My dearest friend Jenny J lives here in Hawaii with me. She is a wonderful baker. She has been a true friend, and a constant support of my life! I love her and will miss her so much when we move apart.
Every year for Christmas she gives us some of her chocolate chip cookie dough, and it is seriously my favorite goodie during Christmas time. Luckily, she gave me the recipe, and I can eat these cookies year around! I love these cookies so much that I request them on my birthday for my special treat.
Jenny J's Chocolate Chip Cookies
1/2 c butter, softened
3/4 c sugar
3/4 c brown sugar
1 egg
1 tsp vanilla
1 tsp baking soda
1 tsp salt
2 c + 3 tbs flour
1 c chocolate chips
Preheat oven to 350 degrees. Combine butter and sugars together until blended. Add egg and vanilla, mix. Add flour, baking soda, and salt, and mix until combined. Dough will be stiff. Add chocolate chips, stir.
Scoop or drop dough by large tablespoons onto a cookie sheet (I use a jelly roll pan). Bake for 8 min.
I made these Berry Bars a while back, and I forgot to blog about them. We always have a bag of Costco frozen mixed berries in our freezer. I wouldn't waste your money on fresh berries for this recipe. This recipe is the perfect combination of sweet and tart. The crust and topping tastes like a brown sugar oatmeal cookie, and the filling is to die for.
Berry Oatmeal Crumble Bars
Filling:
3 cups of frozen berries
1 tbsp lemon juice
1/2 cup sugar
2 tbsp cornstarch
Crumble and Crust:
1 1/2 cups all purpose flour
1 1/2 cups rolled oats (quick-cooking or regular)
1 cup brown sugar
3/4 cup butter, softened and cut into 7-9 large chunks
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp vanilla extract
Filling: In a medium saucepan, stir together berries and lemon
juice and cook medium heat until fruit is defrosted.
In a small bowl, whisk together sugar and cornstarch, then stir into
fruit mixture. Continue cooking until mixture comes to a boil. Boil for
1-2 minutes, until thick. Scrape berry filling into a medium bowl and
set aside.
Crust: Preheat oven to 350 and lightly grease a 9×13″ baking pan.
In a food processor (or large mixing bowl), combine flour, oats, brown
sugar, butter, baking soda , salt and vanilla extract. Pulse until
mixture is thoroughly blended and resembles coarse crumbs. Set aside 1
1/2 cups of this mixture in a medium bowl. Pour remaining crumb mixture
into the bottom of the prepared baking dish, spread evenly and pat down.
Place filling in dollops over crust and carefully spread to cover
entire surface. Squeeze reserved crumb mixture into large clumps with
your fingers and sprinkle evenly over the top of the fruit filling.
Bake until golden brown, about 30 to 35 minutes. Cool completely on a wire rack before slicing.
Cut into 20 bars to serve.
It's a couple days after Halloween, and we have ALOT of leftover candy. Soccer season has ended and we have a potluck pool party we are going to. I needed to bring something, and so the wheels turned in my head. I used my favorite cookie base for chocolate chip cookies and instead of adding chocolate chips, I added all sorts of chopped up candy bars. Snickers, Reese's, Baby Ruth, Malt balls, Hershey's bars, Nestle Crunch, M and M's....you name it, it went into the batter. I went away from putting anything mint into the mixture and stuck with more of the caramel, nut, nougat, peanut butter profile. These turned out incredible, and was a good way to use all those candy bars. If you want to do one big chopfest, candy bar chunks can be stored a ziplock in the freezer for later uses.
Leftover Halloween Candy Bar Cookies
2 c. plus 2 tbsp flour
1/2 tsp baking soda
3/4 tsp salt
12 tbs. butter, melted, then cooled till warm
1 c. brown sugar
1/2 c. sugar
1 egg, plus 1 egg yolk
2 tsp vanilla
1 -1 1/2 c. assorted candy bar pieces chopped up
Preheat oven to 325 degrees. Melt butter in a large bowl in the
microwave just until it melts, don't scorch it! Add sugars, vanilla,
and salt to butter mixture. Add egg and egg yolk, blend. Add flour and
baking soda, mix until blended. Stir in candy bar pieces. Scoop
tablespoon sized cookies onto an ungreased, light colored baking sheet.
Cook for 14 minutes, or until edges are lightly golden...do not over
bake. Let cookies sit for 1 minute until removing them from the pan to cool.
I have tried dozens of cut out sugar cookie recipes. I have to say, this is the one! I hate it when I cut out the sugar cookies into shapes and after baking the cookies, the shape gets distorted. Not this recipe. The shape maintained it's straight lines, and the taste and texture is delicious. Especially when you pair it with some almond flavored frosting...my fave.
Keep dough really cold in between batches. I like to cut out all my cookies at once, place them onto a a cutting board and stick them into the fridge so that they stay cold before putting them into the oven to cook.
Perfect Cut Out Sugar Cookies
1 c sugar
1 cup cold butter, cut into cubes
1 large egg
3/4 tsp vanilla extract
1/2 tsp almond extract
3 cups + 2 tablespoons, all-purpose flour
1 1/2 teaspoons baking powder
Preheat oven to 350 degrees.
In a large mixer, beat butter and sugar together until blended. Stir
in egg, almond and vanilla extracts. Scrape sides of bowl and mix again. Slowly stir in
flour and baking powder until just incorporated. Dough will be crumbly
so you'll have to work it together with your hands. Shouldn't take too
much effort. Roll dough out to be 1/4-3/8 inch thick on well floured
work surface. Cut into desired shapes and transfer to baking sheet. Immediately transfer to oven
and bake 7-8 minutes. The thicker the cookie, the longer the baking
time. Cool 3 minutes, then transfer to cooling rack. Serve at room
temperature. Frost with frosting and decorate if you wish.
I made a great dessert tonight. I love brownies and I love cookies. Combine the two and you get a a unique dessert. This was very simple to throw together and was much better than just the ordinary brownie.
1/2 c butter, softened
3/4 c sugar
2 tbs brown sugar, packed
1 egg
1/2 tsp vanilla
1 c plus 2 tbs flour
1/2 tsp baking soda
1/2 tsp salt
1 c chocolate chips
18.9 ounce brownie mix(I used Giradelli brand from Costco)
(eggs, oil and water for brownie mix)
With an electric
mixer, cream butter and sugars in a small mixing bowl. Add vanilla and
egg; cream again until smooth. Add the flour, baking soda, and salt.
Stir gently until incorporated. Stir in chocolate chips. Store in
refrigerator until ready to use.
Preheat oven to 320 degrees. Prepare brownie batter as directed. Pour batter into a
glass 8×8 or 9×9 baking dish. Scatter pieces of cookie dough over the
top of the brownie batter.
Bake for 35-40
minutes (35 for gooey, 40 or more for fully baked), cover the top of the pan with foil until the last 10 minutes. The foil keeps the cookies from getting too brown on top. Let stand
for 15-20 minutes and cut into pieces for serving.
You may have to adjust baking time, as you want the middle of the brownies to be barely set.
I love fruit pizza. This recipe serves alot, and is fast to throw together. I use the help of Betty Crocker Sugar Cookie Mix.
This is my husband and son's favorite dessert that I make. They are both fruit lovers. Any fruit you have on hand will work. Frozen berries, oranges, bananas, peaches, nectarines,
kiwi, fresh or canned pineapple, fresh berries, mandarin oranges, grapes, etc. If you want to make ahead, use some jam or canned pie filling to top the bananas to prevent them from browning.
Fruit Pizza
1 pkg Betty Crocker Sugar Cookie Mix
1 (8 oz) pkg cream cheese, softened
juice of 1/2 lemon
zest of 1/2 lemon
3/4 c powdered sugar
assorted fresh, canned, or frozen fruit
Jam or pie filling (optional)
Preheat oven to 325 degrees. Mix together cookie mix according to package directions. Press batter onto a greased cookie sheet pan. Bake for 8-10 minutes it just until slightly golden around edges. Remove from oven, set aside and let cool completely. Mix together softened cream cheese, powdered sugar, lemon juice and lemon zest until whipped and combined. Spread evenly on cooled cookie crust. Top pizza with fruit in whatever design you like. Serve immediately and refrigerate leftovers.
Can cookies really be healthy? My answer is NO. But can it be full of more nutrition, have less sugar, and butter than an average cookie and still taste good? My answer is yes! This recipe turned out really good. I was super skeptical, but I loved the flavor and texture of this cookie. I ate two, and I was super full for the rest of the day! Probably because of the oats, peanut butter and banana. This was delicious! I found this recipe here.
Peanut Butter, Banana, and Honey Oatmeal Cookies
1 1/4 c flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
4 tbs butter, softened
1/2 c brown sugar
1/4 c sugar
1/3 c peanut butter
1 tbs honey
1 tsp vanilla
1 egg
1 banana, mashed completely
2 c quick oats
Peanut Butter/Honey Glaze
3 tbs peanut butter
1/2 c powdered sugar
1 tbs honey
2 tbs milk
Preheat oven to 325 degrees. Combine dry ingredients in a separate bowl. In another bowl combine butter, and sugars. Add peanut butter, and honey, mix till combined. Add mashed banana, egg and vanilla until combined. Add dry ingredients to wet, combine, and then add oats. Scoop batter by the tablespoon onto baking sheet. Flatten dough slightly. Bake for 7-9 minutes or until tops are just set. Remove from baking sheet and cool completely. Mix together glaze ingredients until spreadable consistency. Spread a little bit of glaze on each cookie.
These cookies are super yummy. Sometimes I'm in the mood for a cookie without chocolate chips in it. The texture of this cookie gets its chewiness from coconut and oatmeal. The nuts and brown sugar are what make this cookie taste rich. You can use whatever nuts you have on hand. I had bought a huge bag of pecans from Costco, so that's what I put into my cookies. You could also leave the nuts out of it, and it still would taste wonderful.
Chewy, Nutty, Coconut, Oatmeal Cookies
1/2 c sugar
1/2 brown sugar
1 egg
1/2 c butter, softened
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/4 c flour
1/2 c shredded coconut
1/2 c quick oats
1/2 c finely chopped nuts (i used my food processor)
Preheat oven to 325 degrees. Combine sugars and butter. Add egg and vanilla and mix well. Add flour, baking soda, baking powder, and salt. Mix until combined. Add oats, coconut, and nuts until combined. Bake for 7-10minutes. Do not over cook, should just barely start to turn golden on the edges.
I have a wonderful recipe for you! Perfect for the holidays or whenever you are needing an Andes Mint fix. Some stores sell Andes Mint baking bits. If you see them, buy them (they are REALLY good). They have the original chocolate and green mint bits, and then during the holidays they have the white chocolate peppermint bits. You can use either in this recipe. I loved how easy this recipe was to throw together. (This recipe can be halved, if you prefer)
Andes Mint Bars
3 c flour
1 1/2 c butter
3/4 c sugar
pinch of salt
1 (14 oz) can sweetened condensed
2 c Andes Mint baking bits (any flavor)
Preheat oven to 350 degrees. In a bowl combine the flour, sugar, butter, and a pinch of salt. Using a fork incorporate ingredients together until nice and crumbly. Press half of the crumble into the bottom of a 9x13 pan. Set remaining crumble aside. In a medium bowl, combine sweetened condensed and 1 cup of the Andes Mint baking chips. Microwave the mixture, stirring frequently until chocolate has melted into the sweetened condensed milk. Pour milk mixture onto crust. Combine the rest of the Andes baking bits with the crumbly top, and sprinkle it over the sweetened condensed milk layer. Bake for 20 minutes or until slightly golden around the edges. Let cook completely before cutting.
These cookies are making me really happy right now. Seriously. Not because I haven't made a baked good in over a month, but because they taste so amazing. The texture of this cookie is absolutely perfect. Perfectly chewy, spiced and little bit of tang from the apple flavoring. I added white chocolate chips to my cookies to round it all out. The original recipe had caramel in the middle, which I'm sure is amazing. I just didn't have the caramel on hand. These are the perfect cookies for the holiday season.
Chewy Apple Cider Cookies
(Makes about 1 1/2 dozen very large cookies, double if needed)
1/2 c butter, softened
1/2 c sugar
1/4 tsp salt
5 packets of instant apple cider
1 egg
1/2 tsp vanilla
1 1/2 c flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 c white chocolate chips
Preheat oven to 325 degrees. Mix butter, sugar and cider packets together. Add egg and vanilla, mix well. Add dry ingredients to wet, and mix just until incorporated. Add white chocolate chips, and stir to combine. Bake for 11-12 minutes.
I think I have about 3 recipes now for sugar cookies on the blog. What can I say, I love a good cookie! Each one has their purpose, and this one has a great texture that is chewy and flavorful. I was hesitant about putting cream cheese into the cookie batter, but that must be the ingredient that gives the cookie a chewy texture. You could add lemon zest, orange zest, almond extract or whatever other flavoring to these cookies. These cookies are sweet enough so no frosting is necessary.
Chewy Sugar Cookies
2 1/4 c flour 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 1/2 c sugar (plus more for rolling dough in) 2 oz cream cheese 6 tbs butter, melted 1/3 c oil 1 egg 1 tbs milk 2 tsp vanilla
Preheat oven to 325 degrees. Place cream cheese and sugar in a large bowl. Pour melted, warm butter into bowl and mix well until cream cheese and sugar are incoporated. Add vanilla, milk and egg, mix well. Add oil, and mix until combined. In a separate bowl sift together flour, baking soda, baking powder and salt together. Add dry ingredients to the wet ingredients and stir until combined. Roll dough into 1 1/2 inch balls, and then roll into sugar. Place on an ungreased baking sheet, and slightly flatten with the bottom of a cup. Bake for 11 minutes. DO NOT over bake. These cookies should just barley be golden on the bottoms. Let sit for 2-3 minutes before removing from the pan.
Usually when it comes to making sugar cookies, I take the easy route and use the Betty Crockerpre made mix where you add egg and a stick of butter. I needed a sugar cookie base for my Sugar Cookie Cups, and the key for me was to get a chewy flavorful cookie. This recipe I have used for the base of fruit pizza as well. The chewiness comes from the added corn syrup to the batter. The flavor is buttery, vanilla, and almond in the perfect combination. Now, I haven't tried rolling these out to cut into shapes. However, I think they would turn out perfect for that, as they have the right texture for a cut out cookie. I did scoop this batter like a regular cookie batter, and they held their form. So, if you want a flat cookie, roll into a ball, and use the bottom of a cup to flatten. Or chill slightly and then roll out and cut with cookie cutters. My favorite way to use this recipe is for sugar cookie cups. I sprayed Pam on my mini muffin pan, and then put about a 1/2 tablespoon of dough into each tin, and pressed it down. The batter should almost fill the mini muffin cup. Bake, cool and then fill with whatever frosting. Don't over bake. Sometimes you may think, "it's still doughy because when it comes out of the oven it is still soft. Do not worry! As it cools the cookies will set....that's the magic trick of getting FAB cookies. For variation on flavor, add the zest of a lemon or an orange.
TDF Sugar Cookies
3 c. flour 1 tsp baking powder 1/4 tsp baking soda 3/4 tsp salt 1 c. butter, softened 1 1/2 c sugar (use 1 1/4 c. if you don't want it as sweet) 2 rounded tbs corn syrup 1 tsp vanilla 1/4 tsp almond extract 1 egg
Heat oven to 320 degrees. In a large bowl combine sugar, egg, and corn syrup. Add vanilla and almond extract. Add dry ingredients to wet and mix well to combine. The dough will be stiff. Bake for 7-10 minutes or longer depending on how you are using the batter. Dough should just barley be golden on the bottom and edges. Let cool completely.
These are so good. It's like english toffee in a cookie form. They are the chewiest cookie I have ever had, and that is not a bad thing. I made this recipe during the holidays, and just remembered that I needed to post it. The baking time is finicky, as you do not want to burn the toffee bits. So, even though the cookies may not look done, remove from the oven once the edges start to turn golden and let sit on the cookie sheet. This insures a chewy cookie.They are truly a winner. By all means, if there is an ingredient that does not suit you, leave it out. But, you must, must, must include the toffee chips. (P.S. the dough is soooooooo good!)
Toffee Almond Chip Cookies
1 c butter 1 c brown sugar 1 c sugar 1 tsp vanilla 2 eggs 1/2 tsp salt 2 c flour 1/4 tsp baking soda 1/2-3/4 bag of toffee chips (I used heath bar chips) 1 c chocolate chips, chopped 1 c oatmeal 1/2 c coconut 1 c almonds, toasted and chopped
Preheat oven to 325 degrees. Mix butter and sugars until fluffy. Add eggs and vanilla and mix well. Add flour, salt and baking soda, mix until combined. Add oats, chopped chocolate, coconut, chopped nuts, and toffee bits. Stir to combine. On a baking sheet drop dough by rounded tablespoons. Bake for 10-12 minutes, or just until the edges turn golden. Let cool on cookie sheet before removing.
I tried a new recipe. I get a couple of cooking magazines, and this recipe comes from the Betty Crocker magazine for this month. There were a ton of recipes that were very tempting. I decided to try this one, because I liked the ease factor and also the flavor combination. I have always really liked the Betty Crocker cookie mixes that you just add an egg and a stick of butter to. They are really good, and speed up the whole baking process. You could use any candy bar for this recipe, they would be good with any. If you really want to go easy, buy the frosting in the tub, but I just had to make my own. And by the way, these would be good anytime of year, especially if you want to get rid of old Halloween candy.
Candy Bar Cookie Cups
1 pkg Betty Crocker Peanut Butter Cookie Mix (prepared as directed on the package) 18 miniture Snickers bites, cut each one in half 1 container pre-made chocolate frosting (or make your own...that's what I did)
Preheat oven to 350 degrees. Shape dough into 36, 1-inch balls. Press into ungreased mini-muffin pan. Press a piece of candy bar into the middle of each ball. Bake for 9-10 minutes, until edges are light golden brown. Cool completely in the pan before removing them. Spoon frosting into a small zip-lock bag. Cut the corner tip, and pipe the frosting on top of each cookie cup. use sprinkles to decorate the top.
Sometimes I get a craving at night for cookies. Cookies are my 1st choice of dessert, and because they are so tempting to me I sometimes don't want alot of them around. I also sometimes don't want to cook a million batches late at night...it takes too much time. My sister Lana and I, most of the time resort to making a batch of No Bake Chocolate Peanut Butter Oat Cookies (I need to post this one, recipe to come). We have dwindled down the recipe so that it makes only about four or five cookies. That recipe is easy to downsize because it has no eggs or baking soda in it. This cookie recipe is awesome for those times where you want a batch of chocolate chip cookies but don't want a ton..just enough to satisfy a craving. There are many variations to this recipe. Try putting whatever chips, nuts, or candy you want in them. For a peanut butter taste, add a tablespoon of peanut butter to the mix. If you want oats, add 2 tablespoons of oats. If you don't have a measuring spoon that measures out 1/8th of a tsp...eyeball it using the 1/4thmeasure.
The Smallest Batch of Cookies...EVER!
3 tbs butter, softened 3 tbs sugar 3 tbs brown sugar 1 tbs egg (crack egg into bowl, whisk it really good, and measure it into a measuring spoon.) 1/2 tsp vanilla 1/8 tsp baking soda 1/4 tsp salt (just slightly under) 1/2 c flour however many chips or mix ins you want (about 1/3 c)
Preheat oven to 350 degrees. Combine butter and sugar until creamy. Add vanilla and egg, mix well. Add baking soda, salt and flour, mix until combined. Add mix-ins. Spoon dough onto cookie sheet and bake for 7-10 minutes or until desired doneness. Makes about 8 cookies.
Every time I think of this recipe, I want to make these incredible cookies. It has every flavor profile: sweet, salty, chewy, soft, flavorful! It's yet another way that chocolate and peanut butter go so well together. I love the addition of oats for some chewy texture. You could put any kind of chips in these. If you are a HUGE peanut butter lover, peanut butter chips would take these over the top in the peanut butter category. If you are feeling even more devilish, try putting a thin coat of chocolate frosting on the top. (Not that they need anything...they are good as is).
Milk Chocolate Peanut Butter Cookies
1 c sugar 1 c brown sugar 1 c butter 2 eggs 1 tsp vanilla 1 c peanut butter 2 tsp baking soda 1 tsp salt 2 c flour 2 c oats 3/4-1 c milk chocolate chips
Combine sugars and butter until fluffy. Add eggs, and vanilla, mix. Add peanut butter, until combined well. Add dry ingredients to wet, mix until incorporated. Add chocolate chips. Bake at 325 degrees for 10-12 minutes (depending on how well done you like your cookies, adjust the time to more or less)
I'm reading a book, and at the end of each chapter there is a recipe that goes along with the chapter, and somehow it fits into the story. I came across this recipe, and I have heard of it, but was attracted to the method of turning the oatmeal into a powder form. I love the combination of oatmeal, chocolate, and walnuts. I used to be a "no nut" kind of girl, but in certain recipes, nuts make all the difference. This is a unique chocolate chip cookie recipe, has great flavor, and I will definitely make again. Having a food processor or a really good blender makes all the difference. I ground up the oatmeal until powdery, then I chopped the nuts in the food processor until they were fine. Then I took some chocolate chips and instead of putting grated chocolate in the batter, I pulverized the chocolate until it resembled small crumbs of chocolate. This created a batter that was speckled with nuts, oatmeal, and chocolate. The ingredients were evenly distributed, resulting in the perfect bite every time. I baked my cookies for 8 minutes and no longer. They will set up once they have cooled to room temperature. YUM!
Neiman Marcus Chocolate Chip Cookies
2 1/2 c oatmeal
1 c butter, softened
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 baking soda
1 1/2 c nuts (your choice)
4 oz grated chocolate (any kind)
1 c semi sweet chocolate chips
Preheat oven to 375 degrees. In a food processor, measure out the oatmeal and then blend until powdery. Combine sugars and butter until fluffy. Add vanilla and eggs, mix until thoroughly combined. In a food processor, chop nuts finely (a couple of pulses). Grate or chop chocolate until chocolate resembles crumbs. Add flour, salt, baking soda, baking powder, oatmeal powder, nuts and grated chocolate to the wet ingredients. Stir until combined. Add chocolate chips, and stir. Scoop by rounded tablespoons (I used my tablespoon scooper) onto an ungreased cookie sheet. Bake for 8 minutes.
Have I got a recipe for you! This recipe is courtesy of my friend Jenny Johnson. She is a wonderful baker, and I love her treats. After I tried this I came home and told my husband that I had a new top 10 favorite treat, and these are it! First of all, this recipe is so easy. Second of all, I had never had these before and the flavors/textures were PERFECT in my book. The bottom layer is a peanut butter/oat cookie, followed by a thin chocolate layer, followed by a thin layer of peanut butter buttercream frosting. So, so, good! This recipe makes a ton. If you want to half this recipe, it works out great. My friends, family, and followers MUST try this one. If only I could attach an audio of my voice describing how much i love these...you would be convinced.
Chocolate Peanut Butter Cookie Bars
1 c sugar 1 c brown sugar 1 c butter, softened 2 eggs 1 tsp vanilla 1 c creamy peanut butter 2 tsp baking soda 1 tsp salt 2 c flour 2 c quick oats 1 1/2 c semi-sweet chocolate chips
Frosting: 1/3 c butter, softened 1/3 c peanut butter 1 tsp vanilla 2 1/2 c powdered sugar dash of salt milk for desired consistency
Preheat oven to 325 degrees. Combine butter and sugars until fluffy. Add peanut butter, vanilla and eggs, mix well. Add dry ingredients to wet until combined. Spread into a greased cookie sheet. Cook for 15 minutes. When the cookie layer comes out of the oven, sprinkle chocolate chips evenly all over the cookie layer. Let chocolate chips sit until they turn shinny. Spread them evenly over the cookie layer until covered. Let cool completely. Mix frosting ingredients until desired consistency reached. Spread a thin layer of the buttercream over the chocolate layer.
These are super delish! Sometimes cookies can be so much work because you have to do things in batches, and wait for cookies to cook, etc. These are like a giant cookie that you can cut into squares. You only need a couple of ingredients, and trust me, no one will ever know. I'm all about making things from scratch, but sometimes you really can't tell a difference. I usually buy the Betty Crocker Sugar Cookie Mix, I trust this brand. If your not into the nuts, leave them out, the bars will still taste amazing! This is a major crowd pleaser. They are really sweet, so cutting them into small squares for a serving size will satisfy.
Macadamia Coconut Cookie Bars
1 pouch dry sugar cookie mix 1 c chopped macadamia nuts 1 c shredded coconut 1 c white chocolate chips
Preheat oven to 300 degrees. Mix cookies according to package directions. Add white chips, coconut, and nuts, stir until combined. Spread dough into a 9x9 ungreased baking dish. Bake for 18-20 minutes or until lightly golden. Remove and let cool completely. Cut into squares.
TDF!!!!!!! These are the perfect cookie to cure any chocolate craving! I tried this recipe because I wanted a chocolate cookie recipe that would not crumble and fall apart the day after making them. These stayed together pretty well, and tasted better the second day which is a rare find when it comes to cookies. This recipe makes 16 large cookies. Don't be afraid to remove these from the oven even if they still look like they are underdone. They should start to slightly crackle around the edges. This cookie is incredibly chocolatey and I can't wait to try different mix-ins. This may be my new go-to chocolate cookie base. I used semi-sweet chocolate chips, but mint, peanut butter, white, toffee, or any other chips would be good. These would even be fab with your favorite candy bar cut up and mixed into it. YUM!
Chocoholic Chocolate Cookies (From America's Test Kitchens)
1/3 c sugar, plus 1/2 c for coating 1 1/2 c flour 3/4 c cocoa powder 1/2 tsp baking soda 1/2 tsp plus 1/8 tsp salt 1/2 c corn syrup 1 egg white 1 tsp vanilla 12 tbs butter, softened (1 1/2 sticks) 1/3 c brown sugar, packed 1/2-3/4 c chips of your choice
Preheat oven to 375 degrees. Whisk flour, baking soda, salt and cocoa powder together in a medium bowl, set aside. In a small bowl whisk egg white, corn syrup and vanilla together, set aside. In a large bowl cream butter, and sugars until fluffy. Add corn syrup mixture to butter mixture, and combine well. Add dry ingredients to wet ingredients, including and mix ins. Stir just until combined (avoid over mixing). Place dough in fridge for 30 minutes to firm up a little. Roll dough into 2 inch balls (2 tbs) and roll into sugar. Place 8 balls on cookie sheet about 2 inches apart. Bake for 10-12 minutes, no longer, DO NOT OVER BAKE! Let cookies rest on the cookie sheet for 5 minutes before removing.
