Oreo Stuffed Chocolate Chip Cookies

Oreo Stuffed Chocolate Chip Cookies

2 sticks (1 cup) softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 pkg. Oreo cookies

Preheat oven to 350 degrees. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.

In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

Makes about 2 dozen VERY LARGE cookies.

http://www.beckybakes.net/2011/01/20/oreo-stuffed-chocolate-chip-cookies/comment-page-2/

Pumpkin Cookies

Makes 3-4 dozen cookies, depending on size.

1 cup sugar
1 cup canned pumpkin
1/2 cup shortening
2 cups all-purpose or whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
Optional: 1/2 cup raisins, 1/2 cup nuts or 1/2 cup mini chocolate chips

Heat oven to 375 degrees. Using a stand mixer (or hand mixer), mix the first three ingredients. Once combined, add in the flour, baking powder, baking soda, cinnamon and salt. Mix until batter is consistent. Add in the optional ingredients if you choose to do so.

Using a cookie scoop, drop scoops of cookie dough onto an ungreased cookie sheet. Bake 8-10 minutes or until light brown. Transfer the cookies to a cooling rack.

** I scooped out half of the dough onto my cookie sheets and then added a few chocolate chips to the remaining batter.

Maple Pumpkin Icing
3 cups powdered sugar
1 tsp vanilla
3-4 Tbs milk
1/3 cup of butter, melted
1 Tbs maple syrup
1/2 tsp pumpkin pie spice

Add all ingredients to bowl and mix. You can add additional powdered sugar or milk depending on how thick you want your icing to be.

Once you have the correct consistency, fill a Ziploc bag with the icing. Snip off the corner and pipe your icing over the cookies.

No-Bake Chocolate, Peanut Butter & Oatmeal Cookies

Yield: 2 to 3 dozen cookies

Prep Time: 10 minutes | Cooling Time: 30 minutes

½ cup (1 stick) butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.

2. Bring to a rolling boil and let boil for 1 minute.

3. Remove from heat.

4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.

5. Drop by heaping tablespoons onto wax paper-lined baking sheets.

6. Let cool until set.

http://www.browneyedbaker.com/2009/06/30/no-bake-chocolate-peanut-butter-oatmeal-cookies/

Ultimate Chocolate-Dipped Cookies

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 12-ounce package (2 cups) semisweet or bittersweet chocolate pieces
• 3/4 cup butter, softened
• 1-1/2 cups packed brown sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 cup semisweet chocolate pieces or white baking pieces
• Chocolate Ganache

Directions

1. Preheat oven to 350 degrees F. In a medium mixing bowl, stir together flour, cocoa, baking powder, and salt. Set aside.

2. In a heavy medium saucepan, combine the 2 cups chocolate pieces and 2 tablespoons of the butter. Cook and stir over low heat until melted. Set aside to cool slightly.

3. In a large mixing bowl, beat remaining butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar; beat until combined, scraping sides of bowl occasionally. Beat in eggs, one at a time, scraping sides of bowl after each addition. Beat in the melted chocolate mixture and vanilla until combined. Add the flour mixture and beat on low speed until well combined. Stir in the 1 cup semisweet chocolate pieces or white baking pieces.

4. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in preheated oven for 8 to 10 minutes or until edges are firm and surface is slightly cracked. Transfer to a wire rack and cool completely. Dip each cookie one-third to halfway into Chocolate Ganache. Place on wire rack until ganache is set. Makes about 6 dozen.

Chocolate Ganache: Combine 1/2 cup whipping cream, 1 tablespoon butter, and 1 tablespoon granulated sugar in a heavy small saucepan. Bring just to boiling, stirring to dissolve sugar. Remove from heat. Place 1 cup semisweet or bittersweet chocolate pieces in a medium mixing bowl. Pour hot cream mixture over chocolate and let stand for 5 minutes. Stir until smooth. Let cool to room temperature before using. Makes about 1-1/4 cups.

To store: Layer between waxed paper in airtight container; cover. Store at room temperature for up to 3 days. Or freeze undipped cookies up to 3 months; thaw and dip in ganache.

http://www.bhg.com/recipe/cookies/ultimate-chocolate-dipped-cookies/

Gingerbread Boys and Girls

Cook Time:20 min
Level: Intermediate
Yield: 18 to 20 cookies, depending on cutter size

Ingredients
For the cookies:
3/4 cup packed dark brown sugar
1 stick salted butter, softened
2 large eggs
1/4 cup molasses
3 3/4 cups all-purpose flour, plus more for dusting work surface
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt

For the icing:
1 cup confectioners' sugar, sifted
1 to 2 tablespoons milk
Red and green food coloring, as desired
Assorted sprinkles, as desired

Directions
Using a mixer on low speed, cream the brown sugar and butter in a large bowl until thoroughly combined. Mix in the eggs and molasses.

Sift together the flour, ginger, baking soda, cinnamon, nutmeg and salt in another bowl. Add the dry ingredients to the butter mixture and mix with a spoon. Wrap the dough in plastic wrap; place in the refrigerator until firm, about 1 hour.

Preheat the oven to 350. Let the dough sit at room temperature for about 15 minutes, until pliable. Line 1 or more cookie sheets with parchment paper. Take about 1/2 cup dough at a time and roll on a floured surface until - to 1/4-inch thick. Cut out shapes with 5-by-3-inch gingerbread boy and girl cookie cutters. (Re-roll the scraps.) Using a spatula, transfer the cookies to the prepared cookie sheets, leaving space between them. Refrigerate the cookies for 20 minutes, then bake until they just begin to brown at the edges, 18 to 20 minutes. Cool slightly, then remove to a wire rack to cool completely.

Meanwhile, make the icing: Combine the confectioners' sugar and milk in a bowl. Leave white or divide among bowls and add food coloring. Decorate cookies with icing; use a pastry bag to pipe eyes, mouths, buttons and bow ties. Top with sprinkles.

Recipe from www.foodnetwork.com

Frosted Reindeer Cookies

Just shape the Create 'n Bake™ cookie dough into a triangle log and slice for fun reindeer cookies ready in a flash.

Prep Time: 40 Min
Total Time: 55 Min
Makes: 32 cookies

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4 cup all-purpose flour
1 cup vanilla ready-to-spread frosting
64 small pretzel twists
64 semisweet chocolate chips (about 1/4 cup)
16 gumdrops, cut in half

DIRECTIONS
1. Heat oven to 350°F. In large bowl, break up cookie dough; work flour into dough until well blended. Shape roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)

2. With thin sharp knife, cut dough into 32 (1/4-inch-thick) triangular slices; place 2 inches apart on ungreased cookie sheet.

3. Bake 7 to 11 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

4. Frost cookies with frosting. Place 2 pretzel twists on each triangle near corners for antlers. Lightly press 2 chocolate chips into each cookie for eyes and 1 halved gumdrop for nose. Store between sheets of waxed paper in tightly covered container.

Recipe from www.pillsbury.com

Peppermint Crunch Cookies

Sweet, minty and pretty all at once, these easy holiday cookies will make a festive addition to your holiday cookie plate.

Prep Time: 1 Hr 10 Min
Total Time: 1 Hr 10 Min
Makes: 36 cookies

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 1/2 cups white vanilla baking chips or semisweet chocolate chips
8 round hard peppermint candies, crushed (1/4 cup)*

DIRECTIONS
1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Shape dough into 36 (1-inch) balls. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 5 minutes.

2. In small microwavable bowl, microwave vanilla chips and 1 tablespoon vegetable oil uncovered on Medium (50%) 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth.

3. Dip half of each cookie into melted chips mixture, allowing excess to drip off; place on waxed or parchment paper-lined cookie sheets. Sprinkle each with about 1/2 teaspoon crushed candy. Let stand until set.

Recipe from www.pillsbury.com