Banana Choc chip oat cookies

Gone Bananas Chocolate Chip Oat Cookies
Serves: 2 dozen cookies
Ingredients
¾ cup all purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon sea salt
2 tablespoons unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup mashed banana (1 small or ½ large banana)
2 cups quick oats
1 cup semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F. Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl and set aside.

Using an electric mixer, cream the butter, egg, vanilla, and brown sugar together on medium speed until creamy, 1 -1 ½ minutes. Add the banana and ½ cup water, beating until incorporated. Add the flour mixture and beat on low speed until just combined. Add the oats and chocolate chips and mix briefly. Chill the cookie dough in the refrigerator for 15 minutes.

Line a rimmed baking sheet with foil and coat lightly with cooking spray. Use a tablespoon to scoop out 1 ½ inch dough balls, placing them about 1 inch apart on the baking sheet. Bake until just golden on top, about 10 minutes. Cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.

Fleur de Sel Choc Chip Blondies

Fleur de Sel Chocolate Chip Blondies: Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
3 cups semi sweet chocolate chips
2 tablespoons Fleur de sel

Fleur de Sel Chocolate Chip Blondies: Directions

Preheat your oven to 375 degrees F. Grease a 9 by 13-inch jelly roll pan with softened butter or cooking spray.

In a large bowl, whisk together your flour, baking soda, and sea salt. In your stand mixer, beat your butter until it is light and fluffy, about 2 minutes. Add the brown and granulated sugars a little bit at a time, pouring them in on the side of the bowl. While you're adding your sugars, stop the mixer occasionally and scrape the sides and bottom of the bowl to make sure that everything is fully mixed. Cream the butter and sugar mixture for about 8 minutes, until it is light and fluffy. (Creaming creates air pockets in the dough, and therefore these blondies have a light and delicate texture.)

Add your eggs 1 at a time, adding the second only after the first is fully incorporated. Once the second egg is fully incorporated, add your vanilla. Turn your mixer down to low speed and slowly add the flour/baking soda/sea salt mixture. Once the dry ingredients are fully incorporated into the wet ingredients, add in all those chocolate chips. Your machine will seem to be struggling to mix in the chocolate chips because there are so many of them, but don't turn it up, leave it on low and allow it to fully mix the chips in. Spread your cookie dough into a well-greased 9 by 13-inch jelly roll. Evenly sprinkle the top of the dough with the fleur de sel.

Pop the blondies in the oven for 25 to 30 minutes until they are golden brown on top and not wobbly in the center. Allow the blondies to cool in the pan on a wire rack or on a dishtowel on your counter.

Cut the blondies, still in the pan, with a sharp knife into bars, about 48 pieces. Remove with a spatula and serve. (Store any leftovers in an airtight container for up to 1 week, but they will not last that long!)

Yield: about 48 squares

Browned Butter crinkles

Browned Butter Crinkles

Simply put...these cookies are to die for.   Please eat lots of the frosting.

Browned Butter Crinkles

Browned Butter Crinkles

101 Gourment Cookies by Wendy Paul 

recipe also found here

2 sticks butter, softened

1 cup sugar

Pinch of salt

3 egg yolks

1 ½ teaspoon soda

1 ½ teaspoon vanilla extract

2 1/3 cups flour

Beat the butter and sugar together. Add the egg yolks and salt. Then add the soda and the extract. Fold in the flour. Stir until combined. Form balls the size of walnuts. Chill dough balls for 1 hour in the refrigerator. Dip the top in sugar. Press flat with the bottom of a glass and place on an un-greased cookie sheet. Bake at 350 degrees for 8-10 minutes until lightly golden. Don't over cook.  8 minutes was perfect for me. Remove from oven and let the cookies stand for 1 minute on the cookie sheet. Remove to a wire rack and cool completely. Frost with browned butter frosting (listed below)

Browned Butter Frosting 

1 stick butter

1 teaspoon vanilla

4 cups powdered sugar

½ cup heavy cream or more desired consistency

In a small skillet, brown butter over medium heat until golden brown flecks appear. Butter will become a little foamy. Stir now and then to make the butter cooks evenly. Remove from heat and cool slightly. Add powdered sugar, vanilla and cream. Beat on medium high until a creamy texture to your liking forms. Spread onto cooled butter crinkles.

(sorry, I originally forgot to post the directions for making the frosting! oops!)

Enjoy!

her choc chip cookies

Her Chocolate Chip Cookies

Cousin Tami has quite a reputation. She is known (at least by me...and now you) for her FANTASTIC treats. Seriously. We get together for book clubs, craft nights, cousin nights...and her assignment is always:"cookies, please".

They always have the perfect flavor and texture. And she makes them bite size so you can just pop them in your mouth. You can easily eat 5 or 6 before you know it.

I warn you, you won't stop at 6.

She entered these little beauties in the 2010 Fest and ended up taking home the trophy for "best classic with a twist".



Her Chocolate Chip Cookies*
1 C sugar
½ C brown sugar
2 eggs
1 tsp vanilla
¼-½ tsp almond extract (depending on tastes--I used 1/2 tsp of course)
¾ C shortening
3 C flour
1/2 tsp salt
1 tsp baking soda
1-2 cups of chocolate chips (Use any kind you like, Tami's winning combination was a mixture of dark, milk and white chocolate chips)
Preheat oven to 350°.
Cream sugars, eggs, vanilla, almond and shortening. Add flour, salt and soda. Mix in chocolate chips.
Form the dough into teaspoon size cookies (they will look tiny, but will puff up into the perfect bite size cookie). Bake for 6-8 minutes, until they just barely start to brown. Cool on a wire rack.

Peanut Butter Cookies (shelly)

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla

cream above ingredients

1 and 1/4 cup flour
3/4 tsp soda
1/4 tsp salt

sift and add to cream mixture

Bake at 350-375 for 9 min

Fudge Crinkles (cath)

1 package Betty Crocker Double Choc. Swirl Cake Mix
1/2 cup veg oil
2 eggs
powdered sugar
coconut

Preheat oven to 325.  Mix cake mix, coconut, oil, eggs.  Roll into a ball and cover it with powder sugar.  Bake 15 min.

Oatmeal Choc Chip Cookies

Oatmeal Chocolate Chip Cookies


Added by: Marcia Smart

(229 recipes) Mom Rating





Saved

Kid Rating





Not great

Prep time: 20 minutes

Cook time: 14 minutes

Total time: 34 minutes



Just because you're pregnant doesn't mean you can't enjoy sweet treats. Here's a healthier (yes, there are chocolate chips!) way to indulge.





Ingredients

1 cup trans-fat-free margarine

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

3/4 cup all-purpose flour

3/4 cup white whole wheat flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt (optional)

3 cups rolled oats, uncooked

1 1/2 cups dried cranberries

1 cup semisweet chocolate chips

Preparations

Preheat oven to 350 degrees. Beat the margarine and sugars together until fluffy. Add eggs and vanilla; mix well. Combine next five ingredients; add to sugar mixture and beat well. Stir in oats, then cranberries and chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10 to 14 minutes or until golden brown. Cool slightly before moving to a wire rack. (Makes 4 to 5 dozen)

Cowboy Cookies (coconut, choc, oatmeal)

Cowboy Cookies

(Adapted from the Sister's Cafe)

2 cups quick oats

2 cups flour

3/4 t baking soda

1/2 t baking powder

1/2 t salt

1/8 t cinnamon

1 cup butter, softened

1 cup packed brown sugar

2/3 cup sugar

2 eggs

1 t vanilla

2 cups semi-sweet chocolate (I did half semi-sweet and half milk chocolate)

1 cup shredded coconut

Preheat oven to 350. Mix together flour, oats, baking soda, baking powder, cinnamon and salt in a bowl, set aside. Beat together butter and sugar until smooth. Add eggs and beat until fluffy. Blend in vanilla. Using a wooden spoon add the dry ingredients. Mix in the coconut and chocolate chips. Bake at 350 for about 8-10 minutes depending on how big you make them. Now go get your cowboy hats on and enjoy!

diane clissolds choc chip cookies

3 sticks butter
1 1/4 cup sugar
1 1/4 cup brown sugar
2 eggs
1 Tbsp vanilla
1 spoonful of peanut butter

cream above ingredients

mix...
1 tsp salt
2 tsp soda
4 cups flour

add to liquid mixture.  then add 1 cup milk choc chips and 1 cup semi sweet chips

Bake at 375 10-11 min

oatmeal coconut chewies

Oatmeal Coconut Chewies
Printable Version with Picture
Printable Version

*Note: A couple of the times I’ve made these, I have substituted white wheat flour for the all-purpose and they turned out delicious!

1 cup granulated sugar
1 cup brown sugar
2 eggs
1 cup (2 sticks) butter, softened to cool room temperature
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour
1 cup shredded, sweetened coconut
1 cup quick oats

Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).

Recipe Source: my Aunt Laurie via my cousin Stacey B.

Choc Cookies with PB Chips

Ingredients:

1 cup butter
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
2/3 cup cocoa
2 cups and 2 tablespoons flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips

Cream together the butter and sugar. Then add eggs and vanilla. Once mixed well, add the dry ingredients. Fold in peanut butter chips. Bake on a greased cookie sheet for 9-11 minutes (depending on how gooey you like them!) at 350.

Peanut Butter Choc Chip Cookies

Ingredients:

1/2 cup butter, softened

1/2 cup sugar

3/4 cup brown sugar

1 egg

1 teaspoon vanilla

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups flour

10 (or more depending on how many you want) small Reeses Peanut Butter Cups (chopped)

Cream together the butter, sugar and brown sugar. Then add the egg and vanilla. Once well incoporated,  fold in the dry ingredients. Then add peanut butter cups. Bake on a greased cookie sheet at 350 for 10 minutes

Kenz Sugar Cookies

Sugar Cookies:
1/2 cup softened butter
1 cup sugar
1 egg
1 1/2 tsp vanilla
1/2 cup sour cream
1 tsp soda
1/2 tsp salt
3 1/2 cups flour

Bake at 350 for 8 minutes

Cream Cheese Frosting:
1/2 cup butter
8 oz cream cheese
4 1/2 cups powder sugar
1 tsp vanilla
mix for 4-5 minutes

Magic PB Middles

Magic Peanut Butter Middles

Added by Karly Campbell on January 19, 2010 in Cookies, Desserts

Prep Time 20 Minutes Cook Time 10 Minutes

Servings 24

Difficulty Easy

Ingredients

• FOR THE COOKIES:
• 1-½ cup All-purpose Flour
• ½ cups Cocoa Powder
• ½ teaspoons Baking Soda
• ½ cups White Sugar
• ½ cups Packed Brown Sugar
• ½ cups Butter
• ¼ cups Peanut Butter
• 1 teaspoon Vanilla Extract
• 1 whole Egg
• _____
• FOR THE PEANUT BUTTER FILLING:
• ¾ cups Powdered Sugar
• ¾ cups Peanut Butter

Preparation Instructions

Preheat oven to 375 degrees.

In a small bowl, mix together the flour, cocoa powder, and baking soda. In a large bowl, beat together the sugars, butter, and 1/4 cup of peanut butter until light and fluffy. Beat in vanilla and egg. Slowly mix in the flour mixture. Set aside.

For the peanut butter filling, combine confectioners’ sugar and 3/4 cup peanut butter. Beat together well. Roll filling into 30 small balls. Try to keep the balls all the same size—around 1 inch.

For each cookie, use 1 tablespoon of chocolate dough and roll into a ball. It helps to flour your hands first. Squish the ball of chocolate dough flat and place a peanut butter ball in the center. Wrap the chocolate dough up and around the peanut butter ball to completely cover. Place 2 inches apart on a baking sheet. Dip the bottom of a glass into white sugar and use the cup to lightly flatten the cookie balls. Bake for 7-9 minutes.

(Recipe from Stephanie at allrecipes.com)

PB Buckeyes

Peanut Butter Buckeyes

Added by Angie Arthur on June 26, 2009 in Candy, Desserts

Prep Time 15 Minutes Cook Time 15 Minutes

Servings 15

Difficulty Easy

Ingredients

• ⅜ quarts Creamy Peanut Butter
• 1 stick Butter (room Temp)
• ⅝ quarts Confectionary Sugar (more Or Less)
• 1 bar Melting Chocolate (or Almond Bark)

Preparation Instructions

Mix the peanut butter, butter and sugar together. Use your hands if needed because it will be very thick. Dough should be nice and stiff but not crumbly and definitely not sticky.

Roll the dough into 1″ balls and set them on a cookie sheet covered with wax paper. Store in freezer until very firm.

Melt chocolate (I microwave it in 30 second intervals until smooth and runny stirring in between.)

Get a few of the peanut butter balls out of the freezer (only about 10-20 at a time so that they remain frozen.) Using a toothpick, dip them into the melted chocolate. Make sure to leave a bit of the peanut butter showing at the top.

Place them back on the wax paper and into the freezer until the chocolate is set. Store in the fridge or freezer.

Oatmeal Choc Chip Cookies with Coconut

Perfect Oatmeal Chocolate Chip Cookies
1 cup oatmeal (not quick)
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt

1 cup butter, room temperature
1 1/4 cup light brown sugar
1/2 cup dark brown sugar
2 large eggs
1 tablespoons vanilla
1 cup coconut
12 oz. semisweet chocolate chips

Preheat oven to 350 degrees. Put the top 4 ingredients into a food processor or blender and blend about 30 seconds until coarse. Set aside. In a large bowl, beat the butter for 30 seconds until light in color. Add the sugar, eggs, and vanilla. Next, add the dry ingredients then add the coconut and chocolate chips. Shape cookie dough into balls and place on cookie sheet. Bake for 12-13 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack. Makes about 2 dozen cookies.

Chocolate Toffee Cookies

Chocolate Toffee Cookies
Printable Version

1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound semisweet chocolate, chopped (do not substitute chocolate chips since they melt differently; I use Baker’s baking chocolate that is usually found above the chocolate chips in the baking aisle)
1/4 cup (1/2 stick) butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped

Whisk flour, baking powder and salt together in small bowl. Place chocolate and butter in a microwave-safe bowl and heat on 50% power for two minutes. Stir and continue microwaving in one minute (50% power) increments, stirring after each minute, until chocolate and butter are melted and combined. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 3 minutes. Beat in chocolate mixture and vanilla.

Stir in flour mixture, then chopped toffee bars. Chill batter until firm, about 45 minutes.

Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by rounded tablespoonfuls onto sheets, spacing two inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes. (Can be made 2 days ahead. Store airtight at room temperature.)

Recipe Source: adapted from Smitten Kitchen originally from Bon Appetit