Cake Batter Pudding Cookies

In honor of National Homemade Cookie Day here is a good cookie.  This is a different cookie but it was hit with my family.  It comes from Nikki and her blog Chef in Training. Blog address: http://www.chef-in-training.com





Ingredients

3/4 cup Butter
3/4 cup Brown Sugar
1/4 cup Sugar
1 (3.4 oz) package Instant Vanilla Pudding Mix (dry)
3/4 cup Yellow Cake Mix (dry)
2 Eggs
1 tsp Vanilla
1 tsp Baking Soda
2 1/4 cups Flour
1/2 tsp Salt
Sprinkles

Directions

Preheat oven to 350 degrees.  Stir together flour, salt and baking soda.  Set aside.  In a large bowl, cream butter and sugars together.  Add in pudding and cake mix.  Beat until well blended.  Add eggs and vanilla.  Mix until smooth.  Slowly add flour mixture until it is all incorporated.  Add sprinkles.  Roll into 1" balls and place on greased cookie sheet.  Bake at 350 for 10-12 minutes.

Cool Whip Cookies

This recipe comes from the Cooking Blog Tasty Kitchen.  The links is:  http://tastykitchen.com/recipes/desserts/cool-whip-cookies/  They have some great recipes.  I made these the other day and everybody loves them.  I used a lemon cake mix.  They make a very soft cookie.

Ingredients:

1 package (18.5 oz. Box) Cake Mix

1 cup Cool Whip

1 Egg

1 cup Powdered Sugar

Instructions:

Preheat oven to 350 degrees.  Mix all ingredients, except powdered sugar.  Roll a spoonful of dough in powdered sugar.   Place on cookie sheet and bake for 8 minutes.

Caramel-Filled Snickerdoodles

I made these cookies over the Christmas Holiday.  They were a big hit with my family.  My mother wouldn't try one though without being told what was in the middle.  She does not like surprises and I couldn't get her to trust me.  Oh well.  The recipe comes from the following blog:  http://www.the-baker-chick.com


Ingredients

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter

1/2 cup pure vegetable shortening

1 3/4 cups sugar, plus more if needed

2 tablespoons ground cinnamon, plus more if needed

2 large eggs

48 soft caramel candies or Rolos unwrapped

Directions

Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough. Break the ball into two and place the caramel into the middle. Form one large ball and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

Monster Cookies

 This recipe is from the Food Channel web site and is from Paula Deen's recipes: http://www.foodnetwork.com/recipes/paula-deen/monster-cookies-recipe/index.html  I made these cookies at took them to the girls that work at my Pulmunologists office and they loved them.  My Dr. wont let me bring her treats, but the front office staff wont turn them down.



Ingredients

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

Directions

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags

Cranberry Cinnamon Chip Bars

This recipe comes from the blog called Our Bets Bites.  These two ladies have a great blog with killer recipes.  Check it out at http://www.ourbestbites.com/.  You will be glad you did.  I made these bars today for my wife to take to meeting tonight and I have to admit I did not wait for them to cool.  Once I sampled them I couldn't stay out of them.


Ingredients

1/2 C (1 stick) real butter, melted
1 1/2 C graham cracker crumbs
1 14oz can sweetened condensed milk
1 1/4 C shredded coconut
1 C cinnamon chips
1 C white chocolate chips
1/2 C chopped pecans
1/2 C dried cranberries

Directions

Preheat oven to 350 degrees. Pour butter into a 9x13" pan and spread with spatula to cover the entire bottom of pan. Sprinkle graham cracker crumbs over butter and spread into an even layer. Press down gently with fingertips. Pour sweetened condensed milk evenly over graham cracker crumbs. Continue with the remaining ingredients: cinnamon chips, white chips, pecans, and cranberries, sprinkling each in an even layer. Press down gently with fingertips over entire pan.

Bake for 25-30 minutes until bubbly and slightly golden on top. Let cool completely before cutting.

Oatmeal Cinnamon Chips Cookies

This recipe is on the back of the Hershey's Cinnamon Chips bag.  It is my wife's favorite cookie.  She wont let me buy cinnamon chips because when I make these cookies she can't quit eating them.  Check out
http://www.hersheys.com/recipes/ for more great recipes.

Ingredients:

1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
2-1/2 cups quick-cooking oats
1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
3/4 cup raisins

Directions:

1. Heat oven to 350°F.

2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet.

3. Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.

Chocolate Chip Cookies

I got this recipe from a friend of my wife's by the name of Annie Walden.  These are probably the best Choclate Chip cookies I have ever had.  This recipe makes 24 cookies with my cookie scoop, which is a little larger than a teaspoon.

Ingredients

1 cup flour
1 cup quick oats
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 egg
1/2 tsp vanilla
1 cup chocolate chips

Directions

1. Mix dry ingredients (flour, oats,soda, powder and salt).  Set aside.

2. Mix softened butter, sugars, peanut butter on medium speed.

3. Add egg and vanilla to butter mixture.

4. Combine dry ingredients with butter mixture.

5. Add chocolate chips.  Drop by teaspoon onto ungresaed cookie sheet.

6.  Bake at 375 degrees for 10-12 minutes

Snickerdoodle Cheerio Cookies

This recipe came from Noble Pig.  http://noblepig.com/   I made these tonight.  I thought they were pretty good but Vickie wasn't to sure, but then I like Cherrio's.


Ingredients

1 cup all purpose flour
1/2 cup quick-cooking oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1-3/4 cups Honey Nut Cheerios

For cinnamon-sugar:

1/4 cup sugar
1 teaspoon cinnamon

 
Directions
 
Mix together flour, oats, baking powder, baking soda, cinnamon and salt. Set aside.


Beat butter and both sugars together on medium speed for about 2 minutes. Add in the egg and vanilla beat for an additional minute. Turn the mixer to low and slowly add in the dry ingredients until well blended. Fold in cheerios.

Chill the dough for 2 hours, as dough will be too soft to roll in sugar without chilling. Once chilled, roll dough into balls and roll in cinnamon sugar mixture. Bake for 12-14 minutes in a 375o F oven (let them sit on the cookie sheet for at least 5 minutes before moving cookies to a cooling rack).

It made about two dozen.

Monster Cookies

This recipe came from my daughters friend Mary.  They are very good, in fact Cathi made some last night and shared them with us.

Ingredients

2 cups sugar

1 lb. brown sugar (2 1/4 c.)

1/2 lb. butter (softened)

6 eggs

4 tsp soda

1/2 Tbls white Karo
1  Tbls vanilla

3 cups Peanut Butter (24 oz)

9 c. oats

1 midsize pkg. M&M's

1-12 oz. pkg. chocolate chips

Directions

Pre heat oven to 350 degrees.  Cream together sugars, butter and eggs.  Add soda, Karo, vnilla and peanut butter.  Mix again.  Stir in oats, M&M's and chocolate chips.  Drop by spoon on to cookie sheet and bake for 11 minutes.

This makes like 12 dozen

Root Beer Cookies

This recipe came from Taste of Home Magazine.  I made them a short time ago while my grandson here.  Isaac is two years old.  Do you think he liked them?

Ingredients

1 cup butter, softened
2 cups packed brown sugar
2 eggs
1 cup buttermilk
3/4 teaspoon root beer concentrate
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups chopped pecans

FROSTING:

3-1/2 cups confectioners' sugar
3/4 cup butter, softened
3 tablespoons water
1-1/4 teaspoons root beer concentrate or extract

Directions

In a large bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer concentrate. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in pecans.

Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a small bowl, combine frosting ingredients; beat until smooth. Frost cooled cookies. Yield: about 6 dozen.

I did not use the nuts because members of my family are allergic to them.