It Inspired Me

Yes it’s another Chocolate chip cookie recipe. This recipe eggs from one of my favorite bloggers, Keep Your Daydream. Their posted recipe calls for 2 teaspoons of salt. Personally I felt like that was a little heavy on the salt so I am writing it as 1 tsp. They are very tasty tho, even with the 2 tap.  10 ounces of butter 225 grams of granulated sugar 285 grams of brown sugar 2 eggs 1 tablespoon vanilla 1 ¼ teaspoons baking soda 1 teaspoon salt 2 teaspoons of baking powder 500 grams of flour 550 grams of chocolate chunks Preheat your oven 325 degrees convection (preferred) or 350 degrees regular oven temperature. Cream your butter and sugar. Add eggs, one at a time, blending well between each egg. Add vanilla. In a separate bowl, mix your dry ingredients. Slowly add to creamed mixture. Use a small ice cream scoop to portion cookie size and bake for 12 minutes.

  Ever since Crumbl opened down the street I’ve been on a mission to find copycat recipes. I’m not sure of the original, because it was sold out when we went, but these cookies are the bomb!! PREP TIME  10   mins COOK TIME  10   mins FROSTING  10   mins TOTAL TIME  25   mins COURSE  Dessert CUISINE  Mexican SERVINGS  20 INGREDIENTS    CHURRO COOKIES 1   cup   butter, softened 1   cup   brown sugar   packed ½   cup   granulated sugar 2   eggs 2   tsp   vanilla 3   cup   all purpose flour 1   Tbsp   cornstarch 1   tsp   cinnamon ½   tsp   salt ¾   tsp   baking soda ¾   tsp  baking powder CINNAMON SUGAR COOKIE DUSTING ¼   cup   granulated sugar ¼   cup   brown sugar   packed 1   tsp  cinnamon CINNAMON BUTTERCREAM FROSTING ½   cup   butter, softened ½   cup  ...

I have a great memory of spending the 4th of July with Aunt Merle and Uncle Russ. Every year Aunt Merle would make Special K Bars and Cucumber Sandwiches. We would enjoy them by the pool and on the patio. Just thinking of these bars makes me think of summer. 1 cup granulated sugar 1 cup Karo syrup 1(12 ounce) jar crunchy peanut butter 6 cups Special K cereal 1(6 ounce) package semi-sweet chocolate chips 1(12 ounce) package butterscotch chips In a large mixing bowl, mix sugar and Karo syrup; microwave on high for 3-4 minutes, or until sugar is completely dissolved. Remove after sugar is dissolved. Do not boil. This is important. Bars will be hard as concrete if mixture continues to boil.Remove bowl from microwave; add crunchy peanut butter to the sugar mixture and stir until smooth. Stir in the Special K cereal and mix well.  Pat the mixture firmly into a lightly buttered 13X9 inch pan. Using a lightly buttered or greased piece of waxed paper works great for patting down the m...

1 c brown sugar 1/2 c sugar 1/2 c butter 2 c flour 1 t vanilla 1 egg 1 c buttermilk 1 t soda Mix sugars, butter, flour and vanilla.  Remove 1/2 cup to use as crumbs for the top.    Beat egg, buttermilk and soda.  Add to sugar mixture (keeping 1/2 cup previously measured to the side).  Do not overmix here.  Spread into 9x13 inch pan and top with remaining sugar mixture and five broken heath bars and 1/2 cup chopped nuts.  Bake at 350 for 30 minutes.  

 As I am adding recipes from my recipe box, I am noticing there are a few things that I have multiple recipes of - Chocolate chip cookies, molasses cookies, lemon bars and now sugar cookies.  I love a good amish sugar cookie.  I have found the taste of the dough seems to be a prediction of the taste of the baked cookie.  This recipe makes some phenomenal dough, so it ought to make a great cookie right!?!?  One more thing - if you are looking for something different, try making sandwich cookies with these sugar cookies.  Put buttercream frosting between two sugar cookie cutouts.  Delish!  You can even roll the edges in chocolate chips or sprinkles.  Makes for a pretty cookie.  By the way, do not skip the cream of tartar.  It is mandatory for this recipe.  Also, try keeping dough in the refrigerator or even freeze some dough formed into balls.  There's nothing like a fresh baked cookie! 1 c. butter 1 c. oil 1 c sugar 1 c pow...

2 ½ cups all-purpose flour ¾ cup unsweetened cocoa powder 1 teaspoon baking soda 1 cup white sugar 1 cup firmly packed brown sugar 1 cup butter, softened 2 teaspoons vanilla extract 2 eggs 48 chocolate-covered caramel candies (such as Rolo®) 2 tablespoons white sugar 4 ounces chocolate almond bark (chocolate confectioners coating) (Optional) Preheat oven to 375 degrees F (190 degrees C).  Mix flour, cocoa powder, and baking soda together in a small bowl. Beat 1 cup white sugar, brown sugar, and butter together in a large bowl until light and fluffy. Add vanilla extract and eggs; beat well. Stir flour mixture into sugar mixture; mix well.  Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.  Place 2 tablespoons white sugar in a small bowl. Press one side of each ball into sugar. Place balls, sugar sides up, onto a baking sheet, about 2 inches apart.  Bak...

These are really good cookies.  Beware, this is a huge recipe.  You could try freezing the dough or keeping it in the refrigerator.  They are also better when soft, in my opinion, so try keeping  pice of bread in with the cookies.   2 cups butter 4 cups flour 2 teaspoons baking soda 2 cups sugar 5 cups blended oatmeal 24 ounces chocolate chips 2 cups packed brown sugar 1 teaspoon salt 1 (8 ounce) Hershey Bars (grated) 4 large eggs 2 teaspoons baking powder 2 teaspoons vanilla 3 cups chopped nuts (your choice) 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 soda. Add chocolate chips, grated Hershey Bar and nuts. Roll into 1 inch balls and place 2-inches apart on a cookie sheet. Bake for 10 minutes at 375° or until golden.

1 c butter 1 egg 2 1/2 c flour 1/2 t salt 1/4 c finely chopped candied cherries 1 square unsweetened chocolate, melted 1 1/4 c sugar 1 t vanilla 1 1/2 t baking powder red food coloring 1 t poppy seeds  Cream butter.  Gradually add sugar.  Beat in egg and vanilla.  Blend in flour, powder and salt.  Divide into thirds.  To one part add red food coloring and cherries.  Tot he second part, add cooled chocolate.  To third part, add poppy seeds.  Line 9x5x3 inch pan with wax paper.  Layer cherry later, then chocolate layer then poppy seed layer.  Refrigerate overnight.  Remove from pan and cut into thirds.  Cut into thin slices.  Bake at 350 for 10-12 minutes.  

 1 pound butter 1 1/4 c sugar 3 eggs dash baking soda 1 package peanut butter chips 4 c. rice krispies 2 c creamy peanut butter 1 1/2 c brown sugar 1 T vanilla extract 4 1/2 flour 1 1/2 c dry roasted peanuts Cream butter, pb, and sugars until smooth.  Add eggs, vanilla and soda.  Beat oil fluffy.  Add flour, chips, peanuts and cereal.  Drop by the spoonful onto cookie sheets.  Bake at 350 for about 16 minutes.  

I have three different buckeye recipes on this blog, so far.  This is kind of like the chocolate chips; each recipe is good in its own way.  This recipe comes from one of the moms I met at MOPS.  This recipe has a bit of a different texture with the cracker crumbs.  They're a good option.  A good taste test Buckeye bar would be awesome!  1 1/2 c peanut butter  6 c powdered sugar 2 sticks butter, softened 1/2 t vanilla 6 whole graham crackers, crushed fine 4 c semi-sweet chocolate chips or bark, melted Line baking sheet with waxed paper and set aside.  Mix all ingredients, except the chocolate.  Roll into balls, insert a toothpick into each and freeze.  After 1/2 hour, or longer, remove from freezer and dip into melted chocolate.  The frozen cookie allows the chocolate to harden quickly so that you don't get a flat side.  Remember to leave a small open area without chocolate to create that full buckeye look.   

 I know I probably have a half dozen chocolate chip cookies on here, but they are all a little different.  This one has pudding mix in the batter.  It makes for a little richer dough/cookie.  Just something different.  Recipe comes from the Milwaukee Journal Sentinel.  1 c butter 1/4 sugar 3/4 c brown sugar 2 eggs 1 t vanilla 2 1/4 c flour 1 t baking soda 1 small package instant pudding, chocolate or vanilla 12 oz chocolate chips 1 c nuts Cream butter.  Add sugars and eggs, mixing well.  Add remaining ingredients, mixing well.  Scoop onto cookie sheet and bake at 350 for about 15 minutes.  

 This is a Jean staple item.  Every time I make them they seem to turn out differently.  I am also unable to make them as good as Jean's are.   2 c. flour 2 t baking powder 1/2 t salt 2/3 c shortening 2 1/4 c brown sugar 3 eggs 2 c chocolate chips 1 c walnuts (optional) 1 t vanilla Melt shortening.  Stir in brown sugar.  Let cool.  (If you do not let it cool here, the eggs may cook when added and the chocolate chips may melt)  Beat in eggs.  Add dry ingredients.  Add chocolate chips, nuts and vanilla.  Pour into 10x15 inch pan and bake for 30 minutes at 350.  

This is an old recipe of my Grandma's.  She recommended shaping them into 3-1 1/4 inch rolls, then cut into 1/2 inch slices.  She then placed a blanched almond or pecan on top of each slice and baked.   1 1/2 c powdered sugar 1 c butter 1 egg 1 t vanilla (or almond extract) 2 1/2 c flour 1 t baking soda 1 t cream of tartar Chill dough.  Roll out and cut with cookie cutter.  My grandma baked the cookies on a greased cookie sheet.  I would bake on my stone or silicone sheet.  Bake at 350 degrees for 6-8 minutes.  

These were soft and gooey cookies. (And maybe really good dough too) 1/2 cup shortening 3/4 cup creamy peanut butter 1 1/4 c brown sugar 3 tbsp milk 1 tsp vanilla 1 large egg 1 3/4 cups all purpose flour 3/4 tsp salt 3/4 tsp baking soda Preheat oven to 375 degrees. Combine shortening, peanut butter, brown sugar, milk and vanilla until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Bake even sized balls about two inches apart. Bake for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to racks to cool completely.

2 and 1/4 cups (280g) all-purpose flour 1 and 1/2 teaspoons baking soda 2 teaspoons ground ginger 2 t. Apple pie spice 1/4 teaspoon salt 3/4 cup (170g) butter, softened 1/2 cup (100g) brown sugar 1/4 cup (50g) granulated sugar 1/4 cup (60ml) unsulphured or dark molasses 1 large egg, at room temperature 2 teaspoons pure vanilla extract Mix flour, soda, ginger, apple pie spice and salt. Beat butter and sugars til fluffy. Add molasses, egg and vanilla to creamed mixture. Slowly add dry ingredients. Chill dough for an hour. Bake at 350 for 11-12 minutes. 

This is the best dough ever (week its a tie with Amish sugar cookies). These are delish. Be sure not to over bake them. Enjoy fresh from oven with a cup of milk!! Mmm... 1 cup (2 sticks, 8 ounces) butter, softened to room temperature 1 cup (7 ounces) packed light brown sugar 1/2 cup (3.5 ounces) granulated sugar 1 teaspoon vanilla extract 2 large eggs 1 1/4 cups (6.25 ounces) all-purpose flour 1/2 cup (2 ounces) natural unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (3.5 ounces) old-fashioned oats 1 cup (3.5 ounces) quick oats 2 cups (12 ounces) semisweet chocolate chips Preheat oven to 350 degrees F. Line two large, rimmed baking sheets (11X17-inches or so) with parchment paper. In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, whip together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the vanilla and eggs and beat un...

These are brownies like chocolate cookies. They also work as bars if you don’t feel like making dry cookies. Best fresh out of the oven. Enjoy with a cold glass of milk. PREP TIME: 15 MINUTES | COOK TIME: 14 TO 16 MAKES: 2 1/2 DOZEN COOKIE 1 1/3 cups (325 mL) Vegetable Shortening 1 cup (250 mL) sugar 2/3 cup (150 mL) packed brown sugar 3 tbsp (45 mL) milk 1 tbsp (15 mL) vanilla extract 2 eggs 2 1/4 cups (550 mL) All Purpose Flour 2/3 cup (150 mL) cocoa powder, sifted 1 tsp (5 mL) baking soda 1 tsp (5 mL) salt 1 cup (250 mL) chocolate chips Heat oven to 350°F (180ºC). In the bowl of an electric mixer, combine shortening, sugar, brown sugar, milk and vanilla extract; beat at medium speed until well blended. Add eggs one at a time. Beat well after each addition.  In a medium bowl, combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed until just blended. Stir in nuts and chocolate chips.  Drop 2 tablespoons (30 mL) of dough ...

Years ago, I purchased a Martha Stewart magazine. Around Christmas time, they had an article discussing frosted cut out sugar cookies. The magazine included photos of how to frost using royal icing. While I feel like this is a very popular method today (2020), this did not seem to be common at the time of this article (probably around 1997). Below is a recipe to make the royal icing. 1 box confectioners' sugar (1 pound) 5 tablespoons meringue powder, or 2 large egg whites 2 t. water In the bowl of an electric mixer mix sugar, water and meringue powder (or egg whites) on a low speed for about 10 minutes.  Add food coloring to achieve the desired color.   There are a few techniques when frosting with royal icing.  Each technique requires a different consistency of the icing.  You begin the process with outlining the area you want covered with the color.  This will require a slightly thicker consistency.  Next you will "flood" the area using a t...

Makes 26 cookies ½ pound butter, softened (2 sticks) ¾ cup + 1 tablespoon granulated sugar ¾ cup packed light brown sugar 2 large eggs 1 ¼ teaspoons vanilla extract ¼ teaspoon freshly squeezed lemon juice 2 ¼ cups flour 1/2 cup rolled oats 1 teaspoon baking soda 1 teaspoon salt Pinch cinnamon 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips 1 3/4 cups chopped walnuts  Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.  Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.  With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.  Remove bowl from mixer and stir in chocolate chips and walnuts. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 in...

I was looking for a chocolate chip cookie recipe that was listed by weight and used shortening. This one let both criteria so...why not? I baked these in batches of 6-8, and kept the rest in the fridge. I also pressed a bunch of dough into a six inch round pan. This was delicious with a little ice cream!! 3/4 cup (175 mL) Shortening 1 1/4 cups (300 mL) lightly-packed brown sugar 1 egg 2 tbsp (30 mL) milk 1 tbsp (15 mL) vanilla extract 1 3/4 cups (425 mL) All Purpose Flour 1 tsp (5 mL) salt 3/4 tsp (3 mL) baking soda 1 1/2 cup (250 mL) semi-sweet chocolate chips Preheat oven to 375ºF (190ºC). Cream shortening and brown sugar in large bowl at medium speed of electric mixer for 2 minutes, or until light and fluffy. Add egg, milk and vanilla, beating for 1 minute, or until thoroughly blended. Combine flour, salt and baking soda. Add to creamed mixture gradually, beating on low speed for 1 minute, or just until blended. Stir in semi-sweet chocolate chips and pecans. Drop dough by heapi...