Chocolate Butterscotch Nut Bar Cookies

 

 

Proverbs 17:27

    [27] 

    Whoever restrains his words has knowledge,

        and he who has a cool spirit is a man of understanding.

Preheated 350 degree oven 

25-30 minutes

Place in fridge for 1 hour to firm up

Cut into bar cookies

1-1/2 c Graham cracker crumbs

1/2 c melted butter

Mix together to form crust 

Mash into parchment lined 13x9 pan with overlapped parchment for easy lift out 

Layers over Graham crumb crust

1 c semi sweet chocolate chips

1 c butterscotch chips

1 c chopped toasted pecans

1 c sliced almonds

Mix 1 t vanilla extract into 1 can (14 oz ) sweetened condensed milk

Drizzle over chocolate chip and nut layers

Christmas Rocks AKA Fruitcake Cookies

Psalm 6:2-5

    [2] Be gracious to me, O LORD, for I am languishing;

        heal me, O LORD, for my bones are troubled. 

    [3] My soul also is greatly troubled.

        But you, O LORD—how long?

    [4] Turn, O LORD, deliver my life;

        save me for the sake of your steadfast love. 

    [5] For in death there is no remembrance of you;

        in Sheol who will give you praise?

These are delicious!!

1 c candied cherries, chopped

3/4 c candied pineapples

1 c raisins 

1 c pecans

Toss in 1/4 c AP flour

Set aside

1 c softened butter(1 stick)

1c granulated sugar

Whip on medium 2-3 minutes until smooth.

Add 

1 egg

1/4 c buttermilk

1 t each vanilla and almond extract

Whip 2 minutes

Add by hand and incorporate by hand

1&1/2 c AP flour

1/2 t baking soda

1/2 t salt

Line sheet pan with parchment.

Drop by 1 T scoops, 2 inches apart. 

Bake in preheated 350 degree oven for 12 minutes.

Cool in pan for 2 minutes, remove to rack and cool.

Apricot Purée Fudge Brownies

Psalm 6:4-5

    [4] Turn, O LORD, deliver my life;

        save me for the sake of your steadfast love. 

    [5] For in death there is no remembrance of you;

        in Sheol who will give you praise?

An ej original recipe!

350 degree preheated oven for 25-30 minutes.

Line a 9x9 pan with foil, leave about a 2 inch foil overhang to easily remove brownies.

Brownies are done when toothpick comes out clean.

1/4 c chopped dried apricots 

4 T prune juice

Place juice and prunes in pan and a low simmer until juice reduces to 2 T

Cool

Place in food processor to make a paste.

Set aside.

1/2 c semi sweet chocolate chips

2 T butter, chopped 

Melt over boiling water.

Set aside.

1 c white sugar

1 large egg plus 1 egg white

1 t vanilla

Very quickly cream sugar, eggs, prune paste and vanilla into chocolate mixture.

1/2 c plus 1/4 c AP flour

1/3 c cocoa powder

Whisk together.

A little bit at a time, incorporate dry ingredients into wet ingredients just till combined.

Batter will be very thick.

Evenly spread in pan.

JR'S Knock Off Famous Bakery Chunky Cookie

Proverbs 16:25

    [25] 

    There is a way that seems right to a man,

        but its end is the way to death.

1 c Cold Butter cut into small cubes

1 c Brown Sugar

½ c Sugar

2 Eggs

3 c AP Flour

1 t Cornstarch

¾ t Baking Soda

¾ t Salt

1 t vanilla 

2 c Chocolate Chips

2 c Pecans roughly chopped

Preheat oven to 410 degrees.

In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.

Add eggs, one at a time, mixing well after each one.

Stir in flour, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips, vanilla and Pecans.

Separate dough into medium balls ( 2 heaping teaspoons) and place on lightly colored cookie sheet. 

Bake for 9-12 minutes or until golden brown on the top. Let them rest for at 1 hour to set.

As I started eating the cookies, I microwaved my serving of cookies for 5 seconds after the rest, just to make the chocolate gooey!!

Prune and Pecan Fiber Cookies

 

 

 

 

 

Psalm 43:5

    [5] Why are you cast down, O my soul,

        and why are you in turmoil within me?

    Hope in God; for I shall again praise him,

        my salvation and my God.

These were good!

They taste like a bran muffin in cookie form!

Preheat oven to 350 degrees.

Bake on middle lower rack for 9-10 minutes.

1-1/2 c pitted prunes

Cover with water, microwave covered 3 minutes. 

Reserve liquid.

Remove prunes to processor.

Process in food processor to make a purée.

Add to large bowl.

Mix 1/2 c of prune liquid into the purée.

To this purée mixture add:

1/2 c olive oil

2/3 c sugar

1 egg

1 t vanilla 

Mix to incorporate.

Next add:

1 c AP flour

1 c old fashioned oats

1/2 c milled flax seeds

1/2 t baking soda

1/2 t baking powder

1/2 t cinnamon 

1/2 t salt

Drop by 1 t rounds on parchment lined sheet pan. 

Cool on rack.

Refrigerate.

John Reed's Magnificent Cookie Recipe

John 1:1-14

[1] In the beginning was the Word, and the Word was with God, and the Word was God. [2] He was in the beginning with God. [3] All things were made through him, and without him was not any thing made that was made. [4] In him was life, and the life was the light of men. [5] The light shines in the darkness, and the darkness has not overcome it. [6] There was a man sent from God, whose name was John. [7] He came as a witness, to bear witness about the light, that all might believe through him. [8] He was not the light, but came to bear witness about the light.[9] The true light, which gives light to everyone, was coming into the world. [10] He was in the world, and the world was made through him, yet the world did not know him. [11] He came to his own, and his own people did not receive him. [12] But to all who did receive him, who believed in his name, he gave the right to become children of God, [13] who were born, not of blood nor of the will of the flesh nor of the will of man, but of God. [14] And the Word became flesh and dwelt among us, and we have seen his glory, glory as of the only Son from the Father, full of grace and truth. 

Bake 13 minutes in preheated 350 degree oven, bottom rack.

 

1 c soft butter

1 c sugar

1 c brown sugar

2 eggs

2 t vanilla 

1 t baking soda 

1/2 t salt

1/2 t cream of tarter

3 c AP flour

1 c semisweet chocolate chips

1 c white chocolate chips

1 c chopped nuts, optional

Using an electric mixer,  cream butter, sugar and brown sugar until smooth.

Add eggs 1 at a time, then vanilla.

Set aside.

Whisk in soda, tarter and salt to flour.

Add chips. 

Add nuts if desired.

Using a large melon ball scoop, place on parchment, 2 inches apart.

These freeze well in the dough form.

Should make 4 dozen cookies.

Morning Glory Breakfast Cookies

Then they will cry to the LORD, but he will not answer them; he will hide his face from them at that time, because they have made their deeds evil.  - Micah 3:4

1 banana, mashed

1/4 c melted coconut oil minus 2 t 

2 T palm sugar

1 t vanilla extract

1 t maple extract

3/4 c oat flour, process oats in food processor 

3/4 c oats

1/2 t baking powder

1 t ground cinnamon

1/2 t powdered ginger

1/4 t salt

1/2 apple, peeled then grated

3/4 c carrots, grated 

1/4 c chopped smoked almonds

1/4 c white raisins

Preheat oven to 350° and line a baking sheet with parchment paper.

Stir the banana, coconut oil, sugar, maple and vanilla together in a medium bowl. 

In a separate medium mixing bowl, stir together the oat flour, oats, baking powder, cinnamon, ginger, and salt. 

Add the banana mixture to the oat mixture and stir just until fully blended. 

Fold in the apple, carrots, almonds, and raisins. 

The batter should be moist, but you should be able to shape it into balls.

Shape about 3 t of the batter into a ball and place on the sheet. 

Continue until all of the batter is used, and flatten.

Bake for about 18-20 minutes. 

The cookies will be soft, but they should hold together, and will firm as they cool.

These remind me of fruit cake.

Oatmeal Raisin Soft Batch Cookies

You have tried my heart, you have visited me by night, you have tested me, and you will find nothing; I have purposed that my mouth will not transgress.  - Psalm 17:3

Dry 

2 c AP flour

1 t kosher salt

1 t baking powder

1 t baking soda

1 t cinnamon

Whisk and set aside.

Wet 

1 c butter, softened

1 c sugar

1 c packed brown sugar

2 eggs

2 t vanilla 

Cream with a electric mixer, starting on low and ending on high.

It took awhile to get creamy and for the butter to be incorporated.

Add the dry ingredients into the wet, a little at a time stirring with a wood spoon, just till flour is not showing.

This dough is very thick.

Add ins 

3 c old fashioned oats

1 1/2 c large raisins, got mine at Sprouts in the self serve bins

Mix these in a little at a time with a big spoon.

Bake 350 preheated oven.

Cover pan with parchment.

Measure out a 2 T ball and slightly flatten, leaving 2 inch space between.

Bake 11 minutes.

They will still be a little undercooked. 

Cool in pan 2 minutes.

Remove to cool on parchment.

Milk Makers Cookies

9 And Nehemiah, who was the governor, and Ezra the priest and scribe, and the Levites who taught the people said to all the people, "This day is holy to the LORD your God; do not mourn or weep." For all the people wept as they heard the words of the Law.

10 Then he said to them, "Go your way. Eat the fat and drink sweet wine and send portions to anyone who has nothing ready, for this day is holy to our Lord. And do not be grieved, for the joy of the LORD is your strength."

Nehemiah 8:9-10

These cookies are for lactating mothers but they are delicious for anyone!!!

1 cup self raising white whole wheat flour (if you have plain flour, add 1/2 tsp baking powder)

1/2 cup low fat butter (for a healthier option, use organic, virgin coconut oil instead which is super good for you!) ( I used the coconut oil) if it has gotten solid, nuke it 5 seconds, then another 5 seconds, it needs to be like softened butter!

3/4 cup brown sugar 

2 tablespoons flaxseeds (can be found at Walmart or a health food store

1 egg

2-3 tablespoons of water (depends if you prefer moister cookies)

1 tablespoon vanilla 

1 teaspoon cinnamon 

1-2 tablespoons of brewers yeast (buy at Whole Foods in the vitamin section, Bluebonnet brand is best) (do not substitute with bakers yeast or any other yeast).

1/2 teaspoon salt (use himalayan salt if possible) I just used coarse sea salt!

1 & 1/2 cups oats (get the thicker cut oats if you can) I used old fashioned oats!

1/2 of a 60% chocolate cocoa bar, chopped with knife( I used Ghirardelli)

DO NOT leave out or substitute the brewers yeast for any other products or yeasts… it’s one of the main ingredients that makes them work.

Nutritional yeast and bakers yeast are different – don’t use these

In a large mixing bowl, using a whisk, cream the butter and sugar then add the egg and vanilla. Mix well.

In a separate bowl, combine the flaxseed and water, let sit for a few minutes before adding to mix.

Add the dry ingredients (apart from the oats and your additional ingredients) and mix well again.

Finally, stir in the oats and your additional ingredient.

Using a teaspoon to dip out, roll into ball and flatten, just a little, in the middle. 

Bake for 10 minutes, at 345 degrees, worked perfect for a soft center and a lightly crunchy edge.

Rollo Mini Wrap Around Cookies

                                                                                                               

                                                                                                                           


Heb.12:

26 At that time his voice shook the earth, but now he has promised, "Yet once more I will shake not only the earth but also the heavens." 
27 This phrase, "Yet once more," indicates the removal of things that are shaken--that is, things that have been made--in order that the things that cannot be shaken may remain. 
28 Therefore let us be grateful for receiving a kingdom that cannot be shaken, and thus let us offer to God acceptable worship, with reverence and awe, 
29 for our God is a consuming fire.





Nestlé sugar cookie dough(flat pack not roll)
Rollo mini candies (already unwrapped)

Take the square cookie dough and wrap it around the Rollo mini. Roll into a ball. Bake 14 minutes at 325 degrees on parchment. Let cool. Yummy!!!

Do not let the simplicity of this recipe fool you, they have a gourmet taste without the trouble!!

Peanut Brittle Cookies

   




Romans 1:19-20

19 For what can be known about God is plain to them, becauseGod has shown it to them. 
20 For his invisible attributes, namely, his eternal power and divine nature, have been clearly perceived, ever since the creation of the world, in the things that have been made. So they are without excuse. 



3/4 cup brown sugar
3/4 cup sugar
1 cup butter
1/2 cup smooth peanut butter
1/4 cup chopped roasted peanuts
1/4 t bourbon
2 eggs
2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup Peanut Brittle (crushed)


Cream together brown sugar, sugar and butter. Add peanut butter, bourbon and eggs (one at a time).  Mix together well. In a separate bowl, sift flour, salt and baking powder.
Mix the dry ingredients into the creamed mixture. Add the crushed peanut brittle. Roll dough into small balls, flatten with a fork and place on a greased cookie sheet. Bake at 350 degrees for 15 minutes.

Easy Smores Cookies

                                                                                                                           







1Tim.4:8 
for while bodily training is of some value, godliness is of value in every way, as it holds promise for the present life and also for the life to come.


1 package Betty Crocker Chocolate chip cookie mix, prepare according to directions on bag
2 packs of graham crackers from 1 box of graham crackers
1 bag of miniature marshmallows

Start by breaking the graham cracker in half; line a jelly roll pan with parchment, then fill the pan with the graham cracker halves.  Make the cookie dough and put a teaspoon of dough on each cracker half. Flatten the cookie with your finger tip. Bake in a preheated 375 degree oven for 5 minutes. Remove the pan and put 4-6 mini marshmallows on the cookie dough. Return the cookies to the oven and bake an additional 10 minutes or until the cookies brown around the edges.  Let cool and cut the cookies in half, Yummy!!!

S'mores Cookies

                                                                                                                            

Ps.119:37 Turn my eyes from looking at worthless things; and give me life in your ways.

1 package graham crackers, broken into squares

2 ½ cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

11 tablespoons unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla

1 (12 ounce) bag semi-sweet chocolate chips

1 cup mini marshmallows

2 – 3 regular sized Hershey’s bars, broken into pieces

Preheat oven to 375 degrees F. Line two rimmed cookie sheets with parchment paper. Lay out graham crackers side by side on the pans as close as possible (they should be touching).

In a medium bowl, whisk together the flour, baking soda, salt and cinnamon; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter with both sugars until light and fluffy, about 2-3 minutes. Beat in egg and vanilla.

Reduce the mixer to low speed and add the flour mixture, mixing until combined.

Fold in chips and marshmallows. Place tablespoons of dough on each graham cracker square. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top.

Return pans to the oven and bake for 5 to 7 more minutes or until dough is golden brown at the edges.  Remove to a wire rack to cool.

Turtle Cookies

                                                                                                                               

Ps.90:12 So teach us to number our days that we may get a heart of wisdom.

1 cup all-purpose flour

1/3 cup cocoa powder

1/4 t salt

8 T (1 stick) unsalted butter, softened

2/3 cup sugar

1 large egg, separated, plus 1 egg white

2 T milk

1 t vanilla

1 cup pecans, chopped fine

14 soft caramel candies

3 T heavy cream

Combine flour, cocoa, and salt in bowl. With electric mixer on med-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.

Preheat oven to 350. Line baking sheets with parchment (you need to line your tray or spray with a non-stick spray. Whisk egg whites in bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, and then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Bake until set, 10 to 12 minutes.

Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentation again with teaspoon measure. Fill each with 1/2 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely

Italian Lace Cookies

                                                                                                                                       

1 3/4 cups sliced, blanched almonds (about 5 ounces)

3 tablespoons all-purpose flour

Finely grated zest of 1 orange (about 2 tablespoons)

1/4 teaspoon fine salt

3/4 cup sugar

2 tablespoons heavy cream

2 tablespoons light corn syrup

5 tablespoons unsalted butter

1/2 teaspoon pure vanilla extract

Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl. Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes. Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread. Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter.

Once the cookie cools, you can dip the cookie bottom in chocolate if you prefer!

Melomakarona (Greek Christmas Cookie)

                                                                                                                           
My daughter had these cookies at our local Greek festival. She wanted me to find the recipe so we could  make them. I can not wait!!

•For the cookies:

•1 cup olive oil

•1 cup vegetable oil

•3/4 cup sugar

•Zest of one orange

•3/4 cup orange juice

•1/4 cup brandy

•2 tsp. baking powder

•1 tsp. baking soda

•Pinch of salt

•7 1/2 cups all-purpose flour

•3/4 cup walnuts, ground coarsely

•Ground cinnamon for sprinkling

•For the syrup:

•1 cup honey

•1 cup sugar

•1 1/2 cups water

•1 cinnamon stick

•3-4 whole cloves

•1-2-inch piece lemon rind

•1 tsp. lemon juice

Preheat the oven to 350 degrees.

In a small bowl, using your fingers, combine the orange zest with the sugar – rubbing the grains as if you were playing with sand to release the orange oils into the sugar.

Using a mixer beat the oil with the orange sugar until well mixed. In a separate bowl, sift the flour with the baking powder, baking soda and salt.

Add the orange juice and brandy to mixer and mix well.

Slowly incorporate the flour cup by cup until the mixture forms dough that is not too loose but not quite firm either. It will be dense and wet but not sticky. Once the flour is incorporated fully stop mixing.

To roll cookies, pinch a portion of dough off about the size of a walnut. Shape in your palms into a smooth oblong shape, almost like a small egg. Place on an ungreased cookie sheet. Shape and roll cookies until the sheet is filled.

Press the tines of a large fork in a crosshatch pattern in the center of each cookie. This will flatten them slightly in the center. The cookies should resemble lightly flattened ovals when they go in the oven.

Bake in a preheated 350-degree oven for 25 – 30 minutes until lightly browned. (The cookies will darken when submerged in syrup.)

While the cookies are baking, prepare the syrup.

In a saucepan, combine the honey, sugar, water, cinnamon, cloves, and lemon rind. Bring the mixture to a boil then lower the heat and simmer uncovered for about 10 to 15 minutes. Remove the cinnamon, cloves, and lemon rind and stir in lemon juice.

Place the ground walnuts in a shallow plate or bowl next to the stove top. When the cookies come out of the oven and while they are still very warm, carefully float the cookies in the syrup and allow the cookies to absorb syrup on both sides.

Using a fork or small spatula, remove the cookie from the syrup and place on a platter or plate. Press ground walnuts lightly into the tops of the cookies (syrup will help it adhere) and sprinkle lightly with ground cinnamon.

Do not refrigerate Melomakarona as they will harden. Store room temperature in an airtight container.