Oatmeal Chocolate Chip Pumpkin Spice Kiss Cookies (Throwback Thursday)

HAPPY HALLOWEEN!!!!!

I do not know what has gotten into me. Normally, I am not a fan of cookies, but I have always LOVED the dough. Lately, with the Turtle Cookies, Butterscotch Oatmeal Cookies, and these Oatmeal Pumpkin Spice Cookies, I cannot stop eating these cookies!

This recipe has been brewing in my head for the past week and I am thrilled that I finally made it; they turned out AMAZING! A delicious pumpkin chocolate cookie, without the actual pumpkin!

PS. Tomorrow Halloween candy goes on sale, which means, you can give these a whirl for even cheaper starting tomorrow! Honestly, the best part about Halloween in my opinion, is when the candy goes on sale. Not so I can eat it (I prefer baked goods to candy), but so I can buy it for my husband's office for so much cheaper. Or use it in my cupcakes. Or for cupcake toppers.

Ingredients
12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups flour
1 3/4 cups oatmeal
2-3 teaspoon pumpkin spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cups chocolate chips
1/2 bag pumpkin spice kisses (found at target), quartered

Directions
1. Preheat oven to 375.
2. Beat butter and sugars together until light and fluffy.
3. Add vanilla, baking powder, salt, baking soda, pumpkin spice, cinnamon, nutmeg and eggs. Beat until everything is incorporated.
4. Mix in flour and oatmeal in until everything is fully incorporated. Stir in the chocolate chips and pumpkin spice cookies.
5. Scoop cookie dough onto cookie sheet lined with parchment paper.
6. Bake for 12 minutes or until edges are lightly brown (center will not be set but continue to cook after being pulled from the oven). Let col five minutes on tray before serving.

S'mores Cookies with Toasted Marshmallows

Cookies before the chocolate dipping. Still great either way.

My son was SO excited for his S'mores cookie!

Sorry I have been M.I.A. again. My husband just took a new job and we were in transition. We moved across country and have finally just settled in. We are loving our new location and excited for the new position my husband has obtained.

In other news, as summer is coming to a close and campfires aren't as readily available as they were in the past few months, I figured I would revamp my FAVORITE Turtle Cookies into S'mores cookies with real toasted marshmallows. I have tried the little Mallow Bits that hold up better in baking but they don't have the same toasted marshmallow flavor that is in S'mores. So for this recipe, I used the real deal. Ooey-gooey toasted marshmallows. The only important thing to know about this recipe is that you have to use a muffin tin or whoopie pie pan. Otherwise, the real marshmallows will ooze all of the pan and you will have one nasty mess.

Ingredients
12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
Dash of cinnamon3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
3/4 cups chocolate chips
1/2 bag marshmallows
5 full sheets of graham crackers, broken into small pieces
Chocolate Appeals
Graham cracker crumbs

Directions
1. Heat oven to the broil settings. Place heavy duty aluminum foil on a baking sheet. Spray with Pam.
2. Sprinkle an even layer of marshmallows on the greased tin foil. Place on a middle rack and broil until golden brown. Remove from oven, stir the marshmallows, and return to middle rack until golden brown. Remove from oven, set aside.
3. Preheat oven to 375.
4. Beat butter and sugars together until light and fluffy.
5. Add vanilla, cinnamon baking powder, salt, baking soda, and egg. Continue to beat until everything is incorporated.
6. Mix in the flour until everything is fully incorporated. Stir in the chocolate chips, graham cracker pieces and toasted marshmallow goo. Scoop into balls and place in the refrigerator for at least an hour.
7. Place dough balls on a greased whoopie pie pan or a muffin tin lined with parchment paper (I used the muffin tin because I don't have one of those fancy whoopie pie pans. Bake for 12 minutes or until edges are lightly brown (center will not be set but continue to cook after being pulled from the oven. Let cool for five minutes on tray (if you can wait) before serving.
8. Melt chocolate appeals in a double broiler or in the microwave. Dip cooled cookies in chocolate, sprinkle with graham cracker crumbs, and set on parchment paper to harden.

Note: One no fail trick I have learned with chocolate appeals is that if you melt 3/4 of what you want to use, turn off the heat, and add the remaining 1/4. Stir to melt the remaining 1/4 through the heat of the already melted appeals. Perfect "tempering" every time.

Chocolate Red Velvet Gooey Butter Cake Cookies

These are DIVINE! A cross between a super moist cake and a cookie. One of my new favorites for sure. And if you have time and are feeling adventurous, I would dip the cookies in chocolate appeals (such as my Almond Joy Cookies).

Side note: I am TERRIBLE at blogging and all these fancy new things people do, but I have FINALLY fixed my pinterest button problem. Hopefully, now it is perfect. Let me know if you guys have any problems pinning from this blog.

Ingredients

1 box red velvet cake mix

8 ounces cream cheese, softened

1/2 cup butter, softened

1 egg

1 teaspoon vanilla

1 tbsp cocoa powder

1/2 cup white chocolate chips

1/2 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees.

2. Beat cream cheese and butter together until well combined. Add the egg and vanilla and mix.

3. Add cake mix and beat until combined.

4. Stir in the white chocolate chips and semi-sweet chocolate chips. 

5. Roll tablespoons of dough into balls and place on a parchment lined baking sheet. Bake for 10-12 minutes or until the top is set, but the center is still gooey. Cool on a wire rack.

Cadbury Caramel PB Cup Cookies

You all know how much I LOVE these Turtle Cookies! These are a spin off of those. Caramel in cookies in my new favorite thing. So why not pair it with some of my other favorite candies. DELICIOUS! This cookie base is so good! Words cannot even describe it! Seriously, these cookies with ice cream while hot .. UNREAL!


Ingredients
12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
3/4 cups Cadbury mini eggs (found around either Easter or Christmas)
1/2 cup caramel bites
1/2 cup Reese's Peanut Butter Cups, chopped

Directions
1. Preheat oven to 375.
2. Beat butter and sugars together until light and fluffy.
3. Add vanilla, baking powder, salt, baking soda, and egg. Continue to beat until everything is incorporated.
4. Mix in the flour until everything is fully incorporated. Stir in the Cadbury mini eggs, caramel bits, and chopped Reese's Peanut Butter Cups.
5. Scoop cookie dough onto cookie sheet lined with parchment paper. Bake for 12 minutes or until edges are lightly brown (center will not be set but continue to cook after being pulled from the oven. Let cool for five minutes on tray (if you can wait) before serving.

Snicker's Cookies

For "Foto Friday," I had to do 2 pictures. The first one is of Cash and the hubs after his win! 6-1 in conference :)! 

The second, me and my boy! Easily my favorite picture lately of the two of us! He is too cute for words!

These are SO good! I do not know why I am on a cookie kick lately but clearly I can't stop making/eating them! I used to not like cookies and only like the dough but this cookie base is just too good to pass up! If you do not have caramels and peanuts, you could easily chop up some snickers and throw them in the dough instead. Sometimes, I melt some chocolate appeals and dip half of my cookie into the melted chocolate. Either way, you can't go wrong. If you have not tried this cookie base (in the S'mores Cookies, Turtle Cookies, Almond Joy Cookies, or Oatmeal Chocolate Chip Pumpkin Spice Cookies), get out your ingredients and give it a whirl. You will NOT be disappointed!


Ingredients
12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
3/4 cups chocolate chips
1/2 cup caramel bites
1/2 cup peanuts, chopped (I used honey roasted nuts but you can use any kind of peanuts)

Directions
1. Preheat oven to 375.
2. Beat butter and sugars together until light and fluffy.
3. Add vanilla, baking powder, salt, baking soda, and egg. Continue to beat until everything is incorporated.
4. Mix in the flour until everything is fully incorporated. Stir in the chocolate chips, caramel bits, and chopped peanuts.
5. Scoop cookie dough onto cookie sheet lined with parchment paper. Bake for 12 minutes or until edges are lightly brown (center will not be set but continue to cook after being pulled from the oven. Let cool for five minutes on tray (if you can wait) before serving.

S'mores Cookies

I posted these S'mores Cookies a while ago but have been wanting to come up with something better for a while. I DO NOT like flat cookies, and these were far to flat; but they did taste amazing. So I have come up with this S'mores Cookie recipe. It is my Turtle Cookie revamped. They are DELICIOUS! And definitely not flat! I hope you enjoy this summer treat during the dead of winter :)!

Also, I will be gone for the next week traveling with my husband and his basketball team; therefore, there will be no posts. This also means I will miss "Foto Friday" so I figured that I would post a quick picture today! :) My little one has learned to give "kisses." Let's just say that when he saw himself in the mirror, he couldn't resist laying a fat one on himself haha.


Ingredients
12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
Dash of cinnamon3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups flour
3/4 cup graham cracker crumbs1 cup chocolate chips
1 cup marshmallows


Directions
1. Preheat oven to 375.
2. Beat butter and sugars together until light and fluffy.
3. Add vanilla, dash of cinnamon baking powder, salt, baking soda, and egg. Continue to beat until everything is incorporated.
4. Mix in the flour until everything is fully incorporated. Stir in the chocolate chips and marshmallows.
5. Scoop cookie dough and form into balls. Freeze for at least one hour (the freezing helps the marshmallows not ooze too much). 
6. Place onto cookie sheet lined with parchment paper. Bake for 12 minutes or until edges are lightly brown (center will not be set but continue to cook after being pulled from the oven. Let cool for five minutes on tray (if you can wait) before serving.

Almond Joy Cookies

These might just be one of my new favorite cookies! I LOVE them! I am slightly OBSESSED with coconut, and these have the perfect amount of coconut in them! Seriously, who doesn't like an almond joy? Eating an almond joy in a cookie ... perfection!


Ingredients
12 tablespoons butter
1 1/4 cup packed brown sugar
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 teaspoon coconut extract
1/4-1/2 teaspoon almond extract
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
3/4 cup chocolate chips
1/2 cup coconut
1/2 cup almond slices
Melted chocolate (for dipping)


Directions
1. Preheat oven to 375.
2. Beat butter and sugars together until light and fluffy.
3. Add vanilla, coconut extract, almond extract baking powder, salt, baking soda, and egg. Continue to beat until everything is incorporated.
4. Mix in the flour until everything is fully incorporated. Stir in the chocolate chips, coconut and almond slices.
5. Scoop cookie dough onto cookie sheet lined with parchment paper. Bake for 12 minutes or until edges are lightly brown (center will not be set but continue to cook after being pulled from the oven. Let cool for five minutes on tray (if you can wait) before serving.


Optional:  Once the cookies have cooled, melt chocolate in the microwave (the perfect way to melt chocolate to make it hard again is explained below). Dip half the cookies in the melted chocolate and place on a piece of parchment paper to dry.


How to Melt Chocolate so it Gets Hard Again
1. Place 2/3 of your chocolate into a microwave safe bowl. 
2. Melt in 20-30 second intervals, stirring in between each one until fully melted.
3. Stir in the remaining 1/3 chocolate and stir until the remaining chocolate is melted (if you need to put it back in the microwave for an additional 5 seconds, you can do so now).

Turtle Cookies

I bought those caramel bits at the grocery store last week. Ever since, I have been looking for new recipes to make with them. These are my new favorite spin off of chocolate chip cookies (including normal chocolate chip cookies). If you like turtles, you have to try these. I am not into flat cookies and these stay nice and fluffy. They are so soft and lucious: really, really good!

Ingredients
12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
3/4 cups chocolate chips
1/2 cup caramel bites
1/2 cup pecan pieces

Directions
1. Preheat oven to 375.
2. Beat butter and sugars together until light and fluffy.
3. Add vanilla, baking powder, salt, baking soda, and egg. Continue to beat until everything is incorporated.
4. Mix in the flour until everything is fully incorporated. Stir in the chocolate chips, caramel bits, and pecans.
5. Scoop cookie dough onto cookie sheet lined with parchment paper. Bake for 12 minutes or until edges are lightly brown (center will not be set but continue to cook after being pulled from the oven. Let cool for five minutes on tray (if you can wait) before serving.

Butterscotch Oatmeal Cookies

OMG OMG OMG OMG!!!! These cookies are UNREAL! I normally am not a cookie person but these cookies did not last on my counter long AT ALL. My husband and I literally ate a half batch of these cookies in TWO days! That was approximately 2 dozen cookies. I ate a dozen cookies in two days! Can you say sugar overload? But seriously, these cookies are just as good  hot as they are at room temperature. I am going to make another batch ASAP! I hope you enjoy these as much as I did! Thank you annies-eats.net!


Ingredients
¾ cup all-purpose flour
½ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup brown sugar
¼ cup granulated sugar
1 large egg
½ tsp. vanilla extract
1½ cups old fashioned oats
¾ cup shredded coconut
¾ cup butterscotch chips


Directions
1. Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  
2. In a bowl, combine the flour, baking soda, cinnamon and salt.  Stir to blend, and set aside.  
3. In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and smooth, about 2-3 minutes.  Beat in the egg until incorporated.  Blend in the vanilla.  
4. With the mixer on low speed, mix in the dry ingredients just until incorporated.  With a spatula, fold in the oats, coconut and butterscotch chips until evenly combined.
1. Drop scoops of dough (about 2 tablespoons each) onto the prepared baking sheets, a few inches apart.  Bake for 12-15 minutes, until just set and light golden, rotating the pans halfway through baking.  Let cool on the pans about 5 minutes, then transfer to a wire rack to cool completely.

White Chocolate Chip Macadamia Nut Cookies

Who doesn't love these cookies? Whether you try them at Subway or bake some Otis Spunkmeyer cookies, they always taste fantastic. It has been on my list of cookies to find a recipe for because I believe this is a cookie recipe that needs to be in every cookbook.

Let's just say, this recipe DID not disappoint. The recipe had rave reviews on every site that I saw it on; so, I decided to give it a try. They were delicious! I do not even need to try any other recipes out because this one is a keeper: better than Subway, better than Otis Spunkmeyer! If you enjoy these cookies, look no further and head straight to your kitchen to begin baking. You will be thrilled that you did!

Ingredients
1 cup butter
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
2 1/2 cups flour
1 teaspoon baking soda
10 ounces white chocolate chips
1 cup dry roasted macadamia nuts, chopped (my favorite are the ones from Costco)

Directions
1. Preheat oven to 375 degrees.
2. Beat the butter, granulated sugar, light brown sugar, vanilla, and salt together until light and fluffy.
3. Add eggs and beat well.
4. Mix in the flour and baking soda.
5. Stir in the white chocolate chips and chopped macadamia nuts until well incorporated.
6. Drop onto an ungreased cookie sheet and bake 8-10 minutes or until set.

Chewy Triple Chocolate Cookies

Ingredients
2 cups flour
1/2 cup dutch processed cocoa powder (substitute for unsweetened cocoa powder + 1/2 teaspoons baking soda)
2 teaspoons baking powder
1/2 teaspoon salt
2 2/3 cups semisweet chocolate chips
4 large eggs
2 teaspoons vanilla extract
10 tablespoons unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
1 1/2 cups semisweet chocolate chips
1 1/2 cups white chocolate chips

Directions
1. Combine the flour, cocoa powder, baking powder, and salt in a medium bowl. Whisk together; set aside.
2. Melt the 2 2/3 cups semisweet chocolate in a heatproof bowl in the microwave for 30 second intervals.
3. In the bowl of an electric mixer filled with the paddle attachment, beat the butter at medium speed until smooth and creamy. Mix in the sugars until well combined (the mixture will look granular).
4. Reduce the speed to low and gradually add the eggs and vanilla. Beat until well incorporated.
5. Add the chocolate to the mixing bowl in a steady stream. Continue beating until combined. Scrape the bottom and sides of the mixing bowl with a spatula.
6. Add the flour, cocoa powder, baking powder, and salt. Mix on low speed until just incorporated (do not over mix).
7. Stir in the chocolate chips.  Cover the bowl with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like (about 30 minutes).
8. Meanwhile, preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
9. Scoop the dough onto the prepared baking sheets with 1 3/4-inch cookie dough scoop, spacing the dough balls about 1 1/2 inches apart. Bake until the edges of the cookies have just begun to set but the centers are still very soft (about 10 minutes) rotating the sheets halfway through baking. Cool the cookies on the sheets about 10 minutes, transfer to cooling racks and allow to cool completely. Cool baking sheets before baking more batches with the remaining dough.

Oatmeal Raisin Cookies

As you know, I LOVE oatmeal cookies. These are no exception. My mom has been baking these oatmeal raisin cookies for years and gets ravs from everyone each time she makes them. 

This is a tried and true recipe that will never do you wrong. So old fashioned and delicious! A staple in my cookie recipe repertoire.

Ingredients
1/2 cup plus 6 tablespoons butter
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker oats
1 cup raisins

Directions
1. Heat oven to 350 degrees. In a large bowl, beat butter and sugars on medium speed until creamy.
2. Add eggs and vanilla; beat well.
3. Add flour, baking soda, cinnamon, and salt. Mix well.
4. Add oats and raisins. Mix well.
5. Drop dough by rounded tablespoonfuls unto ungreased cookie sheet. Bake 8-10 minutes.

Chocolate and Coconut Lace Cookies

This morning I was sick and laying in bed watching Food Network. I saw Giada making this cookie. I decided that I need to put it on my list of things to make (you can only imagine how long this list is). There is nothing like the present, and I already made them!

This was the first time that I have ever made a lace cookie. I prefer big fluffy cookies but decided to give them a try. They were DELICIOUS! I cannot stop eating them. I know I always say that everything is super easy, but really, these could not be any easier! If you like caramel-type things, you need to try this!

Ingredients
3/4 cup light brown sugar
1/2 cup sweetened, flaked coconut
1/4 cup unsalted butter, melted
1/4 cup flour
1/2 teaspoon pure vanilla extract
1/8 teaspoons fine sea salt (or just use salted butter and omit this)
Chocolate, melted (for drizzling or dipping)

Directions
1. Place an oven rack in the center of the oven. Preheat the oven to 375 degrees. Line 3 baking sheets with parchment paper. Set aside.
2. In a large bowl, mix together the brown sugar, coconut, melted butter, flour, vanilla, and salt.

3. Using a tablespoon measurer, scoop 6 balls of dough on each baking sheet (don't fill up the entire tablespoons because these suckers spread like no other). Lightly flatten the tops of the dough.
4. Cook until golden about 8-10 minutes (do not over bake or they will become crispy; I prefer mine softer). Let the cookies cool on the parchment paper.
5. Melt the chocolate (using a microwave or double broiler). Using a fork, drizzle the tops of the cookies with melted chocolate (or dip about half the cookie into the melted chocolate).
6. Freeze the cookies until the chocolate has set (about 5 minutes). Store in an airtight container at room temperature.

Ultimate Oatmeal Cookies

I have been wanting to make these Paula Deen cookies for quite some time. I finally decided to go for it tonight. They were FANTASTIC! How can you go wrong? Paula Deen, brown butter icing, and holiday flavors (even though it isn't the holidays)? If you are wanting some holiday cheer, even at the end of January (yes, January is almost over!), then go bake these delicious cookies!

I know it seems like a lot of ingredients but this recipe is just as easy as any other cookie recipe. You might also be surprised to find that you already have all the ingredients at home.

PS. I have just started uploading some pictures of my fondant and icing work to a flickr account. If you want to check out the few that are up there, the website is www.flickr.com/theblondebaker. Let me know what you think!

Ingredients for the Cookies
1/2 cup butter, softened
1 1/2 cup firmly packed brown sugar
1/2 cup shortening
2 large eggs
1/2 cup whole buttermilk (I just used milk and vinegar)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 1/2 cups quick-cooking oats
1 1/2 cups walnuts or pecans, chopped
1 cup raisins
1 teaspoon vanilla extract

Ingredients for the Brown Butter Icing
1/2 cup butter
3 cups powdered sugar
1 teaspoon vanilla extract
3-4 tablespoons water

Directions for the Cookies
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. In a large bowl, beat butter, brown sugar, and shortening on medium speed with an electric mixture until fluffy.
3. Add eggs, and beat until fluffy. Add buttermilk, mixing to combine.
4. Add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, salt, and clove. Mix until combined.
5. Add the oats, walnuts, raisins, and vanilla. Stir until well combined.
6. Drop cookies on prepared baking sheets about 1 1/2 inches apart. Bake 12-14 minutes, or until edges are lightly browned.
7. Let cool on pans for 2 minutes. Drizzle with Brown Butter Icing (directions follow) while the cookies are still warm.

Directions for the Brown Butter Icing
1. In a small sauce pan, melt butter over medium heat until golden brown (do not be afraid to brown it, this is what gives the icing a caramel taste), stirring occasionally.
2. Remove saucepan from heat; whisk in confectioner's sugar and vanilla.
3. Whisk in enough water for desired drizzling consistency.

Very Berry Oatmeal Cookies

I saw this recipe a few weeks ago and have been dying to try it. So tonight, I finally made them. WOW! All I can say is WOW! They were absolutely delicious. If you like oatmeal raisin cookies, you will LOVE these. My husbands first words after trying one, "Those cookies are REALLY good!" I want another one just thinking about how delicious they were. Trust me, these will be one of your never fail recipes! 

Not to mention, for the forth of July, you can replace the raisins for white chocolate chips (now you have red white and blue cookies ... so festive).

Ingredients

1 cup butter, room temperature

1 cup sugar

1 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 1/2 cups oatmeal (rolled or quick cooking, not instant)

1 cup pecans, chopped (if desired)

2/3 cup raisins

2/3 cup dried cranberries

2/3 cup dried blueberries

Directions

1. Preheat oven to 350 degrees. 

2. In a large bowl, cream together the butter and sugars until the mixture is light and fluffy. Add the eggs, one at a time. Add the vanilla extract.

3. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add the flour mixture into the butter mixture.

4. Mix in the oatmeal, dried fruit, and pecans.

5. Spray a cookie sheet and place 1 1/2 inch dough balls 1 1/2 inches apart. Bake 10-13 minutes (I did 11). Cool on a baking sheet for at least 1-2 minutes before transferring the cookies to a wire rack.

Fruit Pizza (Individual Size)

First of all, is this little one not adorable?! She is holding the fruit pizza she made :).

Anyways, I was craving a fruit pizza and decided to make them in individual sizes. Everyone can make their own and top it with their favorite fruits. This recipe is great for kids.

These cookies were absolutely delicious. And because they have fruit on them, that makes them sort of healthy. Right?

The cookies are the perfect texture. The filling is sweet. And the fruit makes it all come together perfectly. I am drooling just thinking about them!

Ingredients for the Sugar Cookies
1/2 cup butter
1 cup sugar
1 egg
1 tablespoon heavy whipping cream
1 tablespoon vanilla
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Ingredients for the Filling
1 (8 ounce) package cream cheese
1/2 - 1 cup white sugar
2 teaspoons vanilla extract

Ingredients for the Topping
Fruit of your choice, chopped

Directions for the Sugar Cookies
1. Preheat oven to 375 degrees.
2. Combine flour, baking powder, and salt in a small bowl.
3. In a separate bowl, cream butter until soft. Beat in sugar, egg, heavy whipping cream, and vanilla.
4. Stir in the flour mixture.
5. Refrigerate until well chilled (overnight is best but at least a few hours).
6. Roll out dough on floured surface and cut into shapes. Place on ungreased baking sheet and cook for 8-10 minutes.

Directions for the Filling
1. Combine all ingredients until well blended and the sugar is no longer grainy.

Directions for Assembly
1. Allow cookies to cool completely.
2. Spread filling over the cookie.
3. Top with small fruit pieces of your choice.

Cinnamon Roll Cookie Dough Pops

Not only did I make pumpkin cookie dough pops, but I also made mummy cookie dough pops. These ones are by far my favorite decorate cookie pops thus far. They are similar in construction to the pumpkin ones with a few minor differences.

Ingredients
1 cup all purpose flour

1/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 stick of butter, softened

3/4 cup brown sugar

1/2 teaspoon vanilla

3/4 cup white chocolate chips, chopped

2 bags white chocolate appeals

Black candy for eyeballs (or you can just dye some white chocolate black, which is what I did or use an edible writing pen)
Directions
1. In a large bowl, cream together the butter and packed brown sugar (make sure you really cream it together because if you don't, the sugar might be grainy).
2. Add the vanilla, cinnamon, salt, and flour. Mix until well combined.
3. Add in the white chocolate chips.
4. Roll into balls and flatten a little bit (kind of like a thick quarter). Place the popsicle stick into the ball (if it gets to cold and you try to put the popsicle stick into the cookie dough ball, it will crack). Refrigerate until firm.
5. Melt the chocolate in a double broiler or melting pot.
6. Remove the stick. Dip into the melted chocolate; place the stick back in the cookie dough.

7. Place back in the refrigerator until the chocolate gets hard.

8. Dip the pop into the chocolate. Gently tap the stick on the side of the bowl until all the excess chocolate has come off (do not tap the stick as it will likely knock the cookie dough off the stick).

9. Place the stick into a Styrofoam block. Once done dipping them, place back in the refrigerator until dry.

10. Once dry, place the eyes onto the pops. 

11. Drizzle with extra white chocolate to give the pop a mummy effect. Place back in the styrofoam block and back in the refrigerator until it is dry. Package.

Note: These do not have to be stored in the refrigerator but most people like their cookie dough cold (if you wanted to eat warm cookie dough, you should just eat a cookie)

Oatmeal Peanut Butter Cookie Dough Pops

Yes, this weekend, I turned my favorite cookie dough into a cookie dough pop (aka cookie dough without the raw eggs). Why risk salmonella when the dough tastes just as good without the egg? I also turned the normal cookie dough pops into pumpkins for Halloween. I hope you give these a try and enjoy them as much as I do.

Ingredients
1/2 cup peanut butter
1/4 cup butter, melted
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/2 cup oatmeal, ground up in a Cuisenart
1/8 - 1/4 cup flour (depending on how firm you want your dough; remember it is going to be eaten cold so it will firm up more once it is put in the refrigerator)
1/2 cup white chocolate chips (chopped)
1/2 cup butterscotch chips (chopped)
2 bags orange chocolate appeals
1 package of green tic tacs (or white ones that are dipped in green chocolate)

Directions
1. In a large bowl, cream together the peanut butter, butter, and packed brown sugar (make sure you really cream it together because if you don't, the sugar might be grainy).
2. Add the vanilla, oatmeal, and flour. Mix until well combined.
3. Mix in the remaining ingredients.
4. Roll into balls. Place the popsicle stick into the ball (if it gets to cold and you try to put the popsicle stick into the cookie dough ball, it will crack). Refrigerate until firm.
5. Melt the chocolate in a double broiler or melting pot.
6. Remove the stick. Dip into the melted chocolate; place the stick back in the cookie dough.
7. Place back in the refrigerator until the chocolate gets hard.
8. Dip the pop into the chocolate. Gently tap the stick on the side of the bowl until all the excess chocolate has come off (do not tap the stick as it will likely knock the cookie dough off the stick). Stick the tic tac in the top to make the pumpkin stem.
9. Place the stick into a Styrofoam block. Once done dipping them, place back in the refrigerator until dry. Once dry, decorate and package.

Decorating tips: If you have an edible writing pen, you can make the pumpkins into jack-o-lanterns.

Cinnamon Roll Cookies

I have been dying to make cinnamon roll cookies for quite some time. While I was looking for some new recipes, I came across a cinnamon roll cookie recipe that I just couldn't resist. This recipe was not your average cinnamon roll cookie; the dough was a cross between a sugar cookie and a real cinnamon roll. These are puffy, full of flavor, and even scrumptious without frosting. Just think: no yeast, less time, and just as delicious. This might be my new favorite cookie!

Ps. I apologize for my lack of pictures lately. I got a new phone, and the camera on it SUCKS! I never have my camera with me but I will be better about it, I promise. Get ready tomorrow for another AWESOME post. It might be my new favorite dessert. Can't wait to share it with you.

Ingredients for Dough
2/3 cup sugar
1/3 cup butter, softened
1 egg
1/2 teaspoon vanilla
1/3 cup sour cream
2 cups flour (maybe extra if your dough is too sticky)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
Dash of salt

Ingredients for Assembly
1/3 cup butter, softened, divided into 2 tablespoons
1/2 cup packed brown sugar, divided into 1/4 cup
1/2 teaspoon ground cinnamon, divided into 1/4 teaspoon
1/2 cup chopped nuts, divided into 1/4 cup

Ingredients for Frosting
1/4 cup butter, softened
1/2 (8-ounce) package cream cheese, softened
1/2 (16-ounce) box confectioners' sugar
1/2 teaspoon pure vanilla extract

Directions for Dough
1. In an electric or stand mixer, cream the sugar and butter together.
2. Add the eggs, vanilla, and sour cream until well combined.
3. Add the flour, baking soda, baking powder, and salt. Mix until well combined. If your dough seems too sticky, add a little more flour until it is workable.
4. Make into a disk and wrap in plastic wrap. Put in the refrigerator for at least 2 hours.

Directions for Assembly
1. Preheat oven to 350 degrees. Line a baking dish with parchment paper.
2. Break the disk in half. Roll each half into a 12 inch X 5 inch rectangle on a piece of floured plastic wrap.
3. Spread each rolled piece of dough with 2 tablespoons of softened butter, 1/4 cup packed brown sugar, and 1/4 teaspoon cinnamon.

4. Start rolling the dough the long ways to make a log shape.
5. Using a sharp knife, cut 1/2 inch pieces of dough. Place on the parchment paper. Bake for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

Directions for Frosting
1. Cream together the butter and cream cheese.
2. Add in the confectioners' sugar and vanilla extract. Mix until well incorporated.
3. Add the frosting to the cookies.

Oatmeal Cranberry White Chocolate Chip Cookies

Britt and I have FINALLY been reunited and had a terrific Sunday dinner together with our families. We even had enough time to bake together! SO good to be back in the kitchen with one another! 


After debating forever about what to bake, we decided on these cookies. They were TO DIE FOR! The flavors were amazing. These will definitely be a Christmas cookie tradition! 


We only made about 9 cookies and froze the rest of the dough in individual cookies 'pucks.' This makes it much easier to bake the cookies at a later date. (For future baking of frozen cookies, bake at the same temperature for an extra minute or two.)


Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 cup white chocolate chips
1 1/2 cups dried cranberries
1 cup coconut flakes
1 cup pecans, chopped


Directions
1. Preheat oven to 350° F.
2. Combine, flour, baking soda, salt and cinnamon in small bowl. 
3. In a separate bowl, beat butter, granulated sugar, brown sugar, eggs and vanilla extract. 
4. Gradually beat in the flour mixture. Stir in oats, cranberries, white chocolate chips, coconut flakes, and pecans.

5. Roll into balls about 1 1/2 inches big and place on a pan about 2 inches apart. 
6. Bake for 10-12 minutes. Cool on baking sheets for 1 - 2 minutes; remove to wire racks to cool completely.