Tag Archives: Cakes Cookies & Squares

French Silk Pie Brownies (lovebakesgoodcakes)


1 box fudge brownie mix & ingredients to prepare brownies

Prepare and bake the brownies according to the package directions. Remove from the oven and allow to cool completely. Spread the French silk filling over the cooled brownies. Top with remaining whipped topping and garnish with chocolate curls, if using. Refrigerate at least 4 hours, or until set, before cutting into squares.

French Silk Filling

1  4 oz German chocolate bar, finely chopped
4 T unsalted butter, cubed
1 8 oz pkg cream cheese, softened
2 c confectioners’ sugar
1 16 oz tub frozen whipped topping, thawed
chocolate curls or mini chocolate chips, for decorating (opt)

Microwave the German chocolate pieces with the butter in a large microwave-safe bowl on HIGH for 30 seconds. Stir, then melt for another 15 seconds. Stir until smooth and melted. To the melted chocolate mix, beat in the cream cheese and confectioners’ sugar until combined. Fold in half (8 oz) of the whipped topping.


Easy One Bowl Gingerbread Cake with Vanilla Bean Icing (thecafesucrefarine)


8 T butter, cut into 1/2″ chunks
1 1/3 c water
1 1/3 c dark brown sugar
1 1/3 c molasses, maple syrup or golden syrup
3 c flour
2 t baking soda
1/2 t salt
1 T ground ginger
2 t ground cinnamon
1/2 t ground cloves
2 large eggs

Preheat oven to 325˚ F. Grease a 13 x 9″ pan with nonstick baking spray. Don’t use cooking spray as it’s not the same. Baking spray is actually shortening and flour mixed together. If you don’t have baking spray, you can get the same results by greasing your pan with softened butter. Then add a tablespoon of flour and rotate pan till it’s completely coated with flour. Discard excess flour and proceed with next step. Place butter pieces and water in a large, microwave-safe bowl. Cook on high power for 1 – 1 1/2 min or until butter is mostly melted (It’s fine if a few little pieces remain.) Remove from microwave, add brown sugar and maple syrup. Stir well. Sprinkle flour over the top of the butter mix. Sprinkle baking soda, salt and spices on top of flour. Whisk slowly until all dry ingredients have been incorporated then whisk vigorously till mix is lump-free. Add eggs and whisk well again until eggs are completely incorporated. Pour into prepared pan and bake for 35 – 40 min or until cake is puffed and feels firm when lightly touched in the center. You can also test the cake for doneness with the sharp end of a toothpick. Insert toothpick into the center of the cake, then remove it. If there is wet batter on the toothpick, the cake needs a bit more time in the oven. If it comes out clean or with just a few crumbs, the cake is done. When cake is done, remove it from oven to a cooling rack to cool completely before icing. Spread icing over cooled cake. Icing will set up if you let it sit for an hour or two but cake can be enjoyed at any time.


1 stick cold butter
2 oz cream cheese or Neufchâtel cheese
5 – 6 T half & half or whole milk
seeds scraped from 1/2 vanilla bean
5 c powdered sugar

Combine butter and cream cheese in the large microwave safe bowl. Cook on high power for 45 – 55 seconds or until butter is about half melted. Watch it carefully, checking every 10 seconds as every microwave is different. Whisk until smooth and creamy then add half and half and vanilla bean seeds and whisk again. Add 2 c powdered sugar and whisk until smooth. Continue adding powdered sugar, 1 c at a time, whisking after each addition until lump free. Icing should be thick but creamy and spreadable. If too thick add a little more half and half. If too thin add a bit more powdered sugar.

Mimi’s Cafe’s Honey Bran Muffin (thelazywifesguide)

Dry Ingredients

1 c flour
1 c wheat bran
4 t dry milk powder
1/4 t baking powder
1 t baking soda
1/4 t salt

“Liquid” Ingredients

1/3 c dark brown sugar
1/4 c honey
2 T molasses
1/4 c vegetable oil
1 egg
1/2 c water
2 t -1 T grated orange, zest to taste


3 T sugar
3 T brown sugar, packed
3 T butter (very soft or slightly melted)
2 T honey
2 t water

Preheat oven to 350 F. Distribute about 1 T of the Glaze into each of your 12 muffin tins and be sure to coat the bottom and sides of each muffin tin. (You can do this just before mixing the wet and dry ingredients so that the glaze is fairly liquid, and spread it evenly between all 12 tins rather than measure.) In a medium bowl (or one with a pour spout) mix all the dry ingredients. In a separate bowl (or just put all the wet ingredients into the middle of the dry ingredients and mixed them all together), mix the “liquid” ingredients. Stir the liquids into the dry ingredients until just moistened. Fill muffin tins 2/3 full, bake for 20 min until a toothpick comes out clean (be sure not to fill the muffins too full because even at 2/3rds they spring up over the tops a little. Immediately invert the baked muffins onto foil or wax paper to cool. Makes 12 regular sized muffins.

Milkyway Triple Layer Crack Brownie Bars (gringalicious)

Brownie Layer

1 1/4 c sugar
10 T (1 stick+2 T) butter, melted
1/2 c cocoa powder
1/4 t coffee grounds (opt)
1/2 t salt
1/2 t vanilla
1/4 t baking soda
2 eggs
2/3 c flour

Preheat the oven to 350 F and grease an 8 x 8″ baking pan with butter. Whisk together the sugar, butter, cocoa and coffee in a medium mixing bowl until smooth. Add the salt, vanilla, soda, eggs and flour and stir until evenly combined. Pour the batter into the pan and layer the top evenly with ritz crackers then place in oven and bake for 22 – 24 min until a toothpick inserted in center comes out clean. Remove from oven and cool for about 5 min while you prepare the top layer. Use a rubber spatula to scrape the rice crispy mix onto the base layer and gently spread to even out. Sprinkle the remaining 1/4 c marshmallows and 1/4 c milky ways on top and place the pan in the oven for about 2 min allowing the marshmallows to melt onto the top. Remove pan from oven and cool for at least 15 minnbefore covering and placing in refrigerator to chill until set (about 1 hour). Once chilled, cut into squares and enjoy! Yield: 12 – 16 bars.

Rice Crispy Layer

1 small package ritz crackers (about 16)
3 1/2 c rice krispies cereal
1 1/4 c mini marshmallows, divided
3/4 c semi-sweet chocolate chips
1/2 t vanilla
2 T butter
1 1/4 c milky way candy bar cubes (about 15 fun-size), divided

In a double boiler or microwave safe bowl, melt the butter, chocolate chips, and about 1 c milky way bars. (If doing in microwave melt in 30 second intervals, stirring well after each until melted.) Add marshmallows and stir in well and warm a little longer until they melt also. Once the mix  is completely malted together, stir in the vanilla and rice krispies and fold in well.

Oatmeal Butterscotch Cookies (barefootinthekitchen)

3/4 c butter, softened
1/2 c sugar
1 c light brown sugar
2 eggs
1 t vanilla
1 1/4 c flour
1 t baking soda
1/2 t kosher salt
3 c old-fashioned rolled oats
1 2/3 butterscotch chips

Preheat oven to 350 F. In a large bowl, beat the butter until smooth and almost fluffy, about 2 min. Add sugars and continue beating until the mix is light and fluffy, about 4 – 5 min. Add eggs and vanilla and beat until smooth again. In a separate bowl, whisk together all of the dry ingredients except the butterscotch chips. Gradually add this mix to the wet ingredients, half at a time. Stir until fully combined. Add the butterscotch chips and stir well. Use a medium size cookie scoop (about a tablespoon in size) to drop the dough onto a large baking sheet lined with a silpat mat. Bake for 8 – 9 min. Remove from the oven before the cookies are browned and when they still look soft in the center. Let them cool on the same tray for 5 – 10 min; this will allow them to finish baking without overcooking. When the cookies are firm enough to handle, transfer them to a wire cooling rack and let cool completely. The finished cookies freeze well and the dough also freezes well. When baking the cookie dough straight from the freezer, allow a few extra minutes for the baking. Note: Can sub whole wheat flour, increase the total amount of flour to 1 1/2 cups.

Caramel Hot Chocolate Brownie Mousse Cake (beyondfrosting)

Brownie Layer

1 pkg fudgey chocolate brownie mix and ingredients listed on the box

Preheat the oven to 350° F. Line the bottom of a 9″ springform pan with parchment paper. In a medium-sized bowl, combine the brownie mix, with the ingredients listed on the box. Stir until the batter is well combined and there are no dry ingredients left. Pour the batter into the spring form pan and spread evenly. Bake for 35 – 40 min until the center is baked but still slightly fudgey. Allow the brownie to cool completely. Spread the hot chocolate mousse over top of the cooled brownie. Spread caramel whipped cream over the hot chocolate mousse. Refrigerate for a minimum of 4 hours.  Store in the refrigerator for up to 3 days. Pipe the border of cake with the topping using a large open round tip. Drizzle with caramel sauce.

Chocolate Mousse

8 oz cream cheese, softened
1/4 c sugar
1 3/4 c heavy whipping cream
2/3 c hot chocolate powder (about 4 pkgs)

Beat the softened cream cheese together with the sugar until smooth, about 2 min. Slowly add the heavy whipping cream, about a 1/4 c at a time as you continue to beat the cream cheese at a medium speed. The cream cheese should resemble a liquid consistency prior to adding all the remaining heavy whipping cream. Increase the mixer to high speed and beat until soft peaks form. Then slowly add the hot chocolate powder, mixing at a low speed until incorporated. Increase the mixer to high speed and beat until stiff peaks form.

Caramel Whipped Cream

1 T cold water
1 t gelatin
1 1/4 c heavy whipping cream
1 T light brown sugar
1/2 t caramel extract (or vanilla)
3 T caramel sauce
1/4 c powdered sugar

Chill mixing bowl and whisk again. Place 1 T cold water in a small bowl. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow gelatin to turn to a solid (about 2 – 3 min).  Melt the solid gelatin in the microwave for 3 – 5 seconds until it turns back to a liquid. Watch it closely! Set aside. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Pour liquid gelatin into the heavy cream and add the brown sugar. Continue to beat the heavy cream on medium-high speed until incorporated. Spoon the caramel sauce into the heavy cream and beat until well mixed. Reduce the mixer speed to low, slowly add the powdered sugar and mix until incorporated. Then increase the mixer to high speed and beat until stiff peaks form.

Topping (opt)

1 c heavy whipping cream
1/4 c hot chocolate powder (about 2 pkgs)
Caramel sauce for garnish

Chill the mixing bowl for 10 min. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Add powdered hot cocoa and continuing beating until stiff peak form.

Raleigh Tavern Gingerbread Cookies makinghistorynow)

1 c sugar
2 t ginger
1 t nutmeg
1 t cinnamon
1 t salt
1 1/2 t baking soda
1 c butter, softened
1/2 c evaporated milk
1 c molasses
4 c flour, sifted

Preheat oven to 375 F. Spray cookie sheets with cooking spray or line with parchment. Set aside. Add sugar, ginger, nutmeg, cinnamon, salt and baking soda in a large bowl. Mix on low speed until well combined. Add softened butter, evaporated milk and molasses. Mix again until completely combined, starting on the lowest speed so that the liquid doesn’t splash out of the bowl. Gradually increase the speed until the butter and sugar are creamed together and completely smooth. Put mixer back on low speed and add the flour 1 c at a time, stirring constantly until the flour is completely incorporated.
The dough should be stiff enough to handle without sticking to your fingers, so if it’s still too soft and sticky, add up to 1/2 c additional flour, as needed. When the dough is smooth, roll it out to 1/4″ thickness on a very well-floured surface. Use a cookie cutter or a round 3″ biscuit cutter to cut the gingerbread into desired shapes. Place shapes onto prepared baking sheets. Bake for 10 – 12 min or until slightly golden brown but still soft. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Yield: 24 cookies.

Cinnamon Coffee Cake (geniuskitchen)


2⁄3 c butter
1⁄2 c packed brown sugar
1 c sugar
2 eggs, beaten
2 c flour
1 t baking powder
1 t baking soda
1 t salt
1 t cinnamon
1 c buttermilk

Cream together butter and sugars. Add beaten eggs and mix well. Sift together all dry ingredients. Add to creamed mix alternately with buttermilk. Pour into greased and floured 9 x 13″ pan. Sprinkle topping over the batter. Can bake immediately or cover with foil and refrigerate overnight. Remove foil and bake at 350° F for 35 min or until cake tests done.


1⁄2 c packed brown sugar
1⁄2 c chopped nuts
1⁄2 t cinnamon

Mix together.


Gingerbread Drop Cookies (geniuskitchen)

1 c shortening
1 1⁄2 c packed brown sugar
1 1⁄2 t baking soda
1 1⁄2 t ginger
1 1⁄2 t cinnamon
1⁄4 t clove
1⁄3 c molasses
2 large eggs
1 T milk
3 1⁄2 c flour
1⁄2 c raisins
1⁄2 c chopped pecans or walnuts

In a large mixing bowl beat shortening with an electric mixer on medium to high speed. Add brown sugar, baking soda, ginger, cinnamon and cloves. Beat until well combined. Beat in molasses, eggs and milk until well mixed. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in raisins and nuts. Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake in a 375° F oven for about 8 min or until bottoms are lightly browned. Remove from pans and cool on wire racks.

Soft, Spicy, Heavenly Gingerbread Cookies (geniuskitchen)

3⁄4 c butter, softened
1 c & 2 T sugar, divided
1⁄4 c molasses
2 1⁄2 c flour
1⁄3 c water
1 1⁄2 t baking soda
2 t ground ginger
1 t ground cinnamon
1⁄2 t ground cloves
1⁄2 t nutmeg
1 T fresh ginger, chopped
1⁄4 t salt
3⁄4 c raisins (opt)

In a large bowl, cream together butter and 1 c sugar until light and fluffy. Stir in molasses. Mix water and baking soda and stir. Sift together the flour, salt and dry spices; add gradually to the sugar-butter mix. Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mix. Shape dough into walnut sized balls, and roll them in the remaining 2 T sugar. (The dough may be too soft to handle at this point, either add a bit of flour or refrigerate for 20 min or even overnight). Place cookies 2″ apart onto an ungreased cookie sheet and flatten slightly. Bake at 350° F for 10 – 12 min. Yield: 40 cookies.

Jamaican Ginger Cake (allrecipes)

1 c butter
1 c dark brown soft sugar
4 eggs
4 T grated fresh root ginger
1 t vanilla
1 c milk
2 1/2 c flour
4 t baking powder
4 t ground ginger
1 1/2 t ground cinnamon
1/2  salt
2 T icing sugar for dusting

Preheat oven to 350 F. Grease and flour a 9″ tube cake tin. Sift together flour, baking powder, ground ginger, cinnamon and salt. Set aside. In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in grated root ginger and vanilla. Beat in the flour mix alternately with the milk, mixing just until incorporated. Pour batter into prepared pan. Bake for 45 – 50 min or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 min then turn out onto a serving plate. Dust lightly with icing sugar before serving.

Apple Streusel Coffee Cake (canadianliving)


2 1/4 c flour
1 c sugar
2 1/2 t baking powder
1/4 t cinnamon
1/4 t salt
1 c milk
1/2 c sour cream
2 eggs
1/2 c unsalted butter, melted
1/2 t vanilla

In large bowl whisk together flour, sugar, baking powder, cinnamon and salt. In small bowl, whisk together milk, sour cream, eggs, butter and vanilla; stir into flour mix until smooth. Spread half in parchment paper–lined 9″ square metal cake pan. Arrange apples over batter. Pour remaining batter over top, spreading evenly. Sprinkle with streusel. Bake in 350° F oven until golden and cake tester inserted in centre of cake comes out clean, about 1 hour. Let cool in pan on rack.

Apple Filling

2 3/4 c thinly sliced cored peeled Granny Smith apples (2 or 3)
1 T sugar
1 T flour

In bowl toss together apples, sugar and flour; set aside.

Cinnamon Streusel

3/4  flour
1/3 c unsalted butter melted
1/4 c  packed brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon

In bowl stir together flour, butter,sugars and cinnamon to form small crumbs; set aside.




Pumpkin Gingerbread Coffee Cake (countrycleaver)

Coffee Cake Crumble 

1/3 c brown sugar
1/3 c sugar
1/3 c flour
1/4 c butter, cubed
2 t Cinnamon
1 t Pumpkin Pie Spice
1 c pecans, chopped

In a large bowl combine all the ingredients. Using your fingers mash the ingredients together until the butter is nearly completely incorporated and the sugars look like wet, chunky sand. Set aside, or place in the fridge until ready to use.

Pumpkin Gingerbread Coffee Cake 

3 c flour
1 T baking powder
1 t baking soda
1/2 t salt
2 t Pumpkin Pie Spice
1/2 t cinnamon
1/4 t ground black pepper
1 15 oz can Pumpkin Puree
1/2 c full flavor molasses
1 c brown sugar
1 c sugar
3 eggs
1/2 c butter, melted and cooled

Preheat oven to 350 F. In a large bowl whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, ground pepper and salt. Set aside. In another large bowl, whisk together the pumpkin puree, molasses, sugars, eggs and butter. Using a spatula, fold the flour mix into the wet mix until the mix is nearly combined. There should be a couple of small streaks of flour left – that way you know you haven’t over mixed it. Pour into 2 lightly greased or sprayed 9′ cake pans. Spread cake out and smooth the tops. Sprinkle pecan crumble over the top of each cake. Bake for 25 – 30 min or until a toothpick placed in the center comes out nearly clean, with a couple of crumbs on it. Place on a wire rack to cool. Serve just warm. Note: Can use a 9 x13″ baking pan.

Pumpkin Caramel Cheesecake Bars with a Streusel Topping (chelseasmessyapron)


1 1/2 (about 10 – 11 full sheets) cinnamon graham cracker crumbs
1/4 c sugar
1 T brown sugar
6 T butter melted

Preheat oven to 350 F. Line an 8 x 8 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside. In a bowl, combine the crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the 8 x 8 baking pan.


2 8 oz pkgs full fat cream cheese, room temp
1/2 c & 2 T sugar
1 t vanilla
2 large eggs
1/2 c & 2 T canned pumpkin (not pumpkin pie filling and not entire can)
1/2 t cinnamon
1 t pumpkin pie spice

In another bowl, combine the cream cheese, (VERY important it is at room temp for a smooth texture. Leave out for at least an hour before baking. Microwaving the cream cheese will give it a bumpy texture) sugar and vanilla. Beat with hand mixers until completely smooth and creamy. Add in the eggs, one at a time  and beat until each is combined. Remove 1 1/2 c of this mix and pour on top of the prepared crust. Add canned pumpkin, cinnamon and pumpkin pie spice to the remaining cheesecake mix and stir until completely combined. Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer. Sprinkle streusel topping evenly over the pumpkin cheesecake layer. Place in the oven and bake for 50 – 55 min or until the cheesecake has set. Allow to cool for about an hour and then place in the fridge for 1 – 2 hours. Top each bar with caramel topping of choice.

Streusel and Topping

1/2 c brown sugar packed
1/2 c flour
1/4 c quick cooking oats
1/4 t cinnamon
1/4 c butter, softened
1 t vanilla
salted or plain caramel to top bars with

In the same bowl you used for the crust, stir together brown sugar, flour, quick cooking oats and cinnamon. Add in butter and vanilla and mix together until well combined. Avoid melting the butter entirely as it makes the streusel too wet.

Crazy Good Carrot Cake With Cream Cheese Frosting (happyhouligans)


2 c flour (can substitute 1 c AP flour with 1 c whole wheat flour)
1 1/2 c sugar
1 t baking powder
1 t baking soda
1 t salt
1 t cinnamon
3 c grated carrots
1 c vegetable oil
4 eggs

Preheat oven to 325º F. Stir together flour, sugar, baking soda, baking powder, salt and cinnamon. Add carrots, eggs and oil. Beat on high with electric beaters for 2 min. Pour into sprayed 9 x 13 baking dish or cake pan. Bake at 325º F for 50 – 60 min (check for doneness at 50 min.) Let cake cool before icing. Slather frosting on top of cooled cake.


3 oz cream cheese (half-brick)
1/4 c butter, softened
1 t vanilla
2 c icing sugar

Beat cream cheese, butter and vanilla with electric beaters until well-blended. Gradually add icing sugar 1/2 c at a time, and beat until smooth and creamy.

Blueberry Cake for Two (bunnyswarmoven)

1/4  flour
1/4 c sugar
1/2 t baking powder
a pinch of salt
1/4 c milk
1 T butter melted
1 c blueberries divided
1/4 t lemon juice
a sprinkling of raw sugar on the top (opt)

Preheat oven to 375 F. Grease 2 ten oz ramekins or gratin dishes with shortening. Combine flour, sugar, baking powder and salt in a small bowl. Stir in the lemon juice, milk and butter just until incorporated. Place half the blueberries into the greased baking dishes. Divide the batter between the two dishes and top with the remaining blueberries. Sprinkle with raw sugar for a slight crunch if desired. Bake for 25 – 30 min or until golden brown.

Tin Roof Cheesecake (dessertfortwo)


1 3/4 oz chocolate wafers (about 7 cookies)
2 T halved roasted unsalted peanuts
1/2 t sugar
pinch of salt
1 1/2 T unsalted butter, melted

Preheat the oven to 350° F and grease a small 5” spring form pan. In a food processor, make the crust by grinding together the chocolate wafers, peanuts, sugar, salt and melted butter. Pour the mix into the spring form pan and pack it down and up the sides of the pan. Pack very well using a shot glass or small glass. Bake the crust on a baking sheet for 8 or 9 min. When done, remove from oven and turn the oven down to 300° F. Pour cheesecake mix into the crust and bake for 36 – 38 min until the center is slightly jiggly but not wet when you touch it. Leave the cheesecake in the oven, but turn the oven off and prop the door open with a wooden spoon. Let sit for 30 min. After 30 min move the cheesecake to a wire rack to cool another 30 min. Finally, run a knife around the edge of the pan, and then cover with plastic wrap before moving it to the refrigerator. All of these steps ensure that your cheesecake will not crack or deflate. Let the cheesecake chill for a minimum of 4 hours. When ready to serve the cheesecake, unmold it carefully from the spring form pan, move it to a plate and decorate with large chunks of the chocolate covered peanuts. Makes 1 small 5″ cheesecake.


5 oz cream cheese, softened
1 oz bittersweet chocolate, melted
2 t cocoa powder
3 T sugar
1 large egg
1/4 t vanilla

Beat together all ingredients. Beat until very well combined, but don’t over do it—you’ll put too much air in the batter and cause cracks in your final product.

Chocolate Covered Peanuts

2 oz bittersweet chocolate
1 T butter
1 T honey (or corn syrup)
pinch of salt
1/4 c halved roasted unsalted peanuts

Have ready a sheet pan lined with wax paper or a silicone mat. Combine all ingredients except peanuts in a double boiler and melt over low heat (you can also use your microwave on 20 second pulses). Once chocolate is melted and shiny, stir in the peanuts. Immediately pour this mix onto the awaiting sheet pan and let cool until set in the fridge (about 10 min).

Chocolate Chip Shortbread Cookies (thestayathomechef)

1 c butter, softened
2/3 c powdered sugar
1/2 t vanilla
2 c flour
3/4 c mini chocolate chips
8 oz melting chocolate wafers

In a large mixing bowl, use a hand mixer to beat together butter and powdered sugar until light and fluffy. Add in vanilla and beat until combined. Add in flour and mix just until flour disappears. Fold in mini chocolate chips. Transfer dough to a gallon-sized resealable plastic bag, or place between 2 layers of plastic wrap. Roll until 1/4″ thick. Refrigerate on a flat surface until firm, about 1 – 2 hours. Remove dough from plastic and use a butter knife to cut into equal-sized squares or rectangles. Transfer cut pieces to a parchment lined baking sheet. Bake at 325 F for 18 – 20 min until edges are just lightly kissed with brown. Melt dipping chocolate in a small microwave safe bowl by microwaving on high for 30 seconds at a time, stirring between. Dip cookies in chocolate covering 1/3 or 1/2 of the cookie and transfer to parchment paper to harden. Yield: 16 – 20 cookies.

Award Winning Gingerbread Cookies (dinnerthendessert)

2 1/4 c flour
2 t ground ginger
1 t baking soda
1 t cinnamon
1/2 t ground cloves
1/4 t salt
3/4 c butter, softened
1 c & 1/4 c sugar, divided
1 egg
1 T orange juice
1/4 c molasses

Sift together dry ingredients. Cream butter and 1 c sugar. Add egg and beat until fully incorporated. Add orange juice and molasses until combined. Add in the dry ingredients in small batches until just combined. Refrigerate for 2 – 3 hours, if you can’t at least put it in the freezer for a half an hour. Preheat oven to 350 F. Scoop about 2 T balls, roll into the 1/4 c sugar and flatten so it looks like the thickness of a double stuff Oreo, really thick but clearly flattened. Bake for 9 – 11 min.

Better Than Doubletree Chocolate Chip Cookies (crazyforcrust)

1/2 c old fashioned oats
2 1/4 c flour
1 t baking soda
1 t salt
1/4 t ground cinnamon
1 c unsalted butter, melted
3/4 c brown sugar, packed
3/4 c sugar
1 T vanilla
1/2 t lemon juice
2 large eggs
3 c chocolate chips (use your favorite kind)
1 1/2 c chopped walnuts

Place oats in a small food processor or blender and grind until they turn powdery. Place them in a medium sized bowl and whisk in the flour, baking soda, salt and cinnamon. Set aside. Stir together melted butter, brown sugar and sugar until smooth. (No mixer needed – just use a wooden spoon or spatula!) Stir in vanilla, lemon juice and eggs. Stir until smooth, then stir in flour mix. Mix may be slightly lumpy because of the ground oats. Stir in chocolate chips and walnuts. Line a cookie sheet with wax or parchment paper or a silicone baking mat. Scoop 1/4 cupfuls of the dough into balls and place on the cookie sheet. You do not need to space them; this is just for chilling. Cover well with plastic wrap and chill at least 4 hours or overnight before baking. Preheat oven to 350° F. Place cookies well spaced on cookie sheets lined with parchment paper or silicone baking mats. Slightly depress each ball with the palm of your hand. Bake for 13 – 17 min. Do not over bake, these are best a bit under done.