Recipe of the Week: Soft Snickerdoodle Cookies

Can you believe that of all the years I have been baking I have NEVER made a snickerdoodle? Isn't that craziness?! It is such a traditional cookie, but I've just never been inspired to make them. That all changed this week when I stumbled upon this special recipe saved on my computer that I had completely forgotten about. It is a wonderfully soft snickerdoodle, no crunchy flat hockey puck cookies here! And the secret is all in the chilling process, so whatever you do don't even think about skipping that step!! You really must try them, they make your house smell so delicious, cinnamon almost makes me have a warm feeling.

2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) unsalted butter, room temp
1 1/2 cups sugar
2 eggs
1 tsp vanilla
3 tbsp sugar
1 tbsp cinnamon

Directions:
Preheat oven to 350 degrees, and line a baking sheet with parchment paper, place in refrigerator to chill. Mix together flour, cream of tartar, baking soda and salt in a large bowl and set aside. In an electric mixer (with the paddle attachment) cream the butter and sugar until fluffy. Add one egg at a time, combining well after each addition. Beat in vanilla. Gradually stir in flour mixture at a low speed until completely blended. Chill the dough for at least 30 minutes (do not skip this step, it helps the cookies keep their beautiful shape). While the dough is chilling in a small bowl combine the 3 tbsp of sugar and 1 tbsp cinnamon. Scoop about 1-inch balls of dough and roll in the cinnamon sugar mixture. Bake for 10 minutes. Make sure to chill baking sheets and dough between batches.

Recipe of the Week: Peanut Butter, Oats & Chocolate, Oh My!

Are you a fan of peanut butter, chocolate chips, oatmeal? Well these are most definitely for you! Such a wonderful combination of smooth peanut butter, a toasted oat flavor with a touch of sweet chocolate. The texture is perfectly crisp on the outside with a chewy indulgent middle. This scrumptious recipe is from one of my favorite baking bloggers Brown Eyed Baker, make sure to take a peak at all her other fabulous recipes!

Peanut Butter & Oats Chocolate Chip Cookies

1 cup all-purpose flour
1 tsp baking soda
¼ tsp salt
1 stick (½ cup) unsalted butter, room temperature
½ cup all natural creamy peanut butter (I used Skippy)
½ cup granulated sugar
1/3 cup light brown sugar
½ tsp vanilla extract
1 egg
½ cup oats
1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Combine flour, baking soda and salt in a bowl; set aside.

3. On medium speed, cream together the butter, granulated sugar, brown sugar and vanilla extract, about 2 minutes. Add peanut butter and mix together for another minute. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

4. Drop heaping tablespoons of dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Note: The cookies will not look 100% “done” when you pull them out of the oven, but they will continue to bake on the hot baking sheet once taken out of the oven. If they are slightly brown, and are puffy in the middle they are ready to come out promise :)

Makes about 18 cookies

Recipe of the Week: A Peanut Butter Classic

Introducing Pretty in Pink Sweet's recipe of the week! Every week I will be posting one of my favorite recipes that I turn to time and time again for special occasions, homemade presents, and just those days when you want to share a yummy treat with family and friends :)

Peanut butter cookies are one of those cookies that stand out as a childhood favorite. I have tried many a recipe, but continue to come back to this recipe originally developed from Taste of Home. Why are these so amazing? It is the perfect rule of thirds:thick, soft, AND chewy! They have such a wonderful texture that will have you going back for 2nds with a tall glass of milk, I can promise that. I DON'T suggest substituting butter for the shortening in this recipe-it effects the amazing texture, there is a science to baking folks I promise you it will effect it (although I'm sure they would still be tasty). Enjoy, and don't forget to leave a comment and let me know what you think!

"Oh Honey" Chewy Peanut Butter Cookies
Ingredients:
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.

sources: Annies Eat's/Taste of Home

Soft M&M Cookies

Ingredients:
1 cup packed brown sugar
1/2 cup white sugar
1 cup butter (softened)
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups M&M's

Directions:
1. In a large bowl, mix sugar, eggs, butter , and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup of M&M candies.
2. Drop dough by tablespoons onto cookie sheet. Slightly push a few candies on top of each dough ball with remaining candies.
3. Bake at 350 degrees F for 8-10 min

Mississippi Mud Cookies

Ingredients:
1 cup semisweet chocolate morsels
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1/2 cup milk chocolate morsels
1 cup plus 2 Tbsp. miniature marshmallows

Directions:
1. Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at HIGH 1 minute or until smooth, stirring every 30 seconds.

2. Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla and melted chocolate.

3. Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels.

4. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.

5. Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks

Oatmeal Chocolate Chunk Cookies

Ingredients:
1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups uncooked regular oats
1 package semisweet chocolate mega morsels
1 cup chopped toasted pecans

Directions:
1. Preheat oven to 350°.
2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, bakingsoda, and salt in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Gently stir in morsels and pecans. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper.
4. Bake at 350° for 10 minutes or until brown around edges. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

Review:The mix of the creamy chocolate, the crunch of the nut and the texture of the oatmeal, make these cookies so very delicious. You must try a batch to see for yourself :)

Glazed Apple Cookies

Ingredients:
1/2 cup butter
1 1/3 cups packed brown sugar
1 egg
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup chopped walnuts (optional)
1 rounded cup apples - peeled, cored and finely diced
1 cup raisins
1/4 cup milk

glaze-
1 1/2 cups sifted confectioners' sugar
1 tablespoon butter
1/2 teaspoon vanilla extract
2 1/2 tablespoons skim milk

Directions:
1. Beat butter and brown sugar together until light and fluffy. Beat in egg and blend thoroughly.
2. Stir together flour, baking soda, salt, cinnamon, cloves and nutmeg.
3. Stir half the dry ingredients into creamed mixture. Stir in nuts, apple and raisins, then stir in remaining half of dry ingredients and milk. Mix well.
4. Drop from tablespoon 1 1/2 inches apart onto lightly greased baking sheet. Bake in a preheated 350 degree oven for 8-10 minutes. Remove cookies to racks and while still warm, spread with glaze.
5. To make Glaze: Combine powdered sugar, butter, vanilla and enough milk to make glaze of spreading consistency. Beat until smooth. Spread on warm cookies.

Review:
These are a soft cake-like cookie, perfect for a fall day. Full of flavor, yet not too overwhelming. A light glaze on the cookies is wonderful, but the cookies are sweet enough themselves so omitting it would not be a bad thing. I ended up with a lot of leftover glaze so you may want to cut the glaze recipe in half if you do decide to use it. :) got rave reviews from family members as well!

No-Oven Peanut Butter Squares

Ingredients:
1 stick (1/2 cup) unsalted butter
1 cup peanut butter
2 cups powdered sugar
12 squares semi-sweet Baker's chocolate (melted)
1 1/2 cups graham cracker crumbs

Directions:
1. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Set aside.
2. Combine butter, sugar, peanut butter and crumbs. Spread into prepared pan
3. Microwave chocolate in a small bowl on high for a 1-2 minutes or until melted, stirring after each 30 seconds. Cool slightly; pour over peanut butter mixture in pan. Cool. Cut partially through dessert to mark squares. Refrigerate 1 hour or until set. Lift from pan, using foil handles. Cut all the way through dessert into squares

Rating:
Super easy! If you like peanut butter cups you will love these. They are definitely rich and indulgent-so one square should satisfy. And don't forget to serve some ice cold milk along side these. enjoy! :)

Chewy Chocolate Chip Walnut Cookies

Ingredients:
2 & 2 tbsp cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
12 tbsp unsalted butter, melted and cooled
1 cup brown sugar (light or dark)
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 cup chocolate chips
1 cup walnuts

Directions:
1. pre-heat oven to 325 degrees, cover 2 large cookie sheets with parchment paper
2.mix together flour, baking powder and salt in a bowl and set aside
3.mix together butter and sugars until smooth. add in the egg and egg yolk as well as the vanilla
4.Add dry ingredients a little at a time, mix until combined
5.Stir in chips and walnuts
6.drop 2" cookie dough balls onto sheet (gently push down because they do not spread very much) evenly space 9 on each cookie sheet
7.Bake for 15-18 minutes, cool on sheet to maintain chewy texture

Rating:
One of the best cookies I have EVER made, no joke. They are perfectly chewy with a slight crunch on the outside(once completly cooled). The chocolate and walnut compliment each other wonderfully. I baked mine for 15 minutes (I have an electric oven) and they came out just right, so I don't suggest going over that time unless you want them to be more crunchy instead of chewy. My family has already devoured my first batch and it has become their new favorite.

Chocolate w/ White Chocolate Chip Cookies

Ingredients:
1 cup butter softened
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla extract
3/4 tsp baking soda
2 cups flour
1/4 tsp salt
2/3 cup cocoa powder
2 cups white chocolate chips

Directions:
1.Preheat oven to 325 degrees F
2.In a large bowl beat butter, sugars, eggs and vanilla extract together untill light and fluffy.
3.Combine flour, cocoa, baking soda, and salt into a bowl and gradually add to sugar mixture until well blended
4.Mix in chocolate chips and drop by rounded teaspoonfuls on ungreased cookie sheets
5.Bake for 8-10 minutes or just until set (warning do not over cook..they will not be soft and brownie like)

Rating:
These are very yummy and tastes just like a soft brownie in the center. Using peanut butter chips or semi sweet chips instead of the white would be great as well. Make sure to press down the dough as you place it on the sheets-the cookies do not spread much.

Double Chocolate Mint Cookies

Ingredients:
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 Andies chocolate mint

Directions:
1.In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2.At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
3.Preheat oven to 350 degrees F (175 degrees C).
4.Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie.

Rating:
I've been told by multiple people that these taste just like the mint girl scout cookies! chewy on the inside, crunchy on the outside. the 1/2 mint on each cookie is just enough for a great mint taste without having it be over powering. very yummy and packages great. Make sure to allow time for the chocolate to harden before putting the cookies into containers. (9/10)

Peanut Butter Temptations

recipe from www.allrecipes.com

Ingredients:
1/2 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
36 miniature chocolate covered peanut butter cups, unwrapped

Directions:
1.Preheat oven to 375 degrees F (190 degrees C).
2.In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan.
3.Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.

Rating:
WOW are these yummy!! great peanut butter taste and just the right size. your family and friends will think you spent hours preparing them but they are really are very easy and fast. (10/10)

Egg Free Chocolate Chip Pumpkin Cookies

Ingredients:
1 1/4 cup sugar
3/4 cup brown sugar
1 cup unsalted butter
1 (15 ounce) can pumpkin puree
2 tsp vanilla extract
4 cups all-purpose flour
2 tsp ground cinnamon
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Directions:
1.Preheat oven to 375 degrees F (190 degrees C).
2.Cream the sugar, butter, and vanilla together. Mix until light and well combined, then add pumpkin.
3.Mix the flour, baking soda and ground cinnamon in seperate bowl. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips
4.Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F for 12 to 15 minutes or until set. Let cookies cool

Rating:
A cake-like cookie that is simple and not overwelming. The dough does not spread when cooked so make sure to lightly press down on each round when placing it onto the cookie sheet. For those that would like a more fall/spice flavor add a dash of 'all spice' or 'pumpkin pie spice' into the mix. (7/10)

Chocolate Chip Cookies

Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips

Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Cream together the butter, white sugar, and brown sugar until smooth.
3.Beat in the eggs one at a time, then stir in the vanilla.
4.Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips. Drop by large spoonfuls onto ungreased pans.
5.Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Ratings:
Family enjoyed them, but in my opinion they lacked a little bit in the taste department. I give them an 8/10

Snowflake sugar cookie cut-outs

Ingredients:
17.5-ounce package dry sugar cookie mix
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract or other flavoring
1 cup all-purpose flour

Royal Icing:
1 cup powdered sugar
1 tablespoon meringue powder
Water, for icing consistency

Directions:
1.Preheat oven to 350 degrees F.
2.Combine the cookie mix with the cream cheese until crumbly. Mix in the eggs and flavoring until well combined. Add enough flour to make a firm dough that can be rolled out. Roll dough out on lightly floured board to 1/4-inch thickness. Cut out snow flakes, doves, or other desired shapes.
3.Place on ungreased baking sheet and bake for about 8 minutes.
4.While the cookies are baking, make the icing by combining powdered sugar and meringue powder. Add 1 teaspoon of water at a time until it reaches desired consistency.
5.Decorate cookies with royal icing. Allow to dry for 1 hour.

Rating/comments: (8.5/10)-the cookies are yummy but the icing may be too overpowering

Lemon drop cookies

Ingredients:
1/2 cup (1 stick) unsalted butter softened
1/2 cup confectioners sugar
3 tablespoons fresh lemon juice
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 cup finely ground walnuts
2 teaspoons fresh lemon zest
1/3 cup confectioners sugar(to coat)

Directions:
1.beat together butter and 1/2 cup sugar in bowl until creamy. Add lemon juice and vanilla. On low speed ,beat in flour,nuts and zest (dough will be slightly stiff). Wrap in plastic and refrigerate 1 hour
2.heat oven to 325 degrees. Pinch off heaping tablespoonfuls of dough. Roll into balls. Place 1-2 inches apart on ungreased baking sheets
3.bake cookies for 16-18 minutes, or until slightly browned near the bottoms of the cookies. sift remaining 1/3 confectioners sugar over still-warm cookies to coat.

rating/comments: (7.5/10) I'm not a big fan of a dryer type cookie and that is what these cookies are.