Soft & Chewy Gingerbread Cookies

CLICK THE LINK BELOW TO CHECK OUT MY NEW WEBSITE!!
www.goddessofbaking.com

12 Days of Christmas: Day 6

One of my holiday favorites are gingerbread men, and I am making those next week, but these recipe is very similar in taste to a traditional gingerbread man.  These cookies are soft and chewy verses a gingerbread man which is typically a little more crunchy.  These are also less work then gingerbread men.

The flavor in these cookies is intense but amazing.  I increased the cinnamon and added a dash of nutmeg, just for fun.  My cookies turned out huge and a little bit flat.  I think next time I would recommend refrigerating the dough for at least 30 minutes.  I think ill be suckered into making these again soon because everyone at my work loved them so much, even our Executive Chef ate one and loved it.

Happy Holidays!

Ginger Cookies - Adapted from Onelittleproject.com
Yield: 16-18 Large Cookies
Ingredients:
2¼ Cups Flour
2 Teaspoons Ground Ginger
1 Teaspoon Ground Cinnamon

½ Teaspoon Ground Cloves

A Dash of Nutmeg, optional
1 Teaspoon Baking Soda
¼ Teaspoon Salt
¾ Cup Butter, softened
1 Cup Sugar
1 Egg
1 Tablespoon Water
¼ Cup Molasses
4 Tablespoons White Sugar

Directions:

1. Preheat oven to 350 degrees F. 
2. Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
3. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy.
4. Beat in the egg, then stir in the water and molasses.
5. Gradually stir the sifted ingredients into the molasses mixture.
6. Put the dough in the refrigerator for at least 30 minutes - optional but recommended!
7. Shape dough into 1" sized balls, and roll them in the remaining 4 tablespoons of sugar.
8. Place the cookies 2 inches apart onto a cookie sheet.
9. Bake for 10-12 minutes in the preheated oven.
10. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

1. Enjoy!!

Candy Cane Kiss Cookies

CLICK THE LINK BELOW TO CHECK OUT MY NEW WEBSITE!!

www.goddessofbaking.com

12 Days of Christmas Cookies: Day 5

Its Friday which means its time for a super fun and colorful Christmas cookie post!  I love sprinkles and these cookies are loaded with them.  I have one of those containers of sprinkles with 5 different types in it, opened all the lids and just started shaking the sprinkles in.  Then I turned on the mixer and added more.  Haha, I might have gone a little nuts but you can never have too many sprinkles.  

This is a basic sugar cookie recipe, soft and chewy, just loaded up with sprinkles. The candy cane kiss on top is for extra color and holiday spirit.  You could make these for other holidays too with a chocolate kiss on top and sprinkles to match.  Hope you enjoy these as much as my work did!

Happy Holidays!

Sugar Cookie - Sallys Baking Addiction

Yield: 18-24 depending on size

Ingredients:

10 Tablespoons Unsalted Butter, room temperature
1 Cup Sugar
2 Egg Yolks
1 Teaspoon Vanilla
1 1/2 Cups Flour
3/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
Lots of sprinkles - I used all different kinds
24 Candy Cane Hershey Kisses

Directions:

1. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. 
2. Using a hand-held or stand mixer with a paddle attachment, cream the butter and sugar together on medium speed for 5 full minutes, scraping down the sides and the bottom as necessary. 
3. Add the egg yolks and vanilla, beating on medium-high until fully combined. Scrape down the sides and bottom of the bowl as necessary. 
4. In a medium bowl, toss the flour, baking powder, and salt together. Add the flour mixture to the wet ingredients on low speed until fully combined. Add a few shakes of different types of sprinkles until the desired sprinkle to dough ratio is accomplished.
5. The dough will be very thick. If the dough is too sticky, chill for at least 45 minutes.
6. Preheat oven to 350F degrees.
7. Roll dough into balls, a little less than 1 Tablespoon of dough each. The dough may seem dry*, but the warmth of your hands will allow it to come together in a ball. 
8. Roll into assorted sprinkles and bake for 8-10 minutes. 
9. The cookies will look very, very under baked. That's what you need. Do not over bake. Allow the cookies to cool on the baking sheet for about 5 minutes. 
10. Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting.  My cookie sheet wont fit into my freezer, not did I have room for it, so I waited a few minutes then put the kiss on the cookies.  It melted a little but didn't deform the kiss.   
11. Cookies remain fresh tightly covered at room temperature for 1 week.
12. Enjoy!!

Christmas Cut-out Sugar Cookies

CLICK THE LINK BELOW TO CHECK OUT MY NEW WEBSITE!!
www.goddessofbaking.com

12 Days of Christmas Cookies: Day 4

Sugar cookies are a holiday classic.  I used to make these cookies as a kid to leave out for Santa.  They are buttery and soft and will even put a Grinch in the holiday spirit!  Today I only made Christmas trees because they are the easiest to decorate.  I little bit of green royal icing and some sprinkles is all you need for these and they turn out very pretty.  

I brought these into work and everyone loved them!  Nothing better then a sugar cookie for breakfast.  Whoops...

Happy Holidays!

Cut Out Sugar Cookies - Recipe from Love Grows Wild
Yield - Depends on the size of your cookie cutters
Ingredients:
1 Cup Unsalted Butter, room temperature
1¼ Cup Sugar
1 Egg
2 Teaspoons Vanilla
3 Cups Flour
1½ Teaspoons Baking Powder
¼ Teaspoon Salt
colored sugars for decorating

Directions

1. In a large mixing bowl, cream together butter and sugar until light and fluffy, about 2 minutes. 
2. Add in egg, vanilla extract, and mix until combined.
3. In a separate bowl, combine flour, baking powder, and salt. Make sure to spoon the flour into your measuring cup and level it off with a knife to ensure accurate measurements. 
4. Slowly add the flour mixture to the butter mixture and mix until completely combined.
5. Roll the dough between 2 sheets of parchment or wax paper and place on a baking sheet in the refrigerator. Chill for about 20-30 minutes.
6. Cut dough into shapes with cookie cutters and transfer to a baking sheet. Sprinkle with colored sugars.
7. Bake at 350 degrees for 8-12 minutes. Cool on baking sheet 5 minutes, then transfer to a baking rack to cool completely. 
8. Store in an airtight container.
9. Enjoy!!

Brown Sugar Pecan Cookies

CLICK THE LINK BELOW TO CHECK OUT MY NEW WEBSITE!!
www.goddessofbaking.com

12 Days of Christmas Cookies: Day 3

Before Thanksgiving I bought a huge bag of pecans from Costco and now I am trying to find recipes with pecans.  I came across this recipe and was really excited to try it.  They turned out really good and the frosting is to die for!  The cookie is soft but has a nice crunch with the pecans in the cookie and on top too.  

These cookies would be a huge hit at any holiday party!

Brown Sugar Pecan Cookies - Recipe from Tatertots and Jello
Yield: 3 Dozen
Ingredients:
1 Cup Unsalted Butter, softened
1/2 Cup Sugar
1/2 Cup Brown Sugar, packed
1 Egg, room temperature
1 Teaspoon Vanilla
2 Cups Flour
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Chopped Pecans

Directions:

1. In a large mixing bowl, beat butter at medium speed until creamy. Add sugars and beat until smooth. 
2. Add egg and vanilla and beat until well combined.
3. In a separate bowl combine flour, baking soda and salt. Gradually add flour mixture to butter mixture and mix well. 
4. Stir in chopped pecans. Cover and chill at least 30 minutes.
5. Preheat oven to 350 degrees.
6. Shape dough into 1-inch balls and place 2 inches apart on a cookie sheet. Bake for 10 to 12 minutes. (If making larger cookies, add an extra 1 to 2 minutes to baking time.) Cool 2 minutes on pan and remove to wire racks. Cool completely before frosting.

Brown Sugar Frosting

Ingredients:

1 Cup Brown Sugar, packed
1/2 Cup Half & Half
1 Tablespoon Unsalted Butter
1 1/4 to 1 1/2 Cups Powdered Sugar

Directions:

1. Combine brown sugar and half and half in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. 
2. Boil for 4 minutes.
3. Remove from heat and stir in butter. Add 1 1/4 cups powdered sugar and beat at medium speed with an electric mixer until smooth. 
4. Consistency will seem thin but will thicken as it cools. If frosting seems too thin, add enough of the remaining powdered sugar to desired consistency.
5. Frost your cookies with about 1 teaspoon or so and sprinkle chopped pecans on top.
6. Enjoy!

A word of advice: Because this brown sugar frosting thickens rather quickly, don’t start it until you’re ready to frost the cookies. If it starts to set, just give it a nice stir with your spatula.

Soft & Chewy Chocolate Peppermint Cookies

CLICK THE LINK BELOW TO CHECK OUT MY NEW WEBSITE!!
www.goddessofbaking.com

12 Days of Christmas Cookies: Day 2

Eating extreme amounts of peppermint flavored things is one of my favorite things about the holidays.  Everything from a peppermint mocha at Starbucks,  to Dove peppermint bark chocolates, to plain old candy canes, I just cant get enough.  I think that might put me on the naughty list, or might just mean I need to wear my fat pants for a month or two...

These cookies were on the top of my "To-Bake List" due to the Andes peppermint crunch thins in them.  They have a rich chocolate cookies base that is perfectly soft and chewy and then they are loaded with peppermint crunch.  Doesn't get much better then that!

If you are going to make these, which I highly recommend you do, make sure you have enough time to chill the dough.  Its a very important step and you cannot skip it.  I know time is tight around the holidays, everyone has a million things to do, just plan to make the dough, wrap some presents, then finish off the cookies in the oven!

Happy Baking & Happy Holidays!

Adapted from Mom on time out
Yield - 3 Dozen
Ingredients:
1 1/2 Cups Flour
1/2 Cup Unsweetened Baking Cocoa
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
3/4 Cup Light Brown Sugar
1/2 Cup Sugar
1/2 Cup Unsalted Butter, room temp or even slightly melted
1 Teaspoon Vanilla
1 Egg, room temperature
2 Tablespoons Water
1 Cup Andes Peppermint Crunch baking chips plus more for sprinkling on top - I couldn't find the baking chips so I just cut  up the peppermint thins

Directions:

1. Whisk together flour, cocoa, baking soda and salt. Set aside.
2. Cream sugars and butter together until light and fluffy.
3. Add in egg, vanilla and water and beat until well blended.
4. Gradually add in dry ingredients.
5. Fold in baking chips.
6. Refrigerate dough for 1 hour.
7. Preheat oven to 375 degrees.
8. Line cookie sheet with parchment paper.
9. Scoop out rounded tablespoons of cookie dough onto prepared cookie sheet. Dough is very thick.
10. Bake for 7-8 minutes or until they are set. Do not over bake!
11. Remove from oven, sprinkle with additional Andes chips if desired, and let cool on a rack. Store in an airtight container.
12. Enjoy!

Turtle Thumbprint Cookies

CLICK THE LINK BELOW TO CHECK OUT MY NEW WEBSITE!!
www.goddessofbaking.com

12 Day of Christmas Cookies: Day 1

Here we go, jumping into the holiday season.

 I committed to doing 12 days of Christmas cookies and its already been tough.  I spent all weekend making cookies so I would be caught up during the week but yet I still feel behind.  Oh well, who needs sleep when you can be baking and blogging.

I also got a new camera this weekend, Nikon D3300 which I love so far.  It was a steal on black Friday at Costco so I couldn't resist.  No more Iphone photos on this blog!

On to the cookies, they are delicious and are perfect for any holiday party.  I have never made or even ever tried a turtle cookies but they turned out amazing.  These are definitely going on a rotation in my holiday baking.  I handed some around to neighbors and friends and they were a huge hit.  People were saying they were too pretty to eat, but I don't they that lasted long.  I made my cookies on the big side and the recipe only yielded 15, so be sure to scoop your dough small if you want more then that.

Happy Holidays!

Turtle Cookies - Adapted from Tastes Better From Scratch
Yield: 16-20 cookies

Ingredients:
1 Cup Flour
1/3 Cup Cocoa Powder
1/4 Teaspoon Salt
½ Cup (1 stick) Butter, unsalted and room temp
2/3 Cup Sugar
1 Large Egg, separated
2 Tablespoon Milk
1 Teaspoon Vanilla
1 Cup Pecans, finely chopped

For the Caramel:
2/3 Cup Kraft Caramel Bits (or regular caramels, melted)
1/2 Teaspoon Water

1/4 Cup Dark Chocolate for Drizzle

Directions:

1. Combine flour, cocoa and salt. 
2. In a separate bowl cream together the butter and sugar until light and fluffy. Mix in the egg yolk, milk and vanilla. 
3.  Stir in flour mixture, just until combined. 
4. Chill dough in the refrigerator for one hour.
5. Whisk egg whites in a bowl until frothy. Place chopped pecans in another shallow bowl. 
6. Remove dough from fridge and roll into small balls (however many cookies you want–I made 20 small ones).
7. Roll each dough ball in the frothy egg whites, and then roll and press in the chopped pecans.
8. Use the back of a small measuring spoon to make an indentation in the center of each dough ball.
9. Bake at 350 Degrees F for about 10-12 minutes, or until set.
10. As the cookies come out of the oven, gently re-press the indentations with a small spoon.
11. In a microwavable bowl mix the caramel bits and water. Microwave at 30-second intervals, stirring after each interval, until caramel is melted (1-2 minutes). Pour small spoonfuls of caramel into the indented cookies. 
12. Drizzle with melted chocolate.
13. Enjoy!

Browned Butter Brown Sugar Cookies

CLICK THE LINK BELOW TO CHECK OUT MY NEW WEBSITE!!

www.goddessofbaking.com

Do you love butter?  Do you love brown sugar and vanilla too?  Silly questions?  Well if you said "heck yes!" to any of those questions, then you will love these cookies.  

This post is actually for my 4 year anniversary of Goddess of Baking.  A lot has changed in the last four years since I started this blog.  This whole thing started while bored in biology class my senior year of college.  Since then, I have worked 3 totally different jobs, traveled the world, moved back to San Diego, bought a house, became an aunt to little Ben, and married the man of my dreams.  In the four years, I baked in four different kitchens, but have settled into my new kitchen nicely.  I now work for a catering company and get to be around food all day.  Its pretty cool.  I worked planning weddings on the side for 5 years and now I work on the catering sales side of weddings.  I hope you have enjoyed my blog over the years, and I am going to keep the recipes coming in hot from now on.  Thank you to all my family and friends for all the support me and I hope you have all enjoyed reading my posts.  

Enough about me and back to the cookies...

If you like butter, and you like brown sugar, then you will love this cookie.   

It was crunchy on the outside and yet still chewy and gooey on the inside.

Enjoy with a large glass of milk, and try not to eat the whole stack.

Just one more for good measure. 

Browned Butter Brown Sugar Cookies - Adapted from Sweet Pea's Kitchen
Ingredients:
14 Tablespoons Butter, unsalted
1 3/4 Cups Packed Light Brown Sugar, plus 2 tablespoons for rolling the cookies in
2 Cups Flour, plus 2 tablespoons
1/2 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Large Egg +1 Egg Yolk, room temp
1 1/2 Tablespoons Vanilla
2 Tablespoons Granulated Sugar, for rolling the cookies in

Directions:

1. In a large skillet over medium-high heat, melt butter. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 3-5 minutes. Remove from heat and transfer to a large heatproof bowl. Let cool for 15 minutes.  Be sure to not over cook the butter, it is a very fine line between browned butter and burnt butter.  If you are a browned butter newbie, here is a good guide -  How Sweet Eats
2. Preheat oven to 350 and line a large baking sheets with parchment paper.
3. In a medium bowl, whisk together flour, baking soda, baking powder and salt; set aside.
4. In the bowl of a stand mixer with the paddle attachment, beat together the browned butter and 1 3/4 cups brown sugar until combined and no lumps remain, about 2 minutes.
5. Add egg, yolk and vanilla and mix until smooth, about 30 seconds. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
6. Place the remaining 2 tablespoons of brown sugar and 2 tablespoons of sugar for rolling in a shallow bowl. Roll one heaping tablespoon of dough into ball between your palms, roll the ball in the sugar, and then place it on the prepared baking sheet spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet).
7. Bake cookies until tops are puffy and slightly cracked, about 10 to 12 minutes.  Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 2 minutes, then using a wide metal spatula, transfer the cookies to the rack to cool completely.
8. Enjoy!!

Recipe Note: Use fresh brown sugar, as older (harder and drier) brown sugar will make the cookies too dry.

Salted Caramel Chocolate Chip Cookies

CLICK THE LINK BELOW TO CHECK OUT MY NEW WEBSITE!!

www.goddessofbaking.com

While walking the isles of the grocery store, I came across the new Toll House Delightfulls - chocolate chips filled with different flavors.  I decided I would buy a bag of the caramel filled chocolate chips and use them in a recipe.  When I stumbled across the recipe for these cookies I wanted to make them with caramel bits like it calls for but after an unsuccessful shopping trip, I figured I would substitute some of the caramel bits for the caramel Delightful chocolate chips along with a few caramels cut up into small pieces.   

These cookies turned out amazing.  I am always nervous about sprinkling too much salt on top but I am getting better at it.  I passed these out to the neighbors and they were gobbled up immediately.  One of the neighbor kids tried to pay me a dollar for the cookies I gave to this family.  I just ran away...

The Toll House Delightfulls are bigger chocolate chips then normal, but I didn't think they added much flavor to the cookie and I didn't see any caramel in the middle when it bit into it.  If you are going to make these cookies I would recommend trying to find the Kraft caramel bits - I think you can get them at target, not 100% sure on that though.  If not, cutting up caramels work too.  About 10 or 12 caramels (made for baking) is about all you need.

Hope you enjoy these cookies as much as we all did!  

Salted Caramel Chocolate Chip Cookies - Adapted from Two Peas And Their Pod

Yield: 3 dozen cookies

Ingredients:
2 Cups Flour
2 Teaspoons Cornstarch
1 Teaspoon Baking Soda
1/2 Teaspoon Sea Salt
3/4 Cup Unsalted Butter - room temperature
1 Cup Brown Sugar
1/4 Cup Granulated Sugar
1 Large Egg - room temperature
2 Teaspoons Vanilla Extract
1 Cup Chocolate Chips - I used 1/2 Cup Semi Sweet Chocolate chips and 1/2 Cup Toll House DelightFulls - Milk Chocolate filled with caramel

1/2 Cup Kraft Caramel Bits - I could not find these so I cut up about 6 caramels into little squares

Sea salt, for sprinkling on cookies

Directions:

1. Preheat oven to 350 F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.   I like to use my AirBake pans that do NOT need a baking mat or parchment paper.
2. In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.
3.  In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.
4. Stir in the chocolate chips and caramel bits. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Sprinkle each cookie with sea salt.
5. Bake cookies for 10 minutes, or until slightly golden brown around the edges. 
6. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
7. Enjoy!!

Cookies & Cream Cake

CLICK THE LINK BELOW TO CHECK OUT MY NEW WEBSITE!!

www.goddessofbaking.com

It was time to make a cake and this cake caught my interest.  It lived up to my expectation and everyone love it.  The cake is very moist and has great flavor.  I love the whipped cream frosting as its not as heavy and filling as a normal buttercream frosting.  I don't have much else to say other then, THIS CAKE ROCKS!

Cookies & Cream Cake - Adapted from Bird On A Cake

Cake Ingredients:
2 Cups Flour
1 1/2 Cups Sugar
1 Package (3.4oz) Instant Vanilla Pudding Mix
1 Tablespoon Baking Powder
1 Teaspoon Baking Soda
1/2 Cup Vegetable Oil
1/2 Cup Lukewarm Water
3 Eggs (room temperature)
1 Cup Sour Cream
1 Teaspoon Vanilla
14 Oreo Cookies (chopped into quarters) 

Oreo Whipped Cream Frosting Ingredients:
1 Quart Heavy Whipping Cream
3/4 Cup Sugar
14 Oreo cookies (remove the filling and crush the cookies)

Directions:

1. Heat oven to 325. Line the bottoms of two 9 inch round cake pans with wax paper and grease the sides or spray the whole pan with Pam.
2. In a large mixing bowl, whisk together the flour, sugar, pudding mix, baking powder and baking soda. 
3. Add the oil, water, eggs, sour cream and vanilla extract. Beat with mixer on medium speed until well blended. 
4. By hand, mix in the Oreo cookies.
5. Pour the batter into prepared pans and bake for approx. 30 minutes or until toothpick inserted in center comes out clean.  Let the cakes cool completely - or even freeze.
6. With an electric mixer, whip the cream and sugar until it forms stiff peaks (3-4 minutes). Fold in crushed Oreos. Keep refrigerated.
7. To assemble your cake, level your cakes and slice them each in half, to make four cake layers. 
8. Spread frosting between the layers and cover the entire cake with frosting. Keep refrigerated and garnish with Oreo cookies right before serving.
9. ENJOY!

Two Chocolate Oatmeal Cookies

These cookies are a bite of heaven in your mouth.  The original name for these cookies was "I want to marry you cookies"  but I made they and well I am still not married so I figured I would change the name.  They are made a little differently then most cookies and in the beginning I was a little worried but in the end they came out perfect!  You melt the butter and then add lots of brown sugar which give the cookie a caramel flavored base.  Then with the oatmeal and both white chocolate chips and milk chocolate chips you get a delicious cookie.  The real kicker here is the hint of cinnamon.  My boss told me they taste like Christmas and she wants to have me make some for her Christmas party this year.  You cannot go wrong adding these cookies to your holiday baking list.

I Want To Marry You Cookies - Adapted from Cookingchanneltv.com
1 Cup Butter, unsalted
1 1/4 cups Dark Brown Sugar
1/2 Cup Sugar
1 Egg, room temperature is best
1 Egg Yolk, room temperature is best
1 Teaspoon Vanilla
2 Cups Flour
1 Cup Rolled Oats
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Cinnamon
3/4 Cup White Chocolate Chips
3/4 Cup Chocolate Chips

Directions:

1. In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.
2. Add the dark brown sugar and white sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes or more.
3. Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
4. Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together.
5. Stir in the white chocolate chips and milk chocolate chips.  At this point it will look pretty oily, so I chilled the dough for the 30 minutes and then formed the balls and chilled a little more.  
6. Roll by hand into about 30 medium-size balls or use a cookie scoop, and place on a light-colored cookie sheet.
7. Chill for 30 minutes.
8. Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 15 minutes.

Oatmeal Coconut Cookies

Even people who don't like coconut will love these cookies!

Oatmeal Coconut Cookies - Off a bag of Coach's Oats
Yield: 3 Dozen Cookies
Ingredients:
1/2 Cup Butter, Unsalted and Room temperature
1/2 Cup Sugar
1/2 Cup Brown Sugar, packed
1 1/2 Teaspoon Vanilla
1 Egg
1 Tablespoon Milk
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Cup Flour
1/2 Cup Rolled Oats
1/2 Cup Coach's Oats
1 Cup Coconut

Directions:

1. Preheat oven to 350.
2. Cream the butter with the sugars until light and fluffy.
3. Add the egg, vanilla and milk.  Mix just until combined.
4. Add the flour, salt, baking powder, and baking soda.  Be sure not to overmix!
5. Once all mixed, add the oats and coconut.  Mix just until combined.
6. Scoop tablespoon size dough balls onto a prepared cookie sheet.
7. Bake cookies 12-15 minutes or until golden brown around the edges.  Let cool.
8. ENJOY!!

Chocolate White Chocolate Chip Cookies

I made these cookies last week for some of the clients at my work.  Everyone raved about them!  One clients said "congratulations" on the delicious cookie.  They almost taste like a brownie more then a cookie, but that's not a bad thing.  I would highly recommend these cookies!!

Chocolate White Chocolate Chip Cookies - Adapted from All Recipes

Yield: 3 Dozen

Ingredients:

1 Cup Unsalted Butter, room temperature
2/3 Cups White Sugar
2/3 Cup Brown Sugar
2 Eggs
2 Teaspoons Vanilla Extract
2 1/4 Cups Flour
3/4 Cup Unsweetened Cocoa Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 2/3 Cups White Chocolate Chips

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. 
3. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. 
4. Drop by rounded teaspoonfuls onto a prepared cookie sheets.
5. Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
6. Enjoy!!

Maple Oatmeal Cookies

Best Cookies Ever!! They taste like breakfast!  Try them!!

Adapted from Sugarpiesfood.com

Ingredients:
1 Cup Butter, unsalted and room temperature
1 1/3 Cup Light Brown Sugar, packed
2 Large Eggs
1 Teaspoon Vanilla
1/4 Cup Pure Maple Syrup
2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
3 Cups Rolled or Quick Cooking Oats

Instructions:

1. In bowl of electric mixer fitted with paddle attachment, beat together butter and brown sugar until light and fluffy. 
2. Add eggs one at a time, beating after each addition. Add vanilla and maple syrup and beat until combined. 
3. Sift together flour, soda, cinnamon and salt. With mixer on low speed, gradually add dry ingredients until incorporated. Stir in oats.
4. Chill batter for 30-45 minutes in refrigerator (this helps the cookies stay plump in the oven.)
5. Preheat oven to 350 and line baking sheets with parchment paper. Remove batter from refrigerator and drop by 1 1/2 tsp. or 1 tbs. onto prepared baking sheets. Bake for 12-15 minutes or until edges just begin to brown and middles remain light in color.
6. Remove from oven and allow to cool on baking sheets for 5 minutes then remove to wire rack to cool completely.

Peanut Butter Chocolate Chip Cookies

I made these cookies for a client appreciation party and goodbye party for my boss at work.  We catered food from Corner Bakery and I made the desserts.  These cookies went faster then the sandwiches!  Everybody loved them.  They don't taste super peanut buttery, but they are delicious.

Peanut Butter Chocolate Chips Cookies - adapted from How Sweet Eats
Yield: makes about 18 cookies
Ingredients:
2 Cups Flour
1/2 Teaspoons Baking Soda
8 Tablespoons of Unsalted Butter, melted and cooled
6 Tablespoons of Creamy Peanut Butter, melted and cooled
1 Cup Brown Sugar
1/2 Cup Sugar
1 Egg + 1 Egg Yolk, at room temperature
2 Teaspoons Vanilla
1 1/2 Cups Chocolate Chips

Directions:

1. Preheat oven to 325 degrees F. 
2. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.
3. Mix the flour and baking soda in a bowl and set aside. 
4. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. 
5. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together.  Fold in chocolate chips.
6. Scoop the dough with a cookie scoop or tablespoon measurement. Place on a baking sheet two inches apart and bake for 12-14 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely.
7. Enjoy!!

S'mores Cookie Bars

Happy Super Bowl Sunday!! I hope everyone had a great party with lots of delicious food and treats!  I made these to bring to a friends super bowl party, and they were a huge hit!! How could you go wrong with all the S'mores ingredients packed into a cookie!?  Whats amazing is the graham cracker stays crispy on the bottom, and then if you cook the cookie part just right then it stays gooey, and you can really taste the marshmallow.   This is an All-American treat for an All-America day!! Enjoy!!!

S'mores Cookie Bars - Adapted from Lovintheoven.com

Yield: 32 Squares

Ingredients:
11 Tablespoons Unsalted Butter, softened
1 Cup Brown Sugar, packed
½ Cup Granulated Sugar
2 Large Eggs
1 Teaspoon Vanilla
1 Teaspoon Baking Soda
½ Teaspoon Salt
1/2 Teaspoon Cinnamon
2 ½ Cups Flour
1 Cup Semi-Sweet Chocolate Chips
1 Cup Mini Marshmallows
3 Regular sized Hershey’s bars, broken into pieces
1-2 Packages Graham Crackers, broken into squares

Directions:

1. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.
2. Lay out graham crackers side by side on the pans as close as possible (they should be touching).
3. Cream together the butter and both sugars. Add the eggs and vanilla.
4. Gradually mix in the dry ingredients: flour, baking soda, salt and cinnamon.
5. Fold in the chocolate chips and marshmallows. 
6. Chill dough in refrigerator for 1 hour.
7. Place rounded tablespoons of dough on graham crackers.
8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. 
9. Bake for and additional 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. 
10. Make sure cookies are completely cool before cutting, otherwise you'll end up with a doughy mess!
11. Enjoy!!

Thin and Crispy Chocolate Chip Cookies

Happy New Year, two weeks late.  I have been really busy with work and I have been baking, just not posting.  I made delicious brownies last week and chocolate cupcakes another day.  But today is a special birthday post for my good friend Pepper.  He is 35 today and he requested these cookies.  I cut this recipe in 1/3 and they turned out great.  They are very crispy and almost carmel like on the outsides but the insides are very soft and buttery.  They don't look very pretty, but its the taste that counts!! Overall a very delicious cookies and I will be making these again!!

Happy Birthday Pepper!!

Thin and Crispy Chocolate Chip Cookies - Foodnetwork.com
Yield: 10 Large Cookies

Ingredients:
2/3 Cup Packed Light Brown Sugar
1 Stick Unsalted Butter, room temperature
1/2 Cup Sugar
1 Eggs
1 Teaspoon Vanilla
3/4 Cup Flour
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
6 oz Dark Chocolate or Chocolate Chips

Directions:

1. In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in the vanilla.
2. In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate chips.
3. Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room. ( I just scooped about 1/4 cup size balls and put them on a plate in the freezer and cooked 4 at a time.  They really do spread so use the biggest cookie sheet you have!  Also I used an airbake pan and i still used the parchment paper...)
4. Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
5. Bake until golden brown, 13 to 15 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.
6. Let them cool completely, I thought they tasted better the next day. 
7. Enjoy!!

Stained Glass Sugar Cookies

CLICK THE LINK BELOW TO CHECK OUT MY NEW WEBSITE!!

www.goddessofbaking.com

More holiday cookies!! I love how pretty these cookies are and I am sure they will be a show stopper at any holiday party.  They taste good and they look good, what more can you ask for!?  I used jolly rancher for the candy part and they harden nicely and I even made one cookies with red and green.  When I made them, I cooked the dough for about 5 minutes then took them out and added the jolly rancher.  If the candy gets too hot it bubbles up and goes over the edge so you have to watch them closely.  I hope everyone is enjoying their Christmas!  Happy Holidays!!

Stained Glass Cookies - Adapted from Martha Stewart

Yield: 3 Dozen
Ingredients:
2 Cups Sifted Flour, plus more for dusting
1/4 Teaspoon Salt
1/2 Teaspoon Baking Powder
1 Stick Unsalted Butter, room temperature
1 Cup Sugar
1 Egg
1 Teaspoon Vanilla

20 assorted clear colored hard candies, such as Jolly Rancher or Starburst hard candies

Directions:

1. In a large bowl, sift together flour, salt, and baking powder. Set aside.
2. In bowl of an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until fluffy, about 3 minutes. Add egg; beat until smooth, 1 minute.
3. Add reserved flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla. Wrap dough in plastic, and refrigerate for about 45 minutes.
4. Position two racks in oven; preheat oven to 325 degrees. Line two baking sheets with parchment paper or a Silpat (nonstick baking mat); set aside.
5. On a well-floured work surface, roll out chilled dough to 1/8 inch thick. Cut out exterior shapes using a cookie cutter or templates. With a metal spatula, transfer whole cookies to the prepared baking sheets. 
6. Using tip of a paring knife or cookies cutter, make a cutout in center of each cookie to be filled with candy. 
7. Transfer baking sheet to the refrigerator, and chill until cookie dough is firm, about 15 minutes. 
8. Crush the candies into small pieces.
9. Place the baking sheet in the oven, and bake cookies for about 5 minutes.  Take the cookies out and add the candy.  
10. Bake until the candy has melted and completely filled the cut-out area, 6 to 8 minutes. Do not let the cookies brown, or the stained-glass effect will not be as brilliant and the candy centers may become bubbly, not clear.
11. Let the cookies cool on the baking sheet for about 3 minutes, and then use a metal spatula to transfer them to a wire rack to cool completely.
12. Enjoy!!

Chocolate Peppermint Cookies

These cookies are so festive and they smell amazing! I love the combination of chocolate and peppermint.  I made dark chocolate peppermint fudge which I will be posting soon too!  The batter is just a chocolate roll out recipe from Bon Appitet magazine and then your creativity comes into play with whatever you want to do with the dough.  I made some stars and some ornaments with cutouts in the middle as well as I used Martha Stewart Holiday Stencils to make snowflakes and the holiday wreath.  I bought an 8 pack of her stencils and they are super cute!!  Happy Holiday Baking!!

Your recipe here, or I will be posting the bon appetit one soon!