Gooey S'mores Cookie

This is the second new recipe that I tried yesterday. I absolutely did not like them at first and I was semi tempted to just throw them out. I went out of the house for a couple of hours, when I got home I tried them again and they tasted better. They still aren't really my favorite but I made a double batch of cookies and they are disappeared so everyone else must have been a fan of them :D I think part of why they weren't my favorite is because although I love all of the parts that go into s'more I don't really like actual s'mores put together. I loved that this lady talked about using cinnamon graham crackers rather than normal graham crackers, it gave a great taste. 

Gooey S'mores Cookies

Recipe came from Kevin and Amanda

Gooey S'mores Cookies

INGREDIENTS

1/2 cup Butter, softened

1/2 cup Sugar

1/4 cup Brown Sugar

1 Egg

1 teaspoon Vanilla

1 1/3 cups Flour

3/4 cup Graham Cracker Crumbs (7 full graham cracker sheets)

1 teaspoon Baking Powder

1/2 teaspoon Salt

1 cup Mini Hershey's Kisses (or Chocolate Chips/Chunks)

1 cup Jet Puffed Mallow Bits

INSTRUCTIONS

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray. Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes. 

Meanwhile, use a food processor or blender to crush 7 graham cracker sheets into 3/4 cup fine crumbs. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. Add the chocolate and marshmallows and stir to combine. 

Place 1.5 tablespoon sized scoops of dough onto the prepared cookie sheet. Bake at 350 for 10-12 minutes. 

Makes 2 dozen cookies. 

Chocolate Chip Caramel Cookie Bar

I've had this recipe on my list to make for a few weeks. When I read my list to Kayla she immediately zoned in on this one and wanted me to make it, I thought that I was out of caramel so I wasn't able to make it right away. I made this recipe and did not bring it right away to work (for which I got in trouble for :D). I brought it Friday morning and Derek immediately ate 3 or 4 pieces, he told me that it was the best thing that I have every , another employee told me that this brought me "this" much closer to being an angel again, plus I received several other positive reviews. I hadn't realized until I started making the recipe that it contained peanut butter and wasn't sure if Kayla was actually going to like it, luckily the peanut butter doesn't actually have that much of a flavor (so you could add more or take it away based on if you like peanut butter or not). These are super soft and gooey, best if they are kept in a cool area as they get even messier to eat when it is warm. 

Chocolate Chip Caramel Cookie Bars

Recipe came from Mom on Timeout

Chocolate Chip Caramel Cookie Bars

INGREDIENTS

   Caramel Filling

      11 oz. bag Vanilla Caramels

      14 oz. can Sweetened Condensed Milk

      4 Tbls. Butter

   Cookie Dough

      1 1/2 sticks Unsalted Butter

      2 cups Light Brown Sugar

      1/2 cup Creamy Peanut Butter

      2 Eggs, room temperature

      1 Tbls. Vanilla

      2 cups Flour

      1 cup Old Fashioned Oats

      2 1/2 tsp. Baking Powder

      1/4 tsp. Salt

      2 cups Chocolate Chips

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Line 9x13 inch baking dish with parchment paper. 

3. Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.

4. Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth. 

5. Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing. 

6. Add eggs one a time, mixing well after each egg. Add in vanilla. 

7. Combine flour, oats, baking soda, and salt in a small mixing bowl. 

8. Add the flour mixture slowly stirring until well combined. 

9. Stir in the chocolate chips. 

10. Spread 2/3 of the dough on the bottom of the pan. 

11. Slowly pour caramel mixture evenly over the dough. 

12. Drop the remaining dough on top by the teaspoon. It doesn't have to be perfect!

13. Bake for about 30 minutes. Let cool completely and then cut into bars. 

Butterscotch, White Chocolate, Chocolate Chip Cookies

I found this recipe that the lady originally used one batch of dough to make it into 3 different types of cookies. (3 Cookies, 1 Dough) I thought the cookies looked good, soft and chewy, just the way I like my cookies. I kind of made a combination of two of her recipes (or basically just throwing different kinds of chips that I had in my house) and put butterscotch chips, white chocolate chips, and regular chocolate chips in; I was a little nervous about the butterscotch chips and if they were going to be too overpowering but everyone told me that they loved them and that I should try doing it without the regular chocolate chips (I did that too and it was a big hit). I love that this recipe is so versatile with different kinds of chocolate and that it continues to be delicious, this is definitely becoming a favorite. 

Classic Chocolate Chip Cookies 

Recipe came from Dana Made It

Classic Chocolate Chip Cookies

1 cup vegetable shortening

1 cup butter (don't use margarine)

1 1/2 cups white sugar

1 1/2 cups brown sugar

3 eggs

2 tsp. vanilla

5 1/4 to 5 1/2 cups flour

1 1/2 tsp. baking soda

1 1/2 tsp salt

2 bags chocolate chips (12 oz. bags) 

There are three key points in this recipe.

1. Use shortening and butter. I know some of you are going to replace the shortening with butter, and I won't hold it against you. But the shortening is what gives the cookie a slight crispiness around the edges while still feeling soft inside. 

So, start by mixing the shortening and butter with white and brown sugar. Add the three eggs and vanilla and here's the second key point...

2. Mix the butter/egg mixture for a full THREE minutes. The time is important for the eggs and butter to become fully whipped and to develop new chemistry. You'll watch the buttery mix go from gushy liquid to beautiful cream. 

In a seperate bowl, mix the dry ingredients together (flour, baking soda, and salt). Add 1/2 of the flour mixture to the butter mixture and mix. Then add the other 1/2 and mix. And finally...

3. Use a lot of good chocolate chips and mix semi-sweet with milk chips. Some recipes call for one bag of chocolate chips. This recipe is large so we're using 2 bags. But sometimes I throw in 2 1/2!

Use a small cookie scoop to make 15 uniform balls on an ungreased cookie sheet (do NOT use a non-stick pan-the cookies won't bake as evenly). 

Bake at 350 degrees for 8-9 minutes or just until the cookies are slightly golden on top. If you wait till the cookies are entirely golden on the outside, its too late. They'll be overcooked. You want them to be soft inside. Allow them to cool for a few minutes and transfer to a cooking rack, though they may not make it that far. 

Pumpkin Chocolate Chip Cookies

Kayla and I were in the mood to make some chocolate chip cookies on my birthday and we searched on pinterest for a recipe, these cookies looked good and we decided to try them. They were so so so delicious! The perfect cake-y but cookie texture at the same time. Unfortunately I lost the recipe soon after we made them and I thought that I was going to cry, I probably spent 30 minutes googling and when I found it again I may have danced a little :) This recipe is definitely going in the favorites. 

Pumpkin Chocolate Chip Cookies

Recipe came from My Delayed Fairytale

Pumpkin Chocolate Chip Cookies

Makes: 20

Ingredients

Mix the following together:

1 cup canned pumpkin

1 cup white sugar

1/2 cup vegetable oil

1 egg

Mix the following together in a separate bowl:

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

Mix the following together before adding to flour mixture:

1 teaspoon milk

1 teaspoon baking soda (dissolve with the milk)

Add to entire mixture: 

1 tablespoon vanilla extract

2 cups of semi-sweet chocolate chips

Preparation:

1. Combine pumpkin, sugar, vegetable oil and egg.  In a separate bowl, stir together flour, baking powder, ground cinnamon, nutmeg and salt.

2. Dissolve the baking soda with the milk and stir in.  Add flour mixture to pumkin mixture and mix well.

3. Add vanilla and chocolate chips

4.  Drop by spoonful (generously) on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 9 minutes.

Special Touch: I like to place a few of the chocolate chips on the top of each cookie before I bake them to give them a more finished look.  Enjoy!  And don't eat the whole batch!

Gooey Cookies and Cream Double Chocolate Bars

I wonder if maybe these actually ought to be called triple chocolate. These bars were so delicious and actually not that much work. Be prepared with a glass of milk near-by though as you eat these and cut them into little squares so that you don't feel quite as guilty eating them (as I might have eaten way too much of the double batch that I made---I mean who would ever do that?)

Gooey Cookies and Cream Double Chocolate Cake Bars

Recipe Came From Picky Palate

Gooey Cookies and Cream Double Chocolate Bars

1 Devils Food Cake Mix

8 tablespoons (1 stick) unsalted butter, softened

1 large egg

1 1/2 cups chocolate chips

14 ounce can sweetened condensed milk

14 Oreo Cookies, broken into bite size pieces

1. Preheat oven to 350 degrees F. and line a 9×13 inch baking pan with tin foil sprayed with non-stick cooking spray.

2. Place cake mix, butter and egg into a large bowl, mixing to combine. Use your hands, it works much quicker Press into prepared baking pan. Top with broken pieces of cookies.

3. Pour sweetened condensed milk over cookies and top with chocolate chips. Bake for 23-25 minutes, until cooked through. Remove from oven.

4. After 5 minutes of cooling, run a plastic knife around edges to loosen, this makes it much easier to remove from foil. Let cool completely, remove foil from pan, then cut into squares. I cut off all of the edges before cutting into squares (makes for neater squares), but do whatever you’d like!!

Chocolate Chip Cookies

If you haven't been able to tell yet I am a huge fan of making cookies and muffins! I love trying new recipes but I also love doing the old favorites that never seem to fail you. One of those is good ol' Chocolate Chip Cookies, I am a huge fan of having them soft and maybe even a little on the doughy side in the middle...yum!

Chocolate Chip Cookies

Prep Time: 25 minutes Bake Time: 8-10 minutes per batch

Oven: 375 Degrees Fahrenheit Makes: about 60 cookies (I've decided that cookbooks must make their cookies really small to get the numbers that they say you should.)

1/2 cup shortening

1/2 cup butter, softened (I actually just use all butter or margarine)

1 cup packed brown sugar

1/2 cup white sugar

1/2 teaspoon baking soda

2 eggs

1 teaspoon vanilla

2 1/2 cups flour

1 12-ounce chocolate chips

1. In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, sugar, and baking soda. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate chips.

2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet. Bake in a 375* oven for 8-10 minutes or until edges are lightly browned. Transfer to a wire rack and let cool.

Recipe came from Better Homes and Gardens Cookbook