Chocolate Chip Cookies

Chocolate Chip Cookies

1 cup softened butter
1/2 cup granulated sugar
1 1/2 cups firmly packed brown sugar
2 large eggs
2 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
18 ounces semi-sweet chocolate chips

Preheat oven to 350°.
In a large mixing bowl, cream together the butter, sugars, eggs and vanilla.
In another bowl, mix together the flour, salt, baking powder and baking soda.
Combine the wet and dry ingredients.
Stir in chocolate chips.
With your fingers, place golf ball-sized dough portions 2-inches apart on an ungreased cookie sheet.
Bake 9-10 minutes or just until edges are light brown. (Leave them on the cookie sheet for another minute then remove to a wire rack)

S'mores Cookies

I made these tonight and they are so fun and YUMMY! They're perfect for when you want s'mores but don't want to go camping!

S'Mores Cookies from Everyday Food

1/2 c. old fashioned rolled oats
1 c. all-purpose flour (spooned and leveled)
1 c. whole wheat flour (spooned and leveled)
3/4 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) unsalted butter, room temperature
3/4 c. light brown sugar
1 large egg
8 oz. bittersweet or semi-sweet chocolate, but into 30 squares
(I used the snack-size Hershey bars and broke them in half)
15 large marshmallows, halved horizontally

Preheat oven to 350 degrees.
In a food processor, pulse oats until finely ground.
Add flours, cinnamon, baking soda, and salt; pulse to combine.
In a large bowl, using and electric mixer, beat butter and sugar until light and fluffy.
Beat in egg, scraping down side of bowl.
With mixer on low, beat in flour mixture just until combined.
Drop by tablespoons, 1 inch apart, onto two baking sheets.
Top each with a chocolate square.
Bake until just lightly golden, 11-13 minutes, rotating sheets halfway through.
Remove sheets from oven; heat broiler.
Top each cookie with a marshmallow.
One sheet at a time, broil until marshmallows are lightly browned, 1-1 1/2 minutes.
Transfer cookies to wire rack to cool.

Oatmeal Raisin Cookies

Crunchy, yet chewy at the same time. Almost the perfect combination!

Vanishing Oatmeal Raisin Cookies
Oatmeal raisin cookie recipe from the Quaker Oats box. Bar cookie variation included.

25 min | 10 min prep

48 cookies

1 cup margarine or butter, softened
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups Quicker Quaker Oats or Old-Fashioned Quaker oats, uncooked
1 cup raisins
Heat oven to 350°F.
Beat together margarine and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.
Makes about 4 dozen.
Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9-inch metal baking pan.

Taquito Casserole

This was delicious and really the easiest casserole I've ever made. We aren't really big on casseroles.......but when we are, this will be a favorite! Thanks Chaundelle for sharing your recipe that you got from Heather. So, thanks to Heather too.

1 can cream of chicken
1 can of Rotel, drain half
1 can of green enchilada sauce
1 box of taquitos
grated cheese

Mix soup, rotel and green sauce together. Lay out the taquitos in a pan. Pour the blended sauce over them. Bake at 350 for 30 minutes. Take out and add the cheese on top (as much as you like). Put back in oven and cook until cheese is melted (or under the broiler until browned). Enjoy!