Archive for Cookies

Cream Cheese Cookies with Crushed Oreo

½ cups unsalted Butter, Softened
3 ounces Cream Cheese, Softened
1 cup Sugar
1 teaspoon Vanilla Extract
1 cup All-purpose Flour
½ cup Chocolate Chips
1 cup Oreo Cookie Crumbs, crushed fine
½ cups White Chocolate Chips, Melted (optional)

Preheat oven to 375 degrees and line baking sheets with parchment paper. Set aside.

In a large bowl, cream together the butter and cream cheese using a  mixer until they are well combined.

Add the sugar and vanilla and mix until ingredients are well combined. Add the flour and mix on low just until the flour is incorporated. Stir in the chocolate chips.

Form the dough into 1″ balls and roll in Oreo cookie crumbs until cookie is covered. Place covered cookie balls onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

Cool on the pan for two minutes before transferring to a wire rack to cool. Once cool, drizzle cookies with melted white chocolate if desired.

Enjoy!

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Pumpkin White Chocolate Chunk Cookies

Yield: 3 to 4 dozen cookies
2 cups all-purpose flour
1 teaspoon baking soda
1 cup butterscotch chips
3/4 cup (1 1/2 sticks) unsalted butter – softened
2/3 cup granulated white sugar
2/3 cup packed light brown sugar
1 large egg
2/3 cup canned pumpkin puree
1 1/4 cups old-fashioned rolled oats
1 cup chopped white chocolate – (or use chips)
1 cup chopped walnuts

Preheat oven to 350°F. Line two baking sheets with parchment.

Put flour and baking soda in bowl of a food processor fitted with a metal blade. Pulse to distribute the baking soda evenly. Add the butterscotch chips and process until the chips are ground, with some slightly larger bits remaining. Turn the flour and butterscotch chips out into a large bowl.

In a separate large bowl, cream the butter, granulated sugar and brown sugar together for 2 – 3 minutes, scraping down the bowl from time to time, until fluffy. Add the egg and pumpkin puree and stir to combine.

Pour the wet mixture into the flour mixture and stir to combine. Add oats, white chocolate chunks and nuts and stir until ingredients are combined and no flour is visible. Cover the bowl and refrigerate for at least 10 minutes or overnight.

Use a 1/4 cup measure or ice cream scoop to drop the cookie dough onto the prepared sheets, leaving 2 inches between cookies.

Bake cookies on center rack for 13 to 15 minutes, rotating the cookie sheets halfway through for even baking, until they’re light golden brown and no longer doughy looking. Cool cookies on cookie sheets for 10 to 15 minutes before transferring them to a wire rack or clean surface to cool completely.

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Pecan Sandies

Got a child off at camp? These cookies are great to mail and are a sure hit!! I shared a bag of 5 with the post office lady and scored a thank you note! My brilliant husband asked, “how did she get your address?”

USPS Lady?

Mailing cookies to daughter at camp?

Return address on package?

Hello!?

I guess even Einstein can ask a silly quesiton…

 

3/4 cups pecans

4 ounces unsalted butter, softened

6 tablespoons sugar

1 1/2 teaspoons vanilla extract

1 cup all purpose flour

1/4 teaspoon salt

1/2 cup sugar

 

Preheat oven to 350 degrees. Toast the pecans on a jelly roll pan for @ 7 minutes. Pulse them in a food prcessor until finely ground ( or coarsely chop by hand)

 

In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.

 

Roll dough into 1 1/2-inch balls, and place on two baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.

 

Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool @ 4 minutes. While still warm, toss them in the sugar bowl to coat them completely.

Return to rack to cool completely.

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Chocolate Chip Cookies

The ultimate Chocolate Chip Cookie!

2 cups plus 2 tablespoons flour
½ teaspoon salt
½ teaspoon baking soda
12 tablespoons unsalted butter – melted and cooled until warm
1 cup brown sugar
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla
1-2 cups chocolate chips

Heat oven to 325 degrees.
Mix flour, salt and baking soda together in a medium bowl.
Mix butter and sugars until thoroughly blended.
Mix in egg and yolk and vanilla.
Add dry ingredients and mix until just combined.
Stir in chips to taste.

Bake for 15 minutes until light golden yet centers are still soft and puffy.
Cool on cookie sheets.

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