Chocolate Chip Blended Oatmeal Cookies

INGREDIENTS

1 cup butter (I use salted), softened
1 cup  packed light brown sugar
¾ cup granulated sugar
1 tsp baking soda
1 tsp baking powder
¾ tsp salt
2 large eggs 
2 tsp vanilla extract
1-½ cups old-fashioned rolled oats
2-¼ cups all-purpose flour
2 cups semisweet chocolate chips (or milk chocolate or even raisins)

INSTRUCTIONS

1. Preheat the oven to 350℉. Line baking sheets with parchment paper or Silpat.

2. In a large bowl with a handheld electric mixer or in a stand mixer fitted with the paddle attachment, add the butter, brown sugar, granulated sugar, baking soda, baking powder, and salt. Mix well until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.

3. Add the eggs and vanilla. Mix until well-combined, scraping down the sides of the bowl as needed.
Measure the oats into a blender or food processor and process until the oats are blended into a coarse powder.

4. Add the oats and flour to the bowl and mix until a few dry streaks remain. Add the chocolate chips and mix until evenly combined.

5. Scoop the cookie onto the prepared baking sheets (scoop with 2 tablespoons of dough), spacing them a few inches apart. (Or make about 10 large bakery-style cookies will take longer to bake)

6. Bake for 8-12 minutes until just lightly golden around the edges but not too dark. Remove to a cooling rack and let cool completely.

 from Mel's Kitchen Cafe

Kentucky Butter Cake Cookies

Cookies

1-1/2 cups salted butter
1 cup brown sugar
1/4 cup granulated sugar
2 eggs
3 tsp vanilla extract
3 cups all purpose flour
1-1/2 cups yellow cake mix
1 TBS cornstarch
1-1/2 tsp baking soda
1/4 tsp salt

Buttery Glaze + toppings

1/2 cup unsalted butter
1 cup powdered sugar
1 tsp butter vanilla emulsion (Lorann brand) use vanilla if you don't have
powdered sugar for garnish

Instructions
1. Preheat the oven to 375℉. 

2. In the bowl of a stand mixer, make the cookie dough by creaming together the butter and sugars.
Scrape the sides of the bowl and add in the eggs and vanilla. Mix until well combined.

3. Lastly, add the flour, yellow cake mix, corn starch, baking soda and salt to the bowl. Mix until thoroughly combined. The dough will be soft.

4. Portion the dough out into generous 1/3 of a cup portions. Roll into balls, flatten just slightly, and arrange on a baking sheet. Arrange 6 on each tray.

5. Bake at 375℉ for 9-11 minutes. Pull them out of the oven when the cookies have spread and the edges are turning golden brown.

6. Immediately after pulling the cookies out of the oven, make the buttery glaze.
In a small saucepan over medium heat, whisk together the butter and powdered sugar. Whisk until the powdered sugar combines with the melted butter in a creamy mixture.

7. Add in the butter vanilla emulsion. Stir to combine. 

8. Use a pastry brush to brush the glaze on top of the hot cookies.
Allow the glaze topped cookies to cool for 10 minutes before dusting with powedered sugar.

 from Cooking With Karli

Key Lime Pie Cookies

Graham Cracker Cookie

1-1/2 cups butter, softened
3/4 cup granulated sugar
1-1/2 cups brown sugar
2 eggs
1 TBS vanilla
3- 3/4 cup all purpose flour
3 cups crushed graham crackers(2 sleeves)
2 tsp baking soda
1 tsp baking powder
1 tsp salt

Key Lime Pie Filling + Toppings

2 (8 oz) blocks cream cheese, room temperature
1 14 oz can sweetened condensed milk
1/2-3/4 cup lime juice
4 TBS powdered sugar
2 limes cut into wedges
whipped cream or frozen whipped topping

Instructions

1. Preheat oven to 350℉. Cream together the butter, granulated sugar and brown sugar.

2. Add the egg and vanilla. Mix until light in color and creamy.

3. Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.

4. Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it a bit. I did 1/4 cup portions and got 24 (I baked for 10 minutes)

5. Bake for 12-15 minutes, until the cookies are turning golden brown.

6.After you pull the cookies out of the oven, use the bottom of a measuring cup or drinking glass and gently press the center of the cookie down, making an indent for the pie filling to go.
Allow the cookies to cool completely.

7. Once the cookies have cooled completely, make the filling by creaming the cream cheese until smooth.
Add in the can of sweetened condensed milk, mix until thoroughly combined.

8. Next, add in the powdered sugar and lime juice. Remember, you can always add in more lime juice, you can't take some out. So start small and add more to your preference.

9. Once your pie filling is finished, scoop and spread it into the center of each of your cookies.
Place in the fridge until ready to serve.

10. Right before serving, top with a dollop of whipped cream and a fresh lime slice if desired. (I whipped 1/2 cup heavy cream and added 1/8 cup powdered sugar and vanilla extract).

from Cooking With Karli

French Silk Brownies

Brownies

1 box brownie mix (not prepared)
1 egg
5 -1/2 tablespoons butter (melted)
1/4 cup milk

French Silk Layer

8 oz cream cheese (at room temperature)
1 tsp vanilla extract
2 cups powdered sugar
4 oz. semi sweet chocolate
1/4 cup butter (cubed)
8 oz Cool Whip

Topping

8 oz. Cool Whip
chocolate shavings or mini chocolate chips

1. Preheat oven to 350℉. Grease a 11x7-inch (2 quart) glass baking dish with non-stick cooking spray.

2. In a medium mixing bowl, combine the brownie mix, egg, melted butter, and milk, stirring until smooth. Spread the batter into the prepared baking dish and bake at 350℉ for 25-28 minutes until a toothpick inserted into the center comes out clean.

3. Remove the brownies from the oven and cool completely to room temperature.

4. In a large mixing bowl, beat the cream cheese and vanilla extract with an electric mixer until smooth and creamy. Add the powdered sugar and mix until combined.

5. In a small microwave safe bowl, heat the semi-sweet chocolate and butter in 30 second intervals until melted, stirring well between each cooking interval.

6. Add the melted chocolate and butter mixture to the cream cheese mixture and stir until well combined. Gently fold in the Cool Whip.

7. Spread the French silk layer over the cooled brownies, then spread on the remaining 8 ounce tub of Cool Whip.

8. If desired, sprinkle chocolate shavings or mini chocolate chips over the French Silk Brownies. Slice and serve. (Store in refrigerator).

from Kitchen Fun With My 3 Sons