Rolo Cookies

Can you stand it? Another cookie! But let’s face it, we are baking a lot around the holidays and this cookie is always a winner. I like to call it the “Chocolate Magical Caramel Surprise Cookie,” because inevitably when I make these I always get the question, “how did you get the caramel inside the cookie?” But hopefully the name Rolo Cookie is self explanatory. So go ahead and make these and then you can tell people how magical you are!

Rolo Cookies

  • 1 1/2 cup flour
  • 3/4 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup butter
  • 2 eggs
  • 2 teaspoon vanilla
  •  36 Rolos
  • 4 Tablespoon sugar

Preheat oven to 350 degrees.

In a small mixing bowl combine flour, cocoa, and baking soda. Set aside. In a stand up mixer cream butter and both sugars until well blended. Add the eggs and vanilla. Mix until eggs are fully incorporated. Add dry ingredients and mix well. Shape the dough into small balls.

Then press the Rolo into the center of the ball and cover with dough until Rolo is covered. Place 4 Tablespoons of sugar in a shallow bowl. Roll dough around in the sugar until coated. Place ball on a cookie sheet and cook for 12-14  minutes. Yields about 2 1/2 dozen.

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Pumpkin Chocolate Chip Cookies

Have you heard that we LOVE cookies here at LJB?  So how could I help but post this delicious recipe?  It finally feels like fall here in NorCal, and nothing says fall like pumpkin, so again I post a yummy pumpkin recipe!  These cookies are my favorite pumpkin cookies ever.  Just a touch of cinnamon to add some depth but subtle enough that the cookies don’t taste over run by spices.   You can just taste the yummy pumpkin and the melting chocolate.  A delicious combination!

Pumpkin Chocolate Chip Cookies

 

  • 1, 29 oz. can pumpkin
  • 3 eggs
  • 3 teaspoons vanilla
  • 1 ½ cups butter (3 sticks), softened
  • 3 cups dark brown sugar
  • 6 cups flour
  • 3 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 3 teaspoons cinnamon
  • 1 ½ bags semi-sweet chocolate chips

Combine ingredients in order, adding one thing at a time and mixing to combine after each ingredient.  Scoop onto jelly roll pan lined with parchment paper using a large cookie scoop.  Bake at 375 degrees for 10-12 minutes.  Cookies will not look completely done, but bottoms will be lightly browned.

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The Perfect Peanut Butter Cookie

Cookies, cookies, cookies! They are our favorite! So here, yet again, is another spectacular cookie recipe. This is the best, most simple peanut butter cookie recipe. But you get to insert some of your creativity and personality into it. First, are you going to use creamy or chunky peanut butter? Will you go with chocolate chips or no chips? Will they be semi sweet or milk chocolate? What about using peanut butter chips? Or both!! Yes, I know, I am blowing your mind right now. But play with it, see what you and your family like. My favorite is creamy peanut butter with milk chocolate chips. But the hubby is in love with chunky peanut butter with peanut butter chips. Can you say dilemma?? I will leave it to you and yours to battle over what you think is the best. Have fun!

The Perfect Peanut Butter Cookie

  • 1 c. butter (2 sticks) softened
  • 1 c. peanut butter
  • 1 c. sugar + 1/4 c.
  • 1 c. brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 2 tsp. baking soda
  • 3 c. flour

Preheat oven to 350 degrees.

Cream together butter, peanut butter, sugar and brown sugar. Then add eggs and vanilla. Mix until combined. Add salt and baking soda. Then add the flour one cup at a time until combined. Put 1/4 c. sugar in a shallow bowl or plate. Using a medium cookie scoop, scoop dough into ball and roll around in sugar. Place balls on cookie sheet. Then press each ball with a fork in a criss-cross manner. Bake for 10-12 minutes. Cool on a wire rack.

Monster Cookies

Have we mentioned that we LOVE cookies here at LJB?  I first came across these little gems at a restaurant with a cute little homestyle bakery in the back while on vacation. I was with a girlfriend and when we asked what was the best thing in the bakery, they quickly pointed us to these, and told us how lucky we were that there were still some left for us to buy.  You see, at their little bakery they only make one batch of these per day, and when they are gone, they are gone!  Something about supply and demand… whatever!  I came home and recreated this recipe, because I never want to hear the words, “Sorry, we’re out.  Come back tomorrow!”

Monster Cookies

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup dark brown sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups coconut
  • 2 cups semi sweet chocolate chips
  • 1 cup coarsely chopped macadamia nuts

Preheat oven to 350 degrees.

In a large bowl, with an electric mixer (or in a stand mixer), mix butter and sugars until well combined.  Do not over mix, just till creamy smooth.  Add eggs and vanilla and mix till combined.   In a small bowl combine the dry ingredients (flour, baking powder, baking soda and salt)  Add slowly to butter mixture, scraping sided of the bowl to assure even mixing.  Add coconut, blend.  Then, by hand, add the chocolate chips and nuts.  Stir well.

Using a large cookie scoop, scoop dough onto a parchment lined cookie sheet.  Bake for 12-14 minutes until the undersides become golden brown.  The tops may still look a little undercooked… that’s how you want them.

Remove to a cooling rack.  Makes about 2 dozen large cookies.

 

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Favorite Brownie Cookies

We love cookies here at LJB!  In fact, we love them so much that we actually have a day named after our beloved cookies.  It’s called “Hot Cookie Monday”!  My kids know that every Monday when they get home from school there will be hot cookies waiting for them.  Since we make them so frequently, we experiment with all sorts of recipes.  This particular recipe is on our “most requested” list.  Try them for yourself and you’ll see why… it’s a brownie and it’s a cookie all rolled into one.  Can you think of anything better?!?!

Brownie Cookies

  • ½ cup butter, cut into small chunks
  • 4 (1 ounce) squares unsweetened chocolate, chopped
  • 3 cups (18 ounces) semi-sweet chocolate morsels, divided as described in recipe
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 4 large eggs
  • 1 ½ cups sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups chopped pecans, toasted

Combine butter, unsweetened chocolate, and 1 ½ cups semi-sweet chips in a large, heavy saucepan.  Cook over low heat, stirring constantly, until butter and chocolate melt.  Cool.

Combine flour, baking powder, and salt in a small bowl.  Set aside.

Beat eggs, sugar and vanilla at medium with an electric mixer.  Add dry ingredients, beating well.  Add chocolate mixture, remaining chocolate chips and pecans.

Using medium cookie scoop, drop 1 inch apart onto a parchment lined baking sheet.

Bake at 350 degrees for 10 minutes.

Makes about 2 ½ dozen.

Karen’s Oatmeal Chocolate Chip Cookies

We love cookies here at LJB! And when I say love, I mean love, lust, drool, obsess and practically go crazy for a great cookie.  Between Shannon and I we have discovered or created some of the best cookie recipes. (perhaps I am a bit biased, but what can I say?) These oatmeal cookies are no exception. You see Karen is one of my moms very best friends. Karen is an amazing cook and bakeresse in her own right. I have fond memories of being in her kitchen when these bad boys were coming out of the oven. And let me say hot out of the oven is the best way to eat these. The hot, gooey, chocolatey, pure goodness cannot be matched.

Karen’s Oatmeal Chocolate Chip Cookies

  • 1 c. butter (room temp)
  • 1 c. brown sugar  (I use dark brown)
  • 1/2 c. white sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 1 1/2 c. flour
  • 2 1/2 c. oatmeal (Old Fashioned, not quick oats)
  • 1 1/2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 c. chocolate chips (I use semi sweet)
  • 1/2 c. coconut
  • nuts (I eyeball this. If you are a nut lover use about 1 cup of your favorite nut. I use about 1/2 cup of chopped pecans.)

Cream together butter and both sugars. Add eggs and vanilla and mix until combined. Add flour, oatmeal, cinnamon baking soda, and salt. Then stir in chocolate chips, coconut and nuts.

Bake at 350 for 8-11 minutes. (Tops of the cookies should barely be golden.)

 

Chocolate Crinkles

My oldest son is a chocoholic.  I don’t fault him for this.  He comes by it naturally.  It’s handed down from generations of chocoholics… my grandfather, my mom, me…  to name just a few.

This is his all time favorite cookie.  Chocolately, sugary, crunchy on the outside, chewy on the inside.  Some say it’s “too much” , or “too rich”.  He says “It’s perfection!”

Chocolate Crinkles
  • 3 beaten eggs
  • 1 1/2 cups sugar
  • 4 squares (4 Ounces) unsweetened chocolate, melted
  • 1/2 cup cooking oil
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla
  • 2 cups flour
  • sifted powdered sugar (for rolling)
In a mixing bowl, combine beaten eggs, sugar, melted chocolate, cooking oil, baking powder and vanilla.  Gradually add flour to chocolate mixture, stirring till thoroughly combined.  Cover and chill for 1 to 2 hours or till easy to handle.
Shape dough into 1 inch balls.  *(see kitchen tip 1)  Roll balls in powdered sugar to coat generously.  Place 1 inch apart on ungreased cookie sheet *(see kitchen tip 2).  Bake in a 375 degree oven for 8 – 10 minutes or until edges are set and tops are crackled.  Cool cookies on wire rack.  Makes about 48.
* kitchen tip 1:  Ever wonder how bakeries make such uniformly round cookies?  I use a cookie scoop to form the dough into nice, round, even balls.  They make cookie scoops in 3 different sizes (small, medium & large).  You can find them in most kitchen specialty stores; Sur La Table, William Sonoma, etc, or online.   I have one of each size and use them all regularly.  For this recipe, I use the small one.
* kitchen tip 2:  When baking cookies I always use aluminum jelly roll pans lined with parchment paper.  It cooks the cookies evenly, allows for baking larger batches than ordinary cookie sheets, and clean up is a snap!