CHOCOLATE CHUNK & TOFFEE MONSTER COOKIE || recipe

No matter how buys life gets, I don't want my family to feel that they are not a priority.  I enjoy, but also work hard at, making our home a cozy, safe and loving place.  There is just something about baking cookies for my babies and sweet husband!  All the smells and tastes are what makes Home for our families….let them enjoy it!

Here is the recipe.  Your family will love you for  baking these….I promise!

CHOCOLATE CHUNK AND TOFFEE MONSTER COOKIE::

Pre-heat oven to 325.

Blend 1 cup butter softened, 1 cup sugar, and 1 cup packed brown sugar, blend until smooth (about 2-3 minutes)

Add 2 eggs and 1 ½ tsp vanilla, blend.

In separate bowl: mix 2 cups flour, 1 tsp baking soda, 1 tsp salt.

Combine all ingredients and then ADD in 2 cups chocolate chunks, 2 cups toffee bits, and 3 cups quick oatmeal.

Mix all ingredients by hand and bake at 325 for 10-12 minutes. Take them out before they fully cooked and let them rest on the cookie sheet for 3-4 minutes.  Cool on a wire rack.

HOME MADE PEPPERMINT OREOS :: a holiday treat

 

I thought I would share my cookie contribution for the cookie exchange tonight.

HOME MADE PEPPERMINT OREOS.

The website I found the recipe from has much prettier pictures, but they sure taste good!!

HOME MADE PEPPERMINT OREOS

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Ingredients

• {batter}
• 1 box devils food cake
• 1 egg
• 1 stick of butter softened
• {frosting}
• 1 sticks unsalted butter, at room temperature
• 2 cups powdered sugar
• 1 TB milk, or heavy whipping cream
• 1/4 teaspoon Vanilla extract
• 1/2 teaspoon Peppermint extract
• Andi's crushed peppermints

Instructions

1. Combine egg and butter in a large bowl. Mix until combined. Pour in devil's food cake and mix until the batter is smooth (about 2 min). Roll dough into a ball and push flat onto a lined cookie sheet. Bake at 350 for 6-8 minutes. Remove to cooling rack and allow cookies to completely cool.
2. For frosting: Mix together butter. Next add milk, vanilla and peppermint extract. Then slowly add powdered sugar and beat until fluffy.
3. Frost one cookie on the BOTTOM and then sandwich another cookie on top. I like to use a lot of frosting (make sure it's coming out the sides). Then dip the sides of the cookie into crushed peppermint andis.

Enjoy!!!!!  I prefer mine with a tall glass of cold milk ;-)

FALL DECOR & COOKIES :: a fall cookie recipe

This weekend was stormy and cool, the perfect weekend to bake in the kitchen and begin adding a few Fall touches around the house.

The girls and I worked in the kitchen and had several dance parties as we decorated.  It was so good for my heart!!

It's hard work running a business.

Especially when you are a driven personality, a bit of a perfectionist, very little time to actually work, and a little family who you adore and want to spend your time with.

So, we celebrate the little moments.....

Like being home all weekend with the rain blowing outside.

Extra time with out-of-town family.

A chance to do a bit of Fall decorating.

Some time to gather goodies from the garden before the rain beats everything down.

Extra snuggles with my littles.

Some time to work on projects.

And just sit and enjoy the quiet moments.

I am really working on enjoying the little moments and living with the fact that I can't get everything done on my to-do list.

I want my day to be about building relationships, and not always accomplishing tasks.  I know I am not the only one who battles with this struggle!!  And so, I am thankful for the un-expected 'slow' weekends/days/moments, the chance to take a deep breath, and just be thankful.

***

And so, I leave you with a yummy GINGER COOKIE recipe.

I love baking cookies!!  They make the house smell delicious, and they warm the hearts and tummies of family and friends.  I love packaging up half the batch of the cookies and giving them away.  It's a simple gesture....and a great excuse to get to bake another batch ;-)

Ginger Cookies

Ingredients 2 1/4 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon kosher salt 1 cup dark brown sugar, lightly packed 1/4 cup vegetable oil 1/3 cup unsulfured molasses 1 extra-large egg, at room temperature 1 1/4 cups chopped crystallized ginger (6 ounces) Granulated sugar, for rolling the cookies

Directions Preheat the oven to 350 degrees. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

CHOCOLATE CRINKLE COOKIES :: a sweet treat

These tasty little treats taste like brownie batter.  They are so good, trust me, you won't be able to eat just one!

RECIPE

4 tablespoons unsalted butter 2/3 cup packed brown sugar 1 tablespoon of oil   1 large egg 1 tablespoon milk 1/2 cup all-purpose flour 2/3 cup cocoa 1 teaspoon baking powder 1/8 teaspoon salt 1/2 cup powdered sugar, for coating

In a mixer, cream together butter and sugar.  Add oil, egg and milk and stir until combined.  Add flour, cocoa, baking powder and salt.  Stir with mixer just until combine - don't over mix.  Chill dough for 30 minutes.

Preheat oven to 350.

To scoop out cookies, use a tablespoon and roll the cookies in powdered sugar, twice.  Place on a parchment lined baking sheet 8 minutes.

chocolate chip cookies :: soft and chewy

 We really enjoy our cookies here at the Haney household.

I thought I would share my go-to chocolate chip cookie recipe.  It works perfectly every time.  Even if I leave the sweet little darlings in the oven for too long, they still taste good!

Chocolate Chip Cookie

2 sticks unsalted butter, COLD, cut into 1/2" cubes 

3/4 cup granulated sugar 

3/4 cup packed brown sugar 

2 large eggs 

1 teaspoon vanilla 

3 cups all purpose flour  

1 teaspoon Kosher salt 

1 teaspoon baking powder 

1/2 teaspoon baking soda  

2   1/2 good quality semisweet chocolate chips 

In a mixing bowl, using an electric mixer, beat butter and both sugars just until creamy. Don’t overbeat. Add the egg and vanilla and beat just until incorporated. Stir together flour, baking soda, baking powder and salt. When thoroughly mixed, add to batter and stir just until blended. Stir in chocolate chips. Place over sized dough balls on parchment lined baking sheets { I like to use an ice cream scoop.}  Chill dough balls for at least 30 min before baking.  **If you don't have room in your refrigerator for the baking sheets, you can chill the mixing bowl full of dough for 1 hour.**

Pre-heat oven to 375.  Bake times: Put the cookies in a 375 degree oven and set timer for 8 minutes. When timer rings, without opening oven or removing cookies, reduce heat to 325 degrees and bake for another 8-10 minutes or until cookies appear set. Otherwise, you can bake at 350 for 18-22 minutes or until done. 

Makes 12-16, depending on the size.  Just remember, the secret to these cookies is keeping the dough cold!

recipe adapted from here

Enjoy.....preferably warm out of the oven and with a cold glass of milk {wink}.

xoxo~

Darci