Chocolate Toffee Cookies

 

1/3 cup unsweetened cocoa powder

¾ tsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt

1 cup butter

1 cup light brown sugar

¼ cup sugar

2 eggs

2 tsp. vanilla

2½ cups flour

2 cups semi-sweet chocolate chips

1 cup toffee bits

 

Preheat oven to 350°F.

Combine cocoa, baking powder, baking soda and salt.  Set aside.

Mix butter and sugars together on medium speed for 2 minutes, until combined.

Add in eggs and vanilla and mix on medium speed for 1 minute, scraping sides of the bowl as necessary until smooth.

Add cocoa powder, baking powder, baking soda and salt to the bowl. Mix on medium speed for 1 more minute, until cocoa is evenly mixed in.

Turn mixer to low and add in flour, mixing until just combined.

With mixer still on low add in chocolate chips and toffee bits until evenly incorporated.

Using a medium cookie scoop, drop cookie dough onto the baking sheet 2 inches apart. Bake for 10-12 minutes until cookies are just set.

Allow cookies to cool on the baking sheet for 3 minutes and then transfer to a wire rack to cool completely.

This recipe is adapted from here.

Cinnamon Pecan Cookies

 

1 cup butter, softened

1 cup light brown sugar

¾ cup granulated sugar

2 large eggs

2 tsp. pure vanilla extract

2½ cups flour

2 cups rolled oats

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

2 cups chopped pecans

 

Preheat the oven to 350° F.

Combine the butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.

Next add the eggs and vanilla extract and continue beating until well incorporated.

In a separate bowl, combine the flour, oats, cinnamon, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.

Before the dough thickens, add the chopped pecans. Beat a couple of times until they start to incorporate.

Use a medium cookie scoop and place on a sheet pan about 2 inches apart. Bake for 9-11 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool.

This recipe can be found here.here.

Lemon Shortbread

 

1½ cups (350 g) butter,

2¼ cups (350 g) flour

2 large pinches salt

Zest of 2 small lemons

1 cup (140 g) powdered sugar, sifted

2-4 Tbsp. sugar, for topping

 

Have ready a 9X13 pan, lined with parchment paper.  Preheat oven to 350°.

In a large bowl mix soft butter with powdered sugar, salt and lemon zest.  Mix well so there are no lumps.

Add flour, mixing until it is smooth, well combined and no dry spots remain.

Transfer the dough to the prepared pan, scattering small amounts on the bottom.

With your hand, lightly pat the dough until it covers the whole surface. Make sure the edges are covered. Make it as even as you can.

Bake shortbread for 40-45 minutes, until top is dry, it has puffed a little and is beginning to color.

Let cool 10 minutes on a wire rack and carefully cut into sticks with a pizza cutter.

Let cool completely, lift off the pan with the aid of the parchment paper and carefully break each piece.

Keep in airtight cookie jars or tins.

This recipe can be found here.

Caramel Filled Morsel Chocolate Chip Cookies

 

2¼ cups flour

1 tsp. baking soda

1 tsp. salt

1 cup butter

¾ cup sugar

¾ cup brown sugar

1 tsp. vanilla 

2 large eggs

9-oz. pkg. NESTLÉ Caramel Filled Morsels

1 cup chopped walnuts

Preheat oven to 375°F.

Combine flour, baking soda and salt in small bowl.,  Set aside

Beat butter, sugars, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts.

Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

This recipe can be found here.

Baklava Cookies

 

¼ cup butter

1/3 cup powdered sugar

3 Tbsp. honey

3/4 cup walnuts finely chopped

¼ tsp. cinnamon

1 pkg. sugar cookie dough

 

In a small saucepan, over low heat, melt butter; stir in the powdered sugar and honey. Bring to a boil and remove from heat.  Stir in walnuts and cinnamon.

Let it cool for 30 minutes.

Preheat oven to 350 °.

Scoop cookie dough into 1-inch balls.  Place 2 inches apart on a cookie sheet with silicone baking mat.

Bake for 10 minutes or until set. Remove cookies and place a small dollop of nut mixture in the center of each cookie.

Bake another 2-3 minutes until done.

Transfer to wire rack to cool.

This recipe can be found here.

Peanut Butter Coconut Cookies

 

1 large egg, beaten
1 cup sugar
1 cup creamy peanut butter
½ cup sweetened shredded coconut

Preheat oven to 350°. In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork.

Bake until set, about 15 minutes. Remove to wire racks to cool.

This recipe can be found here.

Lemon-Almond Cookies with Lemon Glaze

 

2¼ cups flour

½ tsp. baking powder

½ tsp. kosher salt

¾ cup granulated sugar

2 Tbsps. grated lemon zest

1 cup butter

1 egg

1 tsp. vanilla

¼ tsp. almond extract

glaze:

1 cup powdered sugar

1 tsp. grated lemon zest

3 Tbsps. fresh lemon juice

¾ cup sliced almonds

Preheat oven to 350°.

Whisk the flour, baking powder, and salt together.  Set aside.

In a small bowl, combine the sugar with lemon zest and rub together with your fingers until fragrant and combined. Combine the butter and sugar mixture and beat until light and fluffy, about 3 minutes. Add the egg and extracts, mixing until smooth. Beat in the flour on low speed until the mixture comes together into a dough.

Drop the dough by the Tbsp. onto the prepared baking sheets. Gently press down the dough with the palm of your hand.

Bake for 12 minutes, until the cookies are just set and slightly golden around the edges. Let cool on the sheet for 2 minutes, then remove to a cooling rack to cool completely.

Whisk the confectioner's sugar, lemon zest, and juice. Dip the tops of the cooled cookies into the glaze. Sprinkle sliced almonds on top. Let the cookies sit until the glaze has set, about 15 to 20 minutes. Store in an airtight container up to 3 days.

This recipe can be found here.

Banana Oatmeal Cookies

 

1 cup butter softened

½ cup white sugar

½ cup brown sugar

2 large eggs

1 tsp. vanilla

2 cups flour

2 cups rolled oats

1 tsp. baking soda

1 tsp. ground cinnamon

½ tsp. salt

3 medium ripe bananas mashed

1 cup semisweet chocolate chips

 

Preheat oven to 375°. Line a baking sheet with parchment or spray with nonstick spray.

 

In a separate bowl stir together the flour, oatmeal, baking soda, cinnamon, and salt.

 

In the bowl of your mixer cream together the butter and sugars until light and fluffy. Beat in the eggs and vanilla.

 

Add the dry ingredients to the butter and sugar and beat until just combined. Mix in the mashed bananas and chocolate chips until well incorporated.

 

Use a medium cookie scoop to drop scoops of cookie dough onto the prepared baking sheet. Bake for 12 minutes or until the edges are browned and cookies are set.

 

Cool on a wire rack.

 

TIPS & NOTES:

Swap in walnuts or pecans for the chocolate chips, if you prefer.

This recipe can be found here.

Condensed Milk Chocolate Chip Cookies

¾ cup plus 2 Tbsp. butter

2 Tbsp. sugar

½ cup sweetened condensed milk

1½ cup flour

1 tsp. baking powder

dash of salt

1 cup chocolate chips

 

Preheat your oven to 350°.

 

In a separate bowl, whisk together the flour, baking powder and salt.

Using a mixer cream together the butter and sugar. Mix in the sweetened condensed milk.

Add the dry ingredients to the butter mixture and combine. Stir in the chocolate chips.

 

Scoop the batter into 1-inch balls.

Place on a parchment paper-lined cookie sheet about 1½ inches apart, and flatten the dough balls slightly.

 

Bake for about 10 minutes (the edges should be only slightly golden).

This recipe can be found here.

Churro Bars

1 cup butter

2 cups light brown sugar

2 eggs

2 tsp. vanilla

1½ tsp. baking powder

1 tsp. kosher salt

2½ cups flour

¼ cup sugar

1 Tbsp. ground cinnamon

In a medium saucepan over medium-low heat melt butter and bring to a boil. Stir butter, or swirl pan continuously until it reaches an amber color. Remove from heat and allow butter to cool for 20 minutes.

Preheat oven to 350°F. Line a 9x13-inch baking dish with foil and coat with non-stick spray. Set aside.

In a large bowl combine butter and brown sugar and stir to combine. Add eggs, vanilla, baking powder, and salt and stir until smooth. Finally add in flour and mix until just incorporated. Set aside.

In a small bowl, whisk granulated sugar and ground cinnamon together. Sprinkle half of cinnamon sugar evenly into bottom of prepared pan.

Press dough on top of cinnamon sugar. Sprinkle remaining cinnamon sugar on top and bake for 25-30 minutes, or until edges are lightly golden.

Place pan on a wire rack to cool completely.

Once cooled, use the foil to remove bars from the pan and cut into 24 pieces.

Store airtight at room temperature for up to 3 days.

Grandma Chase's Nanaimo Bars

Crust:

½ cup butter

½ cup sugar

5 Tbsp. cocoa

1 tsp. vanilla

1 egg, lightly beaten

1½ cups graham crackers (abt 9)

1 cup walnuts

Filling:

2 cups powdered sugar

½ cup butter

3 Tbsps. instant French vanilla pudding mix

3 Tbsps. milk

Topping:

4 oz. semi-sweet chocolate  

2 Tbsp. butter

Step 1

Grease a 9x13-inch dish. To make the crust, place butter in a large saucepan, and melt over low heat. Stir in the sugar, cocoa powder, and vanilla extract until the sugar has dissolved. Remove from the heat, mix in the egg until the mixture is well-combined, then stir in graham cracker crumbs and walnuts. Pack the mixture into the bottom of the prepared baking dish, smooth it into an even layer, and refrigerate until cooled, at least 30 minutes.

Step 2

Make the filling: beat together powdered sugar, butter, pudding mix, and milk until the filling is smooth and fluffy. Spread the filling over the cooled crust and return to refrigerator for 30 more minutes.

Step 3

For topping, melt chocolate with 2 tablespoons of butter over very low heat, and stir until the mixture is warm and pourable. Pour the topping over the cooled filling, spreading the topping out (if necessary) with an offset spatula to cover the topping completely. Return the dish to the refrigerator to cool the topping for about 15 minutes. When the topping is cool but not yet hard, cut into squares; return to refrigerator to finish chilling.

This recipe can be found here.

Buttery Pistachio Cookies

1 cup butter, softened

1 cup sugar

2 large eggs

2 tsp. vanilla

2 3/4 cups all-purpose flour

1 (5 ounces) cup finely chopped salted pistachios

¼ tsp. salt

Heat oven to 350°F.

Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 2 eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Add flour, pistachios and salt; beat at low speed, scraping bowl often, until well mixed.

Scoop by Tbsp. onto cookie sheet.  Gently flatten with the bottom of a cup.  Bake 12-14 minutes or until edges are lightly browned.

You can find the recipe here.

Caramel Chocolate Chip Cookies

1 cup butter

1 cup sugar

½ cup brown sugar

 2 eggs

 2 tsp. vanilla

 1 tsp. baking soda

 ½ tsp. salt

 2½ cups flour

 1 cup mini chocolate chips

 1 cup caramel bits

Preheat oven to 375°

Combine flour, baking soda and salt.  Set aside.

Cream the butter and sugars in a mixer. Add the eggs and vanilla and mix until fluffy.

Add the flour mixture a bit at a time and mix until it is completely incorporated.

Mix in the mini chocolate chips and the caramel bits.

Scoop by Tbsp. onto cookie sheet.

Bake the cookies for 10-13 minutes. Let cool for 3 minutes before removing.

This recipe can be found here.

Fannie Farmer's Classic Baked Macaroni and Cheese

1 (8 oz.) package macaroni

4 Tbsp. butter

4 Tbsp. flour

1 cup milk

1 cup cream

½ tsp. salt

black pepper, to taste

2 cups cheddar cheese, shredded good quality

½ cup breadcrumbs, buttered

Preheat oven to 400°F.

Cook and drain macaroni according to package directions; set aside.

In a large saucepan melt butter.  Add flour mixed with salt and pepper, using a whisk to stir until well blended.

Pour milk and cream in gradually, stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). 

Reduce heat and cook (stirring constantly) 10 minutes.

Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. 

Turn off flame and add macaroni to the saucepan and toss to coat with the cheese sauce.

Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs.  Bake 20 minutes until the top is golden brown. 

This recipe can be found here.

Lentil Quinoa Salad

½ cup quinoa

½ cup lentils

1 tsp. Dijon mustard

2 Tbsps. red wine vinegar

¼ cup vegetable oil

1/3 tsp. garlic powder

1 lime, zested

Kosher salt and freshly ground pepper

2 green onions, chopped

1 Tbsp. chopped fresh cilantro leaves

feta cheese to taste

Rinse quinoa thoroughly. Bring 1 cup of water to a boil in a medium saucepan.  Add quinoa and reduce to a simmer.  Cook for 15 minutes.  Stir and cool.

Rinse lentils.  In saucepan, simmer lentils in 2 cups water until tender, about 30 minutes.  Drain and cool.

Whisk mustard and vinegar together.  Slowly add oil.  Add garlic powder, lime zest, salt and pepper.

To assemble salad, mix quinoa, lentils, green onions, and cilantro.  Top with dressing, toss to coat and serve.

This recipe can be found here.

M&M Cookies

2½ cups flour

1 tsp. baking soda

1½ tsp. kosher salt

1 cup shortening

1 cup brown sugar

½ cup white sugar

1½ tsp. vanilla

2 eggs

1 pkg. mini M&Ms baking chips

1 cup chopped walnuts

Preheat oven to 350°. Combine flour, baking soda, and salt.  Set aside.

In a large bowl, mix shortening and sugars.  Add vanilla and eggs one at a time.  Mix well.  Add flour, salt, and baking soda and mix until just mixed.  Stir in chips and walnuts.

Scoop dough by teaspoonful onto baking sheet and bake for 10 – 12 minutes.


This recipe can be found here.

Brickle Drop Cookies

3½ cups flour

2 tsp. baking soda

2 tsp. cream of tartar

1 cup butter

1 cup sugar

1 cup light brown sugar

1 tsp. vanilla extract

½ tsp. salt

3 eggs

1 pkg toffee bits

1½ cups chocolate chips

Heat oven to 350°F.

Combine flour, baking soda and cream of tartar.  Set aside.

Beat butter, sugar, brown sugar, vanilla and salt in large bowl until blended.  Add eggs; beat well.

Gradually add dry ingredients to butter mixture, beating until blended. Stir in toffee bits and chocolate chips.

 Drop by heaping Tbsps. onto cookie sheet. Bake 10 – 12 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely.

This recipe can be found here.

Chocolate Chip Pudding Cookies

1 tsp. baking soda

2¼ cups flour

1 cup butter, softened

¼ cup sugar

¾ cup brown sugar

1 tsp. vanilla

2 eggs

1 pkg vanilla pudding mix

2 cups semi-sweet chocolate chips

Preheat oven to 350°.

Mix together baking soda and flour; set aside.

Cream together butter and sugars until light and fluffy.  Add vanilla and pudding mix.  Add eggs, one at a time.

Add dry ingredients and mix until just combined.  Stir in chocolate chips.

Scoop by tsp. onto cookie sheet.  Bake 8-10 minutes, or until side become golden.

Cool completely on wire rack.

I can't remember where I got the recipe.  If anyone finds it, please let me know.

Coconut Caramel Pecan Cookies

1 cup shortening

1 cup sugar

1 cup brown sugar

2 large eggs

1 tsp. vanilla extract

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

1 cup old-fashioned oats

1 cup sweetened shredded coconut

1½ cups pecans, chopped and toasted

1 pkg. caramel chips

Preheat oven to 350°.

Whisk flour, baking powder, baking soda and salt in a bowl; set aside.

In a large bowl, beat shortening and sugars until blended. Add vanilla and beat in eggs one at a time.  Add flour mixture gradually beat into sugar mixture. Stir in oats, coconut, caramel chips and pecans.

Scoop into Tbsps. 2 inches apart. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool.

Recipe adapted from here