No Bake Energy Bites

from Gimme Some oVEN

YIELD: ABOUT 3 DOZEN

NO BAKE ENERGY BITES

Notes: This fulfill cravings of sweet and chewy! I skip the coconut and add craisins. These delicious little no bake energy bites are the perfect healthy snack!

PREP TIME: 10 MINS

 

COOK TIME: 0 MINS

 

TOTAL TIME: 10 MINS

INGREDIENTS:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flax seed
• 1/2 cup semisweet chocolate chips (or vegan chocolate chips)
• 1/3 cup honey or agave nectar
• 1 tablespoon chia seeds (optional)
• 1 teaspoon vanilla extract

DIRECTIONS:

1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.*
2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
3. Makes about 20-25 balls.

Twix Cookies

from thisgrandmaisfun.com

Notes: This is a great twist on Mom's Twix bars from growing up that I always love. I used Kraft's caramels and they worked great.

TWIX COOKIES

 

Author: Made From Pinterest

Recipe type: Dessert

INGREDIENTS

• 1½ cups softened butter
• 1 cup powdered sugar
• 3 cups flour
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 15 oz caramel **See notes
• 2 cups milk choc chips
• 2 tsp shortening

INSTRUCTIONs:

1. Preheat oven to 350 degrees
2. Cream butter and sugar together. Add your vanilla, flour and salt. Mix well.
3. On a lightly floured surface, roll dough out to ½ inch thick.
4. To cut cookies you can use a biscuit cutter or I just used a small glass that was 2 inches wide.
5. Place round cookies on a lightly greased cookie sheet.
6. Bake at 350 for 14-16 minutes.
7. Let cookies cool.
8. Melt caramel and spread the caramel over the cooled cookies.
9. Let caramel cool completely.
10. Add your shortening into the chocolate chips and melt in the microwave. Use a microwave safe bowl and watch so that the chocolate does not burn.
11. Spread melted chocolate over cooled caramel.
12. Let chocolate set before serving.
13. Do not put in the refrigerator as it will discolor the chocolate.

NOTES

I use Peter's caramel which comes in a 5 lb block. You can just cut off what you need, melt it and it's ready to go. If you use the Kraft caramels, follow the instructions on the bag for melting.

Shortbread recipe adapted byFood Network

S'mores Cookie Bars

from chocolate chocolate and more

Notes: I like that this recipe uses regular marshmallows as I usually have those on hand. Have made these twice. Liked them better the first time because I think I followed the directions more exactly.

S’mores Cookie Bars

Yield: 16 bars

Ingredients

• 3/4 cup graham cracker crumbs
• 4 tablespoons butter, melted
• 3/4 cup sugar
• 1/2 cup brown sugar
• 1/2 cup butter, softened
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/4 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1/2 cup mini marshmallows plus a few extra for the top
• 1 regular sized milk chocolate Hershey Bar

Instructions

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1. Line a square baking pan with parchment paper. Combine graham cracker crumbs and melted butter. Place in bottom of prepared pan and press down to form a crust.
2. Cream 1/2 cup softened butter, add in sugars and cream again till fluffy. Add in egg and vanilla. Mix again. Combine Flour, baking soda and salt, then add to butter mixture. Once all combined, fold in chocolate chips and marshmallows. Spoon Cookie dough on top of cookie crust as evenly as possible. Don't worry about spreading perfectly. Dough will spread as it cooks to fill in any gaps. Bake in a preheated 350 degree oven for about 20 minutes.
3. While bars are cooking, break candy bar into sections and place in freezer. 8-10 minutes before bar is done cooking, sprinkle remaining marshmallows on top, just to decorate. Return to baking for remaining time. Remove pan from oven and carefully place broken candy bar pieces on top. Let cool completely before cutting.

Amber's Pumpkin Chocolate Chip Cookies

from cousin Amber

Ingredients:

1/2 c. shortening

1 1/2 c. sugar

1 egg

1 c. canned pumpkin

2 1/2 c. flour

1 t. soda

1 t. baking powder

1 t. nutmeg

1 t. cinnamon

1/2 t. salt

1 t vanilla

6 oz. chocolate chips

Directions:

1. cream shortening + sugar

2. add egg + beat well

3. add pumpkin + vanilla

4. add dry ingredients

5. add chips!

bake at 375 for 10-12 minutes

Giant Cookie

from Mels
Notes:  Made the double choc version of this and was hooked. Quick and simple without heating up the whole house for a long time in the summer. The double choc was a little too chocolatey for me, so I copied this version as there are many variations you could make.

Makes 1 giant cookie

Ingredients

• 1/2 cup white sugar
• 1/2 cup packed light brown sugar
• 1/2 cup butter, melted and cooled
• 1 egg
• 1/2 teaspoon soda
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1 1/2 cup flour
• 1/2 cup chocolate chips

Directions

1. Preheat oven to 350 degrees.
2. In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.
3. Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. I press my cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. When it bakes, it spreads to about 11 inches, which fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores.
4. If desired, top the cookie with M&M’s or any other garnishes. Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan – this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.

New York Times Chocolate Chip Cookies

from I Am Baker who got from How Sweet It Is who got it from the New York Times





They are good. Really, really good. There is a reason the New York Times picked them as their favorite chocolate chip cookie recipe. Now going to be my go to chocolate chip cookie recipe!

The New York Times Chocolate Chip Cookies

Ingredients:

2 cups minus 2 tablespoons (8 1/2 ounces) cake
flour

1 2/3 cups (8 1/2 ounces) bread flour

*I only used all bread and all purpose flour in mine.

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt (kosher salt, also makes a difference)

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated
sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds chocolate chips

*I used semi sweet.

Directions:

1. Sift flours, baking soda, baking powder and salt
   into a bowl and set aside.
2. Using a mixer with a paddle attachment, cream
   butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. 
3. Refrigerate dough for 24-36 hours. (This is key for chewiness, at least long enough for dough to harden)
4. When ready to bake, preheat oven to 350. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes

Apple Macaroon Cookies

from my Mom

Ingredients:
1/2 C shortening
1 C sugar
1 tsp vanilla
1 grated apple
2 C flour
1 tsp baking powder
1 tsp salt
1 tsp soda

Directions:
1. Mix shortening and sugar together. Then add vanilla and apple and mix well. Mix dry ingredients together and then add to apple mixture and combine until just mixed.

2. Roll into balls. Then roll into sugar mixture.

3. Bake on ungreased cookie sheet at 375 for 12 min.

Makes about 1 1/2 to 2 dozen, depending on how big you roll them.

Sugar mixture:
2 T sugar
1/8 tsp nutmeg
1/2 tsp cinnamon

Lemon Crinkle Cookies

from LDS Living

Lemon Crinkle Cookies
(almost like lemon bars the cookie way)
Makes 2 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest (I used orange zest and they still tasted great)
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar


Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Peanut Butter Cookies

C. Dietrich (Duisburg)

Ingredients:
1 C butter
1 C brown sugar
1 C peanut butter
3/4 tsp baking powder
2 1/2-3 C flour
1 C sugar
2 eggs
3/4 vanilla
1/2 tsp salt

Cream butters, sugars, eggs and vanilla together. Add salt baking powder, and flour. Mix well.
Roll into balls. Place on cookie sheet; press with fork in criss-cross pattern.
Bake at 175 degrees C for 8-10 min.

Neiman-Marcus Cookies

Note: Makes alot! But they store well in the freezer, just take them out and let sit for 10 min and will be soft and chewy again.  Definitely blend the oatmeal, love the texture it adds. I don't like nuts in cookies so I don't do those. Substituted butterscotch chips for choc chips and skipped the hershey bar, and we loved it! I preferred it over the choc chip ones, and that's saying something.

from Jenny T (Wiesbaden US)

Ingredients (can be halved):
2 C butter
24 oz chocolate chips
4 C flour
2 C brown sugar
2 tsp baking soda
1 tsp salt
2 C sugar
18 oz Hershey bar (grated)
5 C blended oatmeal
4 eggs
2 tsp baking powder
2 tsp vanilla
3 C chopped nuts (your choice)

Directions:
1. Measure oatmeal and blend in a blender to a fine powder. Set aside.
2. Cream the butter and both of the sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar, and nuts.
3. Roll into balls and place 2" apart on a cookies sheet. Bake for 10 min. at 375 degrees.

Makes 112 cookies.