Salted Caramel Chocolate Chip Cookies

One of the highlights of the holiday season is my friend's cookie exchange. Everyone brings six dozen cookies, wrapped in packages of three, and we have a huge swap. You return home with 24 different kinds of cookies to enjoy. C and Miss F love pawing through the basket of cookies selecting their favorites. This year was the biggest exchange yet and people really outdid themselves.  There was plenty of Prosecco to sip and an abundance of delicious snacks.  My Uber driver was entertained by me carrying a basket full of cookies, I may have shared a bag with him on the trip home.  This recipe is adapted from All Recipes.  Kroger stocks Salted Caramel Chips, which is what I used in these cookies.  The original recipe calls for chopping up caramel candies, but the chips make it much easier.

Salted Caramel Chocolate Chip Cookies
makes 36 cookies

3 cups flour
1 teaspoon baking soda
2 teaspoons coarse salt
1 ¾ cups brown sugar
1 cup butter, softened
¼ cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup chocolate chips
1 cup caramel chips (salted caramel if you can find them!)

Preheat the oven to 350 degrees. Whisk together the flour, baking soda and salt in a medium bowl. In the bowl of the stand mixer, cream together the butter, brown sugar and white sugar. Beat in the eggs, one at a time and stir in the vanilla extract. Stir the flour mixture into the butter mixture until just combined. Fold in the chocolate and caramel chips. Line baking sheets with Silpats or parchment paper. Drop the dough in two tablespoon size balls onto the baking sheets. Bake in the oven until the edges are golden brown, 13 to 15 minutes. Cool the cookies on the pans for 5 minutes, transfer to wire racks to cool completely.

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Peanut Butter Cookies

Miss F had two weeks of theater camp and they didn't have any nut restrictions. She rejected a PB&J, but loved being able to take peanut butter granola bars and these cookies. All the fork flattening was done by Miss F and she did a great job, she loves to bake, especially cookies.  These cookies are terrific, bursting with sweet peanut butter flavor and it's easy to snack on several in one sitting.   This recipe was adapted from Food.com.

Peanut Butter Cookies

½ cup creamy peanut butter
½ cup packed brown sugar
½ cup white sugar
½ cup butter, softened
1 egg
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon vanilla extract
¼ teaspoon salt
1 ¼ cups flour

Preheat the oven to 350 degrees. Cream together the peanut butter, brown sugar, sugar and butter. Add the egg and mix until well combined. Add the baking soda, baking powder, vanilla and salt. Stir in the flour. Line baking sheets with a Silpat or parchment paper. Spoon heaping tablespoons of batter onto the prepared pans. Use a fork to flatten the cookies, creating a criss-cross pattern. Bake for 7 to 9 minutes. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely.

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Holiday Monster Cookies

This is an update of the first ever post I made here on So Tasty, So Yummy.  I love these cookies.  They are incredibly easy to make and I think they are gluten free (I am not positive on that.)  They have no flour in them, instead they are bulked up with oats and delicious peanut butter.  The peanut butter makes them unsafe for Miss F's lunch box, but she is happy to enjoy them as an after school treat.  These cookies are best made with a stand mixer, the batter is quite stiff and the stand mixer makes it easier to stir.

Holiday Monster Cookies

½ cup butter, softened
1 cup sugar
1 cup dark brown sugar
3 eggs
4 ½ cups oatmeal (not instant)
1 ½ cups peanut butter
1 cup chocolate chips
1 cup M&Ms
1/8 tablespoon vanilla
1 teaspoon baking soda

In the bowl of the stand mixer, beat together the butter, sugar, brown sugar and eggs. Mix in the oatmeal and peanut butter until well combined. Stir in the chocolate chips and M&Ms. Drop by heaping tablespoon fulls onto Silpat lined cookie sheets. Bake for 8 to 10 minutes. Cool on the pans for 5 minutes, the remove to a wire rack to cool completely.

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Puffy Chocolate Chip Cookies

I commented on this post from Tide and Thyme nearly four years ago. FOUR YEARS. How did it take me four years to get around to making these cookies?  Miss F calls these cookies "delicious cookies", which is quite adorable since she has a slight lisp right now from her missing top tooth.  They do not spread as much as my usual chocolate chip cookies and stay quite puffy.  Since school is starting back in just a couple weeks (where has the summer gone?), I know I will be making these often this fall for Miss F's lunchbox.  I found the cookies cooked up perfectly in 12 minutes, so be sure to check on them.

Chocolate Chip Cookies
Makes around 4 dozen cookies

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup butter, room temperature
1 cup light brown sugar
1 cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips

Preheat oven to 375 degrees. Line cookie sheets with a Silpat or parchment paper. Sift flour, salt, and baking powder into a medium bowl. Set aside.

In the bowl of an electric mixer, cream the butter and sugars together until creamy. Reduce speed to low, and add the eggs (one at a time), and the vanilla. Mix to combine. Slowly add in the sifted flour and mix until just incorporated. Add the chocolate chips to the bowl and mix until they are distributed evenly.

Using a small cookie scoop or a spoon, drop 1-inch balls onto greased cookie sheet, about 2 inches apart. Bake at 375 degrees for 12 to 15 minutes. Cook on cookie sheet for a couple of minutes before transferring to cooling rack as cookies will be very soft.

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Chocolate M&M Bites

I let Miss F what kind of cookie she wanted for her lunch box for her last week of Kindergarten. I cannot believe that in five short days she will no longer be a Kindergartener. She has blossomed so much and she adores school, she is quite sad that the year is coming to an end. She is ready to start first grade straight away! I am looking forward to a fun summer with her, filled with lots of peanut butter based desserts. She isn't allowed any peanut or nut products at school, which eliminates so many favorites. She wanted a chocolate cookies with M&Ms. I had made M&M blondies recently and I think those were her inspiration.  I adapted the recipe from Tastes of Lizzy Ts.

Chocolate M&M Bites
makes 32 cookies

½ cup butter, softened
¼ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup flour
1/3 cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
1 cups M&M chocolate candies

Preheat the oven to 350 degrees. Beat the butter, sugars, egg and vanilla together until it is light and fluffy. Add the flour, cocoa, baking soda and salt, stir well to combine. Stir in the M&Ms gently. Drop the cookies by the tablespoon full onto Silpat or parchment lined cookie sheets. Bake for 7 to 9 minutes, cool on a wire rack.

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Chocolate Chip Oatmeal Cookies

I liked these cookies so much that I made them twice in one week. They are chewy with just the right amount of oats to provide some texture. Miss F was a huge fan of these cookies, especially in a cookie sundae after dinner.  These were quite full of chocolate chips, so feel free to reduce the chocolate chip amount to one cup if you prefer a higher cookie to chip ratio.  Miss F would like her cookies to be solid chocolate chips if she had her way.  I think she ate several while we were making the batter.  She also adds more chips to her cookie sundae.  This recipe is adapted from King Arthur Flour.

Chocolate Chip Oatmeal Cookies

½ cup butter, at room temperature
½ cup brown sugar
¼ cup granulated sugar
1 egg, at room temperature
1 ½ teaspoons vanilla extract
1 cup flour
½ cup oats
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 ½ cups semisweet chocolate chips

Preheat the oven to 325 degrees. Line several cookie sheets with parchment paper or a Silpat. Cream together the butter and sugars until smooth. Add the egg and vanilla, beat well. Whisk together the flour, oats, baking powder, baking soda and salt, stir into the butter mixture. Mix until everything is incorporated, scraping the bowl as needed. Stir in the chocolate chips. Drop by rounded tablespoons onto the prepared cookie sheets, allowing 2" between each cookie. Bake for 12 to 15 minutes, until light golden brown. Remove from the oven and allow to cool on the pan for 3 to 5 minutes, then transfer to wire cooling racks to cool completely.

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Chocolate Heart Sandwich Cookies

This is another Miss F recipe, she made these cookies from start to finish, it is definitely kid friendly. I am still working on being confident enough to let her deal with the oven in any way, I know she can do it, but I am so scared of her getting burned, so I handle that part myself. These cookies are perfect for a Valentine treat.  The cookie recipe is from All Recipes and I added an easy ganache to make them a decadent sandwich cookie.  I used several different sizes of heart cookie cutters, be sure to make an even number of each side so you are able to make sandwiches of them all.  Miss F and I may have snuck a cookie or two right out of the oven.

Chocolate Heart Sandwich Cookies

1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ¼ teaspoons baking powder
1/8 teaspoon salt
¾ cup butter, softened
1 ¼ cups white sugar
1 egg

1 cup chocolate chips
¼ cup heavy cream

In a medium bowl, sift together the flour, cocoa, baking powder and salt; set aside. In the bowl of a stand mixer, cream together the butter and sugar. Beat in the egg. Stir in the flour mixture to form a soft dough. Divide into two pieces, flatten and wrap in plastic wrap. Refrigerate for two hours.

Preheat the oven to 375 degrees. Roll out the dough to 1/8 inch thickness, use heart cookie cutters or desired shape to cut out the cookies, re-rolling any scraps. Line cookie sheets with Silpat or parchment paper. Place cut out hearts on the cookie sheets one inch apart. Bake for 8 to 10 minutes, allow to cool on the cookie sheet for 5 minutes, then cool on a wire rack completely.

Stir together the chocolate chips and cream in a microwave safe bowl. Microwave in 30 second intervals, stirring in between until the chocolate chips have melted completely. Spread the chocolate mixture on the bottom of one cookie, then sandwich another cookie on top. Repeat with all the cooled cookies.

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Frosted Lemon Cookies

Every year my friend Brandi hosts an amazing cookie exchange and every year I come home with six dozen amazing cookies. Miss F picked out a nut-free variety for her lunch box every day and these lemon cookies were picked for three days straight. She was obsessed! Brandi had made them for the exchange and shared the recipe she used for them with me. Miss F requested that we make a whole batch for Christmas and I happily obliged. I used Meyer lemons for this recipe, but they are just as delicious with regular lemons. I dipped the cookies in the powdered sugar and lemon juice mixture, it's more of a glaze than a frosting, which makes it easy for six year olds to "frost."

Frosted Lemon Cookies

2 cups flour
¼ teaspoon salt
½ teaspoon baking powder
1 cup butter softened
¾ cups sugar
1 egg
zest of 1 lemon
1 tablespoon lemon juice

2 cups powdered sugar
3-5 tablespoons lemon juice

Mix the flour, salt and baking powder; set aside. Cream the butter and sugar until fluffy. Add the egg, zest, and juice, mix until combined. Slowly stir in the dry ingredients. Put bowl of mixer in the refrigerator for 10 to 15 minutes. Roll into tablespoon balls and press (used the floured bottom of a glass). Bake at 375 for 8 to 10 minutes. Do not allow to brown, just until centers set. Cool on wire racks.

Whisk together the powdered sugar and lemon juice, frost the cooled cookies.

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Triple Chocolate Chip Cookies

Every year my friend Brandi hosts an amazing cookie exchange. We are all asked to bring six dozen cookies, packaged in bags of three cookies each and the swapping is coordinated by our host. We just drink, eat, talk, eat and drink some more. It is always a lovely time and each year I always aim to make a new recipe. I knew I wanted a recipe for chocolate chips cookies that produced six dozen cookies. These cookies bake up beautifully. I really loved the way they turned out. This is year number five of the exchange, I have only missed one year. I have made chocolate cayenne cookies, ultimate Reeses Pieces cookies and peanut butter chocolate chip cookies in the past. This recipe was adapted from food.com.

Triple Chocolate Chip Cookies

1 ¼ cups sugar
1 ¼ cups firmly packed brown sugar
1 ¼ cups butter, melted
2 teaspoons vanilla
3 eggs
4 ¼ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1 cup white chocolate chips

Preheat the oven to 375 degrees. In the bowl of the stand mixer, beat together the sugar, brown sugar and butter. Add the vanilla and eggs, beat until well combined. Stir in the flour, baking soda and salt until combined. Fold in the three chocolate chips. Drop the dough by rounded tablespoons onto Silpat or parchment lined baking sheets. Bake for 8 to 10 minutes, until golden brown. Cool in the pan for 5 minutes, then remove to wire racks to cool completely.

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Candy Corn Cookies

I hope everyone had a wonderful Halloween with lots of treats, no treats. Miss F and I made a cake version of the candy corn cupcakes for her school carnival's cake walk. We had about a half of bag of candy corn left over, so I went searching for a cookie recipe to use up the remainder.  Miss F loved these cookies, they were perfect for the leftover candy corn.  Be sure to line the cookie sheets since the candy corn melts and can be a bit sticky.  Thanks to Averie Cooks for the fantastic recipe.  Our house is now candy corn free, but we have a plastic pumpkin full of candy from trick or treating.  Luckily, Miss F's school is collecting excess candy to donate to the Ronald McDonald house.

Candy Corn Cookies

½ cup butter, softened
¾ cup light brown sugar, packed
¼ cup sugar
1 egg
1 tablespoon vanilla extract
2 tablespoons cream
2 cups flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt, optional and to taste
1 ½ cups candy corn (10 to 11 ounces)
1 cup white chocolate chips

Cream together the butter, sugars, egg and vanilla on medium-high speed until light and fluffy, about five minutes. Add the cream, flour, corn starch, baking soda and soda. Mix on low speed for one minute more. Stir in the candy corn and white chocolate chips. Use a 2" cookie scoop, form two tablespoon mounds on a plate. Refrigerate the cookie dough mounds for at least three hours.

Preheat the oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper, place the refrigerated mounds 2" apart on the sheet, making sure the candy corn is not touching the cookie sheet. Bake for 9 minutes, until edges have set. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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Jack Skellington Cookies

I have never decorated cookies in any sort of fancy way. A smear of buttercream and a dousing of sprinkles is about as far as I would go. Miss F saw this recipe in our fall issue of the Mickey Monitor (the Disney annual passholder newsletter) and she had to make them. I was very wary. C insisted he would draw the faces since I was so nervous about it. I originally bought black gel icing to decorate them, but that was a total fail. My Kroger didn't carry black food coloring, but our local Party City did (so does Amazon.) Royal icing was SO much easier to use than I expected. I used these nifty tools to pipe the eyes, nose and mouth.

Jack Skellington Sugar Cookies

2 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup butter, softened
1 cup sugar
2 eggs
½ teaspoon vanilla extract

2 egg whites
3 cups confectioner’s sugar
Black food coloring paste

Combine flour, baking powder and salt in a medium bowl and whisk until combined. Set aside. Combine butter and sugar in the bowl of an electric mixer and beat until smooth. Beat in eggs and vanilla. Add flour mixture in three parts. Once dough comes together, cover bowl with plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 400 degrees. On a floured surface, roll out dough to ¼ inch thickness. Using a round cookie cutter or an overturned cup, cut dough into circles about 3 inches in diameter. Place cookies 1 inch apart on an ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool completely before icing.

Place egg whites in bowl of an electric mixer; whisk until frothy. Add confectioners’ sugar a little at a time, until thick but still spreadable. Place 1/3 of icing in a separate bowl. Add black food coloring paste to reserved icing and stir until color is uniform. Decorate cooled cookies by covering with white icing and letting it dry (placing cookies in the refrigerator will speed up this process). Place black icing in a pastry bag or a plastic resealable bag and cut off a tiny bit of the corner to create a very small hole. Use black icing to draw eyes, nostrils and stitched mouth on each cookie.

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White Chocolate Chip Cookies

This cookies are huge, nearly too big for a lunch box, but that didn't deter Miss F from taking one in her lunch every day this week. The recipe is from Ina Garten and the cookies are delicious. I understand why Miss F wanted one every single day. Now that is in Kindergarten, she has a lot more independence at lunch time. Which meant the first week of school she came home with everything healthy in her lunch uneaten. We had a talk about how I she finished her lunch, she could have the treat packed in her lunch. So far, this has worked quite well. So she continues to get lunch box treats. What is your favorite nut-free cookie recipe?

White Chocolate Chip Cookies

1 cup butter at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
2/3 cup unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups white chocolate chips

Preheat the oven to 350 degrees.

Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the white chocolate chips.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

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Chewy Chocolate Chip Cookies

I wanted to try a new chocolate chip cookie recipe for Miss F's first week of school. I liked this recipe because you had to refrigerate the dough before baking, which meant that I could bake small batches to keep the cookies fresh, reserving the remaining cookie dough in the refrigerator. This recipe is quite similar to my go-to, Big, Fat, Chewy Chocolate Chip Cookies, which I have memorized.  The dark brown sugar gives them a rich hue of brown and they taste amazing.  Miss F was a huge fan, she never tired of these cookies.  I cannot believe she is taking lunch to school every day now that she is in Kindergarten, where does the time go?  Thanks to The Spiffy Cookie for the recipe.

Chewy Chocolate Chip Cookies

2 ¼ cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
1 cup packed dark brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 egg + 1 yolk, room temperature
2 cups semisweet chocolate chips

Sift together the flour, baking soda, and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand.

Roll 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results.

Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats or parchment paper; set aside. Place cookie dough onto the prepared cookie sheets, about 2 inches apart. Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

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The Best High Altitude Chocolate Chip Cookies

This post will probably apply to about 1% of my readers, but I want to document this recipe for myself since it has been a crazy amount of trial and error to get cookies to come out right at 8000 feet.  I remember baking cookies with my best friend in Vail and her explaining to me how she struggled to find a recipe that tasted right when baked at high altitudes.  After several batches of cookies, I finally found a winner. Miss F loves chocolate chip cookies and these are the perfect post skiing snack.  So much baking is intimidating at high altitudes, but I am happy I finally have a cookie recipe that is perfect.  This recipe is adapted from the Nestle Tollhouse chocolate chip cookie recipe.

The Best High Altitude Chocolate Chip Cookies

2 ½ cups flour
1 teaspoon baking soda
1 ¼ teaspoons salt
1 cup butter
1/3 cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 large eggs
2 teaspoons water
1 ½ cups semisweet chocolate morsels

Preheat the oven to 375 degrees. Stir together the flour, baking soda and salt in a small bowl. In a large glass bowl, microwave the butter for 45 seconds. Add the sugar and brown sugar to the melted butter, beat with a mixer for about a minute, until creamy. Beat in the vanilla, eggs and water. Stir in the flour mixture until completely combined, then stir in the chocolate chips. Drop by heaping tablespoons onto cookie sheets. Bake for 10 to 12 minutes, until just browned on the edge. Cool on the baking sheet for five minutes, then transfer to wire racks to cool completely.

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Candy Cane Chocolate Cookies

Miss F was insistent that we bake cookies involving candy canes. I am not sure where she got the idea, but I went with it. I took my favorite plain chocolate cookie, topped it with ganache and then sprinkled on candy cane pieces. Miss F was an amazing helper. She dished all the cookies on the baking sheet and did all the candy cane sprinkling. She was so proud of herself, even though I think she ate nearly as much batter as she dished. She was very methodical about getting the cookies to be all the same size, it was really cute to watch her in her elf apron just baking away.  If you have a surplus of candy canes, make these cookies.

Candy Cane Chocolate Cookies

1 ¼ cups butter, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup cream
1 cup chocolate chips
12 candy canes, crushed

Preheat oven to 350 degrees. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs then add the vanilla. In a separate bowl, stir together the flour, cocoa, baking soda, and salt; gradually mix into the creamed mixture. Drop dough by teaspoonfuls onto parchment lined cookie sheets. Bake 9 minutes in the preheated oven. Cookies will be soft and still look slightly doughy. Let set and cool on cookie sheet for 2 minutes then remove from sheet onto wire rack to cool completely. Add the cream to a two cup measure, microwave in 30 second intervals until it begins to boil. Stir in the chocolate chips and pour into a shallow dish. Dip the cooled cookies into the ganache and sprinkle the crushed candy canes on top. Allow to set for one hour.

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Sour Cream Chocolate Cookies

I know kids' lunches nowadays are supposed to be full of only healthy items, but I cannot resist sending one cookie with Miss F in her lunch. I know my fellow moms from Miss F's class must have a somewhat similar take considering the amount of begging Miss F does for marshmallows in her lunch (everyone else has them!) It got this recipe from the fantastic Branny Boils Over. It fit all my cookie baking needs for a lunch box cookie: it doesn't make a ton, contains no nut products and can be made with my pantry ingredients. I have had this recipe pinned for awhile and I regret not making it sooner. The cookies are so soft and delicious.  This was the first time I ever let Miss F dish out all the cookies on the cookie sheets.  She did way better than I thought, yay for minimal mess.

Chocolate Sour Cream Cookies

½ cup butter, softened
¾ cup sugar
½ cup packed brown sugar
1 egg
½ cup sour cream
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ cup baking cocoa
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

Preheat the oven to 350 degrees.

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips.

Drop by rounded tablespoonfuls 2 inches apart onto Silpat or parchment paper lined baking sheets. Bake for 12 to 15 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.

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Krispies

I am always looking for new cookie recipes for Miss F's lunch box.  I had pinned this recipe on Pinterest awhile back, but I had just the right amount of Rice Krispies to make them for the start of Miss F's school.  Miss F loved these cookies and asked to send some to her teachers.  Luckily, I always have treat bags on hand and we made four bag fulls for her new teachers and assistants.  I was so proud of her for being so thoughtful and wanting to share her cookies with her new teachers.  Her teachers loved the cookies too!

Krispies
from Mary Ellen's Cooking Creations

2 cups flour
¼ teaspoon salt
1 teaspoon baking soda
½ cup brown sugar
½ cup sugar
¾ cup butter, softened
1 egg
2 teaspoons vanilla
1 cup Rice Krispies
6 ounces Nestle Crunch, chopped

Preheat oven to 350 degrees. Line two baking sheets with a Silpat or parchment paper. In a small bowl, combine flour, salt, and baking soda; set aside. In a large mixer bowl, beat brown sugar, sugar, and butter. Add the egg and vanilla. Beat on medium until fully combined. Add flour mixture and stir on low until combined. Gently stir in the Rice Krispies and Nestle Crunch. Drop by teaspoonfuls onto the prepared baking sheets. Bake for 10-12 minutes until set and light golden brown. Transfer cookies with a spatula to a wire rack to cool completely.

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Chocolate Chip Skillet Cookie

For our sixth wedding anniversary, I got C an iron skillet filled with cheesecake truffles. There was a mix-up from Amazon and the skillet was delivered to our neighbor, long story short, I ended up with two 8" skillets.  I use the skillets for making steaks (one makes a blood rare steak for me, the other a medium steak for C.)   The skillet mix-up was a win-win, even though I worried whether I would have any gift for C at the time.  This cookie may be my new favorite use of the skillet.  And be warned, the "careful" in the instructions when stirring in the flour is not a stern enough warning.  I had lots of fun cleaning flour from my stovetop.

Chocolate Chip Skillet Cookie
from Sophistimom

1 stick (8 tablespoons) unsalted butter
½ cup granulated sugar
½ cup light brown sugar
1 teaspoon pure vanilla extract
1 egg
1 ½ cups unbleached all-purpose flour
½ teaspoon baking soda
¼ teaspoon kosher salt
1 cup chocolate chips

Preheat oven to 350 degrees. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.

Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chips. Place in the oven for 20 minutes, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.

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SRC: Neiman Marcus Cookies

It's Secret Recipe Club time again! This month I was assigned Burnt Apple. I had this same blog a couple months back and made the wonderful Brazilian Cheese Bread, but this time I went with cookies...Neiman Marcus Cookies to be exact.  The funny part is that I have made Neiman Marcus Cookies before, which were nothing at all like these cookies other than the chocolate chips...and even that wasn't the same since this version has Hershey Bars in it.  I loved the addition of the oats, it added a wonderful texture to the cookie.  Miss F was a big fan and these are an easy lunch box treat.

Neiman Marcus Cookies

2 ½ cups oatmeal
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup butter
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla
2 cups chocolate chips
1 ½ Hershey bars, finely chopped

Preheat the oven to 350 degrees. Prepare baking sheets with a Silpat or parchment paper.

In a blender or food processor, blend the oats until it reaches a flour like consistency. Add the oats, flour, baking soda, baking powder and salt in a large bowl and mix until blended. Set aside. In a mixing bowl, cream the butter and sugars on medium speed for several minutes until light and fluffy. Add in the eggs and vanilla and continue mixing until eggs are incorporated. Stop, scrape the bowl. With the mixer on low speed slowly add in the flour mixture until well blended. Fold in the chocolate chips and chocolate bar pieces.

Drop cookie dough by rounded tablespoons onto the cookie sheet, spacing the cookies three inches apart. Bake for 9-11 minutes, or until the cookies are lightly browned. Remove from oven and allow to cool on the cookie sheet for several minutes before moving to a cooling rack to finish cooling completely.

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Chocolate Oatmeal Cookies

I am always looking for new cookies to make for Miss F's lunch box. Her school is nut and peanut free, so that does provide some limitations. Miss F adores cinnamon, oatmeal and chocolate (who doesn't?) and I knew these Chocolate Oatmeal Cookies from Sunny Side Up would be a winner. And they were!  I really enjoyed them as well, the cinnamon and chocolate combination works amazingly well together.  These are a great cookie to add to my cookie recipe collection.  I especially like that the recipe doesn't use a mixer.  Even better that the recipe can be prepped in the time it takes to preheat the oven.  So in about a half an hour, you have fresh baked cookies.

Chocolate Oatmeal Cookies

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup (8 ounces) unsalted butter, cut into 16 pieces
1 tablespoon water
1 ½ cups packed light brown sugar
1 ½ cups chocolate chips
2 large eggs
1 ½ cups old-fashioned oats

Preheat oven to 350 degrees and line a cookie sheet with a Silpat or parchment paper. Sift together the flour, cocoa powder, baking soda, salt, and cinnamon. Set aside. To a double boiler, or in a glass bowl set over top of a saucepan of simmering water (do not let the water actually touch the bottom of the glass bowl), add the butter and sprinkle with water, then add the brown sugar and chocolate chips. Heat just until the chocolate chips are melted, stirring occasionally. Careful not to overheat (let the butter separate). Remove from the heat and, one at a time, whisk in the eggs. The mixture should look shiny now. Using a rubber spatula stir in dry ingredients, followed by the oats. Refrigerate the dough for 15 minutes. Drop by the tablespoonful onto the prepared cookie sheet 2-inches apart. Bake for 11-12 minute, rotating pans halfway through. Transfer cookies to a wire rack to cool.

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