Brownie cookies with frosting

These are a chocolate lover's dream.

If you love brownies, then you probably also love chocolate. Brownies, to me, are a staple of life. They are gooey and chewy, and they are just so chocolaty. I absolutely love them. I make them out of boxes and I make them from scratch. This recipe combines both methods, and the results are incredibly chocolaty, rich brownies with frosting.

The ingredients you will need are:

  • 1 boxed brownie mix
  • ¼ c. flour
  • ½ c. butter, melted
  • 1 egg
  • 2 tsp. vanilla
  • 1 c. milk chocolate chips
  • 1 can of chocolate frosting
  • ¾ c. white chocolate chips

To begin making these, you will need a large bowl. Take the brownie mix and pour it into this bowl. Next, add the flour, melted butter, the egg and the vanilla. You will need to mix this together until it is well-blended. Finally, add in the milk chocolate chips. Cover the bowl and place it in the refrigerator for at least one hour.

Preheat your oven to 375 degrees and take out several cookie sheets. You can either grease the cookie sheets or cover them with parchment paper. Take the dough and roll it into balls that are about 1 1/2 –inches. Place the balls on the prepared cookie sheets and bake for 10-13 minutes. Use caution not to over bake them.

After taking them out of the oven, transfer them to wire racks to cool. After they cool, frost them with the container of chocolate frosting. Place the white chips in the microwave in a bowl and melt them. Swirl the white chocolate over the top of the frosted brownie cookies.

Oatmeal Chocolate Chip Cookies

A great cookie with a combination of chocolate and oatmeal.

I absolutely love the taste of oatmeal, and for some reason I crave it often. I eat oatmeal for breakfast once or twice a week, but I often crave the taste in the form of cookies. If you mix oatmeal with chocolate, you will get a wonderful combination that everyone in your family will love.

These are the ingredients you will need:

  • 1 c. shortening
  • ¾ c. brown sugar, packed
  • ¾ c. sugar
  • 2 eggs
  • 1 ½ c. flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 c. rolled oats
  • 2 c. chocolate chips

To make these cookies, you should begin by preheating the oven to 350 degrees.

Take a large bowl and mix together the shortening and both types of sugars. Add the eggs next and beat well.

In a small bowl, mix the flour, baking soda and salt together. Add this to the first mixture and mix well.

Finally, add the oatmeal and chocolate chips and mix until it is well blended. Drop the dough by teaspoonfuls onto greased cookie sheets and bake for around 15 minutes. When they are done, transfer the cookies to wire racks to cool completely. Serve the cookies warm or room temperature with a big glass of milk.

These cookies are great to offer to kids when they get home from school, and they are also great to bring to various functions. If you need a lot of cookies for something, you can easily double this recipe to make a batch that is twice as big.

Almond cookies

If you like almonds, you will love these.

Almonds are one of my favorite ingredients. I make a lot of different cookies with almonds, and I also make numerous other types of recipes with almonds or almond paste. These cookies are great for people who love almonds, and face it – who doesn’t like the sweet flavor of almonds? You will need to chill this dough for two hours before you bake the cookies, so keep this in mind if you decide to make this recipe.

To make almond cookies, you will only need a few ingredients:

  • 2 ½ c. flour
  • ¾ c. powdered sugar
  • 1 c. butter, softened
  • 2 tsp. vanilla
  • 1 c. finely ground almonds.

Begin by taking out a large bowl. Place the softened butter in the bowl and then add the powdered sugar. With an electric mixer, blend these two ingredients together until they are light and fluffy.

Next, add the vanilla and almonds and stir. Finally, add the flour to the mixture. This mixture will be dry and may be hard to mix. You can use your hands to mix it if you need to.

Chill the dough for two hours before proceeding.

When two hours has passed, heat your oven to 350 degrees. Spray cookie sheets with spray and begin rolling out the dough. You will need cookie cutters for these cookies, and you should make your dough around ¼-inch thick. I like to use a moon cookie cutter for mine because this is the common shape of almond cookies.

Bake the cookies for around 15 minutes, or until they are golden brown. Dust them with powdered sugar and let them cool on wire racks.

Gluten free review: Glutino chocolate chip cookie & cake mix

Pretty darned tasty, both baked and raw!

One thing I have learned from my experience with gluten free Bisquick versus other gluten free products is that - just as with regular food - home-baked is always better. (Gluten free Bisquick makes an outstanding berry cobbler, by the way!) After my recent experience with gluten free chocolate chip cookies, which were terrible, I decided to try baking some from mix.

The first thing I have to point out is that this is NOT CHEAP. While a regular batch of gluten full chocolate chip cookies will run you about $5 in materials, this box of mix cost me about $8, and I still had to add two eggs and half a stick of butter. Yikes!
 
But if you're on a gluten free diet, the cost is nothing new. The question is, is it worth it? And even though these aren't perfect, I believe that they are worth the cost as an occasional treat.
 
Because of my previous experience with chocolate chip cookie mixes, I bought a bag of chocolate chips to add to the mix. They always skimp on the chips - but not Glutino. In fact, I did not feel the need to add any extra chips, and that's saying something!
I'm sure your first question is, how is this cookie dough raw? NEVER EAT RAW COOKIE DOUGH. But yeah, it's pretty tasty. At room temperature, it was not good. Gritty and too sweet. But after refrigerating for a few hours, it developed a pleasant texture and the sweetness seemed less harsh.
 
These bake up acceptably well. The recipe has you bake them on parchment paper, no doubt to counteract the batter's tendency to spread too far, too fast. (I didn't have any parchment paper, so I used a few sheets of regular old copy paper. It worked fine.)
 
The cookies have a somewhat foamy texture, not dense the way I prefer. The dough also has that slight grittiness you often find in gluten free baked goods. But the taste - enlivened with real eggs, butter, and vanilla that you add yourself - was outstanding. None of that chemical taste you often find with pre-fab cookie mixes. 
 
Given the dough's tendency to spread, and it's lighter, fluffy texture, I think I would bake this as a cake next time. You press the batter into a 9" pan, just as you would for Toll House Bars, but framing it as "cake" would make the texture seem less strange. 
 

Chunky chocolate cookies

If you like chocolate, you will love these!

If you love chocolate, here are some cookies for you. Chocolate lovers will enjoy these gooey cookies that are filled with several different types of chocolate. They are great cookies and your family or guests will really love them.

To make these, you will need these ingredients:

  • 1 ½ sticks butter, softened
  • ½ c. butter-flavored Crisco
  • 1 c. sugar
  • 2/3 c. brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 2 c. flour
  • 2/3 c. unsweetened cocoa
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 2 c. Oreo cookies, chopped up
  • 3 Mounds candy bars, chopped up
  • 2 c. chocolate chips, semi-sweet

Take a large bowl and mix the butter and shortening together. Slowly add the sugars and beat this mixture until it is light and fluffy. Next, add the eggs and vanilla and continue beating.

In a small bowl, mix the flour, cocoa, baking soda and salt together. Add this to the first mixture and mix well. Finally, stir in the cookies, candy bars and chocolate chips. After this is mixed well, chill the dough for about 30 minutes.

Grease several cookie sheets and drop dough onto the sheets. Bake in a preheated 350-degree oven for around 10 to 12 minutes. Cool the cookies for several minutes before transferring them to wire racks.

These cookies are a chocolate lover’s dream. They are soft and moist, yet chewy and gooey. You will love these cookies, and you may find that these are the perfect cookie to bring with you to places where you must bring something to share.

 

Gluten Free Review: Enjoy Life Soft Baked Chocolate Chip Cookies

These do have a place in the world. But they are not very good.

These chocolate chip cookies are free of wheat, dairy, peanuts, tree nuts, egg, soy, fish, shellfish, casein, potato, sesame and sulfites. That's a pretty long list of "things that are not in this cookie." And having tried them, it leads me to conclude that no single cookie can both satisfy all allergen needs AND be worth eating.

I can see how a company would want it to. Why make separate cookie lines, with separate production facilities and separate recipes, for every possible allergen? Why not make one cookie that has none of those things? 
 
Alas, this dream of a cookie that can be "all things to all people" is but a pipe dream. 
 
Granted, there are some people who have multiple allergies. And there are families with mixed allergies. Maybe dad is allergic to dairy, while one of the kids has a nut allergy. It can make things challenging. 
 
These cookies would also probably be okay to bring to school. I don't have kids, but I am given to understand that food allergies are this era's major child-rearing issue, and woe betide the parent who brings an offending food to a school function.
 
So these do have a place in the world, is what I am saying.
 
But they are not very good. I am also saying that. Not good at all.

I am always leery of the "soft baked cookie" routine. For some reason, soft cookies just tend to be worse than crispy ones. I don't know why. Maybe something about the soft cookie helps camouflage failings that would otherwise be more obvious in crispy cookies. Who knows.
 
These cookies are not so much "soft" as "foamy." They have a texture that put me in mind of a foam mattress insert crossed with a Fig Newton. The Fig Newton impression is only strengthened by the figgy taste, courtesy of the date paste which is the third ingredient listed. (That's a lot of date paste, if you ask me.)
 
They have a brownish color which is more "sullen" than "cookie dough." Perhaps it is meant to indicate that the cookies have been baked and thus toasted golden brown. It is unconvincing.
 
The flavor is classic Health Food Store Cookie. The best thing I can say is that the vanilla notes are evident. And the chocolate chips do taste reasonably chocolatey. They have a way of making you thirsty that I find disturbing; it's not so much that they make you thirsty as that they leave you with a cottony mouth. 
 
But hey, these cookies mean well. And like I said, they do have a place. I wish them all the best. But I'm throwing out the rest of the box.

Best butter cookies

A classic, yet delicious cookie.

If you are looking for a great recipe for a traditional tasting cookie, this is it. Butter cookies are a traditional cookie, yet they are always great. This is the best tasting butter cookie recipe that I have found. In fact, I am planning on making a batch today. I think my family will be happy when they come home today.

To make these, you will need:

  • 2 sticks of butter, softened
  • ¾ c. white sugar
  • ¼ tsp. salt
  • 1 ½ tsp. vanilla
  • 1 large egg yolk
  • 2 c. flour

Take a bowl and cream the butter, sugar, salt and vanilla. Mix until it is light and fluffy and then add the egg yolk. Add the flour and mix with your hands until it is barely mixed together.

Roll the dough into a log and wrap plastic wrap around it. Refrigerate the log for a couple of hours before baking it.

Preheat the oven to 325 degrees and place slices of the dough onto cookie sheets lined with parchment paper. Bake the cookies for around 16 minutes, or until they are just starting to brown around the edges. If desired, you could roll the dough out instead and cut out cookies.

These are perfect cookies to eat as a snack or to serve with tea. Very few people will not enjoy these cookies, and they are easy to make. One of the things I love about these is that I always have the ingredients on hand. They are made with such basic ingredients, yet the flavor of these butter cookies is absolutely amazing.

Chocolate-Amaretto Cookie Bars

Amaretto is the secret ingredient in these cookies.

If you like making cookies, you may want to try some great bar cookie recipes. Bar cookies are faster to make than traditional drop cookies because you can spread them in a pan and bake them. They take less time, and there are many great recipes around. Here is a recipe that combines two great tastes together – chocolate and amaretto.

These are the ingredients you will need:

  • 3 c. flour
  • 2 sticks butter, cut into chunks and softened
  • ½ c. brown sugar
  • 4 eggs
  • ¾ c. light corn syrup
  • ¾ c. sugar
  • ½ tsp. almond extract
  • 2 T. melted butter
  • 1 T. cornstarch
  • 2 c. sliced almonds
  • 12 oz. package semi-sweet chocolate chips

To prepare these bar cookies, preheat your oven to 350 degrees and take out a 13 x 9 baking pan. I always use glass baking pans when I make bar cookies. Grease the pan and set it aside.

Take a large bowl and mix the flour, butter and brown sugar until the mixture is crumbly. Press this mixture into your prepared pan and bake for around 12 minutes or until it is golden brown.

Next, beat the eggs together and then add the corn syrup, sugar, almond extract, melted butter and cornstarch. Stir in the almonds and add 1 2/3 c. chocolate chips.

Spread this over the hot crust that you had just baked and place it in the oven again. You will need to bake it for approximately 25 to 30 minutes. When the center is set, take it out of the oven and cool it on a wire rack.

Take the remaining chocolate chips and melt them. Drizzle them over the top and they will be ready to serve.

Gluten-Free Review: Pamela's Pecan Shortbread Cookies

These rich cookies have a fine, crumbly texture and a wonderful buttery taste.

Billed as "gourmet all-natural cookies," these delicious little morsels will set you back a pretty penny: I paid about $5 for a box of nine cookies, which breaks down to 55 cents per cookie. They are generously sized cookies, but still, I had to curse the gluten free price premium that gets tacked onto every gluten free product.

(I understand, I really do. It is more difficult to make a gluten free product that tastes good, and it takes more care in the manufacturing process to prevent cross-contamination. Still, though; one does grow tired of the high price of gluten free food.)
 
I had high hopes for a gluten free shortbread cookie, and I was not disappointed. When you think about shortbread, the flour is only one component of the cookie. It's really all about the butter, and these cookies have butter in spades. This is another great example of a delicious gluten free product which is not at all healthy; each cookie contains a staggering eight grams of fat. (Delicious, delicious butterfat.)

These rich cookies have a fine, crumbly texture and a wonderful buttery taste. Amazingly, they have no "off" notes; something which would be difficult to hide in a cookie with as delicate a flavor as shortbread. No doubt this is because Pamela's chose to go the simple route with these.
 
Traditional shortbread has only four ingredients: butter, sugar, vanilla and flour. These cookies come pretty close to that ideal. They use a flour base which is a mix of brown rice flour, white rice flour, tapioca starch, sweet rice flour, and xanthan gum. The other ingredients are butter, cane sugar, pecans, and gluten free vanilla. Simplicity is a shortbread cookie's best advantage, and these pleasing cookies have it in spades.
 
If you crave Pecan Sandies, these will frankly be a step up. They are delicious alone or served with tea or coffee. They would also be excellent topped with strawberries (macerated with sugar, naturally), or dipped in chocolate. The pecan chunks provide a nice bit of crunch, a textural play against the delicate feel of the cookie itself.
 
Although the price - as with so many gluten free foods - places these in the realm of the "occasional special treat." That's probably for the best, though, really. When you think about how much cheap, crappy food we cram into our faces on a daily basis, I definitely feel like it's good to set some things aside as a rare treat.

Monster cookies

These are wonderful cookies that everyone enjoys.

These are one of my personal favorites and everyone that tries them also really enjoys them. These cookies are soft and chewy, and they are packed full of many wonderful things. You can make these for your family or for an event that you are attending. Everyone will love these, and they are very interesting cookies because they do not have any flour in them. It is very rare to find a cookie recipe that does not use flour, but you won’t even miss it in these wonderful cookies.

To make these, you will need:

  • 1 ¼ c. light brown sugar
  • 1 c. sugar
  • 3 eggs
  • ½ tsp. salt
  • ½ tsp. vanilla
  • 12-ounce jar peanut butter, creamy
  • ½ c. butter, softened
  • ½ c. M&M candies
  • ½ c. chocolate chips
  • 2 tsp. baking soda
  • 4 ½ c. quick-cooking oatmeal, not instant

Preheat your oven to 350 degrees and spray cookie sheets with cooking spray. Take out a large bowl and mix the sugars and eggs together very well. Add the salt, vanilla, butter and peanut butter and continue mixing until it is well blended. Stir in the baking soda and finally, add the chocolate candies, chocolate chips and oatmeal. If desired, you can add ½ c. of raisins to the dough too before cooking.

Drop the dough by rounded teaspoons on the prepared cookie sheets and bake for 8 to 10 minutes. Leave them on the cookie sheets for three minutes before transferring them to wire racks to cool completely. Store them in plastic bags.

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