Serenity Cookies

 

Preheat oven to 350°.

Pull the butter out of the refrigerator to sit at room temperature 15 minutes before using.

Whisk together the flour, powdered milk, salt, baking soda, and allspice in a medium bowl, and set aside.

Add 10 tablespoons butter to a skillet and cook over medium heat until melted. Continue cooking and stirring frequently for 2 to 3 minutes until brown bits start to form in the bottom of the pan, the top is foamy, and it has a nutty aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted.

Transfer the butter to a mixer bowl fitted with a whisk attachment.  Add the sugar, light brown sugar, vanilla extract, and almond extract to the butter and mix to combine.

Add egg and yolk and mix for 30 seconds. Let rest for 3 minutes, then whisk again for 30 seconds. Repeat two more times. When done, the batter should be smooth, thick, and shiny – almost like caramel sauce.

Use paddle attachment to mix the dry ingredients into the wet ingredients for 1 minute. The dough will seem very soft.  Fold in chocolate chips and walnuts.

Scoop the dough with a scoop about 2 inches apart on the prepared baking sheet.

Bake for 7-9 minutes, rotating halfway through. Allow the cookies to cool for 3 minutes on the baking sheet before transferring them to a wire rack to cool completely.

Find the recipe here. 

Salted Oatmeal Chocolate Chip Cookies

 

1 cup butter

1 cup light brown sugar

½ cup sugar

2 eggs

2 tsp. vanilla

1¼ cup flour

½ tsp. baking soda

1 tsp. sea salt

3 cups instant oats

1 cup semi-sweet chocolate chips

1 cup chopped walnuts

 

Preheat oven to 325°.

In a bowl, combine flour, baking soda, and ½ tsp. sea salt. 

In a separate bowl, cream butter and sugar on medium speed for about 3 minutes. Beat in eggs one at a time. Add vanilla.  Mix in flour mixture until combined.

Fold oats, chocolate chips, and nuts in with a wooden spoon until combined.

Drop dough by rounded Tbsp. 2 inches apart. Sprinkle a pinch of salt onto each cookie.

Bake 9-11 minutes.  Allow cookies to cool for 5 minutes before transferring.

This recipe can be found here.

Brown Butter Toffee Chocolate Chip Cookies

 

2½ cups flour

1 tsp. baking soda

½ tsp. salt

1 cup butter

½ cup sugar

1 cup light brown sugar

2 large eggs

1 tsp. pure vanilla extract

1 cup semi-sweet chocolate chips

1 cup toffee bits

I cup chopped nuts (optional)

 

Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour into a shallow dish and chill until it become solid, but still soft.

Preheat oven to 375°F.

Combine flour, baking soda and salt.  Set aside.

Cream together the butter and sugars on medium speed. Add the eggs one at a time, mixing well after each. Add the vanilla. Mix in the flourmixture until just combined. Add the chocolate chips, nuts and toffee bits and mix until incorporated into the dough.

Drop by rounded 1-inch balls onto baking sheet and bake for 10 minutes, until edges are just beginning to brown. Cool on a wire rack. Cookies stay fresh up to 1 week in an airtight container.

This recipe can be found here.

Lemon Chip Cookies

 

2¼ cup flour

½ tsp. baking soda

1 tsp. salt

½ cup shortening

1 cup sugar

2 eggs

1 tsp. lemon extract

1 cup lemon chips

½ cup chopped walnuts or almonds

½ cup butter

 

Preheat oven to 375°.

Combine flour, baking soda and salt; set aside.

Mix together shortening, butter and sugar. Add extract and eggs.  Add flour mixture.  Add chips and nuts.

Drop by tsp. onto cookie sheet.

Bake for 10-12 minutes.

 

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.

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.

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.

Butterscotch Walnut Cookies

1 cup butter

2/3 cup packed light brown sugar

2/3 cup sugar

2 tsp. vanilla

2 large egg

2½ cups flour

1 tsp. baking soda

1 tsp. salt

1 pkg. butterscotch chips

1 cup roughly chopped walnuts

Preheat oven to 350° Position oven racks in the top and bottom thirds of the oven

Beat the butter, brown sugar and granulated sugar with a mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.

Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and walnuts.

Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets.

Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

This recipe can be found here.

Chocolate Crumb Bars

1 cup butter or margarine, softened

1¾ cup flour (add more if needed)

½ cup sugar

¼ tsp. salt

2 cups chocolate chips

1 can (14 oz) sweetened condensed milk

1 tsp. vanilla

1 cup chopped walnuts (optional)

Preheat oven to 350°.  Grease 9 X 13 pan.

Beat butter until creamy.  Add flour, sugar and salt; mix until crumbly.  With floured fingers, press 2 cups crumb mixture onto bottom of pan, reserving the remaining mixture.

Bake for 10-12 minutes, until edges are golden brown.

Combine 1 cup chocolate chips and sweetened condensed milk in small saucepan.  Warm over low heat, stirring until smooth.  Stir in vanilla.  Spread over hot crust.

Stir nuts and remaining chocolate chips into reserved crumb mixture; sprinkle over chocolate filling.

Bake for 25-30 minutes or until center is set.  Cool in pan on wire rack.


This recipe can be found here.

Pumpkin Spice Cookies

2½ cups flour

½ tsp. baking soda

¼ tsp. salt

2 tsp. pumpkin pie spice

1 cup dark brown sugar, packed

½ cup sugar

¾ cup butter, softened

1 egg

1 cup pumpkin, canned or freshly cooked

1 tsp. vanilla

½ cup (2 oz.) walnuts, chopped

Preheat oven to 300°

In a medium bowl, combine flour, soda, salt and pumpkin pie spice. Mix well with a wire whisk and set aside.

In a large bowl, blend sugars with an electric mixer set at medium speed. Add the butter and beat to form a grainy paste. Scrape sides of bowl, then add egg, pumpkin and vanilla. Beat at medium speed until light and fluffy.

Add the flour mixture and walnuts. Blend at low speed just until combined. Do not overmix.

Drop by rounded tablespoon onto ungreased cookie sheets, 1½ inches apart. Bake 22 to 24 minutes, until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool.

This recipe can be found here.

Easy Pumpkin Spice Cookies

1 (18 1/4 ounce) boxes spice cake mix

1 (15 ounce) cans solid-pack pumpkin (the small can)

1 cup chopped walnuts (optional) or 1 cup chopped pecans (optional) or 1 cup chocolate chips (optional)

1 cup cream cheese frosting (optional)

Preheat oven to 350°.

Spray cookie sheets lightly with vegetable spray (Pam).

In a large bowl, mix together the cake mix and pumpkin with a fork or mixer until well blended; stir in nuts or chocolate chips, if desired.

Drop by large rounded spoonfuls onto the cookie sheet; they don't flatten out much so however you place them on the sheet is pretty much how they'll look after baking.

Bake for 8 to 15 minutes, depending on the size of your cookies.

Allow cookies to cool on baking sheet for up to 5 minutes before removing to a wire rack to cool completely.

Frost, if desired.

This recipe can be found here.

Fudgy BonBons

1 cup chocolate chips

¼ cup margarine

1 can sweetened condensed milk

2 cups flour

½ cup finely chopped nuts

1 tsp vanilla

60 kisses, unwrapped

Melt chips and margarine in saucepan, stirring until melted and smooth.  Add milk; mix well.

In a bowl, combine flour, nuts, chocolate mix and vanilla. Mix well.  Let cool.

Shape 1 Tbsp dough around each kiss, covering completely.

Place 1 inch apart on cookie sheet.

Bake at 350° for 6 – 8 minutes.

Cookies will be soft and shiny.  DO NOT over bake.  Remove and cool.

Monster Cookies

§  2 sticks butter, softened 

§  1/2 cup sugar

§  1-1/2 cup brown sugar

§  2 eggs

§  1 Tbsp. vanilla

§  1-1/2 cup flour

§  1/2 tsp. baking soda

§  1 tsp. baking powder

§  2 tsp. kosher salt

§  1/2 cup oats 

§   1 cup chopped nuts (or more!)

§  2 cups chocolate chips

§  2-1/4 cups Rice Krispies

Preheat oven to 375°.

Cream butter with sugars until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and beat.

Combine flour, baking soda, baking powder, and kosher salt. Add to mixing bowl and mix till combined. After that, add in remaining ingredients in whatever quantity you prefer.

Add more nuts if you'd like, or add M & M's, peanut butter chips or white chocolate chips.  Be as creative as you want!

Add Rice Krispies at the very end, mixing until just combined. Do not overmix!

Use a cookie scoop to scoop balls of dough onto a cookie sheet. Bake until golden brown about 10 minutes, then allow to cool on a rack.

This recipe can be found here.

Chocolate Chip Cookies (high altitude)

2½ cups flour

2 tsp water

1 tsp baking soda

1 tsp salt

1 cup margarine, softened

2/3 cup sugar

2/3 cup brown sugar

1 tsp vanilla

2 eggs

2 cups chocolate chips

1 cup chopped walnuts

Preheat oven to 375° Combine flour, water, baking soda and salt; set aside.

Beat butter, sugar, brown sugar, and vanilla in large bowl until creamy.  Add eggs one at a time, beating well after each.

Beat in flour mixture.  Stir in chips and nuts.

Bake 8 – 10 minutes.  Cool 2 minutes, then remove to wire racks to cool completely.

(from the bag of Nestle Chocolate Chips)