Chewy Chocolate Chip Oatmeal Cookies Recipe

Salted Brownies I’ve eaten a lot of brownies in my life (is that such a bad thing?) and I can honestly say these salted caramel brownies are absolutely amazing! I adapted the recipe from the famous Baked brownie, so it’s no wonder they’re delicious! These are super rich, like can’t-drink-without-milk rich, and very moist. I like them because they have a savory chocolate taste and are not overly sweet. Salted Caramel Brownies adapted from Baked 1 1/4 cups all-purpose flour 1 teaspoon salt 4 tablespoon unsweetened cocoa powder 8 ounces chocolate (70-75% dark) chopped 1 cup (two sticks) unsalted butter, cut into cubes 1 teaspoon instant espresso powder 1 1/2 cups sugar 1/2 cup packed brown sugar 5 large eggs, room temperature 2 teaspoons vanilla bean paste 3/4 cup caramel sauce (you can make your own or buy it already made) pinch of coarse sea salt to sprinkle on top of each brownie Directions: Preheat the oven to 350 degrees. Bake for about 30 minutes.

Thick and Chewy Chocolate Chip Cookies Dear ErinCooks: I have a chocolate chip cookie conundrum: try as I might I can’t get my cookies to the consistency I like. I am a fan of chewy chocolate chip cookies, not cakey or crunchy, just chewy. I think it must be a butter issue. Should I try margarine or shortening? Maybe it’s too much mixing? Or maybe timing? Dear Julia: This is your lucky day! Please give this recipe a try and let me know what you think. Thick and Chewy Chocolate Chip Cookies (Originally published in the Got Milk? 2 ounces (1/2 stick) unsalted butter, softened 6 tablespoons white sugar 6 tablespoons packed light brown sugar 1/4 teaspoon salt 1 1/2 teaspoons vanilla extract 1 large egg 1 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon baking soda 1 cup (6 ounces) chocolate chunks or chips 1 cup nuts (Note: optional. Preheat the oven to 375 degrees. In a medium bowl, using an electric mixer, beat the butter, sugars, salt, and vanilla until well combined. Need some advice?

Melted Snowman I first ran across these adorable cookies on Crazy Domestic‘s blog during my weekly quest for bowling snacks. The moment I saw these Melted Snowman Cookies, I knew I had to make them! They are so darn cute!! Plus, they are simple and easy to make! Between work and the craziness of the holidays, I’m all about “easy-to-make!” Let’s gather a few things from the fridge and the pantry and get started!! You know I didn’t even notice the cookie dough packages have two different fonts on the front. You’ll need: 1 package of Betty Crocker’s Sugar Cookie Mix OR substitute your family favorite! See, simple and easy! Mix the cookie mix (does that sound weird to anyone else?) Bake the cookies according to the package directions. Spray a microwave safe plate with cooking spray and put the marshmallows on it. Some of my marshmallows fell over, but I just left them that way! Start decorating! Aren’t they cute? Ahhhh… I’m melting…. What? Hello! All together now! I love these cookies! My simple icing recipe is:

Lookie at my Cookies: Peanut Butter Cup Brownies | NOSH AND TELL April 1, 2009 • Ariel and Whitney Eat your heart out Reese’s, there’s a new peanut butter cup in town. I am convinced peanut butter and chocolate were made for each other, like Charlie and Claire on LOST–I’m only on Season 2 right now but someone please tell me they have gotten together. I find that a lot of my baked creations involve these two perfect ingredients because they are two of my favorite foods…they actually might be my MOST favorite foods. Needless to say, the combination of flavors when peanut butter and chocolate meet is heavenly. My Peanut Butter Cup Brownies were adapted from a recipe found on Bake or Break, I opted to use milk chocolate chips instead of the peanut butter chips for a little different flavor. Peanut Butter Cup Brownies Makes 1 dozen brownies 3/4 cup granulated sugar 1/4 cup butter, softened 1 tablespoon water 1 cup semi sweet chocolate chips, plus about 1/3 cup more for garnishing 1 large egg* 1/2 teaspoon vanilla 1 cup all purpose flour 1/4 teaspoon baking soda

Could macarons be the new cupcake? Part 3 French Macaron Tutorial As you all know, we are in LOVE with macarons!! We hope you had a chance to read our previous posts about the history of the French Macaron!Could macarons be the new cupcake? Part 1Could macarons be the new cupcake? French Macarons1 cup confectioners sugar3/4 cup almond flour2 large egg whites (let eggs come to room temperature before you use them)pinch of cream of tartar1/4 cup superfine sugar Fillings can be seedless jam, buttercream or ganache Pre-heat your oven to 375 degreesLine your baking sheets with parchment paper Combine your almond flour and confectioners sugar then sift two times. This is what it should look like after the sugar and almond flour are combined correctly Whisk you egg whites with a mixer until foamy At this point you can add your cream of tartar and food coloring if you want to make them a certain color. Sift the flour mixture over the egg whites and fold in until the mixture is smooth and shiny. Let macarons cool for 2-3 minutes then transfer to a wire rack.

Chocolate Mint Cookie Bars Recipe for chocolate mint cookies; These chocolate cookie bars use chocolate mint candies to give them a great flavor! You guys? I have a little weakness for this one. You know I’m a confessed chocoholic, right? And what is the best thing to pair with chocolate? Glorious, delicious, refreshing mint. In my “other” life, I am a piano teacher. That, and the blue Jolly Ranchers. It was nothing short of a miracle that I found a handful of mint patties left to bake with. Sorry, piano students. I decided to throw together some last minute cookie bars, and I seriously considered a repeat of these fun Coconut Chocolate Chip Bars. But my chocolate cravings got the best of me, and with the presence of cocoa powder, mint chocolate chips, AND mint patties in my pantry, the decision became a verrry easy one. A little too easy, maybe. With a bar like this, you really need to let it cool all the way before cutting into it. Or devouring like vultures. Or squawking like vultures. Chocolate Mint Cookie Bars Notes

Peanut Butter Chocolate Chip Cookies Based on a from long, long ago, I’ve been toodling around for quite some time with the concept to get, what is to me, the perfect peanut butter cookie. And I finally think I’ve got it! While I generally like to steal a cookie (or five) warm from the baking sheets, these cookies benefit greatly from cooling to room temperature (and are fantastic out of the freezer especially if you have the patience to let them sit on the counter for about 3 1/2 minutes – pure bliss). After baking and cooling, the texture becomes cakey and soft and they nearly melt in your mouth with their peanut buttery sweetness. I am surprised by how much I love these babies, since I am such a huge fan of my other favorites. Peace out. One Year Ago: Blue Cheese and Cheddar Scalloped PotatoesTwo Years Ago: Cookie Dough Truffles Peanut Butter Chocolate Chip Cookies Ingredients Directions Preheat the oven to 350 degrees. Recipe Source: My Kitchen Cafe

3 Ingredient Red Velvet Chocolate Cookies Ooops, another dessert. I didn’t mean for it to happen. It had actually been crazy busy all day, but when I opened the fridge for dinner I realized that there was still a bunch of, well a secret that I needed to use up pronto. And without even thinking twice these 3 ingredient red velvet chocolate cookies were born. Just look at that pretty chocolate! 3 Ingredient Red Velvet Chocolate Cookies These simple red velvet cookies are healthier than your typical red velvet dessert and are absolutely delicious! Ingredients 1 Box Red Velvet Cake Mix 1 (15 ounce) can of Pumpkin 1/2 Teaspoon Pumpkin Pie Spice 2 Cups Chocolate Chips* optional * Instructions Heat the oven to 350 degrees. Notes White chocolate chips would be good as well! Eggnog Cookie Dip 3 Ingredient Red Velvet Truffles

Recipe: Guilt-Free Apple Pie in an Apple! | Lucille Roberts Blog The average person gains up to 10 lb. between Halloween and New Years. Who can pass up desserts all season long? Here’s a guilt-free recipe for apple pie–in an apple! It’s low-calorie, very low-fat recipe (with protein sneaked in), and let’s you indulge in seasonal favorites without over-indulging in calories. For each apple you will need: 1 Tbsp. blue agave 1/2 Tbsp. whole wheat flower 1 tsp. 1/4 tsp. cinnamon Take apples and slice off the tops, about 2/3 inch from the top. Scoop out insides of the apples using a melon baller, or a metal measuring spoon. Add apple mixture ingredients in proportion to the number of apples you are using. Fill each apple with the mixture; you should have just enough to fill them all to the top. 3/4 cup whole wheat flour 2 scoops vanilla LiveRite* protein shake mix 1/4 cup corn starch 100 g applesauce (preferably fresh) 2 egg whites 1/4 tsp. baking powder 1 tsp. vanilla extract Mix all ingredients with electric mixer on slow speed in bowl until it forms a ball.

Metal Lids at Candle Soylutions Wholesale Supplies 8 oz Square Mason Jars AND Daisy Cut Pewter Lids - CASE of 12 THE JAR makes the cutest primitive candle and very popular now as drinking glasses at parties! 3 1/2 tall x 3" wide at sides about 3 5/16" across the corners and a 2 3/8" opening with Standard Mason jar threads. Candle wick testing suggestions...51-32-18 or HTP104 or HTP105 or 62-52-18. THE LID Use these for Smelly Jellies, Air Freshener Beads or Potpourri. Screw-on (unlined) lid. NOTE: This lid has a variegated or slightly marbleized finish that may be hard to see in these pictures due to the Daisy Cut pattern. Lid Care: hand wash with mild dish soap, dry immediately Shipping- Candle Soylutions has a very modest $5 minimum order but we only ship within the United States and only ship UPS (on small orders your shipping is likely to cost more than your product) Please view our Shipping and Policies pages prior to ordering. There are many other lids available in our Metal Lids - All page that fit this jar.