Iced Oatmeal Cookies

3 cups rolled oats

1½ cups flour

½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp cornstarch

1 tbsp cinnamon

1 cup softened butter

1 cup packed brown sugar

¾ cup white sugar

2 eggs

1 tsp vanilla

In a food processor, add flour, baking powder, baking soda, salt, cornstarch & cinnamon & pulse until oats are blended. 

In a mixing bowl, add butter, sugar, eggs and vanilla. Mix until combined. Stir in dry ingredients.

Scoop w/ medium scoop & place on parchment lined cookie sheet about 2 inches apart. 

Bake at 350⁰ for 10-12 minutes. Let cool. 

Frosting:

2 cups powdered sugar

1/4 cup heavy cream

2 tbsp milk

1 tsp vanilla 

Mix together & dip cooled cookies into frosting mixture. Let frosting harden.

Cooookie Crisp Cereal

10 T salted butter, softened

⅔ cup brown sugar

½ cup granulated sugar

1 egg

1 tsp vanilla

1 ¾ cup all-purpose flour

½ tsp baking soda

½ tsp baking powder

½ tsp salt

1½ cups chocolate chips, finely chopped

Preheat the oven to 350°.

In the bowl of a stand mixer or with an electric mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.

Scrape the sides of the bowl and then add in the egg and vanilla. Mix until incorporated.

Next, add the flour, baking soda, baking powder, and salt. Mix until a soft dough forms.

To the dough, fold in the finely chopped chocolate chips.

Portion the dough out into small, 1/4-1/2 tsp balls. I find it easiest to use a rolling pin and roll the dough out, freeze for 10 minutes and then cut into small squares. Take each square and roll it into a ball and arrange on parchment lined cookie sheets.

Bake at 350°F. for 8-10 minutes or until golden brown.

Allow the cookies to cool on the pan completely. Serve with a bowl of milk and enjoy! 🙂

These can be stored in an airtight container for up to 4 days.

Chewy Oatmeal Cookies

½ Cup Butter, Softened

½ Cup Brown Sugar

½ Cup Granulated Sugar

1 Egg

1 Teaspoon Vanilla

1 ½ Cups Flaked Coconut

1 Cup All-Purpose Flour

½ tspn Baking Soda

½ tspn Baking Powder

Pinch of Salt

Directions:

Preheat oven to 350⁰.

In a medium bowl, sift together flour, baking soda, baking powder and salt.

In a separate bowl, use a mixer to combine the butter, sugars, egg and vanilla. Once that is combined well, slowly add the sifted flour mixture.

When the flour and egg batter are well incorporated, add the flaked coconut.

Once that is combined, drop by teaspoonfuls onto parchment lined baking sheets and bake for about 8-10 minutes or until browned.

Let cool and serve.

Maple Brown Sugar Cookies

2 ⅓ cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter, softened

1 cup brown sugar

1 large egg, room temp

⅓ cup pure maple syrup

1 teaspoon vanilla

1 teaspoon maple extract

1 cup chopped pecans

Maple Icing

2 T butter

1/3 cup (113g/80ml) pure maple syrup

1 cup sifted confectioners’ sugar

In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.

In a large bowl beat the butter and brown sugar on medium-high speed until light and creamy, about 3 minutes. Add the egg and beat on high speed until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla, and maple extract, then beat on high speed until combined, about 1 minute. Pour the dry ingredients into the wet ingredients and beat on low speed until combined. Add the pecans and beat on low speed until just incorporated. Dough will be creamy and soft. 

Cover the dough and refrigerate it for at least 2 hours (and up to 3 days). 

Preheat oven to 350°. Line large baking sheets with parchment paper or silicone baking mats.  If the dough has chilled for longer than 3 hours, let it sit at room temperature for about 30 minutes before shaping the cookies.

Scoop and roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. Arrange the cookies 3 inches apart on the prepared baking sheets.

Bake for 12–13 minutes or until the edges are lightly browned and set but the centers still look very soft. Cool the cookies on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.

Make the icing: In a small saucepan over low heat, melt the butter with the maple syrup, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar and salt. Taste. Drizzle over the cooled cookies. Icing will set after about 1 hour. Store cookies covered tightly at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Peanut Butter Stuffed Chocolate Cookies

For the peanut butter filling:

¾ cup creamy peanut butter

6 T powdered sugar

½ teaspoon vanilla

For the cookie dough:

½ cup butter

1 cup light brown sugar

1 large egg, room temp

1 large egg yolk, room temp

1 teaspoon vanilla

1 cup plus 2 T flour

⅔ cup cocoa powder

1 teaspoon baking soda

¼ teaspoon sea salt

1 cup semisweet chocolate chips, plus more for garnish

Flaky sea salt, for finishing, optional

Prepare the filling:

In a medium bowl, use a stiff spatula to vigorously stir the peanut butter, powdered sugar, and vanilla until well combined.

Using a small 1-tablespoon scoop, drop the mixture by thirteen scoops onto a small parchment-lined rimmed baking sheet. Freeze for at least one hour while you prepare the dough.

Prepare the cookie dough:

In a large microwave-safe bowl, microwave the butter in 20-second bursts until melted. Whisk in the brown sugar. Let cool until just warm.

Whisk in the egg, egg yolk, and vanilla until completely smooth and combined. With a rubber spatula, stir in the flour, cocoa powder, baking soda, and salt. Fold in the chocolate chips with a rubber spatula. Cover and chill for 1 hour.

Preheat the oven to 400°. This higher temperature helps create thick cookies.

Using a large spring-loaded scoop, drop 3-tablespoon balls of dough onto a parchment lined baking sheet. Flatten each ball of dough and place a peanut butter ball in the center. Cover in the dough, leaving some peanut butter peaking out. Flatten slightly. Dot generously (more than you think!) with additional chocolate chips.

If the peanut butter balls become too warm at any point, return to the freezer and return the cookie dough to the fridge until firm enough to handle.

Bake for about 8 minutes or until just set. Remove from the oven and immediately sprinkle each cookie with sea salt. Cool for 5 minutes before removing to wire racks to cool completely.

Cookies can be stored in an airtight container at room temperature for up to 3 days

Samoas Cookies

Shortbread cookie:

½ cup butter, room temp

¼ tsp salt

⅓ cup sugar

2 Tbsp powdered sugar

1 Tbsp whole milk

½ tsp vanilla extract

1 cup flour

¼ tsp baking soda

Coconut layer:

3 ½ cups shredded sweetened coconut flakes

15 oz. caramels

2-3 Tbsp. heavy cream

Chocolate Drizzle:

10 oz. bag Ghirardelli dark chocolate melting wafers

1 tsp. oil (canola or veg.)

Shortbread cookie:

Cream the butter, both sugars, milk, vanilla extract & salt in a stand mixer with the paddle attachment, for 2-4 min.

Add the flour and baking soda on low speed just until the dough comes together. 

Bring the dough together into a disk. Place on a sheet of parchment paper, place another sheet of parchment on top and roll out the dough between the parchment about ¼ inch thick. Place on a cookie sheet, and chill for at least 1 hour or up to overnight in the fridge.

Preheat the oven to 350°.

Toast the coconut. Pour the coconut onto a baking sheet and place it in the oven to toast for about 10-15 minutes, stirring frequently to prevent burning. Once toasted, remove to a parchment-lined baking sheet to cool. You want to move it to another sheet pan so the residual heat doesn’t continue to toast the coconut.

Once the cookie dough has chilled, peel back the top piece of parchment. Cut out the cookies using a 2-inch donut-shaped cookie cutter.

Place the cut-out cookies on a parchment-lined baking sheet and bake for 8-10 minutes or until the edges just start to become golden. Cool on the cookie sheet for a few minutes, then place on a wire cooling rack. 

Rework the scraps, re-roll between the parchment, and chill again until firm enough to make more cutouts. You should be able to yield 22-25 cookies.

Unwrap the caramels and place in a microwave-safe bowl. Add the heavy cream. Melt in the microwave in 30 second increments until melted. Add a touch more heavy cream if needed to get a good consistency. 

Pour a majority of the caramel into the toasted coconut. Reserve about ¼-⅓ cup to the side. Mix the caramel into the toasted coconut. It will be nice and sticky but thoroughly combined. 

Add a thin layer of the reserved caramel to the shortbread cookie to act as the glue for the coconut caramel mixture so it can stick. Use a spoon to spread it around evenly. This process can get a bit messy, so take your time.

Add a mound of the coconut mixture to each cookie ring, pressing it down slightly. I use my fingers for this process. Allow the coconut to set up about 15-30 minutes.

Melt the chocolate and oil in the microwave. 

Using a fork, dunk the bottom half of each cookie into the melted chocolate. Tap off excess and then place cookies on a Silpat-lined baking sheet. Repeat with remaining cookies.

Drizzle chocolate on top of cookies. I like to get a fine drizzle over the tops by just placing the remaining chocolate in a ziplock baggie, cutting off one of the corners, and drizzling it over the top. 

Fruit Pizza Cookies

www.cookingwithkarli.com

Sugar Cookie ‘Crust’

1 cup butter, softened

1 cup granulated sugar

3 tsp vanilla extract

1 egg

2 tsp baking powder

3 cups flour

Creamy Vanilla Frosting

½ cup butter

3 cup powdered sugar

2 tsp vanilla

2 tbsp milk

1 8 oz tub Cool Whip

Diced Fresh Fruit, as toppings:

Raspberries

Strawberries

Blueberries

Kiwi

Mandarin oranges

Preheat oven to 350°.

Cream together the butter and sugar in the bowl of a stand mixer for a full 3 minutes.

Scrape sides and add in vanilla and egg. Mix until combined.

Add flour and baking powder to the bowl. Mix slowly at first gradually getting faster until the dough comes together. The texture should be like Playdoh. Add a little flour or water if needed to get it to a soft, pliable consistency.

Scoop the dough into balls. Using the bottom of a drinking cup, smash the cookie dough flat. First dip the bottom of the cup into a bowl of sugar and then flatten the cookie dough.

Bake at 350° for 6-8 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. 

Combine the butter,  powdered sugar, vanilla & milk in the bowl of a stand mixer using the whisk attachment. Whip until well combined.

Gently fold the buttercream and the Cool Whip together until combined and smooth.

Spread a generous amount of the Creamy Vanilla Frosting onto the sugar cookie base. Top with fruit of your choice.

Twix Cookies

½ cup salted butter

½ cup sugar

1 tsp vanilla extract

1 egg white

1 ½ cups flour

1 tsp baking powder

20 caramels, unwrapped

1 tbsp milk

2 cups milk chocolate chips

Preheat oven to 350°. 

Cream together the butter and sugar.

Add in the egg and vanilla. Mix until well combined.

Add the flour and baking powder. Mix thoroughly.

Roll the dough out until 1/4 to 1/2 inch thick. Use a round cookie cutter to cut out circles. Transfer to an ungreased pan.

Bake at 350° for 6-8 minutes. Pull out of the oven when the cookies are puffy and no longer glossy.

Transfer to a wire rack and allow to cool completely.

While the cookies are cooling, microwave the caramels and milk for 1 minute. Stir at the 30 second mark. Stir until smooth and creamy.

Carefully spoon a few teaspoons of caramel onto each cookie, spreading until it almost covers the cookie. 

Place the cookies into the fridge for 10 -15 minutes or until completely cold. 

Melt the chocolate chips for 30 second intervals until completely melted and incorporated.

Spread a small amount of chocolate onto each cookie. Let the chocolate layer cool and set up before serving.

Peanut Butter Blossoms

1 cup creamy peanut butter

½ cup + 2 tbsp salted butter, softened

½ cup granulated sugar

½ cup brown sugar

1 egg

¼ cup milk

1 tsp vanilla extract

1½ cups flour

1 tsp baking powder

½ tsp salt

36 Hershey Kisses

With a mixer, cream together the peanut butter, butter, white sugar and brown sugar until blended.

Beat in the egg, milk, and vanilla.

Combine the flour, baking powder and salt in a separate bowl.

Add flour mixture to the peanut butter mixture and mix together. Scoop tablespoonfuls of dough and roll into balls.

Place cookies 2 inches apart on parchment lined cookie sheets. Bake for 8-10 minutes at 375°. Don’t overcook! These cookies are much better soft and just barely cooked all the way through. I bake the cookies scooped with 3 TBSP  for 10 minutes.

Immediatly after removing the cookies from the oven, gently press a Hershey's Kiss into the center of each cookie. Allow the cookies to cool and the chocolate to set up before serving.

Chocolate Oreo Cookies

1½ cups salted butter

¾ cup granulated sugar

1½ cups brown sugar

2 eggs

1 tbsp vanilla

3 cups flour

1 cup black cocoa powder

2½ cups crushed oreos, 40 oreos, crushed

2 tsp baking soda

1 tsp baking powder

½ tsp salt

Cream Cheese Frosting

¼ cup salted butter, softened

8 oz cream cheese, room temperature

2 tsp vanilla

4 cups powdered sugar

milk to thin, if needed

Preheat oven to 350°.

Cream together the butter, granulated sugar and brown sugar.

Add the egg and vanilla. Mix until light in color and creamy.

Add in the dry ingredients & mix until completely combined.

Portion out the dough into ½ cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it into what looks like a hockey puck.

Bake for 12-15 minutes, until the cookies are no longer glossy on the top.

Allow the cookies to cool on the pan for 20 minutes before frosting.

While the cookies are cooling, make the frosting by whipping the butter, cream cheese and vanilla until smooth.

Add the powdered sugar, one cup at a time.

Add milk a tsp at a time until you've reached your desired consistency, if needed.

 Pipe the frosting onto the warm cookies in a spiral.

Add extra crushed Oreos on top for garnish.

Serve warm.

Store in and air tight container either in the fridge or on the counter.

Chocolate Crinkles

3/4 cup salted butter, softened

3/4 cup brown sugar

1/4 cup sugar

2 eggs

1 tbsp corn syrup

1/2 tbsp vanilla extract

1 tbsp milk

2 cups flour

1/2 cup dutch processed cocoa

1/2 tbsp corn starch

1 tsp baking soda

1/2 tsp salt

1 cup powdered sugar

Preheat the oven to 350° F (180° C).

Using a stand mixer or an electric hand mixer, cream together the butter and sugars until light in color and fluffy in texture.

Add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.

Next, add the flour, cocoa, corn starch, baking soda, and salt. Mix until your chocolate cookie dough forms. The dough will be soft.

Portion out the dough, as desired. For small cookies, use 1 1/2 tbsp of dough. For medium sized cookies use 3 tbsp of dough. For large cookies, use 1/3 cup of dough.

Roll and press the powdered sugar onto each ball of dough.

Bake at 350° F (180° C) until the cookies have flattened, spread and have started to crackle. For small cookies: bake 7-9 minutes. For medium cookies: bake 9-11 minutes. For large cookies: bake 11-13 minutes.

Allow the cookies to cool on the pan for 10 minutes prior to transfering to a wire rack. Serve warm.

Rocky Road Cookies

1½ cups salted butter, softened

1¼ cup brown sugar

½ cup granulated sugar

3 eggs

2 tbsp corn syrup

1 tbsp vanilla extract

3¾ cups all purpose flour

1 cup cocoa powder

1 tbsp cornstarch

2 tsp baking soda

1 tsp salt

12 large marshmallows

1 cup semi sweet chocolate chips

1 cup chopped almonds

Preheat the oven to 350°.

Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.

Add in the eggs, corn syrup and 1 tbsp of vanilla. Mix until thoroughly combined.

Next, add the flour, cocoa, cornstarch baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.

Divide the dough out into 12 equal portions, I like to use my 1/2 cup measuring cup to help divide the dough. You'll want to use a little less than 1/2 cup of dough to have 12 cookies.

Flatten each portion of cookie dough, place a large marshmallow in the middle of the dough and then wrap the dough mostly around the marshmallow. It is okay if some of the marshmallow is showing on top.

Press semi sweet chocolate chips and chopped almonds onto the top of the cookie. Repeat with remaining cookies.

Bake at 350° for 15-17 minutes. The cookie should start to crack and crinkle, it will spread slightly.

Allow the cookies to cool on the hot pan for 20 minutes before serving. Serve Warm

Cracker S'mores

Boil:

1½ cups butter

1½ cups brown sugar 

until it hits a rolling boil, about 4–5 minutes.

Pour over graham crackers lined up on a cookie sheet.

Bake at 400°F for 5–6 minutes.

While still hot, separate the grahams (makes breaking easier later).

Top half of the graham crackers with chocolate squares of your choice.

Let everything cool and set.

Stack ’em, pack ’em, and take ’em to the fire.

Roast some mallows and prepare for the best. s’more. ever.

Copycat Crumbl Sugar Cookies

From partypinching.com

1 cup salted butter

1 cup sugar

2 eggs

1 tsp vanilla

1/2 tsp almond extract

3 cups all purpose flour

2 tsp baking powder

Sweet Almond Icing:

1/2 cup salted butter, softened

3 cups powdered sugar

1 tsp almond extract

1-3 tbsp milk

neon pink food coloring, optional

Preheat oven to 350°.

While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.

Scrape the sides, add in the eggs, vanilla and almond extract. Beat until mixed.

Scrape the sides and add in the flour, & baking powder. Mix until thoroughly combined.

Scoop out 1/4 cup of dough and roll into a ball. Repeat with remaining dough.

Flatten the cookie dough by gently pressing the bottom of a drinking glass or measuring cup down on the center of the cookie dough.

Repeat with remaining dough. The cookies will spread so make sure to leave room. I tend to only put 6 cookies per pan.

Bake at 350° for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.

Allow them to cool on the cookie sheet.

While the cookies are cooling, make the frosting.

Cream the butter until smooth. Slowly add in the powdered sugar, almond extract and milk until smooth and creamy.

Add 4 drops of neon pink food coloring, if desired.

Spread on the still slightly warm cookies, this will melt the frosting slightly which will give it the nice smooth finishing look.

Once the cookies have completely cooled, chill in the fridge until ready to serve. These cookies are served chilled.

Monster Bars

 

1/2 cup salted butter softened

1/4 cup peanut butter

1 cup brown sugar

1/4 cup granulated sugar

2 eggs

2 tsp vanilla extract

2 cups all purpose flour

1 cup rolled oats

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup semi sweet chocolate chips

3/4 cup m&m's

Line a 9x9 pan with parchment paper and set aside.

Preheat oven to 350°. Cream together the butter, peanut butter, brown sugar and granulated sugar until smooth and creamy.

Add the eggs and vanilla. Mix until well combined.

Add the flour, oats, baking soda, baking powder and salt. Mix until a sticky dough forms.

Lastly, mix in the chocolate chips and m&m’s.

Place the mixture into the prepared pan and loosely press and pack the dough into the pan.

Bake at 350° for 25-30 minutes or until the tops are golden brown.

Allow the cookie bars to cool completely before removing from the pan and cutting.

Enjoy!

Store in an airtight container for 3-4 days at room temperature.

Lactation Cookies

3 T Brewer’s Yeast

2 T Flaxseed Meal

3 C Rolled Oats 

2 C of Organic Dark Chocolate Chips 

3 T of Peanut Butter

1 C of Butter

1 C granulated sugar

1 C brown sugar

2 eggs

2 C of Flour

4  of Water 

1 tspn Baking Soda

1 tspn Salt

1 tspn Vanilla

1 tspn Cinnamon

Preheat your oven to 350⁰.

Mix the water with the Flaxseed Meal in a small bowl and allow it to sit for 5 minutes.

Combine butter, granulated sugar, brown sugar, vanilla, and the eggs in a bowl and beat with a mixer for 2 minutes until all ingredients are well mixed.

Add the flaxseed to the mixture until well blended and set aside.

In a separate bowl combine the flour, baking soda, cinnamon, salt, and brewer’s yeast. Combine this mixture to the butter mixture.

Stir the oats, chocolate chips, and the peanut butter into the mixture until well blended.

Scoop 2 T of dough onto a parchment lined cookie sheet. Space them about 2 inches apart. Bake for 10-13 minutes.

Raspberry Almond Shortbread Thumbprints

Cookie:

1 cup butter, softened

2/3 cup sugar

1/2 tsp almond extract

2 cups flour

1/2 cup seedless raspberry jam

Glaze:

1/2 cup powdered sugar

3/4 tsp almond extract

1-2 tablespoon milk

1) Preheat oven to 350⁰

2) Cream together butter and sugar until smooth. Mix in almond extract and flour until dough comes together. Roll into 1 1/2 inch balls and placed on ungreased cookie sheet.

3) Use thumb to create a shallow hole in each ball. Fill with jam.

4) Bake for 14-18 minutes, or until lightly browned. Let cool on cookie sheet for 1 minute before transferring to cooling rack.

5) Mix together glaze ingredients until smooth. Drizzle lightly over warm cookies.

Perfect Chocolate Chip Cookies

1 cup butter

⅓ cup coconut oil

1 c sugar

1 c brown sugar

2 eggs

2 t vanilla

3 c flour

1 t salt

1 t baking soda

1 pkg vanilla pudding mix

2 c mini chocolate chips 

2 c semi sweet chocolate chips

Mix butter & coconut oil until smooth. Add sugars & cream 2 minutes. Add eggs & vanilla & mix until combined. Mix dry ingredients together, including pudding mix & slowly add to butter mixture. Stir in chocolate chips. 

Scoop 3-4 Tbsp dough into balls & bake 350⁰ on parchment lined pan for 12 min.

Do not overbake

Yield: 45-50 cookies

Almond Joy Cookies

14 oz sweetened flaked coconut

14 oz sweetened condensed milk

3/4 cup salted roasted almonds, chopped

2 cups semisweet chocolate chips, melted

Add the chopped almonds into a bowl along with 14 ounces of sweetened flaked coconut and a 14 ounce can of sweetened condensed milk.

Use a spatula to combine all ingredients together. Now use a medium-sized cookie scoop and scoop out mounds of the batter onto a baking sheet lined with parchment paper.

Bake the cookies at 325⁰ F for about 14-16 minutes. Then let the almond joy cookies cool completely.

Now in a microwave-safe bowl, melt 2 cups of semisweet chocolate chips.

Then dip the bottom of each cookie in the melted chocolate and place it back onto the parchment paper to set.

Then pour the remaining amount of melted chocolate into a disposable piping bag. Then snip off the end of the tip and drizzle the melted chocolate over the almond Joy cookies. Let the chocolate set for at least 2 hours before enjoying.

Cornflake Cookies

https://cookiesfordays.com

6 cups cornflake cereal

1 cup light corn syrup

1 cup granulated sugar

1 cup peanut butter

1 tsp vanilla extract

1 cup mini marshmallows

Instructions

In a medium sauce pan, combine the light corn syrup and granulated sugar over medium heat.

Stir constantly until the mixture on the edges of the pan just begins to boil and bubble. Immediately remove from the heat.

Add in the peanut butter and vanilla. Stir to completely combine.

Measure out the marshmallows and add to the pan, stir to coat the marshmallows and then let the marshmallows sit while you measure out the cornflake cereal.

Measure out the cornflake cereal into a large bowl. Set aside.

Now stir the marshmallows into the the peanut butter mixture.

Pour the peanut butter mixture over the cereal, stir to coat the cereal.

Scoop and portion out the mixture into your desired size (I usually use about 3 tbsp for each cookie).

Allow the mixture to set up and then enjoy!

Store in an airtight container for up to 3 days on the counter.