Archive of ‘Cookies’ category

Chocolate Oaties

Looking for a quick and easy treat? How about Chocolate Oaties… delicious “No-Bake” drop cookies featuring chocolate, peanut butter, nuts and oats? The best part is they only take about 10 minutes to make, and are soooo GOOD. Yes, please!Chocolate Oaties / The Grateful Girl Cooks! Delicious 10 minute "no-bake" drop cookies with chocolate, peanut butter, nuts and oats!

I grew up eating Chocolate Oaties. My Mom made them for our family quite often, I suppose because they taste so good (gotta be that chocolate-peanut butter combo!) and the fact that they are fairly inexpensive and ridiculously QUICK AND EASY to make in 10 minutes. Whatever her reasons were, these no-bake cookies were always a big hit with our family.  Here’s how to make them:

Measure the peanut butter, oats, vanilla, salt and chopped nuts into a large mixing bowl. Set aside. (It’s important to do this BEFORE next step! Trust me.)

Chocolate Oaties / The Grateful Girl Cooks!

In a medium saucepan, place sugar, cocoa, butter, and evaporated milk. Cook on medium heat, stirring often, until mixture comes to a boil. Boil ingredients for 1 minute. Immediately remove the chocolate sauce from heat and pour over peanut butter/oat mixture in mixing bowl while it is boiling hot.  The very hot chocolate sauce helps to melt the peanut butter!

Chocolate Oaties / The Grateful Girl Cooks!

Chocolate Oaties / The Grateful Girl Cooks!

Stir well, to fully melt peanut butter and combine all ingredients.  Place a piece of wax paper on a 9×13 baking sheet. Drop batter by rounded spoonfuls onto wax paper (Use 2 spoons… one to scoop, and the back of the other to scoop/drop cookies onto paper).  Place baking sheet (uncovered) into refrigerator, and refrigerate for an hour so they can set up.

Chocolate Oaties / The Grateful Girl Cooks!

Chocolate Oaties / The Grateful Girl Cooks!

That’s it!!!  See how easy that was?  Remember to store any uneaten chocolate oaties in a covered container in refrigerator. By the way… here’s one I saved for you… want a bite?

Chocolate Oaties / The Grateful Girl Cooks!

I hope you enjoy these quick, yummy, easy to prepare drop cookies… we sure do!
Have a great day, friends.

Chocolate Oaties / The Grateful Girl Cooks!

Recipe Source: My Mom

Chocolate Oaties
 
Prep time
Total time
 
You can make these delicious no-bake chocolate and peanut butter flavored drop cookies in about 10 minutes!
As Prepared By:
Recipe type: Cookies
Serves: approx. 30 cookies
Ingredients
  • ½ cup peanut butter
  • 3 cups quick cook oats (dry)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½-3/4 cup chopped walnuts or pecans
  • 2 cups granulated sugar
  • 4 Tablespoons unsweetened cocoa powder
  • 1 cube butter
  • ½ cup evaporated milk
Directions
  1. Measure the peanut butter, oats, vanilla, salt and chopped nuts into a large mixing bowl. Set aside.
  2. In a medium saucepan, place sugar, cocoa, butter, and evaporated milk. Cook on medium heat, stirring often, until mixture comes to a boil. Boil ingredients for 1 minute. Immediately remove sauce from heat and pour over peanut butter/oat mixture in mixing bowl. Stir well, to fully melt peanut butter and combine all ingredients.
  3. Place a piece of wax or parchment paper on a 9x13 baking sheet. Drop batter by rounded spoonfuls onto paper (Use 2 spoons... one to scoop, and the back of the other to scoop/drop cookies onto paper). See NOTES section for tip.
  4. Place baking sheet (uncovered) into refrigerator, and refrigerate for an hour so they can set up. Enjoy! Store chocolate oaties in a covered container in refrigerator.
Notes
I used a rounded Tablespoon batter for each cookie (yielded 31, 2-3" wide cookies).
If you want more cookies, simply make them smaller by using a rounded teaspoon!

Here’s one more to pin on your Pinterest boards!Chocolate Oaties / The Grateful Girl Cooks! Delicious 10 minute "no-bake" drop cookies with chocolate, peanut butter, nuts and oats!

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Peanut Butter Chocolate Chip n’ Nut Cookies

I recently made a batch of Peanut Butter Chocolate Chip n’ Nut Cookies using a recipe a dear friend gave me over 20 years ago. Soft peanut butter cookies filled with milk chocolate chips and chopped peanuts make these simple old-fashioned cookies a real taste treat!Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

I slightly tweaked her delicious recipe to include chopped dry roasted peanuts to the mix (you can also use cocktail peanuts), and enjoy the extra little bit of crunch and peanut flavor the nuts bring to the cookie.  I made large cookies and the recipe yielded about 3½ dozen, but if you need a larger quantity, simply make the cookies smaller!

Here’s how easy the cookies are to prepare:

Preheat oven to 375 degrees.  Cream together room temperature butter, creamy peanut butter, granulated sugar, brown sugar and eggs until well combined.  In a separate bowl, stir together flour, baking powder, baking soda and salt. Slowly add the flour mixture to the peanut butter mixture. Continue to beat on low, adding a little flour at a time, until all dough is fully mixed together.

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

Stir in milk chocolate chips and chopped peanuts. I used chopped dry roasted peanuts, but cocktail peanuts would be fine, as well.

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

If making large cookies, drop the dough by heaping Tablespoons onto parchment paper-lined baking sheet. If smaller cookies (with greater quantity) are desired, drop by rounded teaspoons.  Keep cookie dough about 2 inches apart as they will spread while baking.  I tried to shape each one into a circle shape by using my clean hands around the edges, then patted them down a bit on the top to flatten them just a bit.

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

I baked the large cookies at 375 degrees.  They take between 12 and 14 minutes to fully cook and turn slightly golden brown around edges. Smaller cookies will cook in about 9-10 minutes.  When done, remove cookies from oven; let them cool for 2-3 minutes, then transfer them to a wire rack to finish cooling.

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

That’s it, except for taking a big old bite out of that cookie when you just can’t stand it anymore! While you’re at it, grab a cup of ice cold milk to wash this delicious treat down!

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

That’s it!  A simple old-fashioned, delicious cookie to make for those you love.  I think they get better as they sit… they seem to get chewier the next day!  I set aside some of the dough, shaped it into 2 logs, then tightly wrapped each in plastic wrap, then aluminum foil, and froze 2 packages of dough to use another time!  That way, when we have a craving for homemade cookies, all I have to do is cut,slice and bake a small batch of these yummy cookies!

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

These really are delicious cookies, and I hope you enjoy them.

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

Recipe Adapted From: Carla Merrill

Peanut Butter Chocolate Chip n' Nut Cookies
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Dessert
Serves: 3½ dozen
Ingredients
  • 1½ cups butter (room temp.)
  • 1½ cups creamy peanut butter
  • 1½ cups granulated sugar
  • 1½ cups packed brown sugar
  • 3 large eggs
  • 3¾ cups all purpose flour
  • 1½ teaspoons baking powder
  • 2¼ teaspoons baking soda
  • ¾ teaspoon salt
  • 2 cups milk chocolate chips
  • ½ cup chopped dry roasted peanuts (can substitute cocktail peanuts)
Directions
  1. Preheat oven to 375 degrees. Using electric mixer, cream softened butter, creamy peanut butter, granulated sugar, brown sugar and eggs until well combined. In a separate bowl, stir together flour, baking powder, baking soda, and salt. Slowly add flour mix to peanut butter mixture. Continue to beat on low, adding a little flour at a time, until ingredients are fully combined.
  2. Stir in milk chocolate chips and chopped peanuts.
  3. If making large sized cookies, drop dough by heaping Tablespoonfuls onto parchment paper-lined baking sheet (*small cookies, drop by teaspoonfuls). Keep cookie dough about 2 inches apart as they will spread while baking. Shape each cookie into a circle by using hands around the edges; pat down the top to flatten them slightly.
  4. Bake cookies at 375 degrees. Large cookies will take 12 -14 minutes to fully cook and turn slightly golden brown around edges. Smaller cookies will take about 9-10 minutes. When done, remove cookies from oven; let them rest for 2-3 minutes, then transfer to a wire rack to finish cooling.
Notes
The large cookies are about 3 inches in diameter. If you want to make smaller cookers (more quantity), just use rounded teaspoonfuls, instead of Tablespoonfuls of dough, and bake for less time.

 

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Giant Chocolate Chip Cookie Pizza

Wouldn’t it be fun to receive an absolutely delicious Giant Chocolate Chip Cookie Pizza for a birthday surprise? I think it’s even more fun to GIVE one as a birthday surprise!Giant Chocolate Chip Cookie Pizza / The Grateful Girl Cooks!
I made the giant cookie pictured above as a birthday gift for a friend, placed it inside a pizza box, and hand delivered it right to their front doorstep (no tipping of the delivery driver necessary)!  It was fun honoring them in a unique way on their special day.

The cookie itself is very easy to make, and is baked on a traditional 12 inch pizza pan. Once baked and cooled, the pizza is then drizzled decoratively with semi-sweet chocolate and white chocolate for the finishing touch. It really couldn’t be simpler, and once it is delivered in a pizza box, becomes a unique treat for a special friend or family member.  The cookie can be sliced into pie shaped wedges with a pizza cutter. Just remember… if your friend decides to eat the WHOLE cookie themself, they’re going to need a HUGE glass of milk!

Hope you try this recipe. It’s a fun and creative way to make a dessert cookie that actually serves between 10 and 12 people!  Make it a special occasion to remember!

Giant Chocolate Chip Cookie Pizza / The Grateful Girl Cooks!Giant Chocolate Chip Cookie Pizza / The Grateful Girl Cooks!

Recipe Adapted From: http://sallysbakingaddiction.com/2016/06/27/chocolate-chip-cookie-pizza/

Giant Chocolate Chip Cookie Pizza
 
Prep time
Cook time
Total time
 
Make a delicious, pizza sized chocolate chip cookie for a special gift for that special someone!
As Prepared By:
Recipe type: Dessert
Serves: 10-14 servings
Ingredients
For Cookie Dough
  • 2 cups all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup butter, room temp (1½ cubes)
  • ¾ cup brown sugar, firmly packed (light or dark brown sugar is okay)
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1¼ cups semi-sweet chocolate chips
For Decorative Drizzle:
  • ½ cup semi-sweet chocolate chips
  • 2 teaspoons vegetable shortening, divided (1 for semi-sweet, 1 for white chocolate)
  • ½ cup white chocolate chips
Directions
To Make Cookie:
  1. Preheat your oven to 350 degrees F. Lightly coat a pizza pan with non-stick cooking spray.
  2. In medium bowl, mix flour, cornstarch, baking soda and salt together. Set bowl aside.
  3. Cream butter, brown sugar, and granulated sugar together on medium speed until well combined (about 2 minutes). Add egg; beat for 1 minute on high. Add vanilla extract, and beat well to combine.
  4. Add the flour mixture to the wet ingredients. Slowly mix on low until they are fully combined. Stir in the chocolate chips.
  5. Place the dough onto prepared pizza pan. Use a rubber spatula or your clean fingers to spread and flatten out the thick dough until the dough just about reaches the edges of pan.
  6. Bake cookie for 22-25 minutes. When done, the cookie should be lightly browned on top. If you want crispy edges on the cookie, let it bake a couple minutes longer. When done, remove pan to a wire rack and let cookie cool (still on the pan).
To Make Decorative Drizzle:
  1. Place semi-sweet chocolate chips and white chocolate chips in two separate bowls. Add 1 teaspoon vegetable shortening to each bowl. Microwave each on high for 30 seconds. Stir until smooth. If necessary, heat additional 15 seconds, then stir, until smooth. Do not over cook as the chocolate can burn. Drizzle the chocolate over the cooled cookie in a decorative pattern. Let chocolate firm up on pizza before wrapping as a gift or slicing. For packaging, place cookie on parchment paper (cut to fit) and place cookie "pizza" inside a clean pizza box.
Notes
Dough can be prepared ahead of time. Prepare dough as directed. Wrap dough in plastic wrap then cover with foil. May be stored 3 days in fridge or up to 3 months in freezer. If freezing, thaw dough in fridge before placing/spreading onto pizza pan.

 

 

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Butterscotch Chip Cookies

I recently experimented with a cookie recipe I found on Pinterest many months ago. These Butterscotch Chip Cookies were wonderful, especially with the addition of butterscotch chips to the recipe, which added even more flavor to these chewy, crispy, fabulous tasting treats!Butterscotch Chip Cookies / The Grateful Girl Cooks!
These delicious cookies were so EASY to make, and they truly have a wonderful butterscotch flavor!  The recipe makes about 4½ dozen small cookies, but (as you will be able to see from my photos) I made them slightly larger than original recipe instructed, so my net yield was 28 cookies. Whether you choose to prepare large or small cookies, here’s how to make them:

Begin by browning the butter. To do this, place 1½ cubes of butter in a skillet. Melt butter using medium heat, until the butter melts, begins to bubble, froths up, then slightly browns (don’t let butter get too brown… just barely!). Once done, remove skillet from heat.

Butterscotch Chip Cookies / The Grateful Girl Cooks!

Butterscotch Chip Cookies / The Grateful Girl Cooks!

Add browned butter and brown sugar to a large mixer bowl. Beat these together on medium speed. Once mixed, let mixture sit for a couple minutes, stirring occasionally to let the mixture cool down a bit before adding other ingredients (don’t want mixture hot when you add eggs or they could begin to scramble… you really DON’T want that to happen, do you?).

Once mixture has cooled down a bit, add salt, eggs, and vanilla extract.  Mix well.

Butterscotch Chip Cookies / The Grateful Girl Cooks!

Butterscotch Chip Cookies / The Grateful Girl Cooks!

After this, STIR in the flour, baking powder, and baking soda. Once mixed, add butterscotch chips and stir well to combine. Set aside.

Butterscotch Chip Cookies / The Grateful Girl Cooks!

Butterscotch Chip Cookies / The Grateful Girl Cooks!

In a separate small bowl, mix together brown sugar and granulated sugar, for topping.  Use a 1 Tablespoon sized scoop to scoop dough from bowl and roll dough between your clean hands to form a ball. (*Note: This is where I used a slightly larger scoop to make cookies larger. Process is still the same, though). Once dough is a ball, place it in brown sugar/granulated sugar topping. Roll dough around to cover completely with sugar topping.

Butterscotch Chip Cookies / The Grateful Girl Cooks!

Butterscotch Chip Cookies / The Grateful Girl Cooks!

Place topping covered balls of dough onto a parchment paper lined baking sheet. Keep the dough balls about 2 inches apart, as they spread a bit while baking. Bake cookies in a 375 degree oven for 10 minutes.

Butterscotch Chip Cookies / The Grateful Girl Cooks!

When done, remove baking sheet from oven. Let cookies rest for about a minute on baking sheet, then carefully remove cookies (with a spatula) to a wire rack to finish cooling.

Butterscotch Chip Cookies / The Grateful Girl Cooks!Once cookies have cooled, they are good to go!  Enjoy the slight crunch on the outside!  I think they’re at their best once they have completely cooled (I know it’s hard to wait, but trust me on this!).  Once cooled, pile some on a plate, pour yourself a big old glass of milk… and dig in! They’re delicious!

Butterscotch Chip Cookies / The Grateful Girl Cooks!

I hope you enjoy these wonderful cookies! My husband was unexpectedly rushed to the ER and hospitalized earlier this week, and making these cookies ( a couple for us to try, and the rest for friends) helped take my mind off of everything that happened. He is doing okay now, and we are very grateful to God for his recovery and the additional medical care he is receiving.

Have a blessed day. Be kind.

Butterscotch Chip Cookies / The Grateful Girl Cooks!

Recipe Adapted From: http://www.shugarysweets.com/2011/09/butterscotch-cookies

Butterscotch Chip Cookies
 
Prep time
Cook time
Total time
 
Easy to make and delicious to eat, these crispy chewy cookies feature browned butter and butterscotch chips for a GREAT flavor!
As Prepared By:
Recipe type: Cookies
Serves: 4½ dozen
Ingredients
For cookie dough:
  • 1½ cubes butter (12 Tablespoons)
  • 1¾ cups brown sugar
  • ½ teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup butterscotch chips
For topping:
  • ¼ cup brown sugar
  • 2 Tablespoons granulated sugar
Directions
  1. Place 1½ cubes of butter in a skillet. Melt butter on medium heat, until butter melts, begins to bubble, froths up, then slightly browns. Once done, remove skillet from heat.
  2. Add browned butter and brown sugar to large mixer bowl. Beat together on medium speed. Once mixed, let mixture sit for a couple minutes, stirring occasionally to let mixture cool down slightly, before adding other ingredients.
  3. Once cooled down a bit, add salt, eggs, and vanilla extract. Mix well.
  4. STIR in flour, baking powder, and baking soda. Once mixed, add butterscotch chips; stir well to combine. Set aside.
  5. In a separate small bowl, mix brown sugar and granulated sugar for topping. Use a 1 Tablespoon sized scoop to scoop dough from bowl and roll dough between your clean hands to form a ball. (*Note: This is where I used a slightly larger scoop to make cookies larger. Process is still the same, though). Once dough is a ball, place it in brown sugar/granulated sugar topping. Roll dough around to cover completely with sugar topping.
  6. Place dough balls onto parchment paper lined baking sheets. Keep dough balls about 2 inches apart, as they spread a bit while baking. Bake cookies in a 375 degree oven for 10 minutes.
  7. Remove baking sheet from oven; let cookies cool for a minute, then remove cookies to a wire rack to cool completely. Enjoy!

 

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Giant Sugar Cookies

Some days you just need a cookie as big as your head. Something like a Giant Sugar Cookie, perhaps?  Perhaps.  Yes… I think I would like one right NOW.Giant Sugar Cookies / The Grateful Girl Cooks!

I made these jumbo cookies recently as my husband and I were still reeling from the loss of our furry family member, Bailey (our beloved dog), who we lost to cancer two weeks ago. Getting in the kitchen and baking is therapy for me, to be honest! My heart was sad, and I really just wanted to bake! So I did.

This recipe for Giant Sugar Cookies only makes 6 cookies, but they each come out about 6 inches wide, so trust me when I say, you will only need one.  My husband and I each ate one, then I gave the others away to our 2 sons, one of their girlfriends and one of our friends, because I like to bake, but I LOVE to give goodies to my friends and family (I hope you LOVE the giant size… every now and then someone you know might just need a GIANT cookie to help make it all better)!

Here’s how easy they are to make:

While your oven is preheating, cream together butter and sugar until smooth. Once smooth, add egg and mix well, then add other dry ingredients until a soft dough is formed.

Giant Sugar Cookies / The Grateful Girl Cooks!

Measure out 1/3 cup of the dough for each cookie (6 total), then roll each one in between your clean hands to form a ball.

Giant Sugar Cookies / The Grateful Girl Cooks!

Place the dough balls on two separate cookie sheets (on parchment paper), leaving plenty of space between each one (remember these will end up about 6 inches in diameter, so trust me… leave lots of room in between the cookie dough balls).

Giant Sugar Cookies / The Grateful Girl Cooks!

Lightly press down each cookie to flatten them out a bit. Lightly sprinkle tops of cookies with coarse sugar.

Giant Sugar Cookies / The Grateful Girl Cooks!

Bake cookies at 350 degrees for about 14-15 minutes. They should be just lightly brown around the edges when done. The cookies will firm up more as they cool.

Giant Sugar Cookies / The Grateful Girl Cooks!

See? Each cookie is about 6 inches in diameter. THAT is one GIANT sugar cookie!

Giant Sugar Cookies / The Grateful Girl Cooks!

Sure hope you enjoy these jumbo-sized cookies! They are fun to give to others when they least expect a surprise gift from your kitchen! Enjoy these big ol’ bites of deliciousness!

Giant Sugar Cookies / The Grateful Girl Cooks!

Recipe Source:  http://www.centercutcook.com/jumbo-sugar-cookies/

Giant Sugar Cookies
 
Prep time
Cook time
Total time
 
These classic, delicious GIANT sugar cookies will make you smile!
As Prepared By:
Recipe type: Dessert
Serves: 6 huge cookies
Ingredients
  • ½ cup butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons baking soda
  • 2 Tablespoons cornstarch
  • ½ teaspoon salt
  • Coarse sugar, for sprinkling on top of cookies (optional, but recommended)
Directions
  1. Before beginning, line two large baking sheets with parchment paper. Heat oven to 350 degrees.
  2. Place the butter and sugar into a large mixing bowl. Mix until smooth; add egg and mix well.
  3. Add flour, baking soda, salt and cornstarch to the batter. Mix dough until it is thoroughly combined.
  4. Measure out ⅓ cup dough for each of the 6 cookies. Roll dough between your clean hands to form a ball. Place on cookie sheet (3 per sheet). Repeat with remaining dough. Remember to leave enough space between each dough ball as they will be approximately 6 inches in diameter when done. Lightly press down on each dough ball with your hands, to slightly flatten. Sprinkle tops of cookies with coarse sugar.
  5. Bake cookies at 350 degrees for 14-15 minutes or until cookies are light golden brown around the edges. Remove from oven. Let cookies cool on the parchment paper. They will firm up slightly as they cool. Enjoy!

 

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“21 Day Fix” Oatmeal Chocolate Chip Cookies

Who says you can’t have a couple of cookies while eating healthy foods and controlling portion size on “The 21 Day Fix Plan”?  Here’s a fun little recipe for HEALTHY “21 Day Fix” Oatmeal Chocolate Chip Cookies to satisfy that sweet tooth, with only 5 ingredients, and is ready in under 20 minutes!"21 Day Fix" Oatmeal Chocolate Chip Cookies / The Grateful Girl Cooks!

I made these cookies recently while giving the 21 Day Fix program a test run. The cookies get their sweetness from bananas, and have rolled oats, cinnamon, salt, and chocolate chips! This recipe, as written, makes 8 cookies, but would be totally easy to double. The cookies helped curb my sweet tooth… and kept me rolling along on the plan. It was nice to have cookies (2 cookies equals one serving) as a treat!

Here’s how simple they are to make:  Preheat oven to 350 degrees.  Mix old-fashioned rolled oats (not quick cooking) with cinnamon and sea salt in a bowl.

"21 Day Fix" Oatmeal Chocolate Chip Cookies / The Grateful Girl Cooks!

Mash up two bananas with a fork.

"21 Day Fix" Oatmeal Chocolate Chip Cookies / The Grateful Girl Cooks!

Add mashed bananas and chocolate chips to the oats.

"21 Day Fix" Oatmeal Chocolate Chip Cookies / The Grateful Girl Cooks!

Stir well, to combine.

"21 Day Fix" Oatmeal Chocolate Chip Cookies / The Grateful Girl Cooks!

Drop the “dough” by heaping Tablespoons onto a baking sheet. You should have 8 cookies. I lightly wet my hands so they wouldn’t stick, and shaped the “dough” into circles and flattened the tops down a bit. I placed them into my preheated 350 degree oven, and let them bake for approximately 15 minutes (or until firm).

"21 Day Fix" Oatmeal Chocolate Chip Cookies / The Grateful Girl Cooks!

Once they were done, I let them cool slightly, then transferred the cookies to a wire rack to finish cooling.

"21 Day Fix" Oatmeal Chocolate Chip Cookies / The Grateful Girl Cooks!

Once completely cooled off, they were ready to eat! The cookies hold together very well, and they are slightly soft to the bite. They have a good taste, too!

"21 Day Fix" Oatmeal Chocolate Chip Cookies / The Grateful Girl Cooks!

Hope you will consider making these cookies if you are looking for a healthy, but not sugar packed oatmeal chocolate chip cookie. If you are following the “21 Day Fix” plan, the container counts are 1 yellow, and 1 purple for a serving of 2 cookies.

Don’t get me wrong… I can normally stuff my face with REAL oatmeal chocolate chip cookies till the cows come home, but while “eating clean” on this 21 day program, these were a tasty substitute!  Have a great day.

"21 Day Fix" Oatmeal Chocolate Chip Cookies / The Grateful Girl Cooks!

Recipe Source:  http://www.adventuresofashrinkingprincess.com/recipes/21-day-fix-oatmeal-chocolate-chip-cookies/

"21 Day Fix" Oatmeal Chocolate Chip Cookies
 
Prep time
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These "21 Day Fix" Oatmeal Chocolate Chip Cookies will help satisfy your sweet tooth with healthy ingredients!
As Prepared By:
Recipe type: Dessert
Serves: 8 cookies (2 per serving)
Ingredients
  • 1 cup old-fashioned oats
  • 2 teaspoons cinnamon
  • ¼ teaspoon sea salt
  • 2 medium ripe bananas, mashed
  • ¼ cup semi-sweet chocolate chips
Directions
  1. Preheat oven to 350 degrees. Lightly spray a baking sheet with non-stick spray.
  2. In a medium sized bowl, add the rolled oats, cinnamon and sea salt.
  3. In a separate bowl, mash the bananas together, using a fork.
  4. Add the mashed bananas and chocolate chips into the rolled oats mixture. Mix these ingredients very well.
  5. Drop the cookie "dough" by heaping Tablespoons (8 total) onto your baking sheet. Lightly wet your fingers with water and gently press down on the tops of each cooking to flatten a bit.
  6. Bake cookies at 350 degrees for 14-15 minutes, or until the cookies are firm to the touch. Remove cookies from oven. Let them cool down, then transfer them to a wire rack to finish cooling.
  7. Enjoy!
Notes
On 21 Day Fix plan? One serving = 2 cookies.
Container count is 1 yellow, 1 purple.

 

 

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Pumpkin Spice Latte Biscotti

I have several friends who “do the happy dance” each Fall, when their local coffee stand begins offering their seasonal Pumpkin Spice Lattes. Cracks me up to see how fast the “news” spreads via Social Media. Well… if you like Pumpkin Spice Lattes, then I would be willing to bet you will love these Pumpkin Spice Latte Biscotti!Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!I saw this recipe pop up on Pinterest and thought I would give it a try. I’ve made biscotti before (here’s my recipe for Orange Almond Biscotti -yum!), so I knew I would enjoy the flavor combination of these… how can you go wrong with a great coffee drink in cookie form? A little pumpkin and spice, coupled with a slight taste of coffee in the biscotti? Umm, yes, please!

Here’s how easy these are to make:

In a medium sized bowl, whisk together flour, baking powder, salt and spices, then set aside. See the ground coffee? Yes!

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

Using a hand mixer or a stand mixer, cream butter and sugar together until creamy, then add in eggs, and beat well.

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

Add pumpkin puree and vanilla extract; beat these well.

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

Now add in the dry ingredients, a little at a time, beating well until ingredients are fully combined.

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

The batter will look like this when done… see the little coffee granules? Ooh…

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

Spoon the soft dough onto a parchment paper lined baking sheet. Make two separate mounds (about 3 inches wide by 12 inches long) of dough several inches away from each other (cause the dough will spread while baking).

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

Using moistened hands, shape the dough into 3 inch wide by 12 inch long logs, remembering to leave several inches space between logs, cause they will spread when baking.

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

Bake in a preheated 300 degree oven for 35-40 minutes, until firm. (mine took 40 minutes). Please see my note on oven temp. in the NOTES section of the printable recipe!  When done, remove pan from oven; let biscotti rest for a full 10 minutes.

Pumpkin spice Latte Biscotti / The Grateful Girl Cooks!

After 10 minutes, remove the biscotti logs to a cutting board (remove the parchment paper), and carefully slice each log into 12 one inch slices, using a serrated knife to cut.

Pumpkin spice Latte Biscotti / The Grateful Girl Cooks!

Once cut, carefully move the slices one at a time (I used the blade of the knife) back to a baking sheet (no parchment paper needed this time), making sure to place the cut side down.  After 15 minutes, remove biscotti from oven, and turn them over. Put them back in the oven and bake an additional 15 minutes (I actually let the second cooking go for 20 minutes).

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

When done, remove the biscotti to a wire rack and let the cookies cool down completely.

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

While biscotti cools, make a chocolate drizzle to decorate them with. Melt chocolate chips and a little shortening in the microwave. (30 seconds on high. Stir. 30 seconds on high. Stir.)

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

Drizzle the tops of the biscotti (I use a honey dipper, but you can use a fork, etc.). Let harden, then “PAINT” the bottoms of each biscotti with the melted chocolate, using a pastry brush. Let harden.

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

Once chocolate has hardened up on the top and bottom of biscotti, they are ready to eat… or dunk in a hot cup of coffee!

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

Hope you enjoy this little taste of FALL! Have a great day, and may God bless the work of your hands this day!

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!Recipe Source: Jennifer, at http://www.seasonsandsuppers.ca/pumpkin-spice-latte-biscotti

Pumpkin Spice Latte Biscotti
 
Prep time
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Total time
 
A delicious pumpkin biscotti cookie that tastes like the popular Pumpkin Spice Latte drink of the Fall season!
As Prepared By:
Recipe type: Cookie
Serves: 2 dozen
Ingredients
For the biscotti:
  • 3 cups all purpose flour
  • 1½ teaspoons baking powder
  • 2½ teaspoons finely ground coffee (grounds)
  • ¼ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ cup butter (at room temperature!)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
For The Chocolate Drizzle:
  • 1 cup semi-sweet chocolate chips
  • 1½ Tablespoons vegetable shortening
Directions
  1. Preheat your oven to 300 degrees.
  2. In a large bowl, whisk together the flour, baking powder, coffee grounds, and spices until well combined. Set bowl aside.
  3. Place the room temp. butter and sugar in a mixing bowl or the bowl of a stand mixer. Beat with mixer on high until completely smooth. Add the eggs, one at a time. Beat the mixture well after adding each egg. When smooth, add the pumpkin puree and the vanilla extract. Beat this well.
  4. Turn the mixer to low and gradually add the dry ingredients to the wet ingredients (a little at a time), while mixer is running, until completely combined.
  5. Spoon the dough out onto a parchment paper-covered baking sheet. Divide dough evenly into 2 separate log shapes, about 12 inches long by 3 inches wide (approx.). Wet your hands and shape the dough into a smooth log (12 x 3). REMEMBER TO KEEP LOGS SEVERAL INCHES APART AS THEY WILL SPREAD WHILE BAKING!
  6. Bake the dough at 300 degrees for 35-40 minutes or until firm. When done, remove pan from oven and let dough rest for 10 minutes.
  7. Remove dough logs to a cutting board (remove parchment paper). Carefully slice each log into 12 one inch slices, using a serrated knife. Place biscotti slices, CUT SIDE DOWN onto baking sheet. Bake for 15 minutes; remove pan from oven. Turn the biscotti slices over, return pan to oven, and cook an additional 15-20 minutes. When done, remove from oven. Carefully place biscotti on wire racks to completely cool.
To make chocolate drizzle:
  1. Place chocolate chips and vegetable shortening in microwave safe bowl. Microwave on HIGH for 30 seconds. Stir. Microwave again for 30 seconds. Remove from microwave and stir well, until smooth. Drizzle over each biscotti. Let chocolate harden. Use a pastry brush to brush chocolate on the bottom of each biscotti. Let chocolate fully harden, then they are ready to eat!
Notes
*FYI- I noticed that these biscotti were not as crunchy the day after I made them. After looking at my other recipes for biscotti, I'm convinced the lower oven temp. for this particular recipe played a part. Next time, I will bake these at 350 degrees, then place the cut slices standing upright on sheet (as opposed to flipping to both sides), and bake for approx. 20-25 min. until firm and set... cause we want crunchy biscotti, right?

 

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Pumpkin Cheesecake Snickerdoodles

Pumpkins, pumpkins, pumpkins… they are EVERYWHERE this time of year! From the front porch (as a decoration), to the kitchen (used in desserts, etc,), pumpkins are a staple of the Fall season. That being said… I really hope you will like this recipe for Pumpkin Cheesecake Snickerdoodles I’m posting today. They are soooo good!Pumpkin Cheesecake Snickerdoodles / The Grateful Girl Cooks!
If you like snickerdoodles, chances are you will love these soft “pumpkin-y” cookies, especially with the surprise cheesecake filling in the middle. You can’t see the filling from the outside, but one bite into these bad boys, and bam! There it is… and it’s good!  I am posting lots of pictures of the “process” of making the cookies, but you need to know that it really doesn’t take too long at all to whip up a batch of these delicious treats! Here’s how:

First thing I did was mix up the cheesecake filling. I blended cream cheese, sugar and vanilla.

Pumpkin Cheesecake Snickerdoodles / The Grateful Girl Cooks!

Once the filling was mixed well together, I chilled it for about 45 minutes to firm up again.

Pumpkin Cheesecake Snickerdoodles / The Grateful Girl Cooks!

While the cream cheese mixture was chilling, I prepared the cookie dough. In a large bowl, I whisked together flour, baking powder, salt, cinnamon and nutmeg, then set it aside.

Pumpkin Cheesecake Snickerdoodles / The Grateful Girl Cooks!

I beat the butter,  granulated and brown sugars together in a mixer for about 3 minutes, then added pumpkin puree, egg and vanilla, then beat it all together.

Pumpkin Cheesecake Snickerdoodles / The Grateful Girl Cooks!

Pumpkin Cheesecake Snickerdoodles / The Grateful Girl Cooks!

Once they were well blended, I added the flour mixture a little at a time while mixing on low speed.

Pumpkin Cheesecake Snickerdoodles / The Grateful Girl Cooks!

Once the ingredients were totally blended, I covered the dough and chilled it for about 45 minutes in the refrigerator. While the dough (and cream cheese filling) were chilling, I made the cinnamon-sugar coating by combining granulated sugar, cinnamon, ground ginger, and allspice in a small bowl, then set aside.

Pumpkin Cheesecake Snickerdoodles / The Grateful Girl Cooks!

Once the dough and cream cheese filling were completely chilled, here’s what I did to “construct” these cookies:  First, I took a Tablespoon of the chilled cookie dough and flattened it out in my left hand. I then put a teaspoon of the cream cheese filling right in the middle of the dough.

Pumpkin Cheesecake Snickerdoodles / The Grateful Girl Cooks!

I flattened out another piece of dough (same size), and laid it on top of the cheesecake filling.

Pumpkin Cheesecake Snickerdoodles / The Grateful Girl Cooks!

Pumpkin Cheesecake Snickerdoodles / The Grateful Girl Cooks!

I pinched the sides together carefully by pulling the top piece of dough down around the filling, and carefully sealing all the outside edges together. It can be a bit messy, but keep going, and try not to squish the filling out of the cookie. The picture I took of what it looks like is completely blurry (sorry-I was covered in cookie dough), but you want it sealed all around the edges. After you do the first one, it will be easier. Once the edges are completely sealed, roll the dough “blob” between your two hands to form a ball, then drop it into the bowl of cinnamon-sugar-spice mixture and roll it around to coat it completely.

Pumpkin Cheesecake Snickerdoodles / The Grateful Girl Cooks!

Place the sugar-cinnamon coated dough balls about 2 inches apart onto a baking sheet that is sprayed with non-stick spray OR lined with parchment paper or Silpat mat.

Pumpkin Cheesecake Snickerdoodles / The Grateful Girl Cooks!

Continue until dough is all gone. Before you bake the cookies, take a heavy bottomed glass and flatten the dough balls down slightly.  Bake the cookies in a pre-heated 350 degree oven for12-15 minutes or so (may take a bit longer depending on how large the cookies are). When done, the tops should be slightly cracked and cookies should be a light golden brown. Remove cookies from oven; let them cool on the baking sheet before removing them to wire racks to cool completely.

Pumpkin Cheesecake Snickerdoodles / The Grateful Girl Cooks!

Once they are cooled off, they are ready to be gobbled up (**because of the cheesecake filling, these are at their best eaten at room temp and not warm).

Pumpkin Cheesecake Snickerdoodles / The Grateful Girl Cooks!

Fall is such a wonderful season. I am always in awe of the beauty around us in the Pacific Northwest. Even our street magnificently displays God’s handiwork!

Pumpkin Cheesecake Snickerdoodles / The Grateful Girl Cooks!

Sure hope you enjoy these cookies… they are a little taste of Fall!!! Have a great day, and may God bless you with reminders of His presence today!

Pumpkin Cheesecake Snickerdoodles / The Grateful Girl Cooks!Recipe Source: http://therecipecritic.com/2013/09/pumpkin-cheesecake-snickerdoodles/

Pumpkin Cheesecake Snickerdoodles
 
Prep time
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Fall-inspired, Pumpkin Snickerdoodle Cookies, with a cheesecake filling inside that will surprise you!
As Prepared By:
Recipe type: Dessert
Serves: 2 dozen
Ingredients
For Cookie Dough:
  • 3¾ cups all purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ¾ cup pumpkin puree (NOT pumpkin pie filling)
  • 1 large egg
  • 2 teaspoons vanilla extract
For cheesecake filling:
  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
For Cinnamon-Sugar Coating:
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • A dash of allspice
Directions
Make the cream cheese filling:
  1. Mix cream cheese, granulated sugar and vanilla together in a small bowl. Cover bowl; refrigerate for 45 minutes.
Make the cookie dough:
  1. Whisk the flour, baking powder, salt, cinnamon and nutmeg together in a large bowl. Set aside.
  2. Using an electric mixer or stand mixer, completely beat the butter, granulated and brown sugars together until fully blended and fluffy (about 2-3 minutes).
  3. Add the pumpkin puree, egg, and vanilla extract. Mix until blended.
  4. Turn mixer to low speed and add the flour mixture a little at a time until fully blended. Once blended, cover the bowl and refrigerate the dough for about 45 minutes.
  5. Preheat your oven to 350 degrees. Spray baking sheets with non-stick spray OR line them with parchment paper or a Silpat baking mat.
  6. Make Cinnamon-Sugar Coating:
  7. In a small bowl, blend together the granulated sugar, cinnamon, ground ginger and allspice. Set aside.
Make cookies:
  1. Scoop a Tablespoon of cookie dough and flatten it in your hand (like a pancake). Spoon a teaspoon full of cheesecake filling onto the center of the flattened dough. Make another pancake shaped piece of dough, and put it on top of the cheesecake filling. Seal the edges of the two together, by pinching the edges together and sealing in the cheesecake filling. Once edges are sealed together, roll the dough between both hands into a ball.
  2. Place each dough ball, one at a time into the cinnamon-sugar spice mixture. Roll, to fully cover the dough ball with the cinnamon-sugar. Place dough ball onto prepared baking sheets, about 2 inches apart. Once all dough balls are formed and on baking sheets, flatten each cookie by pressing gently down on the top of each cookie with a heavy bottomed glass.
  3. Bake the cookies at 350 degrees for 10-15 minutes (keep an eye on them- cooking time will depend on just how large you make these cookies!). Mine took 15 minutes, plus a little more. When done, the cookies will be slightly cracked on top, and will be light golden brown in color. Let the cookies cool on the baking sheets for 5 minutes, then remove them carefully to a wire rack to cool completely. Cookies are best when completely at room temperature.
Notes
Prep time includes refrigeration time.

 

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Single Serving Deep Dish Chocolate Chip Cookie

Wow… just typing out the title of this recipe almost took longer than it does to make this delicious, single serving deep dish chocolate chip cookie!Single Serving Deep Dish Chocolate Chip Cookie / The Grateful Girl Cooks!
So here’s the backstory. Ever have one of those evenings when you just want ONE chocolate chip cookie? Yeah… me neither. Usually it’s two or three, if I’m being truthful. BUT… here’s an incredibly easy recipe to make just ONE, in case you ever get the urge for something sweet late at night. Easy to mix up (only takes a few minutes), and then you microwave it for a minute. How hard can that be, right? And it’s so quick to make. And good. Especially with a tiny scoop of vanilla ice cream!

Hope you enjoy this… I know the first time I saw one of these posted on Facebook by my husband’s cousin, I jumped up, ran into the kitchen… and whipped out two of them; one each for my hubby and myself in just a few minutes. YUM!

Single Serving Deep Dish Chocolate Chip Cookie / The Grateful Girl Cooks!Recipe Source: http://www.lovefromtheoven.com/2012/07/15/single-serving-deep-dish-cookie-a-la-mode/

Single Serving Deep Dish Chocolate Chip Cookie
 
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Perfect chocolate chip cookie for those times you only want ONE!
As Prepared By:
Serves: 1 serving
Ingredients
  • 1½ Tablespoons melted butter
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon brown sugar
  • ⅛ teaspoon vanilla
  • ¼ cup flour (level, not heaping)
  • pinch of salt
  • ⅛ Tablespoon baking powder
  • ¼ cup Chocolate Chips
  • Ice Cream (to serve with cookie)
Directions
  1. Melt butter in a small ramekin (or microwave safe mug), in microwave.
  2. Add granulated sugar, brown sugar, and vanilla to melted butter. Stir to combine.
  3. Add flour, pinch of salt, and baking powder. Stir well, to combine.
  4. Add chocolate chips; mix in well.
  5. Microwave on high for approx. 60 seconds. Remove.
  6. Top warm cookie with small scoop of ice cream.
  7. Grab a spoon, and enjoy!

 

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Butter Pecan Crisps

Craving a crispy, chewy cookie that’s not too sweet, but absolutely delightful, and is ready in under half an hour? I’ve got one just for you. It’s these “ridiculously easy, make ’em in a cinch, crispy/chewy cookies” called  “Butter Pecan Crisps”. Butter Pecan Crisps / The Grateful Girl Cooks!
I found the recipe in a used cookbook I bought last summer up in Northern Washington (sure glad I bought it… these cookies are GOOD).  Now these cookies may not look like much, but that’s okay… looks can be deceiving, and they are absolutely delicious! And did I mention EASY? This recipe yields 3 dozen cookies in a flash… I think you will love them!

Making them is so very easy… first you beat together butter and brown sugar, then add an egg and vanilla.

Butter Pecan Crisps / The Grateful Girl Cooks!

Stir in flour and baking soda. Mix these until combined. Then add chopped, toasted pecans, and stir until fully mixed.

Butter Pecan Crisps / The Grateful Girl Cooks!

After dough was fully mixed, I rolled the dough into 1″ sized balls between my (clean) hands.

Butter Pecan Crisps / The Grateful Girl Cooks!

I put the dough balls onto ungreased baking sheets, making sure they were 2 inches apart (cookies will spread while baking). I very lightly wet the bottom of a drinking glass with water, then dipped the bottom of the glass into granulated sugar. I flattened each of the dough balls with the bottom of the glass dipped in sugar (re-dip in sugar after each cookie).

Butter Pecan Crisps4

This is what they looked like after being flattened. Once they were flattened, into a 375 degree oven they went for 8-10 minutes.

Butter Pecan Crisps / The Grateful Girl Cooks!

Cook 8-10 minutes (mine took about 9), or until the edges are golden brown. Don’t under-cook them…these are called “Crisps”, remember?

Butter Pecan Crisps / The Grateful Girl Cooks!

Once cookies were done baking, I left them on cookie sheet for a minute, to firm up, then removed them to wire racks to cool.

Butter Pecan Crisps / The Grateful Girl Cooks!

There you have it, “Butter Pecan Crisps”, in practically no time at all! Sure hope you will these cookies a try! Have a great day!

Butter Pecan Crisps / The Grateful Girl Cooks!Recipe Adapted From: The book “Gooseberry Patch – Christmas, Book 4”, published by Gooseberry Patch, copyright 2002, page 110.

Butter Pecan Crisps
 
Prep time
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These easy to prepare, crispy Butter Pecan cookies are always a big hit!
As Prepared By:
Recipe type: Dessert
Serves: 3 dozen
Ingredients
  • 1¼ cups brown sugar (packed)
  • ½ cup butter (1 cube), softened
  • ½ teaspoon vanilla extract
  • 1 egg
  • 1½ cups all purpose flour
  • ¼ teaspoon baking soda
  • ½ cup chopped pecans, toasted (toast in dry skillet over med. heat 3-4 minutes. Keep stirred)
  • 1½ Tablespoons granulated sugar (to use to flatten dough with)
Directions
  1. Preheat your oven to 375 degrees F.
  2. In a large bowl using an electric mixer, beat the softened butter and brown sugar until well blended.Stir the vanilla and egg into the butter mixture until combined.
  3. Add the flour and baking soda. Stir mixture until completely combined.
  4. Add in the toasted, cooled pecans. Mix well until all ingredients have been incorporated..
  5. Shape the dough into 1" sized balls, by rolling them between both of your hands.
  6. Put the dough balls onto ungreased baking sheets, about 2 inches apart (dough will spread).
  7. Flatten each dough ball by using the bottom of a drinking glass, dipped in sugar. Repeat for each dough ball.
  8. Bake cookies at 375 degrees for 8-10 minutes (mine took 9). Make sure the edges are crispy and golden brown before removing from oven. Let cookies cool on baking sheet for 1 minute, then remove them to wire racks, to finish cooling.

 

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