Kodiak Chocolate Chip Cookies

Fresh baked chocolate chip cookies are the reason I’m not model weight: they’re my Achilles heel. I have a bunch of Kodiak cake boxes to use up and this is a break from pancakes and waffles. They’re delicious, and have a lot of fiber and protein*! 

Kodiak Chocolate Chip Cookies

3/4 c butter, room temperature 

1 c brown sugar

1 1/2 tsp vanilla

1 egg

1 c quick oats 

1 1/2 c Kodiak powder 

3/4 c chocolate chips

1. Preheat oven to 350 degrees. Cream butter and brown sugar until smooth. Stir in egg and vanilla. 

2. Stir in Kodiak mix and oats until blended. Stir in chocolate chips. 

3. Bake in preheated oven 9-11 monies or until edges and a little of the tops are golden brown. 

* For one large cookie:

Snowball Cookies

Nuts usually ruin baked goods for me but this is a recipe I've ALWAYS loved, even as an annoyingly picky little girl. They're known as "Russian Tea Cakes" or "Mexican Wedding Cakes" but we called them "Snowballs" growing up because...well...they looked like snowballs! It was the closest we had to the real thing at Christmastime growing up in Central California. The almond extract is optional but adds a richer flavor. I substituted walnuts because it's all I had on hand and they were still my favorite crumbly cookie. My 2 year old did some sort of Houdini trick to steal a third one off of the counter. Still not sure how he did that but he LOVES them. Makes about 2 dozen.

Snowball Cookies

1 c butter, at room temperature
1/2 c powdered sugar
1 tsp vanilla extract
1/2 tsp almond extract, optional
1/4 tsp salt
2 1/4 c flour
1 c finely chopped pecans
confectioners sugar for dusting

1. Preheat oven to 350 degrees. Cream butter, 1/2 c confectioners sugar, vanilla and almond extract with electric  beaters. Mix in salt, flour and chopped pecans. Dough will be crumbly. Press into 1" balls and place on unbaked cookie sheet about 1/2" to 1" apart. They don't flatten much.
2. Bake in preheated oven until bottoms are golden, about 15 to 20 minutes. The tops will still be white. DON'T let them burn. Roll immediately in powdered sugar and once again after they've cooled. Enjoy!

Almond (or hazelnut) Biscotti

Biscotti is so tasty dipped into a steaming cut of hot chocolate (or coffee, if that's your thing). These aren't going to break your teeth, however, like its Italian counterpart and can be eaten alone. Some end up too almondy for my taste, but this recipe is so good! Melt 1 c melted semi-sweet chocolate chips and a Tbsp coconut oil and dip bottoms or drizzle on top then let cool to harden, if you want to be extra fancy. Dark chocolate tends to be the "thing" with these. I love that they're easy, tasty and this recipe makes so many. Great for filling in the neighbor's holiday plates, a nibbler at a party or just for fun. We gave some to police officers and fire fighters with my son's preschool class and they were perfect! Had leftovers for the neighbors and they were a favorite! Thank you, Betty Crocker. Makes 40 cookies.

Almond (or Hazelnut) Biscotti

1 c hazelnuts or almonds, coarsely chopped
1 c sugar
1/2 c butter, softened
1 tsp almond extract
1 tsp vanilla
2 large eggs
3 1/2 c flour
1 tsp baking powder
1/2 tsp baking soda

Chocolate for drizzling, optional

1. Heat oven to 350 degrees. Spread nuts evenly on a jelly roll pan. Bake uncovered 5 minutes until golden brown. Stir nuts, spread and bake another 5 minutes. Set aside to cool.
2. In a large bowl, beat sugar, butter, almond extract, vanilla and eggs together, or mix with a wooden spoon. Stir in flour, baking powder and baking soda. Stir in nuts. Knead 2 to 3 minutes or until dough is firm and nuts are mixed.
3. Divide dough in half. On same jelly roll pan you roasted nuts in, shape both halves into 3x10 inch bars, rounding edges slightly, with enough space for each to expand.
4. Bake 25 minute or until center is firm to the touch (not rock hard but doesn't feel mushy). Cool on pan 15 minutes; move to cutting board. With a sharp knife cut each rectangle crosswise into 1/2-inch slices.
5. Place slices, cut side down, on jelly roll pan. Bake 15 minutes or until crisp and light brown. Immediately remove from cookie sheet to wire rack to cool.

Chocolate Chip Cookies

I've tried quite a few chocolate chip cookie recipes in search of the BEST one by far. Even my husband has said so and he's quite picky. None have topped this awesome recipe I got from Tristi Pinkston. The dough is awesome, fresh from the oven they're to die for, and delectable frozen. Makes about 3 dozen, depending what size you make each cookie.

Chocolate Chip Cookies

Ingredients

1 1/4 c granulated sugar
1 1/4 c packed brown sugar
1 1/2 c butter, softened at room temperature
2 tsp vanilla
3 eggs
4 1/2 c flour
2 tsp baking soda
1/2 tsp salt
2 c semi-sweet chocolate chips

1. Heat oven to 375.
2. In a large bowl, beat sugars and butter until light and fluffy. Beat in vanilla and eggs until well blended. Add flour, baking soda and salt, mixing well. Stir in chocolate chips.
3. Drop dough balls 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until light golden brown. Cool one minute on cookie sheet before removing to cooling rack.
4. For bars, spread half the dough onto bottom of 9x13 baking pan. Bake 15 minutes or until starts to turn golden brown.

Snickerdoodles

This recipe came from Tristi Pinkston. She wanted me to test some recipes for a book she has coming out and YUM! So delicious. They're best eaten within 24 hours (if you have a hard time with that, give me a call I'm sure I can help) but are always delicious. mmmmmm...Makes about 3 dozen, give or take.

Snickerdoodles

1/2 c butter, softened
1/2 c shortening
1 1/2 c sugar
2 eggs
2 t vanilla
2 3/4 c flour
2 t cream of tartar
1 t baking soda
1/4 t salt

For dipping:
3 Tbsp sugar
3 tsp ground cinnamon

1. Preheat oven to 400 degrees. In a small bowl, mix 3 Tbsp sugar and ground cinnamon. Set aside.
2. In a large bowl cream together butter, shortening, sugar, eggs and vanilla with beaters. Blend in the flour, cream of tartar, baking soda and salt.
3. Shape dough into 1-inch balls. Roll each ball in cinnamon-sugar mixture and place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes, careful not to overcook. Remove from cookie sheet to cooling rack immediately.

Delicious Fudgey Cookies

I don't usually love chocolate cookies. They taste too...waxy or something to me. Yes, I am picky about my sweets! But these cookies are de-licious! I ate almost a whole dozen of them out of the oven. <hanging head in shame...no will power here> I discovered the recipe from this website. With a cold glass of milk...mmmm....Makes about 3 dozen.

Delicious Fudgey Cookies

2 c sugar
1/2 c vegetable oil
4 1-oz unsweetened chocolate squares, melted and cooled to room temperature
4 eggs
2 tsp vanilla extract
2 c flour
2 tsp baking powder
1/2 tsp salt
1 c baking chips of your choice: milk chocolate, semi-sweet chocolate, butterscotch or peanut butter (white chocolate are not very good)...or chopped Reese's Peanut Butter cups or Milky Way...or whatever you'd like!

1. Combine sugar, oil, and chocolate in large mixing bowl; beat at medium speed with an electric mixer until blended. Add eggs and vanilla and beat at low speed.
2. Combine flour, baking powder and salt in a separate bowl. Add about 1/3 of the dry mixture at a time, mixing on low speed until well blended. Stir in baking chips. Cover and refrigerate at least 2 hours.
3. Preheat oven to 350 degrees. Drop medium spoonfuls of dough onto ungreased cookie sheet, flatten slightly, and bake about 10 minutes. Let cool 1 minute then place on rack or waxed paper to cool.

There's a video this website how to make one large cookie out of 2/3 of the dough. I like the cookies best, but this is pretty scrumptious, too! I used this buttercream frosting recipe.

Giant Delicious Fudgey Cookie

1. Follow steps 1 and 2 above, except omit baking chips if using frosting (unless you want the extra texture, use a handful of semi-sweet chocolate chips).
2. Preheat oven to 350 degrees.
3. Take 2/3 of the dough and place in 8" pie pan. Flatten and form into a circle, but don't let touch dough to edges. Place a piece of aluminum foil over pie pan and cover loosely.
4. Bake 25 minutes. Remove foil and pierce with toothpick. Cook, uncovered, until toothpick comes out crumbly. Be very careful not to overcook! It's better for it to be too gooey than an overdone brick. Let cool.

No Bake Chocolate/Peanut Butter Cookies

This is probably the same no-bake cookie recipe everyone and their dog has. But that's because it's so delicious! :D They're so sweet (SO sweet) and yummy and addicting. :) My kids, of course, LOVE them, DROOL after them and beg for more. ;) Makes about 2 dozen.

No Bake Chocolate/Peanut Butter Cookies

2 c white sugar
3 Tbsp unsweetened cocoa powder
1/2 c butter
1/2 c milk
1 pinch salt

1/2 c peanut butter
1 tsp vanilla extract
3 c quick cooking oats

1. Line large cookie sheet with waxed paper; set aside.
2. In medium saucepan, bring sugar, cocoa, butter, milk and salt to a rapid boil. Once mixture is roiling, set timer for one minute. Remove from heat and add peanut butter and vanilla; stir until melted. Add quick oats; mix well.
3. Quickly drop by the spoonful onto paper-lined cookie sheet. Let cool at room temperature, or in refrigerator for faster results.

No Bake Butterscotch Cookies

I've always liked no-bake cookies, but had only tried the chocolate variety. :) Until now. These are delicious! I made them for my husband for our anniversary and he went ga-ga over them. Ate 6 the first night, though I don't know how because they're so rich! Makes about a dozen cookies.

No Bake Butterscotch Cookies

1 11-oz package butterscotch chips
1 c crunchy peanut butter
2 1/2 c cornflakes cereal
1/2 c semi-sweet or milk chocolate chips
1/2 c peanut butter chips, optional

1. Line large cookie sheet with parchment paper; set aside.
2. Melt chips and peanut butter together in a medium sauce pan over medium-low heat, stirring constantly. Remove from burner. Add cornflakes and stir until well blended. Add chocolate and peanut butter chips, if using. Stir until well blended. Drop by spoonful on paper-lined cookie sheet, the size of the spoon determining the size of the cookie. If cookies are too high, flatten a little.
3. Place cookie sheet in refrigerator and let cool until hardened, about 20 minutes. Serve cool or at room temperature.

Frosted Sugar Cookies

I got this sugar cookie recipe from my sister. :) These slightly salty cookies, mixed with the super sweet frosting, equal perfection. Try them!! If you feel you have a better recipe, let me know. ;) Makes 2 dozen.

Sugar Cookies

1/3 c butter
1/3 c shortening
1 egg
3/4 c sugar
1/2 Tbsp milk
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
2 c flour

1. Preheat oven to 375 degrees.
2. Mix butter and shortening together with hand or electric mixer. Add eggs, sugar, milk, baking powder, salt, and vanilla; mix. Blend flour in slowly.
3. Roll dough flat on floured surface, patting flour on rolling pin and sprinkling flour on top of dough so it won't stick. Cut out shapes with cookie cutters. Use flat spatula, dipped in flour, to place on cookie sheets, 1/2" apart.
4. Bake 7-8 minutes, or until still white on top and light brown on bottom edges. Let sit 1 minute, then place on cooling rack or parchment paper. Frost.

Frosting

1 1/2 c powdered sugar
1/4 tsp vanilla
1 Tbsp milk

Mix ingredients together. Keep adding milk, 1 Tbsp at a time, until desired consistency. Add food coloring if desired, 1 drop at a time.

Chocolate Chip Cookies with Pudding

I'm picky about my cookies. These are pretty much perfect...perfect dough (yum), perfect out of the oven (yummy), perfect even after cooled (yummers). They even keep the perfect shape while baking. The vanilla pudding keeps them soft and yummy. I varied the recipe I found on allrecipes. There is pudding in the mix, which blows my mind. I thought they'd taste funny, but they don't! They taste delicious, like normal choc. chip cookies. Try it for yourself! :D

Chocolate Chip Cookies

4 1/2 c flour
3 tsp baking soda
2 c butter, softened
1/2 c sugar
1/2 tsp salt
1 1/2 c packed brown sugar
3-3.4 oz packages instant vanilla pudding
4 eggs
2 Tbsp vanilla
2 1/2 c chocolate chip cookies

1. Preheat oven to 350 degrees. Mix flour and baking soda in medium bowl; set aside.
2. In large bowl, cream butter, sugars and salt with hand beaters or mixer. Beat in instant pudding powder until well blended. Beat in eggs and vanilla until well blended. Mix in flour. Stir in chocolate chips.
3. Drop cookies by spoonful on ungreased cookie sheets. Bake 10-12 minutes or until edges are golden brown. Keep dough refrigerated in between each batch to avoiding cookies spreading too much.

Hershey's Perfect Chocolate Chip Cookies

 

I'm pretty picky when it comes to chocolate chip cookies. I never like ones sold in plastic containers in the grocery store--taste like shortening to me--and am not much easier to please at home (although I do love cookie dough and warm cookies out of the oven). I know there are better recipes out there than this because I've tasted them...I just have yet to find them myself. :) Until then, these are pretty darn scrumptious.

Hershey's Perfect Chocolate Chip Cookies

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) (HERSHEY'S) Semi-Sweet Chocolate Chips (I used 2 c and it was too much...I'd say 1 to 1 1/2 cups is sufficient.)
1 cup chopped nuts(optional)

1. Heat oven to 375°F.
2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
 

PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375°F. 20 minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars.

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CHIP COOKIES: Simply add 1/3 cup HERSHEY'S Cocoa to your favorite chocolate chip cookie recipe.

SKOR & CHOCOLATE CHIP COOKIES: Use 1 cup finely chopped SKOR bars and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips; omit nuts. Drop and bake as directed.

Heapsbrick Oven Cookies

A friend requested I post this recipe. These cookies are VERY good. :) My family has made these for years. Not sure where my mom got the recipe from. I like them baked so they're still white with golden tips. I freeze them right away when they've cooled (I do that with all my cookies) so they stay fresh. I double the recipe and it barely fits into my Kitchen Aid mixer. The oatmeal is really filling so I don't O.D. on them. I just love them. :) Let me know what you think!
 
Heapsbrick Oven Cookies

2 c flour 2 c sugar
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
2 1/3 c rolled oats
1 tsp vanilla
1 c shortening
2 Tbsp milk
1 egg
Chocolate chips
Mini M&M's (optional, use less chocolate chips)

Preheat oven to 350 degrees
Mix dry ingredients together. Stir in vanilla, shortening, milk and egg. It is a drier cookie dough, but if it is too crumbly to stick together when pressed, add more milk; 1 Tbsp at a time.
Drop onto ungreased cookie sheet and flatten, just a little.
Bake 12 to 15 minutes, or until slightly browned on top (although I like mine more white).
Let sit 2 minutes before placing on cooling rack. Great warm, cooled, or frozen.

Easy Peanut Butter Cookies (gluten free)

I don't know about you but I LOVE peanut butter. AND I love cookies. But peanut butter cookies often seem "diluted" with the multitude of ingredients that they include (flour, butter, etc.). Well here is a simple solution to that problem. How about a peanut butter cookie with only 3 ingredients, plus chocolate chips? They'll probably be the peanut butteriest cookies you'll ever eat. I DROOL just thinking about them. AND they're gluten free! My kids all make them because the recipe is easy to memorize. Give it a try!

Easy Peanut Butter Cookies

1 c peanut butter
1 c sugar
1 egg
3/4 c chocolate chips

Preheat oven to 350. Mix ingredients and drop by the spoonful on a cookie sheet (this recipe fills a large cookie sheet). I use a small or medium-sized PC cookie scoop. Flatten a little with a fork if you don't want them bulky (they don't really flatten while baking). Bake 10-15 minutes or until no longer dark and doughy in the middle (12 minutes is usually spot-on for me).