Category: Cookies and Bars

Cookies and Bars

Crave’s Rockstar Cookie Recipe

cathysmaha3 Comments

These cookies are amazing! I’m not familiar with Crave’s cookies, but this recipe was intriguing with the addition of crushed pretzels. I’ve never made cookies this big but follow the recipe for the best results. I baked for the full 15 minutes and would stop at 13 minutes next time. They do continue to book on the sheet and you don’t want them to cook too long and dry out. Make sure you let them rest for the full 20 minutes to set up. Then grab a glass of milk or a cup of coffee and enjoy!

Crave’s Rockstar Cookie Recipe

INGREDIENTS:
  • 1 cup milk chocolate chips
  • 1 cup semi sweet chocolate chunks
  • 3/4 cup crushed pretzels
  • 3/4 cup toffee bits
  • 1 cup salted butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/4 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • sea salt for garnish
DIRECTIONS:
  1. Preheat the oven to 350°.
  2. Measure out the milk chocolate chips, semi sweet chunks, pretzels and toffee bits into a bowl. Set aside.
  3. In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.
  4. Scrape the sides of the bowl and mix in the egg add vanilla.
  5. Once completely combined, stop the mixer and add in the flour, baking soda and salt.
  6. Start mixing slowly, once the flour mixture is about half way incorporated into the dough, pour the chocolate chips, pretzels and toffee bits into the mixer and allow everything to mix together.
  7. Stop the mixer as soon as the flour is completely incorporated. Avoid over mixing.
  8. Measure out the dough into generous 1/3 cup portions or weigh out 6 oz of cookie dough for each cookie. Loosely gather the dough together in a tall ‘ball’ leaving the top jagged, for texture. Avoid packing the dough together tightly.
  9. Repeat this with all of the cookie dough.
  10. Bake at 350° for 13-15 minutes, or until the cookie dough has spread and the edges are turning golden brown.
  11. Immediately after taking the cookies out of the oven, use the back of a metal spoon and push the edges of the cookie towards the center, creating a perfect circle.
  12. Allow the cookies to cool on the pan for 20 minutes.*
  13. Serve warm.

*The cookies will continue to bake on the hot pan, so it is okay if the center of the cookies still look slightly underbaked when you take them out of the oven.

Recipe from CookingwithKarli

Cookies and Bars

Cookies n Creme Cookies

cathysmahaLeave a comment

Daughter, Megan, made the Cookies n Creme Cookies for our June garage as well as the Chocolate Chip Cookies on Steroids that I posted last week. These were also out of this world and sold well, of course who wouldn’t buy from 4 adorable grandchildren who were yelling on the street corner to buy cookies and lemonade!

Cookies n Creme Cookies

INGREDIENTS:
  • 1 cup COLD butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 package Oreo Cookies and Cream pudding mix
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/4 cups all purpose flour
  • 1 cup white chocolate chips
  • 1 tsp baking soda
  • 10-15 Oreo cookies, crushed to consistency of crumbs and chunks
DIRECTIONS:
  1. Preheat oven to 350 Fahrenheit.
  2. Place cold butter and sugars in mixer and beat until smooth.
  3. Add eggs, vanilla and Oreo Cookies and Cream Pudding Mix. Beat until fluffy.
  4. In a separate bowl combine flour, white chocolate chips, baking soda, and Oreo cookies.
  5. Slow mixer and slowly add flour mixture until just combined.
  6. Bake until slightly brown on the top. Let them cool to reach their max potential.
  7. Optional: top with additional crushed Oreo cookies

Recipe from Emily

Cookies and Bars

Chocolate Chip Cookies (on Steroids)

cathysmaha1 Comment

What’s more American than Chocolate Chip Cookies! Chocolate Chip Cookies doesn’t accurately describe these cookies, so I like to add ‘on Steroids’. They are, by far, the best Chocolate Chip Cookies I have ever had. My older daughter, Megan, made these cookies as well as another cookie, for our June garage sale. My grandkids sold them along with lemonade and they were a big hit.

If you don’t use cold butter, the instructions say to refrigerate the dough prior to baking. Try them…you will not be disappointed!

Chocolate Chip Cookies (on Steroids)

INGREDIENTS:
  • 1 cup COLD butter
  • 1 1/4 cups brown sugar
  • 3/4 cup white sugar
  • 2 eggs (room temp is best)
  • 2 tsp vanilla
  • 3 cups all purpose flour
  • 1 1/4 tsp baking soda
  • 1 1/4 tsp salt
  • 1 1/2 tsp corn starch
  • 2 cups semi sweet chocolate chips
  • Optional: a little instant coffee to enhance the choclate flavor, about 1 tsp
DIRECTIONS:
  1. Preheat oven to 380 degrees Fahrenheit.
  2. Combine butter and sugars and beat until smooth. (Note: Kitchen Aid mixture works best)
  3. Add eggs and beat on high speed for 2-3 minutes. Slow mixture down and add vanilla.
  4. In a separate bowl, add flour, soda, salt and corn starch. Whisk together.
  5. Turn mixer on low and slowly add flour mixture, reserving a bit of the flour mixture to add to the chocolate chips in a separate bowl to coat.
  6. Add chocolate chips to the flour mixture and, with mixture on low, combine with the dough.
  7. Scoop onto silicone baking sheets (or greased cookie sheet) and bake for 9 minutes for a crispy edge and soft middle. If you like them crispier, bake a little longer. If you like them even do a lower temperature for a longer time.
  8. Let them cool until you can’t stand it any more!

Recipe by Emily

Breakfast · Cookies and Bars · Gluten Free

Banana Breakfast Cookies

cathysmahaLeave a comment

Very ripe bananas were on hand and this recipe was on my list. I chose to double the recipe (based on 4 ripe bananas) and chose to make the cookies smaller. I pressed the dough down before I baked them with a spatula. I found that a longer baking time was needed to assure that the cookies browned on the bottom and weren’t gooey.

They were delicious and the grandsons gave a ‘thumbs up’ to these cookies. Don’t tell them they are fairly healthy!

Banana Breakfast Cookies

INGREDIENTS:
  • 1 1/2 cup oats
  • ½ cup peanut butter
  • 2 over ripe mashed bananas
  • ¼ teaspoon salt
  • ½ cup chocolate chips optional, + 2 tablespoons for topping
  • ¼ teaspoon cinnamon optional
  • 1 teaspoon vanilla, optional
DIRECTIONS:
  1. Preheat your oven to 350 degrees. Prepare a sheet pan with parchment paper, and set aside.
  2. In a mixing bowl combine oats, mashed bananas, peanut butter, cinnamon, and salt. Mix together with rubber spatula and add ½ cup chocolate chips. Mix again.
  3. Divide the dough into seven cookies and place them in the parchment paper pan. Press down on the cookies to make a cookie shape and about ½ inch thick. Top cookies with extra chocolate chips if desired.
  4. Bake cookies for 8-10 minutes. Allow to cool before serving. Enjoy!
  5. Note: You can store the cookies in the fridge for up to 3 days in a tight container or you can freeze them for up to 2 months.

Recipe from kitchenfunwithmy3sons.com

Cookies and Bars

Chocolate Cookies

cathysmahaLeave a comment

Chocolate Cookies…yummy, soft and crispy on the edges. While this recipe is delicious, I chose to skip the espresso powder and cardamon. Lord knows, my grandkids don’t need to have caffeine/energy. I only wish I could bottle and use the incredible amount of energy they have. Needless to say, the sugar rush was enough for all of us. Delicious!

Chocolate Cookies

INGREDIENTS:
  • 2 cups unsalted butter, room temperature
  • 3 1/2 cups brown sugar, loosely packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 1/4 all-purpose flour (470 grams)
  • 1 cup dark cocoa powder (100 grams – I like this best with dark cocoa powder, but regular cocoa powder will work, too)
  • 1–2 tablespoons espresso powder (optional, but recommended if you’re using regular cocoa powder to give the flavor more depth)
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • extra cane or granulated sugar for rolling
  • 1 teaspoon ground cardamom (optional)
DIRECTIONS:
  1. Preheat oven to 350. In the bowl of a stand mixer, cream butter and sugar until fluffy and light. Add eggs and vanilla, mixing gently until just combined.
  2. Add flour, cocoa powder, espresso powder, baking soda, and salt. Mix until combined into a soft dough.
  3. Form into balls (about ¼ cup per cookie / ball). Roll each ball in the extra sugar (mixed with cardamom, if you want). Bake for 10-12 minutes (I recommend 6-8 at a time on the baking sheet, so you’ll need to bake in batches). Remove from oven and let them rest – you want the cookies settle down a bit and give you crisped edges with thicker, soft-baked centers.

Recipe from PinchofYum

Cookies and Bars · Family Favorites

Snickerdoodles

cathysmahaLeave a comment

Snickerdoodles aren’t a fancy cookie but, oh my, are they good! I have fond memories of eating these cookies made by my sister and my Mom. Now they are favorite for my family, too.

Snickerdoodles

INGREDIENTS:
  • 1 1/2 cups sugar
  • 1 cup shortening
  • 2 eggs
  • 2 3/4 cup sifted all-purpose flour
  • 2 teaspoon cream of tartar
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
DIRECTIONS:
  1. Preheat oven to 400 degrees.
  2. Cream sugar, shortening and eggs.
  3. Sift flour, cream of tartar, soda, and salt; add to creamed mixture.
  4. Mix until well blended. Chill if desired.
  5. Combine 1/2 cup sugar and cinnamon separately.
  6. Form dough into small balls the size of a walnut and roll in cinnamon sugar.
  7. Place on an engrossed cookie sheet about 2 inches apart. Bake for 8-10 minutes.
  8. Cool for 10 minutes on baking sheet before moving to cooling rack.

Recipe from our family recipe box.

Cookies and Bars

Banana Oatmeal Cookies with Chocolate Chips

cathysmahaLeave a comment

Too many ripe bananas prompted me to make Banana Oatmeal Cookies, but with the additional of Chocolate Chips. This is a recipe of my Mother, Betty Smaha. She was such an excellent cook and I love making her recipes, bringing me back in time to the Smaha Farm and the sweet smell of her baking cookies, breads and pies.

Banana Oatmeal Cookies

INGREDIENTS:
  • 1 egg
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 cup mashed bananas
  • 1 1/2 cups flour
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 3/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 3/4 cup old fashioned oats
  • Optional: 1/2 cup chopped nuts, 1/2 cup chocolate chips or 1/2 cup raisins.
DIRECTIONS:
  1. Preheat oven to 375 degrees Fahrenheit. Grease cookie sheets
  2. Beat egg in mixer; add softened butter and combine. Add sugar, combine. Add bananas, combine.
  3. In a separate bowl, combine flour, baking soda, salt, cinnamon, nutmeg and oats
  4. Add dry ingredients to sugar mixture. Combine well.
  5. Stir in optional nuts, chocolate chips or raisins.
  6. Drop dollops of dough to cookie sheets. Bake for 10-12 minutes until golden brown.
  7. Makes about 3 dozen cookies.

Recipe from my sweet Mom, Betty Smaha.

Cookies and Bars

Peanut Butter Chocolate Chip Cookies

cathysmahaLeave a comment

The grandkids love chocolate chip cookies as well as peanut blossom cookies, so this recipe was a ‘must make’ for the grandkids. They were delicious and a easy way to combine our favorite flavors of peanut butter AND chocolate.

Peanut Butter Chocolate Chip Cookies

INGREDIENTS:
  • 2 1/2 cups (318 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 stick (113 grams) unsalted butter
  • 3/4 cup (202 grams) creamy peanut butter 
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (200 grams) packed dark brown sugar
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 teaspoons vanilla
  • 2 cups (340 grams) semi sweet chocolate chips
DIRECTIONS:
  1. Preheat oven to 350ºF. Line baking sheets with parchment paper.
  2. In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
  3. In a large heat safe bowl, microwave the butter until melted. Vigorously stir in the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips. Dough may be a little loose and slightly crumbly. If it’s unbearably crumbly, that’s likely due to the brand of peanut butter. Add 2 tablespoons milk if that’s the case.
  4. OPTIONAL: If time permits, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop. 
  5. Divide the dough into 3-tablespoon sized balls using a spring-loaded scoop and drop onto prepared baking sheets. Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies.
  6. Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.Cookies can be stored in an airtight container at room temperature for up to 3 days.

Recipe from handletheheat.com

Cookies and Bars

Soft & Chewy Sugar Cookies

cathysmahaLeave a comment

Yummy sugar cookies compliments of daughter, Megan! How wonderful when she comes to visit and decides to bake, too.

Soft & Chewy Sugar Cookies

INGREDIENTS:
  • 2½ cups (318 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 2 sticks (226 grams) unsalted butter, at cool room temperature
  • 1¼ cups (250 grams) granulated sugar, plus ¼ cup (50 grams) for rolling
  • 1 large egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
DIRECTIONS:
  1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt to combine.
  3. In a large bowl, use an electric mixer fitted with a paddle attachment on medium-high speed to beat the butter and 1¼ cups sugar until light and fluffy, 2 to 3 minutes. Add the egg, egg yolk, and vanilla, and beat until combined. Slowly beat in the flour mixture.
  4. Place the remaining 1/4 cup sugar in a shallow dish. Using a large (3-tablespoon) spring-loaded scoop, divide the dough into balls, then roll in sugar to coat evenly. Place the dough balls on the prepared baking sheets, spacing 2 inches apart, and flatten slightly with the bottom of a measuring cup.
  5. Bake for 10 to 12 minutes, or until the cookies set and begin to brown. Cool for 5 minutes before removing to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Recipe from Handletheheat.com

Cookies and Bars · Czech Heritage and Dishes

Czech Vanilkove Rohlicky (Vanilla Crescents)

cathysmahaLeave a comment

Czech recipes of all types are fun for me to make and eat. December 2021 I joined Sokol San Francisco for their Christmas cookie webinar. It was a wonderful class and I chose to make the Vanilkove Rohlicky. The burst of lemon in every bite is so refreshing and delicious. The substitution of almonds for walnuts was delicious as well. I’ve attached a link to the full YouTube video to enjoy!

CZECH VANILKOVE ROHLICKY

INGREDIENTS:
  • 240 g flour, sifted
  • 180 g butter, room temperature (increase by 2 tbsp. if using almonds)
  • 120 g ground walnuts (I used almonds)
  • 60 g sugar
  • 2 egg yolks
  • 1 tsp. lemon zest (optional)
  • vanilla sugar & confectioner’s sugar for coating
DIRECTIONS:
  1. Preheat over to 350 degrees F.
  2. Grind nuts to course texture.
  3. Mix ground nuts with sifted flour, egg yolks, sugar and butter (cut into smaller pieces). Add lemon zest. (My cookies were a little dry, so I added juice of 1/2 a lemon).
  4. Work into smooth dough. Wrap the dough in plastic wrap and let rest for at least 1 hour or up to 2 days ahead of baking.
  5. Divide the dough into four pieces. Roll each into a strand about 1 inch (2.5 cm) thick. Cut the strand into small equal-size pieces (about 1/2 inch).
  6. Roll each piece into a ball then flatten between your hands. Press side of cookie inward to make a crescent shape. Don’t make them too long and skinny since they will break very easily.
  7. Place on baking sheet lined with parchment paper. Bake for 10-12 minutes.
  8. Let cool slightly, but still warm, roll each crescent in a bowl of confectioner’s sugar mixed with vanilla sugar. You can also sift the sugar mixture over the baked cookies.

Recipe from San Francisco Sokol Czech Christmas Cookie Class 2021: https://www.youtube.com/watch?v=j5dXDRkEnEM