Chocolate Corn Flakes Chocolate Chip Cookies (It’s a Yummy Mouthful)

It should be pretty clear by now that my boys LOVE cookies.  I am raising actual Cookie Monsters!  We have a glass cookie jar that sits on the counter.  Usually that cookie jar displays the recent cookie that have been made in our kitchen.  I love hearing the sound of the jar being opened up.  A slight clang of glass and you know someone is in the cookie jar.  I love hearing my oldest and his friends getting into the cookie jar.  There is something magical about boys gathering around for a snack after shooting hoops or a long day at school.

As the cookies start getting low, I am quickly reminded that we will need more soon. We have several recipes that are always classics in this home.  The Classic Chocolate Chip Cookie and  M&M Cookies are our usual standbys because the ingredients are simple and always on hand.

My soon-to-be four year old was eager to make cookies last week.  I told him we were going to mix it up and add one of his favorite cereal- Kellogg’s Chocolate Frosted Flakes. He was beyond thrilled to help with the process.  The cookies were super easy to make and turned out perfect.  You can always use plain corn flakes for your cookies.

Looking Forward,
Amanda

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Chocolate Corn Flakes Chocolate Chip Cookies

1/2 cup shortening

1/2 cup butter, softened

1 cup sugar

1 cup brown sugar, firmly packed

2 eggs

1 1/2 t vanilla

2 cups all-purpose flour

1 t baking powder

1 t baking soda

1 cup regular oats, uncooked

1 cup chocolate corn flakes cereal (picture below)

1 1/2 cup semisweet chocolate chips and additional 1/2 cup for topping

Preheat oven to 350 degrees.  Line your baking sheets with parchment paper.

Beat shortening and butter at medium speed with an electric mixer until creamy; gradually add sugars.  Beat until all combined.  Add eggs one at a time.  Then add vanilla.

In a separate bowl, combine flour, baking powder, and soda.  Gradually add to butter mixture.  Mix well.  Stir in oats, chocolate corn flakes, and chocolate chips.

Using a cookie dough scoop, drop dough 2 inches apart on your baking sheet.

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I always add extra chocolate chips to the top of my cookies before baking. It adds more chocolate and makes your cookies look good too!

Add additional chocolate chips to top off cookies.  Gently press in the chocolate chips. Bake for 8 to 10 minutes.  You want the cookies to be lightly browned.  Remove cookies and place on a wire rack for cooling.

And yes, this is Whitaker’s current favorite cereal:

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You Have Everything You Need Chocolate Chip Cookies

It was a rainy Monday and Whitaker realized we were out of cookies.  In a house of boys, running out of cookies is a bad thing.  Whitaker is a problem solver and quickly declared, “Mommy, we can just make some cookies.”  I had several other ideas on my to-do list for the afternoon.  But I was quickly reminded that checking off boxes on my list could wait, I need to make cookies with Whitaker.

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He loves using the mixer.

This chocolate chip cookie recipe is so easy and you will probably have everything you need to create them right in your kitchen.  It is a great recipe to have a young chef to help you with because the measurements are easy and they love scooping the cookie dough on to the cookie sheet.

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Simple Chocolate Chip Cookies

1 cup (2 sticks) butter, softened
1 cup brown sugar
1/2 cup sugar
2 egg
1 t vanilla extract
1 1/2 cup all purpose flour
1 t baking soda
3 cup quick oats
2 cup semi-sweet chocolate chips

 

Preheat oven to 350 degrees. Using a mixer, stir together, butter, brown sugar, sugar, eggs and vanilla. Then add flour and baking soda. Add oats and stir until well combine. Lastly, add in chocolate chips.  Mix all well.
Scoop into 1″ balls & place on greased cookie sheet or parchment paper lined cookie sheet. Add additional chocolate chips on top of scooped cookies.  (This makes your cookies look even better after they are baked.)
Bake for 10-12 minutes or until edges start to turn a light golden brown.
Makes about 4 dozen cookies.

Texas Sheet Cake Cookies

Hello December! There is something about this month that makes me think I need to bake every day! I’m a realist with an active eight month old and nine year old so I have set the goal of at least 5 new baking recipes this season. You know those recipes you have set aside all year or torn out of magazine, that is the ones I’m after. I have a limited amount of time for baking (basically during nap time) and I will be sharing what I have learned.

This little cookie has snuck into our house and is crazy insane IF you love chocolate and fudge. Being from Texas, our sheet cake shows up at lots of get togethers. So I wanted to make a cookie inspired by this famous cake. After combining four different recipes, I think I found something that works. My son and I are fudge lovers. So the icing on these cookies gave us complete happiness. See what you think! If you have a cookie, candy, or treat recipe that you are dying to try- send it my way. I’m feeling crazy! As you are cooking, baking, decorating, wrapping, etc.- don’t get so overwhelmed or crazy that you forget what this whole season is about.
Singing and Dancing to Sufjan Stevens!- Amanda

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Texas Sheet Cake Cookies

½ cup butter, room temperature
⅓ cup granulated sugar
1 egg
1 t vanilla
1 t baking powder
½ t salt
1⅓ cup flour
½ cup semi-sweet chocolate chips, melted

Icing
½ cup butter
2 T cocoa powder
3 T milk
2½ cups powdered sugar
1/2 cup pecans, finely chopped

Line baking sheet with parchment paper. Using a mixer, beat butter and sugar together until light, scrape sides frequently. Add egg and vanilla. Continue mixing until well blended. Mix in baking powder and salt. Turn mixer to low and slowly add in flour. Dough will be thick. In the microwave, heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds. Mix melted chocolate directly into cookie dough until evenly mixed. Drop dough by a tablespoon sized mounds onto baking sheet. Bake at 350 degrees for 7-8 minutes until cookies appear set. They will still be very soft on the inside. You do not want to over bake. Trust me. Place the cookies on a wire rack to cool.
Now let’s make the icing- In a medium saucepan combine butter, cocoa powder and milk over medium heat. Continue to whisk until all is melted together. Remove from heat and whisk in powdered sugar. Finally add the pecans. Pour icing over cookies and allow icing to set before serving. Seriously let these cookies just take a bath in the chocolate goodness. Once cooled, prepare yourself. Then store the cookies in an airtight container for up to 3 days.

Look at those cookies taking a warm, chocolate bath!

Look at those cookies taking a warm, chocolate bath!

Just Stop It- Pumpkin Oat-filled Chocolate Chip Cookies

Fall is here! There is something about the change of seasons that makes me want to bake. It’s like a little celebration for Fall. “Welcome! We are so glad you are here.” Last year I made a Toffee Pumpkin Cookie and a different Pumpkin Chocolate Chip Oatmeal Cookie that we all enjoyed. I wanted to try something a little different this time. These little Fall babies are full of autumn spice and happiness. We are on our 2nd batch in week two of Fall. Enjoy the changing leaves, pumpkin everything, and cooler weather. Life is worth singing and dancing about! Looking Forward!- Amanda

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Just Stop It- Pumpkin Oat-filled Chocolate Chip Cookies

2 1/2 cups all-purpose flour
1 1/2 cups quick oats
1 tsp baking soda
3/4 t salt
1/4 t ground ginger
1 3/4 t ground cinnamon
1/4 t ground nutmeg
1 cup unsalted butter, softened
1 1/3 cups packed light-brown sugar
2/3 cup granulated sugar
1 large egg, beaten
1 t vanilla
1 1/4 cups canned pumpkin puree
2 cups semi-sweet chocolate chips
1 cup pecans, finely chopped

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
In the bowl of an electric stand mixer, whip together butter, brown sugar and granulated sugar until creamy. Add in egg then blend in vanilla, and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Add in chocolate chips and pecans. Let cookie dough set for 10 minutes.
Scoop dough out 2 Tbsp at a time and drop onto baking sheets lined with parchment paper, spacing cookies 2-inches apart. Bake for 10 minutes. You do not want to over bake. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container. Makes about 5 dozen.

Squares of Happiness

It would not be the holidays if you didn’t try a new recipe. This year my mom whipped up these little treats. The recipe comes from Trisha Yearwood. Trisha has become known as a sassy little thing in the kitchen.  These little chocolate and peanut butter treats are dreamy and the pretzel bottom gives a complete tasty finish.  And come on- no baking needed.  Enjoy!- Amanda

Squares of Happiness

Squares of Happiness (No-Bake Pretzel Peanut Butter Squares)

1 1/2 sticks butter, melted
2 cups pretzel rods or sticks, crushed into crumbs
1 1/2 cups powdered sugar
1 cup plus 1/4 cup smooth peanut butter
1 1/2 cups milk chocolate chips

In a medium bowl, add the melted butter, pretzel crumbs, confectioners’ sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish.
Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two times should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.

Chocolate Chip Cheesecake Ball

Christmas time is here!  I’m always looking for a fun dessert to share at gatherings.  Every time I bring my Chocolate Chip Cheesecake Ball, friends are asking for the recipe.  It’s easy and makes a great presetation on your plate.  Perfect for making early and serving when it’s time for dessert.  Enjoy!- Amanda

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Chocolate Chip Cheesecake Ball

8 oz package cream cheese, softened

1/2 cup butter, softened

1/2 t vanilla

3/4 cup powdered sugar

6 oz. mini semi-sweet chocolate chips

3/4 cup finely chopped and lightly toasted pecans

In a mixing bowl, beat the cream cheese, butter, and vanilla until fluffy. Gradually add sugar, beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Remove and shape into a ball. Roll cheese ball in nuts.  Refrigerate for at least 1 hour.  Serve with chocolate graham crackers.  (Regular graham crackers work too!)

Classic Brownies

Classic Brownies

Sometimes you just want it classic!  No frills!  Yes, Betty Crocker has a brownie mix and it is completely fine to use a box mix from time to time.  These brownies just taste like your mom whipped them up and placed them on a sweet vintage plate.  So, put your snazzy apron and grab a whisk.  I know someone will thank you later! -Amanda

1½ cups sugar
¾ cup flour
¾ cup Hershey’s cocoa powder
3 eggs
¾ cup unsalted butter, melted
¾ cup Ghirardelli semi-sweet chocolate chips

By hand (you can do that) mix together the sugar, flour, salt, cocoa, eggs and melted butter.  Once the dry ingredients are mixed in, you are set.  Stir in the chocolate chips.

You know how much I love parchment paper.  Line a 9×13 baking dish with parchment.  This will keep your brownies from sticking to the edge and make it ever so easy to get out of the baking dish.

Pour the batter and spread it out. If you get crazy, you will move around your parchment paper.  Take it easy and push the batter down with a rubber spatula.

Bake at 325 degrees for 25-30 minutes. It’s done when a toothpick inserted in the tallest part comes out clean. Keep in mind you’ve got chips in there. If you hit one with the toothpick it will have melted chocolate on it. You might need to poke a couple of spots to make sure you aren’t hitting a chip.

Carefully lift the parchment out of the baking dish. Get a spare set of hands if you can.  Then peel the edges and let cool for a few minutes before slicing.

The Giant Cookie Cake

I love to celebrate!  It is usually not too hard to find a reason for a celebration.  In our house, we celebrate “half” birthdays.  This week we celebrated William’s half birthday.  I wanted to make something new and tasty.  He recently discovered The Great American Cookie Company and told us about the amazing cookie cakes this place creates.  I’m a bit competitive and did not want my son to think this cookie company had anything over his mommy!  Well folks, let’s just say I impressed the whole house with my own Giant Cookie Cake. (No hard feelings cookie company!)  The boys approved this dessert and continued to support it for breakfast!  It is super easy and delicious!  Happy Half Birthday, sweet boy!- Love, Mommy

The Giant Cookie Cake

1/2 cup white sugar
1/2 cup packed light brown sugar
1/2 cup butter, melted and cooled
1 egg
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cup flour
1/2 cup chocolate chips

With a mixer in a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Gently add chocolate chips.  (you can get crazy with it and add M&Ms, nuts, or white chocolate chips too).
Line a large baking sheet with parchment paper. Press the cookie into a circle or desired shape.

Bake at 350 degrees for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan. Once the cookie is cool, use icing to add decor.

Sweet and Salty Cookies

Sweet and Salty all at the same bite!  These cookies are a hit at our home.  Perfect recipe to get the kids involved.  I love to have my little boy in the kitchen.  Of course sampling is part of the fun but counting, measuring, and comparing are great kitchen skills.  These cookies are so good that they might become breakfast for some.  (not mentioning names in our house!)
Keep stirring!- AF

Chocolate, Peanut Butter, and Pretzels, Oh My!

Sweet and Salty Cookies

1 1/2 cups of all purpose flour

1/2 t salt

1/4 t baking soda

1/2 cup butter, softened

1/2 cup light brown sugar, packed

1/3 cup sugar

1 egg, beaten

1 t vanilla extract

1 cup milk chocolate chips

1/2 cup peanut butter chips

1/2 cup broken up pretzel pieces

Kosher salt

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

In a large bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.

Add the flour mixture and completely beat ingredients.  Stir in the chocolate chips, peanut butter chips, and pretzels.

For best results, cover and refrigerate for an hour.  Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Create well rounded tablespoonfuls of the dough and sprinkle with kosher salt. Leave about 2 inches between each ball. Bake for 11 minutes. If you want crispy cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing to wire rack. Makes about 2 dozen.

Little Chef in the kitchen

Brownie Chip Cookies

So, I am officially a cookie monster!  There is a  Pavlovian reaction when cookies are in the oven in this kitchen.  I have two boys that are eager to sample along side a glass of milk.  There are several favorites in our home but it seemed fair to start off with something easy and made of chocolate!

Brownie Chip Cookies 

1 (23.7 oz) pkg. double fudge brownie mix (I use Duncan Hines Double Fudge Brownie mix with Fudge Packet)- come on, do it right!

1/3 c. vegetable oil

2 eggs, lightly beaten

1 cup semi-sweet chocolate chips

1/2 c. chopped pecans (leave out if you want)

Combine brownie mix, vegetable oil, and eggs in a large bowl.  Stir well.  Add chocolate chips and pecans.  Drop dough by rounded teaspoonfuls onto lightly greased baking sheets.  Bake at 350 degrees for 8 minutes.  Place on wire rack and let cool completely. Makes about 6 dozen.