M&M cookies

I love m&ms, so how could I go wrong with m&m cookies? I can't!  I found these delicious things over at Picky Palate. They are defiantly a keeper. 

Ingredients:

1 stuck undated butter, softened 

1/2 cup sugar

1/2 cup packed brown sugar

1 large egg

1/2 tsp vanilla

1 1/2 cups flour

3 tablespoons vanilla instant pudding

1/2 tsp baking soda

1/2 tsp salt

3/4 cup mini chocolate chips

1-1 1/2 cups mini m&ms

Directions

1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
2. In a large mixing bowl cream your butter and sugars until well combined. Add your egg and vanilla mixing to combine. Add your flour, pudding mix, baking soda and salt, stirring to combine. Add chips and m and m’s stirring to combine.
3. With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack.  

Chocolate Chip Cookies

There are a MILLION different recipes for CC cookies, but this one is the best I've had. A must try.

I didn't take any pictures, because I figured most of you out there know what a CC cookie looks like. :)

Ingredients:

• 1 1/2 sticks of butter (12 Tbsp)
• 3/4 c white sugar
• 3/4 c brown sugar
• 1 egg
• 1 tsp vanilla
• 3 Tbsp milk 2 1/2 cup flour
• 1 tsp baking powder
• pinch of salt
• 1 c choc. chips

Mix it all together.
Bake at 375 degrees 10-12 min.

Pour yourself a glass of milk, and good luck not eating them all! :)

Oreo Pudding Cookies

Oreo Pudding Cookies
source: The Girl Who Ate Everything
Ingredients:

1 cup butter, room temperature

3/4 cup brown sugar
1/4 cup white sugar
1 (4.2 ounce) package instant Oreo Pudding mix (see Note)
2 1/4 cups flour
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 Hershey's Cookies N Cream Candy Bars broken into small pieces (I used 2.6 ounce King Sized bars)
2 cups semi-sweet chocolate chips


Instructions:
Preheat oven to 350 degrees.

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n' cream pieces and chocolate chips. Batter will be thick.

Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. You do not want to over bake these! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack.

Note:  I had to cook my cookies about 1 min longer.

Oreo Fluff

Another super easy recipe, and great for those family gatherings. I've seen a million different recipes with different measurements, and some with one or two different ingredients, an all still called OREO FLUFF. But I will post the one I used, because it was SO DELICIOUS! The family literally licked the bowl clean!

And since my attempt of taking a picture that involved a pudding salad did not look all that appetizing (even though it truly is the BEST!)... I'm going to borrow some pics from the web world. They are pics of the many different variations of the FLUFF, and I'm sure all are delicious. (links included)

This is the recipe I used:

Ingredients:

• 2 (small) boxes instant vanilla pudding
• 2 3/4 cup cold milk
• 8 oz Cool Whip
• 1 package Oreos (I only ended up using about 1/2 of the smashed Oreos.)

Directions:

1. Beat the pudding and milk until it starts to thicken.
2. Refrigerate for 15 mins. Crush Oreos in this time.
3. Fold cool whip in with pudding. 
4. Add crushed Oreos. As much/little as you want.
5. Refrigerate for at least 2 hours or overnight. (If you do overnight, I'd suggest not adding Oreos til a couple hours before planning to eat. That way they won't get too soggy.)

Great presentation! But I didn't mash my oreos this small. I kinda like to have them chunky.  

Find this variation HERE.

 This looks more like what I made. This recipe is from HERE.

 This looks so pretty! Find this one HERE. 

Oreos

These cookies are so easy to make, and so delicious! Great for any occasion. This time, just happened to be for Superbowl. This icing is the same as the Sugar Cookies.

Cookies:

• 1 box Devil's Food Cake mix (must be DEVIL's FOOD)
• 2 eggs
• 3/4 C Shortening

Frosting:

• 2 Tbsp Butter
• 3-4 oz cream cheese
• 2 C Powdered Sugar
• 1-2 Tbsp milk

Directions:

1. Mix Devil's food cake, eggs, and shortening.
2. Roll into small balls. 
3. Bake @ 350 deg 6-10 min. Cookies will flatten and crater.
4. Match them up and begin to frost the middles. The more frosting the better! :)

Superbowl XLVI sugar cookies!

It's been a tradition to make sugar cookies for Superbowl. My friend and I would make the cookies for the team we were rooting for. (who of course would always win!) This year's was nice having the two teams have the same colors. But it was still funny to have our NY fans not eat a NE-decorated cookie, and NE fans not want to eat NY cookies. Ha ha!
We usually go all out on decorating, having cheerleaders and putting players names or "blind refs!" This year I kept it more simple. (mainly cuz I didn't have the time) My Patriots logo needs some work, but I don't really care cuz I was rooting for NY anyway. :)

I used THIS Sugar Cookie Recipe. SO GOOD!

Caramel Stuffed Apple Cider Cookies

Found these on KSL and had to give them a try!  I liked them warm from the oven best!

Caramel Stuffed Apple Cider Cookies

Ingredients:

• 1 c. softened butter
• 1 c.granulated sugar
• 1/2 t.salt
• 1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10
• packets (I found this in my grocery store near the hot chocolate mixes.)
• 2 eggs
• 1 t. vanilla extract
• 1 t. baking soda
• 1/2 t. baking powder
• 1 t. ground cinnamon
• 3 c. all purpose flour
• 1 bag Kraft Caramels (14 oz)

Method:

· Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
· In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
· With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
· Beat in eggs, one at a time. Add vanilla and mix well.
· Gradually add flour mixture to butter/egg mixture. Mix until just combined.
· Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)
· When you are ready to bake, unwrap your caramels.
· Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)
· Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
· Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over- bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.
· Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.

Liberty Square Cookies

These are another batch of cookies I made for our vacation!!  They are super yummy!  If you aren't a butterscotch lover half that and put more semi sweet!!

Liberty Square Cookies

by Stephanie Jensen

• 1 lb unsalted butter (4 sticks ), softened
• 2 C. brown sugar
• 1 1/2 C. sugar
• 2 T vanilla
• 3 eggs
• 1 1/2 t salt
• 1 1/2 t baking soda
• 6 C. flour
• 12 oz. semi-sweet chocolate chips ( or you can do both bags chocolate chip and don't add the butterscotch chips)
• 12 oz. butterscotch chips

Cream butter, brown sugar, sugar, vanilla, and eggs until creamy. Next add in salt, baking soda, and flour mixture. Fold in the chips. Bake at 350 degrees for 10-12 minutes. Do not overcook.

Sometimes I use parchment paper to make sure they don't stick. This recipe is very touchy. Follow it exactly or it won't turn out. This is hard work for your mixer. I switched and used my dough beater at the end, made it a lot easier to mix. Probably would stick with a huge bowl and hand mixer. Makes 6 dozen.