Best Chocolate Chip Cookies

 I think I may have found a new favorite chocolate chip cookie recipe. I have made it at least six times now since I found it last fall, and they are devoured each time! I even made them for my Aunt and cousin who were visiting last week and they loved them and needed the recipe, too.

*I do not add the walnuts

Best Chocolate Chip Cookies

submitted by Michelle

from allrecipes.com

Ingredients 

1 cup butter, softened 

1 cup white sugar 

 1 cup packed brown sugar 

 2 eggs 

 2 teaspoons vanilla extract 

 1 teaspoon baking soda 

 2 teaspoons hot water 

 ½ teaspoon salt 

 3 cups all-purpose flour 

 2 cups semisweet chocolate chips 

 1 cup chopped walnuts

Directions

Gather your ingredients, making sure your butter is softened, and your eggs are room temperature. Preheat the oven to 350 degrees F (175 degrees C). 

Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. 

Beat in eggs, one at a time, then stir in vanilla. 

Dissolve baking soda in hot water. Add to batter along with salt. 

Stir in flour, chocolate chips, and walnuts (*I do not add walnuts). 

Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. 

Bake in the preheated oven until edges are nicely browned, about 10 minutes. 

Cool on the baking sheets briefly before removing to a wire rack to cool completely. 

Store in an airtight container or serve immediately and enjoy!

No Bake Avalanche Cookies

Have you ever had an Avalanche bar? If not you need to try them asap! So yummy. These cookies were almost as good as the bars. And so easy to make.

No Bake Avalanche Cookies
submitted by Michelle


Ingredients 

2 cups Crispy Rice cereal
1 cup mini marshmallows
1/2 cup creamy peanut butter
1 lb white chocolate
*optional – 1/4 cup mini chocolate chips to sprinkle on top

Instructions 

Line 2 baking sheets with parchment paper, set aside. Mix cereal and marshmallows in a large bowl. Set aside. Melt white chocolate and peanut butter together in a double boiler. I prefer using a double boiler for melting white chocolate so it will melt slow and smooth, but if you prefer the microwave, you can do it that way too. Once the white chocolate is melted pour it over the cereal mixture and stir until completely coated. Drop using a tablespoon onto the lined pans. Sprinkle with mini chocolate chips, if desired. Place in refrigerators until chocolate is set.
Note: store airtight for up to 5 days in a cool place. You don’t have to refrigerate these, but if they are kept in a warm place they could become sticky.

Nutella Peanut Butter Swirl Cookies

I almost never buy Nutella. Not because I don't love it, quite the contrary! I just eat it too much if I do buy it. So, about 2 months ago while at Costco, I had a weak moment and bought some. And you know how big those things are and they come in two in a package?! So, in my attempt to get rid of the stuff, I found this recipe in the 6 Sisters cookbook and made them for the kids for their first day of school snack. They were a hit!
Definitely a keeper recipe.

Nutella Peanut Butter Swirl Cookies
submitted by Camille
from "a year with 6 Sisters Stuff" Cook Book

1/2 cup butter, room temperate
3/4 cup creamy peanut butter
1/2 granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 tsp vanilla extract
1 3/4 cups flour
3/4 tsp baking soda
1/4 tsp salt
1/4 cup Nutella

Preheat oven to 350 degree's. Beat together butter, peanut butter, and sugars until light and fluffy. Add in egg and vanilla and beat until well combined.
In a separate bowl, combine flour, baking soda, and salt. Then add dry ingredients to wet ingredients and mix well.
Microwave Nutella on high for about 20 seconds, then drizzle over the dough. Fold in Nutella with spatula until well distributed throughout the dough to give it a marbled look.
Chill dough in fridge 15 minutes and then roll into small balls. Place about an inch apart on ungreased cookie sheet and use a fork to press the balls down slightly, Bake until edges are lightly browned, about 8 to 10 minutes. Allow cookies to cool on pan 2 minutes, and then transfer to a cooling rack to cool.

Pilgrim Hat Cookies

I have seen these cute Pilgrim Hat Cookies all over the web and in some Magazines, too and thought they were so cute and super easy so I knew we had to make some. My oldest son was wanting to make a treat all on his own one evening, but we didn't have a lot of time to make and bake something, I remembered I had all the ingredients for these and let him make them on his own. He was bummed they didn't turn out as cute as the one we had seen in pictures, but the rest of us thought they turned out pretty cute! 

Pilgrim Hat Cookies
submitted by Michelle


Ingredients:
Fudge Striped Cookies
Mini Peanut Butter Cups
Yellow Icing Tube

Directions:
Lay Fudge Striped Cookie top down, squeeze some yellow icing onto bottom of Peanut Butter cup and put over hole on cookie, do not push too hard. Using yellow icing make a square on one side of the Peanut Butter cup.

Witch Hat Cookies

My 8 year old son made (with a little help from me) these cute cookies for a fun Halloween treat for us one evening. Super fun (and easy!) and super cute and festive!

Witch Hat Cookies
(from Explore. Dream. Discover.)
submitted by Michelle

Ingredients:
Fudge Striped Cookies
Hershey Kisses
Orange Icing

Directions:
the most difficult task creating these adorable treats is unwrapping the Hershey Kisses. After they are unwrapped, turn your Keebler Fudge Stripe Cookies over as shown in picture. A few pointers I've learned: When applying the orange icing, place it around the edge of the kiss, that way when you place the kiss onto the cookie you will not end up with an orange blob of icing going through the middle of the cookie and making an orange mess.
Leave them out for a few hours allowing the icing to reset. You will want to press the kiss down lightly to create a nice orange icing ring around the kiss. Do not press too hard, or it will crack the cookie.
Enjoy!

Peanut Butter Chocolate Chip Cookies

I have a love/hate relationship with baking cookies at home.There is truly no better tasting cookie then a home baked one!!!! Am I right?!?! But.....B.U.T. 2 words. Cookie dough. Seriously, that stuff is going to be the death of me. I LOVE cookie dough! Really, I do.
But on to these cookies. These were phenomenal!!!! Such a perfect combination of peanut butter and chocolate, and they are soft and chewy!! My favorite way to have a cookie!

Peanut Butter Chocolate Chip Cookies
submitted by Camille
adapted from The Freckled Fox

Ingredients:  
- 2/3 cup peanut butter
- 1 cup butter softened
- 1 cup white sugar
- 1 cup packed dark brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 egg
- 2 teaspoon vanilla
 -2 1/2 cups flour
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
 
Method:
Preheat the oven to 375 degrees. In a medium mixing bowl blend peanut butter and butter together on high till they're well blended and smooth. Add in sugars, baking soda and powder and beat until just combined. Next beat in the egg, vanilla, and than add in the flour a little at a time till it is all mixed well, remembering to scrape the sides of the bowl. Gently and slowly beat in as many chocolate chip as you desire. 
Shape dough into medium-small balls, and place them about 2 inches away from each other on your non-greased baking sheet. Bake for 7-9 minutes, or till you can see slight golden browning on the edges. Transfer to a wire rack to keep the bottoms from cooking and to cool. 

Cake Batter Cookies

I have been on a huge Cake Batter kick the past while, all thanks to these yummy and amazingly easy cookies. I found them floating around Pinterest and tried them out and quickly fell in love. I think I have made them a dozen times since, no joke.

Cake Batter Cookies
submitted by Michelle
(from Stephanie Cooks)


Ingredients: 1 (18.25 oz.) box cake mix
1 tsp. baking powder
2 eggs
1/2 cup vegetable oil
1 cup semisweet chocolate chips

 Directions: 1- Preheat oven to 350 degrees F (175 degrees C).
2-In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. (It was a bit crumbly for me so I used my hands to really mix it well- it's not as smooth as typical dough.)
 3-Stir in chocolate chips, or your choice of additions. Drop by rounded spoonfuls onto cookie sheets.
4- Bake for 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Orange Creamsicle Cookies

I absolutely LOVE Orange Creamsicle's. I have since I was super little. So when I saw this yummy recipe in cookie form I had to try them out. It could of had a little more orange-y taste for me, but I could fix that easy with a bit of tweaking I am sure. My Hubs and kids said they thought they were perfect. And not sure what I did, but my cookies were not plump like her's were.

Orange Creamsicle Cookies
submitted by Michelle
(from The Girl who ate Everything)


2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups white chocolate chips

 Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda, and salt; set aside. In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips. Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

Chewy Peanut Butter White Chocolate Chip Cookies

I have been crazy about the combination of White Chocolate and Peanut Butter lately. I was really wanting to come up with a cookie that could combine the two. I love peanut butter cookies, but they need to be chewy. We are a chewy cookie household...we don't like crunchy cookies (except for Oreo's, that is the only exception!! LOL!!). So, I came up with this creation, and they were 2 DIE FOR!!!! So, so yummy....we have made them 2 times in the last few weeks!! And they make ALOT!!!!

Chewy Peanut Butter White Chocolate Chip Cookies
submitted by Camille

1 cup butter, at room temperature
1 cup peanut butter
1 cup brown sugar, packed
1 cup sugar
2 eggs
2 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 cups oatmeal (I have used both quick oats and regular oats and both worked fine)
2 cups White Chocolate Chips

Cream together butter, peanut butter, and sugars. Add eggs and vanilla. In another bowl, mix together flour, baking soda, baking powder, salt and oatmeal. Stir dry ingredients in with wet ingredients. Mix in White Chocolate chips. Drop by tablespoon fulls onto cookie sheet. Bake at 350 for 9-11 minutes. Cool on wire rack.

Lemon Crinkle Cookies

Found these bad boys on Pinterest!!! Oh man, were they melt-in-your-mouth YUM-MIE!!!! I am a soft cookie kinda girl. I don't really care for hard, crunchy cookies...unless we are talking Oreo's here...These were soft, and yummy!!! Definitely a recipe we will make again!!!


Lemon Crinkle Cookies
submitted by Camille
(from LDS Living)

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Chocolate, Peanut Butter and Marshmallow Pudding Cookies

Mmmm....aren't pudding cookies so good? And throw some peanut butter chips and marshmallows in and what's not to love?!?!? I made these for our New Years Eve bash (which we celebrated at 9pm so that kids could then go to bed!!!). They were a hit! Hope you enjoy : )




Chocolate, Peanut Butter and Marshmallow Pudding Cookies
submitted by Camille
(from Picky Palate)

2 sticks softened butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 eggs

1 tablespoon vanilla

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

4 oz box instant chocolate pudding mix

10 oz bag peanut butter chips

1 1/2 cups mini marshmallows

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or line with a silpat liner.

2. In a stand or electric mixer, beat butter and sugars until light and fluffy. Beat in egg and vanilla until well combined.

3. Place flour, baking soda, and salt into a large bowl, mixing to combine. Slowly add to wet ingredients along with chocolate pudding mix, peanut butter chips and marshmallows. Mix until just combined. With a medium cookie scoop, place onto baking sheet and bake for 10 to 12 minutes, until cooked through. Let cool for 10 minutes on baking sheet before transferring.

Makes 3 dozen cookies

Pumpkin Whoopie Pies

I found these over on Pinterest, and have been wanting to make them. Fall is all about baking with Apples and Pumpkins!!!! YUM!!! Now, while I found THIS particular recipe over on Pinterest,I have seen it since on other blogs. All the recipes are pretty much the same, but I followed this one, and then tweaked it a little to make it to my liking, and what I had on hand. They were delicious!!!!




Pumpkin Whoopie Pies
submitted by Camille
(adapted from Dreamy Desserts)

3 cups Flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

1 cup brown sugar
1 cup white sugar
1 cup vegetable oil
1 - 15 oz. can of pumpkin
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees.
Beat together brown sugar, white sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. Place by the spoonful on an un-greased cookie sheet. Bake for about 11 minutes, and then cool on wire rack.

Cream Cheese Filling
1 - 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 - 16 oz. package of powdered sugar
about a capful of vanilla extract
a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

Enjoy right away or chill a few hours or overnight.

S'more Cookie Bars

I have an obsession, I think. It is with recipes with the word "S'mores" in it. I have to try it. I really do. This was sooooo good!!! Very rich too!!! Now that summer is coming to a close (you wouldn't know with the over 100 degree's we are having right now), this is a perfect way to still enjoy S'mores, but without all the work of going camping!!!!



S'mores Cookie Bars
submitted by Camille
(from Crepes of Wrath)

1/2 cup unsalted butter, room temperature
1/4 cup brown sugar
1/2 cup granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
1 1/3 cups all-purpose flour
3/4 cup graham cracker crumbs (about 8 graham crackers)
1 teaspoon baking powder
1/4 teaspoon salt
2 king-sized milk chocolate bars
1 1/2 cups marshmallow Fluff (not melted marshmallows because they harden when they cool)

Preheat oven to 350 degrees F. Grease and/or line an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.

In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Don’t worry if it seems thin; the baking powder will allow it to rise.

Place chocolate bars over dough (don’t layer the bars, just break them to fit if you need to), then spread the marshmallow Fluff over the chocolate bars. Finally, top the Fluff with the remaining dough by forming the dough into sheets with the palm of your hands and laying it down (as shown above). Don’t worry if the dough isn’t covering everything! It’ll spread out as it bakes.

Bake for 30 to 35 minutes, until lightly browned. If the top is browning too quickly, you can always cover it with tin foil for the remaining baking time. Cool completely before cutting into bars. If you don’t allow them to cool completely, they will crumble when you try to cut them.

Smore's Cookies

I have mentioned before (on this post) how much I LOVE smore's!!!!! We will go out in our backyard and roast marshmallows over the BBQ, just so I can get my smore's fix!!! These cookies were so yummy, and very moist!!!!


Smore's Cookies
submitted by Camille
(from Sweet Tooth)

1-3/4 cups all purpose flour
1 cup graham cracker crumbs
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 tsp vanilla extract
2 eggs
2 cups mini chocolate chips
1-1/2 cups mini marshmallows, or large ones cut up
2 Hershey bars, chopped

- Preheat oven to 375 degrees
- With an electric mixer, beat together the butter and sugars until light and fluffy
- Mix in eggs and vanilla to butter mixture until combined
- In a large bowl, whisk together flour, graham crackers, salt, and baking soda
- Add the flour mixture to the butter mixture and mix well
- Stir in the chocolate chips
- Use 2 tablespoons or a medium-sized ice cream scoop to drop rounded tablespoons of dough onto cookie sheets
- Bake for 8 minutes and remove from oven. Push a few marshmallows and pieces of chocolate into each cookie and return to the oven to bake an additional 3-4 minutes.
- Cool cookies on a wire rack (or just hand them over steaming hot to your hungry friends)

Recipe yields about 3 dozen cookies

Smore's Stuffed Chocolate Chip Cookies

I know, right?! Simply crazy, but seriously one of the BEST cookies I have EVER had!!! Let me just tell you, these cookies are HUGE!!! One cookie is about the size of a salad plate!!!! You know what is funny about me? I can't stand marshmallows...think they are disgusting. BUT....I absolutely LOVE Smore's!!!!! Crazy, right? So, I had to try these when I spotted them over at Picky Palate!!! My kids loved helping me make these, and they were even more fun to eat!!!! YUM!!!!!


Smore's Stuffed Chocolate Chip Cookies
submitted by Camille
(from Picky Palate)

2 sticks softened butter

1 Cup granulated sugar

3/4 Cup packed light brown sugar

2 eggs

1 Tablespoon vanilla

3 1/2 Cup all purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

2 Cups semi sweet chocolate chips

24 graham cracker quarters or 12 full sheets separated at perforations

3 Hershey Bars, broken into rows of 3 bars

12 large marshmallows cut in half lengthwise

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.

2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.

3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.

4. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker. Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed. Form dough around s’mores. Will get messy, but stick with it, it does not have to be perfect. S’mores will move around but it’s no big deal. Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate.

Makes 12 large stuffed cookies.

Fudge Crinkles

I made these a few weeks ago and we all loved them! I also loved how easy they were to make. It is definitely one that you can have kids help with, or even do themselves.

Fudge Crinkles
submitted by Michelle
(from Sisters Cafe)


1 box Devils Food cake mix
2 eggs
1/2 cup canola oil
powdered sugar


Preheat oven to 350 degrees. Mix together first 3 ingredients. Dust hands with powdered sugar then roll dough into 1 inch balls. Roll in powdered sugar and place on greased cookie sheet (or silpat, ungreased of course). Bake 8-10 minutes. Don't over bake! They should puff up during baking and flatten with cooling.

Chocolate Chip Cookie Brownies

These were brownie cookies bars were so super easy and fast to make, yet tasted like I spent all afternoon on them. LOVE that! I found the recipe on Tidymom.net.

 All you need is your favorite brownie mix and a pouch of Chocolate Chip Cookie Mix. Make sure you get the brownie mix box that is for a 9 x 13 pan size.
Follow the directions on the box for making the brownies and pour into a greased 9 X13 pan.
Next, mix the cookie dough as directed on the pouch and drop by rounded tablespoons into the brownie batter. I pressed the dough down lightly into the brownie batter.
Bake at 350 for 35-40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. When they’re done, take them out and let them cool completely.

Chocolate Ganache
12 oz. semi-sweet chocolate morsels
3/4 cup heavy whipping cream
6 Tbsp butter

• In a small saucepan, heat cream and butter until just before the boiling stage.
• Pour over the chocolate morsels.
• Stir until smooth.

Pour ganache on top and spread it out evenly. You will want to let the ganache set up before cutting

Delicious I tell ya.

Double Chocolate M&M Cookies

I just LOVE cookies!!! And I LOVE M&M's!!! LOL!!! These were lots of fun to make. The kids LOVED helping me!!! Especially when I let them have a few M&M's while they stuck them on the cookies : )




Double Chocolate M&M Cookies
submitted by Camille
(from My Kitchen Cafe)

*Makes between 2 and 3 dozen cookies (depending on how big you make them)

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 ounces semisweet or milk chocolate, coarsely chopped
1/2 cup (1 stick) butter, cut into eight pieces
3/4 cup M&M’s
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla

Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In a medium microwave-safe bowl, place the chopped chocolate and the butter. Microwave for one minute at 50% power. Stir. Microwave again for one minute at 50% power and stir well. If the chocolate is not fully melted, continue microwaving in 30 second intervals at 50% power until the chocolate and butter are well combined (don’t overheat the chocolate or it can seize and turn hard and unusable). Let the mixture cool slightly, about 2-3 minutes until it is at room temperature or just slightly warm (but not hot).

In a large bowl (or in the bowl of an electric stand mixer), combine the chocolate mixture, sugar, eggs, and vanilla. Mix on medium speed until combined. Gradually mix in flour mixture on low speed. Fold in M&M’s with a wooden spoon (don’t use a mixer as the M&M’s will break into pieces and not stay whole).

Line baking sheets with parchment paper, silpat liners or lightly grease them with cooking spray. Drop dough onto baking sheets by tablespoonfuls (or use a cookie scoop) spacing them about 1 1/2 inches apart. If desired, place five or six M&M’s on top of the cookie dough balls (even perched slightly on the rounded sides). Bake the cookies until they have slightly flattened and there are a few cracks on the surface, about 13-14 minutes. The cookies will still be soft. Let the cookies sit for 2-3 minutes on the baking sheet before removing them to a wire rack to cool completely. These cookies will stay fresh in an airtight container for about 2 days. I freeze them between sheets of wax paper in a large tupperware container and they defrost beautifully at room temperature or for a few seconds in the microwave.

Colossal Batch of Oatmeal Cookies

Chewy cookies are my favorite!!!! This recipe makes ALOT...hence the name "Colossal". But, I wanted to make a big batch so that I could freeze some to make later. Worked out great!!!




Colossal Batch of Oatmeal Cookies
submitted by Camille
(adapted from Taste of Home magazine)

2 cups butter, softened
3/4 cup butter flavored shortening
3 1/4 cups packed brown sugar
1 1/4 cups white sugar
5 eggs
2/3 cups buttermilk
4 tsp. vanilla
6 cups oats
5 3/4 cups flour
1 Tbsp baking soda
2 1/2 tsp salt
1 pkg. (10-11oz) butterscotch chips
1 pkg. (10-11oz) chocolate chips

In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla.
Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips. Drop by rounded tablespoonfuls 3 inch apart onto ungreased baking sheets.
Bake at 375 degree's for 10-12 minutes or until golden brown. Remove to wire racks to cool.

(I only baked about half of this, and then froze the rest of the cookie dough for another time. It froze wonderfully, and the cookies I made later still came out great!!!)

The Perfect Chocolate Mint Cookie

Wholey YUMINESS!!!!! I have been on SUCH a cookie kick lately! And these were my latest recipe I just HAD TO TRY!!!! Seriously, if you like mint with chocolate, you have got to try these!!!! I got more then the 3 dozen that the recipe said it would make, and these cookies didn't last long at all!!!!! We all gobbled them up!



The Perfect Chocolate Mint Cookie
submitted by Camille
(from How Does She blog)

* 3/4 cup butter
* 1 1/2 cups packed brown sugar
* 2 tablespoons water
* 2 cups semisweet chocolate chips
* 2 eggs
* 2 1/2 cups all-purpose flour
* 1 1/4 teaspoons baking soda
* 1/2 teaspoon salt
* 36 Andes Mints (like the flat ones you get at Olive Garden)

1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour. {I usually skip the chilling and they turn out just fine}
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. {Sprinkle if desired} *If you are stacking the cookies, place them in the fridge for 10-15 min for frosting to harden* Eat and enjoy! (Makes 3 dozen)