Pumpkin Chocolate Chip Cookies

1 C. Canned Pumpkin
1 C. White Sugar
1/2 C. Vegetable Oil
1 Egg
2 C. Flour
2 Tsp. Baking Powder
2 Tsp. Ground Cinnamon
1/2 Tsp. Salt
1Tsp. Baking Soda
1Tsp. Milk
1Tbl. Vanilla Extract
2 C. Semisweet Chocolate Chips

Directions:
1. Combine Pumpkin, Sugar, Vegetable Oil, and Egg. In a separate bowl, stir together Flour, Baking Powder, Ground Cinnamon, and Salt. Dissolve the Baking Soda with the Milk and stir in. add flour mixture and mix well.

1. Add Vanilla, Chocolate Chips.

3. Drop by spoonful on greased cookie sheet and bake at 350 degrees for 10 minutes.

Brownie Stuffed Cookies

post edit: my sources (nikki/andy) have found that 2 cups of chocolate chips is a little much so i have edited the amount.


Here ya go Linds!
These are ridiculously good.

1 brownie mix

2 sticks softened butter

1 Cup granulated sugar

3/4 Cup packed light brown sugar

2 eggs

1 Tablespoon vanilla

3 1/2 Cup all purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

1 1/2 Cups semi sweet chocolate chips

Preheat oven to 350 degrees F. Prepare brownie according to package directions. Let cool completely then cut into 1 1/2 inch squares.

Beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.

Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.

Place a large cookie scoopful of dough on top of a brownie square and another large scoop on the bottom.

Gently press and enclose brownie with dough adding pinches more dough to cover sides if needed.
Place 6 filled cookies onto a parchment lined baking sheet and bake for 15-22 minutes or until edges are golden brown.
Remove and let cool for 10 minutes before removing from baking sheet.

Make sure you have milk on hand. You're gonna need it.

Million $Dollar Cookies

this one takes a little more effort (ie chilling time) but is worth it!

• 1 cup butter, softened
• 1 cup white sugar, plus 1 Tbs
• 1 cup packed light-brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 1⁄2 cups flour, plus 1⁄4 cup
• 3⁄4 cup cocoa
• 1 tsp baking soda
• 2 Heath candy bars
• 1 bag Rolo chewy caramels

Preheat oven to 375°F. In a medium bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.

In a separate bowl, mix 2 1⁄2 cups flour, cocoa, and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. If the dough feels too sticky, sprinkle in a little extra flour. Cover and chill dough in fridge for about 30 minutes.

Chop Heath bars into small pieces. Place in a small bowl and toss with 1 Tbs sugar.

Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely. Dip top of the dough ball into the candy topping and place on parchment-lined baking sheet.

Bake for 7 to 10 minutes. Cookies will look quite soft, so be careful not to overbake. Cool in pan slightly, then move to a rack or the counter to finish cooling. Store in a covered container.

Nestle Toll House Choc-Oat-Chip Cookies

 

I LOVE Nestle Toll House cookies! When I make chocolate chip cookies, I only make the 'Original Nestle Toll House' recipe. I think it's the best. Yesterday, I decided to make their chocolate chip oatmeal recipe- They were sooo tasty! 

• 1 3/4 c. flour*
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 1/4 c. packed brown sugar
• 1 c. (2 sticks) butter, softened
• 1/2 c. granulated sugar
• 2 large eggs
• 2 TB milk
• 2 tsp. vanilla extract
• 2 1/2 c. quick or old fashioned oats
• 2 c. semisweet chocolate chips*
• 1 c. coarsely chopped nuts (optional)

preheat oven to 375 degrees. Combine flour, baking soda, & salt in a small bowl. Beat brown sugar, butter, and granulated sugar in mixing bowl until creamy. Beat in eggs, milk, & vanilla. Gradually beat in flour mixture. Stir in oats and chocolate chips. Mix well. Drop by rounded  TB onto ungreased baking sheet. 

Bake 9-10 mins for chewy cookies and 12-13 for crispy. Cool on baking sheets for 1 min; remove to wire racks to cool completely. 

Yields: 48 cookies (4 dozen)

*My variations: I found that this recipe needs more like 2 c. of flour rather than 1 3/4 c. Also, 2 cups of choc. chips is almost too much. Next time, I will put a little bit less. And lastly, I love chewy cookies, and to get them just right in my oven- I cooked them for 8 1/2 mins instead. I guess you'll just have to experiment with your oven to see what time works best!

If you love these, you'll love the original Toll house chocolate chip cookies recipe. To find that recipe, go to verybestbaking.com or click on the Nestle link in the upper right portion of this blog!

Homemade Oreos

Picture credit

This is one of my FAVORITE desserts. ALWAYS a hit!

• 1 Devil's Food Cake mix
• 3/4 c. shortening
• 2 eggs

Mix all together and roll into small balls- (They spread out a lot in the oven).

Bake at 350 degrees for 8-10 mins (depending on the size of the balls)

Filling:

• 1 8oz. cream cheese
• 1 c. powdered sugar
• 1 TB Milk  
• optional-add mint extract and green food coloring to make MINT OREOS!

Beat together till smooth. (Also, you can just use store bought cream cheese frosting but it DOESN'T taste as good.)

Frost between 2 cookies to make a sandwich. Serve immediately. Freeze or refrigerate. (They still stay soft in the freezer and taste so good! that is my preferred way to store them.)