Thursday, April 21, 2011

Cookies and Cream Cookies

{recipe & pic from} Picky Palate

Cookies and Cream Cookies

2 sticks softened butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups chocolate chips, I used semi-sweet
1 cup cocoa powder
15 whole Oreo Cookies, finely ground
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.
2. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.
3. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chips, slowly mixing until just combined. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 9 to 11 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.
Makes 3 dozen cookies

Tuesday, April 12, 2011

No Bake Cookie NESTS

{recipe & pic from} All things heart and home
Chocolate Oatmeal No-Bake Cookies…(Nests!)
1 Bag of  TINY Robin Eggs (Candy coated Chocolate-Malted eggs)
2 Cups sugar
**Less Than~1/2 Cup Cocoa (Nests turn out a lighter color if you use a little less than 1/2 cup!)
1 Stick butter (8 Tablespoons)
1/2 Cup milk
1  1/2 Teaspoons Vanilla
3 Cups Oats (Add a hand-full more if the consistency is too runny.)
3/4 Cups Peanut Butter
**2 Palm-fulls of Butterscotch Chips** (you can omit this…but it’s yummy!)
Combine sugar, cocoa, butter and milk over medium heat.
When mixture starts a roiling boil, stir and boil for one full minute.
Remove from heat…
Stir in: vanilla, oats, peanut butter, and butterscotch chips.
***Complete one nest and egg cookie at a time***
On wax paper…
Use an ice-cream scoop to make small balls and shape carefully and quickly  into little nests.
Add 2 or 3 tiny Robin Eggs…press to secure the eggs!

Saturday, April 9, 2011

Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies
printable version
{recipe & pic from}

1/2 cup shortening (or butter flavored shortening)
3/4 cup creamy peanut butter
1 1/4 cups firmly packed light brown sugar
3 tbsp milk
1 tbsp vanilla
1 egg
1 1/4 cups all purpose flour
1/2 cup cocoa
3/4 tsp salt
3/4 tsp baking soda

Preheat oven to 375 degrees F.

Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended. Add egg. Beat just until blended.

Combine flour, cocoa, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.

Drop by heaping teaspoonfuls (using a cookie scoop works great) 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.

Bake for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to racks to cool completely.