Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts

Tuesday

Best Ever Chocolate Chip Cookies

I've been making these chocolate chip cookies for 25 years. During our engagement, I opened up a classic church cookbook to find a chocolate chip cookie recipe. While eating the cookies, my soon-to-be husband made comments like, "these need nuts" or "I love a soft cookie" etc. Then when the kiddos came along they made their own comments. The main comment was that the cookies needed more chocolate chips. As time marched on this recipe evolved into one that became a perfect fit for our family. I no longer have a copy of the original recipe but below you will find our family favorite variation!


This recipe easily makes over 10 dozen chocolate chip cookies. You can get a lot less but not too much more that 10 dozen. The amount you get depends on the size of your cookies. I use a small cookie dough scoop which doesn't seem like a lot on the baking sheet but makes a perfect 2-3 bite cookie. Whenever I bake these cookies, I plan on giving them away! The dough can easily be frozen, too. 


Best Ever Chocolate Chip Cookies

Ingredients

2 cups Butter Crisco (or 1 cup of soft butter and 1 cup of Butter Crisco...either works depending on what I have on hand)
2 1/2 cups brown sugar
1 cup white sugar
3 tsp vanilla
4 eggs
2 tsp baking soda
5 cups flour
1/4 tsp salt
24-30 oz. of mixed chocolate chips (any combo chocolate, semi sweet, dark chocolate, etc)
2 cups of nuts (any variety)

Directions

1-Get a large bowl and a heavy wooden spoon. Preheat oven to 350 F.
2-Add in butter/Crisco and sugars. Cream together.
3-Add in eggs and vanilla. Stir together.
4-Add in flour, baking soda and salt. Mix until combined.
5-Mix in chips.
6-Use a small cookie scoop and scoop cookies onto a parchment lined baking sheet. For larger cookies use other size scoops. 
7-Bake for 10-12 minutes for soft cookies. Bake up to 12-14 minutes if you want a crunchier cookie. 


Make the recipe and turn it into your own family favorite recipe. Simple changes keeping the basic measurements will be the best way to make changes. 


Did you make them? Do you have any questions? 
Follow me and let me know at 



Other Cookie Recipes



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Wednesday

Cookies, Fruit and Coffee! Oh My Sweetness! #ad

This is a sponsored post written by me on behalf of In The Raw and SheSpeaks. All opinions are entirely my own.

 Oh my sweet goodness! We are living in the good times because of all of the available products, seasonings, and spices we have to enhance the flavors of our foods. We also know that we have to watch our intake of particular foods, one of which is sugar. 

 How do you cut back on sugar when baking? How about in your morning cup of tea or coffee? How about on fruit? Sometimes you want a lil' extra sweet treat without the calories of white sugar. For me, I love using Organic Stevia In The Raw® which allows for the little extra sweetness without the calories or guilt. Did you know that Organic Stevia In The Raw® give only 3 calories but provides the sweetening equivalence of two teaspoons of sugar (32 calories!!) Oh my sweet goodness! 

 Do you ever sweeten your food with Organic Stevia In The Raw®? If so what do you sweeten? Do you just sweeten your food or do you also use it for others in your home? Every time I've substituted white sugar for Organic Stevia In The Raw® no one has noticed! I love that I can cut back the use of white sugar in the home for this clean, lower calorie, non-GMO, organic, gluten-free product!

One easy peasy way I like to get in a lil' sweet treat is to take fresh fruit like strawberries and blueberries and mix with Greek Yogurt. I then give a 1 packet sprinkle of Organic Stevia In The Raw® to cut the tangy taste of the yogurt and give the mix a small sweet kick! I could eat this every day for breakfast. 



I also love adding in 1 packet to a cup of tea, especially in the evenings when I'm wanting a little sweet treat after dinner. It works every time to cut the craving of a big, high carb/high calorie dessert.
I'm a huge fan of coffee, too! Check out my video of adding Organic Stevia In The Raw® in my work coffee cup! Just 1 packet does the trick!

When it comes to baking goodies, Organic Stevia In The Raw® can be substituted with white sugar. You can go check out their website for the conversion chart to convert existing recipes from sugar to Organic Stevia In The Raw®. I did that below when I made a batch of my old time fav Chewy Chocolate Chip Cookies! NO ONE even knew I made the substitution and I've been making these cookies for 20 years!


Chewy Chocolate Chip Cookies 

 2 c. butter Crisco
2 cups brown sugar
1/2 cup Organic Stevia In The Raw®
2 tsp. vanilla
4 eggs
2 tsp. baking soda
5 c. flour
1/4 tsp. salt
16 oz chocolate chips, your choice

 Cream shortening and sugars. Add eggs and vanilla. Stir in flour, soda and salt. Mix in chips. Bake at 350 degrees for 10-12 minutes. Bake longer for a crunchier cookie.  Make 100 cookies.

Kitchen Notes- Use this dough for a skillet cookie. Bake it at 350 degrees for 10-12 minutes.

 I challenge you to make the change from white sugar to Organic Stevia In The Raw®! You will be amazed by the no change in taste while enjoying the less calorie option of using less white sugar! 

 Follow Organic Stevia In The Raw® on social media to learn more about this product! Here are their links!

Last but surely not least, go enter the SheSpeaks giveaway to win your own Organic Stevia In The Raw®
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Monday

Snowball Cookies Christmas Goodies

Time to continue my 30 Days of Christmas Goodies! Thanksgiving posting slowed it down but I'm reading to give you more tasty ideas for your holiday cooking! What are some of your favorite holiday recipes? I would love to feature you in this series. I have a few spots open so if you have a holiday goodie you want me to feature, leave the link below and I'll pop over and visit!


This recipe is also considered a skinny mini holiday recipe. It makes 36 mini snowballs. Let yourself enjoy a treat or two this holiday season. If you are watching the calories then just allow a piece of your favorite treat. Don't loose control and be upset with yourself later.

You can find the recipe here, Almond Apricot Snowballs.



Even More Christmas Goodies




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Saturday

Peanut Butter and Chocolate Kisses

This is a super easy peanut butter recipe that can be made anytime of the year. It  typically gets made as a holiday recipe for us. Either way, these peanut butter and chocolate kisses cookies recipe hits the spot every time we make them.

This is a recipe that has been around forever. Why post it on my blog? Because there are always new cooks looking how to bake a simple, crowd pleasing recipe. This is good for new cooks and well seasoned cooks. It is super easy to make these cookies! I've been making these for over 20 years and I see them being made all the time by others. I also like posting my recipes so that my daughters have a place online to see my recipes.

So have you ever made these? What is your favorite variation?

Peanut Butter & Chocolate Kisses

Ingredients

1 package of peanut butter cookie mix (and ingredients needed on back of bag)
1 bag of Hershey Kisses

Directions

Make peanut butter mix as directed on bag.
Use a cookie scoop to get small, even amount of dough on cookie sheet.
Bake according to package directions.
As soon as cookies come out oven, add a unwrapped Hershey kiss on top. Let cool completely.

Kitchen Notes

There are a lot of flavors of Hershey Kisses. Have fun with this recipe by using different dough and flavors of Kisses.


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Sunday

Crunchy, Macaroon Cookies

This cookie has been around for 60 plus years. My hubby's grandmother made these since his dad was a little boy. She would make these with the leftover egg whites when she baked the white cut out cookies. My kids love these!

Macaroons

Ingredients

4 egg whites
1/4 tsp cream of tartar
1 c. sugar
1 c. coarse chopped pecans
2 1/2 c. cornflakes
1/4 tsp vanilla
parchment paper

Directions

Lightly beat egg whites. Add in cream of tartar. Continue to beat mixture until egg whites make stiff (could take up to 10 minutes) peaks. Add sugar slowly, 1/4 c. at a time. Keep beating while adding in the sugar. Once finished adding in sugar, beat in vanilla. Fold in nuts & cornflakes with spatula. Drop by teaspoon onto parchment lined baking pan. Bake at 275 for 20 min. Then turn down the oven to 240 and bake for 10 more min.
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Friday

White Cut Out Cookies for any Holiday

This cut out cookie recipe is well over 60 years old.  My husband's Nonnie made these cookies for her boys when they were kids. These get made at Thanksgiving, Christmas, Easter, Valentines day, etc.

  It is the easiest recipe and so tasty.  It makes a zillion cookies, too! Depending on the size of your cookie cutter, this recipe makes over 100 cookies
White Cut out cookies  

Ingredients

 2 c. white sugar
1 c. shortening (1/2 crisco, 1/2 butter)
4 egg yolks*
1 c. sour cream
1/2 c. buttermilk
1 tsp. baking soda
1/2 tsp. salt
6 c. flour

Directions

Cream together sugar and shortening.  Slowly add egg yolks and rest of wet ingredients.  Continue to cream well.  Combine dry ingredients and slowly add in flour.  Once mixed, separate dough into 2 or more pieces.  Plastic wrap each section and refrigerate overnight or at least 6 hours.  Roll out 1 section at a time on a lightly floured surface and rolling pin.  The dough rolls best when cold.  I usually roll out 1/4 inch thick.  Cut out with shapes and bake 5-8 min. in 350 oven.  The cookies should be firm yet white on top.  The bottom will be light tan.
*I have another recipe that goes along with this to use the 4 egg whites. I'll post that later.

Frosting

3 c. powdered sugar
1 heaping serving spoon of crisco
1 egg
1/4 tsp. vanilla
1/4 tsp. salt
1/4 tsp hot water (approx. use to thin frosting to a nice spreading consistency)

Directions 
In mixing bowl add crisco, egg, vanilla, salt and small amount of hot water.  Slowly add in powdered sugar and then water to make it a frosting consistency.  Use on cookies and decorate with sprinkles.  Let dry before storing.  I use parchment paper in between layers.   

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Saturday

Baked Chocolate Covered Cherries & holiday link up


These little cookies are always made in December for our Christmas Open House.  They are a lot of work and I try and not make them every year but my youngest daughter always request them so I do make them. She insist that I make them because they are really good and they are a part of our tradition.  She helped make them last year and told me she will do them herself this year (she is 12.)


Baked Chocolate Covered Cherries


Ingredients
1 1/2 c. flour
1/2 c. cocoa
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 c. margarine, softened (sorry folks but I tried butter and margarine works best)
1 c. sugar
1 egg
1 1/2 tsp vanilla
16oz jar Maraschino cherries with stems on (need about 30 cherries, separate juice from cherries)

Directions
Preheat oven to 350 degrees.
In large bowl, stir together flour, cocoa, salt, b.powder and b. soda.
In another bowl, beat together margarine & sugar until fluffy.
Add egg & vanilla.
Gradually add dry ingredients & beat until well blended.
Shape dough into 1-2 inch balls and place on ungreased cookie sheet.
Press thumb into center and put in a cherry.  Cover top of cherry with more dough.
Bake 10-12 minutes and let cool completely.
While baking make frosting.

Frosting (optional)

6 oz pkg. semisweet chocolate pieces
1/2 c. sweetened condensed milk
Drained cherry juice

In a small saucepan, combine chocolate and sweetened condensed milk.
Heat until chocolate melts.
Stir in 4 tsp. of reserved cherry juice.
Once the cookies come out of the oven, spoon about 1/2-1 tsp over each cherry.

These are very yummy! They just take time consuming to make.
Below you will read the details but with this post I'm picking the winner from the first 100 entries! Remember for every 50 entries into this link up, I pick a winner. The winner from the first 1-50 comments was picked. Today I'm picking the winner from the 1-100 entries. Today's winner will get a $25 Hodgson Mill Gift Certificate to the online store! That random winner is entry is # 19 Budget Saving Mom with the reindeer hand craft!

Link up your Holiday Tips, Crafts & Recipes!
  • For every 50 link ups I will have a giveaway for those that link up. I will pull a number and that will be the winner. So enter as many links as you want. Please let others know about this, too! What will you get? Various prizes include gift cards, codes, coupons, candy, holiday goodies and more!
  • Several times a week I will draw numbers for ideas posted and feature that blog. So again, link up so you can be featured.
  • In return, I just ask that if you link up please consider following my blog, leaving a comment and making an effort to visit friends who link up!  Check the tag for Holiday Tips, Crafts & Recipes to see more post. 
  • The link is set up to post the newest link on the top. That way all the wonderful Thanksgiving ideas are on the bottom and the fresh Christmas & New Year ideas are on top!

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Sunday

Pumpkin Spice Cookies with Mini Chocolate Chips Recipe

Fall and pumpkins go hand in hand at our house. These pumpkin cookies have been in our family since hubby and I met in college. The original recipe belongs to Mrs. Y. She use to make these cookies for her sons and they would share them with us. Since then I've been making them ever fall. Do you have any long standing family fall recipes? If so please share!


Pumpkin Spice Cookies with Mini Chocolate Chips 

Ingredients

1 c. butter, softened
1 c. sugar
1 can cooked pumpkin (2 sizes in store buy the small can)
1 egg
1 tsp vanilla
2 c. flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp allspice
1 c. semi sweet MINI chocolate chips

Directions

1-Cream butter and sugar. Add and mix well with pumpkin, egg and vanilla. Then add in rest of ingredients. 
2-Drop cookie dough by lg teaspoon onto well greased cookie sheet or have parchment paper on baking sheet. 
3-Bake 375 for 12-15 min. Mini chips work best.  Large chips are too big.  You can omit these...put more or less in. 
4-You can substitute with raisins if you want a healthier cookie. You can also substitute the butter with applesauce. Another option is to add in 1 c. Ovaltine powder for extra minerals and vitamins and extra added chocolate taste.

Kitchen Notes

 -These cookies do not spread out. They are moist. 
-After baking and when cool I put them in a container and layer between parchment or foil because they will stick together.
-Thanks to Mrs. Young for making this cookies for her sons while they were in College. I met them in college and that was when I first tasted these cookies over 20 years ago. She graciously shared the recipe and I have been making them ever since!  My family loves them.





Ready for some Zombie Themed Food ideas? Here are tasty recipes including tasty halloween recipes for you to check out, too. 

 More Halloween Ideas

 Brain Food 
BROKEN GLASS Cupcakes
FINGER FOOD
Jello Brain Dessert
{Kid Zombie} Iced Coffee Frappes
{Momma Zombie} White Russians
MUMMY FACE Pizza
Pumpkin Cookies
Pumpkin Guts 
Toxic Waste Punch
Zombie Party Ideas, Recipes & Photos



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Tuesday

Nutella Peanut Butter Cookie Recipe


Here is a recipe for the easiest peanut butter cookie, ever. I usually get about 24 cookies out of a batch. Sometimes I'll toss in chocolate chips into the batter.  Today I decided to toss in Nutella. Yum!  Here are the two recipes:

Nutella Peanut Butter Cookies

1 egg
1 cup  plus 2-3 Tbsp sugar
3/4 c. Nutella
1/4 c. Peanut Butter

Oven 350. Mix ingredients.  Spoon out onto cookie sheet.  Lightly smash down the cookies with fork tines, rotate 180 degrees and do it again.  Sprinkle lightly with sugar.   Bake 7-10 minutes (until they are not shiny) Let cool for 1 minute and then put on cooling rack. 
Note: To make the Peanut Butter cookies without Nutella, just omit Nutella and use a total of 1 cup of peanut butter.  That easy. 
*Some times I'll toss in chocolate chips.  
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Monday

Baked Chocolate Covered Cherries




These cookies are linked up to, The Farm Chick,  Serena's Cookie Exchange!  

Check out Thrify & Chic Mom! She also has a cookie exchange and a cookbook giveaway!


These little cookies are always made in December for our Christmas Open House.  They are a lot of work and I decided this year that I would not be making them.  I mentioned this to my youngest daughter and she was disappointed!  She said that I had to make them because they are really good and they are a part of our tradition.  She helped make them last year so she will be the one in charge of these!
Join in my Holiday Recipe Exchange! Link up a recipe from your blog or post a recipe in the comments!
You could win a 700 recipe cookbook for your participation!


Baked Chocolate Covered Cherries
1 1/2 c. flour
1/2 c. cocoa
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 c. margarine, softened (sorry folks but I tried butter and margarine works best)
1 c. sugar
1 egg
1 1/2 tsp vanilla
16oz jar Maraschino cherries with stems on (need about 30 cherries separate juice from cherries)

Preheat oven to 350 degrees.  In large bowl, stir together flour, cocoa, salt, b.powder & b. soda.  Separately, beat together margarine & sugar until fluffy.  Add egg & vanilla.  Gradually add dry ingredients & beat until well blended.  Shape dough into 1-2 inch balls and place on ungreased cookie sheet.  Press thumb into center and put in a cherry.  Cover back up with the dough.  Bake 10-12 minutes and let cool completely.  While baking make frosting.

Frosting (optional)

6 oz pkg. semisweet chocolate pieces
1/2 c. sweetened condensed milk
Drained cherry juice

In a small saucepan, combine chocolate and sweetened condensed milk. Heat until chocolate melts.  Stir in 4 tsp. of reserved cherry juice.  Once the cookies come out of the oven, spoon about 1/2-1 tsp over each cherry.

These are very yummy! They just take time to make.
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