Copycat Doubletree Chocolate Chip Cookies

I have made these cookies a couple times now. They are seriously SOOO good! The first time I started out making them as big as the recipe called for but quickly realized we would never be able to eat such a rich cookie that was so massively huge. So I made them about half that size and they were still amazing. And gooey. And super chocolatey. (My daughter actually said I might have put too many chocolate chips in! What!? No way!) Anyway, tons of people were asking for the recipe, so here it is.

Ingredients:

1/2 cup rolled oats

2 1/4 cup flour

1 tsp baking soda

1 tsp salt

1/4 tsp cinnamon

1 cup unsalted butter, melted

3/4 cup sugar

3/4 cup packed brown sugar

1 TBS vanilla

1/2 tsp lemon juice

2 large eggs

3 cups chocolate chips, any flavor (I used semi-sweet)

1 1/2 cups walnuts, chopped

Directions:

Grind oats in food processor until powdery. (They don't have to be too fine.) Place them in large bowl and whisk in flour, baking soda, salt, and cinnamon. Set aside.

Melt butter in microwave bowl or on the stove. Add in sugars and stir until smooth. Add in vanilla, lemon juice, and eggs. Stir again until smooth. Pour into flour mixture and stir until all combined. 

Add walnuts and chocolate chips.

Line a cookie sheet with parchment (or wax) paper. Scoop 1/4 cupfuls of dough and form into balls. (I did about 1/8 cupfuls.) Place them close together on cookie sheet. Cover with plastic wrap and place in refrigerator to chill for at least 4 hours or even overnight before baking.

Preheat oven to 350F. Place cookies well spaced on parchment-lined cookie sheet. (I used a silicone mat.) Bake for 12-17 minutes. Do not over bake! If you do them smaller like I did you will want to check them at 12 minutes. If you do the bigger ones, it might be closer to 14 or 15 minutes.

Recipe Source

Snickerdoodle Apple Pie Bites

These little apple pie bites are super easy to make, don't take very many ingredients, and they are soooo good! I made them back in September and kept meaning to post the recipe before Thanksgiving. I made them again during Thanksgiving break & everyone really loved them. They are still yummy a couple days later after sitting out on the counter too. :)

Ingredients:

1 pkg snickerdoodle cookie mix 

1/2 cup butter, softened

1 egg

1 can apple pie filling

caramel ice cream topping

Directions:

Preheat oven to 375F. 

Stir together cookie mix, butter, and egg in large bowl, until a soft dough forms.

Scoop out the dough into small balls and roll them in the cinnamon/sugar mixture that came in the cookie mix package.

Place each ball into a greased mini muffin pan.

Bake for 10-12 minutes or until edges start to turn golden brown. Immediately after removing from oven, make an indentation in the top of each cookie. 

I used a little wooden Pampered Chef tart shaper that looks like this but you can use the back of a spoon if you want.

After cooling for a couple minutes, gently pop out each cookie cup and place on a wire rack to cool completley.
Chop apples in the apple pie filling and scoop into each cookie.
Drizzle caramel topping over cookies and top with a sprinkle of the remaining cinnamon/sugar.

Enjoy!!

French Toast Roll-Ups

 French Toast Roll-Ups (otherwise known as Crack Sticks)

These are the most delicious deserts I have made in a very long time!! We did an Iron Chef activity with our youth group.  (12-17 yr old boys and girls) Our ingredient that we were to use was strawberries and we only had an hour.  This was THE best!!

Ingredients:

Loaf white sandwich bread
Strawberries 
8 oz package of cream cheese softened
3/4 cup powdered sugar
3/4 cup butter melted
1 cup sugar
2 tsp cinnamon
Nutella

Directions:

Mix cinnamon and sugar in shallow dish and set aside.

Combine cream cheese and powdered sugar until smooth. Set aside.

Remove crusts from bread and roll flat using a rolling pin.  Spread small amount of cream cheese or Nutella (I did half Nutella half cream cheese.  Both DELICIOUS!) mixture on each slice of bread.  Add small amount of strawberries and roll up tightly.

Dip in melted butter then roll in cinnamon-sugar mixture.

Place on ungreased baking sheet.  Bake at *350 for 20 min until golden brown.

These are delicious warm or cold!!

Fruit Cookies

Fruit Cookie

This is a recipe I got from Nikki. She made these a couple of years ago and I just made them for a youth activity.  They were a HUGE hit!!  I actually just used The Ready to Bake Sugar Cookies from Pillsbury (the flat kind that you just tear apart) They are surprisingly good!! They aren't to soft or to crunchy.  Everyone was asking for my recipe! So basically this is just a recipe for the frosting (and to tell you how easy and good these cookies are)  The frosting is the most delicious cream cheese frosting I've ever had!


Frosting Recipe:

Ingredients:

2 (8oz) packages cream cheese, softened
1/2 cup unsalted butter, softened
2-4 cups powdered sugar
1-2 teaspoon vanilla

Directions:

In a small bowl, beat cream cheese and butter until smooth.  Add the powdered sugar. Beat for 2 minutes or until fluffy.  Add vanilla and beat until mixed well.

Spread in a thick layer over completely cooled cookies.  Top with fruit!

Fruit: Strawberries, blueberries, pineapple, mandarin oranges, kiwi and raspberries!

Peppermint Brownie Cookies

I made these cookies last week for a party, and they were sooooo good!!  In fact, I'm making them again today! Some of the smaller candy cane pieces melted, but I still like having lots on there!  Still yummy though.  :)  For my next batch, I actually found some red and green candy canes to add extra color.

These are basically brownies with a mint flavor, gooey chocolate chips inside, and crunchy candy cane on top.  Go make them RIGHT NOW!  You won't regret it. :)

Ingredients:
1 pkg (19.5 oz) brownie mix (I used Pillsbury)
1 1/4 cups flour
1/4 cup brown sugar
2 eggs
1/2 cup butter, melted and cooled
3 TBS cold water
1 tsp mint extract (I worried about this, because mint has a slightly different flavor than peppermint extract, but it was really good.  I'm sure peppermint would taste good, too.)
1 cup semi-sweet chocolate chips
3 cany canes, chopped

Directions:
Whisk together brownie mix, flour and brown sugar in large bowl.  With a wooden spoon, stir in eggs one at a time. 

Add butter, 3 TBS cold water and mint extract.  Stir until well combined.  Batter should be thick, but not dry.  Add one or two more TBS of water if needed. (I didn't need to.)

Fold in chocolate chips.  Cover and refrigerate for 2 hours.

Preheat oven to 350 F.

Scoop tablespoon-sized dough and roll to form a ball.  Place on parchment-lined baking sheet a few inches apart.  Press down slightly, but don't flatten.

Bake for 5 minutes - remove from oven & sprinkle chopped candy canes on top.  Bake an additional 5 minutes more, or until cookies are set.

Allow to cool on the pan for a couple of minutes, then transfer to cooling rack.

Enjoy!

Triple Fudge Oreo Crunch Cookies

 

These cookies are super chocolatey - they taste like brownies with Oreos in them!!  I brought them to a reunion dinner & they went FAST!  They are a little hard to make perfect though because the dough is so lumpy.  :)  I also used the birthday cake Oreos because I thought they would be fun - so if you see random colored specks, that's what it is.  haha

Ingredients:
1 cup butter-flavored shortening
1 1/2 cups sugar
2 large eggs
1 tsp vanilla
2 1/4 cup flour
1/2 cup cocoa
1 tsp baking soda
1 tsp salt
3/4 cup white chocolate chips
1 1/4 cup chocolate chips or chunks (I used semi-sweet)
12 Oreos, roughly chopped

Directions:
Preheat oven to 375 F. 

In a medium bowl, cream together shortening, sugar, eggs, and vanilla until smooth.

In a separate bowl, combine flour, cocoa, baking soda, and salt.  Slowly add to the sugar mixture and mix until well combined.

Using a wooden spoon, stir in the white chips, chocolate chips, and chopped Oreos.  Scoop out dough and roll into 2 tablespoon-sized balls.  Place on parchment-lined baking sheet, and flatten slightly with your hand.

Bake for 9 minutes, or until done.  Let cool on baking sheet for 5 minutes, then remove to rack to cool completely.

Enjoy!

Sweet & Salty Chocolate Chip Cookies

Well I think these are my new favorite chocolate chip cookies! They have sweet chewy caramel and salty pretzel pieces to add some crunch = the perfect combination!

Except for the caramel bits, I had everything on hand, and what's not to love about that?

Ingredients:
3/4 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 egg
2 tsp vanilla
2 cups flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips (I used semi-sweet)
1 cup caramel bits
1/2 cup coarsely chopped pretzels
sea salt (to sprinkle on top) optional

Directions:
In large mixing bowl, cream together butter and sugars.  Add egg and vanilla, stir together.

Mix in flour, cornstarch, baking soda and salt.

Stir in chocolate chips, caramel and pretzels. 

Preheat oven to 350 F.  Scoop dough onto parchment-lined baking sheet and sprinkle with sea salt. (This is optional - it does make them extra salty, so keep that in mind.)

Bake 8-10 minutes or until just starting to brown.  Let cookies sit on pan for about 5 minutes, then move to cooling rack.

 

Enjoy!

Mummy Brownies

I have been wanting to make these little mummy cookies for awhile, but I couldn't find a recipe I liked.  The one I found is soooo good - they are just like brownies - yum!
I think I will use this recipe again soon, so be warned! haha :)

Brownie Roll-Out Cookies
source

Ingredients:
3 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 cup butter, softened
1 1/2 cups sugar
2 large eggs
1 tsp vanilla
2/3 cup unsweetened cocoa

Whisk together flour, salt and baking powder in small bowl and set aside.
Mix together butter, sugar, eggs, vanilla and cocoa. Gradually add flour mixture, and mix until smooth.
Wrap in plastic and chill in refrigerator for at least 1 hour.

Preheat oven to 350 F.
Roll out cookie dough on lightly floured surface.  Cut with cookie-cutters.

Place cookies on a parchment-lined baking sheet and bake for 8-11 minutes.  (Mine were kind of thick, so I went about 10 minutes.)

Transfer to wire rack and cool.

Glaze:
1 cup powdered sugar
1 TBS corn syrup
1 TBS milk

Whisk together, add more powdered sugar or milk until you get the consistancy you want. 

Drizzle over cookies - add candies for eyes - that's it!

Note: I added a couple drops of peppermint extract into half of my glaze - it was really good!

 

Enjoy!

Pumpkin Spice Cookies

My good friend and neighbor made these great cookies the other day and when I asked her for the recipe I was amazed that they only take 3 ingredients!  Fast, easy and YUMMY!

Ingredients:

1 box (18.25oz) spice cake mix
1 can (15oz) pumpkin
1 bag mini chocolate chips

Directions:

Preheat oven to *350.  Mix ingredients until well blended.  Drop rounded spoonfuls on greased cookie sheet. Bake for 18-20 min.  Let cool on cookie sheet for 5 min before placing on cooling rack.

Nutter Butter Flip Flops

Okay, so this isn't new - technically it isn't even really a recipe! haha oh-well. :)
I thought it was super cute for a summer party and it was easy! 

Ingredients:
Nutter Butter cookies
colored frosting
tiny candies (like Mini M&Ms)

Directions:
I bought a container of vanilla frosting, separated it into small bowls, and then added whatever food coloring.  Then, pipe onto cookies in an upside down V.  Add candies. 

Ta da!

Put them on a cute flip flop plate (hint: they're at the dollar store!) and you are good to go. :)

Orange-Frosted Cranberry Cookies

These are the best cookies EVER!!!  They are my family's new favorite holiday cookies--and I'm soooo sorry I didn't get them on in time for Christmas!

This recipe makes about 4 dozen cookies.

Cookies:
1 cup sugar
1/2 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon grated orange peel
2 tablespoons orange juice
1 egg
2 & 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups coarsely chopped fresh or frozen cranberries
1/2 cup chopped nuts, if desired

Orange frosting:
1 & 1/2 cups powdered sugar
1/2 teaspoon grated orange peel
2 to 3 tablespoons orange juice

Heat oven to 375 F.  Spray cookie sheep with cooking spray.

In large bowl, beat sugars, butter, orange peel, orange juice and egg with electric mixer on medium speed, or mix with spoon.  Stir in flour, baking soda and salt.  Stir in cranberries and nuts.  Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet.

Bake 12-14 minutes or until edges and bottoms of cookies are light golden brown.  Remove from cookie sheet to wire rack.  Cool completely, about 30 minutes.

In small bowl, stir all frosting ingredients until smooth and spreadable.  Frost cookies.

ENJOY!!!!!!  And make lots--they go fast!!!

Red Velvet Cookies

#20

 

On the 20th day of Christmas treats (whew!) I give to you - Red Velvet Cookies!  These are so pretty and so easy to make.  I love cookies that use a cake mix! Hahaha

Ingredients:

8 oz cream cheese, softened

1/2 c butter, softened

1 box Red Velvet cake mix

1 tsp vanilla

1 egg

powdered sugar, to roll cookies in

Directions:

Cream together cream cheese and butter in large mixing bowl.  Add eggs and vanilla, mix well.  Add cake mix, and mix until the red color is evenly distributed.

Cover, and refrigerate for 2-3 hours.

Preheat oven to 350 F.  Roll dough into balls (roughly the size of a ping-pong ball).  Roll each ball in powdered sugar and coat completely.  Place onto ungreased cookie sheet.

Bake at 350 F 10-12 minutes.  Don't overbake - cookies will still look a little gooey in the cracks.

Cool on wire rack and sprinkle with more powdered sugar if necessary.

Enjoy!

Candy Cane Kiss Cookies

#16

On the 16th day of Christmas treats I give to you - Candy Cane Kiss Cookies! I love these - they are so pretty! And kind of a new twist on the old Hershey Kiss cookies.

Ingredients:
1/2 c butter, softened
1/2 c butter-flavored shortening
1 c sugar
1 c brown sugar
2 eggs
1 1/2 tsp vanilla
1 tsp peppermint extract, optional
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/2 c flour
1/4 c plus 2 TBS cocoa
1 12oz bag dark chocolate chips
Hershey's Candy Cane Kisses, unwrapped

Directions:
Cream together sugars, butter and shortening until light and fluffy.  Add eggs, vanilla and peppermint extract (if using it).  Set aside
In separate bowl, combine dry ingredients and add to the butter/sugar mixture.
Stir in chocolate chips.
Refrigerate dough for 30-60 min. (It will keep dough from flattening out.)  While dough is chilling, unwrap candy kisses.

Preheat oven 350 F.

Spoon dough onto ungreased baking sheet.  Bake until just set, but centers are still soft, about 8 minutes. 

Remove from oven and place a Candy Cane Kiss on top of each hot cookie - let them sit about 5 minutes.  Using a toothpick, swirl the softened Candy Cane Kiss until you like the pattern, it will just melt down onto the cookie.

Remove the swirl-topped cookies from the pan and place on a cooling rack in the refrigerator to set the candy.

Repeat with the rest of the dough and candies.

Enjoy!

Nutmeg Noels

#13

On the 13th day of Christmas treats… I couldn’t decide whether to do Snickerdoodles or Nutmeg Noels.  There is about a million Snickerdoodle recipes out there and I don’t think I’ve ever heard of anyone other than my mom making nutmeg cookies.  …… so I give to you Nutmeg Noels.  They are one of the easiest cookies to make and soooooo yummy, with the perfect amount of that nutmeg flavor.  It was one of our Christmas cookie staples when I was growing up!  

Ingredients:

2 Tbsp red or green sugar

1 1/2 Cup flour

1 tsp cream of tartar

1/8 tsp salt

1 egg

1/2 tsp nutmeg (divided)

3/4 cup sugar

1/2 tsp baking soda

1/2 cup margarine

1/2 tsp vanilla

Directions:

In small bowl, combine colored sugar and 1/4 tsp nutmeg, set aside.  To make colored sugar, combine food coloring (1 or 2 drops) to 2 Tbsp sugar until desired color.  Mix well.

Combine flour, sugar, cream of tartar, baking soda, salt and 1/4 tsp nutmeg.  Add margarine, egg and vanilla.  Beat at low speed until well mixed.  Roll into 1 inch balls.  Roll in colored nutmeg/sugar mixture.  Place on ungreased cookie sheets.  Bake at 400* for 10-12 min, or until lightly crackled on top. 

Makes about 40 cookies.

Chocolate Peanut Butter Surprise Cookies

#6

On the 6th day of Christmas treats I give to you - Chocolate Peanut Butter Surprise Cookies!
I love, love, love anything with peanut butter and chocolate! What could be better?
I saw this recipe years and years ago on Martha Stewart.  She had a cookie contest and this recipe was the winner. So of course I had to try it.  It did not disappoint. Thank you Martha Stewart!

Ingredients:
1/2 c butter (1 stick) room temp.
1/2 c shortening
1/2 c sugar
1 c light brown sugar
2 large eggs
1 tsp vanilla
2 c flour
1/2 c cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1 c chocolate chips

extra sugar for sprinkling on top

Filling ingredients:
1/2 c peanut butter
1/4 c packed brown sugar

Instructions:
Creme together butter, shortening and sugars.  Add eggs and vanilla.  Beat until light and fluffy.
Sift together flour, cocoa, baking powder and baking soda and add while mixing on low speed.
Stir in chocolate chips.
Cover and chill for 1 hour.

Mix together filling ingredients and form into small balls.

Place scoops of chocolate cookie dough on cookie sheet.  Make a small indent in each cookie with the back of a spoon. Set a peanut butter ball in each indent. Take another small scoop of chocolate dough, flatten slightly and cover the peanut butter ball, pressing the edges so no peanut butter is showing. Sprinkle tops with extra sugar. 
(You can also roll the chocolate dough around the peanut butter into a ball and then roll the ball in sugar.  However, I found my dough to be a little sticky to handle too much with my hands.)

Bake at 350* for 15 minutes.

Try not to overbake, or the cookies will be too hard and crunchy.

Enjoy!

Mountain Cookies

#2

On the second day of Christmas treats I share with you - our mom's "Mountain Cookies"!  She used to make these all the time when we were little and we called them mountain cookies because - well - they look like snowy mountain tops. 

Okay, these are not the traditional wedding cookies, even though they look kind of like them.  We're not sure where our mom got the recipe, but we have never seen it anywhere before.  You might think it seems a little weird with dates and pecans, but trust us - they are sooooo good! We make these every Christmas and they are without a doubt one of our very favorites.

Ingredients:
1 c brown sugar
1/2 tsp salt
2 tsp allspice
2 eggs
1 tsp baking powder
1 TBS cinnamon
3/4 c margarine
1 tsp vanilla

2 1/4 c flour

18-24 pitted dates
pecans
powdered sugar

Instructions:
Mix first 8 ingredients on low speed for about 1 minute.
Add flour.
Slice dates open lengthwise and insert a pecan into each date.  Form dough around the date and roll into a ball. 
Place on cookie sheet.
Bake at 375* for 8-10 minutes.

(note: becaue the dates are more oval than round, they usually don't make a perfect ball-like cookie. They end up looking more like "mountains".) ;)

Remove from oven and let sit until mostly cool, then roll the cookies in powdered sugar. (It might take a couple coats of sugar.)

Enjoy!

Turkey Oreo Cookies

I don't know if you can tell, but it's fall again.  Time to start cooking again and most importantly making yummy treats.  My sister-in-law made these super cute turkeys for all the kids at our Thanksgiving dinner last year, and my kids kept asking me if we were going to have them again this year.  So apparently they were a big hit! 



Ingredients:

Oreo cookies
Reese's Peanut Butter cup miniatures
candy corn
Whoppers
chocolate frosting
yellow frosting
red frosting (opt)

Directions:

Squeeze a little chocolate frosting inside one Oreo.  Place 5 candy corns tip down into the Oreo (where you put chocolate frosting).  Next dab more chocolate frosting on the other end of the Oreo and stick to another Oreo to make the base.

While those are drying, unwrap your peanut butter cups.  Take a sharp knife and cut a sliver off of one end and glue it to the base of the Oreo using chocolate frosting.

Using more of the chocolate frosting, glue a Whopper to the top of the Reece's.

Break the tip off a candy corn, and glue it using yellow frosting, to the Whopper, making a beak.  You can then make they eyes with yellow and the gobbler with red (if you like) adding a black sprinkle or a drop of chocolate frosting for the center of the eye.

PEANUT BUTTER REINDEER COOKIES

I saw these yesterday - and they are too cute! I had to post this.  It's from Bakergirl originally, and I am totally going to make these VERY soon! :)  I have a different peanut butter cookie recipe though:

Ingredients:
1 3/4 c flour
1/2 c sugar
1/2 c brown sugar
1/2 tsp salt
1/2 c peanut butter
1/2 c shortening
1 tsp vanilla
1 tsp soda
1 egg
2 TBS milk

Mini chocolate covered pretzels
brown M&Ms
red peanut M&Ms
(or you can do mini brown M&Ms and a regular red M&M, but I think the peanuts ones would be good)

Combine first 10 ingredients, mix and shape into balls.  Roll in sugar & pinch the bottom slightly to form a point, then gently flatten with your hand. Place on ungreased cookie sheet and bake.
375* for 10-12 minutes, until they start to turn brown.

Remove from oven and gently press in pretzels for the antlers and M&Ms for the eyes and nose.

Allow to cool 2 min and then transfer to wire rack.

Pilgrim Hat Cookies

Pilgrim Hat Cookies

Super easy cute cookies!!

Ingredients:  

Keebler Fudge Striped cookies
Reese's Peanut Butter cup miniatures
Yellow frosting

Directions:

Turn cookies upside down.  Frost the top of a peanut butter cup with the yellow frosting.  Place the cup face down in the center of the cookie.   Draw a square buckle using the yellow frosting.

Acorn cookies

My daughter came home from a friends house after making these adorable, no bake super easy cookies. And I thought I would share! :)

Ingredients:

Hershey Kisses
bite size Nutter Butter cookies
mini chocolate chips

Directions:

Melt 1/2 bag chocolate chips in microwave for 20 seconds at a time and stiring until melted through. Dip Hershey Kisses in melted chocolate and press on Nutter Butter cookie. Dip an un-melted chocolate chip and press on the other end of the Nutter Butter cookie. Let cool/harden.