Chocolate Chip Almond Butter Cookies

Chocolate Chip Almond Butter Cookies

1 Cup of Semi-Sweet Chocolate Chips

1 Cup of Almond Butter

1 Cup of Light Brown Sugar

1 Egg

1/2 Teaspoon Baking Soda

Simply mix all 5 ingredients in a bowl, form small round balls, and bake at 350 degrees for 9-10 minutes.  They will be soft when you take them out and will harden a bit when they cool-- be careful not to over bake them. Let them sit for 10-15 minutes on the tray. 

Kelli Note: Cooked the above way for ME created cookies that were too puffy and soft to even pick up, so I flattened them and cooked them for 12 minutes (and let them sit on the tray for 10 minutes) and they were perfect.

jessicarey.com/blogs/news/71051077-almond-butter-cookies

Hemp seed energy balls

Turmeric Cookies

Anti-Inflammatory Turmeric Cookies Prep time: 10 minutes Total time: 20-25 minutes Serves: 10-12 cookies Ingredients: 1 cup almond butter 1 cup coconut sugar 1 tsp vanilla extract 1 egg 1 tbsp turmeric 1 tbsp ground cinnamon 1 tsp ground ginger ½ tsp ground nutmeg ½ tsp baking soda ½ tsp sea salt ¼ tsp black pepper ½ cup shredded coconut ½ cup crushed pecans ½ cup shredded or finely chopped carrots Equipment:  Large bowl Baking sheet Directions: Preheat oven to 350ºF. Line a baking sheet with parchment paper. Combine almond butter and coconut sugar in a large bowl. Add vanilla and egg and combine further, then add turmeric, cinnamon, ginger, nutmeg, baking soda, salt, and black pepper.  Now add in shredded coconut, pecans, and carrots and mix thoroughly. Scoop a tablespoon of dough onto the parchment paper and flatten with a spoon. Repeat until you have 10-12 cookies. Bake for 10-12 minutes, or until the tops turn a rich golden brown. Let cool, then serve.

Got this in my email from Paleo Valley

Chocolate Nutella Cookies

Ingredients

• 1 1/2 sticks of unsalted butter, room temperature
• 3/4 cup of brown sugar
• 3/4 cup of white sugar
• 1 cup of Nutella
• 1/2 teaspoon of vanilla extract
• 2 eggs
• 2 cups, plus 2 tablespoons of all-purpose flour
• 1/4 cup of unsweetened cocoa
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup of chocolate chips
• 1/2 cup of chopped hazelnuts

• Preheat oven to 350°F. Beat the butter in an electric mixer for 3 minutes until light and fluffy.
• Add the brown sugar, white sugar, and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.
• Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla extract and mix for 10 seconds.
• In separate bowl, whisk together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa).
• Mix into the wet mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing.
• Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
• Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350°F for 10-12 minutes.
• Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.

http://www.simplyrecipes.com/recipes/chocolate_nutella_cookies/

Lemon Crinkle Cookies

INGREDIENTS:

½ cups Butter, Softened
1 cup Granulated Sugar
½ teaspoons Vanilla Extract
1 whole Egg
1 teaspoon Lemon Zest
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.

http://www.laurenslatest.com/lemon-crinkle-cookies/

Pumpkin Chocolate Chip Cookies

1 cup canned pumpkin

1 cup white sugar

½ cup vegetable oil (I used coconut oil)

1 egg

2 cups all-purpose flour

2 tsp baking powder

2 tsp ground cinnamon (I used 1 tsp cinnamon, and the other tsp was a mix of nutmeg, cloves, and ginger)

½ tsp salt

1 tsp baking soda

1 tsp milk

1 TBS vanilla

2 cups semisweet chocolate chips

Combine pumpkin, sugar, oil, and egg. In a separate bowl, stir together flour, baking powder, cinnamon, and salt. Dissolve the baking soda with the milk and stir in (I added it to the pumpkin mixture rather than the flour, and added the vanilla here). Add flour mixture to pumpkin mixture and mix well.

Add vanilla, chocolate chips and nuts

Drop by spoonful on greased cookie sheet and bake at 350 degrees for approximately 10 minutes (I did 12) or until lightly brown and firm.

Makes 2 dozen

 http://allrecipes.com/recipe/pumpkin-chocolate-chip-cookies-iii/

Meyer lemon cut-out sugar cookies

Ingredients:

2 cups unsalted butter, at room temperature
2 cups granulated sugar
2 large eggs
4 Tablespoons whipping cream
3 teaspoons vanilla extract
3 teaspoons Meyer Lemon Juice, freshly squeezed
zest from 2 medium Meyer lemons
6 cups all-purpose flour
1 teaspoon salt
1 Tablespoon baking powder

Directions:

1. Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

2. Combine butter and sugar. Beat until smooth but not fluffy.

3. In a small bowl mix eggs, cream, vanilla extract, lemon juice and lemon juice. Add this mixture all at once to the butter and sugar. Mix just until combined. The mixture will appear 'curdled.'

4. In another small bowl, whisk the flour, salt and baking powder. Add these dry ingredients to the liquid ingredients in the mixing bowl. Mix to form dough. This dough does not need to be chilled before rolling!

5. Flour a work surface. Knead the dough a few times to smooth it out and with a rolling pin- roll the dough. Add flour as needed, if dough appears sticky. Cut into desired shapes. The dough scraps can be re-rolled and cut several times.

6. Bake 10 to 12 minutes, or until edges turn golden brown. Cool on a wire rack.

Recipe here. 

Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies

• 2 1/4 cup all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon of salt
• 2 sticks (1 cup) unsalted butter
• 1 1/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg plus 1 egg yolk
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon plain greek yogurt
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup dark chocolate chips
• 1 jar of Nutella, chilled in refrigerator
• Coarse sea salt for sprinkling

Instructions

1. Whisk together the flour, baking soda, and salt in a bowl and set aside (note - I (Kelli) added too much flour, so I would start with 2 cups next time and only add more if I needed it). Melt butter in a saucepan over medium heat (instructions on browning butter here). The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
2. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
3. Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.
4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
5. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

Recipe from here.

Salted Caramel Butter Bars

Ingredients:

4 sticks (yes, 1 POUND) salted butter, at room temperature

1 cup white sugar

1 1/2 cups confectioners' sugar

2 TBS vanilla

4 cups flour

One 14-oz. bag caramel candies, unwrapped

1/3 cup heavy whipping cream

1/2 teaspoon vanilla

coarse sea salt

Preheat your oven to 325 degrees F. 

In a large bowl, combine:

4 sticks salted butter, at room temperature

1 cup white sugar

1 1/2 cups confectioners' sugar

Using a hand-held mixer on medium speed, beat together until creamy. Add 2 tablespoons of vanilla and beat until combined.

Gradually add 4 cups of all-purpose flour to the butter mixture. Beat on low speed until a smooth soft dough forms.

Spray a 9x13 baking dish with cooking spray. Press one half of the dough evenly into the prepared pan to form a bottom crust, and place the remaining dough in the refrigerator.

Bake in the preheated oven until the edges are pale golden brown, about 20 minutes. Let cool for 15 minutes.

(I used the caramel sauce from the recipe below) While the crust is cooling, make the caramel filling. In a microwave-safe bowl, combine:

One 14-oz. bag caramel candies, unwrapped

1/3 cup heavy whipping cream

1/2 teaspoon vanilla

Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If the caramels are not completely melted, microwave for 30-second intervals, stirring after each interval, until smooth.

Pour the caramel filling over the crust. Sprinkle 1 tablespoon of coarse sea salt over the top.

Remove the remaining dough from the refrigerator and crumble it evenly over the caramel layer. 

Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25-30 minutes. Let cool a few hours before cutting into squares (fridge can speed this up). 

http://www.pipandebby.com/pip-ebby/2012/2/21/salted-caramel-butter-bars.html

Lemon Cookies

For the cookie (I made 20 cookies with this):

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
2. Drop dough by heaping tablespoons, 1 inch apart. Bake until edges are golden, 12 to 18 minutes. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

And now for the glaze (this is the original recipe halved, makes the perfect amount):

• 1 cups confectioners' sugar
• 1 tablespoons finely grated lemon zest
• 1/6 cup fresh lemon juice

1. In a medium bowl, whisk together confectioners' sugar, lemon zest, and lemon juice until smooth.

From Martha Stewart's Everyday Food

Side note: I left off the glaze for Claire, so it wouldn't be messy for her to eat. It tastes kind of like a lemony sugar cookie. But if you can wait a few hours the glaze will be hard and not messy.

The BEST Oatmeal cookies

1 ½ cups white whole wheat flour
2 ½ cups rolled oats (not the quick kind)
1 tsp baking soda
1 tsp salt
1 cup butter softened
¾ cup brown sugar (I prefer to use 1/2 cup)
¾ cup raw cane sugar (also called turbinado, can buy at trader joe's or other health food store. It really won't taste the same if it's not raw)
1 ½ tsp vanilla
1 egg (for Max, Kristin subs 1/4 cup milk)
1 cup chocolate chips or craisins or whatever you want

Combine Dry ingredients

Cream butter and sugars together, add vanilla and egg

Mix in dry ingredients (if too dry, add a little milk) and chocolate chips

Make into round balls about the size of a golf ball or smaller

Bake @ 375 for 10-12 minutes

Leave on the baking sheet for a few minutes, then transfer to cooling rack

Chocolate Chip Cookies

1 cup (2 sticks) softened butter
1/2 cup granulated sugar
1 1/2 cups packed brown sugar
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 twelve-ounce bags semisweet chocolate chips

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
3. In another bowl, mix together the flour, salt, baking powder and baking soda.
4. Combine the wet and dry ingredients.
5. Stir in the chocolate chips.
6. With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet (they shape better while baking if refrigerated before baking).
7. Bake for 9-10 minutes or just until edges are light brown.

Chocolate Oatmeal

Ok, I'll start

1 stick of butter
1/2 cup of milk
2 cups sugar
1/3-1/2 cup baking cocoa
3 cups old-fashioned oats
(no peanut butter--it's evil;))

Melt the butter in a sauce pan and add milk, sugar and cocoa. Bring to a boil and boil for 2 1/2 minutes exactly (stir most of the time). Remove from heat and add the oatmeal. Spread out in a pan and put in the freezer to cool down for a few minutes. Enjoy!