White Chocolate Macadamia Nut Cookies

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This year has been a big year for my family. Lots and lots to celebrate! My dad turned 60 and my parents will celebrate their 40th Anniversary in just a few weeks! We needed it…because 2015 was a pretty heavy year.

There has also been lots of really good things for Ean, Nora and myself. I promise an update in the next couple of weeks…giving said big news the poper post it deserves.

Anyways…back to my parents and cookies. My parents took a trip in February to Hawaii to start this crazy good year off right. My mom asked what I would like for them to bring back before they left on the trip. I told her ‘Macadamia Nuts.’ And so they brought me several bags of these glorious little nuts…and I finally put the first bag to good use.

I can honestly say that white chocolate macadamia nut cookies have always been some of my favorites. Many times the ones I have had were lacking in nuts because they are so expensive…but this recipe is full of them, balancing the sweet and salty so nicely.

Jen’s White Chocolate Macadamia Nut Cookies

2 1/4 cups all purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup shortening

1/2 cup butter, softened

3/4 cup brown sugar

3/4 cup white sugar

2 eggs lightly beaten

1-2 teaspoons vanilla extract

1 – 12 oz bag white chocolate chips

6 oz chopped macadamia nuts

In a medium bowl, mix flour, soda and salt together and set aside. Combine shortening, sugars and vanilla; beat until creamy. Add beaten eggs and flour mixture, alternating between the two. Mix well. Stir in white chocolate chips and macadamia nuts. If you have time, chill the dough for an hour in the refrigerator, this will help the cookies from becoming too flat. You can skip this step and the cookies will still be wonderful! Roll into balls (I like to use a 1 tablespoon cookie scoop) and bake 10 minutes at 350 degrees. Do not overbake. Once they have set on the cookie shoot for 5-8 minutes, place on a cooling rack.

Enjoy!

 

 

Peanut Butter Cookies

Peanut Butter Cookies

I can’t believe Thanksgiving is next week! So much baking to be done, and so many new recipes to try for the holidays! There are several classics that are so great this time of year too…like peanut butter cookies. They make a great addition to any cookie tray or as a cutely packaged and delicious gift!

Peanut Butter Cookies

1 cup unsalted butter, softened to room temperature
1 cup  granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup creamy peanut butter
3 cups + 2 Tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar, for rolling

Using a mixer, cream together butter and both sugars together on medium speed until smooth. Add eggs and mix until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside.

In a separate bowl, combine flour, baking soda, baking powder, and salt. Add to the wet ingredients and mix on low until combined. Dough will be thick, yet very sticky. Cover dough tightly and chill for at least 2hours in the refrigerator.

Preheat oven to 350F degrees.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and roll into granulated sugar. Place cookies 2 inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern. Bake for 10 minutes or until very lightly browned on the sides. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy!!!

 

 

 

Classic Chocolate Chip Cookies

Chocolate Chip Cookies

 

Hello Friends. It has been way too long.

The last few months of 2014 were crazy. There were lots of yummy treats (I used appoximatley 10 pounds of butter in one month) and baked at least a dozen batches of Chocolate Chip Cookies from September to December. Friends and family assure me they never grow tired of these cookies, so I thought I would kick off 2015 with this classic recipe.

Chocolate Chip Cookies

makes about 4 dozen

2 1/2 cups all purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup shortening

1/2 cup butter, softened

3/4 cup brown sugar

3/4 cup white sugar

2 eggs lightly beaten

1-2 teaspoons vanilla extract

1 – 12 oz bag semi sweet chocolate chips

In a medium bowl, mix flour, soda and salt together and set aside. Combine shortening, sugars and vanilla; beat until creamy. Add beaten eggs and flour mixture, alternating between the two. Mix well. Stir in chocolate chips. If you have time, chill the dough for an hour in the refrigerator, this will help the cookies from becoming too flat. You can skip this step and the cookies will still be wonderful! Roll into balls (I like to use a 1 tablespoon cookie scoop) and bake 10 minutes at 350 degrees. Do not overbake. It is actually best to underbake your cookies, then let them continue baking on the cookie sheet as they cool. This will make your cookies soft and perfect! All ovens are different, so it may take a couple of test batches to get the perfect cookie! Once they have set on the cookie shoot for 5-8 minutes, place on a cooling rack.

Nora loves these cookies so much, she came over to ‘help me’ photograph them. Can you believe how big she is? She quickly ate a cookie and drank the milk, I’m just glad I was able to get a few shots in before she offered her assistance.

Happy Baking in 2015 Friends!

Nora Cookies 2

Mint Chocolate Chip Cookies

mintchocolatechip

I am not sure if I have ever mentioned it before, but  Mint Chocolate Chip isone of my all time favorite ice cream flavors. I have loved it ever since I was a little girl.

Now, if you were to take that ice cream and turn it into a cookie…you would have these delightful little green bites of goodness. They are crisp and cool and so so yummy. Perfect for St. Patrick’s Day…if you need a green dessert idea.

Mint Chocolate Chip Cookies

Adapted from Little Dairy on the Prairie 

1/2 c. butter, softened
1/2 c. shortening
1½ c. sugar
2 eggs
1½ tsp. peppermint extract
a few drops of green food coloring (You can use as much or as little as you would like, depending on color)
2 1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cream of tarter
¼ tsp. salt
6 oz. Andes Creme de Menthe Baking Chips
6 oz. Nestle Winter Dark Chocolate & Mint Morsels – (You can use semi-sweet chocolate chips if you don’t have the mint ones)

Cream butter, shortening and sugar for about three minutes. It should be fluffy. Add eggs, green food coloring and peppermint extract. Cream for another 2-3 minutes. Measure dry ingredients in a separate bowl or sifter. Add dry ingredients to creamed mixture. Mix until combined. Add mint and chocolate chips. Gently stir to until incorporated.

Drop cookies using a 2 Tablespoon size cookie scoop. Bake at 350 degrees for about 10 minutes. Watch for the cookies to begin cracking. Let cool on baking sheet for a few minutes. Transfer to cookie rack and finish cooling.

Chocolate Chip Cookie Dough Sandwiches

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Hey Friends! It has been quite a while.  (I feel like I always say that) I sincerely hope you had an amazing holiday season! I spent so much time in the kitchen baking for the holidays, I just got insanely lazy about blogging (and taking care of a 20 month old & 4 year old…that tends to keep one busy!) One of my new years resolutions is to blog a bit more than I did in 2013…We shall see, but I do have a few recipes to catch you up on!

Kicking off 2014 with these Chocolate Chip Cookie Dough Sandwiches. This recipe uses my favorite chocolate chip cookie recipe with a cookie dough buttercream in between. They are so rich, but oh so good!

Chocolate Chip Cookie Dough Sandwiches

The Cookies

I have been using this recipe since I was a little girl…I have adapted a few things slightly over the years, but it is my favorite.

2 1/4 cup all purpose flour

1 1/2 teaspoons baking soda

A pinch of salt

1/2 cup butter at room temperature

1/2 cup shortening

3/4 cup sugar

3/4 cup brown sugar

2 eggs lightly beaten

1 1/2 teaspoons vanilla (honestly, I never measure vanilla)

1 12 oz package semi-sweet chocolate chips

Preheat oven to 350 F. Mix flour, soda and salt together and set aside. Combine butter, shortening, sugars and vanilla and beat until creamy. Add beaten eggs and flour mixture. Mix well. Sir in chocolate chips. Roll into balls and bake 8-10 minutes. Cool on a wire rack.

Cookie Dough Buttercream

1 cup butter, softened

1 cup brown sugar

1/2 cup all purpose flour

1 cup powdered sugar

1/2 teaspoon salt

1/2 cup heavy cream

1 teaspoon vanilla extract

1 cup mini chocolate chips

Beat together butter and browned sugar until light and fluffy. Mix in flour, powdered sugar, and salt until combined. Add heavy cream and vanilla until fluffy. Stir in chocolate chips.

Once cookies have cooled completely. Sandwich the cookie dough buttercream in between two cookies.

Makes 18-20 sandwiches

Oreo Cheesecake Cookies

oreocheesecakecookies

We made these cookies over the weekend and they were a huge hit with the family and husband! Matt told me they were his favorite cookies ever…so that should tell you they are pretty tasty cookie. They are also really quick, just throw everything in the mixing bowl, pop in the oven and they are done. Super easy for your little ones to help with!

Oreo Cheesecake Cookies Adapted from Recipe Sweet

makes about 2 dozen cookies 

½ cups Unsalted Butter, Softened

3 ounces, weight Cream Cheese, Softened

1 cup Sugar

1 teaspoon Vanilla Extract

1 cup All-purpose Flour

½ cups Mini Chocolate Chips

1 cup Oreo Cookie Crumbs

½ cups White Chocolate Chips, Melted (optional)

Preheat oven to 350 degrees and line two baking sheets with parchment paper. Set aside.

In a large bowl, cream together the butter and cream cheese using a hand mixer until they are well combined. Add the sugar and vanilla and mix until ingredients are well combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips and crushed oreos. Spoon into one inch balls and place on baking sheet. Bake for 12 minutes, or until the edges are golden and the tops are slightly puffed.

Cool on the pan for two minutes before transferring to a wire rack to cool. Once cool, drizzle cookies with melted white chocolate. Enjoy!