These cookie bars are addicting! So good, especially warm out of the oven! Sadly, Robby can’t eat these due to some gut issues but his friends had no problem diving into them. This makes a 13 x 9 baking dish so it’s great for a party or a bunch of hungry boys! I’m thankful Robby’s friends took these out of my hands as these were really, really good and I did not want to eat them all myself! These would also be good with some chopped pecans or walnuts. Next time I know I have a few extra growing boys around I will make another batch with the nuts!
1 cup of unsalted butter
1 cup brown sugar
2/3 cup white sugar
1 1/2 tsp. Vanilla
2 2/3 cup flour
2 tsp. Baking soda
1/2 tsp. Salt
1 1/2 cups semi-sweet chocolate chips
1 (8 ounce) package health English toffee bits
Preheat the oven to 375 degrees. In your mixer, or a large bowl and hand mixer, cream the butter and both sugars until fluffy. Add the eggs and vanilla and mix to combine. Add the flour, baking soda and salt mix again until just combined. Fold in the chocolate chips and toffee bits.
Press the batter into a greased 9 x 13 glass baking dish and bake for 30 minutes or until the top is golden brown. Remove from the oven and let cool for 20 minutes and serve if eating them warm, otherwise let cool completely at room temperature before cutting. This will serve between 18 and 24 depending on how big you slice them.
This recipe can be found at www.cozycountryliving.com
A few weeks ago we had a really nasty snow storm and one of the things I love to do with a big storm is to get in the kitchen and cook lots of delicious food. I don’t make a lot of cookies, but I have to say these were hands down the best peanut butter cookies I have ever had. I sent some over to my parents and their fantastic neighbors and they all loved the cookies as much as I did. These cookies are soft, buttery rich and full of that great peanut butter flavor. These are my new favorite cookies that I will be making every chance I get.
1 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup creamy peanut butter
3 cups plus 2 Tablespoons all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup granulated sugar for rolling
Using a stand mixer fitted with a paddle attachment. Cream the softened butter, granulated sugar and brown sugar together on medium speed until smooth. Add the eggs and mix on high until combined, about 1 minute. Scape down the sides of the bowl and bottom as needed, add the vanilla and peanut butter mix on high until combined. Set aside.
In a separate bowl whisk the flour, baking soda, baking powder and salt together. Add this to the wet ingredients and mix on low until combined. Dough will be wet and sticky. Cover dough tightly and chill for at least three hours (up to 2 days) in the refrigerator. Pre-heat oven to 350 degrees. Line two baking sheets with parchment paper. Roll balls of dough, about a Tablespoon and a half per cookie into the granulated sugar. Place 2 inches apart on the baking sheets. Press fork tongs onto the dough forming a cross cross pattern. Bake for 11 minutes until lightly browned on the sides. The centers will look soft and slightly under done. Remove from the oven let cool for 5 minutes on the pan and transfer the cookies to a wire cooling rack to cool completely.
This recipe comes from sallysbakingaddiction.com
As you all know by now I don’t really like to bake, but one of the things I have learned is that my family loves home made cookies much more than the store bought. When I saw this recipe I knew immediately that was going to be the next cookie I make. Sure enough, I made these cookies sooner than later! We all enjoyed these. I really like the addition of the toffee bits and the pop of white chocolate was just right! These lasted less than two days at our house… but we did share!
2 sticks of unsalted butter
1 cup packed light brown sugar
1/2 cup white sugar
1 tsp. vanilla extract
2 1/4 cups all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking solda
1 (8 ounce) bag of toffee bits
1/2 to 3/4 bag of white chocolate chips
1 cup of old fashioned oats
Using a mixer, cream together butter, sugars and vanilla on medium speed. Add the eggs to the butter mixture and mix well. In a separate bowl, whisk flour, salt and baking soda together. Slowly add the dry ingredients into the butter mixture on low speed. Once combined mix in the toffee bits, white chocolate and oats and mix with a large spoon until well combined. Cover with plastic wrap and refrigerate for about one hour. When ready to bake preheat the oven to 350 degrees. Drop dough by teaspoons onto an ungreased baking sheet and bake for 10 – 11 minutes or until the edges of the cookie are lightly browned. Let cool for just a couple minutes on the pan then remove the cookies and place them on a baking rack to finish cooling.
I found this recipe at www.sharedappetite.com
Do you have kids or loved ones in your life that have allergies? Do you have trouble finding sweet treats that you feel good about feeding your kids? These cookies are simply delicious! I first saw these cookies on NH Chronicle (television program) as they are made in New Hampshire, but the best part is you can order them through Amazon. So no matter where you live you can get them!
These cookies are not soft and chewy, they are crispy and full of flavor! I ordered the 6 box sampler from Amazon for $27.53. They are not super cheap, but I know exactly what is in the cookies and feel good about sharing them! Let’s talk a bit about the allergy piece, these cookies are made in a peanut free, tree nut free, egg free, dairy free,wheat free and gluten free bakery! Not only are they allergy friendly but they are not made with anything artificial! No GMO, whole grain, kosher, vegan, low sodium, no trans fat, no rice, no soy, no corn! Yes, they really do taste good too!
Home Free cookies has several varieties, most of them come in a mini size. The six I ordered were, chocolate chip, mini chocolate chip, double chocolate chip, vanilla, lemon burst and mint chocolate chip. They also have a ginger snap flavor that we did not try. Our favorite was the lemon burst, we all loved these! Don’t get me wrong they are all good but the lemon burst has a great lemon flavor that really comes through!
Home Free cookies have won several awards in 2016 they were awarded the top healthy gourmet snack of the year. Also awarded best gluten free cookie by Good Housekeeping.
Home Free Cookies has a website at www.homefreetreats.com where you can see where the cookies are sold and get more wonderful information about theses delicious cookies. Don’t forget you can get these cookies no matter where you live through Amazon!
These cookies, oh these cookies! I could not keep Jim away from these chocolate sugar cookies! They are delicious and did not make it in our house for 24 hours. That says a lot as Jim is not really a cookie kind of guy…he loves pies! This recipe may have just converted him.
1 cup of butter, softened
1 1/2 cups brown sugar
1 teaspoon vanilla
3/4 cup Hershey Special Dark Cocoa Powder
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup mini chocolate chips
1/2 cup granulated sugar for rolling
Cream together butter and brown sugar with a mixer until fluffy, this takes a few minutes.
Add in eggs, one at a time, mixing after each addition. Add vanilla and mix again.
Combine cocoa powder, flour, baking soda and salt in a bowl and whisk until combined. Slowly add the flour mixture into the butter mixture mix well. Once combined add the chocolate chips and fold into the batter using a large spoon. Remove dough from the bowl onto a large piece of Saran Wrap. Wrap dough and refrigerate dough for one hour.
Preheat oven to 350 degrees. Place the granulated sugar on a plate. Using a cookie scoop or your hands take about one tablespoon of dough and roll into a ball, roll the ball into the sugar coating all sides of the dough and place on a lightly greased baking sheet. Space cookies about 2 inches apart and continue to roll the dough until dough is done. Bake for 9-10 minute, let cookies cool on the baking sheet for a couple minutes before moving them to a baking rack.
Store in an airtight container.