Cake Mix Cookies

{Recipe & pic from} Stephanie cooks
Source: All Recipes

Ingredients:
1 (18.25 oz.) box cake mix
1 tsp. baking powder
2 eggs
1/2 cup vegetable oil
1 cup semisweet chocolate chips

Directions: 
1- Preheat oven to 350 degrees F (175 degrees C).
2-In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. (It was a bit crumbly for me so I used my hands to really mix it well- it's not as smooth as typical dough.)
 3-Stir in chocolate chips, or your choice of additions. Drop by rounded spoonfuls onto cookie sheets.
4- Bake for 10 minutes in the preheated oven.  Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Two for ONE

{recipe & pic from} Picky Palate

No-Bake Chewy Cookies and Cream Bars

One 16 oz package of Oreo

5 cups Large Marshmallows

4 tablespoons butte

1.  Place Oreos in food processor and pulse until ground.  Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes.  Remove and pour in ground Oreo Cookies.  Stir to combine then transfer to a foil lined 8×8 inch baking pan.  Let set up for 10 minutes.  Remove bars out of pan with edges of foil and cut into squares. Makes 9 large bars

AND

{recipe & pic from} Bakergirl

Chewy No-Bake Chocolate Chip Cookie Treats.

Same deal just use Chocolate chip cookies instead of OREOS!!  WOW and YUMM!

White Chocolate Chip Coconut Cookies

White Chocolate-Coconut Cookies

Yield: about 30 cookies

Time: 1 hour

Recipe from Jamie Cooks It Up!

PRINT RECIPE

1/2 C butter, softened

1 C brown sugar

1 egg

1 T milk

1 t vanilla

1 3/4 C flour

1/2 t baking soda

1 t baking powder

1/4 t salt

1 C white chocolate chips

1/2 C coconut, chopped up

1. In a Kitchen Aid mixer or in a large mixing bowl cream together the butter and sugar. Let it mix for about 3 minutes.

2. Add your egg, milk and vanilla and mix for 2 more minutes.

3. In a separate small mixing bowl combine the flour, baking soda, baking powder and salt.

4. Add the dry ingredients to the creamed butter and sugar and mix for 1 minute.

5. Pour in your white chocolate chips and coconut. Mix just until combined.

6. Roll into 1 1/2 inch balls and place on a sprayed cookie sheet. Press the balls down just a bit and bake at 350 for 10 minutes. The real key to making heavenly cookies, is baking them well. You don't want to over bake, folks. Crispy cookies are not nearly as wonderful as chewy ones! Watch the cookies. When they start to crack, and are just slightly golden around the edges take them out of the oven. I have a convection oven and so I cooke them at 325 for 7 minutes.  Let them continue to cook on the hot cookie sheet for 3-4 minutes. Enjoy! 

White Chocolate Orange Cookies

mmm....so pretty I can just smell the orange cookies  and eat that picture up!


{recipe & pic from} Landee See, Landee Do


White Chocolate Orange Cookies
[makes 3 dozen]

1 C. butter (not margarine, never margarine)

½ C. white sugar

½ C. brown sugar

1 egg

2 ¼ C. flour

¾ t. baking soda

½ t. salt

2 T. grated orange peel*

2 C. white chocolate chips

Mix butter & sugars until creamy.  Beat in egg.  Add the rest of the dry ingredients and mix in.  When you have a good dough consistency, add the orange peel and the white chocolate.  Bake 10-12 minutes at 350 degrees.  Cool on wire racks.   

Chocolate Peanut Butter No bake cookie bars

Chocolate Peanut Butter No Bake Cookie Bars by Sweet Treats and More

For the cookie bar:

1/2 cup milk

1/2 stick margarine 

1 tsp vanilla

1/4 tsp salt

3 TBS cocoa

2 cup sugar

2 1/4 cup quick oats

1/2 cup peanut butter

In a medium saucepan, melt butter, milk, sugar, vanilla, salt and cocoa.  Bring to a boil and let boil for about 90 seconds.  Remove from heat.  Stir in peanut butter, then oats one cup at a time. Pour mixture into a greased 8 x 8 in. glass pan.  If you want a thinner bar you can use a 9 x 13 in. glass pan.  Place in the fridge and let cool completely.

Peanut Butter Filling:

1/2 cup peanut butter

Once cooled completely spread 1/2 cup peanut butter over the top of the bars.  Next make your chocolate frosting.

Chocolate Frosting:

1/2 cup butter

4 tbs cocoa

1 tsp vanilla

6 tbs milk

4 cups powdered sugar

Melt butter in a sauce pan over medium-high heat. Stir in cocoa, vanilla, and milk. Bring to a boil and remove from heat. Immediately stir in powdered sugar, mixing in one cup at a time until smooth.

Spread the frosting over the bars, cut into squares and serve.

Oreo PUDDING cookies

{recipe & pic from} Sweet Treats and More via The Girl Who Are Everything

Oreo Pudding Cookies

1 cup butter, room temp

3/4 cup brown sugar

1/4 cup sugar

1 small package instant Oreo Pudding mix

2 1/4 cups flour

1 tsp baking soda

2 eggs

1 tsp vanilla

2 Hershey's Cookies N Cream Candy Bars broken into small pieces

2 cups milk chocolate chips

Preheat oven to 350 degrees. 

Combine flour and soda in a small bowl and set aside.  Cream together butter and sugar.  Beat in pudding mix until blended, then eggs and vanilla.  Add flour and soda mixture. Stir in cookies n cream pieces and chocolate chips.  Using a cookie dough scooper, place dough on a baking sheet lined with parchment paper.  Bake at 350 degrees for 8 minutes.  Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack.  Store in air-tight container.  Makes two dozen.

PLUS the CHOCOLATE version HERE

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

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!

Chocolate Peanut Butter Cookies

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

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.

Secrets to the perfect CHOCOLATE CHIP COOKIE

The New York Times ran a fascinating story on the “quest for the perfect chocolate chip cookie,” which included the shocking fact that the famous Tollhouse Chocolate Chip Cookie recipe Nestlé prints on back of the bag left out a very important step.

What?!!!

According to the article, Ruth Graves Wakefield, who invented the chocolate chip cookie for her Tollhouse Inn in the 1930s, wrote that the dough should be chilled overnight.
This revelation inspired NYT writer David Leite to interview New York bakery owners and pastry chefs about their chocolate chip cookie secrets, and this is what he found out:

Secret #1 First you mix the butter and the sugar called for in the recipe for a good 3-5 minutes. This helps the sugars dissolve and whips the butter. **AND a little tip from me ALWAYS use butter--no margerine. I use regular salted, because that is what I stock in my kitchen. I just cut the salt down a little in the recipe.

Secret #2 OK this one is hard--it really tests your patience:) You need to let the dough rest overnight, but a 36-hour rest is prime. That gives the dry ingredients time to fully soak up the eggs, creating a dough that’s exceptionally dry--which makes for the perfect texture when baked.

Secret #3 Make BIG cookies. You’ll be measuring the dough in a 1/3 measuring cup to create cookies that are about 5″ so you can enjoy all the different textures. The outside edge will be golden brown and crisp, the center will be light and soft and chewy, and between the two you’ll find a ring where those textures intertwine.

Secret #4 Right before you slide your dough balls into the oven, add a sprinkle of sea salt (or kosher salt). That small touch will seriously bring out the flavor and add a complexity to the taste. If you forget the salt on a tray of these cookies, you will miss it. Trust me.


The Perfect Chocolate Chip Cookies
Adapted from The New York Times, David Leite and Jacques Torres
submitted by Melanie @ SISTERS CAFE

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

•2 cups minus 2 tablespoons (8 1/2 ounces) cake flour * leave the TBs in for high altitude*
•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 F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (about 1/3 cup) 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.
**When I make these I use my favorite semi sweet or milk chocolate chips--I like guitard, but sometimes I use the big bag of Nestle semi sweet from Costco.

BROWN BOMBERS

{recipe & pic from} Cheat Day Cafe
Cocoa Oatmeal Cookies aka: Brown Bombers

1 1/4 c. flour
1/2 t. baking powder
1/2 t. salt
1/3 c. cocoa powder
1 1/4 c. sugar
1 egg beaten well
1/2 c. milk
1 1/2 t. vanilla
1/3 c. shortening - melted
1/3 c. butter - room temp
2 c. oatmeal (your preference)

Sift together first 5 ingredients. Combine the egg, milk and vanilla and add cooled shortening and butter. Mix thoroughly with dry ingredients. Stir in rolled oatmeal. Drop by spoonfuls onto parchment paper or sprayed cookie sheets.

Bake at 350 for 8 min.

Orange kissed cookies

YUMM...I cannot wait to make these! Remember those hostess cupcakes that were yellowy but they tasted like orange heaven....oh that is what these remind me of!  

{recipe &pic from} Our Best Bites

Orange Kissed Cookies

Not kidding.  Baby angel clouds of orange heaven. 

Recipe from Allrecipes.com

1 c. white sugar
1/2 c. butter-flavored shortening
1 egg
1/2 c. sour cream
1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. + 2 Tbsp. thawed orange juice concentrate
1 Tbsp. grated orange zest

Frosting1/2 tsp. grated orange zest
2 Tbsp. thawed orange juice concentrate
1/4 c. softened butter
1 1/2 c. powdered sugar

Preheat oven to 375.

In a medium bowl, combine the flour, baking powder, baking soda, and salt.  Set aside. 

In a large mixing bowl or the bowl of a mixer, combine the white sugar and shortening.  Beat until well-combined.  Add the egg and beat well, then add the sour cream and vanilla and beat for about 1 minute or until the mixture is light and fluffy.  Add the flour mixture and beat until combined. Add the orange juice concentrate and orange rind and mix well.

Using a cookie scoop, drop the dough/batter (the mixture will be VERY moist–thicker than a cake batter but thinner than traditional cookies) by the tablespoon-ful onto a lined, un-greased baking sheet.  Bake for 10 minutes or until the cookies are set and just starting to turn golden brown around the edges.  Remove from the oven and allow to cool for 5 minutes, then transfer to a wire cooling rack and cool completely.

For the frosting, combine the frosting ingredients with an electric mixer until light and fluffy.  Pipe or spread over the cooled cookies.

Yield: Approximately 36 cookies.