Crushed Oreo and Chocolate Chip Cookies

I love Oreos.  I love Chocolate Chip cookies.  I have seen around online Oreos baked into a chocolate chip cookie.  The idea of that turned me off a bit.  I didn't want to crunch a big cookie inside a cookie.  So I got to searching and found this recipe!  SO GOOD!

Ingredients:

• 1 stick butter, softened
• 6 Tbsp. sugar
• 6 Tbsp. brown sugar
• 1 egg
• 1 tsp. vanilla extract
• 1 and 1/4 cups flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 11 Oreo cookies, broken/crushed
• 1 cup chocolate chips (I used semi-sweet )

Directions:

1.  Put the cookies in a plastic bag, I divided them into two bags, and get a spoon.  

This is the fun part. Commence WHACKING!

2.  Once fully whacked, preheat the oven to 350F.  
3.  Cream butter and sugar in a large bowl until well combined.
4.  Add egg and vanilla to mixture and mix well.
5.  In a medium sized bowl add flour, baking soda, and salt.  Mix well with a whisk.
6.  Slowly add the dry ingredients to the wet ingredients.  I did this in about 3 parts.  Mix until combined.
7.  Stir in Oreos and chocolate chips until just combined.

8.  Scoop cookies onto your cookie sheet.  I used my cookie scoop.  This is about
     a tablespoon size and the  greatest thing ever invented.  You get round cookies
     and uniform size which means uniform cooking time.  If you don't have one, you
     need one.

I got this one at Bed Bath and Beyond.

See how nice they look with the scoop?

9.  Bake for about 9 - 11 minutes.  You want them soft, but not too soft.
10.  Cool on the sheet for 2 minutes, then move them to a cooling rack.

ENJOY!!

Why yes, Nate is eating his off a wooden spoon dipped in his milk. Doesn't your 3 year old do this?

From: What's Baking in the Barbershop?

Chocolate Chip and M&M Cookies

If you are like me you have a bunch of half used bags of chocolate chips. 
I am on the mission to:
a) use up said chips
b) develop the best chocolate chip cookies ever.

This is my first attempt.

Ingredients:

•  2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tablespoon vanilla
• 1 bag mini M&M's
• 1 cup mixture of leftover chips (I used Ghirardelli semisweet chips and Tollhouse mini chips)

UNSALTED and farm fresh eggs.

My random bags.

Directions:

1. Preheat oven to 350*F
2. Stir together the flour, baking soda, and salt in a medium bowl.
3. Beat the butter and two sugars together in a large bowl with an electric mixer at medium speed until light and fluffy.
4. Add the flour mixture and beat until well blended. DO NOT add all at once unless you want a large mess to clean up.  I added mine in thirds.
5. Stir in all your chips.

      6.  Drop by tablespoonfuls onto an ungreased cookie sheet.  If you don;t have one, I HIGHLY
           recommend you get a cookie scoop.  They make cookie making easy.  Your cookies are
           always the same size so they all cookie evenly!  I use the tablespoon size.

      7.  Bake for 8 to 10 minutes or until the edges are golden brown. 
      8.   Check on your cookie monsters:

NOT SO CLOSE!!!

     8.  Cool cookies on a cookie sheet  for 2 minutes.

   DO NOT skip the cooling part.  If you do, this can happen:

     9. Have a cookie and milk break and watch your three year old try to nibble all the M&Ms out.

Chocolate Gooey Butter Cookies

Oh Paula Dean.  How do I love thee?  This is a FABULOUS cookie recipe.  I made them exactly how the recipe states.  They are SUPER moist and super good.    I made them on a Friday night and they were still wonderful for the fourth Of July that following Monday.  Well...the ones that made it to the cabin that is.

Make sure that you store them in a covered, airtight container!!  Best way to keep them moist and keep out sneaky fingers.

Next time I think I might try red velvet, or vanilla, or strawberry...

WARNING! These will be dangerous to your waist line. We are talking about Paula Dean here. Also, this batter is SUPER thick. I used my Kitchen-aid stand mixer and it was even struggling. I would NOT try this with a hand-held mixer. I read reviews that said it burned them out!

See how thick!  It baffles Aidan!!

Yields 24 cookies

Ingredients

1 teaspoon vanilla extract
Confectioner’s sugar, for dusting
1   (18 ounce) box moist chocolate cake mix
1   (8-ounce) brick cream cheese, room temperature
1   egg
1   stick of butter, room temperature

Directions

Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
Beat in the egg.
Then beat in the vanilla extract.
Beat in the cake mix.
Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.

Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar.
Place on an ungreased cookie sheet, 2 inches apart.
Bake 12 minutes.

Cool completely and sprinkle with more confectioners’ sugar, if desired.  (I did not.  When I rolled them in the sugar it was pretty thick. I think that might be over kill.)