Tag Archives: cookies

Orange and White Chocolate Chip Drop Cookies

These cookies are the perfect summer treat! The tangy orange with the sweet white chocolate is almost like a creamsicle! One of the best things about this recipe is that the orange flavor is all natural so you don’t have any of that funky extract after taste.

These cookies are also so soft and chewy, some people fall either into the crunchy cookie lover category or the chewy lovers. Which one are you? I can go either way!

I brought these to both jobs and only had a few leftover for us to enjoy! My favorite part was opening the tupperware and getting a burst of orange right in the olfactory sense! I just love making treats to share with my friends at work. I have one co-worker who doesn’t really like desserts and now whenever he hears I have treats is right at my desk curiously peeking in the box!

Ingredients:

  • 2 Sticks Salted Butter, room temperature
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 1 Tbsp Vanilla Extract
  • 1 Egg
  • Zest of 2 Oranges
  • 2 Tbsp Fresh Squeezed Orange Juice
  • 1/2 tsp Salt
  • 3/4 tsp Baking Soda
  • 2 1/2 Cups Flour
  • 16 oz White Chocolate Chips

Preheat oven to 350.

In a stand mixer or large bowl beat the butter and sugars together until you have a grainy paste. Add the vanilla, egg, zest, juice, salt and baking soda. Mix until well combined, scraping down the sides of the bowl as necessary. Slowly add flour, mix until well combined. Finally add the white chocolate chips and mix for about 30 seconds until well distributed.

On a large baking sheet drop small spoonfuls of cookies I did 5 rows of 4 cookies. Bake for 10-12 minutes until the edges are lightly browned. Do not over bake or else the citrus will burn the bottom of the cookie.

Cool for 5 minutes, then transfer to a wire rack and finish cooling. Store in a covered container if they last long enough 😉

Feel free to comment below and let me know how yours turned out or if you have any questions.

Strawberry and Chocolate Cookies

I am getting a head start on my Valentines Day blogging this year! I feel like a month is a pretty good jump on things. I haven’t quite planned out everything that I will be making this year yet. What are your favorite Valentine’s treats? Let me know in the comments and I might give it a try!

Visit the Valentine’s Day Page for more ways to wow the love of your life 🙂

Don’t want to spend loads of money and time on making chocolate covered strawberries for Valentines Day this year? Well here is an excellent alternative! And there is no shortage of red, pink and white M&M’s on the shelves so grab a bag and have some fun with your kids whipping up a special treat!

Ingredients

  • 1/4 cup White Sugar
  • 3/4 cup Brown Sugar
  • 1 cup Butter, softened
  • 1 package Jello Strawberry Creme Instant Pudding Mix
  • 1 Tbsp Vanilla Extract
  • 2 Eggs
  • Pink Food Coloring
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 1/2 cups Flour
  • 1 Cup White Cheesecake M&M’s
  • 1/2 Cup Milk Chocolate M&M’s

Preheat oven to 350 degrees.

In a stand mixer beat the white and brown sugar with the butter until you have a grainy paste. Add the vanilla, food coloring and eggs, mix until combined.

Beat in the baking soda and salt. Mix in the pudding mix. Slowly add the flour. Mix well. Using a large mixing spoon mix in the M&Ms. If your dough is really soft place in the fridge for 15 minutes.

Using a cookie dough scoop get a heaping scoop of dough. Place on a large non stick cookie sheet. I did 3 cookies to a row and 5 rows.
Bake for 13-15 minutes until the edges just start to brown.

Cool on a wire rack.

 Mom’s Crunchy Chocolate Chip Cookies


Ok I am not sure why my recipes have been so chock full of nostalgia lately, but here is another recipe from my childhood! These are the chocolate chip cookies that I grew up craving. This is probably the reason why I prefer my cookies to be more on the crunchy side rather than soft or chewy.

I feel like when my Mom made these cookies they were way thinner and completely crumbled. Looking at the recipe it calls for margarine….yikes. I used all butter and the texture was still amazing and the flavor so good it makes you flutter your eyelashes and nod your head without even realizing it.


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Does the Family Circle magazine even still exist? I’m not sure but my mom has this old page from 1981 ripped out and photo copied. Isn’t it amazing the progression of technology and lifestyle. 35 years ago magazines, Xerox, index cards and boxes or binders were the equivalent of Pinterest. I cannot imagine trying to do what I do now back then. Now I’m on Pinterest comparing and contrasting 2-3-4 recipes and taking bits and pieces of inspiration and wisdom from them to come up with what I make for dinners and desserts.

Ingredients:

  • 1 Cup Butter (slightly softened)
  • 1 Cup Brown Sugar
  • 1 Cup Granulated Sugar
  • 1 Egg
  • 1 Tbsp Vanilla
  • 1 Tbsp Milk
  • 1 tsp Salt
  • 3 tsp Baking Soda
  • 1/2 Cup Vegetable Oil
  • 3 1/2 Cup Flour
  • 1 Cup Cornflakes
  • 1 Cup Quick Oats
  • 12 Ounces Chocolate Chips

Preheat oven to 350 degrees.

In a large mixing bowl or stand mixer beat the butter, brown sugar and granulated sugar together until it forms a grainy paste. Beat in the egg, vanilla,  milk, salt and baking soda until it’s well blended.

Slowly alternate adding the flour and oil until completely mixed.

With a spoon stir in the cornflakes, oats and chocolate chips.

Using a cookie scoop or a large spoon form the dough into large balls and place on an un-greased baking sheet. 3 to a row and 4 or 5 rows based on how long your sheet is.

Bake for 12-15 minutes until golden brown. Transfer to a wire rack to cool.

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If you are sharing with your friends and family…be careful! There won’t be any left for you! I hope everyone loves these cookies as much as I do!img_0181-1

Classic Chocolate Chip Cookies


Some of my good Facebook buddies have requested my best recipes for chocolate chip cookies. So I am going to share a 3 part chocolate chip cookie series. We will have crunchy cookies and pudding cookies, but of course we will need to start with an all American classic chocolate chip cookie.

I mean how can you go wrong with a classic? These cookies have an awesome texture that is just slightly chewy. The other great thing is that you can totally switch this recipe up and create some awesome flavors. Mix in different candies, nuts, dried fruits or flavor emulsions and create your perfect cookie!

Ingredients:

  • 1 cup Brown Sugar, firmly packed
  • 1/2 cup White Sugar
  • 1 cup Butter, softened
  • 2 eggs
  • 3 tsp Vanilla extract
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 1/2 cups All purpose Flour
  • 12 oz or 2 cups Chocolate Chips
  • Optional mix ins: walnuts, raisins, Heath bar pieces,

Preheat oven to 300 degrees.

In a stand mixer combine both sugars. Add butter and mix until a grainy paste forms. Add eggs and vanilla. Mix until just barely smooth.

Add salt and baking soda. Slowly mix in flour.

Use a cookie scoop or spoon and place cookie dough balls on a non stick cookie sheet. Leave at least 1/2 inch in between cookies.

Cook for 22 to 25 minutes until golden brown.

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Caramel and Chocolate Cookies

I have been on quite a baking frenzy lately! And now it is time to share all my goodies with all of you! These cookies are very soft and chewy, I love the texture.

I shared these cookies at work a little while ago and even the most picky person I know absolutely loved these! I didn’t tell anyone about the candy in the middle of the cookie and everyone just freaked….they loved them!

I can’t wait for another charity bake sale, I think these will be a big hit! One of the most satisfying things in life these days is seeing others take joy is a tasty treat that I put so much thought and hard work into. It’s become incredibly rewarding and I am very lucky to have very supportive people in my life.

In the instructions I do strongly suggest that you let the cookie dough chill in the fridge to let it firm up. This will help keep the cookies keep shape around the candy bar and not spread out too far.

Ingredients:

  • 1/4 cup White Sugar
  • 3/4 cup Brown Sugar
  • 1 cup Butter, softened
  • 1 package Jello Caramel Instant Pudding Mix
  • 1 Tbsp Vanilla Extract
  • 2 Eggs
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 1/2 cups Flour
  • 1 Cup Semi Sweet Chocolate Chips
  • 1 Bag of Twix bites

Preheat oven to 350 degrees.

In a stand mixer beat the white and brown sugar with the butter until you have a grainy paste. Add the vanilla and eggs, mix until combined.

Add the baking soda and salt. Mix in the pudding mix. Slowly add the flour. Mix well. Using a large mixing spoon mix in the chocolate chips. Place the cookie dough in the fridge for 15 minutes.

Using a cookie dough scoop get a heaping scoop of dough. Place a twix bite in the middle and roll the dough around to cover the candy. Place on a large non stick cookie sheet. I did 3 cookies to a row and 5 rows.


Bake for 13-15 minutes until slightly browned on the bottoms and edges.

Cool on a wire rack for 10 minutes.

Enjoy!!

I am always looking for fun cookie ideas! Comment below and let me know what your favorite cookies are!

White Chocolate Macadamia Red Velvet Cookies

Valentine’s Day is the time for Red Velvet everything!! One of our favorite cookies is white chocolate macadamia and I just had to give these a little Valentine’s Day twist.

Not quite sure what our plans going to end up being this year, but you can bet that something yummy will be on the table! Also going to try and make some chocolate dipped strawberries….yum!

If you have kids you can really have fun with the icing! As you can see I went a little overboard, but I think they look really cool!

Cookie Ingredients:

  • 1 1/2 Cups Flour
  • 1/4 Cup Unsweetened Cocoa Powder
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 Cup Butter, softened to room temperature
  • 3/4 Cup Brown Sugar, packed
  • 1/4 Cup Granulated Sugar
  • 1 Egg, room temperature
  • 1 Tbsp Milk
  • 2 tsp Vanilla Extract
  • 0.5 oz Red Food coloring
  • 3/4 Cup White Chocolate Chips
  • 1/2 Cup Unsalted Macadamia Nuts, chopped

Cream Cheese Frosting

  • 1/4 Cup Cream Cheese, softened to room temperature
  • 3 Tbsp Milk or Cream
  • 1/2 Cup Powdered Sugar
  • Red Food Coloring

** Start making these ahead of time because they NEED to be in the fridge for at least an hour before baking.

In a medium mixing bowl combine the flour, cocoa, salt and baking soda. Set aside.

In your stand mixed beat the butter until it’s completely smooth. Add both sugars and beat until you have a grainy paste. Add the egg, vanilla and milk, mix well. Add the food coloring.

Slowly mix in the dry ingredients,, white chips and nuts until you have a sticky dough. Add more food coloring if desired. Cover and place in the fridge for at least an hour.

Preheat oven to 350 degrees. Use a cookie scoop to ball the dough onto a non-stick cookie sheet. Bake for 10-11 minutes. Remove from the oven, the cookies will be in sort of a mound shape. Use the back of a big spoon to flatten them out by gently pressing in the middle of the cookie. You can press a few extra chips in the top for some good visuals.

To make the frosting beat the cream cheese in a small bowl until completely smooth. Beat in the milk and slowly add the powdered sugar. Beat until it’s incredibly smooth. Divide into 3 batches and add food coloring to get some pink and red colors.

Put the frosting in a ziploc bag and cut off a very small tip. Drizzle the frosting over the cookies in whatever funky design suits you! Add some sprinkles for a little whimsy and crunch!