Soft Gingersnap Cookies

These are so easy to make and are soft and good!

Cream 3/4 cup margarine, 1 cup brown sugar, 1/4 cup molasses, and 1 egg till fluffy. Sift together 2-1/4 cup sifted all-purpose flour, 2 tsp. soda, 1/2 tsp. salt, 1 tsp. ground ginger, 1 tsp. ground cinnamon, and 1/2 tsp. ground cloves; stir into molasses mixture.

Form into small balls. Roll in granulated sugar; place 2 inches apart on greased cookie sheet. Bake in moderate oven (375 degrees) for 12 minutes. Makes about 5 dozen.

Monster Cookie Recipe

Plate of Monster Cookies!

Still On The Cookie Sheet!

1 cup M&Ms

1 stick butter, softened

1-12 oz. jar creamy peanut butter

1/2 tsp. salt

1 cup sugar

1 1/4 cup light brown sugar

3 eggs

2 tsp. baking soda

4 1/2 cup quick cooking oatmeal

Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.

In a very large bowl, combine the eggs and sugars.  Mix well.  Add salt, baking soda, vanilla, peanut butter and butter.  Mix well.  Stir in M&Ms and oatmeal.

Drop by tablespoons two inches apart.  Bake 8-10 minutes.  Do not over bake.  Let stand for about 3 minutes before transferring to wire racks to cool.  When cool store in plastic containers.

Chocolate Chip Cookies #Recipe

Chocolate Chip Cookies #Recipe

It's a snowy and wintry day here in Michigan today so I thought it would be a great idea to make some homemade chocolate chip cookies. Well, actually I got a craving for "cookie dough" and wanted to sample some, haha. I don't have any little kids around so get to lick the beaters and bowl myself (wink).

If you are interested here is the recipe which makes 3 to 4 dozen cookies. If you would like to add some chopped walnut you could add whatever you desire (usually about 1/2 to 3/4 cup). I like nuts but some of my kids don't so I just omit them.

CHOCOLATE CHIP COOKIES

2 and 1/4 cups all purpose flour

1 tsp. baking soda

1 tsp. salt

1 cup margarine or butter

3/4 cup granulated sugar

3/4 light brown sugar

1 tsp. vanilla extract

2 large eggs

1 (12 oz.) package semi-sweet chocolate chips

Preheat over to 375 degrees. In a small bowl combine flour, baking soda and salt. Set aside. In a large bowl combine butter, sugar, brown sugar and vanilla extract. Beat until creamy. Beat in eggs, one at a time. Gradually stir in flour mixture.

Mix well before stirring in the chocolate chips. Drop by rounded teaspoonfuls of dough onto ungreased cookie sheets. Bake for 8 to 10 minutes.

Famous Oatmeal Cookies - #Recipe

Famous Oatmeal Cookies - #Recipe

I was hungry for some homemade cookies the other day and this is the first recipe I found in my recipe box. The recipe says it makes 5 dozen but I think it made a little over 3 dozen for me. Oh well, I have to make some more because they are gone already. 

I added about 1/2 cup of chopped walnuts and about a cup of mini chocolate chips also. If you are interested here is the recipe below. They are good with a cold glass of milk or a cup of hot tea (like I had)!

FAMOUS OATMEAL COOKIES

3/4 cup shortening (I used half margarine and half butter)

1 cup firmly packed brown sugar

1/2 cup granulated sugar

1 egg

1/4 cup water

1 tsp. vanilla

3 cups oats, uncooked

1 cup all-purpose flour

1 tsp. salt

1/2 tsp. soda

Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake in preheated moderate oven (350 degrees F.) 12 to 15 minutes. (For variety, add chopped nuts, raisins, chocolate chips or coconut).

Makes about 3 to 4 dozen cookies (average).

Soft Gingersnap Cookies

These are so easy to make and are soft and good!

Cream 3/4 cup margarine, 1 cup brown sugar, 1/4 cup molasses, and 1 egg till fluffy. Sift together 2-1/4 cup sifted all-purpose flour, 2 tsp. soda, 1/2 tsp. salt, 1 tsp. ground ginger, 1 tsp. ground cinnamon, and 1/2 tsp. ground cloves; stir into molasses mixture.

Form into small balls. Roll in granulated sugar; place 2 inches apart on greased cookie sheet. Bake in moderate oven (375 degrees) for 12 minutes. Makes about 5 dozen.

Soft Gingersnap Cookies

Soft Gingersnap Cookies

These are so easy to make and are soft and good!

Cream 3/4 cup margarine, 1 cup brown sugar, 1/4 cup molasses, and 1 egg till fluffy. Sift together 2-1/4 cup sifted all-purpose flour, 2 tsp. soda, 1/2 tsp. salt, 1 tsp. ground ginger, 1 tsp. ground cinnamon, and 1/2 tsp. ground cloves; stir into molasses mixture.

Form into small balls. Roll in granulated sugar; place 2 inches apart on greased cookie sheet. Bake in moderate oven (375 degrees) for 12 minutes. Makes about 5 dozen.

Peanut Butter Blossom Cookies

Peanut Butter Blossom Cookies

48 Hershey's Kisses

1/2 cup margarine or butter

3/4 cup creamy peanut butter

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 tbsp. milk

1 tbsp. vanilla extract

1-1/2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

Additional granulated sugar

Heat oven to 375 degrees.

 Remove wrappers from chocolates. Beat margarine or butter and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. 

Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into small balls. Roll in granulated sugar; place on ungreased cookie sheet. 

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie. Cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.

Pumpkin Spiced and Iced Cookies

Pumpkin Spiced and Iced Cookies

2 and 1/4 cups all-purpose flour

1 and 1/2 tsp. pumpkin pie spice

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup (2 sticks) butter or margarine, softened

1 cup granulated sugar

1 and 3/4 cups (15 or 16 oz. can) solid pack pumpkin

2 eggs

1 tsp. vanilla extract

2 cups (12 oz. package) semi-sweet chocolate chips

1 cup chopped walnuts (optional)

Vanilla Glaze (recipe below)

Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and granulated sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla. Gradually beat in flour mixture. Stir in chocolate chips and walnuts. Drop by rounded tablespoon onto greased baking sheets.

Bake in preheated 375 degree oven for 15 to 20 minutes or until edges are lightly browned. Let stand for 5 minutes; remove to wire racks to cool completely. Drizzle or spread with vanilla glaze. Make about 5 and 1/2 dozen cookies.

FOR VANILLA GLAZE:  Combine 1 cup powdered sugar, 1 to 1 and 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.

Sweet Sally's Bakeshop Cookies Review - And Giveaway

Disclosure: I was not compensated for this post however I received product to review.  All opinions are my own.

Sweet Sally's Bakeshop Cookies Review - And Giveaway 

Everybody I know loves cookies and baked goods, especially a good homemade baked treat made from scratch.  Lots of times you don't have the time to bake though, or maybe you want to get someone a unique gift for a special occasion.   I found a great place to get some awesome homemade baked goods called Sweet Sally's Bakeshop.

Sweet Sally's Bakeshop is a wonderful company whose owner and founder is Sally Saltzbart Minier.  Sally is a 3rd generation baker and was taught baking by her mom and grandma.  Sweet Sally's uses all natural ingredients in their products.  No preservatives are in any of their baked goods and all of their products are kosher. 

For my review I received a beautiful tin of Wellesley Oatmeal Wonders.  I was very

impressed with the pretty tin and ribbon around it when I received it.  It was also sealed with clear tape around the tin to keep the cookies fresh.  

 The first thing I noticed is that they the Wellesley Oatmeal Wonders really looked like homemade cookies fresh from the oven.  I like the added touch of the paper around the cookies to keep them safe from breakage.  It seems just like you are opening a present.  You get approximately 24 cookies in the keepsake tin for $24.

My family was excited to try the tasty treasures and loved them.  The flavor is awesome, with the oatmeal, chocolate chunks, and coconut in them.  You really can't eat only one of them.  I had to have a "couple" right away.  They are awesome with a nice cold glass of milk or a cup of tea.  My husband, kids and I agreed that the Wellesley Oatmeal Wonders were delicious.

Sweet Sally's has so many other baked goods to choose from, such as brownies, bars, scones, and so many more varieties.   You can also purchase a Sweet Sally gift card if you are not sure what to give someone.  Also if you or someone is on a gluten free diet they have a variety of desserts that are modified for restricted diets.

 Check out Sweet Sally's Bakeshop at their Website , Facebook, and on Twitter:

https://www.sweetsallys.com/index.php

https://www.facebook.com/sweetsallysbakeshop

https://twitter.com/sweetsallys

If you would like a chance to win a tin of Wellesley Oatmeal Wonders for yourself just enter the Rafflecopter form below.  Ages 18 years or older in the continental U.S.  only.  Sorry, no entries from Alaska or Hawaii (Sweet Sally's only ships to the continental U.S.).  Ends 7/14/13.


a Rafflecopter giveaway

Decorating Christmas Cookies!

Fresh From The Oven

My Daughter Karissa

Son Travis and Daughter Karissa Decorating

Busy Hands

Some Finished Products

A Decorated Mitten

A Plate of Decorated Christmas Cookies

Monster Cookie Recipe

Plate of Monster Cookies!

Still On The Cookie Sheet!

1 cup M&Ms

1 stick butter, softened

1-12 oz. jar creamy peanut butter

1/2 tsp. salt

1 cup sugar

1 1/4 cup light brown sugar

3 eggs

2 tsp. baking soda

4 1/2 cup quick cooking oatmeal

Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.

In a very large bowl, combine the eggs and sugars.  Mix well.  Add salt, baking soda, vanilla, peanut butter and butter.  Mix well.  Stir in M&Ms and oatmeal.

Drop by tablespoons two inches apart.  Bake 8-10 minutes.  Do not over bake.  Let stand for about 3 minutes before transferring to wire racks to cool.  When cool store in plastic containers.