COOKIE CRAAAAZY!

I have 3 lil cookie monsters :)
Boy were they thrilled that I made 3 diff types. Even had some good friends come over and sample them.

Lets start with Peanut Butter Cookies


Jacey's PB Cookies
2 cups flour
1 cup butter flavored criso
1 cup creamy peanut butter
1 cup white sugar
1 cup brown sugar
2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 eggs

Mix. Roll into balls. Dip fork in powdered sugar and criss cross.

Bake for 12 to 15 minutes in the preheated oven, until just lightly browned.



Macaroonies










EZ PZ Macaroonies
1 14 oz bag of shredded coconut
3/4 c sugar
6 T flour
1/4 tsp salt
1 tsp vanilla
5 egg whites

Mix all ingredients together in a bowl. Drop by rounded spoonful onto a greased cookie sheet. Bake in a 375 degree oven for 10 to 12 minutes or until lightly browned.

Now onto the sinfully wonderful chocochip cookies


Choco Chippers
2 sticks butter
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 tsp vanilla
2 1/2 cup unsifted flour
1 tsp baking soda
1/2 tsp salt
1 cup Ghiradelli MILK chocolate chips, 1 cup Ghiradelli semi sweet choco chips

Preheat oven to 375. Stir flour with baking soda and salt by whisking in a bowl; set aside. In large mixer bowl, cream butter with sugar, brown sugar, eggs and vanilla. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake at 375 for 9-11 minutes or until golden brown. I rotate the cookie sheet half way thru by setting the timer for 5 minutes. Rotate, then continue to bake.

M&M Cookies

M & M Cookies

1 cup butter, 2 sticks
1 cup light brown sugar, packed
1/2 cup white sugar
2 eggs
2 teaspoons real vanilla, I use mexican
2 3/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 packages, or about 2.5 cups of semi crushed plain m&m’s


Directions
1
Cream butter and sugars, then add eggs and vanilla. Add dry ingredients and finally add m&m’s.
2
Drop by teaspoon onto greased cookie sheet.
3
Bake at 350° for 12 minutes or lightly browned.
4
I make frozen balls of dough to take out and bake as needed.

Jacey's PERFECTLY Thin & Crisp Chocolate Chip Cookies

This thin and crispy buttery cookie is the best thing invented! It is the perfect cookie in my opinion. And all 3 times I have made these, they have come out perfectly every time. Brown around the edges, thin and crispy in the center.

Again, no pics but I will do it next time! But you'll still want to make these and eat em up!

Jacey's PERFECTLY Thin and Crisp Chocolate Chip Cookie
2 sticks butter
2 1/4 cups flour
1 tsp kosher salt
1 tsp baking soda
1 cup sugar
1/2 cup brown sugar
1 egg
2 ounces milk
1 1/2 tsp vanilla ( I use Mexican vanilla from Mexico)
1 cup milk chocolate chips
1 cup semisweet chocolate chips

Preheat oven to 375.Melt the butter in microwave. While that's melting take your flour, salt, and baking soda and put in a large bowl. Mix with a whisk until combined( Martha Stewart taught me thats how she sifts). Set aside
Pour melted butter in your kitchen aide (unless you have a hand mixer, if that's the case just put in a bowl). Cream butter on low until it is softened. Add your two sugars, increase the speed and cream the mixture until light and fluffy. Reduce the speed and add the egg, milk and vanilla and mix until well combined.Slowly incorporate the flour mixture until combined. Stir in your chocolate chips.
Chill for one hour.Then use a tablespoon ( I use the one that you actually measure with) and place on greased cookie sheet or cookie sheet lined with parchment. I use my silpat.Set your timer for 7 mins. When that timer goes off, rotate cookies and bake for another 7 minutes. This of course all depends on your oven. You want the edges to be brown and the tops to light brown. Cool on wire rack.
Makes about 45-50 rounded tablespoon sized cookies.

The tips that I have learned is to make sure all your ingredients are at room temp. Don't over mix. Stir in your chips or chunks. Chill your dough. Take cookies out BEFORE they get too brown. I always take them out when I think they might be a tad bit undercooked because I allow for carry over cooking and when they cool they settle

Jacey's PERFECTLY Chewy Chocolate Chip Cookies

After years and I mean years of making chocolate chip cookies (baking since I was 13) I have finally found the perfect recipe for my taste buds!! Of course I'm not that picky.
I don't have any pics but next time I make these I will take some...

Jacey's PERFECTLY Chewy Chocolate Chip Cookie
2 sticks butter
2 1/4 cups flour
1 tsp kosher salt
1 tsp baking soda
1/4 cup sugar1
1/4 cup brown sugar
1 egg
1 egg yolk
2 Tbs milk
1 1/2 tsp vanilla ( I use Mexican vanilla from Mexico)
1 cup milk chocolate chips
1 cup semisweet chocolate chips

Preheat oven to 375.Melt the butter in microwave. While that's melting take your flour, salt, and baking soda and put in a large bowl. Mix with a whisk until combined( Martha Stewart taught me thats how she sifts). Set aside
Pour melted butter in your kitchen aide (unless you have a hand mixer, if that's the case just put in a bowl). Add your two sugars and cream on medium speed until thickened and looks like peanut butter.Add the egg, yolk and 2 Tbs milk and vanilla and mix until well combined.
Slowly incorporate the flour mixture until combined. Stir in your chocolate chips.

Chill for one hour.

Then use a tablespoon ( I use the one that you actually measure with) and place on greased cookie sheet or cookie sheet lined with parchment. I use my silpat.Set your timer for 7 mins. When that timer goes off, rotate cookies and bake for another 6.5 minutes. This of course all depends on your oven. You want the edges to be brown and the tops to still be light brown. Cool on wire rack.

Makes about 35-40 rounded tablespoon sized cookies.

The tips that I have learned is to make sure all your ingredients are at room temp. Don't over mix. Stir in your chips or chunks. Chill your dough. Take cookies out BEFORE they get too brown. I always take them out when I think they might be a tad bit undercooked because I allow for carry over cooking and when they cool they settle.

Dinasour Tracks

They will walk their way into your heart. My kids just love them. And my husband calls them cow patties. Either way they are mighty easy and super yummy!!




Dinasour Tracks
2 c sugar
1/2 cup milk
1 stick of butter
dash of kosher salt
4 Tbs cocoa
1/2 c peanut butter
2 tsp vanilla
2 1/2 C oatmeal, quick cooking works best

Place sugar, milk, butter and cocoa for 1 1/2 minutes. Start timing when mixture reaches a full boil. Remove from heat and add oatmeal, vanilla and peanut butter. Stir until blended. Drop by spoonfuls onto wax paper until cool.

Peanut Butter Chocolate Chip Cookies

Peanut Butter Cookies made even better?





I just kind of made these up and I tell you what they were soft, fluffy and super yummy. Too bad it didn't make that many...or is it too bad?


Peanut Butter Chocolate Chip Cookies
3/4 c creamy peanut butter
1/4 cup crisco shortening
1/4 cup butter ( I used the soft country crock spread)
3 Tbs milk
1 egg
3/4 tsp kosher salt
1 1/4 c packed light brown sugar
1 Tbs mexican vanilla (that's all I use, but regulary vanilla extract would work just fine)
1 3/4 c flour
3/4 tsp baking soda
1 cup milk chocolate chips

Preheat oven to 375. Combine peanut butter, crisco, butter, brown sugar, milk and vanilla in mixing bowl. Beat on medium speed until well blended. Add egg. Incorporate egg. Combine flour, salt and baking soda in bowl and whisk (learned from martha stewart thats how you sift). Add dry ingredients to creamed mixture at low speed. Mix just until blended. Stir in chocolate chips. Drop by tablespoon on baking sheet. I use a silpat lined one. Bake for 6 minutes, then rotate and bake another 6 minutes. Remove and cool on a rack. Made 37 give or take a few samples...