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Cinnamon Oatmeal Cookies

19 Nov

Hi again!!

I made cookies!!

Cinnamon Oatmeal Cookies!!!

Have you tried cinnamon chips?

Holy yummy goodness!

They are ALWAYS out-of-stock at my grocery store, but I lucked out a few weeks ago and found one lone bag.  I was super psyched, and of course now that I know how great they are; I can’t find anymore!!  I’m hoping some local store decides to stock up on them for the holidays, because they are super!

I thought they would be a little over-powering, but they are little chips of cinnamon perfectness.  Just right!

And they look awesome too, their color is so rich……

If you can find them……hoard them! They are worth it!  And, then you can sell them for triple-price to addicted cinnamon chip junkies, that can’t find them anywhere else; like me!! 🙂


Cinnamon Oatmeal Cookies

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 2 eggs
  • 2 cups flour
  • 1 tsp. baking soda
  • 2 tsp. hot water
  • 1 tsp. salt
  • 1/2 tsp. cream of tartar
  • 2 cups oats
  • 2 cups cinnamon chips (or less, you decide)

–  In a mixing bowl, cream butter and sugars until smooth.

–  Add eggs and beat until incorporated.

–  dissolve baking soda in hot water and add to the creamed mixture, along with the flour, salt and cream of tartar.  Mix well.

–  Fold in oats and cinnamon chips.

–  Refrigerate for at least an hour.

–  Drop by rounded tablespoons onto a cookie sheet, and bake 10 to 12 minutes at 350 degrees.

–  Allow to cool on  cookie sheet for 5 minutes, and then transfer to a wire rack to cool completely.


They are like hearty snickerdoodles……YUM!

Cozy cookies!  The best kind, in my opinion!  At least, this time of year!


Love, Lara


Ice Cream Sundae Cookies

13 Nov

Hi again!

I made cookies!!

Ice Cream Sundae Cookies!!!

November the 11th is National Sundae Day!  🙂  Who wouldn’t want to celebrate National Sundae Day, I mean…..YUM!?!  So, in honor of the day; I made Ice Cream Sundae Cookies.

Yea, yea…….I’m a little behind this week, you should have had these on Monday!  I am super sorry!

I think you should forgive me, though…..because I’m sharing these with you!  They are yummy, and packed full of sundae goodies!

Check out this dough…..

They were totally fun to make!  I think you could add any of your favorite sundae toppings!  So, just use the recipe as a map and let your taste buds be the guide!! (Wow, that was corny……but seriously, do it!)


Ice Cream Sundae Cookies

  • 2 and 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 1 tsp. vanilla extract
  • 2 eggs
  • 2 cups sugar cones, broken apart
  • 3/4 cup semi-sweet chocolate chips
  • 1 cup white morsels
  • 3/4 cup maraschino cherries, chopped and patted dry
  • 1/2 rainbow sprinkles

–  In a bowl, combine flour, baking soda, and salt.  Set aside.

–  In a separate bowl, cream butter and sugars.  Add eggs, one at a time; beating well after each addition.

–  Gradually beat in flour mixture, until totally combined.

–  Fold in cones, chips, cherries, and sprinkles.

–  Refrigerate dough for an hour or more.

–  Pre-heat oven to 350 degrees.

–  Drop rounded tablespoons of dough onto cookie sheet.  Bake 10 to 12 minutes.

–  Cool on the cookies sheet for a few minutes, then transfer to a wire rack to cool completely.

*recipe from (Nestles)


The cookies puffed up in the oven, but kinda flattened as they cooled.  They stayed really soft, which was unexpected; because they were a little thin.  But, with all of that being said; I loved the texture!! 🙂 I would absolutely make them again…..if that tells you anything!

They were like having two desserts in one!   You should make them!


Your tummy will be super happy!

I have a few other ice cream sundae bakes up my sleeve… be sure to look for them!  I won’t keep them from you for too long!


Love, Lara

Red, White, and Blue Cookies

7 Nov

Hi again!  Happy Election Day!

I made cookies!!

Red, White, and Blue Cookies!!!

Since today we had the privilege to vote, I thought something a little patriotic would be fitting!!  And, because these cookies have no political affiliation; they are a perfect Election Day treat for everyone.

Well, unless you don’t like cookies…….but then we couldn’t be friends, and you wouldn’t be reading this anyway!  So, let’s just pretend that isn’t even a possibility!

We are all cookie lovers here, right??


These cookies are full of white chocolate, dried cherries, and dried blueberries!

So yummy, so yummy!! (Have you seen the kid’s show Yo Gabba Gabba?  If not, you’re  really missing out  lucky!  That’s where my “so yummy” comes from. You can hear it here if you are curious, but be prepared to have the song burned into your brain!  Sorry!) But seriously, they are…….So Yummy!  You should sing that song every time you eat one!


Red, White, and Blue Cookies

  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1 egg
  • 2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup white chocolate chips
  • (1) 5 oz. bag of dried cherries
  • (1) 5 oz bag of dried blueberries

–  Pre-heat oven to 350 degrees.  Lightly spray a cookie sheet with cooking spray, or line with parchment paper.  Set aside.

–  In a medium bowl, cream butter and sugars until light and fluffy.

–  Add in eggs, and mix until completely incorporated.

–  In a separate bowl, sift together flour, baking soda, baking powder, and salt.

–  Slowly sift the dry ingredients into the wet mixture, stir until combined.

–  Fold in white chips, dried cherries and dried blueberries.

–  Place heaping tablespoons on the prepared cookie sheet, 2 inches apart.  Bake 12-14 minutes.  Edges will start to brown.

–  Allow the cookies cool on the cookie sheet for 5 to 7 minutes.  They stay soft for a while and firm up as they cool.

–  Transfer to a wire cooling rack to cool completely.


Did you vote?  I did…I even got my little sticker to prove it! 🙂

Luckily, voting only took about 2o minutes. I had a 3-year-old helper that probably wouldn’t have lasted much longer than that.  Pretty much everyone in line asked him who he was voting for.  Had I known this would happen, I would have totally coached him to say something ridiculous.

Anyway, I am super proud that I live in this country!!  And, I am SOOO glad the political commercials are done…….enough already, huh?

I hope your voting experience went as smoothly as mine.  And, since you voted (or even if you didn’t)……. you should have a cookie!

Regardless who wins, I hope you enjoy!!

Love, Lara

Peppermint Patty Cookies

5 Nov

Hi again!

I made cookies!!

Peppermint Patty Cookies!!!

Have you ever made cake mix cookies??  If not, you have been missing out!!

They are super easy, and you only need 3 ingredients to make them……cake mix, eggs, and oil.  You can change them up with different cake mix flavors, so just imagine all of the possibilities!!!  And….. if you really want to be exciting, throw in your favorite candy.

For this cookie, I used chocolate cake mix.  Then, I wrapped the dough around a peppermint patty.

I convinced my kids that I’m magic with these cookies.  When they asked me how I got the peppermint patty inside, I simply said, “MAGIC!!”.  They shrugged their shoulders, and kept eating.  They must have already assumed that was how I did it, because they didn’t need much convincing.

You can be magic too!!  Get your wand ready……


Peppermint Patty Cookies

  • 1 box chocolate cake mix
  • 2 eggs
  • 1/3 cup vegetable oil
  • 18 peppermint patties, frozen

–  Pre-heat oven to 350 degrees.  Spray a cookie sheet with cooking spray, or line with parchment paper.  Set aside.

–  In a medium bowl, beat cake mix, eggs and oil for about 30 seconds.  Scrape down the sides of the bowl, and continue beating until completely combined.

–  Refrigerate for an hour, or until the dough is firm and can be worked with easily by hand.

–  Using a 2 Tbsp. scoop,  make balls with the dough. (If you don’t have a scoop, roll dough into one inch balls.)  Press a peppermint patty into the middle and shape the dough up and around the top, until the entire patty is covered in cookie dough.

–  Place onto prepared cookie sheet, 2 inches apart.

–  Bake 12 to 14 minutes, or until cookie is set on the top. (you will be able to press on it, and it won’t sink in.)

–  Remove from oven, and allow them cool on the cookie sheet an additional 5 minutes, then transfer to a wire cooling rack to cool completely.

* Cake Mix Cookie recipe adapted from  here  on



I hope this recipe comes in handy, especially if you have pounds and pounds of Halloween candy lying around your house like I do!!!  Use your imagination, and get baking! 🙂


Love, Lara

Oatmeal Chocolate Chunk Cookies

2 Nov

Hi again!

I made cookies!!

Oatmeal Chocolate Chunk Cookies!!!

It’s been a long week!

This is pretty much how it went……

Monday – Kids: No School, closed due to Hurricane Sandy

Tuesday  – Kids: No School, closed due to Hurricane Sandy

Wednesday –  Kids:  2 hour delay

Thursday –  Kids: No School, Teacher In-Service

Friday –  Kids: No School, Teacher In-Service

You get my point, right??   L. O. N. G. week!!

Don’t get me wrong……I love spending time with my children, but it is nice having a few hours during the week when I can do “me” things, you know?  The fact that they were stuck inside and couldn’t go out to play, changed the dynamics totally!  6 bored children is NOT a fun thing!

Cookies make everything better!  So, I made cookies.  Big, yummy, chocolatey, oatmeal cookies!!


Oatmeal Chocolate Chunk Cookies

  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 and 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 cups oats
  • 1 cup milk chocolate chunks

–  Pre-heat oven to 350 degrees.  Line a cookie sheet with parchment paper, or spray with cooking spray.  Set aside.

–  In a medium bowl, cream butter and sugars.  Mix in eggs, one at a time.

–  Sift in flour, baking soda and salt.  Beat until combined.

–  Fold in oats and chocolate chunks.

–  Place heaping tablespoons onto prepared cookie sheet, 2 inches apart.  Bake 10 to 16 minutes, depending on the size of your cookie.  (The edges will start to brown, and the middles should be set.)

–  Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

*recipe adapted from Quaker Oatmeal’s Vanishing Oatmeal Raisin Cookies


I was going to make these cookies with raisins.

And then, one of my little angels said, “You’re putting raisins in them? Do you have to put raisins in them?”

Erghhhhh!!  Nope I don’t.  So, for the sake of my children’s happiness….. I used chocolate chunks, instead of raisins.  Apparently, in my house;  No Raisins=No Whining.  After 5 days of being rained in….. No Whining=Happy Mom!

You can use raisins if you want! 🙂  But, I have to admit; the chocolate kinda rocks!

So try them, ok??


Love, Lara

Raggedy Robins (No-bake Cookies)

30 Oct

Hi again!

I made cookies today!

Hurricane cookies!! 

Normally, we call them Raggedy Robins. (I’ not sure why we call them that, but they are  traditional chocolate, peanut butter, oat filled no-bake cookies.)  Today, I think we should call them Hurricane Cookies! 

It  just sounds so much more exciting, don’t you think??

Since I live on the east coast, and pretty much directly in the path of Hurricane Sandy; I wanted to make a few quick snacks that I could finish if the power went out. 

It would totally stink if I was in the middle of baking something, and lost power!!  So keeping that in mind, no-bake cookies seemed like a good choice! 🙂

Seriously……..6 kids with no power…….can you say EEKS!?! 

It’s definitely in my best interest to have snacks to keep them happy! (or keep them on a sugar high) And,  if I’m lucky….make the t.v/video game withdraw a little bit easier to handle! 

Luckily, the lights have yet to flicker….KNOCK ON WOOD!!!


Raggedy Robins

  • 2 cups granulated sugar
  • 3 Tbsp. cocoa powder (I used Hershey’s Special Dark)
  • 1/2 cup butter/margarine (I used unsalted butter)
  • 1/2 cup milk
  • 1/2 tsp. salt
  • 3 cups quick-oats
  • 1/2 cup smooth peanut butter

–  In a large saucepan, bring sugar, cocoa powder, butter, milk and salt to a boil.

–  Boil rapidly for 2 minutes.

–  Remove from heat, and stir in oats and peanut butter until completely combined.

–  Quickly drop large tablespoons of the mix onto wax paper to set. Let cool. 

*  There are quite a few differing opinions about what order to add the peanut butter and oats.  I prefer adding the oats first.  I think they soften better in the hot chocolate mixture.  Then, I add the peanut butter.  Some people stir the peanut butter in until mixed and then fold in the oats.  Do whatever you prefer. 

**  These cookies set different almost every time I make them.  I think it largely depends on the complete boil time.  Make sure the boil rolls for 2 full minutes.  Sometimes they come out shinier as well, which I think has to do with the oil content in the peanut butter or the margarine. No worries though….they always taste great!!

*** I’ve had this recipe for years and years, I’m not sure who it originally came from; but it has become a classic recipe in many kitchens… thanks! to whoever claims ownership!! 🙂


The rain has started coming down harder,and the wind is blowing like crazy.  I hope everyone stays safe, dry,  and warm! 

There’s something to be said for being “stormed” in….you get to spend time just being together. 

Off to play Connect 4, and have a cookie….or two!!


Love, Lara

Peanut Butter Reese’s Pieces Cookies

22 Oct

Hi again!

I made cookies!

Peanut Butter Reeses Pieces Cookies!!

Everyday last week, my daughter came home from school and said, “Did you make peanut butter cookies?” And everyday the answer was the same…..”Nope, not today”.  I didn’t even know she loved peanut butter cookies….hmmmmm! 

So what was a mama to do?? 

Make peanut butter cookies, of course!!

And, since I made her wait; I figured I would throw in a bunch of her favorite candy.  Reeses Pieces tops her list…that much I do know!! 


Whew…..because you never know what might cause a foot stomp or a slammed door when it comes to a pre-teenager!

I mean…..I’m sure I was a total angel at that age, and never made my Mother tip toe around my mood swings!  (Do you think I remember that time way differently that she does?)

I do know that I had this crazy eye disorder which caused them to roll incessantly!  Usually accompanied by a huge dramatic sigh.  EEks! 

Sorry Mom!  So these cookies are kinda for you too 🙂 !


Peanut Butter Reeses Pieces Cookies

  • 1 cup unsalted butter, softened
  • 1 cup peanut butter (I used smooth, crunchy would work as well)
  • 1 cup white sugar
  • 1 cup light brown sugar, packed
  • 2 eggs
  • 3 cups flour
  • 3/4 tsp. coarse salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 and 1/2 cups Mini Reeses Pieces

– In a medium bowl, cream butter, peanut butter and sugars until smooth.

– Add eggs and mix.

– In a separate bowl, sift together flour, salt, baking soda and baking powder.

– Slowly mix into the wet ingredients.

– Fold in Reeses Pieces.

– Refrigerate dough for an hour.

– Pre-heat oven to 350 degrees.  Roll dough into 1 inch balls and place on cookie sheet.  Flatten and make a criss-cross pattern on the top with a fork. (I criss-crossed some and just flattened some, they both turned out nice looking.)

– Bake 12-14 minutes or edges are golden and middle is set.  Cool slightly before transferring to a wire rack to cool completely.


The cookie jar is full again!

So, if  you have a cranky daughter; you should definitely make these.  They have like some magical good mood stuff going on in them, and they totally work on boys too.   Heck, you could probably just “accidentally” leave the Reeses Pieces on the counter for the boys and they’d high-five you! 


Love, Lara

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