Gingerbread and Sugar Ninjas

My oldest son is have a "feast" at school tomorrow, and is supposed to bring food to share with 20 classmates.  He decided to make sugar cookies, but we were only able to locate one cookie cutter which was in the shape of a leaf, so we made a quick trip to Big Lots to pick up some cookie cutters.  On the shelf, they had a big bucket of 100 cookie cutters-certainly way more than we needed!  And then my hubby spotted this Ninjabread Cookie Kit, which included 4 cookie cutters.  That was more like it!  

My son also made the gingerbread cookies in the kit since there weren't quite enough sugar cookies.

As the cookies were cooling, I helped frost the cookies while my son added the sprinkles.  I told him he would have had better help from a Kindergartner, since I did such a sloppy job.

Snickerdoodles

My youngest son was bored and had a taste for sweets today.  He found a recipe for snickerdoodles and asked if he could bake some.  They turned out better than mine do-I need to get some tips from him!

Monster Cookies Part 2

Yesterday I mixed up some Monster Cookie batter, and put it in the fridge so I could bake it later.  This morning I pulled it out and let it sit on the counter for a couple hours to get back to room temperature-mostly so that it would be easier to stir since it is already such a thick, crumbly batter.  I added a small amount of oil and milk since it was so crumbly.  I believe I must have added too much oatmeal-maybe next time I'll only use 2 1/2 cups instead of 3.


Anyhow, once it got to room temperature, I mixed in the oil and milk, and rolled the dough into about 1 inch balls.  These cookies don't expand too much, so they can be placed relatively close on the cookie sheets.  I baked them for 12 minutes, and they came out nicely.  Again, still a little crumbly-now very convinced I should go down to less oatmeal next time, but very tasty.  I think next time I may also use crunchy peanut butter rather than creamy, and possibly some pecans as well.  This batch made about 70 or 80 cookies.  Yum!

Monster Cookies Part 1

I've been wanting to make Monster cookies for a while.  I remember making and eating them as a kid-it was a HUGE batch of cookies that had tons of stir-ins:  m&m's, chocolate chips, and peanuts.  I finally googled the recipe this week so I could buy all the ingredients.


I made the small batch-which is still big-it calls for 3 eggs!  This recipe has oatmeal and peanut butter, too, so it is a really thick batter.  I stirred as much as I could in the Kitchenaid mixer, but when it sounded like the motor was struggling, I quit, and started using hand power.  I actually broke a wooden spoon on this!  Anyhow-I decided to add the stir-ins that I wanted, so I used mini m&m's, reese's pieces, chopped walnuts, milk chocolate chips, and white chocolate chips.  I'm putting it in the fridge so I'll be able to bake them in the morning.  I can't wait!

Here is the recipe I found online:

MONSTER COOKIES - SMALL BATCH
1 stick butter
1 c. brown sugar
1 c. white sugar
1 tsp. vanilla
2 tsp. soda
1 3/4 c. flour
3 eggs
1 1/2 c. peanut butter
3 c. quick oatmeal
1/4 lb. chocolate chips
1/4 lb. M & M's (plain)

Mix in bowl in order given. Drop by large tablespoon or ice cream scoop and flatten. Bake for 12 minutes at 350 degrees. Do not over bake.

Chewy White Chocolate Chip Cookies

A couple weeks ago, my youngest made some chocolate chip cookies.  They were really good, so I figured I would make them again.  This time I didn't think about taking out the butter and egg to get them to room temperature first, so I just prepared it straight from the fridge.  I needed to add the milk the recipe suggested at the end of the recipe this time-I am guessing because the butter wasn't softened.  Anyhow, I didn't have enough chocolate chips, so I used half those, and half white chocolate chips.  They turned out just as good as the last batch.

Chewy Chocolate Chip Oatmeal Cookies

We have a lot of oatmeal, and while I like oatmeal, I don't generally eat it for breakfast, and neither does the rest of my family.  The next best thing to do with it-make oatmeal cookies!  I don't believe in putting raisins in cookies, either.  Yuck!  That just ruins the cookie.  So I found this recipe for Chewy Chocolate Chip Oatmeal Cookies on foodgawker.com that sounded great.  I planned to make them this morning, but got distracted organizing some things.  Then tonight, we were in the middle of another minor home improvement project, and I remembered that I had left the butter and egg on the counter to soften and get to room temperature, so I gave my youngest son the instructions, and he baked them for me.  I have to say, he did a great job, too!  We will make these again.

Here is the recipe, as posted on the howsweeteats website:

Chewy Chocolate Chip Oatmeal Cookies
makes 15-20 cookies
1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 1/4 cup all-purpose flour
3/4 cups rolled oats
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 1/4 cups chocolate chips
optional: 1- 2 tablespoons milk, if dough is crumbly
Preheat oven to 375.
Beat butter and sugars with an electric mixer until smooth. Add egg and vanilla, mixing well until combined, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon with the mixer on medium speed. Beat in oats. Mix until dough comes together. Add in 1 tablespoon milk if the dough is crumbly. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in chocolate chips. Refrigerate for 30 minutes.
Remove dough from fridge and roll into big 1 1/2 inch balls. Set on a baking sheet about 2 inches apart. Lightly press down on dough to flatten it. Bake at 375 for 9-11 minutes.

Chewy Caramel Apple Chip Cookies

I found a recipe for these Chewy Caramel Apple Cookies last week, and I immediately thought my hubby would love them.  He does, after all, love the Spiced Apple Cookies that I have made a couple times for him.  I bought the caramels called for in the recipe (and decided that I was not buying any more add-ins for cookies -nuts, candies, etc.- until I got rid of some of the extras I have been buying over the past few months, BTW), and got started.

I followed the recipe pretty closely, with just 2 exceptions.  The first change I made was with the apple.  We bought very small apples, so I used two instead of one.  I also diced it very finely instead of grating it.  I also had about 1/4 to 1/2 cup of chopped walnuts that I added when I added the caramel.

Here is the recipe as posted on the eatliverun blog:

Chewy Caramel Apple Chip Cookies
makes about 2 dozen cookies
Ingredients:
2 sticks butter, softened
2 cups brown sugar
1 tsp vanilla extract
1 egg
2 1/2 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 apple
1 bag mini caramels (or regular sized caramels, cut up into small pieces)
Directions:
Preheat oven to 350 degrees.
Cream together the butter and sugar until fluffy. Add the vanilla and egg and continue to beat until combined.
Whisk together the flour, baking powder, baking powder, salt, cinnamon, nutmeg and ginger in another bowl.
Grate the apple with a cheese grater and squeeze out all liquid with paper towels. Add shredded apple to the flour and then add the flour mixture to the creamed butter and mix until combined. Then, add the caramel bits. Dough will be a little dry.
Roll small balls of dough out and bake on a lined baking sheet for 12-14 minutes. Let cookies completely before attempting to move them off the baking sheet or else they will fall apart!

Finishing thoughts:

They spread out A LOT on the pan-make sure to give them space, or else this will happen:

They also stick to the pan horribly!  By the end of my 4 or 5 batches, I had learned not to place them directly onto the cookie sheet, but to put them on parchment paper.

The flavor was good-caramel being true to form stuck to my teeth.  My hubby and the boys all really liked the cookies, but I am not crazy about them-I shouldn't be too surprised because the stickiness of caramel always gets on my nerves.  If I want to make cookies with caramel again later on down the road, I will probably make the Spiced Apple Cookies I linked above, and add caramel to them.

Molasses Spice Cookies

I have always loved both gingerbread and molasses cookies, but they are something I don't usually have much of an opportunity to eat.  Gingersnaps are great too-but much to crunchy in most cases.  I found a recipe at the Gonna Want Seconds blog for Molasses Spice Cookies a few weeks back, and have been waiting to make them.  These were wonderful!  They came out of the oven soft and yummy.  I didn't make any changes to this recipe-very unusual for me-and next time I make them (and yes, there will be a next time!) I will do the same.

The recipe as listed on the blog follows.

Molasses Spice Cookies –
Yield: about 20 large cookies.


Ingredients:

2 1/4 cups all-purpose flour 

2 teaspoons of baking soda

 1/2 teaspoon of salt 

1 teaspoon ground ginger 

1 1/2 teaspoons ground cinnamon 

1/4 teaspoon ground allspice

 3/4 teaspoon ground cloves 

3/4 cup (1 1/2 sticks) unsalted butter, softened 

1/2 cup dark brown sugar, packed 

1/2 cup granulated sugar, plus 1/3 cup for rolling cookies 

1 large egg 

1 teaspoon vanilla extract 

1/3 cup unsulphured molasses

Instructions:

1. Preheat oven to 375°F. Line two baking sheets with parchment paper. 
2. In a medium bowl, mix together flour, baking soda, salt, cinnamon, ginger, cloves, and allspice and set aside.
3. Beat the butter with an electric mixer for 2 minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula. Add dry ingredients and beat at low speed until just combined, about 30 seconds.
4.Place remaining 1/3 cup of granulated sugar (I used coarse sugar) in a shallow bowl. Scoop out dough in 2 tablespoon clumps and roll into 1 3/4 inch-wide balls. Roll balls in sugar and place on prepared sheets, spacing them 1 1/2 to 2 inches apart.
5. Bake until the outer edges of the cookies begin to set and centers are soft and puffy (the inside of the cracks will still look raw), about 11 to 13 minutes. Don’t overbake these cookies! Cool cookies on sheets for 5 minutes, then transfer to wire racks. These cookies stay nicely chewy for a few days if kept in an airtight container.

Pumpkin Cake Cookies

I have been seeing lots of recipes that involve a box of cake mix and a can of pumpkin lately.  Some are for cookies, and others are for muffins or cupcakes.  Some use only the 2 main ingredients, and others add some additional ingredients.  However, when I was searching for a recipe for cookies today, I couldn't find one-I probably gave up too soon.  I decided that I could re-create the recipe on my own.

I put all of the following into my mixer and stirred until it was combined:

1 box white cake mix (18.25 oz)

1 can pumpkin (15 oz)

1/2 tbsp apple pie spice

1 egg

1/4 cup brown sugar

After it was mixed well, I added about 2 cups of walnuts.

The batter was thinner than cookie batter, but thicker than cake batter.  I used spoons to scoop the batter onto the cookie sheets, and then baked it for 10-11 minutes at 350.  They turned out really good, but I hesitate to call them "cookies" because they are so cake-like.

White Chocolate Macadamia Nut Blondies

Last night as I was figuring out what kind of cookies to make today, my husband requested his favorite-White Chocolate Macadamia Nut.  I didn't have a recipe for those, so I went to foodgawker.com and did a search for those cookies.  I told to pick out which ever cookies he wanted based upon looks alone.  He chose these, which are a bar cookie.

I had to make a trip to the grocery store to pick up the white chocolate and macadamia nuts this morning, and then I got started.  The first step was to toast the macadamia nuts for 5-10 minutes.  I figured 10 minutes would be good since I had just turned on the oven and it was still preheating.  When the timer went off, the macadamia nuts were burned, so I headed back to the grocery store for round two.

This time when I got back home, things mostly went according to plan.  I may have added a little too much almond extract, but other than that, I followed the recipe very closely.  My hubby loved them!

Here is the recipe as found on the Crepes of Wrath blog:

White Chocolate Macadamia Nut Blondies

1/2 pound (1 cup) unsalted butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 cups white chocolate chips
1 cup macadamia nuts, toasted and roughly chopped
Turbinado sugar (for garnish/sprinkling – optional)
1. Preheat the oven to 350 degrees F. Chop your macadamia nuts and place them on a baking sheet. Toast in a 350 degree F oven for 5-10 minutes, until golden and fragrant. Allow to cool before using.
2. Cream the butter and brown sugar on medium speed until a smooth batter is formed (this should take 3-5 minutes). While the machine is running, add the eggs, the vanilla extract, and almond extract (if you’re using it), until incorporated into the batter.
3. Combine the flour, salt, and baking powder in a medium bowl. Slowly add the flour mixture to the batter and mix on low speed just until a dough is formed (don’t over-beat!). Either by hand (literally) or with a big spoon or spatula, fold the nuts and chips into the dough.
4. Once the dough is all blended, line and/or grease a 9 x 13-inch baking pan with Pam. Spread the batter into the pan with a greased spatula or just use your hands to press the dough in (this is what I did) and place in the preheated oven. Bake for 30-35 minutes, until set and lightly golden (this may even take 40 minutes, so just keep an eye on them!). Allow to cool completely in the pan before cutting. Store in an air-tight container.

Peanut Butter Cookies and more

I have been wanting to make peanut butter cookies for a few weeks, and my hubby has been requesting  more Spiced Apple Cookies that I had made about a month ago.  I decided my best bet was to make both!  I didn't change the recipe up at all for the Spiced Apple Cookies-although my hubby said it tasted like I used a pinch less nutmeg than last time.  I'm making a note of that to make sure I put a little more in next time.

I had found a recipe for Soft & Chewy Peanut Butter Cookies a few weeks ago at everydayhomecook.com.  I have an affinity for soft cookies, and when I look for cookie recipes, the softer looking in the picture, the better.  This recipe fit the bill-it had "soft" in the name of the cookie, and the pictures made them look soft, as well.  We actually had all the ingredients on hand for these cookies, and believe it or not, I followed the recipe to a T.  They turned out great!  I am adding this recipe to my list to make again whenever the mood strikes for peanut butter cookies.  Here is the recipe, copied from the link above. (One note-the blog itself said to have all ingredients room temperature when mixing the cookie dough, but that tip was not listed in the recipe itself.)

Soft & Chewy Peanut Butter Cookies
From your Everyday Home Cook

1/2 cup butter, softened
1 cup peanut butter
3/4 cup white sugar
1/2 cup firmly packed brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Beat together butter and peanut butter until well combined.  Add sugars and beat until fluffy.  Add egg, milk, and vanilla extract and mix until smooth.  Add flour, baking soda, baking powder, and salt and mix just until blended.  Roll balls of dough in white sugar before placing on an ungreased baking sheet.  Bake at 350 degrees F for 10 to 12 minutes.  Do not over bake.  Let cookies cool on baking sheet for at least 3 minutes before removing to wire racks to cool completely.  Store in an airtight container at room temperature.

Snickerdoodles

As has been the case the past few weekends, I made cookies again.  This weekend I made snickerdoodles.  A friend of mine makes them frequently, and so I had asked her for the recipe since they always taste so good.  They turned out great, and I will definitely add them to my list to make again!

Sharon's Snickerdoodles
1 c Crisco
1 1/2 c sugar
2 eggs
2 3/4 c flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 tbsp cinnamon
4 tbsp sugar

Cream together Crisco, sugar, and eggs.  Mix in dry ingredients.  Add vanilla.  Chill dough for a few minutes.  Mix cinnamon and sugar in a separate bowl.  Roll dough in small balls, and dip in cinnamon/sugar mix.  Bake at 375 for 8-10 minutes.

Spiced Apple Cookies

The past few weeks I have been baking cookies on the weekend so that the boys can take cookies to school in their lunches.  Today I decided to make some Apple Spice Cookies since we bought a bag of apples, and we rarely finish off apples before they go bad.  I think they turned out pretty good, and will more than likely make them again.  Here is the recipe from The Naptime Chef:

½ c.	shortening*
1 1/3 c.	dark brown sugar
1	egg
¼ c.	whole milk
2 ¼ c.	all-purpose flour
1 t.	baking soda
1 t.	ground cinnamon
½ t.	ground cloves
½ t.	ground nutmeg
½ t.	salt
1 c.	chopped walnuts
1 c.	unpeeled apple, finely chopped

1. Preheat oven to 350.
2. Beat together shortening and brown sugar until full combined. Add egg and milk and mix ingredients well.
3. In a separate bowl combine flour, soda, cinnamon, cloves, nutmeg and salt. With the mixer on low, slowly add dry ingredients, scraping down the sides as necessary, until everything is fully combined.
4. Stir chopped apple and walnuts into the batter with a wooden spoon.
5. Drop cookies by rounded teaspoonfuls about 2-inches apart on a cookie sheet lined with Silpat or parchment paper. Press the tops of the cookie down with your top two fingers so they are slightly flattened.
6. Bake for 12-14 minutes or until cookies hold their shape and are slightly browned on the edges.

Of course, you know I can't follow a recipe!  Here are the changes I made:

-I used 2/3 c light brown sugar, 2/3 c white sugar, and about 2 tsp molasses in place of the 1 1/3 c dark brown sugar.

-1% milk in place of whole milk

-1/2 c pecans in place of 1 c walnuts

-1 1/2 c apples in place of 1 c apples

I lined my cookie sheets with foil, which I have never done before, but it made clean-up easy! 

Mine turned out lighter in color than the picture from the original recipe, and I am sure that was because of my sugar of choice.

Also worth mentioning-the same recipe was posted on this blog using butter instead of shortening.  I typically would have used butter anyhow since it is so much easier to measure than shortening, but today I did stick with the shortening.

Hands Down the BEST Chocolate Chip Cookies EVER!

Yes, it is true!  I have located the best ever recipe to chocolate chip cookies!  They are chewy and moist, and very simple to make.  If you like chocolate chip cookies, you MUST try these!  I was checking out the foodgawker website this morning, when my youngest came in and announced that he would like to cook something.  I wasn't immediately thrilled with the idea, to say the least, but then I figured he has been bored all morning, and this would give him something to do.  About that time, I scrolled down the page, and saw a picture of some tasty-looking cookies.  The caption under the picture read. "The fluffiest, chewiest, most amazing chocolate chip cookies I've ever had--all thanks to a very surprising ingredient!"

It had my attention!  I clicked the link and was re-routed to Kelsey's Apple A Day blog, and to the recipe for BEST-EVER Chewy Chocolate Chip Cookies.  I called out the ingredients to my son, and he prepared everything on his own, with only a small amount of help from me.  He followed the instructions very closely.  The only change he made was for the bittersweet chocolate chips because we didn't have any.  We had 3/4 c of semi-sweet chocolate chips and the remaining 1/4 c we used milk chocolate chips.  This made the cookies very sweet-but no complaints here!

Recommendations:  TRY THESE!

Here is the recipe for your enjoyment:

Best-Ever Chocolate Chip Cookies

Ingredients: 

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. bittersweet chocolate chips

Directions:

1.  Preheat oven to 350 degrees F.

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.  Try not to eat them all.