Pink Cowboy Cookies

Pink Cowboy Cookies

Everything is always better when it is pink! This is a classic cowboy cookie recipe mixed with some extra color. If you're not a fan of pink, feel free to use any other color you can imagine! 

Ingredients:

1/2 C butter (softened)

1/2 C brown sugar

1/2 C granulated sugar

1 egg

1 tsp vanilla

1 1/4 C flour

1/2 tsp baking soda 

1/4 tsp salt 

1/2 tsp cinnamon

1 C oats

1 C chocolate chips 

1 C MnMs
Red food coloring

Directions:

1. Preheat oven to 350, line a baking sheet with parchment paper.

2. Cream together the butter and sugars. 

3. Add in the egg and vanilla extract. 

4. Add in the red food coloring until it is the pink hue that you want, it will lose some of the color once you bake it. 

5. In a separate bowl, mix together the flour, baking soda, salt, cinnamon, and oats. 

6. Slowly add these dry ingredients to the pink mixture. 

7. Fold in the chocolate chips and MnMs. 

8. Place in 1inch balls on the baking sheet and bake for 10-12 minutes. 

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Gluten free, Vegan, Peanut Butter Cookies

Gluten Free Vegan Peanut Butter Cookies

These are delicious gluten free vegan peanut butter cookies. They are perfect for people who are on every diet restriction. They are made with oatmeal that has been blended into a powder, which makes them still have a cookie like texture. If you're not vegan, I would recommend substituting the water for milk! It makes a fluffier and denser cookie. Enjoy! 

Ingredients: 

1 C Peanut Butter

1 C brown sugar

2 tsp vanilla extract

2/3 C Oats (Put 2/3 cup oatmeal in a blender and blend until it is a powder)

1 tsp baking soda 

1/8 tsp salt

1/4 C water (If not vegan can substitute with milk for a thicker cookie)

Directions:

1. Preheat oven to 350, line a baking sheet with parchment paper

2. Mix together the peanut butter and brown sugar

3. Add in the vanilla extract

4. Mix in the blended oats, baking soda, and salt 

5. Slowly mix in the water

6. Shape into 1 inch balls and place on the baking sheet. With the end of the fork flatten the balls. If not using milk they will not spread or lose this form. 

7. Bake for 8-10 minutes or until golden brown. 

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Peppermint kiss cookies and oreo truffles

Peppermint cookies and truffles..

These are some of things we cooked up over the holidays. We made this last year and our friends loved them so much we made them again. 

Peppermint kiss cookies are sugar cookies that have peppermint extract so the cookie itself tastes like peppermint. The kiss on top just adds to the flavor. The recipe for them can be found here.

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We also made more oreo truffles. One of my friends loved them so much she requested a batch for herself. Since it was the holidays I had to oblige. We used red wilton candy coating to be festive. It also comes in a ton of other colors and can usually be found at Michaels. This recipe can be found here.

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Apple Cinnamon Oatmeal Cookies

Apple Cinnamon Oatmeal Cookies

Sometimes you need to step away from the normal chocolate chip cookie recipe and try something new. Since it's fall and apples are in season, its a perfect time to make apple cookies.

These are soft and chewy cookies that are packed full of flavor. I made two variations of these cookies. One using rice flour and one using all purpose flour. Both turned out delicious, so if you are gluten free feel free to make the switch and just use rice flour.

These are also great to make if you run out of chocolate chips and still want something sweet. Not like that ever happens in my house though...

Ingredients:

1/2 C butter

1/2 C granulated sugar

1/2 C brown sugar

1 egg

2 tsp vanilla

1 C flour

1 1/4 C oats

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1/4 tsp nutmeg

1 chopped apple

1 tsp lemon juice
1 cup raisins 

Directions

1. Preheat oven to 350

2. Toss the chopped apple with the lemon juice. 

3. In another bowl, cream together the butter and the sugars. 

4. Add in the egg and the vanilla extract. 

5. Add in the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. 

6. Once just combined, add in the chopped apple and oats. Next stir in the raisins. 

7. Spoon onto a lined baking sheet. Bake for 11-13 minutes. 

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Nutella Chocolate Pinwheel Cookies

Pinwheel Cookies

Nothing is better then a pretty cookie. These are a chocolate/vanilla soft sugar cookie. This is a recipe that you have to prepare ahead of time, because some freezing of the dough is required. 

It is a good cookie to make around the holidays or to impress someone. These are slice and bake cookies so you can make the dough up to three months in advance and bake as needed. 

This is what the uncooked dough looks like. We added a nutella layer in between the chocolate and the vanilla.

The cookies puff up a lot while baking. On the left is the unbaked dough, and on the right is the cookies after they come out of the oven. 

The cookies are really big and really soft. They are not incredibly sweet so if you are looking for a flavor more like store bought sugar cookies, simply add in some more sugar. 

Ingredients: 

3/4 C butter

1 C sugar

1 egg

2 tsp vanilla extract

2 tablespoons milk

2 C flour

3/4 tablespoon baking powder

1/3 C Nutella (optional)

4 tablespoons cocoa mixed with 2 tablespoons milk, 2 tablespoons melted butter, and 2 tablespoons sugar

Directions:

1. Melt 2 tablespoons of butter. Mix with 2 tablespoons of milk, 2 tablespoons of sugar, and 4 tablespoons of cocoa. Set aside

2. In a separate bowl, cream 1 C butter and 1 C sugar until light and fluffy. 

3. Add in the egg and vanilla extract. 

4. Add in the milk. Beat until smooth 

5. Add in the flour and baking powder. 

6. Take about 1/3 of this vanilla dough and add it to the reserved chocolate dough. Beat together until the entire dough is chocolate. This forms your chocolate dough. 

7. On a piece of wax paper, roll half of the vanilla dough out until it is about a 8x8 square. On a separate piece of wax paper do the same with half of the chocolate dough. 

8. Lay the chocolate dough square on top of the vanilla dough square. This can be easily done by flipping the chocolate dough onto the vanilla dough and then peeling off the wax paper. Spread the nutella on top of the chocolate layer. 

9. Starting from one end, tightly roll the dough into a log. Wrap the dough in plastic wrap or the wax paper. 

10. Roll the second half of the dough into a log using the same fashion. 

11. Refrigerate the dough for about 30 minutes. 

12. Remove the dough from the fridge and roll on counter to retain circular shape and prevent one side from flattening 

13. Place the dough in the freezer for about a hour. At this point you can cut and bake the dough as needed. 

14. When ready to bake, preheat oven to 350. Take the log of dough and cut it into 1/4 inch thickness with a sharp knife. 

15. Place slices on a parchment lined baking sheet and bake for 10-15 minutes.

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Cookies n' Cream Blossoms

Hershey's Cookies n' Cream Blossoms 

Theres something about blossom cookies. I don't know what it is, but I'm always compelled to make more. This time I ventured from the traditional peanut butter cookie base. These are a chocolate cookie topped with a cookies n' cream kiss. My new weakness.

I made these for Gina's friend who is currently in med school. I express shipped them, however they didn't survive the journey that well.

They're very sweet and chewy. The white chocolate in the kiss complements the chocolaty-ness of the cookie.

After I made this batch, I still had some left over cookies n' cream kisses as well as a whole bag of dark chocolate kisses. So obviously I had to make more cookies.

I made a batch of the normal peanut butter blossom cookies and topped them with assorted chocolate kisses. You can find the recipe for the peanut butter blossoms here. 

Ingredients:

1/2 C butter (softened)

1/2 C brown sugar

1/2 C white sugar 

1 tsp vanilla

1 egg

1/2 tsp baking powder

1/2 tsp salt 

1/2 C cocoa powder

1 1/2 C flour 

1 bag Hershey's cookies n' cream kisses 

Directions:

1. Preheat oven to 350. Unwrap the cookies and cream kisses and put them in the freezer

2. Cream together the butter and the sugars

3. Beat in the egg and then stir in the vanilla

4. Add in the baking powder, salt, cocoa powder, and flour. Once all added stir. Add in more flour if batter is to sticky to handle

5. Refrigerate dough for 30 minutes. 

6. Roll the dough out into 1inch balls. Roll the balls in a small bowl of granulated sugar then place 2 inches apart on a parchment lined baking sheet. 

7. Bake the cookies for 8 minutes. 

8. Once taken out of the oven, quickly push a cold kiss into the top of each cookie. Then don't disturb the cookies until the kisses are set. Other wise the kiss will turn into a puddle of chocolate. 

9. Refrigerate the cookies until the kisses are set. Then eat and enjoy! 

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Swirl Cookies

Peanut Butter Chocolate Swirl Cookies

When you can't choose between peanut butter and chocolate these are the cookies to bake. These are the cookie form of reeces. They are part peanut butter and part chocolate. The two flavors combine to form the perfect cookie. 

My used to be favorite doctor that worked at urgent care recently left. Gina and I made these for her as a going away treat. Her going away party was at a korean BBQ. Man was it delicious. 

Since two different types of doughs are being used, it is important to chill the doughs. Otherwise one side may bake a little faster and one side will end up a little flatter. 

Ingredients:

Chocolate dough

1/2 C butter

1/2 C granulated sugar

1/2 C brown sugar

1 egg

1 tsp vanilla extract

1 C flour 

1/2 C cocoa powder

1 tsp baking soda

1/2 tsp salt

1 tablespoon of milk

1 C peanut butter chips 

Peanut Butter dough

1/2 C butter

1/2 C brown sugar

1/2 C granulated sugar

1 egg

1/2 C peanut butter

1 tsp vanilla extract

1/2 tsp baking soda

1/4 tsp salt

1 C flour

1 C chocolate chips 

Directions: 

1. Make the peanut butter dough. Cream together the butter and the sugars. Then beat in the egg and vanilla. Next add in the peanut butter. Add in the baking soda, salt, and flour. Once all added then mix until just combined. 

2. Make the chocolate dough. Cream together the butter and the sugars. Next beat in the egg and vanilla. In a separate bowl sift together the flour, baking soda, salt, and cocoa powder. Slowly add this to the wet mixture. Next mix in the milk. Then the peanut butter chips. 

3. Chill both of the doughs for 2 hours. 

4. Preheat oven to 350

5. Take a tablespoon ball of each dough and smush them together. Roll these balls together into a larger ball. 

6. Bake the cookies for 10 minutes. Let cool on cookie sheet until set. 

Makes 2 dozens cookies.  

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Pretzel Caramel Cookies.

Pretzel Caramel Cookies

I wanted to bake something salty and sweet. I made these for some of my friends along with the peanut butter banana cookies.

I used a mixture of cream cheese and butter in these cookies. This led to a ultra fluffy and soft cookies. Some say they almost taste healthy.

The pretzels will stay crunchy in the cookies for about two days, after that I'm not sure since none of the cookies made it till then.

Ingredients:

1/4 C butter

1/4 C cream cheese 

1/2 C granulated sugar

1/2 C brown sugar

1 egg
1 tsp vanilla extract 

1 1/4 C flour

1/2 tsp baking soda

1/4 tsp salt

1 C chocolate chips

1/2 C pretzels 

1/2 C chopped caramels 

Directions:

1. Preheat oven to 350. Line a baking pan with parchment paper 

2. Cream together the butter and cream cheese

3. Beat in the sugars until mixture is light and fluffy 

4. Add in the egg and the vanilla 

5. Add in the flour, baking soda, and salt. Stir until combined. 

6. Fold in the chocolate chips, pretzels, and chopped caramels. 

7. Bake for 10-15minutes or until golden brown. Let cool on wire rack. 

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Chocolate Peanut Butter Banana Cookies

Chocolate Peanut Butter Banana Cookies 

What do you do when you have way to much brownie mix? Make it into cookies of course. But not just any cookies. You want to combine as many different flavors as possible into the cookies. Thats where the banana and peanut butter come into play.

I was meeting up with some of my friends one afternoon. Every time I post of picture of cookies, one of the girls always comments on how much she wants one. Naturally I had to bring her some. I made these cookies for them along with some of the cream cheese chocolate chip cookies. I told them they were my guinea pigs for new recipes.

These cookies are a perfect bit sized treat. They are packed full of flavor. Normally if you put bananas in a recipe the whole recipe will taste like bananas. It's the same with, if you put bananas in a bowl with other food, all of the other food will taste like bananas. Or has no one else ever done that... Thankfully, the banana flavor isn't overbearing in these cookies, so the peanut butter flavor still shines. It is a great recipe to make if you don't have eggs!

Ingredients:

1 8ounce brownie mix (If using a 16 oz brownie mix, omit the flour and sugar)

1 C flour

1/4 C sugar
1/4 C butter

1 banana

1/2 tsp vanilla
1/3 C peanut butter 

1 C reeces pieces (I used left over reeces eggs from easter)

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Pink Chocolate Chip Cookies

Pink Chocolate Chip Cookies

Everything is always better when its pink. That being said, my room looks like you stepped into a bottle of pepto-bismol. My roommate in college hates pink. Unfortunately for her, all of the stuff that I brought to college was pink. Our room was half pink and half purple/black. It was actually pretty comical. 

I made these cookies with whipped light cream cheese. I used half of the normal amount of butter I use for cookies, then substituted in the rest for the cream cheese. It made the cookies very light and fluffy. The texture was like one of the giant cookies you get from Costco. 

I haven't tried making colored food before. I added 10 small drops of pink food coloring. I wish I had added more though. The cookies stayed pretty true to the color that the dough was.

I made the balls of dough pretty small when I put them on the cookie sheet. After baking, they ended up being HUGE. This may have to do with the cream cheese instead of the butter. 

The only downside to the pink color is it is hard to tell when they are done. Since the cookies won't brown as normal chocolate chip cookies due, you will have to check the bottom. This however will turn golden brown. 

The cookies puffed up nicely too. The texture of these cookies was amazing. This is the second time I have made cookies with cream cheese and I will definitely be using cream cheese in more of my cookie recipes. That being said, I was happy with the ending result since I did bake these at 11pm Tuesday night. 

Ingredients

1/4 C butter (softened) 

1/4 C cream cheese

1/2 C granulated sugar

1/2 C brown sugar

1 egg

1 tsp vanilla

1 1/2 C flour

1/2 tsp baking soda

1/4 tsp salt

1 C chocolate chips

10 drops pink food coloring

Directions

Preheat oven to 350. Line a baking sheet with parchment paper. 

1. Beat together the butter and the cream cheese. 

2. Cream this mixture with the sugar.
3. Add in the egg and vanilla. Then add in the food coloring.
4. Mix in the baking soda, salt, and flour
5. Fold in the chocolate chips
6. Bake for 8-10 minutes or until the bottoms are brown or the cookies are browning slightly in some parts on top.

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Chocolate Oatmeal Cookie

Chocolate Oatmeal Cookie

It is exactly what it sounds like. A cookie that is filled with whole grains that will also cure your chocolate fix. 

These cookies are not super sweet. You could almost get away with eating them for breakfast. They are however chewy and soft. 

Ingredients:

1/2 C butter

1/2 C brown sugar

3/4 C granulated sugar

1 egg

1 tsp vanilla extract

3/4 C flour

1/2 tsp baking soda

1/4 tsp salt

1 1/2 C quick cooking oats 

Directions:

Preheat oven to 350

1. Cream together the butter and the sugars 

2. Add in the egg and vanilla

3. Stir in the flour, baking soda and salt

4. Mix in the oats

5. Drop by rounded tablespoonfuls onto a parchment lined baking sheet
6. Bake for 8-10 minutes 

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