Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

Kevin & Amanda

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping

Directions

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.

To half this recipe for an 8×8 brownie mix, just half the chocolate chip cookie dough ingredients. Enjoy!

Cookies & Cream Cookies

Culinary Concoctions by Peabody

Ingredients

2 ¼ cups all-purpose flour
1 tsp. Baking soda
½ tsp. salt
1 cup unsalted butter, at room temperature
1 ¼ cup granulated sugar
10 Double Stuff Oreos
½ tsp. vanilla extract
2 large eggs
1 package Hersey’s Cookie and Cream Drops

Instructions:

Preheat oven to 375° F.

Using a stand mixer, cream butter, sugar, and vanilla extract together on medium-high speed until light and fluffy, about 3 minutes.

Add the Oreo Cookies and mix until the cookies are just left in small pieces.

Add eggs, one at a time, beating well after each addition.

With the mixer on low speed, add the flour, baking soda, and salt. Mix until fully incorporated.

Fold in the Cookies and Cream Drops and try to distribute them evenly (ha).

Bake for 8-10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Candy Bar Cookies

There are a lot of variations you can do with this.  You can add any type of candy bar, and even different flavors of cake mix!

• 1 (18.25 ounce) package yellow cake mix
• 1/2 cup packed brown sugar
• 2 eggs
• 1/2 cup butter, melted
• 3 Snickers® candy bars (2.07 ounces each), chopped
• 
  

In a large mixing bowl, combine the cake mix, brown sugar, eggs and butter. Beat on low speed for 2 minutes, scraping bowl occasionally. Stir in chopped candy. Spread into an ungreased 13-in.x 9-in.x 2-in. baking pan. Bake at 350 degrees F for 25-30 min. or until a toothpick comes out clean. Cool on a wire rack. Cut into squares.

Chocolate Chip Cookies (Gluten, Dairy & Egg Free)

I have been wanting to try this recipe from Elana's Pantry for a while now.  I went today and got some almond flour from Honeyville with my sister.  When I got home, I made these.  They are very simple to make and my boys loved them.  John's comment was, "For a healthy cookie, they are great."  For the chocolate chips, I found these Enjoy Life Foods Semi-Sweet Chocolate Chips 10 Oz at Sprout's.  They are mini chocolate chips, and I could have got away with using 1/2-2/3 c verses 1 cup.

Thomas snuck three of them.

Here is the recipe:
2 ½ cups blanched almond flour - If you use Bob's Mill Almond Flour, the cookies will be flat and not very good.  Honeyville's blanched almond flour is much better.
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup grapeseed oil (This adds a butter flavor that other oils do not.)
1 tablespoon vanilla extract
½ cup agave nectar
1 cup  Enjoy Life Foods Semi-Sweet Chocolate Chips 10 Oz

1. Combine dry ingredients in a large bowl
2. Stir together wet ingredients in a smaller bowl
3. Mix wet ingredients into dry
4. Form ½ inch balls and press onto a parchment lined baking sheet
5. Bake at 350° for 7-10 minutes
6. Cool and serve

Makes 24 cookies (I actually got 30 mini ones and 20 larger ones.)

Hermits

I choose these cookies for the State Fair this year because I know they will win. Not many people have heard of hermits or know how to make them!

If you don't want chunks of raisins in the cookies you can run them in a food processor for a few pulses to break them up.

1 c butter, softened

1 1/2 c sugar

1 tsp allspice

1 tsp cinnamon

1 tsp cloves

3 eggs

3 1/4 c flour

1 tsp baking soda

1 c raisins

1/2 c molasses

1/2 tsp salt

1/2 c walnuts

If you wanted to add a glaze for the top:

1 c powdered sugar

1 tbs butter (softened)

Milk to reach glaze consistency

Extra walnuts for topping

Preheat oven to 325 for bar cookies or 375 for drop cookies

In a large bowl, cream butter, sugar and spices. Beat in eggs one at a time. Sift the flour, baking soda and salt and stir until well blended. Stir in molasses and raisins.

To make into bar cookies: Spread mixture onto cookie sheet and bake for 25 minutes. Cut into bars while warm and let cool on wire rack.

To make drop cookies: Drop batter about 2 inches apart on greased cookie sheet and bake 12-15 minutes. Let cool on wire rack.

After cookies are cool you can add the glaze and extra nuts if desired.

Molasses Cookies

3/4 c butter softened
1 c brown sugar
1 egg
1/4 c molasses
2 c flour
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp cloves
1 tsp ginger
1/2 sugar (to roll cookies in)

In a medium bowl, mix together the butter, sugar and egg until smooth (5 min). Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves and ginger. Blend into the molasses mixture. Cover and chill for 1 hour.

Preheat oven to 375. Roll dough into walnut sized balls, and roll them in white sugar. Place cookies 2 inches apart onto baking sheets.

Bake for 7-10 minutes. WATCH the time. When the tops start to crack they are done.

Cool on wire racks.

Fruit Pizza

1 Pre-Packaged Package of Sugar Cookie Dough

OR

1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1- Preheat Oven to 350 degrees

2- In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
3- Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.

1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract

4-In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust. Cut into squares before putting on your fruit topping.

Fruit

5- Arrange fruit on top of filling and chill

Enjoy!

Orange Cranberry Drops

1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup butter, softened
1 egg
3 tablespoons orange juice
1/2 teaspoon orange extract
1 teaspoon grated orange zest
1 1/2 cups all-purpose fl our
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup dried cranberries


Preheat oven to 375°F(190°C). Lightly grease cookie sheets, or line with parchment paper.

In a medium bowl, cream together the white sugar, brown sugar, and butter. Stir in the egg, orange juice, orange extract, and orange zest. Sift together the flour, baking powder, baking soda, and salt; mix into the orange mixture. Stir in the dried cranberries. Drop cookie dough by heaping teaspoonfuls, 2 inches apart, on the prepared cookie sheets.

Bake for 9-10 minutes, or until edges are starting to brown. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.

Notes: If you do not have orange extract, you can do a few things. Use 3 TBS of orange juice concentrate. You can also add more orange zest instead of orange extract.

I also got 23 cookies out of the batch. They are cake like and have a good flavor. We added a few craisins on top for appearances. We also used orange flavored craisins. You could also put a little orange frosting on top, but they are sweet to begin with. VERY GOOD!

Snickerdoodles

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4cups all-purpose fl our
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 400°F (200°C).

Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the
flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches
apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Sugar Cookies with Buttercream Frosting

Sugar Cookies:
1 cup butter
1 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
3 1/4 cups all-purpose fl our
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

BUTTERCREAM FROSTING:
1/2 cup shortening
1 pound confectioners’ sugar
5 tablespoons water
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon butter flavored extract


In a large bowl, mix together butter, sugar, eggs, and vanilla with an electric mixer until
light and fl uffy. Combine the fl our, baking powder, baking soda, and salt; gradually stir fl our
mixture into butter mixture until well blended using a sturdy spoon. Chill dough for 2 hours.
Preheat the oven to 400°F (200°C). On a lightly fl oured surface, roll out the dough to 1/4-inch
thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto
ungreased cookie sheets.
Bake for 4 to 6 minutes in the preheated oven. Remove cookies from pan and cool on
wire racks.
Using an electric mixer, beat shortening, confectioners sugar, water, salt, vanilla extract,
and butter flavoring until fl uffy. Frost cookies after they have cooled completely.

Caramel Shortbread Squares

2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups all-purpose fl our
1/2 cup butter
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk
1 1/4 cups milk chocolate chips

Preheat oven to 350°F (175°C).

In a medium bowl, mix together 2/3 cup butter, white sugar, and fl our until evenly crumbly.
Press into a 9-inch square baking pan. Bake for 20 minutes.
In a 2-quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened
condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat
vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool).
Cool until it begins to firm.

Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat
and stir at 20-second intervals until chocolate is melted and smooth. Pour chocolate over the
caramel layer and spread evenly to cover completely. Chill. Cut into 1-inch squares. These need
to be small because they are so rich.

Gingersnaps

3/4 cup margarine
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose fl our
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup white sugar for decoration

Preheat oven to 350ºF (175ºC).

In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat
in the egg and molasses until well blended. Combine the fl our, ginger, cinnamon, baking soda
and salt; stir into the molasses mixture to form a dough. Roll dough into 1-inch balls and roll
the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5
minutes before removing to a wire rack to cool completely.

Cookie Surprise

Our good friends, Mark and Tawnya Sherman, brought these over one night and they are a HIT wherever they go. It is a good way to use up Halloween candy. The miniatures work the best, but you can take the fun size candy and cut them in half! When you use a variety, it is like a box of chocolates where you don't know what flavor you are going to get!

1 cookie recipe (chocolate chip, peanut butter, sugar) OR 1 brownie recipe

24-48 miniature candies *see note above regarding size

Preheat oven to whatever the recipe calls for.

Put a tablespoon amount of cookie or brownie in miniature muffin tin.

Bake, but check frequently. I find the brownies take about 15 minutes and cookies about 8 minutes. You are looking for light browning on the cookies.

As soon as they come out of the oven, you will press in the middle a piece of candy and let cool before removing from the muffin tin. (this is the trickiest part- getting them out!) Let them completely cool on a rack before eating if you can wait that long! The candy will melt and then re solidify again.

Chocolate chip cookies

These are a very good basic recipe. You can add nuts to them if you would like.

Makes 48
1 cup butter
1/2 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips


Preheat the oven to 375.
In a large bowl, cream together the butter and sugar until smooth (at least 2-4 minutes). Beat in the vanilla and eggs one at a time. Combine the flour, baking soda and salt; stir into the sugar mixture. Finally, mix in the chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Remove from baking sheet to cool on wire racks.

"Milano" Cookies

1 cup salted butter, softened
3/4 cup light brown sugar, packed
2 tsp. pure vanilla extract
2 cups all−purpose flour
1 Tbls. salted butter
1 cup semi−sweet chocolate chips
Preheat oven to 325 F. In a large bowl, cream 1 cup butter and sugar at medium speed. Then add vanilla and flour, blend thoroughly at low speed. Shape a level tsp of dough into 1" balls, then roll to a log shape, about 2" long. Place on ungreased cookie sheet, 2" apart.

Bake 17−19 min, or until cookies spead and turn a golden brown.

Cool on a flat surface.

Microwave or melt chocolate and 1 Tbls. butter in a double boiler.
(microwave on high, stir every 30 seconds just until melted)
Let cool slightly, and spread chocolate on one cookie and top with another.

Variations: For mint add 2-3 drops of peppermint flavoring to the melted chocolate.
For orange, add orange flavoring to the melted chocolate.

Girl Scout Mint Cookies

1 box Devil's Food Cake Mix
2 Eggs
2 Tbl. Water
2 Tbl. Cooking Oil
1/2 Cup Cocoa
1 pkg. Chocolate Chips
2−3 drops Mint Flavoring

Preheat oven to 400 degrees.
Combine cake mix, eggs, water, cooking oil, and cocoa. You will need to blend this together well, this will be a very sticky mess. Let stand for 20 minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part, and smash down flat. You will need to spray a large spoon with Pam to make them flat. Bake for about 8 minutes. Let cool until they reach room temperature. Heat chocolate chips in either the microwave, or in a double boiler.
When completely melted add a couple drops of the mint flavoring. Be carefull not to add too much, it is a powerfull flavoring. You can either spread the melted chocolate on the cookies,
or you can dip the cookies into the chocolate.

Brown Sugar Cookies

14 TBS butter (1 3/4 sticks)
1/4 c sugar
2 c dark brown sugar
2 c all-purpose flour plus 2 tablespoons
1/2 tspbaking soda
1/4 tsp baking powder
1/2 tsp salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract

1. Heat 10 tablespoons butter in 10-inch skillet (don't use a non-stick skillet as it will be hard to see when butter turns brown) over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.

2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.

3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)

5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone; see photo below), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake.

6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Butterscotch Haystacks

1 (11 ounce) package Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
2 (5 ounce) cans chow mien noodles
3 1/2 cups miniature marshmallows

DIRECTIONS:
LINE baking sheets or trays with waxed paper.
MICROWAVE morsels in large, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir.
Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter until well-blended.
Add chow mien noodles and marshmallows; toss until coated.
Drop by rounded tablespoon onto prepared baking sheets. Refrigerate until ready to serve.

DOUBLE BOILER METHOD: MELT morsels over hot (not boiling) water; stir until smooth. Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mien noodles and marshmallows; proceed as above

Sugar Cookies

I got this recipe from NaDene Simmons. I love the almond flavor in it!

1 1/2 C. Butter Flavor Crisco
3 C. Sugar
1 C. Milk
1 tsp Soda
1 ½ tsp salt
4 tsp. Baking Powder
3 eggs
1 Tbsp. Almond Extract **
7+ Cups flour

Cream Shortening & Sugar. Add beaten eggs & Almond extract. Mix dry ingredients and add alternately with milk. May be dropped or rolled. Bake 375°° 10 minutes.

**Can use 1 Tbsp. Vanilla and 1 Tbsp. Lemon Extract in place of Almond flavorin

Coconut Macaroons

John had a bad experience with coconut macaroons as a child and can't eat them to this day. This is a good recipe though...

1 lb coconut
1 can sweet condensed milk
2 tsp vanilla

Mix together, drop by teaspoonful on greased cookie sheet.

Bake at 350 for 12 minutes

4 dz small or 2 dz large