{Chocolate Chip Skillet Cookie}

Merry (week of) Christmas!!!

I am so excited for Christmas this year!
I mean, I'm always excited for Christmas, but this year is going to be a whole new ball game for me! That honestly makes me quite nervous to a point, but still excited!!
It's mine and Bradley's first Christmas together married, which is very exciting!
We're looking forward to celebrating the holidays with both of our families, and of course, each other!

There are usually already way too many desserts everywhere you go over the holidays, so why not add one more, right?! Christmas cookies are always a good idea, and how can you go wrong with one giant cookie?!

The more I use them, the more I fall in love with these cast iron skillets!
Especially after this little dessert.
The pictures in no way do it any amount of justice, it was so yummy!!!!!
I read a lot of different recipes trying to figure out which one to make first.
I found that a lot of them have you mix up cookie ingredients and then bake them in a skillet.
I settled on a version of this recipe, because I liked the idea of how everything was melted, mixed and baked all in the same pan.
I think it gives a flaky, pastry like crust, with all the goodness of a gooey, chocolate chip cookie in the center.
I don't really know how to give it enough credit!
I hope you try it out!!!

 

1 cup (2 sticks) butter

1 cup brown sugar

1/2 cup sugar

2 eggs

1 teaspoon vanilla

2 cups + 2 tablespoons flour

1 teaspoon xanthan gum

1 teaspoon baking soda

1/2 teaspoon salt

1 & 1/2 cups chocolate chips or chunks

Vanilla Ice Cream, optional

In a 10 or 12 inch cast iron skillet, begin melting the butter over medium heat, stirring often.

Once completely melted, reduce heat to low, and whisk in sugars. Stir continually until mixture is smooth and glossy.

Remove from heat, and chill in the refrigerator for 15 minutes (pan and all).

Add eggs and vanilla and mix well.

Stir in flour, xanthan gum, baking soda and salt. The mixture will be thick and sticky, so this may take a bit of elbow grease and some time, but be patient, it will eventually get all mixed in!

When the flour is pretty much incorporated, add chocolate and mix until well combined.

Spread the mixture evenly over the skillet.

Bake at 325 degrees F, for 25-30 minutes. The edges should be lightly golden brown, but the inside in the center should be slightly gooey still.

Let stand 5 minutes before cutting. 

Slice and serve with a scoop of vanilla ice cream, if desired!

Note:
-It's important to let the mixture cool lightly before adding the eggs, otherwise you will have slightly sweet scrambled eggs, which will not taste fantastic with chocolate chips.

{Chocolate Rice Crispy Treats}

I have a huge weakness for these Double Chocolatey Chunk Rice Crispy Treats.

I only ever buy them when I am traveling somewhere, so honestly I only have one of these a few times a year. BUT, I always get the one that's like, oh I don't know, 6 inches long or something? Not the short ones, definitely!

I don't know what it is about these crazy things, but I just love them!

Oh, and just in case you were wondering, they are also phenomenal with, ummm......chocolate milk.

Anyways, that's beside the point!!

The point is, that thankfully I don't have to wait until I'm traveling somewhere to have one of these now, because I can make them at home!!!

And so can you!!

I hope you try them out!!

9 cups cocoa pebbles (or any gluten-free chocolate rice cereal)

3 cups chocolate chips, divided

1 stick (8 tablespoons) butter

2 (10 oz) packages mini marshmallows

1 & 1/2 teaspoons vanilla

1/4 teaspoon salt

Place cereal and 1 cup chocolate chips in a large bowl; set aside.

Line a 9x13-inch baking dish with foil. Lightly coat with cooking spray and set aside.

Melt the butter in a large saucepan over low heat. Once melted, add marshmallows, vanilla and salt. Stir continually until marshmallows are melted and mixture is smooth.

Pour marshmallow mixture over the cereal. Stir quickly, but make sure that all the cereal is well coated.

Pour into prepared pan and press down with a spatula. Then use the bottom of a glass or something sturdy and flat, and press down all over the mixture to make it as even as possible.

Melt the remaining 2 cups of chocolate chips...I do this in a saucepan over low heat, stirring constantly, but you can also use the microwave, if that works for you!

Once completely melted, pour over the rice crispy treats and spread evenly.

Let rest at room temperature until cool and set. Remove from the pan and discard the foil. Cut into squares and serve or store in an airtight container.

Note:

-The heat at which the better and marshmallows are melted is very important. If it's too hot, the better will almost scorch the marshmallows and they will melt too fast. The results are not a smooth and creamy consistency like you want.

Quick and Easy Lemon Cookies:

Like I've said before, I love most anything lemon. 

Both of my grandma's used to make these awesome lemon cookies! 

They were by far my favorite! 

And remarkably, there was a recipe for them, but it was a risky one. 

For some reason, they would turn out sometimes, and other times would be a complete fail!

My sister ran across this recipe, and made them for a dinner at her work. She said they were amazing, so I definitely wanted to try them!

And they were SO amazing! Definitely my new, #1 favorite cookie!!!

I hope you try them out!!

1 Gluten-Free Yellow cake mix

1 box instant lemon pudding mix

3 eggs

1/3 cup butter, room temperature

1 teaspoon lemon extract

1/3 cup powdered sugar, for decoration

Place all ingredients, except powdered sugar, in a mixing bowl. 

Mix until well blended.

Using a cookie scoop, drop dough into powder sugar. Roll to coat. Place on greased cookie sheets.

Bake at 375 for 6-7 minutes, or until the edges are just barely golden brown, or firm to the touch. Remove from the oven, and let rest on cookie sheets for 5 minutes. Remove to wire racks to cool completely.

Store in an airtight container.

Note:

-These freeze very well.

Homemade Fudge Rounds:

It's finally here.

The week of Christmas!!!!!!!!!

Christmas is my absolute, #1 favorite holiday! Ever! 

I love everything about it, including the weeks leading up to Christmas day, Christmas music, Christmas decorations, Christmas movies, even the atmosphere! 

And, of course, the Christmas cookies!

Everyone has their favorites, but I think I will add a new one to our Christmas Cookie list.

These homemade Fudge Rounds may very well be my family's new favorite cookie!

Surprisingly, they are relatively fast and easy to make. It has been SOOO long since I've had a real, Little Debbie Fudge Round, and I honestly don't remember what they taste like. So I don't know whether these are actually comparable to the "real thing," or not, but they're still good!!

I hope you give them a try, and Merry Christmas!!!! 

Cookie:

2 cups gluten-free flour

2 teaspoons xanthan gum

2 teaspoons cornstarch

3/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

2 & 1/2 sticks (20 tablespoons) butter, room temperature

1 & 1/2 cups sugar

2 eggs

2 tablespoons corn syrup

2 teaspoons vanilla

Filling:

2 sticks butter, room temperature

1 teaspoon vanilla

1/4 cup cocoa powder

3 cups powder sugar

1/4 cup warm water

Drizzle:

1 cup chocolate chips

1 teaspoon butter, vegetable oil or coconut oil

For the Cookies:

In a medium bowl, whisk together the flour, xanthan gum, cornstarch, cocoa, baking soda, and salt.

Beat together butter and sugar on medium speed until light and fluffy. Add eggs, corn syrup and vanilla, and mix until smooth. Add dry ingredients, and beat until combined. Dough may be very sticky. Drop on cookie sheets (I use a 1-inch cookie scoop) and bake at 350 degrees for 7 minutes. Remove from the oven, and let stand for 5 minutes. Transfer the cookies to a wire rack to cool completely.

For the Filling:

Place butter in the bowl of a stand mixer, and beat on medium speed until smooth. Add vanilla. Add cocoa powder and powder sugar. Beat on low speed just until combined. Add the water and beat on medium-high speed for 2 minutes, scraping down the sides of the bowl occasionally. 

Spread frosting on the bottom of half the cookies (I also use a cookie scoop for this too. One scoop on half of the cookies.) Gently press another cookie on the top of the filling. Place on a cookie sheet, or large tray.

For the Drizzle:

Place chocolate chips and oil of choice in a microwave safe dish. Heat in 15 second intervals, stirring well after each, until smooth.

Or,

Place the chocolate chips and oil of choice in a small saucepan. Heat over medium-low heat stirring constantly, until smooth.

Either way, once the chocolate is melted, pour into a zip-lock bag. Snip a tiny piece off of the corner, and pipe stripes over all the cookies. 

Chill until chocolate is set. Store in an airtight container in the fridge. Cookies are best served at room temperature.

Enjoy!

Crunchy Peanut Butter Rice Crispy Treats:

I love our other Chocolate Peanut Butter rice crispy treats, and all the other chocolate/peanut butter recipes that I have on here! 

So basically, what's one more?!!

A soft, peanut buttery rice crispy treat with a crunchy, chocolate, peanut butter topping.

I don't really know what else to say!!

I hope you try it out!!

1 (10 oz.) package mini marshmallows

1/4 cup peanut butter, crunchy or creamy

5 cups rice crispy cereal

1 & 1/2 cups chocolate chips

3/4 cup peanut butter

2 tablespoons butter

2 cups cornflakes, lightly crushed

Line a 9x13-inch baking dish with foil, and lightly coat with cooking spray. Set aside.

Place marshmallows in a microwave safe dish. Pour peanut butter over top. Microwave for 1 minute; stir until smooth. Pour over cereal and mix until well combined. Press evenly into prepared pan (I like to use the bottom of a drinking glass for this). Set aside to cool while you prepare the chocolate topping.

In a small saucepan, melt chocolate chips, peanut butter, and butter over medium-low heat, stirring constantly with a spatula, until melted and smooth.

Remove from heat and stir in cornflakes. Pour over rice crispy treats and spread evenly.

Chill until set. 

Remove from the pan, and take the foil off. Cut into squares and serve!

{No-Bake Chex Bars}

Inspired by a conversation about Chex cereal with my boyfriend
(who loves all things peanut butter and chocolate just about as much as I do),
I went on a quest to find this recipe.
Thankfully, I didn't have to look very long or far!
I stumbled across a similar recipe and knew I had to try it out!
Unfortunately, Bradley has not had the chance to taste them yet, but I absolutely loved them!
I wasn't sure what to think, but they turned out SO good and they really couldn't have been easier to make. They hold their shape beautifully, yet they are still nice and soft like a really good rice crispy treat. I don't know exactly how to describe them, so you should probably just make them and see for yourself!! If you are even the slightest fan of peanut butter and/or chocolate, I don't think you'll be disappointed! 

7 cups Chex cereal

1 cup brown sugar

1 cups light corn syrup

1 cup creamy peanut butter

1 tablespoon vanilla

1 cup chocolate chips

Line a 9x13 baking dish with foil, and lightly coat with cooking spray; set aside.

Place cereal in a large bowl.

In a medium saucepan, whisk together brown sugar and corn syrup. Bring to a boil over medium-high heat and boil for a full minute, stirring constantly.

Remove from heat; add peanut butter and vanilla. Mix until peanut butter is melted and mixture is smooth. Pour over cereal. Mix until evenly coated, but gently so that the cereal doesn't get crushed.

Press mixture into prepared pan, again, being very gentle not to crush the cereal.

In a small saucepan over low heat, melt chocolate, stirring constantly, until smooth.

Drizzle over cereal mixture. Chill until firm. Remove from the pan and discard the foil. Cut into squares and serve!

Note:

-I used corn Chex, but you could use rice Chex, a mixture of both, or whatever you want. Just be sure not to use wheat Chex if you are making them gluten-free!

The BEST Rice Crispy Treats:

I know. 

A recipe for rice crispy treats? Really? 

You can find that on just about every bag of marshmallows and every box of rice crispy cereal out there. 

That's what I thought too. 

Until I got tired of wishing I was eating a store-bought Kellogg's rice crispy treat, rather than the dry, hard homemade ones.

So I went searching.

And I'm SO excited to share what I found!!

There is really nothing super special about this recipe, and it's just as easy to make as any other rice crispy treat recipe. It's just that it tastes WAY better!!

These are so fluffy and soft and chewy and creamy.....my mouth is watering just thinking about them!

I won't be making rice crispy treats any other way from now on!

Hope you give them a try!!

10 cups rice crispy cereal

2 (10oz.) packages mini marshmallows

1 stick (8 tablespoons) butter

1 & 1/2 tsp. vanilla extract

1/4 tsp. salt

Measure exactly 10 cups of cereal into a large bowl; set aside.

Line a 9x13-inch baking dish with foil. Lightly coat with cooking spray and set aside.

Melt the butter in a large saucepan over medium heat. Once melted, reduce heat to medium- low and add marshmallows, vanilla and salt. Stir continually until marshmallows are melted and mixture is smooth.

Pour marshmallow mixture over the cereal. Stir quickly, but make sure that all the cereal is well coated.

Pour into prepared pan and press down with a spatula. Then use the bottom of a glass or something sturdy and flat, and press down all over the mixture to make it as even as possible.

Let rest at room temperature until cool and set. Remove from the pan and discard the foil. Cut into squares and serve or store in an airtight container.

Note:

-The heat at which the better and marshmallows are melted is very important. If it's too hot, the better will almost scorch the marshmallows and they will melt too fast. This results are not a smooth and creamy consistency like you want.

Double-Chocolate Cookies:

I'm not a chocoholic like some people, but I do usually enjoy it, and I really like dark chocolate.

Every now and then, I get a craving for a nice piece of something "chocolaty."

I'm not talking about wanting to eat a whole cake by myself or something like that. 

Just a bite or two will do!

When I saw the recipe for these cookies, I wanted to try it, but honestly, I was concerned that they might be a little over-the-top in the chocolate department. I know some people think that's not even a possibility, but for me, it could be!

However, they turned out really good! They have a little fudge-like consistency, are pretty thin, and are great as is or with a filling or something.

Whether you're a chocoholic lover, or just enjoy some chocolate here and there, I hope you'll give these a try!

1 pound of chocolate chips, see note

2 cups flour

1 tsp. xanthan gum

1/2 cup cocoa powder

2 tsp. baking powder

1 tsp. salt

10 tablespoons butter, room temperature

1 & 1/2 cups brown sugar

1/2 cup white sugar

4 eggs

2 tsp. strong brewed coffee, see note

2 tsp. vanilla

In a microwave safe dish, melt the chocolate by heating at 30 second intervels and stirring well in between each one; set aside.

Combine flour, xanthan gum, cocoa powder, baking powder and salt in a small bowl. Whisk until well blended.

In a stand mixer, beat together butter and sugars. Add eggs, one at a time, mixing well after each. Add vanilla and coffee; mix well.

Pour the chocolate into the mixing bowl and mix well.

Add dry ingredients and mix until just combined.

Cover and let stand for 35 minutes to let the chocolate harden.

Using a cookie scoop, drop onto greased cookie sheets, leaving 2 inches between each cookie.

Bake at 350 degrees for 10 minutes. They probably won't look done, but take them out anyways.

Cool on baking sheets for 10 minutes, then transfer to wire racks to cool completely. 

Fill with your favorite icing, filling, peanut butter, etc., if you want or leave them plain.

Store in an airtight container.

Note:

-The chocolate chips can be semi-sweet or milk chocolate

-One pound is roughly between 2 & 1/4 - 2 & 1/2 cups. I have a small kitchen scale, so I measured them by weight, which is what I would recommend.

-You could also use 2 tsp. of instant coffee granules, if you prefer. Otherwise, you will want to brew some coffee, because regular coffee granules will not dissolve, and that will taste disgusting!

-I filled mine with THIS Oreo cookie filling.

Peanut Butter Blossoms:

I have made homemade bread, pumpkin roll, angel food cake and a few other things that some people would consider "hard" recipes to make.
I've made lots of "easy" things too...rice crispy treats, no-bake cookies, etc.
But would you believe I had never made these Peanut Butter cookies?
I don't know why, but I just never have. I've always loved them, though!
For some unknown reason, we had an abundance of Hershey Kisses the other day, and I was SO excited to finally try these cookies out! I know, it's dumb, but I was excited!
So, I got out my grandma's recipe, had my mom interpret all the words I couldn't read, because of her small, cursive writing, and because the recipe card was a little faded, and got to work!
Less than 30 minutes later, I was done!
They are definitely easy, but they're also just one of those things that are down right fun to make! I had a ball! (cookie ball, that is!)
Thank you for listening to me get so thrilled about a simple, peanut butter cookie!
Now, I hope you'll go make some for yourself or others!!

1 & 3/4 cups flour

1 tsp. xanthan gum

1 tsp. baking soda

1/2 tsp. salt

1/2 cup sugar

1/2 cup brown sugar

1/2 cup shortening

1/2 cup peanut butter

1 egg

2 tblsp. milk

1 tsp. vanilla

Sugar for rolling

Hershey chocolate candy kisses

In a small bowl, whisk together flour, xanthan gum, soda and salt; set aside.

Cream together sugars, shortening and peanut butter in a mixing bowl.

Add egg, milk and vanilla and mix until combined.

Add dry ingredients and mix until well blended, scraping down the sides of the bowl as needed.

Roll doughs into balls, using a cookie scoop to keep them all the same size. Roll each ball in sugar and place on a greased cookie sheet.

Bake at 375 degrees for 10-12 minutes or until just barley golden brown.

Remove from the oven. Place a chocolate kiss in the center of each cookie, pressing down firmly so that the cookie cracks slightly around the edge. 

Let cool for 1-2 minutes and then remove to wire racks to cool completely.

Store in an airtight container.

Note:

-These freeze really well.

-This makes approximately 35-40 cookies.

Pudding Sugar Cookies with Quick and Easy Frosting:

Sugar cookies are actually a hard thing to make gluten-free. Rolling them out, cutting them out...then when you bake them, they always spread WAY out, for some reason. But you just can't beat the taste of a good sugar cookie, with good sugar-cookie-frosting! For any holiday or special occasion!
So, I stumbled across this recipe, and my sister decided to give it a try. She found the frosting recipe, and we were SO excited about the final product! They tasted SO yummy!! No, they aren't in any cute shapes, but at least we still get the same great taste, and I thought they looked really pretty!
If you love sugar cookies, then you'll love this recipe!

1 cup butter, softened
1/2 cup vegetable oil
1 cup sugar
1 c. confectioners' sugar
2 eggs
1 tsp. vanilla
1 package (3.4 oz) vanilla instant pudding mix
4 c. all-purpose flour

3 tsp. xanthan gum
1 tsp. cream of tartar
1 tsp. baking soda

Frosting:

3 & 3/4 cup powder sugar

6 tablespoons milk

6 tablespoons light corn syrup

food coloring

In a large mixing bowl, cream the butter, oil, and sugars for 4-5 minutes. Beat in eggs, vanilla, and dry pudding mix. Combine the flour, xanthan gum, cream of tartar, and baking soda; gradually add to creamed mixture. Using a tablespoon size cookie scoop, drop dough 2 inches apart onto ungreased cookie sheets. Slightly flatten with a glass dipped in sugar. Bake at 350 degrees for 10-12 minutes or until very, very lightly brown around the edges. Be careful to not over bake these. Immediately remove to wire racks. Allow to cool completely before frosting.
Make the frosting by whisking together the sugar and milk. Add the corn syrup and mix until well combined. Add whatever  food coloring you want, until desired color is reached. Gently spread onto cookies. Garnish with sprinkles or colored sugar, if desired. Let stand until set. Store in an airtight container, between layers of wax paper.

Note:
-These freeze super-duper well!

Homemade Oreos:

When I first saw these, I thought they would be like any other chocolate sandwich cookie. It seems like everyone tends to call those "homemade oreos" but they are nothing short of an ordinary chocolate sandwich cookie. That doesn't make them Oreo's.

These, however, were definitely the exception.

The cookie part was more dense and maybe even a little drier than normal,

and the biggest surprise, is that the filling tastes just like real Oreo cookie filling! Seriously!

It was pretty incredible! And definitely tasty to someone who hasn't had Oreo's in 10 years or so!

I hope you try them out! 

2 & 1/2 cups flour

2 tsp. xanthan gum

1 cup cocoa powder

2 tsp. baking soda

1/4 tsp. salt

1 cup butter, room temperature

1 & 1/2 cups sugar

1/2 cup brown sugar

2 eggs

2 tsp. vanilla

Filling:

1/2 cup butter, room temperature

1/2 cup vegetable shortening, room temperature

2 tsp. vanilla

3 & 1/2 cups powder sugar

In a small bowl, combine the flour, xanthan gum, cocoa powder, baking soda and salt; set aside.

In the bowl of a mixer, beat the butter until light and creamy. Add sugar and brown sugar, and mix until combined. Beat in eggs and vanilla. Add the dry ingredients and mix just until combined. Place in a bowl and cover with plastic wrap or a lid, if the bowl has one. Chill for 30 minutes.

Using a cookie scoop to keep the cookies all the same size, roll dough into balls. Place on greased cookie sheets - 12 cookies to a sheet. With the bottom of a cup or flat spatula, lightly flatten each cookie.

Bake at 350 degrees for 6 minutes. The cookies will look like they aren't totally done, but that's how you want them. Don't over-bake. Allow to cool on cookie sheets for 5 minutes. Remove to a wire rack to cool completely. 

For the filling: beat together butter, shortening and vanilla until smooth. Add powder sugar, and mix until combined. The filling is very stiff, but that's how it's supposed to be. Using the same size cookie scoop that you used for the dough, place one scoop of filling onto half of the cookies. Lightly spread out the filling, and top with the other half of the cookies.

Store in an airtight container at room temperature for up to one week.

Note:
-The original recipe said that these cookies freeze really well. I didn't have any leftover to try it out, but if anyone else does, please leave a comment and let me know how it turns out!

Peanut Butter Haystacks:

If you like the other No-Bake Cookie recipe I have on the blog, then you will probably enjoy these as well!

This was one of my grandma's recipes (she just LOVED sweets!!!).

I hope you enjoy them!

2 cups sugar

1 stick (8 tablespoons) Butter

1/2 cup milk

1/2 cup peanut butter

2 cups mini marshmallows

2 & 1/4 cup oats (quick or old-fashion, it doesn't matter)

1/4 cup flaked coconut, optional

Melt the butter in a large saucepan. Stir in the sugar and milk. Bring to a boil and cook for 1 & 1/2 minutes, stirring constantly. Remove from heat and add peanut butter and marshmallows. Stir until marshmallows are completely melted. Add oats and coconut, if desired, and stir until well combined. Drop by tablespoonfuls onto wax paper (I used a cookie scoop for this, to keep them all the same size). Allow to cool completely. Store in an airtight container.

Nutella Rice Crispy Treats:

So I went to make one of my favorite desserts the other day, and then realized I was out of corn syrup. 

Being VERY hungry for the chocolate/peanut butter combo, I started looking for alternatives! I have seen so many different rice crispy treat recipes floating all over pinterest, and this was one of them. Now, I'm not the biggest fan of Nutella, but my sister, Kelley, LOVES it, so I decided to give them a try!

They turned out really great and I was super happy with them!

Plus, it's a no-bake recipe, so it's perfect if you don't want to stand in a hot kitchen all day!

Hope you give them a try! 

4 tblsp. butter

1 (10 oz.) package miniature marshmallows

3/4 cup Nutella

1/4 cup peanut butter

2 tblsp. cocoa powder

6 cups rice crispy cereal

Melt the butter in a large saucepan, over medium heat. Add marshmallows, Nutella and peanut butter. Cook until marshmallows are melted and mixture is smooth and creamy, stirring constantly. Remove from heat and stir in the cocoa powder. 

Place rice crispy cereal in a large bowl. Pour marshmallow mixture over cereal. Stir until well mixed and evenly coated. 

Spread the mixture into a greased 9x13-inch baking dish and pat out evenly.

Refrigerate until cool. Cut in half lengthwise and remove from the pan onto a cutting board. Using a large knife or pizza cutter, slice into long strips or squares. Store in an airtight container.

Note:

-These do not have to be stored in the refrigerator.

-I've not tried it yet, but the original recipe said to make these with Cocoa Rice Crispies for an extra chocolatey flavor!

Freezing Cookie Dough:

There are few things that are better than a fresh, chocolate chip cookie!!

But sometimes, you just don't have time or energy to mix up a batch, bake them AND clean up the mess!

When we go on vacation, we always cook in our condo, rather than eating out every meal. We generally make cookies to take with us, but after a few days, they just don't taste as good as fresh ones!

I had seen this idea with other cookies before, and running low on time I decided to give it a try. It was so easy to do, and they turned out SO good! We had fresh cookies whenever we wanted, not to mention cookie dough (I think this was the main reason everyone liked the idea!!). 

It's so easy to make a bunch to have in the freezer, and then bake as many was you want, whenever you want!!

I hope you give them a try!!

Prepare your cookie dough according to the directions.

You can use any recipe you want/have or click HERE for my recipe.

Using a cookie scoop, scoop out the dough and place the balls on a wax paper lined cookie sheet.

Freeze for at least 2 hours, or until completely frozen. 

Remove from the cookie sheet and place in a gallon, zip-lock bag. 

Return to the freezer until ready to use!

To Bake:

Place desired number of cookies on a cookie sheet(s).

Let them sit at room temperature while your oven pre-heats to 375 degrees.

Bake for 8-12 minutes or until light golden brown.

Enjoy!!

Note:

-Because the cookie dough is frozen, it might take a little longer to bake than usual.

-I use silver, air-bake cookie sheets. I tried them on a darker cookie sheet, and the cookies had a tendency to get really dark on the bottom before they were actually baked. The silver cookie sheets worked fine.

If your cookies are dark on the bottom, either let the cookie dough thaw completely before baking, or lower your baking temperature (between 325 degrees and 350 degrees). It really just depends on your cookie sheets and your oven.

Oatmeal Corn Flake Cookies:

I think there are certain foods or the way to eat certain foods, that are just staples/traditions in certain families. Like there's certain things that different families always do, or never do when it comes to food, and no one really knows why. Mom did it, so we do it. Mom only did it because Grandma did it. Grandma only did it, because she didn't have a big enough pan to do it any other way!! But now it's "how you have to do it"!! 

Cookies and Cake are kind of like that for us. VERY rarely will we eat a cookie, unless there is a glass of milk as well! It's like an unwritten rule or something that a cookie must be dipped! And, besides No-Bake Cookies, we don't even think about making a cookie that doesn't soak up milk properly. The same for Cake. There is only a few in my family that will eat a piece of cake, without it being in a bowl almost covered in milk. They seriously like a little cake with their milk! 

Anyway, when I saw these cookies, they looked like they would pass the criteria for "milk dipping" and they sounded really yummy, so I gave them a try! It was really a neat spin on traditional chocolate chip cookies, and they had such a cool chewy, yet soft texture. Plus they bake really fast, so that's always a plus! 

Hope you try them out and enjoy them as much as we did! 

1 cup butter, softened to room temperature

1 cup sugar

1 cup brown sugar

1 tblsp. milk

1 tblsp. vanilla

2 eggs

2 cups flour

1 tsp. xanthan gum

1 tsp. baking soda

1/2 tsp. baking powder

2 cups quick oats

2 cups cornflakes

1 cup chocolate chips

1 cup butterscotch chips

Cream butter in a large mixing bowl. Add sugar and brown sugar; cream until light and fluffy. Add milk, vanilla and eggs, and mix until well combined, scraping down the sides of the bowl as needed. 

Add flour, xanthan gum, baking soda and baking powder. Mix until well incorporated. 

Add the oats, cornflakes and chips. Mix very gently and briefly - just until combined. 

Using a cookie scoop, drop onto greased cookie sheets. 

Bake at 350 degrees for 10 minutes. You may think that they aren't done, but trust me - take them out! Let them sit on the cookie sheets for just a minute or two, and then remove to a wire rack to cool completely.

Once cooled, store in an airtight container. 

Note:

-I used chocolate chips and butterscotch chips, because that's what I had. You can use whatever  you want! 

German Chocolate Cookies:

 I love German Chocolate Cake, but not everyone in my family does, so to take all that time to make a huge cake, that only 3 people will eat, seems kind of pointless. When I stumbled across this recipe, I knew I had to try it!!! They were really easy and actually didn't take that long to make at all! And may I just say, they are amazing!! I loved them!!
I hope you give them a try!

Cookie:

2 sticks butter, room temperature

1 cup brown sugar

1 cup sugar

2 tsp. vanilla

2 eggs

2 & 1/4 cup flour

1 & 1/2 tsp. xanthan gum

1/2 cup baking cocoa powder

1 tsp. baking soda

Dash of salt

In a mixer, cream together butter, sugars, vanilla and eggs. In medium bowl, whisk together flour, xanthan gum, cocoa powder, baking soda and salt. Gradually add dry ingredients into butter mixture. Mix until well combined. Drop onto greased cookie sheets (I use a cookie scoop). Bake at 375 degrees for 8-10 minutes. Remove to wire rack to cool.  

Frosting:

1 can evaporated milk

1 cup sugar

3 egg yolks

1 stick butter

1 tsp. vanilla

2 cups sweetened shredded coconut

1 cup pecans, chopped

In a large saucepan, whisk together milk, sugar, egg yolks, butter and vanilla over medium heat.

Stir until well combined and thickened (this could take anywhere between 3 and 12 minutes, depending on your stove). Once thickened, remove from heat and stir in coconut and pecans. Allow to cool, just until thick enough to spread, stirring often. Place one tablespoonful onto top of each cookie and slightly spread it out. Top with drizzle.

Drizzle:

1/4 cup chocolate chips (I used milk chocolate)

1 tblsp. butter

Place chocolate and butter in a microwave safe dish. Heat at 15 second intervals, stirring after each, until chocolate is melted and smooth. Drizzle over cookies, using a fork.

Note:

-This made about 50 cookies!   

Oatmeal Chocolate Chip Cookies:

My mom and I LOVE oatmeal cookies, and these were chewy and delicious! 

I think they would even be good without the chocolate chips!

Make sure you don't bake them longer than the directions say, though, because they have to sit on the cookie sheet for a few minutes, and that causes them to continue to bake!

I hope you try them out!!

1 cup butter, softened

1 cup brown sugar

1/2 cup white sugar

2 eggs

2 tsp. vanilla

1 & 1/4 cups flour

1 & 1/2 tsp. xanthan gum

1/2 tsp. baking soda

1/2 tsp. salt

3 cups quick oats

1 cup chocolate chips, optional

1 cup chopped nuts, optional

In a large mixing bowl, cream together butter, brown sugar and white sugar. Add eggs, one at a time, beating well after each. Add vanilla and mix well. Combine flour, xanthan gum, baking soda and salt. Add to butter mixture and mix just until combined. Add oats, nuts and chocolate chips. Mix just until combined. You don't want to over mix these. Drop onto cookie sheets. Bake at 325 degrees for 12 minutes. They may seem like they aren't done, but go ahead and take them out. Let cool on cookie sheets for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Note:

-Swap out the chocolate chips for butterscotch or peanut butter chips for something really different.

-This makes approximately 3-1/2 dozen.

Snickerdoodles:

Here's another cookie on our Christmas Cookie List. These are really easy and super yummy!

 

Cookie:
1 cup shortening
1 & 1/2 cups sugar
2 eggs
2 & 3/4 cups flour
1 & 1/2 tsp. xanthan gum
1 tsp. baking soda
2 tsp. cream of tartar
1/2 tsp. salt

Coating:
2 tblsp. sugar
2 tsp. cinnamon

In a large mixing bowl, cream together shortening, sugar and eggs. Add remaining ingredients and mix until well combined. Chill for 1 hour or overnight. Form into 1-inch balls (a cookie scoop works best). Mix together the sugar and cinnamon. Roll each ball in the mixture. Place on a cookie sheet. Slightly flatten with your hand or with a glass. Bake at 400 degrees for 8-10 minutes, or until cookie springs back when you touch the top with your fingertip. Remove to wire rack to cool completely before storing in an airtight container.

Nutmeg Meltaways:

This is one of the cookies we are making for Christmas. My mom and I love them!

1 cup butter, softened

1/2 cup sugar

1 tsp. vanilla

2 cups flour

1 tsp. xanthan gum

3/4 cup finely chopped walnuts

1 cup powder sugar

1 tblsp. nutmeg

In a mixing bowl, cream together the butter, sugar and vanilla. Add flour and xanthan gum; mix well. Stir in walnuts until well combined. Form into 1-inch balls and place on a cookie sheet. Bake at 300 degrees for 18-20 minutes or until the bottoms of the cookies are lightly browned. Cool on a wire wrack. Combine the powder sugar and nutmeg in a small bowl. After the cookies have cooled, roll each one in the sugar mixture. Store in an airtight container.

Note:

-These don't really freeze the best.

Peanut Butter Bars & Amazing Chocolate Frosting:

Chocolate and Peanut Butter just go TOO well together!

I mean, if they didn't taste so good together, it would make it a lot easier not to eat them!!

But they do, so I guess we'll just have to deal with it, right?

It's a tough job, but somebody has to do it.

These are really easy and tasted super yummy!! They are pretty rich, so you'll want to cut them small,

but I hope you give them a try!

Cookie:

1 cup sugar

1 cup brown sugar

1 cup butter, softened

1 tsp. vanilla

2 eggs

1 & 1/2 cups peanut butter

2 cups oats (not instant)

2 cups flour

1 tsp. xanthan gum

1 tsp. baking soda

1 tsp. salt

Frosting:

1/4 cup butter, softened

1/4 cup milk

2 tsp. vanilla

3 tblsp. cocoa powder

3 cups powdered sugar

In a large mixing bowl, cream together the sugars and butter. Add eggs, vanilla and 1 cup of peanut butter; mix well. Add the oats, flour, xanthan gum, soda and salt. Mix well. Spread evenly in a greased jelly-roll pan. Bake at 350 degrees for 15-20 minutes or until golden brown and set. Remove from the oven and spread the reserved 1/2 cup peanut butter over the whole thing. Refrigerate about 1 hour, or until peanut butter is hardened. Meanwhile, whisked the frosting ingredients together until no lumps appear, adding more milk, one drop at a time until it's a nice spreadable consistency (a hand mixer would work great for this, but I don't have one, so I just used a whisk and a spatula). Spread over the peanut butter layer. You can cut and serve or cover and keep refrigerated until ready to serve!

Note:

-This makes a large batch....I was taking them to a potluck dinner, so it worked out fine, but if I was just making them for my family, I would cut the recipe in half.

-The frosting is so easy and good, I'm sure you could use it on other things as well!