Oatmeal Lover's Chocolate Chip Cookies

This recipe makes heaps of cookies that are amazing!

2 cups Butter                                                  5 cups Old-Fashioned Oatmeal
2 cups Brown Sugar                                       1 tsp Salt
2 cups White Sugar                                        2 tsp Baking Soda
4 Eggs                                                             2 tsp Baking Powder
2 tsp Vanilla                                                    24 oz Package Chocolate Chips
4 cups Unbleached Flour                                3 cups Chopped Pecans

Measure out the 5 cups of oatmeal in a food processor or blender and powderize. In a bowl cream butter and sugars. Add in the eggs and vanilla. In a separate bowl mix flour, oatmeal, salt, baking soda, and baking powder. Combine the wet and dry once mixed add in the chocolate chips and pecans. Roll into golf sized balls spacing them 2" apart. Flatten with the bottom of a glass before baking.

Bake 350* 8-10 min (DO NOT OVER BAKE)

Strawberry Lemonade Bars

pic via Homemade by Jill

This lovely little number was found via Homemade by Jill and the actual recipe is found here.  Maybe I can blame these for my weight gain?

Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt

Filling
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries  (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Directions
 Preheat oven to 350*F.  Lightly grease a 9x13" baking pan

Crust directions:

•  cream together sugar and butter until smooth
• add flour and salt it'll become crumbly
• press into prepared pan
• bake 17 minutes @ 350*F
• while baking prepare filling

Filling directions:

• In a food processor or blender combine lemon juice, lemon zest, strawberry puree, sugar, and eggs until smooth
• Add flour, baking powder and salt until smooth

When crust comes out of the oven quickly and gently poor filling on top and place back in the oven for 23-26 minutes; until filling is set.


Cool completely before slicing and use a damp knife to ensure clean slices.
Store bars in the refrigerator,
Yield 24 bars depending on who slices them...

Super Soft Sugar Cookies

1 cup butter (softened)
2 cups + 2 T powdered sugar
2 eggs
8 oz. sour cream (1 cup)
1 t vanilla
1/2 t salt
1/2 t baking soda
4 t baking powder
approx. 4 1/2 cups flour

Bake at 350 for 8-10 minutes.
You MUST chill these before rolling them out. I chilled them in the fridge for 1 hour and then in the freezer for about 10 minutes right before rolling them out.

Nutter Butter Cookies

This recipe is adapted from the NY times version, found here. Some of my modifications were made specifically because I live in a high altitude area & I love lots of filling :)

Cookie Dough:

2 1/4 cup flour
2 t baking powder
4 t baking soda
1 lb of butter
2/3 c creamy peanut butter
2/3 c granulated sugar
2/3 c brown sugar
2 large eggs
1 1/2 t vanilla
1/3 c chopped peanuts
2 1/2 c oats
1 1/2 T room temperature water

- Preheat oven to 375
-In a bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed. Add water.
-At low speed, add eggs and vanilla. Add flour mixture and beat at low speed until well mixed, frequently scraping down bowl. Add peanuts and oats, and mix well.
-Put 1 T balls onto greased cookie sheet (this makes a smaller more bite-sized cookie than the ice cream scoop size recommended in the times)
- bake until edges are browned (about 8 ish minutes)
-make filling
-assemble cookies

Filling:
2 sticks of butter (room temp)
1 cup of peanut butter
2 1/4 c powdered sugar

Peanut Butter Bars

another recipe from a sister-in-law (Caroline). Really, I don't ever have any recipes of my own...I just steal them from others to post on here!

Peanut Butter Bars
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1/2 tsp soda
1/4 tsp. salt
1 cup flour
1 cup oats

mix all ingredients together. Use a fork to press dough into a cookie sheet/jelly roll pan. Bake at 350 degrees for 10 minutes. Sprinkle 1 bag of chocolate chips on top right away. Spread when melted. Let cool completely and frost with peanut butter frosting.

Frosting:
1/2 cup butter
1/2 cup peanut butter
2/3 cup powdered sugar
1/2 tsp vanilla
2 Tbs water

blend together until smooth

Pumpkin Bars/Cake

Okay, so I have really been in the mood for holiday (aka pumpkin) stuff lately. This makes a great pumpkin cake if you cook it in the 9x13 pan and bars if you use a jelly roll pan.


2 cups flour
2 cups sugar
2 cups pumpkin
4 eggs
1 cup oil
2 teaspoons baking powder
1 teaspoon soda
½ teaspoon salt
2 teaspoons cinnamon


Blend ingredients together. Bake in 13 x 9 inch pan for 35-45 minutes at 350* I know that is quite a range of time, but it depends on the pumpkin that you use. Test with a toothpick as you would for cake. If you put it in a jelly roll pan it takes closer to 20 minutes. Frost with cream cheese icing. YUM

Cream Cheese Icing
3 ounces cream cheese
¾ stick butter (6 Tbl.)
1 tablespoons milk
1 teaspoon vanilla
1 ¾ cup powdered sugar

Chewy Chocolate Chip Oatmeal Cookies

I am always trying new cookie recipes (surprise! I am always trying new everything recipes) This was the one we tried last night. We used some of our holiday swirl white chocolate chips to make them festive. I think the cookies would be really delicious with craisins as well...but I didn't have any :( The visiting teenage boys (and my husband) seemed to think this recipe was a keeper.

They stay nice and soft the next day as well. (which is ALWAYS a plus.)

INGREDIENTS
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts (we don't do cookies with nuts, so we left these out...)
1 cup milk chocolate chips (we did half milk, half white)


DIRECTIONS
Preheat the oven to 325 degrees F

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

NY Times Best Chocolate Chip Cookies

I read this article in the NY times about the history and making of the Chocolate Chip Cookies read it here. It was really interesting and actually included the recipe for what is supposed to be the best recipe for chocolate chip cookies. This recipe is a little more intense than your average cookie recipe, but nonetheless I'm intrigued. Here it is!

Chocolate Chip Cookies!

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.


1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods

Applebee's Blonde Brownies

My Aunt Cami sent me this recipe, I haven't tried them yet, but she is an excellent cook, so I'm sure they're great.

2 cups flour
1 tsp. baking powder
3/4 tsp salt
1/4 tsp baking soda
1 1/24 sticks of butter (10 Tb)
2 cups of packed brown sugar
2 large eggs
2 tsp vanilla
3/4 cup chocolate chips
3/4 cup chopped pecans

Preheat oven to 350. Flour & butter a 9/13 pan. Mix four, baking powder, salt, baking soda in bowl. Melt butter. In mixing bowl place melted butter, add sugar mixing well. Add eggs & vannila. Add flour mixture slowly, batter will be slightly thick. spread in pan and sprinkle with chocolate chips & pecans over all. Bake for 25-30 minutes.

Death by Caramel Bars

These are amazing. Seriously. I found this recipe on a friend's blog and copied her commentary below as it was so clever:

First melt two sticks of butter in the microwave.
Then add:
1 1/2 cups brown sugar
2 cups flour
2 cups oatmeal
1 tsp baking soda
1/2 tsp salt

Stir it all together. I like to use my hands. Makes me feel all earthy and homemaker-ish. The dough should clump together, but still crumble well. Now press only HALF of the dough into a greased 9x13 pan.

Bake at 325 for 17 minutes. (How could you not love this recipe with a baking time of 17 minutes? Just sets my little heart all a flutter).

Remove it from the oven and dump an entire bottle of Smucker's Caramel topping over the top. Yes, that's right. I said the entire bottle. Now would be a good time to mention that you might need to grab a few insulin shots while you're at the store getting supplies. One bite of this will likely send you into a diabetic coma.

But it's so worth it.

Next, generously sprinkle chocolate chips over the top of the caramel. Then top that with the remaining dough. You don't need to press the dough this time, just crumble all over the top.

Now pop this baby back into your 325 degree oven and bake for another 17 minutes.

Once you remove the pan from the oven, let it cool completely. They really need to sit for a while to allow that caramel gooey-ness time to firm up a bit. You can put them in the freezer to speed up this process if you're too impatient to wait.

Cookie Cake

Chocolate chip cookie dough*
8 oz cream cheese
1/2 cup sugar
1 egg

Spread some cookie dough on the bottom of a greased casserole dish**. Beat cream cheese, sugar and egg until smooth; pour over cookie dough. Top with more cookie dough and bake at 350 degrees for 35-40 minutes or until middle layer is set. Slice into bars. Store leftovers in refrigerator.

*The original recipe calls for prepared cookie dough, I used my own recipe, since I like it better than any store bought cookie dough.
**I used a glass casserole dish that measured 8.5 x 11.

Chocolate Chip Cookies

Everyone has some of these recipes, I have four or five that I use, here is a new one to try a friend gave me and told me was fabulous.

Chocolate Chip Cookies

1 c. butter flavored shortening
1 c. sugar
1/2 c. brown sugar
2 large eggs
1 t. salt
1 t. soda
1 t. vanilla
1 t. hot water
2 1/2 c. flour
chocolate chips

Preheat oven to 350. Mix together shortening, sugars, and eggs. Add flour, soda, salt, water, and vanilla. Mix. Add desired amount of chocolate chips. Scoop onto a cookie sheet and flatten slightly before putting in oven. Bake for 10 - 12 min. or until the edges are golden brown and top of cookies do not sink when touched.

Homemade Oreo Cookies

::Quick and Easy way::
1 package devil's food cake mix - Chocolate or German Chocolate (If you are going to use the German chocolate mix be sure to press cookies to slightly flatten then immediately after removing them from the oven - this will insure a perfectly round cookie)
2 eggs
1/2 cup oil (or butter flavored shortening)

Heat oven to 350 degrees. Roll dough into balls (a little larger than a quarter). Place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool on sheet (until warm). Remove cookies from sheet and place on cooling rack.To assemble the cookies, in a pastry bag with a 1/2 inch, round tip (you can always use a zip lock bag with a round tip or just use a butter knife)add about a tablesppon of filling into the center of one cookie. Place another cookie similiar in size on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

::Oreo cookie filling::
1 stick butter
1 block of cream cheese (8 ounces)
3-4 cups confectioner's sugar (depending on desired consistency)
1 tsp vanilla extract
*cream butter (about 2 mins). Add cream cheese and mix well. Add confectioner's sugar slowly until you reach your desired consistency.

Or you can do this elaborate method if you are one of those over-achievers (you know who you are!

::REAL homemade oreos (via Retro Desserts, Wayne Brachman)
For the chocolate cookies:
1¼ cups all-purpose flour
½ cup unsweetened Dutch process cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 to 1½ cups sugar
½ cup plus 2 tablespoons (1¼ sticks) room-temperature, unsalted butter
1 large egg

*Set two racks in the middle of the oven. Preheat to 375 degrees.In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet, or greased sheet, about 2 inches apart. Slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool. Use filling recipe and directions above.
Makes 25 to 30 sandwich cookies
**Store cookies in fridge**

Coconut Macaroons

This is a easier recipe to follow!
INGREDIENTS
• 2 1/2 cups shredded coconut
• 1 cup white sugar
• 6 egg whites
• 1 tablespoon cornstarch
• 1/4 teaspoon almond extract

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
2. In small bowl, combine sugar and cornstarch.
3. In a large metal bowl, combine egg whites with almond extract. Place the bowl over a pan of simmering water. Stir in the sugar mixture. Whip with an electric mixer until thick and stiff, about 15 minutes. Fold in coconut. Remove from heat, and let cool for 5 minutes.
4. Place mixture in a pastry bag fitted with a large star tip. Press out dough about 1 1/2 inches apart onto cookie sheets.
5. Bake for 18 to 20 minutes or until lightly colored. Let cool on baking sheets for a minute before removing to wire racks.
INGREDIENTS
• 185 g shredded coconut
• 200 g white sugar
• 6 egg whites
• 8 g cornstarch
• 1 ml almond extract

Chewy Coconut Macaroons

I thinks this counts as a Christmas "Candy" Britt! I know its kind of a funky recipe that take conversions, but the head chef of our Cafe here at Noni gave it to me and they are amazing!

INGREDIENTS
• 185 g flaked coconut
• 95 g all-purpose flour
• 0.8 g salt
• 1 (14 ounce) can fat free sweetened condensed milk
• 8 ml almond extract
DIRECTIONS
1. In a bowl, toss together the coconut, flour and salt. Stir in sweetened condensed milk and almond extract until blended. (Mixture will be thick and sticky.)
2. Drop by rounded teaspoonfuls 3 in. apart on baking sheets lightly coated with nonstick cooking spray. Bake at 300 degrees F for 18-22 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Nutritional Analysis: One cookie equals 83 calories, 3 g fat (2 g saturated fat), 1 mg cholesterol, 41 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch.

Double Chocolate Cookies

This is a Martha Stewart recipes. They are so yummy! The batter tastes just like brownies (my favorite) As long as you don't over bake them they are soft and wonderful.

Ingredients:

1 c. flour

½ c baking cocoa powder

½ tsp baking soda

½ tsp salt

½ pound good quality milk chocolate, 4 oz coarsely chopped and 4 oz cut into ¼ inch chunks

½ c (1 stick) unsalted butter

1 ½ c. sugar

2 eggs

1 tsp pure vanilla extract

Directions:

Preheat oven to 325*. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 oz coarsely chopped chocolate with the butter in a double boiler. Let cool slightly.

Mix together chocolate and butter mixture, sugar, eggs, and vanilla on medium speed until combined. Reduce speed to low and slowly incorporate flour mixture. Fold in chocolate chunks (I added white chocolate chips)

Drop dough onto parchment lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft and almost slightly undercooked)

Let cool on parchment lined wire racks.

Makes 2 ½ dozen

Lime Meltaways

I got this recipe from Martha Stewart. She is doing a cookie recipe a day right now. These are like Mexican wedding cookies, only better because they have a hint of lime. They smell like key lime pie as they are bakin.g The dough is very crumbly so don't worry. Just roll it tightly into logs and refrigerate it.

Ingredients:

1 ½ sticks unsalted butter, at room temperature

1 c. confectioners’ sugar

Grated zest of 2 limes

2 Tbs freshly squeezed lime juice

1 Tbs pure vanilla extract

1 ¾ c, plus 2 Tbs flour

2 Tbs cornstarch

¼ tsp salt

Directions:

Cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy

In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture and beat on low speed until combined.

Roll dough into 2 logs (use parchment paper to roll them up) Chill at least 1 hour.

Heat oven to 350*. Line 2 baking sheets with parchment. Place remaining 2/3 c. sugar in a ziploc bag. Remove logs from fridge and slice dough into 1/8 inch thick rounds. Place rounds on baking sheet spaced 1 inch apart.

Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly. While still warm, place cookies in the sugar-filled bag; toss to coat.

Cinnamon Wreaths - Brigitte

Ingredients:

¾ c. butter, softened

½ c. granulated sugar

½ c. brown sugar

½ tsp. baking soda

1 ½ tsp cinnamon

½ tsp ginger

1 egg

1 tsp vanilla

2 ¼ c. all-purpose flour

2 Tbs granulated sugar

Red and green m&m minis

Frosting (for decorating)

Directions:

In a bowl, beat butter with electric mixer 30 seconds. Beat in ½ cup granulated sugar, brown sugar, baking soda, ½ tsp of cinnamon, ginger, and 1/8 tsp salt until combined. Beat in egg and vanilla until

combined. Beat in flour. Divide dough in half. Cover; chill about 1 hour or until easy to handle.

Preheat oven to 350* Combine the 2 Tbs granulated sugar and remaining 1 tsp. cinnamon. On lightly floured surface, roll half the dough at a time to ¼ inch thickness. Cut into 3 inch wreath shape. Place cutouts on ungreased cookie sheet. Sprinkle with sugar mixture. Press candy pieces into dough.

Bake 10-12 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet 2 minutes. Transfer to wire racks; cool completely. Decorate with frosting.

Makes 18-20 cookies

Frosting: In small saucepan melt 3 oz white baking chocolate and ½ tsp shortening over low heat. Stir in a few drops of green food coloring.

Raspberry Streusel bars - Jami

1 1/4 c. quick oats, uncooked
1 1/4 c. flour
1/2 c. firmly packed brown sugar
1 tsp. baking powder
1/4 tsp. salt
1 3/4 stick margarine, melted
1 c. raspberry jam or preserves
3/4 c. white chocolate chips, divided
1/4 c. toasted chopped almonds, optional

Preheat oven to 350. Combine oats, flour, brown sugar, baking powder and salt in lg. bowl. Stir in margarine until mixture is crumbly. Reserve 1 c. crumb mixture; set aside. Press remaining crumb mixture onto bottom of an 8-in. square pan. Bake 10 min. Spread raspberry jam evenly over baked crust to within 1/4 inch of edges. Sprinkle with 1/2 c. white chocolate chips. Combine reserved crumb mixture with remaining 1/4 c. white chocolate chips and almonds. Sprinkle over fruit mixture, pressing lightly into fruit. Bake 30 to 35 min. or until golden brown. Cool completely on wire rack. Cut into squares and serve. Makes 16 servings.

Homemade Oreos - Jesalee

1 package Devil's Food Cake Mix
1/2 cup shortening
2 eggs

Mix all ingredients together. Roll into dime-sized balls and place on a cookie sheet. Bake at 350 for 4-5 minutes. Do Not overbake. They should be chewy. Cool and place on a rack.

Frosting:
8 oz. cream cheese 2 tsp. vanilla
1/2 stick butter 4 c. powdered sugar

Mix all ingredients together. Frost the backs of the cookies and place together to make little sandwiches.