Kumquat Glazed Honey Oat Cookies

Picture this: A soft and chewy oatmeal cookie with a deep honey flavor- doesn’t that sound delicious? They were but they needed something more. Like a glaze. A citrus glaze. A tangy yet sweet super amazing kumquat glaze. Which brings you to perfection.

Ingredients: Cookies (adapted from Giant Honey and Oat Cookies in Betty Crockers Ultimate Cookie Book)

1 and 1/2 cups granulated sugar

3/4 cup unsalted butter, softened

2/3 cups honey

1 large egg

1 large egg white

1 teaspoon vanilla extract

3 and 1/3 cups quick-cooking oats

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Kumquat Glaze

2 cups powdered sugar

1/4 cup kumquat juice

Recipe: Cookies

Preheat the oven to 350F and grease two baking sheets.

On low speed, mix together the sugar, butter, honey, egg, egg white, and vanilla for about 2 minutes. Then mix on medium speed until smooth and combined.

In a separate bowl, mix together the oats, flour, baking soda, and salt. Slowly add to the wet batter on low speed.

Scoop dough into 1/4 cup measurements.

Bake for 10 minutes- they will still be very soft on top and look undone. They’re not! Let cool before glazing.

Kumquat Glaze

Whisk together all ingredients!

Enjoy!

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Red Velvet Chocolate Chip Cookies

Another Valentine’s Day themed recipe! These red velvet cookies are amazing. They are soft and slightly chewy with the signature red velvet flavor.

Ingredients: Cookies

1/2 cup unsalted butter, cold

3/4 cup granulated sugar

2 large egg yolks

3 tablespoons full-fat sour cream

1 teaspoon vanilla extract

*red food coloring gel

1 and 1/2 cups all-purpose flour

2 tablespoons unsweetened natural cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chocolate chips

Recipe: Cookies

Preheat the oven to 350F.

Cream together the butter and sugar until light and fluffy.

Beat in the egg yolks until smooth; add the sour cream, vanilla, and food coloring.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

While mixing on low, gradually pour the dry mixture into the wet until smooth.

With a spoon, stir in the chocolate chips.

Bake for ten minutes.

Enjoy!

Nutella Frosted Chocolate Sugar Cookies

Best. Cookies. Ever. The best chocolate sugar cookies ever topped with soft, fluffy, clouds of Nutella buttercream. Perfection!

You need:

1/2 batch of these chocolate sugar cookies

Ingredients: Nutella Frosting

1/2 cup salted butter, softened

1 jar Nutella

1 cup powdered sugar

1/4 cup heavy cream

Recipe: Nutella Frosting

Whip softened butter until light and fluffy, about two minutes.

Beat in Nutella until thoroughly combined.

Mix in powdered sugar and then slowly beat in heavy cream.

Spread on cookies and chill!

Enjoy!

 

Candy Corn Peanut Butter Potato Chip Cookies

Okay, these don’t actually have any real candy corn in them but they do have those mini candy corn creme bars Hershey has. Which are, by the way, delicious. The ingredients in these cookies may not seem to go together but they really, really do. Candy corn is known to go with salted peanuts and I think candy corn is perfect with potato chips so they are perfect! Also, these cookies are soft, chewy, and thick (i.e. PERFECTION)

Ingredients: Candy Corn Peanut Butter Potato Chip Cookies

1/4 cup unsalted butter, room temperature

1/4 cup peanut butter (I used homemade)

1/2 cup light brown sugar

1/2 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1 and 3/4 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon half and half

1 cup crushed potato chips

1 cup chopped candy corn white chocolate

Recipe: Candy Corn Peanut Butter Potato Chip Cookies

Preheat oven to 350F.

Cream butter, peanut butter, and both sugars until light and fluffy.

Beat in egg and vanilla until creamy.

Slowly mix in dry ingredients.

Add in half and half.

Mix in the potato chips and chocolate.

Scoop them onto two baking trays using a medium cookie scoop. Bake for 14 minutes.

Enjoy!

Pecan Caramel Cookies

Soft, chewy cookies full of brown sugar and stuffed with caramel bits and pecans. So good. I love these cookies and you will too.

Ingredients: Pecan Caramel Cookies (makes 30)

1 cup unsalted butter, melted and cooled slightly

1 and 1/2 cups brown sugar

1/2 cup granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

3 and 1/4 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking soda

1 cup roughly chopped pecans

1 cup caramel bits

Recipe: Pecan Caramel Cookies

Preheat oven to 350F.

Mix butter and both sugars together until well combined.

Beat in eggs, one at a time, and vanilla extract.

In a separate bowl, combine dry ingredients, flour, salt, and baking soda.

Slowly mix dry ingredients into wet until barely combined.

With a spoon, mix in pecan halves and caramel bits.

Using a medium cookie scoop, spoon onto cookie sheets and bake on the bottom rack of the oven for 10 minutes, or until the bottom is brown.

Enjoy!

Wild Blueberry Chocolate Chunk Oatmeal Cookies

These are probably my favorite cookies that I’ve made so far. Soft, chewy, filled with oats, dried blueberries, and chocolate…so good! You don’t have to use dried wild blueberries, or dried blueberries, but I highly suggest it.

Ingredients: Wild Blueberry Chocolate Chunk Oatmeal Cookies

1/2 cup unsalted butter, cold

1/2 cup dark brown sugar

1/4 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

3/4 cup all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1 and 1/2 cups quick oats

1/3 cup chopped dark chocolate

1/2 cup dried wild blueberries

Recipe: Wild Blueberry Chocolate Chunk Oatmeal Cookies

Preheat oven to 350F.

Cream the butter until fluffy, about 1 minute. Then add in both sugars until well-combined.

Beat in the egg and vanilla until smooth.

In a separate bowl, whisk together flour, salt, and baking soda.

With a spoon, mix dry ingredients into wet. Mix in oatmeal and then chocolate and blueberries.

Spoon onto cookie sheets, makes about 12 cookies. And bake for 9-10 minutes, or until the edges are slightly brown.

Enjoy!

 

Copycat Lofthouse Sugar Cookies

I thought this blog needed some pink and fluffy frosting after the two chocolate desserts, so I made these copycat Lofthouse sugar cookies.

Ingredients: Lofthouse Sugar Cookies (slightly adapted from here)

1/4 cup sour cream

1/2 cup granulated sugar

1/4 cup unsalted butter, softened

1 large egg, room temperature

1/2 teaspoon vanilla extract

1 and 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Lofthouse Sugar Cookie Frosting

1/4 cup unsalted butter, softened

1/4 cup shortening

2 cups powdered sugar

2 tablespoons milk

1 teaspoon vanilla extract

pink food coloring *optional

Recipe: Lofthouse Sugar Cookies

Preheat oven to 350F.

In a large bowl mix sour cream, sugar, butter, eggs and vanilla until smooth.

In a smaller bowl combine flour, baking powder, baking soda and salt, then add to wet mixture and mix until everything is just incorporated.

With a cookie scoop, scoop out even size scoops of dough and then roll in a ball in your hand and place on a cookie sheet and slightly flatten with your hand so it’s in a circular shape.

Bake for 7-10 minutes, or until the bottoms are golden brown. They may seem under done but they aren’t. Transfer to a cooling rack and let cool completely before frosting.

Lofthouse Sugar Cookie Frosting

Beat shortening and butter until smooth.

Then, beat in the powdered sugar.

Add milk, vanilla, and food coloring.

 

Enjoy!

 

 

 

No Bake Cookies

The cookies are delicious! They’re filled with quick oats, marshmallow, rice cereal, and cocoa powder and, best of all, they’re no bake. Perfect for summer! You’ve got to make these!

Ingredients: Cookies

2 cups granulated sugar

4 tablespoons cocoa powder

2 sticks butter

1/2 cup milk

1 teaspoon vanilla

1 and 1/2 cups quick cooking oats

1 and 3/4 cups rice cereal

1 cup chopped marshmallows,

Recipe: Cookies

In a saucepan, bring the sugar, cocoa, butter, and milk to a rapid boil for three minutes.

Then quickly mix in the vanilla, oats, rice cereal, and marshmallows and drop tablespoons onto a sheet of parchment paper. Let cool and then eat!

Enjoy!

 

Peanut Butter Blossoms

I know, another peanut butter chocolate recipe, but really, is that ever a bad thing? This recipe’s a classic. A Hershey Kiss stuck on top of a still hot peanut butter cookie. Yum.

Ingredients: Cookies (from here)

1/2 cup shortening

3/4 cup creamy peanut butter

1/3 cup brown sugar

1/3 cup granulated sugar

1 egg, room temperature

2 tablespoons whole milk

1 teaspoon vanilla extract

1 and 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

*Extra granulated sugar

48 Hershey Kisses, unwrapped

Recipe: Cookies

Preheat oven to 375F.

Beat shortening and peanut butter together until creamy.

Whip in both sugars until lighter in color.

In a separate bowl, mix together the flour, baking soda, and salt. Add, in intervals, to the wet batter.

Roll cookie dough into 1 inch balls and roll in granulated sugar before setting on an ungreased cookie sheet.

Bake for 8-10 minutes, or until lightly browned on the bottom. Immediately press kisses into the cookies and cool. After five minutes, move cookies to a wire rack.

Enjoy!

 

 

Everything Cookies

Why are these delicious, super chewy cookies called Everything Cookies? Simply because they have everything in them! Seriously, these cookies have mini peanut butter cups, miniature Kit Kats, M&Ms, two kinds of chocolate chips, and oats. How could you possible go wrong with these? If you want, you can substitute any of the candies. These cookies would be good with anything, and everything, in them 🙂

Ingredients: Cookies *Makes 24

2 sticks unsalted butter, cold and cubed

1 cup granulated

1 cup brown sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

2 and 3/4 cup all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup M&Ms

1/2 cup mini peanut butter cups

1/2 cup kit kat minis

1/2 cup milk chocolate chips

1/2 cup dark chocolate chips

1/2 cup oats

Recipe: Cookies

Preheat oven to 350F.

Cream butter and sugar until light and fluffy, about 5 minutes.

Beat in the eggs, one at a time, and the vanilla extract.

In a separate bowl, combine the dry ingredients and add slowly to the wet batter.

Mix in all the mix-ins. Shape into 2 tablespoon sized balls.

Bake for 10 minutes, or until the edges are lightly browned.

Enjoy!