Chocolate Covered Strawberry Cookies

Chocolate Covered Strawberry Cookies | Recipe on www.bxtchesbeblogging.com

Sometimes I feel that I don’t get inspired enough or maybe it’s that I’m not letting inspiration in, but either way, every once and a blue moon, inspiration bangs right on the door. Maybe it wasn’t a bang on the door as much as it was a walk through Wal-Mart.

Once upon a time, on a late night ice cream run through my local Neighborhood Wal-Mart, I ran across some Chocolate Strawberry Oreos. . .I was intrigued, so I grabbed a pack hoping that something creative would hit me later. After several test runs and many happy test tasters later, I am proud to bring you. . .the Chocolate Covered Strawberry Cookie.

You can send a thank you card later.

Also, please note. . .my expertise lies in very little and that is especially true for photography. I am a work in progress when it comes to taking pics of recipes. I am trying, I am Pinteresting, I am learning. . .just please bear with a BXTCH, I promise the goods are delicious!

Please be sure to read through the entire recipe and all notes prior to pre-heating the oven.

Chocolate Covered Strawberry Cookie
The perfect cookie for Valentine's Day, your anniversary, a special birthday, or Monday night in front of the T.V. while watching The Bachelor search for his HEA.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 cup butter, softened (2 sticks)
  2. 1 cup sugar
  3. 4 tbsp. strawberry jello mix
  4. 2 eggs
  5. 1 tbsp. strawberry extract/flavoring
  6. 2 1/2 cups AP flour
  7. 1 tsp. baking soda
  8. 1/2 tsp. salt
  9. 1 3.5 ounce box chocolate pudding mix
  10. 10 Chocolate Strawberry Oreos (chopped)
  11. 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350℉
  2. Sift together
  3. Flour
  4. Pudding Mix
  5. Baking Soda
  6. Salt
  7. Cream together
  8. Butter
  9. Sugar
  10. Jello Mix
  11. **Let this cream for about 3-5 minutes (good and fluffy is what you are looking for)**
  12. Add eggs, one at a time, mixing well after each addition
  13. Add strawberry extract/flavoring
  14. Slowly add dry ingredients (just until well incorporated)
  15. Add in Oreos
  16. Stir in chocolate chips
  17. Scoop/spoon cookie dough onto a greased (or parchment paper covered) baking sheet.
  18. Bake for 9-11 minutes, or until edges start to brown (you'll know).
  19. After about 3-5 minutes, transfer cookies to cooling rack.
Notes
  1. So, maybe you can't find the Chocolate Strawberry Oreos (see pic). Don't worry BXTCHES, just use the Chocolate Oreos (chocolate cookie/chocolate cream)
  2. I actually purchased Strawberry flavoring, because it is all I could find. Actually, I have no idea if they even make a real Strawberry Extract, but the flavoring gets the job done. And, I know that a full tablespoon seems like a lot, but after some test runs, it was the amount that gave the best strawberry flavor.
  3. When making these cookies, I use a red #24 scoop. Which scoops about 2.5 tbsp. of dough. This yields me about 20 cookies per recipe. This also means that I have to cook mine for longer than 9-11 minutes. Obviously if your scoops are smaller, you will yield more cookies & have a shorter cooking time.
  4. If you are using a Kitchen Aid to whip these up, there is no need to chop your Oreos, just kick up the speed a bit, break the cookies in half and chuck them into the mixing bowl. The Aid will do the rest.
  5. I know that the picture looks a bit dull, but I promise these are fantastically delicious cookies.
  6. If you were looking to color these up, you could always whip up some buttercream and make yourself a special kind of sandwich.
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Coconut Cookies

Coconut Cookie | Recipe on www.bxtchesbeblogging.com

Coconut Cookies

I love Coconut Macaroons and I really wanted a cookie that was similar to that nugget of awesomeness. I had a recipe for a coconut cookie, but it was more thin and crispy than thick and chewy. And I’m more of a “thick and chewy” kind of girl, if you know what I mean.

So, with a little tweaking, I was able to come up with this delicious morsel of buttery goodness. 

This is another pudding cookie and the thing I adore about these type of recipes, it that you can really transform them into totally different cookies, just by using the same base. 

I hope you enjoy the newest addition to our cookie family, by the way, if you don’t enjoy coconut, you will not enjoy this cookie and while that hurts my heart just a bit, you have been warned.

As always, read the entire recipe and all of the notes prior to starting this process.

Coconut Cookies
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Ingredients
  1. 2 1/2 cups all-purpose flour
  2. 1 tsp. baking soda
  3. 1/2 tsp. salt
  4. instant coconut cream pudding (NOT PREPARED; 3.4 ounce box)
  5. 2 sticks butter, softened
  6. 1 cup packed brown sugar
  7. 1 cup white sugar
  8. 2 eggs
  9. 1 tsp. vanilla extract
  10. 2 2/3 cup sweetened flaked coconut
Instructions
  1. Preheat oven to 350°. Prepare a baking sheet by lining it with parchment paper.
  2. Sift together:
  3. Flour
  4. Baking Soda
  5. Salt
  6. *After ingredients are sifted, add pudding mix.
  7. Cream together:
  8. Butter
  9. Brown Sugar
  10. White Sugar
  11. *Allow this to get light and fluffy (about 3-5 minutes)
  12. Add your eggs to your creamed mixture, one at a time, making sure to mix well after each addition.
  13. Once your eggs are fully incorporated, add vanilla extract, be sure to mix well.
  14. Slowly add in your dry ingredients, once fully incorporated, add in your coconut.
  15. Drop by the spoonful onto prepared baking sheet. Bake for 8-10 minutes or until edges of cookie are turning golden brown. *see notes below*
Notes
  1. When making these cookies, I use a red #24 scoop. Which scoops about 2.5 tbsp. of dough. This yields me approx. 2 dozen cookies per recipe. This also means that I have to cook mine for longer than 8-10 minutes. I actually cook mine anywhere from 16-19 minutes, depending on how my oven feels that day. Obviously if your scoops are smaller, you will yield more cookies & have a shorter cooking time.
  2. I was able to locate the coconut cream pudding at my Albertsons, I haven't been able to find it at Kroger (which is where I usually shop), if you are having difficulty locating this particular flavor, just substitute vanilla pudding. If you go the vanilla route, then sift the pudding with the flour instead of adding it. The coconut cream pudding actually had bits of coconut in it and it makes it difficult to sift.
  3. Like I stated earlier, I prefer using a scoop to a spoon when "scooping" up cookie dough. Not only does it provide a larger cookie, but by using a scoop, I get cookie of the same size. This cookie is going to bake up thick, if you are wanting it to spread a bit while baking, then press the cookies down prior to placing in oven.
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Mint Chocolate Cookies

Mint Chocolate Cookies | Recipe on www.bxtchesbeblogging.com

Mint Chocolate Cookies

In my quest for new cookie recipes, here is what I have discovered. . .you can really alter certain recipes and turn them into the recipe you are looking for. I know genius discovery, right? 

Want proof? I went on a search for a mint chocolate cookie that I could really sink my teeth into, physically and metaphorically. I found a lot of green cookies, which didn’t really tickle my fancy and I found a lot of chocolate cookies with chocolate chips, and that didn’t make my toes curl either, too much chocolate (I know, that’s crazy talk). 

So, I took matters into my own hands and just altered another recipe and low and behold, IT WORKED! So, this BXTCH is going to bestow this Mint Chocolate Cookie wisdom onto you. You’re welcome.

As always, PLEASE read through the entire recipe and any notes before preheating.

Mint Chocolate Cookie
Chocolate + Mint = Goodness in your MOUTH!
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Ingredients
  1. 1 cup butter, softened (2 sticks)
  2. 1/2 cup packed light brown sugar
  3. 1/2 cup sugar
  4. 1 3.5 ounce box instant chocolate pudding mix (NOT PREPARED)
  5. 2 1/4 cups flour
  6. 1 tsp. baking soda
  7. 1 tsp. salt
  8. 2 Eggs
  9. 1 tsp. Vanilla
  10. 1 tsp. Peppermint Extract
  11. 2 cups Andes Baking Pieces
  12. 10 Mint Oreos (*see note)
Instructions
  1. PREHEAT OVEN TO 350°
  2. LINE YOUR BAKING SHEETS WITH PARCHMENT PAPER
  3. 1. Sift together your dry ingredients (flour/baking soda/salt/pudding mix)
  4. 2. Cream together butter and sugars until fluffy
  5. 3. Add eggs to creamed mixture, one at a time, mixing well after each addition
  6. 4. Add extracts, mix well
  7. 5. Slowly add sifted dry ingredients until it's all incorporated
  8. 6. Add Mint Oreos
  9. 7. Add Andes Baking Pieces
  10. Drop by spoonful or scoop onto prepared baking sheet
  11. Bake in 350° oven for 9-10 minutes, depending on size of scoop (*see notes)
  12. Cool on a wire rack
  13. ENJOY
Notes
  1. When making these cookies, I use a red #24 scoop. Which scoops about 2.5 tbsp. of dough. This yields me approx. 2 dozen cookies per recipe. This also means that I have to cook mine for longer than 9-10 minutes. I actually cook mine anywhere from 16-19 minutes, depending on how my oven feels that day. Obviously if your scoops are smaller, you will yield more cookies & have a shorter cooking time.
  2. When I'm making cookies and need to cream together the butter and sugars, I usually just put them together and let em go while I sift together my dry ingredients. This allows my creamed mixture to get good and fluffy.
  3. I use 2 cups of the Andes Baking pieces. If you don't desire a super strong mint flavor then relax a bit on those and maybe go with 1-1 1/2 cups. Totally up to you.
  4. Same thing with the Peppermint Extract. Since it can be quite strong, use it at your discretion.
  5. Your Oreos need to be chopped. I turn my stand mixer (with paddle) up to about a 5 or 6, and break them in half, then drop them in and let the mixer do the work. However, you can easily chop the Oreos with a knife as well.
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Peanut Butter Cup Cookies

Peanut Butter Cup Cookies | Recipe on www.bxtchesbeblogging.com

Peanut Butter Cup Cookies

Okay, so I’m not a big fan of peanut butter, which is apparently really strange and just crazy talk to some people (mainly my children). However, I do like PB & J, Reese’s Pieces, and Peanut Butter Cups (though I prefer the mini ones), which is probably even more strange than my dislike of peanut butter. Which brings me to the Peanut Butter Cup Cookie.

My hubby came home one day with Peanut Butter Cup Oreos and my first thought was “I can make a cookie with that cookie”, because let’s face it, besides dunking it in milk, the next best way to eat an Oreo is of course by making another whole cookie out of it.

Now, the one who doesn’t really care for peanut butter (that would be me) experimented then tasted and thought that this was a pretty damn impressive cookie. The only downside is that the Oreos that are used in this cookie are a “limited edition”, but fortunately, Nabisco actually makes a peanut butter Oreo, that is not a limited edition, therefore available year round. YAY!!

Now, I suggest that you get yourself a tall glass of milk and get ready for some one on one time with this nugget of deliciousness.

As always, please read through the entire recipe and notes before embarking on this adventure. 

Peanut Butter Cup Cookies
Peanut Butter and Chocolate: Is there a better combination?
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Ingredients
  1. 1 cup butter, softened (2 sticks)
  2. 1/2 cup packed light brown sugar
  3. 1/2 cup sugar
  4. 1 3.5 ounce box instant chocolate pudding mix (NOT PREPARED)
  5. 2 eggs
  6. 1 tsp. vanilla
  7. 2 1/4 cups flour
  8. 1 tsp. baking soda
  9. 1 tsp. salt
  10. 10 Peanut Butter Cup Oreos (chopped)
  11. 1 bag of Reese's peanut butter chips
Instructions
  1. Preheat oven to 350°
  2. Line your baking sheets with parchment paper
  3. Sift together: flour, pudding mix, baking soda, and salt
  4. Cream together: butter and sugars (make sure it is well mixed)
  5. Add eggs one at a time (mix well after each addition)
  6. Add vanilla (mix well)
  7. Slowly add flour mixture to cream mixture (mix well)
  8. Combine chopped Oreos and peanut butter chips, add to dough and mix well
  9. Spoon/scoop onto greased (or parchment paper lined) baking sheet. Bake for 9-10 minutes or until edges turn golden brown.
  10. Cool and enjoy!
Notes
  1. When making these cookies, I use a red #24 scoop. Which scoops about 2.5 tbsp. of dough. This yields me approx. 2 dozen cookies per recipe. This also means that I have to cook mine for longer than 9-10 minutes. I actually cook mine anywhere from 16-19 minutes, depending on how my oven feels that day. Obviously if your scoops are smaller, you will yield more cookies & have a shorter cooking time.
  2. I do say to "chop" the Oreos, however if you use a stand mixer all you need to do is break up the cookie a bit and throw it into the mixing bowl and let the mixer do the work.
  3. I have yet to find a store brand peanut butter chip (I also haven't looked everywhere), but as soon as a do, I will use, I certainly don't have a preference one way or the other. However, if you want to go with another chip, such as a white chocolate, go for it.
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M & M Cookies

M & M Cookies | Recipe on www.bxtchesbeblogging.com

M & M Cookies

M & M cookies was a huge question mark for me, until recently. Slow down, let me clarify. It was a question mark when it came to preparation, not consuming, let’s not get crazy.

When I set out to make a M & M Cookie, I did research, but all of the recipes I came across didn’t seem right to me, I just wasn’t feeling it. I then decided to just take the Chocolate Chip Cookie recipe and sub in M & M’s for the chocolate chips. It worked, it just wasn’t as fluffy as I wanted, kinda flat, both literally and figuratively, so I had to put my brain to work. And it’s summertime, let’s face it, that’s just not fair.

Luckily, it didn’t take too much work. I tweeked a different recipe and BAM! I got       M & M Cookies.

As always, please read through the entire recipe AND the notes before you begin.

M & M Cookies
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Ingredients
  1. 1 cup butter, softened (2 sticks)
  2. 3/4 cup packed light brown sugar
  3. 1/4 cup sugar
  4. 2 eggs
  5. 1 tsp. vanilla
  6. 2 1/4 cups flour
  7. 1 tsp. baking soda
  8. 1/2 tsp. salt
  9. 1 3.5 ounce box instant vanilla pudding mix (not prepared)
  10. 2 cups mini M & M's
Instructions
  1. Preheat oven to 350 degrees F
  2. Sift together: flour, pudding mix, baking soda, and salt
  3. Cream together: butter and sugars
  4. Add eggs one at a time (mix well after each addition)
  5. Add vanilla (mix well)
  6. Slowly add flour mixture to cream mixture (mix well)
  7. Stir in M & M's. Make sure they are well incorporated.
  8. Spoon/scoop onto greased (or parchment paper lined) baking sheet. Bake for 9-10 minutes or until edges turn golden brown.
  9. Cool and enjoy!
Notes
  1. Because of the pudding in this recipe, the cookie is somewhat delicate. It is very soft, so my recommendation is to make sure it cools completely on a wire rack.
  2. When making these cookies, I use a yellow #20 scoop. Which scoops about 3 tbsp. of dough. This yields me about 20 cookies per recipe. This also means that I have to cook mine for longer than 9-10 minutes. Obviously if your scoops are smaller, you will yield more cookies & have a shorter cooking time.
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M & M CookiesM & M Cookies

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Lemon Cream Cookies

Lemon Cream Cookies

I was looking for a really good recipe for Lemon Cookies and after looking and looking, I couldn’t find one that really made my mouth water, so I decided to improvise.

By taking components from a couple of different recipes, a fantastic cookie was born. You can thank me later.

As always, read through the entire recipe and all of the notes before starting.

Lemon Cream Cookies
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Ingredients
  1. 1 cup butter, softened (2 sticks)
  2. 3 tbsp. lemon jello (not prepared)
  3. 1 cup sugar
  4. 2 eggs
  5. 1 1/2 tsp. lemon extract
  6. 2 1/2 cups flour
  7. 1 tsp. baking soda
  8. 1/2 tsp. salt
  9. 1 3.5 ounce box instant lemon pudding mix (not prepared)
  10. 10 Lemon Oreos, chopped
  11. 1 cup white chocolate chips
Instructions
  1. Preheat oven to 350 degrees F
  2. Sift together: flour, pudding mix, baking soda, and salt
  3. Cream together: butter, sugar, and jello.
  4. Add eggs one at a time (mix well)
  5. Add lemon extract (mix well)
  6. Slowly add flour mixture to cream mixture (mix well)
  7. Stir in Oreos until well incorporated
  8. Stir in white chocolate chips until well incorporated
  9. Spoon/scoop onto a greased (or parchment paper covered) baking sheet. Bake for 9-11 minutes, or until edges start to brown.
Notes
  1. Because of the pudding in this recipe, the cookie is somewhat delicate. It is very soft, so my recommendation is to make sure it cools completely on a wire rack.
  2. If you have a stand mixer then you really don't have to chop up the Oreos, just simply break up and toss into the dough, the paddle will do all of the work.
  3. When making these cookies, I use a red #24 scoop. Which scoops about 2.5 tbsp. of dough. This yields me about 20 cookies per recipe. This also means that I have to cook mine for longer than 9-11 minutes. Obviously if your scoops are smaller, you will yield more cookies & have a shorter cooking time.
  4. I haven't yet tried them, but I'm sure that a store brand lemon sandwich cookie will work just as well as Oreos.
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Lemon Cream Cookies
Lemon Cream Cookies
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M & M Cookies

M & M Cookies

Here’s the thing. When I first went on a mission to make a cookie with M & M’s, I was lazy. I just used my recipe for chocolate chip cookies and replaced the chocolate chips with M & M’s. These tasted great except, they spread out too much. So I went hunting for a new recipe, but most of the ones I came to, had chocolate chips in them or the recipe just didn’t sing to me.

So, while I was making Banana Cream Cookies one day, the light bulb went off and a new cookie was born, just made a few adjustments. And that my fellow BXTCHES, was the winning recipe. So here it is.

M & M Cookies
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Ingredients
  1. 2 sticks unsalted butter, softened
  2. 3/4 cup brown sugar
  3. 1/4 cup granulated sugar
  4. 2 large eggs
  5. 1 tsp. vanilla extract
  6. 2 1/4 cups all-purpose flour
  7. 1 tsp. baking soda
  8. 1/2 tsp. salt
  9. 3.4 ounce box instant vanilla pudding (unprepared)
  10. 2 cups mini m & m's
Instructions
  1. Preheat oven to 350°
  2. Prepare your dry ingredients by sifting together: flour, baking soda, salt, and pudding mix.
  3. In your mixing bowl, cream together: butter, sugar, and brown sugar. Cream until light and fluffy.
  4. Add eggs, mixing well after each addition.
  5. Add vanilla.
  6. Slowly add in dry ingredients until fully incorporated.
  7. Stir in M & M's.
  8. Place even sized scoops onto parchment lined baking sheet.
  9. Bake for approximately 9-11 minutes or until edges start to brown.
Notes
  1. Because of the pudding in this recipe, the cookie is somewhat delicate. It is very soft, so my recommendation is to make sure it cools completely on a wire rack.
  2. When making these cookies, I use a yellow #20 scoop. Which scoops about 3 tbsp. of dough. This yields me about 20 cookies per recipe. This also means that I have to cook mine for longer than 9-11 minutes, mine cook for about 20 minutes. Obviously if your scoops are smaller, you will yield more cookies & have a shorter cooking time.
  3. If M & M's get to be a bit boring for you, then add another candy, we like to also use mini Reese's Pieces.
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M & M CookiesM & M Cookies

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Snickerdoodle Cookies

Snickerdoodle Cookies

This is probably one of my favorite cookies & I don’t have the first clue what Snickerdoodle even means. But if I were to guess, I would say that Snickerdoodle = F*cking Delicious, because sometimes something is so good it deserves a F-Bomb.

I can’t say that this is the best, I haven’t tried all of the snickerdoodles of the world. I can however say, this cookie is fantastic! Just make this cookie, trust me, it’s that good.

To find out where all of this deliciousness came from, click here

Snickerdoodle Cookies
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Ingredients
  1. 2 sticks butter, softened
  2. 1 1/2 cups sugar
  3. 2 eggs
  4. 2 3/4 cups flour
  5. 2 tsp. cream of tartar
  6. 1 tsp. baking soda
  7. 1/2 tsp. salt
  8. FOR ROLLING COOKIES
  9. 2 tbsp. sugar
  10. 1 tsp. cinnamon
Instructions
  1. Preheat oven to 350•
  2. Sift together: flour, baking soda, cream of tartar, and salt.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time mix well after each addition.
  5. Slowly add flour mixture to cream mixture (mix well).
  6. Shape dough into 1 inch balls and roll in the cinnamon/sugar mixture.
  7. Place onto a greased or parchment paper lined baking sheet, about 2 inches apart.
  8. Bake for about 8-10 minutes or edges are golden brown.
  9. Cool and enjoy!
Notes
  1. I know that most cookie recipes don't really require a quick spray of the pan, but personally, I like to spray my pan with some sort of cooking spray, just to fall on the side of caution.
  2. Since you're going to need to roll this dough in order to coat it in the cinnamon/sugar mixture, it's much easier once the dough has been thoroughly chilled first.
  3. When making these cookies, I use a red #24 scoop. Which scoops about 2.5 tbsp. of dough. This yields me about 20 cookies per recipe. This also means that I have to cook mine for longer than 8-10 minutes. Obviously if your scoops are smaller, you will yield more cookies & have a shorter cooking time.
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Snickerdoodle  Cookies

Snickerdoodle Cookies
Snickerdoodle Cookies
Snickerdoodle Cookies
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Chocolate Chip Cookies

Chocolate Chip Cookies

OK, remember that Friends episode when all Monica wanted from Phoebe for her wedding gift was Phoebe’s grandmothers chocolate chip cookie recipe? In the end, it was actually the recipe for Nestle Toll House. Well, for my family, the Nestle Toll House recipe for chocolate chip cookies, is the best.

I’m sure that there are others who would argue better recipes exist. But, I have actually been using this recipe for about 20 plus years, and it hasn’t failed me yet. So pour yourself a nice cold glass of milk, get your favorite book, and enjoy a nice, warm, chocolate chip cookie.

Please be sure to read the recipe AND the notes before starting.

Visit Nestle Toll House here

Chocolate Chip Cookies
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Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Ingredients
  1. 2 sticks butter
  2. 3/4 cup brown sugar
  3. 3/4 cup granulated sugar
  4. 2 eggs
  5. 1 tsp. vanilla
  6. 2 1/4 all-purpose flour
  7. 1 tsp. baking soda
  8. 1 tsp. salt
  9. 2 cups chocolate chips
Instructions
  1. Preheat oven to 375•
  2. Sift together: flour, baking soda, and salt
  3. Cream butter and sugars (cream until mixture is light and fluffy)
  4. Add eggs one at a time; mix well after each addition
  5. Add vanilla and mix well
  6. Slowly add flour mixture to cream mixture (mix well)
  7. Slowly add chocolate chips to dough
  8. Drop by spoonful onto a greased or parchment paper lined baking sheet
  9. Bake for about 9-11 minutes or edges are golden brown
  10. Cool and enjoy!
Notes
  1. Feeling a little nutty? Add some nuts (pecans are our favorite). Just stir in 1 cup of chopped nuts to batter (after chocolate chips).
  2. When making these cookies, I use a red #24 scoop. Which scoops about 2.5 tbsp. of dough. This yields me about 20 cookies per recipe. This also means that I have to cook mine for longer than 9-11 minutes. Obviously if your scoops are smaller, you will yield more cookies & have a shorter cooking time.
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Ginger Cookies

Ginger Cookies

This cookie is a favorite of my family. It is NOT a ginger snap, it is a chewy cookie. If you link back to the original recipe, it is dipped in white chocolate. While, I think this is a great idea at Christmas, maybe even for a cookie swap, but just to make a cookie on a regular basis, dipping is a little to fancy for my tribe.

This cookie has the right combination of everything.

Please be sure to read the recipe AND the notes before starting.

Find the original recipe here

Ginger Cookies
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Ingredients
  1. 2 cups sugar
  2. 1 1/2 cups canola oil
  3. 2 eggs
  4. 1/2 cup molasses
  5. 4 cups flour
  6. 4 tsp. baking soda
  7. 3 tsp. ground ginger
  8. 2 tsp. ground cinnamon
  9. 1 tsp. salt
  10. Additional sugar for rolling cookies
Instructions
  1. Preheat oven to 350•
  2. Sift together: flour, baking soda, ginger, cinnamon, and salt
  3. Mix together: oil and sugar
  4. Add eggs one at a time (mix well after each addition)
  5. Mix in molasses
  6. Slowly add flour mixture to wet mixture (mix well)
  7. Using a scoop/spoon, shape into balls (about 3/4 in.), roll into sugar, place on baking sheet*
  8. Bake for about 12-15 minutes
  9. Cool and enjoy!
Notes
  1. As you can see, this recipe has a ton of dry ingredients, so it's important to mix in slowly.
  2. I have tried butter in this recipe & it does work well, but in my opinion, canola oil worked best.
  3. Since there is a ton of oil in this recipe, there really is no need to spray the pan prior, however, I choose to line the pan with parchment paper, just to insure easy removal.
  4. When making these cookies, I use a red #24 scoop. Which scoops about 2.5 tbsp. of dough. This yields me about 20 cookies per recipe. This also means that I have to cook mine for longer than 12-15 minutes. Obviously if your scoops are smaller, you will yield more cookies & have a shorter cooking time.
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Ginger Cookies

Ginger Cookies

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