I'm going to say it. These cookies are my favorite cookie and I'm a cookie monster. Sometimes I get the biggest craving for them and have to make a batch. I've seen other recipes similar to this that float around but they never turn out as well as my mom's recipe. Be aware though, these guys are finicky with baking times. 7 to 8 minutes leaves them chewy, 9-10 makes them crispy...11 burns them. So make sure you pull them out quickly!
Ingredients:
1 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp. vanilla
3 cups old-fashioned oats
1 (11 oz.) package of butterscotch chips
Directions:
Preheat oven to 375 degrees
Combine flour baking soda, salt and cinnamon in small bowl. Beat butter, both sugars, eggs, and vanilla in large mixing bowl until creamed together. Gradually beat in flour mixture. Stire in oats and butterscotch chips. Drop by rounded tablespoons onto ungreased baking sheets.
Bake for 7-10 minutes. Cool on sheets for 2 minutes before removing to baking racks to cool completely.
Yields about 4 dozen.
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
July 12, 2011
June 24, 2011
No Bake Cookies
Hello all Taste Bud readers! My name is Trevor, my friends call me Trevor Chan. I am the newest contributor to this fabulous blog, and am so excited to share some amazing recipes with you!The title of this post is true! There is no baking involved in this recipe! There is a tidge of cooking, but nothing I'm sure you can't handle! Enjoy these easy and delicious cookies!
Ingredients
2 Cups Sugar
1/2 Cup Margarine or Butter
1/3 Cup Cocoa
1/2 Cup Milk
1/2 Cup Peanut Butter
3 Cups quick Oatmeal
1 tsp. Vanilla
Directions
1. Bring Sugar, Margarine or Butter, Cocoa and Milk to a boil.
2. Boil for 1 minute. Do not over boil.
3. Add Peanut Butter and stir until dissolved.
4. Add Oatmeal and Vanilla.
5. Drop desired size amounts on to waxed paper.
6. Let set about 1 hour.
Note: To help the cooling process along, toss em' in the fridge! They're delicious served cold!
June 21, 2011
Brownie Cookies with Chocolate Mousse Frosting
I confess, I am a little proud of myself and will lightly toot my own horn now: toot, toot! These are super fast to make and taste, well, pretty awesome if I do say so myself. And the frosting is really fluffy and delicious!
Okay, without further ado, the moment you've been waiting for! I give you: the recipe. Enjoy them (I certainly did)!
Ingredients
Brownie Cookies
1 pkg Devils Food Cake Mix (preferably with pudding in the mix)
2 eggs
1/4 cup veggie or canola oil
Chocolate Mousse Frosting
1 small package of instant chocolate pudding
1 cup milk (I used skim, but you could use 1% or 2%, I'm sure)
1 container of Cool-Whip (approx. 1.5 - 2 cups)
Directions
1. Preheat oven to 350 degrees.
2. Mix cake mix, eggs and oil together until it has moistened and formed a thick dough.
3. Using a scoop, measure out cookies.
4. Put cookies in the oven for 10-12 minutes. Don't let them over-bake! I pulled them out at 10 minutes.
5. While cookies bake, make frosting.
6. Empty pudding mix into a bowl and add milk. Beat together for 2 minutes until thickened.
7. Gently fold Cool Whip into pudding mixture. Frosting will be light and fluffy.
8. If cookies are rounded when they come out of the oven, use the bottom of a glass to lightly flatten them while they are still warm. Don't use too much pressure or they will harden as they cool.
9. After cookies are baked and cooled, frost each with a dollop of chocolate mousse frosting. Yum!
June 19, 2011
Chocolate Chip Cookies
Okay, I know everyone has a recipe for chocolate chip cookies and I know a lot of people can make them by scratch but this recipe is REALLY good. Don't believe me? Every single time I make these cookies at least one person asks me for the recipe. Seriously! People say, "I've never had such a good chocolate chip cookie!" I got this out of ward cookbook. Beware, it makes a TON! I usually do make the whole recipe and freeze half the dough. Half this recipe yields about 2 dozen cookies, a full recipe 4-5 dozen depending on how big your cookies are.
Ingredients:
1 lb. butter (no substitutes!!!)
1 1/2 cups sugar
2 cups brown sugar
4 tbsp. vanilla
3 eggs, beaten
2 tbsp baking soda
6 cups flour
4 c. chocolate chips
Cream the butter and sugars, add vanilla, eggs and soda. Gradually add flour in and blend well. Fold in chocolate chips. Bake at 350 degrees for 5-7 minutes.
June 11, 2011
Monsterly Good Cookies
My mom's neighbor made these babies for our going away party before we moved to California, and I have been in LOVE ever since. With the cookies-not the neighbor, although I am eternally grateful for her for sharing. These are chewy, chocolaty, peanut-buttery, with a hint of warm spice. I made the mistake of sending a bag full with my husband to the Range, and now the Soldiers are requesting them every week. (Support our troops, right?) I don't mind because I just triple the recipe. They freeze really well.
3 eggs
1 1/4 cup packed brown sugar
1/2 tea. salt
1 cup white sugar
1/2 tea. vanilla extract
1 12 oz jar of peanut butter
1 stick softened butter
1 cup semi-sweet choc. chips
1/4 cup craisins or raisins*
2 tea. baking soda
1 tea. pumpkin spice
4 1/2 cups of quick oats (if you don't have quick oats you can just blend regular oatmeal in your food processor or blender. I usually use 2 1/2 cups of blended oats and 2 cups of unblended for more texture)
That's right there is NO flour in these
Combine eggs and sugars and mix well. Add salt vanilla, peanut butter, and butter. Mix well. Stir in chocolate, craisins, baking soda and oatmeal. Drop by tablespoon onto greased cookie sheet 2 inches apart. Bake for 8-10 minutes @ 350. Don't overbake! Let stand for 3 minutes before transferring to wire racks to cool.
*I don't usually put either of these in. This recipe is fun because you can experiment with different additives. For example KRAFT makes caramel bites, they are little round caramel balls(which are a good alternative for the caramel candies that you have to unwrap individually) but I threw some of them in my last batch for some caramel goodness. They were yummy. And this week I'm going to use shredded coconut instead. Yay! I can't wait.
3 eggs
1 1/4 cup packed brown sugar
1/2 tea. salt
1 cup white sugar
1/2 tea. vanilla extract
1 12 oz jar of peanut butter
1 stick softened butter
1 cup semi-sweet choc. chips
1/4 cup craisins or raisins*
2 tea. baking soda
1 tea. pumpkin spice
4 1/2 cups of quick oats (if you don't have quick oats you can just blend regular oatmeal in your food processor or blender. I usually use 2 1/2 cups of blended oats and 2 cups of unblended for more texture)
That's right there is NO flour in these
Combine eggs and sugars and mix well. Add salt vanilla, peanut butter, and butter. Mix well. Stir in chocolate, craisins, baking soda and oatmeal. Drop by tablespoon onto greased cookie sheet 2 inches apart. Bake for 8-10 minutes @ 350. Don't overbake! Let stand for 3 minutes before transferring to wire racks to cool.
*I don't usually put either of these in. This recipe is fun because you can experiment with different additives. For example KRAFT makes caramel bites, they are little round caramel balls(which are a good alternative for the caramel candies that you have to unwrap individually) but I threw some of them in my last batch for some caramel goodness. They were yummy. And this week I'm going to use shredded coconut instead. Yay! I can't wait.
June 10, 2011
Eggless Cookie Dough
Let's be honest with ourselves: when we decide to make cookies, a big motivator is getting to eat the cookie dough. Come now, you know it's true.
My dilemma: I try to be sneaky when... er... sneaking some doughy goodness, but sometimes my two-year-old catches me red handed. I don't want to give her any because of the raw eggs, but I feel horrible depriving her of such tasty goodness while I chow down (sneakily, of course).
The compromise: eggless cookie dough. Now mind you, this dough is NOT to be baked. The result of baking this concoction will be the furthest thing from cookies. Let me repeat: this recipe will not yield actual cookies!
What this recipe does produce is cookie dough that is good (and safe) enough to eat! It's great plain, frozen in balls, frozen and mixed into ice cream... and best of all I don't have to feel guilty about sharing with my toddler!
Ingredients:
1 cup butter, softened
1 1/2 cups brown sugar
2 tsp vanilla extract
1 Tbsp water
2 cups flour
1/2 tsp salt
1 cup semi-sweet chocolate chips (mini chips are my favorite, but regular sized chips work, too)
Directions:
1. Cream butter, vanilla, sugar, and water together until uniform in texture.
2. Mix flour and salt together in a small, separate bowl.
3. Using a hand or stand mixer, gradually add flour mixture to butter and sugar mixture.
4. Fold in chocolate chips.
5. Eat right away or use a small scoop to make little balls of dough to freeze and eat later. Yum!
My dilemma: I try to be sneaky when... er... sneaking some doughy goodness, but sometimes my two-year-old catches me red handed. I don't want to give her any because of the raw eggs, but I feel horrible depriving her of such tasty goodness while I chow down (sneakily, of course).The compromise: eggless cookie dough. Now mind you, this dough is NOT to be baked. The result of baking this concoction will be the furthest thing from cookies. Let me repeat: this recipe will not yield actual cookies!
What this recipe does produce is cookie dough that is good (and safe) enough to eat! It's great plain, frozen in balls, frozen and mixed into ice cream... and best of all I don't have to feel guilty about sharing with my toddler!
Ingredients:
1 cup butter, softened
1 1/2 cups brown sugar
2 tsp vanilla extract
1 Tbsp water
2 cups flour
1/2 tsp salt
1 cup semi-sweet chocolate chips (mini chips are my favorite, but regular sized chips work, too)
Directions:
1. Cream butter, vanilla, sugar, and water together until uniform in texture.
2. Mix flour and salt together in a small, separate bowl.
3. Using a hand or stand mixer, gradually add flour mixture to butter and sugar mixture.
4. Fold in chocolate chips.
5. Eat right away or use a small scoop to make little balls of dough to freeze and eat later. Yum!
January 5, 2010
Homemade Oreos
Our family situation is... unusual. I come from a rather large family of 6 kids. My husband has 10 brothers and sisters, most of whom are married and/or have kids. We both have divorced parents who are remarried bringing the total number of parents to 8. Not to mention our two little darlings and all our sweet nieces and nephews.
Add them all up and you have quite a large family. Don't get me wrong. I love having a large family, but it does make family gatherings a little tricky. I mean, finding room for that many people, let alone feeding and entertaining them, can be a daunting task!
So is it any wonder that when I was asked to make a dessert for Ben's family Christmas party last year, I was a little intimidated? Thank goodness for homemade Oreos! This recipe made more than enough for everyone. Plus, I tinted the frosting red and green with food coloring, making them extra festive!
I highly recommend using a small scoop for measuring out most cookies, but with these ones especially, it is incredibly helpful. If you use a scoop, all of your cookies will end up the same size, making them much easier to match and frost. Plus, it makes them look nice, too!
Cookies:
2 devil's food cake mixes
4 eggs
1 cup vegetable oil
Frosting:
1 (8 oz.) pkg cream cheese, softened to room temperature
2 Tbsp butter, softened to room temperature
1 tsp vanilla
2-3 cups powdered sugar (to desired consistency)
Directions:
1. Preheat oven to 350 F.
2. Mix together cake mixes, eggs, and oil.
3. Scoop dough onto cookie sheet. If not using a scoop, roll dough into 1" balls.
4. Bake for 6 to 9 minutes.
5. While cookies are baking, prepare frosting. In a medium bowl, beat cream cheese, butter, and vanilla with electric beaters until combined and slightly fluffy.
6. Add sugar, a small amount at a time, mixing constantly until desired consistency is reached.
7. Cool cookies completely before frosting. Spread a small dollop frosting on the underside of one cooled cookie and top with another cookie (be sure not to use too much frosting or cookies will slide off of each other). A little goes a LONG way!
Add them all up and you have quite a large family. Don't get me wrong. I love having a large family, but it does make family gatherings a little tricky. I mean, finding room for that many people, let alone feeding and entertaining them, can be a daunting task!
So is it any wonder that when I was asked to make a dessert for Ben's family Christmas party last year, I was a little intimidated? Thank goodness for homemade Oreos! This recipe made more than enough for everyone. Plus, I tinted the frosting red and green with food coloring, making them extra festive!
I highly recommend using a small scoop for measuring out most cookies, but with these ones especially, it is incredibly helpful. If you use a scoop, all of your cookies will end up the same size, making them much easier to match and frost. Plus, it makes them look nice, too!
Cookies:
2 devil's food cake mixes
4 eggs
1 cup vegetable oil
Frosting:
1 (8 oz.) pkg cream cheese, softened to room temperature
2 Tbsp butter, softened to room temperature
1 tsp vanilla
2-3 cups powdered sugar (to desired consistency)
Directions:
1. Preheat oven to 350 F.
2. Mix together cake mixes, eggs, and oil.
3. Scoop dough onto cookie sheet. If not using a scoop, roll dough into 1" balls.
4. Bake for 6 to 9 minutes.
5. While cookies are baking, prepare frosting. In a medium bowl, beat cream cheese, butter, and vanilla with electric beaters until combined and slightly fluffy.
6. Add sugar, a small amount at a time, mixing constantly until desired consistency is reached.
7. Cool cookies completely before frosting. Spread a small dollop frosting on the underside of one cooled cookie and top with another cookie (be sure not to use too much frosting or cookies will slide off of each other). A little goes a LONG way!
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