Limon Potato Chip Cookies

This one time, when I had 1/2 a bag of limon potato chip crumbs, I got a wild hair and decided to use them in baking.  I remember hearing/reading/trying? somewhere once chocolate chip cookies with potato chips. So...lime, chocolate, cookies, chips.  Why not?  They were good, but could have used a little more lime flavor. 

Potato Chip Cookies
Ingredients

• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup butter
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 tsp vanilla
• 2 eggs
• 2 cups wavy potato chips (limon flavored if you're me)
• 1/2 cup wavy potato chips for tops of cookies
• 2 cups mini chocolate chips

Instructions

1. Beat butter, sugars, and vanilla.  Add flour, baking soda, and salt. Add one egg at a time mixing thoroughly.  Stir in chocolate chips and potato chips.  Place 2 tablespoons of dough on parchment lined baking sheets and press a potato chip piece into the top of each.
2. Bake at 350F for 10-12 minutes.

Recipe by Created by Diane

www.createdby-diane.com/2012/05/potato-chip-cookie.html

(the accidental) Coconut Caramel Cookies

For my New Year's Eve party I thought it would be fun to make Samoa Bark, but instead of shortbread cookies I thought I'd use graham crackers.  Because I had them.  Well, probably a bad idea.  The coconut caramel mixture didn't want to stick to the graham crackers at all.  So, the CC topping came off and ended up being a "no bake coconut caramel cookie".  And they were a hit!  To get the real Samoa Bark recipe, click the link above.  For the flubbed up recipe keep reading...

Ingredients:
14 oz bag of caramels
3 cups sweetened flaked coconut
2 tbsp water
2 oz semi-sweet chocolate for drizzling

Instructions:

1. Line a baking sheet with foil.  Set aside.
2. In a non-stick skillet on medium-low heat, toast your coconut, stirring occasionally. This will take about 10 minutes or so, but be watchful because once it starts to brown it happens quickly and you don't want to burn the coconut!  When the coconut is toasted, set aside.
3. Meanwhile, unwrap all your caramels and place them in a medium saucepan along with 2 tbsp water over medium-low heat.
4. Stirring continuously until the caramel has JUST melted.  You don't want to over heat the caramel, as it will make it hard.  Immediately fold in your toasted coconut.
5. Spread of plop caramel mixture onto foil.
6. Melt your 2 oz chocolate using whatever melting process you prefer and drizzle over the top of the caramel/coconut.
7. Put in freezer for 5 minutes to set the chocolate.
8. Cut, or remove from foil, and enjoy!

Brownie Covered Oreos

These little creations... I had high expectations for them!  I had complete confidence that I could make brownie mix, dip an oreo in it, then bake it.  And I'm pretty sure I flubbed something up along the way because out of 36 (every oreo in package) or so "brownies", only 11 turned out.  I don't know what went wrong.  Maybe not enough non-stick spray.  Either way, the 11 were good.  And the crumbs of the other 25+ were good too.

Brownie Covered Oreos

Makes entire package of Oreos

Ingredients

1 brownie mix (or use your own brownie recipe)

1 package Oreos

White chocolate, melted for drizzle

Sprinkles

Instructions

1. Preheat oven to 350F.  Prepare brownie batter according to package directions.  Leave in mixing bowl.  Dip Oreos in brownie batter then place in the bottom of cupcake tins that have been generously sprayed with cooking spray.  Bake for 12-15 minutes, until brownies are cooked through (doesn't take long).  As soon as you remove, take a plastic knife and run along edges, (this is very important so you get the cookie out with brownie not stuck to pan).
2. Let cool for 5 minutes, remove, drizzle with melted white chocolate, sprinkle, and enjoy!

Comments

• I sprayed generously.
• I did not use plastic knife, I used metal one. 
• Maybe that's where I went wrong...
• I used the holiday peppermint oreos...yum!

 And in case you wondered what the scraps looked like...

Fat, Fluffy Snickerdoodles

I love snickerdoodles.  Who am I kidding, I love cookies!  But these had me at "fat, fluffy", kinda like me.  :)

Fat, Fluffy Snickerdoodles
Ingredients
1/2 c butter, room temperature
1 c sugar
1 egg
1 tsp vanilla extract
1 3/4 c all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
2 tbs milk
1/4 c sugar + 1 tbs cinnamon for dipping

Instructions

1. Preheat oven to 375F.
2. Cream butter and sugar 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 tsp cinnamon.  Mix until dough comes together.  Add in milk.  If dough is still crumbly, add milk 1 tbs at a time until it comes together.  Refrigerate for 30 minutes.
3. In a bowl, combine remaining sugar and cinnamon.  Remove dough from fridge and roll into big 1 1/2" balls.  Dip in cinnamon sugar mixture and place on baking sheet.  Lightly press down on dough to flatten it.  Bake at 375F for 10-12 minutes.

Comments

• Delicious!

Recipe from How Sweet It Is

Witchy Worm Cookies

Ok, I really am not fond of the "halloween" name for these cookies, but I couldn't think of anything else to call them.  So I'm using the name from the site that I found them.

Ingredients:

2 pkg chocolate chips, 12 oz ea

1 pkg peanut butter chips, 10-12 oz

1 can peanuts, 12 oz

3 oz. Rice/Chow Mein Noodles

Instructions:

1. Melt the buzzard eyes and snails over low heat.  Take off the heat and stir in the spider eggs and fried worms; mix thoroughly.
2. Drop by the spoonful onto wax paper lined cookie sheets.  Freeze until set.  Store in the refrigerator.  (Makes about 40 pieces.)

Adjustments:
I ended up using the whole 5 oz. container of chow mein noodles. 
I'm thinking of adding some rice krispies next time too.  :)

adapted from Bake at 350

Chocolate Chewies

(please don't mind the pool of cooking spray!)

I saw the recipe for these and decided that I had to try them.  And soon.  I had never heard of a chocolate chewie cookie, but I like chocolate and I like chewie so it sounded like a good match.  They were super easy to make.  And yummy delicious!

Ingredients:
12 oz. powdered sugar
2 oz. cocoa powder
1/2 tsp salt
3 egg whites
1/2 tsp vanilla
7 oz. chopped pecans (optional)

Instructions:

1. Preheat oven to 350F.
2. Sift the dry ingredients together.  Add dry ingredients to a stand mixer fitted with the whisk attachment.  Turn mixer onto low and add one egg white at a time (the mixture will appear very dry until the last egg white).  Add vanilla and turn the mixer onto medium-high and beat for 2 minutes.  The batter will be quite thick (think brownie batter).  Optional:  Fold in pecans.
3. Spoon the batter onto parchment-lined baking sheets and place in the oven.  Bake for 15 minutes and remove from oven.  Let cool completely on baking sheet before removing.

Source: BakeSpace.com

Oatmeal Cranberry White Chocolate Chunk Cookies

Hey there, this is the sister that normally eats the cookies; now I'm making the cookies! Who would've thought that I can BAKE!?! Well, I love to bake and cook oh yeah I can't forget I LOVE to eat! I made these cookies a few years back and forgot about them. I forgot where the recipe was and once I remembered I just had to make them once again! I remembered that my family devoured them within a short period of time (who am I kidding though, anything with sugar in it doesn't last very long in our household). These cookies are delicious and I suggest you make them ASAP!

Oatmeal Cranberry White Chocolate Chunk Cookies

Prep time: 15 minutes
Bake time: 10-12 minutes
Makes approximately 2 1/2 dozen cookies

Ingredients:

2/3 cup butter 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
6 oz. (1 heaping cup) craisins
2/3 cup white chocolate chunks or chips

Instructions:

• Preheat oven to 375*F.
• Using an electric mixer, beat butter 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 craisins and white chocolate chips.
  
  
  
• Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes or until golden brown.
• Cool on wire rack.
  
  
• Store in an air tight container may be kept in the freezer (when using after freezing allow 15 min. for cookies to thaw out).
  

Alterations:
- I didn't have enough butter so I added 1/2 cup of apple sauce
- I used whole wheat flour instead of all-purpose flour
- I made the cookies really small and got just a little more than 4 dozen cookies
-I stored them in an ziplock... BIG note to self do not do that!!! Because I used applesauce they were very sticky and began to have a stale taste.
-I used egg beater type eggs.

I couldn't tell that I had made alterations to the recipe, it's that good!


Oh, these cookies made my kitchen smell so yummy! (I stand corrected they made my sister's kitchen smell yummy, my kitchen a.k.a. my parents kitchen is under construction (seriously it looks like a war zone)). I hope you get baking so you too may taste the deliciousness of these oatmeal cranberry white chocolate (goodness) cookies!

Kaitlin took all but the last pictures herself!  I edited them though. :)

Crunchy Jumble Cookies

Who likes chocolate chip cookies?  Who likes rice krispie cereal?  So why not put the 2 together!

I came across this recipe on Megan's Munchies site last week and decided to make them.  Granted, I kinda messed up, but they were still yummy!

Ingredients:
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
2 cups rice cereal
1 (12 oz) bag semi-sweet chocolate chips (about 2 cups)

Instructions:

1. Preheat oven to 350F.  Lightly grease cookie sheets.
2. Stir together flour, baking soda, and salt in a small bowl; set aside.
3. In large mixing bowl, cream together butter and sugar until light and fluffy.
4. Add egg and vanilla; beat well.
5. Gradually add flour mixture.
6. Stir in rice cereal and chocolate chips.
7. Drop by teaspoonfuls onto prepared cookie sheet.
8. Bake 11-13 minutes or until lightly browned.
9. Remove immediately from cookie sheets onto wire rack.  Cool completely. 

Yield:  3 dozen.

My mistake...?  Well, for some reason, I took 1/2 cup of butter for 1/2 cube of butter.  So, ah, there was 1/2 the amount of butter.  Needless to say, they were dry, dry, dry cookies.  The dry batter was still good though.

Peppermint Chocolate Cookies

Some time or a year ago, I came peppermint chips.  Not the swirly ones you can find at the grocery store, nice ones that you can find at Cost Plus.  So for some time now or a year, these chips/chunks have been in my freezer taking up room.  This is the year that I was going to use them.  And I did.  With chocolate.  Chocolate cookies from a recipe adapted from a Pillsbury cookbook.

Prep Time:  30 minutes; Yield:  24 cookies

1/2 cup firmly packed brown sugar
1/4 cup butter, softened
1/2 tsp vanilla
1 egg white
1 cup all-purpose flour
3 tbs unsweetened cocoa
1/2 tsp baking soda
1/8 tsp salt
1/2 cup semisweet chocolate peppermint chips

1. Heat oven to 375F.  In a large bowl, combine brown sugar and butter; beat until light and fluffy.  Add vanilla and egg white, blend well.
2. Add flour, cocoa, baking soda and salt, mix well.  Stir in chocolate peppermint chips.  Drop dough by teaspoonfuls  inches apart onto ungreased cookie sheet.
3. Bake at 375F for 8 to 9 minutes or until set.  Do not overbake.  Cool 1 minute, remove from cookie sheets.
   
   
   

Cookie Cake Pie: Attempt #2

I was not going to let this recipe win. I had to successfully make it! So, the next day it was time to make a second attempt of the "Cookie Cake Pie."

And I did it!
Ingredients:A single pie crust
A batch of cookie dough (homemade or store bought)
A batch of cake batter
Frosting

Instructions:
1. Preheat oven to 350.
2. Line pie pan with pie crust. Place cookie dough on pie crust, spread evenly. Should end up being about an inch thick. (Note, you should also end up with some dough leftover.)
3. Make your cake batter. Pour batter onto cookie dough until pie crust is about 2/3 filled. (This is where I originally went wrong. I used all the batter.) You should end up with leftover batter. Be creative and use it like I did, cookie cupcakes.
4. Pop the monster in the oven, check it after 25 minutes. You're aiming for golden brown edges. Continue to bake at 5 minute increments until golden brown edges are achieved. (See the cookie cupcakes in there...?)
5. Pull it out and let it cool. Once cooled frost it. The original maker of this recipe said that her frosting was about 1" thick. EEK! I did not lay it on that thick.
It was a bit sloppy when I cut into it. But man was it good. Diabetes waiting to happen. Well worth it though!

Thank you CakeSpy for sharing this recipe.

Nieman Marcus Cookies

I've made these a couple times. I learned the first time to 1/2 the recipe...and to use a strong mixer (oops, we overheat my mom's old one...).

Ingredients:
2 cups butter
2 tsp. baking soda
5 cups oatmeal, blended into a fine powder in a blender
24 oz. chocolate chips
1 tsp. salt
4 eggs
3 cups chopped pecans
4 cups flour
2 cups sugar
2 cups brown sugar
1 8 oz. Hershey Bar, grated
2 tsp. baking powder
2 tsp. vanilla

Instructions:
Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls and place 2" apart on a cookie sheet. Bake for 10 minutes at 375 degrees.

Jose Cuervo Christmas Cookie

Being as the QA Christmas party was at a Mexican, Latin, restaurant; someone was so kind to bring these cookies for dessert. Man were they good! I begged for the recipe. Tada!

Jose Cuervo Christmas Cookies

Ingredients:
1 cup water
1 teaspoon baking soda
1 cup sugar
1 teaspoon salt
1 cup brown sugar
4 large eggs
1 cup nuts
2 cups dried fruit
1 (750 ml) bottle tequila (Jose Cuervo or your other favorite brand)

Directions:

1. Sample the tequila to check quality.
2. Take a large bowl; check the tequila again to be sure it is of the highest quality.
3. Pour one level cup tequila and drink.
   
4. Turn on the electric mixer.
5. Beat one cup of butter in a large fluffy bowl.
6. Add one peastoon of sugar.
7. Beat again.
8. At this point it's best to make sure the tequila is still ok, so try another cup just in case.
9. Turn off the mixerer thingy
10. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
11. Pick the frigging fruit off the floor.
12. Mix on the turner
13. If the fried druit gets stuck in the beaters just pry it loose with a drewscriver.
14. Sample the tequila to check for tonsisticity.
15. Next, sift two cups of salt, or something.
16. Who geeves a sheet.
17. Check the tequila.
18. Add one table.
19. Add a spoon of sugar, or somefink.
20. Whatever you can find
21. Greash the oven.
22. Turn the cake tin 360 degrees and try not to fall over.
23. Don't forget to beat off the turner.
24. Finally, throw the bowl through the window, finish the quetila and make sure to put the stove in the wishdasher.
25. Cherry Mistmas !

Cheers!!!

Ok, who really thought those sounded good and was ready to make them?!? Fooled ya!

I Can't Believe it's a Cookie

Ready for simplicity...?

1 cup sugar
1 cup peanut butter
1 egg

Heat oven to 350F. Mix all ingredients. Place on cookie sheet. Bake for 12-15 minutes.

Makes about 2 dozen.

Peanut Butter Brownie Cookies

Oh man! These cookies are the bomb! I made them once and they disappeared quickly! In my opinion, chocolate and peanut butter are the world's greatest food combination, so my eyes perk up anytime I see a recipe containing both.

Ingredients:
1 (19.5 oz.) box of classic traditional fudge brownie mix
1/4 cup butter, melted
4 oz. cream cheese, softened
1 egg
1 cup powdered sugar
1 cup creamy peanut butter
1/2 (16 oz.) can chocolate fudge frosting

Instructions:

1. Heat oven to 350F. In a medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blened (dough will be sticky).
2. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet to make 24 cookies; smooth edge of each to form round cookie.
3. In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls of peanut butter mixture into 24 calls. Lightly press 1 ball into center of each ball of dough.
4. Bake at 350F for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
5. Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.

Makes 24 cookies.

1 cookie = serving: Calories 260, Total Fat 13g, Fiber 0g

Recipe from Pillsbury

Healthy Chocolate Chip Cookies

The recipe is pretty simple... Follow whatever current chocolate chip cookie recipe you have. Me? I tend to always make the recipe that's on the chocolate chip bag.

But here's the difference...

• Instead of all-purpose flour, use whole wheat flour.
• Instead of butter, use half butter and half unsweetened applesauce.

Bake as normal.

Now, when I made these, I substituted the WHOLE amount of flour with whole wheat. But as I put the first sheet into the oven I read on the bag that when substituting, use half all-purpose and half whole wheat. Maybe it would have made a difference. Maybe not. The cookies were still really good. There was a slight flavor difference, but only if you really knew that there should be.

These cookies also froze and shipped well. I sent a majority of the batch to Alaska where Dennis and his kids gobbled them up.

Here you have, as my dad called them, Poop Pounder Chocolate Chip Cookies. Very high in fiber! 3 grams per 1/4 cup of flour...

Mini Muffin Cookies

The Ingredients:

When it comes to the ingredients, the sky is the limit. Use whatever kind of cookie dough and mini candies you think would work together. In this case, an assortment of reese's, rolos and kisses with chocolate chip and peanut butter cookie doughs.

The Instructions:

Preheat your oven to 350 degrees.

Remove the wrapper from the cookie dough and slice into 1" to 1 1/2" slices. Take those slices, flip them on their side and cut them into quarters.
Put the quartered pieces into greased mini muffin tins. Put the tins into the oven for 6 to 8 minutes.

While the dough is in the oven, unwrap your candies. See that lovely assortment. I've even made these cookies with mini snickers. That was good!
Look at those beauties! Don't worry, magic does not happen and they do not come out of the oven with the candy in place. Remove the tins from the oven when the dough is slightly golden brown. Once out of the oven, immediately put the candy into the dough. Just a little push into the dough is good. You want it in, but not forced. Let the cookies cool a little bit. Use a spoon to remove from the tins.
Pile high just to watch it all disappear. You'll notice there are lighter, not as golden brown, cookies. Make sure they're golden brown. The more "raw" they are the harder they are to get out of the tin. Trust me with this one!
I tube of cookie dough makes about 3 to 3 1/2 dozen cookies.

Go forth, make these cookies and use your imagination mixing and matching dough to candy.

Let me know what you find to be a good combination!

I made these cookies when Kaitlin was home last weekend. She took just about all of them back to camp with her. She was afraid that she'd eat most of them on her drive back, so she put them in the trunk.

Recipe from The Pioneer Woman Cooks.