Cookies and Bars

Oatmeal Chocolate Chip Cookies

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My friend Saren posted this family recipe on her blog last week.  I finally got a chance to make them and they are really good and have a healthy twist.  You can read her cookie story HERE.  I am only including the version that I used, but she has a lot of tips on add-ins and stuff.  After I finish this post, I have some dough to bake and then I am putting my cookies in the freezer for future enjoyment! 

Ingredients
2 sticks (1 cup) butter, softened
1/2 cup ground flax seed
1 1/2 cup brown sugar, loosely packed
1 cup white sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups white flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 1/2 cups quick oats
1 cup chocolate chips

1.  Preheat convection oven to 330 degrees. 
2.  Mix first 6 ingredients together.
3.  Add next 5 ingredients and mix well.
4.  Next add the oats and chocolate chips, one cup at a time, and mix.
5.  Drop by spoonful (or scoop) onto a cookie sheet.
6.  Bake for 8-9 minutes.  Take out when slightly brown on edges but still a little doughy in the middle.  Let cool on wire rack.

Source:  Saren Eyre Loosli, used with permission.

Cast Iron Chocolate Chip Cookie

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 We’re big fans of Chocolate Chip cookies. Bigger the better, right? This cookie is so scrumptious, and… you can’t go wrong with a Martha recipe.  It’s crisp on the outside and chewy on the inside. It’ll be a while until I make cookies any other way…

Also, don’t be afraid. Pull out your trusty cast iron skillet. It makes the edges so crispy!


Cast Iron Chocolate Chip Cookie

Ingredients
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
2 teaspoons of pure vanilla extract
1 1/2 cups chocolate chips (9 ounces)

Directions
-Preheat oven to 350 degrees.
-In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes.
-Add egg and vanilla; mix until they are fully incorporated.
-Add flour mixture, and beat until just combined.
-Stir in chocolate chips.
-Transfer dough to a 10-inch ovenproof skillet (I sprayed mine with just a little cooking spray), and press to flatten, covering bottom of pan.
-Bake until edges are brown and top is golden, 40 to 45 minutes. Don’t overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool in pan, 15 to 20 minutes. Cut into wedges.

This cookie would taste great with some Vanilla Ice Cream and Chocolate Sauce. Yum!

Snickers Cheesecake Brownies

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My husband had a stressful week in St. Louis and his favorite candy bar is snickers and he adores cheesecake so………….Oh heavenly welcome home day! These are divine. You should definitely NOT skip the ice water bath for the brownie layer. It makes for a very fudgy experience. This is super easy to make. Enjoy!

Preparation: Heat oven to 400 degrees. Cover 8×8 pan with baking spray.
Ingredients:
Brownie Layer:
8 T. unsalted butter
4 0z. unsweetened chocolate
1 1/4 cups sugar
1 t. vanilla
1/4 t. salt
2 large eggs
1/2 cup flour
Cheesecake Layer:
1 large egg
1 T. vanilla
8 oz. cream cheese, softened
1/2 cup plus 2 T. powdered sugar
8 fun size snickers, coarsely chopped*
Directions:
1. Place butter and chocolate in a double boiler or a bowl over simmering water. Stir frequently until mixture is melted. Remove chocolate mixture from heat and stir in sugar, vanilla and salt.
2. Add the eggs one at a time, stirring until each is incorporated before adding the next. Stir in flour and beat with a wooden spoon until mixture is glossy about 1 minute.
3. Scrape the batter into the pan and bake for 20 minutes, or until the brownie starts to pull away from the sides of pan. While brownies are baking prepare ice bath. Fill a pan with ice cubes and water 3/4 inch deep. When the brownies are done baking, remove the pan from the oven and place it in the water bath. Allow brownies to cool completely in the water bath.
4. Place cheesecake ingredients (except snickers) in a bowl and mix to combine. Pour on top of cooled brownie and bake for 25-30 minutes or until set. Cool to warm then press chopped snickers into cheesecake layer. Keep refrigerated.
*I used 13 bars for complete coverage.
Source: Brownie portion adapted from Alice Medrich, Pinterest

Oatmeal Cream Pies

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I LOVE Little Debbie’s Oatmeal Cream Pies. I enjoy them so much that I limit myself to one purchase a year of those little sweeties… (if I bought them more, I’m pretty sure I’d have a much larger waist line).

I saw this recipe, and knew I had to try it. These are delicious! A grown-up version (and much less processed) of Little Debbie’s creation. And sadly, these cookies didn’t last more than 48 hours in my house!!

Enjoy!

Oatmeal Cream Pies
(Makes 18 Pies)

Cookie Ingredients:
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups quick oats

Cream Filling Ingredients:
2 teaspoons very hot water
1/4 teaspoon salt
1 (7 ounce) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

Directions:
– In large bowl, cream margarine, sugars, molasses, vanilla, and eggs.
– Combine flour, salt, baking soda, and cinnamon. Add to the creamed mixture; mix in the oats.
– Drop dough by TBS on ungreased sheets. (I used a small cookie scoop.)
– Bake at 350 degrees F. Bake for 10-12 minutes,or until just starting to brown around the edges. They will look moist; don’t overcook.
– While the cookies bake prepare the filling. In small bowl, dissolve the salt in the hot water. Allow this to cool.
– Combine marshmallow cream, shortning, powdered sugar, and vanilla in med bowl; mix on high until fluffy.
– Add the cooled salt water and mix well. Spread filling on flat side of one cookie, press 2nd cookie on top.

(Source)

Ultimate Pretzel Crusted Peanut Butter Cookie Candy Brownie Bars

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Ingredients:

2 1/2 cups crushed butter pretzels
1 cup melted butter
5 T. Sugar
Peanut Butter Cookie Mix (and all ingredients the mix calls for)
Brownie Mix (and all the ingredients the mix calls for)
2 (10.5 oz. bags) snack size Reeses peanut butter cups

Directions:

1. Crush the pretzels in a food processor or however you like to crush pretzels. I recommend not crushing the pretzels to dust but keep some small pieces to keep the crust crunchy. Mix the melted butter, sugar and pretzel crumbs. Press into lightly greased 9×13 pan. Set aside.

2. Make the cookie dough according to package directions. Lightly press the cookie dough evenly on top of the pretzel crust.

3. Unwrap 32 peanut butter cups and cover the cookie dough with the candy.

4. Whip up your brownie mix and pour evenly over the peanut butter cups.

5. Bake at 350 for 40-45 minutes.

6. Cool completely before cutting.

Source: Hollie Schultz

My Best Brownies

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I’ve been in search of a great brownie recipe for years.  A few of them made the cut, but none satisfied my yearning when it came to texture.  I don’t know why, but for some reason nothing beats the texture of a store-bought brownie mix.  Okay, maybe you don’t agree, but I love them there mixes!

Recently, I decided that even though my brownie search had left me jaded and disillusioned (drama queen?  I don’t know what you’re talking about), I would open up my heart to yet another brownie recipe.

And this time….wait for it….I found LOVE!

This recipe comes the closest by far to duplicating (or at least closely mimicking) that elusive brownie-mix texture I’ve come to know and love.  And, as with so many brownie recipes, they get better with age.  (Yes, I appreciate brownies more as a middle-aged woman but I’m talking about the brownies‘ age, not mine…they are better the next day.)

So, now that I’ve found it, this recipe will now be named (at least in my house) My Best Brownies!

Ingredients:
1 1/4 cup all-purpose flour
1 tsp. salt
2 Tbsp. unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped*
1 cup butter, cut into 1″ pieces
2 cups sugar
5 eggs
2 tsp. vanilla

1.  Preheat oven to 350 degrees.  Butter sides and bottom of a 9×13-inch glass pan.  Line with parchment paper (you will use the ends of the parchment to lift out the brownies later).
2.  In medium bowl whisk together:  flour, salt, cocoa.
3.  Put chocolate and butter in a large bowl set over a saucepan of simmer water.  Stir occasionally until completely melted and smooth.  Turn the heat off, but keep the bowl over the pan and add the sugars.  Whisk until thoroughly combined.  Remove bowl from pan and set aside to cool to room temperature.
4.  Add 3 eggs to the chocolate mixture and whisk until combined.  Add remaining eggs and whisk until combined.  Add vanilla and stir until combined, being careful not to over-mix.**
5.  Sprinkle flour mixture over chocolate mixture.  Use a rubber spatula (not a whisk) to fold in the flour mixture.  There should be just a bit of flour visible when you STOP mixing.
6.  Pour batter into pan and smooth the top.  Bake for 30 minutes, but rotate the pan halfway through the baking time.  Brownies are done when a toothpick inserted in the center comes out with just a few moist crumbs sticking to it.  Let the brownies cool completely.  Lift them out using the parchment paper.  Cut and serve.

Makes 24 brownies; serve with ice cream, warmed up peanut butter (as a sauce), and Bittersweet Chocolate Sauce

Notes:
*I didn’t have enough dark chocolate so I mixed what I had:  some German chocolate, plain ol’ baking chocolate, and some dark chocolate.
**Over-mixing will result in cake-y brownies.

Source:  slightly adapted from Brown Eyed Baker

Gingerbread Cookies

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Gingerbread is not just for Christmas anymore. These soft in the middle and crisp on the edges cookies are scrumptious anytime. If you’re in a hurry, these will work without chilling them just roll, bake, and go.

Ingredients:
1 cup butter
1/2 cup shortening
2 cups granulated sugar
1/4 cup molasses
1/4 cup Sorghum Molasses – if you don’t have this use 1/3 cup plus 1 Tbsp regular molasses
2 eggs
4 teaspoons baking soda
1/4 tsp salt
1 1/2 Tbsp powdered ginger
2 tsp cinnamon

4 cups all purpose flour

Extra granulated sugar for rolling balls of dough in

1. Cream butter, shortening, and sugar
2. Add molasses and eggs and beat well
3. Add remaining dry ingredients
4. Chill dough for 30 min or more (if you have time)
5. Roll dough into desired size balls and roll in sugar
6. place on ungreased cookie sheet
7. Bake at 350 degrees for 8-12 minutes depending on size of balls don’t over bake
8. Cool on wire rack
9. Store in covered container – makes 6 dozen cookies
Source: Lion House – with a few changes

Basil & Lemon Shortbread

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Ingredients:

1 1/2 cups butter, softened
2/3 cup sugar
2 T. fresh basil, chopped (or 3 1/2 T. dried basil)
2 T. grated lemon zest, divided
2 3/4 cups flour
pinch of salt
Lemon Glaze

Directions:

1. Cream together butter and sugar until light and fluffy. Add basil, lemon zest, flour and salt. Gently stir until combined.

2. Chill dough in refrigerator for 1 hour. On a floured surface, roll chilled dough to 1/3 inch. Cut out circles or rectangles, and place on a parchment lined baking sheet.

3. Bake at 375 for 8-10 minutes or until lightly golden. Remove from oven and cool on a rack. Cover with lemon glaze while cookies are slightly warm.

Lemon Glaze

Ingredients:

2 cups powdered sugar
4-5 drops pure lemon essential oil or lemon extract
2 t. (or more) water

Directions:

1. Gently whisk all ingredients together until all lumps are gone. Drizzle over cooled basil cookies. Store cookies in an airtight container.

Scones

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2 cups flour
1/3 cup cocoa
1/3 cup brown sugar-packed
2 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt
1/2 cup butter (that’s 1 stick)-and it has to be butter. No margarine.
1 beaten egg yolk
8 oz. sour cream
Mini chocolate chips (I have always used regular chocolate chips), amount desired

Mix together the flour, cocoa, brown sugar, baking powder, baking soda, and salt.
2-In another bowl cream the butter, egg yolk, and sour cream.
3-Add the two mixtures together and mix.
4-Add chocolate chips & fold those in.
5-Drop by 2 tablespoons on a lined cookie sheet.
6-Bake 375 for 10-12 minutes.

Source: A patron at the library that my sister worked at during school.

Mud Hen Bars

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Ingredients:
1/2 cup butter (room temperature)
1 cup granulated sugar
3 large eggs, separated (1 whole egg plus 2 yokes, 2 egg whites)
1 1/2 cups AP flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips
1 cup chopped nuts (I mixed pecans and walnuts)
1 cup mini-marshmallows
1 cup brown sugar (make sure it’s soft and clump free!)

1.  Preheat oven to 350 degrees.
2.  In a medium bowl, cream together butter and granulated sugar.  Beat in 1 whole egg and 2 egg yokes (saving the 2 whites for later).
3.  In a separate bowl, mix together the flour, baking powder, and salt.  Add to butter mixture and combine.  Spread into greased 9×13 pan.
4.  Sprinkle evenly with chocolate chips, nuts, and marshmallows.
5.  In a medium bowl (wipe clean your flour mixture bowl and reuse that!) beat remaining 2 egg whites until stiff peaks form.  Gently fold in brown sugar.  Spread over mixture in pan.
6.  Bake for about 25-30 minutes or until bars are a deep golden brown and the crust is cooked through.  Cool on wire rack before cutting.

Source:  Sunday Baker