Edible Cookie Dough

Max found this recipe and has made it so many times already. This stuff is seriously addictive and without the risk of salmonella and listeria it's safe to eat as much as you want. --Mark

Ingredients

1 cup (200g) brown sugar, packed

½ cup (1 stick or 113g) butter, room temperature

¼ cup (61g) milk

1 teaspoon vanilla extract

½ teaspoon salt

1½ cups (187.5g) all-purpose flour

1 cup (168g) milk chocolate chips

Directions

If preferred, bake the flour ahead of time. Place it on a parchment paper-lined baking sheet and bake it for 10 minutes at 350°F.

In a large bowl, combine brown sugar and butter. Beat with a hand mixer until creamy.

Add in milk, vanilla, and salt. Blend until combined.

Add flour and mix until combined. Fold in chocolate chips.

Store edible cookie dough in the refrigerator for up to 5 days. Freeze for up to a month.

Notes

You can microwave the flour for 50 to 60 seconds instead of baking it in the oven.

To make it chocolate based just substitute a 1/3 cup of the flour with baking cocoa instead.

Edible Cookie Dough

Who would have thought a good recipe would come from TikTok. Well, it did. This is a really good version of cookie dough that is safe to eat raw, even though we all love the real stuff. Stacy said she likes this dough better for eating as it is. --Mark

Ingredients

1/2 cup softened butter
1/2 cup brown sugar
3 tbsp white sugar
1 tsp vanilla
1/2 tsp salt
1 cup flour (heat for 1.5 minutes in microwave)
1 1/2 tbsp milk

Directions

Cream together butter and sugars. Add vanilla, salt and heat-treated flour. Slowly add in milk. Mix in however many chocolate chips you want.

Butterfinger Brown Butter Cookies

Brown butter. Buttery butterfingers. Butter. Sensing a theme? What could be better than a butter-based dessert? Not much. These were really good and worth being in the cookie rotation.--Mark

Ingredients

12 T unsalted butter

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup light brown sugar, packed

1/2 cup granulated sugar

1 T vanilla extract

2 large eggs

1/2 cup chopped up Butterfinger candy, up to 3/4 cup

sea salt to garnish

Instructions

In a small saucepan, add butter and melt over medium heat. Once the butter has fully melted, white foamy bubbles will begin to appear over the top of the butter. Watch carefully as the butter's color changes to brown and the smell of the butter becomes somewhat nutty.

As soon as the butter is an amber brown color, remove from heat and cool in the refrigerator for 20 to 25 minutes or until it reaches room temperature.

In a medium sized bowl, whisk dry ingredients and set aside.

Pour butter into a large bowl and stir in both sugars and vanilla and thoroughly whisk until combined and continue to whip with your whisk for about 2 minutes. Whisk in eggs, one at a time. The batter should be glossy and smooth.

Add the mixed dry ingredients in three increments and carefully fold into the batter using a spatula until the flour is completely mixed in. Pour in the Butterfinger bits and mix into the batter. Refrigerate the dough for 30 to 45 minutes.

Preheat your oven to 350 degrees and line a baking sheet with parchment paper.

Scoop out 2T sized balls and add to your lined baking sheet at least 1 inch apart. Bake for 10-12 minutes.

Remove and cool for 15 minutes and then serve.

Notes

Make sure you keep the candy bits fairly large. If they are too small they just melt into the cookie and are hard to distinguish. Look at Mark and smile as you use the parchment paper and see him grin as you've validated his love of the stuff.

Linda's Brown Sugar Oatmeal Cookies

Linda brought these over as a thank you of sorts. They were soft, salty, and so poofy. Of course we needed the recipe, and Linda obliged!  --Mark

Ingredients

2 C brown sugar
2 sticks butter, softened
2 tsp vanilla
2 eggs
1 1/2 C flour
1 tsp salt
1/2 tsp baking soda
3 C oatmeal

Instructions

Preheat oven to 350.

Cream butter, sugar, vanilla, and eggs. Add in flour, salt, and baking soda and mix well. Combine with oatmeal.

Bake at for 11-12 minutes


Notes

You can chill the dough first if desired.

Oatmeal Granola Balls (Energy Bites)

Kate's boyfriend brought these over and they were very good. We enjoyed them enough to ask for the recipe, and I think they're bringing us some today because we asked. A recipe AND the product in one day! Nice!  --Mark

Ingredients

3/4 C peanut butter
1 3/4 C old fashioned oats
1/3 C honey
1/3 C mini chocolate chips
chia seeds and almond pieces (optional)

Instructions

Mix all ingredients and use a small cookie scoop to form into balls. Should make 16 balls.

Pumpkin Pasties (Pumpkin Spice Cookies)

These are a favorite cookie around here. They are so simple, and they taste like Fall. Or Hogwarts. Either one. They're fantastic --Mark

Ingredients:

1 can of pumpkin
1 box of spice cake mix
1 bag chocolate chips

Instructions:

Heat oven to 350 degrees

Mix the pumpkin and spice cake. Add chocolate chips if desired.

Place tablespoons of mix on baking sheets.

Bake for 11-13 minutes.

Cool slightly and enjoy.

Eileen's Spicy Gingerbread Men

We love the idea of making wonderful, traditional holiday treats, but we are not always the best at doing them. This is a recipe we found when we needed to make gingerbread men for one of Kate's activities. They were surprisingly simple and very flavorful. --Mark

Ingredients:

1/2 cup margarine
1/2 cup sugar
1/2 cup molasses
1 egg yolk
2 cups sifted all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ginger
1/2 tsp ground nutmeg

Instructions

In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.

Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

Notes:

*Be generous with spices, almost double the cloves *Chill a long time and you won't need extra flour

http://allrecipes.com/Recipe/Eileens-Spicy-Gingerbread-Men/Detail.aspx

Classic Peanut Butter Cookies

You can never have too many cookie recipes. Nuff said. --Mark

Ingredients:

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp baking soda

Instructions:

Cream together butter, peanut butter and sugars. Beat in eggs.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.

Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

http://allrecipes.com/Recipe/Classic-Peanut-Butter-Cookies/Detail.aspx

Extraordinary Chocolate Chip Cookies

Stacy was on a quest for the perfect chocolate chip cookie and we've made a lot of different recipes until we found this one. Interestingly, she was baking something else and noticed the recipe on the bag of flour. She said, "Any recipe claiming to be 'extraordinary' deserves a look." We made them and have never turned back. We think they are pretty extraordinary. --Mark

Ingredients:

1 1/2 cups softened butter
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 T vanilla
2 eggs
4 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 bag (24 ounces) semisweet chocolate chips (4 cups)

Instructions:

Heat oven to 350°. In a large bowl, beat butter, sugars, vanilla, and eggs on medium speed or with spoon until light and fluffy. Stir in flour, baking soda, and salt (dough will be stiff). Stir in chocolate chips.

On an ungreased cookie sheet, drop dough by tablespoonfuls or #40 cookie/ice cream scoop 2 inches apart. Flatten slightly.

Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes remove from cookie sheet to cooling rack.

Notes:

Makes about 6 dozen cookies. For Nut Lovers: Stir in 2 cups coarsely chopped nuts with the chocolate chips. Four cups of chocolate chips is actually a lot so we cut the amount in half. You can play with the amounts until you get the perfect amount for you. You can also substitute peanut butter for up to about half of the butter for a nice change. Our best version was 1/2 cup peanut butter and 1 cup butter. We also cut the sugar -- just drop off that extra 1/4 cup on each.

Peanut Butter Chocolate Delights

So, Stacy discovers this recipe and now we are all addicted. Such is life when you combine chocolate and peanut butter. Oh, so good! --Mark

Ingredients:

2 sticks butter, softened

2/3 cup sugar

2/3 cup brown sugar

1 teaspoon vanilla

2 eggs

2 cups all-purpose flour

2/3 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups peanut butter chips

Instructions:

Preheat oven to 325. Beat butter, sugars and vanilla in mixer until creamy. Add eggs, one at a time, beating well after each addition.Combine flour, cocoa powder, baking soda and salt in medium bowl. Gradually add flour mixture. Stir in chips. Using your cookie scoop, or just two regular table spoons, place onto ungreased cookie sheet. Bake for 10-13 minutes. Cool on sheets for about 2 minutes, then remove to cooling rack.

Biscoitos Artemisia

These are our traditional holiday cookies. We make them every year, we make a lot of them, and we eat them daily for breakfast. These cookies alone account for my usual winter 5-pound gain. They're simple and delicious and it's so hard, if not nearly impossible, to eat just one. -- Stacy

Ingredients:

9 cups flour
2 cups sugar
8 eggs, slightly beaten
1 lb. butter, melted
2 T baking powder in 4 T milk

Instructions:

Combine first 2 ingredients. Add all the rest of the ingredients. Shape by grabbing a bit of dough, rolling it into a "snake," and forming a donut-shaped cookie. We also like to shape them into letters and dots. Place on ungreased cookie sheets and bake at 350° F for about 9-10 minutes. My Dad always liked them cooked longer and crispier. I prefer them cooked for less time and softer. Bake as you wish.

Notes:

This recipe is from my Tia Artemisia (she's my mother's sister). Once you bake these, keep them in a covered container to keep them fresh.

Chocolate Chip Cookies

I have no idea where we got this recipe, but I'm guessing it was part of some church lesson or something since I have hand-written notes in pencil about church-y stuff/lessons on the back of it. I don't think we've ever made these, but we can try. -- Stacy

Ingredients:

1/2 cup sugar
1/2 cup brown sugar
2/3 cup butter, softened
1 egg
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped nuts
1 package (6 oz.) of semisweet chocolate chips

Instructions:

Heat oven to 375° F. Mix both sugars, butter, and egg in a large bowl. Stir in flour, baking soda, and salt (dough will be stiff). Stir in nuts and chocolate chips. Drop by rounded tablespoonfuls onto an ungreased cookie sheet. Bake until light brown, 10-12 minutes. Let cookies cool slightly, then remove from cookie sheet with a spatula. Makes about 24 cookies.

Notes:

We can give it a try and report back.

Oatmeal-Coconut Cookies

I got this recipe from a girl I taught years ago in the MTC. Her name was Sister Taylor. I remember her telling me what a great recipe these are. -- Stacy

Ingredients:

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. baking soda
2 tsp. vanilla
2 cups flour
2 cups oatmeal
2 cups coconut

Instructions:

Bake at 350° F for 9 minutes.

Notes:

That's the extent of my instructions, so I assume they're made the traditional way (creaming butter and sugar first, then eggs, then dry ingredients). Also, she had margarine listed, but we use butter instead of margarine. Always. It's been a while since we've made these. We may have to test them out again.

Toll House Cookies

This is the traditional Toll House recipe. I got it from my ex-sister in law (Tammy) as this was her cookie recipe of choice. They are very buttery/greasy. They're good, but we prefer our extraordinary chocolate chip cookies. -- Stacy

Ingredients:

2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup softened butter
3/4 cups sugar
3/4 cups firmly packed brown sugar
1 tsp. vanilla
2 eggs
1/2 of 24 oz. (2 cups) bag semi-sweet chocolate chips
1 cup chopped nuts (optional)

Instructions:

Preheat oven to 375° F. In small bowl, combine flour, baking soda, and salt. In large bowl, combine butter, sugar, brown sugar, and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate chips and nuts. Drop by level measuring tablespoon onto ungreased cookie sheets. Bake 9-11 minutes. Makes 5 dozen cookies.

Notes:

This, like any cookie recipe, is even more easily made using a Kitchen Aid mixer.

Cake Cookies

This has always been one of my favorite, most simplest cookie recipes. I got it from my Mom (ironically enough, since she doesn't like to bake) and it's simple and good. I especially prefer this to traditional cake since I'm not much of a cake person myself. -- Stacy

Ingredients:

Cake mix
2 eggs
1/3 cup oil

Instructions:

Preheat oven to 375° F. Mix ingredients. Bake for 10-12 minutes.

Notes:

Yep, it's that easy. I especially love these with chocolate cake mixes. In fact, I haven't ever tried it with any others, because, well, why?

Snickerdoodles

This is another of those recipes that is a good, standard one to have. I was introduced to these cookies as an adult. They're good. They're not my favorite, but they're a good one to mix it up once in a while. --Stacy

Ingredients:

1 1/2 cups white sugar
1/2 cup butter, softened
1 tsp. vanilla extract
2 eggs
2 3/4 cups flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
2T white sugar
2 tsp. ground cinnamon

Instructions:

Preheat oven to 400° F. Combine 1 1/2 cups white sugar, butter, vanilla, and eggs. Mix well. Stir in flour, cream of tartar, baking soda, and salt. Blend well. Shape dough into 1-inch balls. Combine 2 T sugar and 2 tsp. ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Flatted slightly. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.

Notes:

These are really yummy and a nice break from the usual chocolate chip/oatmeal/peanut butter cookies people usually make. We got this recipe here from allrecipes.com.

Oatmeal Cookies

The quest for the perfect oatmeal cookie continues. This recipe is a pretty good one, though. From the looks of it we found it on the side of an oatmeal container so kudos to whichever company packaged that batch of oatmeal. --Mark

Ingredients:

1 1/2 cups sifted flour
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 egg, beaten
1 cup sugar
1/2 cup butter, melted
1/2 cup shortening, melted
1 T molasses
1/4 cup milk
1 3/4 cup oatmeal
1 cup raisins or chopped nuts

Instructions:

Preheat the oven to 350 degrees. Grease two baking sheets. Sift together the flour, baking soda, cinnamon, and salt into a large mixing bowl. Stir in remaining ingredients and drop by teaspoonfuls onto the baking sheets. Bake 10 to 12 minutes until the edges are golden brown.

Notes:

We never use shortening so we substitute butter and it always works out well. You can also use 1/2 cup each of raisins and nuts. This recipe makes about 6 dozen cookies.

Denise's Chocolate Chip Cookies

This was Kate's dessert of choice for a few years after she first tasted them. Half of the magic was the fact that our friend Denise made them. She works for Hershey Foods so I'm sure the kids thought she was like Willie Wonka or something. Seriously though, these cookies are awesome. -Mark

Ingredients:

1 1/3 cups butter
3 oz. cream cheese
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
3 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 bag Hershey's Special Dark chocolate chips

Instructions:

Preheat oven to 375 degrees. Soften the butter and cream cheese and then cream them together on medium speed for about 2 minutes, until fluffy. Add the eggs and vanilla; blend. Add sugars and blend well for about 3-4 minutes. The more you beat them the better. Add flour, baking soda, and salt; mix well. Add in the chocolate chips. Spoon onto a greased cookie sheet and bake for 10-12 minutes. Remove to a cooling rack and allow to cool.

Notes:

The story behind these cookies is that Denise was making a recipe of cookies and ran out of butter. So, she thought she'd substitute cream cheese for the remaining butter. Turns out, that tasted even better than the original recipe. Perhaps necessity is indeed the mother of invention!

No-Bake Cookies

I tried these for the first time in Portugal. My American companions (Bayless and Robertson) made these. It was the first time I'd ever heard of or had no-bake cookies. And they were pretty good (especially when you've been living overseas for over a year and missing cookies)! -- Stacy

Ingredients:

1/2 cup butter
3 cups oatmeal
3T cocoa
1/2 cup milk
2 cups sugar
1 cup coconut
1 tsp. vanilla
dash of salt
1 1/2 cup peanut butter (optional)

Instructions:

Melt butter. Add sugar, milk, oatmeal, coconut, cocoa, and vanilla. Drop by spoonfuls. Refrigerate.

Grandma's No-Bake cookies

These cookies are a distinct flavor from my childhood. I can actually taste the gooey goodness as I picture lumpy chocolate balls cooling on wax paper on my mother's kitchen counter. These cookies were regulars in the typical cookie rotation--chocolate chip, oatmeal, Nana's cookies, no-bake cookies, etc. --Mark

Ingredients:

1 stick butter
2 cups sugar
1/3 cup milk
1 T cocoa
1/2 cup peanut butter
1 tsp. vanilla
3 cups oatmeal (quick cooking)

Instructions:

Boil butter, sugar, milk, and cocoa for 60 seconds. Remove from heat and add peanut butter, vanilla, and oatmeal. Stir well and drop onto wax paper to cool.