A Sweet Mix of Loves

We love oatmeal cookies. We love-love m&ms. And we love-love-love cookie butter. This Saturday we have decided to mix some of our favorite loves into ooey-gooey Monster Cookie Bars that we are sure to love-love-love-love! And we are certain our loves are gonna love them too! ❤️❤️❤️❤️❤️

Ingredients:

  • ½ cup butter flavored Crisco
  • 1 cup light brown sugar
  • ½ cup Cookie Butter
  • 1 egg white
  • 2 teaspoons vanilla extract
  • ¾ cup unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • cups old-fashioned oats
  • 1 cup semisweet chocolate chunks
  • 1 cup red M&M’s + additional for top of bars
  • 1/2 cup Heath Bits

DIRECTIONS:

  1. Preheat the oven to 350 degrees F. Line a 9×13-inch pan with parchment paper so that it hangs over two sides.
  2. In a stand alone mixer cream together the butter, brown sugar, and peanut butter on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla, scraping down the sides of the bowl as needed.
  1. Add the flour, baking soda, cornstarch, baking powder and salt to wet ingredients until just combined. Using a rubber spatula, stir in the oats, chocolate chunks, Heath, and M&M’s by hand.
    Turn the dough out into the prepared baking sheet and press/spread into an even layer. Press additional M&M’s onto the top of the dough. Bake for 15 to 17 minutes, until the edges are set and lightly browned and the top still looks slightly undercooked. Remove from the oven and cool completely before cutting into bars.
    recipe inspired by Brown Eyed Baker
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Birthday Sweets

They say it’s your birthday and you can cry if you want…but we’ll happily treat instead! Cookie Butter Cookie Crack! Our wish came true! Cookie Butter Cookie Crack

Ingredients

  • 16 ounces dark chocolate chips melted
  • 4 ounces creamy cookie butter, warmed until pourable
  • chocolate chunk cookies, crumbled (ingredients and recipe)
  • 1 extra large dark chocolate bar
  • 15 mini Heath bars

Directions

Bake 1/2 dozen chocolate chunk cookies according to recipe above

Prepare a baking sheet with parchment paper.

Pour the dark chocolate onto the wax paper and use a spatula to spread out the chocolate into a thin layer.

Pour the cookie butter over the chocolate and lightly swirl.

Crumble the chocolate chip cookies onto the chocolate mixture and lightly press down to adhere. Do the same with the dark chocolate bar and mini Heath bars. 

Place the baking sheet into the fridge or freezer until fully hardened, about 2 hours.

Break into pieces and store in an airtight container in the fridge until ready to serve.

Celebrate! 

A Sweet to Stick With

Raise your hand if you love chocolate chip cookies. WE DO! WE DO! This Saturday we tried a new twist on an old favorite: Chocolate Chunk Cookie Sticks. This recipe takes half the time to make than ordinary chocolate chip cookies and their shape screams, “dunk me in milk!”. So grab some  cookie sticks and a glass of the white stuff  to toast the start of a fantastic summer break!’

Chocolate Chunk Cookie Sticks

Chocolate Chunk Cookie Sticks

Ingredients

1 large egg
3/4 cup light brown sugar, packed
1/2 cup canola or vegetable oil
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/2 cup Heath Bits
pinch of salt
about 3/4 cup chocolate chunks

Directions:

1.Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil and leave overhang, spray with cooking spray; set aside.
2.In a large mixing bowl, whisk together first 5 ingredients (through vanilla).
3.Add the next 4 ingredients (through optional salt), and stir until just combined; don’t overmix.
4.Turn dough out into prepared pan, using a spatula or fingers to smoosh dough into corners. Smooth top lightly with a spatula.
5.Arrange chocolate chunks in rows (if desired) or simply sprinkle them evenly over the surface; press chunks is lightly, enough so they’re anchored and bake into the dough or will be prone to falling out of the baked sticks.
6.Bake for 18 to 20 minutes or just until set in the center; don’t overbake because sticks firm up as they cool. Allow to cool completely in pan before lifting out with foil overhang.
7.Place the large slab of baked dough on a cutting board and with a pizza wheel or sharp knife, cut into sticks. In order to get clean lines and very neat looking sticks as shown in the photos, you must wait for slab of dough to cool completely before slicing.

*recipe adapted from http://www.averiecooks.com/2013/06/chocolate-chunk-cookie-sticks.html