Waffle Chocolate Chip Cookies

My Grandma makes cookies in the waffle maker they are chocolate (Turtle Cookies she calls them). This is the same idea only chocolate chip cookies.

Waffle Chocolate Chip Cookies
Makes about 20 cookies

1/2 cup (1 stick) unsalted butter, melted
1/2 cup plus 2 tablespoons firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup old-fashioned rolled oats
3/4 cup semisweet chocolate chips

Directions:

1. Preheat your waffle iron.

2. In a bowl, whisk the butter and brown sugar until smooth. Add the eggs and vanilla, whisking to incorporate. Stir in the flour, baking soda, and salt. Add the oats and chocolate chips and stir to combine.

3. Spray the waffle iron with nonstick cooking spray.

4. Using a spoon or small scoop, place the dough onto each waffle section. Close the machine and cook until the cookies are set and beginning to brown. This won't take very long — probably two or three minutes, depending on the heat of your waffle iron. (They will be soft when you remove them and will firm up as they cool.)

5. Transfer the cooked cookies to a wire rack.

{Single Serving} Deep Dish Chocolate Chip Cookie

I made this tonight for Chad and I it was really good! I made one cookie and put it in the microwave then mixed up the other one. I wasn't sure how good it would be considering it's putting a COOKIE into the microwave but it was worth making and we'll make it again. Great evening dessert without having tons of cookies to eat.

I added peanut butter chips to Chad's because he LOVES peanut butter. When he finished he asked me for another one, lol!

Deep Dish Chocolate Chip Cookie

{Single Serving} 

Recipe from no. 2 pencil

1 tbsp. Butter, melted

1 tbsp. White Sugar

1 tbsp. Brown Sugar

3 Drops of Vanilla

Pinch of Salt

1 Egg Yolk

1/4 Cup Flour

2 tbsp. Chocolate Chips 

In a bowl, mix together the butter, sugars, vanilla, and egg yolk. 

Add in the flour and salt. 

Mix until combined.

Add in the chocolate chips. 

Put the dough into a small microwaveable bowl, ramekin, or coffee cup.

Microwave for 40-60 seconds or until the cookie looks done. 

Best served warm… Enjoy!

{Could even add a little ice cream to the top}

Turtle Cookies - Grandma's Recipe

This is my Grandma Hoggan's cookie recipe. I've been eating these since I was a kid and always loved helping Grandma make them. They are so simple and quick to make.


Turtle Cookies

Preheat waffle iron to medium.

3/4 C Cocoa
2 Tbsp Crisco
1 C Butter

Mix and melt, and set aside

Beat 6 eggs
Add 2 ¼ C Sugar
Fold in 3C Flour, ½ Tsp Salt and 1 Tbsp Vanilla

Blend all together. Drop by teaspoon on Iron about 1” apart. Close iron, bake about 1 minute.

Frosting:
1 stick Margarine
6 Tbsp Milk
1 Tsp Vanilla
4 Tbsp Cocoa
1 lb Powdered Sugar

Bring to a boil margarine, cocoa and milk. Add sugar and vanilla

Chocolate Chunk Peanut Butter Swirl Cookies

I found this recipe on Picky Palate's blog and because Chad LOVES peanut butter and I love chocolate I thought these would be a great combo for both of us. Chad loved them. I will be making these again.

Chocolate Chunk Peanut Butter Swirl Cookies
Makes 3 dozen cookies

1 cup creamy peanut butter
2 sticks softened butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups good quality chocolate chunks
1 cup cocoa powder

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

2. Place peanut butter into the freezer until firm, about 30 minutes.

3. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.

4. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chunks, slowly mixing until just combined. Drop dollops of frozen peanut butter into dough and turn mixer on for just a few turns of the mixer to get swirls of peanut butter through the dough. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 14 to 16 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.

Brownie Stuffed Chocolate Chip Cookies

Who wouldn't love brownies AND chocolate chip cookies merged together?!? I saw this recipe and couldn't wait to make it. Picky Palate has tons of cookie recipes and "stuffed" cookie recipes. There are so many that you just want to cook them all.

Brownie Stuffed Chocolate Chip Cookies
Makes Roughly 12-16 Cookies

1 Box Brownie Mix (I used Ghirardelli Double Chocolate)
2 Sticks Softened Butter
1 Cup Granulated Sugar
3/4 Cup Packed Light Brown Sugar
2 Eggs
1 Tablespoon Vanilla
3 1/2 Cups All-Purpose Flour
1 Teaspoon Sea Salt
1 Teaspoon Baking Soda
2 Cups Semi Sweet Chocolate Chips


1. Preheat oven to 350*F. Prepare brownie according to packaged directions. Let cool completely then cut into 1 1/2 inch squares (I made mine smaller).

2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.

3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.

4. Place a large cookie scoopful of dough on top of a brownie square and another large scoop on the bottom. Gently press and enclose brownie with dough adding pinches more dough to cover sides if needed. Place 6 filled cookies onto a cookie sheet and bake for 18-22 minutes or until edges are golden brown. Remove and let cool for 15 minutes before removing from baking sheet.

Peanut Butter-Oatmeal Chocolate Chip Cookies

Found this recipe on one of the new blogs I'm following. Made them last night and they are a hit! It only makes 16 cookies so I had to triple the recipe so there was enough for more than one day.

Peanut Butter-Oatmeal Chocolate Chip Cookies
Makes 16 Cookies

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips


1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Vanilla Rich Chocolate Chip Cookies

I'm always looking for new cookie recipes. They are simple and easy to make and everyone always loves them. I made these for the boys when the went hunting. They turned out great. I did a little substituting and all ingredients I used were organic.

Vanilla Rich Chocolate Chip Cookies
Makes 5 Dozen

3 1/4 Cups Flour (I did 2 1/4 cups white flour and 1 cup wheat flour)
1 Teaspoon Baking Soda
3/4 Teaspoon Salt
1 1/3 Cups Butter, softened
1 1/4 Cups Granulated Sugar
1 Cup Firmly Packed Light Brown Sugar
2 Eggs
4 Teaspoon Vanilla
1 Package (12 oz) Semi-Sweet Chocolate Chips
1 Cup Coarsely Chopped Walnuts


MIX flour, baking soda and salt in medium bowl. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.

DROP by rounded tablespoons about 2 inches apart onto ungreased baking sheets.

BAKE in preheated 375*F oven 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.


**The wheat flour just gives it a little more nutty flavor and was actually good. Devin thought they were really good and he didn't know there was wheat flour in them. You could also use Almond Flour.**

Chocolate Peanut Butter No Bake Cookies

So I tried to make these ALL organic but I learned that you can't use organic peanut butter in these due to the oil it makes them soft and not melt in your mouth like.

Chocolate Peanut Butter No Bake Cookies
2 Cups Sugar
4 Tablespoons Cocoa
1 Stick Butter
1/2 Cup Milk
1 Cup Peanut Butter
1 Tablespoon Vanilla
3 Cups Oatmeal
Waxed Paper

Directions
In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls and let sit until cooled and hardened.

Thelma's Almond No-Bake Cookies

Chad's mom made these for Christmas and they were a big hit. Here's the receipe...

Thelma's Almond No-Bake Cookies

1 Almond Bark
2 Cups Rice Krispies
2 Cups Cheerios
2 Cups Peanuts

Directions:

1. Melt the Almond Bark for 1-2 minutes
2. Mix everything together
3. Scoop into balls (ice cream scoop or cookie scoop works great) and place on wax paper and wait for them to "harden".

Peanut Butter Blossoms

Peanut Butter Blossoms

48 Hershey's Kisses
1/2 Cup Shortening (I used Organic Butter instead)
3/4 Cup Organic Peanut Butter
1/3 Cup Organic Granulated Sugar
1/3 Cup Packed Light Brown Sugar
1 Egg
2 Tablespoons Organic Milk
1 Teaspoon Organic Vanilla
1 1/2 Cups Organic Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt (I used Sea Salt as that's all I use in our house)
Granulated Sugar

Directions:
1. Heat oven to 375*F. Remove wrappers from chocolates.

2. Beat shortening (or butter) and peanut butter in large bowl until well blended. Add1/3 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.

3. Shape dough into 1-inch balls. Roll in granulated sugar (I didn't do this step); place on ungreased cookie sheet.

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

I would recommend doubling this recipe if your family loves cookies. I got 42 cookies out of the batch (not doubling it) and between Chad, myself and 3 boys in the house we were left with 5 this morning. They are very yummy and are pretty much bite size.

My Grandma's Monster Cookies

My Grandma's Monster Cookie Recipe

Makes Approx. 3 Dozen

3 Eggs

1 Cup Sugar

8 oz. Brown Sugar (1 Cup)

12 oz. Peanut Butter (1 1/2 Cups)

4 oz. Margarine or Butter (1/2 Cup)

2 Tsp. Baking Soda

1 T. Vanilla

4 1/2 Cups Quick Oats

8 oz. M&M's (1 Cup)

3 oz. Chocolate Chips (Roughly 1/3 Cup)

Mix all ingredients by hand (I used a hand mixer). Drop dough on cookie sheet.

Bake at 350* for 10-12 minutes.