Recipe: Everything Cookies

Everything Cookies 2Attachment-1 (6)These are now my go-to cookie. They are so easy and freakin delicious, there’s nothing not to like! I’m calling them “Everything Cookies” because basically everything people like is in them (chocolate, coconut, nuts, oatmeal, raisins), and because once you bite into them, you will say, “These cookies are everything!”Attachment-1 (1) - CopyThis is the third batch of these that I’ve made this summer because they were such a hit. I originally made them because I needed a gift for Father’s Day, and my dad had been talking about these “ranger cookies” he got somewhere that would have been perfect if not for the butterscotch chips. So I did some research, and then basically made cowboy cookies with raisins.

Attachment-1 (7)My family went nuts (ha) for them, and my parents commissioned another batch a couple weeks later. My mom’s birthday was Saturday, so I decided to make them again.

Attachment-1 (8)Here’s the recipe!

I just used this recipe for Oatmeal Chocolate Chip Cookies, and then added some other stuff.

-1 cup butter, softened
-1 cup packed light brown sugar
-1/2 cup white sugar
-2 eggs
-2 tsp vanilla extract
-1 1/4 flour
-1/2 tsp baking soda
-1 tsp salt
-3 cups quick cooking oats
-1 cup chopped pecans
-1 cup semisweet chocolate chips
-1 cup sweetened shredded coconut
-1 cup raisins/craisins (I use both)

  1. Preheat the oven to 325 degrees F.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the oats, pecans, coconut, raisins/craisins, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
  3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Bonus: They keep for a surprisingly long time (if you can stop yourself from eating them at once). Usually homemade cookies get crumbly or hard after a day or two, but these stay soft and chewy for a couple of weeks (kept in a sealed container)!

Pumpkin Bars

Tonight, I was invited to a “Thought Forum”: a place for a group of people to get together and share thoughts, movie snippets, songs, poems, dreams, about a certain topic. (This month’s topic was “Dread”.) It’s kind of a potluck too, so I decided to bring a sweet treat. I love having excuses to make things. I swear, if I didn’t make things for other people, I would never make another thing.

So anyway, here was my first attempt at Pumpkin Bars. They were yummy, if I do say so myself!

4 eggs
1 2/3 cup sugar
1 cup vegetable oil
1 16 oz can pumpkin
2 cups flour sifted
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/2 tsp nutmeg
For the icing:
3 oz cream cheese
1/2 cup butter
1 tsp vanilla
2 cups powdered sugar
Step 1. Mix the eggs, sugar, oil, and pumpkin in a bowl.
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Add the rest of the cake ingredients and mix well.
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Step 3. Pour into a 9 x 13 baking dish, and bake at 350 degrees for about 25 minutes.
Photo (31)4. While that’s baking, make the icing. Cream together the cream cheese, butter, and vanilla (or if you’re me, mush it all around in a bowl with a wooden spoon until it looks about right). Then gradually mix in the powdered sugar.
Photo (32)5. Let the cake cool.
Look how pretty!
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Step 6. Ice it, and enjoy!
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Peanut Butter Chocolate Rice Krispie Treats

Sometimes you have to ask your co-workers to do favors for you, or sometimes you make a mistake that they have to fix. When this happens, I like to make them a treat. It makes them hate me less and gives me a good excuse to bake.

So these are my “I’m sorry, Brenda, for asking you to give someone a message when you were on vacation, please don’t hate me Rice Krispie Treats”.

I’ve never made these before, so this was a fun adventure!

You pour about 3/4 cup of Corn Syrup and 3/4 cup of sugar into a large pan, and heat, mixing frequently, until it comes to a boil.

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Then remove from heat and mix in about 3/4 cup of peanut butter (or just, ya know, slap a few dollops in there- who’s got the time and patience to measure out peanut butter, are you nuts?? …btw…”nuts” get it? I’m the funniest person in the world, don’t act like I’m not.)

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Now shake about half a box (4 cups) of Rice Krispies in there and mix together well.

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Line a pan (9×13 or really whatever you’d like) with parchment paper, and awkwardly transfer your mixture into the pan.

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Now melt about 1 package of chocolate chips in the microwave (put in for 30 seconds, take out and stir, put in for another 30 seconds, take out and stir, until it’s smooth).

Definitely try not to get so caught up in eating crumbs off the spoon that you forget about the chocolate, and over-cook it. Not that I would ever do that….

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Somehow fix your scalded chocolate enough to slather it onto your rice krispie mixture.

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Let sit for a while until the chocolate has cooled and is no longer super gloppy. Then cut into whatever size/number of pieces that you want (this batch made about 12 good-sized pieces), and enjoy!

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Peach Galette

I got to do a little baking this weekend. First, I made some shortcake to go with a bunch of strawberries that my mom had.

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I actually didn’t like it much. It looks pretty and all, but it didn’t taste right. I added lemon juice to the strawberries (as a recipe told me to do), which made them taste like rubbing alcohol to me. And the shortcake wasn’t sweet enough for me. I don’t love this kind of shortcake anyway (I’m more into spongy, cakey, strawberry shortcake), but it was Father’s Day, so I made what my dad would like (at least what I figured my dad would like).

And then I made a Peach Galette for a get-together with people in my choir. I’ve made it before (probably not the exact same recipe). It’s super easy and really good.

Just slice a bunch of peaches (I sliced 6 big peaches and made two galettes), and put them in a bowl with sugar and cinnamon for as long as you can.

Photo (20)Then buy Pillsbury Refrigerated Pie Crust, and unroll one crust (they give you two) onto a greased baking sheet. Put your peaches on top, leaving about an inch at the edges. Then just fold the edges up all the way around and bake at 400 for about 30 minutes. You can also brush the edges with egg and sprinkle with sugar before baking if you want. So easy!

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