Fudgy Brownie Cookies

I really wish I knew how to take better pictures. I'm lacking in that category, but I guess that comes with time, which is something else I'm lacking right now!  So, for now I apologize for my weak photos.
My kiddos have been off for Easter Vacation for a week now and we've still got one more week to go!!  I have to admit, it's been really nice having a little change of pace.  Being sick last week, I was actually able to stay in bed a little longer than normal and my kids even let me!
My boys have a friend over tonight so I made these cookies for them. Ok, I really made them for me.  I'm a lover of all things chocolate-y.  Especially a good brownie.  I've been looking for a really good brownie/cookie and I honestly think I've found it in this super-simple recipe!  You will not regret making these little treats...trust me!!

FUDGY BROWNIE COOKIES  {Recipe slightly adapted from Craving Chronicles}


INGREDIENTS: {makes 18-24 cookies}

• 1 cup all-purpose flour
• 1/2 cup cocoa powder {I suggest sifting the cocoa powder}
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup {1 stick} unsalted butter
• 4 ounces bittersweet chocolate, roughly chopped
• 1 tsp. vanilla extract
• 2 large eggs
• 1 cup granulated sugar
• 1 cup bittersweet or semi-sweet chocolate chips {I used Ghiradelli 60% cacao}

DIRECTIONS:

  Preheat oven to 325 degrees.  Line a baking sheet with parchment paper and set aside.  

Whisk together flour, cocoa powder, baking soda and salt in small bowl.

In a small saucepan, melt butter and chopped bittersweet chocolate over low heat, stirring frequently.  Remove from heat. Stir in vanilla.

In the bowl of a stand mixer, beat eggs and Sugar at medium speed until light yellow in color and satiny, about 3-4 minutes {this is important}.  With the mixer on low speed, slowly pour in chocolate mixture and mix until well combined.  Add flour mixture and beat on low just until incorporated.  Fold in the chocolate chips by hand with a spatula.  

Scoop dough with a 2 Tablespoon cookie scoop and place 2 inches apart on prepared baking sheets.  Bake at 325 for 10-12 minutes.  {The outside will be set but the centers should still be soft and slightly under-baked}.  Cool on baking sheet for 3-5 minutes, then transfer to wire rack to cool completely.

Oatmeal Peanut Butter Chocolate Chip Cookies

Came home from church this morning with a desire to bake!  I was in the mood for cookies, but something a little healthy.  Then, I figured I'd make some soft pretzels for my boys.  I've come to realize that homemade pretzels really aren't too difficult to make.  I have one pretzel recipe on here already, but I'll blog about the other one soon!
Back to the cookies...I found this cute blog Food, Love & Life who had the recipe for my inspiration.  I do have an oatmeal peanut butter cookie recipe on here already, but this one is a tad on the healthier side...But it doesn't disappoint, trust me!!!
Her recipes look amazing and healthy too!  Anyway, the original recipe is a bar recipe, but I was in the mood for cookies, so that's what I made.  She also uses flax meal + water instead of egg, which I would really like to try sometime!  I've heard it works as a great egg substitute!!
Now that my baking is done for the day, I think I'll put my feet up and possibly even watch some football with my boys :)

OATMEAL, PEANUT BUTTER, CHOCOLATE CHIP COOKIES
 {recipe adapted from Food, Love & Life }


INGREDIENTS:

• 1/2 cup butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup brown rice syrup {if you don't have this, just increase brown sugar to 3/4 cup}
• 1/3 cup peanut butter {I used TJ's natural creamy peanut butter}
• 1 egg
• 1 tsp. vanilla extract
• 1 tsp. baking soda
• 1 cup white whole-wheat flour {I get it from TJ's}
• 1/2 cup rolled oats
• 1 cup chocolate chips 
• 1/4 cup shredded coconut, optional

DIRECTIONS:

Preheat oven to 350 degrees and line a baking sheet with parchment.

  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, brown sugar and brown rice syrup until fluffy.  Add in the egg and vanilla and mix until thoroughly combined.  In a separate smaller bowl, whisk together the flour, oats and baking soda.  Slowly pour into the mixer and beat until blended.  Remove bowl from mixer and stir in the chocolate chips and coconut.  

Scoop dough by rounded tablespoonfuls onto prepared baking sheet, about 2 inches apart and bake for approx. 10-12 minutes, or until light golden brown.  

S'mores Cookies

I'm enjoying a lazy morning with my kiddos.  We had a busy weekend of "spring cleaning" so today is just going to be whatever they want to do...which I'm secretly hoping is to watch movies and stay in jammies most of the day :)  I had an itch to do an overhaul on my pantry this weekend and even though it took literally ALL day saturday, it is now a super organized/clutter free pantry.  It feels so good that I find a reason to go over there just to take a peek every now and then!  I really do love being organized, but with three kids and a busy life, most of what I'd "like" to do in my home get's put on hold until it's something that I "have" to do when it starts getting to the point that it's driving me crazy!!

I moved on to my daughter's room after that and I'm still weeding things out of there, but my hope is that before summer, we can have a home where clutter is non-existent.  Can that really happen???

On to the recipe...

I made these cookies for my kids monthly bake sale last week and apparently they were a big hit with the kids.  One of my children came home and said, "my friend wants you to tell her mom how you made these".  Isn't that cute?

Well, this wasn't my recipe, but it was a fun, easy recipe to make!  Of course I found it on Pinterest :)

Try these, they're really yummy!  I made as many as I could on one large jelly roll pan, then for the rest of the dough, I broke up my remaining chocolate and graham crackers, and mixed them in the dough, then scooped them like a regular cookie. Those were the ones I got to keep at home, and they were just like a gooey s'mores, but with a chocolate chip cookie kick!  Enjoy!!

S'MORES COOKIES {recipe from The girl who ate everything }

INGREDIENTS: {makes about 2 dozen}

• 11 Tbsp. unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temp.
• 1 tsp. vanilla extract
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 1/2 cups flour
• 1/2 cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 3 regular size Hershey's bars, broken into pieces
• 2 packages graham crackers, broken into squares

DIRECTIONS:

 Preheat oven to 375 degrees.  Line baking pans with parchment paper or non-stick foil (THIS IS A MUST).  I used a large jelly roll pan and filled up as many graham crackers as I could fit, then I used a small baking sheet to do the rest.

Lay out graham crackers on the prepared pans so they are touching side by side.

In a medium bowl, whisk together the flour, baking soda and salt; set aside.

In the bowl of an electric mixer, cream the butter and both sugars until fluffy.  Add the eggs, one at a time, scraping down sides as needed.  Add vanilla and mix until combined.

Add the flour mixture to the butter mixture and combine on low speed.

Remove the bowl from the mixer and stir in the marshmallows and chocolate chips.  You can chill the dough for 1 hour, but I didn't.

Place tablespoons of dough directly onto the graham cracker squares.  I left about 1 inches in between dough balls.  Press down slightly with fingertips.  

Bake for 5 minutes then remove from oven to press Hershey's bar pieces into the dough.  You can place as many pieces of chocolate as you want.  

Bake for 5-7 minutes more or until dough is beginning to turn golden at the edges.  

Remove to a wire rack and let cool completely before cutting.  I grabbed the sides of the parchment paper to remove from pan, then used a sharp knife to cut each square.  

Here's the dough being scooped onto the graham crackers

This is after the first 5 minutes of baking...

Fresh out of the oven!

This is what I did with the leftover dough...really yummy & gooey!

HUGE Peanut Butter Oatmeal Cookies

Ok, so I made these cookies about one month ago and I'm JUST now getting the chance to put them on here!  Life is crazy busy, but I am still cooking, and now that Fall is upon us, I am baking more too!
Hopefully someday I'll catch up on all of my recipes to share with you, but for now you've GOT to try these!  I got this amazing recipe from In Katrinas Kitchen...she's got some of the most creative, delicious recipes I have ever seen!  I knew these cookies would be a hit with my kids because they adore peanut butter cookies.  Little did they know these cookies have peanut butter goodness running all the way in, out and around them!  The recipe makes a lot too, so they're perfect for birthday parties or school events.
These are definitely a new favorite for us...try them!


HUGE Peanut Butter Oatmeal Cookies {recipe slightly adapted from In Katrinas Kitchen}


INGREDIENTS:  {yield 12-14 HUGE cookies, and 36 regualr-sized cookies}

• 2 Cups all-purpose flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup unsalted butter, softened
• 3/4 cup creamy peanut butter {I used organic-no sugar added peanut butter}
• 3/4 cup sugar
• 2/3 cup brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1/2 cup rolled oats
• 3/4 cup peanut butter chips
• Resse's pieces for the top

DIRECTIONS:

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

In the bowl of your mixer cream the butter, peanut butter, sugar, and brown sugar until creamy.  

Add the vanilla and eggs one at a time and mix thoroughly.  Slowly add the oats and peanut butter chips.  

Place the dough in the refrigerator to chill for about 15 minutes.  Just put the whole mixing bowl in there!  

Preheat oven to 350 degrees.  

Using a large cookie scoop {or a 1/4 measuring cup} drop dough onto a plate of Reese's Pieces and form into thick disc by smashing down the dough ball a bit.  6 cookies fit to a baking sheet.  

Bake for 10-12 minutes {mine needed to bake at least 15-17 minutes to cook all of the way through}.

**You can make regular-sized cookies with a 2 Tbsp. cookie scoop, just decrease the baking time.

Chewy Chocolate Chip Cookie Bars

It looks like we're finally getting down the back to school routine.  Funny how easily we settle back into our routines and honestly it's for the better!  Things run so much smoother in our home when the kids know what to expect and when they have little time for being bored or arguing with one another.
My early mornings are the hardest though...so thankful for strong coffee!

Here's a recipe I made from King Arthur Flour and I have to say, they were delicious, but I think I cooked them about 5 minutes too long.  I like the gooeyness of a cookie bar and I know if I had taken them out sooner they would have been gooey.  They were so good right out of the oven! Perfect with a big scoop of vanilla ice cream and some hot fudge on top :)

Chewy Chocolate Chip Cookie Bars {recipe adapted from King Arthur Flour }


INGREDIENTS: {Makes about 2 dozen bars}

• 2/3 Cup butter
• 1 1/2 Cups brown sugar, packed
• 3/4 tsp. salt
• 1 1/2 tsp. vanilla extract
• 3 large eggs
• 2 1/4 tsp. baking powder
• 2 3/4 Cup All Purpose Unbleached Flour
• 2 1/2 Cups chocolate chips

DIRECTIONS:

  Preheat oven to 350 degrees and lightly grease a 9 by 13 pan.  Melt the butter, and stir in the brown sugar.  Add the salt and vanilla, stirring until combined.  Allow the mixture to cool slightly, then add the eggs one at a time, beating well after each addition.  Scrape the bowl and sides halfway through.  

Add the baking powder and flour, stirring to combine.  Stir in the chocolate chips.  Scoop the batter into the prepared pan and, with a wet spatula, or wet fingertips, spread evenly to the edges.

The recipe says to bake for 30-32 minutes, but I suggest baking for 25-30 minutes or until they're risen and they're top is shiny and golden.  A cake tester won't necessarily come out clean, but let them sit in the pan until they are almost cool, then cut and serve.  

Giant Chocolate Chip Cookies

I'm always on the lookout for a really good chocolate chip cookie.  There's nothing like a soft and fluffy cookie...one that stays thick after it comes out of the oven and doesn't turn flat.  Well, I think I've found it!  After browsing MyKitchenConfessions I stumbled across this recipe.  She lives in South Africa and calls the cookies biscuits, which I think is awesome!

Try these if you're in the mood for some major chocolate chip action!

Giant Thick Chocolate Chip Cookies {adapted from MyKitchenConfessions and browneyedbaker}

INGREDIENTS: {Makes about 16-18 giant cookies}

• 2 Cups plus 2 Tbsp. unbleached all-purpose flour
• 1/2 tsp. baking soda
• 1 tsp. salt
• 12 Tbsp. {1 1/2 sticks} unsalted butter, melted and cooled until warm
• 1 cup packed brown sugar {I used dark brown sugar because it's what I had}
• 1/2 cup granulated sugar
• 1 large egg plus 1 extra egg yolk
• 2 tsp. vanilla extract
• 1 1/4 cups chocolate chips

DIRECTIONS:

  Preheat oven to 325 degrees.  Line 2 large baking sheets with parchment paper or spray with non-stick cooking spray.  

In a medium bowl, whisk together flour, baking soda, and salt.  Set aside.

In a large bowl by hand or using an electric mixer, mix together the melted butter and both sugars until well mixed together.  Beat in the egg, extra yolk, and vanilla until combined.  Gradually add the dry ingredients and beat together at low speed until just combined.  Stir in the chocolate chips with a wooden spoon.  

Roll approximately a 1/4 cup scoop of dough into a ball.  Place on baking sheet and very slightly, with the palm of your hand, press down gently.  Space the dough balls about 2 1/2 inches apart, because they will expand a lot.

Bake until cookies are light golden brown, about 18 minutes.  Rotate baking sheets halfway through at about 9 minutes.  Cool the cookies directly on the baking sheets.  Store in airtight container...that is if they make it that far!   

Glazed Lemon Cookies

There's a lot of citrus in our house right now and I'm trying my best to use what I can before they go bad.  I've been juicing a lot with my new juicer.  The kids LOVE when I make them fresh squeezed orange juice, but I don't want them to get too used to it!
I found this lemon cookie recipe on the Real Simple website...you can find it HERE.  Very simple recipe and I suppose if you wanted you could roll out the dough and cut into cute little hearts for your Valentine!

Glazed Lemon Cookies {slightly adapted recipe from Real Simple}


INGREDIENTS:

• 3/4 cup {1 1/2 sticks} unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 large egg yolks
• 3/4 tsp. vanilla extract
• 1/2 tsp. grated lemon zest
• 1/4 tsp. kosher salt
• 1 3/4 to 2 cups all-purpose flour {I only used 1 3/4 cup flour}

For Glaze

• 1 cup powdered sugar
• 2 Tbsp. fresh squeezed lemon juice, more if necessary 
• 1 tsp. grated lemon zest

DIRECTIONS:

With an electric mixer, beat the butter and granulated sugar until fluffy.  Add the egg yolk, vanilla, salt, lemon zest, and beat to combine.  Scrape sides often.  Gradually add the 1 3/4 cup flour, then little by little add the extra 1/4 cup flour only if needed.  **You don't want the dough to be too crumbly**.  Shape the dough into a 2 inch diameter log and wrap in parchment paper, or plastic wrap.  Refrigerate for 30 minutes, or until firm.  

Heat oven to 350 degrees.  Line a baking sheet with parchment paper.  Cut cookie log into about 1 inch slices and place about 1 1/2 inches apart on the lined baking sheet.  Bake for 16-20 minutes.  They do not need to be golden brown.  Let cool on baking sheet for 5 minutes, then transfer to cooling racks to cool completely.  

In a small bowl whisk together the lemon juice, lemon zest, and powdered sugar, until it forms a thick but pourable glaze.  Add more lemon juice or powdered sugar if necessary to get desired consistency.  Dip the top of each cookie into the glaze and let set, about 15 minutes.

I wasn't very picky about the dough being super round

The lemon glaze really makes these cookies!

Black and White Cookies

I'm SO glad I decided to try this recipe!  I've seen these made...mostly on t.v. featured at bakeries in New York.  They have always looked amazing, but kind of a task with 2 icings to make.  But I was in the mood the other day for a nice BIG cookie and so I stumbled upon this recipe from King Arthur Flour.  It gave a nice little description of these cookies and where they originated...New York City!  Apparently they are very common to find in the deli's around NYC.  Well, these big and beautiful cookies have definitely become one of our new favorites, with the white icing having a slight lead over the chocolate...

Black and White Cookies {adapted recipe from King Arthur Flour}

INGREDIENTS FOR COOKIES: {Makes 2 dozen large cookies}

• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 1/2 tsp. salt
• 1 Tbsp. baking powder
• 1 tsp. grated lemon rind
• 2 tsp. vanilla extract
• 3 large eggs, room temperature
• 4 1/2 cups All-Purpose Flour {I did use King Arthur brand}
• 1 Cup milk {regular or low-fat; NOT non-fat}
• *If you use salted butter, reduce the salt in the recipe to 1 tsp.

VANILLA ICING:

• 3 1/3 cups confectioners sugar
• 3 Tbsp. light corn syrup  
• 3 Tbsp. hot water
• 1/2 tsp. Vanilla exract {I used the clear vanilla extract, which keeps the icing white; Wilton's brand}

CHOCOLATE ICING:

• 2 2/3 Cups confectioners sugar
• 3 Tbsp. light corn syrup
• 1/2 tsp. Vanilla extract
• 1/4 cup hot water {increase hot water by tablespoons if icing becomes too thick}
• 3/4 cup semisweet or bittersweet chocolate chips, melted

DIRECTIONS:

  1.  Preheat oven to 400 degrees.  Line 2 baking sheets with parchment paper.  

  2.  To make the cookies:  Beat together the butter, sugar, salt, baking powder, lemon, and vanilla till well combined.

  3.  Beat in the eggs one at a time, beating well after each addition.

  4.  Stir in the flour alternately wit the milk, beginning and ending with the flour.  Do this gently; do not beat.

  5.  Using a muffin scoop or a 1/4-cup measure, drop the dough onto the prepared baking sheets.  **The dough will be sticky, so you'll probably have to use a spoon to help get the dough out of the scoop.  With wet fingers, flatten/spread the dough to a 3"-diameter circle.  Leave 2 inches between each cookie; they'll spread.

  6.  Bake the cookies for 10-12 minutes, until they're set, and are very light golden brown around the edges.  If there's no sign of brown, that's OK!  Cookies baked for 10 minutes will be very moist.  Cookies baked for 12 minutes will be drier, and more "authentic".  

  7.  Remove the cookies from the oven, and cool them right on the pan.  As they cool, prepare the icing.  

  8.  To make the vanilla icing:  Whisk together the confectioners sugar, corn syrup, and hot water.  For a nice vanilla flavor, add the vanilla; if you're not using "clear vanilla extract", you may want to omit the vanilla to make the whitest icing.

  9.  Spread the icing over half of each cookie.  Place them on a rack to set while you make the chocolate icing.  

  10.  To make the chocolate icing:  Combine the confectioners sugar, corn syrup, vanilla, hot water, stirring until smooth.  

  11.  In the microwave, or in a pan set over very low heat, melt the chocolate.  If you're melting in the microwave; heat for 1 minute, stir, then heat additional 20 seconds, stir, and repeat as necessary.  

  12.  Add the melted chocolate into the sugar mixture, stirring till well combined.  **If you need to adjust the icing to be more spreadable, add 1 Tbsp. of hot water at a time to reach the desired consistency.  Just be careful not to make the icing too runny!

  13.  Spread the icing on the uncovered half of each cookie.  You'll have a generous amount of icing, so don't be afraid to pile it on.  

  14.  Set the cookies back on the rack, and allow them to rest for about 30 minutes, till the icing is set.  THIS IS THE HARDEST PART...WAITING!

  15.  For best storage, wrap each cookie individually, in plastic wrap, and store at room temp.

Gingerbread Men and a day of baking

Well, it's STILL raining and I don't think it's going to let up for a couple more days.  So, I rolled up my sleeves, got out my apron, and baked some goodies with my mom and sister today.  We made our favorites, but also tried something new this year.  I've never made gingerbread men before and I thought it would be fun for the kids, so I found a recipe and baked up some really cute ones!
Here's the recipe I adapted from HERE.  I only made a couple modifications with the spices, but otherwise it's pretty much the same recipe.  Make these this Christmas and have fun decorating them!!  I've included a recipe for really easy cookie icing.  It comes from King Arthur Flour.  The icing comes out very shiny and is perfect for tinting with food coloring.

Oh, I bought this cookie cutter kit from Williams Sonoma last year.  It comes with 3 large cookie cutters and words to imprint on the cookies, like "Merry Christmas" or any other greeting you'd like.  We've had a lot of fun with it!

Gingerbread Men {makes 3 dozen cookies, or 1 dozen large men}

INGREDIENTS:

• 1/4 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 3/4 cup dark molasses
• 1/3 cup cold water
• 3 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 2 tsp. ground ginger
• 1/2 tsp. allspice
• 3/4 tsp. salt

DIRECTIONS:

  In a large bowl, beat butter, brown sugar, molasses and water with an electric mixer or by hand until smooth.  In another large bowl, stir together the flour, baking soda, cinnamon, ginger, allspice, and salt.  

Add the flour mixture to the molasses mixture, stirring by hand just until you have a soft dough.  Divide the dough in half, shape each piece into a disk, wrap in plastic and refrigerate for 2 hours or up to a few days.  

When you're ready to bake, preheat the oven to 350 degrees.  On a lightly floured surface, roll one piece of dough to about 1/4 inch thick.  Cut out with cookie cutters and place about one inch apart on a parchment paper-lined cookie sheet.  

Bake for 12-15 minutes, until set.  Bake a few minutes longer if you want crispy cookies. Transfer to a wire rack to cool.  Repeat with remaining dough, re-rolling scraps to get as many cookies as possible.  

Quick and Easy Icing:

• 2 1/2 cups powdered sugar
• 2 Tbsp. corn syrup
• 2 Tbsp. milk, or more as needed to get desired consistency
• 1 tsp. vanilla extract {optional}
• food coloring {optional}

Whisk all ingredients in bowl and add more milk if needed.  

Here's Tyler, so happy with his "cool guy"

Just a few of the kids creations

Ella and Tyler doing just ONE more cookie!

Peanut Butter Chocolate Chip Cookies

The frightening thing about these cookies...one is never enough!  Something about that peanut butter, chocolate chip combination makes these big guys irresistible.  Oh, and if you like big, soft cookies, then again, you'll LOVE these!  They don't last very long in our home...

Peanut Butter Chocolate Chip Cookies {Fresh Everyday by Sara Foster}

INGREDIENTS: {Makes about 2 dozen 3-inch cookies}

• 8 Tbsp. {1 stick} unsalted butter, softened
• 3/4 cup creamy peanut butter {I really like Trader Joe's creamy organic with no sugar}
• 1 cup packed light brown sugar
• 1 large egg
• 1 tsp. pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup semisweet chocolate chips

DIRECTIONS:

1. Pre-heat oven to 350 degrees and line two baking sheets with parchment.  I like to just re-use the first baking sheet, but if you want to save on time, go ahead and use two.
2. Cream the butter, peanut butter, and brown sugar together in a large bowl with an electric mixer on high speed until fluffy.  Add the egg and vanilla and mix until all the ingredients are combined
3. In a separate bowl, stir the flour, baking soda, and salt together.  Stir the flour mix into the peanut butter mix until the flour is no longer visible.  Stir in the chocolate chips.
4. Here comes the part that makes these cookies BIG!  Scoop the dough with a 1/4-cup measure or large scoop and drop onto the prepared coo sheet, leaving 3 inches between the cookies.  I like to gently flatten the cookies with the palm of my hand, but the recipe calls for using a fork to make the pattern of a traditional peanut butter cookie.  Do what you like!
5. Bake the cookies on a center rack for 15-17 minutes, rotating the pans halfway through for even baking, until the cookies are lightly golden brown.  {I like to undercook these just a little, so they stay soft}.  Let the cookies cool on the baking sheet for 5 min. before transferring them to a wire rack.  

Simple ingredients

The mixer at work!

My favorite part...chocolate!!!

                                       

Oatmeal Chocolate Chip Cookies

So, we're finishing up the second week of summer vacation and WOW, has it been busy! I signed the boys up for an Ag Adventure camp, full of horseback riding, roping, jerky making, goat milking FUN!! They've come home every day this week exhausted! It's been exciting to hear all of the stories they come home with and all of the hay that comes pouring out of their shoes!! I've pretty much succumbed to the fact that this summer may be a little busier than others in the past, but I'm glad the kids are having fun being kids and that their isn't much time for arguing & bickering at home (which I'm REALLY happy about)!

Yesterday was one of those days that I figured they would be really happy to come home to freshly baked cookies...I mean, after a hard day on the farm, who wouldn't? So, to one of my most FAVORITE cookbooks I went and found one of my favorite cookie recipes. Had a nice big heaping plateful for them to devour after they washed their grubby paws!

Foster's Market Oatmeal Chocolate Chip Cookies

(I noted where modifications were made)

• 1/2 lb (2 sticks) unsalted butter, softened
• 1 Cup packed light brown sugar
• 1 cup granulated sugar
• 3 large eggs
• 2 tsp. vanilla extract
• 3 cups old-fashioned rolled oats
• 2 cups flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon (I omitted this)
• 1/4 tsp. salt (I used 1/2 tsp.)
• 2 cups semi-sweet chocolate chips (I made half without & then poured 1 cup chips into the rest of the dough)

DIRECTIONS:

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper (this is the easiest clean-up method)!

2. Cream butter and both sugars in a large bowls with an electric mixer on high speed until fluffy. Add eggs, one at a time, scraping down sides of the bowl and blending thoroughly after each addition. Stir in the vanilla

3. In a separate large bowl, combine the oats, flour, baking soda, cinnamon (if using) and salt. Stir to mix. Add to the creamed butter-sugar mixture and stir just until the dry ingredients are moist and blended in. Stir in the chocolate chips.

4. Scoop the doughy out with a 1/4 cup measure or ice cream scoop and drop onto the prepared baking sheet. Leave about 3 inches between cookies because they will expand! Press the cookies to 1/2 in to 1/4 inch thickness with the palm of your hand.

5. Bake cookies on a center rack for 12-14 minutes to get soft, chewy cookies. If you want crunchy cookies, bake about 4-5 min. longer. Allow cookies to cool on baking sheet for a few minutes, then transfer to a cooling rack.

Happy Good Friday! Shortbread Cookies

I can't even believe it's April 2nd already! I think what I'm most excited about is that today is the start of EASTER BREAK for my kids!!! Woo Hoo...just what I think we've all been waiting for in this house. This morning the boys got to go to work with daddy, so I took the opportunity to take Ella & Marley (our dog) for a walk on the beach. Everything was beautiful...coffee, bagel, warm sunshine and a happy little girl & dog. That is, all until we come walking up to the car and, in horror, walk up to find Ella's car door was left open for an HOUR...along with my purse & keys right inside for anyone to take! I couldn't BELIEVE that we were spared the devastation of having to walk home with no car, but also had a glimmer of hope that the little community & tourists of Pismo Beach aren't all that bad after all. WHEW!

Ok, so now on to some business....COOKIES!

I baked up some Easter Cookies for the kids to enjoy this weekend & wanted to share the recipe with you all. May you take some time this weekend to consider all of the blessings in your life!

Oh, and check back this weekend...I've got some good recipes planned!

~Julie

p.s. The pictures i've been taking are coming from my iPhone, so that's why they aren't that true to color. I'll be using a "real" camera to take pictures of upcoming recipes!

SHORTBREAD COOKIES

• 2 sticks Butter (good quality & softenend)
• 1 Cup Sugar
• 1 1/2 tsp. Vanilla Extract
• pinch of salt
• 2 1/2 Cups Flour

In electric mixer, combine butter & sugar.

Add vanilla, salt & flour. Stir until just combined.

Turn out onto Floured surface.

Roll out to 1/4 in thickness.

Place on baking sheet and bake at 350 degrees for 10-15 min. (or until very lightly browned)

Allow to cool fully on rack & frost if desired...

Here's the icing that I used.

Powdered Sugar Icing

• 1 Cup SIFTED powedered sugar (I used organic & it turned out just as great!)
• 1 Tbsp. light corn syrup
• 1-2 Tbsp. water
• 1 tsp. Vanilla Extract
• Use more powered sugar for thicker consistency or more water for thinner.

Whisk all ing. together then seperate into smaller bowls for different colored icing.

I used Wilton's liquid food coloring...it really is the best!

Here's the dough...I wrapped in plastic & put in fridge for a couple hrs.

My little helper & the shapes she chose

The pink looks red in the picture, but it really was a pretty color!

Found some really cute spring colored sprinkles!