M & M Cookies

I had so much fun participating in last months tasty tools I made a promise to participate in every month no matter what the tool was. I was so happy to see that this month was the scoop, I have recently bought the medium and large Pampered Chef scoops, and hope to buy the small soon.

I love these scoops. I knew I wanted to make cookies with them, but wasn't really in the mood for cookies so I called Adam up and said "If you could have ANY kind of cookie right now what would you have?"

"Ummm... M & M."

My problem was solved M & M cookies, I picked up a bag of regular M & M last week, but today when I stopped at the store they had mint so I grabbed those and made 2 batches.

These are the best M&M Cookies I have ever had... They are so soft and moist. You definitely have to try them.

M & M Cookies (Found On: Delish a Food Blog From: The Cookie Bible)

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 1/3 cups M&M’s, divided
• 1 cup chopped pecans (I omitted)

Heat oven to 350 degrees. Stir together flour, baking soda and salt; set aside. Beat butter, brown sugar, granulated sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in 3/4 cup M&Ms and all the nuts. Drop by rounded teaspoons onto cookie sheet. Press 5-6 of remaining M&Ms on each cookie before baking.

Bake 9-11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Yields about 3-3 1/2 dozen cookies.

Sugar Cookies

I have been craving sweets so bad this week, and more so a good old soft sugar cookie, I looked at a few stores this week as I didn't want to make a whole batch as I knew I would eat them. Nothing in the store compared so I made these instead. They TOTALLY hit the craving!!

Famous Sugar Cookies (From: Bakingblonde)

• 1 cup butter (VERY soft)
• 1 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 3/4 cups flour
• 2 tsp baking powder

Preheat oven to 375.

In a small bowl stir together the flour and baking powder. Set aside.In mixing bowl beat butter until soft and smooth. Add in sugar and beat to combine. Add egg and vanilla and beat until just combined. Add flour mixture. Beat until just combined and dough is smooth.

Turn out to floured work surface and roll to 1/3" thickness. Use cookie cutter to cut desired shapes.

Place cookies on baking sheets and bake for 6-9 minutes until beginning to brown on bottom and around edges. Don't overbake or they will be crisp. Tasty, but crisp.

Cool on counter.

Once cooled, frost with desired frosting.

Frosting (My recipe)

• 1 teaspoon almond extract
• 4 T. real butter
• 2 cups powdered sugar
• 4 Tablespoon cream
• food coloring of choice

Cream butter, milk and almond extract together.

Add powdered sugar to butter until desired consistency.

Cherry M&M Cookies

As Adam and I walked through Target a while back I saw a bag of wild cherry M&M's and instantly threw them in the cart, I am a sucker for new and limited edition stuff. I brought them home and put them in the cupboard didn't want to waste them on something not perfect :-)

My grandma had surgery on Monday, Adam and I are going up there tomorrow to visit and I wanted to bring some treats, so I made some Cherry M&M cookies. I tried a new chocolate chip recipe that I was very happy with.

These cookies were very soft, chewy, and had a very yummy cherry flavor!

Chelle’s Soft & Gooey Chocolate Chip Cookies (From: Chelle)

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 tablespoon vanilla extract
• 2 large eggs
• 1 tablespoon milk
• 2 cups semisweet chocolate chips (I used 1 c. wild cherry M&M's)

Preheat oven to 375 degrees.

Microwave butter for 30 seconds, stir and set aside. Do not worry if it is not completely melted.

Combine flour, baking soda, and salt in a small bowl and set aside.

Beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until creamy. Add eggs, one at a time, beating well after each addition. Add milk and beat until combined. Gradually beat in flour mixture, beating just until combined (do NOT overmix!). Stir in chocolate chips.

Refrigerate dough for 15-30 minutes.

Drop by rounded spoonful (I used a Pampered Chef medium cookie scoop) onto ungreased cookie sheets. Bake for 12 minutes or until edges are just brown and middle is not quite set yet. Cool on pan for 2 minutes and then transfer to a cooling rack.

Before adding more dough to warm cookie sheets, place sheet in freezer for 5-7 minutes to cool.
Store in an airtight container.

Recipe yielded 3 1/2 dozen cookies.

Hay Stacks

I have had some butterscotch chips sitting in the closet since our Christmas baking, I was unsure of what to make with them. Then I saw we had some peanuts that weren't being eaten. So I made some haystacks, my grandma always made these, they are sweet but SO good.

I forgot to take a picture... BAD ME. opps, here is the recipe though...


Haystacks (From: My Grandma)

• 2 cup butterscotch chips
• 1/2 cup peanut butter
• 1/2 cup peanuts
• 2 cups chow mein noodles

Microwave the butterscotch chips and peanut butter on 50 percent power for 3 to 5 minutes. Add remaining ingredients and blend to coat noodles thoroughly. Drop by teaspoonfuls onto waxed paper.

Brown-Sugar Pecan Shortbread Cookies

I saw these on Chelleys blog a few weeks ago, I starred it in my google reader and was trying to find a reason to make them. I ended up making them for our weekend. They are very good. They are nice and light.

Brown Sugar-Pecan Shortbread Cookies (From: Baking: From My Home to Yours)

• 1-1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• Pinch of ground cloves
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 3/4 cup (packed) light brown sugar
• 1/2 cup finely ground pecans (I omitted)
• Confectioners’ sugar, for dusting (optional)

Sift together the flour, cornstarch, salt and cloves.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and brown sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Don’t work the dough much once the flour is incorporated. Add the pecans and give the mixer a couple of turns, just to get the nuts into the dough.

Using a rubber spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9×10-1/2-inch rectangle that’s 1/4-inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate dough for at least 2 hours, or for up to 2 days.

Position the racks to divide the oven into thirds and preheat the oven to 350 degrees. Line two baking sheets with parchment or silicone mats.

Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1-1/2 inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.

Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale - they shouldn’t take on much color. Transfer the cookies to a rack.

If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

Butterscotch Coconut Cookies

I have had a craving for cookies for a few weeks now, I had a bunch of coconut and butterscotch chips leftover from our Christmas baking, I thought butterscotch coconut cookies sounded good. I found this recipe by the lovely Whats Cooking board on The Nest.

These cookies were great, they are nice and crisp around the outside and nice and mushy on the inside, just the way I LOVE my cookies.

Chocolate Chip Coconut Cookies (From: Dinner with the Bickfords)

• 1/2 cup butter
• 1/2 cup white sugar
• 1/4 cup light brown sugar
• 1 eggs
• 1/2 teaspoon vanilla extract
• 1 cup and 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips (I subbed butterscotch chips)
• 1 cup flaked coconut

Preheat the oven to 375 degrees F (190 degrees C).

In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto 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.

Peanut Butter Snicker Cookies

I say this recipe on my google reader a few months ago, I instantly starred it, but didn't know when I would make them as we don't often buy snickers. In our Christmas stockings this year we got TONS of candy including snickers so I knew I had to make these :-)

I ended up using half snickers and half babe ruth, these are AWESOME! I am going to be sending these with Adam to work so I don't eat them all. They are like you are eating heaven :-)

Peanut Butter Snicker Cookies (From: Good Eats 'n Sweet Treats Source: Allrecipes)

• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1/2 cup peanut butter
• 1 egg
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 36 fun size bars milk chocolate covered caramel and nougat candy (I used bite size Snickers)

Cream together white sugar, brown sugar, butter or margarine, vanilla, peanut butter and the egg.

Add in flour, baking soda, baking powder, and salt.

Wrap 1 heaping teaspoon of dough (I used a 2-tsp cookie scoop) around a bite sized milk chocolate covered caramel and nougat candy bar. Bake 13-16 minutes at 350 degrees F (175 degrees C). Let cool 5 minutes before removing from pan.

Iced Orange Cookies

Adam and I are watching his 3 year old niece tonight, and I thought it would be fun to bake some cookies with her.

I also wanted to try a recipe from my new cookbook I got for Christmas. The Taste of Home Baking Book. Thanks Mom :-) These cookies were EXCELLENT I am very glad I tried them!

Ofcourse the cats wanted to help, what better way to get in the box from my new mixer bowl.

Iced Orange Cookies (From: The Taste of Home Baking Book)

• 1/2 c. shortening
• 1 c. sugar
• 2 eggs
• 1/2 c. orange juice
• 1 T. grated orange peel
• 2 1/2 c. all-purpose flour
• 1 1/2 t. baking powder
• 1/2 t. salt

Icing:

• 2 c. confectioners sugar
• 1/4 c. orange juice
• 2 T. butter, melted

In a large mising box, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and peel. Combine the flour, baking powder sand salt; gradually add to the creamed mixture.

Drop by rounded teaspoonsful 2 in. apart onto ungreased baking sheets. Bake at 350 for 10-12 minutes or until edges begin to brown. removeto write racks to cool. In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.

Oatmeal Raisin Cookies

When deciding what kind of cookies I wanted to make I thought oatmeal raisin, in the end I didn't end up with oatmeal raisin as I realized we had no raisins when it came time to eat them. So I made half oatmeal, and half butterscotch oatmeal.

Oatmeal Raisin Cookies (From: Betty Crocker Cookbook New Edition)

• 2/3 c. sugar
• 2/3 c. packed brown sugar
• 1/2 c. butter or margarine, softened
• 1/2 c. shortening
• 1 t. baking soda
• 1 t. ground cinnamon
• 1 t. vanilla
• 1/2 t. baking powder
• 1/2 t. salt
• 2 lg. eggs
• 3 c. oats
• 1 c. all-purpose flour
• 1 c. raisin (I used butterscotch chips)

Heat oven to 375.

In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with spoon. Stire in oats, flour and raisins.

On ungreased cookie sheet, drop dough by rounded tablespoonsfuls about 2 inches apart.

Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to wire rack.

Sugar Cookies

I will admit sugar cookies can be a pain in the butt to make, you have to refrigerate the dough overnight, then you have to roll and cut out the shapes, then bake and cool, then mix the frosting and frost. But to me these scream christmas cookies.

We used the same sugar cookie recipe I used here.

Peanut Butter Delights

I believe these are my favorite cookie of all time, they are SO simple to make, but I never have them except for at Christmas time. My mom said this recipe was passed on from my grandma, and my grandma is unsure where the recipe came from or a name we call them ritz peanut butter things. So I decided to name them :-) Definatly try this recipe!

Because these are my favorite Christmas Cookie I decided this was the recipe to submit to the Food Blogga Eat Christmas Cookies Event. You can view other cookie recipes here.

Peanut Butter Delights (From: My Grandma)

• 1 box ritz crackers


• 1 jar peanut butter


• 1 pkg. almond bark

Put a thin layer of peanut butter inbetween 2 ritz crackers.

Melt chocolate in a large bowl in the microwave.

Dip ritz in the chocolate and lay on wax paper until set. You can sprinkle with sprinkles if desired.

Spritzs

It's a tie for me if these or the peanut butter delights are my favorite cookies. I like to do plain dough, and then red and green dough. They are SO simple, but SOOO yummy!

Spritz (From: Better Homes and Garden New Cookbook)

• 1 1/2 c. butter, softened
• 1 c. sugar
• 1 t. baking powder
• 1 egg
• 1 t. vanilla
• 1/4 t. almond extract
• 3 1/2 c. all-purpose flour

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and if desired almond extract until combined. Beat in as much of the flour as you can with mixer. Stir in any remaining flour.

Force unchilled dough through a cookie press onto an ungreased cookie sheet. Bake in a 375 oven for 8 to 10 minutes or until edges are firm but not brown. Transfer to a wire rack and let cool.

Peanut Butter Blossoms

These are my moms favorite cookies.

We make these every year too :-)

Peanut Butter Blossoms (From: Better Homes and Gardens New Cook Book)

• 1/2 c. shortening
• 1/2 c. peanut butter
• 1/2 c. sugar
• 1/2 c. brown sugar
• 1 t. baking powder
• 1/8 t. baking soda
• 1 egg
• 2 T. milk
• 1 t. vanilla
• 1 3/4 c. all-purpose flour
• 1/4 c. sugar
• Herseys Kisses

Beat shortening and peanut butter with an electric mix 30 seconds. Add the 1/2 c. sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping bowl. Beat in egg, milk, and vanilla. Beat in as much flour as you can. Stir in any remaining flour.

Shape dough into 1-inch balls. Roll balls in the 1/4 c. sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in a 350 oven for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie's center. Transfer to a wire rack and let cool.

Fudge

After we found out my aunt wouldn't be able to make it we ran to the store to get a few ingredients and my mom say the marshmallow fluff and wanted to make fudge. I am not a big fudge person but we made it anyway.

Fantasy Fudge (From: Kraft)

• 3 cups sugar
• 3/4 c. (1 1/2 sticks) butter or margarine
• 1 sm. can (5 oz.) evaporated milk (about 2/3 cup)
• 1 1/2 pkg. (12 squares) Baker's Semi-Sweet Baking chocolate chopped.
• 1 jar (7 oz.) Marshmallow Creme
• 1 tsp. vanilla
• 1 c. chopped walnuts (optional)

Line 9 inches square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter, and evaporated milk in a large heavy saucepan. Bring to full rolling boil on medium high heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234, stirring constantly to prevent scorching. Remove from heat.

Add chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla,; mix well.

Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Coconut Macaroons

My mom and I tried these for the first time last year, we used a different recipe and no one liked them, they were too light and puffy and just not macaroons. This recipe was much better. Although the recipe never said to spray the pan, our first batch was STUCK to the foil.

In the end these are very good, but they stick to everything, wax paper, each other etc :-)

Coconut Macaroons (From: Unknown)

• 14 oz. flaked coconut
• 14 oz. can condensed milk
• 2 tsp. vanilla
• 1/2 tsp. almond extract

Preheat oven to 350.

Mix ingredients, drop by rounded teaspoons onto greased cookie sheet.

Bake 8-10 minutes.

Remove immediately from pan.

Christmas Cookies

My mom and I make cookies every year for Christmas we make tons and then put them in tins and give them as gifts. This year my aunt wanted to help out, we were very excited and my mom planned out all the recipes, ingredients etc. Well the weather decided it had a different idea in mind. We got a huge snow storm yesterday. Adam and I beat the storm but my aunt didn't she got stuck in the ice storm, so she was unable to make it.

My mom and I continued on with our cookie making. We saved a few recipes to make for next weekend so my aunt can help out :)

On the slate for today are... Coconut macaroons, sugar cookies, peanut butter delights, chocolate covered pretzels, peanut butter kisses, and spritz.

This is all our ingredients.

And ofcourse you need the handy Kitchen Aides, this was the first year that my mom and I both had one!This is my mom and I before.And after, we were both VERY tired! We started at about 10 am and finished about 6pm.

Recipes to follow.

Chocolate Chip Cookies

Lately I have been making all pumpkin and nothing for me, so I made a special batch of chocolate chip cookies for myself. I wanted to try a new recipe I haven't tried before. So I found some on Katie's blog and decided to give them a whirl.

These cookies are VERY good!!!!

Thick and Chewy Chocolate Chip Cookies (From: Americas Test Kitchen)

• 2 cups plus 2 Tbsp all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm
• 1 c brown sugar, packed
• 1/2 c granulated sugar
• 1 large egg plus 1 yolk
• 2 tsp vanilla extract
• 1 1/2 cups semisweet chocolate chips

Adjust oven racks to upper & lower -middle positions & heat oven to 325. Line cookie sheets with parchment paper.

Whisk dry ingredients together; set aside.

With electric mixer, or by hand, mix butter & sugars until thoroughly combined.

Beat in egg, yolk and vanilla until combined.

Add dry ingredients & beat at low speed just until combined. Stir in chips.

Roll scant 1/2 cup dough into ball. Holding dough ball in fingertips of both hands, pull into 2 equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.

Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy (about 17 minutes in my oven).

Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

Pumpkin Chocolate Chip Cookies

I am trying real hard to show Adam that there are other things besides Pumpkin Pie, so tonight I made pumpkin chocolate chip cookies.

His grade was A. Very tasty and chewy.

Pumpkin Chocolate Chip Cookies (From: Lindsey, Original From: Allrecipes)

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

Add vanilla, chocolate chips and nuts.

Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Iced Pumpkin Cookies

When you already have an open can of pumpkin you must use the rest right? Adam wasn't complaining one bit :-)

Even me being a non-pumpkin eater enjoyed these!

Ice Pumpkin Cookies (From: Allrecipes)

• 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
  
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Cookie Dough Dip

I love cookie dough, I think half the time I make cookies is so I can eat the cookie dough :-) As soon as I saw this recipe I knew I had to try it. I never could find the right time, finally I decided just to make it!!!

This is a VERY sweet snack, very tasty, but as good as cookie dough for me :-)

Chocolate Chip Cookie Dough (From: Recipezzar)

• 1/2 cup (1 stick) butter
• 1/3 cup brown sugar
• 1 tsp. vanilla extract
• 1 (8-oz) pkg cream cheese
• 1/2 cup confectioner's sugar
• 3/4 cup semisweet mini chocolate chips

In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)

Remove from heat, whisk in vanilla extract and set aside to cool.

Beat the cream cheese and confectioner's sugar for 1 minute.

Slowly beat in the cooled butter mixture and beat again for another minute.

Stir in the chocolate chips.

Pour into a serving bowl and refrigerate.

Garnish with additional chips, if you choose. Serve with Nilla wafers (my choice) or graham crackers.

**Note: after refrigerating the dip it will be pretty solid and un-dippable so make sure to remove it from the refrigerator about 15-30 minutes before you plan on serving it, so it has time to soften up.