Jumbo Double Chocolate Cookies

 Ingredients

1 2/3 cups dark chocolate morsels
1 cup all-purpose flour
1/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract

Directions

–Preheat the oven to 325° F. Line baking sheets with parchment paper or lightly grease.

–Melt 2/3 cup morsels in a microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Set aside.

–Sift flour, cocoa, baking soda and salt into a medium bowl. Beat butter, brown sugar and granulated sugar in a large mixer bowl until creamy. Add melted chocolate and mix well. Add egg and vanilla extract, mixing until well blended. Add flour mixture, mixing just until blended. Stir in remaining 1 cup morsels. Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets.

–Bake for 16-18 minutes or until the tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to a wire rack to cool completely. 

Crumbl Raspberry Cheesecake Cookies

 original recipe found here

Graham cracker cookies

½ cup butter softened

⅓ cup granulated sugar
¼ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 ⅓ cup all-purpose flour
1 cup graham crackers finely crushed
¼ teaspoon salt
¼ teaspoon baking soda
½ teaspoon baking powder

⅓ cup crushed graham crackers for rolling cookies in 

Cream cheese frosting

4 oz cream cheese softened
4 tablespoon butter softened, salted or unsalted
1 cup powdered sugar
1 teaspoon vanilla extract
raspberry jam for drizzling

--Preheat the oven to 350°F then line a baking sheet with parchment paper and set it aside. 

--Cream the butter, granulated sugar, and brown sugar until combined. Add in the egg and the vanilla and mix again. 
--Add in the flour, graham cracker crumbs, salt, baking soda, and baking powder and mix just until the flour mixture disappears. 
--Using a large cookie scoop, scoop out equally sized cookie dough balls, roll them between the palm of your hands then roll them in the ⅓ cup of the crushed graham crackers. 
--Place the cookie dough on the prepared baking sheet, gently flatten to about ¾th inch in thickness and bake in the preheated oven for 9-10 minutes. Let the cookies cool down on the baking sheet for 10 minutes then transfer to a cooling rack.

--In a stand mixer whip the softened cream cheese and butter together until smooth. 
--Add in the powdered sugar and the vanilla and mix on high speed again until light and fluffy.
--Fill a piping bag with a large round tip with the cream cheese frosting and frost each cookie. Top the cookies with a drizzle of raspberry jam and enjoy!

**Alternate topping: drizzle caramel and drop a few flakes of flake salt on top

Hazelnut Chocolate Chip Cookies

 Original recipe found here

1/2 cup old fashioned oats
2 1/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter (I always used salted)
1 cup packed brown sugar
1 cup white sugar
2 large eggs
1 tsp vanilla
4 oz. crushed Heath bar
1 cup toasted Hazelnuts (see original recipe link for how to toast)
12 oz. semi sweet mini chocolate chips

Instructions:

1) Preheat oven to 325*. Combine all wet ingredients in stand mixer, then add dry ingredients. Mix well.

2) Place dough on lined cookie sheet using a large size cookie scoop. Bake for 15-17 minutes.

3) Let cool for a couple minutes before transferring to cooling rack.

Oatmeal Whoopie Pies

Original recipe found here

Filling recipe found here

2 cups brown sugar
1/2 cup butter, softened
1/4 cup shortening
2 eggs
1/2 tsp salt
1 tsp cinnamon
1 tsp baking powder
3 TBSP boiling water
1 tsp baking soda
2-1/2 cups flour
2 cups quick oats

-Preheat oven to 350º.

-Cream brown sugar, butter, and shortening. Add eggs and mix. Add salt, cinnamon, and baking powder and mix. Mix baking soda and boiling water, then add to the bowl and mix. Add flour and oatmeal and mix well. 

-Scoop dough onto parchment-lined cookie sheets so that you have rounded heaping teaspoons. Bake for 10 minutes, being careful not to burn. Remove from oven, transfer to a cooling rack, and let the cookies cool completely.

Filling:

5 TBSP Flour

1 cup Milk

1 tsp Vanilla

1 cup Butter

1 cup Granulated Sugar (not Powdered Sugar!)

-In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens (you want it to be very thick, thicker than cake mix, more like a brownie mix is).

-Remove from heat and let it cool to room temperature (it must be completely cool before you use it in the next step).

-Stir in vanilla.         

-While the mixture is cooling, cream the butter and sugar together until light and fluffy, then add the completely cooled milk mixture and beat THOROUGHLY (if it looks separated, you haven’t beaten it enough!). Beat it until it all combines and resembles whipped cream.

-Using a small size cookie scoop, put a scoop of filling on one oatmeal cookie, then top with a second oatmeal cookie. Lightly press together. 

Kitchen Sink Cookies (Panera Copycat)

Recipe found here

Ingredients:

• 1 cup (or 2 sticks or 16 tbsp. or 8 oz.) unsalted butter, browned
• 1 and 1/2 tsp. vanilla extract
• 1 and 1/2 cups brown sugar
• 1/2 cup granulated sugar
• 2 eggs, room temperature
• 2 and 1/2 cups all-purpose flour
• 2 and 1/2 tsp. baking powder
• 1/2 tsp. sea sat + more for sprinkling
• 3/4 cup broken pretzels + more for top
• 1 and 1/2 cups caramel bits (I used Kraft caramel bits) + more for top
• 3/4 cup semisweet chocolate chips + more for top

Preparation:

• Line a large cookie sheet with parchment paper or silicone baking mat. Preheat oven to 350F degrees.
• To brown the butter: In a (preferably light colored) saucepan, melt butter over medium heat, whisking as it melts, foams, bubbles, and eventually little brown bits form and it turns amber. Immediately pour into a large, heatproof, bowl, and use a spatula to scrape all the little brown bits into the bowl. I recommend letting the browned butter cool a bit so it doesn't melt the chocolate chips :)
• Using a stand or hand mixer, beat the vanilla and sugars into the butter for a couple minutes, until it lightens a bit.
• Beat in eggs for about 30 seconds.
• Add the baking powder, 1/2 tsp. salt, and about a third of the flour. Mix slowly, add another third of flour, mix, and add the last of the flour until just combined. 
• Stir in the pretzels, caramel bits, and chocolate chips until evenly distributed.
• Scoop out very large balls of dough (at least 1/4 cup, but could be bigger, up to 1/2 cup size) and place on prepared baking sheet, leaving plenty of space in between (will need to do multiple batches.) Add more broken pretzel pieces, caramel bits, and chocolate chips to the tops of the dough balls to preference. Sprinkle with sea salt.
• Bake 12-14 minutes (this will vary, though, according to the size of your cookies), until golden around the edges. Remove and allow to cool on the sheet for 5 minutes. Then, transfer cookies to a wire rack to cool completely. 

Soft Peanut Butter Cookies

Original recipe found here

1 cup creamy peanut butter

1 cup packed brown sugar

1 cup white sugar

1 cup butter, softened

2 eggs

1 tsp  baking soda

1 tsp  baking powder

1 tsp  vanilla extract

2 ½ cups  flour

• 
  

• -Cream butter, peanut butter and both sugars together.
  -Add eggs, one at a time, beating well.
  -Add baking soda, powder and vanilla.
  -Stir in flour.
  -Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern.
  -Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!

Chocolate Crinkle Cookies

1 cup cocoa powder

2 cups white sugar

1/2 cup vegetable oil

4 eggs

2 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup powdered sugar

1) Combine all ingredients well, except powdered sugar. 

2) Cover dough and chill for 2-3 hours (or overnight)

3) Preheat oven to 350*

4) Use medium cookie scoop and drop dough into your hand. Roll into a smooth ball. Coat each bag in powdered sugar before placing on lined cookie sheet.

5) Bake for 10-12 minutes. Let stand on cookie sheet for a couple minutes before transferring them to wire racks to cool.


1 1/2 recipe:
1 1/2 cups cocoa powder
3 cups white sugar
3/4 cup vegetable oil
6 eggs
3 tsp vanilla
3 cups flour
3 tsp baking powder
3/4 tsp salt

1 cup powdered sugar

--yields 30 large cookies (large cookie scoop--3 TBSP)

Chocolate PB No-Bake Cookies

Original recipe found here

2 cups sugar

1/2 cup ALMOND milk

8 TBSP butter

1/4 cup cocoa powder

3 cups quick oats

1 cup creamy OR crunchy peanut butter

1 tsp vanilla

pinch of Kosher salt

-Bring sugar, almond milk, butter, and cocoa powder to a rolling bowl. Let it boil for 3-4 minutes, while whisking.

-Turn off heat, add peanut butter and vanilla, then whisk until peanut butter is melted and fully incorporated. 

-Add oats and stir with a rubber spatula, until oats are covered with chocolate mixture.

-Use any size cookie scoop to drop cookies onto foil or parchment paper. Let cookies cool completely before eating.

Sugar Cookies-Our Best Bites

1 cup real butter (no substitutions)
1 cup sugar
1 egg (large or extra large)
1 1/2 teaspoons almod extract (you can use vanilla instead)
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt

1) Cream butter and sugar until light and fluffy, about 2 minutes, Add in egg and the extract and mix to incorporate.
2) In a separate bowl, combine flour, baking powder, and salt and to whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.
3) To make the chilling and cutting process easier, roll the dough 1/4-inch thick between 2 sheets of parchment paper. Lay the sheet of dough flat on cookie sheet and refrigerate for 30 minutes, or place in freezer for 15 minutes.
4) Cut cookies into desired shapes. Bake in preheated 350 degree oven for 8-12 minutes, or just until set. For crisp cookies, bake for 10-13 minutes.
5) When desired doneness is reached, allow to cool on the pans for about 5 minutes and then transfer to the cooling racks and let the cookies cool completely.

Mrs. Field's Chocolate Chip Cookies

1 lb. butter
2 cups brown sugar
1 1/2 cups white sugar
3 eggs
2 TBSP vanilla
6 cups flour
1 1/2 tsp baking soda
1 1/2 tsp salt
2 cups chocolate chips
2 cup chopped nuts (optional)

Pre-heat oven to 350. Combine all ingredients well and beat for 3-4 minutes. Taste the dough to make sure it's delicious...;) Grease cookie sheets. Drop dough by tablespoon onto cookie sheet. Bake 10-12 minutes. Remove from oven, and allow to cool for 2 minutes before transferring onto cooling rack.

**Can also substitute plain M&Ms in place of the chocolate chips.

Iced Pumpkin Cookies

COOKIE:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract (alternately, you can use maple extract for pumpkin maple cookies)
1 cup chocolate chips

ICING:

2 cups confectioners' sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract (alternately, you can use maple extract for pumpkin maple cookies)

1) Mix all ingredients well.
2) Place on lined cookie sheet with large sized cookie scoop.
3) Bake at 350 degrees for 15-20 minutes.
4) Cool completely on cooling rack before using a basting brush to brush on the glaze.

Oatmeal Butterscotch Cookies-Mel's kitchen cafe

• 1 cup (2 sticks) butter, softened to room temperature
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups all-purpose flour
• 2 3/4 cups old-fashioned rolled oats
• 2 cups butterscotch chips
• 
  

1. Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add baking soda, powder, and salt and mix. Add flour, oatmeal and chocolate chips. Mix until combined.
2. Bake at 350 degrees for 10-12 minutes.

Gluten Free Peanut Butter Cookies

Here is the original recipe I found online, and here are my adaptations:

2 cups creamy PB

2 cups white sugar

2 eggs

2 tsp baking soda

2 tsp vanilla

1/2 tsp salt

-Preheat oven to 350

-Mix all ingredients until combined well

-Using a large cookie scoop, scoop dough onto cookie sheet lined with Silpat

-Use a fork to make criss-cross marks on each cookie. 

-Bake for 10-12 minutes. Let cookies rest for about 2 minutes before moving them to a cooling rack.

Raspberry and Almond Shortbread Thumbprints

Cookie:
1 cup butter, softened
2/3 cup white 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 350 degrees
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 cook on cookie sheet for 1 minutes before transferring to cooling rack.
5) Mix together glaze ingredients and mix until smooth. Drizzle lightly over warm cookies.

White Chip Chocolate Cookies

*Adapted from Our Best Bites

1/2 cup butter-flavored shortening

1/2 cup butter

1 cup brown sugar

1 cup white sugar

1.5 tsp vanilla

2 eggs

2 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

6 TBSP cocoa powder

1.5 cups white chocolate chips

1) Preheat oven to 350 degrees.

2) Cream together butter, shortening, brown sugar, and white sugar. Add the vanilla and the eggs. Mix well.

3) In a separate bowl, whisk together flour, soda, baking powder, salt, and cocoa powder. Add flour mixture to the butter mixture and combine. Add white chips.

4) Using a cookie scoop, drop onto ungreased or parchment-lined cookie sheet. Bake for 8-10 minutes. Allow to cool for 1 minutes before removing from cookie sheet onto cooling rack.

Chewy Coconut Lime Sugar Cookies

Adapted from: My Baking Addiction

Ingredients:

2 3/4 cups all-purpose flour

1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 ½ cups white sugar
1 egg
½ teaspoon vanilla extract
zest of one large lime, finely minced
3 tbsp lime juice
1 cup toasted coconut, divided (part for cookie dough, and part for the glaze topping)
½ cup sugar for rolling cookies

Glaze:

2 cups powdered sugar

1 TBSP lime zest

1/3 cup fresh lime juice

1/2 cup toasted coconut

Instructions:
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. If you haven’t already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren’t watching closely.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
4. Beat in egg, vanilla extract, lime juice and lime zest.
5. Gradually blend in the dry ingredients and 1/2 cup toasted coconut.
6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. I made mine too big and they ran together. These do spread quite a bit.
7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
8. Let stand on cookie sheet two minutes before removing to cool on wire racks. 

9. Prepare the glaze by mixing powdered sugar, lime zest, and lime juice. Mix well. After the cookies are completely cool, drizzle a TBSP of glaze over each cookie, spreading the with underside of the spoon. Sprinkle toasted coconut on top of the glaze. Let glaze harden before serving.

Beth's Chocolate Chip Cookies--Allrecipes

2/3 cup butter

2/3 cup butter-flavored shortening

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 TBSP vanilla

3 1/2 cups flour

1 tsp baking soda

1 tsp salt

2 cups semi-sweet chocolate chips

-Preheat oven to 375

-Mix everything together well.

-Bake 10-12 minutes in the preheated oven, or until centers are set and very lightly browned. Cool 1-2 minutes on the baking sheet, then move to cooling rack.