Cookies and Bars

Cake Batter Chocolate Chip Cookies

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These cookies are fun and festive and pretty darn tasty.  It’s a party in a cookie!

Ingredients:

1 1/4 c. flour
1 1/4 c. yellow or white boxed cake mix (I used a funfetti mix)
1/2 t. baking soda
3/4 c. (1.5 sticks) unsalted butter, softened to room temperature
1/2 c. sugar
1/2 c. light brown sugar
1 egg
1 1/2 t. vanilla
1 c. chocolate chips (I used 1/2 white and 1/2 semi-sweet)
1/2 c. sprinkles

Directions:

1.  In a large bowl, sift together flour, cake mix, and baking soda.  Set aside.  In a separate bowl, cream together the butter and sugars on medium speed.  Mix in the egg and vanilla until creamy.

2.  Add the flour mixture to the wet ingredients and mix until just combined.  Do not overmix the dough.

3.  Cover and refrigerate dough for at least 1 hour, or up to 4 days.  This step is mandatory.  The dough is fairly sticky, so chilling the dough is required in order to keep the cookie from spreading too much.

4.  Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet.  Shape your cookie dough balls to be “taller” than they are wide.  Make sure to keep dough chilled when working in batches.  Bake for 10-12 minutes until edges are slightly browned.  The centers will still appear very soft, but the cookies will set as they cool.

6.  Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.

Source:  sallysbakingaddiction.com

Pumpkin Bars

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I know, I know it isn’t Halloween yet. BUT we all want it to be right?  I make these bars year round, in fact my husband’s work asks for them for every work gathering.  It feeds a big crowd and you will love them!!!

1 c. oil (I use coconut oil)
2 c. sugar
4 eggs
2 c. pureed pumpkin (or squash/sweet potatoes)

Mix together then add:

2 c. flour (whole wheat works well!)
2 t. baking powder
1 t. baking soda
1/4 t. salt
2 t. cinnamon
1 t. pumpkin pie spice (cinnamon, nutmeg, and clove)

Mix together well and bake at 350 for 20-25 minutes in a greased cookie sheet.

Frosting:
*frost when cooled
3 oz. cream cheese
6 T. softened butter
1 t. vanilla
2 c. powdered sugar
1 t. (or more) milk

Source: Honica Smith

Coconut Drop Cookies

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    I’m always a fan of a good no-bake cookie. And anything with coconut. So when I saw this recipe, I had to try it. I thought it was really good and a quick treat in a pinch.

 
Coconut Oatmeal

No Bake Cookies
2 c. granulated sugar
3/4 c. butter
2/3 c. milk
1 (3.4 oz) box instant coconut flavor pudding mix
2 1/2 c. quick cooking oats
1 c. sweetened shredded coconut
1/2 tsp. vanilla pinch of salt

In a large sauce pan, mix together sugar, butter and milk. Bring to a boil for 2 minutes. Turn off heat, add in the pudding mix, oats, coconut and vanilla. Let stand 5 minutes before dropping by teaspoons onto waxed paper. Cool completely and store in an airtight container. Enjoy!

Source: auntpegsrecipebox.blogspot.com

Swig Sugar Cookies

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Apparently, this is a knock off version of a cookie that is served at a spunky little joint in St. George, Utah.

Ingredients:

1 c. butter (room temperature)
3/4 c. vegetable oil
1 1/2 c. sugar
3/4 c. powdered sugar
2 T. water
2 eggs
1/2 t. baking soda
1/2 t. cream of tartar
1 t. salt
5 1/2 c. flour

Directions:

1.  Cream together butter, oil, sugars, water and eggs.

2.  Combine dry ingredients and slowly add to butter mixture.

3.  Mix until everything is combined.  Your dough should not be sticky at all.

4.  Roll into golf ball-sized dough and place on cookie sheet.  Put 1/4 c. sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above).  Butter  the bottom of a glass. Stick the buttered glass into the sugar.  This is going to be your cookie press.  Firmly press it onto the center of your dough balls.

5.  Bake at 350 degrees for 8 minutes.  Move cookies to a cooling rack.  Once they are cool put them in the refrigerator.

Sour Cream Frosting

Ingredients:

1/2 c. room temperature butter
3/4 sour cream
2 lb. powdered sugar (may not use it all)
1 t. salt
1/4 c. milk
red food coloring

Directions:

1.  Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick it’s frosting like, add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop red food coloring and whip on high for 1 minute.

2.  Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving).

Source:  vintagerevivals.com

Pumpkin Chocolate Chip Cookies

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I was camping in the mountains recently, and those cool mornings reminded me fall was right around the corner, and it made me think of my favorite cookies! Yum! These are soooo delicious! 

Pumpkin Chocolate Chip Cookies


Ingredients:

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips (I used some chocolate chunks this time)
1/2 cup chopped pecans or walnuts (optional)

Directions:

1. Combine pumpkin, sugar, vegetable oil, egg and vanilla. Add flour, baking powder, baking soda, milk, cinnamon and salt. Stir in chocolate chips and nuts.

2. Spray cookie sheet with baking spray. Drop cookie dough by spoonful onto baking sheet.

3. Bake at 350 degrees for about 10 minutes. These are cake-like, so make sure centers are done like a cake. Baking time will depend on the size you make the cookies. I personally like to take them out of the oven right before they start to brown. I’m not a fan of overdone cookies!

4. Eat warm with a glass of milk and you will think you have died and gone to heaven!

Notes:

1. I am pretty crazy over lots of chocolate chips in my cookies, and lots of nuts too. Feel free to use as many or as little as you like. 2 cups is quite a lot, and that’s how I like them! For these in the pictures, I used 1 cups of chocolate chips and 1 cup of chocolate chunks. And I used about 3/4 cup of chopped pecans. So, so, so delicious! 

Source: I’ve had this recipe for over 20 years in my notebook. Not sure where it came from!

The Best Chocolate Chip Cookies Ever!

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Forget about your diet! You have to try these! They will make you so happy! 

The Best Chocolate Chip Cookies Ever!

Cream together:
1 cup CRISCO shortening (Sometimes I use ½ cup shortening and ½ cup butter)
1 cup brown sugar
½ cup white sugar
Mix in:
1 tsp vanilla
2 eggs
Add:
2 ¼ cups white flour (you can use white wheat flour…it’s very good)
1 tsp baking soda
1 tsp salt
Chocolate chips (as many as you like!) I used “chunks.” You can add chopped nuts too!
Put spoonfuls on a baking sheet and bake at 350 degrees until just barely starting to brown on the edges. They will look a bit underdone to the average person! Take out of oven and let them sit for a few minutes on the pan. (DO NOT over cook if you want them to be chewy and soft.) 

Pour a glass of milk and ENJOY!!!! YUM YUM!!!

Notes: 
1. One batch makes 2 dozen large cookies. Trust me, you’ll want to make a double batch. 
2. These make fabulous M&M cookies too! You can add anything you like in these cookies! White chocolate chips and macadamia nuts, or dark chocolate and pecans…the possibilities are endless! 

Source: My amazing mom! (Brenda Joyner) She taught my sister and I how to make these when we were really young, and we were famous for our delicious cookies! 

Peanut Butter Cookies

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I’m so glad that Melissa is one of the Mormon Mavens now.  I’ve loved her cookbook, The Hows and Whys of the Year Supply, for many years (email us at mormonmavens@gmail.com to find out how to get your own copy).  This recipe from her cookbook, sure to please any peanut butter lover, has turned out to be a favorite because of the lovely texture of the cookie it produces.  Give it a try.


Ingredients:
1/2 cup butter
1/2 cup peanut butter
1 1/4 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. vanilla

1.  Cream together the butter and peanut butter.  Then add the remaining ingredients and mix well.
2.  Roll into balls (I use a cookie scoop to measure out the dough) and roll in sugar.  Place on cookie sheet.
3.  Bake at 375 degrees until very lightly browned (7-9 minutes by original directions, 10-11 minutes in my oven).  Do not overbake them!  Allow to cool for 1-2 minutes on the cookie sheet, then carefully transfer to a wire rack to cool.

Source:  Melissa Coombs’ cookbook, The Hows and Whys of the Year Supply

Strawberry Lemonade Bars

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Ingredients:

Crust
1/4 c. sugar
1/2 c. butter, room temperature
1 1/2 c. flour
1/4 t. salt

Filling
1 c. fresh lemon juice
2/3 t. lemon zest
1/2 c. pureed strawberries (about 3/4 c. berries)
1 1/4 c. sugar
4 large eggs
1/4 c. flour
1/2 t. baking powder
1/4 t. salt

Directions:

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

2.  Begin by making crust.  In a large bowl, cream together sugar and butter, until smooth and fluffy.  Working at a low speed, gradually beat in flour and salt until mixture is crumbly.  Pour into prepared pan and press into an even layer.  Bake for about 17 minutes, until set at the edges.

3.  While the crust bakes, prepare the filling.  In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth.  Add in flour, baking powder and salt, then pulse until smooth.

4.   Gently pour the filling over the hot crust when it has finished baking.  Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard— nothing to worry about).

5.  Sprinkle the bars with some powdered sugar.  Cool completely before slicing and use a damp knife to ensure clean slices.  Store bars in the refrigerator, especially on a hot day.  Makes 24 bars.

Source:  baking bites
 

Malt Whopper Pudding Cookies

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    I love Whoppers. I love malt. I love cookies. Putting them all together…heaven! The thing I liked about this recipe is that it uses Whoppers and malt powder so you can really taste the maltiness. The pudding keeps the cookies moist and delicious. 

Ingredients:

  • 3/4 cup butter softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 small box instant vanilla pudding, dry
  • 1/4 cup malt milk powder (near Ovaltine and chocolate milk powder)
  • 2 eggs
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 2 1/4 cups flour
  • 1-2 cups Whoppers

Directions:

1. Cream butter and sugars 
2. Add in pudding and malted milk powder, beat until combined.
3. Mix in eggs and vanilla
4. Mix flour and baking soda together, then slowly fold into wet batter
5. Fold in chopped Whoppers
6. Roll into 1″ balls. Place on greased cookie sheet (or covered with parchment paper).
7. Bake at 350 degrees for 8-10 minutes. 

Source: chef-in-training.com

HEALTHY Deep Dish Cookie Pie

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This recipe is going to SHOCK you!

I’ve been trying to eat better so I can drop a few pounds and improve my health. BUT I LOVE A WARM HOMEMADE CHOCOLATE CHIP COOKIE!!! I have to get my cookie fix, so I searched and found this healthy alternative.

How can a deep dish cookie pie be healthy? BEANS! You might be skeptical, but just read it and try it! It will take the guilt out of your guilty pleasure!

Deep Dish Cookie Pie

Ingredients:

2 cans white beans or garbanzos (drained and rinsed) 
1 cup quick oats
1/4 cup unsweetened applesauce
3 tbsp oil (canola, vegetable, or coconut)
2 tsp vanilla extract
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 and 1/2 cups brown sugar (I only used 1 cup) *see notes for sugar free
1 cup chocolate chips (maybe not truly healthy, but definitely yummy!)

Directions:

1. Blend all of the ingredients in a food processor,  except the chocolate chips. If you do not have a food processor, mash the beans as well as you can first, and then use a hand mixer or Bosch or Kitchen Aid (or something like it) to mix the batter. 

2. Mix in chips, and pour into an oiled pan. I used a deep dish pie pan, but you can use a small casserole dish, a springform pan, etc.  

3. Cook at 350 degrees for about 35-40 minutes. Let it cool for 10 minutes or so before cutting and removing from the pan. 

4. Serve with ice cream, chocolate syrup, nuts and whipped cream….or whatever your heart desires. YUM!

Notes: 
* If you want to go sugarless, you can omit the brown sugar and use 4 packets of Stevia, and/or 2 cups of pitted dates, blended up in a food processor. You might want to half the recipe and play around with it a bit to suit your tastes and dietary needs. This definitely has the potential to be an amazing treat that is gluten free and sugar free! I don’t mind having a little sugar, and I thought it was great with 1 cup of brown sugar, but my children would have preferred it to be a little sweeter. I’m making it with dates next time!

Source: Chocolate Covered Katie