Munchin

Want some really good cookies? Try either of these recipes, the peanut butter ones even freeze really well. They are both beautiful and taste fabulous. Especially the chocolate ones, oh my. The peanut butter ones are very chewy and have a store bought texture if you like that.

Brownie Cookies

6 oz bittersweet chocolate

6 oz semisweet chocolate

8 tablespoons (1 stick) unsalted butter

3 eggs

1 1/2 teaspoons vanilla extract

1 cup sugar

1/2 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

6 ounces (1 cup) milk chocolate

In the top of a double boiler set over very hot water, melt the bittersweet and semisweet chocolate and butter. Allow it to cool. Using an electric mixer, beat the eggs and vanilla in a mixing bowl until frothy. Slowly add the sugar and beat until the mixture ribbons off the beaters. Add the melted chocolate mixture. Stir to combine. Sift the dry ingredients together. Add to the chocolate mixture and stir to combine. Fold in the milk chocolate chips. The dough will seem more like cake batter than cookie dough. Cover the mixing bowl with plastic wrap and refrigerate until the dough is well chilled (and more cookie-dough-like). Set the oven to 350 degrees. Line several baking sheets with baking parchment. Scoop up the chilled dough and roll with your hands into small balls the size of a whole walnut (in the shell). Place the cookies on the prepared pans, about 1 1/2 inches apart. Bake about 10 minutes or a bit longer. The tops of the cookies should look dry and cracked. Allow to cool for 5 minutes on the baking sheet, then remove to cake racks for further cooling.

Chewy Peanut Butter Cookies

Adapted from Annie's Eats

3 cups all-purpose flour
1 cup sugar
1½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
¼ cup vegetable shortening
4 tbsp. unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup honey
2 large eggs

Sugar, for rolling the cookies Directions:
In a medium mixing bowl, combine the flour, sugar, baking soda, baking powder and salt; whisk together and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, butter, peanut butter and honey. Mix in the eggs one at a time, beating well after each addition. With the mixer on low speed, add the dry ingredients to the peanut butter mixture and beat just until incorporated. Preheat the oven to 350˚ F. Roll the dough into 1½-inch balls, and roll each dough ball in sugar. Place the dough balls on an ungreased baking sheet, a couple inches apart. Bake for 10-12 minutes, or until slightly puffed and golden. Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

*The cookies will be cracked on top and not look done in the middle, but they are. You just have to let them cool on the pan a few extra minutes.

A Twist on The Classic

Everybody has seen this recipe somewhere. Or if you're like me...everywhere. I made these the other night with a friend, but decided to take a daring plunge and throw in some butterscotch chips. Oh and it was a good plunge I tell you what. Give it a try, it just makes you love fall even more.

Pumpkin Cookies

one box spice cake mix
one 15 oz can pumpkin
1 cup chocolate chips, milk is my favorite
1 cup butterscotch chips, the "twist"

Preheat oven to 350 degrees Fahrenheit.
Mix everything and blop scoops onto a pan. Cook for 12 minutes. DO NOT UNDER COOK.

Snickerdoodles(and Sandies)

(this is what I share

with my friends, way too

often)

Sandies

Um, these cookies are pretty much fantastic, please try them, now!

Snickerdoodles

1/2 cup butter, softened

1/2 cup shortening

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda1

1/4 teaspoon salt

2 tablespoons white sugar

2 teaspoons ground cinnamon

Preheat oven to 400 degrees F. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.Bake 8 to 10 minutes, or until set but not too hard. Enjoy!

Black and White Sandwhich Cookies

Yum, yum, yum! If you love the classic oreo recipe, these cookies are for you. I started with a box of yellow cake mix, but you can use any kind you like. The frosting is a rich, smooth chocolatey delight. Try it out if you want the most gooey yummy sandwhich cookies. Oh ya did I mention these things are so easy my one year old helped me make them. His favorite part was sticking his little finger in the frosting.Too lazy to make the frosting? Thats okay, these things are pretty enough to much all by themselves.

Easy Cookies:

one box yellow cake mix

2 eggs

1/3 C vegetable oil

Mix all of the ingredients until you can't see any more powder. Roll in balls and cook in a 350 oven for 8-10 minutes. Let them stand on the pan a few minutes before moving them to a cooling rack. They are gooey, in the best way possible.

Silky Chocolate Frosting:

adapted from recipezaar

½ C semisweet chocolate chips
¾ C butter
1 tsp vanilla
¾ C cocoa
3-4 C powdered sugar
½ C milk or water

Blend melted chocolate with butter until smooth. Add cocoa, vanilla and half of sugar. Add remaining sugar. Whip in milk to get desired consistency. If you want fluffy frosting, whip it until it starts to become lighter brown. You will only need half a batch to one box of cake mix.