Chocolate Chip Oreo™ Bar Cookies

This is what happens when you marry ordinary chocolate chip cookie dough and these:

I was inspired by something I saw on Pinterest.  But I didn't want to take the time to wrap dough around all those cookies, because my parents were in town and I wanted to go see them.  So whether laziness, hurriedness, or daughterly devotion is to blame, I created these bars instead.  Enjoy!


Chocolate Chip Oreo™ Bar Cookies

2 sticks butter, melted
2 c. brown sugar (because of the Oreos™, they actually don't need this much sugar)
2 T. vanilla extract
2 eggs
3 c. flour (I might use less next time because these were stiff bar cookies)
1 t. baking soda
1 t. salt
2 c. chocolate chips
Approximately 30 Oreo™ cookies, crushed

Preheat oven to 350° F.

Cream melted butter, sugar, and vanilla.  Beat in eggs.  Add flour, soda, and salt.  Stir in chocolate chips; fold in Oreos™.

Spread in a lightly greased 10 x 15" pan.  Bake for 25-30 minutes, but do not over bake.

*If you don't want a full 10 x 15" pan of these, cut the cookie dough ingredients in half and use half the Oreos™.  Bake in a 9 x 13" pan.

*Alternatively, bake these as cookies.

Next time, I might add Oreos™ to brownie batter.  ☺

Chocolate Chip-Pecan Cookies (or, the best cookies ever!)

Although the idea of adding pecans and cinnamon to chocolate chip cookies was not originally mine, some girls I know have spread my cookie-baking reputation because of these cookies.  They are quite simple really; but they taste sublime.

They melt in your mouth.  They break the strongest will to resist a second one.  And, they might make you famous.  So, here is how to make them:

First, melt the butter.  (I didn't photograph this step.)  Actually, first preheat your oven.  Unless you plan to chill your dough before baking.  (Whether I do that depends on how much time I have and how soft the dough is to work with.)

Add sugar, eggs, and vanilla.

And beat well.

Add flour, baking soda, salt, and cinnamon.

Mix thoroughly.  

At this point you will want to use a sturdy fork, not a whisk.

When these are combined, add chocolate chips

and pecans.

Toasting the pecans beforehand is optional.

Stir to distribute.

Hungry yet?

Next, prepare your baking sheet with this stuff.

A baker's best friend. Besides the oven, of course.

Line up your cookies two inches apart on the sheet.  Actually, it's okay to eyeball it.

At this point the camera got blurry. Sorry!

Place in the middle of the oven and set your timer.

Except that it's eight minutes, not thirty-eight.  I broke my timer and put it back together the wrong way.  

Check the cookies when the timer rings.  Remove them when they look like this:

They don't look done, but that's why you leave them on the sheet for another minute or two.  They start to look like this:

The beauty of parchment paper is that you can pull the batch of cookies off the sheet and let them cool on the table;

and then you can prepare the next batch on the counter while the sheet is cooling off.

(You won't have to do this if you have multiple sheets.  But you still want to take the cookies off the baking sheet after two minutes.)

Cool slightly, and enjoy with a cup of tea.

And share the rest, because believe me, you don't want all of these for yourself.

Chocolate Chip-Pecan Cookies

1 c. white sugar
1 c. brown sugar
1 c. butter (2 sticks), melted
2 T. vanilla
2 eggs
2⅔ c. flour
1 t. baking soda
1 t. salt
1 T. cinnamon (or more if desired)
2 c. chocolate chips
1 c. pecans (toasted if desired)

Preheat oven to 375° F.  Cream sugars, butter, eggs, and vanilla.  Add flour, soda, salt, and cinnamon and mix thoroughly.  Stir in chocolate chips and pecans.
Spread 2 inches apart on paper-lined cookie sheet.  Bake for 8 minutes or until they look almost done.  Leave on sheet 1-2 minutes before removing to a table or plate to cool.

One more note: cooling racks dry out cookies.

Little Snack Cookies

2 old, very ripe bananas
1 c. quick oats
Cinnamon to taste
Nuts, if desired
Chocolate chips, if desired
Raisins, if desired

Preheat oven to 350° F.  Mash bananas and stir in oatmeal (and other ingredients, if desired).  Drop by teaspoon onto greased or paper-lined cookie sheet.  Bake 15 minutes.

Enjoy your healthy cookies!

**I saw this idea on Pinterest, but the cinnamon and add-ins were my idea.  :)  

Lemon-Chocolate Pinwheels

After a LONG absence in posting if not in spirit, this is K with a cookie recipe. Be forewarned, these were a bit of a pain to make. The result, however, was a delicious combination of flavors in a shortbread-like treat.

Ingredients:
3/4 cup butter, softened
1 1/3 cup sugar
1 large egg, lightly beaten
3 cups flour
1 fresh lemon
1 oz. semi-sweet baking chocolate, melted and cooled
1 Tbsp. cocoa

In large mixing bowl, cream butter and sugar until fluffy. Add egg and beat well. Gradually add flour and mix thoroughly. Dough will be crumbly. In medium bowl, mix melted chocolate and cocoa. Mix in half of plain dough. Grate zest of lemon (the yellow part of the skin) and add to other half of plain dough; add a couple squirts of the lemon's juice (to taste). On 2 large sheets of wax paper, roll out doughs to large thin rectangles. Carefully place lemon dough on top of chocolate dough (may have to reassemble a little; dough is crumbly). Start rolling doughs from long side, using wax paper as a guide and pressing together every little while. When dough is formed into log, use sharp knife to cut 1/4-in. slices. Place (and patch as necessary) on large baking sheets that have been greased and floured OR lined with baking parchment. Bake @350° F. for about 12 minutes. Cool slightly before removing from sheets.

--K

Banana Breakfast Cookies

Delicious, filling substitute for granola bars!

3 ripe bananas
2 c. rolled oats
1 c. raisins
1/3 c. plain yogurt
1 t. cinnamon

Preheat oven to 350° F.  Mash bananas in a large bowl.  Add remaining ingredients.  Mix well; allow to sit for 15 minutes.  Drop on paper-lined cookie sheets.  Bake 20 minutes or until lightly brown.

Hint of Mint Double Chocolate Cookies

1 c. sugar
1/2 c. butter, softened
1 egg
1 t. vanilla
3 drops mint extract
2-ish c. flour
cocoa powder to taste (approximately 1/4 c. or so)
1/2 t. baking soda
1/2 t. salt
chocolate chips (probably a cup or so)

Preheat oven to 375°F.  Cream butter and sugar; add eggs and flavorings and beat well.  Add flour, cocoa, baking soda, and salt.  Add chocolate chips to taste.  (Taste dough to make certain it is yummy.)  Drop by teaspoon onto papered cookie sheets and bake for 8-10 minutes or until slightly underbaked.  Cool approximately 1 minute before transferring to a plate to cool.  While cookies are warm, enjoy one--or two--with a glass of milk.  Take the rest with you to the fireworks display on July 4th to win instant friends.  ;)

Apologies for the approximations.  K and H developed this recipe from a regular chocolate chip cookies recipe, so we added the cocoa powder until it looked right.  And H never measures chocolate chips--whatever looks good is what I add.  So have fun with it and let us know how it turns out!  ~H & K

Easy Lemon Drop Cookies

1/2 c. butter, softened
1/2 c. white sugar
2 t. vanilla
1 egg
1 (3-oz.) package lemon-flavored gelatin dessert
poppy seeds (optional)
2 c. flour
1/2 t. baking soda
1/2 t. salt

Preheat oven to 375°F. Cream butter and sugar; add eggs and vanilla and beat well.  Beat in gelatin and poppy seeds.  Add remaining ingredients and mix thoroughly.  Chill dough for approximately 20 minutes.  Drop by teaspoonful 2 inches apart on paper-lined cookie sheets.  Bake 8-10 minutes.

This is a great way to use the package of gelatin which has been sitting in your cupboard for two years, which expired last October, and which you don't think you will use any other way.  Feel free to experiment with other flavors of gelatin.

Soft cookies

Secrets for soft cookies:


~Melt the butter.  And use butter--not a substitute.
~Use brown sugar.  No white.
~Do not over-bake!  This will ruin all your efforts.
~In fact, under-bake.  Then leave the cookies on the sheets a few minutes.  They will continue cooking.
~Do not place cookies on a wire rack.  This dries them out, resulting in hard cookies.
~Store cookies in an airtight container, along with a slice of bread.


Trust me.  It works!  :)

Great Pumpkin Cookies

J and I made these at her house last weekend. :)

1 c. butter (room temperature)

1/3 c. granulated sugar

1/2 c. + 2 T. packed brown sugar

1 c. canned pumpkin

1 egg

1 t. vanilla

2 c. flour

1 t. baking soda

1 t. baking powder

3/4 t. cinnamon

1/4 t. allspice

1/8 t. nutmeg

1 c. chocolate chips (approximately)

Preheat oven to 350°. Lightly grease cookie sheets.

Cream butter and both sugars until light. Stir in pumpkin, egg, and vanilla. Whisk together flour, baking soda, baking powder, and spices. Stir into batter to make a medium dough. Stir in chocolate chips.

Drop by spoonsful onto cookie sheets. Bake for 10-ish minutes, watching carefully, until done. Cool on sheets for 5 minutes before removing to racks or plates to cool completely.

Store: in an airtight container

Freeze: if desired

Mail: no; they grow stale too quickly

These are most delicious warm, but do not lose their charm after cooling.

CCMM Cookies

1/2 c. butter
1 c. butter substitute (I used this because it's cheaper than butter; if you want to use 3 sticks of butter, go right ahead.)

1 1/2 c. sugar

1 1/2 c. packed brown sugar

3 T. vanilla (okay so I like a lot of vanilla--the original recipe calls for 2 T.)

3 eggs

5 1/2 c. flour (again, I increased this amount--the original calls for 4 c.)
1 1/2 t. baking powder
1 1/2 t. salt
1 1/2 c. chocolate chips
1 1/2 c. miniature M&M's

Cream butter and butter substitute; cream in sugar, then brown sugar. Continue creaming and add eggs and vanilla. Add flour, baking powder, and salt; fold in chocolate. Cover tightly and refrigerate for two days. (I'm serious: this is important!)

Heat oven to 375°F. Remove dough from refrigeration; allow to warm while oven is heating. When oven is hot and dough is workably warm, drop by teaspoonful 2 inches apart on paper-lined cookie sheets. Bake for 8-12 minutes; watch carefully to ensure proper baking time. (My first batch was underdone and the next was overdone. And then there were some WAY overdone cookies; and finally the last batch I baked were perfect. But I froze some of my dough, so we'll see how they bake up.)

Yield: 5-8 dozen, depending upon size of cookies--and how much dough you eat while baking them!

Note: K and I made this original recipe together, once upon a time. It inspired this blog post.

Because of Jesus Christ,

H

Simple Peanut Butter Chocolate Chip Cookie-Bars

Read my comment on this post to see the modifications necessary to make these bars.

Cheesecake Bars

1/3 c. butter

1 c. flour

1/3 c. brown sugar

1/2 c. chopped nuts (SO yummy with hickory nuts!)

chocolate chips*

1/4 c. sugar

1 egg

1/2 t. vanilla

8 0z. softened cream cheese

2 T. milk

1 T. lemon juice

chocolate syrup*

Cream butter with brown sugar in a small mixing bowl; add flour and nuts; mix to make a crumb mixture. Reserve 1 c. for topping. Press remaining mixture into bottom of an 8"-square pan.

Place sugar, egg, vanilla, cream cheese, milk, and lemon juice in a mixing bowl. Mix well and beat until creamy. Pour over crust. Add chocolate chips (to taste) to remaining crumb mixture; sprinkle evenly over filling.

Bake at 350° F. for 12-15 minutes. Drizzle chocolate syrup over the top in a pretty zig-zag. Cool completely; chill for a day or two before cutting into bars and serving.

*Chocolate was not originally a part of this recipe. I added it because the bars sounded boring without. But if you don't like chocolate, feel free to leave it out--but then, if you don't like chocolate, why are you reading my blog?

Strawberry Brownies

Although the flavor is not overtly strawberry, these brownies are moist and delicious.

1/2 c. flour

3/8 c. (6 T.) cocoa powder

1/4 t. baking powder

1/4 t. salt

1/2 c. butter

3/4 c. sugar

2 large eggs

1 t. vanilla extract

3/8 c. strawberry preserves

Preheat oven to 350° F. Grease an 8"-square pan. In a small bowl, whisk together flour, cocoa, baking powder, and salt. In a 1 1/2 qt. saucepan, melt butter over low heat. Remove from heat; stir in sugar with a wire whisk. Add eggs, one at a time, beating well after each addition. Stir in preserves and vanilla, whisking until thoroughly combined. With a flat spoon, stir in flour mixture just until blended.

Spread batter evenly in prepared pan. Bake until toothpick inserted 2 inches from edge comes out almost clean, 30-35 minutes. Cool in pan on a wire rack; cut into bars.

Simple Peanut Butter Chocolate Chip Cookies

Whew! The name takes longer to type than the cookies take to eat! =)

1 c. peanut butter, smooth or crunchy

1 large egg

1/2 c. granulated sugar

1 pinch baking powder

1 c. miniature chocolate chips

Preheat oven to 325° F. Mix all ingredients until blended. Drop by spoonfuls onto baking sheets. Bake 8-10 minutes.

Yield: 1 1/2 dozen

Note: these cookies crumble easily.

Edited:

A few notes after baking these for the second time:

*I had to bake the cookies for about 16-18 minutes instead of 8-10. They were small, but I had made balls of dough. Perhaps they should be flattened before baking.

*A splash of vanilla increases the yumminess value of these cookies.

*Do not substitute honey for sugar. I tried this to see if the cookies held together better than usual. The result was far too soft, and I had to add flour--which defeats the purpose of flourless cookies. On the other hand, part honey and part sugar might be perfect.

P.S. It was not an accident that left the flour out of the ingredients list. These cookies are basically peanut butter and sugar, held together by egg! Delicious!

Mouthwatering Orange Chocolate Chip Cookies

I had these for the first time this semester, courtesy of one of my professors. They are now my favorite cookie! It's been a long time since I've posted (fortunately H has been keeping up quite well), and I thought this would be an excellent way to get back to the blog.

Ingredients:
3/4 cup shortening (softened)
1 1/2 cup brown sugar
2 eggs
1 tsp vanilla
1 1/2 tsp (at least) grated orange rind
1/2 cup sour cream
1/2 tsp soda
3 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
2 cups chocolate chips (or 1 cup choc. chips, 3/4 cup English walnuts)

Directions: Cream shortening and sugar. Add eggs, vanilla and grated orange rind; beat until smooth. Mix soda into sour cream and add. Add flour w/baking powder and salt. Stir until mixed. Fold in chocolate chips and drop by heaping teaspoonfuls onto cookie sheet. Bake @ 350 Fahrenheit for about 10 minutes until bottom edge begins to brown.

Glaze:
1 1/2 tsp. (at least) grated orange rind
1/3 cup orange juice
1 cup granulated sugar
Mix all ingredients to a thin paste.

Remove cookies from baking sheet while still hot and immediately drizzle glaze over top so it drips down and all over the cookies (cookies must be hot for this!).

Note: More orange is better. 2-3 large oranges should produce enough zest and possibly enough juice as well if you don't have orange juice around.

Enjoy!
K

Chocolate Chip Coconut Bars

Athough I have not made them in a long time, these used to be my favorite bar cookies--even more than brownies! They are very soft, and they are way better without nuts.

1/2 c. butter
1/3 c. granulated sugar
1/3 c. packed brown sugar
2 T. water
1 egg
1 t. vanilla
1 c. flour
1 1/4 t. baking powder
1/2 c. chopped nuts (optional)
1/2 c. coconut
6 oz. chocolate chips

Melt butter in a saucepan and remove from heat. Add sugars and blend. Add water, egg, and vanilla. Beat well. Stir in flour and baking powder. When well-blended, add remaining ingredients. Stir lightly to combine. Pour into greased 9" pan and bake at 350° for about 30 minutes. Cool into pan and cut into bars. Or, eat warm--they're really yummy that way. =)

Chocolate Chip Cookie-Brownies

Inspired by Betty Crocker*

Walking through the grocery store one day, I caught sight of a box of Betty Crocker brownie mix. But it was no ordinary brownie mix. It had a pouch of chocolate chip cookie mix inside the box as well. The idea was to prepare both batters separately, then drop the cookie dough on top of the brownie batter. I was instantly intrigued. But, refusing to go the simple route and buy the mix, I resolved to develop my own scratch recipe for these delicious-sounding cookie bars. Weeks passed, and I was too busy to try making a new recipe. But the idea did not leave me. Finally, more than a month after my eyes fell upon the mix in the store, I determined to begin the experiment. Success met me with the first attempt; and here is the resulting recipe:

Brownie layer:
½ c. flour
2/3 c. cocoa powder
¼ t. baking powder
¼ t. salt
2 eggs
1 c. sugar
½ t. vanilla
½ c. melted butter

Preheat oven to 350°. Grease an 8x12” baking dish (9x13” might work as well, but you will have thinner bars). Line pan with foil; grease foil. In a small mixing bowl, whisk together flour, cocoa, baking powder, and salt; set aside. Beat eggs in a small or medium mixing bowl. Gradually add sugar and vanilla; beat well. Blend in melted butter. Gradually add cocoa mixture until well-blended.
Spread batter in prepared pan.

Cookie top:
½ c. sugar
½ c. brown sugar, packed
½ c. butter
2-3 t. vanilla
1 egg
1 1/3 c. flour
½ t. baking soda
½ t. salt
1 c. chocolate chips

Cream sugars, butter, egg, and vanilla. Add remaining ingredients and mix thoroughly. Drop by teaspoon on top of brownies; gently spread with a spoon if desired. Bake for 30-35 minutes or until top is golden-brown. Cool in pan on a wire rack; gently remove from pan by lifting edges of foil. Cut into bars.

*Betty Crocker is a registered trademark of General Mills Corporation

Mocha Truffle Cookies

My most popular recipe to date.

Ingredients:
1/2 cup margarine or butter
1/2 cup semisweet chocolate chips
OPTIONAL 1 Tablespoon instant coffee crystals (my family doesn't like coffee; the cookies are still amazing without it)
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips

Directions:
In large saucepan melt margarine/butter and 1/2 cup chocolate chips over low heat (can also be microwaved). Remove from heat. Stir in coffee crystals (OPTIONAL). Cool 5 minutes. Stir in sugars, eggs, and vanilla. Mix cocoa, flour, baking powder, and salt. Stir into chocolate mixture. Stir in 1 cup chocolate chips. Drop dough by rounded tablespoons onto lightly greased cookie sheet. Bake @ 350 F. for about 10 minutes (not nearly as good if overbaked). Let cool 1 minute and remove from sheet.
These only make maybe 3 dozen; if they won't be eaten in 2-3 days, refrigerate or freeze--they dry out quickly.

--K

Chocolate Chip Cookies: A Word to the Wise

Don't make them with all vegetable oil (no butter or shortening). And don't use chocolate-flavored chips! Trust us. Just don't.
-H & K

Oatmeal Chocolate Chip Cookies

Here is the recipe for the aforementioned Oatmeal Chocolate Chip Cookies:

2 sticks butter
3/4 c. brown sugar
3/4 c. white sugar
2 eggs
1 T. vanilla
2 1/2 c. flour
2 c. oatmeal
1 t. baking soda
1/2 t. salt
1 1/2 c. chocolate chips (we used 1 c. chocolate and 1/2 c. peanut butter chips; these cookies are also good with M&M's)

Cream butter and sugar together. Add eggs and vanilla, beat well. Sift flour, soda, and salt; stir in oatmeal. Add dry ingredients to creamed mixture. Stir in chocolate chips. Drop by teaspoon onto greased or paper-lined cookie sheets. Bake at 375 degrees for 10-12 minutes, watching carefully so they don't over bake. Remove to a wire rack to cool.

OPTIONAL: Can use raisins instead of chocolate, and add 1 t. of cinnamon.