Giant Oatmeal Cookie

4 TBS butter, melted
1/4 cup lightly packed dark brown sugar (light brown works too)
2 TBS sugar
1 egg yolk
1/2 tsp vanilla extract
1/2 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 cup quick cooking oats (old fashioned works too)
1/2 cup chocolate chips. (If you want oatmeal raisin cookies leave out chocolate chips and add 1/2 cup raisins and 1/4 tsp cinnamon)

1.  Preheat oven o 325℉. Line a cookie sheet with parchment paper.

2.   Melt your butter in a heat-safe mixing bowl.  (It doesn't need to be all the way.  When half the butter is liquid and the other half is super soft is best.)

3.  Mix in brown sugar, sugar, egg yolk and vanilla.

4.  Measure your flour by spooning lightly into your measuring cup and leveling with a knife.  Sprinkle flour, baking soda, baking powder, and salt on top of butter and then mix together.  Stir in oats and chocolate chips.  (if you prefer oatmeal raisin mix raisins and cinnamon in instead)

5.  Form dough into one large ball and place on prepared baking sheet.  Gently press don to 3/4 inch thick.  Press a few chocolate chips Ito the dough on top if desired.

6.  Bake for 10-14 minutes until edges are set and center looks set, but still soft.  Let cool for 15 minutes before transferring to cooling rack.

from Our Best Bites

Giant Snickerdoodle Cookie

4 TBS butter, melted 
1/4 cup + 2 TBS sugar
1 egg yolk
1/2 cup + 2 TBS all purpose flour
1/2 tsp cream of tartar
1/4 tsp baking soda
1/8 tsp salt

For Topping:1 TBS sugar
1/4 tsp cinnamon

1.  Preheat oven to 375℉.  Line a baking sheet with parchment paper and set aside.

2.  Melt/soften butter in a heat-safe mixing bowl (It doesn't need to be completely melted half liquid half super soft is perfect.

3. Beat in sugar and egg yolk.

4.  Measure flour by spooning it lightly into the measuring cup and then leveling with a knife.  Sprinkle flour, cream of tartar, baking soda, and salt in bowl over the butter mixture and mix until a cohesive dough forms.  Put the bowl in freezer for 10 minutes.

5.  Form one single ball of dough and put in back in the mixing bowl off to the side.  Sprinkle the  1 TBS of additional usage and 1/4 teaspoon cinnamon to the other side and mix them together.  Roll your dough ball in the cinnamon-sugar mixture until it's all coated.

6.  Place dough on the parchment lined baking sheet and gently press down until it's about 3/4 inch thick.  If you have extra cinnamon-sugar sprinkle it on top.

7.  Bake for 10-13ish minutes.  When there are crackly edges around the outside inch of the cookie it's probably done.  As it cools the crackles will appear on the rest of the cookie. This will help it be soft in the center.

8.  Cool for at least 15 minutes before transferring to cooling rack.

from Our Best Bites

Giant Chocolate Chip Cookie

3 TBS butter, melted
2 TBS granulated sugar
1/4 cup lightly packed brown sugar
1 egg yolk (just the yolk)
1/2 tsp. vanilla extract
1/2 cup plus 1 TBS all purpose flour
1/8 tsp baking soda
1/8 tsp salt
1/2 cup chocolate chips more for top if desired (or use any mix in you want mini M & Ms sprinkles etc)

1.  Preheat oven to 350℉. Line a cookie sheet with parchment.

2.  Mix butter and sugars until smooth.  Add egg yolk and vanilla.  

3.  Sprinkle flour, baking soda, and salt on top and then mix together.  Add chocolate chips and/or any other mix-ins.

4.  Form dough into one large ball and place on prepared baking sheet.  Gently press down to about 1/2 – 3/4 inch thick.  Bake until edges are set and center looks cooked, but still soft.  You’ll want to keep an eye on it since baking time can vary depending on how much you press your dough down.  Mine usually take about 11-15 minutes.

from Our Best Bites

Kneaders Copycat Sandwich Spread

1/2 cup real mayonnaise
2 TBS sour cream
2 tsp. mustard
pinch of salt

1.  Mix all ingredients together until well combined in small bowl.  Refrigerate until ready to use.

2.  Spread on your sandwich and enjoy. Really good on Foccacia Bread sandwich.

from Nash EATS

Rosemary Focaccia Bread

Bread Ingredients:

2 cups warm water
2 tsp active dry yeast
1/4 cup olive oil
2 tsp salt
4 tsp dried rosemary
4 to 5 cups flour (bread flour recommended)


Topping ingredients:

1/4 cup olive oil
1/3 cup grated Parmesan cheese
1/4 teaspoon coarse salt

1. In a large bowl or in the bowl of a mixer, dissolve yeast in water. Let sit and bubble for 10 minutes. 

2. After the yeast has bubbled add 1/4 cup olive oil, 2 teaspoons salt, and 4 teaspoons dried rosemary.

3. Add flour, one cup at a time, kneading well after each addition. Stop adding flour when the dough pulls away from the side of the bowl and when it has a slightly tacky and a stretchy texture.

4. Knead well for 10 minutes by hand or for 5 minutes if using a mixer.

5. Cover and let rise until dough has doubled in size, about 45-60 minutes.

6. Lightly spray a cookie sheet (12×17 inches) with cooking spray. Roll dough roughly the size of the cookie sheet and gently transfer, being careful to not stretch the dough too thin in the center. If the center is thinner than the outside, even it out using your hands.

7. Cover and let rise for 20-30 minutes.

8. Use fingers to dimple the dough, then brush with 1/4 cup olive oil, and sprinkle with 1/3 cup grated Parmesan cheese and 1/4 teaspoon course salt.

9. Let rise again for 20 minutes while oven preheats to 400℉.

10. Bake on the center rack for 20 minutes or until top of bread is golden.

11. Take the bread out of the oven and let cool for 10 minutes, then let it continue cooling on a wire cooling rack for at least an hour. Then cut in half, and cut each half again top from bottom.

12. Assemble sandwiches with good quality mayo, havarti cheese, oven roasted turkey breast, crisp lettuce and sliced tomatoes. 

from Studio 5 Amber's Kitchen