September 1: Pudding Chocolate Chip Cookies

Ty started talking about eating pudding cookies today, and I figured there was some kind of recipe to help us with that.  I'm not sure how he came up with the idea except that I let him have a pudding cup for a snack yesterday.  He even went to grab a pudding cup when we were gathering the ingredients, but this recipe uses the dry mix. 

We usually bake on Mondays, but our plans to spend time with Grandma Smits, Aunt Lori, Henry, and Evelyn fell through with Brielle being sick.  I found the recipe Pudding Chocolate Chip Cookies on food.com.  The only thing we changed was that we used mini-chocolate chips rather than regular because that's all we had.  They smelled delicious even as we mixed them together!  The kids think they're great, but the cookies are chocolate...what's not to love?

Pudding Chocolate Chip Cookies

• 1 cup butter
• 1/4 cup sugar
• 3/4 cup brown sugar
• 1 tsp. vanilla
• 1 pkg. (3 oz.) vanilla or chocolate pudding (we used chocolate) -- comments on food.com suggested using other pudding flavors like butterscotch and even banana!
• 2 eggs
• 1 tsp. baking soda
• 2 1/4 cups flour
• 1-2 cups of chocolate chips
• 1 cup nuts (optional -- we didn't add them in)

1. Mix the flour and baking soda and set aside.
2. Combine butter, sugars, vanilla, and pudding in a large mixing bowl and beat until smooth and creamy.
3. Beat in eggs.
4. Gradually add the flour mixture.
5.  Drop by rounded teaspoonfuls on an ungreased baking sheet.
6. Bake at 375 degrees for 8-10 minutes.
7. Enjoy!

August 1: Grape-Nuts Cookies

More than one person rolled his/her eyes when I clipped this recipe out of a magazine earlier this summer.  What they didn't understand was that we'd had a box of Grape-Nuts cereal sitting in the cupboard for ages!  I thought this would be a great way to use up the remaining cereal and just possibly have a healthier alternative for a treat.  The boys were eager to help mix these up and really did enjoy the cookies! 

After we had each tried one shortly after removing them from the oven, we decided they might be even better with an add-in.  We had some Craisins handy so we tossed some in the last batch, and they turned out even better than the first batches!  Raisins or chocolate chips, etc. would also have been good choices.  We'll certainly hang onto this recipe!

Grape-Nuts Cookies

• 1/2 cup softened butter
• 1/2 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 3 Tbs. honey
• 2 eggs
• 2 tsp. vanilla
• 1 tsp. baking soda
• 1/4 tsp. salt
• 2 cups rolled oats
• 1 cup flour
• 1 cup Grape-Nuts cereal

1. Preheat the oven to 350 degrees.
2. Beat butter and sugars in large mixing bowl with an electric mixer on medium speed until smooth.
3. Add honey, eggs, and vanilla; mix well.
4. Add baking soda, rolled oats, flour, and Grape-Nuts.  Combine until just mixed.
5. Drop  rounded tablespoonfuls of dough, 2 inches apart, on a lined or greased cookie sheet.  Bake 10-14 minutes or until golden brown.
6. Cool 2-3 minutes; remove from cookie sheets to cool completely on wire racks.
7. Enjoy!

Yield:  About 4 dozen cookies

June 27: Monster Cookies

Per Daddy's request, we made Monster Cookies for our kitchen activity today.  These are a childhood memory for me...we often seemed to have these around.  Maybe it's the M&Ms that make them so appealing, or the peanut butter, or maybe the chocolate chips.  I just can't decide...

I asked the boys why they thought these cookies were called Monster Cookies.  They got wide-eyed and quite for a minute.  "Do you think monsters like to eat them?" I asked.  They quickly decided no. :)  Then I suggested maybe they got their name because the cookies got so monstrous in size, or maybe because they were so monstrous in numbers, but they didn't really care about those explanations. 

Of course, the favorite part of the activity was adding the M&Ms. :)  I told them each cookie needed four M&Ms and to try to use four different colors...good counting and sorting practice!  Ty got a little carried away, though, and often placed 6 M&Ms on one cookie and he really preferred cookies with all the same color M&Ms...I guess that's just a different kind of sorting. 

Monster Cookies

• 3 eggs
• 1 cup sugar
• 1 cup brown sugar
• 1 tsp. light Karo syrup
• 2 tsp. baking soda
• 1 stick oleo
• 1 1/2 cups peanut butter
• 4 1/2 cups quick oatmeal
• 6 oz. chocolate chips
• M&Ms

 Mix ingredients (except for M&Ms) in a large bowl.  Drop by teaspoonfuls on a cookie sheet.  Top each cookie with 4 M&Ms.  Bake 12 minutes at 350 degrees.  Enjoy!

June 13: Cinnamon Crisps

If you haven't read any books by Joanne Fluke, you're missing out on some fabulous recipes!  She's actually a novelist, but her protagonist owns a bakery and each book offers recipes from her shop at the end of each chapter.  These Cinnamon Crisps come from Lemon Meringue Pie Murder.  Ty loved helping mixing everything together...very easy since it's all done with a spoon rather than a hand mixer, and Koen thought flattening the balls was great fun! 

So far, these cookies have received R-A-V-E reviews from each of the three kids!  We did make a half-batch since we didn't need 8 dozen cookies.  We are stockpiling some of them for next week, though, when we're with my family for the week.  Can't wait!!!

Cinnamon Crisps

• 2 cups melted butter
• 2 cups brown sugar (loosely packed)
• 1 cup white sugar
• 2 beaten eggs ( whipped with a fork)
• 2 tsp. vanilla
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 1 tsp. cream of tartar
• 1 tsp. salt
• 4 1/4 cups white flour
• 1/2 cup white sugar
• 1 tsp. cinnamon

Preheat the oven to 325 degrees with the rack in the middle position. 

Melt the butter.  Add the sugars and mix with large spoon.  Let the mixture cool to room temperature while you beat the eggs, and then stir them in.  Add the vanilla, cinnamon, baking soda, cream of tartar, and salt.  Mix well.  Add flour in increments, mixing after each addition.

Use your hands to roll the dough into walnut-sized balls.  (If dough is too sticky, chill for an hour before rolling.)

Combine the sugar and cinnamon in a small bowl to make the dough-ball rolling mixture.  Roll the dough balls in the mixture then place them on a greased cookie sheet, 12 to a standard sheet.  Flatten the dough balls with a greased or floured spatula (we just used the back of a measuring cup).

Bake at 325 degrees for 10-15 minutes (they should have a touch of gold around the edges).  Cool on the cookie sheet for 2 minutes, then remove the cookies to a rack to finish cooling.

Yield:  8 dozen

May 30: Memorial Day Cookies...sorta.

I'd seen the idea to make flag cookies for Memorial Day in a few different places, and I thought it'd be perfect!  Of course, frosting sugar cookies is challenging enough for kids, much less designing a flag.  So I frosted a few flag cookies and let the kids have at it with the others.  They really just enjoyed the art of frosting a cookie!  But even more than that, they enjoyed eating them! :)  Below is the Betty Crocker Recipe we used.

   



Sugar Cookies

• 1 and 1/2 cups powdered sugar
• 1 cup butter, softened
• 1 tsp. vanilla
• 1/2 tsp almond extract
• 1 large egg
• 2 and 1/2 cups flour
• 1 tsp. baking soda
• 1 tsp. cream of tartar

Beat powdered sugar, butter, vanilla, almond extract, and egg in a large bowl with an electric mixer on medium speed.  Stir in remaining ingredients.  Cover and refrigerate at least 2 hours.  Heat oven to 375 degrees.  Lightly grease the cookie sheet with shortening or cooking spray (I used parchment paper).  Divide dough in half (or in smaller sections).  Roll each half 1/4 inch thick on a lightly floured surface.  Cut into desired shapes with 2-2 and 1/2 inch cookie cutters.  (If you're not frosting the cookies, sprinkle with granulated sugar now.)  Place 2 inches apart on the cookie sheet.  Bake 7-8 minutes or until edges are light brown.  Remove from cookie sheet to wire rack. 

Buttercream Frosting

• 3 cups powdered sugar
• 1/3 cup butter, softened
• 1 and 1/2 tsp. almond extract (original recipe calls for vanilla)
• 1 to 2 Tbs. milk

Mix powdered sugar and butter in a medium bowl an electric mixer on low speed.  Stir in almond extract and 1 Tbs. of milk.  Gradually beat in just enough of the remaining milk to make the frosting smooth and spreadable.  If it's too thick, beat in more milk, adding a few drops at a time.  If it becomes too thin, add a small amount of powdered sugar. 

April 18: Deluxe M&M Cookies

I believe I've posted this recipe before, but here it is again so you don't have to hunt for it.  I love that it makes so many cookies!!!  We'll leave some out and throw the rest in the freezer!  Ty and I made a mess making these this morning as we originally forgot to add the peanut butter...the dry dough few everywhere!  Fortunately, everything is cleaned up and the peanut butter was added to make a yummy cookie.  In Ty's opinion, we don't even have to bake these...he likes just eating the dough and the candy. :)  Simple pleasures!

Deluxe M&M Cookies
1 cup softened butter
2 eggs
1 cup sugar
1 cup brown sugar
1 cup (crunchy) peanut butter
1 cup rolled oats
1 tsp. baking soda
1/2 tsp baking powder
2 cups flour
3 cups M&Ms, chocolate chips, peanut butter chips, etc (1 cup of each item)

Mix ingredients.  Put small scoops of dough on greased cookie sheet (or on parchment paper) about two inches apart.  Bake 8-10 minutes (it takes 12 minutes in our oven) at 350 degrees.  Remove from pan promptly.

March 14: Oatmeal Raisin Cookies

We used the recipe on the back of the oatmeal canister to make these cookies, but as we were making them I saw another recipe on the brown sugar bag and that one looked healthier...maybe we'll have to try that another time.  Tysen helped mix everything, then licked the beaters as usual, but this time he stuck around and helped put the cookies on the cookie sheet and flatten them.  Ty gave the "sugar oatmeal cookies" rave reviews!  Koen will only eat them after he picks out the raisins. :)

Family Favorite Oatmeal Cookies
1 cup vegetable shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tsp. vanilla extract
1 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
3 cups old fashioned oats
1 cup chopped walnuts (optional)
1 cup raisins (optional)

Preheat oven to 350 degrees.  Grease cookie sheet (I just use parchment paper instead).  Beat shortening and sugars until creamy.  Add eggs and vanilla; mix well.  Combine flour, baking soda, and salt.  Add to shortening mixture; mix well.  Stir in oats, nuts, and raisins.  Using rounded tablespoons, roll into balls.  Place 2 inches apart on prepared cookie sheet.  Flatten with fork.  Bake 10-12 minutes or until lightly browned.  Let stand 1 minute before removing to racks to cool.  Makes 5 dozen (We got just over 3 dozen)

January 17: No Bake Cookies

We hadn't had these cookies in a long, long time.  I thought this would be a great recipe to make with kids, until we started and I realized most of it was over a hot burner or mixing the HOT melted ingredients into the dry ingredients.  Ty helped me mix the ingredients to be melted and then took off to play with Koen and Koen's friend who was over to play on this day off from school.  It was probably better that I finished this recipe on my own...not the safest one to make with kids.

No Bake Cookies
1 cup milk
10 Tbs. cocoa
1 cup oleo (I used butter)
2 cups sugar
2 pinches of salt

Mix together and bring to a boil.  Remove from heat and add:

6 cups quick oats
1 cup coconut
1 cup peanut butter
2 tsp. vanilla

Drop on wax paper and refrigerate until firm.

January 3: Chocolate Chip Cookies

Ty helps clean up!  His favorite part!

Back to the basics...baking day today!  I hadn't planned anything to bake this week, but I found all the ingredients to make chocolate chip cookies!  This recipe is off the Ghirardelli semi-sweet chocolate chip bag.  I've saved it after the first batch turned out so well.  We didn't have the Ghirardelli chocolate chips this time, but I figured it'd still work.  Unfortunately, the cookies didn't turn out very well this time...I'm pretty sure it wasn't because we used the wrong chocolate chips...must have been over-baked or another ingredient wasn't up to par. 

Ghirardelli Chocolate Chip Cookies
2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
1 cup sugar
1 cup light brown sugar, packed
2 tsp vanilla extract
2 large eggs
2 cups Ghirardelli Semi-Sweet Chocolate Chips (or any variety) :)
1 cup chopped walnuts or pecans (optional)

Preheat oven to 374 degrees.  Stir flour with baking soda and salt; set aside.  In large mixer bowl, beat butter with sugar and brown sugar at medium speed until they are creamy.  Add vanilla and eggs, one at a time, mix on low speed until incorporated.  Gradually blend dry mixture into creamed mixture.  Stir in chocolate chips and nuts.  Drop by tablespoon onto ungreased cookie sheets.  Bake for 9-11 minutes or until golden brown.

December 12 & 13: Sugar Cookies

Over the course of these two days we mixed the sugar cookie dough (new recipe this year from food.com), cut out and baked the cookies, and decorated the cookies.  Every year I think making and decorating sugar cookies with the kids is going to be so much fun, and every year I'm reminded once we're in the midst of things how not-so-much-fun and time consuming it can be.  They boys need to cut out and decorate 3-5 cookies and they're set...no need to do more.  So I'm left to cut out and decorate the remaining cookies.  And the 3-5 cookies they do decorate tend to be quite the ordeal...like Koen dumping half the bottle of sprinkles on one cookie or Tysen just eating the candy rather than using it for decoration.  I suppose eating the candy should be part of the fun. :) 

One of my frustrations each year is the frosting...if you have a recipe for decorative frosting that doesn't drip and run everywhere I would love to have it!!!  It always hardens just fine, but it runs all over the place first (see picture above). 

Eating the cookies, of course, is the best part of the whole process for the boys.  With all the other delectable cookie choices, they ALWAYS pick a sugar cookie. 

November 1: Mint Chocolate Chip Cookies

Tysen came to me and stated, "I want cookies."  (Isn't he polite?)  I told him we didn't have any cookies, to which he replied, "I want chocolate cookies."  I laughed a little and again told him we didn't have any cookies.  He looked at me and said, "Let's make some," and ran to the kitchen, pulled a chair up to the island, climbed up, and waited for me.  What could I do?  We needed to make some chocolate cookies.

This recipe came from a Weight Watchers meeting years ago, but these don't taste like Weight Watcher cookies!!!  These 2-point cookies are delicious!  The only problem I have with them is the mint, or rather lack of mint.  I LOVE chocolate mint, but this recipe isn't strong enough.  I've even double and tripled the amount of mint with very little luck.  I still have to figure that out.  If you'd like to enjoy some chocolate cookies like Ty, here's the recipe for you.

Mint Chocolate Chip Cookies

1 cup light butter
1 1/2 cups sugar
2 eggs
2 tsp vanilla
1 tsp creme de menthe
2 cups flour
2/3 cups cocoa
3/4 tsp baking soda
1/2 tsp salt
12 oz. semi-sweet chocolate chips

Cream butter, sugar, eggs, vanilla, and creme de menthe in a large bowl.  Add flour, cocoa, baking soda and salt; blend in.  Stir in chocolate chips.  Drop by teaspoonfuls onto ungreased cookie sheet.  Bake at 350 degrees for 8-10 minutes.  Cool 1 minute before removing to a wire rack.  Makes about 5 dozen cookies.

June 22: Deluxe M&M Cookies

We made Deluxe M&M Cookies today for baking day.  I chose this recipe first of all because it has M&Ms which automatically makes it a great recipe, :) but also because Jane, Mark, Evan, and Annika are coming to visit mid-July and Mom wanted to start stocking up on snacks for when they're here.  We do tend to deplete the sweet snacks quickly when we're all together.  One batch of this recipe gets close to 70 cookies, and they store in the freezer well, so I decided this was the one.

Ty missed out on this one as he was sleeping, but Koen was a FABULOUS help as he read the recipe to me!!!  Seriously, he read 95% off the ingredients on his own...I was amazed and so proud! 

I included this yummy recipe for you all to try:

DELUXE M&M COOKIES  (I don't know who gets the credit for this recipe; I got it from my mom pre-printed)
1 cup softened butter
2 eggs
1 cup sugar
1 cup brown sugar
1 cup peanut butter (it calls for crunchy, but I've used smooth before and either works)
1 cup rolled oats (instant work in a pinch)
1 tsp baking soda
1/2 tsp baking powder
2 cups flour
3 cups M&Ms/chocolate chips/peanut butter chips, etc. (FYI - only 1 cup of each to total 3 cups.  I haven't tried it, but I bet you could even use 3 cups of just M&Ms!)

Put on greased cookie sheet (I prefer to use parchment paper) about 2 inches apart.  Bake 8-10 minutes at 350 degrees.  Remove from pan promptly.

Enjoy!