Recipes.

Fudge Brownie Chip Cookies

Ingredient List #1:

• 1 ¼ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 2/3 cup unsweetened cocoa powder
• 2 cups sugar

Ingredient List #2:

• 1 cup butter (very soft)
• 2-3 eggs
• 1 tsp vanilla
• 1/3 cup flour
• 1/3 cup vegetable oil
• 3 tablespoons water

Additional Ingredients needed:

• 1 cup chocolate chips, M&M’s, or peanut butter chips.

Instructions:

1. Combine items on the first ingredient list a bowl and set aside.

2. In a separate mixing bowl combine the second list of ingredients.

3. Add the first bowl of ingredients to the second bowl of ingredients and mix well; this creates

    rich dough. If dough seems to thick, beat in one additional egg.

4. Fold in 1 cup of chocolate chips, M & M’s, or peanut butter chips. (For firmer/chewier cookies,

    refrigerate for 1 hour)

5. Drop 2-inch balls of dough on ungreased baking sheet.

6. Bake at 350 degrees for 8-10 minutes. Center should be soft but edges somewhat crunchy.

7. Allow to rest on baking sheet for 1-3 minutes outside of oven before placing on cooling rack to

   cool completely.

 

 

 

 

 

 

 

 

 

The BEST pumpkin chocolate chip cookies

Recipe makes 2 dozen; I doubled everything and made 4 dozen (more to give away and more to enjoy when my mom arrives!)

Ingredients

• 1 cup canned pumpkin
• 1 egg
• 1/2 cup vegetable oil
• 1 cup white sugar
• 2 cups flour
• 2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp milk
• 1 TB vanilla
• 1 11oz bag chocolate chips

Instructions

1.  Combine pumpkin, sugar, vegetable oil, and egg in a large bowl. In a separate bowl, stir together flour, baking

    powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients.

    Add flour mixture to pumpkin mixture and mix well. Stir for about one minute.

2.  Add vanilla and chocolate chips and stir until combined.

3.  Line baking sheet with parchment paper. Drop cookies on by the spoonful. Bake at 350 for 12-14 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

OUTRAGEOUSLY GOOD CHOCOLATE BUTTERSCOTCH HEATH COOKIES

Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 cups flour
• 1 cup Hershey's Special Dark Cocoa
• 2 tsp baking soda
• 1 tsp salt
• ½ cup butterscotch chips
• ½ cup heath bar pieces
• ½ cup chocolate chips

Instructions

1.       In the bowl of a stand mixer with the paddle attachment, beat the butter and sugars. Add eggs, and vanilla. Blend well. Scrape bowl if needed.

2.      In a separate bowl, whisk the flour, cocoa, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until incorporated.

3.      Fold in the butterscotch chips, heath bar pieces, and chocolate chips.

4.     Using a #50 cookie scoop (about 1½ TBSP), scoop the cookie dough balls onto a parchment lined baking sheet.

5.      Bake at 350 degrees Fahrenheit for 9 to 10 minutes. Allow cookies to rest on the baking sheet for 3 to 5 minutes before moving them to a cooling rack. Store cookies in an airtight container.