Tag Archives: Cookies

Simply the Best Chocolate Chip Cookie

If I haven’t said it before, I have made at least 30 different versions of chocolate chip cookies. That said this recipe below is by far my most requested recipe!

In fact it’s the only recipe I have memorized by heart because I have made it so many times. I have been fine tunning it for years. My mom always says I don’t like to share my food but I do love to share my recipes! This one is for you Kathy 😊!

We are gearing up for our yearly Topsail NC road trip and I asked my nephew what cookies I should make. Despite I already knew the answer before I asked the question… CHOCOLATE CHIP Aunt Nelli ❤️.

This Recipe Yields: approximately 5 dozen cookies using number 60 scooper.

Ingredients:

1 cup (2 sticks) unsalted butter (room temperature)

¾ cup brown sugar (not packed)

¾ cup granulated sugar

1 small (96g) box jell-o vanilla instant pudding or white chocolate

2 large eggs (room temperature)

1 tsp pure vanilla extract (penzey’s single strength)

2 3/4 cups All purpose flour

1 tsp baking soda

1 tsp kosher salt

1 (12 ounce) bag semi sweet chocolate chips (I used Aldi Brand this time but ghirardelli is always a winner too)

Directions:

1. In a stand mixer with paddle attachment cream together the butter, pudding, and both sugars. On a slow speed, add the eggs (one at a time), and vanilla extract to incorporate.

2. In a separate bowl, sift together the flour, baking soda, and salt. Gradually on a low speed add the dry ingredients to the creamed mixture.

3. Lastly add the chocolate chips. Mix until the chips are spread throughout dough evenly.
4. Cover with plastic wrap and refrigerate the dough for 1 hour.

5. After 45 minutes have elapsed preheat oven to 350. Keep the dough in the refrigerator. Prepare 1/2 sheet baking pans with parchment paper. Set aside.

6. Drop on parchment paper lined cookie sheet. I use a number 60 scoop to make them uniform.

Bake at 350 degrees for about 12-15 minutes; longer for really large cookies. (13 minutes is usually the trick to my oven)

Let the cookies sit on the pan for about a minute and then transfer to wire rack to cool completely.
Enjoy because they won’t last long !

Grandma Harper’s No Bakes Cookies

I am working on making a cookbook of my grandmother’s recipes. This recipe will definitely be added to one of the cookbook’s pages.

Yesterday one of my cousins asked me if I had gramdma’s no bake cookie recipe. I looked at the several recipes I had scanned a few months ago and sure enough I had it. This was one of his favorite treats my grandma used to make for us growing up. I almost forgot about this classic cookie thay used to fill her cookie jar and our hearts and stomachs years ago.

She always had homemade treats in her cookie jar for the grandkids and for grandpa too! I can honestly say I don’t ever recollect the jar being empty.

This recipe yields 51 cookies using a 60 scoop
Ingredients :

1/2 cup unsalted butter (grandma used margarine)

1/2 cup peanut butter

2 cups granulated sugar

1/2 cup skim milk

1 tsp pure vanilla extract

3 cups old fashioned mother’s oats

6 tb Dutch Processed Cocoa (grandma used Hershey’s cocoa

1/2 c marshmallow fluff

Directions:

1. Mix together cocoa, butter, sugar, and milk in a 5 or 6 quart sauce pan. Place mixture on high heat and bring to a boil.

2. One sauce is boiling remove from heat and stir in vanilla, peanut butter, and marshmallow fluff. Once sauce incorporates fold in the oats.

3. Scoop the cookies using a size 60 scoop on wax paper. You can place them fairly close together. If you can resist allow the cookies to fully set. The resting period can take up to an hour but this will depend on the temperature in your house.

4. Enjoy!

Gluten Free Peanut Butter Cookies

What’s so special about these cookies?? Well number 1 they have one of my favorite ingredients and number 2 there is only 5 ingredients !! You cannot beat that! These are super quick and easy. And husband approved! Also if you are on a gluten free diet there is a bonus because these are gluten free! They are also dairy free. You can also make them no sugar added by using Splenda instead of sugar if you wish. This recipe was altered from Paula Deen’s Magical Peanut Butter Cookie Recipe

Yields: 51 cookies

Ingredients :
2 2/3 cup granulated sugar
2 cups of you favorite peanut butter (creamy or crunchy or even half and half)
2 tsp vanilla extract
2 eggs
Vanilla sugar for sprinkling (optional)

Directions:

Using a metal whisk mix in medium to medium large bowl the peanut butter, sugar and vanilla.

Add eggs and incorporate all ingredients thoroughly.

Using a size 60 scoop portion out 15 cookies onto a half sheet parchment lined pan.

Press with fork to make crisscross design and dust with vanilla sugar.

Bake for 13 minutes and remove from oven. Allow to cool for 1-2 minutes on pan then remove to wire rack to cool remainder of time and enjoy.

Oatmeal Raisin Cookies

My nephew stayed the night last night and one of his favorite things to eat is raisins. I wanted to make something he could help assist with in the kitchen and cookies came to mind.

Preheat Oven to 350 degrees and line half sheet pans with parchment paper.

This recipe yields 62 cookies using number 60 scoop!

Ingredients:
1 1/2 cup of Quick Oats
1 1/2 cup of 100% old fashion oats
1/2 cup whole wheat flour
1 cup AP flour
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp pure vanilla
1/2 cup unsalted butter (room temperature) aka one stick
1/2 cup canola oil
1 1/2 cup raisins
2 large eggs
1 cup brown sugar not packed
3/4 cup granulated sugar

Directions:

Beat butter in stand mixer until fluffy.

Add oil and vanilla along with sugars and mix.

Add one egg at a time.

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Mix after each addition.

Set aside.

In a separate bowl sift together flours, salt, baking powder, and spices.

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Add the flour mixture ingredients into the wet.

Mix until combined.

Fold in oats.

Now fold in raisins.

Scoop out into parchment paper lined cookie sheet and bake for 18 minutes or until lightly browned around edges.

Enjoy!

I know my nephew sure did.

Pumpkin Spice Cookies with Cinnamon Chips

I love pumpkin! So does my husband…. these cookies are a combo of our favorite chocolate chip cookie with a few things substituted to make it seasonal and delectable. The purée and pudding mix makes the cookies very moist.

Ingredients:
1.5 sticks butter or margarine (room temperature) aka 3/4 cup
1/4 cup pumpkin purée
2/3 cup brown sugar (not packed)
2/3 cup granulated sugar
2 eggs (room temperature)
1 tsp pure vanilla extract
2¼ cups AP flour
1 tsp baking soda
1 tsp salt
1/2 tsp pumpkin pie spice
1 small box pumpkin instant pudding ( you can use sugar free)
1 cup of mini cinnamon chips

Directions
Preheat oven to 350.

1. Beat sugars, butter, and pumpkin purée until light and fluffy in stand mixer.

2. Add vanilla, and one egg at a time. Incorporate but don’t over mix.

3. In a separate bowl sift dry ingredients together ( except for the pudding mix).

4. Gradually on low add in flour mixture.

5. Mix on low/medium until no signs of flour. Add in pudding dry instant pack and mix until incorporated.

6. Fold in cinnamon chips.

7. Line baking sheet with parchment paper and use number 60 scoop for perfectly portioned cookies.

8. Bake for 13 minutes on 350.

9. Let rest on pan for a minute and remove cool on wire rack.

Yields 55 cookies when using # 60 scoop

Enjoy!

Chocolate & Peanut Butter Chips Peanut Butter Cookies

I made these the other day for a change from the tradition chocolate chip cookie! It was definitely a winner! I cannot take credit for this recipe. It is a TOH classic
Chippy Peanut Butter Cookies

Ingredients:

Ingredients
1 cup butter room temperature
1 cup creamy natural peanut butter
1 cup sugar
1 cup packed brown sugar
2 Farm Fresh Eggs
1 teaspoon Mexican vanilla pure extract
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 package (11 ounces) peanut butter and chocolate chips

Directions:

Preheat oven to 350 degrees

1. Place the butter, peanut butter, and sugar in a large mixing bowl and whip with electric mixer until the until very fluffy.

2. Reduce speed and add one egg at a time and vanilla.

3. In a separate bowl sift flour, baking soda, and salt. Gradually add dry ingredients to wet.

4. Once mixed without the of sign of flour residue toss in your chips. *** left over mini peanut butter cups work wonders in this recipe as well.

5. Line half sheet pan with parchment paper. I used a number 60 scoop to make perfect sized cookies.

6. Bake for 9 minutes or until golden brown.

Let the cookies set on the baking sheet for an additional minute and move to wire rack.

This recipe will yield around 72 cookies. Be aware the cookie monsters will come out of the woodwork and you might lose count.

These are my husband’s favorite cookie! So when i asked him what cookie to make for our friends that are moving to Cali road trip, let us just say I already knew the answer. Plus I couldn’t wait to try out our new vanilla from our recent vacation to Punta Cuna.

Ingredients
2 sticks butter or margarine (room temperature)
¾ cup brown sugar
¾ cup granulated sugar
2 eggs (room temperature)
1 tsp pure vanilla extract
2¼ cups AP flour
1 tsp baking soda
1 tsp salt
1 small box vanilla instant pudding ( you can use sugar free)
1 12 ounce bag dark chocolate chips

Directions
Preheat oven to 350.