fashioned oats

Preheat oven to 350.

Mix together the butter and sugars, cream until smooth, 1-2 minutes.

Add the eggs and vanilla and combine until smooth.

Add all the dry ingredients except the oatmeal, and mix on low. Mix until just combine, then stir in the oats.

Line the baking sheets with a Silpat or parchment paper. Scoop into extra large, round balls. Bake for 10-12 minutes, until the edges are golden brown. Allow cookies to cool.

Chocolate:

8 ounces chocolate chips, milk chocolate or semi-sweet 

Melt chocolate chips in microwave until smooth. Spoon a generous amount of chocolate onto the bottom of the cooled cookies. Place on Silpat, chocolate side down. Refrigerate. 

Coconut Frosting:

4 T. butter, softened

1-1 1/2 lbs. powdered sugar

cream or milk

1 t. coconut extract 

Chocolate bar 

Flaked coconut

Mix together ingredients, adding cream until desired consistency is reached. Once chocolate has set up on cookies, frost cookies. Sprinkle with flaked coconut and grate chocolate on top. I usually do some cookies with coconut and some without. 

Recipe Source: Oatmeal Cookies from Two Peas & Their Pod

FLUFFERNUTTER COOKIES

1 c. butter, softened
1 c. light brown sugar, packed
1 c. granulated sugar
2 c. smooth peanut butter
4 eggs
3 t. vanilla
1 c. marshmallow creme
4 c. flour
2 t. baking soda
2 t. baking powder
1 t. salt
2 c. peanut butter chips
1 c. chopped peanuts, optional

Preheat oven to 350° F. Cream together the butter and sugars on medium high speed until light and fluffy, about 3 minutes. Add the peanut butter and continue to mix until smooth and incorporated, about 1 minute. Add the eggs, one at a time, until fully incorporated. Scrape down the sides of the bowl after each addition. Mix in the vanilla. In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the butter and egg mixture. Do not over mix. Add in the peanut butter chips and the peanuts if using.
Form dough into equal size balls.  Use the bottom of a teaspoon or your thumb to make a well in the center of each cookie dough ball. Place 2 teaspoons to 1/2 tablespoon of marshmallow creme into the well. I like to put the marshmallow creme into a piping bag, snip the end, and pipe it into the well. Carefully enclose the dough around the marshmallow creme, leaving some exposed at the top. 
Bake the cookies on the center rack of the oven for about 9-10 minutes. The edges of the cookies should be set, but the tops will be puffy and look slightly underbaked. Do not over bake. 
Recipe by Browned Butter Blondie, with a few adjustments

Mackles'mores (S'mores cookies)

 2 3/4 c flour
1 t cinnamon
1 t kosher salt
1 t baking soda
3/4 c unsalted butter
1 c brown sugar
1/2 c sugar
2 eggs
1 t vanilla
4 oz dark chocolate chips/chunks
1 c mini marshmallows
36 graham cracker squares
3 Hershey bars broken into sections

Whisk dry ingredients together in medium bowl. Set aside. 

Cream the butter and sugars in stand mixer on medium-high speed until fluffy, about 3 minutes. Add eggs one at a time. Add vanilla and mix until smooth. 

Add dry ingredients and mix until combined. Fold in the dark chocolate and marshmallows. 

Use a medium cookie scoop to make balls and place them on cookie sheet. Freeze for at least an hour.

Preheat oven to 400 degrees. Place the graham crackers side by side on a cookie sheet. Place 1 frozen ball on each graham cracker. Bake for 10-12 minutes. 

Remove from oven and press 1 section of Hershey bar on each hot cookie. 

Recipe by Hello Robin Cookies, via 40 Things to Bake Before You Die

S’mores Chocolate Chip Cookies

 

• ¾ cup salted butter, softened
• 1 cup packed brown sugar
• ⅓ cup sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla
• 1 ¾ cups flour 
• 1 cup graham cracker crumbs (about 9 rectangle crackers crushed)
• 2 cups chocolate chips
• 1 cup miniature marshmallow bits (dehydrated marshmallows)

• Preheat the oven to 350 degrees F. 
• Using an electric stand mixer fitted with the paddle attachment or in a bowl with a handheld electric mixer, add the butter, brown sugar, granulated sugar, baking soda, and salt. Mix together until very light and creamy, 2-3 minutes, scraping down the sides of the bowl as needed.
• Add the eggs and vanilla and mix until evenly combined.
• Add the flour and graham cracker crumbs and mix until just barely combined; a few dry streaks are ok.
• Add the chocolate chips or chunks and marshmallow bits and mix until incorporated.
• Scoop the dough by heaping tablespoons onto baking sheets, spacing at least 2-inches apart.
• Bake for 10-12 minutes until just golden on the edges and a little crackly on top. Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely.
  
  
  Recipe by Mel’s Kitchen Cafe

Cookies and Cream Cookies

 

• 1 cup butter, softened
• 1/3 cup sugar
• 2/3 cup light brown sugar, packed
• 3.4 oz box white chocolate pudding mix
• 2 large eggs 
• 1 teaspoon vanilla
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup white chocolate chips
• 16 Oreo cookies - coarsely crushed

Preheat oven to 350°F. Cream the butter and sugars on medium speed for 2 minutes. Add the eggs, and vanilla extract and beat on medium speed for 1-2 minutes or until fully combined.

Add the pudding mix and mix until combined. Then add the flour, baking soda and salt mix until just combined. Mix in the chocolate chips and Oreo chunks.

Scoop the dough onto cookie sheet, leaving 2 inches between each cookie. Bake for 9-10 minutes. The cookies will be set and barely golden on the edges.

Recipe by Salt and Baker, slightly altered

My Favorite Chocolate Chip Cookie Bars

1/2 cup butter, softened
2 ounces (about 1/4 cup ) cream cheese, softened
3/4 cup brown sugar
1/4 cup sugar
1 egg
2 teaspoons vanilla extract
2 cups flour
one 3.5-ounce packet instant vanilla pudding mix
1 teaspoon baking soda
1/2 teaspoon salt,
1 1/2 cups chocolate chips or Mini M&M's

Combine the butter, cream cheese, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined. Add the flour, dry pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.  Add chocolate chips and mix until just combined.  Chill dough in fridge for a few hours or in the freezer for 1 hour. Preheat oven to 350F.  Spray 9x13 pan.  Drop handfuls of dough all over cookie sheet.  Press with hands to fill the pan.  Bake for 15-20 minutes, until deep golden brown, don't overcook!

*It is also delicious to use white chocolate chips and 1 cup Macadamia nuts.

White Chocolate Oatmeal Cookies

The ladies in our church had a Favorite Things Christmas Party this week.  I gifted vanilla bean paste in the exchange.  One of the things I received was these cookies.  I was lucky to get any of them because when I brought them home my 5-year old went nuts for these! She said they were the best cookies she's ever had.  And well, I'm trying not to be too jealous that someone else's recipe is her favorite.  Here's the recipe:

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup unsalted butter, room temperature

1 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

3 cups oats (not instant)

1 cup dried cranberries

white chocolate chips

Cream together the butter and sugars.  Add eggs and vanilla and beat.   Combine the oats, flour, salt, baking soda, and baking powder in a separate bowl.  Stir into creamed mixture.  Add dried cranberries and white chocolate chips.  Roll into balls and place on cookie sheet.  

Bake at 350 for 11-13 minutes.

Recipe: Adele Lewis

Annie's Reeses Pieces Filled Cookies

My sister, Annie, made these when she came to visit and we just loved them. They looked so perfect like we bought them at a bakery. Thanks Annie!
½ c. butter

¾ c. sugar
1/3 c. peanut butter
1 egg
½ t. vanilla
1 ¼ c. flour
½ t. baking soda
¼ t. salt
1 pack Reese’s Pieces

Cream together the first 3 ingredients, add egg and vanilla and mix. Add dry ingredients and mix. Add Reese’s Pieces.

Cook at 350 for 12-14 minutes.

Yield: 2 dozen

Peanut Butter Cookies

This is a really yummy recipe from a cookbook my sister-in-law made me with family favorites. They're really soft and chewy. Usually you place a Hershey's Kiss on top, but for Valentine's Day I chose a Reese's heart.

1 cup brown sugar
1 cup sugar
1 cup butter, softened
3/4 cup peanut butter
2 eggs
2 t. vanilla
Cream together and add:
1 t. salt
2 t. baking soda
2 3/4 cups flour
Mix well and roll into balls, dip tops into sugar. Bake at 375 for 9-10 minutes. Place kisses or Reese's in middle of cookie immediately after taking them out of the oven.

Yield: 4 dozen

Nutter Butter Ghosts

Looking for a fun idea for your Halloween parties this week? My mom made these little ghosts a lot while we were growing up and they are really yummy and quick!

1 package Almond Bark or 1 package white chocolate chips and 1 T shortening
1 package Nutter Butters
mini chocolate chips

Melt chocolate in microwave in 30 second intervals, stirring in between until smooth and melted. Using a fork, place a cookie in chocolate and turn to coat, tap off excess chocolate. Place on pan lined with greased wax paper and add ghost eyes. Place in fridge until hard. Enjoy! Happy Halloween!

Chocolate Oatmeal Bars

These are over the top good. They're very similar to an oatmeal chocolate chip cookie, but better. They remind me a lot of some bars they serve at Great Harvest. Love these and hope you will too!

1 c. butter, softened

2 c. packed brown sugar

2 eggs

2 t. vanilla

3 c. quick-cooking oats

2 ½ c. flour

1 t. salt

1 t. baking soda

Chocolate layer

2 t. butter

1 can (14 oz.) sweetened condensed milk

1 c. (12 oz.) chocolate (semisweet or milk chocolate)

1 c. chopped walnuts (optional)

In a mixing bowl, cream butter and brown sugar. Beat in eggs and vanilla. Combine the oats, flour, salt, and baking soda in a separate bowl; stir into creamed mixture. Press 2/3 of oat mixture onto a greased cookie sheet with high sides (jelly-roll pan). It’s also works great to cut the recipe in half and use the half size cookie sheets.

In a saucepan, combine milk, chocolate chips, and butter. Cook and stir over low heat until chocolate is melted. (Or do this step in the microwave). Remove from the heat; stir in walnuts and vanilla. Spread over the crust. Sprinkle with remaining oat mixture. Bake at 350 degrees for 25 minutes or until golden brown. Allow to cool. Cut into squares.

Yield: 4 dozen

Recipe: adapted from Becky Higgins

Mint Oreos

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I've posted a homemade Oreo recipe before, but wanted to give you guys a new idea to try. I love Mint Oreos, so I decided to make mint cream cheese frosting this time. Check the updated recipe out on the original post here. These are great!

Pumpkin chocolate chip cookies

My husband's grandma has given me a few great cookbooks, and this recipe comes from the latest. Thanks, Grandma Pyper!

2 1/4 cups shortening

3 cups sugar

3 eggs

3 cups pumpkin

3 tsp. vanilla

16 oz. chocolate chips

6 cups flour

2 TB baking powder

3 tsp. cinnamon

1/2 tsp. nutmeg

1 1/2 tsp. soda

1/2 tsp. salt.

Cream the shortening and sugar. Add eggs, vanilla, and pumpkin. Combine dry ingredients and add to pumpkin mixture. Add chocolate chips. Bake at 350 degrees for 15 to 20 minutes. Makes six dozen.

M&M Cookies--Halloween Style

I just love the Halloween M&Ms now that they have added green and purple; it justmakes them so much cuter. These M&Ms make these so fun to eat. Enjoy!

1 pound butter; softened

1 1/2 c. sugar

3 eggs

2 c. brown sugar

2 T. vanilla

1 1/2 t. salt and baking soda

6 c. flour

2-4 c. chocolate chips or M&Ms

Cream together butter, sugars, eggs, and vanilla. Add salt, soda, and flour and mix well. Add chocolate chips or M&Ms and gently mix.Bake at 350 for 8-10 minutes.

Sugar Cookie Bars

I really love cookie bars. Sugar cookies are one of my favorite cookies, but they just take so long to make. This is a great recipe, but I'm sure that your favorite sugar cookie recipe would work great too.
1 c. butter; softened
2 c. sugar
4 eggs
2 t. vanilla
5 c. flour
1 t. salt
1/2 t. soda
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.

My favorite frosting
1/4 c. butter; softened
3 T. milk
3-4 c. powdered sugar
1 t. vanilla
food coloring
Combine ingredients and mix well. Spread onto cooled sugar cookie. Allow frosting to set up before cutting into bars. Yum!

Drop Sugar Cookies

This is an awesome sugar cookie recipe. These are very soft and sweet. Enjoy!

5 ½ c. flour
1 ½ t. salt
1 t. soda
1/4 t. baking powder

1/4 c milk
1 c. shortening
1 c. butter
2 c. sugar
2 eggs
Mix dry ingredients together. Cream remaining ingredients together. Roll into balls & press slightly with bottom of a glass. Bake at 400 (convection 375) for 7-9 min.
Frost with a buttercream frosting.

Toll House Cookie Bars

2 ½ cups flour
1 t. baking soda
1 t. salt
¾ butter, sugar, and brown sugar
1 t. vanilla
2 eggs
Chocolate chips

Mix butter, sugars, and vanilla. Add eggs and mix. Add the dry ingredients and mix, and add chocolate chips.
Cook at 375 for 12-15 minutes. Let cool and cut into squares. Yum!

Snickerdoodles

1 ½ c sugar
½ c butter or stick margarine, softened
½ c shortening
2 large eggs
2 1/2 c flour
2 t cream of tartar
1 t baking soda
¼ t salt
¼ c sugar
2 t ground cinnamon

Heat oven to 400 degrees.
Beat 1 ½ cups sugar, the butter, shortening and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
Shape the dough into 1 ¼-inch balls. Mix ¼ c sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.

Peanut Butter Cookies

1 c brown sugar
1 c sugar
1 c shortening
1 c peanut butter
2 eggs
4 T milk
2 t soda
2 t vanilla
1 t salt
3 ½ c flour

Roll in balls, then roll in white sugar. Place in miniature muffin tins or on a cookie sheet. Bake at 350 for 8 minutes. Remove from oven and immediately press a minature Reeses or Hershey's Kiss in the center of each cookie.