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!

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!

Gooey Chocolate Toffee Coconut Bars

My awesome aunt Wendy sent me a recipe she thought I would like for Hershey’s “Rich Chocolate Chip Toffee Bars” I made them and they were amazing! I changed a few things, but that’s the good thing about this recipe- it’s infinitely adaptable!

Ingredients: Gooey Chocolate Coconut Pecan Bars (adapted slightly from here)

2 and 1/3 cups all-purpose flour

2/3 cups dark brown sugar

3/4 cup salted butter, room temperature

1 large egg, slightly beaten

1 cup dark chocolate chips

1 cup milk chocolate chip

1 cup coarsely chopped pecans

1 can (14oz) sweetened condensed milk

1 and 1/3 cups toffee bits

1/2 cup sweetened coconut flakes

Recipe: Gooey Chocolate Coconut Pecan Bars

Preheat the oven to 350F and grease a 9×13 pan.

In a large bowl, combine the flour and sugar. Cut in the butter until the mixture resembles coarse crumbs; add the egg and beat well.

Stir in 1 and 1/2 cups of the chocolate chips and all of the nuts. Set aside 1 and 1/2 cups of the mixture.

Press the remaining crumbs on the bottom of the prepared pan and bake for ten minutes.

Pour condensed milk over the hot crust. Set aside 1/4 cup of toffee bits, and sprinkle the rest over the crust along with the rest of the chocolate chips, crumb mixture, and coconut flakes.

Bake 25-30 minutes, or until the top is golden brown. Top with remaining toffee bits.

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!

 

M&M Cookie Bars

These M&M cookie bars are amazingly easy and simple to make. They’re also really, really good. The flavors are pure vanilla and brown sugar with a pop of chocolate. They’re soft, chewy, and perfect to eat on the go.

Ingredients: M&M Cookie Bars

2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

3/4 cup unsalted butter, melted and slightly cooled

1 cup brown sugar

1/2 cup granulated sugar

1 large egg

1 large egg yolk

1 tablespoon vanilla extract

1 and 1/4 cup mini M&Ms

Recipe: M&M Cookie Bars

Preheat oven to 350F. Grease a 9×13 pan.

Whisk the flour, salt, and baking powder together in a small bowl.

In another bowl, whisk together the butter and both sugars. Add the egg, egg yolk, and vanilla; mix well.

Fold dry ingredients into the egg mixture until just combined.

Stir in 1 cup of the mini M&Ms. Press batter into the pan and sprinkle the 1/4 cup of mini M&Ms on top.

Bake for 22-28 minutes or until top is slightly firm and golden. Cool before cutting.

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!