Mrs. Sigg's Snickerdoodles

This is hands down, the best Snickerdoodle recipe I've made.  This will be one of my signature Christmas cookie recipes from here on out.  Make these today!

*picture to come*

You can find the recipe from All Recipes here. 

INGREDIENTS:

1/2 cup butter, softened 1/2 cup shortening 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 2 3/4 cups all-purpose flour

2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons white sugar 2 teaspoons ground cinnamon

DIRECTIONS:

1.	Preheat oven to 400 degrees F (200 degrees C).
2.	Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3.	Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4.	Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Pumpkin Oatmeal White Chocolate Chip Cookies

I've my fair share of pumpkin cookies over the past few years.  There aren't too many pumpkin recipes that I pass on.  And when I come across one where I have all the ingredients, I usually make it immediately.  That is what happened with this recipe.  I pinned it.  Checked my pantry.  Then started baking.  I was really excited about these cookies because I've never made a pumpkin oatmeal cookie before.  And I love oatmeal cookies.  The one thing I was missing from the original recipe (link below) was dark (or milk or semi sweet) chocolate chips.  To make up for what was missing, I just added more while chocolate chips.  I actually enjoyed the pumpkin and white chocolate combination and think the dark chocolate would have overpowered that.  When I make them again, I think I'll try the chocolate but only do dark chocolate instead of using white and dark together.

  These cookies were a hit with everyone who tried them.  Hubs took them to work and they flew out the door.  My parents came over a few days later and they enjoyed what was left.  If you're a pumpkin fanatic like myself, you'll enjoy these cookies.   

Pumpkin Oatmeal Chip Cookies 

Courtesy of Family Fresh Meals 

Ingredients:

1 cup sugar

1 cup brown sugar

2  cups all purpose flour

1 cup chocolate chips

1 cup white chocolate chips 

2 cups rolled oats (oatmeal) *I used quick cooking

1/2 tsp of ground cinnamon

2 tsp of pumpkin pie spice

1 TB vanilla extract

1/2 tsp salt

1 cup unsalted butter

1 tsp baking soda

1 cup pumpkin puree
1 egg

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
2. Next beat butter, sugar and brown sugar until well creamed together.
3. Now add in pumpkin, egg and vanilla. Beat until combine well.
4. Gradually add the dry ingredients to wet ingredients and mix until incorporated.

5. Next, stir in your oats. Mix well.
6. Stir in both the white and dark chocolate chips.
7. Drop cookie dough by the rounded tablespoon on to the prepared baking. sheet.
8. Bake cookies for 14-15 minutes or until cookies are lightly browned. DO NOT OVER COOK. They will seem a little soft, but will firm up as they cool. You want to keep the nice, soft texture!

Pumpkin Toffee Chip and Rolo Chunk Cookies

Pumpkin + Chocolate Candy = Pure Bliss

After another blogger suggested this recipe to me, I knew I had to make it immediately.  And boy am I glad I did.  I will say that this is by far my favorite chocolate pumpkin recipe.  I plan on going to the store again this week to get more ingredients so I can make them to share with my neighbors. If you love pumpkin and chocolate, you'll be sorry if you don't give this recipe a try! 

Recipe Courtesy of Picky Palate 

Ingredients:

1 Box Yellow Cake Mix

One 15 ounce can Pumpkin (I used Libby’s)

2 cups mini chocolate chips

1 cup toffee chips

1 1/2 cups chopped Rolo’s (I used the mini baking rolo's and cut them in half)

Directions:

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.

2. Place cake mix and pumpkin into a large bowl, mix to combine. Stir in chocolate chips, toffee chips and Rolo’s, mixing until combined. With a medium cookie scoop, scoop dough onto prepared baking sheet about 1 inch apart. Bake for 15-17 minutes until cooked through. Remove from oven and let cool on baking sheet for 10 minutes before transferring to cooling rack. Serve room temperature or chilled.

 *You'll notice the caramel from the rolo's seeped out, it was easy to break off after the cookies cooled.  BUT...I was glad I had used a baking mat!

Makes 4-5 dozen cookies

Laura Bush's Texas Governor's Mansion Cowboy Cookies

I made these cookies for the nurses at the hospital when I had Avery.  Since the recipe makes tons, I was able to take a few dozen to the hospital, five some to a friend who had a baby and I even froze another 2 dozen.  I have to say that this is probably my new favorite cookie recipe.  I plan on making them again over the holidays and giving them as gifts.  Add these cookies to your recipe list and make them ASAP!

Laura Bush's Texas Governor's Mansion Cowboy Cookies

Recipe Courtesy of Lemons and Lima Beans

Yield: enough cookies to feed most of the Lone Star State

3 cups flour

1 tbsp baking powder

1 tbsp baking soda

1 tbsp cinnamon

1 tsp salt

1 1/2 cups butter, at room temperature

1 1/2 cups sugar

1 1/2 cups brown sugar

3 eggs

1 tbsp vanilla

3 cups semisweet chocolate chips

3 cups old-fashioned rolled oats

2 cups sweetened coconut flakes

2 cups chopped pecans (8 oz) (optional)

Preheat oven to 350ºF.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a second bowl, beat the butter on medium speed until smooth. Add the sugar and brown sugar and beat for another 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. 

Stir in the flour mixture, blending until just combined. Add the chips, oats, coconut, and pecans and stir until fully incorporated.

Drop by rounded tablespoon onto an ungreased baking sheet, making sure to allow plenty of room between cookies. Bake for 10-12 minutes or until the edges are set and golden brown. Allow the cookies to cool on the pan for 1-2 minutes before placing on a cooling rack.

Fudgy Brownie Cookies

If you're looking for a quick and easy dessert to bring to a party or even football tailgate, I would recommend this recipe.  I love brownies but this is a tasty twist on your basic brownies.  I brought these to a 4th of July party & they were a hit.  I did keep some at home and hubs and I enjoyed them for dessert the next week, making them into mini ice cream cookie sandwiches.  YUM!

Fudgy Brownie Cookies

Recipe Courtesy of Tasty Kitchen

Ingredients

• 1 package (18 To 21 Oz. Box) Fudge Brownie Mix
• 1-¼ cup All-purpose Flour
• ¼ cups Packed Brown Sugar
• 2 whole Eggs
• ½ cups Butter, Melted And Cooled

• 2 Tablespoons Water, Or More As Needed
• 1 cup Dark Chocolate Chunks

Preparation Instructions

1. Whisk together brownie mix, flour, and sugar.
2.Using a heavy spoon, stir in the eggs one at a time, followed by butter and 2 tablespoons water. If the batter appears like there is too much flour, add 1 more tablespoon of water. Batter will be very thick.
3. Fold in chocolate chunks
4. Cover and refrigerate for 2 hours.
5. Preheat oven to 350 degrees.

6. Grease a cookie sheet.
7. Drop heaping tablespoons of dough on the cookie sheet. You want pretty thick cookies here to get the brownie feel, about 3 inches apart. Press down slightly. Don’t flatten completely. Bake for 8-10 minutes.
8. Remove from oven, allow to cool 2 minutes on cookie sheet. Transfer to a cooling rack to cool completely.

Peanut Butter Chocolate Cake Mix Cookies

My husband called me from work a few days ago and said he needed me to make cookies for the following day for his team.  I immediately went to my Pinterest cookie board, looking for a quick and cheap recipe.  I picked this one because of the few ingredients (I only had to buy the Reeses) and minimal time it would take to whip them up.  These cookies smelled so delicious when they were baking, I had to taste them when they were finished.  And they were as good as they smelled.  I will definitely be making these again!

Peanut Butter Chocolate Cake Mix Cookies

Recipe Courtesy Cookies and Cups

Ingredients

• 1 (18.25 oz) box chocolate cake mix
• 2 eggs
• 1/3 cup canola or vegetable oil
• 1 8 oz bag Reese's Minis

How to Make

1. Preheat oven to 350°
2. With your mixer, beat together cake mix, oil and eggs until combined.
3. Pour in entire bag of Reese's Minis.
4. Mix on low until Reese's are evenly incorporated.
5. Roll the dough into tablespoon sized balls and place n a parchment lined baking sheet about 2" apart. Cookies will spread.
6. Bake for 8-9 minutes.

Nutella Cookies

This recipe comes from Tasty Kitchen.  I LOVE Nutella.  I add it to my cream of wheat, love it on bananas, etc.  When I found this recipe with so few ingredients, I had to give it a try.  I made Nutella cookies last year, but these are much better!  You'll definitely want to add these to your Christmas cookie platters! 

Ingredients:

• 1 cup Nutella
• ½ cups Sugar
• 1 cup All-purpose Flour
• 1 whole Egg

Preparation Instructions:

Preheat oven to 350 F.

Blend all ingedients together well. Form into 1″ balls. Place on a cookie sheet. Press down firmly with the bottom of a glass. Bake 7-8 minutes or until set. Cool.

The Best Christmas Cookie Ever!

With my cookie exchange party around the corner, I was on the search for the perfect cookie recipe.  I was looking for something that others would be interested in recreating.  Something that didn't have a million ingredients and did have ingredients that could easily be found in the stores.  Of course I did my searching on Pinterest.  And as soon as I saw the title for this cookie (the best Christmas cookie ever)...I knew I found it. I made them the morning of the exchange and they were actually really easy to make.  The cookies did turn out a little smaller than I would have liked, but I wouldn't have had enough if I made them bigger.  They were a hit at the cookie exchange.  Everyone said they looked like santa hats =-).  They even won the most creative cookie award.  These are a must make this holiday season! 

White Chocolate Cherry Shortbread Cookies 

ingredients

• 1/2
  cup maraschino cherries, drained and finely chopped
• 2 1/2
  cups all-purpose flour
• 1/2
  cup sugar
• 1
  cup cold butter
• 12
  ounces white chocolate baking squares with cocoa butter, finely chopped
• 1/2
  teaspoon almond extract
• 2
  drops red food coloring (optional)
• 2
  teaspoons shortening
• White nonpareils and/or red edible glitter (optional)

directions

1.

Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2.

In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3.

Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4.

Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5.

In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.