Serving Up {Cookies}: Chewy Chocolate Chip Cookies

Last night my husband announced that he was in "need" of chocolate for dessert.  He said that while a plate of Cinnamon Roll Cookie Bars was sitting directly in front of him at the table!  I wasn't as supportive as I should have been and said "no" to the baking of cookies!  I cannot have that much temptation in the house at one time!  So I struck a bargain with the hubby...he could cook up some Toll House cookie dough (packaged) that was in the freezer to meet his chocolate need if he promised to only cook up enough to meet the immediate "need".  The cookies were baked and after he ate one (or two, or three) he said, "these are not nearly as good as yours".  Thank you!  I absolutely agree.  Even if the package does say "Cookie of the Year", packaged cookie dough just doesn't come close to homemade!

So with that I give you my favorite cookie recipe (at the moment).  Chocolate chip cookies are a tricky one because there are thousands of variations out there and everyone feels differently about what constitutes cookie perfection - kind of a thin/crunchy versus thick/chewy thing.  I am a thick and chewy girl myself.  I have tried many FABULOUS, tried and true recipes passed along by friends only to not have success when I recreate them in my kitchen.  My best friend makes awesome cookies - secret ingredient is corn starch - but when I make them they are not like the perfection that comes out of her oven.  Same thing with my sister-in-law's recipe - secret ingredient is pudding mix - but they don't come out of my oven looking like they do out of hers.  For whatever reason, this recipe works for me.  Every time.  So it is the recipe I stand by.  I think that the key to the thick and chewy result is perfecting the amount of flour and that may vary by altitude or weather, so play with it until you have your own Chocolate Chip Cookie perfection.  I have definitely found mine.

One Year Ago: Bran Flax Muffins
Two Years Ago: Roasted Pumpkin with Shallots & Sage
                          Roasted Pumpkin Seeds

CHEWY CHOCOLATE CHIP COOKIES     
(recipe from Stephanie C., adapted by Heidi C.)
printable version

1 cup butter
2/3 cups brown sugar
1 1/3 cups white sugar
2 tsp. real vanilla
2 eggs
3 1/2 cups flour (may need slightly more)
1 tsp. baking soda
1 tsp. salt
2 cups milk chocolate chips

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Cream butter and sugars until light and fluffy - at least 5 minutes - you can't over mix on this part.  Add vanilla and eggs. Beat lightly until smooth (don't over mix).  Mix dry ingredients and stir into sugar mixture until flour disappears (don't over mix).  Add chocolate chips and stir just until evenly distributed.
Using cookie scoop* drop dough onto cookie sheets.  Bake 8-10 minutes.  They will be slightly firm at the edges and soft in the middle.  They will get more firm as they cool.
Remove from oven and allow to cool on the cookie sheet.  Remove to cooling rack to finish cooling.

* This recipe makes the greatest jumbo cookies.  To make jumbo cookies, use an ice-cream scoop in place of a cookie scoop.  You will need to add 2-4 minutes to baking time to accommodate the larger size.

Serving Up {Cookies}: Oatmeal Cranberry White Chocolate Chunk Cookies

I feel so fortunate to have stumbled across this recipe many years ago.  The recipe was on the back of the package of craisens,  Generally when I purchase ingredients, I already know what I am going to make with them so it is pretty rare for me to even glance at the recipes on the packaging.  I guess this recipe taught me a lesson.  And a pretty delicious lesson at that.

The combination of sweet white chocolate (I like to use the large chunks of white chocolate) with the tart craisen, all in a chewy oatmeal cookie base - perfection!  Go ahead and just double the recipe - I know that I always do :)

One Year Ago: Strawberry Daiquiri Ice Cream Shake

Two Years Ago: Homemade Oreo Cookies

                          French Bread

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES     
(recipe from Craisins package)
printable version

2/3 cup butter, softened
2/3 cup brown sugar
2 large eggs
1 ½ cup old-fashioned oats
1 ½ cup flour
1 tsp. baking soda
½ tsp. salt
1 6-ounce package craisins (dried cranberries)
2/3 cup white chocolate chunks or chips

Preheat oven to 375 degrees. Using an electric mixer, beat butter and sugar together in a medium bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by teaspoonfuls onto ungreased cookie sheets.

Bake at 375 degrees for 10-12 minutes or until golden brown.

Serving Up {Cookies}: Fudgy Brownie Cookies

I really hope that nobody is completely cookie-ed out.  I know there are treats and candies and cookies everywhere you look - particularly the internet.  My site is no exception.  And while my intention had been to post a hearty soup or meal today, I had two people ask me for this recipe just in the past week so I figured that I better get it posted.

I am a huge brownie fan so I am somewhat leery of cookies that claim being anything close to a brownie...because, well cookies just aren't brownies!  Until now.  This recipe gets it right.  It probably helps that it begins with a brownie mix for it's base, but I am not complaining one bit!  Ease in preparation and an amazing outcome!  Works for me!

One Year Ago: Loaded Chocolate Crinkles

FUDGY BROWNIE COOKIES     
(recipe from Tasty Kitchen)
printable version

1 packaged Fudge Brownie Mix (18-21 ounce size)
1 1/4 cup flour
1/4 cup brown sugar
2 eggs
1/2 cup butter, melted and cooled
2 Tbs. water
1 cup chocolate chunks

Whisk brownie mix, flour and brown sugar together.  Using a spoon, stir in eggs one at a time and then add butter and water.  The batter will be very thick.  Fold in chocolate chunks.
Cover batter and refrigerate for 2 hours.
Preheat oven to 350 degrees.  Prepare cookie sheet by greasing or lining with parchment.
Drop dough by the tablespoon onto prepared cookie sheet.
Bake for 8-10 minutes.  Allow to cool on the pan slightly before transferring to a cooling rack.

Serving Up {Cookies}: Holiday Recipe Roundup

Last December I posted all of the cookie recipes that I had made as part of an annual cookie exchange that I used to participate in.  I thought that with us entering that Holiday Cookie Season, it might be nice to post links to each of them again, along with a few additional cookie recipes that would make great additions to a holiday party, a cookie exchange or the perfect accompaniment to a cup of hot cocoa!

Brownie Roll Out Cookie

Chewy Chocolate Gingerbread Cookies

Chocolate Rolo Cookies

Holiday Mint Cookies

Homemade Oreos

Loaded Chocolate Crinkles

Chocolate Chip Peanut Butter Cup Bites

Premier Cheesecake Cranberry Bars

Todd's Chocolate Chip Cookies

Cinnamon Roll Cookies

Decadent Chocolate Bars

Melt Aways

Oreo Truffles

Peppermint Oreo Bark

One Year Ago: Peppermint Oreo Bark

Serving Up {Cookies}: No-bake Chocolate Peanut Butter Oatmeal

I mentioned that my oven has been out of commission recently.  Which means my craving for a treat just kept growing and growing until it was monstrous in size.  I didn't have the patience to make something that required refrigeration (pudding) or required freezing (ice cream) so I had to come up with something I could make without an oven that would still be able to tackle my craving.

I pulled out this recipe, which is actually a favorite of my kids to make because it is so easy, and within 10 minutes I was dropping little balls of chocolate goodness onto wax paper to cool.  Shortly afterwards my husband arrived home and saw the treats on the counter and said, "you read my mine!  I've been needing a treat!".  I guess the broken oven was having the same effect on him :)  I thought that he was just in need of a treat but he informed me later that he LOVES these little chocolate balls.   Whether it's for the simplicity or for the taste - these really do hit the spot!

One Year Ago: Thai Coconut Ginger Broth

NO-BAKE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES     
printable version

2 cups sugar
1/2 cup milk
1/2 cup butter
4 T. cocoa
2-1/2 cups oats
2 tsp. vanilla
1/2 cup peanut butter

In a large, heavy saucepan, combine sugar, milk, butter, and cocoa over medium heat until the mixture comes to a boil. Allow to boil for 1 minute.
Remove from heat and add the oats, vanilla, and peanut butter. Mix until well blended. Spoon onto waxed paper and allow to cool.

Serving Up {Cookies}: Snickerdoodle Blondies

On Labor Day I attended a church-hosted BBQ which included a spread of potluck desserts.  I was attempting to be "good" and so I had to make my selection(s) count.  One pan caught my eye, and while it wasn't the prettiest, it looked like some type of cinnamon-ish bar and I am a sucker for cinnamon.  I took one bite and was overwhelmed by how flavorful and delicious it was.  I kid you not - I watched the dessert table until the BBQ was over just to see who picked up the pan...and by the day's end I had the recipe!

Funny part is that, with only a couple of tweaks, I already had the recipe and had even posted it here.  So consider this a bit of a recipe redo.  The omission of the cinnamon chips from my original recipe do not take anything away from the taste and it is one less (tricky) ingredient to worry about.  Also, there is no glaze in this recipe which simplifies it even further and was not missed one bit.

And just for the record - I made these four days later for a BBQ that I hosted and my son later reported that one guest ate five of them (I have to laugh that my son was counting) so I am obviously not the only one won over by the goodness of these bars!

One Year Ago: Candy Bar Pudding Dessert

SNICKERDOODLE BLONDIES     
(recipe from Dozen Flours)
printable version

2 2/3 cups flour
2 tsp. baking powder
1 tsp. salt
2 cups brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 Tbs. vanilla
2 Tbs. sugar
2 tsp. ground cinnamon

Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.  In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.  Spread the batter evenly in the prepared pan.

In a small bowl, combine the white sugar and cinnamon.  Sprinkle the mixture evenly over the batter in the baking pan.  Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife.

Serving Up {Cookies}: Frosted Banana Cookies

Oh my goodness.  I cannot believe that after all this time of blogging these cookies have not been posted.  I have seriously let you down and I offer my sincere apologies!  But the flip side is that once you taste these cookies I know that you will forgive me :)

I love baked banana goods and these little gems taste just like sweet nuggets of banana bread. Which would be good in and of itself, but then we add the frosting!!!  It is a browned sugar frosting and it's deliriously yummy, not to mention it pairs perfectly with the banana flavor.  Who knew?  This may just be your newest favorite frosting!

One Year Ago: Shredded Sweet Pork
                        Cilantro Lime Rice

FROSTED BANANA COOKIES     
(recipe from Kelli S.)
printable version

1 1/2 cups shortening
1 1/2 cups brown sugar
2 eggs
1 tsp. vanilla
1 tsp. banana extract
4 bananas, mashed
1/2 tsp salt
2 tsp. baking soda
4 cups flour

Cream together sugar and shortening. Add eggs, flavorings and bananas; mix well. Add flour, soda and salt. Drop by teaspoons onto a cookie sheet. Bake 10-12 minutes at 350 degrees.

Brown Sugar Icing:
6 Tbs. brown sugar
4 Tbs. butter
1/2 tsp. vanilla
4 Tbs. cream (or canned milk)

Combine all the ingredients in a saucepan and bring to a boil, stirring until the sugar is dissolved. Remove from the heat and add powdered sugar until you reach a desired consistency.

Serving Up {Cookies}: Butterscotch Potato Chip Cookies

Oh yes!  You did just read Butterscotch POTATO CHIP Cookies.  Salty...check!  Sweet...check!  YUM...huge check!

So here is the subconscious funny behind these little babies needing some sweet and some salty.  I have been having an "issue" with a neighbor.  Totally embarrassed to even admit that my neighbor hates me.  Actually I'm okay with that, but I am not okay with the fact that she hates my kids.  I mean, she isn't the one having to referee their arguments or beg them to practice the piano - what is there for her to hate?  But I digress....

Anyway, after the fourth time that she yelled (make that screamed) at my children in the middle of the afternoon for being on the trampoline, and the second time that her screaming included the phrase "you little S%#@" (yes she did!) I decided it was time to take her some cookies and apologize for my children having had disturbed her.  It went pretty well.  I gave her my cell phone number and told her to call me any time that my children were bothering her and I would take care of it immediately.  It was still going pretty well.  And then as I was leaving she quickly added that she thought my husband was rude because he called her "honey" (as in, "stop screaming at my children honey") at which point the sweet in the cookies was overpowered by the salty and I told her that I didn't believe that being called "honey" was anywhere near as rude as being called a "little S%#@".  Oh boy, did I get my momma bear on and I looked her right in the eyes and said, "let me make sure that you are 100% clear on this.  You now have my cell phone number and while you are welcome to call me, you will NEVER address my children directly again".  It suddenly wasn't going as well anymore and she slammed her door.  But she didn't throw the cookies at me!  If she had, I would have taken them home and eaten them myself because they are good enough to pick up off the ground and eat.

Wow!  I hadn't planned to share my neighbor drama, but it sure felt good.  Thanks for listening!  Even if you don't have a salty neighbor that you are trying to win over, this recipe is a winner.  I believe I may just be adding potato chips to a few more sweet things - think of all those recipes that use pretzels to create crunchy and salty....my creative juices are running!  This could be fun!

One Year Ago: Raspberry Rice Pudding

                        Oriental Chicken Salad

BUTTERSCOTCH POTATO CHIP COOKIES     

(recipe from The Ultimate Cake Mix Cookie Book)

printable version

1 (18-ounce) package white cake mix

1/2 cup butter, softened

1/4 cup brown sugar

2 eggs

2 cups crushed plain potato chips

1 cup butterscotch chips

Preheat oven to 350 degress.

Mix the cake mix, butter, brown sugar and eggs in a large bowl with an electric mixer for 1-2 minutes.  When well combined, add potato chips and butterscotch chips and mix in by hand with a wooden spoon.

Drop the dough by tablespoonfuls onto greased cookie sheet.  Make 9-12 minutes, or just until edges are set.  Cool 5 minutes on cookie sheet and then remove to wire rack to cool completely.

Serving Up {Cookies}: S'more Bars

Tomorrow night my husband and my sons will be participating in a favorite annual event - the Father & Sons camp out!  My boys truly look forward to going camping with their dad every year and this year my youngest will be joining them, so my daughter and I will get our very own girl's night out (or in).

When I think about camping I think about s'mores.  Yum!  S'mores and s'more variations have sure made their mark all over the recipe sites lately.  I, for one, am not complaining.  This recipe for a s'more blondie bar really hit the flavor of a s'more right on the head.  The addition of the graham cracker crumbs is perfect, and I think the texture and flavor were even better the day after.

The best part of the recipe?  All the flavor of the s'more without getting dirty or smelling like campfire smoke.  Definitely a winning combination.

One Year Ago: Coconut and Cashew Granola

                          Granola Pudding Parfait

S'MORE BARS     

(recipe from Mel's Kitchen Cafe)

printable version

                        

2 cups flour
2 cups crushed graham cracker crumbs
1 tsp. baking powder
1/4 tsp. salt
2 sticks butter, softened
1 1/2 cups brown sugar
1 tsp. vanilla
2  eggs
2 cups marshmallow creme
2 cups chocolate chips

Preheat the oven to 350 degrees.  Line a 9X13-inch pan with foil and grease the foil with cooking spray.

In a medium bowl, combine the flour, graham cracker crumbs, baking powder and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until light, about 2 minutes. Beat in the eggs and vanilla until well combined. Reduce the mixer speed to low and add the flour mixture, mixing until combined. Divide the dough in half. Press half into the bottom of the prepared pan until the dough is evenly flattened. Dollop the marshmallow topping on top of the cookie base and gently spread into an even layer. Sprinkle the chocolate chips on top.

Scatter the remaining dough over the top in clumps. Don’t worry about completely covering the top, the marshmallow and chocolate chips should peek through. Bake the bars until golden brown, about 30-32 minutes. Cool completely. Remove the bars from the pan by lifting out the foil.  Cut into bars and serve.