- 2 cups brown sugar
- 2/3 cup salted butter (softened)
- 3 eggs (whisked)
- 2 1/2 cup flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp. vanilla
- 1 1/2 – 2 cup semi-sweet chocolate chips
1. Pre-heat oven to 325 degrees. Cream butter and sugar in a large bowl. Add eggs and vanilla and stir until combined. Sift baking powder and salt with 1 cup of flour. Pour into the butter mixture and then thoroughly stir in the rest of the flour. Add chocolate chips to mixture and stir in gently.
2. Grease a 13×9 pan and lightly dust with flour. Press dough into pan with flour on your hands. Bake for 25-35 minutes or until lightly browned.
No-Bake Chocolate Oat Bars
Makes 16 to 20 bars
Prep Time: 15 minutes
Total Time: 2 hours 15 minutes
- 1 cup butter
- ½ cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 3 cups rolled oats
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 cup dark chocolate chips
- ¾ cup chunky peanut butter
- Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.
- In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved.
- Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes.
- Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.
- In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined.
- Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
- Refrigerate for 4 hours, or until set.
These are hands down the BEST gingerbread cookies I have ever had.
They were thick and soft and they were delicious. Emilie made them last night and we decorated them with homemade icing and red hots and jelly beans. Recipe source: http://theparsimoniousprincess.blogspot.com/search?q=gingerbread+cookies
1 1/2 cups unsalted butter (3 sticks), softened
1 cup brown sugar
2 large eggs
1 cup molasses
1 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
2 tsp. ground ginger
5 cups all-purpose flour
In a large bowl, combine butter and sugar until smooth. Add eggs one at a time until incorporated.
Add molasses. Mix.
In a separate bowl, combine the soda, salt, spices, and flour. Add to the wet mixture. Mix until smooth.
Before you roll out the dough, you need to let the dough chill for a couple hours. Flatten the dough on a piece of plastic wrap, then wrap it up, and put it the fridge. This makes rolling out the chilled dough a little easier because it’s ready to go.
Once your dough has chilled, roll it out onto a floured countertop until it’s about 1/4 inch thick. Cut into desired shapes.
Preheat oven to 350 degrees F.
On a lined or greased baking sheet, bake the cookies for 10-12 minutes or until just golden brown. Let the cookies cool on wire racks before you decorate.
We used homemade icing that we put in a large plastic bag with a hole cut at the edge to squeeze the icing from before adding the candy.
“Nothing is so much calculated to lead people to forsake sin as to take them by the hand and to watch over them in tenderness. When persons manifest the least kindness and love to me, O what pow’r it has over my mind.” –Joseph Smith, Jr.
I’ve seen this same recipe on several different cooking blogs saying it was adapted from so but it seems to be the same recipe each time, except for the addition of coconut.
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Oat Fudge Bars by Rachael Ray
Recipe/photo by Rachael Ray
Recipe source: http://www.rachaelray.com/recipes/plan-b-moms-starbucks-oat-fudge-bars
- 1 1/2 cups butter, softened, divided
- 3/4 cup sugar
- 1 1/4 cup brown sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups oats
- 1 cup sweetened condensed milk
- 2 cups chocolate chips
- 1 teaspoon vanilla
Pre-heat oven to 350°F.
Line a 9-inch x 13-inch baking pan with foil and spray the foil with nonstick cooking spray. With an electric mixer with a paddle attachment, cream 1 cup butter with both sugars and the eggs. In a large bowl, mix the flour, baking soda, salt and oats and add slowly to the creamed mixture. Spread three-quarters of the batter into the prepared pan (I wet my clean hands with water to press down the dough evenly). Reserve the remainder of dough for the topping.
Combine the condensed milk, chocolate chips, the remaining 1/2 cup of butter and vanilla in a microwave safe bowl and melt in the microwave, stirring often to prevent scorching. Stir until smooth and pour chocolate mixture over dough in pan. Drop the remainder of the oats dough by spoonfuls on top – press down slightly. Bake for 22-28 minutes, or until a toorhpick comes out with very few moist crumbs. Let cool completely before cutting and serving.
Chocolate Chunk Cookies
This recipe comes from Sara; a neighbor brought over some delicious cookies and this is the recipe. Dallin liked the cookies so much he wouldn’t return the plate until the neighbor texted him the recipe:
Cream together: 3/4 c butter or margarine, 1/2 c of sugar, 1/4 c brown sugar
Add: 1 egg
Sift together: 2 1/2 c flour, 1/2 tsp salt
Add to creamed mixture: 1 tsp vanilla, 1 tsp almond flavoring, 1 10-oz bar of chocolate (any kind) cut into 1/2 inch pieces (or use a bag of Ghiradelli chocolate chips)
Spoon small one inch balls of cookie dough onto cookie sheet. Bake 8-10 minutes at 350 degrees. They won’t look done but they are.
Sometimes I just post things on here that make me happy. Does that mean that if you eat these no bake bars you will feel like dancing? Maybe.
- 1 cup peanut butter
- ½ cup honey
- 3 cups rolled oats
- Line a 9″x9″ pan with foil. Spray foil lightly with non-stick spray.
- Melt the peanut butter and honey together until smooth, either in the microwave or stove top. Combine mixture with oats.
- Press into prepared pan. Place pan in refrigerator until set.
- Cut into squares.
“It is easy to give to our own, those whom we love. Their gladness becomes our joy. We are not quite so ready to give to others, even if they are in need, for their happiness does not seem so necessary to our happiness. It appears yet more difficult to give to the Lord, for we are prone to believe that he must give and ask nothing in return.
“We have foolishly reversed the proper order. Our first gift at Christmas should be to the Lord; next to the friend or stranger by our gate; then, surcharged with the effulgence from such giving, we would enhance the value of our gifts to our very own. A selfish gift leaves a scar upon the soul, and it is but half a gift” (John A. Widtsoe, “The Gifts of Christmas.”
This is an old Christmas recipe Grandma Milne made when I was a little girl. It’s a yummy flavored dessert bar, topped with powdered sugar and the word Noël written in icing. This recipe makes about 24 bars.
- 2 tablespoons butter or margarine
- 1 cup packed brown sugar
- 1 cup chopped nuts
- 1/3 cup flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2 beaten eggs
- 1 teaspoon vanilla
- powdered sugar
- 1 tube of green decorator icing with a writing tip
In a 9×9″ baking pan melt butter or margarine. Stir together brown sugar, nuts, flour and salt; then stir in eggs and vanilla. Pour over butter in pan; do not stir. Bake at 350 F for 20 to 25 minutes. Sift the powdered sugar over top. Placed waxed paper under wire rack, immediately invert pan onto rack. Cool. Dust again with powdered sugar. Cut into bars. Write “Noël” on each bar with green decorator icing. Note: This recipe was adapted from a recipe in a now out-of-print cookbook called Better Homes and Gardens Homemade Cookies Cook Book.
“Our celebration of Christmas should be a reflection of the love and selflessness taught by the Savior. Giving, not getting, brings to full bloom the Christmas spirit. We feel more kindly one to another. We reach out in love to help those less fortunate. Our hearts are softened. Enemies are forgiven, friends remembered and God obeyed. The spirit of Christmas illuminates the picture window of the soul, and we look out upon the world’s busy life and become more interested in people than in things. To catch the real meaning of the spirit of Christmas, we need only drop the last syllable, and it becomes the Spirit of Christ. –President Thomas S. Monson
A sweet little old former neighbor lady of mine, Lyda Gygi, made these cookies for our family almost 30 years ago. They were sooo good that I have never forgotten them. This recipe is like the ultimate, ultimate Christmas cookie recipe:
Ingredients needed: 1 cup chopped dates, 1 stick butter, 1 egg, 1 cup sugar, 1/2 cup chopped nuts, 2 1/2 cups Rice Krispies cereal, coconut, 1 teaspoon vanilla.
- 1 cup chopped dates
- 1 stick of butter
- 1 egg
- 1 cup sugar
Mix and bring to a boil; turn heat to low and cook for 10 minutes, stirring constantly. Remove from heat.
- 1/2 cup chopped nuts
- 2 1/2 cups Rice Krispies cereal
- 1 teaspoon vanilla
Mix well when heated mixture has cooled off a bit but is still warm. Roll mix into “fingers” shapes and then roll the “fingers” in coconut while still warm.
These cookies can be frozen but I don’t expect they will last long enough to need to be frozen for later.