2 1/3 Cup Flour
1 1/4 tsp Baking Powder
1/2 tsp Salt
3/4 Cup Margarine (soft)
1 1/4 Cup Sugar
1/2 Cup packed Brown Sugar
3 Eggs
1 tsp Vanilla
Cinnamon Filling
2 T Sugar
1 ½ T Cinnamon
Glaze
1 Cup Powdered Sugar
2 T Milk
1/4 tsp Vanilla
Preheat oven to 350. Spray/ Grease 9x13 pan. Bottom only!
Combine flour, baking powder, and salt. (set aside) Beat margarine until creamy, beat in sugars. Gradually add in eggs and vanilla. Then add slowly to dry ingredients.
Spoon 1/2 batter into pan- spread evenly then sprinkle with cinnamon filling.
Dollop teaspoons of remaining batter over the cinnamon filling.
Bake 20-25 min until golden brown.( the last 5 min go really fast don't overcook)
Cool completely then mix glaze and drizzle over bars.
Enjoy!
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Saturday, June 4, 2011
Salted Caramel Dark Chocolate Chunk Cookies
2 sticks softened butter
3/4 Cup granulated sugar
1 Cup packed light brown sugar
2 large eggs
1 1/2 Tablespoons pure vanilla
1/4 Cup burnt caramel sauce (you can use any caramel sauce here)
3 3/4 Cup all purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
12 oz bag mini chocolate chips
1 1/2 Cups chopped good quality chocolate
1. Preheat oven to 350 degrees F. In a stand or electric mixer, beat the butter and sugars until well combined. Beat in the eggs and vanilla following the caramel sauce until well combined.
2. Place the flour, salt and baking soda into a large bowl; mix. Slowly add to wet ingredients then the chocolate chips. Save chunks for later.
3. Place 1/4 Cup of cookie dough and place into muffin top cups. Press down then sprinkle with a pinch or two of sea salt then press chocolate chunks over top. Bake for 12-15 minutes or until just golden around edges. Remove and let cool for 5 minutes before transferring to a cooling rack. Serve with milk!!
18 Large cookies
Merideth’s note: I don’t have a muffin top pan, so I just made regular cookies on a sheet. They were plenty big. I also just used regular caramel ice cream topping.
3/4 Cup granulated sugar
1 Cup packed light brown sugar
2 large eggs
1 1/2 Tablespoons pure vanilla
1/4 Cup burnt caramel sauce (you can use any caramel sauce here)
3 3/4 Cup all purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
12 oz bag mini chocolate chips
1 1/2 Cups chopped good quality chocolate
1. Preheat oven to 350 degrees F. In a stand or electric mixer, beat the butter and sugars until well combined. Beat in the eggs and vanilla following the caramel sauce until well combined.
2. Place the flour, salt and baking soda into a large bowl; mix. Slowly add to wet ingredients then the chocolate chips. Save chunks for later.
3. Place 1/4 Cup of cookie dough and place into muffin top cups. Press down then sprinkle with a pinch or two of sea salt then press chocolate chunks over top. Bake for 12-15 minutes or until just golden around edges. Remove and let cool for 5 minutes before transferring to a cooling rack. Serve with milk!!
18 Large cookies
Merideth’s note: I don’t have a muffin top pan, so I just made regular cookies on a sheet. They were plenty big. I also just used regular caramel ice cream topping.
Apple Dippin’ Peanut Butter Cookies
1 stick softened butter
1/2 cup granulated sugar
1/4 Cup packed light brown sugar
1/2 Cup creamy peanut butter
1 egg
1 teaspoon vanilla
1 1/2 Cups all purpose flour
3/4 Cup vanilla flavored granola clusters
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Cup diced apples, about 1/4 inch, I used fuji
1/2 Cup turbinado sugar, or other sugar of choice to roll cookies in
1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugars until light mixed well. Beat in peanut butter until combined then add the egg and vanilla until well combined.
2. In a large bowl mix together the flour, granola, baking soda and salt. Slowly mix into the wet ingredients following the apples until just combined. With a medium cookie scoop, scoop dough, roll into sugar then place onto a silpat or parchment lined baking sheet. With tines of a fork, press down slightly making an X on top of each cookie. Bake for 8-9 minutes, cookies should look somewhat soft inside when you take them out. Let cool/finish baking out of oven for 5 minutes then transfer to a cooling rack.
3. Grab some milk and dig in!
3 dozen cookies
1/2 cup granulated sugar
1/4 Cup packed light brown sugar
1/2 Cup creamy peanut butter
1 egg
1 teaspoon vanilla
1 1/2 Cups all purpose flour
3/4 Cup vanilla flavored granola clusters
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Cup diced apples, about 1/4 inch, I used fuji
1/2 Cup turbinado sugar, or other sugar of choice to roll cookies in
1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugars until light mixed well. Beat in peanut butter until combined then add the egg and vanilla until well combined.
2. In a large bowl mix together the flour, granola, baking soda and salt. Slowly mix into the wet ingredients following the apples until just combined. With a medium cookie scoop, scoop dough, roll into sugar then place onto a silpat or parchment lined baking sheet. With tines of a fork, press down slightly making an X on top of each cookie. Bake for 8-9 minutes, cookies should look somewhat soft inside when you take them out. Let cool/finish baking out of oven for 5 minutes then transfer to a cooling rack.
3. Grab some milk and dig in!
3 dozen cookies
Blue and White Oatmeal Chippers
1 Cup softened unsalted butter
3/4 Cup brown sugar
3/4 Cup sugar
2 eggs
1 teaspoon vanilla
2 1/4 Cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 Cup quick oats
1 1/2 Cups frozen blueberries
1 Cup shredded sweetened coconut
1 bag white chocolate chips (12oz)
1. In a stand mixer, cream the butter, brown sugar and sugar until well combined. Beat in eggs and vanilla. Slowly add flour, baking soda, salt, quick oats, blueberries, coconut and chocolate chips until just combined.
2. Chill dough for a few hours until firm.
3. Preheat oven to 375 degrees F. Drop or scoop dough by the Tablespoonfuls onto a baking sheet and Bake for 9-11 minutes or until edges start to crisp. Cool for 5 minutes before transferring to cooling rack.
3/4 Cup brown sugar
3/4 Cup sugar
2 eggs
1 teaspoon vanilla
2 1/4 Cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 Cup quick oats
1 1/2 Cups frozen blueberries
1 Cup shredded sweetened coconut
1 bag white chocolate chips (12oz)
1. In a stand mixer, cream the butter, brown sugar and sugar until well combined. Beat in eggs and vanilla. Slowly add flour, baking soda, salt, quick oats, blueberries, coconut and chocolate chips until just combined.
2. Chill dough for a few hours until firm.
3. Preheat oven to 375 degrees F. Drop or scoop dough by the Tablespoonfuls onto a baking sheet and Bake for 9-11 minutes or until edges start to crisp. Cool for 5 minutes before transferring to cooling rack.
Brownie Chunk and Chocolate Chip Cookies
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup chocolate chips
2 cups cubed prepared brownies
1. Preheat oven to 350 degrees F and line a large baking sheet with parchment or silpat liner.
2. Place butter and sugars into the bowl of a stand or electric mixer, beating until light and fluffy. Add eggs and vanilla, beating until well combined.
3. Place flour, baking soda, and salt into a large bowl, mixing to combine. Slowly add dry ingredients to wet ingredients along with chocolate chips and brownie chunks until just combined.
4. Using a medium cookie scoop, scoop dough onto prepared baking sheet about 1-inch apart. Bake for 9 to 11 minutes until cooked through. Let cool for 5 minutes before transferring to cooling rack.
Makes 3 dozen cookies
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup chocolate chips
2 cups cubed prepared brownies
1. Preheat oven to 350 degrees F and line a large baking sheet with parchment or silpat liner.
2. Place butter and sugars into the bowl of a stand or electric mixer, beating until light and fluffy. Add eggs and vanilla, beating until well combined.
3. Place flour, baking soda, and salt into a large bowl, mixing to combine. Slowly add dry ingredients to wet ingredients along with chocolate chips and brownie chunks until just combined.
4. Using a medium cookie scoop, scoop dough onto prepared baking sheet about 1-inch apart. Bake for 9 to 11 minutes until cooked through. Let cool for 5 minutes before transferring to cooling rack.
Makes 3 dozen cookies
Sunday, January 9, 2011
Strawberry Colada Cookies with Toasted Coconut Cream Cheese Frosting
1 box strawberry cake mix
1/3 cup oil
1 1/2 TB Cream of Coconut
1 tsp coconut extract
2 eggs
Frosting:
6 oz softened cream cheese
1 TB + 1 tsp softened butter
2 1/4 C powdered sugar
1 1/2 tsp vanilla
1 1/2 tsp milk
1C shredded coconut toasted in the oven until golden brown (@ 350*)
1. Preheat oven to 350*. In a large bowl, mix cake mix, oil, eggs, extract and cream of coconut until combined. With a cookie scoop, scoop onto parchment lined cookie sheet. Do not press down. Bake for 11-15 minutes. Let cool 5 minutes before transferring to cooling rack.
2. Place cream cheese and butter in a bowl. Mix until smooth. Slowly add in powdered sugar, vanilla and milk. Spread frosting on top of cookies, then sprinkle or dip in toasted coconut.
Makes about 30 cookies
1/3 cup oil
1 1/2 TB Cream of Coconut
1 tsp coconut extract
2 eggs
Frosting:
6 oz softened cream cheese
1 TB + 1 tsp softened butter
2 1/4 C powdered sugar
1 1/2 tsp vanilla
1 1/2 tsp milk
1C shredded coconut toasted in the oven until golden brown (@ 350*)
1. Preheat oven to 350*. In a large bowl, mix cake mix, oil, eggs, extract and cream of coconut until combined. With a cookie scoop, scoop onto parchment lined cookie sheet. Do not press down. Bake for 11-15 minutes. Let cool 5 minutes before transferring to cooling rack.
2. Place cream cheese and butter in a bowl. Mix until smooth. Slowly add in powdered sugar, vanilla and milk. Spread frosting on top of cookies, then sprinkle or dip in toasted coconut.
Makes about 30 cookies
Orange Lovelies
3/4 C shortening
1 C sugar
1 egg
1 tsp vanilla
1/2 tsp salt
1 tsp baking powder
2 C flour
1 C cooked carrots (basically 1 can drained)
1 C nuts (optional)
Cream sugar and shortening. Add egg and beat well. Add all other ingredients, mix well. Bake at 350* for 8-10 minutes. While warm, ice with frosting.
Frosting:
3 TB tangerine juice
1 C powdered sugar
grated tangerine rind (to taste)
pinch of salt
1 C sugar
1 egg
1 tsp vanilla
1/2 tsp salt
1 tsp baking powder
2 C flour
1 C cooked carrots (basically 1 can drained)
1 C nuts (optional)
Cream sugar and shortening. Add egg and beat well. Add all other ingredients, mix well. Bake at 350* for 8-10 minutes. While warm, ice with frosting.
Frosting:
3 TB tangerine juice
1 C powdered sugar
grated tangerine rind (to taste)
pinch of salt
Friday, September 17, 2010
Oreo Cheesecake Pretzel Bites
Ingredients
14 whole Oreo Cookies
2 oz cold cream cheese
48 square pretzels
1 Cup chocolate chunks or chocolate chips, melted
White Sprinkles
Directions
Place Oreos into a food processor and process until finely ground. Mix Oreo crumbs and cream cheese until dough forms. Pinch 1 Tablespoon of dough and form into a little square. Place onto pretzel then gently press top pretzel to close. Top with melted chocolate and white sprinkles. Chill until chocolate has hardened and serve.
*Yet another gem from Picky Palate! These are quick and yummy. However, I didn't bother with the sprinkles!
Fudgy Chocolate Chip-Toffee Bars
INGREDIENTS
1/2 cup Butter, melted
2 cups graham cracker crumbs (32 squares)
1 bag (8 oz) Heath® Bits toffee bits (1 1/2 cups)
1 roll (16.5 oz) refrigerated chocolate chip cookies
1 bag (12 oz) semi-sweet chocolate chips (2 cups)
1 can (14 oz) Sweetened Condensed Milk
1 tablespoon butter
1 teaspoon vanilla
DIRECTIONS
1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
2. In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
3. Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
4. In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
5. Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.
*Made these for the Grand Lake trip we went on. They are really good! I usually don't like the premade cookie dough, but these are really tasty.
1/2 cup Butter, melted
2 cups graham cracker crumbs (32 squares)
1 bag (8 oz) Heath® Bits toffee bits (1 1/2 cups)
1 roll (16.5 oz) refrigerated chocolate chip cookies
1 bag (12 oz) semi-sweet chocolate chips (2 cups)
1 can (14 oz) Sweetened Condensed Milk
1 tablespoon butter
1 teaspoon vanilla
DIRECTIONS
1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
2. In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
3. Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
4. In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
5. Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.
*Made these for the Grand Lake trip we went on. They are really good! I usually don't like the premade cookie dough, but these are really tasty.
Wednesday, May 5, 2010
Chocolate Toffee Puffs
Chocolate Toffee Puffs
4 large egg whites
1/3 cup sugar
1 cup powdered sugar
1/2 cup unsweetened cocoa
2 (1.4 oz) chocolate covered toffee bars, crushed (any chocolate candy would probably work, even chopped choc. chips)
Preheat oven to 350*.
Beat egg whites in a large bowl with a mixer at high speed until soft peaks form. Gradually add the granulated sugar, beating until stiff peaks form.
Combine powdered sugar, cocoa and candy bars in a small bowl and mix well. Fold in half of the cocoa mixture into the egg whites. Fold in remaining cocoa mixture until smooth. Drop the dough by rounded tablespoonfuls onto a baking sheet coated with cooking spray.
Bake at 350* for 15 minutes (puffs will be soft in the center).
*I think I got this from Tara, but as I am doing Weight Watchers, these are GREAT!
4 large egg whites
1/3 cup sugar
1 cup powdered sugar
1/2 cup unsweetened cocoa
2 (1.4 oz) chocolate covered toffee bars, crushed (any chocolate candy would probably work, even chopped choc. chips)
Preheat oven to 350*.
Beat egg whites in a large bowl with a mixer at high speed until soft peaks form. Gradually add the granulated sugar, beating until stiff peaks form.
Combine powdered sugar, cocoa and candy bars in a small bowl and mix well. Fold in half of the cocoa mixture into the egg whites. Fold in remaining cocoa mixture until smooth. Drop the dough by rounded tablespoonfuls onto a baking sheet coated with cooking spray.
Bake at 350* for 15 minutes (puffs will be soft in the center).
*I think I got this from Tara, but as I am doing Weight Watchers, these are GREAT!
Thursday, February 7, 2008
Frosty Apple Bites
2 cups flour
½ tsp soda
½ tsp salt
¼ tsp nutmeg
¼ cup butter
1 c brown sugar
1 egg
1 tsp vanilla
2/3 cup evaporated milk
1 cups nuts
1 cup apples, peeled and cut into small, thin pieces
Frosting:
2 c powdered sugar
3 TBLS melted butter
1 tsp cinnamon
3 tsp evap (or regular) milk -- I add milk until I get the consistency I like
Sift the dry ingredients and set aside. In another bowl, cream the butter and the brown sugar. Beat in the egg and then add the vanilla. Add the flour and evaporated milk alternately, beating well after each addition. Stir in the apples and the nuts. Bake for approx. 10 minutes in a 375° oven. Frost while warm.
I believe that I double this recipe every time I make it. It always seemed like a lot of work for so few cookies, and it wasn't that much harder to make a double and be able to freeze some. I hope you enjoy.
(Kathy)
½ tsp soda
½ tsp salt
¼ tsp nutmeg
¼ cup butter
1 c brown sugar
1 egg
1 tsp vanilla
2/3 cup evaporated milk
1 cups nuts
1 cup apples, peeled and cut into small, thin pieces
Frosting:
2 c powdered sugar
3 TBLS melted butter
1 tsp cinnamon
3 tsp evap (or regular) milk -- I add milk until I get the consistency I like
Sift the dry ingredients and set aside. In another bowl, cream the butter and the brown sugar. Beat in the egg and then add the vanilla. Add the flour and evaporated milk alternately, beating well after each addition. Stir in the apples and the nuts. Bake for approx. 10 minutes in a 375° oven. Frost while warm.
I believe that I double this recipe every time I make it. It always seemed like a lot of work for so few cookies, and it wasn't that much harder to make a double and be able to freeze some. I hope you enjoy.
(Kathy)
Wednesday, February 6, 2008
Chocolate Cherry Cookies
l l/2 c. flour
l/2 c. cocoa
l/4 t. salt
l/4 t. soda
l/4 t. baking powder
l/2 c. real butter
l c. sugar l egg
l l/2 t. vanilla
l0 oz. marchino cherries (stem and drain on paper towel)
Combine dry ingredients and set aside. Cream butter and add sugar, egg and vanilla. Add dry ingredients. Make into balls and punch an indentation into top and put in cherry. Top with frosting prior to cooking. If a few don't look good you can put more frosting over when first out of the oven.
FROSTING: Melt 6 oz. semi-sweet chocolate morsels (I use nestle's) and l/2 c. eagle brand sweetened condensed milk and about 2 t. marchino cherry juice. I always double this recipe because what use do you have for the left-over l/2 can of milk and it only yields 24 cookies for each batch.
Bake 350 for about 9 min. You just want them done so test them at 9 min. Might have your family just bake one in their altitude and adjust the timing.
(Kathy)
l/2 c. cocoa
l/4 t. salt
l/4 t. soda
l/4 t. baking powder
l/2 c. real butter
l c. sugar l egg
l l/2 t. vanilla
l0 oz. marchino cherries (stem and drain on paper towel)
Combine dry ingredients and set aside. Cream butter and add sugar, egg and vanilla. Add dry ingredients. Make into balls and punch an indentation into top and put in cherry. Top with frosting prior to cooking. If a few don't look good you can put more frosting over when first out of the oven.
FROSTING: Melt 6 oz. semi-sweet chocolate morsels (I use nestle's) and l/2 c. eagle brand sweetened condensed milk and about 2 t. marchino cherry juice. I always double this recipe because what use do you have for the left-over l/2 can of milk and it only yields 24 cookies for each batch.
Bake 350 for about 9 min. You just want them done so test them at 9 min. Might have your family just bake one in their altitude and adjust the timing.
(Kathy)
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