1 XXL Death by Chocolate Cookie

Makes 1 Giant Cookie

2 T butter

2 T sugar

2 T brown sugar

2 T beaten egg

1/2 t vanilla

3/8 C flour

2 T cocoa

1/4 t baking soda

1/8 t salt

1/4 C + 1 T mini chocolate chips (divided)

Beat butter and sugars till creamy. Add egg, vanilla, soda, and salt. Beat till well mixed. Slowly beat in flour, cocoa, and then 1/4 C mini chips. Drop/spread/form dough in 1 mound on center of greased cookie sheet. sprinkle top of dough with remaining mini chips. Bake at 350 for 11 min.

The original recipe for this comes from Sally's Baking Addiction, however, i had to make a few minor modifications in order for my cookie to turn out right. Modifications such as more flour, less baking soda, and less salt. Nothing is worse to me than a flat cookie so I had to do more flour other wise the cookie definitely would have turned out flat. (might have to do w/ living in a high altitude location.) And then I chose to use less baking soda and salt because 1/2 t baking soda for just 1 cookie seems like way too much and then less salt because Im not a fan of salty cookies so it was my way of playing it safe. This cookie tastes like a molten lava cake, but in a cookie form. The inside is so moist and fudge-like. Its incredible. You just have to try it. I love the fact that this recipe make just 1 giant cookie (giant as in size of my face,) especially since my mom freaks out when I make a large batch. She hates when there are too many sweets sitting around, however she definitely wasn't mad about this one considering she pinned the recipe and ate half my cookie ): Its OK, i'll for sure be making this again 

peanut butter mini cup cookies

Bought a box of krusteaz peanut butter cookie mix and used it as i followed the krusteaz recipe for "peanut butter mini cup cookies." My mom made cookies like these for us when we were kids. only difference is hers were 100% scratch (because they didn't have krusteaz mixes 20 yrs ago.) these turned out truly amazing! Click HERE for recipe. 

Martha Stewart No.2 Sugar Cookies

Martha Stewart essential recipe no.2 sugar cookies holds its shape far better than any other sugar cookie recipe. roll dough thick and bake only 8 min and they will be soft and perfect.

Give each kid their own cookie and a cup of frosting w/ a plastic knife for safe decorating. They love this. Gives them a sense of autonomy.

Click HERE for the recipe

Cake Batter Chocolate Chip Cookies

Everyones gonna LOVE this Post! These cookies have 3 super fun ingredients: cake batter, sprinkles, chocolate chips. Found the recipe on Sally's Baking Addiction and was somewhat skeptical because I don't LOVE cake mix cookies. I like they're flavor but its sometimes just a little too strong. But when I saw that these cookies had equal part flour to cake mix I realized that this is not the traditional "Cake mix cookie" Also there is less egg and more butter in this recipe than in the traditional cake mix cookie recipe, therefore these cookies are more shortbread like, which I definitely prefer. Below is the recipe. It is written pretty much identical to sally's. Only difference are: I omitted the baking soda. (I don't like what leavening agents do to my cookies. They offer no benefits and make the cookies taste bitter and cause the cookie to lose its shape, so ya, why bother?) I used crisco instead of butter. Im definitely bias towards crisco, always have been. I used mini chips instead of regular chips (its because mini chips are what I had on hand and the cookies turned out great so I think I'll use mini chips next time as well. I one time made some cookies using white chocolate mini chips and they were so cool. I just can't find mini white chips at the store anymore): I also used christmas sprinkles (but thats not a switch up, thats just a variation. The blue christmas sprinkles Made these turn out soooo pretty!!!)


Cake Batter Chocolate Chip Cookies
3/4 cup crisco
1/2 cup brown sugar
1/2 cup granulated sugar
2 t vanilla
1 egg
1-1/4 cup cake mix (white or yellow)
1-1/4 cup Flour
1 cup mini chocolate chips (white chocolate and/or semi-sweet chocolate)
1/2 cup sprinkles

Beat crisco and sugars till creamy. Add egg and vanilla. Beat till thoroughly combined. Gradually mix in flour and cake mix till cookie dough forms. Fold in sprinkles and chocolate chips. Scoop rounded tablespoons of cold-chilled dough onto cookie sheet. Bake cookies at 350 8-12 min (depending on size of cookies and also whether you like them more doughy or more golden.)

I baked mine for 10 min. Normally I would do 8min but Im bringing these to work and as much as I love doughy cookies I probably shouldn't serve raw doughy cookies to co-workers.

Recipe adapted from HERE 

Bisquick Chocolate Chip Cookies

Just a Quick Update on the Bisquick Chocolate Chip Cookies: So I had made quite a Lot of these cookies and had about a dozen left over so I brought them into my work (Chilis Bar and Grill) and they were gone in like umm... 1 minute. I put them on the counter back on the Expo line and BAM, gone! Everyone LOVED them. They Had no idea that they were "Bisquick" cookies until I told I them, of course. I love Bisquick so I was proud to say that they were Bisquick cookies (: Makes me like em even MORE! Click HERE for Recipe.

 Update number 2: So I had made these again this morning because everyone at my work was begging! and i refrigerated the dough for about an hour before baking them and this time they turned out more puffy. I was stoked because this is how I initially wanted them to be. And they tasted marvelous (same taste as 1st time) Everyone at my work, once again, devoured them within seconds! Bisquick is making me so popular LOL!! J/K, I'm not that desperate. Click HERE for Recipe

GF Bisquick Chocolate Chip Cookies

My dad has had a gluten allergy for the last 18 years so basically all growing up, my mom was always making gluten free meals and gluten free desserts. She would never make a non gluten free meal or dessert for the rest of us. Everything was always just only gluten free so that she wouldn't have to cook twice. Early into it I started totally resenting gluten free anything and would purposefully avoid gluten free food just because it made me upset. Even things that were naturally gluten free, like a rice casserole or Rice Kirspy Treats. But ya, it's the Gluten free flour blends that have grossed me out the most. This is why I just Love regular bready pizzas and macaroni and cheese with regular floury noodles. No way did we ever get homemade bread. That would just make my dad too jealous. So ya, frustrating times!! Anyway, every now and then Im nice and I'll whip something up for my dad thats GF. I wanted to make Bisquick chocolate chip cookies because we had regular Bisquick in our pantry but we had GF Bisquick as well so I decided to make both especially since Biquick recipes don't take very long. The Top Photo Is Bisquick Chocolate Chip Cookies (Gluten Free) and the bottom photo is Bisquick CHocolate Chip Cookies (Regular-not gluten free) The Gluten Free cookies turned out a lot puffier (obviously.) I was surprised at the taste of the cookies. Thought that using Bisquick would make for a somewhat less tasty chocolate chip cookie, but I was totally wrong. These cookies are VERY good. The texture is slightly chewier than your average cookie, and I absolutely Love that! I will definitely be making them again. 

Bisquick Chocolate Chip Cookies

1/2 cup crisco

1/2 cup sugar

1/2 cup brown sugar

1 egg

2 teaspoons vanilla

2 3/4 cups Bisquick

1 cup chocolate chips

Beat crisco and sugars till creamy. Add egg and vanilla; beat till thoroughly combined. Gradually add Bisquick; mix till thoroughly combined. Add chocolate chips. Using cookie scoop, Form cookie dough into Tablespoon-ish sized balls. Place on cookie sheet. Bake at 350 for apx 9 min.  

Cookies n Creme Cookies

White Chip cookies w/ marshmallow bits & toffee

Got this recipe idea off PickyPalate. 1st off, gotta say, i LOVE her site. She has so many creative mix in combos but I mostly like her site because It seems as though she likes her cookies same way I like mine. Thick, doughyish, , dense, and soft. Jenny almost always uses the same cookie base* that I use: 1/2 cup Crisco, 1 egg, 1.5 cups flour, etc... For me, when it comes to cookies, texture is huge. I don't like flat crispy cookies and I don't like fluff non dense cotteny cookies. They need to be dense doughy thick and soft. Way to get that. More flour, more butter, lower bake time.

Here is the link to Jenny's recipe. I left out the brown chocolate chunks. I'm having trouble* liking brown chocolate last couple years. not sure why. Anyway, MINE turned out delicious. BTW: you get the mini marshmallow bits at Target.

Gluten Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies

These don't look GLUTEN FREE. they look way too perfect. But they really truly are wheat/gluten free. I whipped these up one night, these and then some non gluten free chocolate chip cookies, and everyone actually preferred the gluten free over the regular. What???? my dad is gluten intolerant. we have tried hundreds of gluten free chocolate chip cookies recipes, and NEVER have we gotten one that we really liked until now. And its not only a "like," its a "love" These are truly winners. Soft, doughy-ish, and non grainy (all the other gluten free cookies are kind of grainy) Ya so, these were gone in less than a day. If you want the recipe, leave a comment or email me at anh5556@gmail.com

Play Dough Cookies

So as I've mentioned before, I'm on the hunt for the perfect sugar cookie recipe. There are sugar cookies that taste really good and then there are sugar cookies that hold their shape really well. I want one that does BOTH. I know that both Bakingdom and DorieGreenspans recipes taste good but don't have the most perfect shape. (Greenspan's being the worst when it comes to shape.) AnnieEats and thedecoratedcookieblog cookies look way good but aren't sweet enough. I really liked the Bakeat350 sugar cookie recipe. It tasted really good and held its shape excellently, however it didn't taste as good as Sugarbelle's recipe. downfall with Sugarbelle's recipe, is it doesn't hold its shape very well. So tonight I wanted to make sugar cookies with the kids. Ive seen on several blogs the idea of coloring several chunks of sugar cookie dough with several different food colors and letting the kids create cookie sculptures /creations and then baking them. (Like play dough you can eat.) SO I though this would be so so fun for them. I wanted to use THIS recipe from the blog site that originally gave out this fun cookie play dough idea, however the recipe was the same as Annie-eats recipe and I already know that recipe isn't sweet enough. But (after making these cookie sculptures) I later emailed the blog writer about her recipe and apparently she had forgot to include 1/2 cup sugar in her posted recipe. so next time I'll for sure try her recipe. So anyway, before i was aware of the bloggers mistake, I at last second decided to give Sugarbelle's recipe one last shot because i was in the mood for a good tasting sugar cookie, and so far taste-wise her recipe tops the charts. (and by the way, every kid cares way more about taste than presentation. I really didn't want to hear the words "yuck or gross") The cookie play dough activity was a blast. Caleb's little friend Oliver was over and they both had so much fun, both making the dough and making their cookie creations. We made brooms, witch hats, wands, harry potter, a castle , etc... The cookie creations looked way cute before they went in the oven but they came out looking, mmm basically they spread out way too much upon baking. But... of course they tasted super good, and the kids didn't notice the spreading. To them, their creations looked perfect. Except they did notice the hats - or should i say the hats that no longer were. They at 1st were 3-d hats and then after baked, they were just round circles. But like I said, all and all the kids had a blast and the cookies were super yummy. I study recipes a lot and There are 5 recipes I have a strong feeling about that are going to be perfect in both taste and stability. 1st one: Iambaker, 2nd: IDmommy, 3rd: youngidealisticbaker, 4th: PeggyPorschen, and 5th: Cookiecraft. None of these recipes (except Iambaker) call for leavening agents (like baking powder) and leavening agents can cause spreading. I'll for sure be doing this with the kids again but next time with a sturdier recipe (probably IDmommys recipe.) After making the cookie sculptures, I had some leftover Sugarbelle cookie dough that I used to roll out and I made a few Christmas cookies with my new Christmas Wilton cookie cutters. And these turned out super cute. And then I iced them with royal icing. So pretty!! I still really LOVE Sugarbelle's recipe. Taste wise I honestly don't think I'll ever find better, and it does work decently enough as a cut-out cookie. But as a cookie sculptor, not so well.

Oh and no way will I EVER use THIS recipe. So don't suggest it. Cream cheese in my sugar cookie? no thank you!

One last thing: I'm not blasting any of the recipes I listed above. They're all really great recipes, that's why Ive even bothered mentioning them. I'm just saying what does and doesn't work for me or what I'm in the mood for at the moment. Recipes also just depend on personal preference. Like if you care more about taste, or more about presentation, or if your like me and have to have both. Recipes also depend on the situation: are the cookies for kids or adults, will they even be eaten or are they just for decor? Do they have to be shipped somewhere, so is stability a huge factor. It also depends a lot on your oven or the altitude of the state you live in. There are a lot of factors that go into baking and what makes a good recipe, so nothings personal here.

Pink Cookies

Pink Cookies
Same recipe as blue cookies. I Just used pink food coloring instead of blue. And this time no M&Ms. Just white vanilla chips. And these cookies tasted better than the blue and purple cookies (blue cookies and purple cookies are exact same recipe) I honestly don't like chocolate (m&ms) all that much, so that's probably why I'd rather these without the m&ms. AND I LOVE white vanilla chips. FYI: white vanilla chips (otherwise known as: white chocolate chips) are not made of chocolate at all.

actually here's the exact recipe, since its now slightly different than it used to be:

Pink Cookies
1/2 c crisco
1/2 t baking powder
1/4 t salt
1 t vanilla
1/4 c brown sugar
1/2 c granulated sugar
1/4 c instant white chocolate flavored jello powder
1 reg or large egg (don't use extra large)
1.5 c flour
pink or blue food coloring (just a few drops)
1 cup white chips
Rainbow chip Frosting

beat crisco w/ sugars and jello till creamy. Beat in baking powder, salt, and vanilla. Beat in Egg till thouroughly combined. Gradualy beat in flour. Beat in food color. Mix in white chips. Drop by rounded tablesoons. Bake 6-7 min at 350. Remove from cookie sheet immediately. Transfer cookies to plate and Immediately cool in freezer. Once frozen (1 hour), place cookies in ziplock and store in freezer. Serve straight from freezer, topped w/ Rainbow Chip Frosting!

You want DOUGhY ish cookies??? Then you have to take them out at 6-7 min. At 6-7 min, they wont look done, but THEY ARE. Trust me, Anytime ive ever hesitated and left them in Longer, Ive ruined a batch of cookies. way too sad. I finally stopped doing that! These cookies are meant to be the doughy-like cookies. if u want them to not be doughy, and therefore chose to bake them longer, they will be hard little rocks. so ya, if you are wanting a crispy cookie, don't use my recipes. the ingredient ratios arent set up for crispy cookies.

Purple M&M Cookies

The last 2 cookies I made (the m&m bars and the chewy butter cookies) were both good, however nothing is as good as my blue m&m cookies. Blue m&m cookies and the mini chip roll out cookies are my 2 most favorite cookie recipes. So theyre always what I want the very most and I usually have some frozen so that theyre available at all times. Howver I ran out of both a while ago so last night I had to make some more blue m&m cookies but this time I made purple m&m cookies. Same recipe, just purple instead of blue. Thought I would make purple instead of blue since its almost halloween. And I couldnt possibly make the cookies orange or black. Those 2 colors and yellow and brown are all my very least favorite colors.

Purple m&m cookies

(same recipe as blue m&m cookies, except substitute purple food coloring for blue food coloring)

Click HERE for recipe.

Funfetti Gooey Butter Cookies

FUNFETTI GOOEY BUTTER COOKIES

(adapted from HERE and HERE)

1/4 cup butter

1/4 cup Crisco

1 egg

1 teaspoon vanilla

1 (8oz) pkg cream cheese

1 Funfetti cake mix

2 cups mini vanilla chips

powdered sugar

Preheat oven to 350. In large mixing bowl, beat butter and cream cheese until creamy. Add egg and vanilla, beat well. Gradually beat in cake mix. Add and Mix in mini chips on low speed just till combined. Cover and refrigerate 2 hrs. Roll dough into Tablespoon sized balls and then roll them in the powdered sugar. Bake 10 min at 350.

Mini Chip Cut-out Cookies

PHOTO SOURCE: CREATEDBYDIANE

This is officially my new favorite cookie recipe EVER. Of all cookies I've ever made or tried. And I've tried a lot. So that's to say a lot. History behind this cookie: when I was little, we had a Mrs fields cookie shop at our mall and every time I went there, I had to get a cookie monster cookie. They were soooo good. They were thick cut-out cookie monster cookies with tons of bright blue butter cream frosting. But it wasn't a frosted "sugar" cookie, it was a frosted chocolate chip cut out cookie. And I remember always thinking that that was so cool. Yet at the time, It never even crossed my mind that I could one day make my own cookie just like it. I was way too young. The only thing I knew how to bake was nestle toll house original chocolate chip cookies that always came out super flat and gross, but even that was a huge accomplishment for me. The Internet was also a new thing at that time. We had one computer and It ran super slow and wasn't even worth taking the time to use it. Blogger sites didn't yet exist and so it wasn't as easy to research recipes or get blogger inspiration. But through the years, Ive always remembered my cookie monster cookie and then when I saw a recipe for mini chip cut out cookies on both nestles site as well as sugarbelles site, I knew It was possible to replicate my favorite long lost cookie. BTW: Ive looked online to see if Mrs fields still makes those same cookie monster cookies and they don't): But If I ever find a picture of one, I'll for sure post it. One blogger actually happened to make some cookie monster mini chip cut out cookies. HERE'S the link. (that's her photo I have posted above) I wonder if she used to buy them too when she was young(: So tonight I didn't actually make mini chip cookie monster cutouts, instead I made mini chip "heart" cutouts. I don't have a cookie monster cookie cutter yet, but as soon as I get one... Regardless, this was the same concept, same taste, and honestly this is the best cookie Ive ever had. Not just because of my childhood memory, but holy shiz! this is a really good recipe!

Mini Chip Cut-out Cookies

(adapted from THIS recipe)

(or adapted from THIS recipe)

1 cup butter (unsalted)

1 c powdered sugar

1/3 cup brown sugar

1 large egg yolk

2 teaspoons vanilla extract

1/2 teaspoon salt

2 1/2 cups flour

1 cup white mini chips

1 cup milk chocolate mini chips

Cream together the butter and sugars. To that add the vanilla, salt, and egg yolk. Add flour one cup at a time until completely incorporated. Then, BY HAND or on low speed w/ mixer, fold in the mini chips.

*MEANWHILE, PREHEAT YOUR OVEN TO 350°*

While you wait for the oven to warm, wrap your dough in plastic wrap and chill for at least thirty minutes. When it is chilled, roll out cookies on lightly floured parchment and bake at 350° for 8-10 minutes. (I rolled mine like 1/2" thick)

Frost cooled cookies however desired. For the purple heart cookies pictured above I used Royal Icing (this particular recipe.)

Bakeat350 Sugar Cookies

So here are my awesome Halloween cookies for HALLOWEEN 2011. I ALWAYS use sweetsugarbelles recipe for my sugar cookies. Why? Because its the best. But then I started questioning myself. Is it "really" the best? Ive tried several other sugar cookies in the past and stopped when I discovered sugarbelles recipe because it was soooo good. I figured that there couldn't be a better sugar cookie recipe. But the Internet bloggers beg to differ. So I started doing a lot of online sugar cookie research. Verdict is. There are several sugar cookies that are so called "the BEST." Here's a list of the trendy blogger favorite:

bakeat350, ourbestbites and NFSC (which are the exact same and basically the same as bakeat350), Sweetsugarbelles, annie eats (which is similar to sugarbelles just 1/2 cup less powdered sugar- for who knows what reason, that cookie needs the full 1.5 cups powdered sugar,) sweetopia, peggy porschen, and iammommy. JUST TO NAME A FEW. And then there a lot of variations that stem from these recipes, like sweetapolita (similar to bakeat350). Anyways point is a lot of "best ever" sugar cookie recipes out there. And whats funny is Ive noticed that everyone who claims they have the best recipe hasn't tried the other ones. So my goal is to try all of these. I especially want to try Peggy Porschen. Whats unique about her recipe is that it doesn't have any baking soda or baking powder, because apparently leavening agents make for a puffier cookie that doesn't hold its shape as well. and leavening agents don't do anything for taste, so why have them in a cut-out cookie. This seems like a valid point to me, so I might start doing away w/ the Leavening agents(: So out of all of these interent popular sugar cookies I chose to 1st try bakeat350. mostly because it seems like anyone who tries it and then blogs about it has super pretty looking cookies come of it and also Bridget (owner of bakeat350 blog) has this one picture on her site of a sugar cookie that she made that makes you want to pull the cookie out of the commputer it just looks so perfect. Heres that picture...

That sugar cookie picture is my inspiration.. "sugar cookie perfection."

SO how did I like Bakeat350 sugar cookies and how did they compare to sugarbelles? The bakeat350 dough smelled amazing. Super buttery. I made sure to roll the dough like 3/8" thick. I only baked them 8 minutes because I wanted to make sure they were soft. I hate hard cookies. They baked up exactly how I expected them to. They tasted fabulous. Tasted a lot like the cookies from Provo Bakery... Shortbreadish like, I mean very buttery. But still not full on shortbread, because the recipe calls for one egg. Yet still that's less egg than most sugar cookie recipes out there. Do I like it better than sugarbelles? mmmm I say its 50:50. I like sugarbelles in that it uses powdered sugar which gives the cookie a unique tender texture (sort of melt in your mouth like). They're both super buttery they both have pretty much the same flour:butter:egg:sugar ratios. The pros on bakeat350 sugar cookie is that its definitely a sturdier cookie (meaning it wont break as easy). Sugarbelles recipe is pretty fragile, wouldn't be so good for shipping. I think I'll just have to stick with both recipes and use them according to circumstance(: But who knows, maybe peggy porshens cookie will win me over entirely, if that's even possible. these 2 cookies are both A-listers. OH, wait, so my momma just tried the cookies. she says she likes them better than sugarbelles... just to note. Oh, and FYI: I'll never go with a sugar cookie that has either cream cheese or sour cream in it, as a base ingredient. It can be in the frosting, but the cookie dough? bleh. It always makes them puffy and cardboardy gross tasting. Every gross sugar cookie ive either made or tasted had one of those 2 ingredients in the dough. Gross Gross. I go for just butter. "Butter is better!" Oh and another FYI: I dont like nor use Almond Extract. The few times in the past where I had put it in my cookies, my kids would say "they have a funny taste" or "these cookies taste weird" and then I though, "ya your right they do, its cuz of that gross almond stuff" so out went the almond extract. and i'm so glad its gone.

Bakeat350 Sugar Cookies

(original RECIPE)

3 c unbleached, all-purpose flour
2 tsp baking powder
1 c sugar (I use sugar that I've stored vanilla beans in)
2 sticks (salted) butter, cold
1 egg
1 1/2 tsp pure vanilla extract

Mix butter w/ sugar till creamy. Add egg baking powder and vanilla. Mix well. Gradually add flour. Mix Well. Wrap dough in cling wrap. Chill 1 hour. Roll out on LIGHTLY floured surface 3/8" thick. Cut into shaped. Place on cookie sheet. Bake 8 min at 350. Frost and decorate as desired. (I used Basic Buttercream Icing.)

Buckeye Cookies

I'm from Cincinnati OHIO. And when I moved out to Utah it took a while to figure out what was strictly "eastern talk," in other words, "Utah-unfamiliar vocabulary" and visa versa. For instance, you don't say "oh my heck" or "oh my gosh" out in Cincinnati. They don't know what "heck" and "gosh" mean. So that was one thing nice about moving out here. I got several new Mormon expressive phrases added to my vocabulary. So when I started talking about buckeye cookies when I 1st moved here, no one knew what I was talking about. Not only did they not know what a buckeye cookie was, they didn't even know what buckeyes were. So THIS is what a buckeye is.

And HERE is a buckeye cookie.

When we were little we would go on nature hikes and collect buckeyes. There are a lot of trees and woods and forests in Cincinnati, everywhere. Everyone's back yard has a ton of trees- One thing I really miss about Ohio. So in tribute to the Ohio Buckeye, A lot of Cincinnati-ins make these buckeye cookies. They're super good, and super easy. They Taste like a Reese's, actually better than a Reese's. Ive made them ever since I was little and your supposed to dip just 1/2 of the cookie in chocolate, but early on I started dipping the whole cookie in chocolate. The more chocolate the better. Sometimes I use just milk chocolate sometimes I use just white chocolate, sometimes I use both white and milk chocolate. Tonight I used BOTH

Buckeye Cookies

(original recipe: HERE)

3/4 cup peanut butter

1/2 cup butter

1/2 teaspoon vanilla

2.5 cups powdered sugar

3 cups white and milk chocolate chips

Crisco

With electric mixer, mix butter, peanut butter, and vanilla on high speed until completely/ thoroughly mixed. Gradually mix in 2.5 cups powdered sugar till dough comes together. Roll dough into walnut size balls and place on plate in freezer for at least 1 hour. Melt chocolate over double boiler. (If you don't have a double boiler, melt chocolate in microwave w/ Tablespoon Crisco. 30 second intervals till smooth and melted. Dip buckeyes into melted chocolate. Store buckeyes in fridge or freezer.

Ginger Cookies

Pillsbury Ginger Cookies
1 cup sugar

3/4 c Crisco

1/4 c molasses

1 egg

2 1/4 c flour

2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon ginger

1/2 teaspoon cloves

1/4 teaspoon nutmeg

2 cups white chocolate chips

Beat Crisco and sugar till creamy. Beat in egg and molasses. Beat in baking soda, cinnamon, ginger, salt, nutmeg, and cloves. Gradually Mix in flour till well combined. Mix in 1 cup white chocolate chips. Roll dough into golf size balls; roll each ball in sugar. Place 2" apart on cookie sheets. Bake at 350 for 8 min. Melt remaining 1 cup white chips with 2 teaspoons Crisco, 30 sec intervals in microwave, stirring in between each interval. Dip cookies in white chocolate, coating 1/2 of each cookie.

Blue m&m Cookies

After making colored sugar cookies, just the other day, I started wondering why we sometimes add color to sugar cookie dough but never add it to chocolate chip cookie dough, so that's exactly what I decided to do and it turned out great. I used my new favorite m&m cookie recipe and added just a few drops of Betty Crocker gel blue food coloring. Here's the recipe (again) and a picture (below)

Blue m&m Cookies

1 cup sugar

1/2 c brown sugar

1 cup crisco

2 eggs

2 teaspoons vanilla

1 (3.4 oz) pkg vanilla pudding mix

1/2 teaspoon salt

1 teaspoon baking powder

3 cups flour

Few drops Betty Crocker blue gel food color

1 cup mini m&ms

3/4 cup mini white chips

Beat Crisco and sugars till creamy. Add baking powder, salt, vanilla, eggs, and pudding mix. Beat till well combined. Gradually add flour till dough comes together and is well mixed. Add drops of food color, couple drops at a time, till dough reaches right color. Mix till color is even and well incorporated. Add m&ms and white chips. Shape dough into golf size balls and bake 8 min at 350

Sugar Cookie Dough Balls

This recipe is a copycat recipe for the original cookie dough cookies created by Annie the Baker. You can order the original cookies online at this site or you can just try to make them at home like I successfully did. These cookies are catered towered "those who love cookie dough more than the cookie." So they're basically cookies that taste like cookie dough. The key to this recipe is not to overbake. Even if the cookies don't look done at ten minutes, they are.

Sugar Cookie Dough Balls
(original recipe: click HERE)

1/2 cup (slightly less) crisco

1/2 cup + 2 Tablesoons sugar

1 egg
1 1/2 cups flour

1/2 teaspoon vanilla

1/2 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

PILLSBURY FROSTING

Beat crisco and sugar till creamy. Beat in salt, baking soda, baking powder, vanilla, and egg till thoroughly combined. Gradually beat in flour till dough comes together and is well combined. Use a small cookie Scoop to form perfect round balls of dough; place balls on baking sheet. Bake exactly 10 minutes at 360

REMOVE COOKIES FROM BAKING SHEET AND DECORATE WITH FROSTING

Puffy M&M Cookies

I Love Puffy Chewy doughy cookies. That's why Ive always liked chocolate chip pudding cookies, but Ive always thought the main pudding chip recipe was a little too flat for what I like. I'm more into the Thick, chewy, doughy, puffy cookies. Luckily a lot of other bloggers like their cookies that way as well. Almost every current baking blogger has at some point tried to replicate the Levain Cookie and then Diana from TheChicLife started a new hype when she created a copycat recipe for Annie The Baker's Cookie Dough Balls. All of these Cookies have the same attributes, extra flour, and less baking time, which lead to a thick, chewy, doughy, puffy cookie. The cookies I made today turned out exactly how I was hoping they would. They're basically the original pudding chip cookie recipe with the addition of extra flour a specification for reduced baking time. I got this recipe from penniesonaplatter.com and then modified it just slightly. These are definitely thick doughy and puffy cookies. Of course Brooklyn Bently and Caleb loved them (they're kids,) so did I, so did everyone in my household. If u like thick, doughy, puffy cookies, you definitely need to try this recipe, its a no fail.

Puffy m&m Cookies
(original recipe here)

1 cup sugar
1/2 cup brown sugar
1 cup Crisco
2 eggs
2 tsp vanilla
1 (3.4 oz) package vanilla instant pudding mix
1/2 tsp salt
1 t baking soda
3 cups four
1 1/2 cups mini m&m's

In a large mixing bowl, beat the sugars & Crisco till creamy. Beat in the eggs, vanilla, pudding mix, baking soda, and salt; beat till light and fluffy. Gradually add the 3 cups of flour and then the m&m's. Mix till thoroughly combined. Roll dough into golfball-ish sized balls and bake on lightly greased cookie sheet for 8-10 minutes (do not overbake, these cookies are only good if underbaked.) Using plastic or rubber spatula, Remove cookies from cookie sheet to let cool. Makes 30 cookies.