I like the idea of this cookie bark. Since there’s no eggs and no leavening agent, they are flat and crispy, making them easy to transport to whatever crazy activity might come up.
I had been wanting to make some caramel-stuffed cookies anyway, and since it was my niece’s birthday, I decided to use Rolo candies instead of caramels to stuff the cookies.
This is not my first time baking with graham crackers. In fact, adding some graham cracker crumbs to the chocolate chip cookies is just SO fantastic. It gives a little unexpected oomph to the cookies. I figured some marshmallow frosting would put these right over the top.
I couldn’t get these Double Chocolate Cookies out of my head, mainly because of the one ingredient that makes them so different. One surprising little spice makes these cookies unique and memorable.
I used butterscotch chips, nuts, coconut, m&m’s, and of course oats. However, I think they would be fantastic with some raisins or dates, maybe a little orange zest and cinnamon, or peanut butter candies. Honestly, you can just use whatever you like, or whatever you have in your pantry.
I love cake mix cookies. And waffle iron cookies. I always think waffle iron cookies are best eaten warm. I like to let the icing melt onto the cookie. That combination of warm cookie + cool icing is heavenly. Mmmmmm.
These cookies, they require care. They require love. You literally can’t make them without putting love in them. I should add love to the ingredient list.
Even if you don’t have an egg allergy, you might want these anyway, because the substitute ingredient makes these so soft, so rich, and so flavorful, you literally will not miss the eggs in these chocolate chip cookies.
When you’re just the tiniest bit uncomfortable with the latest situation life threw at you, it helps to have something constant to comfort you. Something you recognize. Something that’s exactly what you expect.
This cookie is not quite as sweet as some others on this site, and that coupled with the absence of chocolate chips makes it a lovely choice for January. Something simple after December’s abundance of sugar and butter.
I thought these Giant Ginger Cookies would make a fitting finale to this year’s cookie week. Wanna know why?
My sister-in-law gave me a jar of the most beautiful dark and flavorful plum jelly you’ve ever seen. It’s tart, full of flavor, and frankly, tastes fantastic with these almond Linzers. I debated about parting with it but finally decided the cookies were worth it.
I nearly drove to the nearest fast food restaurant in the pouring rain for a chocolate milkshake, that’s how strong the chocolate craving was. In fact the only thing that kept me from doing just that was the knowledge that there was a brownie mix in my pantry.
I almost didn’t post this recipe. Almost. My son, The Lizard, convinced me to do it, between bites. The thing is, this recipe didn’t turn out exactly the way I planned it in my head. But it tastes so marvelously, fantastically decadent, I knew I had to share it with you.
This zucchini is humongous. It’s the size of a small child. It’s as big as my leg. It’s the biggest zucchini I’ve ever seen in my life. And it’s sitting on my kitchen counter.