Oreo Stuffed Chocolate Chip Cookies

Yes, you saw that right. These are awesome and huge. More like a fork and knife cookie. TRY them now.

2 sticks softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag Oreo Cookies


Preheat oven to 350 degrees.   In a stand or electric mixer cream butter and sugars until well combined.  Add in eggs and vanilla until well combined.

In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.  Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie.  Take another scoop of dough and place on bottom of Oreo Cookie.  Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough.  Place onto a greased baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking.  Let cool for 5 minutes before transferring to cooling rack.


Recipe adapted from: Picky Palate

Coconut Macaroons

Recently, I was at my favorite bakery in town buying a loaf of fresh bread when I smelled this sweet cookie. I usually would not buy coconut macaroons - I just never think about them. These cookies smelled so good that I had to buy one. Immediately after we devoured the cookie, Chad said I need to learn to make them. So, I did. I found an EASY recipe here and they were so good!

1 1/3 cups flaked coconut
1/3 cup sugar
2 Tablespoons all-purpose flour
1/8 teaspoon salt
2 egg whites
1/2 teaspoon vanilla extract

Preheat oven to 325.
In a small bowl, combine the coconut, sugar, flour and salt. Stir in the egg whites and vanilla; mix well.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake for 18-20 minutes or until golden brown.
Cool on a wire rack.

Nutella Smooch Cookies

Nutella Smooch Cookies

1/2 cup shortening

1/2 cup Honey Roast Peanut Butter

1/4 cup Nutella

1/3 cup sugar

1/3 cup light brown sugar

1 egg

2 TBS milk

1 tsp. vanilla

1 1/2 cup flour

1 tsp. salt

1/2 tsp. baking soda

1 10 oz package mini chocolate kisses

Preheat oven to 375.

Beat shortening, peanut butter and Nutella till well combined.

Add sugars and beat till fluffy.

Add egg, milk and vanilla. Continue mixing and gradually add in flour, baking soda and salt. Once well combined, roll dough into little balls.

Roll balls into access sugar and place on an ungreased cookie sheet.

Bake 8-9 minutes or until lightly browned.

When cookies come out, immediately place 3 little kisses on each cookie.

Cool on a wire rack and enjoy!

Chad's rating: 10/10

Amy's rating: 10/10

Recipe adapted from Hershey's peanut butter blossom cookies - I added Nutella and used honey roast peanut butter.

Chocolate Cake Cookies

Chocolate Cake Cookies

1 8 oz cream cheese - softened

1 stick butter - softened

1 egg

1 teaspoon vanilla

1 18 oz box chocolate cake mix

Confectioner's sugar for dusting

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.

Preheat oven to 350.

Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Chad's rating: 10/10

Amy's rating: 10/10

Recipe adapted from the food network.

Flu Fighter Cookies

Flu Fighter Cookies

2 1/4 cups all purpose flour

1 1/4 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon cinnamon

1/2 teaspoon grated nutmeg

pinch of ground cloves - I omitted

1/4 teaspoon salt

1 stick unsalted butter, softened

1 cup dark brown sugar

2 large eggs

1/4 cup molasses

1/4 cup low fat Greek yogurt

1 tablespoon grated ginger

2 teaspoons lemon zest

1/2 cup old fashioned oats

1 1/4 cup golden raisins

1 1/4 cup dried cranberries

1 1/4 cup chopped walnuts

1. Spray Pam on 2 baking sheets. Whisk the flour, baking soda, baking powder, cinnamon, nutmeg and salt in bowl.

2. Beat the butter and brown sugar on medium speed until light and fluffy - 3 minutes. Beat in eggs one at time, fully incorporate each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth. Reduce mixer to low and slowly beat in flour mixture to make a sticky batter (do not over mix). Fold in the oats and half of the raisins, cranberries and walnuts. Mix the remaining dried fruit and nuts in a bowl and set aside.

3. Drop spoonfuls of batter on prepared cookie sheets. Top each with reserved fruit and nuts and chill for 30 minutes.

4. Preheat oven to 375.

5. Bake cookies until dark golden but still soft, 10 - 12 minutes. Cool on wire rack.

Chad's rating: 10/10

Amy's rating: 10/10; Yummy!

Flu fighter ingredients: ginger, cranberries, oats, walnuts and yogurt

Recipe adapted from October 2009 Food Network Magazine.

Chocolate Chip Cookies

Chocolate Chip Cookies

2 sticks of unsalted butter, softened

2 eggs

1 cup sugar

1 cup brown sugar, packed

1 1/2 teaspoon vanilla

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 package Nestle semi sweet chocolate chips

Mix together butter, sugars, eggs and vanilla till creamy. Slowly add flour, salt and baking soda to mixture. Once all combined, stir in chocolate chips. Drop onto greased cookie sheet in rounded spoonfuls. Bake in a preheated oven at 350 degrees for 10 minutes. Let cool on rake for at least 10 minutes.

Chad's rating: 10/10

Amy's rating: 10/10