So tonight Ella informs me that a girl at the gym told her that she was surprised that she doesn’t know any curse words since she is from New York. I mean really??  What is that supposed to mean?  I secretly think it would have been funny if Ella would have flipped her off, but I have scared them into never using their middle finger…ever.  Plus I would feel horrible if I knew Ella flipped anyone off.  Actually the other day Taylor asked me if it was ok if she itched her nose with her middle finger. I told her that was fine, just don’t let anyone see you doing it.

I don’t really think the girl meant anything bad by saying that to Ella, but it makes me laugh.

Do you want to know something that doesn’t make me laugh? The fact that these cookie bars are all gone! It’s kind of sad, really. I think they are my new old favorite. I say old because my mom used to make these all the time in cookie form. I just forgot how good they are.  I made them in bar form because it’s just quicker.

First of all, chocolate and peanut butter. Enough said. Second, there’s just something irresistible about this cookie dough. It’s not really a brownie, but it’s not your typical chocolate cookie. They are a bit sandy, but still kind of buttery and chewy. I can’t explain it you just need to try them – if you haven’t already.

I say that because the recipe is on the back of the bag of chips…along with these.  If I haven’t said this before, one of my jobs on this blog is to point out good (and simple) recipes to my dear readers. So, I apologize if the recipe comes from the bag, but they are just that #&(*% good!  I would use a curse word there, but I don’t want New Yorker’s to get a bad rap:-).  Plus I honestly don’t swear.  I think in my whole childhood I only heard my mom swear once and it was when the crock pot tipped over in the car on the way to a picnic. That was definitely swear worthy.

One more thing…and this might seem obvious to you, but you can swap out the peanut butter chips for other chips. We also used to make this cookie with mint chocolate chips and they were equally good!  I’m telling you, this dough is great.

Enjoy!

Source: Hershey’s

Chocolate Peanut Butter Cookie Bars

 

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Recipe type: Cookie

Ingredients

• 2 cups all-purpose flour
• ¾ cup cocoa
• 1 tsp baking soda
• ½ tsp salt
• 1¼ cups butter (2½ sticks), softened
• 2 cups sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 package of Reese’s peanut butter chips

Instructions

1. Preheat oven to 350 degrees. Grease a jelly roll pan (15-1/2×10-1/2×1 are the measurements the give for a jelly roll pan.)
2. In a medium bowl combine flour, cocoa, soda and salt. Whisk to combine.
3. In a large bowl combine butter and sugar until light and fluffy. Add eggs and mix. Add vanilla and give it another quick mix. Slowly add the dry ingredients to the wet until thoroughly combined. Add the chips and fold into batter.
4. Press dough into a cookie sheet and bake for 18-20 minutes (until cooked in the center of the pan.)
5. Cut into bars once cooled.
6. If you want to make these as cookies just drop by teaspoonful onto an ungreased cookie sheet and bake for 8-9 minutes.
7. Enjoy!

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2.2.1

These were the cookies that I baked last week for the cookie competition at work. They didn’t win a prize, but I thought they were great and I will definitely make them again. If you like some spice and a good buttery cookie consistency, then you will like these. They were nice and soft and the spices were just right. You can definitely taste the cinnamon, ginger and cloves. The white chocolate chips are very pretty and add a nice sweetness to this cookie.

This recipe is from Two Peas and Their Pod. She has some of the best cookie recipes. Her Lemon Sugar Cookies are to die for.

So if you are looking for a nice spicy cookie to add to your cookie baking list (which is probably a mile long and we are running out of time, I know) then try these. You won’t be sorry.

Enjoy!

Soft Gingersnaps with White Chocolate Chips

 

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Ingredients

• 1 cup unsalted butter, softened/li>
• 1 cup sugar
• ½ cup molasses
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 2¼ teaspoons baking soda
• 1 teaspoon salt
• 1¼ teaspoons cinnamon
• 1¼ teaspoons ground cloves
• 1 teaspoon ground ginger
• 2 large eggs
• 3½ cups all-purpose flour
• 1½ cups white chocolate chips or chunks
• 1 cup granulated sugar-for coating cookie dough balls

Instructions

1. Preheat oven to 350 degrees.
2. Cream butter and sugar until light and fluffy. add the molasses, oil, vanilla, soda, salt and spices and give it a good mix until everything is combined.
3. Beat the eggs in one at a time and mix until well combined. Slowly add flour and mix until just combined. Stir in the white chocolate.
4. Roll cookies into balls (I use a small pampered chef melon scoop) and then roll in the sugar. Place on baking sheet and bake for 10 minutes. Let cookies cool on baking sheet for about 5 minutes and then transfer to a cooling rack.

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2.1.7

This post has been linked to Sweet Indulgences Sunday on a Well-Seasoned Life

This week has been hectic. Our potluck is tomorrow at work so I need to get up bright and early to bake some cookies (for our 2nd annual cookie competition) and make crab dip! Wish me luck:-).

This cookie got rave reviews from family and co-workers. They are crisp on the outside and chewy on the inside with a perfect deep chocolate flavor. The confectioners sugar not only looks pretty but adds a subtle sugar flavor that tastes wonderful against the fudgy chocolate cookie. This would have been a great entry for the competition, however, since I already brought them in to work I need to make something different.

Enjoy!

Source – What’s Gaby Cooking

Chocolate Crinkle Cookies

 

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Recipe type: Cookie

Ingredients

• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• ½ cup oil
• 4 eggs
• 3 tsp vanilla extract
• 2 cups flour
• 2 tsp baking powder
• 1 tsp salt
• ½ cup powdered sugar

Instructions

1. Combine cocoa, sugar and oil in a mixer and combine until well mixed. Add eggs and vanilla and mix again until well combined.
2. In a separate bowl combine flour, baking soda and salt and stir with a whisk until everything is combined. Slowly add to the chocolate mixture and mix until everything is combined.
3. Place dough covered in the fridge and let chill for at least 3 hours.
4. Preheat oven to 350 and then scoop out tablespoon sized balls and roll between your palms. Roll in powdered sugar and give each dough ball a good coating. Place on a cookie sheet. Bake for about 10 minutes and let cool slightly before moving to a cooling rack.
5. Enjoy!
6. Bake

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2.1.7

I love frosted sugar cookies. However, the whole process of making the dough, rolling it out, cutting it into  cute little shapes and decorating is a bit too much for me these days.  So when I saw this recipe a few years ago for Sugar Cookie Bars I bookmarked it instantly (this year I would have pinned it, but two years ago it was a bookmark.)

This year I made these as an alternative to a birthday cake since we were having cake at least two other times for Ella’s birthday.   If you are looking for a cute alternative to birthday cake these make a great choice.  I let Ella decorate them and they turned out really cute.

When I make these bars for Christmas I will do half of the pan in one color and the other half in another.  There are lots of options with these bars.  You could even make them on a pizza stone and shape them however you would like (like a tree or a heart.)

When you are spreading the dough into the sheet pan it helps to use some plastic wrap. I just place it on top of the dough and pat it flat with my hands. This way your hands don’t stick to the dough.

So, if you are like me and the decorating piece comes second to the baking part of making cookies, then you need to try these cookies.  They are a go-to in my cookie repertoire and I bet the will be for you, too!

This recipe was adapted from The Repressed Pasty Chef.

Sugar Cookie Bars

 

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Ingredients

• 1 cup butter – softened
• 2 cups sugar
• 4 eggs
• 2 tsp vanilla
• 5 cups flour
• 1 tsp salt
• ½ tsp baking soda
• Use your favorite frosting to go with these.

Instructions

1. Preheat oven to 375 degrees.
2. Cream butter and sugar until fluffy and pale in color. Add eggs one at a time and then the vanilla.
3. Combine flour, salt and soda and mix with a whisk. Slowly add to the wet ingredients just until combined.
4. Spread dough evenly into a large sheet pan. Bake for 10-15 minutes until bars are lightly browned. Cool completely and frost with your favorite frosting. I use this vanilla buttercream.

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2.1.7

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These are some great cookies for your little monsters. Big monsters can eat them too:-)

I’m sure you have seen these cookies before, but this particular recipe is from Paula Deen.  This is the recipe that disappeared and forced me to make the Flourless Peanut Butter Cookies.  Which was actually a good problem to have:-)

I have to say, I like Paula a lot. I know there are some people that don’t care for her personality, but I think she is her real self and I like that. She makes some wonderful southern cuisine and her story is a great inspiration for working hard and the possibility for everyone to make it big in this great country of ours. I know that many people don’t like her cooking style because it is not always the lightest, but I am not talking about that. I am talking about people being very vocal within different forms of media regarding their dislike for her and her success. People have kind of done the same thing to Pioneer Woman. It’s just not nice and basically I think people don’t like her/their success for various reasons.  Hmmm.  My dad always said to make sure you keep your own doorstop clean and I think that applies very well here. I, personally love seeing successful women out there.  Anyways, I will get off my soapbox now.

When we went down to Savannah two summers ago, we had the opportunity to eat at her restaurant, The Lady and Sons, and we had a great time (and the food was wonderful.) My daughter Taylor loves Paula and she was super excited to see her(unfortunately we didn’t) and eat at her restaurant. We also ate at Paula’s brother’s restaurant, Uncle Bubba’s.  Jim and I ate there a couple of times because we were staying out on Tybee Island. If you get the chance to go to Uncle Bubba’s you have to try the grilled oysters…OMG…amazing is all I can say. If you make it to Paula’s restaurant then you have to have her fried chicken…also amazing. If you have never made a trip to Savannah I highly recommend it.  It is a gorgeous city with lots of rich history and beautiful architecture and parks.

While we were there we shot this clip of Taylor singing a song about her dear Paula. I thought about sending it to her.  It’s so cute.  She is holding her whisk that she picked out at the store in the restaurant.  Taylor uses this whenever she helps to cook. I know if nothing else, my mom and nieces will appreciate seeing this video:-)

So these cookies are awesome and a great treat for everyone. They are pretty hearty since they are filled with oats and peanut butter. The chocolate chips and M&M’s guarantee that no child (or husband) will be able to turn them down. Oh, and they are very easy to make, too. One more thing…gluten-free!

Enjoy!

You can check out my other Paula Deen recipes here and here. Those are probably two of my favorite recipes on here. Love you Paula!

Monster Cookies

 

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Author: Paula Deen

Recipe type: Cookie

Ingredients

• 3 eggs
• 1¼ cups packed light brown sugar
• 1 cup granulated sugar
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• 1 12-ounce jar creamy peanut butter
• 1 stick butter, softened
• ½ cup multi-colored chocolate candies (I would double this next time)
• ½ cup chocolate chips
• ¼ cup raisins, optional (I didn’t include these)
• 2 teaspoons baking soda
• 4½ cups quick-cooking oatmeal (not instant)

Instructions

1. Preheat oven to 350 degrees.
2. In the bowl of a stand mixer combine your eggs and sugars. Mix well.
3. Add the salt, vanilla, peanut butter, and butter. Mix well.
4. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal.
5. Using a medium sized scoop, drop onto cookie sheets about 2 inches apart from each other.
6. Bake for 8 to 10 minutes. When cooled transfer to a wire cooling rack.

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2.1.7

 
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