Archive for the ‘Cookies’ Category


Monster Cookies

Monster Cookies


1/2 cup all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
6 cups quick-cooking oats
1 cup unsalted butter, softened
2 cups creamy peanut butter
2 cups granulated sugar
2 cups firmly packed brown sugar
1 teaspoon vanilla extract
1 tablespoon corn syrup
4 large eggs
2 cups semisweet or dark chocolate chips
2 cups M&M’s

Preheat oven to 350 degrees F. Butter cookie sheets.

In a large mixing bowl, sift together flour, baking soda and salt. Whisk in oats until combined.

In a VERY large mixing bowl, using a mixer on medium speed, beat together butter, peanut butter, granulated sugar and brown sugar, until creamy, about 2-3 minutes. Beat in vanilla, corn syrup and eggs, until well combined, about 2 minutes. Beat in flour-oat mixture until combined. Beat in chocolate chips and M&M’s until well combined.

At this point, I chilled my dough, but I don’t think it was necessary. I probably chilled it for 20 minutes in the freezer.

Measure out dough into equal, round balls, and place on prepared sheet pan, spacing fairly far apart (they spread quite a bit). Flatten balls using the palms of your hand, or the bottom of a drinking glass. Use 1/4 cup measure for big cookies. Bake at 350 degrees F, for 12-15 minutes, or until golden brown and set. Cool for 3 minutes before transferring to wire racks to cool.

Makes a ton of cookies.
Let’s say 5 dozen


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Banana Oatmeal Chocochip Cookie

Banana Oatmeal Chocolate Chip Cookie

 On Friday, I enjoyed a night with friends in front of a bonfire!  I haven’t laughed so hard in a long time.  I can’t believe I have lived in Bismarck for only a year, and I already have friends that will last a lifetime.  So thankful!  I thought I would pass on my happiness on Saturday: I helped my former boss with painting her baby room blue. 

I saw this recipe on www.cookiemadness.net, one of my favorite go to places for new and different dessert recipes.  I LOVED these cookies.  I ate 3 right out of the oven…I usually limit myself to one, maybe two, but never three.  I whipped them up in less than 7 minutes. 


  • 1 1/2 cups oat flour
  • 3/4 cup rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup raw sugar
  • 1/3 cup chocolate chips (I used white too)
  • 1 teaspoon canola oil
  • 1/3 cup soy milk
  • 1/2 cup banana puree (1 medium-size banana)
  • 1 teaspoon vanilla extract
  • Cooking Directions

    Preheat oven to 375°F.

    Combine all the dry ingredients in a bowl.

    Combine all the wet ingredients in a separate bowl. Mix the dry and wet ingredients together, until well combined.  Use a medium-size ice cream scoop or a large spoon to scoop batter onto a cookie sheet covered with wax paper.  Bake for 12 minutes, rotating the pan halfway through cooking, or bake until the edges of the cookies are light brown.  Makes 18 cookies.


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    After a short day of skiing, I decided I needed a sweet treat to help recover.  Luckily I had just the fix in my new Martha Stewart Cookie book with the chew chocolate ginger cookies.   I was in a time crunch, but the cookies had to be chilled, so it worked out perfectly.  The chewy chocolate ginger cookies didn’t turn out like the photo but their taste is extra extordinary.  They were very easy and quick to mix up, but the cookies offer a wonderful complex flavor.

    Makes 2 dozen

    • 7 ounces best-quality semisweet chocolate (I used 3/4 cup semisweet chocolate)
    • 1 1/2 cups plus 1 tablespoon all-purpose flour
    • 1 1/4 teaspoons ground ginger
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1 tablespoon cocoa powder
    • 1/2 cup (1 stick) unsalted butter
    • 1 tablespoon freshly grated ginger
    • 1/2 cup dark-brown sugar, packed
    • 1/2 cup unsulfured molasses
    • 1 teaspoon baking soda
    • 1/4 cup granulated sugar
    • 1 teaspoon ground cinnamon


    1. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
    2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
    3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with plastic wrap; refrigerate until firm, at least 2 hours.
    4. Preheat oven to 325 degrees. Line two baking sheets with parchment paper or nonstick baking mats. Roll dough into 2-inch balls; place 2 1/2 inches apart on baking sheets. Refrigerate 20 minutes. Roll dough balls in granulated sugar and return to baking sheets. Transfer to oven and bake until surfaces crack slightly, about 18 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.


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    Kathy's Frosting on a Flower Cake

    Kathy's Frosting on a Flower Cake

    My brother celebrated his 5th anniversary with his lovely wife Marilee a few days ago.  Marilee’s autie Kathy used this frosting recipe for their individual wedding cakes.  It is a great tasting recipe because it is not too sweet and it has a wonderful flavor. 

    Last spring I took a cake decorating class with my friend Beth from Bobcat.  We had so much fun creating fun cakes and listening to Stella’s, the Norweign instructure, jokes.  My Grandma, Auntie Mary, and Mom all decorated wedding cakes for couples in our community.  So I was trying to continue the tradition; I guess I am still practicing!

    • 3 1/2 C powdered sugar
    • 3/4 C shortening
    • 1 egg white
    • 1 t vanilla
    • 1/4 t salt
    • 1 1/2 T water
    • 2 T corn syrup (heat and add slowly)

    Mix together with wisk and enjoy.

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    Sugar Cookies (Flora)

    Shh…don’t tell anyone about this sugar cookie recipe…it’s kinda a secret.  Not anymore!  These are not chewy or soft; which is my usual favorite in terms of cookie texture.  The only flavor is butter and sugar.  Yet it’s simplicity makes it amazing.  They are a little time consuming, as you have to roll them out, cut, and frost them.  I usually make a double batch.

    • 1/2 C butter (do not melt)
    • 1 1/2 C flour
    • 1/4 t baking soda

    Mix together like pie crust.  Beat 1 egg and 1/2 C sugar together.  Mix flour and egg mixture together.  Roll thinly on a lightly floured surface.  Bake for 6-8 minutes at 350 degrees or until golden around the edges.

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    Cinnamon Roll Cookies

    Such beaty with the Cinnamon Roll Cookies

    Such beaty with the Cinnamon Roll Cookies

    One of my favorite flavors of Quaker oatmeal is cinnamon roll.   So I had to give this recipe a try when I saw it this past fall.  They sure didn’t last long when I brought them with tailgating.  Mom thought they tasted better after a day, aka not fresh.  I was surprised how close they tasted to the real thing.  I found this recipe on iVillage, they also have provide a photo.

    Mix together…

    • 1 1/2 cup powdered sugar
    • 1 cup margarine
    • 1 egg
    • 1 tsp vanilla
    • 2 1/2 cup flour
    • 1 tsp baking soda
    • 1 1/2 tsp cream of tartar

    Refrigerate for 2 hours

    • Mix together…
    • 1 cup brown sugar
    • 2/3 cup flour
    • 1 tsp cinnamon
    • 1/2 cup margarine


    • 1/3 cup milk
    • 1/2 tsp vanilla
    • 3 cups powdered sugar

    Remove dough from refrigerator, press dough into a rectangle on a floured surface. Press cinnamon mixture firmly into dough. Roll dough up tightly and wrap in plastic wrap (parchment paper works great too) and return to refrigerator for another 2 hours. Remove and slice into 1/2 inch rounds. Preheat oven to 350 degrees and bake for 10 -15 minutes. Let cool and drizzle with glaze. Enjoy!

    Cinnamon Roll Cookies Layed Flat

    Cinnamon Roll Cookies Layed Flat

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