White Chocolate Cranberry Oatmela Cookies

White Chocolate Chip Cranberry Oatmeal Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 cup white chocolate chips
1 1/2 cups dried cranberries
Preheat oven to 350° F.

Combine, flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large bowl. Gradually beat in flour mixture. Stir in oats, cranberries, and white chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 10-12 minutes. Cool on baking sheets for 1 - 2 minutes; remove to wire racks to cool completely.

S'mores Cookies

I have a sweet tooth right about now and these just look devine!!

S'mores Cookies
Source: Baked Perfection adapted from Make and Bake
Makes approximately 4 dozen cookies


Ingredients:
1 1/2 cups all purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 dash of cinnamon
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped


Directions:
Preheat oven to 375 degrees.
In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon.
In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips.
Drop by rounded tablespoon onto ungreased cookie sheet.
Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies.
Return to the oven and bake an additional 3-4 minutes until fully cooked.
Cool cookies on a wire rack.

Healthy Chocolate Chip Cookies

Ingredients:

1/3 cup brown sugar
1/3 cup granulated sugar
3 tbsp. butter, softened to room temperature
1/3 cup applesauce
1 egg
1 tsp vanilla
1 TBL milk
1 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup uncooked quick rolled oats
3/4 cup semisweet chocolate chips
3/4 cup chopped walnuts

Directions:

- Preheat the oven to 350 degrees.

- Combine the sugars in an electric mixer.

- Cream the sugars with the softened butter.

- Add in the egg, vanilla, applesauce, and milk. Cream until smooth.

- In a separate bowl, sift together the flour, soda, baking powder, and salt. Add slowly to the wet mixture.

- Once smooth, stir in the oats, chocolate chips, and walnuts.

- Using a teaspoon or a small ice cream/cookie scoop, drop rounded teaspoons about 2 inches apart on a cookie sheet lined with parchment paper.

- Bake for 12-15 minutes or until lightly golden around the edges. Makes around 2 dozen (depending on the size of your cookies).
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Alton Brown's "The Chewy"

Yes, another chocolate chip cookie recipe. I'm looking for a good one, one that is good all the time. I'll make these...eventually and update when I do. Recipe from Food Network


2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Pioneer Woman’s Good Ol’ Basic Chocolate Chip Cookies

Another recipe found on Sing for your Supper and these looked good. I've said before that I love a 'pretty' chocolate chip cookie. Nestle's recipe just never turns out pretty and I can't figure out why. These looked good!


1/2 cup margarine
1/2 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 PLUS 2 tablespoons all-purpose flour
1 heaping teaspoon instant coffee granules
1 rounded teaspoon baking soda
1 1/2 teaspoons salt
3/4 cup semi-sweet chocolate chips
1 heaping cup milk chocolate chips
2 tablespoons flax seed, slightly crushed with rolling pin

Preheat oven to 375 degrees.

In a bowl, stir together butter, margarine, brown sugar, and white sugar until combined. Add eggs and vanilla and stir together.

In a separate bowl, stir together flour, instant coffee, baking soda, and salt. Add to wet ingredients in batches, stirring gently after each addition. Stir in flax seed if desired. (which it definitely was not.)

Stir in chocolate chips.

Drop balls of dough on a cookie sheet and bake 11 to 13 minutes. Remove from cookie sheet and eat warm.

Tea Cakes

This is my grandmothers recipe, and a family favorite. we only got to really see my grandparents on holidays and she always had a batch of these. They don't sound like much, and some people say they would be better with icing but no one in my family agrees! It's sort of like a sugar cookie, but not.

4 sticks butter
3 c sugar
1 c buttermilk
2 tsp baking soda
2 eggs
2 tsp vanilla
9 c flour...that's right 9

Mix everything together and bake at 350 for 12-15 min. You'll have to have a very large bowl and you won't be able to use a mixer with all that flour. I always make my mom be the one to mix it with her hands!

M&M Cookies

Makes approximately 15-18 large cookies

Ingredients:
- 2 cups + 2 tbsp. (10 5/8 oz.) unbleached all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 tbsp. (1 1/2 sticks) unsalted butter, melted and cooled until warm
- 1 cup packed (7 oz.) light or dark brown sugar
- 1/2 cup (3 1/2 oz.) granulated sugar
- 1 large egg + 1 egg yolk
- 1 tbsp. vanilla extract
- 1 - 1 1/2 cups plain M&Ms

Directions:
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough (since I weighed the dough, I did 2.2 oz. per cookie) into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a metal spatula.

Iced Pumpkin Cookies

I wanted to save this recipe to make for next fall.
(Source: Allrecipes.com)

Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/2 tsp. salt
- 1/2 cup (8 tbsp.) butter, softened
- 1 1/2 cups white sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 tsp. vanilla extract

- 2 cups confectioners' sugar
- 3 tbsp. milk
- 1 tbsp. melted butter
- 1 tsp. vanilla extract

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Chewy Reese's Pieces Cookies

Another one for Stephen....from www.heatherdrive.blogspot.com

Makes approximately 15-18 large cookies

Ingredients:
- 2 cups + 2 tbsp. (10 5/8 oz.) unbleached all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 tbsp. (1 1/2 sticks) unsalted butter, melted and cooled until warm
- 1 cup packed (7 oz.) light or dark brown sugar
- 1/2 cup (3 1/2 oz.) granulated sugar
- 1 large egg + 1 egg yolk
- 1 tbsp. vanilla extract
- 1 - 1 1/2 cups plain M&Ms

Directions:
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the Reese's Pieces to taste.

4. Roll a scant 1/4 cup of the dough (since I weighed the dough, I did 2.2 oz. per cookie) into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a metal spatula.

Snickers Cookies

from www.heatherdrive.blogspot.com

Ingredients:
- 2 sticks butter or margarine, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 2 eggs
- 1 tsp. vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 bags Snickers miniatures
- chocolate candy melts, for drizzling
- powdered sugar, for sprinkling

Directions:
1. Using a mixer, combine the butter and sugars until light and fluffy. Add peanut butter and mix until combined.

2. Slowly add eggs and vanilla until thoroughly combined. Gradually add dry ingredients to the mixture.

3. Cover and chill dough for at least 2-3 hours.

4. Preheat oven to 325 degrees. Unwrap all Snickers.

5. Remove dough from refrigerator. Using a tablespoon, measure out a round tablespoon of dough. Put piece of dough on your work surface and flatten with the palm of your hand. Place a Snickers miniature in the center of each piece of dough. Wrap edges of dough around the Snickers, then roll dough between your hands to form a ball.

6. . Place on greased cookie sheet, about 2 inches apart. Bake for 10-12 minutes. (Baking time and temperature may need to be adjusted if using bigger pieces of dough. For me, the perfect amount of baking time was about 15 minutes.)

7. Let cookies cool on wax paper or wire racks.

8. Drizzle cookies with melted chocolate. Once chocolate dries, sprinkle powdered sugar over cookies.

Thick & Chewy Chocolate Chip Cookies

From the blog www.heatherdrive.blospot.com

Makes approximately 18 large cookies

These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you’re using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.

Ingredients:

- 2 cups + 2 tbsp. (10 5/8 oz.) unbleached all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 tbsp. (1 1/2 sticks) unsalted butter, cooled until warm
- 1 cup packed (7 oz.) light or dark brown sugar
- 1/2 cup (3 1/2 oz.) granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp. vanilla extract
- 1 - 1 1/2 cups semisweet chocolate chips

Directions:

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough (since I weighed the dough, I did 2.2 oz. per cookie) into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

Chock-Full of Chocolate Chip Cookies

I made these and OMG they are so good! I didn't even add all the chcolate chips because even I, a chocolate lover, thought it was too much. They are really good though.



Baking: 350° F. for about 15 minutes per batch

Ingredients
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
6 tablespoons granulated sugar
1 large egg
1 teaspoons vanilla extract
4 cups (24 ounces) semisweet chocolate chips

Position a rack in the middle of the oven. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.

Sift the flour, baking soda, and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and vanilla and mix until blended, about 1 minute.

The mixture may look slightly curdled. On low speed, add the flour mixture, mixing just until it is incorporated. Mix in the chocolate chips until evenly distributed.

Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto the prepared baking sheets, spacing the cookies 3 inches apart.

Bake the cookies one sheet at a time until the edges are lightly browned and the centers are golden, about 15 minutes. Cool the cookies on the baking sheets for 10 minutes. The cookies will flatten slightly as they cool. Use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

The cookies can be stored in a tightly covered container at room temperature for up to 3 days.

Choices Bittersweet or milk chocolate chips can be substituted for the semisweet chips.

Makes 27 cookies

Oatmeal Cranberry White Chocolate Chunk Cookies

Oatmeal Cranberry White Chocolate Chunk Cookies
Ingredients
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Sweetened Dried Cranberries
2/3 cup white chocolate chunks or chips

Preparation
Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes: Approximately 2 1/2 dozen cookies

Oreo Truffles

OMG...these are addicting!

1 package oreos (for christmas I used the regular ones and the mint ones)
1 block of cream cheese
dipping chocolate (I used white chocolate bark)

Put oreos in a food processor until finely ground. Add soft cream cheese and mix. Shape into balls and put in freezer for at least 1 hour or until firm. Melt chocolate and dip balls and place on wax paper.

I also tried this with nutter butters (Stephen LOVES anything peanut butter and chocolate) I dipped them in regular chocolate bark. I also want to try them with chips ahoy cookies too.

White Chocolate and Cranberry Cookies

About a month ago, Stephen and I stayed at a hotel and they had cookies and milk from 8pm-10pm. While we were waiting on some chocolate chip cookies, they had some white chocolate cranberry cookies. I tried one and I loved them! I've been wanting to bake so I found a recipe. I changed a few things, I used 1 1/2 tsp of vanilla instead of brandy. And I also used splenda and splenda brown sugar instead of the regular sugar and brown sugar.


INGREDIENTS:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries



DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Magic Cookie Bars

There is another recipe for Magic Cookie bars I grew up on, so I have to label these as Nicole's Magic Cookie Bars. Nicole is my sister-in-law from Pennsylvania, and when her and my brother came down one time she made these. I HAD to have the recipe and have made them ever since. Everytime I need to bring something for a potluck, or even if we have company over at the house, I make these.

Magic Cookie Bars

1 box Yellow cake mix (I use Duncan Hines Butter Recipe Yellow)
1/3 cup oil
1/3 cup milk
1 egg
1 bag chocolate chips (her recipe just says 1/2 bag of chocolate chips, but I love chocolate so I use the whole bag. It seems like alot when you pour them in, but it's really not)

Preheat oven to 350 and spray a 9x13 pan. Mix everything and pour into pan, batter will be thick. Bake at 350 for 25-30 minutes or until golden brown on top. Once cooled cut into squares and enjoy!

I've tried mixing it up and using Chocolate cake mix with different flavor chips, but's they are not as good. There is something about the yellow cake mix that makes them so good!