Oatmeal Cranberry White Chocoate Chunk cookies

from oceanspray.com

Ingredients:

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips

Directions:

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

ginger snap cookies

It's a GingerSnap Night!

from The CrEaTiVe CraTe by Stacie

chocolate crinkle cookies

Chocolate Crackles

from bakerella.com by bakerella

25 people liked this

I’ve been eyeballing these cookies since I first saw a recipe for them in a special Martha Stewart holiday cookie magazine printed back in 2006 and again in her Cookies Cookbook. Every time I’ve looked through my magazine, these Chocolate Crackles have always leapt off the page and said make me. Make Me. MAKE. ME.

But I didn’t listen until now. I don’t know why it took me so long, but man, I’m glad I finally did.

They are yummy and soft and just plain pretty. But mostly yummy. Oh and chocolatey of course. Very, very chocolatey.

So really that’s all you need to know, right?

Start out with 8 ounces of bittersweet chocolate. Oh yeah.

Melt the chocolate in a saucepan over another pot of simmering water. Then set aside to let cool.

I transferred it to a heatproof plastic bowl so it could cool a bit more quickly.

And yes, I tested the temp with my finger. And maybe more than once. : )

While the chocolate cools, mix together the flour, cocoa baking powder and salt…

… until it’s all combined and beautiful.

Set aside and beat butter and brown sugar until light and fluffy. Mix in eggs. Mix in vanilla.

And then add the melted chocolate.

Add half the flour mixture, some milk and the rest of the flour mixture.

Don’t worry. I’m going to give you a link to the recipe.

Right now. And again at the end, too.

Anyway.

Once it’s all mixed together, divide the cookie dough into four equal parts. Wrap each part in plastic wrap and refrigerate for a couple of hours or until firm.

Now, my cookie dough seemed much more like thick cookie batter, so I also placed it in the freezer to get it a little firmer.

When ready to use, unwrap one section at a time.

I divided it into 12 pieces with a knife because I found that if I handled it too much, the “dough” was starting to melt from the body temperature of my hands.

But dividing it this way ended up working out pretty good.

Grab one of the small pieces of dough and quickly roll into a 1 inch ball. Every few you roll, rinse and dry your hands to avoid them sticking to your hands too much.

Roll it in granulated sugar and then roll it in powdered sugar and place on a baking sheet.

Like so.

Here’s the different stages for reference.

P.S. The recipe link only mentions using one of the sugars, but the one in my magazine calls for both. So I’d do it that way.

Wow. It was tempting to just leave them like this.

But then I wouldn’t get to see them do this after they baked.

They are just so pretty.

And so so good.

Martha Stewart’s Chocolate Crackles

I love trying new things and then crossing them off my “to bake” list.

How about you? What was the last new thing you baked?

kristi approved choc chip cookies

Chocolate Chip Cookies

from Kristi Approved by Team LIVE THE LIFE

Another delicious dessert recipe without the added guilt! Super easy and super yummy. Perfect for those holiday parties.

Ingredients:
1/3 cup brown rice flour
1/3 cup whole wheat flour
2 TB protein powder
1 TB brown sugar
1/4 tsp baking soda
1/8 tsp salt
6 TB no sugar added applesauce
1/4 cup plain canned pumpkin
3 egg whites
3/4 tsp vanilla extract
2 full liquid droppers zero cal-carb sweetener of choice
50 sweetened carob chips

Directions:

1. Preheat oven to 375.

2. In a large mixing bowl, sift all dry ingredients except for carob chips.


3. In a medium mixing bowl, stir all wet ingredients together.

4. Combine all wet and dry ingredients in large mixing bowl. Stir to desired texure. Fold in Carob chips.


5. Spray baking sheet with cooking spray. Spoon batter into 10 evenly spaced circles on baking sheet.

6. Bake in oven for 10 minutes or until edges are crisped.

Makes 10 servings.

Per serving:

Cals: 50

Car: 9

Fat: 1

Pro: 3

Oatmeal Dulce de Leche Marshmallow cookies

Oatmeal Dulce de Leche Marshmallow! I'm so into Dulce de Leche, that thick delicious caramel! I've been putting it in everything lately. You could make these with any Oatmeal Cookie recipe, but this time I used a lacy oatmeal cookie. The lacy cookies are really thin and delicate so don't over do the filling. I love this oatmeal cookie recipe because it's chewy in the center and ever so slightly crunchy on the outsides... oh heaven help me. I love these cookies.

Make these small my friends... they are oh so rich! I'm not kidding...for each cookie I used only a teaspoon of batter...

Oatmeal Dulce de Leche Marshmallow Cookie Pies!

Cream: 1 c. soft butter 1 c. brown sugar 1/2 c. white sugar
Beat in 2 eggs one at a time
Stir in 1 tsp. vanilla

Combine 1 1/2 c. flour 1 tsp. baking soda

Mix into creamed ingredients

Blend in 3 c. old fashioned oats

Preheat oven to 350*
Spray cookie sheet with cooking spray
Drop by rounded spoonfuls onto cookie sheet
Press rounded dough, making it flatter, but not too thin.

Bake 8-10 minutes

While cookies are baking, make filling

Filling:
1 can Nestle Dulce de Leche {found in the Spanish food aisle of your grocery store)
Marshmallow Creme

When cookies are cool, spread Dulce de Leche on one side and Marshmallow Creme on the other side (all the way to the edges) Optional: Melt chocolate bark and drizzle over the cookies.

These are super-rich so truly be careful and don't put too much filling inside or they'll give you sugar overload!

Thanks Jodi my friend! I'm so honored to be able to visit with you and all your friends today!
Robin

choc marshmallow pillows

Chocolate Marshmallow Pillows

Cookies
1		pouch (1 lb 1.5 oz) double chocolate chunk cookie mix
1/4		cup vegetable oil
2		tablespoons water
1		egg
2/3		cup chopped pecans
12		large marshmallows, cut in half
Frosting
1		cup semisweet chocolate chips (6 oz)
1/3		cup whipping cream
1		teaspoon butter or margarine
1		teaspoon vanilla
1/2		cup powdered sugar

	Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
	On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
	Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
	Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
	Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set. From Betty Crocker

Homemade Thin Mints

Homemade Thin Mints
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2-4 dozen cookies.

Homemade Do-Si-Dos

Homemade Do-si-dos a.k.a. Peanut Butter Sandwich Cookies
Cookies
2 1/4 cups all purpose flour
2 tbsp baking soda
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups unsalted butter, room temperature
3/4 cup chunky peanut butter
1 cup brown sugar
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups quick-cooking oats (not instant or regular)

Filling
1 1/2 cups creamy peanut butter, room temperature
1/2 cup butter, room temperature
1/4 cup confectioners’ sugar

Preheat oven to 350F.
Start with the cookies. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and peanut butter. Beat in the sugars until fluffy, then add in the eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in vanilla extract.
Working at a low speed, mix in the flour, followed by the oats (if you don’t have quick-cooking, pulse whole rolled oats in the food processor to chop them up a bit).
On a parchment-lined baking sheet, drop teaspoonfuls of batter (roughly 3/4-in. sized balls), leaving about 2 inches between each to allow for spread.
Bake for about 10 minutes, until cookies are a light golden brown. Cool on baking sheet for 5 minutes, making small holes in 1/2 of the cookies (for the tops of the sandwiches) before they set up. Transfer to a wire rack to cool completely.

Once cookies have cooled, make the filling.
In a large bowl, cream together smooth peanut butter, butter and confectioners’ sugar until very smooth. Spread 2-3 tsp onto half of the finished cookies and sandwich with the remaining halves. If you chose to make yours with GS-lookalike holes in some of the cookies, use these as the tops of the sandwiches.
Store in an airtight container.

Makes about 48 sandwich cookies.

Homemade Tagalongs

Homemade Tagalongs (a.k.a. Peanut Butter Patties)
Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball.
Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies. (Alternatively, you can use a cookie cutter, as described in the post above).
Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set.
Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Filling
1 1/2 cups creamy peanut butter (natural or regular)
3/4 cup confectioners’ sugar*
generous pinch salt
1/2 tsp vanilla extract
about 8-oz semisweet chocolate

In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”.
Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.
Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work.
Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated.

Makes about 3-dozen