This Handy Dandy Tip was shared with me a few years back. I remember my friend, and experienced cookie baker, Jennifer told me about using a cookie scoop when making cookies for baking up perfectly uniform cookies. I didn’t think much of it at the time, except it was just another thing to take up space in my junky drawers. But I finally bought one, and man, was she ever right. It makes cookie making fast and fun. Not that I need any excuses to make baking cookies more fun. It is cookies that were talking about here.
Our favorite oatmeal cookie recipe is the Vanishing Oatmeal Raisin Cookie recipe from Quaker Oats, only with chocolate chips substituted for the raisins. Not that we have anything against raisins. But chocolate is hard to beat when it comes to cookies. These cookies are chewy and light in texture at the same time, and oh so satisfying. And they do vanish rather very quickly.
This recipe for peanut butter cookies so easy, and basic enough that it can adapted for a variety of sweet treats, as in making peanut butter ice cream sandwiches! Of course, these peanut butter cookies are fine all by themselves with a big glass of milk, but it sure is fun to make special treats from time to time too.
The nice folks from Pillsbury invited me, along with several bloggers, to create some great new cookie recipes for the holidays. I took the opportunity to enlist our teenage daughter to help create these Marshmallow Creme Filled Chocolate Dipped Sandwich Cookies. They were easy and fun. Although they may look at little complicated, they’re quite simple. Really! The most difficult (if you can call it difficult) thing is planning extra time for chilling in between steps.
For a while I’ve been wanting to adjust the recipe I use for chocolate skillet brownies, to make cookies. I finally got around to it this week, and couldn’t be more convinced that procrastination is a very bad thing. What was I waiting for? They turned out excellent! A solid chocolate-y win. The molasses of the dark brown sugar combines with the dark chocolate for a scrumptious cookie, with just the right hint of salt to balance the sweetness. They’re chewy and crunchy at the same time. And straight out of the oven? My, oh my …
In the past I’ve paid for ice cream cakes for special occasions, but after the success of this simple, yet decadent and devil-ish Cookies and Cream Ice Cream Cake, I’ll making them in the future. It really was quite easy. Baking the cake was the most difficult part. Of course, if in a hurry, a store bought cake could certainly be used.
Last week after making Peanut Butter Butterfinger Ice Cream, I made a few fun ice cream sandwiches for my kids. They’re teenagers, so not technically kids, I suppose, but they sure did grab them up like a bunch of happy-go-lucky kids. For the slightest moment, the angst filled teenager disappeared as they delighted in the ice cream sandwiches. And who wouldn’t? Kids of all ages will go for these.
In honor of my Thin Mint selling (and eating) days, and since it’s now March, which makes all things green and mint really popular, I caved and made a big giant Chocolate Mint Skillet Cookie/Brownie thing. It was quite a hit. The perfect balance of chocolate and mint and so very reminiscent of the Thin Mint that I almost cried.
I can hardly accept that it’s almost November. I was just getting used to September and school starting back. Time is fleeting isn’t it? Well, I say it’s better to accept reality and move forward into the holiday season on our own instead of being pushed and prodded, or wander through it all…