Oatmeal Chocolate Chip Explosion Cookies Recipe

This is for all the chocolate lovers out there. I bet you can have 1 2 or 3. I think it's in the healthy food group category. Hey, it does have oatmeal in the mix, so it's healthy, right? Plus chocolate is supposed to be good for you too, but just don't eat the whole 3 - 4 dozen cookies. LOL!

I have tried and tweaked this recipe a few times and by golly I think I have finally mastered it. Ok, not mastered but I think know I perfected it, to my liking of course. 

As most of you know I'm not a cookie fan of anything that is sweet. I don't have a sweet tooth. Spaghetti on the other hand, I could probably eat the whole pot, but that's another story for later. LOL! So, I like this recipe since it doesn't call for a lot of sugar.

Well, let's get started shall we?

Here's what you will need:

• 1 cup softened butter (2 sticks)
• 1/4 cup coco powder 
• 1 1/2 cup packed brown sugar
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1 egg
• 2 cups quick cooking oats
• 1 1/2 cup flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup semi sweet chocolate morsels
• 1/2 cup white chocolate morsels
• 1/2 cup crushed up walnuts (optional) 

Here's what you do:

1. Heat oven to 350 F degrees.
2. Cream butter and add coco powder and mix well. Add brown sugar and mix until blended.
3. Stir in vanilla extract, almond extract and egg until light and fluffy.
4. Add oats, flour, baking soda and salt, mix until blended.
5. Stir in semi sweet chocolate and white chocolate.
6. If you have a 1" ice cream scooper use that to have an even size cookies, if not a good 'ole round scoop with a trusty spoon will do. Make sure they're about 2 inches apart, cookies will spread a little.
7. Bake for 10 -12 minutes or until golden brown. Cool on wire rack.

When it's cooled down a bit, grab a glass of ice cold milk and ENJOY!!! Keep the cookies in an airtight container if you or your family doesn't polish the whole thing after baking. Yah, it's that good. This cookie doesn't get hard, it kept its chewy-ness for a couple of days.

Little man is going cross eyed looking at the unbaked cookies. LOL! He wanted to try the cookie dough and be sneaky like his daddy.

Cookies are all done and ready to be eaten. I have to say, I did have one or 2. It was pretty good and not too sweet.

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Red velvet (from the box) chocolate chip cookies Recipe

I blame pinterest for this crazy baking happening lately. LOL! Actually, I will blame the person that got me into pinterest. Who got me into pinterest anyway? I can't remember, but whoever it was, is in bigggggg trouble. No not really. I thought facebook was bad.

Anyway.

I was pinning the other day and I saw a post (can't remember what it was) but it led me to THIS site. So when I like what I see on a blog or site, I will sit here and pretty much look through the whole entire site till the very end. That's what I did. I sat here in front of the computer and just looked at How Sweet it Is blog. You should go and check it out. She has some amazing recipes and her photos are super cute and so pretty.

Red velvet anything is big with everyone. This little cute girl named Riley loves it when I make anything red velvet. I know so, 'coz her mom told me that my red velvet cupcake is the best there is. Ohhh, I love that girl. So when I saw THIS recipe. I knew I had to try it and share it with Riley.


Here's what you need:

• 1 box Red Velvet cake mix
• 2 eggs
• 1 teaspoon vanilla
• 1/3 cup vegetable oil
• 3/4 cup chocolate chips

To do:

1. Preheat oven to 350F*
2. In an electric mixing bowl, combine cake mix, oil, eggs, and vanilla. Mix until a dough forms. Fold in chocolate chips. Roll into balls and bake at 350 for 8 minutes.

**  For the chocolate chip, I know her recipe says 3/4 cup, but I love chocolate chips too much and I want each and every bite would have a lot of chips so I used a 1 cup and a few extras. LOL!


** Also, I tried using the hand mixer with this and the batter was too thick so I used my standing mixer (Kitchen Aid). Then I used my spatula to mix in the chocolate chip. The dough will be very thick and I used my ice cream scooper so I will get an even ball and cookies. I used the 1 inch scooper.

My cookie ball. I used a 1 inch ice cream scooper.

Always and even and uniformed cookies.

My kids are going crazy at this point and I bet if they could tackle me for a cookie, they would have.

My daughter even snuck one out and she go caught, 'coz I can see her chewing hahaha. It was funny to watch.

So what are you waiting for? Go and bake, you will love it. You can use this creamcheese frosting recipe if you want to make a sandwich cookie, but not necessary. The cookie itself if good the way it is.


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Pumpkin Chocolate Chip Cookies RECIPE 11/12/10

Just thinking about pumpkin makes me drool. Even though I'm not much into sweets I love the smell of pumpkin (baked that is). So when I stumbled into this recipe the other day I knew I had to make it. With the kids being off for Veterans Day (Thanks to all the Veterans and everyone that served our Country) I figured we would do something fun, and they love pumpkin as well.

So, a lot of my friends wants to know the recipe and I'm sharing it with you. I know a few people that are allergic to EGGS and CHOCOLATE, so this recipe would be perfect for you guys. It doesn't have EGGS and the CHOCOLATE can be substituted with the WHITE CHOCOLATE.

I used white chocolate on this batch with CRISCO

All done and ready to eat :-) Yummy when it's warm.

COOKIES
½ cup shortening (CRISCO, I'm sure if you use the BUTTER Flavored Crisco it would be fine)
1 cup sugar
1 cup pumpkin puree (Libby's 100% pumpkin)
1 tsp. vanilla extract
2 cups flour
¼ tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1 ½ cups chocolate chips (or white chocolate chips)

1. Preheat oven to 350. Grease *** cookie sheets.
2. In medium bowl, cream the shortening and sugar. Stir in 3. In separate bowl, stir together the flour, salt, baking soda, 4. Then stir in the chocolate chips.
5. Drop dough onto cookie sheets.
6. Bake for 10 minutes in preheated oven.
7. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.

*** I don't like greasing my cookie sheets. I use a parchment paper and re-use them until they turn brown. Most of the time I get to use the parchment paper until I'm done with one whole batch. It's a lifesaver and it prevents your cookies from burning on the bottom. It's a cheap investment and you will be happy that you did. INSTEAD OF THE *EXTRA* GREASE.

CREAM CHEESE ICING
1 8oz. package cream cheese
½ cup butter
1 lb. powdered sugar
1 tsp. vanilla
dash of salt

Mix it all together.... and FROST.

I opted out the Cream Cheese. The cookies are pretty good the way they are.

ENJOY!!!


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Cookie Hodgpodge, Recipe

Hubby named this for me, you will know why when you see the recipe. So let's start shall we? This might take a while, I took a lot of picture, LOL!

Sifting the flour, it's always fun to do. Sometimes messy but fun.

Baking soda
Salt
Brown sugar
Butter
Regular sugar
Eggs, not hard boiled HA-HA!
Milk
Vanilla extract
Oats, good for the heart and cholesterol. There's something good with this hodgepodge, HEALTHY Oats, LOL!
Chocolate chips, they say chocolate is good for you as well.
Nuts, also good for you :-)
So mix all the goodness together

Eggs, one at a time
Add the flour in gently and little by little or you will have a mess
Here comes the healthy stuff in goes the Oats
In goes the chocolates
In goes the nuts
And you shake them all around, you do the hokey pokey.. Oh, sorry I got carried away there.
Get a half sheet cake pan, I tried a cookie sheet pan and it was too small. You can use two 9x13 pans or the half sheet cake pan.
Press the dough evenly and pop it in the oven
When it's out, done and cooled. You pour the chocolate ganache and spread it around and you can eat right away or wait. I don't wait, I hate waiting so we eat. LOL!
Great with ice cream or not. It's good as is :-)

Do you want to make one too?

Here's the recipe...

• 1 3/4 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 1/4 cups brown sugar
• 1 cup (2 sticks) butter, softened
• 1/2 cup regular sugar
• 2 eggs
• 2 tbsp. milk
• 2 tsp. vanilla extract
• 2 1/2 cups quick oats
• 2 cups semi sweet chocolate chips (12 oz. bag)
• 1 cup coarsely chopped nuts, I used walnuts

Now the waiting part, you have to bake it. Yes you do!

1. Preheat the oven to 350F degrees
2. Mix flour, baking soda and salt in small bowl.
   
3. Beat brown sugar, butter and sugar in large bowl until creamy. Beat in eggs (one at time), milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels and nuts and mix well.
   
4. Press into a large cake sheet pan, lined with parchment paper.
5. Bake for 20 - 25 minutes for chewy goodness or 25 to 30 minutes for crispier outcome.
   
6. Cool for 10 minute and pour ganache on top. (Ganache recipe below)
7. Cut and enjoy!

Here's the ganache for the top:

• 8 oz. semi sweet chocolate, cut into small pieces ( I use Baker's)
  
• 3/4 cup heavy whipping cream
• 2 tbsp. unsalted butter
  

What to do:

1. Place cut up chocolate pieces on a large glass bowl (don't use plastic) and set aside.
2. Place the heavy cream on a medium cooking pot. Heat on medium high until it comes to a boil. Remove from heat and immediately pour over the cut up chocolate and stir until completely melted and have a glossy look.
3. Allow ganache to cool for 5 to 10 minutes before pouring.
   
4. When cooled pour and spread to cover the entire top of the cake.
5. If you want the ganache to set quick you can stick it in the fridge for 10 minutes or so then serve. With or without ice cream :-)
   

❤ clairebakescakes ❤

Andes Mint Cappuccino Cookies

Description:
This is a very yummy cookie and very minty although I'm not a big fan of mint cookies. Hope you all enjoy this recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter (softened) - Don't use margarine
• 1 cup brown sugar (firmly packed)
• 1 cup granulated sugar
• ¼ cup instant coffee
• 2 large eggs
• 1 tbs. sweetened condensed milk
• 1 tbs. milk
• 1 tsp. vanilla extract
• 3 cups all-purpose flour
• 1 tsp. baking soda
• ½ tsp. salt
• 1 bag (10 oz.) Andes Baking Chips

Directions:

• In a large mixing bowl combine butter, both sugars and instant coffee. Cream them together until they’re light and fluffy.
• Add eggs, condensed milk, milk and vanilla to the creamed mixture, one at a time.
• In a separate bowl sift together the flour, baking soda and salt. Mix the sifted ingredients into the creamed mixture and stir just until incorporated.
• Fold in the Andes Baking Chips.
• Refrigerate dough for 1 hour.
• Preheat oven to 375F degrees. Drop rounded teaspoonful amounts of chilled dough onto an ungreased baking sheet. Bake for 8-10 minutes, let cool on pan for about 1 minute then remove and place on a rack to cool completely.

**For best results, keep dough chilled until ready to spoon onto baking sheet.

❤ clairebakescakes ❤

Baking with Daddy

** This post is being re-posted. This was posted in my older blog on December 20, 2009**


I might have some competition going here. Every so often my husband, Josh, wants to show off his baker side. Even though he uses my cookie recipe and all the gadgets to make them, I’m the one that ends up cleaning after the mess. Our daughter was in school during this so it’s just the little man and daddy in the kitchen making a mess.



I got everything ready for them so they don’t have to look all over for the stuff. The only time I helped them was when they needed the icing for the cookies and that’s it. Everything was made by them.

Little Joshua did all the shapes with a cutter, with the help of daddy of course. He even frosted some of the cookies. Well , I wouldn’t call it help when the whole entire time he was more too busy picking up the sprinkles that fell on the plate and eating them. LOL! I guess he didn’t want anything to go to waste.

❤ clairebakescakes ❤