flourless monster cookies

 from eat with clarity

Ingredients

Wet

• ▢0.5 cup butter softened/room temperature
• ▢1 cup white sugar
• ▢1 cup brown sugar
• ▢1.5 cup peanut butter
• ▢2 egg
• ▢2 egg yolk
• ▢4 teaspoons vanilla

Dry

• ▢4 cups gluten free quick oats
• ▢2 teaspoon baking soda
• ▢0.5 teapsoon salt
• ▢1 cup chocolate chips
• ▢1 cup mini m&ms

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Line a baking sheet with parchment paper and set aside.
• Add the softened butter and both sugars to a bowl and beat together with an electric mixer for 1 minute.
• Add in the peanut butter, egg, egg yolk and vanilla.
• Beat for an additional 30 seconds.
• Add in the quick oats, baking soda and salt. Mix to combine.
• Fold in the chocolate chips and m&ms. Mix until combined.
MS treatment that’s 2 times a year

• Use a 2 tablespoon cookie scoop and scoop into balls. Smoosh all ingredients together to ensure the chocolate chips and m&ms are well combined in the dough.
• Add to your baking sheet, you will need to do 2 batches, I don’t suggest more than 9 on a sheet at a time for this recipe.
• Bake for 9 minutes. They will continue to firm as they cool, so bake just until they look set.

S’more bars

 From food nanny

Ingredients

• 1/2 cup butter room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract

• 1cup White Kamut flour +1 Tablespoon

• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt

• 2 XL-sized Hersheys milk chocolate bars

• 1 7 oz jar Jet-Puffed Marshmallow creme

Directions

1. Preheat oven to 350º. Spray 8x8 inch square baking pan with cooking spray.

2. In a large bowl, cream together with a hand-held electric mixer, butter and sugars until light. Beat in egg and vanilla.

3. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter and sugar mixture and mix at low speed until combined.

4. Divide dough in half and press half into an even layer on the bottom of the prepared pan. Place chocolate over dough, side by side (the XL bars should fit perfectly in pan side by side).

5. Spread marshmallow cream over chocolate. Take remaining dough in sections and flatten out with palm. Lay sections over the top of the marshmallow cream to completely cover the layer

6. Bake for 30-35 minutes until lightly browned. Cool completely before cutting into bars. They are divine when hot, but messy. Freeze leftover bars in freezer bags for up to 2 months.

Sheet pan chocolate chip cookies

 Our best bites 

Ingredients

• 3 cups all purpose flour
• 1 tsp baking soda
• ¼ tsp table salt
• 1 cup butter melted and cooled slightly
• 1½ cups brown sugar packed
• ¾ cups white sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 2 cups chocolate chips any kind you like, or a mix
• ½ cup toffee bits optional

Instructions

• Preheat oven to 350 degrees.  Line a 9x13 inch baking pan with foil and lightly spray the bottom with cooking spray.  Set aside.
• Combine flour, baking soda, and salt in a bowl and whisk to combine.  Set aside.
• In a mixing bowl, thoroughly combine brown sugar, white sugar, and melted butter.  Add eggs, one at a time, stirring between each addition, and vanilla.  Add dry ingredients a little at a time until incorporated. Stir in chocolate chips (save a few for the top if desired).  Once dough is thoroughly mixed, press into the prepared baking pan.
• Bake for about 25 minutes (all ovens are different, set timer for 20 minutes to start checking on them.  They will bake for 20-30 minutes, but some readers have reported they took longer).  Remove from oven when edges are golden brown and center appears set, but still soft.  Cool completely to room temperature and then cut into squares. 

  Baking Note: Be aware that this is essentially a giant single cookie. If you cut them while they're hot and grab the center piece, it will be like pulling the center of a hot cookie- totally goo! Delicious goo, but goo. This doesn't not mean they aren't cooked, they just need to cool. I prefer to cool completely- even overnight is great. Once cool the center will be deliciously doughy.

Chocolate Peanut Butter Blondie Brownie Bars

 from: half baked harvest

6TBS melted butter

1 (13.9 oz) box brownie mix

4 eggs

10 TBS butter (room temp)

3/4 C creamy peanut butter

1 C. brown sugar

1 TBS vanilla

2 C. Flour

1 tsp baking powder

2-3 chocolate chips

flakey sea salt for serving

Preheat oven to 350* grease 9 x 13 dish

Make brownies- whisk together brownie mix, melted butter, 2 eggs, 1 TBS water. transfer batter to dish.

Make the blondies- combine 10 TSP butter, 1/2 C peanut butter and microwave on high until melted. stiring every 30 seconds. stir in sugar and 2 eggs and vanilla. add flour and baking soda and chocolate chips.

layer peanut butter dough on top of brownies batter. Bake for 25 minutes. sprinkle blondies with flakey salt and let cool completely. 

Chocolate peppermint cookies

These are one of my favorite “Christmas” cookies. 

 From: cooking classy 

Ingredients

• 1 2/3 cups (237g) all-purpose flour (scoop and level to measure)
• 1 cup (98g) unsweetened cocoa powder (scoop and level to measure)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (226g) unsalted butter, softened about halfway (it should be fairly firm still)
• 1 1/4 cups (250g) granulated sugar
• 3/4 cup (160g) packed light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp peppermint extract
• 16 oz. white chocolate, broken or chopped
• 1/4 cup (approx) finely crushed peppermint bits

Instructions

• Preheat oven to 350 degrees. Line baking sheets with silicone liners or parchment paper.
• In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds. Set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined. 
• Mix in eggs one at a time then blend in vanilla extract and peppermint extract.
• With mixer set on low speed slowly add in flour mixture and mix just until combined.
• Scoop dough out by a rounded tablespoon (about 25 grams each) and shape into balls (if dough is sticky you can chill as needed but mine wasn't sticky at all).

Oatmeal craisin cookies

These cookies will forever remind me of law school and my friend Britney who gave me this recipe! These cookies are sweet, chewy and "Christmassy" 

3 eggs

1 c craisins

1 tsp vanilla

1 c. shortening or butter 

1 c brown sugar 

1 c sugar

2 c white flour 

3/4 c wheat flour

1 tsp salt 

2 tsp baking soda 

1 tsp cinnamon 

2 1/2 c oatmeal 

1 1/2 c cinnamon chips or white chocolate chips 

Mix together the first three ingredients, cover, and let stand for an hour. This lets the cranberries moisten and plump up. Then cream butter and sugars. Add flours,salt, soda, cinnamon and add egg mixture. Then add oatmeal and chips. Bake at 350 for 8-11 minutes. 

Toffee Chocolate Bars

from: www.piarecipes.com

My new favorite dessert.

Ingredients:

Base:

1 1/4 C flour

3/4 C. packed brown sugar

3/4 C. butter soften

Topping:

1 3/4 C. milk chocolate chips

2 TBSP butter

1 1/3 C toffee bits

10 oz sweetened condense milk

Directions:

Base: cream together butter, brown sugar, and flour until well blended and mixture sticks together. Press into a 9x13 pan. bake at 350* for 20-25 min or ntil light golden brown. cool while preparing filling.

Filling: Heat sweetened condense milk and butter in heavy pan, string constantly over medium heat for 5-10 min or until thicken. spread over cooled base. bake at 350 for 12-15 min. or until golden. Sprinkle chocolate chips evenly over the top. Bake for 2 min longer. Remove form oven. Spread chocolate evenly. Sprinkle toffee bits on top, pressing lightly into chocolate. cool completely and cut into bars. 

Peanut butter blossoms

You know how some peanut butter cookies can be hard and lack in flavor- this was not the case with these cookies! These were soft and perfect. 

soft ginger snaps

from Lue Turner

1 1/2 C shortening
2 cups brown sugar
2 eggs
1/2 C unsulphured molasses
4 c flour
4 tsp baking soda
1/2 tsp salt
1/2 tsp cloves (I do not add these)
2 tsp cinnamon
2 tsp ginger

Mix shortening and sugar well. Add eggs and molasses. Stir dry ingredients and add to first mixture. Chill at least one hour. Make into balls and roll into granulated sugar. Bake on greased cookie sheets for 8 min at 375*. Do not press flat. Cookies are done when tops begin to crack. Do not over bake. Cookies will look puffed up in the oven, but will flatten when cooling.

*they are really good with cream cheese frosting.

Snicker Doodles

from: Jaimee Blood


1 Cup Butter
1 1/3 C. Sugar
2 eggs
3 Cups Flour
1 1/2 tsp cream of tartar
1 tsp baking soda
pinch of salt
Cinnamon and sugar for coating

Preheat oven to 375. Beat together butter, eggs and sugar until fluffy. Add flour, c of t, baking soda and salt until blended. Shape into balls and roll in cinnamon and sugar. Bake 10 minutes or until slightly brown on top.

Special Oatmeal Cookie

I Love these cookies!!!


From Tricia Brooks

2 1/2 C oatmeal
1 C. butter
1 C sugar
1 C. brown sugar
2 eggs
1 tsp vanilla
2 C flour
1/2 tsp Salt
1 tsp baking powder
1 tsp soda
12 oz chocolate chips
1/4 tsp nutmeg
1 1/2 C pecans (optional)

Cream butter and both sugars. Add eggs and vanilla, mix together flour, oatmeal, salt, soda and baking powder. When mixed add chocolate chips and nuts. Bake at 375 for 10 min.

Mrs. Feilds Chocolate chip cookies ( the best CCC ever!)

1 1/2 C sugar
2 c. Brown sugar
1 lb butter (4 cubes)
3 eggs
2 tsp vanilla
5 C. Flour
1 1/2 tsp salt
1 1/2 tsp baking soda
1 pkg chocolate chips

cream the sugars and butter together. Add eggs and vanilla. Beat well again. Add flour, soda and salt. Mix for 5 minutes. Add the milk chocolate chips. Bake at 350 for 8-10 mins.

*I do about 1.5 cups milk chocolate and 3/4 C. dark chocolate and I add 1/4 tsp cinnamon- it really warms up the cookie.

Dakota Cookies

From: Judy Shaw

1 ½ c graham cracker crumbs
¾ c flour
2 tsp baking powder
1 14-oz can sweetened condensed milk
½ c butter (softened to room temperature)
1 1/3 c sweetened flaked coconut
2 c (1 bag) milk chocolate chips

In a bowl, whisk first three ingredients together. Set aside. In a mixer, combine sweetened condensed milk and butter. Mix until smooth. Slowly add the dry ingredients. Stir in the coconut and chocolate chips by hand. Bake at 375 degrees for 10 minutes. Makes about 27 cookies.

chocolate Brownie cookies

1 pkg. devil's food cake mix
2 eggs, slightly beaten
1 T. water, add 1 tsp at a time
1/2 C. butter
1 C. white or chocolate chips

combine first 4 ingredients, mix well, add chocolate chips. Shape dough into balls and bake at 375 for 8-10 min.

Sugar Cookies

1 1/2 C. powder sugar
1 C. butter, soften
1 egg
1 tsp vanilla
1/2 tsp almond extract
2 1/2 C. Flour
1 tsp baking soda
1/2 tsp cream of tartar

Mix together and refrigerate for 2 hours. bake 375 for 6 min.

Frosting:

1/4-1/2 C. cream cheese
2 Tbs. soften butter
1/4 C. cream

Powder sugar (enough to thicken)

lemon or Almond extract to taste

Chocolate filled Bars

Filling:
1 can sweetened condensed milk
1-12 oz. pkg chocolate chips
3 T. butter
1/2 tsp. salt

Melt all fillinf ingredients together on low and then add:

2 tsp. vanilla

Cookie

1 c. butter
2 eggs
1 tsp vanilla
1 c. sugar
1 c. brown sugar
2 1/2 C. flour
1 tsp. soda
1 tsp. salt
3 C. oats

Mix cookie ingredients together and take two-thirds of the dough and press into cookie sheet. Pour chocolate mixture on top and spread to cover. With the one-third dough left, dot/sprinkle on top. Bake at 350 and check after 15 min.

Pumpkin Cookies

1 cube butter
1 1/2 C sugar
1 egg
2 1/2 c flour
1 tsp. soda

1 tsp baking powder 
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 cup pumpkin
1 pkg. chocolate chips
1 tsp. vanilla

Mix butter, sugar, and egg. Add Flour, baking powder, soda, salt, and spices. Mix well. Add pumpkin and beat until smooth. fold in chocolate chips and vanilla. Bake @ 375 for 10 minutes