Monster Cookie Bars

 

Monster Cookie Bars

Yield: 24 Bars (9X13-inch pan)

 

Prep Time: 15minutes mins

Cook Time: 25minutes mins

Total Time: 40minutes mins

Ingredients

• 2 large eggs
• ⅔ cup (141 g) granulated sugar
• ⅔ cup (141 g) packed light brown sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup (255 g) creamy peanut butter
• ⅓ cup (75 g) salted butter, softened to room temperature
• 1 ½ cups (255 g) chocolate chips
• 1 teaspoon baking soda
• 3 cups (300 g) quick oats
• 1 cup (198 g) M&M's

Instructions 

• Preheat the oven to 350 degrees F. Grease a 9X13-inch baking pan with cooking spray.
• In a large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter and butter. Mix until creamy and well combined. Stir in the chocolate chips, baking soda and oatmeal. Mix well.
• Spread the batter into the prepared pan and press lightly into an even layer. Sprinkle the M&M's evenly across the top and gently press them into the dough.
• Bake for 20-25 minutes until the edges are golden and set. Let the bars cool completely in the pan. For a cleaner cut, refrigerate the bars before slicing and serving.

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/monster-cookie-bars/

• Jelly roll pan:  Make 1 1/2 the recipe.  Bake 23 min to be gooey.  Perfect the next day though.

Raspberry Thumbprint Cookies

Ingredients

•  1 c butter
• 2/3 c white sugar
• 2 c flour
• raspberry jam
• 1/2 c powdered sugar
• 1-4 tsp milk

Directions:

• Preheat oven to 350
• Beat butter and sugar until creamy.  
• Add flour and mix until dough comes together.  (It will be a little crumbly, if it's too crumbly add a few splashes of milk.)
• Roll dough into 1" balls and place on cookie sheets about 2" apart.  
• Use thumb to press down and make a dent in the center of each ball, then fill with jam.
• Bake in batches for about 14 min; allow to cool on cookie sheet for a few minutes. (don't let them get brown or they will be too hard)
• Mix powdered sugar and milk together in zip lock bag until smooth.  Cut small corner of the bag and drizzle lightly over warm cookies. 

From Amelia Lusk

No Bake Cookies

In a saucepan combine:
1/4 c butter
3/4 c sugar
1/4 c brown sugar
1/4 c milk
4 tsp cocoa (1Tbs plus 1 tsp)
dash salt

Bring mixture to a boil on medium heat.  Boil 1 minute.  Remove from heat and add quickly:
1/4 c flour
1/4 c PB
1/2 tsp vanilla
1 1/2 c quick oats

Chocolate Chip Cookie Bars / Mrs. Field's Cookies

 Preheat oven to 375

Cream together in Bosch:

• 1 c butter
• 1 c sugar
• 1 c brown sugar

Add:

• 2 eggs
• 1 tsp vanilla

In separate bowl mix:

• 2 c flour
• 2 1/4 c oats for bars or 2 1/2 c for cookies:  measure, then grind in blender until flour-like 
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp soda

Add dry ingredients to wet and then mix using pulse motion.

Add and pulse again:

• 12 oz chocolate chips (or take out about a 1/2 c and add 1/2 c m&ms to the top)
• 1 1/2 c chopped nuts (opt)

Cookie bars:  bake in lined or sprayed jelly roll pan for 15 min.  (17 min in old oven)

Cookies:  Make golf ball size cookie mounds, place 2" apart on lined cookie sheet for 8-10 min.

(From Amy Street)

Zucchini Banana Cookies

 Zucchini Banana Cookies

2 cups rolled oats

1/2 cup peanut butter

2 1/2 large bananas mashed

1 cup zucchini, shredded

One egg

1 teaspoon baking soda

1 teaspoon vanilla

1/4 teaspoon salt

1/4-1/3 cup chocolate chips (I like the semi sweet mini ones, so they spread out a little further and have a little stronger flavor;)

Mix all ingredients, scoop onto  cookie sheet and bake 15 minutes at 350°

*From Kyla

Coconut Cookies

 COCONUT COOKIES

 Combine in large mixing bowl:

2 eggs

2 c brown sugar

1 c butter

1 tsp vanilla

1 capful coconut flavoring

Mix together and add to other ingredients:

½ c coconut

2 c oats

2 c flour

½ tsp cinnamon

½ tsp baking soda

1 tsp baking powder

½ to 1 pkg chocolate chips

Bake at 375 for 9 min.

*From Valerie Fuller

Barb's Chocolate Chip Cookies

 1 c butter flavored shortening

1/4 c white sugar

3/4 c brown sugar

2 eggs

1 (3.4 oz) package vanilla instant pudding

1 tsp baking soda

1 tsp vanilla

2 1/4 c flour

1-2 c chocolate chips

Cream shortening and sugars.  Add eggs.  Add rest, then chocolate chips.  Mix well.

Roll into balls on parchment lined baking sheet.

Bake at 350 for 10 -12 min until edges are just barely brown)

Makes 2 1/2 doz cookies 

Package sugar cookies

If you have to use the package...

Make as directed

Roll into heaping 2 Tbs scoop balls

Roll in sugar, leave as balls

Bake about 8 min, until slightly brown around edges.  Will be nice and soft.

Snickerdoodles

 Cream together:

1 c crisco

1 c butter

3 c sugar

Then Add:

4 eggs

1 tsp vanilla

2 tsp cream of tartar

2 tsp soda

1/2 tsp salt

5 1/2 c flour

Roll into 1" balls.  Roll in sugar and cinnamon.  

Bake at 375 for 11 min

From Marissa Redder

Chocolate Chip Cookies- A Bountiful Kitchen

 Ingredients

• 1 cup unsalted butter, softened *see notes
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 tablespoon vanilla extract
• 2 large eggs cold
• 2 3/4 cups all-purpose flour* plus a tablespoon or two if needed
• 1 teaspoon baking soda
• 1 teaspoon salt I prefer coarse sea salt
• 2 cups or 1 12-oz. pkg. chocolate chips

Instructions

1. Preheat oven to 375° F. If using convection, preheat to 375 as well.
2. For regular oven, place rack in middle of oven. When using a convection oven, you should be able to bake on all racks at one time.

3. Cut butter into pieces (about 2 tablespoons each) and place in mixing bowl. 

4. After a few seconds, add granulated sugar, brown sugar and vanilla extract. Mix on low speed until creamy (this takes just a few seconds). The butter and the sugars should be mixed enough so no chunks of butter are visible.  (Don't overbeat)
5. Add eggs, beating just until incorporated and smooth. Never turn the beaters on high.

6. Using a spatula, scrape down the sides of the bowl and bottom of the bowl to ensure all ingredients are incorporated.

7. Add 2 cups of the flour, soda, salt and chocolate chips all together into bowl with butter mixture.

8. Add the remaining 3/4 cup of flour to the top of this mixture. Slowly mix the dry ingredients and the chocolate chips together. Just PULSE the mixer. Do not over mix. Turn the dough with a rubber spatula so the bottom of the dough is mixed into the top of the dough. 

9. If the dough is sticky, add an additional 2-3 tablespoons of flour to the dough. Remove the bowl and fold in the flour. (Only necessary if the dough is sticky).

10. Using a cookie scoop, drop onto baking sheets lined with parchment paper. Place 8-9 scoops of dough on each baking sheet.

11. Flatten slightly with the palm of your hand.
12. If using convection, bake for 7-10 minutes until golden brown.
13. If using regular (non convection) oven, bake at 375 for 10-12 minutes.

14. Cookies should be slightly golden and the cookie should not look wet on top.

15. Cool on baking sheets completely.

Recipe Notes

• The butter should be more firm than room temperature butter. I take it straight out of the fridge, and microwave it for about 18-20 seconds. Start with about 12 seconds and remove butter. You want the butter to be barely soft, as in, when you push your finger into the butter it should barely leave an indentation, but it should leave an indentation. 
• There is usually a notable difference between using a convection and a standard oven. If you bake at the same temperature, for the same amount of time, the convection cookie will be done, with a beautiful, golden, slightly crispy outer layer. Still soft on the inside. And it will be taller than the cookie baked in a standard oven. Not everyone has a convection oven- if you don't, you can still bake a great cookie using a standard oven!

Cowboy Cookies

COWBOY COOKIES

 Combine in large mixing bowl:

1 1/3 c quick oats

1 1/3 c flour

1/2 c brown sugar

1/2 c white sugar

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 c chopped pecans (opt)

Mix together and add to other ingredients:

1 stick melted butter

1 egg slightly beaten

1 tsp vanilla

1/4 c milk

Add and mix:

1 c chocolate chips or raisins

• Shape into 2 Tbs balls and place on a parchment-lined sheet.  

• Bake at 350 for 8-11 min. Until edges are lightly browned.  Cool 5 minutes on baking sheet.  Remove to racks to finish cooling.

• Makes about 2 dozen cookies

Joanna Gaines Silo Cookies

(Haven't tried yet)

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
¾ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1½ cups rolled oats
1½ cups semisweet chocolate chips
1½ cups peanut butter chips
½ cup chopped walnuts

Directions:

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

2. In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 4 minutes. Reduce the speed to medium-low and add the eggs one at a time, beating until blended after each addition. Add the vanilla and beat until well incorporated.

3. In a medium bowl, whisk together the flour, salt, and baking soda. Slowly add the flour mixture to the mixer and beat until incorporated. Reduce the speed to low, add the oats, chocolate chips, peanut butter chips, and walnuts and beat until incorporated, 15 to 20 seconds.

4. Using a 2-ounce cookie scoop, scoop the dough onto one of the prepared baking sheets, placing the scoops side by side. Refrigerate for at least 30 minutes.

5. Baking in batches, and leaving the dough balls in the refrigerator until needed, set the dough balls 3 inches apart on the second prepared baking sheet and bake until browned, 13 to 15 minutes. Let cool on the baking sheet for about 10 minutes. Repeat with the remaining cookies.

6. Store in an airtight container at room temperature for up to 5 days.

Makes 18 cookies.

Easy Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

1 spice cake mix

1 15 0z can pumpkin

Chocolate chips (about ¾ bag)

Mix ingredients and drop onto parchment lined cookie sheet.  

Bake at 350 for 12-15 min. Until just done.

(yes, there are no eggs or anything else!)

Oatmeal Chocolate Chunk Bars

yield: 9x13-inch pan

OATMEAL CHOCOLATE CHUNK BARS

PREP TIME: 15 MINS

 

COOK TIME: 18-20 MINS

Mel's Kitchen Cafe

INGREDIENTS:

• 1 3/4 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup oatmeal (quick oats or rolled oats)
• 3/4 cup (1 1/2 sticks) butter, softened
• 1/2 cup granulated sugar
• 1/2 cup lightly packed brown sugar
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla
• 12 ounces semi sweet chocolate chunks or chocolate chips

DIRECTIONS:

1. Preheat oven to 375 degrees F. Lightly coat a 9X13-inch baking pan with cooking spray and set aside.
2. Whisk together dry ingredients in a small bowl and set aside. In a large bowl with a handheld electric mixer or a stand mixer, beat butter, sugars, egg and vanilla until fluffy, about 2-3 minutes. Add the dry ingredients and chocolate chips together. Mix until combined. Press into the prepared pan and bake for 18-20 minutes until light golden brown. Don’t overbake! These bars are definitely better underbaked by just a few minutes rather than being overbaked so watch them carefully. Let cool completely on a wire rack before slicing into squares.

NOTES:

I almost always double this recipe and press the dough into a large 11X17-inch rimmmed sheet pan. They are delicious with any assortment of chocolate chips (butterscotch, mint, etc.).

Cake Mix Cookies

1 pkg cake mix (lemon, chocolate, etc)
1/3 c oil
2 eggs

Mix together and drop onto parchment lined pan.
Bake at 375 for 6-8 min.
**1 Tbs scoop for 7 min
**1 1/2 Tbs scoop for 8 min

Or 350 for 9 min.

For Oreos:
Bake cookies as above, using any chocolate cake mix.

Frost with:
1/2 stick softened butter
4 oz cream cheese
2 1/3 c powdered sugar
1/2 tsp vanilla

Ethel's Sugar Cookies

3/4 c butter
1 c sugar
2 eggs
1/2 tsp lemon or orange flavoring, or 1 tsp vanilla
2 1/2 c flour
1 tsp baking powder
1 tsp salt

Mix butter, sugar, eggs, and flavoring thoroughly.  Stif flour powder, and salt together.  Blend in.  Chill at least 1 hour.
Heat oven to 400.  Roll dough on floured board 1/4" thick.  Cut with cookie cutters and place on greased/parchment lined baking sheet.  Bake about 6 min. or until cookies are a delicate golden color.

Makes 2-3 doz cookies.

Sweet Glaze
2 c powdered sugar
4 Tbs milk
1/2 tsp vanilla
1/2 tsp orange/lemon flavoring

Chocolate Chip Cookie Pizza/Bars

(From Sally's Baking Addiction)

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons cornstarch 
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
• 3/4 cup packed light or dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/4 cup chocolate chips

Directions:

1. Preheat oven to 350°F. Lightly grease a 12" pizza pan, or 9x13.
2. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
3. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract, then mix on high until combined.
4. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the chocolate chips. Dough will be thick and soft.
5. Transfer the cookie dough to the pizza pan and flatten out with your fingers or a rubber spatula until the edges reach the sides (or just about to the sides).
6. Bake for 22-25 minutes or until puffed and lightly browned on top. If you want the cookie pizza a little crispier on the edges, bake for a couple extra minutes. Allow the cookie pizza to cool on the pan set on a wire rack before slicing. Cover leftovers and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

Make ahead tip: Prepare cookie dough through step 4. Cover dough tightly with aluminum foil or plastic wrap and chill for up to 3 days in the refrigerator or freezer for up to 3 months in the freezer. If freezing, thaw in the refrigerator before continuing with the next step.

*Press in some extra chocolate chips after it is baked to make it pretty.

*Add sprinkles for a party!

Brittany's Sugar Cookies

3/4 c butter
1 1/2 c sugar
3 eggs
2 Tbs vanilla
1 c miracle whip
5-6 c flour
1 tsp baking powder
1 tsp baking soda

Cream together butter and sugar.  Let mix for 3 minutes.  Add eggs slowly.  Scrape sides and add remaining ingredients.  Mix until all are incorporated.

Bake at 350 for 8 minutes.


Cream Cheese Frosting:
Cream together:
1 stick butter
8 oz cream cheese

Add:
abt 6 c. powdered sugar
1/2 tsp vanilla
1/4 tsp almond

Beat 5 min.

Mindy's Amazing Chocolate Chip Cookies

 INGREDIENTS

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour (to make cake flour use 1 c flour, remove 2 Tbs and add 2 Tbs corn starch)
• 1 ⅔ cups (8 1/2 ounces) bread flour (to make bread flour use 1 c flour, remove 1 1/2 tsp and add 1 1/2 tsp wheat gluten)
• 1 ¼ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons coarse salt 
• 2 ½ sticks (1 1/4 cups) unsalted butter
• 1 ¼ cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces)granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1 ¼ pounds bittersweet chocolate disksor fèves, at least 60 percent cacao content (see note) (or milk chocolate)  (or milk chcolate, or half and half
•  Sea salt.

PREPARATION

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds (2 of my approx 2 Tbs scoop) of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. (15-16  minutes)  Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
5. **11 min for 1 scoop from frozen

Pumpkin Chocolate Chip Cookies

(Mel's kitchen cafe)

INGREDIENTS

• 1 cup (7.5 ounces) granulated sugar
• 1/2 cup (3.25 ounces) lightly packed brown sugar
• 1/2 cup (4 ounces) oil (see note above)
• 15-ounce can pumpkin (about 2 cups)
• 1 teaspoon vanilla extract
• 1 large egg
• 2 1/2 cups (12.5 ounces) all-purpose flour (see note above about using whole wheat flour)
• 1 tablespoon pumpkin pie spice (see note above)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups (6-12 ounces) chocolate chips

Directions

1. Preheat the oven to 350 degrees F. Line large, rimmed baking sheets with parchment paper or silpat liners. (or just spray pan)
2. In a large bowl using a handheld electric mixer (or in the bowl of an electric stand mixer fitted with the paddle attachment), combine the granulated sugar, brown sugar, oil, pumpkin and vanilla and mix until smooth, 1-2 minutes. Add the egg and mix again.
3. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
4. Add the dry ingredients to the batter and mix for just a couple seconds. With streaks of flour still remaining, add the chocolate chips and mix until combined.
5. Drop the cookie batter by heaping tablespoonfuls (I use my #40, 1 1/2 tablespoon scoop) onto the prepared baking sheets. If there are jagged edges and you want a perfectly round cookie, wet your hands lightly (not dripping) with cold water and gently smooth the edges of the cookies. Because they will bake up quite puffy, if you want a cookie that's a bit flatter, lightly press with the palm of your slightly wet hand.
6. **Bake for 13 minutes. using 1 1/2 Tbs scoop