Salted Toffee and Dark Chocolate Chunk Oatmeal Cookies

Serves 11 Large Cookies or 22 Regular Cookies

Total Time Less Than One Hour

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 1 / 2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 cup oats (rolled oats for a chewier texture or quick oats for a softer texture)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup dark chocolate chunks (or chocolate chips)
  • 1 cup toffee pieces
  • optional: flakey sea salt to finish

Preparation

Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.

In a large mixing bowl, use a mixer to cream together butter, brown sugar and granulated sugar (approximately 3-4 minutes, scraping the sides of the bowl and beater after the first 2 minutes). Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix. Set aside bowl.

In a medium mixing bowl, whisk together all-purpose flour, oats, baking soda and salt. Add this dry ingredient mixture to the other large mixing bowl. Stir to combine or use the paddle attachment on your mixer. It should come together as a thick dough. Pour in the chocolate chunks and toffee pieces and combine.

Place the dough into the refrigerator to chill for 30 minutes. Do not skip this step. Not properly chilling the dough will result in over spreading and oily cookies.

Use a 1 / 2 cup measuring cup to form dough into 11 large dough portions. If you would prefer regular sized cookies, use a 1 / 4 cup measuring cup and form 22 dough portions. Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie.

Bake for 10-11 minutes for large sized cookies or 9-10 minutes for smaller sized cookies. A lighter colored baking sheet will likely require the longer bake time while a darker colored baking sheet will likely require the shorter bake time. Remove from the oven when the bottoms appear to be golden brown but the middle still appears soft. Let the cookies completely cool and set up on the baking sheet for at least 10 minutes. Finish with flakey sea salt if desired.

Store in a closed container for up to three days. Enjoy!

Soft and Gooey S’mores Stuffed Cookies

Serves 10 Large Cookies or 20 Regular Cookies

Total Time 1 Hour 30 Minutes

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 1 / 2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 graham crackers, full sheets
  • 1 1/2 cup chocolate chunks or chips, semi-sweet or dark
  • 10 – 20 marshmallows, standard size

Preparation

Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.

In a large mixing bowl, use a mixer to cream together butter, brown sugar and granulated sugar (approximately 3-4 minutes, scraping the sides of the bowl and beater after the first 2 minutes). Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix. Set aside bowl.

In a medium mixing bowl, whisk together all-purpose flour, baking soda and salt. Using a food processor or high speed blender, finely pulse/crush the 6 graham cracker sheets. You may also add the graham crackers to a ziploc bag and use a rolling pin for this step instead. Make sure that no large pieces remain and that the mixture is only fine crumbs. You may use a fine mesh strainer to ensure this. Add the graham cracker crumbs to the dry ingredient mixture and combine.

Add your dry ingredients to the other large mixing bowl. Stir to combine or use the paddle attachment on your mixer. It should come together as a thick dough. Pour in the chocolate chunks and combine.

Use a 1 / 2 cup measuring cup to form dough into 10 large dough portions. If you would prefer regular size cookies use a 1 / 4 cup measuring cup and form 20 dough portions. Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie.

Use the palm of your hand to slighty flatten the dough balls. Take one standard marshamllow and place in the center of each dough ball. Carefully fold the dough around the marshamllow so that you can no longer see the marshmallow. Place the dough ball seam side down on the baking sheet. Do this for each cookie.

Cover the baking sheets with either plastic wrap or aluminum foil and place into the refrigerator to chill for 30 minutes. Do not skip this step. Not properly chilling the dough will result in oily cookies that have spread too much.

Bake for 10-11 minutes for large sized cookies or 9-10 minutes for smaller sized cookies. A lighter colored baking sheet will likely require the longer bake time while a darker colored baking sheet will likely require the shorter bake time. Remove from the oven when the bottoms appear to be golden brown but the middle still appears very soft. The cookies need to be left to completely cool and set up on the baking sheet for at least 10-15 minutes before removing.

Store in a closed container for up to three days. Enjoy!

Extremely Thick and Chewy Kitchen Sink Cookies

Serves 10 Large Cookies or 20 Regular Cookies

Total Time One Hour

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 1 / 2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cup chocolate chips (semi-sweet or dark)
  • 3 / 4 cup or 16 unwrapped caramel candies, cut into 1/4″ pieces
  • 1 / 2 cup pretzels, broken into small pieces

Preparation

Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.

In a stand mixer or large mixing bowl, cream the butter, brown sugar and granulated sugar (approximately 3-4 minutes, scraping the sides of the bowl and beater after the first 2 minutes). Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix. Set aside bowl.

In a medium mixing bowl, whisk together all-purpose flour, baking soda and salt. Add this dry ingredient mixture to the other large mixing bowl. Stir to combine or use the paddle attachment on your mixer. It should come together as a thick dough. Pour in the chocolate chips, caramel candies and pretzels and combine.

Place the dough into the refrigerator to chill for 30 minutes. Do not skip this step. Not properly chilling the dough will result in over spreading and oily cookies.

Use a 1 / 2 cup measuring cup to form dough into 10 large dough portions. If you would prefer regular sized cookies, use a 1 / 4 cup measuring cup and form 20 dough portions. Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie.

Bake for 10-12 minutes for large sized cookies or 9-11 minutes for smaller sized cookies. A lighter colored baking sheet will likely require the longer bake time while a darker colored baking sheet will likely require the shorter bake time. Remove from the oven when the bottoms appear to be golden brown but the middle still appears soft. Let the cookies completely cool and set up on the baking sheet for at least 10 minutes.

These are best consumed the day they are made! Note that the pretzels will soften and lose their crunch with time.

Enjoy!

The Thickest and Gooiest Chocolate Chip Cookies

Serves 9 Large Cookies or 18 Regular Size Cookies

Total Time 1 Hour 30 Minutes

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 1 / 2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 3/4 cups chocolate chips (*optional extra 1 / 4 cup to press into dough before baking)

Preparation

Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.

In a stand mixer or large mixing bowl, cream butter, brown sugar and granulated sugar for approximately 3-4 minutes or until light and creamy. Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix. Set aside bowl.

In a medium mixing bowl, whisk together all-purpose flour, baking soda and salt. Add this dry ingredient mixture to your large mixing bowl and combine. It should come together as a thick dough. Add the chocolate chips and combine.

Place the dough into the refrigerator to chill for one hour. Do not skip this step. Not properly chilling the dough will result in over spreading and oily cookies.

Use a 1 / 2 cup measuring cup to form dough into 9 large dough portions. (If you prefer regular sized cookies, use a 1 / 4 cup measuring cup and form 18 dough portions. Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie. Press additional chocolate chips into the tops of each dough portion if desired.

Bake for 10-12 minutes for large sized cookies or 9-11 minutes for regular sized cookies. A lighter colored baking sheet will likely require the longer bake time while a darker colored baking sheet will likely require the shorter bake time. Remove from the oven when the bottoms appear to be golden brown but the middle still appears soft. Let the cookies completely cool and set up on the baking sheet for at least 10 minutes.

Store in a closed container for up to three days. Enjoy!

Chocolate Chip Cookie Dough Layered Cake

Serves 12 Slices (Approximately)

Total Time 2 Hours

Ingredients

  • Chocolate Chip Cake
    • 2 1/2 cups cake flour (substitute all-purpose flour)
    • 2 teaspoons baking powder
    • 1 / 2 teaspoon salt
    • 3 / 4 cup unsalted butter, room temperature
    • 1 cup light brown sugar, packed
    • 1 / 2 cup granulated sugar
    • 4 eggs, room temperature
    • 2 teaspoons vanilla extract
    • 3 / 4 cup milk, room temperature
    • 1 cup mini chocolate chips (tossed and coated with 1 teaspoon flour)
  • Chocolate Chip Cookie Dough Filling
    • 1 1/2 cup all-purpose flour
    • 1 / 2 teaspoon salt
    • 1 / 2 cup unsalted butter, room temperature
    • 1 / 2 cup light brown sugar, packed
    • 1 / 4 cup granulated sugar
    • 1 teaspoon vanilla
    • 1 / 4 cup milk
    • 1 / 2 cup mini chocolate chips
  • Chocolate Chip Cookie Buttercream
    • 1 1/2 cups unsalted butter (soft, but slightly cooler than room temperature)
    • 4 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 1 cup crushed cookies, sifted (use cookies similar to original Chips Ahoy)
    • 1 / 4 cup heavy cream (substitute with milk)
    • pinch of salt
  • For Decorating
    • Mini chocolate chips

Preparation

Chocolate Chip Cake

Preheat oven to 350 degrees. Trace and cut out parchment paper to line the bottoms of two 8 – inch cake pans. Set aside.

In a stand mixer or large mixing bowl, cream butter with brown sugar and granulated sugar until light and creamy, approximately 3-4 minutes. Add in eggs, one at a time, incorporating after each addition. Add in vanilla extract. Set aside.

In a medium mixing bowl, whisk together cake flour, baking powder and salt.

Starting with your dry ingredient mixture, begin alternating additions of dry ingredients and milk to the large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of your milk. Repeat these additions, mixing after each until just incorporated. Avoid over mixing as this will result in a dry cake.

Toss and coat your mini chocolate chips with 1 teaspoon of flour. This will prevent the chocolate chips from sinking to the bottom of your cake while baking. Fold the chocolate chips into your batter.

Divide the cake batter equally between each of your cake pans. Place in the oven and bake for 25-35 minutes (a dark cake pan will likely require the shorter cook time while a lighter colored cake pan will require a longer cook time) or until an inserted toothpick comes out clean.

Remove the cakes from the cake pans and place on a wire rack to let cool completely.

Chocolate Chip Cookie Dough Filling

Spread flour on a baking sheet and place in the oven for 5 minutes at 350 degrees. This ensures that the raw flour will be safe to consume. Let cool completely before using.

In a stand mixer or medium-sized mixing bowl, cream butter with brown sugar and granulated sugar until light in color and creamy. Add in vanilla extract and mix again.

In a separate mixing bowl, whisk together your flour and salt. Add this dry ingredient mixture to your creamed butter/sugar and combine.

Pour in milk and combine. Fold in mini chocolate chips.

Line a third 8 – inch cake pan with plastic wrap or foil. Add 2 cups of the cookie dough filling to the pan. It should be thick, but as evenly as possible, spread the filling into a layer across the entire pan. Place this in the refrigerator to chill while you prepare the buttercream. With the remaining cookie dough filling, use your hands to roll the dough into six equal portions. These will be used to decorate the top of the cake.

Chocolate Chip Cookie Buttercream

Add your cookies to a high speed blender or food processor. Pulse cookies until no large pieces remain and there are only crumbs. Sift with a fine mesh strainer and measure 1 cup of cookie crumbs to use for the buttercream.

In a stand mixer or large mixing bowl, beat butter until light and fluffy, approximately 2 minutes. Slowly begin adding in the powdered sugar and continue mixing. Add in vanilla extract and a pinch of salt. Stream in half of the heavy cream.

Add the cookie crumbs to your buttercream and fold to incorporate. If the buttercream is too thick to spread, stream in the remaining half of the heavy cream.

Cake Assembly

Level each of the cakes with a serrated knife to create a flat top.

To a cake stand or large plate, spread a thin layer of buttercream frosting.

Place one of the cake layers onto the stand. Spread a thin layer of buttercream frosting. Remove your cookie dough filling layer from the refrigerator and place on top. Spread another thin layer of buttercream frosting.

Place your other cake layer on top, flipping this cake layer upside down so that the top of your cake has a flat bottom. Press down gently.

Cover the entire cake with a thin layer of buttercream frosting. Smooth out the sides. This will be your crumb coat. Chill the cake for 20 minutes before using the remaining buttercream to completely cover and frost the cake.

Around the bottom of the cake, gently add mini chocolate chips. Add a ring of chocolate chips to the top of the cake (as shown in picture). Place the cookie dough portions that you formed earlier around the top. If you have remaining buttercream, add to a pastry bag and pipe designs in remaining spaces.

This cake should serve approximately 12 people and is best consumed the day it is made. If leftovers remain, store in an airtight container. Enjoy!

The Best Gigantic Monster Cookies

Serves 8 Large or 16 Regular-Sized Cookies

Total Time Less Than One Hour

Ingredients

  • 1 / 2 cup unsalted butter, cold, cut into cubes
  • 1 cup light brown sugar, packed
  • 3 / 4 cup creamy peanut butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1 / 2 cups all-purpose flour
  • 1 cup oats (rolled for a chewier texture or quick for a softer texture)
  • 1 teaspoon corn starch
  • 3 / 4 teaspoon baking soda
  • 1 / 2 teaspoon salt
  • 1 cup chocolate chips
  • 3 / 4 cup M&M candies
  • Optional: candy googly eyes

Preparation

Preheat oven to 410 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.

In a large mixing bowl, use a mixer to cream together cubed butter and brown sugar (approximately four minutes or until creamy). Add in the peanut butter, and mix until combined. Add in one egg, mix to incorporate. Add in the other egg and vanilla extract, mix to incorporate. Set aside.

In a medium mixing bowl, whisk together all-purpose flour, oats, corn starch, baking soda and salt. Add this dry ingredient mixture to your large mixing bowl. Stir to combine. Pour in the chocolate chips and M&M candies and combine.

Use a 1 / 2 cup measuring cup to form dough into 8 dough portions. If you would prefer regular size cookies, use a 1 / 4 cup measuring cup and form 16 dough portions. Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie.

Bake for 10 minutes for the large cookies or 9 minutes for the regular sized cookies. Remove from the oven when the bottoms appear to be golden brown, but the middle still appears soft. If using candy googly eyes, gently press the eyes into the cookies while they are still warm. Let the cookies cool and set up on the baking sheet for at least 10 minutes.

Store in a closed container for up to three days. Enjoy!

Healthy Chewy Monster Cookies

Serves 8 – 10 Cookies

Total Time One Hour

Ingredients

  • 1 egg
  • 1 / 2 cup peanut butter, natural
  • 1 / 2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 / 2 cup oats (quick-oats preferred)
  • 1 / 4 teaspoon baking soda
  • 1 / 4 teaspoon salt
  • 1 / 4 cup dark chocolate chunks
  • 1 / 4 cup rainbow drops (M&Ms)

Preparation

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.

In a large mixing bowl, combine the egg, peanut butter, coconut sugar, and vanilla extract. Add in the oats, baking soda, and salt. Stir to combine. Add in dark chocolate and rainbow drops and combine to form your dough.

Place the mixing bowl of dough into the refrigerator for at least an hour or into the freezer for ten minutes to chill your dough. This is an essential step in ensuring the cookies do not overspread and flatten while baking.

Once the dough has chilled, use a scoop (no larger than 2 tablespoons in size) or your hands to form mounds. The recipe should make eight to ten cookies depending on your cookie size preference. Place mounds onto the cookie sheet and flatten slightly with your hand.

Place into the oven to bake for 10-12 minutes. Remove the cookies from the oven when the edges have set, but the center still appears soft. The cookies will firm up once cooled, so avoid over-baking!

Once removed from the oven, allow the cookies to cool on the baking sheet for at least 10 minutes. Finish with flakey sea salt if desired!

Healthier Chocolate Chip Peanut Butter Bars

Serves 9 Large or 16 Small Bars

Total Time Less Than One Hour

Ingredients

  • 1 can garbanzo beans (chickpeas)
  • 1 / 2 cup unsalted peanut butter (natural is preferred)
  • 1 / 2 cup coconut sugar (or brown sugar)
  • 1 /4 cup milk of choice
  • 1 egg
  • 1 teaspoon baking powder
  • 1 / 2 teaspoon kosher salt (or 1 / 4 teaspoon if your peanut butter contains salt)
  • 1 / 2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 / 2 cup semi-sweet chocolate chips, divided

Preparation

Preheat oven to 350 degrees Fahrenheit. Line a square pan (size 8×8 to 9×9) with parchment paper. Set aside.

To a food processor, add the can of garbanzo beans that have been drained, washed and dried off. Add in peanut butter, sugar, baking power, salt and cinnamon. Blend for approximately 30 seconds, or until a thick batter has formed that is completely smooth. This is an extremely important step for ensuring the desired texture of the bar.

To the food processor, add in your egg, milk of choice, and vanilla extract. Blend again until the batter is completely mixed.

Remove the blade from the food processor. Stir in half of your chocolate chips with the batter. Pour the batter (should be similar in consistency to brownie batter) into your parchment paper lined pan. Add the remaining half of your chocolate chips across the top of the batter.

Place the pan into the oven to bake. For an 8×8 pan, it should take approximately 22 minutes. For a 9×9 pan, it should take approximately 25 minutes. Once the bars are set in the middle and the edges are slightly golden, remove from the oven. Let cool before slicing into 9 large or 16 small bars.